CN103976195B - 一种咖哩味肉制品降脂外裹油炸粉及其制备方法 - Google Patents
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Abstract
本发明提供了一种咖哩味肉制品降脂外裹油炸粉,由下列重量份的组分原料混合制备而成:变性淀粉、玉米淀粉、魔芋淀粉、糯米粉、山楂粉、熟芝麻粉、食盐、味精、低筋面粉、果胶、甘草粉、水芹菜、黑枣、银杏叶、花生叶、绞股蓝、荷叶、葛根、扁豆藤、蒜粉、肉桂粉、脆皮素、泡打粉、维生素C、咖哩粉。本发明的肉制品降脂外裹油炸粉在配方中通过添加清热降脂的中草药提取物,有效地克服了现有油炸食品食用容易上火导致血脂高的缺点,同时油炸出的肉制品在常温下长时间静置,仍可以维持酥脆的口感,且能保持外形美观。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种咖哩味肉制品降脂外裹油炸粉及其制备方法。
背景技术
市场上各种油炸食品种类繁多,口味各异,各类油炸食品在制作时大多在我油炸前裹上不同口味的油炸粉,现有的油炸粉一般有面包粉、山芋粉、太白粉等。面包粉的优点是比较酥脆,缺点是软的比较快,回油比较快。一旦凉了吃起来会很油腻。但是刚炸好时是最酥脆,颜色最漂亮,适合作吉利炸。太白粉适合湿炸,干炸时因为淀粉颗粒太细,感受不出酥脆的口感。山芋粉的颗粒比较大比较扎实,所以能维持酥脆的口感,持续的时间也较长些。油炸食品虽然好吃,但是经常食用,很容易导致三高。
发明内容
本发明提供了一种咖哩味肉制品降脂外裹油炸粉及其制备方法。本油炸粉里通过添加具有降脂功效的中草药成分,克服了现有油炸食品的缺点,同时油炸出的肉制品在常温下长时间静置,仍可以维持酥脆的口感,保持外形美观。
本发明的采用如下技术方案:
一种咖哩味肉制品降脂外裹油炸粉,其特征在于:由下列重量份的组分原料混合制备而成:变性淀粉20-35、玉米淀粉5-10、魔芋淀粉5-10、糯米粉5-10、山楂粉5-7、熟芝麻粉4-5、食盐10-12、味精2-3、低筋面粉10-15、果胶2-3、甘草粉1-2、水芹菜50、黑枣8-10、银杏叶8-10、花生叶8-10、绞股蓝6-8、荷叶8-10、葛根8-10、扁豆藤8-10、蒜粉1-1.5、肉桂粉1-1.5、脆皮素0.01-0.4、泡打粉2-3、维生素C0.01-0.02、咖哩粉4-6。
所述的一种咖哩味肉制品降脂外裹油炸粉的制备方法,其特征在于,包括以下步骤:
(1)按配方比例称取各组分原料;
(2)将水芹菜、黑枣、银杏叶、花生叶、绞股蓝、荷叶、葛根、扁豆藤混合后加水煎煮3-4小时,过滤,回收滤液,滤液采用喷雾干燥,得到中药粉;
(3)将中药粉和配方中的其余组分充分混合得到混合粉,按要求包装、杀菌、即可。
食用方法:将新鲜的肉块、鸡腿、鸡翅等肉制品原料洗净后,沥干水分,放入油炸粉中拌匀,然后向油炸粉加入2.3倍重量的水,得到裹浆粉浆料;再将前面裹好粉的成型肉块浸入裹浆料中浸泡2-3秒后立即取出,用190℃热油预炸40秒-60秒后,再速冻保存;随吃随炸,吃时将冷冻后的成型肉块取出,无需解冻直接投入到180℃的热油中炸2-3分钟即可。
有益效果
本发明的咖哩味肉制品降脂外裹油炸粉通过在配方中添加具有清热降脂的水芹菜、黑枣、银杏叶、花生叶、绞股蓝、荷叶、葛根、扁豆藤等中草药提取物,有效地克服了现有油炸食品食用容易导致血脂高等缺点,同时油炸出的肉制品在常温下长时间静置,仍可以维持酥脆的口感,且能保持外形美观。
具体实施方式
一种咖哩味肉制品降脂外裹油炸粉,由下列重量(g)的组分原料混合制备而成:变性淀粉29、玉米淀粉8、魔芋淀粉8、糯米粉8、山楂粉6、熟芝麻粉4、食盐11、味精2.5、低筋面粉14、果胶2.5、甘草粉1.5、水芹菜50、黑枣9、银杏叶9、花生叶9、绞股蓝7、荷叶9、葛根9、扁豆藤9、蒜粉1.2、肉桂粉1.3、脆皮素0.4、泡打粉2.5、维生素C0.02、咖哩粉5,
制备方法,包括以下步骤:
(1)按配方比例称取各组分原料;
(2)将水芹菜、黑枣、银杏叶、花生叶、绞股蓝、荷叶、葛根、扁豆藤混合后加水煎煮3-4小时,过滤,回收滤液,滤液采用喷雾干燥,得到中药粉;
(3)将中药粉和配方中的其余组分充分混合得到混合粉,按要求包装、杀菌、即可,每袋50g。
Claims (1)
1.一种咖哩味肉制品降脂外裹油炸粉,其特征在于:由下列重量份的组分原料制备而成:变性淀粉20-35、玉米淀粉5-10、魔芋淀粉5-10、糯米粉5-10、山楂粉5-7、熟芝麻粉4-5、食盐10-12、味精2-3、低筋面粉10-15、果胶2-3、甘草粉1-2、水芹菜50、黑枣8-10、银杏叶8-10、花生叶8-10、绞股蓝6-8、荷叶8-10、葛根8-10、扁豆藤8-10、蒜粉1-1.5、肉桂粉1-1.5、脆皮素0.01-0.4,泡打粉2-3、维生素C0.01-0.02、咖哩粉4-6;
所述的咖哩味肉制品降脂外裹油炸粉的制备方法,包括以下步骤:
(1)按配方比例称取各组分原料;
(2)将水芹菜、黑枣、银杏叶、花生叶、绞股蓝、荷叶、葛根、扁豆藤混合后加水煎煮3-4小时,过滤,回收滤液,滤液采用喷雾干燥,得到中药粉;
(3)将中药粉和配方中的其余组分充分混合得到混合粉,按要求包装、杀菌、即可。
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CN1907099A (zh) * | 2006-08-08 | 2007-02-07 | 全英滨 | 降压降脂抗癌绿色方便面食品的制作工艺 |
CN101283695A (zh) * | 2008-04-30 | 2008-10-15 | 北京奥腾讯达科技有限公司 | 油炸系列灵芝多糖粗粮糕点 |
CN102423381A (zh) * | 2011-12-30 | 2012-04-25 | 苏州爱斯欧蒂生物科技有限公司 | 具有降脂功效的保健茶 |
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CN1907099A (zh) * | 2006-08-08 | 2007-02-07 | 全英滨 | 降压降脂抗癌绿色方便面食品的制作工艺 |
CN101283695A (zh) * | 2008-04-30 | 2008-10-15 | 北京奥腾讯达科技有限公司 | 油炸系列灵芝多糖粗粮糕点 |
CN102423381A (zh) * | 2011-12-30 | 2012-04-25 | 苏州爱斯欧蒂生物科技有限公司 | 具有降脂功效的保健茶 |
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