CN104055018B - 一种拔丝虾米薏米饼及其制备方法 - Google Patents
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Abstract
本发明公开了一种拔丝虾米薏米饼,是由下述重量份的原料制成:薏米100-120、小虾米20-30、高良姜8-10、五香粉3-4、海藻粉2-3、肉桂4-5、辣椒叶2-3、枳实2-3、沙苑子6-7、紫草3-4、黄连1-2、辣蓼草2-3、荜茇1-2、米醋适量、花蜜适量、棕榈油适量;本发明将薏米、小虾米等营养原料混合压制成饼状,蒸熟后淋上特制花蜜,营养丰富、酸甜可口、富有嚼劲、花香淡雅,具有利水消肿、健脾去湿、清热排毒、降胆固醇、补肾壮阳、理气开胃等功效,是一道不可多得的美食。
Description
技术领域
本发明涉及一种营养饼,尤其涉及一种拔丝虾米薏米饼及其制备方法。
背景技术
拔丝水果是一道深受人们喜爱的美食,它是将水果切块、裹上外粉后油炸,再淋上一层糖浆后做成,不但成分单一,口味单一,更受到香蕉、苹果、菠萝等食物季节性的影响,不能一年四季照常供应,因此本发明提供一种拔丝营养饼。
发明内容
本发明克服了现有技术不足,提供了一种拔丝虾米薏米饼及其制备方法。
本发明是通过以下技术方案实现的:
一种拔丝虾米薏米饼,是由下述重量份的原料制成:
薏米100-120、小虾米20-30、高良姜8-10、五香粉3-4、海藻粉2-3、肉桂4-5、辣椒叶2-3、枳实2-3、沙苑子6-7、紫草3-4、黄连1-2、辣蓼草2-3、荜茇1-2、米醋适量、花蜜适量、棕榈油适量;
所述花蜜是由下述重量比的原料制成:合欢花:柠檬草:蜂蜜=2:1:8-10。
一种拔丝虾米薏米饼制备方法,包括以下步骤:
(1)将新鲜合欢花、柠檬草去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥,粉碎至80-100目细度,得到的花草粉与蜂蜜混合均匀,得到花蜜;
(2)将少许棕榈油烧热,高良姜去皮洗净后切末,送入热油中,翻炒至金黄,倒入去杂洗净的小虾米,加入五香粉、海藻粉和适量米醋,爆炒至出香,再倒入洗净沥干的薏米,小火翻炒至熟香,取出粉碎至100-120目,得到薏米粉;
(3)将肉桂、辣椒叶、枳实等剩余中药原料混合粉碎,加入8-10倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述薏米粉、中药粉混合均匀,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,送入蒸锅后大火蒸熟,将上述花蜜加热煮沸,淋在蒸熟的薏米饼上即可。
与现有技术相比,本发明的优点是:
本发明将薏米、小虾米等营养原料混合压制成饼状,蒸熟后淋上特制花蜜,营养丰富、酸甜可口、富有嚼劲、花香淡雅,具有利水消肿、健脾去湿、清热排毒、降胆固醇、补肾壮阳、理气开胃等功效,是一道不可多得的美食。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种拔丝虾米薏米饼,是由下述重量(斤)的原料制成:
薏米100、小虾米20、高良姜8、五香粉3、海藻粉2、肉桂4、辣椒叶2、枳实2、沙苑子6、紫草3、黄连1、辣蓼草2、荜茇1、米醋适量、花蜜适量、棕榈油适量;
所述花蜜是由下述重量比的原料制成:合欢花:柠檬草:蜂蜜=2:1:9。
一种拔丝虾米薏米饼制备方法,包括以下步骤:
(1)将新鲜合欢花、柠檬草去杂洗净,用沸水漂烫10秒,再立即冷冻干燥,粉碎至80目细度,得到的花草粉与蜂蜜混合均匀,得到花蜜;
(2)将少许棕榈油烧热,高良姜去皮洗净后切末,送入热油中,翻炒至金黄,倒入去杂洗净的小虾米,加入五香粉、海藻粉和适量米醋,爆炒至出香,再倒入洗净沥干的薏米,小火翻炒至熟香,取出粉碎至100目,得到薏米粉;
(3)将肉桂、辣椒叶、枳实等剩余中药原料混合粉碎,加入8倍清水,文火煎煮1小时,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述薏米粉、中药粉混合均匀,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,送入蒸锅后大火蒸熟,将上述花蜜加热煮沸,淋在蒸熟的薏米饼上即可。
Claims (1)
1.一种拔丝虾米薏米饼,其特征在于是由下述重量份的原料制成:
薏米100-120、小虾米20-30、高良姜8-10、五香粉3-4、海藻粉2-3、肉桂4-5、辣椒叶2-3、枳实2-3、沙苑子6-7、紫草3-4、黄连1-2、辣蓼草2-3、荜茇1-2、米醋适量、花蜜适量、棕榈油适量;
所述花蜜是由下述重量比的原料制成:合欢花:柠檬草:蜂蜜=2:1:8-10;
所述的拔丝虾米薏米饼制备方法,包括以下步骤:
(1)将新鲜合欢花、柠檬草去杂洗净,用沸水漂烫10-15秒,再立即冷冻干燥,粉碎至80-100目细度,得到的花草粉与蜂蜜混合均匀,得到花蜜;
(2)将少许棕榈油烧热,高良姜去皮洗净后切末,送入热油中,翻炒至金黄,倒入去杂洗净的小虾米,加入五香粉、海藻粉和适量米醋,爆炒至出香,再倒入洗净沥干的薏米,小火翻炒至熟香,取出粉碎至100-120目,得到薏米粉;
(3)将肉桂、辣椒叶、枳实等剩余中药原料混合粉碎,加入8-10倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(4)将上述薏米粉、中药粉混合均匀,压制成型,做成饼状,在0℃以下冷冻储藏,食用前取出解冻,送入蒸锅后大火蒸熟,将上述花蜜加热煮沸,淋在蒸熟的薏米饼上即可。
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