CN104207248A - 一种紫薯鲫鱼饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫薯鲫鱼饮料及其制备方法,是由下述重量份的原料组成:棉籽油10-15、银耳18-20、猴头菇18-20、黄金菇18-20、燕麦苗粉5-6、紫薯7-8、鲫鱼肉10-14、排骨9-10、鹅骨8-9、油菜花10-15、香兰叶汁8-9、冬瓜汁5-6、硒砂瓜4-5、青梅6-7、人参果5-6、红枣0.5-1、女贞子0.5-1、紫草0.5-1、木香0.5-1、黄秋葵0.5-1、营养助剂15-20、水余量;本发明改变了传统饮料的口味,将银耳、猴头菇、黄金菇作为主要原料,丰富了饮料的口味及营养价值,同时加入了中药具有滋补肝肾,清养头目,润肠通便的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种紫薯鲫鱼饮料及其制备方法。
背景技术
菌类饮料是近年来新发展起来的饮料类型。近代医学研究表明,食用菌类不仅有传统的益气、强身、祛病、通经、益寿等功能,还具增强人体免疫力,抗肿瘤抗癌的功效,因此食用菌饮料颇受国内外消费者欢迎。现有的菌类饮料口味比较单一,不能满足众多消费者的需求,需要改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种紫薯鲫鱼饮料及其制备方法。
本发明是通过以下技术方案实现的:
一种紫薯鲫鱼饮料,是由下述重量份的原料组成:棉籽油10-15、银耳18-20、猴头菇18-20、黄金菇18-20、燕麦苗粉5-6、紫薯7-8、鲫鱼肉10-14、排骨9-10、鹅骨8-9、油菜花10-15、香兰叶汁8-9、冬瓜汁5-6、硒砂瓜4-5、青梅6-7、人参果5-6、红枣0.5-1、女贞子0.5-1、紫草0.5-1、木香0.5-1、黄秋葵0.5-1、营养助剂15-20、水余量;
所述的营养助剂由下列重量份原料制成:奶油10-13、橘子8-9、猕猴桃8-9、菲油果8-9、石刁柏6-7、茎用芥菜7-8、豆角6-7、鳕鱼肝油9-10、熟脆骨10-11、姜叶1-2、南瓜叶1-2、鹿角霜1-2、菠萝皮1-2、香茅草1-2、水适量;
所述的营养助剂的制备方法为:(1)将橘子、猕猴桃和菲油果混合打浆,加入适量水搅匀,过滤得果汁;
(2)将姜叶、南瓜叶、鹿角霜、菠萝皮、香茅草加适量的水煎煮20-30分钟,过滤得药液;
(3)将除熟脆骨和奶油以外的其它剩余原料混合爆炒7-8分钟,再与熟脆骨、奶油混合捣成酱,并与所述的果汁、药液均匀混合过滤得营养助剂。
一种紫薯鲫鱼饮料的制备方法,包括以下步骤:(1)将硒砂瓜切两半,去瓤,瓜皮留作待用,瓤与青梅、人参果、紫薯混合加入适量的水制成果汁,再与冬瓜汁、香兰叶汁混合;
(2)将银耳、猴头菇、黄金菇混合磨成粉,再与燕麦苗粉混合,放在棉籽油内爆炒7-8分钟;
(3)将油菜花捣碎裹在鲫鱼肉外侧,并放在(1)中的硒砂瓜皮内,将(1)中混合物放在硒砂瓜皮内,隔水清蒸20-30分钟,将硒砂瓜皮内的物料倒出捣成酱;
(4)将除营养助剂以外的其它剩余原料混合加适量水熬煮20-30分钟,过滤得药液,将药液与营养助剂、(2)(3)所得物混合加适量水煮沸,过滤制成饮料。
本发明的优点是:本发明改变了传统饮料的口味,将银耳、猴头菇、黄金菇作为主要原料,丰富了饮料的口味及营养价值,同时加入了中药具有滋补肝肾,清养头目,润肠通便的功效。
具体实施方式
