CN107890014A - 一种适用于儿童食用的速冻水饺 - Google Patents
一种适用于儿童食用的速冻水饺 Download PDFInfo
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Abstract
本发明涉及速冻食品加工技术领域,公开了一种适用于儿童食用的速冻水饺,使用的食材搭配合理,营养美味,有助于帮助消化,处理方法保持了食材的营养不流失不变质,饺子馅中含有大量的蛋白质、不饱和脂肪酸、卵磷脂、无机盐和维生素,饺子皮中含有丰富的钙、铁、维生素B1、维生素B2等,不仅有助于儿童身体发育,也能为大脑代谢提供所需要的物质,完全能够满足儿童成长需求。
Description
技术领域
本发明属于速冻食品加工技术领域,具体涉及一种适用于儿童食用的速冻水饺。
背景技术
速冻食品是将需速冻的食品,经过适当的处理,急速冷冻,低温储存,于-18℃~-20℃下(一般要求,不同食物要求温度不同)的连贯低温条件下送抵消费地点的低温产品,其最大优点完全以低温来保存食品原有品质(使食品内部的热或支持各种化学活动的能量降低,同时将细胞的部分游离水冻结,及降低水分活度),而不借助任何防腐剂和添加剂,同时使食品营养最大限度的保存下来。具有原食品美味、方便、健康、卫生、营养、实惠(错开季节,提升食品值,创造更高效益)的好处。食品速冻就是食品在短时间(通常为30分钟内)迅速通过最大冰晶体生成带(0-4℃)。经速冻的食品中所形成的冰晶体较小而且几乎全部散布在细胞内,细胞破裂率低,从而才能获得高品质的速冻食品。同样水饺制品只有经过速冻而不是缓冻才能获得高质量速冻水饺制品。当水饺在速冻间中心温度达-18℃即速冻好。
速冻水饺极大的方便了快节奏的生活,但是作为正在成长发育中的儿童,他们对于食品的营养方面要求更高,现有的速冻水饺在食材搭配和处理上并不适合儿童食用,长期食用速冻水饺会对儿童身体造成一定的不利影响。
发明内容
本发明的目的是针对现有的问题,提供了一种适用于儿童食用的速冻水饺,通过在食材搭配以及处理上作出更适合儿童食用的速冻水饺。
本发明是通过以下技术方案实现的:
一种适用于儿童食用的速冻水饺,水饺馅按照重量份计由以下原料制成:鸡肝12-13份、土豆9.0-9.5份、西红柿8.0-9.0份、虾仁7.5-7.8份、胡萝卜7.0-7.5份、鸡蛋5.5-6.0份、鱼肉4.5-5.5份、西兰花4.5-4.8份、玉米3.8-4.0份、洋葱3.5-4.0份、橄榄油2.0-2.5份、食盐1.4-1.6份、柠檬汁1.3-1.5份、香草0.5-0.7份;其加工方法包括以下步骤:
(1)将土豆、西红柿和胡萝卜整个加热煮熟后,剥去外皮,剩余部分混合捣碎成泥状,将新鲜的鸡肝、虾仁、鱼肉和洋葱剁成小丁状,加入鸡蛋、橄榄油、食盐、柠檬汁和香草拌匀,保鲜膜密封在0-5℃下腌制30-40分钟;
(2)将西兰花使用浓度为0.2-0.3%的盐开水烫2-3分钟,捞出后使用清水冲洗降温,沥干水分后切成沫状,将玉米使用150-160℃的烘箱烘烤3-4分钟取出,将上述处理后的各种物料混合均匀,在冻干炉中干燥至馅料含水量在12-15%之间即得制备好的水饺馅;
(3)将饺子皮面粉进行和面、醒面、压片、切片制备得到饺子皮,和面使用的水溶液中含有质量分数为2-3%的蔬菜汁和质量分数为1.0-1.3%的水果汁,醒面时间为6-8小时,准备工作就绪后进行包馅、速冻成型、包装冷冻即可,冷冻温度为零下15℃-零下10℃,使用时使用沸水煮2-3分钟后,泼入一勺冷水后继续煮沸后即可食用。
