CN103053919B - 一种全羊肉饺的制作方法 - Google Patents

一种全羊肉饺的制作方法 Download PDF

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CN103053919B
CN103053919B CN2013100333611A CN201310033361A CN103053919B CN 103053919 B CN103053919 B CN 103053919B CN 2013100333611 A CN2013100333611 A CN 2013100333611A CN 201310033361 A CN201310033361 A CN 201310033361A CN 103053919 B CN103053919 B CN 103053919B
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黄玉田
冯文革
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HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co Ltd
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HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co Ltd
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Abstract

本发明公开了一种全羊肉饺的制作方法,它的步骤如下:(1)全羊肉饺饺皮配料,制成饺皮;(2)全羊肉饺饺馅配料,制成饺馅;(3)把饺皮、饺馅分别放入饺子成型机成型;(4)将成型的全羊肉饺进行速冻、包装、放入冷库,制成全羊肉饺。本发明将传统餐饮技术和食品工程技术有机结合,经过工业化生产,冷冻条件下(-18℃)保质期一年。既保证全羊肉饺本身的营养、美味不流失,又即食、方便、卫生。本产品最大的特点是食用方便、保鲜、营养成分不流失,食用时无需解冻,待水沸后入锅,煮约8分钟即可,是做火锅、靓汤、烧烤、煎炸等理想食品。

