CN105851802A - 一种松仁玉米素水饺及其制备方法 - Google Patents
一种松仁玉米素水饺及其制备方法 Download PDFInfo
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- CN105851802A CN105851802A CN201610226539.8A CN201610226539A CN105851802A CN 105851802 A CN105851802 A CN 105851802A CN 201610226539 A CN201610226539 A CN 201610226539A CN 105851802 A CN105851802 A CN 105851802A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及食品技术领域,具体涉及一种松仁玉米素水饺及其制备方法。所述水饺的馅料按重量百分比主要由以下原料制成:玉米30‑60%,松仁5‑20%,胡萝卜10‑18%,杏鲍菇2‑10%,黑木耳3‑15%,淀粉糊1‑8%,黄油1‑5%。其馅料的制备方法为称取所需原料,并将各原料混合均匀即得。本发明提供的松仁玉米素水饺,味道香浓,清新爽口,不油腻,且脆度十足,有嚼劲,同时,营养物质丰富,也为消费者提供了一种全新口感的素水饺,丰富了水饺的品种。本发明提供的松仁玉米素水饺的制备方法,简单便捷,可操作性强,适于工业化推广。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种松仁玉米素水饺及其制备方法。
背景技术
饺子是我国的传统美食,是我国北方民间的主食和地方小吃,同时也是逢年过节时的传统食物,尤其在春节,饺子不仅是一种食物,更已经成为了一种文化符号;饺子的特点是味道鲜美,形状独特,百食不厌。但是现在市场上的饺子多以各种蔬菜或家禽的肉作为馅料,符合大众口味,但在口感和营养价值方面有些欠缺,传统口味的饺子多以蔬菜和禽肉作为馅料,营养价值较低,口感鲜味不足,且多以肉馅为主,偏油腻,且原料全部绞制成泥得到的馅料无脆劲。
现有技术中玉米经常与禽肉搭配做成肉馅的饺子,因为素馅水饺不含肉泥,包制的过程中,馅料易分散,不易抱团成型,因此,现有技术中没有以玉米为主要原料的素水饺,不能很好地满足消费者的需求。
发明内容
本发明的目的是提供一种松仁玉米素水饺,该水饺馅料中融入了传统名菜松仁玉米,味道香浓,清新爽口,不油腻,且脆度十足,有嚼劲。同时,营养物质丰富,也为消费者提供了一种全新口感的素水饺,丰富了水饺的品种。
本发明的目的还在于提供一种松仁玉米素水饺的制备方法,该方法简单便捷,可操作性强,适于工业化生产。
为了实现以上目的,本发明采用如下技术方案:
一种松仁玉米素水饺,包括面皮和馅料,所述馅料按重量百分比主要由以下原料制成:玉米30-60%,松仁5-20%,胡萝卜10-18%,杏鲍菇2-10%,黑木耳3-15%,淀粉糊1-8%,黄油1-5%。
可选的,所述馅料按重量百分比还包括以下辅料:食盐0.5-1.5%,白糖0.5-2%,素鸡精0.2-1%,素耗油2-4%,生抽1-3%,芝麻油1-3%,橄榄油0.5-3%。
可选的,所述淀粉糊为将按重量分数将1-3份的淀粉与5份的水进行混合并在100℃条件下加热5-10min制得。
可选的,所述淀粉为玉米淀粉、或木薯淀粉、或玉米淀粉与木薯淀粉重量比例为1:1的混合物。
上述的松仁玉米素水饺的制备方法,包括按重量百分比称取所需原料,并将各原料混合均匀即得。
