CN104957485A - 一种哈密瓜风味饺子皮及其制备方法 - Google Patents
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Abstract
本发明公开了一种哈密瓜风味饺子皮,是由下述重量份的原料制成:紫薯70-80、冬粉薯30-40、玉米变性淀粉10-15、哈密瓜30-40、螃蟹肉4-5、香茅草2-3、枸杞子6-7、黑豆粉20-30、苋菜籽粉8-10、鸡蛋清6-8、猪皮10-12、葡萄酒适量;本发明将猪皮与葡萄酒混合煮制,既减少汤中油脂含量,猪皮中大量的胶原蛋白转化为明胶,将饺子皮送入热猪皮汤中使其吸收明胶,将紫薯、冬粉薯分别用蒸熟和烘熟来处理,使得饺子皮细腻均匀,口感更佳,成品饺子皮营养丰富全面,风味独特,富含瓜果清香和酒香淡雅,不添加化学改良剂,在储藏过程中表皮不易开裂、变色,保质期长,在蒸煮、水煮过程中不易破裂、破肚,长期食用具有补骨添髓、排毒减肥、润肠通便、提高免疫等功效。
Description
技术领域
本发明涉及一种营养饺子皮,尤其涉及一种哈密瓜风味饺子皮及其制备方法。
背景技术
传统饺子皮一般以小麦粉为原料制成,其营养单一不全面,并且在贮藏销售过程中表皮开裂、颜色加深,蒸煮时表皮破裂、脱落、起泡,水煮时混汤、破肚,为此本发明提供一种营养全面、风味独特、健康保健的饺子皮。
发明内容
本发明克服了现有技术不足,提供了一种哈密瓜风味饺子皮及其制备方法。
本发明是通过以下技术方案实现的:
一种哈密瓜风味饺子皮,是由下述重量份的原料制成:
紫薯70-80、冬粉薯30-40、玉米变性淀粉10-15、哈密瓜30-40、螃蟹肉4-5、香茅草2-3、枸杞子6-7、黑豆粉20-30、苋菜籽粉8-10、鸡蛋清6-8、猪皮10-12、葡萄酒适量。
一种哈密瓜风味饺子皮制备方法,包括以下步骤:
(1)将成熟的紫薯、冬粉薯去皮洗净,分别取出一半蒸熟后捣碎成泥,另一半切成片,送入烘箱中烘烤至金黄后取出,再捣碎成泥,将四份薯泥混合均匀,冷冻干燥后粉碎至100-120目细度,得到薯粉;
(2)将新鲜哈密瓜去皮去核、螃蟹肉用沸水煮10-15分钟后捞出,香茅草和枸杞子去杂洗净,全部混合入锅,倒入2-3倍清水打浆,小火煮浆1-2小时,冷却后浓缩,得到浓缩液;
(3)将上述薯粉、浓缩液与玉米变性淀粉混合揉面,揉好的面团密封醒面,在20-30℃下醒面30-40分钟,取出加入黑豆粉、苋菜籽粉、鸡蛋清和适量水揉和均匀,再密封醒面20-30分钟,得到生面团;
(4)将猪皮去毛洗净后绞碎,与2-3倍葡萄酒混合入锅,小火煨炖30-40分钟后倒入大量水,文火慢炖至猪皮熟烂,冷却至70-80℃后保温,得到猪皮汤;
(5)将上述生面团揉至表面光滑,搓成长条,切成等份的小剂子,用饺子皮机或手擀成厚度均匀的圆形饺子皮,依次送入上述保温猪皮汤中,2-3分钟后捞出半熟的饺子皮,摊开沥干,常温下在阴凉通风处晾干,得到成品。
与现有技术相比,本发明的优点是:
本发明将猪皮与葡萄酒混合煮制,既减少汤中油脂含量,猪皮中大量的胶原蛋白转化为明胶,将饺子皮送入热猪皮汤中使其吸收明胶,将紫薯、冬粉薯分别用蒸熟和烘熟来处理,使得饺子皮细腻均匀,口感更佳,成品饺子皮营养丰富全面,风味独特,富含瓜果清香和酒香淡雅,不添加化学改良剂,在储藏过程中表皮不易开裂、变色,保质期长,在蒸煮、水煮过程中不易破裂、破肚,长期食用具有补骨添髓、排毒减肥、润肠通便、提高免疫等功效。
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:
一种哈密瓜风味饺子皮,是由下述重量(斤)的原料制成:
紫薯70、冬粉薯30、玉米变性淀粉10、哈密瓜30、螃蟹肉4、香茅草2、枸杞子6、黑豆粉20、苋菜籽粉8、鸡蛋清6、猪皮10、葡萄酒适量。
一种哈密瓜风味饺子皮制备方法,包括以下步骤:
(1)将成熟的紫薯、冬粉薯去皮洗净,分别取出一半蒸熟后捣碎成泥,另一半切成片,送入烘箱中烘烤至金黄后取出,再捣碎成泥,将四份薯泥混合均匀,冷冻干燥后粉碎至100目细度,得到薯粉;
