CN103519072A - 养生主粮水饺的加工方法 - Google Patents
养生主粮水饺的加工方法 Download PDFInfo
- Publication number
- CN103519072A CN103519072A CN201210222190.2A CN201210222190A CN103519072A CN 103519072 A CN103519072 A CN 103519072A CN 201210222190 A CN201210222190 A CN 201210222190A CN 103519072 A CN103519072 A CN 103519072A
- Authority
- CN
- China
- Prior art keywords
- dumpling
- health
- filling
- dumplings
- staple food
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 12
- 241001465754 Metazoa Species 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 230000036541 health Effects 0.000 claims description 36
- 235000013339 cereals Nutrition 0.000 claims description 26
- 235000013372 meat Nutrition 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 16
- 238000007710 freezing Methods 0.000 claims description 13
- 238000003672 processing method Methods 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 235000013882 gravy Nutrition 0.000 claims description 9
- 235000013409 condiments Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 239000013078 crystal Substances 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 244000106835 Bindesalat Species 0.000 claims description 3
- 235000000318 Bindesalat Nutrition 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 3
- 241000756943 Codonopsis Species 0.000 claims description 3
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 241000208688 Eucommia Species 0.000 claims description 3
- 235000011201 Ginkgo Nutrition 0.000 claims description 3
- 244000194101 Ginkgo biloba Species 0.000 claims description 3
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 235000009811 Momordica charantia Nutrition 0.000 claims description 3
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 3
- 240000001740 Momordica dioica Species 0.000 claims description 3
- 235000018365 Momordica dioica Nutrition 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 240000007164 Salvia officinalis Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 244000040738 Sesamum orientale Species 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 235000005412 red sage Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 241000173529 Aconitum napellus Species 0.000 claims 1
