CN103989109A - 一种鲜嫩未糯化莲藕饼及其制备方法 - Google Patents
一种鲜嫩未糯化莲藕饼及其制备方法 Download PDFInfo
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Abstract
一种鲜嫩未糯化莲藕饼，其特征在于由以下重量份的原料制成：莲藕200~220、砂仁6~8、白术3~5、玉米粉15~18、鱼腥草6~8、南瓜30~40、香椿头25~30、苦瓜汁10~14、碧根果10~12、椰子油14~18、银耳12~14、鸭胗30~34、薄荷叶8~10、生姜4~6、蒜子8~10、助剂4~5、水500~600；本发明的莲藕饼由莲藕加外层调料制成，首先，莲藕先经过沸水水浴，破坏莲藕的大部分生理结构以及莲藕丝，再用特制的香料卤制一天左右，特制香料是砂仁、鱼腥草、白术等熬制而成，特别添加鸭胗增加香味，以磨粉的形式更容易入味，浸泡过后的莲藕片鲜嫩可口，无糯化现象，这样不会有藕丝缠连影响口感，鲜嫩的肉质也得以充分发挥，最后的外层调料是煮化的南瓜和苦瓜汁等组成，甜苦看似矛盾，但南瓜的甜有过之而无不及，只是甜中微苦，消除腻感而已。
Description
技术领域
本发明关于一种鲜嫩未糯化莲藕饼及其制备方法，属于食品中莲藕饼的工艺技术领域。
背景技术
藕和藕节药性平和，临床应用很少出现毒副作用，因此可放心使用。
1、清热凉血：莲藕生用性寒，有清热凉血作用，可用来治疗热性病症；莲藕味甘多液、对热病口渴、衄血、咯血、下血者尤为有益。
2、通便止泻、健脾开胃：莲藕中含有黏液蛋白和膳食纤维，能与人体内胆酸盐，食物中的胆固醇及甘油三酯结合，使其从粪便中排出，从而减少脂类的吸收。莲藕散发出一种独特清香，还含有鞣质，有一定健脾止泻作用，能增进食欲，促进消化，开胃健中，有益于胃纳不佳，食欲不振者恢复健康。
3、益血生肌：藕的营养价值很高，富含铁、钙等微量元素，植物蛋白质、维生素以及淀粉含量也很丰富，有明显的补益气血，增强人体免疫力作用。故中医称其：“主补中养神，益气力”。
4、止血散瘀：藕含有大量的单宁酸，有收缩血管作用，可用来止血。藕还能凉血，散血，中医认为其止血而不留瘀，是热病血症的食疗佳品。
鸭胗即鸭胃、鸭肫，形状扁圆，肉质紧密，紧韧耐嚼，滋味悠长，无油腻感，新鲜的鸭胗外表呈***或红色，表面富有弹性和光泽，质地厚实；不新鲜的鸭胗为黑红色，表面无弹性和光泽，肉质松软，中医认为，鸭肫味甘、性平、咸，有健胃之效。
南瓜是葫芦科南瓜属的植物，因产地不同，有的叫法各异，又名麦瓜、番瓜、倭瓜、面瓜、金冬瓜、也叫南瓜，浙南、福建、台湾民间称为金瓜，原产中南美洲。南瓜在中国各地都有栽种，日本则以北海道为大宗。嫩果味甘适口，是夏秋季节的瓜菜之一。老瓜可作饲料或杂粮，所以有很多地方又称为饭瓜。在西方南瓜常用来做成南瓜派，即南瓜甜饼。南瓜瓜子可以做零食，适合糖尿病人食用。
发明内容
