CN104472970A - 多宝鱼饺子 - Google Patents
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Abstract
本发明公开了多宝鱼饺子，它涉及食品配方技术领域。它包含饺子皮和饺子馅，饺子皮由以下原料按重量份组成，面粉450-540，水为：200-240，面粉和水混合均匀成面团待用；饺子馅由以下原料按重量份组成：多宝鱼肉20-30，猪肉15-20，葱5-8，姜3-5，油30-35，盐2-6，味精3-7,胡椒粉0.3-0.6，大料粉0.4-0.7，耗油1-2，酱油0.3-0.6，大蒜汁0.5-1，海鲜酱油1-2，香油0.3-0.7，小白菜8-12。它的主要配料为多宝鱼，多宝鱼的胶质蛋白含量高，味道鲜美，营养丰富，具有很好的滋润皮肤和美容的作用，且能补肾健脑，助阳提神；经常食用，可以滋补健身，能提高人的抗病能力，它的营养价值高，味道更鲜美，馅料更细腻，口感更纯净，清爽。
Description
技术领域
本发明涉及多宝鱼饺子，属于食品配方技术领域。
背景技术
饺子是深受中国人民喜爱的传统特色食品，又称水饺，是中国北方民间的主食和地方小吃，也是年节食品。有一句民谣叫“大寒小寒，吃饺子过年。”饺子多用面皮包馅水煮而成。饺子起源于东汉时期，为医圣张仲景首创。饺子多以冷水和面粉为剂，将面和水和在一起，揉成大的粗面团，盖上拯干的湿纱布或毛巾，放置（饧）一小时左右，刀切或手摘成若干个小面团，先后揉搓成直径约3公分左右的园长条，刀切或手摘成一个个小面剂子，将这些小面剂子用小擀面杖擀成中间略厚周边较薄的饺子皮，包裹馅心，捏成月牙形或角形，先将冷水烧开，包成后下锅并用漏勺或者汤勺（反过来凸面朝上）顺着锅沿逆时针或顺时针划圆弧状以防饺子粘连，煮至饺子浮上水面即可（如为肉馅可在沸腾时添少许冷水再烧，反复两三次）。饺皮也可用烫面、油酥面或米粉制作；馅心可荤可素、可甜可咸；成熟方法也可用蒸、烙、煎、炸等、饺子的特点是皮薄馅嫩，味道鲜美，形状独特，百食不厌。饺子的制作原料营养素种类齐全，蒸煮法保证营养较少流失，并且符合中国色香味饮食文化的内涵。饺子是一种历史悠久的民间吃食，深受老百姓的欢迎，民间有“好吃不过饺子”的俗语。千百年来，饺子做为贺岁食品，受到人们喜爱，相沿成习，流传至今。
现在的饺子多为青菜，猪肉、牛肉，虾仁馅的饺子，饺子馅的成分比较普通，虽然能复合大众的口味，但是它的营养成分过于单一， 越来越不能满足人们的营养需求。
多宝鱼原为深海底栖鱼类，多营养丰富，富含不饱和脂肪酸、蛋白质、维生素A、维生素C、钙和铁等，其裙边部位还含有丰富的胶质，有养颜美容、降血脂、降血压等功效。多宝鱼口感独特，风味良好，整个身体的可食用部分比牙鲆多，口感滑爽滋润，有近似甲鱼的裙边和海参的风味，营养价值很高，是理想的保健和美容食品，目前市面上还未出现采用多宝鱼作为馅料的饺子。
发明内容
针对上述问题，本发明要解决的技术问题是提供多宝鱼饺子。
本发明的多宝鱼饺子，它包含饺子皮和饺子馅，饺子皮由以下原料按重量份组成，面粉450-540，水为：200-240，面粉和水混合均匀成面团待用；
饺子馅由以下原料按重量份组成：多宝鱼肉20-30，猪肉15-20，葱5-8，姜3-5，油30-35，盐2-6，味精3-7,胡椒粉0.3-0.6，大料粉0.4-0.7，耗油1-2，酱油0.3-0.6，大蒜汁0.5-1，海鲜酱油1-2，香油0.3-0.7，小白菜8-12。
其制备工艺如下：a: 面粉和水混合均匀成面团，然后再制成饺子皮；
b：将饺子馅充分混合均匀，然后用饺子皮来包制成饺子即可。
