CN103584103A - 一种鱿鱼青椒水饺 - Google Patents

一种鱿鱼青椒水饺 Download PDF

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Publication number
CN103584103A
CN103584103A CN201310591678.7A CN201310591678A CN103584103A CN 103584103 A CN103584103 A CN 103584103A CN 201310591678 A CN201310591678 A CN 201310591678A CN 103584103 A CN103584103 A CN 103584103A
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parts
squid
green pepper
dumplings
vinegar
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陈嘉兴
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Weihai Jiaxiao Foodstuff Co Ltd
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Weihai Jiaxiao Foodstuff Co Ltd
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Priority to CN201310591678.7A priority Critical patent/CN103584103A/zh
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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • 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
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明属于食品领域，具体是一种鱿鱼青椒水饺。所述饺子由面皮和馅料包制而成，馅料由下列各原料按重量份数制备而成：鱿鱼25-35份、青椒5-15份、姜汁1-2份、花生油3-4份、盐1.0-1.4份、味精0.2-0.4份、酱油0.5-1.5份、料酒1-2份和醋0.5-1.5份。本发明的优点是均衡营养、帮助消化和风味独特。

Description

一种鱿鱼青椒水饺
技术领域
本发明属于食品领域，具体是一种鱿鱼青椒水饺。
背景技术
饺子是深受中国汉族人民喜爱的传统特色食品，也是北方的年节食品，在中国北方很多地方都有冬至吃饺子的习惯，南方地区也普遍有饺子这一食品。
发明内容
本发明的目的在于提供一种均衡营养、帮助消化和风味独特的鱿鱼青椒水饺，意义在于丰富水饺品种，满足不同人的口味需求。
本发明的技术方案是：
一种鱿鱼青椒水饺，由面皮和馅包制而成，其特征在于：鱿鱼25-35份、青椒5-15份、姜汁1-2份、花生油3-4份、盐1.0-1.4份、味精0.2-0.4份、酱油0.5-1.5份、料酒1-2份和醋0.5-1.5份；
所述的一种鱿鱼青椒水饺，其特征在于：馅料由下列各原料按重量份数制备而成：鱿鱼30份、青椒10份、姜汁1.5份、花生油3.5份、盐1.2份、味精0.3份、酱油1份、料酒1.5份和醋1份。
本发明将鱿鱼和青椒混合在一起制成饺子馅，是因为：
鱿鱼不仅肉质丰富、肉味鲜美，而且含有丰富的蛋白质和人体所必需的氨基酸以及大量的牛磺酸，鱿鱼还含有少量的脂肪和碳水化合物以及大量的胆固醇，同时，鱿鱼身体中含有较高的钙、磷、硒、钾、钠和微量元素。因此，鱿鱼可以防治贫血，预防带血综合症和糖尿病；
青椒富含维生素B、维生素C和胡萝卜素，具有促进消化、加快脂肪代谢等功效。青椒的水分含量高（74%~94%），热量低，但随着它的成熟水分含量会降低，热量会增高，维生素A和维生素C会随其成熟度而增加，因此，青椒具有缓解疲劳、解热和镇痛、增加食欲、帮助消化和净化血液的功效。
本发明的优点是以鱿鱼和青椒作为基本馅料，加入各种调料，提供了一种均衡营养、帮助消化和风味独特的鱿鱼青椒水饺，丰富了水饺品种，满足了不同人的口味需求。
具体实施方式
下面结合具体实施例对本发明做进一步详细的说明。
一种鱿鱼青椒水饺，本实施例以制作500克饺馅为例，本发明的制作方法包含如下步骤：
（1）将鱿鱼去掉内脏去掉头部和颈部清洗干净；
（2）将青椒清洗干净；
（3）选取鱿鱼300克、青椒100克、姜汁15克、花生油35克、盐12克、味精3克、酱油10克、料酒15克和醋10克；
（4）将上述鱿鱼送入搅碎机绞碎；
（5）将上述青椒切成小块；
（6）将绞碎的鱿鱼和切成小块的青椒、姜汁、花生油、盐、味精、酱油、料酒、醋放入搅拌机进行充分搅拌混合即得本实施例的饺馅；
（7）用水饺皮包裹馅料，加工成水饺制品。
鱿鱼和青椒是相宜的黄金搭配，不仅滋味鲜美、风味独特，而且均衡营养、帮助消化。姜汁、料酒和醋放在鱿鱼青椒馅料中，不仅能够消除鱿鱼的腥味，而且滋味鲜美、风味独特，同时，醋能够将鱿鱼结蒂组织的胶原蛋白变成动物胶，大大增加了鱿鱼的营养价值。

Claims (2)

1.一种鱿鱼青椒水饺，由面皮和馅包制而成，其特征在于：鱿鱼25-35份、青椒5-15份、姜汁1-2份、花生油3-4份、盐1.0-1.4份、味精0.2-0.4份、酱油0.5-1.5份、料酒1-2份和醋0.5-1.5份。
2.根据权利要求1所述的一种鱿鱼青椒水饺，其特征在于：馅料由下列各原料按重量份数制备而成：鱿鱼30份、青椒10份、姜汁1.5份、花生油3.5份、盐1.2份、味精0.3份、酱油1份、料酒1.5份和醋1份。
CN201310591678.7A 2013-11-22 2013-11-22 一种鱿鱼青椒水饺 Pending CN103584103A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766672A (zh) * 2014-02-28 2014-05-07 三全食品股份有限公司 一种剁椒鱼肉水饺及其制作方法
CN104431709A (zh) * 2014-11-25 2015-03-25 恒茂实业集团有限公司 一种鱿鱼水饺的制作方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766672A (zh) * 2014-02-28 2014-05-07 三全食品股份有限公司 一种剁椒鱼肉水饺及其制作方法
CN104431709A (zh) * 2014-11-25 2015-03-25 恒茂实业集团有限公司 一种鱿鱼水饺的制作方法

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Application publication date: 20140219