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000015090 marinades Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 241000227129 Aconitum Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- -1 10 jin Substances 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 241001237160 Kallima inachus Species 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 210000001165 lymph node Anatomy 0.000 description 1
- 230000036244 malformation Effects 0.000 description 1
- 238000003913 materials processing Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000000399 orthopedic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
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
- 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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种养生主粮水饺的加工方法，该方法在饺子馅中加入用动物食材或植物食材熬制成的养生卤汁，形成养生饺子馅，然后用饺子成型机包成饺子。本发明的有益效果是，味道鲜美，营养保健。
Description
技术领域
本发明涉及保健食品加工技术应用领域，特别是一种养生主粮水饺的加工方法。
背景技术
近年来健康饮食，食疗养生已成为全社会的热点话题，水饺是中国人最喜爱的主食之一，自古至今久盛不衰，同时也是送礼佳品，“养生主粮水饺”提倡绿色、自然、平衡、健康、聘请著名营养学专家解决养生专业问题，“养生主粮水饺”配有食疗秘方，顺应市场趋势，让“养生主粮水饺”养生文化得到国人的认可，受到社会的追捧，从而促使中国人的饮食更健康、更合理。“养生主粮水饺”市场前景极好。
发明内容
本发明的目的是为了解决上述问题，设计了一种养生主粮水饺的加工方法。
实现上述目的本发明的技术方案为，一种养生主粮水饺的加工方法，该方法包括如下步骤：
a、选取面粉、香米粉、燕麦粉、杂粮粉或粗粮粉中的一种，作为包饺子用的面，然后向该面中加水做成面团，并保证加入的水和面的质量比为1∶0.4-0.5。
b、选取新鲜的肉或冷冻的肉，且肉的肥瘦比例要在2∶8或3∶7之间，将肉绞成馅并与挤干水分的八成熟的蔬菜馅混合在一起制成饺子馅，向饺子馅中加入调味辅料并充分混合。
c、将用动物或植物食材熬制成的养生卤汁按照一份卤汁配比六分饺子馅的比例混合加入步骤b所述的饺子馅中形成养生饺子馅。
d、将步骤a中的面团和步骤c中的养生饺子馅都放入饺子成型机中包制成饺子，然后人工剔除不合格的成型饺子，并将剩余的合格饺子放入冰柜中进行速冻。
e、将步骤d中速冻好的饺子放入袋中。
f、对步骤e中放入袋中的速冻饺子进行称重，保证每袋饺子的重量都为500g。
g、对步骤f中所述的袋装饺子进行密封，并低温冷藏。
所述步骤a中制作成的面团静置4-6分钟。
所述步骤b中调味辅料是由葱、姜、蒜、盐、糖和水共同构成的。
所述步骤d中所述的速冻是指在30分钟内使饺子内的水分生成冰晶状的过程。
所述步骤c中的养生卤汁是由丹参、党参、淮山药、核桃、芝麻、杜仲、附子、苦瓜、生菜根、枸杞、莲子和银杏按照一份食材配比两份水的比例放入容器中熬制25分至30分钟即可。
利用本发明的技术方案制作的养生主粮水饺的加工方法，具有助消化、养胃健脾、降血压、降低血脂、扩张冠状动脉、软化血管、同时促使胰岛素的分泌和再生、降低血糖、满足了消费者的个性化食疗养生需求，为促进人类健康质量创建了前所未有，开拓了新的未来。
附图说明
图1是本发明所述养生主粮水饺的加工方法的制作流程示意图；
具体实施方式
下面结合附图对本发明进行具体描述，如图1是本发明所述养生主粮水饺的加工方法的制作流程示意图，如图所示，一种养生主粮水饺的加工方法，该方法包括如下步骤：a、选取面粉、香米粉、燕麦粉、杂粮粉或粗粮粉中的一种，作为包饺子用的面，然后向该面中加水做成面团，并保证加入的水和面的质量比为1∶0.4-0.5；b、选取新鲜的肉或冷冻的肉，且肉的肥瘦比例要在2∶8或3∶7之间，将肉绞成馅并与挤干水分的八成熟的蔬菜馅混合在一起制成饺子馅，向饺子馅中加入调味辅料并充分混合；c、将用动物或植物食材熬制成的养生卤汁按照一份卤汁配比六分饺子馅的比例混合加入步骤b所述的饺子馅中形成养生饺子馅；d、将步骤a中的面团和步骤c中的养生饺子馅都放入饺子成型机中包制成饺子，然后人工剔除不合格的成型饺子，并将剩余的合格饺子放入冰柜中进行速冻；e、将步骤d中速冻好的饺子放入袋中；f、对步骤e中放入袋中的速冻饺子进行称重，保证每袋饺子的重量都为500g；g、对步骤f中所述的袋装饺子进行密封，并低温冷藏。其中，所述步骤a中制作成的面团静置4-6分钟。所述步骤b中调味辅料是由葱、姜、蒜、盐、糖和水共同构成的。所述步骤d中所述的速冻是指在30分钟内使饺子内的水分生成冰晶状的过程。所述步骤c中的养生卤汁是由丹参、党参、淮山药、核桃、芝麻、杜仲、附子、苦瓜、生菜根、枸杞、莲子和银杏按照一份食材配比两份水的比例放入容器中熬制25分至30分钟即可。
本技术方案的工艺过程为：原料、辅料、水、养生卤汤的准备→面团、饺馅配制→包制→整型→速冻→装袋、称重、包装→低温冷藏。
