CN111543580A - 一种风味速冻水饺及其制作方法 - Google Patents
一种风味速冻水饺及其制作方法 Download PDFInfo
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- CN111543580A CN111543580A CN202010437537.XA CN202010437537A CN111543580A CN 111543580 A CN111543580 A CN 111543580A CN 202010437537 A CN202010437537 A CN 202010437537A CN 111543580 A CN111543580 A CN 111543580A
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- dumpling
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Classifications
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- 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
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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- 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
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Landscapes
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- Mycology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种风味速冻水饺及其制作方法，包括饺皮料和饺馅料，所述饺皮料包括面粉、粉芡、添加剂、食用碱和水；所述饺馅料包括猪肉、松茸、羊肚菌、松露、鸡纵、大油、面酱、生抽、老抽、耗油、花椒水、大料水、姜末、绍酒、味精、精盐、骨头汤、香油、葱花和时令蔬菜。该水饺添加有松茸松露和鸡纵，黑松露含有丰富的蛋白质、18种氨基酸、不饱和脂肪酸、多种维生素、锌、锰、铁、钙、磷、硒等必需微量元素，松茸具有独特的浓郁香味，鸡枞味道鲜美，清香中透甘甜，肉质细嫩、鲜甜可口，可以增加饺子的香味；水饺的营养价值高，具有保健的功效。
Description
技术领域
本发明涉及水饺领域，具体为一种风味速冻水饺及其制作方法。
背景技术
饺子，是中国传统食物。饺子源于古代的角子。饺子原名“娇耳”，是我国南阳邓州人医圣张仲景首先发明的，距今已有一千八百多年的历史了。是深受中国人民喜爱的传统特色食品，又称水饺，是中国民间的主食和地方小吃，也是年节食品。有一句民谣叫“大寒小寒，吃饺子过年。”饺子多用面皮包馅水煮而成。市场上的水饺大多都是猪肉白菜、韭菜粉丝或香菜馅的，不仅在口味上不能满足人们的需求，而且在营养价值方面也很难达到人们的要求，为此提供一种风味速冻水饺。
发明内容
本发明的目的是针对现有技术的缺陷，提供一种风味速冻水饺及其制作方法，以解决上述背景技术提出的问题。
为实现上述目的，本发明提供如下技术方案：一种风味速冻水饺，包括饺皮料和饺馅料，所述饺皮料包括面粉、粉芡、添加剂、食用碱和水；所述饺馅料包括猪肉、松茸、羊肚菌、松露、鸡纵、大油、面酱、生抽、老抽、耗油、花椒水、大料水、姜末、绍酒、味精、精盐、骨头汤、香油、葱花和时令蔬菜。
作为本发明的一种优选技术方案，所述面粉400-500克、粉芡80-100克、添加剂5-15克、食用碱15-20克和水适量。
作为本发明的一种优选技术方案，所述猪肉200-300克、松茸150-200克、羊肚菌150-200克、松露130-180克、鸡纵150-200克、大油15-19克、面酱10-15克、生抽10-15克、老抽10-15克、耗油5-10克、花椒水5-8克、大料水5-8克、姜末5-10克、绍酒4-6克、味精4-6克、精盐4-6克、骨头汤10-20克、香油3-5克、葱花5-10克和时令蔬菜200-300克。
作为本发明的一种优选技术方案，所述添加剂为食品添加剂，所述食品添加剂包括红、绿、紫、黑、黄的色素添加剂。
一种风味速冻水饺的制作方法，具体步骤如下：
步骤一：将面粉、粉芡、食用碱和添加剂放入盆中，再加水把面和匀，将和好的面做成面皮；
步骤二：将猪肉、松茸、羊肚菌、松露和鸡纵切成碎末，并将面酱和大油放到碎末内一起搅拌均匀，再加入花椒水、绍酒和大料水、味精和精盐，放置10-15分钟，得到混合馅料；