Description

一种全羊肉饺的制作方法
技术领域
[0001] 本发明涉及一种具有即食、冷冻保鲜、美味、营养的全羊肉饺制作方法。
背景技术
[0002] 现市场上传统水饺和鱼饺、虾饺较多,尚未见到用羊肉做成饺子皮和馅的全羊肉饺,不能满足不同消费者日益增长的生活需求,再则羊肉深加工也需要不断增加品种、提高附加值。
发明内容
[0003] 本发明的目的是提供一种全羊肉饺的制作方法,该方法制作的全羊肉饺即食、冷冻保鲜、美味、营养。
[0004] 实现本发明的技术方案是全羊肉饺的制作方法,其特征是先将羊腿肉去除筋膜制成丝状肉糜,用羊腿肉糜与木薯淀粉真空和面,经多辊压片,制成饺子皮;再用冷鲜羊肉与香辛料、调味料配制饺子料馅;然后经饺子成型机(各种形态的饺子成型机均可)成型、速冻、包装,即成成品。
[0005] 一种全羊肉饺的制作方法,它的步骤如下:
[0006] (I)全羊肉饺饺皮配料:羊肉40-60、木薯淀粉40-50、谷朊粉2-2.5、聚丙烯酸钠
0.1、食盐0.5、味精0.1、羊骨高汤粉0.4、甘草粉0.1,将羊肉放入斩拌机,斩拌成丝状羊肉糜,把羊肉糜、木薯淀粉、谷朊粉、食盐、味精、羊骨高汤粉、甘草粉、聚丙烯酸钠放入真空和面机,搅拌10-15分钟后,用多辊压面机压成面片,制成饺皮;
[0007] (2)全羊肉饺饺馅配料:羊肉40-50、淀粉5、食盐0.5、味精0.2、香葱1.4、白糖
0.1、鲜姜1.2、甘草粉0.05、料酒0.5-0.6,将羊肉放入绞肉机,用IOmm孔板绞制后,与淀粉、食盐、味精、香葱末、鲜姜、甘草粉、料酒、白糖一起放入搅拌机,搅拌均匀成馅,制成饺馅;
[0008] (3)把饺皮、饺馅分别放入饺子成型机成型;
[0009] (4)将成型的全羊肉饺进行速冻、包装、放入冷库,制成全羊肉饺。
[0010] 所述步骤(I)中全羊肉饺饺皮配料优选:羊肉50、木薯淀粉46.5、谷朊粉2.3、聚丙烯酸钠0.1、食盐0.5、味精0.1、羊骨高汤粉0.4、甘草粉0.1。
[0011] 所述步骤(I)中的羊肉优选为羊腿肉。
[0012] 所述步骤(2)中全羊肉饺饺馅配料优选:羊肉41、淀粉5、食盐0.5、味精0.2、香葱
1.4、白糖0.1、鲜姜1.2、甘草粉0.05、料酒0.55。
[0013] 本发明将传统餐饮技术和食品工程技术有机结合,经过工业化生产,冷冻条件下(_18°C)保质期一年。既保证全羊肉饺本身的营养、美味不流失,又即食、方便、卫生。本产品最大的特点是食用方便、保鲜、营养成分不流失,食用时无需解冻,待水沸后入锅,煮约8分钟即可,是做火锅、靓汤、烧烤、煎炸等理想食品。
具体实施方式[0014] 实施例1
[0015] 一种全羊肉饺的制作方法,它的步骤如下:
[0016] (I)全羊肉饺饺皮配料:羊肉40 kg、木薯淀粉40 kg、谷朊粉2 kg、聚丙烯酸钠0.1kg、食盐0.5 kg、味精0.1 kg、羊骨高汤粉0.4 kg、甘草粉0.1 kg,将羊肉放入斩拌机,斩拌成丝状羊肉糜,把羊肉糜、木薯淀粉、谷朊粉、食盐、味精、羊骨高汤粉、甘草粉、聚丙烯酸钠放入真空和面机,搅拌10分钟后,用多辊压面机压成面片,制成饺皮;
[0017] (2)全羊肉饺饺馅配料:羊肉40 kg、淀粉5 kg、食盐0.5 kg、味精0.2 kg、香葱1.4kg、白糖0.1 kg、鲜姜1.2 kg、甘草粉0.05 kg、料酒0.5 kg,将羊肉放入绞肉机,用IOmm孔板绞制后,与淀粉、食盐、味精、香葱末、鲜姜、甘草粉、料酒、白糖一起放入搅拌机,搅拌均匀成馅,制成饺馅;
[0018] (3)把饺皮、饺馅分别放入饺子成型机成型;
[0019] (4)将成型的全羊肉饺进行速冻、包装、放入冷库,制成全羊肉饺。
[0020] 实施例2
[0021] 一种全羊肉饺的制作方法,它的步骤如下:
[0022] (I)全羊肉饺饺皮配料:羊肉60 kg、木薯淀粉50 kg、谷朊粉2.5 kg、聚丙烯酸钠
0.1 kg、食盐0.5 kg、味精0.1 kg、羊骨高汤粉0.4 kg、甘草粉0.1 kg,将羊肉放入斩拌机,斩拌成丝状羊肉糜,把羊肉糜、木薯淀粉、谷朊粉、食盐、味精、羊骨高汤粉、甘草粉、聚丙烯酸钠放入真空和面机,搅拌10-15分钟后,用多辊压面机压成面片,制成饺皮;
[0023] (2)全羊肉饺饺馅配料:羊肉50 kg、淀粉5 kg、食盐0.5 kg、味精0.2 kg、香葱1.4kg、白糖0.1 kg、鲜姜1.2 kg、甘草粉0.05 kg、料酒0.6 kg,将羊肉放入绞肉机,用IOmm孔板绞制后,与淀粉、食盐、味精、香葱末、鲜姜、甘草粉、料酒、白糖一起放入搅拌机,搅拌均匀成馅,制成饺馅;
[0024] (3)把饺皮、饺馅分别放入饺子成型机成型;
[0025] (4)将成型的全羊肉饺进行速冻、包装、放入冷库,制成全羊肉饺。
[0026] 实施例3
[0027] 一种全羊肉饺的制作方法,它的步骤如下:
[0028] (I)全羊肉饺饺皮配料:羊肉40-60 kg、木薯淀粉40-50 kg、谷朊粉2-2.5 kg、聚丙烯酸钠0.1 kg、食盐0.5 kg、味精0.1 kg、羊骨高汤粉0.4 kg、甘草粉0.1 kg,将羊肉放入斩拌机,斩拌成丝状羊肉糜,把羊肉糜、木薯淀粉、谷朊粉、食盐、味精、羊骨高汤粉、甘草粉、聚丙烯酸钠放入真空和面机,搅拌10-15分钟后,用多辊压面机压成面片,制成饺皮;
[0029] (2)全羊肉饺饺馅配料:羊肉40-50 kg、淀粉5 kg、食盐0.5 kg、味精0.2 kg、香葱1.4 kg、白糖0.1 kg、鲜姜1.2 kg、甘草粉0.05 kg、料酒0.5-0.6 kg,将羊肉放入绞肉机,用IOmm孔板绞制后,与淀粉、食盐、味精、香葱末、鲜姜、甘草粉、料酒、白糖一起放入搅拌机,搅拌均匀成馅,制成饺馅;
[0030] (3)把饺皮、饺馅分别放入饺子成型机成型;
[0031] (4)将成型的全羊肉饺进行速冻、包装、放入冷库,制成全羊肉饺。
[0032] 实施例4
[0033] 一种全羊肉饺的制作方法,它的步骤如下:
[0034] (I)全羊肉饺饺皮配料:羊腿肉50 kg、木薯淀粉46.5 kg、谷朊粉2.3 kg、聚丙烯酸钠0.1 kg、食盐0.5 kg、味精0.1 kg、羊骨高汤粉0.4 kg、甘草粉0.1 kg,将筋膜与肉筋分离出来后的羊腿肉放入斩拌机,斩拌成丝状羊腿肉糜,把羊腿肉糜、木薯淀粉、谷朊粉、食盐、味精、羊骨高汤粉、甘草粉、聚丙烯酸钠放入真空和面机,搅拌10-15分钟后,用多辊压面机压成面片,制成饺皮;
[0035] (2)全羊肉饺饺馅配料:羊肉41 kg、淀粉5 kg、食盐0.5kg、味精0.2 kg、香葱1.4kg、白糖0.1 kg、鲜姜1.2 kg、甘草粉0.05 kg、料酒0.55 kg,将羊肉放入绞肉机,用IOmm孔板绞制后,与淀粉、食盐、味精、香葱末、鲜姜、甘草粉、料酒、白糖一起放入搅拌机,搅拌均匀成馅,制成饺馅;
[0036] (3)把饺皮、饺馅分别放入饺子成型机成型;
[0037] ( 4 )将成型的全羊肉饺进行速冻、包装、放入冷库,制成全羊肉饺。
[0038] 上述实施例中,羊骨高汤粉购自河南省淇县永达食品有限公司。