水饺在包制时要求严密，形状整齐，不得有露馅、缺角、瘪肚、烂头、变形，带皱褶、带小辨子、带花边饺子，连在一起不成单个、饺子两端大小不一等异常现象。
水饺在包制过程中，在确保水饺不粘模的前提下，要通过调节干粉调节板漏孔的大小，减少干粉下落量和机台上干粉存量及振筛的振动，尽可能减少附着在饺子上的干面粉，使速冻水饺成品色泽和外观清爽、光泽美观。
整形：机器包制后的饺子，要轻拿轻放，手工整形以保持饺子良好的形状。在整形时要剔除一些如瘪肚、缺角、开裂、异形等不合格饺子。如果在整形时，用力过猛或手拿方式不合理，排列过紧相互挤压等都会使成形良好的饺子发扁，变形不饱满，甚至出现汁液流出、粘连、饺皮裂口等现象。
整形好的饺子要及时送速冻间进行冻结。
速冻：食品速冻就是食品在短时间(通常为30分钟内)迅速通过最大冰晶体生成带(0～-4℃)。经速冻的食品中所形成的冰晶体较小而且几乎全部散布在细胞内，细胞破裂率低，从而才能获得高品质的速冻食品。同样水饺制品只有经过速冻而不是缓冻才能获得高质量速冻水饺制品。当水饺在速冻间中心温度达-18℃即速冻好。
装袋、称重、包装
装袋：速冻水饺冻结好即可装袋。在装袋时要剔除烂头、破损、裂口的饺子以及连结在一起的两连饺、三连饺及多连饺等，.还应剔除异形、落地、已解冻及受污染的饺子。不得装入面团、面块和多量的面粉。严禁包装未速冻良好的饺子。
称重：要求计量准确，严禁净含量低于国家计量标准和法规要求，在工作中要经常校正计量器具。
称好后即可排气封口包装。包装袋封口要严实、牢固、平整、美观，生产日期、保质期打印要准确、明晰。装箱动作要轻，打包要整齐，胶带要封严粘牢，内容物要与外包装箱标志、品名、生产日期、数量等相符。包装完毕要及时送入低温库。
低温冷藏：包装好的成品水饺必须在-18℃的低温库中冷藏，库房温度必须稳定，波动不超过±1℃
包制结束后机器要按规定要求清洗有关部件，全部清洗完毕后，再依次装配好备用。
面与水的比例为1比0.4-0.55根据面的含水量确定。每斤饺子暂定为30个。
本技术方案中，制作饺子的用料处理有如下要求：
面粉：面粉的质量直接影响水饺制品的质量，主粮养生水饺选用优质、洁白、面筋度较高的特制小麦精白粉，燕麦粉、香米粉，。
面粉(小麦原产地)、香米粉采用东北五常绿色有机香米(磨面)、燕麦(原产地)、杂粮(各种豆粉)、粗粮(玉米、豆类)。
原料肉：选用经兽医卫生检验合格的新鲜肉或冷冻肉。保持肉的持水性和风味和水饺的品质。冷冻肉的解冻程度要控制在20℃左右室温下解冻10小时，中心温度控制在2-4℃。原料肉在清洗前做到剔骨去皮，修净***及严重充血，淤血处，剔除色泽气味不正常部分，对肥膘还应修净毛根等。将修好的瘦肉肥膘用流动水洗净沥水，绞成颗粒状备用。
蔬菜：要鲜嫩，除尽枯叶，腐烂部分及根部，用流动水洗净后在沸水中浸烫。要求蔬菜受热均匀，浸烫适度，不能过熟。然后迅速用冷水使蔬菜品温在短时间内降至室温，沥水绞成颗粒状并挤干菜水备用。
辅料：如糖、盐、等辅料应使用高质量的产品，对葱、蒜、生姜等辅料应除尽不可食部分，用流水洗净，斩碎备用。
面团调制：面粉在拌合时一定要做到计量准确，加水定量，适度拌合。要根据季节和面粉质量控制加水量和拌合时间，气温低时可多加一些水，将面团调制得稍软一些；气温高时可少加一些水甚至加一些4℃左右的冷水，将面团调制得稍硬一些，这样有利于水饺成形。如果面团调制“劲”过大了可多加一些水将面和软一点，或掺些淀粉，或掺些热水，以改善这种状况。调制好的面团可用洁净湿布盖好防止面团表面风干结皮，静置5分钟左右，使面团中未吸足水份的粉粒充分吸水，更好地生成面盘网络，提高面团的弹性和滋润性，使制成品更爽口。面团的调制技术是成品质量优劣和生产操作能否胜利进行的关键。
饺馅配制：
饺馅配料要考究，计量要准确，搅拌要均匀。要根据原料的质量、肥瘦比、环境温度控制好饺馅的加水量。通常肉的肥瘦比控制在2∶8或3∶7较为适宜。加水量：温度高时加水量小于温度低时。在高温夏季还必须加入一些2℃左右的冷水拌馅，以降低饺馅温度，防止其腐败变质和提高其持水性。
向绞馅中加水必须在加入调味品之后(即先加盐、生姜等，后加水)，否则，调料不易渗透入味，而且在搅拌时搅不粘，水分吸收不进去，制成的绞馅不鲜嫩也不入味。加水后搅拌时间必须充分才能使绞馅均匀、粘稠，制成水饺制品才饱满充实。如果搅拌不充分，馅汁易分离，水饺成形时易出现包合不严、烂角、裂口、汁液流出现象，使水饺煮熟后出现走油、漏馅、穿底等不良现象。如果是菜肉馅水饺，在肉馅基础上再加入经开水烫过、经绞碎挤干水分的蔬菜一起拌和均匀即可。
水饺包制：
采用水饺成型机包制水饺。水饺包制是水饺生产中极其重要的一道技术环节，它直接关系到水饺形状、大小、重量、皮的厚薄、皮馅的比例等质量问题。
包饺机要清理调试好。工作前必须检查机器运转是否正常，要保持机器清洁、无油污，不带肉馅、面块、面粉及其它异物；要将绞馅调至均匀无间断地稳定流动；要将饺皮厚薄、重量、大小调至符合产品质量要求的程度。一般来讲，水饺皮重小于55％，馅重大于45％的水饺形状较饱满，大小、厚薄较适中。在包制过程中要及时添加面(切成长条状)和馅，以确保饺子形状完整，大小均匀。
针对于饺子馅的配置我们可选取以下实施例进行说明。
实施例1：
以三鲜馅为例，饺子馅的配置为；肉35斤、海米2斤、干贝2斤、虾子1斤、香油1斤、味素0.5斤、鸡汤2.5斤、酱油2斤、水10斤、盐适量。
实施例2：
以纯肉馅为例，饺子馅的配置为；
35斤、净葱3斤、酱油2斤、豆油2斤、香油0.5斤、姜0.5斤、味素0.5斤、水10斤、盐适量。。
上述技术方案仅体现了本发明技术方案的优选技术方案，本技术领域的技术人员对其中某些部分所可能做出的一些变动均体现了本发明的原理，属于本发明的保护范围之内。