(2)将新鲜哈密瓜去皮去核、螃蟹肉用沸水煮15分钟后捞出,香茅草和枸杞子去杂洗净,全部混合入锅,倒入3倍清水打浆,小火煮浆1小时,冷却后浓缩,得到浓缩液;
(3)将上述薯粉、浓缩液与玉米变性淀粉混合揉面,揉好的面团密封醒面,在30℃下醒面30分钟,取出加入黑豆粉、苋菜籽粉、鸡蛋清和适量水揉和均匀,再密封醒面20分钟,得到生面团;
(4)将猪皮去毛洗净后绞碎,与3倍葡萄酒混合入锅,小火煨炖30分钟后倒入大量水,文火慢炖至猪皮熟烂,冷却至80℃后保温,得到猪皮汤;
(5)将上述生面团揉至表面光滑,搓成长条,切成等份的小剂子,用饺子皮机或手擀成厚度均匀的圆形饺子皮,依次送入上述保温猪皮汤中,3分钟后捞出半熟的饺子皮,摊开沥干,常温下在阴凉通风处晾干,得到成品。
Claims (2)
1.一种哈密瓜风味饺子皮,其特征在于是由下述重量份的原料制成:
紫薯70-80、冬粉薯30-40、玉米变性淀粉10-15、哈密瓜30-40、螃蟹肉4-5、香茅草2-3、枸杞子6-7、黑豆粉20-30、苋菜籽粉8-10、鸡蛋清6-8、猪皮10-12、葡萄酒适量。
2.一种如权利要求1所述的哈密瓜风味饺子皮制备方法,其特征在于包括以下步骤:
(1)将成熟的紫薯、冬粉薯去皮洗净,分别取出一半蒸熟后捣碎成泥,另一半切成片,送入烘箱中烘烤至金黄后取出,再捣碎成泥,将四份薯泥混合均匀,冷冻干燥后粉碎至100-120目细度,得到薯粉;
(2)将新鲜哈密瓜去皮去核、螃蟹肉用沸水煮10-15分钟后捞出,香茅草和枸杞子去杂洗净,全部混合入锅,倒入2-3倍清水打浆,小火煮浆1-2小时,冷却后浓缩,得到浓缩液;
(3)将上述薯粉、浓缩液与玉米变性淀粉混合揉面,揉好的面团密封醒面,在20-30℃下醒面30-40分钟,取出加入黑豆粉、苋菜籽粉、鸡蛋清和适量水揉和均匀,再密封醒面20-30分钟,得到生面团;
(4)将猪皮去毛洗净后绞碎,与2-3倍葡萄酒混合入锅,小火煨炖30-40分钟后倒入大量水,文火慢炖至猪皮熟烂,冷却至70-80℃后保温,得到猪皮汤;
(5)将上述生面团揉至表面光滑,搓成长条,切成等份的小剂子,用饺子皮机或手擀成厚度均匀的圆形饺子皮,依次送入上述保温猪皮汤中,2-3分钟后捞出半熟的饺子皮,摊开沥干,常温下在阴凉通风处晾干,得到成品。
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CN107041509A (zh) * | 2017-06-12 | 2017-08-15 | 岭南师范学院 | 一种野苋菜对虾云吞皮及其制备方法 |
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CN101843324A (zh) * | 2009-03-27 | 2010-09-29 | 历文龙 | 木薯芋饺皮制作方法 |
CN101933586A (zh) * | 2010-07-26 | 2011-01-05 | 刘勋 | 一种饺子粉及其制品 |
CN103053872A (zh) * | 2013-01-30 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | 一种速冻水饺及其制作方法 |
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CN101843324A (zh) * | 2009-03-27 | 2010-09-29 | 历文龙 | 木薯芋饺皮制作方法 |
CN101933586A (zh) * | 2010-07-26 | 2011-01-05 | 刘勋 | 一种饺子粉及其制品 |
CN103053872A (zh) * | 2013-01-30 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | 一种速冻水饺及其制作方法 |
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