CN103844201A - 一种鸡肉冬笋饺子的制作方法 - Google Patents

一种鸡肉冬笋饺子的制作方法 Download PDF

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CN103844201A
CN103844201A CN201210519273.8A CN201210519273A CN103844201A CN 103844201 A CN103844201 A CN 103844201A CN 201210519273 A CN201210519273 A CN 201210519273A CN 103844201 A CN103844201 A CN 103844201A
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chicken
winter bamboo
bamboo shoot
dumpling
dough
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戴军
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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
    • 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
    • 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

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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)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明属于食品加工技术领域，具体涉及一种以鸡肉冬笋为主要原料，制作鸡肉冬笋馅饺子的方法。 原料：鸡脯肉750克，净冬笋100克，葱花50克，香油、姜末、精盐、味精、高汤适量；做法：将鸡脯肉洗净剁成细泥，冬笋切成细丁放在油锅内煸炒片刻，将鸡泥放入一盆中，加葱、姜末、料酒、高汤、精盐、味精搅匀后，放入冬笋末，再搅几下即成。本发明制作的饺子造型美观，鲜香软嫩，口感好，营养丰富。

Description

一种鸡肉冬笋饺子的制作方法
技术领域
本发明属于食品加工技术领域，具体涉及一种以鸡肉冬笋为主要原料，制作鸡肉冬笋馅饺子的方法。
背景技术
水饺源于古代的角子。饺子也被称为骄子，早在三国时期，魏张揖所著的《广雅》一书中，就提到这种食品。据考证：它是由南北朝至唐朝时期的“偃月形馄饨”.和南宋时的“燥肉双下角子”发展而来的，距今已有一千四百多年的历史了。清朝有关史料记载说：“元旦子时，盛馔同离，如食扁食，名角子，取其更岁交子之义。”
“每年初一，无论贫富贵贱，皆以白面做饺食之，谓之煮饽饽，举国皆然，无不同也。富贵之家，暗以金银小锞藏之饽饽中，以卜顺利，家人食得者，则终岁大吉。”这说明新春佳节人们吃饺子，寓意吉利，以示辞旧迎新。近人徐珂编的《清稗类钞》中说：“中有馅，或谓之粉角——而蒸食煎食皆可，以水煮之而有汤叫做水饺。”千百年来，饺子作为贺岁食品，受到人们喜爱，相沿成习，流传至今。
饺子的特点是皮薄馅嫩，味道鲜美，形状独特，百食不厌。饺子的制作原料营养素种类齐全，蒸煮法保证营养较少流失，并且符合中国色香味饮食文化的内涵。饺子是一种历史悠久的民间吃食，深受老百姓的欢迎，民间有“好吃不过饺子”的俗语。每逢新春佳节，饺子更成为一种应时不可缺少的佳肴。
发明内容
本发明的目的是提出一种以鸡肉和冬笋为主要原料制作鸡肉冬笋馅饺子的方法。
本发明的主要技术方案：鸡肉冬笋馅饺子的制作方法：其特征是原料：鸡脯肉750克，净冬笋100克，葱花50克，香油、姜末、精盐、味精、高汤适量；做法：将鸡脯肉洗净剁成细泥，冬笋切成细丁放在油锅内煸炒片刻，将鸡泥放入一盆中，加葱、姜末、料酒、高汤、精盐、味精搅匀后，放入冬笋末，再搅几下即成。
一般地，饺子皮是将2/3份量的面粉放入容器中，用手挖一个凹槽，再将水慢慢倒入，为了避免饺子皮煮烂，在和面时加入一个鸡蛋清少量食盐； 用二手用力抓捏面粉，揉成面团。把面和成团，醒上20-30分钟；将面团用力来回揉捏，揉至表面光滑为止；使用菜刀将面团分切成数块，并搓成直径约2公分的圆条状；将面粉条再用菜刀分切成约2公分的小块，整理成圆形后，用手掌将每一小块压成圆饼状；一手拿捍面棍，一手拿小圆饼状的面团，以顺时钟方向旋转的方式慢慢擀成直径约7公分的饺子皮和面后最好放30分钟饧面，这样面更劲道。
本发明制作的饺子造型美观，鲜香软嫩，口感好，营养丰富。 
具体实施方式
下面结合实施例对本发明方法加以详细描述。
实施例：
鸡肉冬笋馅饺子的制作方法，主要包括以下步骤：
原料：鸡脯肉750克，净冬笋100克，葱花50克，香油、姜末、精盐、味精、高汤适量。
做法：将鸡脯肉洗净剁成细泥，冬笋切成细丁放在油锅内煸炒片刻。将鸡泥放入一盆中，加葱、姜末、料酒、高汤、精盐、味精搅匀后，放入冬笋末，再搅几下即成。
鸡肉剁成泥，放入少许的酱油，料酒，盐，香油，切得细细的葱末和姜泥。如果肉馅比较瘦的话要加一些植物油进去。搅拌均匀。然后往肉馅里加少许水，继续搅，搅至肉馅有弹性，再加水，再搅。如此大概3－4次，肉馅粘稠又有弹性就好了。每次加水都要少，要分几次加。
和面不要太软，软了煮饺子会破，成面团然后面团用手揉成棍状直径3公分差不多，手把住一端另一只手抓住头一个一个要均匀，或用刀切要均匀，撒上干面，用手掌把面球压扁，再然后用擀面杖擀好。或者用蔬菜汁用菠菜汁和面是绿色的 ，胡萝卜汁黄色的做出来的饺子很鲜艳的。

Claims (1)

1.一种鸡肉冬笋饺子的制作方法：其特征是原料：鸡脯肉750克，净冬笋100克，葱花50克，香油、姜末、精盐、味精、高汤适量；做法：将鸡脯肉洗净剁成细泥，冬笋切成细丁放在油锅内煸炒片刻，将鸡泥放入一盆中，加葱、姜末、料酒、高汤、精盐、味精搅匀后，放入冬笋末，再搅几下即成；饺子皮是将2/3份量的面粉放入容器中，用手挖一个凹槽，再将水慢慢倒入，为了避免饺子皮煮烂，在和面时加入一个鸡蛋清少量食盐；用二手用力抓捏面粉，揉成面团，醒上20-30分钟；将面团用力来回揉捏，揉至表面光滑为止；使用菜刀将面团分切成数块，并搓成直径约2公分的圆条状；将面粉条再用菜刀分切成约2公分的小块，整理成圆形后，用手掌将每一小块压成圆饼状；一手拿捍面棍，一手拿小圆饼状的面团，以顺时钟方向旋转的方式慢慢擀成直径约7公分的饺子皮和面后最好放30分钟饧面。
CN201210519273.8A 2012-12-07 2012-12-07 一种鸡肉冬笋饺子的制作方法 Pending CN103844201A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105010455A (zh) * 2015-08-10 2015-11-04 郑州独一口企业管理咨询有限公司 面皮增筋方法
CN105309875A (zh) * 2014-07-19 2016-02-10 葛以东 一种三鲜水饺的配方

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105309875A (zh) * 2014-07-19 2016-02-10 葛以东 一种三鲜水饺的配方
CN105010455A (zh) * 2015-08-10 2015-11-04 郑州独一口企业管理咨询有限公司 面皮增筋方法

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Application publication date: 20140611