Claims (5)
1.一种养生主粮水饺的加工方法，其特征在于，该方法包括如下步骤：
a、选取面粉、香米粉、燕麦粉、杂粮粉或粗粮粉中的一种作为包饺子用的面，然后向该面中加水做成面团，并保证加入的水和面的质量比为1∶0.4-0.5。
b、选取新鲜的肉或冷冻的肉，且肉的肥瘦比例要在2∶8或3∶7之间，将肉绞成馅并与挤干水分的八成熟的蔬菜馅混合在一起制成饺子馅，向饺子馅中加入调味辅料并充分混合。
c、将用动物或植物食材熬制成的养生卤汁按照一份卤汁配比六分饺子馅的比例混合加入步骤b所述的饺子馅中形成养生饺子馅。
d、将步骤a中的面团和步骤c中的养生饺子馅都放入饺子成型机中包制成饺子，然后人工剔除不合格的成型饺子，并将剩余的合格饺子放入冰柜中进行速冻。
e、将步骤d中速冻好的饺子放入袋中。
f、对步骤e中放入袋中的速冻饺子进行称重，保证每袋饺子的重量都为500g。
g、对步骤f中所述的袋装饺子进行密封，并低温冷藏。
2.根据权利要求1所述的养生主粮水饺的加工方法，其特征在于，所述步骤a中制作成的面团静置4-6分钟。
3.根据权利要求1所述的养生主粮水饺的加工方法，其特征在于，所述步骤b中调味辅料是由葱、姜、蒜、盐、糖和水共同构成的。
4.根据权利要求1所述的养生主粮水饺的加工方法，其特征在于，所述步骤d中所述的速冻是指在30分钟内使饺子内的水分生成冰晶状的过程。
5.根据权利要求1所述的养生主粮水饺的加工方法，其特征在于，所述步骤c中的养生卤汁是由丹参、党参、淮山药、核桃、芝麻、杜仲、附子、苦瓜、生菜根、枸杞、莲子和银杏按照一份食材配比两份水的比例放入容器中熬制25分至30分钟即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210222190.2A CN103519072A (zh) | 2012-07-02 | 2012-07-02 | 养生主粮水饺的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210222190.2A CN103519072A (zh) | 2012-07-02 | 2012-07-02 | 养生主粮水饺的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519072A true CN103519072A (zh) | 2014-01-22 |
Family
ID=49921710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210222190.2A Pending CN103519072A (zh) | 2012-07-02 | 2012-07-02 | 养生主粮水饺的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519072A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041742A (zh) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | 五谷肉燕饺及其制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174671A (zh) * | 1996-08-22 | 1998-03-04 | 马为民 | 山野菜菜肴和山野菜饺子的烹制方法 |
| CN1309930A (zh) * | 2001-02-27 | 2001-08-29 | 孙玉铁 | 葫芦罐饺子及制作方法 |
| CN101461489A (zh) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | 速食水饺的制备方法 |
| CN102113668A (zh) * | 2010-12-31 | 2011-07-06 | 王钢柱 | 一种用于糖尿病人食用的速冻水饺及其制备方法 |
-
2012
- 2012-07-02 CN CN201210222190.2A patent/CN103519072A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1174671A (zh) * | 1996-08-22 | 1998-03-04 | 马为民 | 山野菜菜肴和山野菜饺子的烹制方法 |
| CN1309930A (zh) * | 2001-02-27 | 2001-08-29 | 孙玉铁 | 葫芦罐饺子及制作方法 |
| CN101461489A (zh) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | 速食水饺的制备方法 |
| CN102113668A (zh) * | 2010-12-31 | 2011-07-06 | 王钢柱 | 一种用于糖尿病人食用的速冻水饺及其制备方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041742A (zh) * | 2014-06-27 | 2014-09-17 | 山东佳士博食品有限公司 | 五谷肉燕饺及其制作方法 |
