CN104222712A - 一种浒苔水饺 - Google Patents
一种浒苔水饺 Download PDFInfo
- Publication number
- CN104222712A CN104222712A CN201310249566.3A CN201310249566A CN104222712A CN 104222712 A CN104222712 A CN 104222712A CN 201310249566 A CN201310249566 A CN 201310249566A CN 104222712 A CN104222712 A CN 104222712A
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- CN
- China
- Prior art keywords
- clam
- boiled dumpling
- enteromorpha
- meat
- juice
- Prior art date
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Abstract
本发明涉及一种浒苔水饺及其制作方法。其特征在于,选用纯天然浒苔、蛤蜊肉、五花肉、蛤蜊汁、油盐调料、优质麦粉等,经手工包制而成。适用于患有动脉硬化、高血压、糖尿病、三高血症患者人群食用。水饺尽管品种繁多,但是作为养生的营养价值不够高。传统的水饺多以肉馅为主要原料,很少才用原生态的产品,也很少对营养加以食补,而这些恰恰是增加了脂肪的含量和胃部的消化负担,而本发明用营养丰富的浒苔、蛤蜊肉等加以改善,改变了原有的不足,食药同源,其营养和疗效及作用是最为理想。
Description
技术领域 本发明涉及一种浒苔水饺及其制作方法。其特征在于选用纯天然浒苔、蛤蜊肉、五花肉、蛤蜊汁、油盐调料、优质麦粉等,经手工包制而成。适用于患有动脉硬化、高血压、糖尿病、三高血症患者人群食用。高血压、高血糖、脂肪肝是现在的流行病,而降血脂、降胆固醇、降血压已成为当下一个热门话题。如何降血脂?很多人选择了药品。然而许多降脂药,尤其是影响胆固醇和胆汁酸经胆汁和粪便排泄的降脂药,会使胆汁中胆固醇呈饱和或过饱和状态,而易于形成胆石,降胆固醇药对肝脏有一定损害。此外,长期食用调血脂药可引起机体脂质变化,从而导致非心血管疾病的发生。因此,降脂方法的安全性尤为重要。目前有食疗、菜疗等方法较为安全,但连续性不能保证,人们一直希望能有一种食用方便、长期食用无副作用、价廉物美且口感好有特效、清淡解饥的浒苔菜团。
背景技术 据资料考证:水饺,特点是皮薄馅嫩,味道鲜美,形状独特,水饺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。水饺在中国一向代表著吉祥如意,最主要原因是它有著像金元宝一般的外形,所以,它还有「元宝」这个别名。由考古学家研究可知,最早有水饺的年代,大约是在隋朝,到今天,也有一千四百多年的历史了。在我国北方,逢年过节,迎亲待友,总要吃顿水饺,尤其是大年初一,全家人拜罢年,便围坐在一起,边包饺子边聊天,山南海北无所不谈,不时引来欢乐笑声,大有其乐无穷之意。“水饺人人都爱吃,年饭尤属饺子香”。在中国许多地区民俗中的,除夕守岁吃“水饺”,是任何山珍海味所无法替代的重头大宴。除了北方将水饺作为节日美食外,南方人也在一定的场合中食用水饺。水饺起源于张仲景的时代。“水饺”又名“交子”或者“娇耳”,是新旧交替之意,也是秉承上苍之意,是必须要吃的一道大宴美食,所以,到目前为止,水饺成为不仅深受全国上下人民的喜爱,更是在世界上优名远播的特色美食。
