CN104171955A - 一种辣味多果肉包子及其制备方法 - Google Patents
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Abstract
本发明公开了一种辣味多果肉包子,由下列重量份的原料制成:面粉600-700、营养添加剂9-12、***10-13、石榴酒6-10、白芝麻20-30、果酱1-4、熟黑豆20-50、冻豆腐20-40、柿子10-15、柠檬果肉13-20、尖椒3-5、鹅肝5-10、孜然粉1-2、泡桐花0.9-1.1、熟地黄1-1.2、何首乌1-2、鸡内金0.8-1、王母钗1-2、食盐1-3、味精2-5、花生油、水以及鲜酵母适量,本发明添加的柠檬果肉、尖椒、鹅肝等原料,丰富了本发明的营养,此外,本发明还含有多种保健成分,如熟地黄、何首乌、鸡内金,经常食用可有益于消食导滞、补肝益肾的功效。
Description
技术领域
本发明涉及一种保健辣味多果肉包子,尤其涉及一种辣味多果肉包子及其制备方法。
背景技术
包子一般作为早餐,不吃早餐导致的能量和营养素摄入的不足,很难从午餐和晚餐中得到充分补充。所以,每天都应该吃早餐,并且要吃好早餐,以保证摄入充足的能量和营养素。市场上的早餐已经不能够满足人们的日常需求,高营养且具有一定的养生保健的早餐越来越受到消费者的青睐,因此增加包子所富含的营养价值和保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种辣味多果肉包子及其制备方法。
本发明是通过以下技术方案实现的:
一种辣味多果肉包子,由下列重量份的原料制成:
面粉600-700、营养添加剂9-12、***10-13、石榴酒6-10、白芝麻20-30、果酱1-4、熟黑豆20-50、冻豆腐20-40、柿子10-15、柠檬果肉13-20、尖椒3-5、鹅肝5-10、孜然粉1-2、泡桐花0.9-1.1、熟地黄1-1.2、何首乌1-2、鸡内金0.8-1、王母钗1-2、食盐1-3、味精2-5、花生油、水以及鲜酵母适量;
所述营养添加剂由下列重量份原料制成:
玄参1.2-2、鹿角霜2.2-3、当归叶1.4-1.8、墨旱莲0.9-1.3、杨梅叶1.8-2、爆米花6-7、元宵5-6、红茶粉4-6;
制备方法为:
(1)玄参、鹿角霜、当归叶、墨旱莲、杨梅叶加5-7倍水,煎煮25-30分钟,滤渣得药液,将药液经喷雾干燥得中药粉;
(2)取爆米花剁碎,得爆米花屑,元宵切丁,滚爆米花屑入油锅煎炸10-20秒,取出沥干,冷却烘干研磨成粉,与中药粉混合,即得;
一种辣味多果肉包子的制备方法,其特征在于包括以下步骤:
(1)鲜酵母用少许水化开,倒入面粉中加入适量开水拌匀,揉好的面团盖湿布醒发至可用,发好的面团揉搓至内部无气体光滑的面团,盖布静置;将所述重量份的泡桐花、熟地黄、何首乌等中药用4-5倍水浸提后浓缩;
(2)柿子、柠檬果肉榨汁,与石榴酒、尖椒混合,得香汁,置入熟黑豆、冻豆腐,放冰箱浸泡1-2天,取出熟黑豆、冻豆腐,混合剁碎;
(3)***入锅翻炒,鹅肝兑花生油磨碎,与***、果酱混合均匀,再与熟黑豆、冻豆腐合并,拌上剩余物料,得辣味多果肉包子馅;
(4)将面团做成辣味多果肉包子皮,包上辣味多果肉包子馅做成辣味多果肉包子,将成型的辣味多果肉包子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的辣味多果肉包子整理包装,在-6℃以下低温储藏。
本发明的优点是:
本发明添加的柠檬果肉、尖椒、鹅肝等原料,丰富了本发明的营养,此外,本发明还含有多种保健成分,如熟地黄、何首乌、鸡内金,经常食用可有益于消食导滞、补肝益肾的功效。
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1:
一种辣味多果肉包子,由下列重量份(斤)的原料制成:
面粉700、营养添加剂9、***10、石榴酒8、白芝麻20、果酱4、熟黑豆20、冻豆腐24、柿子10、柠檬果肉15、尖椒5、鹅肝8、孜然粉2、泡桐花1.1、熟地黄1.2、何首乌1、鸡内金0.8、王母钗1、食盐3、味精2、花生油、水以及鲜酵母适量;
所述营养添加剂由下列重量份原料制成:
