CN105166744A - 一种营养紫薯三明治的制作方法 - Google Patents
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Abstract
本发明公开了一种营养紫薯三明治的制作方法，属于食品加工领域。其特征在于：采用选料→打浆→调配→包装→成型→蒸煮→冷却的加工工艺流程。有益效果：本发明产品口感绵软、清甜可口、具有紫薯的香糯及虾仁、鱼肉的鲜美风味。本产品富含营养物质，有利于提高人体免疫力，维持和调节人体功能，还具有预防骨质疏松、抗衰老、防止动脉硬化的功效，是一种不可多得的低热量、低糖、低脂食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种营养紫薯三明治的制作方法。
背景技术
紫薯，又叫黑薯，薯肉呈紫色至深紫色。其富含蛋白质、淀粉、果胶、纤维素、氨基酸维生素及多种矿物质，同时还富含硒元素和花青素。紫薯营养丰富具特殊保健功能，其中的蛋白质氨基酸都是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞，维生素C可使胶元蛋白正常合成,防治坏血病的发生,花青素是天然强效自由基清除剂。
紫薯的作用：1.增强免疫力：紫薯含有大量黏液蛋白，能够防止肝脏和肾脏***萎缩，提高机体免疫力，预防胶原病发生；紫薯中所含有矿物质对于维持和调节人体功能，起着十分重要的作用；所含的钙和镁，可以预防骨质疏松症；2.防癌抗癌：紫薯中含有一种抗癌物质，能够防治结肠癌和乳腺癌；此外，紫薯还具有消除活性氧的作用，活性氧是诱发癌症的原因之一，故紫薯抑制癌细胞增殖的作用十分明显；3.抗衰老、防止动脉硬化：紫薯所含黏液蛋白能保持血管壁的弹性，防止动脉粥样硬化的发生；紫薯中的绿原酸，可抑制黑色素的产生，防止雀班和老人斑的出现；还能抑制肌肤老化，保持肌肤弹性，减缓机体的衰老进程。
紫薯通常鲜食，生长周期短，用于加工成营养紫薯三明治可实现对紫薯的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明的目的是解决鲜紫薯不易贮藏的问题，提供一种营养紫薯三明治的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种营养紫薯三明治的制作方法，其特征在于：采用选料→打浆→调配→包装→成型→蒸煮→冷却的加工工艺流程，具体操作步骤为：
（1）选料：选用无病变霉烂的新鲜紫薯，去皮蒸熟；将去壳的虾仁和鱼肉用绞肉机绞成肉泥，将煮熟的红豆、胡萝卜、番茄各打成泥浆状；
（2）调配：将上述原料按配方和细盐、白糖、芝麻粉混合调配均匀待用；
（3）成型：将紫薯泥和处理过的肉泥及适量调味品混合做第一层，将紫薯泥和处理过的红豆及适量细盐、黄油作第二层，将紫薯泥和处理过的胡萝卜、番茄及适量调味品混合做第三层混合叠放后分为上中下3层，压成方形，然后装入耐高温、透明、可食用的包装袋中封口；
（4）蒸煮：在95℃的蒸汽中蒸45min，蒸熟，然后自然冷却，即为成品。
有益效果：本发明产品口感绵软、清甜可口、具有紫薯的香糯及虾仁、鱼肉的鲜美风味。本产品富含营养物质，有利于提高人体免疫力，维持和调节人体功能，还具有预防骨质疏松、抗衰老、防止动脉硬化的功效，是一种不可多得的低热量、低糖、低脂食品。
具体实施方式
实施例1：
一种营养紫薯三明治的制作方法，具体操作步骤为：
（1）选料：选用无病变霉烂的新鲜紫薯、山药，去皮蒸熟；鲜猪肉去掉肥肉，用绞肉机绞成肉泥，将银耳、南瓜、香蕉各打成泥浆状；
（2）调配：将上述原料按配方和食盐、桂花粉、桂皮混合调配均匀待用；
（3）成型：将紫薯泥和处理过的鲜猪肉、山药及适量调味品混合做第一层，将紫薯泥和处理过的银耳及适量食盐、果酱作第二层，将紫薯泥和处理过的南瓜及适量调味品混合做第三层混合叠放后分为上中下3层，压成方形，然后装入耐高温、透明、可食用的包装袋中封口；
（4）蒸煮：在98℃的蒸汽中蒸40min，蒸熟，然后自然冷却，即为成品。
实施例2：
一种营养紫薯三明治的制作方法，具体操作步骤为：
（1）选料：选用无病变霉烂的新鲜紫薯、山药，去皮蒸熟；鲜猪肉去掉肥肉，用绞肉机绞成肉泥，将培根、玉米、火腿各打成泥浆状；
（2）调配：将上述原料按配方和食盐、茉莉花粉、桂皮混合调配均匀待用；
（3）成型：将紫薯泥、紫薯泥和处理过的鲜猪肉、火腿及适量调味品混合做第一层，将紫薯泥和处理过的玉米及适量孜然、蜂蜜作第二层，将紫薯泥和处理过的培根及适量调味品混合做第三层混合叠放后分为上中下3层，压成方形，然后装入耐高温、透明、可食用的包装袋中封口；
（4）蒸煮：在112℃的蒸汽中蒸25min，蒸熟，然后自然冷却，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种营养紫薯三明治的制作方法，其特征在于：采用选料→打浆→调配→包装→成型→蒸煮→冷却的加工工艺流程，具体操作步骤为：
（1）选料：选用无病变霉烂的新鲜紫薯，去皮蒸熟；将去壳的虾仁和鱼肉用绞肉机绞成肉泥，将煮熟的红豆、胡萝卜、番茄各打成泥浆状；
（2）调配：将上述原料按配方和细盐、白糖、芝麻粉混合调配均匀待用；
（3）成型：将紫薯泥和处理过的肉泥及适量调味品混合做第一层，将紫薯泥和处理过的红豆及适量细盐、黄油作第二层，将紫薯泥和处理过的胡萝卜、番茄及适量调味品混合做第三层混合叠放后分为上中下3层，压成方形，然后装入耐高温、透明、可食用的包装袋中封口；
（4）蒸煮：在95℃的蒸汽中蒸45min，蒸熟，然后自然冷却，即为成品。
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| CN105594794A (zh) * | 2015-12-25 | 2016-05-25 | 蒋娜 | 虾米起酥派 |
| CN108030017A (zh) * | 2017-12-20 | 2018-05-15 | 四川省食品发酵工业研究设计院 | 一种红心猕猴桃蜜梨沙棘三明治的制备方法 |
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| CN102550941A (zh) * | 2011-12-27 | 2012-07-11 | 无锡汇盈食品有限公司 | 一种粗粮三明治的制作方法 |
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| CN102550941A (zh) * | 2011-12-27 | 2012-07-11 | 无锡汇盈食品有限公司 | 一种粗粮三明治的制作方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594794A (zh) * | 2015-12-25 | 2016-05-25 | 蒋娜 | 虾米起酥派 |
| CN108030017A (zh) * | 2017-12-20 | 2018-05-15 | 四川省食品发酵工业研究设计院 | 一种红心猕猴桃蜜梨沙棘三明治的制备方法 |
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