一种鲜嫩未糯化莲藕饼，其特征在于由以下重量份的原料制成：莲藕200~220、砂仁6~8、白术3~5、玉米粉15~18、鱼腥草6~8、南瓜30~40、香椿头25~30、苦瓜汁10~14、碧根果10~12、椰子油14~18、银耳12~14、鸭胗30~34、薄荷叶8~10、生姜4~6、蒜子8~10、助剂4~5、水500~600；所述助剂由以下重量份的原料制成：丝瓜嫩叶12~14、楤木嫩叶16~18、乌药嫩叶10~14、鲜桃花6~8、胡萝卜嫩叶12~15、脱脂奶粉14~16、四方麻8~10、大蓟根6~8、决明子4~6、蒜黄12~15、石榴籽4~6；制备方法是将鲜嫩的丝瓜嫩叶、楤木叶、乌药叶、桃花、胡萝卜叶、蒜黄混合，加水磨浆，过滤得滤浆，将石榴籽先干炒10~14min，再磨成粉末并混合四方麻、决明子、大蓟根加2~2.5于总重量的水于砂锅中煎煮50~70min，之后浓缩汤汁并混合前述滤浆，烘干得粉末，将粉末与脱脂奶粉混合即得。
一种鲜嫩未糯化莲藕饼的制备方法，其特征在于包括以下几个步骤：
（1）首先将鸭胗蒸熟，沥干水分后，切片，烘干，最后研磨成粉；
（2）准备砂锅一个，放入鱼腥草、白术、砂仁、香椿头、薄荷叶、银耳、（1）所述的鸭胗粉、助剂及其它除下列以外的剩余材料，加2~3倍于总量的水，先烧开，再焖煮40~50min，另备炒锅，加椰子油，放入生姜末、蒜子，爆炒5~8min，最后倒入前述砂锅中；
（3）将莲藕去皮后，切成片，在沸水中先淘10~14min，然后转入（2）所述的砂锅中浸泡20~24h；
（4）将碧根果仁磨碎成颗粒，混合玉米粉文火炒制15~20min，将南瓜的肉质部分加水炖烂并混合前述的粉料，加水调成刚好无多余水分析出的糊，淋在（3）完成后的莲藕饼上，最后浇苦瓜汁，放于蒸笼中蒸20~30min即可。
发明中出现的罕见物料介绍如下：
楤木叶：为五加科植物楤木的嫩叶，春季采摘，洗净鲜用，用于伤湿腹泻或痢疾，水肿，小便不利。
乌药叶：为樟科植物乌药的叶为药，煎汤服用可温中理气，鲜品捣敷患处有治风湿痹痛，跌打伤痛，烫伤等功效。
四方麻：玄参科腹水草属落叶灌木，以全草入药，晒干或鲜用，可清热解毒，消肿止痛；外用适量，鲜品捣烂敷患处，治皮肤湿疹，烧烫伤，痈疖疔疮，跌打损等。
本发明的优点：本发明的莲藕饼由莲藕加外层调料制成，首先，莲藕先经过沸水水浴，破坏莲藕的大部分生理结构以及莲藕丝，再用特制的香料卤制一天左右，特制香料是砂仁、鱼腥草、白术等熬制而成，特别添加鸭胗增加香味，以磨粉的形式更容易入味，浸泡过后的莲藕片鲜嫩可口，无糯化现象，这样不会有藕丝缠连影响口感，鲜嫩的肉质也得以充分发挥，最后的外层调料是煮化的南瓜和苦瓜汁等组成，甜苦看似矛盾，但南瓜的甜有过之而无不及，只是甜中微苦，消除腻感而已。
具体实施方式
一种鲜嫩未糯化莲藕饼，其特征在于由以下重量份的原料制成：莲藕200~220g、砂仁6~8g、白术3~5g、玉米粉15~18g、鱼腥草6~8g、南瓜30~40g、香椿头25~30g、苦瓜汁10~14g、碧根果10~12g、椰子油14~18g、银耳12~14g、鸭胗30~34g、薄荷叶8~10g、生姜4~6g、蒜子8~10g、助剂4~5g、水500~600；所述助剂由以下重量份的原料制成：丝瓜嫩叶12~14g、楤木嫩叶16~18g、乌药嫩叶10~14g、鲜桃花6~8g、胡萝卜嫩叶12~15g、脱脂奶粉14~16g、四方麻8~10g、大蓟根6~8g、决明子4~6g、蒜黄12~15g、石榴籽4~6g；制备方法是将鲜嫩的丝瓜嫩叶、楤木叶、乌药叶、桃花、胡萝卜叶、蒜黄混合，加水磨浆，过滤得滤浆，将石榴籽先干炒10~14min，再磨成粉末并混合四方麻、决明子、大蓟根加2~2.5于总重量的水于砂锅中煎煮50~70min，之后浓缩汤汁并混合前述滤浆，烘干得粉末，将粉末与脱脂奶粉混合即得。
