CN107136454A - 一种玉米淮山木薯粿条的制作方法 - Google Patents
一种玉米淮山木薯粿条的制作方法 Download PDFInfo
- Publication number
- CN107136454A CN107136454A CN201710417842.0A CN201710417842A CN107136454A CN 107136454 A CN107136454 A CN 107136454A CN 201710417842 A CN201710417842 A CN 201710417842A CN 107136454 A CN107136454 A CN 107136454A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- cakes
- corn
- shu
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 81
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 81
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 80
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 80
- 240000008042 Zea mays Species 0.000 title claims abstract description 63
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 63
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 58
- 235000005822 corn Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 42
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 40
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 12
- 230000036541 health Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000013343 vitamin Nutrition 0.000 abstract description 6
- 239000011782 vitamin Substances 0.000 abstract description 6
- 229940088594 vitamin Drugs 0.000 abstract description 6
- 229930003231 vitamin Natural products 0.000 abstract description 6
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 4
- 231100000957 no side effect Toxicity 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 235000009973 maize Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000004456 Manihot esculenta Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 1
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 231100000567 intoxicating Toxicity 0.000 description 1
- 230000002673 intoxicating effect Effects 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 239000008104 plant cellulose Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229940091258 selenium supplement Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 229940043269 zeaxanthin Drugs 0.000 description 1
- 235000010930 zeaxanthin Nutrition 0.000 description 1
- 239000001775 zeaxanthin Substances 0.000 description 1
