CN103719829A - 一种海鲜风味香菇粉及其制备方法 - Google Patents
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Abstract
一种海鲜风味香菇粉及其制备方法,其特征在于由下列重量份的原料制成:香菇300-330、金银花1-1.2、巴戟天2-2.3、夏枯草1.8-2、远志1.4-1.7、熟地黄1.1-1.3、秤杆草1.9-2.2、金丝梅1.4-1.6、色拉油1-2、生姜6-7、葡萄籽4-5、小麦淀粉10-11、牛奶14-16、咸鸭蛋黄6-7、虾仁4-5、鱼肉5-6、果酱12-15、营养添加剂4-5。本发明添加了虾仁、鱼肉,其营养丰富,蛋白质含量高,且可使本发明鲜味十足,风味独特,添加的小麦淀粉则可改善本发明的口感,而葡萄籽则可使本发明具有抗氧化功效,此外,本发明还含有多种中草药成分,具有清肝明目、安神益智、补血壮骨、安神益智的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种香菇,尤其涉及一种海鲜风味香菇粉及其制备方法。
背景技术
香菇是世界第二大食用菌,其味道鲜美,香气沁人,营养丰富,富含维生素B群、铁、钾、维生素D原。但目前市场上销售的有关香菇的产品种类少,且多不具有保健功能,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海鲜风味香菇粉及其制备方法,本发明具有风味独特、营养丰富的特点。
本发明所采用的技术方案是:
一种海鲜风味香菇粉,其特征在于由以下重量份的原料制成:
香菇300-330、金银花1-1.2、巴戟天2-2.3、夏枯草1.8-2、远志1.4-1.7、熟地黄1.1-1.3、秤杆草1.9-2.2、金丝梅1.4-1.6、色拉油1-2、生姜6-7、葡萄籽4-5、小麦淀粉10-11、牛奶14-16、咸鸭蛋黄6-7、虾仁4-5、鱼肉5-6、果酱12-15、营养添加剂4-5;
所述营养添加剂由下列重量份原料制成:橘络1-1.2、枳椇叶1.3-1.5、淫羊藿1.6-1.8、鱼香根0.8-1、豆浆10-12、鱼籽12-14、丝瓜70-75;
制备方法为:(1)将橘络、枳椇叶、淫羊藿、鱼香根置于豆浆中密封浸泡2-3小时,过滤除渣,收集滤液;将鱼籽炒香,加滤液研磨匀质;
(2)将丝瓜去皮切片,加步骤(1)所得物料混合拌匀,烘干后粉碎,即得。
所述的海鲜风味香菇粉的制备方法,其特征在于包括以下步骤:
(1)将金银花、巴戟天、夏枯草、远志、熟地黄、秤杆草、金丝梅加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将生姜剁碎,与葡萄籽混合入锅,小火炒香,加入色拉油在60-65℃下焖润至干后出锅,加提取液研磨匀质;
(3)将咸鸭蛋黄、虾仁、鱼肉加牛奶打浆,与果酱混合入锅,小火熬制15-20分钟,得海鲜调味酱;
(4)将香菇与步骤(2)所得物料混合入锅,小火炒香后出锅,与海鲜调味酱混合拌匀,送入烘箱,待含水量降至7-9%时出料,进行粉碎,与剩余物料混合拌匀,即得。
本发明的有益效果为:
本发明添加了虾仁、鱼肉,其营养丰富,蛋白质含量高,且可使本发明鲜味十足,风味独特,添加的小麦淀粉则可改善本发明的口感,而葡萄籽则可使本发明具有抗氧化功效,此外,本发明还含有多种中草药成分,具有清肝明目、安神益智、补血壮骨、安神益智的功效。
具体实施方式
一种海鲜风味香菇粉,其特征在于由以下重量份(公斤)的原料制成:
香菇300、金银花1.2、巴戟天2.3、夏枯草1.8、远志1.7、熟地黄1.3、秤杆草2.2、金丝梅1.6、色拉油2、生姜6、葡萄籽5、小麦淀粉11、牛奶16、咸鸭蛋黄7、虾仁5、鱼肉6、果酱15、营养添加剂5;
所述营养添加剂由下列重量份(公斤)原料制成:橘络1.2、枳椇叶1.5、淫羊藿1.8、鱼香根0.8、豆浆12、鱼籽14、丝瓜75;
制备方法为:(1)将橘络、枳椇叶、淫羊藿、鱼香根置于豆浆中密封浸泡2-3小时,过滤除渣,收集滤液;将鱼籽炒香,加滤液研磨匀质;
(2)将丝瓜去皮切片,加步骤(1)所得物料混合拌匀,烘干后粉碎,即得。
所述的海鲜风味香菇粉的制备方法,包括以下步骤:
(1)将金银花、巴戟天、夏枯草、远志、熟地黄、秤杆草、金丝梅加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将生姜剁碎,与葡萄籽混合入锅,小火炒香,加入色拉油在60-65℃下焖润至干后出锅,加提取液研磨匀质;
(3)将咸鸭蛋黄、虾仁、鱼肉加牛奶打浆,与果酱混合入锅,小火熬制15-20分钟,得海鲜调味酱;
(4)将香菇与步骤(2)所得物料混合入锅,小火炒香后出锅,与海鲜调味酱混合拌匀,送入烘箱,待含水量降至7-9%时出料,进行粉碎,与剩余物料混合拌匀,即得。
Claims (2)
1.一种海鲜风味香菇粉,其特征在于由以下重量份的原料制成:
香菇300-330、金银花1-1.2、巴戟天2-2.3、夏枯草1.8-2、远志1.4-1.7、熟地黄1.1-1.3、秤杆草1.9-2.2、金丝梅1.4-1.6、色拉油1-2、生姜6-7、葡萄籽4-5、小麦淀粉10-11、牛奶14-16、咸鸭蛋黄6-7、虾仁4-5、鱼肉5-6、果酱12-15、营养添加剂4-5;
所述营养添加剂由下列重量份原料制成:橘络1-1.2、枳椇叶1.3-1.5、淫羊藿1.6-1.8、鱼香根0.8-1、豆浆10-12、鱼籽12-14、丝瓜70-75;
制备方法为:(1)将橘络、枳椇叶、淫羊藿、鱼香根置于豆浆中密封浸泡2-3小时,过滤除渣,收集滤液;将鱼籽炒香,加滤液研磨匀质;
将丝瓜去皮切片,加步骤(1)所得物料混合拌匀,烘干后粉碎,即得。
2.根据权利要求1所述的海鲜风味香菇粉的制备方法,其特征在于包括以下步骤:
将金银花、巴戟天、夏枯草、远志、熟地黄、秤杆草、金丝梅加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
将生姜剁碎,与葡萄籽混合入锅,小火炒香,加入色拉油在60-65℃下焖润至干后出锅,加提取液研磨匀质;
将咸鸭蛋黄、虾仁、鱼肉加牛奶打浆,与果酱混合入锅,小火熬制15-20分钟,得海鲜调味酱;
将香菇与步骤(2)所得物料混合入锅,小火炒香后出锅,与海鲜调味酱混合拌匀,送入烘箱,待含水量降至7-9%时出料,进行粉碎,与剩余物料混合拌匀,即得。
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KR20120065512A (ko) * | 2010-12-13 | 2012-06-21 | 왕돌초영어조합법인 | 우렁쉥이 육즙을 이용한 천연조미료 및 이의 제조방법 |
CN103329955A (zh) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | 一种玉米香菇营养面粉及其制备方法 |
CN103371321A (zh) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品(集团)有限公司 | 一种玉米香菇营养面粉及其制备方法 |
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