CN103989082A - 一种蟹香南瓜锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种蟹香南瓜锅巴及其加工方法，由下列重量份的原料组成：黏米80-120、蟹黄8-12、蟹肉15-20、南瓜60-100、蟹味菇10-20、陈皮2-3、柚子皮1-2、红景天1-2、五加皮1-2、黄瓜香2-3、葱白粉5-8、姜末4-6、黄酒8-10、五香粉0.5-2、营养添加剂8-12、大豆油适量。本发明蟹香南瓜锅巴，鲜香美味，香脆爽口，色泽金黄艳丽，营养丰富均衡，风味独特，食用方便；添加具有健胃消食、清热解毒、补肝益肾、益气活血功效的中药成分，有益人体健康。
Description
技术领域
本发明涉及一种蟹香南瓜锅巴及其加工方法，属于食品加工技术领域。
背景技术
目前锅巴是深受广大消费者喜爱的小食品，已有大米锅巴、小米锅巴、大豆锅巴等多种产品，配料主要以米或面类、淀粉和风味烧烤调料组成。随着生活水平的提高，人们不仅讲究食品营养均衡，同时也追求食品的独特风味，但由于传统锅巴原料组成单一，不能满足人们对其营养、风味的追求，亟需一种操作方便，营养丰富均衡，风味独特的锅巴，迎合市场需求。
发明内容
本发明的目的在于提供一种蟹香南瓜锅巴及其加工方法。
本发明采用的技术方案如下：
一种蟹香南瓜锅巴，是由以下重量份的原料组成：
黏米80-120、蟹黄8-12、蟹肉15-20、南瓜60-100、蟹味菇10-20、陈皮2-3、柚子皮1-2、红景天1-2、五加皮1-2、黄瓜香2-3、葱白粉5-8、姜末4-6、黄酒8-10、五香粉0.5-2、营养添加剂8-12、大豆油适量；
所述的营养添加剂由下述重量份的原料制成：菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至160-200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
所述的蟹香南瓜锅巴的加工方法，包括以下步骤：
（1）、将南瓜去皮去瓤切块，入笼蒸制熟香，捣压成泥，得南瓜泥；
（2）、将洗净得蟹黄、蟹肉加入黄酒、五香粉、葱白粉、姜末混合均匀，保鲜腌制1-2小时，将蟹味菇洗净切末，加入腌制物中，搅拌均匀，入笼蒸制熟香，再捣压成浆泥，得蟹味浆；
（3）、将陈皮、柚子皮、红景天、五加皮、黄瓜香加水煎煮，过滤去渣，得煎煮液，加入洗净黏米蒸煮至熟，倒入南瓜泥及大豆油以外的其他剩余原料，揉拌均匀后擀压成片，切制成块状锅巴；
（4）、将块状锅巴烘烤至干，在均匀刷涂一层蟹味浆，入大豆锅内煎炸至金黄色熟香即可。
本发明中黄瓜香为球子蕨科多年生草本植物，具有清热、滑肠、降气、驱风、益气安神、化痰等功能；
树葡萄，属于桃金娘科常绿灌木的果实，有利于预防心血管疾病，增强抵抗力，尤其对女性的活力年轻、皮肤亮丽有着显著促进作用；
火棘果为蔷薇科火棘属植物果实，能清除体内垃圾，改善体内循环，促进新陈代谢，有助于人体筋骨发达，增强体力及壮阳，可以刺激大肠蠕动，帮助排便，降低体内胆固醇，减少毒素，废物在体内的积存，达到预防中风，胃癌，子宫癌的功效；
走马胎为紫金牛科植物走马胎的干燥根，能够祛风活血，强壮筋骨。
与现有技术相比，本发明的优点是：
本发明蟹香南瓜锅巴，鲜香美味，香脆爽口，色泽金黄艳丽，营养丰富均衡，风味独特，食用方便；添加具有健胃消食、清热解毒、补肝益肾、益气活血功效的中药成分，有益人体健康。
具体实施方式
一种蟹香南瓜锅巴，是由以下重量（克）的原料组成：
黏米120、蟹黄12、蟹肉20、南瓜100、蟹味菇20、陈皮3、柚子皮2、红景天2、五加皮2、黄瓜香3、葱白粉6、姜末5、黄酒10、五香粉1、营养添加剂12、大豆油适量；
