CN103652509A - 一种灌汤包子 - Google Patents

一种灌汤包子 Download PDF

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CN103652509A
CN103652509A CN201310417848.XA CN201310417848A CN103652509A CN 103652509 A CN103652509 A CN 103652509A CN 201310417848 A CN201310417848 A CN 201310417848A CN 103652509 A CN103652509 A CN 103652509A
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李瑞麟
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明涉及一种包子,具体涉及一种灌汤包子。它是由面粉、猪肉、香油、黄芪、山药、党参、当归、砂仁、草果、丁香、肉桂、胡椒、香叶、草果、鸡内金、茯苓、薏米、良姜、大茴、小茴、干姜、乌药、扁豆、莲子、桂圆等制成。本发明在加工过程中,较好的保存了原料各种的营养成分,体现了色、香、味的特点,因而该包子是餐桌及家庭上乘营养的佳品。具有口感好、营养全面、滋补人体、强身健体的作用。

Description

一种灌汤包子
技术领域
   本发明涉及一种包子,具体涉及一种灌汤包子。 
背景技术
随着社会的发展,人们的生活压力逐渐增大,很多人出现了亚健康状态。有的去医院接受治疗,西医找不到合适的方法;利用中医阴阳平衡的理论一般以阴虚、阳虚的法则来辩证施治,但是效果甚微,另外中药的服用也很不方便。市场上出现了很多的保健食品,里面的都添加了违禁成分,再之服用的毕竟类似药品的东西,从心理上消费者认为是在吃药,且口感太差。近年来,出现了滋补的菜肴,在制作过程中加入了一定量的中草药,但效果不明显。现有的包子也都是传统的种类,只能满足人们的口感,做到药食同源,消除人体亚健康,改善人体疲劳的寥寥无几。 
发明内容
本发明的目的是克服现有技术不足,而提供一种具有口感独特、营养全面、物美价廉、能直接调节人体亚健康的灌汤包子。 
为实现本发明的目的,现依据了如下的技术方案。该包子是由以下重量份配比的原料制成:面粉500份,猪肉500份,香油125份,黄芪10份,山药7份,党参6份,当归5份,砂仁5份,草果3份,丁香2份,肉桂4份,胡椒1份,香叶4份,草果1份,鸡内金2份,茯苓3份,薏米2份,良姜1份,大茴5份,小茴6份,干姜3份,乌药3份,扁豆5份,莲子3份,味精5份,盐15份,酱油40份,料酒15份,白糖5份,桂圆30份。 
 本发明制备方法为: 
(1)、按组方称取上述各原料备用;
(2)、将称取的黄芪、山药、党参、当归、砂仁、草果、丁香、肉桂、胡椒、香叶、草果、鸡内金、茯苓、薏米、良姜、大茴、小茴、干姜、乌药、扁豆、莲子用粉碎机粉碎,过120目,得细粉A;
(3)、将称取的猪肉切成条,然后用刀剁成肉馅;
(4)、将肉馅放入盆中,然后兑水适量,用手顺时针方向搅拌,搅拌过程中依次加入细粉A、酱油、盐、味精、料酒、白糖,使肉馅入味,继续顺时针搅拌、兑适量水6至8次,搅拌成糊状,最后加入香油搅拌均匀,得拌陷B;
(5)、将称取的面用适量的水用手拌成面穗,然后和成不软不硬的面块,做到面光、手光、盆光的程度,得面块C;
(6)、将面块C放在案板上,揪成每50克4个面坯,然后擀成中间厚边缘薄圆皮,再加入适量的拌陷B及桂圆一个,捏成提褶包;