Classifications
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明属于食品加工技术领域，涉及一种玉米淮山木薯粿条的制作方法，其是以木薯粉与淮山为原料，将淮山去皮、漂洗、蒸烂，再添加1.25倍淮山重量的木薯粉、15wt%淮山木薯总重的玉米粉及适量清水，经混匀、揉团、包捏成型后蒸煮至熟，冷却1天后切片，添加肉菜香菇油盐等配料烹饪食用，得到所述玉米淮山木薯粿条。本发明制作过程中不添加任何色素和食品添加剂，制作出的玉米淮山木薯粿条色泽美观，风味香醇，口感柔软且有嚼劲，富含膳食纤维、蛋白质、氨基酸、维生素和多种微量元素，营养保健，安全无副作用，有利于消除饥饿，是老少皆宜的天然营养食品和保健食品。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种玉米淮山木薯粿条的制作方法。
背景技术
木薯（Manihot Esculenta Crantz）又称木番薯、树薯，属大戟科木薯属,耐旱、耐贫、易种植、产量高，是三大薯类之一，已作为非洲的大多数国家的一种基本主粮。在中国，特别是六十年代初粮食困难时期，作为救济粮曾一度发挥了重要的作用。木薯富含膳食纤维、B族维生素和多种微量元素，营养健康，安全无副作用，有利于消除饥饿，是老少皆宜的天然粗粮食品。长期以来，受食用木薯会偶尔伴有中毒现象发生的影响，导致木薯较少应用于人类食品制作。但随着木薯育种水平的提高，一大批水果木薯、糯米木薯、面包木薯等食用型新品种的出现与大面积推广种植，可彻底地解决食用木薯产生中毒的现象，给木薯食品的研发与普及提供了安全保障。
淮山（Dioscorea opposita Thunb.），缠绕草质藤本，在我国的安徽淮河以南、江苏、福建、广东等地大量种植。淮山块根含有蛋白质、维生素、淀粉、钙磷等人体必需的营养素，具有健脾益胃、降低血液中血糖的浓度、抗肿瘤、抗病毒、抗衰老等功效和作用，此外对于中老年朋友来说，还有延年益寿等功效，是一种具有养生和保健的极好食材。
玉米是禾本科植物玉蜀黍的种子，又名苞谷、苞米、玉蜀黍、珍珠米等。原产于中美洲墨西哥和秘鲁，16世纪传入我国，目前全国各地都有种植，尤以东北、华北和西南各省较多。玉米含维生素、植物纤维素、硒和镁、谷胱甘肽、玉米黄质、胡萝卜素与烟酸、亚油酸等营养元素，可防治便秘、肠炎、肠癌，抑制饭后血糖升高，降低血脂水平与胆固醇含量，预防老年黄斑性病变与延缓衰老，是营养保健食品。
玉米淮山木薯粿条是一种新型五谷杂粮食品，其原料主要为木薯粉、淮山及玉米粉、肉菜香菇等，经蒸煮及烹饪后香润可口，软而不腻，还具有消除饥饿、营养保健的功效，食用前景广阔。玉米淮山木薯粿条的制作过程，要特别注重加工原料配比和时间控制等关键细节，如有一细节控制不好，常常导致制作出的粿条色泽不好，口感不佳，造型不美观，影响其商业化进程。
发明内容
本发明的目的在于提供一种玉米淮山木薯粿条的制作方法，制得的粿条色泽美观，风味香醇，口感柔软，富含膳食纤维、蛋白质、氨基酸、维生素和多种微量元素，营养保健，安全无副作用，有利于消除饥饿，是老少皆宜的天然营养食品和保健食品。
为实现上述目的，本发明采用如下技术方案：
一种玉米淮山木薯粿条的制作方法，是以玉米粉、木薯粉与淮山为原料，将淮山去皮、漂洗、蒸烂，再添加一定比例的玉米粉、木薯粉及适量清水，经混匀、揉团、包捏成型后蒸煮至熟，冷却切片，添加配料烹饪食用，得到所述玉米淮山木薯粿条。包括如下步骤：
1.淮山加工：选择新鲜或保存完好无病虫害的淮山，去皮洗净后置于蒸锅中，蒸烂为止；
2.混匀揉团：待蒸烂淮山冷却，添加1.25倍淮山重量的木薯粉、10-20wt%淮山木薯总重的玉米粉及适量清水，混合均匀，反复揉团至不沾手不松散为佳；
3.包捏成型：将揉好的粉团包捏成椭圆形，长宽高（8-10cm）×（4-6cm）×（1-1.5cm）为宜；
4.清水蒸煮：将包捏好的椭圆玉米淮山木薯粿，置于蒸锅中蒸煮15-25min；
5.冷却切片：把蒸好的玉米淮山木薯粿冷却1d，切成2-3mm厚的粿条片；
6.烹饪：根据个人食用习惯，可添加不同的肉菜等配料，烹饪得到所述玉米淮山木薯粿条。
其中步骤（2）中所述清水的重量为蒸烂淮山和木薯粉和玉米粉三者总重的40~45wt%。
其中步骤（2）中所述清水的重量为蒸烂淮山和木薯粉和玉米粉三者总重的43.53wt%。
本发明的显著优点：
（1）淮山蒸烂是为了保证揉团过程混合均匀及不出现块状物，添加1.25倍淮山重量的木薯粉、15wt%淮山木薯总重的玉米粉及适量清水是确保粿条口感色泽及制作时不沾手；
（2）将揉好的粉团，包捏成长宽高约10cm×5cm×1cm椭圆形状，于蒸锅中蒸煮20min左右，时间过长粿条容易过火失去嚼劲，时间不够影响色泽降低食欲；
（3）蒸好的玉米淮山木薯粿冷却1d，便于粿条切片，粿条切成2-3mm厚利于烹饪与保持口感；
（4）在玉米淮山木薯粿条烹饪过程中，添加猪肉、白菜、芹菜、香菇、油盐等辅料，在保持粿条香醇柔软的同时，可增加粿条的风味、营养与健康，提供给更多的人群食用。因此，按本发明所述比例加入淮山、木薯粉、玉米粉及肉菜香菇等，经烹饪后集香润可口、软而不腻、消除饥饿及营养保健于一身。
