CN107950944A - 一种野生莼菜包子馅及其制作方法 - Google Patents

一种野生莼菜包子馅及其制作方法 Download PDF

Info

Publication number
CN107950944A
CN107950944A CN201810084135.9A CN201810084135A CN107950944A CN 107950944 A CN107950944 A CN 107950944A CN 201810084135 A CN201810084135 A CN 201810084135A CN 107950944 A CN107950944 A CN 107950944A
Authority
CN
China
Prior art keywords
water
water shield
steamed stuffed
wild
stuffed bun
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201810084135.9A
Other languages
English (en)
Inventor
涂华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangxi Chun Garden Agriculture Co Ltd
Brasenia Nanchang Agricultural Co Ltd
Original Assignee
Jiangxi Chun Garden Agriculture Co Ltd
Brasenia Nanchang Agricultural Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jiangxi Chun Garden Agriculture Co Ltd, Brasenia Nanchang Agricultural Co Ltd filed Critical Jiangxi Chun Garden Agriculture Co Ltd
Priority to CN201810084135.9A priority Critical patent/CN107950944A/zh
Publication of CN107950944A publication Critical patent/CN107950944A/zh
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

本发明公开了一种野生莼菜包子馅，由以下重量份原料：野生莼菜8.5%、双孢菇90%、葵花籽油1%、食用盐0.5%，与安义瓦灰母鸡汤混合制成。本发明所述的包子馅营养丰富、风味独特，并具有一定的保健功能。本发明中熬制的母鸡汤汁能够和野生莼菜表面胶质物合成粘稠又有弹性成湖状，便于包子制作成型、裹住营养元素，并使包子馅儿味道鲜美。

