CN103815251A - 一种猪血糯米粉及其制备方法 - Google Patents
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Abstract
一种猪血糯米粉及其制备方法,其特征在于由下列重量份的原料制成:糯米500-520、茯神1-1.2、郁李仁0.8-1、丹参1.4-1.7、余甘子1.8-2、肉桂叶2-2.2、佛肚花1.5-1.9、蒲桃壳1.2-1.4、冰糖4-5、青果4-5、猴头菇5-6、竹笋4-5、板栗仁3-4、椰奶5-6、猪血30-33、食盐1-2、茶籽油2-3、营养添加剂7-8。本发明咸甜适中,清香可口,风味独特,营养丰富,其中添加的猪血富含铁,且易被人体吸收,可有效预防贫血,板栗仁中含有丰富的维生素B1、维生素B2、维生素C及矿物质,对人体有良好的滋补效果,此外,本发明还具有保健功效,经常食用可润燥滑肠、活血通经、暖胃健脾,适于各类人群食用。
Description
技术领域
本发明属于食品加工技术领域,涉及一种糯米粉,尤其涉及一种猪血糯米粉及其制备方法。
背景技术
糯米粉是由糯米为原料制成,可用来制作汤团、元宵之类食品和家庭小吃。目前市场上销售的糯米粉的种类繁多,但多不具有保健功能,已不能满足消费者的需求。
发明内容
本发明的目的是提供一种猪血糯米粉及其制备方法,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:
一种猪血糯米粉,其特征在于由下列重量份的原料制成:
糯米500-520、茯神1-1.2、郁李仁0.8-1、丹参1.4-1.7、余甘子1.8-2、肉桂叶2-2.2、佛肚花1.5-1.9、蒲桃壳1.2-1.4、冰糖4-5、青果4-5、猴头菇5-6、竹笋4-5、板栗仁3-4、椰奶5-6、猪血30-33、食盐1-2、茶籽油2-3、营养添加剂7-8;
所述营养添加剂由下列重量份的原料制成:菠菜子1-1.2、芙蓉叶1.3-1.4、梵天花1.5-1.7、玫瑰茄2-2.2、开心果7-8、话梅3-4、泥鳅70-80、矿泉水20-22;
制备方法为:(1)将菠菜子、芙蓉叶、梵天花、玫瑰茄置于矿泉水中密封浸泡7-8小时,过滤除渣,所得滤液加入话梅,大火煮沸,将话梅捞出,得话梅汤;
(2)将开心果去壳,小火炒香后研成粉末,备用;
(3)将泥鳅加话梅汤拌匀,隔水大火蒸熟,然后送入烘箱,烘干后粉碎,与步骤(2)所得物料混合拌匀,即得。
所述的猪血糯米粉的制备方法,其特征在于包括以下步骤:
(1)将茯神、郁李仁、丹参、余甘子、肉桂叶、佛肚花、蒲桃壳加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将椰奶加食盐,搅拌至食盐完全融化,然后倒入猪血拌匀,待凝固后切块,与茶籽油混合入锅,大火炒制3-4分钟后出锅,送入烘箱烘至含水量降至7-8%时出料,进行粉碎;
(3)将青果去核,与猴头菇、竹笋、板栗仁混合,加3-4倍的水打浆,然后加入冰糖,大火加热搅拌至沸腾;
(4)将糯米与步骤(1)、(3)所得物料混合入锅,小火炒制30-35分钟后将糯米取出洗净,烘干后粉碎,然后与步骤(2)所得物料、剩余物料混合拌匀,即得。
本发明中的梵天花为锦葵科植物,佛肚花为苦苣苔科植物,蒲桃壳为挑金娘科植物蒲挑的干燥果皮。
本发明的有益效果为:
本发明咸甜适中,清香可口,风味独特,营养丰富,其中添加的猪血富含铁,且易被人体吸收,可有效预防贫血,板栗仁中含有丰富的维生素B1、维生素B2、维生素C及矿物质,对人体有良好的滋补效果,此外,本发明还具有保健功效,经常食用可润燥滑肠、活血通经、暖胃健脾,适于各类人群食用。