(7)、将捏成提褶包装入蒸笼,用武火蒸10分钟,即得本发明灌汤包子。
本发明的灌汤包,调料用到了黄芪、山药、党参、当归、砂仁、草果、丁香、肉桂、胡椒、香叶、草果、鸡内金、茯苓、薏米、良姜、大茴、小茴、干姜、乌药、扁豆、莲子中药的成分,起到了药食同源的效果。 
本发明加入了桂圆,寓意食者天下人富贵、团圆、幸福美满。桂圆也寓意金珠,象征尊贵与荣耀。 
其中,党参,补中益气,健脾益肺,用于脾肺虚弱,气短心悸,食少便溏,虚喘咳嗽,内热消渴党参; 
当归,具有调节机体免疫功能、补血活血、抑菌、抗动脉硬化、抗癌作用;
黄芪,有补气固表,利尿托毒的作用。
山药,补脾养胃,生津益肺,补肾涩精。 
砂仁,辛散温通,气味芬芳,其化湿醒脾,行气温中之效均佳。 
草果,燥湿除寒,祛痰截疟,消食化食。 
肉桂,补火助阳,引火归源,散寒止痛,活血通经。暖脾胃,除积冷,通血脉。 
鸡内金,适宜消化不良、面色萎黄、不思纳谷、小儿疳积、形体消瘦、腹大腹胀、脾胃虚弱患者。 
茯苓,茯苓既能健脾,又能渗湿,对于脾虚运化失常所致泄泻、带下,应用茯苓有标本兼顾之效,常与党参、白术、山药等配伍。又可用为补肺脾,治气虚之辅佐药。 
薏米,有健脾利湿、清热排脓功能。用于脾虚泄泻水肿脚气、白带、湿、关节疼痛、肠痈、肺痿等症。 
乌药,气温,味辛,气厚味轻,入足阳明少阴经药也。 
扁豆,补养五脏,止呕吐。长久服食,可使头发不白。可解一切草木之毒,煮熟后嚼吃和煮汁喝,都有效。 
莲子,清心醒脾,补脾止泻,养心安神明目、补中养神,健脾补胃,止泻固精,益肾涩精止带,滋补元气。 
桂圆,益心脾,补气血,安神。治虚劳羸弱,失眠症,健忘,惊悸,怔忡。 
本发明又加入了大茴,小茴、丁香、草果良姜、干姜、胡椒、香料,使其口感更加可口,同时也增强了健脾和胃的功效。 
食用本发明的灌汤包子,可以增强人体的消化功能,增强了补肾壮阳、补气养阴、养血,强筋健骨的功效,具有增强人体免疫力,调节人体阴阳平衡,快速纠正亚健康状态的作用。 
本发明的包子皮薄陷多,灌汤流油,既光又筋,鲜嫩劲道,具有利口不腻、养生健体、延年益寿之功效。 
具体实施方式
一种金珠灌汤包子,其特征在于:它是由以下重量份配比的原料制成:面粉500份,猪肉500份,香油125份,黄芪10份,山药7份,党参6份,当归5份,砂仁5份,草果3份,丁香2份,肉桂4份,胡椒1份,香叶4份,草果1份,鸡内金2份,茯苓3份,薏米2份,良姜1份,大茴5份,小茴6份,干姜3份,乌药3份,扁豆5份,莲子3份,味精5份,盐15份,酱油40份,料酒15份,白糖5份,桂圆30份。 
  本发明制备方法为: 
(1)、按组方称取上述各原料备用;
(2)、将称取的黄芪、山药、党参、当归、砂仁、草果、丁香、肉桂、胡椒、香叶、草果、鸡内金、茯苓、薏米、良姜、大茴、小茴、干姜、乌药、扁豆、莲子用粉碎机粉碎,过120目,得细粉A;
(3)、将称取的猪肉切成条,然后用刀剁成肉馅;
(4)、将肉馅放入盆中,然后兑水适量,用手顺时针方向搅拌,搅拌过程中依次加入细粉A、酱油、盐、味精、料酒、白糖,使肉馅入味,继续顺时针搅拌、兑适量水6至8次,搅拌成糊状,最后加入香油搅拌均匀,得拌陷B;
(5)、将称取的面用适量的水用手拌成面穗,然后和成不软不硬的面块,做到面光、手光、盆光的程度,得面块C;
(6)、将面块C放在案板上,揪成每50克4个面坯,然后擀成中间厚边缘薄圆皮,再加入适量的拌陷B及桂圆一个,捏成提褶包;
(7)、将捏成提褶包装入蒸笼,用武火蒸10分钟,即得本发明灌汤包子。
本发明在加工过程中,较好的保存了原料各种的营养成分,体现了色、香、味的特点,因而该包子是餐桌及家庭上乘营养的佳品。具有口感好、营养全面、滋补人体、强身健体的的作用。 

Claims (2)

