CN104222811A - 一种鲫鱼腌肉营养面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种鲫鱼腌肉营养面条及其制备方法,是由下述重量份的原料制成:水余量、食盐3-4、面粉200-220、黑豆粉20-23、乳清粉10-13、野山茶籽油15-18、小麦胚芽油5-7、葱汁12-15、土豆粉7-9、西葫芦4-6、腌制肉10-12、鲫鱼10-14、真姬菇9-10、干虾仁7-10、石花菜6-8、百香果3-5、李子6-7、阳桃3-5、枸杞1-2、山楂叶1-2、川贝1-2、香樟叶1-2、营养液15-20;本发明将鲫鱼放在葱汁里浸泡,并在葱汁内放入食盐,达到去腥的目的,味道可口,营养丰富,保健效果好,加入的中药具有润肺止咳化痰平喘,清热化痰的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种鲫鱼腌肉营养面条及其制备方法。
背景技术
面条一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。花样繁多,品种多样。随着人们消费水平的提高,人们对食品的要求也越来越高,要求面条要更有营养,口味更好,最好具有保健效果。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种鲫鱼腌肉营养面条及其制备方法。
本发明是通过以下技术方案实现的:
一种鲫鱼腌肉营养面条,是由下述重量份的原料制成:水余量、食盐3-4、面粉200-220、黑豆粉20-23、乳清粉10-13、野山茶籽油15-18、小麦胚芽油5-7、葱汁12-15、土豆粉7-9、西葫芦4-6、腌制肉10-12、鲫鱼10-14、真姬菇9-10、干虾仁7-10、石花菜6-8、百香果3-5、李子6-7、阳桃3-5、枸杞1-2、山楂叶1-2、川贝1-2、香樟叶1-2、营养液15-20;
所述的营养液由下列重量份原料制成:三文鱼鱼肉10-12、鸡杂粉8-10、黄皮果8-9、圣女果9-11、咸鸡蛋黄5-6、蕃茄籽油7-9、保龄菇5-7、上海青冻干粉4-6、啤酒10-13、菟丝子0.5-1、金樱子0.5-1、当归叶0.5-1、刺郎果0.5-1;
所述的营养液的制备方法为:(1)将三文鱼鱼肉放在啤酒内浸泡20-30分钟,再放在番茄籽油内炸4-5分钟,捞出后烘干再磨成粉,并与鸡杂粉和上海青冻干粉混合;
(2)将黄皮果和圣女果混合打成果浆,将保龄菇捣碎与咸鸡蛋黄混合得菌类酱;
(3)将其它剩余原料混合加入适量的水熬煮20-30分钟,过滤得药液,在熬煮的同时,将(2)中菌类酱隔药液熏蒸,再送入烘箱烘干得菌类粉;将药液、菌类粉和(1)中所得物混合加入适量的水煮沸得营养液。
一种鲫鱼腌肉营养面条的制备方法,包括以下步骤:(1)将鲫鱼放在葱汁里浸泡20-30分钟,并在葱汁内放入食盐;
(2)将枸杞、山楂叶、川贝、香樟叶、腌制肉混合加入适量的水熬煮30-40分钟,过滤得药液,捞出腌制肉,在熬煮的同时将(1)中鲫鱼隔药液熏蒸,将腌制肉和鲫鱼送入烘箱烘干后磨成粉;
(3)将百香果、李子、阳桃、石花菜混合打成果蔬浆;
(4)将真姬菇和干虾仁放在野山茶籽油内炸4-6分钟,捞出后与土豆粉、西葫芦混合放在小麦胚芽油内炒5-7分钟,捣成酱;
(5)将其它剩余原料与(2)(3)(4)中所得物混合加入适量的水,制成面条。
本发明的优点是:本发明将鲫鱼放在葱汁里浸泡,并在葱汁内放入食盐,达到去腥的目的,味道可口,营养丰富,保健效果好,加入的中药具有润肺止咳化痰平喘,清热化痰的功效。
具体实施方式