可选的,所述馅料的制备方法包括以下步骤:
(1)先将玉米、松仁、胡萝卜、杏鲍菇、黑木耳混合均匀,并加入芝麻油和橄榄油,拌匀,得物料1;
(2)将淀粉糊中加入黄油、食盐、白糖、素鸡精、素耗油、生抽,拌匀,得物料2;
(3)将物料1与物料2混合搅拌均匀,即得馅料。
可选的,还包括混料前将松仁在140-200℃)条件下烤制15-20min。
可选的,还包括混料前将胡萝卜、杏鲍菇、黑木耳均切丁至4-8mm颗粒备用。
可选的,包括粉碎前将胡萝卜在100℃条件下蒸制6-10min。
可选的,包括粉碎前将黑木耳用30-50℃的水浸泡1.5-2.5h。
原料介绍:
甜玉米主要由胚乳和子房壁(未成熟的颖果皮)组成。其食用品质由胚乳的味道、结构以及果皮的柔软度等所决定,都受基因的影响。德国营养保健协会的研究表明,在所有主食中,玉米的营养价值和保健作用最高。玉米含有7种“抗衰剂”,即钙、谷胱甘肽、维生素、镁、硒、维生素E和脂肪酸。经测定,每100克玉米能提供近300毫克的钙,几乎与乳制品中所含的钙差不多。丰富的钙可以起到降血压的功效。玉米中所含有的胡萝卜素被人体吸收后转化为维生素A,具有防癌作用。植物纤维素能加速致癌物质和其他毒物的排出。天然维生素E则有促进细胞分裂,延缓衰老,降低血清胆固醇、防止皮肤病变的功能,还能减轻动脉硬化和脑功能衰退。玉米含有的黄体素、玉米黄质有利于延缓眼睛老化。“生命元素”硒以“抗癌之王”著称,甜玉米中硒的含量比普通玉米高8-10倍。硒还具有增强免疫力、防止糖尿病、心脑血管疾病、防治肝病、保护肝脏等作用。甜玉米还具有医疗保健作用,因含有多种维生素和矿物质使其具有水果和蔬菜的特点;含有不饱和脂肪酸,有降低血液中的胆固醇、软化血管和防治冠心病的作用。
松仁中富含蛋白质、碳水化合物、脂肪。其脂肪大部分为油酸、亚油酸等不饱和脂肪酸,还含有钙、磷、铁等微量元素。松仁性温味甘,具有养阴、熄风、润肺、滑肠等功效,能治疗风痹、头眩、燥咳、吐血、便秘等病。健康人食之可减少疾病,增强体质。松仁中的不饱合脂肪酸,对促进脑细胞发育有良好的功效。常被人们作为益智健脑的首选佳品。
胡萝卜是一种质脆味美、营养丰富的家常蔬菜。中医认为它可以补中气、健胃消食、壮元阳、安五脏,治疗消化不良、久痢、咳嗽、夜盲症等有较好疗效,故被誉为“东方小人参”。用油炒熟后吃,在人体内可转化为维生素A,提高机体免疫力,间接消灭癌细胞。美国科学家的最新研究又证实:每天吃两根胡萝卜,可使血中胆固醇降低10%~20%;每天吃三根胡萝卜,有助于预防心脏疾病和肿瘤。胡萝卜中的主要营养素是β-胡萝卜素,据测定,胡萝卜中所含的胡萝卜素比白萝卜及其他各种蔬菜高出30-40余倍。胡萝卜素进入人体后,能在一系列酶的作用下,转化为丰富的维生素A,然后被身体吸收利用,这样就弥补了维生素A的不足。维生素A具有促进机体正常生长与繁殖、维持上皮组织、防止呼吸道感染与保持视力正常,治疗夜盲症和眼干燥症等功能。由胡萝卜素转化的天然的维生素A,发挥的效果大大胜过人工合成的药物。胡萝卜素可清除致人衰老的自由基,除维生素A外,所含的B族维生素和维生素C等招牌营养素也有润皮肤、抗衰老的作用。胡萝卜的芳香气味是挥发油造成的,能增进消化,并有杀菌作用。胡萝卜能增强人体免疫力,有抗癌作用,并可减轻癌症病人的化疗反应,对多种脏器有保护作用。妇女进食胡萝卜可以降低卵巢癌的发病率。胡萝卜内含玻珀酸钾,有助于防止血管硬化,降低胆固醇,对防治高血压有一定效果。