浒苔是一种大型绿藻,俗称苔条、青海苔等,为绿藻门石莼目石莼科浒苔属的藻类植物,常见的有缘管浒苔、扁浒苔、条浒苔、肠浒苔等。浒苔为近海滩涂中的天然野生绿藻,其自然繁殖能力特别强,产量巨大。我国海域特别是东海海域的绿藻(主要是浒苔)资源十分丰富,仅福建沿海每年天然产量(鲜重)达10万吨以上。浒苔藻体碧绿、味道鲜美、营养丰富,还具有较高的药用价值,开发利用潜力巨大。浒苔富含碳水化合物、蛋白质、粗纤维及矿物质,同时还含有脂肪和维生素。在浒苔蛋白质中,氨基酸种类齐全,必需氨基酸含量较高,其中缘管浒苔的限制氨基酸为赖氨酸;条浒苔的限制氨基酸为蛋氨酸。浒苔的脂肪酸组成中,多不饱和脂肪酸、单不饱和脂肪酸和饱和脂肪酸的含量为分别为50.5%、12.7%和36.8%,其中包括近4%的奇数碳原子脂肪酸。因此浒苔是高蛋白、高膳食纤维、低脂肪、低能量,且富含矿物质和维生素的天然理想营养食品的原料。浒苔的药用价值:我国医藉和民间经验认为,大型绿藻不仅具有丰富的营养价值,而且具有清热解毒、抗菌消炎、降胆固醇、增强机体免疫力、软坚散结、消肿利尿及化疾之功效。据《随息居饮食谱》记载:浒苔“消胆、消瘰疠瘿瘤、泄胀、化痰、治水土不服”;《本草纲目》记有浒苔“烧末吹鼻止衄血,汤漫捣敷手背肿痛”;唐代李殉编《海药本草》中称“石莼主秘不通,五鬲气,并小便不利,脐下结气,宜煮汁饮之”。沿海至今流传用石莼类煎服治急、慢性肠胃炎,广东则将浒苔作消暑解毒饮料。浒苔及其深加工产品的开发利用:利用浒苔传统上大多以农家形式,直接将鲜浒苔或通过自然晒干成浒苔干用作食物或饲料,谈不上是真正意义的深加工。目前,浒苔深加工产品还较少,主要有浒苔干片、浒苔精粉和浒苔绿藻精等。在养殖业中的利用:在世界上,以海藻粉作为水产及畜牧饲料已有几十年的历史,爱尔兰、英国、南非、印度、新西兰等国家都建立了海藻饲料专业工厂来规模化生产海藻饲料。海藻粉含有极为丰富而独特的营养物质,还含有大量生物活性物质,在水产和畜牧业中,很多试验和研究证明,海藻对动物无毒副作用,作为饲料添加剂使用,能改进饲料的营养结构并能提高饲料利用率,对多数鳗鱼、虾、蟹有较好的促生长作用,并能增强免疫力,能有效地提高幼鳗鱼、虾、蟹的成活率,提高鱼肉的品质,特别是绿藻粉具有芳香气味,是鳗鱼、虾、蟹诱食剂。
水饺尽管品种繁多,但是作为养生的营养价值不够高。传统的水饺多以肉馅为主要原料,很少才用原生态的产品,也很少对营养加以食补,而这些恰恰是增加了脂肪的含量和胃部的消化负担,而本发明用营养丰富的浒苔、蛤蜊肉、等加以改善,改变了原有的不足,食药同源,其营养和疗效及作用是最为理想。
发明内容 本发明的关键技术要点:选用纯天然浒苔、蛤蜊肉、五花肉、优质小麦粉、天然矿泉水等,经手工包制而成的。
本发明的饺子馅配方如下(重量百分比):纯天然浒苔60-70.0、蛤蜊肉10.0-20.0、五花肉10.0-20.0、 蛤蜊汁至100;面皮:优质麦粉加适量矿泉水调和,手工擀皮。
