CN104366154A - 一种芝麻花生明目水饺及其制备方法 - Google Patents
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Abstract
本发明公开了一种芝麻花生明目水饺,由下列重量份的原料制成:面粉80-90、营养添加剂9-10、酸枣核粉2.5-4、龙须菜4-5、梅菜3-4、珍珠菜15-16、紫玉米粒6-7、桔子软糖5-7、芝麻25-30、八角1-2、鱼糕15-17、花生壳4-5、小麦仁4-4.5、黑胡椒2-3、薄荷叶3-4、茱苓草1.5-2.5、桑枝2.4-3、五味草1-2、石龙芮1-2、钟花草0.9-1.3;本发明方法生产的产品采用多种蔬果做为原料,增加了饺子的口味及营养价值,同时由于原料中增加了茱苓草、桑枝等多种中药成分,使得本发明饺子产品具有调经活血、清热明目的保健作用。
Description
技术领域
本发明涉及一种速冻保健饺子,尤其涉及一种芝麻花生明目水饺及其制备方法。
背景技术
饺子是古老的汉族传统面食,深受中国广大人民喜爱的食品,是中国北方大部分地区每年春节必吃的年节食品,在许多省市也有冬至节吃饺子的习惯,南方地区也普遍有饺子这一食品。市场上的饺子已经不能够满足人们的日常需求,高营养且具有一定的养生保健的饺子越来越受到消费者的青睐,因此增加饺子所富含的营养价值和保健价值正在成为主题。
发明内容
本发明克服了现有技术中的不足,提供了一种芝麻花生明目水饺及其制备方法。
本发明是通过以下技术方案实现的:
一种芝麻花生明目水饺,由下列重量份的原料制成:
面粉80-90、营养添加剂9-10、酸枣核粉2.5-4、龙须菜4-5、梅菜3-4、珍珠菜15-16、紫玉米粒6-7、桔子软糖5-7、芝麻25-30、八角1-2、鱼糕15-17、花生壳4-5、小麦仁4-4.5、黑胡椒2-3、薄荷叶3-4、茱苓草1.5-2.5、桑枝2.4-3、五味草1-2、石龙芮1-2、钟花草0.9-1.3、香油、精盐、味精适量;
所述营养添加剂由下列重量份原料制成:
煅牡蛎2-3、余甘子叶1-2.1、玄参1-2.5、姜黄1.9-3、虾条8-10、枸杞泥9-13、生鱼片12-15、雪菜2-3、啤酒、生姜末适量;
制备方法为:(1)将煅牡蛎、余甘子叶、玄参、姜黄洗净烘干研磨成粉得中药粗粉,用4-5倍水浸提浓缩后,滤去中药粗粉,经喷雾干燥得中药细粉; (2)雪菜烘干磨粉,啤酒煮沸,置入虾条,至虾条表面熔化,取出滚雪菜粉,入油锅煎炸10-20秒,取出待用; (3)生鱼片刷枸杞泥、中药细粉与生姜末的混合物,上烤炉烘烤至干,并撕成丝状,与(2)所得物料混合,即得;
一种芝麻花生明目水饺的制备方法,包括以下步骤:
(1)将所述重量份的茱苓草、桑枝、五味草等中草药用4-5倍水浸提后浓缩,自然冷却得药汁;将面粉以及适量水搅拌混合后揉成面团,然后擀成饺子皮;
(2)龙须菜、梅菜、珍珠菜洗净切碎,与八角、黑胡椒混合搅拌均匀,待用;鱼糕切丁,桔子软糖切碎,与花生壳、薄荷叶、鱼糕丁混合上锅用药汁兑水熏蒸20-25分钟,取出鱼糕,待用;
(3)小麦仁、紫玉米粒、酸枣核粉混合入锅炒香,取出待用;
(4)将上述步骤所得馅料以及剩余物料混合均匀后,用饺子皮包裹,即得成品;将成型饺子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的饺子整理包装,在-6℃以下低温储藏。
本发明的优点是:
本发明方法生产的产品采用多种蔬果做为原料,增加了饺子的口味及营养价值,同时由于原料中增加了茱苓草、桑枝等多种中药成分,使得本发明饺子产品具有调经活血、清热明目的保健作用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种芝麻花生明目水饺,由下列重量份(斤)的原料制成:
面粉80-90、营养添加剂10、酸枣核粉4、龙须菜5、梅菜4、珍珠菜16、紫玉米粒7、桔子软糖7、芝麻30、八角2、鱼糕17、花生壳5、小麦仁4.5、黑胡椒3、薄荷叶4、茱苓草2.5、桑枝3、五味草2、石龙芮2、钟花草1.3、香油、精盐、味精适量;
所述营养添加剂由下列重量份原料制成:
煅牡蛎2、余甘子叶2、玄参1、姜黄1.9、虾条8、枸杞泥9、生鱼片12、雪菜3、啤酒、生姜末适量;
制备方法为:(1)将煅牡蛎、余甘子叶、玄参、姜黄洗净烘干研磨成粉得中药粗粉,用5倍水浸提浓缩后,滤去中药粗粉,经喷雾干燥得中药细粉; (2)雪菜烘干磨粉,啤酒煮沸,置入虾条,至虾条表面熔化,取出滚雪菜粉,入油锅煎炸10秒,取出待用; (3)生鱼片刷枸杞泥、中药细粉与生姜末的混合物,上烤炉烘烤至干,并撕成丝状,与(2)所得物料混合,即得;
一种芝麻花生明目水饺的制备方法,包括以下步骤:
(1)将所述重量份的茱苓草、桑枝、五味草等中草药用5倍水浸提后浓缩,自然冷却得药汁;将面粉以及适量水搅拌混合后揉成面团,然后擀成饺子皮;
(2)龙须菜、梅菜、珍珠菜洗净切碎,与八角、黑胡椒混合搅拌均匀,待用;鱼糕切丁,桔子软糖切碎,与花生壳、薄荷叶、鱼糕丁混合上锅用药汁兑水熏蒸20-25分钟,取出鱼糕,待用;
(3)小麦仁、紫玉米粒、酸枣核粉混合入锅炒香,取出待用;
(4)将上述步骤所得馅料以及剩余物料混合均匀后,用饺子皮包裹,即得成品;将成型饺子在15分钟内进行速冻,速冻温度为-15℃,速冻时间为30分钟,将速冻好的饺子整理包装,在-6℃以下低温储藏。
Claims (2)
1.一种芝麻花生明目水饺,其特征在于由下列重量份的原料制成:
面粉80-90、营养添加剂9-10、酸枣核粉2.5-4、龙须菜4-5、梅菜3-4、珍珠菜15-16、紫玉米粒6-7、桔子软糖5-7、芝麻25-30、八角1-2、鱼糕15-17、花生壳4-5、小麦仁4-4.5、黑胡椒2-3、薄荷叶3-4、茱苓草1.5-2.5、桑枝2.4-3、五味草1-2、石龙芮1-2、钟花草0.9-1.3、香油、精盐、味精适量;
所述营养添加剂由下列重量份原料制成:
煅牡蛎2-3、余甘子叶1-2.1、玄参1-2.5、姜黄1.9-3、虾条8-10、枸杞泥9-13、生鱼片12-15、雪菜2-3、啤酒、生姜末适量;
制备方法为:(1)将煅牡蛎、余甘子叶、玄参、姜黄洗净烘干研磨成粉得中药粗粉,用4-5倍水浸提浓缩后,滤去中药粗粉,经喷雾干燥得中药细粉; (2)雪菜烘干磨粉,啤酒煮沸,置入虾条,至虾条表面熔化,取出滚雪菜粉,入油锅煎炸10-20秒,取出待用; (3)生鱼片刷枸杞泥、中药细粉与生姜末的混合物,上烤炉烘烤至干,并撕成丝状,与(2)所得物料混合,即得。
2.根据权利要求1所述的一种芝麻花生明目水饺的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的茱苓草、桑枝、五味草等中草药用4-5倍水浸提后浓缩,自然冷却得药汁;将面粉以及适量水搅拌混合后揉成面团,然后擀成饺子皮;
(2)龙须菜、梅菜、珍珠菜洗净切碎,与八角、黑胡椒混合搅拌均匀,待用;鱼糕切丁,桔子软糖切碎,与花生壳、薄荷叶、鱼糕丁混合上锅用药汁兑水熏蒸20-25分钟,取出鱼糕,待用;
(3)小麦仁、紫玉米粒、酸枣核粉混合入锅炒香,取出待用;
(4)将上述步骤所得馅料以及剩余物料混合均匀后,用饺子皮包裹,即得成品;将成型饺子在10-15分钟内进行速冻,速冻温度为-10--15℃,速冻时间为25-30分钟,将速冻好的饺子整理包装,在-6℃以下低温储藏。
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CN1471864A (zh) * | 2003-07-14 | 2004-02-04 | 郭永超 | 保健水饺及其制作方法 |
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