杏鲍菇,因其具有杏仁的香味和菌肉肥厚如鲍鱼的口感而得名。是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇营养丰富,富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质,可以提高人体免疫功能,对人体具有抗癌、降血脂、润肠胃以及美容等作用。每100克杏鲍菇含有:热量31.00大卡,碳水化合物8.30克,脂肪0.10克,蛋白质1.30克,在蛋白质中含有18种氨基酸,其中人体必需的8种氨基酸齐全,是一种营养保健价值极高的食用菌。
黑木耳是一种营养丰富的食用菌,又是我国传统的保健食品和出口商品。每100克干品黑木耳中含蛋白质10.6克,脂肪0.2克,碳水化合物65克,粗纤维7克,钙375毫克,磷201毫克,铁185毫克,此外还含有维生素B1 0.15毫克,维生素B2 0.55毫克,烟酸2.7毫克。因此,黑木耳历来深受广大人民的喜爱,常作为烹调各式中、西名菜佳肴的配料,或和红枣、莲子加糖炖熟,不仅清脆鲜美,滑嫩爽喉,而且有增加食欲和滋补强身的作用。黑木耳具有一定吸附能力,对人体有清涤胃肠和消化纤维素的作用。因此,它又是纺织工人、矿山工人和理发员所不可缺少的一种保健食品。黑木耳还可作药用,我国医学历来认为黑木耳有滋润强壮,清肺益气,补血活血,镇静止痛等功效,是中医用来治疗腰腿疼痛,手足抽筋麻木,痔疮出血和产后虚弱等病症常用的配方药物。据国外报道,黑木耳能减低血液凝块,缓和冠状动脉粥样硬化,对预防和治疗冠心病有特殊的效益。黑木耳所含的多糖类物质,具有一定抗肿瘤作用。
本发明提供的松仁玉米素水饺,采用玉米和松仁为主要原料,搭配胡萝卜、杏鲍菇、黑木耳,得到一种素水饺,该水饺将传统名菜松仁玉米与水饺结合,得到的水饺味道香浓,清新爽口,不油腻,且脆度十足,有嚼劲。同时,杏鲍菇、胡萝卜、黑木耳以及松仁与玉米搭配,提供了丰富的营养物质,营养价值更高,且热量低,符合现代人的健康饮食习惯。同时也为消费者提供了一种全新口感的素水饺,丰富了水饺的品种,给消费者提供更多选择。
本发明提供的松仁玉米素水饺的制备方法,简单便捷,可操作性强,适于工业化推广。
本发明提供的制备方法,还具有以下优点:
1、在馅料中添加淀粉糊,使得馅料整体呈糊状,包制水饺的时候馅料不分散,易抱团成型;
2、将主要原料如杏鲍菇、胡萝卜、黑木耳均粉碎成一定大小的、均匀的颗粒状,而不是将其粉碎成末,这样的颗粒状给馅料增加了颗粒的爽脆感,馅料有嚼劲;
3、芝麻油和橄榄油搭配使用有何好处,能够提高饺子的营养,增加饺子的香味。
具体实施方式
实施例1
一种松仁玉米素水饺,包括面皮和馅料,其馅料按重量百分比计组成如下:
甜玉米30%,松仁11.5%,胡萝卜18%,杏鲍菇10%,黑木耳6%,淀粉糊8%,黄油3%,食盐0.5%,白糖2%,素鸡精1%,素耗油4%,生抽1%,芝麻油2%,橄榄油3%。
其中所述淀粉糊为按重量分数取2份的玉米淀粉与5份的水混合均匀,并置于沸水浴中加热8min,熬制成粘稠透明状的淀粉糊,然后自然冷却,备用。
上述的松仁玉米素水饺的制备方法,具体如下:
(1)选用上等的速冻甜玉米粒,将其在室温下解冻1h,解冻至温度为1℃,备用;
(2)将松仁用烤箱在160℃条件下下烤制18min,烤至表面微黄,口感焦香,备用;
(3)将胡萝卜洗净后,劈成两半,摊在平盘中放入蒸柜内在100℃条件下蒸制9min,然后用鼓风机进行冷却后,用切丁机切成6mm的颗粒备用;
(4)将杏鲍菇洗净后,用切丁机切成7mm的颗粒备用;
(5)将上等黑木耳用水洗净后,用40℃的水浸泡2h后,去根,并用水冲洗干净后,用切丁机切成6mm的颗粒备用;
(6)按上述重量百分比称取各原料,并将甜玉米、烤松仁、胡萝卜、杏鲍菇、黑木耳混合均匀,并加入芝麻油和橄榄油,拌匀,得物料1;