| CN104041742B (zh) * | 2014-06-27 | 2016-02-24 | 山东佳士博食品有限公司 | 五谷肉燕饺的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2360523C1 (ru) | Способ приготовления консервированного продукта "котлеты домашние с красным основным соусом" | |
| CN102754858B (zh) | 一种夹心鱼肉烤肠及其加工方法 | |
| CN103005397B (zh) | 一种用干菇对即食调理食用菌护色保脆的方法 | |
| CN107594323A (zh) | 一种馅料改良剂、水饺及其制备方法 | |
| CN103110055A (zh) | 一种皮蛋瘦肉粥方便食品的生产工艺 | |
| CN101843316A (zh) | 一种虾仁水饺的加工工艺 | |
| RU2300264C1 (ru) | Способ производства консервов "биточки особые с капустой и красным основным соусом" | |
| RU2364273C1 (ru) | Способ получения консервов "котлеты домашние с соусом луковым с горчицей" | |
| RU2364260C1 (ru) | Способ производства консервов "биточки особые с красным основным соусом" | |
| CN101224014A (zh) | 即食肉丸 | |
| RU2300991C1 (ru) | Способ получения консервов "котлеты московские с капустой и соусом луковым с горчицей" | |
| RU2362383C1 (ru) | Способ производства консервов "котлеты рубленые из куропатки с гарниром и красным основным соусом" | |
| RU2349124C1 (ru) | Способ выработки консервов "биточки особые с красным основным соусом" | |
| RU2363325C1 (ru) | Способ получения консервов "биточки особые с красным основным соусом" | |
| RU2362443C1 (ru) | Способ производства консервированного продукта "котлеты домашние с соусом красным с луком и огурцами" | |
| RU2301600C1 (ru) | Способ производства консервов "зразы рубленые с капустой и соусом луковым с горчицей" | |
| RU2300295C1 (ru) | Способ производства консервов "котлеты московские с капустой и соусом луковым с горчицей" | |
| RU2300994C1 (ru) | Способ производства консервов "кролик с тушеной капустой и красным основным соусом" | |
| CN101940329A (zh) | 重组畜禽肉制品生产工艺 | |
| RU2363348C1 (ru) | Способ производства консервов "котлеты рубленые из рябчика с гарниром и красным основным соусом" | |
| RU2360554C1 (ru) | Способ изготовления консервов "биточки особые с красным основным соусом" | |
| RU2364272C1 (ru) | Способ выработки консервированного продукта "котлеты домашние с луковым соусом" | |
| RU2359513C1 (ru) | Способ выработки консервов "котлеты домашние с соусом луковым с горчицей" | |
| RU2360511C1 (ru) | Способ выработки консервов "котлеты домашние с соусом красным с луком и огурцами" | |
| RU2360560C1 (ru) | Способ выработки консервов "биточки с красным основным соусом" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Li Jianguo Document name: the First Notification of an Office Action |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140122 |