CN104431764A - 一种化痰润肺果干水饺及其制备方法 - Google Patents
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Abstract
本发明公开了一种化痰润肺果干水饺,由下列重量份的原料制成:面粉80-85、营养添加剂9-10、芒果干4-5、白胡椒3-4、乌梅8-10、荠菜6-7、玉米淀粉3-4、鸡纵菌5-8、酥饼5-8、青椒13-15、石榴汁10-15、茉莉花茶粉4-5、橄榄油3-5、夏枯草1-2、川贝母2-2.5、桔梗1.5-2、人参2-3、褚实子1-2、心胆草1.5-2.5;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夏枯草、桔梗、川贝母等多种中药成分,使得本发明饺子产品具有清热利湿、活血化瘀、化痰止咳的保健作用。
Description
技术领域
本发明涉及一种速冻保健饺子,尤其涉及一种化痰润肺果干水饺及其制备方法。
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,提供了一种化痰润肺果干水饺及其制备方法。
本发明是通过以下技术方案实现的:
一种化痰润肺果干水饺,由下列重量份的原料制成:
面粉80-85、营养添加剂9-10、芒果干4-5、白胡椒3-4、乌梅8-10、荠菜6-7、玉米淀粉3-4、鸡纵菌5-8、酥饼5-8、青椒13-15、石榴汁10-15、茉莉花茶粉4-5、橄榄油3-5、夏枯草1-2、川贝母2-2.5、桔梗1.5-2、人参2-3、褚实子1-2、心胆草1.5-2.5、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;
一种化痰润肺果干水饺的制备方法,包括以下步骤:
(1)将所述重量份的夏枯草、川贝母、桔梗等中草药用4-5倍水浸提后浓缩,待浓缩液冷却后,加适量水和食盐,将面粉、茉莉花茶粉加入其中,充分搅拌混合后揉成面团,然后擀成饺子皮;
(2)酥饼磨粉,青椒切丝,荠菜切碎,将青椒、荠菜兑橄榄油混合均匀,拌入酥饼粉,上烤炉烘烤5-8分钟,取出待用;
(3)鸡纵菌洗净与芒果干混合切碎,拌白胡椒上锅蒸熟,取出待用;乌梅去核切丁,兑石榴汁小火一边熬煮一边加玉米淀粉混合搅拌至糊状,冷却待用;
(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夏枯草、桔梗、川贝母等多种中药成分,使得本发明饺子产品具有清热利湿、活血化瘀、化痰止咳的保健作用。
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:
一种化痰润肺果干水饺,由下列重量份(斤)的原料制成:
面粉80、营养添加剂9、芒果干4、白胡椒3、乌梅8、荠菜7、玉米淀粉3、鸡纵菌8、酥饼8、青椒15、石榴汁10、茉莉花茶粉5、橄榄油3、夏枯草2、川贝母2.5、桔梗1.5、人参2、褚实子1、心胆草2.5、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;
一种化痰润肺果干水饺的制备方法,包括以下步骤:
(1)将所述重量份的夏枯草、川贝母、桔梗等中草药用5倍水浸提后浓缩,待浓缩液冷却后,加适量水和食盐,将面粉、茉莉花茶粉加入其中,充分搅拌混合后揉成面团,然后擀成饺子皮;
(2)酥饼磨粉,青椒切丝,荠菜切碎,将青椒、荠菜兑橄榄油混合均匀,拌入酥饼粉,上烤炉烘烤8分钟,取出待用;
(3)鸡纵菌洗净与芒果干混合切碎,拌白胡椒上锅蒸熟,取出待用;乌梅去核切丁,兑石榴汁小火一边熬煮一边加玉米淀粉混合搅拌至糊状,冷却待用;
(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)
1.一种化痰润肺果干水饺,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、芒果干4-5、白胡椒3-4、乌梅8-10、荠菜6-7、玉米淀粉3-4、鸡纵菌5-8、酥饼5-8、青椒13-15、石榴汁10-15、茉莉花茶粉4-5、橄榄油3-5、夏枯草1-2、川贝母2-2.5、桔梗1.5-2、人参2-3、褚实子1-2、心胆草1.5-2.5、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所述的一种化痰润肺果干水饺的制备方法,其特征在于包括以下步骤:
(1)将所述重量份的夏枯草、川贝母、桔梗等中草药用4-5倍水浸提后浓缩,待浓缩液冷却后,加适量水和食盐,将面粉、茉莉花茶粉加入其中,充分搅拌混合后揉成面团,然后擀成饺子皮;
(2)酥饼磨粉,青椒切丝,荠菜切碎,将青椒、荠菜兑橄榄油混合均匀,拌入酥饼粉,上烤炉烘烤5-8分钟,取出待用;
(3)鸡纵菌洗净与芒果干混合切碎,拌白胡椒上锅蒸熟,取出待用;乌梅去核切丁,兑石榴汁小火一边熬煮一边加玉米淀粉混合搅拌至糊状,冷却待用;
(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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