CN104351589A - 一种薯片鱼籽清肝水饺及其制备方法 - Google Patents
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Abstract
本发明公开了一种薯片鱼籽清肝水饺,由下列重量份的原料制成:面粉60-70、营养添加剂5-6、黑芝麻7-8、枸杞子4-5、榴莲核2-3、青葙子2-2.2、蒲公英3-4、地黄叶2.5-2.7、虾壳粉3-4、羊肚菌4-5、黄豆5-6、莲子3-4、鱼籽20-22、薯片7-8、奶油1-2、五花肉8-10、花生露4-5、柠檬皮4-5、酱汁3-4、乳酸菌0.2-0.3;本发明的饺子采用多种蔬果做为原料,具有很高的营养价值,其中芝麻 仁 有补血明目、祛风润肠之功效,青葙子、地黄叶有清肝明目、补阴益血之效,是老少皆宜的最佳保健食品。
Description
技术领域
本发明涉及一种速冻保健饺子,尤其涉及一种薯片鱼籽清肝水饺及其制备方法。
背景技术
速冻饺子,其保质期长,重量轻,携带方便,多年来深受人们的喜爱;但现有水饺存在原料单一、工艺单一、口感单一、保健功能单一的缺陷,只是单纯的一种食品,无法迎合市场和消费者的需求,因此增加饺子所富含的营养价值和保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种薯片鱼籽清肝水饺及其制备方法。
本发明是通过以下技术方案实现的:
一种薯片鱼籽清肝水饺,由下列重量份的原料制成:
面粉60-70、营养添加剂5-6、黑芝麻7-8、枸杞子4-5、榴莲核2-3、青葙子2-2.2、蒲公英3-4、地黄叶2.5-2.7、虾壳粉3-4、羊肚菌4-5、黄豆5-6、莲子3-4、鱼籽20-22、薯片7-8、奶油1-2、五花肉8-10、花生露4-5、柠檬皮4-5、酱汁3-4、乳酸菌0.2-0.3、香油、精盐、味精适量;
所述营养添加剂由下列重量份原料制成:
灵芝2-3.1、翻白草1.2-2、黄芪叶1.9-2.6、栀子2-2.5、鸽子9-13、黄花菜4-5、蜜枣4-5、羊奶12-13、米酒适量;
制备方法为:(1)将灵芝、翻白草、黄芪叶、栀子洗净烘干研磨成粉得中药粉;
(2)鸽子拔毛去内脏洗净,表面切有多个开口,将切口处填塞有中药粉,鸽子肚内填塞有黄花菜、蜜枣的混合物,并缝合,兑羊奶浸煮1-2小时,取出鸽子,并洗去多余粉料;
(3)将鸽子置于盛有米酒木桶中密封静置7-8小时,取出,割取肉,并混合剁碎,即得。
一种薯片鱼籽清肝水饺的制备方法,包括以下步骤:
(1)将所述重量份的榴莲核、青葙子、蒲公英等中草药用4-5倍水浸提后浓缩,待浓缩液冷却后,加适量水和食盐,将面粉、虾壳粉加入其中,充分搅拌混合后揉成面团,然后擀成饺子皮;
(2)黑芝麻、枸杞子用搅拌机混合搅碎,拌入奶油,得芝麻枸杞糊,五花肉、柠檬皮、羊肚菌混合切丝,滚芝麻枸杞糊,入油锅煎炸1-2分钟,取出,沥干油,待用;
(3)薯片碾碎,黄豆与莲子混合浸泡5-6小时,取出兑花生露混合榨浆,滤得浆液,加入乳酸菌,密封静置3-4小时,打开加入薯片粉以及营养添加剂,搅拌至糊状,待用;
(4)将上述步骤所得馅料以及剩余物料混合均匀后,用饺子皮包裹,即得成品;将成型饺子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的饺子整理包装,在-6℃以下低温储藏。
本发明的优点是:
本发明的饺子采用多种蔬果做为原料,具有很高的营养价值,其中芝麻仁有补血明目、祛风润肠之功效,青葙子、地黄叶有清肝明目、补阴益血之效,是老少皆宜的最佳保健食品。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种薯片鱼籽清肝水饺,由下列重量份(斤)的原料制成:
面粉70、营养添加剂5、黑芝麻7、枸杞子4、榴莲核2、青葙子2.2、蒲公英4、地黄叶2.7、虾壳粉4、羊肚菌5、黄豆6、莲子4、鱼籽22、薯片8、奶油2、五花肉10、花生露5、柠檬皮5、酱汁4、乳酸菌0.3、香油、精盐、味精适量;
所述营养添加剂由下列重量份原料制成:
