CN103689349B - 一种番茄风味大米及其制备方法 - Google Patents
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Abstract
一种番茄风味大米及其制备方法，其特征在于由下列重量份的原料制成：大米300-330、地黄花1-1.2、荠菜花1.4-1.6、韭菜子1.8-2、八仙草2-2.2、大蓟1.9-2.1、棒棒草1-1.3、排草香0.8-1、辣椒4-5、豆沙10-11、番茄40-44、麦芽糖2-3、茶叶7-8、香油1-2、营养添加剂3-4。本发明在大米中融入了番茄的酸甜味与辣椒的辣味，风味独特，同时番茄中含有维生素、矿物质、番茄素等营养物质，提高了本发明的营养价值，此外，本发明还具有温补肝肾、清热解毒、补肺健脾的功效，经常食用可增强机体免疫力。
Description
技术领域
本发明属于食品加工技术领域，涉及一种大米，尤其涉及一种番茄风味大米及其制备方法。
背景技术
大米是人们的主食之一，其含有蛋白质、脂肪、多种维生素及矿物质，可为人体补充能量。但目前市场上有关大米的产品品种口味少，且不具有保健功能，已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种番茄风味大米及其制备方法，本发明具有口感好、营养丰富的特点。
本发明所采用的技术方案是：
一种番茄风味大米，其特征在于由以下重量份的原料制成：
大米300-330、地黄花1-1.2、荠菜花1.4-1.6、韭菜子1.8-2、八仙草2-2.2、大蓟1.9-2.1、棒棒草1-1.3、排草香0.8-1、辣椒4-5、豆沙10-11、番茄40-44、麦芽糖2-3、茶叶7-8、香油1-2、营养添加剂3-4；
所述营养添加剂由下列重量份的原料制成：西瓜皮3-4、柑核1-1.2、棉花壳0.9-1、甜瓜花1.2-1.5、枇杷核1.1-1.2、羊肉50-55、鸡骨7-8、豆浆13-15；
制备方法为：（1）将柑核、棉花壳、甜瓜花、枇杷核放置于豆浆中密封浸泡4-5小时，过滤除渣，收集滤液；
（2）将西瓜皮加一倍的水打浆，小火煮沸后过滤除渣，所得西瓜皮汁与滤液合并；
（3）将鸡骨送入开水锅中大火煮2-3小时后捞出，加步骤（2）所得物料研磨匀质，然后与羊肉混合拌匀，送入锅中，小火炒制15-20分钟后出锅，烘干后粉碎，即得。
所述的番茄风味大米的制备方法，其特征在于包括以下步骤：
（1）将地黄花、荠菜花、韭菜子、八仙草、大蓟、棒棒草、排草香加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
（2）将茶叶、香油混合拌匀，送入烘箱烘干后出料，加5-6倍的水，大火煮沸，过滤除渣，得茶叶水；
（3）取番茄果肉，加茶叶水打浆，得番茄浆；将辣椒烘干后粉碎，与豆沙、麦芽糖混合投入番茄浆中，小火加热搅拌，熬煮至粘稠，得到番茄酱；
（4）将大米与提取液、剩余物料混合送入炒锅中，小火炒至锅底干燥后出锅，与番茄酱混合拌匀，烘干，即得。
本发明的有益效果为：
本发明在大米中融入了番茄的酸甜味与辣椒的辣味，风味独特，同时番茄中含有维生素、矿物质、番茄素等营养物质，提高了本发明的营养价值，此外，本发明还具有温补肝肾、清热解毒、补肺健脾的功效，经常食用可增强机体免疫力。
具体实施方式
一种番茄风味大米，其特征在于由以下重量份（公斤）的原料制成：
大米300、地黄花1.2、荠菜花1.6、韭菜子1.8、八仙草2.2、大蓟2.1、棒棒草1.3、排草香0.8、辣椒5、豆沙11、番茄44、麦芽糖2、茶叶8、香油2、营养添加剂4；
所述营养添加剂由下列重量份（公斤）的原料制成：西瓜皮4、柑核1、棉花壳0.9、甜瓜花1.5、枇杷核1.2、羊肉55、鸡骨8、豆浆15；
制备方法为：（1）将柑核、棉花壳、甜瓜花、枇杷核放置于豆浆中密封浸泡4-5小时，过滤除渣，收集滤液；
（2）将西瓜皮加一倍的水打浆，小火煮沸后过滤除渣，所得西瓜皮汁与滤液合并；
（3）将鸡骨送入开水锅中大火煮2-3小时后捞出，加步骤（2）所得物料研磨匀质，然后与羊肉混合拌匀，送入锅中，小火炒制15-20分钟后出锅，烘干后粉碎，即得。
所述的番茄风味大米的制备方法，包括以下步骤：