本发明的有益效果：它的主要配料为多宝鱼，多宝鱼的胶质蛋白含量高，味道鲜美，营养丰富，具有很好的滋润皮肤和美容的作用，且能补肾健脑，助阳提神；经常食用，可以滋补健身，能提高人的抗病能力，它的营养价值高，味道更鲜美，馅料更细腻，口感更纯净，清爽。
具体实施方式：
本具体实施方式采用以下技术方案：它包含饺子皮和饺子馅，饺子皮由以下原料按重量份组成，面粉450-540，水为：200-240，面粉和水混合均匀成面团待用；
饺子馅由以下原料按重量份组成：多宝鱼肉20-30，猪肉15-20，葱5-8，姜3-5，油30-35，盐2-6，味精3-7,胡椒粉0.3-0.6，大料粉0.4-0.7，耗油1-2，酱油0.3-0.6，大蒜汁0.5-1，海鲜酱油1-2，香油0.3-0.7，小白菜8-12。
其制备工艺如下：a: 面粉和水混合均匀成面团，然后再制成饺子皮；
b：将饺子馅充分混合均匀，然后用饺子皮来包制成饺子即可。
实施例1：饺子皮由以下原料按重量份组成，面粉450g，水：200g，面粉和水混合均匀成面团待用；
饺子馅由以下原料按重量份组成：多宝鱼肉20g，猪肉15g，葱5 g克，姜3 g，油30 g，盐2 g，味精3 g，胡椒粉0.5 g，大料粉0.5 g，耗油1 g，酱油0.5 g，大蒜汁0.5g，海鲜酱油1g，香油0.5 g，小白菜10g。
其制备工艺如下：a: 面粉和水混合均匀成面团，然后再制成饺子皮；
b：将饺子馅充分混合均匀，然后用饺子皮来包制成饺子即可。
实施例2：：饺子皮由以下原料按重量份组成，面粉500g，水：210g，面粉和水混合均匀成面团待用；
饺子馅由以下原料按重量份组成：多宝鱼肉23 g，猪肉18 g，葱6 g，姜4 g，油32 g，盐3 g，味精4 g，耗油1.5 g，酱油0.6 g，大蒜汁0.7 g，海鲜酱油1.5 g，香油0.6 g，小白菜12 g；
其制备工艺与实施例1相同。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.多宝鱼饺子，其特征在于：它包含饺子皮和饺子馅，饺子皮由以下原料按重量份组成，面粉450-540，水为：200-240，面粉和水混合均匀成面团待用；饺子馅由以下原料按重量份组成：多宝鱼肉20-30，猪肉15-20，葱5-8，姜3-5，油30-35，盐2-6，味精3-7,胡椒粉0.3-0.6，大料粉0.4-0.7，耗油1-2，酱油0.3-0.6，大蒜汁0.5-1，海鲜酱油1-2，香油0.3-0.7，小白菜8-12。
2.根据权利要求1所述的多宝鱼饺子，其特征在于：它的制备工艺如下：(a): 面粉和水混合均匀成面团，然后再制成饺子皮；(b)：将饺子馅充分混合均匀，然后用饺子皮来包制成饺子即可。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112841513A (zh) * | 2020-04-26 | 2021-05-28 | 诸玲玲 | 一种金枪鱼包子、饺子馅料的制备方法 |
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| CN102178148A (zh) * | 2011-03-23 | 2011-09-14 | 乳山正洋食品有限公司 | 深海鱼水饺的制作方法 |
| CN102273656A (zh) * | 2011-05-27 | 2011-12-14 | 天津农学院 | 一种鲢鱼馅料及制备方法 |
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