CN104855477A - 一种营养南瓜醉虾糕点及其制备方法 - Google Patents
一种营养南瓜醉虾糕点及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种营养南瓜醉虾糕点及其制备方法。本发明的特征是由以下重量份的物质制成：老南瓜500～550、葱丝5～10、黄油10～15、核桃粉25～30、甜椒30～35、苦瓜汁15～20、小麦粉80～85、杂粮面粉55～60、红酒15～20、小虾米15～18、泥鳅粉15～20、竹醋13～15、苹果拔丝25～30、鱼皮胶原蛋白30～35和水适量。
Description
技术领域
本发明主要涉及一种营养南瓜醉虾糕点及其制备方法。
背景技术
南瓜含有淀粉、蛋白质、胡萝卜素、维生素B 、维生素C 和钙、磷等成分。其营养丰富，为农村人经常食用的瓜菜，并日益受到城市人的重视。不仅有较高的食用价值。而且有着不可忽视的食疗作用。
发明内容
本发明目的就是为了提供一种营养南瓜醉虾糕点，以此丰富南瓜的食用方式。
本发明是通过以下技术方案实现的：
一种营养南瓜醉虾糕点，其特征在于它是由下述重量份的原料制成：
老南瓜500～550、葱丝5～10、黄油10～15、核桃粉25～30、甜椒30～35、苦瓜汁15～20、小麦粉80～85、杂粮面粉55～60、红酒15～20、小虾米15～18、泥鳅粉15～20、竹醋13～15、苹果拔丝25～30、鱼皮胶原蛋白30～35和水适量。
一种营养南瓜醉虾糕点的制备方法，包括以下步骤：
（1）、将老南瓜清洗干净对半切开，去除瓜瓤，撒上泥鳅粉，并将甜椒切成丁放入，用竹醋腌制20～25分钟，蒸笼蒸制25～30分钟，取出后去除老皮，并磨打成酱泥状，再加葱丝、苦瓜汁、小麦粉、杂粮面粉、鱼皮胶原蛋白等并充分和匀，揉搓成均质面团，用纱布覆盖住于25～28℃醒至20～25分钟；
（2）、将小虾米用黄油煎至微红加入红酒，关火并利用余温翻炒1～2分钟，再加入等量水和核桃粉，调和均匀；
（3）、将步骤1擀成3～5毫米厚、边长为20厘米的方形面片，使步骤2均涂其上，再将薄片从一边开始卷成卷子，苹果拔丝点缀其上，放入蒸笼蒸制20～25分钟即可。
南瓜内含有维生素和果胶，果胶有很好的吸附性，能粘结和消除体内细菌毒素和其他有害物质，如重金属中的铅、汞和放射性元素，起到解毒作用；南瓜所含果胶还可以保护胃肠道粘膜，免受粗糙食品刺激，促进溃疡面愈合，适宜于胃病患者；南瓜含有丰富的钴，在各类蔬菜中含钻量居首位，钴能活跃人体的新陈代谢，促进造血功能，并参与人体内维生素B12的合成，是人体胰岛细胞所必须的微量元素；南瓜中所含的维生素C克防止硝酸盐在消化道中转变成致癌物质亚硝酸；南瓜中含有的甘露醇，减少粪便中毒素对人体的危害。
核桃仁在中医上应用广泛。中国医学认为核桃性温、味甘、无毒，有健胃、补血、润肺、养神等功效。《神农本草经》将核桃列为久服轻身益气、延年益寿的上品。明代李时珍著《本草纲目》记述，核桃仁有“补气养血，润燥化痰，益命门，处三焦，温肺润肠，治虚寒喘咳，腰脚重疼，心腹疝痛，血痢肠风”等功效。根据科学研究表明，核桃中的磷脂，对脑神经有很好保健作用。 核桃油含有不饱和脂肪酸，有防治动脉硬化的功效。核桃仁中含有锌、锰、铬等人体不可缺少的微量元素。人体在衰老过程中锌、锰含量日渐降低，铬有促进葡萄糖利用、胆固醇代谢和保护心血管的功能。核桃仁的镇咳平喘作用也十分明显，冬季，对慢性气管炎和哮喘病患者疗效极佳。可见经常食用核桃，既能健身体，又能抗衰老。
