CN104957493A - 一种番茄味玉米饺子皮及其制备方法 - Google Patents
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Abstract
本发明公开了一种番茄味玉米饺子皮,是由下述重量份的原料制成:高筋面粉40-50、玉米粒70-80、芡实20-30、番茄10-15、甘蔗10-15、蓝莓果胶2-3、木薯变性淀粉10-15、鸡蛋清5-7、猪皮8-10、竹叶粉和葡萄酒适量;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,将玉米粒、芡实炒制和酒制后膨化粉碎,使得粉料细腻均匀,口感更佳,成品饺子皮营养丰富全面,富含番茄风味,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,长期食用具有健脾益胃、补中益气、益肾固精、排毒通便等功效。
Description
技术领域
本发明涉及一种营养饺子皮,尤其涉及一种番茄味玉米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,提供了一种番茄味玉米饺子皮及其制备方法。
本发明是通过以下技术方案实现的:
一种番茄味玉米饺子皮,是由下述重量份的原料制成:
高筋面粉40-50、玉米粒70-80、芡实20-30、番茄10-15、甘蔗10-15、蓝莓果胶2-3、木薯变性淀粉10-15、鸡蛋清5-7、猪皮8-10、竹叶粉和葡萄酒适量。
一种番茄味玉米饺子皮制备方法,包括以下步骤:
(1)将玉米粒、芡实拣杂淘洗后晾干,送入锅中,倒入适量竹叶粉,小火翻炒至熟香,筛去竹叶粉,倒入适量葡萄酒,加盖小火焖润至吸干,取出熟料,挤压膨化后超微粉碎,得到玉米粉;
(2)将新鲜的番茄去蒂去皮,新鲜甘蔗去皮洗净后榨汁,得到的甘蔗汁与番茄混合打浆,得到番茄浆,将蓝莓果胶溶解于浆中,待用;
(3)将上述玉米粉、番茄浆与高筋面粉、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,取出加入木薯变性淀粉、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,将玉米粒、芡实炒制和酒制后膨化粉碎,使得粉料细腻均匀,口感更佳,成品饺子皮营养丰富全面,富含番茄风味,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,长期食用具有健脾益胃、补中益气、益肾固精、排毒通便等功效。
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:
一种番茄味玉米饺子皮,是由下述重量(斤)的原料制成:
高筋面粉40、玉米粒70、芡实20、番茄10、甘蔗10、蓝莓果胶2、木薯变性淀粉10、鸡蛋清5、猪皮8、竹叶粉和葡萄酒适量。
一种番茄味玉米饺子皮制备方法,包括以下步骤:
(1)将玉米粒、芡实拣杂淘洗后晾干,送入锅中,倒入适量竹叶粉,小火翻炒至熟香,筛去竹叶粉,倒入适量葡萄酒,加盖小火焖润至吸干,取出熟料,挤压膨化后超微粉碎,得到玉米粉;
(2)将新鲜的番茄去蒂去皮,新鲜甘蔗去皮洗净后榨汁,得到的甘蔗汁与番茄混合打浆,得到番茄浆,将蓝莓果胶溶解于浆中,待用;
(3)将上述玉米粉、番茄浆与高筋面粉、适量水混合揉面,揉好的面团密封醒面,在30℃下醒面30分钟,取出加入木薯变性淀粉、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)
1.一种番茄味玉米饺子皮,其特征在于是由下述重量份的原料制成:
高筋面粉40-50、玉米粒70-80、芡实20-30、番茄10-15、甘蔗10-15、蓝莓果胶2-3、木薯变性淀粉10-15、鸡蛋清5-7、猪皮8-10、竹叶粉和葡萄酒适量。
2.一种如权利要求1所述的番茄味玉米饺子皮制备方法,其特征在于包括以下步骤:
(1)将玉米粒、芡实拣杂淘洗后晾干,送入锅中,倒入适量竹叶粉,小火翻炒至熟香,筛去竹叶粉,倒入适量葡萄酒,加盖小火焖润至吸干,取出熟料,挤压膨化后超微粉碎,得到玉米粉;
(2)将新鲜的番茄去蒂去皮,新鲜甘蔗去皮洗净后榨汁,得到的甘蔗汁与番茄混合打浆,得到番茄浆,将蓝莓果胶溶解于浆中,待用;
(3)将上述玉米粉、番茄浆与高筋面粉、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,取出加入木薯变性淀粉、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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CN112617097A (zh) * | 2020-11-02 | 2021-04-09 | 湖州鲜领食品有限公司 | 一种糯米烧麦及制备方法 |
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CN1557215A (zh) * | 2004-01-16 | 2004-12-29 | 杜敬春 | 蔬菜绿色饺子 |
CN101011074A (zh) * | 2007-02-08 | 2007-08-08 | 王福 | 五谷面粉 |
CN101108369A (zh) * | 2006-07-20 | 2008-01-23 | 冯家彪 | 一种玉米饺子粉的制备方法 |
CN101584426A (zh) * | 2009-07-08 | 2009-11-25 | 辽宁唐人神曙光农牧集团有限公司 | 一种玉米饺子粉 |
CN102308947A (zh) * | 2011-02-25 | 2012-01-11 | 周耀英 | 玉米饺子粉及其生产方法 |
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 |
CN103609945A (zh) * | 2013-11-06 | 2014-03-05 | 哈尔滨鑫玉成面业有限公司 | 一种由五粮一豆制作的面粉 |
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Patent Citations (7)
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CN1557215A (zh) * | 2004-01-16 | 2004-12-29 | 杜敬春 | 蔬菜绿色饺子 |
CN101108369A (zh) * | 2006-07-20 | 2008-01-23 | 冯家彪 | 一种玉米饺子粉的制备方法 |
CN101011074A (zh) * | 2007-02-08 | 2007-08-08 | 王福 | 五谷面粉 |
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CN102308947A (zh) * | 2011-02-25 | 2012-01-11 | 周耀英 | 玉米饺子粉及其生产方法 |
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 |
CN103609945A (zh) * | 2013-11-06 | 2014-03-05 | 哈尔滨鑫玉成面业有限公司 | 一种由五粮一豆制作的面粉 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN112617097A (zh) * | 2020-11-02 | 2021-04-09 | 湖州鲜领食品有限公司 | 一种糯米烧麦及制备方法 |
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