Description

一种野生莼菜包子馅及其制作方法
技术领域
本发明涉及一种食品配方，具体涉及一种野生莼菜包子馅，并提供其制作方法。
背景技术
莼菜是一种睡莲科多年生宿根性浮生水生植物，莼菜适宜生长在水质清洁、土壤肥沃的水域中，在中国主要分布云南、四川、湖南、湖北、江西、江苏、浙江七省。在北纬30°以南地区分布广泛，是以带胶质和嫩梢供食用的名贵蔬菜。莼菜表面的黏胶质为酸性多糖，具有抗癌、增强免疫、增强皮肤弹性和延缓皮肤衰老等功效。鉴于野生莼菜包子馅是兼具药膳功效与美味的特殊膳食，具有较高的营养价值，可防病治病、强身健体。此外，更加有利于推动扩大莼菜种植区域、提高产区规模，做优莼菜品质、做大市场容量。
包子是中国传统美食之一，随着人们工作、生活节奏加快，饮食口味也多元化，对包子味道及质量要求越来越高，但评价一种包子是否味美营养，主要在于选用制作包子馅的食材是否遵从科学、合理搭配才是关键。特别是有一部分患慢性疾病的特殊人群，他们更加期望市场上能够提供既口味鲜美又有药膳功效的包子食品。
通过检索，未发现与本发明申请相关的专利公开文献。
发明内容
本发明的目的在于提供一种营养丰富、风味独特的包子馅及其制作方法。本发明的技术方案是这样实现的：
一种野生莼菜包子馅，由以下重量份原料：野生莼菜8.5%、双孢菇90%、葵花籽油1%、食用盐0.5%，与安义瓦灰母鸡汤混合制成。
一种野生莼菜包子馅的制作方法，包括如下步骤：
（1）取8.5%重量份的野生莼菜，用清水反复冲洗去掉食用醋残留部分，使其酸度值经测定为零；所述的野生莼菜挑选以卷叶长度2.5-4cm，叶绿紧卷，外被浓厚胶质粘液的野生莼菜；
（2）将安义瓦灰母鸡放血、去毛、去内脏、去脚，用清水冲洗干净，无杂质，再放入开水锅中焯滚一遍，捞出、沥水，以去腥味；
（3）将步骤（2）所得备用的安义瓦灰母鸡肉放入不锈钢锅中，倒入纯净水，水量以浸没鸡身即可；用猛水烧开水后即改用文火熬制60分钟，取鸡汤汁备用；
（4）取90%重量份的双孢菇，用清水洗去杂质，双孢菇肉切成粒径约1公分块状，双孢菇腿切成粒径约0.5公分块状，再放入开水锅中焯一遍，捞出、滤水；
（5）将步骤（3）所得的鸡汤汁、步骤（1）所得的野生莼菜、步骤（4）的双孢菇等食材放入不锈钢盆中混合均匀；再加入上述重量份的葵花籽油及食用盐揉拌均匀，即可得本产品。
实施本发明的有益效果：
（1）本发明野生莼菜包子馅食品配方独特，所选用的莼菜均采摘于鹰潭龙虎山国家风景名胜区肖家自然村、南昌梅岭国家风景名胜区袁家村、赣州兴国县社富乡五龙村等三地的野生莼菜园生长区域；选用安义瓦灰母鸡的汤汁鲜美，有特殊香味，并富含氨基酸、微量元素等物质，是生产绿色保健食品的绝佳食材，自古民间验方流传于今且闻于世；选用双孢菇为主要食材，由于双孢菇含有人体必须的八种氨基酸，并含有丰富的维生素B1，维生素B2，维生素PP，干酸核，抗坏血酸和维生素D等。双孢菇中还含有硒、钙、镁、锌等十几种矿物元素，其含量仅次于灵芝，且在人体中的吸收效果也非常好。
（2）本发明中熬制的母鸡汤汁能够和野生莼菜表面胶质物合成粘稠又有弹性成湖状，便于包子制作成型、裹住营养素，并使包子馅儿味道鲜美。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面将对本发明的技术方案进行清楚、完整地描述。
实施例：
一种野生莼菜包子馅，由以下原料制成：野生莼菜、安义瓦灰母鸡、双孢菇、葵花籽油和食用盐。
在优选实施例中的野生莼菜包子馅，由以下重量份原料：野生莼菜8.5%、双孢菇90%、葵花籽油1%、食用盐0.5%，与安义瓦灰母鸡汤混合制成。
所述的野生莼菜包子馅的制作方法，包括如下步骤：
（1）将上述重量份的野生莼菜从保鲜桶中取出，用清水反复冲洗去掉食用醋残留部分，使其酸度值经测定为零，挑选以卷叶长度2.5-4cm，叶绿紧卷，外被浓厚胶质粘液的野生莼菜为最佳备用；
（2）将安义瓦灰母鸡放血、去毛、去内脏、去脚，用清水冲洗干净，无杂质，再放入开水锅中焯滚一遍，捞出、沥水，以去腥味；
（3）将步骤（2）所得备用的安义瓦灰母鸡肉放入不锈钢锅中，倒入纯净水，水量以浸没鸡身即可；用猛水烧开水后即改用文火熬制60分钟，取鸡汤汁备用；
（4）取将上述重量份的双孢菇称重、计量，用清水洗去杂质，双孢菇肉切成粒径约1公分块状，双孢菇腿切成粒径约0.5公分块状，再放入开水锅中焯一遍，捞出、滤水，以避免包子在蒸熟的过程中出水太多而影响到口感，也避免更多地营养成分被破坏掉；
（5）将步骤（3）所得的鸡汤汁、步骤（1）所得的野生莼菜、步骤（4）的双孢菇等食材放入不锈钢盆中混合均匀；再加入上述重量份的葵花籽油及食用盐揉拌均匀，即可得本产品。
为确保制作野生莼菜包子馅质量达到稳定性、标准化，在采用本包子馅制包子时，每个包子皮重量60克、包子馅重量40克。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (2)

1.一种野生莼菜包子馅，其特征在于，由以下重量份原料：野生莼菜8.5%、双孢菇90%、葵花籽油1%、食用盐0.5%，与安义瓦灰母鸡汤混合制成。
2.一种野生莼菜包子馅的制作方法，其特征在于，包括如下步骤：
(1)取8.5%重量份的野生莼菜，用清水反复冲洗去掉食用醋残留部分，使其酸度值经测定为零；所述的野生莼菜挑选以卷叶长度2.5-4cm，叶绿紧卷，外被浓厚胶质粘液的野生莼菜；
(2)将安义瓦灰母鸡放血、去毛、去内脏、去脚，用清水冲洗干净，无杂质，再放入开水锅中焯滚一遍，捞出、沥水，以去腥味；
(3)将步骤（2）所得备用的安义瓦灰母鸡肉放入不锈钢锅中，倒入纯净水，水量以浸没鸡身即可；用猛水烧开水后即改用文火熬制60分钟，取鸡汤汁备用；
(4)取90%重量份的双孢菇，用清水洗去杂质，双孢菇肉切成粒径约1公分块状，双孢菇腿切成粒径约0.5公分块状，再放入开水锅中焯一遍，捞出、滤水；
(5)将步骤（3）所得的鸡汤汁、步骤（1）所得的野生莼菜、步骤（4）的双孢菇等食材放入不锈钢盆中混合均匀；再加入上述重量份的葵花籽油及食用盐揉拌均匀，即可得本产品。
CN201810084135.9A 2018-01-29 2018-01-29 一种野生莼菜包子馅及其制作方法 Withdrawn CN107950944A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810084135.9A CN107950944A (zh) 2018-01-29 2018-01-29 一种野生莼菜包子馅及其制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810084135.9A CN107950944A (zh) 2018-01-29 2018-01-29 一种野生莼菜包子馅及其制作方法

