CN104000107A - 一种风味海鲜锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种风味海鲜锅巴及其加工方法，由下列重量份的原料组成：大米200-300、燕麦粉40-50、菱角冻干粉20-30、余甘子粉8-12、鱿鱼片20-25、扇贝肉10-20、紫菜20-30、海苔粉8-12、海鲜菇20-30、柠檬汁5-10、光刺兔唇花1-2、火炭母1-2、板栗叶2-3、百合子1-3、田基黄1-2、保健调味剂8-15、米醋15-20、薏仁油10-15。本发明风味海鲜锅巴，添加多种海鲜原料，与紫菜、海苔、海鲜菇等食材合理搭配，制得成品鲜美香脆，风味独特，受人喜爱；同时配方增加中药成分，协同作用，补充人体所需营养同时，能够清热降火、消食健脾，增强机体体质，有益人体健康。
Description
技术领域
本发明涉及一种风味海鲜锅巴及其加工方法，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。其味道鲜美，营养丰富，质地松脆、使用方便、营养丰富、易于消化，既可作为休闲食品，又可称为餐桌佳肴。
随着生活水平的提高,消费者对锅巴食品的风味性、特色性、营养性提出新要求，但传统锅巴加工组成原料的单一，不能适应现在消费者的要求，急需开发、扩展锅巴的品种、风味，提高保健价值，丰富营养结构。
发明内容
本发明的目的在于提供一种风味海鲜锅巴及其加工方法。
本发明采用的技术方案如下：
一种风味海鲜锅巴，是由以下重量份的原料组成：
大米200-300、燕麦粉40-50、菱角冻干粉20-30、余甘子粉8-12、鱿鱼片20-25、扇贝肉10-20、紫菜20-30、海苔粉8-12、海鲜菇20-30、柠檬汁5-10、光刺兔唇花1-2、火炭母1-2、板栗叶2-3、百合子1-3、田基黄1-2、保健调味剂8-15、米醋15-20、薏仁油10-15；
所述的保健调味剂由以下重量份的原料组成：石榴酒30-50、生姜汁8-10、大蒜汁8-10、黑木耳10-20、菜芙蓉花8-12、兰香子4-8、亚麻籽粉3-5、榧子粉3-6、莱菔子粉3-5、香叶子2-4、绞股蓝3-4、苹果原醋10-15、菠萝叶3-5、海参肽1-2、椒盐5-8；
所述的保健调味剂的的制备方法为：a、将香叶子、绞股蓝、菠萝叶粉碎至60-80目，加4-8倍水煎煮1-2小时，过来去渣，滤液超滤，得保健液；b、将兰香子、亚麻籽粉、榧子粉、莱菔子粉混合入锅，文火炒香，再超微粉碎，得超微粉体；c、将黑木耳、菜芙蓉花分别洗净，加入苹果原醋中，浸泡40-60分钟，入笼蒸制熟香，打制成浆，与保健液、超微粉体及其他剩余原料混合均匀，即可。
所述的风味海鲜锅巴的加工方法，包括以下步骤：
（1）、将光刺兔唇花、火炭母、板栗叶、百合子、田基黄混合，加8-15倍水煎煮，过滤去渣，得到煎煮液；
（2）、将鱿鱼片、扇贝肉分别除杂洗净，加入米醋浸泡20-30分钟，蒸制熟香，捞出鱿鱼片、扇贝肉研磨成浆；将海鲜菇、紫菜分别除杂洗净，加1-2倍水研磨成浆，混合浆液，得海鲜浆；
（3）、将大米研磨成粉，与其他剩余粉体原料混合均匀，文火炒制干香，加入煎煮液、柠檬汁等其他剩余原料，再加适量水揉拌均匀，压制成块，切制成片，表面均匀刷涂海鲜浆，放入烤箱烤制熟香，即得。
本发明中百合子，为百合科植物百合等的种子，有清热凉血功效；
菜芙蓉花为锦葵科、秋葵属的鲜花，具有显著调节人体内分泌、免疫力，增加人体抗力，改善心脑血管及微循环功能，增强机体抗氧化能力，抗心脑缺血、缺氧、抗炎、镇疼，抗疲劳、抗衰老、抗癌、防癌、降血脂功效；
兰香子为唇型花科、罗勒属的种子，供丰富的食物纤维，在胃中可以包覆醣类，减少醣类的吸收，降低饭后血中葡萄糖的浓度，同时抑制血糖质上升，加上纤维质遇水膨胀的特性，大大提升饱足感，有利于糖尿病和体重的控制；
香叶子为为樟种植物香叶子的叶，能够行气，治胃病，胃溃疡，消化不良；
菠萝叶有强的清热燥湿的作用，能用来缓解胃中湿热而导致的食欲不振、胃痛、腹泻等症状。
与现有技术相比，本发明的优点是：
本发明风味海鲜锅巴，添加多种海鲜原料，与紫菜、海苔、海鲜菇等食材合理搭配，制得成品鲜美香脆，风味独特，受人喜爱；同时配方增加中药成分，协同作用，补充人体所需营养同时，能够清热降火、消食健脾，增强机体体质，有益人体健康。
