CN104957488A - 一种健脾益气饺子皮及其制备方法 - Google Patents
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Abstract
本发明公开了一种健脾益气饺子皮,是由下述重量份的原料制成:香芋30-40、红薯80-100、糯米20-30、薏米10-20、牛肉2-3、黄皮果10-15、猴头菇3-4、黄精1-2、榴莲8-12、苦瓜粉10-15、马铃薯变性淀粉14-18、鸡蛋清8-10、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,将香芋、红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,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,长期食用具有健脾养胃、滋补肝肾、益气生津、润肠通便等功效。
Description
技术领域
本发明涉及一种营养饺子皮,尤其涉及一种健脾益气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,提供了一种健脾益气饺子皮及其制备方法。
本发明是通过以下技术方案实现的:
一种健脾益气饺子皮,是由下述重量份的原料制成:
香芋30-40、红薯80-100、糯米20-30、薏米10-20、牛肉2-3、黄皮果10-15、猴头菇3-4、黄精1-2、榴莲8-12、苦瓜粉10-15、马铃薯变性淀粉14-18、鸡蛋清8-10、猪皮10-12、葡萄酒适量。
一种健脾益气饺子皮制备方法,包括以下步骤:
(1)将成熟的香芋、红薯去皮洗净,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,将四份薯芋泥混合均匀,冷冻干燥后粉碎至100-120目细度,得到薯芋粉;
(2)将新鲜牛肉用沸水煮20-30分钟后捞出冲洗,猴头菇和黄精洗净,全部混合后绞碎,与淘洗好的糯米、薏米一起送入锅中,倒入4-5倍清水,加盖小火慢炖2-3小时,冷却后打浆,冷冻干燥后磨粉,得到粉料;
(3)将新鲜的黄皮果去皮去核、榴莲剖开取肉,果肉与2-3倍纯净水混合打浆,加入料重0.1-0.2%的纤维素酶,在30-40℃下酶解至完全,灭酶后过滤,得到果汁;
(4)将上述薯芋粉、粉料、果汁与马铃薯变性淀粉和适量水混合揉面,揉好的面团密封醒面,在20-30℃下醒面30-40分钟,取出加入苦瓜粉、鸡蛋清揉和均匀,再密封醒面20-30分钟,得到生面团;
(5)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;
(6)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,将香芋、红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,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,长期食用具有健脾养胃、滋补肝肾、益气生津、润肠通便等功效。
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:
一种健脾益气饺子皮,是由下述重量(斤)的原料制成:
香芋30、红薯80、糯米20、薏米10、牛肉2、黄皮果10、猴头菇3、黄精1、榴莲8、苦瓜粉10、马铃薯变性淀粉14、鸡蛋清8、猪皮10、葡萄酒适量。
一种健脾益气饺子皮制备方法,包括以下步骤:
(1)将成熟的香芋、红薯去皮洗净,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,将四份薯芋泥混合均匀,冷冻干燥后粉碎至100目细度,得到薯芋粉;
(2)将新鲜牛肉用沸水煮30分钟后捞出冲洗,猴头菇和黄精洗净,全部混合后绞碎,与淘洗好的糯米、薏米一起送入锅中,倒入5倍清水,加盖小火慢炖3小时,冷却后打浆,冷冻干燥后磨粉,得到粉料;
(3)将新鲜的黄皮果去皮去核、榴莲剖开取肉,果肉与2倍纯净水混合打浆,加入料重0.1%的纤维素酶,在30℃下酶解至完全,灭酶后过滤,得到果汁;
(4)将上述薯芋粉、粉料、果汁与马铃薯变性淀粉和适量水混合揉面,揉好的面团密封醒面,在30℃下醒面30分钟,取出加入苦瓜粉、鸡蛋清揉和均匀,再密封醒面20分钟,得到生面团;
(5)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;
(6)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)
1.一种健脾益气饺子皮,其特征在于是由下述重量份的原料制成:
香芋30-40、红薯80-100、糯米20-30、薏米10-20、牛肉2-3、黄皮果10-15、猴头菇3-4、黄精1-2、榴莲8-12、苦瓜粉10-15、马铃薯变性淀粉14-18、鸡蛋清8-10、猪皮10-12、葡萄酒适量。
2.一种如权利要求1所述的健脾益气饺子皮制备方法,其特征在于包括以下步骤:
(1)将成熟的香芋、红薯去皮洗净,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,将四份薯芋泥混合均匀,冷冻干燥后粉碎至100-120目细度,得到薯芋粉;
(2)将新鲜牛肉用沸水煮20-30分钟后捞出冲洗,猴头菇和黄精洗净,全部混合后绞碎,与淘洗好的糯米、薏米一起送入锅中,倒入4-5倍清水,加盖小火慢炖2-3小时,冷却后打浆,冷冻干燥后磨粉,得到粉料;
(3)将新鲜的黄皮果去皮去核、榴莲剖开取肉,果肉与2-3倍纯净水混合打浆,加入料重0.1-0.2%的纤维素酶,在30-40℃下酶解至完全,灭酶后过滤,得到果汁;
(4)将上述薯芋粉、粉料、果汁与马铃薯变性淀粉和适量水混合揉面,揉好的面团密封醒面,在20-30℃下醒面30-40分钟,取出加入苦瓜粉、鸡蛋清揉和均匀,再密封醒面20-30分钟,得到生面团;
(5)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;
(6)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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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105309997A (zh) * | 2015-11-06 | 2016-02-10 | 张超 | 一种红酒香味速冻饺子皮及其制备方法 |
CN105360897A (zh) * | 2015-11-05 | 2016-03-02 | 颍上县管氏面制品有限公司 | 一种果醋香味速冻饺子皮及其制备方法 |
CN105475811A (zh) * | 2015-11-06 | 2016-04-13 | 张超 | 一种阿胶补血速冻饺子皮及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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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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Publication number | Priority date | Publication date | Assignee | Title |
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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 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105360897A (zh) * | 2015-11-05 | 2016-03-02 | 颍上县管氏面制品有限公司 | 一种果醋香味速冻饺子皮及其制备方法 |
CN105309997A (zh) * | 2015-11-06 | 2016-02-10 | 张超 | 一种红酒香味速冻饺子皮及其制备方法 |
CN105475811A (zh) * | 2015-11-06 | 2016-04-13 | 张超 | 一种阿胶补血速冻饺子皮及其制备方法 |
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