(7)在淀粉糊中加入黄油、食盐、白糖、素鸡精、素耗油、生抽,沿同一个方向搅拌至有一定粘度,得物料2;
(8)将步骤(6)得到的物料1与步骤(7)得到的物料2混合并搅拌均匀,即得所述馅料;
(9)将步骤(8)得到的馅料用面皮进行包制,即得所述松仁玉米素水饺。
实施例2
一种松仁玉米素水饺,包括面皮和馅料,其馅料按重量百分比计组成如下:
甜玉米40%,松仁20%,胡萝卜10%,杏鲍菇2%,黑木耳8%,淀粉糊5%,黄油5%,食盐1.5%,白糖1.3%,素鸡精0.5%,素耗油2.2%,生抽2%,芝麻油1%,橄榄油1.5%。
其中所述淀粉糊为按重量分数取1份的玉米淀粉与5份的水混合均匀,并置于沸水浴中加热10min,熬制成粘稠透明状的淀粉糊,然后自然冷却,备用。
上述的松仁玉米素水饺的制备方法,具体如下:
(1)选用上等的速冻甜玉米粒,将其在室温下解冻1h,解冻至温度为2℃,备用;
(2)将松仁用烤箱在140℃条件下下烤制20min,烤至表面微黄,口感焦香,备用;
(3)将胡萝卜洗净后,劈成两半,摊在平盘中放入蒸柜内在100℃条件下蒸制8min,然后用鼓风机进行冷却后,用切丁机切成6mm的颗粒备用;
(4)将杏鲍菇洗净后,用切丁机切成8mm的颗粒备用;
(5)将上等黑木耳用水洗净后,用30℃的水浸泡2.5h后,去根,并用水冲洗干净后,用切丁机切成7mm的颗粒备用;
(6)按上述重量百分比称取各原料,并将甜玉米、烤松仁、胡萝卜、杏鲍菇、黑木耳混合均匀,并加入芝麻油和橄榄油,拌匀,得物料1;
(7)在淀粉糊中加入黄油、食盐、白糖、素鸡精、素耗油、生抽,沿同一个方向搅拌至有一定粘度,得物料2;
(8)将步骤(6)得到的物料1与步骤(7)得到的物料2混合并搅拌均匀,即得所述馅料;
(9)将步骤(8)得到的馅料用面皮进行包制,即得所述松仁玉米素水饺。
实施例3
一种松仁玉米素水饺,包括面皮和馅料,其馅料按重量百分比计组成如下:
甜玉米60%,松仁5%,胡萝卜15%,杏鲍菇5%,黑木耳3%,淀粉糊1%,黄油1%,食盐0.8%,白糖0.5%,素鸡精0.2%,素耗油2%,生抽3%,芝麻油3%,橄榄油0.5%。
其中所述淀粉糊为按重量分数取3份的玉米淀粉与5份的水混合均匀,并置于沸水浴中加热5min,熬制成粘稠透明状的淀粉糊,然后自然冷却,备用。
上述的松仁玉米素水饺的制备方法,具体如下:
(1)选用上等的速冻甜玉米粒,将其在室温下解冻2h,解冻至温度为-2℃,备用;
(2)将松仁用烤箱在180℃条件下下烤制15min,烤至表面微黄,口感焦香,备用;
(3)将胡萝卜洗净后,劈成两半,摊在平盘中放入蒸柜内在100℃条件下蒸制10min,然后用鼓风机进行冷却后,用切丁机切成8mm的颗粒备用;
(4)将杏鲍菇洗净后,用切丁机切成4mm的颗粒备用;
(5)将上等黑木耳用水洗净后,用50℃的水浸泡1.5h后,去根,并用水冲洗干净后,用切丁机切成8mm的颗粒备用;
(6)按上述重量百分比称取各原料,并将甜玉米、烤松仁、胡萝卜、杏鲍菇、黑木耳混合均匀,并加入芝麻油和橄榄油,拌匀,得物料1;
(7)在淀粉糊中加入黄油、食盐、白糖、素鸡精、素耗油、生抽,沿同一个方向搅拌至有一定粘度,得物料2;
(8)将步骤(6)得到的物料1与步骤(7)得到的物料2混合并搅拌均匀,即得所述馅料;
(9)将步骤(8)得到的馅料用面皮进行包制,即得所述松仁玉米素水饺。
实施例4
一种松仁玉米素水饺,包括面皮和馅料,其馅料按重量百分比计组成如下:
甜玉米42%,松仁8%,胡萝卜14%,杏鲍菇3%,黑木耳15%,淀粉糊4%,黄油2%,食盐1.2%,白糖1.8%,素鸡精0.7%,素耗油2.3%,生抽2.5%,芝麻油1.5%,橄榄油2%。
其中所述淀粉糊为按重量分数取2份的玉米淀粉与5份的水混合均匀,并置于沸水浴中加热7min,熬制成粘稠透明状的淀粉糊,然后自然冷却,备用。
上述的松仁玉米素水饺的制备方法,具体如下:
(1)选用上等的速冻甜玉米粒,将其在室温下解冻1.5h,解冻至温度为0℃,备用;
(2)将松仁用烤箱在200℃条件下下烤制17min,烤至表面微黄,口感焦香,备用;
(3)将胡萝卜洗净后,劈成两半,摊在平盘中放入蒸柜内在100℃条件下蒸制6min,然后用鼓风机进行冷却后,用切丁机切成4mm的颗粒备用;
(4)将杏鲍菇洗净后,用切丁机切成6mm的颗粒备用;
(5)将上等黑木耳用水洗净后,用40℃的水浸泡2.2h后,去根,并用水冲洗干净后,用切丁机切成4mm的颗粒备用;
(6)按上述重量百分比称取各原料,并将甜玉米、烤松仁、胡萝卜、杏鲍菇、黑木耳混合均匀,并加入芝麻油和橄榄油,拌匀,得物料1;
(7)在淀粉糊中加入黄油、食盐、白糖、素鸡精、素耗油、生抽,沿同一个方向搅拌至有一定粘度,得物料2;
(8)将步骤(6)得到的物料1与步骤(7)得到的物料2混合并搅拌均匀,即得所述馅料;
(9)将步骤(8)得到的馅料用面皮进行包制,即得所述松仁玉米素水饺。
实施例1-4中所述玉米淀粉也可替换为木薯淀粉或玉米淀粉与木薯淀粉重量比例为1:1的混合物。
Claims (10)
1.一种松仁玉米素水饺,包括面皮和馅料,其特征在于,所述馅料按重量百分比主要由以下原料制成:
玉米30-60%,松仁5-20%,胡萝卜10-18%,杏鲍菇2-10%,黑木耳3-15%,淀粉糊1-8%,黄油1-5%。
2.根据权利要求1所述的松仁玉米素水饺,其特征在于,所述馅料按重量百分比还包括以下辅料:
食盐0.5-1.5%,白糖0.5-2%,素鸡精0.2-1%,素耗油2-4%,生抽1-3%,芝麻油1-3%,橄榄油0.5-3%。
3.根据权利要求1所述的松仁玉米素水饺,其特征在于,所述淀粉糊为将按重量分数将1-3份的淀粉与5份的水进行混合并在100℃条件下加热5-10min制得。
4.根据权利要求1所述的松仁玉米素水饺,其特征在于,所述淀粉为玉米淀粉、或木薯淀粉、或玉米淀粉与木薯淀粉重量比例为1:1的混合物。
5.一种权利要求1-4任一所述的松仁玉米素水饺的制备方法,其特征在于,包括按重量百分比称取所需原料,并将各原料混合均匀即得。
6.根据权利要求5所述的松仁玉米素水饺的制备方法,其特征在于,所述馅料的制备方法包括以下步骤:
(1)先将玉米、松仁、胡萝卜、杏鲍菇、黑木耳混合均匀,并加入芝麻油和橄榄油,拌匀,得物料1;
(2)将淀粉糊中加入黄油、食盐、白糖、素鸡精、素耗油、生抽,拌匀,得物料2;
(3)将物料1与物料2混合搅拌均匀,即得馅料。
7.根据权利要求5所述的松仁玉米素水饺的制备方法,其特征在于,还包括混料前将松仁在140-200℃)条件下烤制15-20min。
8.根据权利要求5所述的松仁玉米素水饺的制备方法,其特征在于,还包括混料前将胡萝卜、杏鲍菇、黑木耳均切丁至4-8mm颗粒备用。
9.根据权利要求5所述的松仁玉米素水饺的制备方法,其特征在于,包括粉碎前将胡萝卜在100℃条件下蒸制6-10min。
10.根据权利要求5所述的松仁玉米素水饺的制备方法,其特征在于,包括粉碎前将黑木耳用30-50℃的水浸泡1.5-2.5h。
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