CN103932025B - 一种客家苎叶粄的制作方法 - Google Patents
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Abstract
本发明公开了一种客家苎叶粄的制作方法，是以苎麻叶为原料，将苎麻叶经热烫、漂洗、捣烂、杵打、包捏成型后蒸熟，得到所述客家苎叶粄。本发明通过将苎麻叶捣烂、粄团预先杵打，可大大促进苎叶粄的嚼劲，改善口感，同时，本发明的制作过程中不添加任何色素和食品添加剂，制作出的糕点色泽青翠美观，风味清香怡人，口感柔软、滑爽、劲道，还具清热利尿、安胎止血、强身健骨、解毒的保健功效，是老少咸宜的天然食品。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种客家苎叶粄的制作方法。
背景技术
苎麻为荨麻科苎麻属多年生草本植物，早在明代《本草纲目》中就记载苎麻“甘寒，无毒，治金疮伤折血出，瘀血”；另外，《中药大辞典》中记载：苎麻具有清热、止血、解毒散瘀等功效，主治创伤出血、咯血、尿血、肛门肿痛、乳痈、丹毒、脱肛、赤白带下、子宫炎、热病大渴、跌打损伤、蛇虫咬伤等。苎麻叶含有大量生物活性物质，其多酚含量0.2%以上，绿原酸含量0.35%以上，同时苎麻叶中蛋白质含量20.5-23.8%，脂肪5-6%，粗纤维15-16%，营养价值丰富。目前，苎麻叶主要作为畜禽蛋白质饲料进行利用，较少应用于人类食品制作。
苎叶粄是客家一种传统食品，其原料主要为苎麻叶和糯米，经蒸煮或油炸后香润可口，软而不腻，还具有耐饥渴、强身健骨的功效。苎叶粄的制作虽然在客家地区比较普遍，但外地人对其制作方法较不熟悉，且制作过程中若不注重用料的配比和各个程序时间的控制等制作细节，常常会造成制作出来的苎叶粄口感不佳，色泽不诱人，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客家苎叶粄的制作方法，制得的糕点色泽青翠美观，风味清香怡人，口感柔软、滑爽、劲道，还具清热利尿、安胎止血、强身健骨、解毒的保健功效，是老少咸宜的天然食品。
为实现上述目的，本发明采用如下技术方案：
一种客家苎叶粄的制作方法，是以苎麻叶为原料，将苎麻叶经热烫、漂洗、捣烂、杵打、包捏成型后蒸熟，得到所述客家苎叶粄。
具体包括以下步骤：
1）采摘新鲜苎麻叶，将苎麻叶在90-100℃的水中热烫3-5 min；
2）将热烫后的苎麻叶在凉水中漂洗5-10 min，沥干水分；
3）将沥干的苎麻叶放入石臼，用石锤或木杵捣烂成泥后依据所需口味加入蜂蜜、糖或盐，搅匀，再捣5-10 min，得苎麻叶泥；
4）将苎麻叶泥加入苎麻叶重量2倍的糯米粉，和匀，再加水揉成干湿适中的粄团，用力杵打20-30min；
5）将杵打后的粄团捏成条状、麻花状或其他形状，或根据个人喜好包裹不同馅料；
6）将包捏成型的苎麻粄上笼大火蒸10-15 min，即得所述客家苎叶粄。
本发明的显著优点在于：
（1）本发明制作过程中将苎麻叶在水中热烫3-5 min，若时间太长，会影响叶子颜色，进而影响苎叶粄成品的颜色，若时间太短，达不到烫洗的效果；
（2）将热烫后的苎麻叶用凉水漂洗，可去掉苎麻叶中部分的酸性物质，使之口感更佳；
（3）将苎麻叶进行捣烂，可使粗纤维（叶脉）变烂，使口感更加细腻；
（4）与传统不经杵打、直接包捏成形的粄团相比，将粄团预先杵打20-30 min，可大大促进苎叶粄的嚼劲，改善口感；
（5）本发明苎叶粄可依据个人喜好包捏成不同形状或包裹不同馅料，造型新颖，品种多变，口感丰富,改变了过去常用的圆团、月饼、饺子等外观形状；
（6）本发明制作过程中将粄团上笼蒸制的时间控制在10-15分钟，时间太长会使苎叶粄变成黄绿色，影响苎叶粄的色泽，进而影响食欲；
（7）在制作过程中若苎麻叶量太少，香味不够且颜色不亮，若苎麻叶量过多，苎麻的味道太重，影响口感，因此，按本发明所述比例加入苎麻叶和糯米粉，制成的糕点不仅味美、香味独特，而且富有营养。
具体实施方式
实施例1
一种客家苎叶粄的制作方法，是以苎麻叶为原料，将苎麻叶经热烫、漂洗、捣烂、杵打、包捏成型后蒸熟，得到所述客家苎叶粄。
具体包括以下步骤：
1）采摘新鲜苎麻叶，将苎麻叶在90-100℃的水中热烫3 min；
2）将热烫后的苎麻叶在凉水中漂洗5 min，沥干水分；
