CN104397505A - 一种槐花水饺食品制备方法 - Google Patents
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种槐花水饺食品制备方法,其特征是将槐花、土豆经预处理加入辅料制成饺子馅,将加工的饺子馅料汁和面粉混合调制面团制成饺子皮。本发明产品采用的处理方法和工艺,易于加工、馅料易于入味,以槐花、土豆为主要原料制成的饺子馅口感爽滑劲道、饺子口感好,原料组分中的小虾、鸡蛋、酱油、白糖、盐、料酒、花生油、十三香、葱花、蒜泥配伍科学、风味独特、口感清香,营养丰富,具有多种保健功效。
Description
技术领域
本发明涉及食品技术领域,是一种槐花食品,特别是一种槐花水饺食品制备方法。
背景技术
槐花盛开给人以美的享受,为蜜蜂提供了采蜜资源,槐花尤以气味清香而引人注目,也是人们喜爱的食物,槐花蜜更受人们青睐。槐花具有凉血止血、清肝降火、止渴除烦的功效。槐花所含的芦丁就是中药唯脑路通的主要成份。常吃槐花能够清热解毒、软化血管、改善心肌循环、降血压、降血脂,防治心脑血管出血和鼻出血、痔漏等,可作健胃剂和镇静剂等,还具有养颜抗衰老的作用;槐花蜜具有槐花之功效,同时亦有清热、补中、解毒、润燥之功效。
随着人民生活水平的不断提高,人们对健康食品的需要量越来越大,槐花又倍受青睐,市场上开发出的槐花产品也逐渐增多,人们常将槐花用沸水冲泡当茶饮用,如果以槐花为原料做水饺也定会受到人们喜爱,槐花营养丰富,它既有保健功能又有良好的药用功效,槐花含有芦丁、槐二醇、葡萄糖、锌、钙等有效成分,可用于降血压、降血脂、降低胆固醇、消炎止痛、医治腹泻、清热凉血、调整内分泌等,结合人们偏爱饺子食品,将槐花与饺子的皮、馅有机结合制成饺子食品,具有可观的实用价值和经济意义。
发明内容
本发明的目的在于解决上述已有的技术的不足,提供一种以槐花原料生产的饺子食品。
本发明的另一目的是提供一种食用方便、味道可口、营养好、饱腹好、具有保健效果、便于日常食用的一种槐花饺子制备方法。
为了达到上述目的,本发明是这样实现的:
一种槐花水饺食品制备方法,其特征是将槐花、土豆经预处理加入辅料制成饺子馅,将加工的饺子馅料汁和面粉混合调制面团制成饺子皮,其饺子馅料组分的重量百分比为:槐花20-40%、土豆10-30%、辅料30-60%。其饺子皮料组分的重量百分比为:面粉60-80%、馅料汁20-40%,水适量。
一种槐花水饺食品制备方法,其特征还在于将调制好的饺子皮料静置回软后和馅料进行手包或机包成型,再将包制好的水饺尽快送入速冻隧道,使饺子中心温度达-18℃,速冻后的饺子及时按要求包装入库或出厂。
所述的槐花采用鲜嫩槐花。
所述的土豆采用生鲜土豆。
所述的预处理是将鲜嫩槐花经漂烫、清洗、切碎处理,将生鲜土豆经去皮、清洗、切丝丁、漂烫处理。
所述的辅料是用小虾、鸡蛋、酱油、白糖、盐、料酒、花生油、十三香、葱花、蒜泥搅拌调制而成。
所述的馅料汁是从制成的饺子馅料中挤出的汁液。
所述的辅料中的小虾俗称虾皮,虾皮不是虾的皮,而是名为中国毛虾的小虾,入口松软,味道鲜美。
本发明的优点和效果:
本发明所用槐花、土豆原料是好吃的、营养价值很高的食物,具有营养保健作用,常吃槐花,能够清热解毒、软化血管、改善心肌循环、降血压、降血脂,防治心脑血管出血和鼻出血、痔漏等,可作健胃剂和镇静剂等,还具有养颜抗衰老的作用,结合人们偏爱饺子食品,将槐花与饺子的皮、馅有机结合制成饺子食品,具有一定的实用价值和经济意义,特别是在人们普遍关注营养健康的今天,将深受人们喜爱。
本发明采用食品速冻技术,将加工的水饺在短时间之内快速冻结起来,并以小包装的形式在-18℃的条件下贮藏和流通,从而有效地保持了营养和风味,其最大优点完全以低温来保存水饺原来品质,而不借助任何防腐剂和添加剂,同时具有美味、方便、健康、卫生、营养、实惠的好处。
本发明产品采用的处理方法和工艺,易于加工、馅料易于入味,通过采用的漂烫处理制止了槐花中酶的活性,以保持特有的鲜活色泽,散发青气味并保留香味,增进细胞的柔软性,利于水份蒸发,为后续工艺奠定良好的基础,以槐花、土豆为主要原料制成的饺子馅口感爽滑劲道、饺子口感好,原料组分中的槐花、土豆、小虾、鸡蛋、酱油、白糖、盐、料酒、花生油、十三香、葱花、蒜泥配伍科学、风味独特、口感清香,营养丰富,具有多种保健功效。
具体实施方式
实施例1:
采收称取鲜嫩槐花,将鲜嫩槐花原料经挑选、去杂、漂烫、清洗、切碎处理,备用;
采收称取生鲜土豆,将生鲜土豆经去皮、清洗、切丝丁、漂烫处理,备用;
