CN104256425A - 一种水果饺子馅及其制作方法 - Google Patents
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
本发明涉及一种水果饺子馅及其制作方法,属于食品加工技术领域。一种水果饺子馅,由以下按重量份配比的原料制成:地瓜50-75份、冬瓜20-35份、菠萝35-45份、香蕉10-18份、猕猴桃10-18份、山楂10-18份、沙棘果5-8份、葡萄干8-12份、杏脯8-12份、罗勒2-5份、桂皮1-3份、藏红花1-3份、百合1-3份。本发明的一种水果饺子馅,将水果完美的融入到中餐中,不但可以包到饺子中,还可以填充到馅饼等食物中,各种水果富含丰富的维生素及钙、磷、铁、钠、钾、镁、氯、色素等多种成分,更能补充每顿饭所需要的营养成分,而且水果味道甜美,口感饱满,适合不同阶段的人群食用。
Description
技术领域
本发明涉及一种水果饺子馅及其制作方法,属于食品加工技术领域。
背景技术
饺子馅是指包在饺子面皮里面的肉、菜、糖等食材,通常是将食材用刀剁碎后与调味料混合搅拌制成,主要分为荤馅和素馅。目前绝大多数饺子馅都是以肉和蔬菜为主,但现在由于人们生活水平的提高,对于食物的营养成分要求的更加全面,尤其是水果中的营养元素更加丰富,西餐中很多的餐饮食品都是加入水果一起烹饪,但中餐中大多数人们都是在餐后食用水果,很少有将水果直接加入到食物中的做法,尤其是用水果做成馅料的方法更加的稀少。
发明内容
本发明的目的在于解决上述已有技术存在的不足之处,提供一种味道甜鲜、富含丰富维生素C等营养成分的水果饺子馅及其制作方法。
本发明是通过以下技术方案实现的:
一种水果饺子馅,其特殊之处在于由以下按重量份配比的原料制成:地瓜50-75份、冬瓜20-35份、菠萝35-45份、香蕉10-18份、猕猴桃10-18份、山楂10-18份、沙棘果5-8份、葡萄干8-12份、杏脯8-12份、罗勒2-5份、桂皮1-3份、藏红花1-3份、百合1-3份、木香1-3份、白砂糖1-3份、盐5-10份、黄油3-7份;
所述一种水果饺子馅由以下按重量份最优配比的原料制成:地瓜65份、冬瓜28份、菠萝40份、香蕉12份、猕猴桃12份、山楂12份、沙棘果6份、葡萄干10份、杏脯10份、罗勒5份、桂皮2份、藏红花2份、百合2份、木香2份、白砂糖2份、盐8份、黄油5份;
一种水果饺子馅的制作方法,其特殊之处在于包括以下步骤:
(1)将地瓜煮熟,去皮,碾成泥状;
(2)将冬瓜去皮去瓤,切成薄片,放入水中煮至成完全透明状,取出,用凉水冲凉后,切成冬瓜蓉;
(3)菠萝去皮,撒上盐,在水中浸泡20-30分钟,然后切成菠萝蓉;
(4)将香蕉、猕猴桃、山楂去皮切片,沙棘果洗净放入烤箱,在150-180℃下,烘烤30分钟成干品,取出碾成碎粒;
(5)炒锅中倒入步骤(2)冬瓜蓉、步骤(3)的菠萝蓉翻炒,炒到汁液收干,加入步骤(4)碎粒,白砂糖、罗勒炒干出锅,形成混合物;
(6)桂皮、藏红花、百合、木香碾碎加入到步骤(5)混合物与步骤(1)地瓜泥中混合搅拌均匀,加入葡萄干、杏脯、黄油,搅拌均匀,真空包装,冷藏保存即可。
本发明的一种水果饺子馅,将水果完美的融入到中餐中,不但可以包到饺子中,还可以填充到馅饼等食物中,各种水果富含丰富的维生素及钙、磷、铁、钠、钾、镁、氯、色素等多种成分,更能补充每顿饭所需要的营养成分,而且水果味道甜美,口感饱满,适合不同阶段的人群食用。
具体实施方式
以下给出本发明的具体实施方式,用来对本发明的构成作进一步详细说明。
实施例1
本实施例的一种水果饺子馅,由以下按重量份配比的原料制成:地瓜50份、冬瓜20份、菠萝35份、香蕉10份、猕猴桃10份、山楂10份、沙棘果5份、葡萄干8份、杏脯8份、罗勒2份、桂皮1份、藏红花1份、百合1份、木香1份、白砂糖1份、盐5份、黄油3份。
实施例2
本实施例的一种水果饺子馅,由以下按重量份配比的原料制成:地瓜75份、冬瓜35份、菠萝45份、香蕉18份、猕猴桃18份、山楂18份、沙棘果8份、葡萄干12份、杏脯12份、罗勒5份、桂皮3份、藏红花3份、百合3份、木香3份、白砂糖3份、盐10份、黄油7份。
实施例3