胶原蛋白是人体骨骼、尤其是软骨组织中的重要组成成分。胶原蛋白就像骨骼中的一张充满小洞的网，它会牢牢地留住就要流失的钙质。没有这张充满小洞的网，即便是补充了过量的钙，也会白白地流失掉。通常情况下，骨质总量中的钙、镁、磷等无机物质仅占总量的百分之几，而胶原蛋白等有机物质却要占超过80%。对运动人群来说，关节的不断剧烈磨损会形成软骨损伤，短期内乃至永久地得不到恢复。对一般人来说，在25岁之后，体内的胶原蛋白就开始逐渐流失，尤其是女性，由于年龄造成的体内激素失调，流失的速度要比男性快数倍。因此维持关节和骨骼健康的最佳办法就是及时地补充钙质以及胶原蛋白。陆生动物内提取的胶原蛋白活性要在35度才能把活性全部激发，也就是说要在35度以上吸收的效果才会达到最佳。而鱼提取的活性激发温度就要低很多，十度以上就能发挥最好的效果。
本发明的优点是：
1、本发明具有补钙益脑，保护胃肠道，防治动脉硬化，保护心血管，延缓衰老，护肤美白，强身健骨等功用。
2、本发明的一种营养南瓜醉虾糕点，具有营养丰富、口味层层多变、色泽诱人、食用方便等特点。
3、本发明所采用的制备方法具有简单实用，易于掌握等特点。
具体实施方式
实施例一
一种营养南瓜醉虾糕点，其特征在于它是由下述重量份的原料制成：
老南瓜500～550、葱丝5～10、黄油10～15、核桃粉25～30、甜椒30～35、苦瓜汁15～20、小麦粉80～85、杂粮面粉55～60、红酒15～20、小虾米15～18、泥鳅粉15～20、竹醋13～15、苹果拔丝25～30、鱼皮胶原蛋白30～35和水适量。
一种营养南瓜醉虾糕点的制备方法，包括以下步骤：
（1）、将老南瓜清洗干净对半切开，去除瓜瓤，撒上泥鳅粉，并将甜椒切成丁放入，用竹醋腌制20～25分钟，蒸笼蒸制25～30分钟，取出后去除老皮，并磨打成酱泥状，再加葱丝、苦瓜汁、小麦粉、杂粮面粉、鱼皮胶原蛋白等并充分和匀，揉搓成均质面团，用纱布覆盖住于25～28℃醒至20～25分钟；
（2）、将小虾米用黄油煎至微红加入红酒，关火并利用余温翻炒1～2分钟，再加入等量水和核桃粉，调和均匀；
（3）、将步骤1擀成3～5毫米厚、边长为20厘米的方形面片，使步骤2均涂其上，再将薄片从一边开始卷成卷子，苹果拔丝点缀其上，放入蒸笼蒸制20～25分钟即可。
Claims (2)
1.一种营养南瓜醉虾糕点，其特征在于它是由下述重量份的原料制成：
老南瓜500～550、葱丝5～10、黄油10～15、核桃粉25～30、甜椒30～35、苦瓜汁15～20、小麦粉80～85、杂粮面粉55～60、红酒15～20、小虾米15～18、泥鳅粉15～20、竹醋13～15、苹果拔丝25～30、鱼皮胶原蛋白30～35和水适量。
2.根据权利要求1所述的一种营养南瓜醉虾糕点，其特征在于是由下列步骤制成：
（1）、将老南瓜清洗干净对半切开，去除瓜瓤，撒上泥鳅粉，并将甜椒切成丁放入，用竹醋腌制20～25分钟，蒸笼蒸制25～30分钟，取出后去除老皮，并磨打成酱泥状，再加葱丝、苦瓜汁、小麦粉、杂粮面粉、鱼皮胶原蛋白等并充分和匀，揉搓成均质面团，用纱布覆盖住于25～28℃醒至20～25分钟；
（2）、将小虾米用黄油煎至微红加入红酒，关火并利用余温翻炒1～2分钟，再加入等量水和核桃粉，调和均匀；
（3）、将步骤1擀成3～5毫米厚、边长为20厘米的方形面片，使步骤2均涂其上，再将薄片从一边开始卷成卷子，苹果拔丝点缀其上，放入蒸笼蒸制20～25分钟即可。
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