CN105995708A - 一种黄瓜白玉菇水饺馅料及其制备方法 - Google Patents
一种黄瓜白玉菇水饺馅料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及食品技术领域,具体涉及一种黄瓜白玉菇水饺馅料及其制备方法。所述黄瓜白玉菇水饺馅料,按重量份数包括以下原料:黄瓜20‑35份、白玉菇15‑40份、腐皮0‑10份、肉0‑20份、鸡蛋0‑20份、黑木耳5‑15份。所述的黄瓜白玉菇水饺馅料的制备方法包括将原料粉碎,并将所有原料搅拌混合均匀,即得。本发明的黄瓜白玉菇水饺馅料口感鲜嫩、爽滑、清甜可口,颗粒感强、有咬感,不油腻,适合于各种人群食用,丰富了水饺馅料的种类,提供了一种全新口感的水饺馅料。本发明的制备方法简单、便捷,易于操作,适合于工业化生产。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种黄瓜白玉菇水饺馅料及其制备方法。
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,虽然符合大众口味,但从营养价值上来讲,肉馅饺子中肉类和动物油脂含量过高,营养搭配不合理,长期食用对人体并没有明显的好处,在口感和营养价值存在局限性。同时,现有的蔬菜和禽肉做出的水饺,颗粒不够明显,咀嚼无咬劲,无脆度。
而如何改善这一问题,提供一种口感全新的、营养价值更高的、口感清爽不油腻的、颗粒感明显的水饺,成为目前亟需解决的问题。
发明内容
本发明的目的是提供一种黄瓜白玉菇水饺馅料,该水饺馅料口感鲜嫩、爽滑、清甜可口,颗粒感强、有咬感,不油腻,适合于各种人群食用,丰富了水饺馅料的种类,提供了一种全新的口感。
本发明的目的还在于提供一种黄瓜白玉菇水饺馅料的制备方法,该制备方法简单、便捷,易于操作,适合于工业化生产。
为了实现以上目的,本发明采用如下技术方案:
一种黄瓜白玉菇水饺馅料,按重量份数包括以下原料:黄瓜20-35份、白玉菇15-40份、腐皮0-10份、肉0-20份、鸡蛋0-20份、黑木耳5-15份。
优选的,按重量份数还包括以下原料:盐0.5-1.5份、白糖0.5-1.2份、味精0.2-1份、白胡椒0.02-0.15份、黑胡椒0.01-0.05份、蚝油2-4份、生抽1-3份、芝麻油1-3份。
优选的,还包括橄榄油0.5-3份。
优选的,所述腐皮为炒腐皮,所述肉为猪肉,所述鸡蛋为炒鸡蛋。
优选的,所述白胡椒为白胡椒粉,所述黑胡椒为黑胡椒碎粒。
上述的黄瓜白玉菇水饺馅料的制备方法,包括将原料粉碎,并将所有原料搅拌混合均匀,即得。
优选的,包括以下步骤:
(1)将白玉菇切至6-10mm的段;
(2)将黄瓜切至8-10mm颗粒;
(3)将黑木耳用40-50℃的水浸泡1.5-2.5h,然后切至4-8mm颗粒;
(4)将腐皮用25-35℃的水浸泡1.5-2.5h,然后控干水分后切至8-12mm,再用食用油进行炒制;
(5)将鸡蛋进行炒制;
(6)将肉绞碎;
(7)按上述重量份数将绞碎的肉中加入盐、白糖、味精、白胡椒、黑胡椒、蚝油、生抽,搅拌5-7min,得粘稠状肉糊;