作为对上述方案的进一步改进,所述的水饺皮面粉按照重量份计由以下成分制成:小麦粉18-20份、青稞粉14-16份、荞麦粉10-12份、核桃粉2.5-3.0份、芝麻粉1.5-2.0份。
作为对上述方案的进一步改进,所述的蔬菜汁是由芹菜、黄花菜、韭菜、山药按照4-5:2-3:1.0-1.2:0.3-0.5的比例混合榨汁得到的。
作为对上述方案的进一步改进,所述的水果汁是由苹果、香蕉、葡萄、柚子按照7-8:4-5:3-4:1-2的比例混合榨汁得到的。
作为对上述方案的进一步改进,在包馅过程中,在饺子皮的边缘涂抹一层由熟糯米和熟山药按照2-3:1的比例混合捣制的黏状物。
本发明相比现有技术具有以下优点:为了解决现有速冻水饺不适合儿童食用的问题,本发明提供了一种适用于儿童食用的速冻水饺,使用的食材搭配合理,营养美味,有助于消化,处理方法保持了食材的营养不流失不变质,饺子馅中含有大量的蛋白质、不饱和脂肪酸、卵磷脂、无机盐和维生素,饺子皮中含有丰富的钙、铁、维生素B1、维生素B2等,不仅有助于儿童身体发育,也能为大脑代谢提供所需要的物质,完全能够满足儿童成长需求。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
实施例1
一种适用于儿童食用的速冻水饺,水饺馅按照重量份计由以下原料制成:鸡肝12份、土豆9.0份、西红柿8.0份、虾仁7.5份、胡萝卜7.0份、鸡蛋5.5份、鱼肉4.5份、西兰花4.5份、玉米3.8份、洋葱3.5份、橄榄油2.0份、食盐1.4份、柠檬汁1.3份、香草0.5份;其加工方法包括以下步骤:
(1)将土豆、西红柿和胡萝卜整个加热煮熟后,剥去外皮,剩余部分混合捣碎成泥状,将新鲜的鸡肝、虾仁、鱼肉和洋葱剁成小丁状,加入鸡蛋、橄榄油、食盐、柠檬汁和香草拌匀,保鲜膜密封在0℃下腌制30分钟;
(2)将西兰花使用浓度为0.2%的盐开水烫2分钟,捞出后使用清水冲洗降温,沥干水分后切成沫状,将玉米使用150℃的烘箱烘烤3分钟取出,将上述处理后的各种物料混合均匀,在冻干炉中干燥至馅料含水量在12-15%之间即得制备好的水饺馅;
(3)将饺子皮面粉进行和面、醒面、压片、切片制备得到饺子皮,和面使用的水溶液中含有质量分数为2%的蔬菜汁和质量分数为1.0%的水果汁,醒面时间为6小时,准备工作就绪后进行包馅、速冻成型、包装冷冻即可,冷冻温度为零下15℃,使用时使用沸水煮2分钟后,泼入一勺冷水后继续煮沸后即可食用。
作为对上述方案的进一步改进,所述的水饺皮面粉按照重量份计由以下成分制成:小麦粉18份、青稞粉14份、荞麦粉10份、核桃粉2.5份、芝麻粉1.5份。
作为对上述方案的进一步改进,所述的蔬菜汁是由芹菜、黄花菜、韭菜、山药按照4:2:1.0:0.3的比例混合榨汁得到的。
作为对上述方案的进一步改进,所述的水果汁是由苹果、香蕉、葡萄、柚子按照7:4:3:1的比例混合榨汁得到的。
作为对上述方案的进一步改进,在包馅过程中,在饺子皮的边缘涂抹一层由熟糯米和熟山药按照2:1的比例混合捣制的黏状物。
实施例2
一种适用于儿童食用的速冻水饺,水饺馅按照重量份计由以下原料制成:鸡肝12.5份、土豆9.3份、西红柿8.5份、虾仁7.6份、胡萝卜7.3份、鸡蛋5.8份、鱼肉5.0份、西兰花4.6份、玉米3.9份、洋葱3.8份、橄榄油2.3份、食盐1.5份、柠檬汁1.4份、香草0.6份;其加工方法包括以下步骤:
(1)将土豆、西红柿和胡萝卜整个加热煮熟后,剥去外皮,剩余部分混合捣碎成泥状,将新鲜的鸡肝、虾仁、鱼肉和洋葱剁成小丁状,加入鸡蛋、橄榄油、食盐、柠檬汁和香草拌匀,保鲜膜密封在3℃下腌制35分钟;
(2)将西兰花使用浓度为0.25%的盐开水烫2.5分钟,捞出后使用清水冲洗降温,沥干水分后切成沫状,将玉米使用155℃的烘箱烘烤3.5分钟取出,将上述处理后的各种物料混合均匀,在冻干炉中干燥至馅料含水量在12-15%之间即得制备好的水饺馅;
(3)将饺子皮面粉进行和面、醒面、压片、切片制备得到饺子皮,和面使用的水溶液中含有质量分数为2.5%的蔬菜汁和质量分数为1.1%的水果汁,醒面时间为7小时,准备工作就绪后进行包馅、速冻成型、包装冷冻即可,冷冻温度为零下12℃,使用时使用沸水煮2.5分钟后,泼入一勺冷水后继续煮沸后即可食用。
作为对上述方案的进一步改进,所述的水饺皮面粉按照重量份计由以下成分制成:小麦粉19份、青稞粉15份、荞麦粉11份、核桃粉2.8份、芝麻粉1.8份。
作为对上述方案的进一步改进,所述的蔬菜汁是由芹菜、黄花菜、韭菜、山药按照4.5:2.5:1.1:0.4的比例混合榨汁得到的。
作为对上述方案的进一步改进,所述的水果汁是由苹果、香蕉、葡萄、柚子按照7.5:4.5:3.5:1.5的比例混合榨汁得到的。
作为对上述方案的进一步改进,在包馅过程中,在饺子皮的边缘涂抹一层由熟糯米和熟山药按照2.5:1的比例混合捣制的黏状物。
实施例3
一种适用于儿童食用的速冻水饺,水饺馅按照重量份计由以下原料制成:鸡肝13份、土豆9.5份、西红柿9.0份、虾仁7.8份、胡萝卜7.5份、鸡蛋6.0份、鱼肉5.5份、西兰花4.8份、玉米4.0份、洋葱4.0份、橄榄油2.5份、食盐1.6份、柠檬汁1.5份、香草0.7份;其加工方法包括以下步骤:
(1)将土豆、西红柿和胡萝卜整个加热煮熟后,剥去外皮,剩余部分混合捣碎成泥状,将新鲜的鸡肝、虾仁、鱼肉和洋葱剁成小丁状,加入鸡蛋、橄榄油、食盐、柠檬汁和香草拌匀,保鲜膜密封在5℃下腌制40分钟;
(2)将西兰花使用浓度为0.3%的盐开水烫3分钟,捞出后使用清水冲洗降温,沥干水分后切成沫状,将玉米使用160℃的烘箱烘烤4分钟取出,将上述处理后的各种物料混合均匀,在冻干炉中干燥至馅料含水量在12-15%之间即得制备好的水饺馅;
(3)将饺子皮面粉进行和面、醒面、压片、切片制备得到饺子皮,和面使用的水溶液中含有质量分数为3%的蔬菜汁和质量分数为1.3%的水果汁,醒面时间为8小时,准备工作就绪后进行包馅、速冻成型、包装冷冻即可,冷冻温度为零下10℃,使用时使用沸水煮3分钟后,泼入一勺冷水后继续煮沸后即可食用。
作为对上述方案的进一步改进,所述的水饺皮面粉按照重量份计由以下成分制成:小麦粉20份、青稞粉16份、荞麦粉12份、核桃粉3.0份、芝麻粉2.0份。
作为对上述方案的进一步改进,所述的蔬菜汁是由芹菜、黄花菜、韭菜、山药按照5:3:1.2:0.5的比例混合榨汁得到的。
作为对上述方案的进一步改进,所述的水果汁是由苹果、香蕉、葡萄、柚子按照8:5:4:2的比例混合榨汁得到的。
作为对上述方案的进一步改进,在包馅过程中,在饺子皮的边缘涂抹一层由熟糯米和熟山药按照3:1的比例混合捣制的黏状物。
对比例1
与实施例1的区别仅在于,饺子馅在加工中采用混合处理的方式进行,其余保持一致。
对比例2
与实施例2的区别仅在于,饺子皮使用普通的小麦面粉和水混合加工制备,其余保持一致。
对比例3