具体实施方式
为进一步公开而不是限制本发明，以下结合实例对本发明作进一步的详细说明。
实施例1
一种玉米淮山木薯粿条的制作方法，具体包括以下步骤：
1）选择新鲜或保存完好无病虫为害、无腐烂变质的淮山，去皮洗净后置于蒸锅中，蒸煮至烂透为止；
2）添加1.25倍淮山重量的木薯粉及18wt%淮山木薯总重的玉米粉，与蒸烂淮山混合均匀，加40wt%清水（相对于淮山和木薯粉和玉米粉的总重）反复揉团至不沾手不松散为佳；
3）将揉好的粉团包捏成椭圆形，长宽高10cm×5cm×1cm；
4）将包捏好的椭圆玉米淮山木薯粿平放在铺有菜叶的蒸盘上，置于蒸锅中蒸煮20min；
5）把蒸好的玉米淮山木薯粿充分冷却，1d后，再切成2-3mm厚的粿条片待烹饪之时所用。
实施例2
一种玉米淮山木薯粿条的制作方法，具体包括以下步骤：
1）选择新鲜或保存完好无病虫为害、无腐烂变质的淮山，去皮洗净后置于蒸锅中，蒸煮至烂透为止；
2）添加1.25倍淮山重量的木薯粉及15wt%淮山木薯总重的玉米粉，与蒸烂淮山混合均匀，加43.53wt%清水（相对于淮山和木薯粉和玉米粉的总重）反复揉团至不沾手不松散为佳；
3）将揉好的粉团包捏成椭圆形，长宽高10cm×4cm×1cm；
4）将包捏好的椭圆玉米淮山木薯粿平放在铺有菜叶的蒸盘上，置于蒸锅中蒸煮20min；
5）把蒸好的玉米淮山木薯粿充分冷却，1d后，再切成2-3mm厚的粿条片待烹饪之时所用。
实施例3
一种玉米淮山木薯粿条的制作方法，具体包括以下步骤：
1）选择新鲜或保存完好无病虫为害、无腐烂变质的淮山，去皮洗净后置于蒸锅中，蒸煮至烂透为止；
2）添加1.25倍淮山重量的木薯粉及20wt%淮山木薯总重的玉米粉，与蒸烂淮山混合均匀，加45wt%清水（相对于淮山和木薯粉和玉米粉的总重）反复揉团至不沾手不松散为佳；
3）将揉好的粉团包捏成椭圆形，长宽高约8cm×5cm×1cm为宜；
4）将包捏好的椭圆玉米淮山木薯粿平放在铺有菜叶的蒸盘上，置于蒸锅中蒸煮20min；
5）把蒸好的玉米淮山木薯粿充分冷却，1d后，再切成2-3mm厚的粿条片待烹饪之时所用。
本发明的制作过程中不添加任何色素和食品添加剂，制作出的玉米淮山木薯粿条色泽美观，其中以实施例2的例子最优。风味香醇，口感柔软，富含膳食纤维、蛋白质、氨基酸、维生素和多种微量元素，营养保健，安全无副作用，有利于消除饥饿，是老少皆宜的天然营养食品和保健食品。
以上所述仅为本发明的一种加工食用实例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (7)
1.一种玉米淮山木薯粿条的制作方法，其特征在于：以玉米粉、木薯粉与淮山为原料，将淮山去皮、漂洗、蒸烂，再添加玉米粉、木薯粉及清水，经混匀、揉团、包捏成型后蒸煮至熟，冷却切片，得到所述玉米淮山木薯粿条。
2.根据权利要求1所述的一种玉米淮山木薯粿条的制作方法，其特征在于：包括如下步骤：
（1）淮山加工：选择新鲜或保存完好无病虫害的淮山，去皮洗净后置于蒸锅中，蒸烂为止；
（2）混匀揉团：待蒸烂淮山冷却，添加木薯粉、玉米粉及清水，混合均匀，反复揉团至不沾手不松散为佳；
（3）包捏成型：将揉好的粉团包捏成椭圆形；
（4）清水蒸煮：将包捏好的椭圆玉米淮山木薯粿，置于蒸锅中蒸煮15-25min；
（5）冷却切片：把蒸好的玉米淮山木薯粿冷却1d，切成2-3mm厚的粿条片。
3.根据权利要求2所述的一种玉米淮山木薯粿条的制作方法，其特征在于：步骤（2）中所述清水的重量为蒸烂淮山和木薯粉和玉米粉三者总重的40~45wt%。
4.根据权利要求3所述的一种玉米淮山木薯粿条的制作方法，其特征在于：步骤（2）中所述清水的重量为蒸烂淮山和木薯粉和玉米粉三者总重的43.53wt%。
5.根据权利要求2所述的一种玉米淮山木薯粿条的制作方法，其特征在于：步骤（2）中木薯粉加入的量是淮山重量的1.25倍。
6.根据权利要求2所述的一种玉米淮山木薯粿条的制作方法，其特征在于：步骤（2）玉米粉加入量是淮山木薯总重的10-20wt%。
7.根据权利要求2所述的一种玉米淮山木薯粿条的制作方法，其特征在于：步骤（3）中椭圆形的长为8-18cm，宽为4-6cm，高为1-1.5cm。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710417842.0A CN107136454A (zh) | 2017-06-06 | 2017-06-06 | 一种玉米淮山木薯粿条的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710417842.0A CN107136454A (zh) | 2017-06-06 | 2017-06-06 | 一种玉米淮山木薯粿条的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136454A true CN107136454A (zh) | 2017-09-08 |