(8)按上述重量份数将粉碎后的白玉菇、黄瓜、黑木耳、腐皮和炒制的鸡蛋混合并加入芝麻油、橄榄油,混合均匀,得蔬菜混合料;
(9)将步骤(7)得到的粘稠状肉糊和步骤(8)得到的蔬菜混合料混合,并搅拌3-4min,使其混匀,即得所述馅料。
优选的,步骤(1)中白玉菇切段之前在沸水中淖制3-5min,然后冷却至13-17℃,切段之后进行甩水干燥40-60s。
优选的,步骤(4)中腐皮炒制为将食用油烧至230-250℃,然后将切碎后的腐皮放入食用油中,炸制2-3min,炒制过程中腐皮和食用油的用量比例为4-6:1。
原料介绍:
黄瓜是我国夏季普遍种植的一种蔬菜。黄瓜富含蛋白质、糖类、维生素B2、维生素C、维生素E、胡萝卜素、尼克酸、钙、磷、铁等营养成分。黄瓜的功效:黄瓜含有细纤维素,这种纤维素能够促进肠道蠕动,帮助体内宿便的排出,营养丰富的黄瓜有利于“清扫”体内垃圾,常吃有助于预防肾结石。黄瓜中的一种激素有利于胰腺分泌胰岛素,可辅助治疗糖尿病。黄瓜中的固醇类成分能降低胆固醇。黄瓜富含的膳食纤维、钾和镁有益调节血压水平,预防高血压。另外,黄瓜还可美容:黄瓜平和除湿,可以收敛和消除皮肤皱纹,对皮肤较黑的人效果尤佳。
白玉菇,别称白雪菇,是一种珍稀食用菌。通体洁白,晶莹剔透,口感上脆嫩鲜滑,清甜可口。有镇痛、镇静、止咳化痰、通便排毒、降压等功效。白玉菇含蛋白质较一般蔬菜为高,必需氨基酸比例合适,还有多种微量元素等人体必需物质,(每100克鲜品中含)磷:116mg,铁:1.1mg,锌:0.6mg,钙:6.0mg,镁:9.4mg,钠:1.9mg,钾:423mg,总氨酸:1.74%,维生素B2:138ug,维生素B5:1.84mg,维生素C:0.55mg,维生素D:9.87ug,维生素E:95.5mg。白玉菇中含有人体难以消化的粗纤维、半粗纤维和木质素,可保持肠内水分平衡,还可吸收余下的胆固醇、糖分,将其排出体外,对预防便秘、肠癌、动脉硬化、糖尿病等都十分有利;另外其中含有大量多糖和各种维生素,经常食用会改善人体的新陈代谢,降低胆固醇含量。
黑木耳所含的多糖类物质,具有一定抗肿瘤作用。另外,黑木耳具有化解体内结石的功效,这主要是因为黑木耳中所含有的发酵素和植物碱,能够有效的促进消化道和泌尿道内各种腺体的分泌,并催化体内结石、润滑管道、促使结石排出。此外,黑木耳中所含有的多种矿物质元素还能使体内的各种结石产生化学反应,剥脱,瓦解,不断脱屑缩小,然后再经管道排出。另外,黑木耳中还含有较多量的具有清洁血液和解毒功效的生物化学物质,有利于人体健康。
海盐,和普通精制盐相比,含有较多的矿物元素如硫、钾、镁、铁、铜、碘、硒、氟等,它可以让身体内的各个细胞都更好地工作起来,同时创造出更多的有益物质,当然,对电解质的平衡也有一定好处。矿物质可以帮助身体更好调节水分,同时让身体内的酸碱度达到平衡,接着也可以减少身体内的各种不良反应。有调查曾经表示,海盐中有超过七十种的微量元素,是健康生活的根本。其次,也能让提供给身体一定的等离子体,让血液循环变得更加良好。还有,海盐的味道吃起来会有一种比较新鲜的味道,和普通盐的化学味道相比,有更加好的口感。