具体实施方式
一种风味海鲜锅巴，是由以下重量（克）的原料组成：
大米300、燕麦粉50、菱角冻干粉30、余甘子粉10、鱿鱼片25、扇贝肉20、紫菜30、海苔粉12、海鲜菇30、柠檬汁10、光刺兔唇花2、火炭母2、板栗叶3、百合子2、田基黄2、保健调味剂15、米醋20、薏仁油15；
所述的保健调味剂由以下重量（克）的原料组成：石榴酒50、生姜汁10、大蒜汁10、黑木耳20、菜芙蓉花12、兰香子8、亚麻籽粉5、榧子粉5、莱菔子粉4、香叶子4、绞股蓝4、苹果原醋15、菠萝叶5、海参肽2、椒盐6；
所述的保健调味剂的的制备方法为：a、将香叶子、绞股蓝、菠萝叶粉碎至60目，加8倍水煎煮2小时，过来去渣，滤液超滤，得保健液；b、将兰香子、亚麻籽粉、榧子粉、莱菔子粉混合入锅，文火炒香，再超微粉碎，得超微粉体；c、将黑木耳、菜芙蓉花分别洗净，加入苹果原醋中，浸泡50分钟，入笼蒸制熟香，打制成浆，与保健液、超微粉体及其他剩余原料混合均匀，即可。
所述的风味海鲜锅巴的加工方法，包括以下步骤：
（1）、将光刺兔唇花、火炭母、板栗叶、百合子、田基黄混合，加12倍水煎煮，过滤去渣，得到煎煮液；
（2）、将鱿鱼片、扇贝肉分别除杂洗净，加入米醋浸泡30分钟，蒸制熟香，捞出鱿鱼片、扇贝肉研磨成浆；将海鲜菇、紫菜分别除杂洗净，加2倍水研磨成浆，混合浆液，得海鲜浆；
（3）、将大米研磨成粉，与其他剩余粉体原料混合均匀，文火炒制干香，加入煎煮液、柠檬汁等其他剩余原料，再加适量水揉拌均匀，压制成块，切制成片，表面均匀刷涂海鲜浆，放入烤箱烤制熟香，即得。
Claims (2)
1.一种风味海鲜锅巴，其特征在于，是由以下重量份的原料组成：
大米200-300、燕麦粉40-50、菱角冻干粉20-30、余甘子粉8-12、鱿鱼片20-25、扇贝肉10-20、紫菜20-30、海苔粉8-12、海鲜菇20-30、柠檬汁5-10、光刺兔唇花1-2、火炭母1-2、板栗叶2-3、百合子1-3、田基黄1-2、保健调味剂8-15、米醋15-20、薏仁油10-15；
所述的保健调味剂由以下重量份的原料组成：石榴酒30-50、生姜汁8-10、大蒜汁8-10、黑木耳10-20、菜芙蓉花8-12、兰香子4-8、亚麻籽粉3-5、榧子粉3-6、莱菔子粉3-5、香叶子2-4、绞股蓝3-4、苹果原醋10-15、菠萝叶3-5、海参肽1-2、椒盐5-8；
所述的保健调味剂的的制备方法为：a、将香叶子、绞股蓝、菠萝叶粉碎至60-80目，加4-8倍水煎煮1-2小时，过来去渣，滤液超滤，得保健液；b、将兰香子、亚麻籽粉、榧子粉、莱菔子粉混合入锅，文火炒香，再超微粉碎，得超微粉体；c、将黑木耳、菜芙蓉花分别洗净，加入苹果原醋中，浸泡40-60分钟，入笼蒸制熟香，打制成浆，与保健液、超微粉体及其他剩余原料混合均匀，即可。
2.一种如权利要求1所述的风味海鲜锅巴的加工方法，其特征在于包括以下步骤：
（1）、将光刺兔唇花、火炭母、板栗叶、百合子、田基黄混合，加8-15倍水煎煮，过滤去渣，得到煎煮液；
（2）、将鱿鱼片、扇贝肉分别除杂洗净，加入米醋浸泡20-30分钟，蒸制熟香，捞出鱿鱼片、扇贝肉研磨成浆；将海鲜菇、紫菜分别除杂洗净，加1-2倍水研磨成浆，混合浆液，得海鲜浆；
（3）、将大米研磨成粉，与其他剩余粉体原料混合均匀，文火炒制干香，加入煎煮液、柠檬汁等其他剩余原料，再加适量水揉拌均匀，压制成块，切制成片，表面均匀刷涂海鲜浆，放入烤箱烤制熟香，即得。
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| CN106261705A (zh) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | 一种柠檬味锅巴及其制备方法 |
| CN106307080A (zh) * | 2016-08-15 | 2017-01-11 | 安庆市江岸品香食品有限责任公司 | 一种开心果味锅巴及其制备方法 |
| CN107549632A (zh) * | 2017-10-19 | 2018-01-09 | 旌德县瑞祥农业发展有限公司 | 一种橘皮绿茶风味锅巴的制备方法 |
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