CN104783074A - 一种具有多重保健功能的黑糯米粽子及其加工方法 - Google Patents
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Abstract
本发明公开了一种具有多重保健功能的黑糯米粽子及其加工方法。具有多重保健功能的黑糯米粽子由黑糯米、黑衣花生米、花豆、香菇、桂花粉、黑芝麻、精瘦猪肉和辅料用箸叶包裹、竹丝绑紧后煮熟而成;黑糯米粽子每个由下列物质组成:干黑糯米50~55g(2汤匙);干黑衣花生米4~5粒;干花豆2~3粒;干香菇2~3片(半个);干桂花粉0.01~0.03g;干黑芝麻0.2~0.3g;精瘦猪肉10~15g(2块);食用碱0.01~0.03g;精盐0.10~0.15g;鸡精0.10~0.15g;酱油0.05~0.10g;调和油0.10~0.15g;箸叶2片;竹丝1条。实现黑糯米粽子营养丰富、清香四溢,并且具有多重保健功能。
Description
技术领域
本发明涉及地方风味食品加工技术领域,尤其是涉及一种具有多重保健功能的黑糯米粽子及其加工方法。
背景技术
粽子是全国人民喜爱的食品,各地粽子具有独自不同的地方风味,然而,现行的粽子讲究的是美味,而没有保健功能。
发明内容
本发明的目的在于改进已有技术的不足而提供一种黑糯米粽子的加工方法,实现粽子营养丰富、清香四溢,并且具有多重保健功能。
本发明的目的是这样实现的:具有多重保健功能的黑糯米粽子及其加工方法由黑糯米、黑衣花生米、花豆、香菇、桂花粉、黑芝麻、精瘦猪肉和辅料用箸叶包裹、竹丝绑紧后煮熟而成。
为了进一步实现本发明的目的,具有多重保健功能的黑糯米粽子每个由下列物质组成:
干黑糯米50~55g(2汤匙);
干黑衣花生米4~5粒;
干花豆2~3粒;
干香菇2~3片(半个);
干桂花粉0.01~0.03g;
干黑芝麻0.2~0.3g;
精瘦猪肉10~15g(1~2块);
食用碱0.01~0.03g;
精盐0.10~0.15g;
鸡精0.10~0.15g;
酱油0.05~0.10g;
调和油0.10~0.15g;
箸叶2片;
竹丝1条。
具有多重保健功能的黑糯米粽子的加工方法为:
A.将选购的优质干黑糯米用清水淘洗干净,滤干,加入食用碱用手翻拌均匀备用;
B.将选购的优质干黑衣花生米中发霉、发芽、颗粒瘪小的和杂物拣除干净,用清水浸泡2~3小时,捞出滤干,将调和油倒入锅内烧热,将黑衣花生米倒入锅内炒香,加入少量精盐和鸡精翻炒均匀,出锅备用;
C.将选购的颗粒饱满、花纹较浅的优质干花豆中发霉、发芽、颗粒瘪小的和杂物拣除干净,用清水浸泡4~5小时,捞出滤干,将调和油倒入锅内烧热,将花豆倒入锅内炒香,加入少量精盐和鸡精翻炒均匀,出锅备用;
D.将干香菇剪除菇脚,用清水浸泡2~3小时,洗净,用手挤干水后每个切成4~6片备用;
E、选购金黄色的上等干燥桂花花瓣,破碎成90目以上的粉末,用密封袋包装备用;
F、将干黑芝麻加入锅内已烧热的调和油中炒香,加入香菇翻炒香,加入桂花粉、少量精盐和鸡精翻炒均匀,黑芝麻、桂花粉粘附在香菇上,出锅备用;
G、将刚宰杀的精瘦猪肉斜纹切成宽12~15mm、厚0.8~1.0mm、长40~50mm的条块,加入酱油,用竹筷搅拌均匀,备用;
H、箸叶选用采摘当年生长的新鲜嫩叶放入锅中煮,水烧开后煮10~15分钟出锅,用清水清洗干净备用;
I、竹丝选用当年生长的清明节后砍伐的刚长竹枝的新鲜嫩毛竹的中、外部竹肉,开劈成厚1~1.5mm、宽10~30mm、长0.6~1.5m的长条薄竹片,盘卷成小于锅内径后放入锅中煮,水烧开后煮10~15分钟出锅,用大号缝衣针撕开成2~3mm宽的竹丝,用清水清洗干净备用;
