CN107772255A - 一种彩色面皮的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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Abstract
本发明公开了一种彩色面皮的制备方法,首先,将猪肉制作成肉泥;之后将肉泥加入到面粉中,再加入鸡蛋清、食盐、胡椒粉、香油和水,混合均匀,得到面浆;再面浆通过真空和面机制成面团,并进行槌打;然后将面团置于冷藏室中冷藏;最后将面团制成面皮,蒸熟即可得到一种彩色面皮。本方法制备出的面皮营养丰富、味道鲜美、富有弹性且色泽鲜艳,达到了营养与色泽的统一,既可欣赏又可食用。
Description
技术领域
本发明属于食品制备工艺技术领域,具体涉及一种彩色面皮的制备方法。
背景技术
面皮是一种传统的民间小吃,起源于陕西农村,年代已经相当久远。面皮因原料不同可分为:面皮、米皮、黑米皮、魔芋皮、醋粉皮等多种。因制作方法不同又分为蒸面皮、擀面皮、烙面皮等。面皮吃法多样,可凉拌、可热调、还可如炒面般炒着吃,但主要还是凉拌着吃。
申请号为CN2011103518659的说明书中公开了一种面皮的生产工艺,其工艺为将精制面粉浸泡在水中制成面浆,再将面浆放入面皮专用的圆形器皿,再将该面浆放入沸水中蒸煮5分钟~10分钟,待冷却后,将面皮用细长的竹竿将其挑出放置,即可得到面皮;现有方法制备出的面皮颜色单一、味道单一且口感上缺乏弹性。
发明内容
本发明的目的是提供一种彩色面皮的制备方法,该方法制备出的面皮弹性大且味道鲜美。
本发明所采用的技术方案是,一种彩色面皮的制备方法,具体步骤如下:
步骤1,将猪肉制作成肉泥;
步骤2,将步骤1中的肉泥加入到面粉中,之后再加入鸡蛋清、食盐、胡椒粉、香油和水,混合均匀,得到面浆;
步骤3,将步骤2中的面浆通过真空和面机制成面团,再将面团进行槌打;
步骤4,经步骤3后,将面团置于冷藏室中冷藏;
步骤5,将冷藏后的面团制成面皮;
步骤6,经步骤5后,将成形的面皮蒸熟,即可得到一种彩色面皮。
本发明的特点还在于,
步骤2中,面粉为绿豆粉、玉米面粉、黑米面粉、高粱粉和小麦面粉中的任意两种或者三种。
步骤3中,真空度为850mmHg~900mmHg,温度为15℃~20℃。
步骤4中,冷藏温度为-3℃~0℃,冷藏时间为8h~10h。
步骤5中,面皮的厚度为3mm~4mm。
本发明的有益效果是:
1.本发明一种彩色面皮的制备方法,该方法制备工艺简单,操作方便;
2.本发明一种彩色面皮的制备方法,该方法制备出的面皮营养丰富、味道鲜美、富有弹性且色泽鲜艳,达到了营养与色泽的统一,既可欣赏又可食用。
具体实施方式
下面结合具体实施方式对本发明进行详细说明。
本发明一种彩色面皮的制备方法,具体步骤如下:
步骤1,将猪肉制作成肉泥;
步骤2,将步骤1中的肉泥加入到面粉中,之后再加入鸡蛋清、食盐、胡椒粉、香油和水,混合均匀,得到面浆;
面粉为绿豆粉、玉米面粉、黑米面粉、高粱粉和小麦面粉中的任意两种或者三种;
步骤3,将步骤2中的面浆通过真空和面机制成面团,再将面团进行槌打;
其中,真空度为850mmHg~900mmHg,温度为15℃~20℃;
步骤4,经步骤3后,将面团置于冷藏室中冷藏,冷藏温度为-3℃~0℃,冷藏时间为8h~10h;
步骤5,将冷藏后的面团制成面皮,面皮的厚度为3mm~4mm;
步骤6,经步骤5后,将成形的面皮蒸熟,即可得到一种彩色面皮。
实施例1
本发明一种彩色面皮的制备方法,具体步骤如下:
步骤1,将猪肉制作成肉泥;
步骤2,将步骤1中的肉泥加入到绿豆粉、玉米面粉、黑米面粉中,之后再加入鸡蛋清、食盐、胡椒粉、香油和水,混合均匀,得到面浆;
步骤3,将步骤2中的面浆通过真空和面机制成面团,再将面团进行槌打;
其中,真空度为850mmHg,温度为15℃;
步骤4,经步骤3后,将面团置于冷藏室中冷藏,冷藏温度为-3℃,冷藏时间为8h;
步骤5,将冷藏后的面团制成面皮,面皮的厚度为3mm;
步骤6,经步骤5后,将成形的面皮蒸熟,即可得到一种彩色面皮。
实施例2
本发明一种彩色面皮的制备方法,具体步骤如下:
步骤1,将猪肉制作成肉泥;
步骤2,将步骤1中的肉泥加入到黑米面粉、高粱粉中,之后再加入鸡蛋清、食盐、胡椒粉、香油和水,混合均匀,得到面浆;
步骤3,将步骤2中的面浆通过真空和面机制成面团,再将面团进行槌打;
其中,真空度为880mmHg,温度为20℃;
步骤4,经步骤3后,将面团置于冷藏室中冷藏,冷藏温度为0℃,冷藏时间为10h;
步骤5,将冷藏后的面团制成面皮,面皮的厚度为4mm;
步骤6,经步骤5后,将成形的面皮蒸熟,即可得到一种彩色面皮。
实施例3
本发明一种彩色面皮的制备方法,具体步骤如下:
步骤1,将猪肉制作成肉泥;
步骤2,将步骤1中的肉泥加入到玉米面粉、黑米面粉、高粱粉中,之后再加入鸡蛋清、食盐、胡椒粉、香油和水,混合均匀,得到面浆;
