CN104431652A - 一种杨梅笋壳益气水饺及其制备方法 - Google Patents
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Abstract
本发明公开了一种杨梅笋壳益气水饺,由下列重量份的原料制成:面粉80-85、营养添加剂9-10、麦麸1-2、兔肉18-19、笋壳2-4、杨梅8-9、冬瓜条8-9、蛇肉粉5-6、费菜7-9、豆饼3-4、蔗糖2-3、柚子皮7-8、奶糖3-4、川贝母1-1.2、鼠尾草1.4-1.5、元参2-2.2、女金芦2.3-2.4、荷蒂1.5-1.6、百合花1.1-1.3;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荷蒂、鼠尾草、女金芦等多种中药成分,使得本发明饺子产品具有清热解毒、消食导滞、清暑除湿、补中益气的保健作用。
Description
技术领域
本发明涉及一种速冻保健饺子,尤其涉及一种杨梅笋壳益气水饺及其制备方法。
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,提供了一种杨梅笋壳益气水饺及其制备方法。
本发明是通过以下技术方案实现的:
一种杨梅笋壳益气水饺,由下列重量份的原料制成:
面粉80-85、营养添加剂9-10、麦麸1-2、兔肉18-19、笋壳2-4、杨梅8-9、冬瓜条8-9、蛇肉粉5-6、费菜7-9、豆饼3-4、蔗糖2-3、柚子皮7-8、奶糖3-4、川贝母1-1.2、鼠尾草1.4-1.5、元参2-2.2、女金芦2.3-2.4、荷蒂1.5-1.6、百合花1.1-1.3、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;
一种杨梅笋壳益气水饺的制备方法,包括以下步骤:
(1)将所述重量份的川贝母、鼠尾草、元参等中草药用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)柚子皮切丁,兑入药汁以及适量水,加奶糖、杨梅混合熬煮20-25分钟,取出柚子皮、杨梅烘干至5%-8%含水量,待用;费菜洗净切碎,拌营养添加剂混合入油锅煎炸至熟,取出待用;
(3)兔肉切片,冬瓜条剁碎,将兔肉与麦麸、笋壳、豆饼以及冬瓜条混合入屉笼,熏蒸20-25分钟,取出兔肉,切丁待用;
(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荷蒂、鼠尾草、女金芦等多种中药成分,使得本发明饺子产品具有清热解毒、消食导滞、清暑除湿、补中益气的保健作用。
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:
一种杨梅笋壳益气水饺,由下列重量份(斤)的原料制成:
面粉80-85、营养添加剂10、麦麸2、兔肉19、笋壳4、杨梅9、冬瓜条8-9、蛇肉粉6、费菜9、豆饼4、蔗糖2-3、柚子皮8、奶糖4、川贝母1.2、鼠尾草1.5、元参2.2、女金芦2.4、荷蒂1.6、百合花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;
一种杨梅笋壳益气水饺的制备方法,包括以下步骤:
(1)将所述重量份的川贝母、鼠尾草、元参等中草药用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)柚子皮切丁,兑入药汁以及适量水,加奶糖、杨梅混合熬煮25分钟,取出柚子皮、杨梅烘干至5%含水量,待用;费菜洗净切碎,拌营养添加剂混合入油锅煎炸至熟,取出待用;
(3)兔肉切片,冬瓜条剁碎,将兔肉与麦麸、笋壳、豆饼以及冬瓜条混合入屉笼,熏蒸25分钟,取出兔肉,切丁待用;
(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25分钟,将速冻好的饺子整理包装,在-6℃以下低温储藏。
Claims (2)
1.一种杨梅笋壳益气水饺,其特征在于由下列重量份的原料制成:
面粉80-85、营养添加剂9-10、麦麸1-2、兔肉18-19、笋壳2-4、杨梅8-9、冬瓜条8-9、蛇肉粉5-6、费菜7-9、豆饼3-4、蔗糖2-3、柚子皮7-8、奶糖3-4、川贝母1-1.2、鼠尾草1.4-1.5、元参2-2.2、女金芦2.3-2.4、荷蒂1.5-1.6、百合花1.1-1.3、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所述的一种杨梅笋壳益气水饺的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的川贝母、鼠尾草、元参等中草药用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)柚子皮切丁,兑入药汁以及适量水,加奶糖、杨梅混合熬煮20-25分钟,取出柚子皮、杨梅烘干至5%-8%含水量,待用;费菜洗净切碎,拌营养添加剂混合入油锅煎炸至熟,取出待用;
(3)兔肉切片,冬瓜条剁碎,将兔肉与麦麸、笋壳、豆饼以及冬瓜条混合入屉笼,熏蒸20-25分钟,取出兔肉,切丁待用;
(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 |
CN102613565A (zh) * | 2012-04-17 | 2012-08-01 | 上海理工大学 | 一种金银花水饺及其制作方法 |
CN103330101A (zh) * | 2013-05-27 | 2013-10-02 | 马鞍山牧牛湖水产品有限公司 | 一种助消化牛肉芥菜水饺及其制备方法 |
CN103549227A (zh) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | 一种苔干饺的制作方法 |
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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 |
CN102613565A (zh) * | 2012-04-17 | 2012-08-01 | 上海理工大学 | 一种金银花水饺及其制作方法 |
CN103330101A (zh) * | 2013-05-27 | 2013-10-02 | 马鞍山牧牛湖水产品有限公司 | 一种助消化牛肉芥菜水饺及其制备方法 |
CN103549227A (zh) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | 一种苔干饺的制作方法 |
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