1.一种灌汤包子,其特征在于:它是由以下重量份配比的原料制成:面粉500份,猪肉500份,香油125份,黄芪10份,山药7份,党参6份,当归5份,砂仁5份,草果3份,丁香2份,肉桂4份,胡椒1份,香叶4份,草果1份,鸡内金2份,茯苓3份,薏米2份,良姜1份,大茴5份,小茴6份,干姜3份,乌药3份,扁豆5份,莲子3份,味精5份,盐15份,酱油40份,料酒15份,白糖5份,桂圆30份。
2.根据权利要求1所述的一种灌汤包子的制备方法,其特征在于:
(1)、按组方称取上述各原料备用;
(2)、将称取的黄芪、山药、党参、当归、砂仁、草果、丁香、肉桂、胡椒、香叶、草果、鸡内金、茯苓、薏米、良姜、大茴、小茴、干姜、乌药、扁豆、莲子用粉碎机粉碎,过120目,得细粉A;
(3)、将称取的猪肉切成条,然后用刀剁成肉馅;
(4)、将肉馅放入盆中,然后兑水适量,用手顺时针方向搅拌,搅拌过程中依次加入细粉A、酱油、盐、味精、料酒、白糖,使肉馅入味,继续顺时针搅拌、兑适量水6至8次,搅拌成糊状,最后加入香油搅拌均匀,得拌陷B;
(5)、将称取的面用适量的水用手拌成面穗,然后和成不软不硬的面块,做到面光、手光、盆光的程度,得面块C;
(6)、将面块C放在案板上,揪成每50克4个面坯,然后擀成中间厚边缘薄圆皮,再加入适量的拌陷B及桂圆一个,捏成提褶包;
(7)、将捏成提褶包装入蒸笼,用武火蒸10分钟,即得本发明灌汤包子。
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Cited By (11)

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CN104068296A (zh) * 2014-06-12 2014-10-01 郝天好 一种灌汤包的制备方法
CN104171955A (zh) * 2014-07-24 2014-12-03 马鞍山市海滨水产品生态养殖专业合作社 一种辣味多果肉包子及其制备方法
CN104366498A (zh) * 2014-10-29 2015-02-25 赵晓云 一种清热凉皮果酱包子及其制备方法
CN105011077A (zh) * 2015-07-13 2015-11-04 曹国泉 一种汤包调味包配方
CN106072558A (zh) * 2016-06-30 2016-11-09 安徽省启示录餐饮管理有限公司 一种养胃汤包及其制作方法
CN106071708A (zh) * 2016-06-27 2016-11-09 安徽省启示录餐饮管理有限公司 一种解酒汤包及其制作方法
CN107198106A (zh) * 2016-03-17 2017-09-26 朱浩其 一种野猪肉松仁养生包子
CN108813701A (zh) * 2018-05-30 2018-11-16 广西盛尧堂生物科技有限公司 一种汤包及其制作方法
CN108902856A (zh) * 2018-05-30 2018-11-30 广西盛尧堂生物科技有限公司 一种养胃家庭汤包及其制作方法
CN108936231A (zh) * 2018-05-30 2018-12-07 广西盛尧堂生物科技有限公司 一种除湿护肝家庭汤包及其制作方法
CN108967839A (zh) * 2018-05-30 2018-12-11 广西盛尧堂生物科技有限公司 一种助睡眠家庭汤包及其制作方法

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Cited By (11)

* Cited by examiner, † Cited by third party
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CN104068296A (zh) * 2014-06-12 2014-10-01 郝天好 一种灌汤包的制备方法
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CN104366498A (zh) * 2014-10-29 2015-02-25 赵晓云 一种清热凉皮果酱包子及其制备方法
CN105011077A (zh) * 2015-07-13 2015-11-04 曹国泉 一种汤包调味包配方
CN107198106A (zh) * 2016-03-17 2017-09-26 朱浩其 一种野猪肉松仁养生包子
CN106071708A (zh) * 2016-06-27 2016-11-09 安徽省启示录餐饮管理有限公司 一种解酒汤包及其制作方法
CN106072558A (zh) * 2016-06-30 2016-11-09 安徽省启示录餐饮管理有限公司 一种养胃汤包及其制作方法
CN108813701A (zh) * 2018-05-30 2018-11-16 广西盛尧堂生物科技有限公司 一种汤包及其制作方法
CN108902856A (zh) * 2018-05-30 2018-11-30 广西盛尧堂生物科技有限公司 一种养胃家庭汤包及其制作方法
CN108936231A (zh) * 2018-05-30 2018-12-07 广西盛尧堂生物科技有限公司 一种除湿护肝家庭汤包及其制作方法
CN108967839A (zh) * 2018-05-30 2018-12-11 广西盛尧堂生物科技有限公司 一种助睡眠家庭汤包及其制作方法

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