步骤3,将步骤2中的面浆通过真空和面机制成面团,再将面团进行槌打;
其中,真空度为900mmHg,温度为15℃;
步骤4,经步骤3后,将面团置于冷藏室中冷藏,冷藏温度为—-2℃,冷藏时间为8.5h;
步骤5,将冷藏后的面团制成面皮,面皮的厚度为3.5mm;
步骤6,经步骤5后,将成形的面皮蒸熟,即可得到一种彩色面皮。
实施例4
本发明一种彩色面皮的制备方法,具体步骤如下:
步骤1,将猪肉制作成肉泥;
步骤2,将步骤1中的肉泥加入到绿豆粉和小麦面粉中,之后再加入鸡蛋清、食盐、胡椒粉、香油和水,混合均匀,得到面浆;
步骤3,将步骤2中的面浆通过真空和面机制成面团,再将面团进行槌打;
其中,真空度为890mmHg,温度为17℃;
步骤4,经步骤3后,将面团置于冷藏室中冷藏,冷藏温度为—0℃,冷藏时间为8h;
步骤5,将冷藏后的面团制成面皮,面皮的厚度为3mm;
步骤6,经步骤5后,将成形的面皮蒸熟,即可得到一种彩色面皮。
实施例5
本发明一种彩色面皮的制备方法,具体步骤如下:
步骤1,将猪肉制作成肉泥;
步骤2,将步骤1中的肉泥加入到黑米面粉、高粱粉和小麦面粉中,之后再加入鸡蛋清、食盐、胡椒粉、香油和水,混合均匀,得到面浆;
步骤3,将步骤2中的面浆通过真空和面机制成面团,再将面团进行槌打;
其中,真空度为900mmHg,温度为20℃;
步骤4,经步骤3后,将面团置于冷藏室中冷藏,冷藏温度为—-3℃,冷藏时间为8h;
步骤5,将冷藏后的面团制成面皮,面皮的厚度为4mm;
步骤6,经步骤5后,将成形的面皮蒸熟,即可得到一种彩色面皮。
本发明一种彩色面皮的制备方法,该方法制备出的面皮营养丰富、味道鲜美、富有弹性且色泽鲜艳,达到了营养与色泽的统一,既可欣赏又可食用。
Claims (5)
1.一种彩色面皮的制备方法,其特征在于,具体步骤如下:
步骤1,将猪肉制作成肉泥;
步骤2,将步骤1中的肉泥加入到面粉中,之后再加入鸡蛋清、食盐、胡椒粉、香油和水,混合均匀,得到面浆;
步骤3,将步骤2中的面浆通过真空和面机制成面团,再将面团进行槌打;
步骤4,经步骤3后,将面团置于冷藏室中冷藏;
步骤5,将冷藏后的面团制成面皮;
步骤6,经步骤5后,将成形的面皮蒸熟,即可得到一种彩色面皮。
2.根据权利要求1所述的一种彩色面皮的制备方法,其特征在于,所述步骤2中,面粉为绿豆粉、玉米面粉、黑米面粉、高粱粉和小麦面粉中的任意两种或者三种。
3.根据权利要求1所述的一种彩色面皮的制备方法,其特征在于,所述步骤3中,真空度为850mmHg~900mmHg,温度为15℃~20℃。
4.根据权利要求1所述的一种彩色面皮的制备方法,其特征在于,所述步骤4中,冷藏温度为-3℃~0℃,冷藏时间为8h~10h。
5.根据权利要求1所述的一种彩色面皮的制备方法,其特征在于,所述步骤5中,面皮的厚度为3mm~4mm。
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CN110144281A (zh) * | 2019-05-27 | 2019-08-20 | 岐山天缘食品有限公司 | 一种西府口味醋粉的制备方法 |
Citations (3)
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CN1192858A (zh) * | 1998-03-25 | 1998-09-16 | 王树秋 | 薄型面皮及其制作方法 |
CN1799371A (zh) * | 2006-01-17 | 2006-07-12 | 刘玉芝 | 一种彩色面皮的制作方法 |
CN103919044A (zh) * | 2014-04-20 | 2014-07-16 | 万世凤 | 一种速冻面皮加工方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN1192858A (zh) * | 1998-03-25 | 1998-09-16 | 王树秋 | 薄型面皮及其制作方法 |
CN1799371A (zh) * | 2006-01-17 | 2006-07-12 | 刘玉芝 | 一种彩色面皮的制作方法 |
CN103919044A (zh) * | 2014-04-20 | 2014-07-16 | 万世凤 | 一种速冻面皮加工方法 |
Cited By (1)
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CN110144281A (zh) * | 2019-05-27 | 2019-08-20 | 岐山天缘食品有限公司 | 一种西府口味醋粉的制备方法 |
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