玄参1.2、鹿角霜2.2、当归叶1.4、墨旱莲0.9、杨梅叶1.8、爆米花6、元宵5、红茶粉4;
制备方法为:
(1)玄参、鹿角霜、当归叶、墨旱莲、杨梅叶加5倍水,煎煮25分钟,滤渣得药液,将药液经喷雾干燥得中药粉;
(2)取爆米花剁碎,得爆米花屑,与红茶粉合并,待用;元宵切丁,滚爆米花屑以及红茶粉的混合物入油锅煎炸10秒,取出沥干,冷却烘干研磨成粉,与中药粉混合,即得;
一种辣味多果肉包子的制备方法,包括以下步骤:
(1)鲜酵母用少许水化开,倒入面粉中加入适量开水拌匀,揉好的面团盖湿布醒发至可用,发好的面团揉搓至内部无气体光滑的面团,盖布静置;将所述重量份的泡桐花、熟地黄、何首乌等中药用4倍水浸提后浓缩;
(2)柿子、柠檬果肉榨汁,与石榴酒、尖椒混合,得香汁,置入熟黑豆、冻豆腐,放冰箱浸泡1天,取出熟黑豆、冻豆腐,混合剁碎;
(3)***入锅翻炒,鹅肝兑花生油磨碎,与***、果酱混合均匀,再与熟黑豆、冻豆腐合并,拌上剩余物料,得辣味多果肉包子馅;
(4)将面团做成辣味多果肉包子皮,包上辣味多果肉包子馅做成辣味多果肉包子,将成型的辣味多果肉包子在10分钟内进行速冻,速冻温度为-10℃,速冻时间为25分钟,将速冻好的辣味多果肉包子整理包装,在-6℃以下低温储藏。
Claims (2)
1.一种辣味多果肉包子,其特征在于由下列重量份的原料制成:
面粉600-700、营养添加剂9-12、***10-13、石榴酒6-10、白芝麻20-30、果酱1-4、熟黑豆20-50、冻豆腐20-40、柿子10-15、柠檬果肉13-20、尖椒3-5、鹅肝5-10、孜然粉1-2、泡桐花0.9-1.1、熟地黄1-1.2、何首乌1-2、鸡内金0.8-1、王母钗1-2、食盐1-3、味精2-5、花生油、水以及鲜酵母适量;
所述营养添加剂由下列重量份原料制成:
玄参1.2-2、鹿角霜2.2-3、当归叶1.4-1.8、墨旱莲0.9-1.3、杨梅叶1.8-2、爆米花6-7、元宵5-6、红茶粉4-6;
制备方法为:
(1)玄参、鹿角霜、当归叶、墨旱莲、杨梅叶加5-7倍水,煎煮25-30分钟,滤渣得药液,将药液经喷雾干燥得中药粉;
(2)取爆米花剁碎,得爆米花屑,元宵切丁,滚爆米花屑入油锅煎炸10-20秒,取出沥干,冷却烘干研磨成粉,与中药粉混合,即得。
2.根据权利要求1所述的一种辣味多果肉包子的制备方法,其特征在于包括以下步骤:
(1)鲜酵母用少许水化开,倒入面粉中加入适量开水拌匀,揉好的面团盖湿布醒发至可用,发好的面团揉搓至内部无气体光滑的面团,盖布静置;将所述重量份的泡桐花、熟地黄、何首乌等中药用4-5倍水浸提后浓缩;
(2)柿子、柠檬果肉榨汁,与石榴酒、尖椒混合,得香汁,置入熟黑豆、冻豆腐,放冰箱浸泡1-2天,取出熟黑豆、冻豆腐,混合剁碎;
(3)***入锅翻炒,鹅肝兑花生油磨碎,与***、果酱混合均匀,再与熟黑豆、冻豆腐合并,拌上剩余物料,得辣味多果肉包子馅;
(4)将面团做成辣味多果肉包子皮,包上辣味多果肉包子馅做成辣味多果肉包子,将成型的辣味多果肉包子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的辣味多果肉包子整理包装,在-6℃以下低温储藏。
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CN103355564A (zh) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | 一种蟹黄豆腐干包子及其制作方法 |
CN103355562A (zh) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | 一种蟹黄豆腐包子及其制作方法 |
CN103652509A (zh) * | 2013-09-15 | 2014-03-26 | 李瑞麟 | 一种灌汤包子 |
CN103989049A (zh) * | 2014-04-14 | 2014-08-20 | 张金凤 | 一种特制香芋粒美味虾饼及其制备方法 |
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