所述的营养添加剂由下述重量（克）的原料制成：菠萝蜜种仁粉10、树葡萄20、山楂粉8、黑豆皮粉10、余甘子粉6、猪皮冻15、玛卡粉6、金樱子5、火棘果5、走马胎3、丹参1、蜂蜜10、葡萄酒50、沙棘油5；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
所述的蟹香南瓜锅巴的加工方法，包括以下步骤：
（1）、将南瓜去皮去瓤切块，入笼蒸制熟香，捣压成泥，得南瓜泥；
（2）、将洗净得蟹黄、蟹肉加入黄酒、五香粉、葱白粉、姜末混合均匀，保鲜腌制2小时，将蟹味菇洗净切末，加入腌制物中，搅拌均匀，入笼蒸制熟香，再捣压成浆泥，得蟹味浆；
（3）、将陈皮、柚子皮、红景天、五加皮、黄瓜香加水煎煮，过滤去渣，得煎煮液，加入洗净黏米蒸煮至熟，倒入南瓜泥及大豆油以外的其他剩余原料，揉拌均匀后擀压成片，切制成块状锅巴；
（4）、将块状锅巴烘烤至干，在均匀刷涂一层蟹味浆，入大豆锅内煎炸至金黄色熟香即可。
Claims (2)
1.一种蟹香南瓜锅巴，其特征在于，是由以下重量份的原料组成：
黏米80-120、蟹黄8-12、蟹肉15-20、南瓜60-100、蟹味菇10-20、陈皮2-3、柚子皮1-2、红景天1-2、五加皮1-2、黄瓜香2-3、葱白粉5-8、姜末4-6、黄酒8-10、五香粉0.5-2、营养添加剂8-12、大豆油适量；
所述的营养添加剂由下述重量份的原料制成：菠萝蜜种仁粉6-10、树葡萄20-30、山楂粉6-10、黑豆皮粉8-12、余甘子粉4-8、猪皮冻15-20、玛卡粉4-6、金樱子3-5、火棘果3-5、走马胎2-3、丹参1-2、蜂蜜6-10、葡萄酒30-50、沙棘油3-6；
所述的营养添加剂的的制备方法为：（1）、将树葡萄洗净冷冻破碎研磨成粉，得果粉，将菠萝蜜仁粉与玛卡粉等粉体混合，入锅翻炒，同时喷淋沙棘油至粉体熟香，再精磨至160-200目，得营养粉；（2）、将金樱子、火棘果、走马胎、丹参洗净晒干粉碎至80-100目，加水煎煮，过滤去渣，滤液超滤，冷却后与葡萄酒搅拌均匀，与切制成块的猪皮冻一并入锅，文火加热，同时不断搅动至沸，加入营养粉、果粉及其他剩余原料，搅动均匀，文火焖润至稠状，即可。
2.一种如权利要求1所述的蟹香南瓜锅巴的加工方法，其特征在于包括以下步骤：
（1）、将南瓜去皮去瓤切块，入笼蒸制熟香，捣压成泥，得南瓜泥；
（2）、将洗净得蟹黄、蟹肉加入黄酒、五香粉、葱白粉、姜末混合均匀，保鲜腌制1-2小时，将蟹味菇洗净切末，加入腌制物中，搅拌均匀，入笼蒸制熟香，再捣压成浆泥，得蟹味浆；
（3）、将陈皮、柚子皮、红景天、五加皮、黄瓜香加水煎煮，过滤去渣，得煎煮液，加入洗净黏米蒸煮至熟，倒入南瓜泥及大豆油以外的其他剩余原料，揉拌均匀后擀压成片，切制成块状锅巴；
（4）、将块状锅巴烘烤至干，在均匀刷涂一层蟹味浆，入大豆锅内煎炸至金黄色熟香即可。
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| CN108771129A (zh) * | 2018-06-29 | 2018-11-09 | 望江县东方米业有限责任公司 | 一种陈皮金银花保健锅巴及其制备方法 |
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| 谈啸等: "南瓜大米锅巴的研制", 《粮食加工》, vol. 38, no. 4, 31 December 2013 (2013-12-31), pages 57 - 59 * |
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| CN108771129A (zh) * | 2018-06-29 | 2018-11-09 | 望江县东方米业有限责任公司 | 一种陈皮金银花保健锅巴及其制备方法 |
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