浒苔纤维质具有很高的药用价值,浒苔条 富含碳水化合物、蛋白质、粗纤维及矿物质,同时还含有脂肪和维生素。在浒苔蛋白质中,氨基酸种类齐全,必需氨基酸含量较高,其中缘管浒苔的限制氨基酸为赖氨酸,氨基酸评分为79;条浒苔的限制氨基酸为蛋氨酸,氨基酸评分为80。浒苔的脂肪酸组成中,多不饱和脂肪酸、单不饱和脂肪酸和饱和脂肪酸的含量为分别为50.5%、12.7%和36.8%,其中包括近4%的奇数碳原子脂肪酸。因此浒苔是高蛋白、高膳食纤维、低脂肪、低能量,且富含矿物质和维生素的天然理想营养食品的原料。药用浒苔的纤维质有解毒烟碱的作用,对吸烟者有好处。条浒苔含碘较多。 肠浒苔可供药用。《本草纲目》对浒苔描述说:“烧末吹鼻止衄血;汤浸捣敷手背肿痛。”日本大阪的科学家1999年发表的一篇论文还认为,给小鼠使用浒苔提取物可以显著抑制皮肤癌恶化。
蛤蜊肉作用:蛤蜊味咸寒,具有滋阴润燥、利尿消肿、软坚散结作用。《本草经疏》中记载,说:“蛤蜊其性滋润而助津液,故能润五脏、止消渴,开胃也。咸能入血软坚,故主妇人血块及老癖为寒热也。”除这种传统用法外,还对蛤蜊组织进行化学提取,提取物称为蛤素。动物实验证明,蛤蜊对小鼠的肉瘤和腹水瘤都有抑制作用和缓解作用。现代医学认为,蛤蜊肉可治糖尿病;蛤蜊肉可治疗阴虚所致的口渴、干咳、心烦、手足心热等症。常食蛤蜊对甲状腺肿大、黄疽、小便不畅、腹胀等症也有疗效(《本草经集注》)。蛤蜊肉中,含一种具有降低血清胆固醇作用的代尔太7—胆固醇和24—亚甲基胆固醇,蛤蜊肉营养丰富, 它含有蛋白质、脂肪、碳水化合物、铁、钙、磷、碘、维生素、氨基酸和牛磺酸等多种成分,是一种低热能、高蛋白,能防治中老年人慢性病的理想食品,蛤蜊味咸寒,具有滋阴润燥、利尿消肿、软坚散结作用。《本草经疏》中记载:“蛤蜊其性滋润而助津液,故能润五脏、止消渴,开胃也。咸能入血软坚,故主妇人血块及老癖为寒热也。”优质小麦粉主要成分为淀粉,富含蛋白质、碳水化合物、维生素和钙、铁、磷、钾、镁等矿物质,有养心益肾、健脾厚肠、除热止渴的功效。五花肉含有丰富的优质蛋白质和必需的脂肪酸,并提供血红素(有机铁)和促进铁吸收的半胱氨酸,能改善缺铁性贫血,其味甘咸、性平,入脾、胃、肾经,补肾养血,滋阴润燥,主治热病伤津、消渴羸瘦、肾虚体弱、产后血虚、燥咳、便秘、补虚、滋阴、润燥、滋肝阴,润肌肤,利二便和止消渴。用优质的原材料经手工包制后,具有鲜美香甜的味道,可以延年益寿,滋阴润燥、经常食用改善人体微循环,解郁安神,舒筋活血,健脾和胃,清热利尿,凉血解毒,增强体质,防止疾病,是一道养生又美味的美食佳品。它们兼有抑制胆固醇在肝脏合成和加速排泄胆固醇的独特作用,从而使体内胆固醇下降。它们的功效比常用的降胆固醇的药物谷固醇更强。人们在食用蛤蜊食物后,常有一种清爽宜人的感觉,这对解除一些烦恼症状无疑是有益的。
蛤蜊汁富含糖类,蛋白质,脂肪,菸酸,无机盐,维生素A、B1、B2、钙质维、生素B12 牛磺酸、低脂肪可以帮助胆汁合成,有助于胆固醇代谢,还能维持神经细胞膜的电位平衡,能抗痉挛、抑制焦虑。滋阴 化痰 软坚 利水 滋阴明目 软坚 化痰。是极佳的调味品。
优质小麦粉作用:中医认为,小麦性味甘凉,有养心益肾,健脾厚肠,除热止渴的功效。小麦富含淀粉、蛋白质、脂肪、矿物质、钙、铁、硫胺素、核黄素、烟酸及维生素A等。因品种和环境条件不同,营养成分的差别较大。从蛋白质的含量看,生长在大陆性干旱气候区的麦粒质硬而透明,含蛋白质较高,达14~20%,面筋强而有弹性。小麦粉中还含有一定的矿物质和维生素。其矿物质主要分布在麦粒的表层,而维生素主要分布胚芽和表层中。小麦粉中还富含碳水化合物,这部分营养主要存在于麦粒的胚乳里。除此之外,小麦粉也含有一定的脂肪。它主要存在于麦粒的胚芽部分,麸皮次之、胚乳最少。麦粒中的脂肪多是不饱和脂肪酸,是人体必需的脂肪酸,它有维持细胞正常生理功用、降低血液粘稠度改善血液循环、提高脑细胞活性增强记忆的功效。