腐皮,性平味甘,有清热润肺、止咳消痰、养胃、解毒、止汗等功效。腐皮营养丰富,蛋白质、氨基酸含量高,据现代科学测定,还有铁、钙、钼等人体所必需的18种微量元素。儿童食用能提高免疫能力,促进身体和智力的发展。老年人长期食用可延年益寿。特别对孕妇产后期间食用既能快速恢复身体健康,又能增加奶水。腐皮还有易消化、吸收快的优点,且口感软嫩,是一种妇、幼、老、弱皆宜的食用佳品。
本发明提供的黄瓜白玉菇水饺馅料,采用黄瓜和白玉菇为主要原料,搭配黑木耳,制成的水饺馅料综合了黄瓜、白玉菇、木耳的营养价值,同时根据需求选择添加肉和/或腐皮和/或鸡蛋,制成的水饺馅料营养丰富,富含多种纤维素、维生素和蛋白质,营养价值高,且油脂含量低。同时,黄瓜爽脆、清甜,而白玉菇鲜嫩爽滑,肉、腐皮或鸡蛋更增加馅料的软嫩、筋道口感,因此本发明的黄瓜白玉菇水饺馅料口感鲜嫩、爽滑、清甜可口,颗粒感强、有咬感,不油腻,再辅以筋道、软嫩口感,整体咬感丰富,适合于各种人群食用,丰富了水饺馅料的种类,提供了一种全新的口感。尤其是其中可根据实际需求,不添加肉的时候,即为一种素水饺,口感更加鲜嫩、爽滑,清甜、不油腻,更适合于过于肥胖、血压、血脂、血糖过高的亚健康人群,也为想要减肥的消费者或者素食主义者提供了一种全新口感的素水饺馅料。
本发明提供的水饺馅料,限定调味料中所用盐为海盐,由于海盐中也含有比普通的盐更多的矿物质,更加有益于人体健康。另外,海盐的口感清新、自然,加入饺子馅料中,可以更好地增加馅料的鲜香口感。
本发明提供的制备方法简单、便捷,易于操作,适合于工业化生产。
具体实施方式
实施例1
一种黄瓜白玉菇水饺馅料,按重量份计由以下原料制成:黄瓜30份、白玉菇30份、腐皮丝5份、猪肉12份、鸡蛋12份、黑木耳12份、海盐1.5份、白糖0.8份、素食味精0.6份、白胡椒粉0.09份、黑胡椒碎粒0.03份、蚝油3份、生抽2份、芝麻油2份、橄榄油1.8份。
上述的黄瓜白玉菇水饺馅料的制备方法,包括以下步骤:
(1)选用上等的白玉菇,除去根部后清洗干净,沸水中淖制4min后捞出用冰水冷却至15℃,然后用切菜机切成8mm的段,然后用甩水机甩水50s,放入保鲜库存放备用;
(2)将新鲜黄瓜洗净,控干水分,然后用10mm切丁机切成8mm的颗粒,然后放入保鲜库存放备用;
(3)将上等黑木耳用水洗净,然后用45℃的水浸泡2后,去根,并用水冲洗干净,然后用切丁机切至6mm颗粒,备用;
(4)将腐皮丝用30℃的水浸泡2h后,捞出控干水分后,用斩拌机将腐皮丝切至10mm的段,再用食用油进行炒制;具体为:按照腐皮丝和食用油的用量比例为5:1取大豆油加入锅中,烧至240℃,然后将切好的腐皮丝加入油锅中,炸制2.5min,然后取出冷却至常温备用;
(5)将鸡蛋进行炒制并粉碎成颗粒;
(6)将冷鲜猪肉用绞肉机绞碎,放入保鲜库备用;
(7)按上述重量份数将绞碎的猪肉中加入海盐、白糖、素食味精、白胡椒粉、黑胡椒碎粒、蚝油、生抽,顺着同一个方向快速搅拌6min,得粘稠状肉糊;
(8)按上述重量份数将粉碎后的白玉菇、黄瓜、黑木耳、炒腐皮丝和炒鸡蛋颗粒混合并加入芝麻油、橄榄油,搅拌使其混合均匀,得蔬菜混合料;
(9)将步骤(7)得到的粘稠状肉糊和步骤(8)得到的蔬菜混合料混合,并搅拌3.4min,使其混匀,即得所述馅料。