一种鲫鱼腌肉营养面条,是由下述重量份的原料制成:水余量、食盐3、面粉200、黑豆粉20、乳清粉10、野山茶籽油15、小麦胚芽油5、葱汁12、土豆粉7、西葫芦4、腌制肉10、鲫鱼10、真姬菇9、干虾仁7、石花菜6、百香果3、李子6、阳桃3、枸杞1、山楂叶1、川贝1、香樟叶1、营养液15;
所述的营养液由下列重量份原料制成:三文鱼鱼肉10、鸡杂粉8、黄皮果8、圣女果9、咸鸡蛋黄5、蕃茄籽油7、保龄菇5、上海青冻干粉4、啤酒10、菟丝子0.5、金樱子0.5、当归叶0.5、刺郎果0.5;
所述的营养液的制备方法为:(1)将三文鱼鱼肉放在啤酒内浸泡30分钟,再放在番茄籽油内炸5分钟,捞出后烘干再磨成粉,并与鸡杂粉和上海青冻干粉混合;
(2)将黄皮果和圣女果混合打成果浆,将保龄菇捣碎与咸鸡蛋黄混合得菌类酱;
(3)将其它剩余原料混合加入适量的水熬煮30分钟,过滤得药液,在熬煮的同时,将(2)中菌类酱隔药液熏蒸,再送入烘箱烘干得菌类粉;将药液、菌类粉和(1)中所得物混合加入适量的水煮沸得营养液。
一种鲫鱼腌肉营养面条的制备方法,包括以下步骤:(1)将鲫鱼放在葱汁里浸泡20分钟,并在葱汁内放入食盐;
(2)将枸杞、山楂叶、川贝、香樟叶、腌制肉混合加入适量的水熬煮40分钟,过滤得药液,捞出腌制肉,在熬煮的同时将(1)中鲫鱼隔药液熏蒸,将腌制肉和鲫鱼送入烘箱烘干后磨成粉;
(3)将百香果、李子、阳桃、石花菜混合打成果蔬浆;
(4)将真姬菇和干虾仁放在野山茶籽油内炸6分钟,捞出后与土豆粉、西葫芦混合放在小麦胚芽油内炒7分钟,捣成酱;
(5)将其它剩余原料与(2)(3)(4)中所得物混合加入适量的水,制成面条。
Claims (2)
1.一种鲫鱼腌肉营养面条,其特征在于是由下述重量份的原料制成:水余量、食盐3-4、面粉200-220、黑豆粉20-23、乳清粉10-13、野山茶籽油15-18、小麦胚芽油5-7、葱汁12-15、土豆粉7-9、西葫芦4-6、腌制肉10-12、鲫鱼10-14、真姬菇9-10、干虾仁7-10、石花菜6-8、百香果3-5、李子6-7、阳桃3-5、枸杞1-2、山楂叶1-2、川贝1-2、香樟叶1-2、营养液15-20;
所述的营养液由下列重量份原料制成:三文鱼鱼肉10-12、鸡杂粉8-10、黄皮果8-9、圣女果9-11、咸鸡蛋黄5-6、蕃茄籽油7-9、保龄菇5-7、上海青冻干粉4-6、啤酒10-13、菟丝子0.5-1、金樱子0.5-1、当归叶0.5-1、刺郎果0.5-1;
所述的营养液的制备方法为:(1)将三文鱼鱼肉放在啤酒内浸泡20-30分钟,再放在番茄籽油内炸4-5分钟,捞出后烘干再磨成粉,并与鸡杂粉和上海青冻干粉混合;
将黄皮果和圣女果混合打成果浆,将保龄菇捣碎与咸鸡蛋黄混合得菌类酱;
(3)将其它剩余原料混合加入适量的水熬煮20-30分钟,过滤得药液,在熬煮的同时,将(2)中菌类酱隔药液熏蒸,再送入烘箱烘干得菌类粉;将药液、菌类粉和(1)中所得物混合加入适量的水煮沸得营养液。
2.根据权利要求1所述的一种鲫鱼腌肉营养面条的制备方法,其特征在于包括以下步骤:(1)将鲫鱼放在葱汁里浸泡20-30分钟,并在葱汁内放入食盐;
(2)将枸杞、山楂叶、川贝、香樟叶、腌制肉混合加入适量的水熬煮30-40分钟,过滤得药液,捞出腌制肉,在熬煮的同时将(1)中鲫鱼隔药液熏蒸,将腌制肉和鲫鱼送入烘箱烘干后磨成粉;
(3)将百香果、李子、阳桃、石花菜混合打成果蔬浆;
(4)将真姬菇和干虾仁放在野山茶籽油内炸4-6分钟,捞出后与土豆粉、西葫芦混合放在小麦胚芽油内炒5-7分钟,捣成酱;
(5)将其它剩余原料与(2)(3)(4)中所得物混合加入适量的水,制成面条。
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