五花肉的作用:其味甘咸、性平,入脾、胃、肾经;补肾养血,滋阴润燥;主治热病伤津、消渴羸瘦、肾虚体弱、产后血虚、燥咳、便秘、补虚、滋阴、润燥、滋肝阴,润肌肤,利二便和止消渴,可急补由于津液不足引起的烦躁、干咳、便秘和难产。不仅如此,五花肉中蛋白质丰富,一般在10-20%之间,且其含有的必需氮基酸全面、数量多,而且比例恰当,接近于人体的蛋白质,容易消化吸收。五花肉中还含有必需的脂肪酸,并提供血红素(有机铁)和促进铁吸收的半胱氨酸,能改善缺铁性贫血。五花肉中有较多的维生素B1、B2、尼克酸等,如 (肥瘦)每100克含维生素B1 0.53毫克、B2 0.12毫克、尼克酸4.2毫克。按照中医的理论,猪肉性能微寒、有解热功能,补肾气虚弱的功效。
矿泉水的作用:天然矿泉水的主要特征是它含有丰富的对人体健康有益的常量和微量元素,特别是矿泉水标准中规定的微量元素指标的合理含量,更是对人体起到防病和保健作用。 经科学测定,人体血液中各种化学元素,微量元素平均值与地壳中元素丰度值密切相关,矿泉水是溶解地壳中的矿物元素,所以矿泉水中富含人体所必需的微量元素。从近代生物化学、量子化学及结构物理学研究证明,水中矿物质和微量元素对人体生命与健康是不能缺少的,是不能用食物中的矿物质和微量元素完全取代的,水中的矿物质和微量元素是离子态,容易被人体所吸收,其吸收高达90%以上,而且吸收的快。食物中的矿物质和微量元素,由于植物纤维和植酸的影响,吸收率多数不到30%,有的仅为10%以下。所以食用含有矿物质和微量元素的天然矿泉水有益健康。另外还特别值得提出的是:水中pH值对人体健康也是重要因素,人体体液呈弱碱性,pH值范围在7.3~7.45。矿泉水属弱碱性,pH值一般在7.5左右,与人体体液的pH值相吻合,有利于维持正常的渗透压和酸碱平衡,促进新陈代谢。
本发明生产流程: 将小麦粉加入适量矿泉水和成面团;
将浒苔、蛤蜊肉、五花肉切丁,加盐、蛤蜊汁、橄榄油、酱油等制做成馅料→将面团切成小块制作水饺皮→手工将馅料包入饺皮内,制作成水饺→完成后冷冻→包装。
本发明生产工艺:
1)和面 取适量优质小麦粉,加矿泉水和成软硬适中的面团;
2) 煮蛤蜊 将蛤蜊蜊洗净,于锅内,加矿泉水过蛤蜊面,加盐半勺,开火煮至蛤蜊开口;
3)蛤蜊肉、汁 将冷却的熟蛤蜊剥肉于一容器中,将煮蛤蜊的汁沉淀后,上清液过滤于蛤蜊肉中,原汁捞洗一边蛤蜊肉,于一容器中;洗过蛤蜊肉的汁再沉淀备用;
4)馅料制备 按比例将浒苔洗净后,热开水烫软,过冷水与五花肉切成细丁状,加入蛤蜊肉、橄榄油、盐、蛤蜊汁上清液等,根据口感调成陷料;
5)取面团,反复揉面后切成小块,手工擀皮;
6)取适量馅料包入水饺皮内,手工包制成水饺;
7)将水饺冷冻后,包装;也可包好水饺先煮熟再冷冻成即时水饺。
本发明的关键技术事项:
1)根据浒苔生长习性,采集春季深海面的浒苔,洗净热开水烫软,冷冻储存;
2)浒苔水饺须用优质的小麦粉,发挥其养心益肾、清热止咳的功效,可提高整体食用效果;
3)五花肉不要选用过多白花肉,否则易导致脂肪过多,增加消化的负担;
4)和面时加水要缓慢添加,避免导致面团过软或过硬等现象;
5)冷冻时间不宜过长,尽量在短时间内食用,以免损耗其丰富的营养价值。
具体实施方式 下面结合实施例对本发明作进一步的详细说明:
以生产100kg的浒苔水饺为例:
1.馅配方(重量百分比)纯天然浒苔60-70.0、蛤蜊肉10.0-20.0、五花肉10.0-20.0、 蛤蜊汁至100;面皮:优质麦粉加适量矿泉水调和,手工擀皮。