与实施例3的区别仅在于,饺子馅采用热风风干的方式,其余保持一致。
对比实验
分别使用实施例1-3和对比例1-3的方法加工制备速冻水饺,同时以现有的虾仁馅水饺作为对照,将各组水饺的营养成分进行测定比较,结果记录如下表所示:
项目 | 铁含量(mg/100g) | 钙含量(mg/100g) | 卵磷脂含量(mg/100g) | 维生素B2含量(mg/100g) |
实施例1 | 18.6 | 45.7 | 442 | 0.08 |
实施例2 | 19.0 | 46.2 | 446 | 0.09 |
实施例3 | 18.8 | 45.9 | 443 | 0.08 |
对比例1 | 17.2 | 38.5 | 406 | 0.06 |
对比例2 | 15.4 | 34.6 | 380 | 0.04 |
对比例3 | 16.5 | 37.2 | 398 | 0.05 |
对照组 | 12.7 | 30.3 | 357 | 0.03 |
由此可见:本发明制备的速冻水饺,不仅有助于儿童身体发育,也能为大脑代谢提供所需要的物质,完全能够满足儿童成长需求。
Claims (5)
1.一种适用于儿童食用的速冻水饺,其特征在于,水饺馅按照重量份计由以下原料制成:鸡肝12-13份、土豆9.0-9.5份、西红柿8.0-9.0份、虾仁7.5-7.8份、胡萝卜7.0-7.5份、鸡蛋5.5-6.0份、鱼肉4.5-5.5份、西兰花4.5-4.8份、玉米3.8-4.0份、洋葱3.5-4.0份、橄榄油2.0-2.5份、食盐1.4-1.6份、柠檬汁1.3-1.5份、香草0.5-0.7份;其加工方法包括以下步骤:
(1)将土豆、西红柿和胡萝卜整个加热煮熟后,剥去外皮,剩余部分混合捣碎成泥状,将新鲜的鸡肝、虾仁、鱼肉和洋葱剁成小丁状,加入鸡蛋、橄榄油、食盐、柠檬汁和香草拌匀,保鲜膜密封在0-5℃下腌制30-40分钟;
(2)将西兰花使用浓度为0.2-0.3%的盐开水烫2-3分钟,捞出后使用清水冲洗降温,沥干水分后切成沫状,将玉米使用150-160℃的烘箱烘烤3-4分钟取出,将上述处理后的各种物料混合均匀,在冻干炉中干燥至馅料含水量在12-15%之间即得制备好的水饺馅;
(3)将饺子皮面粉进行和面、醒面、压片、切片制备得到饺子皮,和面使用的水溶液中含有质量分数为2-3%的蔬菜汁和质量分数为1.0-1.3%的水果汁,醒面时间为6-8小时,准备工作就绪后进行包馅、速冻成型、包装冷冻即可,冷冻温度为零下15℃-零下10℃,使用时使用沸水煮2-3分钟后,泼入一勺冷水后继续煮沸后即可食用。
2.如权利要求1所述一种适用于儿童食用的速冻水饺,其特征在于,所述的水饺皮面粉按照重量份计由以下成分制成:小麦粉18-20份、青稞粉14-16份、荞麦粉10-12份、核桃粉2.5-3.0份、芝麻粉1.5-2.0份。
3.如权利要求1所述一种适用于儿童食用的速冻水饺,其特征在于,所述的蔬菜汁是由芹菜、黄花菜、韭菜、山药按照4-5:2-3:1.0-1.2:0.3-0.5的比例混合榨汁得到的。
4.如权利要求1所述一种适用于儿童食用的速冻水饺,其特征在于,所述的水果汁是由苹果、香蕉、葡萄、柚子按照7-8:4-5:3-4:1-2的比例混合榨汁得到的。
5.如权利要求1所述一种适用于儿童食用的速冻水饺,其特征在于,在包馅过程中,在饺子皮的边缘涂抹一层由熟糯米和熟山药按照2-3:1的比例混合捣制的黏状物。
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