J、包裹、绑紧和煮熟方法为:
(1)用箸叶2张,折叠成漏斗状,放入黑糯米1汤匙,加入精瘦猪肉1~2块、黑衣花生米4~5粒、花豆2~3粒、粘附有黑芝麻、桂花粉的香菇2~3片(半个),再加入1汤匙的黑糯米在上面压包成四角形,用竹丝绑紧;
(2)将绑紧的黑糯米粽子放入压力锅中,加入清水至将黑糯米粽子浸没,大火煮至压力锅喷气时将火调为中火煮40分钟,待压力锅冷却至没有喷气时开锅,将黑糯米粽子出锅。
本发明的优点是:本发明选用黑糯米,在提高黑糯米粽子营养成分的同时,增加黑糯米粽子的保健功能。
黑糯米因外皮乌黑而得名,属于糯米类,又称补血糯米、贡米、黑珍珠,是一种具有诸多保健功能的珍贵糯米。
黑糯米含蛋白质、脂肪、碳水化合物、B族维生素、维生素E、钙、磷、钾、镁、铁、锌等营养元素,营养丰富,具有益气补血、暖胃健脾、滋补肝肾、缩小便、止咳喘功能,对于脾胃虚弱、体虚乏力、贫血失血、心悸气短、咳嗽喘逆、早泄、滑精、小便频具有很好的疗效作用。
黑糯米具有清除自由基、改善缺铁性贫血、抗应急反应以及免疫调节等多种生理功能。
黑糯米中的黄酮化合物能维持血管正常渗透压,减轻血管脆性,防止血管破裂和止血。
黑糯米有抗菌、降低血压、抑制癌细胞生长的功效。
黑糯米还具有改善心肌营养、降低心肌耗氧量等功能。
黑衣花生也被称作富硒黑花生,黑粒花生。黑衣花生含钙、钾、铜、锌、铁、硒、锰和8种维生素及19种人体所需的氨基酸等营养成分,还富含硒、铁、锌等微量元素和黑色素,黑衣花生与普通花生相比,粗蛋白质含量高5%,精氨酸含量高23.9%,钾含量高l9%,锌含量高48%,硒含量高101%。
每公斤黑衣花生含钾7克,含锌37毫克,含硒83微克,分别比普通花生高19%、48%、101%。据医疗部门做理疗实验,黑粒花生具有延年益寿,益智养发,抗衰老,抗癌细胞扩散增生等疗效。还具有降压、减缓支气管炎的神奇药用价值。医学专家推荐,每天生食9粒(分3次吃)黑花生果仁,能使白发变黑,血压正常及预防因缺少人体需微量元素而造成的多种病症。
本发明选用黑衣花生米,在提高黑糯米粽子营养成分和香味的同时,增加黑糯米粽子的多重保健功能。
花豆的营养相当丰富,蛋白质含量高达18%和多达17种的氨基酸,具有补血补钙和治疗冠心病的功效,是豆中珍品;花豆对肥胖症、高血压、冠心病、糖尿病、动脉硬化有食疗作用,最为神奇的是花豆能把各种肉类中的脂肪降低,在民间享有“豆中之王”的美称。本发明选用花豆,在提高黑糯米粽子营养成分的同时,增加黑糯米粽子的保健功能。
香菇含有丰富的维生素D原,菇蛋白质里包含18种氨基酸,人体必须的8种氨基酸里,香菇就占了7种,并且多属L型氨基酸,活性高,易被人体吸收,消化率高达80%,香菇里含有大量谷氨酸和通常食物里罕见的伞菌氨酸、口蘑氨酸和鹅氨酸等,所以风味尤其鲜美。香菇具有提高机体免疫功能、延缓衰老、防癌抗癌、降血压、降血脂、降胆固醇、治疗疾病的作用。本发明选用香菇,在提高黑糯米粽子营养成分和香鲜美味的同时,增加黑糯米粽子的保健功能。
桂花属木犀科木犀属植物,是一种具有观赏和药用价值的花,它香气柔和、持久、味道可口,为大众所喜爱。桂花还是一种名贵的中药,具有散寒破结、化痰止咳功效。本发明选用桂花粉,在提高黑糯米粽子香味的同时,增加黑糯米粽子的保健功能。