灵芝3.1、翻白草1.2、黄芪叶2.6、栀子2.5、鸽子13、黄花菜4、蜜枣4、羊奶12、米酒适量;
制备方法为:(1)将灵芝、翻白草、黄芪叶、栀子洗净烘干研磨成粉得中药粉;
(2)鸽子拔毛去内脏洗净,表面切有多个开口,将切口处填塞有中药粉,鸽子肚内填塞有黄花菜、蜜枣的混合物,并缝合,兑羊奶浸煮2小时,取出鸽子,并洗去多余粉料;
(3)将鸽子置于盛有米酒木桶中密封静置8小时,取出,割取肉,并混合剁碎,即得。
一种薯片鱼籽清肝水饺的制备方法,包括以下步骤:
(1)将所述重量份的榴莲核、青葙子、蒲公英等中草药用5倍水浸提后浓缩,待浓缩液冷却后,加适量水和食盐,将面粉、虾壳粉加入其中,充分搅拌混合后揉成面团,然后擀成饺子皮;
(2)黑芝麻、枸杞子用搅拌机混合搅碎,拌入奶油,得芝麻枸杞糊,五花肉、柠檬皮、羊肚菌混合切丝,滚芝麻枸杞糊,入油锅煎炸2分钟,取出,沥干油,待用;
(3)薯片碾碎,黄豆与莲子混合浸泡6小时,取出兑花生露混合榨浆,滤得浆液,加入乳酸菌,密封静置4小时,打开加入薯片粉以及营养添加剂,搅拌至糊状,待用;
(4)将上述步骤所得馅料以及剩余物料混合均匀后,用饺子皮包裹,即得成品;将成型饺子在15分钟内进行速冻,速冻温度为-15℃,速冻时间为30分钟,将速冻好的饺子整理包装,在-6℃以下低温储藏。
Claims (2)
1.一种薯片鱼籽清肝水饺,其特征在于由下列重量份的原料制成:
面粉60-70、营养添加剂5-6、黑芝麻7-8、枸杞子4-5、榴莲核2-3、青葙子2-2.2、蒲公英3-4、地黄叶2.5-2.7、虾壳粉3-4、羊肚菌4-5、黄豆5-6、莲子3-4、鱼籽20-22、薯片7-8、奶油1-2、五花肉8-10、花生露4-5、柠檬皮4-5、酱汁3-4、乳酸菌0.2-0.3、香油、精盐、味精适量;
所述营养添加剂由下列重量份原料制成:
灵芝2-3.1、翻白草1.2-2、黄芪叶1.9-2.6、栀子2-2.5、鸽子9-13、黄花菜4-5、蜜枣4-5、羊奶12-13、米酒适量;
制备方法为:(1)将灵芝、翻白草、黄芪叶、栀子洗净烘干研磨成粉得中药粉;
(2)鸽子拔毛去内脏洗净,表面切有多个开口,将切口处填塞有中药粉,鸽子肚内填塞有黄花菜、蜜枣的混合物,并缝合,兑羊奶浸煮1-2小时,取出鸽子,并洗去多余粉料;
(3)将鸽子置于盛有米酒木桶中密封静置7-8小时,取出,割取肉,并混合剁碎,即得。
2.根据权利要求1所述的一种薯片鱼籽清肝水饺的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的榴莲核、青葙子、蒲公英等中草药用4-5倍水浸提后浓缩,待浓缩液冷却后,加适量水和食盐,将面粉、虾壳粉加入其中,充分搅拌混合后揉成面团,然后擀成饺子皮;
(2)黑芝麻、枸杞子用搅拌机混合搅碎,拌入奶油,得芝麻枸杞糊,五花肉、柠檬皮、羊肚菌混合切丝,滚芝麻枸杞糊,入油锅煎炸1-2分钟,取出,沥干油,待用;
(3)薯片碾碎,黄豆与莲子混合浸泡5-6小时,取出兑花生露混合榨浆,滤得浆液,加入乳酸菌,密封静置3-4小时,打开加入薯片粉以及营养添加剂,搅拌至糊状,待用;
(4)将上述步骤所得馅料以及剩余物料混合均匀后,用饺子皮包裹,即得成品;将成型饺子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的饺子整理包装,在-6℃以下低温储藏。
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CN104855745A (zh) * | 2015-04-29 | 2015-08-26 | 崔子扬 | 即食馄饨及其制作方法 |
CN104938919A (zh) * | 2015-07-10 | 2015-09-30 | 安陆市林鑫食品有限公司 | 一种羊肚菌营养滋补饺子的制作方法 |
CN110122908A (zh) * | 2019-06-06 | 2019-08-16 | 吉美家食品泗阳有限公司 | 一种蒲公英养生水饺及其制备方法 |
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