CN104286605A - 一种姜糖汤圆 - Google Patents

一种姜糖汤圆 Download PDF

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Publication number
CN104286605A
CN104286605A CN201310305156.6A CN201310305156A CN104286605A CN 104286605 A CN104286605 A CN 104286605A CN 201310305156 A CN201310305156 A CN 201310305156A CN 104286605 A CN104286605 A CN 104286605A
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ginger
sugar
pork
rice dumpling
gram
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CN201310305156.6A
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谭明
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

本发明涉及一种姜糖汤圆，它是由以下重量份的原料配置：糯米粉400-500克、生姜200-300克、红糖100-150克、猪肉200-300克。本发明用料天然，口味清香，可冷藏保存，尤其适用于冬季食用，达到保健养生的目的。

Description

一种姜糖汤圆
 
技术领域
本发明涉及一种姜糖汤圆，属于食品加工领域。
 
背景技术
生姜是人们日常生活中经常用到的食物，可用于治疗脾胃虚寒，食欲减退，恶心呕吐，或痰饮呕吐，胃气不和的呕吐；风寒或寒痰咳嗽；感冒风寒，恶风发热，鼻塞头痛。目前，生姜仅用于作为饮食辅料，食用方式单一，市场上尚未出现可即食的姜制品。
 
发明内容
本发明涉及一种姜糖汤圆，以天然植物为原料制成，口味清香，可冷藏保存，尤其适用于冬季食用，达到保健养生的目的。
为了实现上述目的，它是由以下重量份的原料配置：糯米粉400-500克、生姜200-300克、红糖100-150克、猪肉200-300克。
它的制作方法为：将所述的糯米浸水1小时后捞起晾干，用石磨磨成细粉，压匀成小片粉皮；将所述的生姜洗净、切片、烤制成干；将红糖加热融化成浆，涂于生姜干表面；将猪膘肉洗净、切丁、煎制成干；将所述述涂有红糖浆的生姜干与猪肉干混合均匀；将所述混合馅料包进面皮、捏口、搓圆，即可得到所述的姜糖汤圆。
 
具体实施方式
实施例1
一种姜糖汤圆，它是由以下重量份的原料配置：糯米粉4500克、生姜300克、红糖150克、猪肉200克。它的制作方法为：将所述糯米浸水1小时后捞起晾干，用石磨磨成细粉，压匀成小片粉皮；将所述的生姜洗净、切片，以80℃的温度烤制10分钟；将红糖加热以80℃的温度融化10分钟成浆，涂于生姜干表面；将猪膘肉洗净、切丁，以120℃的温度煎制10分钟成干；将所述述涂有红糖浆的生姜干与猪肉干混合均匀；将所述混合馅料包进面皮、捏口、搓圆，得到最终的姜糖汤圆。

Claims (6)

1.一种姜糖汤圆，其特征在于，它是由以下重量份的原料配置：糯米粉400-500克、生姜200-300克、红糖100-150克、猪肉200-300克。
2.根据权利要求1 所述的一种姜糖汤圆，其特征在于：它的制作方法为：将所述的糯米浸水1小时后捞起晾干，用石磨磨成细粉，压匀成小片粉皮；将所述的生姜洗净、切片、烤制成干；将红糖加热融化成浆，涂于生姜干表面；将猪膘肉洗净、切丁、煎制成干；将所述述涂有红糖浆的生姜干与猪肉干混合均匀；将所述混合馅料包进面皮、捏口、搓圆。
3.根据权利要求1-2 所述的一种姜糖汤圆，其特征在于：所述猪肉为猪膘肉。
4.根据权利要求2 所述的一种姜糖汤圆，其特征在于：烤制生姜片的时间为10-15分钟。
5.根据权利要求2 所述的一种姜糖汤圆，其特征在于：融化红糖的温度为60-80℃，时间为5-8分钟。
6.根据权利要求2 所述的一种姜糖汤圆，其特征在于：煎制猪膘肉的温度为110-120℃，时间为10-12分钟。
CN201310305156.6A 2013-07-20 2013-07-20 一种姜糖汤圆 Pending CN104286605A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310305156.6A CN104286605A (zh) 2013-07-20 2013-07-20 一种姜糖汤圆

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310305156.6A CN104286605A (zh) 2013-07-20 2013-07-20 一种姜糖汤圆

Publications (1)

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CN104286605A true CN104286605A (zh) 2015-01-21

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CN (1) CN104286605A (zh)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105454615A (zh) * 2015-12-22 2016-04-06 王林春 一种姜糖及其制备方法
CN107439919A (zh) * 2016-05-31 2017-12-08 宋桂林 牛肉芹菜馅姜汤汤圆及制作方法
CN107439920A (zh) * 2016-05-31 2017-12-08 宋桂林 猪肉豆干馅姜汤汤圆及制作方法
CN107439918A (zh) * 2016-05-31 2017-12-08 宋桂林 姜汤汤圆及制作方法
CN108157760A (zh) * 2016-12-07 2018-06-15 王引姣 含有梅叶冬青的汤圆及制作方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105454615A (zh) * 2015-12-22 2016-04-06 王林春 一种姜糖及其制备方法
CN107439919A (zh) * 2016-05-31 2017-12-08 宋桂林 牛肉芹菜馅姜汤汤圆及制作方法
CN107439920A (zh) * 2016-05-31 2017-12-08 宋桂林 猪肉豆干馅姜汤汤圆及制作方法
CN107439918A (zh) * 2016-05-31 2017-12-08 宋桂林 姜汤汤圆及制作方法
CN108157760A (zh) * 2016-12-07 2018-06-15 王引姣 含有梅叶冬青的汤圆及制作方法

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Application publication date: 20150121