黑芝麻含有大量的蛋白质,还有黑色素物质,这也是因为人们常说吃芝麻头发会黑的原因,黑芝麻具有补肝肾,益精血,润肠燥和养发的功效,具有治疗头晕眼花,耳鸣耳聋,须发早白,病后脱发,肠燥便秘的作用。本发明选用黑芝麻,在提高黑糯米粽子营养成分和香味的同时,增加黑糯米粽子的保健功能。
刚宰杀的精瘦猪肉营养成分高,味道鲜美,具有强身健体功能。本发明选用精瘦猪肉,在提高黑糯米粽子营养成分和香鲜美味的同时,增加黑糯米粽子的强身健体功能。
食用碱是一种食品疏松剂和肉类嫩化剂,能使干货原料迅速涨发,软化纤维,去除酸味,为食品带来极佳的色、香、味、形,以增进人们的食欲。本发明选用食用碱,使黑糯米粽子容易煮熟和增进人们的食欲的同时,能延长黑糯米粽子的保存时间。
箸叶具有清热除烦,生津利尿的功效,除用于包裹、绑紧黑糯米粽子外,还给粽子带来淡淡的清香竹味。本发明选用采摘当年生长的新鲜嫩箸叶,在提高黑糯米粽子食品安全的同时,增加黑糯米粽子的清香竹味和清热除烦、生津利尿功效。
竹丝具有清热除烦,生津利尿的功效,除用于绑紧黑糯米粽子外,还给粽子带来淡淡的清香竹味。本发明选用当年生长的清明节后砍伐的刚长竹枝的新鲜嫩毛竹的中、外部竹肉制成的竹丝,在提高黑糯米粽子食品安全的同时,增加黑糯米粽子的清香竹味和清热除烦、生津利尿功效。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例:具有多重保健功能的黑糯米粽子及其加工方法由黑糯米、黑衣花生米、花豆、香菇、桂花粉、黑芝麻、精瘦猪肉和辅料用箸叶包裹、竹丝绑紧后煮熟而成。
具有多重保健功能的黑糯米粽子每个由下列物质组成:
干黑糯米50g(2汤匙);
干黑衣花生米4粒;
干花豆2粒;
干香菇3片(半个);
干桂花粉0.015g;
干黑芝麻0.25g;
精瘦猪肉12g(2块);
食用碱0.01g;
精盐0.12g;
鸡精0.12g;
酱油0.08g;
调和油0.12g;
箸叶2片;
竹丝1条。
具有多重保健功能的黑糯米粽子的加工方法为:
A.将选购的优质干黑糯米用清水淘洗干净,滤干,加入食用碱用手翻拌均匀备用;
B.将选购的优质干黑衣花生米中发霉、发芽、颗粒瘪小的和杂物拣除干净,用清水浸泡3小时,捞出滤干,将调和油倒入锅内烧热,将黑衣花生米倒入锅内炒香,加入少量精盐和鸡精翻炒均匀,出锅备用;
C.将选购的颗粒饱满、花纹较浅的优质干花豆中发霉、发芽、颗粒瘪小的和杂物拣除干净,用清水浸泡4小时,捞出滤干,将调和油倒入锅内烧热,将花豆倒入锅内炒香,加入少量精盐和鸡精翻炒均匀,出锅备用;
D.将干香菇剪除菇脚,用清水浸泡3小时,洗净,用手挤干水后每个切成6片备用;
E、选购金黄色的上等干燥桂花花瓣,破碎成90目以上的粉末,用密封袋包装备用;
F、将干黑芝麻加入锅内已烧热的调和油中炒香,加入香菇翻炒香,加入桂花粉、少量精盐和鸡精翻炒均匀,黑芝麻、桂花粉粘附在香菇上,出锅备用;
G、将刚宰杀的精瘦猪肉斜纹切成宽12mm、厚1.0mm、长45mm的条块,加入酱油,用竹筷搅拌均匀,备用;
H、箸叶选用采摘当年生长的新鲜嫩叶放入锅中煮,水烧开后煮15分钟出锅,用清水清洗干净备用;
I、竹丝选用当年生长的清明节后砍伐的刚长竹枝的新鲜嫩毛竹的中、外部竹肉,开劈成厚1mm、宽15mm、长1.2m的长条薄竹片,盘卷成小于锅内径后放入锅中煮,水烧开后煮15分钟出锅,用大号缝衣针撕开成2.5mm宽的竹丝,用清水清洗干净备用;
J、包裹、绑紧和煮熟方法为:
(1)用箸叶2张,折叠成漏斗状,放入黑糯米1汤匙,加入精瘦猪肉2块、黑衣花生米4粒、花豆2粒、粘附有黑芝麻、桂花粉的香菇3片(半个),再加入1汤匙的黑糯米在上面压包成四角形,用竹丝绑紧;
