CN106261533A - 泥鳅保健水饺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种泥鳅保健水饺,包括饺子皮和饺子馅,所述饺子皮由海藻粉和面粉加水调制制成,所述饺子皮的原料百分比为:海藻粉15%‑25%、面粉75%‑85%,所述饺子馅包括70%‑100%的泥鳅馅料、0‑30%的其它馅料及调味品,所述泥鳅馅料是经泥鳅清洗宰杀后制作成的肉丁或肉酱,所述调味品为姜、酱油、盐和葱。泥鳅味道鲜美,营养丰富,含蛋白质较高而脂肪较低,能降脂降压,将其与饺子的做法相结合,做成速冻水饺,便于批量化生产,冷藏,具有较高的实用价值和食补食疗的药用价值。
Description
技术领域
本发明涉及一种水饺,具体的说,涉及了一种泥鳅保健水饺。
背景技术
泥鳅味道鲜美,营养丰富,是美味佳肴又是大众食品,素有“天上的斑鸠,地下的泥鳅”,有“水中人参”之美誉。美味又滋补,还易获得,价廉物美。泥鳅可食部分占整个鱼体的80%左右,高于一般淡水鱼类。泥鳅含脂肪成分较低,胆固醇更少,高蛋白低脂肪食品,含一种类似廿碳戊烯酸的不饱和脂肪酸,有利人体抗血管衰老。
特别适宜身体虚弱、脾胃虚寒、营养不良、小儿体虚盗汗者食用,有助于生长发育;同时适宜老年人及有心血管疾病、癌症患者及放疗化疗后、急慢性肝炎及黄疸之人食用,尤其是急性黄疽型肝炎更适宜,可促进黄疽和转氨酶下降;同时适宜阳痿、痔疮、皮肤疥癣瘙痒之人食用。
但是泥鳅的宰杀和烹饪较麻烦,不适合现代都市快节奏的生活,尤其是年轻人,因此,简化泥鳅的吃法成为了难题。
为了解决以上存在的问题,人们一直在寻求一种理想的技术解决方案。
发明内容
本发明的目的是针对现有技术的不足,从而提供一种设计科学、能够批量化生产、最大限度保留泥鳅营养价值的泥鳅保健水饺。
为了实现上述目的,本发明所采用的技术方案是:一种泥鳅保健水饺,包括饺子皮和饺子馅,所述饺子皮由海藻粉和面粉加水调制制成,所述饺子皮的原料百分比为:海藻粉15%-25%、面粉75%-85%,所述饺子馅包括70%-100%的泥鳅馅料、0-30%的其它馅料及调味品,所述泥鳅馅料是经泥鳅清洗宰杀后制作成的肉丁或肉酱,所述调味品为姜、酱油、盐和葱。
基上所述,所述其它馅料是豆腐。
基上所述,所述其它馅料包括等组分的南瓜和豆腐。
基上所述,所述其它馅料包括猪肉。
本发明相对现有技术具有突出的实质性特点和显著的进步,具体的说,本发明具有以下优点:
1、本产品结合了速食水饺的便利性,便于推广应用,批量化生产,借助速冻水饺冷冻存储的优势,最大化的留存泥鳅的营养价值,且水饺是中国传统美食,推广应用门槛低,具有食用方便、口感好、营养高、饱腹好,便于推广应用的优势。
2、采用海藻粉制皮,皮料晶莹剔透,不粘连,口感爽滑,减少破皮几率。
3、将泥鳅与豆腐配合,制成馅料,馅料不单一,口感丰富,味道更鲜美。
4、再配合南瓜,增加馅料厚重感,不松散,馅料形状保持更好。
是在人们普遍关注营养健康的今天,将深受人们喜爱。
具体实施方式
下面通过具体实施方式,对本发明的技术方案做进一步的详细描述。
实施例1
一种泥鳅保健水饺,包括饺子皮和饺子馅,所述饺子皮由海藻粉和面粉加水调制制成,所述饺子皮的原料百分比为:海藻粉15%、面粉85%,所述饺子馅包括100%的泥鳅馅料及调味品,所述泥鳅馅料是经泥鳅清洗宰杀后制作成的肉丁,所述调味品为姜、酱油、盐和葱。
将泥鳅制成饺子馅料,对于实现泥鳅食品的推广和普及具有促进作用,由于速冻水饺对于原料的保鲜作用,使得其能够保持泥鳅的原态,不需经过深加工,保质期可长达近两个月。