步骤三：然后再将时令蔬菜切成碎末，放入混合馅料内，再加入姜末、生抽、老抽、耗油、香油和葱花，充分搅拌后再加入骨头汤，再次搅拌得到饺馅料；
步骤四：将步骤三得到的饺馅料放入饺皮内进行包馅和速冻。
本发明的有益效果是：该水饺添加有松茸、松露、羊肚菌和鸡纵，松露含有丰富的蛋白质、18种氨基酸、不饱和脂肪酸、多种维生素、锌、锰、铁、钙、磷、硒等必需微量元素，以及鞘脂类、脑苷脂、神经酰胺、三萜、雄性酮、腺苷、松露酸、甾醇、松露多糖、松露多肽等大量的代谢产物，具有极高的营养保健价值，其中雄性酮有助阳、调理内分泌的显著功效；鞘脂类化合物在防止老年痴呆、动脉粥样硬化以及抗肿瘤细胞毒性方面有明显活性；多糖、多肽、三萜具有增强免疫力、抗衰老、抗疲劳等作用，可用于保健养身；
羊肚菌富含多种人体需要的氨基酸和有机锗，具补肾、壮阳、补脑，提神等功效，其抗癌作用明显，对肌瘤细胞有强烈抑制作用，具有很好的保健效果；
松茸具有独特的浓郁香味，鸡枞味道鲜美，清香中透甘甜，肉质细嫩、鲜甜可口，可以增加饺子的香味；它含有钙、镁、铁、磷、蛋白质、碳水化合物、热量、灰分、核黄素、尼克酸等多种营养成分；鸡枞中的氨基酸含量多达16种，含磷量高，可以满足人体需要的磷；
本发明在生产面皮的时候采用红、绿、紫、黑、黄的色素添加剂，可以制作不同颜色的饺子面皮，给用户更多的选择，而且还增加了猪肉、大油、面酱、生抽、老抽、耗油、花椒水、大料水、姜末、绍酒、味精、精盐、骨头汤、香油、葱花和时令蔬菜，让水饺的味道更加鲜美，让更多用户喜欢吃水饺，而且水饺的营养价值高，具有保健的功效。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易被本领域人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
本发明提供一种技术方案：一种风味速冻水饺，包括饺皮料和饺馅料，所述饺皮料包括面粉、粉芡、添加剂、食用碱和水；所述饺馅料包括猪肉、松茸、羊肚菌、松露、鸡纵、大油、面酱、生抽、老抽、耗油、花椒水、大料水、姜末、绍酒、味精、精盐、骨头汤、香油、葱花和时令蔬菜。
面粉400-500克、粉芡80-100克、添加剂5-15克、食用碱15-20克和水适量；猪肉200-300克、松茸150-200克、羊肚菌150-200克、松露130-180克、鸡纵150-200克、大油15-19克、面酱10-15克、生抽10-15克、老抽10-15克、耗油5-10克、花椒水5-8克、大料水5-8克、姜末5-10克、绍酒4-6克、味精4-6克、精盐4-6克、骨头汤10-20克、香油3-5克、葱花5-10克和时令蔬菜200-300克；添加剂为食品添加剂，所述食品添加剂包括红、绿、紫、黑、黄的色素添加剂。
一种风味速冻水饺的制作方法，具体步骤如下：
步骤一：将面粉、粉芡、食用碱和添加剂放入盆中，再加水把面和匀，将和好的面做成面皮；
步骤二：将猪肉、松茸、羊肚菌、松露和鸡纵切成碎末，并将面酱和大油放到碎末内一起搅拌均匀，再加入花椒水、绍酒和大料水、味精和精盐，放置10-15分钟，得到混合馅料；
步骤三：然后再将时令蔬菜切成碎末，放入混合馅料内，再加入姜末、生抽、老抽、耗油、香油和葱花，充分搅拌后再加入骨头汤，再次搅拌得到饺馅料；
步骤四：将步骤三得到的饺馅料放入饺皮内进行包馅和速冻。
实施例1：
材料：
面粉40克、粉芡80克、添加剂5克、食用碱15克和水适量。
猪肉200克、松茸150克、羊肚菌150克、松露130克、鸡纵150克、大油15克、面酱10克、生抽10克、老抽10克、耗油5克、花椒水5克、大料水5克、姜末5克、绍酒4克、味精4克、精盐4克、骨头汤10克、香油3克、葱花5克和时令蔬菜200克。
制作方法：
步骤一：将面粉、粉芡、食用碱和添加剂放入盆中，再加水把面和匀，将和好的面做成面皮；
步骤二：将猪肉、松茸、羊肚菌、松露和鸡纵切成碎末，并将面酱和大油放到碎末内一起搅拌均匀，再加入花椒水、绍酒和大料水、味精和精盐，放置10-15分钟，得到混合馅料；
步骤三：然后再将时令蔬菜切成碎末，放入混合馅料内，再加入姜末、生抽、老抽、耗油、香油和葱花，充分搅拌后再加入骨头汤，再次搅拌得到饺馅料；
步骤四：将步骤三得到的饺馅料放入饺皮内进行包馅和速冻。
实施例2：
材料：
面粉450克、粉芡90克、添加剂10克、食用碱18克和水适量。
猪肉250克、松茸170克、羊肚菌170克、松露150克、鸡纵180克、大油18克、面酱13克、生抽13克、老抽13克、耗油8克、花椒水6克、大料水6克、姜末6克、绍酒5克、味精5克、精盐5克、骨头汤15克、香油4克、葱花8克和时令蔬菜250克。
制作方法：
步骤一：将面粉、粉芡、食用碱和添加剂放入盆中，再加水把面和匀，将和好的面做成面皮；