一种紫薯鲫鱼饮料,是由下述重量份的原料组成:棉籽油15、银耳20、猴头菇20、黄金菇20、燕麦苗粉6、紫薯8、鲫鱼肉14、排骨10、鹅骨9、油菜花15、香兰叶汁9、冬瓜汁6、硒砂瓜5、青梅7、人参果6、红枣1、女贞子1、紫草1、木香1、黄秋葵1、营养助剂20、水余量;
所述的营养助剂由下列重量份原料制成:奶油13、橘子9、猕猴桃9、菲油果9、石刁柏7、茎用芥菜8、豆角7、鳕鱼肝油10、熟脆骨11、姜叶2、南瓜叶2、鹿角霜2、菠萝皮2、香茅草2、水适量;
所述的营养助剂的制备方法为:(1)将橘子、猕猴桃和菲油果混合打浆,加入适量水搅匀,过滤得果汁;
(2)将姜叶、南瓜叶、鹿角霜、菠萝皮、香茅草加适量的水煎煮30分钟,过滤得药液;
(3)将除熟脆骨和奶油以外的其它剩余原料混合爆炒7分钟,再与熟脆骨、奶油混合捣成酱,并与所述的果汁、药液均匀混合过滤得营养助剂。
一种紫薯鲫鱼饮料的制备方法,包括以下步骤:(1)将硒砂瓜切两半,去瓤,瓜皮留作待用,瓤与青梅、人参果、紫薯混合加入适量的水制成果汁,再与冬瓜汁、香兰叶汁混合;
(2)将银耳、猴头菇、黄金菇混合磨成粉,再与燕麦苗粉混合,放在棉籽油内爆炒8分钟;
(3)将油菜花捣碎裹在鲫鱼肉外侧,并放在(1)中的硒砂瓜皮内,将(1)中混合物放在硒砂瓜皮内,隔水清蒸20分钟,将硒砂瓜皮内的物料倒出捣成酱;
(4)将除营养助剂以外的其它剩余原料混合加适量水熬煮30分钟,过滤得药液,将药液与营养助剂、(2)(3)所得物混合加适量水煮沸,过滤制成饮料。
Claims (2)
1.一种紫薯鲫鱼菌类饮料,其特征在于是由下述重量份的原料组成:棉籽油10-15、银耳18-20、猴头菇18-20、黄金菇18-20、燕麦苗粉5-6、紫薯7-8、鲫鱼肉10-14、排骨9-10、鹅骨8-9、油菜花10-15、香兰叶汁8-9、冬瓜汁5-6、硒砂瓜4-5、青梅6-7、人参果5-6、红枣0.5-1、女贞子0.5-1、紫草0.5-1、木香0.5-1、黄秋葵0.5-1、营养助剂15-20、水余量;
所述的营养助剂由下列重量份原料制成:奶油10-13、橘子8-9、猕猴桃8-9、菲油果8-9、石刁柏6-7、茎用芥菜7-8、豆角6-7、鳕鱼肝油9-10、熟脆骨10-11、姜叶1-2、南瓜叶1-2、鹿角霜1-2、菠萝皮1-2、香茅草1-2、水适量;
所述的营养助剂的制备方法为:(1)将橘子、猕猴桃和菲油果混合打浆,加入适量水搅匀,过滤得果汁;
(2)将姜叶、南瓜叶、鹿角霜、菠萝皮、香茅草加适量的水煎煮20-30分钟,过滤得药液;
(3)将除熟脆骨和奶油以外的其它剩余原料混合爆炒7-8分钟,再与熟脆骨、奶油混合捣成酱,并与所述的果汁、药液均匀混合过滤得营养助剂。
2.根据权利要求1所述的一种紫薯鲫鱼饮料的制备方法,其特征在于包括以下步骤:(1)将硒砂瓜切两半,去瓤,瓜皮留作待用,瓤与青梅、人参果、紫薯混合加入适量的水制成果汁,再与冬瓜汁、香兰叶汁混合;
(2)将银耳、猴头菇、黄金菇混合磨成粉,再与燕麦苗粉混合,放在棉籽油内爆炒7-8分钟;
(3)将油菜花捣碎裹在鲫鱼肉外侧,并放在(1)中的硒砂瓜皮内,将(1)中混合物放在硒砂瓜皮内,隔水清蒸20-30分钟,将硒砂瓜皮内的物料倒出捣成酱;
(4)将除营养助剂以外的其它剩余原料混合加适量水熬煮20-30分钟,过滤得药液,将药液与营养助剂、(2)(3)所得物混合加适量水煮沸,过滤制成饮料。
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