CN104222840A - 一种紫米竹筒饭及其制作方法 - Google Patents
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 abstract 1
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- 238000009499 grossing Methods 0.000 abstract 1
- 229960003646 lysine Drugs 0.000 abstract 1
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 235000019157 thiamine Nutrition 0.000 abstract 1
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- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Mycology (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
本发明公开了一种紫米竹筒饭及其制作方法，它由下述重量份配比的原料组成：紫米250-280，豌豆30-40，香菇30-40，胡萝卜30-40，食盐12-15，鸡精5-6，味精5-6，食用油20-25，生抽15-20，料酒10-15，水120-150。本发明紫米竹筒饭，营养丰富而全面，含有丰富蛋白质、脂肪、赖氨酸、核黄素、硫安素、叶酸等多种维生素，还含有铁、锌、钙、磷等人体所需微量元素，因此，多食具有开胃益中、健脾暖肝、明目活血、滑涩补精之功，对于少年白发、妇女产后虚弱、病后体虚以及贫血、肾虚均有很好的补养作用，而且味道清香，口感舒爽。同时还便于食用和携带，生产工序简单，制作方便，成本较低，能满足工业化生产的需求。
Description
技术领域
本发明涉及食品，具体是一种紫米竹筒饭及其制作方法。
背景技术
紫米是水稻的一个品种，仅四川、贵州、云南有少量栽培，是较珍贵的水稻品种。紫米颗粒均匀，颜色紫黑，食味香甜，甜而不腻。紫米煮饭，味极香，而且又糯，民间作为补品，有紫糯米或“药谷”之称。紫米熬制的米粥清香油亮、软糯适口，因其含有丰富的营养，具有很好的滋补作用，因此被人们称为“补血米”、“长寿米”。但目前人们对这种营养功能性食品认识不足，不能充分利用开发，是极大的浪费。
发明内容
本发明的发明目的是提供一种紫米竹筒饭及其制作方法，这种紫米竹筒饭，风味独特，香糯松软，营养丰富又美味可口，能满足工业化生产的需求。
实现本发明目的的技术方案是：
一种紫米竹筒饭，由下述重量份配比的原料组成：
紫米250-280 豌豆30-40
香菇30-40 胡萝卜30-40
食盐12-15 鸡精5-6
味精5-6 食用油20-25
生抽15-20 料酒10-15
水120-150。
上述紫米竹筒饭的制作方法，包括如下步骤：
1、选直径约为5-6cm、长度为30cm的竹子，一边留竹节，洗净备用；
2、将紫米放入清水中浸泡3-4小时，捞出备用；
3、取豌豆、香菇和红萝卜洗净，将红萝卜切成粒状，香菇切成片状，备用；
4、在浸泡过的紫米中，加入食盐、鸡精、味精、食用油、生抽、料酒、豌豆、香菇和红萝卜进行均匀搅拌，备用；
5、将拌好的米放入竹筒中，再放入清水，装满后用竹叶包好，放入蒸锅中先用大火蒸制25-30分钟，再用小火蒸制25-30分钟，冷却后真空包装即成。
本发明紫米竹筒饭，营养丰富而全面，含有丰富蛋白质、脂肪、赖氨酸、核黄素、硫安素、叶酸等多种维生素，还含有铁、锌、钙、磷等人体所需微量元素，因此，多食具有开胃益中、健脾暖肝、明目活血、滑涩补精之功，对于少年白发、妇女产后虚弱、病后体虚以及贫血、肾虚均有很好的补养作用，而且味道清香，口感舒爽。同时还便于食用和携带，生产工序简单，制作方便，成本较低，能满足工业化生产的需求。
具体实施方式
实施例
一种紫米竹筒饭的制作方法，包括如下步骤：
1、选直径约为6cm、长度为30cm的竹子，一边留竹节，洗净备用；
2、将250克紫米放入清水中浸泡4小时，捞出备用；
3、取30克豌豆、30克香菇和30克胡萝卜洗净，将红萝卜切成粒状，香菇切成片状，备用；
4、在浸泡过的紫米中，加入12克食盐、5克鸡精、5克味精、20克食用油、15克生抽、10克料酒、豌豆、香菇和胡萝卜进行均匀搅拌，备用；
5、将拌好的米放入竹筒中，再放入120克清水，装满后用竹叶包好，放入蒸锅中先用大火蒸制30分钟，再用小火蒸制25分钟，冷却后真空包装即成。
食用时，打开包装即可食用，也可加热再食。
Claims (2)
1.一种紫米竹筒饭，其特征是：由下述重量份配比的原料组成：
紫米250-280 豌豆30-40
香菇30-40 胡萝卜30-40
食盐12-15 鸡精5-6
味精5-6 食用油20-25
生抽15-20 料酒10-15
水120-150。
2.一种紫米的制作方法，其特征是：包括如下步骤：
（1）选直径约为5-6cm、长度为30cm的竹节，一边留竹节，洗净备用；
（2）将紫米放入清水中浸泡3-4小时，捞出备用；
（3）取豌豆、香菇和红萝卜洗净，将胡萝卜切成粒状，香菇切成片状，备用；
（4）在浸泡过的紫米中，加入食盐、鸡精、味精、食用油、生抽、料酒、豌豆、香菇和红萝卜进行均匀搅拌，备用；
(5) 将拌好的米放入竹筒中，再放入清水，装满后用竹叶包好，放入蒸锅中先用大火蒸制25-30分钟，再用小火蒸制25-30分钟，冷却后真空包装即成。
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124423A (zh) * | 2015-07-27 | 2015-12-09 | 黄琪淋 | 具有补血益气功效的即食紫米竹筒饭及其制作方法 |
| CN107484941A (zh) * | 2016-06-11 | 2017-12-19 | 卢峰 | 一种香米竹筒饭的关键做法 |
| CN107518290A (zh) * | 2016-06-19 | 2017-12-29 | 卢峰 | 一种特色竹筒饭的关键做法 |
| CN107518294A (zh) * | 2016-06-22 | 2017-12-29 | 卢峰 | 一种蜜汁酥肉竹筒饭的关键做法 |
| CN107518293A (zh) * | 2016-06-22 | 2017-12-29 | 卢峰 | 一种秘制牛腩竹筒饭 |
| CN107518256A (zh) * | 2016-06-22 | 2017-12-29 | 卢峰 | 一种陈香罗非鱼竹筒饭 |
| CN107518289A (zh) * | 2016-06-19 | 2017-12-29 | 卢峰 | 一种排骨五花肉竹筒饭的关键做法 |
| CN108617956A (zh) * | 2018-05-04 | 2018-10-09 | 莫守刚 | 一种富硒红米竹筒饭 |
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| CN1457701A (zh) * | 2002-05-15 | 2003-11-26 | 张鸣谦 | 筒粽生产工艺 |
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| CN101069545A (zh) * | 2007-07-09 | 2007-11-14 | 余世福 | 便于携带的五谷杂粮熟制饭 |
| CN103907917A (zh) * | 2012-12-31 | 2014-07-09 | 牛红杰 | 补血降压红米饭的烹饪方法 |
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|---|---|---|---|---|
| CN1106353A (zh) * | 1994-02-03 | 1995-08-09 | 王树祥 | 竹筒饭 |
| CN1457701A (zh) * | 2002-05-15 | 2003-11-26 | 张鸣谦 | 筒粽生产工艺 |
| KR100693800B1 (ko) * | 2006-05-01 | 2007-03-12 | 안승옥 | 바지락 영양밥의 제조방법 |
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