CN103989111A - 一种茄香藕荷及其制备方法 - Google Patents
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Abstract
一种茄香藕荷,其特征在于由以下重量份的原料制成:莲藕200~250、茄子20~25、山芋粉10~14、白砂糖15~20、燕麦片25~28、蜂蜜10~12、薄荷叶10~12、茉莉花汁8~10、胡椒粉6~8、鸡精3~5、黄酒6~10、苹果醋8~12、鹿茸3~5、菜籽油100~150、海参6~8、牛肉末14~16、助剂4~6、水400~550;本发明的茄香藕荷是一种集味道与营养为一体的食品,它是由茄子部分和莲藕两部分组成,其中,茄子是通过小刀划开表层,塞入调味料,先烘烤,再取下肉质部分与其他调味料蜂蜜、茉莉花汁等一起变熬边搅拌而成,味道香甜而无清苦味,让茄子的味道香气得以充分发挥,莲藕是先煮熟在油炸,清脆的表皮涂以香甜的茄糊料,外层茄香可口,里面更是藕香干脆。
Description
技术领域
本发明是一种茄香藕荷及其制备方法,属于食品中莲藕饼的工艺技术领域。
背景技术
中医认为藕性寒、味甘。生用,具有凉血、散淤之功,治热病烦渴、吐血、热淋等;熟用能益血、止泻,还能健脾、开胃。
以藕为主的单验方在临床上应用较广,有很好的效验,比如鲜藕汁,每日早晚各服半杯,治肺结核出血、产后出血、鼻流血。另外,生藕捣绞取汁,加蜂蜜适量,搅匀,分次服,治热病烦渴不止;藕汁、梨汁各半杯,和匀服用,治上焦痰热、口干咳嗽。
藕连接部分称为藕节,含天门冬素、鞣质等,具有较高的药用价值,藕节和藕在性味、功用上大致相似,但藕节又侧重止血功效。
中医认为藕节性平、味甘涩,药用可以缩短出血时间,有止血散淤之效,治咳血、吐血、尿血、便血、子宫出血等。
比如将藕节捣汁饮用,并在鼻中滴3~4滴,每天2~3次,治鼻出血;藕节40克煎服,每天2服,治外伤性前房积血;取藕节连须在内40克,焙干后加入冰片1克,共研末,贮瓶内,不要漏气。每次取少许药末吹患侧鼻孔,每2小时1次,治鼻息肉;将生藕节去毛洗净,用食盐腌2周。用时,取藕节,以开水冲洗后含服,每次含服1枚,每日2次,治急性咽喉炎。
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。
发明内容
一种茄香藕荷,其特征在于由以下重量份的原料制成:莲藕200~250、茄子20~25、山芋粉10~14、白砂糖15~20、燕麦片25~28、蜂蜜10~12、薄荷叶10~12、茉莉花汁8~10、胡椒粉6~8、鸡精3~5、黄酒6~10、苹果醋8~12、鹿茸3~5、菜籽油100~150、海参6~8、牛肉末14~16、助剂4~6、水400~550;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。
一种茄香藕荷的制备方法,其特征在于包括以下几个步骤:
(1)将鹿茸片、海参片和薄荷叶混合加1.5~2倍于总重量的水在高压锅中煮沸、熬制,浓缩,最后得汤汁;
(2)用小刀在新鲜的茄子上从上到下划4~6条深约0.8~1.2cm的长口,然后混合胡椒粉、鸡精、黄酒、苹果醋,调拌并均匀涂抹在长口中,用竹签串联在无明火的炭火上用火星翻转烘烤40~50min;
(3)将(2)所得的烤茄撕去表层焦糊皮质,将肉质部分放于砂锅中,同时加入蜂蜜、茉莉花汁、白砂糖、(1)所述的汤汁,助剂及其它除下列用料以外的剩余成分,加清水漫过总量3~4cm,先煮沸,然后变熬制边搅拌,直至刚好无水分渗出的糊为宜;