(2)将绑紧的黑糯米粽子放入压力锅中,加入清水至将黑糯米粽子浸没,大火煮至压力锅喷气时将火调为中火煮40分钟,待压力锅冷却至没有喷气时开锅,将黑糯米粽子出锅。
Claims (3)
1.一种具有多重保健功能的黑糯米粽子及其加工方法,其特征在于:具有多重保健功能的黑糯米粽子由黑糯米、黑衣花生米、花豆、香菇、桂花粉、黑芝麻、精瘦猪肉和辅料用箸叶包裹、竹丝绑紧后煮熟而成。
2.根据权利要求1所述的一种具有多重保健功能的黑糯米粽子及其加工方法,其特征在于:具有多重保健功能的黑糯米粽子每个由下列物质组成:
干黑糯米50~55g(2汤匙);
干黑衣花生米4~5粒;
干花豆2~3粒;
干香菇2~3片(半个);
干桂花粉0.01~0.03g;
干黑芝麻0.2~0.3g;
精瘦猪肉10~15g(1~2块);
食用碱0.01~0.03g;
精盐0.10~0.15g;
鸡精0.10~0.15g;
酱油0.05~0.10g;
调和油0.10~0.15g;
箸叶2片;
竹丝1条。
3.根据权利要求1或2所述的一种具有多重保健功能的黑糯米粽子及其加工方法,其特征在于:具有多重保健功能的黑糯米粽子的加工方法为:
A.将选购的优质干黑糯米用清水淘洗干净,滤干,加入食用碱用手翻拌均匀备用;
B.将选购的优质干黑衣花生米中发霉、发芽、颗粒瘪小的和杂物拣除干净,用清水浸泡2~3小时,捞出滤干,将调和油倒入锅内烧热,将黑衣花生米倒入锅内炒香,加入少量精盐和鸡精翻炒均匀,出锅备用;
C.将选购的颗粒饱满、花纹较浅的优质干花豆中发霉、发芽、颗粒瘪小的和杂物拣除干净,用清水浸泡4~5小时,捞出滤干,将调和油倒入锅内烧热,将花豆倒入锅内炒香,加入少量精盐和鸡精翻炒均匀,出锅备用;
D.将干香菇剪除菇脚,用清水浸泡2~3小时,洗净,用手挤干水后每个切成4~6片备用;
E、选购金黄色的上等干燥桂花花瓣,破碎成90目以上的粉末,用密封袋包装备用;
F、将干黑芝麻加入锅内已烧热的调和油中炒香,加入香菇翻炒香,加入桂花粉、少量精盐和鸡精翻炒均匀,黑芝麻、桂花粉粘附在香菇上,出锅备用;
G、将刚宰杀的精瘦猪肉斜纹切成宽12~15mm、厚0.8~1.0mm、长40~50mm的条块,加入酱油,用竹筷搅拌均匀,备用;
H、箸叶选用采摘当年生长的新鲜嫩叶放入锅中煮,水烧开后煮10~15分钟出锅,用清水清洗干净备用;
I、竹丝选用当年生长的清明节后砍伐的刚长竹枝的新鲜嫩毛竹的中、外部竹肉,开劈成厚1~1.5mm、宽10~30mm、长0.6~1.5m的长条薄竹片,盘卷成小于锅内径后放入锅中煮,水烧开后煮10~15分钟出锅,用大号缝衣针撕开成2~3mm宽的竹丝,用清水清洗干净备用;
J、包裹、绑紧和煮熟方法为:
(1)用箸叶2张,折叠成漏斗状,放入黑糯米1汤匙,加入精瘦猪肉1~2块、黑衣花生米4~5粒、花豆2~3粒、粘附有黑芝麻、桂花粉的香菇2~3片,再加入1汤匙的黑糯米在上面压包成四角形,用竹丝绑紧;
(2)将绑紧的黑糯米粽子放入压力锅中,加入清水至将黑糯米粽子浸没,大火煮至压力锅喷气时将火调为中火煮40分钟,待压力锅冷却至没有喷气时开锅,将黑糯米粽子出锅。
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CN106173994A (zh) * | 2016-07-20 | 2016-12-07 | 罗盈 | 一种假蒌叶粽子 |
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