Family
ID=59780599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710417842.0A Pending CN107136454A (zh) | 2017-06-06 | 2017-06-06 | 一种玉米淮山木薯粿条的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107136454A (zh) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471839A (zh) * | 2003-06-27 | 2004-02-04 | 陈琼琳 | 保健消食面 |
| CN104738414A (zh) * | 2013-12-29 | 2015-07-01 | 王世华 | 一种山药茄汁方便面 |
| CN105380083A (zh) * | 2015-11-20 | 2016-03-09 | 广西南岜仔科技有限公司 | 一种营养米粉及其制作方法 |
| CN105918816A (zh) * | 2016-05-25 | 2016-09-07 | 陶峰 | 一种牛蒡营养米粉条的制作方法 |
-
2017
- 2017-06-06 CN CN201710417842.0A patent/CN107136454A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471839A (zh) * | 2003-06-27 | 2004-02-04 | 陈琼琳 | 保健消食面 |
| CN104738414A (zh) * | 2013-12-29 | 2015-07-01 | 王世华 | 一种山药茄汁方便面 |
| CN105380083A (zh) * | 2015-11-20 | 2016-03-09 | 广西南岜仔科技有限公司 | 一种营养米粉及其制作方法 |
| CN105918816A (zh) * | 2016-05-25 | 2016-09-07 | 陶峰 | 一种牛蒡营养米粉条的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102742793B (zh) | 一种奶油南瓜紫薯包的制作方法 | |
| CN103932108A (zh) | 一种水果酱包裹的山芋果及其制备方法 | |
| CN106722110A (zh) | 一种蔬菜荞麦面条 | |
| KR100927834B1 (ko) | 컬러 가래떡의 제조방법 및 상기 방법으로 제조된 컬러 가래떡 | |
| CN110973567A (zh) | 一种焖锅用复合调味酱汁及其制备方法和应用 | |
| CN102907659A (zh) | 一种健胃消食的西瓜酱及其加工方法 | |
| CN106805097A (zh) | 营养米饭/米粥/米粉/河粉/米糕/米饼及其制作方法 | |
| CN103609974B (zh) | 一种葛根保健锅巴 | |
| KR20130030611A (ko) | 메밀다과 제조 방법 | |
| CN101028125A (zh) | 一种香菇虾片 | |
| KR101903716B1 (ko) | 감자 탕수 제조방법 및 이에 따라 제조된 감자 탕수 | |
| CN104886488A (zh) | 一种灵芝果蔬薯片及其制备方法 | |
| KR101843887B1 (ko) | 헛개나무 열매를 이용한 건강식 면류용 육수 및 그 제조방법 | |
| CN107136454A (zh) | 一种玉米淮山木薯粿条的制作方法 | |
| KR100522412B1 (ko) | 생야채 비빔밥 | |
| CN105901497A (zh) | 一种健脑益智保健饺子及制备方法 | |
| KR100874573B1 (ko) | 토마토 죽 제조방법 | |
| KR100522411B1 (ko) | 생야채 비빔밥 | |
| CN109527487A (zh) | 一种龙眼果酱及制备方法 | |
| CN103960618A (zh) | 一种酥口的扒丝山芋及其制备方法 | |
| KR102346397B1 (ko) | 당근을 이용한 정과 및 그 제조방법 | |
| KR102460714B1 (ko) | 누룽지 닭강정 및 그 제조방법 | |
| KR102498450B1 (ko) | 타래 소스 및 그 제조방법 | |
| KR102404281B1 (ko) | 고령자용 기능성 면 및 그 제조방법 | |
| KR102464983B1 (ko) | 다이어트용 면 및 그 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170908 |