3）将沥干的苎麻叶放入石臼，用木杵捣烂成泥后加入蜂蜜和白糖，搅匀，再捣8 min，直到看不见白糖颗粒，得苎麻叶泥；所加蜂蜜的重量为苎麻叶重量的60%，所加白糖的重量为苎麻叶重量的80%；
4）将苎麻叶泥加入苎麻叶重量2倍的糯米粉，和匀，再加水揉成干湿适中的粄团，用力杵打25 min；
5）将杵打后的粄团揪出鸡蛋大小，揉搓成短圆棍状后用手压扁，再捏成条状；
6）将包捏成型的苎麻粄上笼大火蒸10 min，即得清甜甘润、美观的客家苎叶粄。
实施例2
一种客家苎叶粄的制作方法，是以苎麻叶为原料，将苎麻叶经热烫、漂洗、捣烂、杵打、包捏成型后蒸熟，得到所述客家苎叶粄。
具体包括以下步骤：
1）采摘新鲜苎麻叶，将苎麻叶在90-100℃的水中热烫4 min；
2）将热烫后的苎麻叶在凉水中漂洗6 min，沥干水分；
3）将沥干的苎麻叶放入石臼，用石锤捣烂成泥后加入白糖，搅匀，再捣5 min，直到看不见白糖颗粒，得苎麻叶泥；所加白糖的重量与苎麻叶重量相同；
4）将苎麻叶泥加入苎麻叶重量2倍的糯米粉，和匀，再加水揉成干湿适中的粄团，用力杵打20 min；
5）将杵打后的粄团揪出鸡蛋大小，揉搓成短圆棍状后用手压扁，再捏成麻花状；
6）将包捏成型的苎麻粄上笼大火蒸12 min，即得清甜甘润、美观的客家苎叶粄。
实施例3
一种客家苎叶粄的制作方法，是以苎麻叶为原料，将苎麻叶经热烫、漂洗、捣烂、杵打、包捏成型后蒸熟，得到所述客家苎叶粄。
具体包括以下步骤：
1）采摘新鲜苎麻叶，将苎麻叶在90-100℃的水中热烫5 min；
2）将热烫后的苎麻叶在凉水中漂洗10 min，沥干水分；
3）将沥干的苎麻叶放入石臼，用木杵捣烂成泥后加入碘盐，搅匀，再捣10 min，直到看不见碘盐颗粒，得苎麻叶泥；所加碘盐的重量为苎麻叶重量的2%；
4）将苎麻叶泥加入苎麻叶重量2倍的糯米粉，和匀，再加水揉成干湿适中的粄团，用力杵打30 min；
5）将杵打后的粄团揪出鸡蛋大小，揉搓成圆团并压扁成饼状，包裹进猪肉笋丁馅，再捏成包子或水饺形状；
6）将包捏成型的苎叶粄上笼大火蒸15 min，即得美观好吃的咸味客家苎叶粄。
本发明的制作过程中不添加任何色素和食品添加剂，制作出的糕点色泽青翠美观，风味清香怡人，口感柔软、滑爽、劲道，还具清热利尿、安胎止血、强身健骨、解毒的保健功效，是老少咸宜的天然食品。
以上所述仅为本发明的较佳实施例，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 (3)
1. 一种客家苎叶粄的制作方法，其特征在于：以苎麻叶为原料，将苎麻叶经热烫、漂洗、捣烂、杵打、包捏成型后蒸熟，得到所述客家苎叶粄；
苎麻叶热烫的时间为3-5 min，水温为90-100℃；
将苎麻叶捣烂后依据所需口味加入蜂蜜、糖或盐，搅匀，再捣5-10 min，得苎麻叶泥；
将苎麻叶泥加入糯米粉和匀，加水揉成干湿适中的粄团，用力杵打20-30min；加入糯米粉的重量为苎麻叶重量的2倍；
将包捏成型的苎叶粄上笼大火蒸10-15 min。
2. 根据权利要求1所述客家苎叶粄的制作方法，其特征在于：将杵打后的粄团捏成条状、麻花状或其他形状，或根据个人喜好包裹不同馅料。
3. 一种如权利要求1所述制作方法制得的客家苎叶粄。
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| CN101143004A (zh) * | 2007-01-18 | 2008-03-19 | 襄樊金恒电气有限公司 | 艾叶糍粑及其制作方法 |
| KR20130055777A (ko) * | 2011-11-21 | 2013-05-29 | 장선수 | 모시잎의 숙성을 통한 떡의 제조방법 |
| CN103598487A (zh) * | 2013-11-18 | 2014-02-26 | 黄李文 | 一种苎麻叶米粿食品的制备方法 |
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| KR20130055777A (ko) * | 2011-11-21 | 2013-05-29 | 장선수 | 모시잎의 숙성을 통한 떡의 제조방법 |
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