步骤二：将猪肉、松茸、羊肚菌、松露和鸡纵切成碎末，并将面酱和大油放到碎末内一起搅拌均匀，再加入花椒水、绍酒和大料水、味精和精盐，放置10-15分钟，得到混合馅料；
步骤三：然后再将时令蔬菜切成碎末，放入混合馅料内，再加入姜末、生抽、老抽、耗油、香油和葱花，充分搅拌后再加入骨头汤，再次搅拌得到饺馅料；
步骤四：将步骤三得到的饺馅料放入饺皮内进行包馅和速冻。
实施例3：
材料：
面粉500克、粉芡100克、添加剂15克、食用碱20克和水适量。
猪肉300克、松茸200克、羊肚菌200克、松露180克、鸡纵200克、大油19克、面酱15克、生抽15克、老抽15克、耗油10克、花椒水8克、大料水8克、姜末10克、绍酒6克、味精6克、精盐6克、骨头汤20克、香油5克、葱花10克和时令蔬菜300克。
制作方法：
步骤一：将面粉、粉芡、食用碱和添加剂放入盆中，再加水把面和匀，将和好的面做成面皮；
步骤二：将猪肉、松茸、羊肚菌、松露和鸡纵切成碎末，并将面酱和大油放到碎末内一起搅拌均匀，再加入花椒水、绍酒和大料水、味精和精盐，放置10-15分钟，得到混合馅料；
步骤三：然后再将时令蔬菜切成碎末，放入混合馅料内，再加入姜末、生抽、老抽、耗油、香油和葱花，充分搅拌后再加入骨头汤，再次搅拌得到饺馅料；
步骤四：将步骤三得到的饺馅料放入饺皮内进行包馅和速冻。
该水饺添加有松茸松露和鸡纵，黑松露含有丰富的蛋白质、18种氨基酸、不饱和脂肪酸、多种维生素、锌、锰、铁、钙、磷、硒等必需微量元素，以及鞘脂类、脑苷脂、神经酰胺、三萜、雄性酮、腺苷、松露酸、甾醇、松露多糖、松露多肽等大量的代谢产物，具有极高的营养保健价值，其中雄性酮有助阳、调理内分泌的显著功效；鞘脂类化合物在防止老年痴呆、动脉粥样硬化以及抗肿瘤细胞毒性方面有明显活性；多糖、多肽、三萜具有增强免疫力、抗衰老、抗疲劳等作用，可用于保健养身；
羊肚菌富含多种人体需要的氨基酸和有机锗，具补肾、壮阳、补脑，提神等功效，其抗癌作用明显，对肌瘤细胞有强烈抑制作用，具有很好的保健效果；
松茸具有独特的浓郁香味，鸡枞味道鲜美，清香中透甘甜，肉质细嫩、鲜甜可口，可以增加饺子的香味；它含有钙、镁、铁、磷、蛋白质、碳水化合物、热量、灰分、核黄素、尼克酸等多种营养成分；鸡枞中的氨基酸含量多达16种，含磷量高，可以满足人体需要的磷；
本发明在生产面皮的时候采用红、绿、紫、黑、黄的色素添加剂，可以制作不同颜色的饺子面皮，给用户更多的选择，而且还增加了猪肉、大油、面酱、生抽、老抽、耗油、花椒水、大料水、姜末、绍酒、味精、精盐、骨头汤、香油、葱花和时令蔬菜，让水饺的味道更加鲜美，让更多用户喜欢吃水饺，而且水饺的营养价值高，具有保健的功效。
上实施例仅表达了本发明的几种实施方式，其描述较为具体和详细，但并不能因此而理解为对发明专利范围的限制。应当指出的是，对于本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。
Claims (5)
1.一种风味速冻水饺，包括饺皮料和饺馅料，其特征在于：所述饺皮料包括面粉、粉芡、添加剂、食用碱和水；所述饺馅料包括猪肉、松茸、羊肚菌、松露、鸡纵、大油、面酱、生抽、老抽、耗油、花椒水、大料水、姜末、绍酒、味精、精盐、骨头汤、香油、葱花和时令蔬菜。
2.根据权利要求1所述的一种风味速冻水饺，其特征在于：所述面粉400-500克、粉芡80-100克、添加剂5-15克、食用碱15-20克和水适量。
3.根据权利要求1所述的一种风味速冻水饺，其特征在于：所述猪肉200-300克、松茸150-200克、羊肚菌150-200克、松露130-180克、鸡纵150-200克、大油15-19克、面酱10-15克、生抽10-15克、老抽10-15克、耗油5-10克、花椒水5-8克、大料水5-8克、姜末5-10克、绍酒4-6克、味精4-6克、精盐4-6克、骨头汤10-20克、香油3-5克、葱花5-10克和时令蔬菜200-300克。
4.根据权利要求1所述的一种风味速冻水饺，其特征在于：所述添加剂为食品添加剂，所述食品添加剂包括红、绿、紫、黑、黄的色素添加剂。
5.一种风味速冻水饺的制作方法，其特征在于：具体步骤如下：
步骤一：将面粉、粉芡、食用碱和添加剂放入盆中，再加水把面和匀，将和好的面做成面皮；
步骤二：将猪肉、松茸、羊肚菌、松露和鸡纵切成碎末，并将面酱和大油放到碎末内一起搅拌均匀，再加入花椒水、绍酒和大料水、味精和精盐，放置10-15分钟，得到混合馅料；
步骤三：然后再将时令蔬菜切成碎末，放入混合馅料内，再加入姜末、生抽、老抽、耗油、香油和葱花，充分搅拌后再加入骨头汤，再次搅拌得到饺馅料；
步骤四：将步骤三得到的饺馅料放入饺皮内进行包馅和速冻。
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Application publication date: 20200818 |