实施例2
一种黄瓜白玉菇水饺馅料,按重量份计由以下原料制成:黄瓜20份、白玉菇15份、腐皮丝10份、鸡蛋10份、黑木耳5份、海盐0.5份、白糖0.5份、素食味精0.2份、白胡椒粉0.15份、黑胡椒碎粒0.01份、蚝油2份、生抽1份、芝麻油1份、橄榄油3份。
上述的黄瓜白玉菇水饺馅料的制备方法,包括以下步骤:
(1)选用上等的白玉菇,除去根部后清洗干净,沸水中淖制3min后捞出用冰水冷却至17℃,然后用切菜机切成6mm的段,然后用甩水机甩水40s,放入保鲜库存放备用;
(2)将新鲜黄瓜洗净,控干水分,然后用10mm切丁机切成9mm的颗粒,然后放入保鲜库存放备用;
(3)将上等黑木耳用水洗净,然后用40℃的水浸泡2.5h后,去根,并用水冲洗干净,然后用切丁机切至8mm颗粒,备用;
(4)将腐皮丝用25℃的水浸泡2.5h后,捞出控干水分后,用斩拌机将腐皮丝切至8mm的段,再用食用油进行炒制;具体为:按照腐皮丝和食用油的用量比例为4:1取玉米油加入锅中,烧至250℃,然后将切好的腐皮丝加入油锅中,炸制2min,然后取出冷却至常温备用;
(5)将鸡蛋进行炒制并粉碎成颗粒;
(6)按上述重量份数将海盐、白糖、素食味精、白胡椒粉、黑胡椒碎粒、蚝油、生抽,快速搅拌5min,得混合调味料;
(7)按上述重量份数将粉碎后的白玉菇、黄瓜、黑木耳、炒腐皮丝和炒鸡蛋颗粒混合并加入芝麻油、橄榄油,搅拌使其混合均匀,得蔬菜混合料;
(8)将步骤(6)得到的混合调味料和步骤(7)得到的蔬菜混合料混合,并搅拌4min,使其混匀,即得所述馅料。
实施例3
一种黄瓜白玉菇水饺馅料,按重量份计由以下原料制成:黄瓜35份、白玉菇40份、腐皮丝8份、猪肉20份、黑木耳15份、海盐1.0份、白糖1.2份、素食味精1份、白胡椒粉0.02份、黑胡椒碎粒0.05份、蚝油4份、生抽3份、芝麻油3份、橄榄油0.5份。
上述的黄瓜白玉菇水饺馅料的制备方法,包括以下步骤:
(1)选用上等的白玉菇,除去根部后清洗干净,沸水中淖制5min后捞出用冰水冷却至13℃,然后用切菜机切成10mm的段,然后用甩水机甩水60s,放入保鲜库存放备用;
(2)将新鲜黄瓜洗净,控干水分,然后用10mm切丁机切成10mm的颗粒,然后放入保鲜库存放备用;
(3)将上等黑木耳用水洗净,然后用50℃的水浸泡1.5h后,去根,并用水冲洗干净,然后用切丁机切至4mm颗粒,备用;
(4)将腐皮丝用35℃的水浸泡1.5h后,捞出控干水分后,用斩拌机将腐皮丝切至12mm的段,再用食用油进行炒制;具体为:按照腐皮丝和食用油的用量比例为6:1取花生油加入锅中,烧至230℃,然后将切好的腐皮丝加入油锅中,炸制3min,然后取出冷却至常温备用;
(5)将冷鲜猪肉用绞肉机绞碎,放入保鲜库备用;
(6)按上述重量份数将绞碎的猪肉中加入海盐、白糖、素食味精、白胡椒粉、黑胡椒碎粒、蚝油、生抽,顺着同一个方向快速搅拌7min,得粘稠状肉糊;
(7)按上述重量份数将粉碎后的白玉菇、黄瓜、黑木耳、炒腐皮丝混合并加入芝麻油、橄榄油,搅拌使其混合均匀,得蔬菜混合料;