(4)莲藕需煮熟后切0.8~1.2cm厚的片,于菜籽油的油锅中炸制表面清脆,然后表面淋上(3)所得的糊并粘上混合蒸熟的山芋粉和燕麦片,撒上牛肉末即可。
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:本发明的茄香藕荷是一种集味道与营养为一体的食品,它是由茄子部分和莲藕两部分组成,其中,茄子是通过小刀划开表层,塞入调味料,先烘烤,再取下肉质部分与其他调味料蜂蜜、茉莉花汁等一起变熬边搅拌而成,味道香甜而无清苦味,让茄子的味道香气得以充分发挥,莲藕是先煮熟在油炸,清脆的表皮涂以香甜的茄糊料,外层茄香可口,里面更是藕香干脆。
具体实施方式
一种茄香藕荷,其特征在于由以下重量份的原料制成:莲藕200~250g、茄子20~25g、山芋粉10~14g、白砂糖15~20g、燕麦片25~28g、蜂蜜10~12g、薄荷叶10~12g、茉莉花汁8~10g、胡椒粉6~8g、鸡精3~5g、黄酒6~10g、苹果醋8~12g、鹿茸3~5g、菜籽油100~150g、海参6~8g、牛肉末14~16g、助剂4~6g、水400~550g;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。
一种茄香藕荷的制备方法,其特征在于包括以下几个步骤:
(1)将鹿茸片、海参片和薄荷叶混合加1.5~2倍于总重量的水在高压锅中煮沸、熬制,浓缩,最后得汤汁;
(2)用小刀在新鲜的茄子上从上到下划4~6条深约0.8~1.2cm的长口,然后混合胡椒粉、鸡精、黄酒、苹果醋,调拌并均匀涂抹在长口中,用竹签串联在无明火的炭火上用火星翻转烘烤40~50min;
(3)将(2)所得的烤茄撕去表层焦糊皮质,将肉质部分放于砂锅中,同时加入蜂蜜、茉莉花汁、白砂糖、(1)所述的汤汁,助剂及其它除下列用料以外的剩余成分,加清水漫过总量3~4cm,先煮沸,然后变熬制边搅拌,直至刚好无水分渗出的糊为宜;
(4)莲藕需煮熟后切0.8~1.2cm厚的片,于菜籽油的油锅中炸制表面清脆,然后表面淋上(3)所得的糊并粘上混合蒸熟的山芋粉和燕麦片,撒上牛肉末即可。
Claims (2)
1.一种茄香藕荷,其特征在于由以下重量份的原料制成:莲藕200~250、茄子20~25、山芋粉10~14、白砂糖15~20、燕麦片25~28、蜂蜜10~12、薄荷叶10~12、茉莉花汁8~10、胡椒粉6~8、鸡精3~5、黄酒6~10、苹果醋8~12、鹿茸3~5、菜籽油100~150、海参6~8、牛肉末14~16、助剂4~6、水400~550;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所述一种茄香藕荷的制备方法,其特征在于包括以下几个步骤:
(1)将鹿茸片、海参片和薄荷叶混合加1.5~2倍于总重量的水在高压锅中煮沸、熬制,浓缩,最后得汤汁;
(2)用小刀在新鲜的茄子上从上到下划4~6条深约0.8~1.2cm的长口,然后混合胡椒粉、鸡精、黄酒、苹果醋,调拌并均匀涂抹在长口中,用竹签串联在无明火的炭火上用火星翻转烘烤40~50min;
(3)将(2)所得的烤茄撕去表层焦糊皮质,将肉质部分放于砂锅中,同时加入蜂蜜、茉莉花汁、白砂糖、(1)所述的汤汁,助剂及其它除下列用料以外的剩余成分,加清水漫过总量3~4cm,先煮沸,然后变熬制边搅拌,直至刚好无水分渗出的糊为宜;
(4)莲藕需煮熟后切0.8~1.2cm厚的片,于菜籽油的油锅中炸制表面清脆,然后表面淋上(3)所得的糊并粘上混合蒸熟的山芋粉和燕麦片,撒上牛肉末即可。
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