2.本发明生产流程: 将小麦粉加入适量矿泉水和成面团;
将浒苔、蛤蜊肉、五花肉切丁,加盐、蛤蜊汁、橄榄油、酱油等制做成馅料→将面团切成小块制作水饺皮→手工将馅料包入饺皮内,制作成水饺→完成后冷冻→包装。
3.本发明生产工艺:
1)和面 取适量优质小麦粉,加矿泉水和成软硬适中的面团;
2) 煮蛤蜊 将蛤蜊蜊洗净,于锅内,加矿泉水过蛤蜊面,加盐半勺,开火煮至蛤蜊开口;
3)蛤蜊肉、汁 将冷却的熟蛤蜊剥肉于一容器中,将煮蛤蜊的汁沉淀后,上清液过滤于蛤蜊肉中,原汁捞洗一边蛤蜊肉,于一容器中;洗过蛤蜊肉的汁再沉淀备用;
4)馅料制备 按比例将浒苔洗净后,热开水烫软,过冷水与五花肉切成细丁状,加入蛤蜊肉、橄榄油、盐、蛤蜊汁上清液等,根据口感调成陷料;
5)取面团,反复揉面后切成小块,手工擀皮;
6)取适量馅料包入水饺皮内,手工包制成水饺;
7)将水饺冷冻后,包装;也可包好水饺先煮熟在冷冻成即时水饺。
Claims (4)
1.本发明涉及一种浒苔水饺,其特征在于具有如下饺子馅配方如下(重量百分比):纯天然浒苔60-70.0、蛤蜊肉10.0-20.0、五花肉10.0-20.0、 蛤蜊汁至100;面皮:优质麦粉加适量矿泉水调和,手工擀皮。
2.根据权利要求1所述的一种浒苔水饺,其特征在于具有如下生产流程:
将小麦粉加入适量矿泉水和成面团;
将浒苔、蛤蜊肉、五花肉切丁,加盐、蛤蜊汁、橄榄油、酱油等制做成馅料→将面团切成小块制作水饺皮→手工将馅料包入饺皮内,制作成水饺→完成后冷冻→包装。
3.根据权利要求1所述的一种浒苔水饺,其特征在于具有如下生产工艺:
1)和面 取适量优质小麦粉,加矿泉水和成软硬适中的面团;
2) 煮蛤蜊 将蛤蜊蜊洗净,于锅内,加矿泉水过蛤蜊面,加盐半勺,开火煮至蛤蜊开口;
3)蛤蜊肉、汁 将冷却的熟蛤蜊剥肉于一容器中,将煮蛤蜊的汁沉淀后,上清液过滤于蛤蜊肉中,原汁捞洗一边蛤蜊肉,于一容器中;洗过蛤蜊肉的汁再沉淀备用;
4)馅料制备 按比例将浒苔洗净后,热开水烫软,过冷水与五花肉切成细丁状,加入蛤蜊肉、橄榄油、盐、蛤蜊汁上清液等,根据口感调成陷料;
5)取面团,反复揉面后切成小块,手工擀皮;
6)取适量馅料包入水饺皮内,手工包制成水饺;
7)将水饺冷冻后,包装;也可包好水饺先煮熟在冷冻成即时水饺。
4.根据权利要求1所述的一种浒苔水饺,其特征在于具有如下关键技术事项:
1)根据浒苔生长习性,采集春季深海面的浒苔,洗净热开水烫软,冷冻储存;
2)浒苔水饺须用优质的小麦粉,发挥其养心益肾、清热止咳的功效,可提高整体食用效果;
3)五花肉不要选用过多白花肉,否则易导致脂肪过多,增加消化的负担;
4)和面时加水要缓慢添加,避免导致面团过软或过硬等现象;
5)冷冻时间不宜过长,尽量在短时间内食用,以免损耗其丰富的营养价值。
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CN111034949A (zh) * | 2019-12-20 | 2020-04-21 | 武汉良之隆食材股份有限公司 | 一种杂色蛤馅料及其制作方法 |
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CN111034949A (zh) * | 2019-12-20 | 2020-04-21 | 武汉良之隆食材股份有限公司 | 一种杂色蛤馅料及其制作方法 |
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