称取经预处理的嫩槐花78公斤、土豆39公斤、称取辅料小虾、鸡蛋、酱油、白糖、盐、料酒、花生油、十三香、葱花、蒜泥共83公斤搅拌制成饺子馅;
从制成的饺子馅料中挤出汁液,备用;
称取精面粉41公斤、馅料汁20公斤,加适量水调制成饺子皮;
将调制好的饺子皮面团静置回软后和馅料,送入自动包饺机进行机包成型,再将包制好的水饺尽快送入速冻隧道,使产品快速的通过冰晶生成区,保证饺子的原汁原味,饺子中心温度达-18℃,速冻后的饺子及时按要求包装入库或出厂,以小包装的形式在-18℃的条件下贮藏和流通,即制成本发明的槐花水饺。
实施例2:
采收称取鲜嫩槐花,将鲜嫩槐花原料经挑选、去杂、漂烫、清洗、切碎处理,备用;
采收称取生鲜土豆,将生鲜土豆经去皮、清洗、切丝丁、漂烫处理;
称取经预处理的嫩槐花13公斤、土豆7公斤、称取辅料小虾、鸡蛋、酱油、白糖、盐、料酒、花生油、十三香、葱花、蒜泥共14公斤搅拌制成饺子馅;
从制成的饺子馅料中挤出汁液,备用;
称取精面粉7公斤、馅料汁3公斤,加适量水调制成饺子皮;
将调制好的饺子皮面团静置回软和馅料进行手包成型,再将包制好的水饺尽快送入速冻隧道,使产品快速的通过冰晶生成区,保证饺子的原汁原味,饺子中心温度达-18℃,速冻后的饺子及时按要求包装入库或出厂,以小包装的形式在-18℃的条件下贮藏和流通,即制成本发明的槐花水饺。
实施例3:
采收称取鲜嫩槐花,将鲜嫩槐花原料经挑选、去杂、漂烫、清洗、切碎处理,备用;
采收称取生鲜土豆,将生鲜土豆经去皮、清洗、切丝丁、漂烫处理;
称取经预处理的嫩槐花39公斤、土豆19公斤、称取辅料小虾、鸡蛋、酱油、白糖、盐、料酒、花生油、十三香、葱花、蒜泥共42公斤搅拌制成饺子馅;
从制成的饺子馅料中挤出汁液,备用;
称取精面粉21公斤、馅料汁11公斤,加适量水调制成饺子皮;
将调制好的饺子皮面团静置回软后和馅料,送入自动包饺机进行机包成型,再将包制好的水饺尽快送入速冻隧道,使产品快速的通过冰晶生成区,保证饺子的原汁原味,饺子中心温度达-18℃,速冻后的饺子及时按要求包装入库或出厂,以小包装的形式在-18℃的条件下贮藏和流通,即制成本发明的槐花水饺。
Claims (4)
1.一种槐花水饺食品制备方法,其特征是将槐花、土豆经预处理加入辅料制成饺子馅,将加工的饺子馅料汁和面粉混合调制面团制成饺子皮,其饺子馅料组分的重量百分比为:槐花20-40%、土豆10-30%、辅料30-60%,其饺子皮料组分的重量百分比为:面粉60-80%、馅料汁20-40%,水适量。
2.根据权利要求1所述的一种槐花水饺食品制备方法,其特征在于所述的预处理是将鲜嫩槐花经漂烫、清洗、切碎处理,将生鲜土豆经去皮、清洗、切丝丁、漂烫处理。
3.根据权利要求1所述的一种槐花水饺食品制备方法,其特征在于所述的辅料是用小虾、鸡蛋、酱油、白糖、盐、料酒、花生油、十三香、葱花、蒜泥搅拌调制而成。
4.根据权利要求1所述的一种槐花水饺食品制备方法,其特征还在于将调制好的饺子皮料静置回软后和馅料进行手包或机包成型,再将包制好的水饺尽快送入速冻隧道,使饺子中心温度达-18℃,速冻后的饺子及时按要求包装入库或出厂。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106819779A (zh) * | 2015-12-03 | 2017-06-13 | 张虎 | 马铃薯水饺 |
CN109549078A (zh) * | 2018-11-23 | 2019-04-02 | 北京灵之秀文化发展有限公司 | 一种紫苏饺子及其制作工艺 |
CN109549079A (zh) * | 2018-11-23 | 2019-04-02 | 北京灵之秀文化发展有限公司 | 一种黄芩饺子及其制作工艺 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106819779A (zh) * | 2015-12-03 | 2017-06-13 | 张虎 | 马铃薯水饺 |
CN109549078A (zh) * | 2018-11-23 | 2019-04-02 | 北京灵之秀文化发展有限公司 | 一种紫苏饺子及其制作工艺 |
CN109549079A (zh) * | 2018-11-23 | 2019-04-02 | 北京灵之秀文化发展有限公司 | 一种黄芩饺子及其制作工艺 |
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