Claims (4)

1.一种全羊肉饺的制作方法,其特征在于它的步骤如下: (1)全羊肉饺饺皮配料:羊肉40-60 kg、木薯淀粉40-50 kg、谷朊粉2-2.5 kg、聚丙烯酸钠0.1 kg、食盐0.5 kg、味精0.1 kg、羊骨高汤粉0.4 kg、甘草粉0.1 kg,将羊肉放入斩拌机,斩拌成丝状羊肉糜,把羊肉糜、木薯淀粉、谷朊粉、食盐、味精、羊骨高汤粉、甘草粉、聚丙烯酸钠放入真空和面机,搅拌10-15分钟后,用多辊压面机压成面片,制成饺皮; (2)全羊肉饺饺馅配料:羊肉40-50 kg、淀粉5 kg、食盐0.5 kg、味精0.2 kg、香葱1.4kg、白糖0.1 kg、鲜姜1.2 kg、甘草粉0.05 kg、料酒0.5-0.6 kg,将羊肉放入绞肉机,用IOmm孔板绞制后,与淀粉、食盐、味精、香葱末、鲜姜、甘草粉、料酒、白糖一起放入搅拌机,搅拌均匀成馅,制成饺馅; (3)把饺皮、饺馅分别放入饺子成型机成型; (4)将成型的全羊肉饺进行速冻、包装、放入冷库,制成全羊肉饺。
2.根据权利要求1所述的全羊肉饺的制作方法,其特征在于:所述步骤(I)中全羊肉饺饺皮配料:羊肉50 kg、木薯淀粉46.5 kg、谷朊粉2.3 kg、聚丙烯酸钠0.1 kg、食盐0.5kg、味精0.1 kg、羊骨高汤粉0.4 kg、甘草粉0.1 kg。
3.根据权利要求1或2所述的全羊肉饺的制作方法,其特征在于:所述步骤(I)中的羊肉为羊腿肉。
4.根据权利要求1所述的全羊肉饺的制作方法,其特征在于:所述步骤(2)中全羊肉饺饺馅配料:羊肉41 kg、淀粉5 kg、食盐0.5 kg、味精0.2 kg、香葱1.4 kg、白糖0.1 kg、鲜姜 1.2 kg、甘草粉 0.05 kg、料酒 0.55 kg。
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