CN103976232B - 一种红薯海鲜粥及其制备方法 - Google Patents
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Abstract
一种红薯海鲜粥及其制备方法,其特征在于由下列重量份的原料制成:何首乌2-3、益母草4-5、枳具子4.5-5、杜仲叶3-4、连翘花3.5-5、茱苓草1-2、穿心草2-3、红胡椒1-2、酱油3-4、猪大肠10-11、红薯50-60、大米50-55、菜籽油3-4、石榴汁15-20、菱角8-10、藕粉7-9、扇贝肉20-22、海带5-6、泡菜8-9、营养添加剂7-8。本发明的粥香郁可口,且融入了扇贝肉的风味,使得本发明鲜味十足,其中添加的猪大肠可润燥补虚,而添加的菱角中含有丰富的蛋白质、不饱和脂肪酸、维生素和微量元素,营养丰富,此外,本发明还含有多种中草药成分,具有养血滋阴、利尿消肿、润五脏、强筋骨的功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种红薯海鲜粥及其制备方法。
背景技术
粥是我国的传统食品,多采用稻米、小米或玉米等粮食煮制而成。目前,市场上销售的粥的种类繁多,但大多不具有保健功效,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红薯海鲜粥及其制备方法,本发明具有香郁可口,营养健康的特点。
本发明所采用的技术方案是:
一种红薯海鲜粥,其特征在于由以下重量份的原料制成:
何首乌2-3、益母草4-5、枳具子4.5-5、杜仲叶3-4、连翘花3.5-5、茱苓草1-2、穿心草2-3、红胡椒1-2、酱油3-4、猪大肠10-11、红薯50-60、大米50-55、菜籽油3-4、石榴汁15-20、菱角8-10、藕粉7-9、扇贝肉20-22、海带5-6、泡菜8-9、营养添加剂7-8;
所述营养添加剂由下列重量份原料制成:木瓜籽3-4、决明子2-3、麦冬4-5、女贞子1-2、鸡肉14-16、奶油4-5、青梅7-8、红豆沙20-25;
制备方法为:(1)将木瓜籽、决明子、麦冬、女贞子、鸡肉混合入锅,加4-5倍的水小火熬煮30-40分钟,过滤除渣,得保健鸡汤;
(2)取青梅果肉,加一倍的水打浆,过滤除渣,所得滤液与保健鸡汤、剩余物料混合,小火加热搅拌,熬成膏状,烘干后研成粉末。
所述的红薯海鲜粥的制备方法,其特征在于包括以下步骤:
(1)将何首乌、益母草、枳具子、杜仲叶、连翘花、茱苓草、穿心草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将红胡椒入油锅炸香后捞出、沥干,加酱油研磨匀质,得调味汁;将猪大肠切段,与调味汁混合拌匀,送入蒸锅大火蒸10-15分钟后取出,烘干后粉碎;
(3)将红薯去皮,送入开水锅中煮熟后捞出,打成泥,然后与步骤(2)所得物料混合拌匀,送入模具中,压实后脱模,切片,晒干,得红薯干;
(4)将大米、菜籽油混合入锅,小火炒制15-20分钟后出料,加6-7倍的水、石榴汁、药液进行磨浆,得米浆;
(5)将菱角去皮,与红薯片、米浆及剩余物料混合入锅,大火煮沸,即得。
本发明中的茱苓草为龙胆科植物秦岭龙胆的全草,穿心草为龙胆科植物穿心草的全草。
本发明的有益效果为:
本发明的粥香郁可口,且融入了扇贝肉的风味,使得本发明鲜味十足,同时本发明配方合理科学,其中添加的猪大肠可润燥补虚,而添加的菱角中含有丰富的蛋白质、不饱和脂肪酸、维生素和微量元素,营养丰富,此外,本发明还含有多种中草药成分,经常食用可达到养血滋阴、利尿消肿、润五脏、强筋骨的功效。