泥鳅味道鲜美,营养丰富,含蛋白质较高而脂肪较低,能降脂降压,即是美味佳肴又是大众食品,素有“天上的斑鸠,地下的泥鳅”,和“水中人参”之美誉。美味又滋补,还易获得,价廉物美。泥鳅可食部分占整个鱼体的80%左右,高于一般淡水鱼类。经测定,每100克泥鳅肉中,含蛋白质22.6克,脂肪2.9克,碳水化合物2.5克,灰分1.6克,钙51毫克,磷154毫克,铁3毫克,硫黄素0.08毫克,核黄素0.16毫克,尼克酸5毫克,还有多种维生素,其中维生素A70毫克,维生素B1 30毫克,维生素B2 440毫克,还含有较高的不饱和脂肪酸。
具有补中益气、除湿退黄、益肾助阳、祛湿止泻、暖脾胃、疗痔、止虚汗之功效。泥鳅含多种营养成分,蛋白质,糖类,矿物质(钙,磷,铁)维生素(VB,VA,VC)均比一般鱼虾高,脂肪成分较低,胆固醇更少,并含有草碳戊烯酸的不饱和脂肪,具有优异的保健作用。
实施例2
本实施例与实施例1的区别在于:饺子皮中,海藻粉25%,面粉85%,馅料中,泥鳅馅料100%,海藻成分更多,透明度更好,煮后外观更美观,增加食欲。
实施例3
本实施例与实施例2的区别在于:泥鳅馅料70%,豆腐馅料30%,口感更丰富,营养分配更均衡,不容易腻。
实施例4
本实施例与实施例3的区别在于:泥鳅馅料70%,南瓜和豆腐各15%,南瓜质感粘连,生成的馅料形状更稳定,不松散。
实施例5
本实施例与实施例3和4的区别在于:泥鳅馅料70%,猪肉馅料30%,增加饺子的厚重口感,由于猪肉饺子在民间应用最为广泛,因此,增加猪肉也能够增加一般人的接收程度。
最后应当说明的是:以上实施例仅用以说明本发明的技术方案而非对其限制;尽管参照较佳实施例对本发明进行了详细的说明,所属领域的普通技术人员应当理解:依然可以对本发明的具体实施方式进行修改或者对部分技术特征进行等同替换;而不脱离本发明技术方案的精神,其均应涵盖在本发明请求保护的技术方案范围当中。
Claims (4)
1.一种泥鳅保健水饺,包括饺子皮和饺子馅,其特征在于:所述饺子皮由海藻粉和面粉加水调制制成,所述饺子皮的原料百分比为:海藻粉15%-25%、面粉75%-85%,所述饺子馅包括70%-100%的泥鳅馅料、0-30%的其它馅料及调味品,所述泥鳅馅料是经泥鳅清洗宰杀后制作成的肉丁或肉酱,所述调味品为姜、料酒、酱油、盐、胡椒粉和葱。
2.根据权利要求1所述的泥鳅保健水饺,其特征在于:所述其它馅料是豆腐。
3.根据权利要求1所述的泥鳅保健水饺,其特征在于:所述其它馅料包括等组分的南瓜和豆腐。
4.根据权利要求1所述的泥鳅保健水饺,其特征在于:所述其它馅料包括猪肉。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005513A (zh) * | 2011-09-23 | 2013-04-03 | 黄素瑛 | 鱼肉水饺 |
CN104026455A (zh) * | 2014-06-10 | 2014-09-10 | 陈国勇 | 一种保健水饺及其制备方法 |
CN104642880A (zh) * | 2013-11-25 | 2015-05-27 | 威海新异生物科技有限公司 | 一种虾仁保健水饺的生产方法 |
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- 2016-08-15 CN CN201610667393.0A patent/CN106261533A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005513A (zh) * | 2011-09-23 | 2013-04-03 | 黄素瑛 | 鱼肉水饺 |
CN104642880A (zh) * | 2013-11-25 | 2015-05-27 | 威海新异生物科技有限公司 | 一种虾仁保健水饺的生产方法 |
CN104026455A (zh) * | 2014-06-10 | 2014-09-10 | 陈国勇 | 一种保健水饺及其制备方法 |
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