Publications (1)

Publication Number Publication Date
CN107950944A true CN107950944A (zh) 2018-04-24

Family

ID=61955470

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810084135.9A Withdrawn CN107950944A (zh) 2018-01-29 2018-01-29 一种野生莼菜包子馅及其制作方法

Country Status (1)

Country Link
CN (1) CN107950944A (zh)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109730266A (zh) * 2019-03-05 2019-05-10 涂华 速冻莼菜养生草鱼丸生制品加工方法
CN109820134A (zh) * 2019-02-27 2019-05-31 涂华 速冻莼菜养生饺子生制品加工方法
CN109820142A (zh) * 2019-02-27 2019-05-31 涂华 速冻莼菜养生包子生制品加工方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104957504A (zh) * 2015-07-10 2015-10-07 安陆市林鑫食品有限公司 一种莼菜益智水饺的制作方法

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104957504A (zh) * 2015-07-10 2015-10-07 安陆市林鑫食品有限公司 一种莼菜益智水饺的制作方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
吴杰: "《中国南北名主食》", 31 December 2008, 金盾出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109820134A (zh) * 2019-02-27 2019-05-31 涂华 速冻莼菜养生饺子生制品加工方法
CN109820142A (zh) * 2019-02-27 2019-05-31 涂华 速冻莼菜养生包子生制品加工方法
CN109730266A (zh) * 2019-03-05 2019-05-10 涂华 速冻莼菜养生草鱼丸生制品加工方法

Similar Documents

Publication Publication Date Title
CN103504323A (zh) 香辣牛肉干的制作方法
CN103211178A (zh) 一种波罗蜜核中仁南瓜健胃糕
CN102228223A (zh) 一种植物盐及其制备方法
CN107950944A (zh) 一种野生莼菜包子馅及其制作方法
KR101121738B1 (ko) 김치의 제조 방법
CN103704791A (zh) 一种香椿花生酱及其制备方法
KR101685458B1 (ko) 천연한방재료를 이용한 건강식 약초된장 제조방법
CN103478686A (zh) 一种营养保健豆酱及其制备方法
CN103637086A (zh) 一种玉米莲子粽子的加工方法
CN104323217A (zh) 一种调味白骨壤果实酱及其生产方法
CN106962767A (zh) 一种白及营养面条及其制作方法
KR102170950B1 (ko) 추어탕 제조방법 및 이에 의해 제조된 추어탕
KR20210022867A (ko) 한방 약선 김치
CN109567074A (zh) 一种酸菜鱼配方
CN104365970A (zh) 一种蜜酥蒜脯的加工工艺
CN104381565A (zh) 一种蜜酥蒜脯的加工工艺
KR101194142B1 (ko) 전복 육수와 된장 혼합물을 이용한 전복의 숙성방법
CN103798858A (zh) 一种冰糖醋泡花生及其制备方法
CN104366330A (zh) 一种蜜汁蒜片的制作方法
KR20190006650A (ko) 양념 게장용 소스의 제조방법
CN103932160B (zh) 黄芪兔肉酱
KR101951483B1 (ko) 산양삼을 이용한 메주 제조방법
KR101999972B1 (ko) 한방 동태탕의 제조방법
Ye et al. Traditional Chinese dates (Jujubes)-based functional foods in Chinese history
KR102279035B1 (ko) 한방 명태 양념구이의 제조방법

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20180424

WW01 Invention patent application withdrawn after publication