CN104000116A - 一种柠檬蛋黄香脆锅巴及其加工方法 - Google Patents
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Abstract
本发明公开了一种柠檬蛋黄香脆锅巴及其加工方法,由下列重量份的原料组成:大米200-250、玉米粉50-80、板栗仁20-30、咸鸭蛋黄粉15-25、胡萝卜20-30、奶油2-4、柠檬粉4-5、人参花1-2、补骨脂1-2、远志2-3、冬葵子1-2、溪黄草2-4、营养添加剂6-10、麻油4-6。本发明柠檬蛋黄香脆锅巴,麻香浓郁,具有柠檬酸甜、蛋黄咸香的口感,风味独特,厚薄均匀,色泽金黄,受人喜爱,同时配方增加中药保健成分,能够增强机体功能,改善肝脏功能,促进消化,强身壮骨,有益人体健康。
Description
技术领域
本发明涉及一种柠檬蛋黄香脆锅巴及其加工方法,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柠檬蛋黄香脆锅巴及其加工方法。
本发明采用的技术方案如下:
一种柠檬蛋黄香脆锅巴,是由以下重量份的原料组成:
大米200-250、玉米粉50-80、板栗仁20-30、咸鸭蛋黄粉15-25、胡萝卜20-30、奶油2-4、柠檬粉4-5、人参花1-2、补骨脂1-2、远志2-3、冬葵子1-2、溪黄草2-4、营养添加剂6-10、麻油4-6;
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。
所述的柠檬蛋黄香脆锅巴的加工方法,包括以下步骤:
(1)、将胡萝卜洗净切块,入笼蒸制熟透,捣压成泥,与奶油快速搅拌,得胡萝卜蓉;
(2)、将洗净大米在85-95℃下热烘20-40分钟,将人参花、补骨脂、远志、冬葵子、溪黄草混合加水煎煮,过滤去渣,得煎煮液,加入热烘大米,浸泡2-4小时,再加热翻炒至微干,研磨成粉,得米粉;
(3)、将板栗仁水洗干净,加3-5倍水磨制成浆,加热煮沸10-15分钟,放入咸鸭蛋黄粉,焖煮至稠状,得蛋黄糊;
(4)、将米粉、玉米粉与其他剩余原料混合均匀,加入蛋黄糊、胡萝卜蓉及适量水揉拌成面团,经擀压、切制成型,放入烘烤箱,烘烤至熟香,即可。
本发明中
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:
本发明柠檬蛋黄香脆锅巴,麻香浓郁,具有柠檬酸甜、蛋黄咸香的口感,风味独特,厚薄均匀,色泽金黄,受人喜爱,同时配方增加中药保健成分,能够增强机体功能,改善肝脏功能,促进消化,强身壮骨,有益人体健康。
具体实施方式
一种柠檬蛋黄香脆锅巴,是由以下重量(克)的原料组成:
大米250、玉米粉60、板栗仁30、咸鸭蛋黄粉25、胡萝卜30、奶油3、柠檬粉5、人参花1、补骨脂2、远志3、冬葵子2、溪黄草3、营养添加剂10、麻油5;
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30、山楂粉10、黑豆皮粉12、余甘子粉8、猪皮冻20、玛卡粉5、金樱子5、火棘果5、走马胎2、丹参2、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。
所述的柠檬蛋黄香脆锅巴的加工方法,包括以下步骤:
(1)、将胡萝卜洗净切块,入笼蒸制熟透,捣压成泥,与奶油快速搅拌,得胡萝卜蓉;
(2)、将洗净大米在95℃下热烘40分钟,将人参花、补骨脂、远志、冬葵子、溪黄草混合加水煎煮,过滤去渣,得煎煮液,加入热烘大米,浸泡4小时,再加热翻炒至微干,研磨成粉,得米粉;
(3)、将板栗仁水洗干净,加5倍水磨制成浆,加热煮沸15分钟,放入咸鸭蛋黄粉,焖煮至稠状,得蛋黄糊;
(4)、将米粉、玉米粉与其他剩余原料混合均匀,加入蛋黄糊、胡萝卜蓉及适量水揉拌成面团,经擀压、切制成型,放入烘烤箱,烘烤至熟香,即可。
Claims (2)
1.一种柠檬蛋黄香脆锅巴,其特征在于,是由以下重量份的原料组成:
大米200-250、玉米粉50-80、板栗仁20-30、咸鸭蛋黄粉15-25、胡萝卜20-30、奶油2-4、柠檬粉4-5、人参花1-2、补骨脂1-2、远志2-3、冬葵子1-2、溪黄草2-4、营养添加剂6-10、麻油4-6;
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所述的柠檬蛋黄香脆锅巴的加工方法,其特征在于包括以下步骤:
(1)、将胡萝卜洗净切块,入笼蒸制熟透,捣压成泥,与奶油快速搅拌,得胡萝卜蓉;
(2)、将洗净大米在85-95℃下热烘20-40分钟,将人参花、补骨脂、远志、冬葵子、溪黄草混合加水煎煮,过滤去渣,得煎煮液,加入热烘大米,浸泡2-4小时,再加热翻炒至微干,研磨成粉,得米粉;
(3)、将板栗仁水洗干净,加3-5倍水磨制成浆,加热煮沸10-15分钟,放入咸鸭蛋黄粉,焖煮至稠状,得蛋黄糊;
(4)、将米粉、玉米粉与其他剩余原料混合均匀,加入蛋黄糊、胡萝卜蓉及适量水揉拌成面团,经擀压、切制成型,放入烘烤箱,烘烤至熟香,即可。
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CN108902736A (zh) * | 2018-06-29 | 2018-11-30 | 望江县东方米业有限责任公司 | 一种菱角栗子锅巴 |
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