一种鲜嫩未糯化莲藕饼的制备方法，其特征在于包括以下几个步骤：
（1）首先将鸭胗蒸熟，沥干水分后，切片，烘干，最后研磨成粉；
（2）准备砂锅一个，放入鱼腥草、白术、砂仁、香椿头、薄荷叶、银耳、（1）所述的鸭胗粉、助剂及其它除下列以外的剩余材料，加2~3倍于总量的水，先烧开，再焖煮40~50min，另备炒锅，加椰子油，放入生姜末、蒜子，爆炒5~8min，最后倒入前述砂锅中；
（3）将莲藕去皮后，切成片，在沸水中先淘10~14min，然后转入（2）所述的砂锅中浸泡20~24h；
（4）将碧根果仁磨碎成颗粒，混合玉米粉文火炒制15~20min，将南瓜的肉质部分加水炖烂并混合前述的粉料，加水调成刚好无多余水分析出的糊，淋在（3）完成后的莲藕饼上，最后浇苦瓜汁，放于蒸笼中蒸20~30min即可。
Claims (2)
1.一种鲜嫩未糯化莲藕饼，其特征在于由以下重量份的原料制成：莲藕200~220、砂仁6~8、白术3~5、玉米粉15~18、鱼腥草6~8、南瓜30~40、香椿头25~30、苦瓜汁10~14、碧根果10~12、椰子油14~18、银耳12~14、鸭胗30~34、薄荷叶8~10、生姜4~6、蒜子8~10、助剂4~5、水500~600；所述助剂由以下重量份的原料制成：丝瓜嫩叶12~14、楤木嫩叶16~18、乌药嫩叶10~14、鲜桃花6~8、胡萝卜嫩叶12~15、脱脂奶粉14~16、四方麻8~10、大蓟根6~8、决明子4~6、蒜黄12~15、石榴籽4~6；制备方法是将鲜嫩的丝瓜嫩叶、楤木叶、乌药叶、桃花、胡萝卜叶、蒜黄混合，加水磨浆，过滤得滤浆，将石榴籽先干炒10~14min，再磨成粉末并混合四方麻、决明子、大蓟根加2~2.5于总重量的水于砂锅中煎煮50~70min，之后浓缩汤汁并混合前述滤浆，烘干得粉末，将粉末与脱脂奶粉混合即得。
2.根据权利要求1所述一种鲜嫩未糯化莲藕饼的制备方法，其特征在于包括以下几个步骤：
（1）首先将鸭胗蒸熟，沥干水分后，切片，烘干，最后研磨成粉；
（2）准备砂锅一个，放入鱼腥草、白术、砂仁、香椿头、薄荷叶、银耳、（1）所述的鸭胗粉、助剂及其它除下列以外的剩余材料，加2~3倍于总量的水，先烧开，再焖煮40~50min，另备炒锅，加椰子油，放入生姜末、蒜子，爆炒5~8min，最后倒入前述砂锅中；
（3）将莲藕去皮后，切成片，在沸水中先淘10~14min，然后转入（2）所述的砂锅中浸泡20~24h；
（4）将碧根果仁磨碎成颗粒，混合玉米粉文火炒制15~20min，将南瓜的肉质部分加水炖烂并混合前述的粉料，加水调成刚好无多余水分析出的糊，淋在（3）完成后的莲藕饼上，最后浇苦瓜汁，放于蒸笼中蒸20~30min即可。
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| CN105146507A (zh) * | 2015-07-23 | 2015-12-16 | 高广军 | 一种果仁营养藕饼的制作方法 |
| CN106819989A (zh) * | 2016-11-14 | 2017-06-13 | 巢湖嘉谊食品有限公司 | 一种鱿鱼藕饼的制造方法 |
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