具体实施方式
一种红薯海鲜粥,其特征在于由以下重量份(公斤)的原料制成:
何首乌2、益母草5、枳具子4.5、杜仲叶4、连翘花3.5、茱苓草2、穿心草3、红胡椒1、酱油3、猪大肠11、红薯60、大米55、菜籽油4、石榴汁20、菱角10、藕粉9、扇贝肉22、海带5、泡菜8、营养添加剂7;
所述营养添加剂由下列重量份(公斤)原料制成:木瓜籽3、决明子3、麦冬5、女贞子1、鸡肉16、奶油5、青梅7、红豆沙25;
制备方法为:(1)将木瓜籽、决明子、麦冬、女贞子、鸡肉混合入锅,加4-5倍的水小火熬煮30-40分钟,过滤除渣,得保健鸡汤;
(2)取青梅果肉,加一倍的水打浆,过滤除渣,所得滤液与保健鸡汤、剩余物料混合,小火加热搅拌,熬成膏状,烘干后研成粉末。
所述的红薯海鲜粥的制备方法,包括以下步骤:
(1)将何首乌、益母草、枳具子、杜仲叶、连翘花、茱苓草、穿心草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将红胡椒入油锅炸香后捞出、沥干,加酱油研磨匀质,得调味汁;将猪大肠切段,与调味汁混合拌匀,送入蒸锅大火蒸10-15分钟后取出,烘干后粉碎;
(3)将红薯去皮,送入开水锅中煮熟后捞出,打成泥,然后与步骤(2)所得物料混合拌匀,送入模具中,压实后脱模,切片,晒干,得红薯干;
(4)将大米、菜籽油混合入锅,小火炒制15-20分钟后出料,加6-7倍的水、石榴汁、药液进行磨浆,得米浆;
(5)将菱角去皮,与红薯片、米浆及剩余物料混合入锅,大火煮沸,即得。
Claims (1)
1.一种红薯海鲜粥,其特征在于由以下重量份的原料制成:何首乌2-3、益母草4-5、枳具子4.5-5、杜仲叶3-4、连翘花3.5-5、茱苓草1-2、穿心草2-3、红胡椒1-2、酱油3-4、猪大肠10-11、红薯50-60、大米50-55、菜籽油3-4、石榴汁15-20、菱角8-10、藕粉7-9、扇贝肉20-22、海带5-6、泡菜8-9、营养添加剂7-8;所述营养添加剂由下列重量份原料制成:木瓜籽3-4、决明子2-3、麦冬4-5、女贞子1-2、鸡肉14-16、奶油4-5、青梅7-8、红豆沙20-25;所述营养添加剂的制备方法为:
(1)将木瓜籽、决明子、麦冬、女贞子、鸡肉混合入锅,加4-5倍的水小火熬煮30-40分钟,过滤除渣,得保健鸡汤;
(2)取青梅果肉,加一倍的水打浆,过滤除渣,所得滤液与保健鸡汤、奶油、红豆沙混合,小火加热搅拌,熬成膏状,烘干后研成粉末;所述的红薯海鲜粥的制备方法包括以下步骤:
(1)将何首乌、益母草、枳具子、杜仲叶、连翘花、茱苓草、穿心草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得药液;
(2)将红胡椒入油锅炸香后捞出、沥干,加酱油研磨匀质,得调味汁;将猪大肠切段,与调味汁混合拌匀,送入蒸锅大火蒸10-15分钟后取出,烘干后粉碎;(3)将红薯去皮,送入开水锅中煮熟后捞出,打成泥,然后与步骤(2)所得物料混合拌匀,送入模具中,压实后脱模,切片,晒干,得红薯干;
(4)将大米、菜籽油混合入锅,小火炒制15-20分钟后出料,加6-7倍的水、石榴汁、药液进行磨浆,得米浆;
(5)将菱角去皮,与红薯片、米浆及剩余物料混合入锅,大火煮沸,即得。
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