（1）将地黄花、荠菜花、韭菜子、八仙草、大蓟、棒棒草、排草香加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
（2）将茶叶、香油混合拌匀，送入烘箱烘干后出料，加5-6倍的水，大火煮沸，过滤除渣，得茶叶水；
（3）取番茄果肉，加茶叶水打浆，得番茄浆；将辣椒烘干后粉碎，与豆沙、麦芽糖混合投入番茄浆中，小火加热搅拌，熬煮至粘稠，得到番茄酱；
（4）将大米与提取液、剩余物料混合送入炒锅中，小火炒至锅底干燥后出锅，与番茄酱混合拌匀，烘干，即得。
Claims (2)
1.一种番茄风味大米，其特征在于由以下重量份的原料制成：大米300-330、地黄花1-1.2、荠菜花1.4-1.6、韭菜子1.8-2、八仙草2-2.2、大蓟1.9-2.1、棒棒草太子参1-1.3、排草香0.8-1、辣椒4-5、豆沙10-11、番茄40-44、麦芽糖2-3、茶叶7-8、香油1-2、营养添加剂3-4；所述营养添加剂由下列重量份的原料制成：西瓜皮3-4、柑核1-1.2、棉花壳0.9-1、甜瓜花1.2-1.5、枇杷核1.1-1.2、羊肉50-55、鸡骨7-8、豆浆13-15；所述营养添加剂的制备方法为：
（1）将柑核、棉花壳、甜瓜花、枇杷核放置于豆浆中密封浸泡4-5小时，过滤除渣，收集滤液；
（2）将西瓜皮加一倍的水打浆，小火煮沸后过滤除渣，所得西瓜皮汁与滤液合并；
（3）将鸡骨送入开水锅中大火煮2-3小时后捞出，加步骤（2）所得物料研磨匀质，然后与羊肉混合拌匀，送入锅中，小火炒制15-20分钟后出锅，烘干后粉碎，即得。
2.根据权利要求1所述的番茄风味大米的制备方法，其特征在于包括以下步骤：（1）将地黄花、荠菜花、韭菜子、八仙草、大蓟、太子参、排草香加5-6倍的水文火煎煮40-50分钟，过滤除渣，得提取液；
（2）将茶叶、香油混合拌匀，送入烘箱烘干后出料，加5-6倍的水，大火煮沸，过滤除渣，得茶叶水；
（3）取番茄果肉，加茶叶水打浆，得番茄浆；将辣椒烘干后粉碎，与豆沙、麦芽糖混合投入番茄浆中，小火加热搅拌，熬煮至粘稠，得到番茄酱；
（4）将大米与提取液、剩余物料混合送入炒锅中，小火炒至锅底干燥后出锅，与番茄酱混合拌匀，烘干，即得。
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| CN106071843A (zh) * | 2016-06-29 | 2016-11-09 | 哈尔滨华藻生物科技开发有限公司 | 一种螺旋藻健胃消食大米及其制备方法 |
| CN106071842A (zh) * | 2016-06-29 | 2016-11-09 | 哈尔滨华藻生物科技开发有限公司 | 一种螺旋藻清热降火大米及其制备方法 |
| CN106071844A (zh) * | 2016-06-29 | 2016-11-09 | 哈尔滨华藻生物科技开发有限公司 | 一种螺旋藻健脾开胃大米及其制备方法 |
| CN106107535A (zh) * | 2016-06-29 | 2016-11-16 | 哈尔滨华藻生物科技开发有限公司 | 一种螺旋藻补虚益气大米及其制备方法 |
| CN106107445A (zh) * | 2016-06-29 | 2016-11-16 | 哈尔滨华藻生物科技开发有限公司 | 一种螺旋藻减肥瘦身大米及其制备方法 |
| CN106071845A (zh) * | 2016-06-29 | 2016-11-09 | 哈尔滨华藻生物科技开发有限公司 | 一种螺旋藻提高免疫力大米及其制备方法 |
| CN106107536A (zh) * | 2016-06-29 | 2016-11-16 | 哈尔滨华藻生物科技开发有限公司 | 一种螺旋藻清热解毒大米及其制备方法 |
| CN106107444A (zh) * | 2016-06-29 | 2016-11-16 | 哈尔滨华藻生物科技开发有限公司 | 一种螺旋藻润肠胃大米及其制备方法 |
| CN106136083A (zh) * | 2016-06-29 | 2016-11-23 | 哈尔滨华藻生物科技开发有限公司 | 一种螺旋藻理气养血大米及其制备方法 |
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