本实施例的一种水果饺子馅,由以下按重量份最优配比的原料制成:地瓜65份、冬瓜28份、菠萝40份、香蕉12份、猕猴桃12份、山楂12份、沙棘果6份、葡萄干10份、杏脯10份、罗勒5份、桂皮2份、藏红花2份、百合2份、木香2份、白砂糖2份、盐8份、黄油5份。
以上实施例的一种水果饺子馅的制作方法,包括以下步骤:
(1)将地瓜煮熟,去皮,碾成泥状;
(2)将冬瓜去皮去瓤,切成薄片,放入水中煮至成完全透明状,取出,用凉水冲凉后,切成冬瓜蓉;
(3)菠萝去皮,撒上盐,在水中浸泡20-30分钟,然后切成菠萝蓉;
(4)将香蕉、猕猴桃、山楂去皮切片,沙棘果洗净放入烤箱,在150-180℃下,烘烤30分钟成干品,取出碾成碎粒;
(5)炒锅中倒入步骤(2)冬瓜蓉、步骤(3)的菠萝蓉翻炒,炒到汁液收干,加入步骤(4)碎粒,白砂糖、罗勒炒干出锅,形成混合物;
(6)桂皮、藏红花、百合、木香碾碎加入到步骤(5)混合物与步骤(1)地瓜泥中混合搅拌均匀,加入葡萄干、杏脯、黄油,搅拌均匀,真空包装,冷藏保存即可。
以上实施例的一种水果饺子馅,将水果完美的融入到中餐中,不但可以包到饺子中,还可以填充到馅饼等食物中,各种水果富含丰富的维生素及钙、磷、铁、钠、钾、镁、氯、色素等多种成分,更能补充每顿饭所需要的营养成分,而且水果味道甜美,口感饱满,适合不同阶段的人群食用。
Claims (3)
1.一种水果饺子馅,其特征在于由以下按重量份配比的原料制成:地瓜50-75份、冬瓜20-35份、菠萝35-45份、香蕉10-18份、猕猴桃10-18份、山楂10-18份、沙棘果5-8份、葡萄干8-12份、杏脯8-12份、罗勒2-5份、桂皮1-3份、藏红花1-3份、百合1-3份、木香1-3份、白砂糖1-3份、盐5-10份、黄油3-7份。
2.根据权利要求1所述的一种水果饺子馅,其特征在于由以下按重量份最优配比的原料制成:地瓜65份、冬瓜28份、菠萝40份、香蕉12份、猕猴桃12份、山楂12份、沙棘果6份、葡萄干10份、杏脯10份、罗勒5份、桂皮2份、藏红花2份、百合2份、木香2份、白砂糖2份、盐8份、黄油5份。
3. 权利要求1或2所述一种水果饺子馅的制作方法,其特征在于包括以下步骤:
(1)将地瓜煮熟,去皮,碾成泥状;
(2)将冬瓜去皮去瓤,切成薄片,放入水中煮至成完全透明状,取出,用凉水冲凉后,切成冬瓜蓉;
(3)菠萝去皮,撒上盐,在水中浸泡20-30分钟,然后切成菠萝蓉;
(4)将香蕉、猕猴桃、山楂去皮切片,沙棘果洗净放入烤箱,在150-180℃下,烘烤30分钟成干品,取出碾成碎粒;
(5)炒锅中倒入步骤(2)冬瓜蓉、步骤(3)的菠萝蓉翻炒,炒到汁液收干,加入步骤(4)碎粒,白砂糖、罗勒炒干出锅,形成混合物;
(6)桂皮、藏红花、百合、木香碾碎加入到步骤(5)混合物与步骤(1)地瓜泥中混合搅拌均匀,加入葡萄干、杏脯、黄油,搅拌均匀,真空包装,冷藏保存即可。
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Cited By (3)
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CN104770682A (zh) * | 2014-12-22 | 2015-07-15 | 浙江工商大学 | 一种富含维生素c的猕猴桃馅料的生产方法 |
CN106234495A (zh) * | 2016-07-28 | 2016-12-21 | 安徽晟鑫农业科技发展有限公司 | 一种脆口冬瓜蓉馅料及其制作方法 |
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CN106234495A (zh) * | 2016-07-28 | 2016-12-21 | 安徽晟鑫农业科技发展有限公司 | 一种脆口冬瓜蓉馅料及其制作方法 |
CN106235103A (zh) * | 2016-07-28 | 2016-12-21 | 安徽晟鑫农业科技发展有限公司 | 一种易存储冬瓜蓉馅料的制备方法 |
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