CN104055050A - 一种拔丝海苔藕饼及其制备方法 - Google Patents
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Abstract
本发明公开了一种拔丝海苔藕饼,是由下述重量份的原料制成:藕粉70-80、小麦粉30-40、奶粉10-15、海苔粉10-15、枸杞子6-7、紫甘蓝2-3、黄皮叶2-3、柳花1-2、桑葚4-5、山楂核3-4、南瓜藤1-2、水红花子1-2、酸枣仁13-18、米酒适量、花蜜适量;本发明将藕粉、小麦粉、海苔粉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、富有嚼劲、酒香浓郁、花香淡雅,具有健脾养胃、宁心安神、养肝敛汗、助消化、补血养颜、滋阴补肾等功效,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,尤其涉及一种拔丝海苔藕饼及其制备方法。
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,提供了一种拔丝海苔藕饼及其制备方法。
本发明是通过以下技术方案实现的:
一种拔丝海苔藕饼,是由下述重量份的原料制成:
藕粉70-80、小麦粉30-40、奶粉10-15、海苔粉10-15、枸杞子6-7、紫甘蓝2-3、黄皮叶2-3、柳花1-2、桑葚4-5、山楂核3-4、南瓜藤1-2、水红花子1-2、酸枣仁13-18、米酒适量、花蜜适量;
所述花蜜是由下述重量比的原料制成:玉美人:柠檬草:蜂蜜=2:1:8-10。
一种拔丝海苔藕饼制备方法,包括以下步骤:
(1)将新鲜玉美人、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)将枸杞子、紫甘蓝、黄皮叶、柳花、桑葚、山楂核、南瓜藤、水红花子混合粉碎,加入7-8倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(3)将酸枣仁拣杂洗净后烘干,浸泡在米酒中,在50-60℃下保温4-5小时,捞出酸枣仁沥干,送入锅中,小火翻炒至熟香,取出磨粉,得到仁粉;
(4)将上述中药粉、仁粉与藕粉等剩余原料混合均匀,超微粉碎后压制成型,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,淋在蒸熟的藕饼上即可。
与现有技术相比,本发明的优点是:
本发明将藕粉、小麦粉、海苔粉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、富有嚼劲、酒香浓郁、花香淡雅,具有健脾养胃、宁心安神、养肝敛汗、助消化、补血养颜、滋阴补肾等功效,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:
一种拔丝海苔藕饼,是由下述重量(斤)的原料制成:
藕粉70、小麦粉30、奶粉10、海苔粉10、枸杞子6、紫甘蓝2、黄皮叶2、柳花1、桑葚4、山楂核3、南瓜藤1、水红花子1、酸枣仁13、米酒适量、花蜜适量;
所述花蜜是由下述重量比的原料制成:玉美人:柠檬草:蜂蜜=2:1:9。
一种拔丝海苔藕饼制备方法,包括以下步骤:
(1)将新鲜玉美人、柠檬草去杂洗净,用沸水漂烫10秒,再立即冷冻干燥,粉碎至100目细度,得到的花草粉与蜂蜜混合均匀,得到花蜜;
(2)将枸杞子、紫甘蓝、黄皮叶、柳花、桑葚、山楂核、南瓜藤、水红花子混合粉碎,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;
(3)将酸枣仁拣杂洗净后烘干,浸泡在米酒中,在50℃下保温5小时,捞出酸枣仁沥干,送入锅中,小火翻炒至熟香,取出磨粉,得到仁粉;
(4)将上述中药粉、仁粉与藕粉等剩余原料混合均匀,超微粉碎后压制成型,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,淋在蒸熟的藕饼上即可。
Claims (2)
1.一种拔丝海苔藕饼,其特征在于是由下述重量份的原料制成:
藕粉70-80、小麦粉30-40、奶粉10-15、海苔粉10-15、枸杞子6-7、紫甘蓝2-3、黄皮叶2-3、柳花1-2、桑葚4-5、山楂核3-4、南瓜藤1-2、水红花子1-2、酸枣仁13-18、米酒适量、花蜜适量;
所述花蜜是由下述重量比的原料制成:玉美人:柠檬草:蜂蜜=2:1:8-10。
2.一种如权利要求1所述的拔丝海苔藕饼制备方法,其特征在于包括以下步骤:
(1)将新鲜玉美人、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)将枸杞子、紫甘蓝、黄皮叶、柳花、桑葚、山楂核、南瓜藤、水红花子混合粉碎,加入7-8倍清水,文火煎煮1-2小时,过滤,滤液喷雾干燥,得到中药粉;
(3)将酸枣仁拣杂洗净后烘干,浸泡在米酒中,在50-60℃下保温4-5小时,捞出酸枣仁沥干,送入锅中,小火翻炒至熟香,取出磨粉,得到仁粉;
(4)将上述中药粉、仁粉与藕粉等剩余原料混合均匀,超微粉碎后压制成型,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,淋在蒸熟的藕饼上即可。
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CN106490107A (zh) * | 2016-10-31 | 2017-03-15 | 安徽红云食品有限公司 | 一种香酥鱿鱼莲藕饼 |
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CN101161080A (zh) * | 2006-10-11 | 2008-04-16 | 谢富新 | 一种莲藕饼及其制造方法 |
KR20130027318A (ko) * | 2011-09-07 | 2013-03-15 | 안현석 | 호두과자 외피용 반죽, 이의 제조방법 및 이를 이용하는 호두과자의 제조방법 |
CN103598532A (zh) * | 2013-10-16 | 2014-02-26 | 鲁奎 | 一种椰香红豆糕 |
CN103636886A (zh) * | 2013-10-31 | 2014-03-19 | 五河童师傅食品有限公司 | 一种麦胚紫菜山楂糕 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN101161080A (zh) * | 2006-10-11 | 2008-04-16 | 谢富新 | 一种莲藕饼及其制造方法 |
KR20130027318A (ko) * | 2011-09-07 | 2013-03-15 | 안현석 | 호두과자 외피용 반죽, 이의 제조방법 및 이를 이용하는 호두과자의 제조방법 |
CN103598532A (zh) * | 2013-10-16 | 2014-02-26 | 鲁奎 | 一种椰香红豆糕 |
CN103636886A (zh) * | 2013-10-31 | 2014-03-19 | 五河童师傅食品有限公司 | 一种麦胚紫菜山楂糕 |
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CN106490107A (zh) * | 2016-10-31 | 2017-03-15 | 安徽红云食品有限公司 | 一种香酥鱿鱼莲藕饼 |
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