(8)将步骤(6)得到的粘稠状肉糊和步骤(7)得到的蔬菜混合料混合,并搅拌3min,使其混匀,即得所述馅料。
实施例4
一种黄瓜白玉菇水饺馅料,按重量份计由以下原料制成:黄瓜35份、白玉菇40份、猪肉20份、黑木耳15份、海盐1.0份、白糖1.2份、素食味精1份、白胡椒粉0.02份、黑胡椒碎粒0.05份、蚝油4份、生抽3份、芝麻油3份、橄榄油0.5份。
其制备方法同实施例1。
Claims (9)
1.一种黄瓜白玉菇水饺馅料,其特征在于,按重量份数包括以下原料:黄瓜20-35份、白玉菇15-40份、腐皮0-10份、肉0-20份、鸡蛋0-20份、黑木耳5-15份。
2.根据权利要求1所述的黄瓜白玉菇水饺馅料,其特征在于,按重量份数还包括以下原料:盐0.5-1.5份、白糖0.5-1.2份、味精0.2-1份、白胡椒0.02-0.15份、黑胡椒0.01-0.05份、蚝油2-4份、生抽1-3份、芝麻油1-3份。
3.根据权利要求2所述的黄瓜白玉菇水饺馅料,其特征在于,还包括橄榄油0.5-3份。
4.根据权利要求1所述的黄瓜白玉菇水饺馅料,其特征在于,所述腐皮为炒腐皮,所述肉为猪肉,所述鸡蛋为炒鸡蛋。
5.根据权利要求2所述的黄瓜白玉菇水饺馅料,其特征在于,所述盐选用海盐,所述白胡椒为白胡椒粉,所述黑胡椒为黑胡椒碎粒。
6.一种权利要求1-5任一所述的黄瓜白玉菇水饺馅料的制备方法,其特征在于,包括将原料粉碎,并将所有原料搅拌混合均匀,即得。
7.根据权利要求6所述的黄瓜白玉菇水饺馅料,其特征在于,包括以下步骤:
(1)将白玉菇切至6-10mm的段;
(2)将黄瓜切至8-10mm颗粒;
(3)将黑木耳用40-50℃的水浸泡1.5-2.5h,然后切至4-8mm颗粒;
(4)将腐皮用25-35℃的水浸泡1.5-2.5h,然后控干水分后切至8-12mm,再用食用油进行炒制;
(5)将鸡蛋进行炒制;
(6)将肉绞碎;
(7)按上述重量份数将绞碎的肉中加入盐、白糖、味精、白胡椒、黑胡椒、蚝油、生抽,搅拌5-7min,得粘稠状肉糊;
(8)按上述重量份数将粉碎后的白玉菇、黄瓜、黑木耳、腐皮和炒制的鸡蛋混合并加入芝麻油、橄榄油,混合均匀,得蔬菜混合料;
(9)将步骤(7)得到的粘稠状肉糊和步骤(8)得到的蔬菜混合料混合,并搅拌3-4min,使其混匀,即得所述馅料。
8.根据权利要求7所述的黄瓜白玉菇水饺馅料,其特征在于,步骤(1)中白玉菇切段之前在沸水中淖制3-5min,然后冷却至13-17℃,切段之后进行甩水干燥40-60s。
9.根据权利要求7所述的黄瓜白玉菇水饺馅料,其特征在于,步骤(4)中腐皮炒制为将食用油烧至230-250℃,然后将切碎后的腐皮放入食用油中,炸制2-3min;炒制过程中腐皮和食用油的用量比例为4-6:1。
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CN110214927A (zh) * | 2018-03-02 | 2019-09-10 | 安宾特营养食品有限责任公司 | 生产用于肉酱或填充物的基料的方法 |
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