具体实施方式
一种猪血糯米粉,其特征在于由下列重量份(公斤)的原料制成:
糯米500、茯神1.2、郁李仁0.8、丹参1.7、余甘子1.8、肉桂叶2.2、佛肚花1.9、蒲桃壳1.2、冰糖4、青果4、猴头菇6、竹笋4、板栗仁3、椰奶5、猪血33、食盐1、茶籽油3、营养添加剂8;
所述营养添加剂由下列重量份(公斤)的原料制成:菠菜子1.2、芙蓉叶1.4、梵天花1.5、玫瑰茄2.2、开心果8、话梅3、泥鳅80、矿泉水20;
制备方法为:(1)将菠菜子、芙蓉叶、梵天花、玫瑰茄置于矿泉水中密封浸泡7-8小时,过滤除渣,所得滤液加入话梅,大火煮沸,将话梅捞出,得话梅汤;
(2)将开心果去壳,小火炒香后研成粉末,备用;
(3)将泥鳅加话梅汤拌匀,隔水大火蒸熟,然后送入烘箱,烘干后粉碎,与步骤(2)所得物料混合拌匀,即得。
所述的猪血糯米粉的制备方法,包括以下步骤:
(1)将茯神、郁李仁、丹参、余甘子、肉桂叶、佛肚花、蒲桃壳加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将椰奶加食盐,搅拌至食盐完全融化,然后倒入猪血拌匀,待凝固后切块,与茶籽油混合入锅,大火炒制3-4分钟后出锅,送入烘箱烘至含水量降至7-8%时出料,进行粉碎;
(3)将青果去核,与猴头菇、竹笋、板栗仁混合,加3-4倍的水打浆,然后加入冰糖,大火加热搅拌至沸腾;
(4)将糯米与步骤(1)、(3)所得物料混合入锅,小火炒制30-35分钟后将糯米取出洗净,烘干后粉碎,然后与步骤(2)所得物料、剩余物料混合拌匀,即得。
Claims (2)
1.一种猪血糯米粉,其特征在于由下列重量份的原料制成:
糯米500-520、茯神1-1.2、郁李仁0.8-1、丹参1.4-1.7、余甘子1.8-2、肉桂叶2-2.2、佛肚花1.5-1.9、蒲桃壳1.2-1.4、冰糖4-5、青果4-5、猴头菇5-6、竹笋4-5、板栗仁3-4、椰奶5-6、猪血30-33、食盐1-2、茶籽油2-3、营养添加剂7-8;
所述营养添加剂由下列重量份的原料制成:菠菜子1-1.2、芙蓉叶1.3-1.4、梵天花1.5-1.7、玫瑰茄2-2.2、开心果7-8、话梅3-4、泥鳅70-80、矿泉水20-22;
制备方法为:(1)将菠菜子、芙蓉叶、梵天花、玫瑰茄置于矿泉水中密封浸泡7-8小时,过滤除渣,所得滤液加入话梅,大火煮沸,将话梅捞出,得话梅汤;
(2)将开心果去壳,小火炒香后研成粉末,备用;
(3)将泥鳅加话梅汤拌匀,隔水大火蒸熟,然后送入烘箱,烘干后粉碎,与步骤(2)所得物料混合拌匀,即得。
2.根据权利要求1所述的猪血糯米粉的制备方法,其特征在于包括以下步骤:
(1)将茯神、郁李仁、丹参、余甘子、肉桂叶、佛肚花、蒲桃壳加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将椰奶加食盐,搅拌至食盐完全融化,然后倒入猪血拌匀,待凝固后切块,与茶籽油混合入锅,大火炒制3-4分钟后出锅,送入烘箱烘至含水量降至7-8%时出料,进行粉碎;
(3)将青果去核,与猴头菇、竹笋、板栗仁混合,加3-4倍的水打浆,然后加入冰糖,大火加热搅拌至沸腾;
(4)将糯米与步骤(1)、(3)所得物料混合入锅,小火炒制30-35分钟后将糯米取出洗净,烘干后粉碎,然后与步骤(2)所得物料、剩余物料混合拌匀,即得。
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