CN108029945A - 一种速冻墨鱼虾仁水饺及其制备方法 - Google Patents
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Abstract
本发明公开一种速冻墨鱼虾仁水饺及其制备方法,以面粉、墨鱼汁和馅料汁混合调制面团制成饺子皮,将虾仁、五花肉、胡萝卜、鸡蛋、生姜、小葱、色拉油、生抽、黄酒、精盐、蔬之鲜调味料分步加工制成饺子馅。本发明产品营养高、口感好、便于大众日常食用,在人们普遍关注营养健康的今天,将会深受人们喜爱。本发明的一种速冻墨鱼虾仁水饺制备方法,工艺易于标准化、适合大规模生产,对提高企业产品竞争力,有效扩大市场份额,推动企业技术创新和技术进步等都具有重大的现实意义和社会意义。
Description
技术领域
本发明涉及一种速冻面米食品,特别涉及一种速冻墨鱼虾仁水饺及其制备方法。
背景技术
饺子是一种历史悠久的民间吃食,深受老百姓的欢迎,民间有“好吃不过饺子”的俗语。每逢新春佳节,饺子更成为一种应时不可缺少的佳肴。速冻水饺因其味道鲜美、食用方便、营养卫生,克服了家庭制作麻烦、费时的缺点,发展尤为迅速,已经成为冷冻面制品中最为普遍的品种。
目前,市面上的水饺通常用面粉加清水制作饺子皮,用猪肉、牛肉、羊肉等肉质搭配适当的蔬菜制成,营养成分相对单一。随着人们生活水平的提高和对食品营养保健功能的越来越重视,现有饺子皮和饺子馅的常规材料已经不能满足人们的要求,迫切需要味道鲜美、营养价值较高的水饺。
发明内容
针对上述现有技术存在的问题,本发明提供一种速冻墨鱼虾仁水饺及其制备方法。
为了解决上述技术问题,本发明采用如下技术方案:
一种速冻墨鱼虾仁水饺,包括饺子皮和饺子馅,
所述饺子皮,以重量份计,由以下组分组成:面粉25~35份、墨鱼汁8~10份、馅料汁5~7份;
所述饺子馅,以重量份计,由以下组分组成:虾仁25~35份、五花肉25~35份、胡萝卜15~20份、鸡蛋4~6份、生姜2~3份、小葱2~3份、色拉油2~3份、生抽2~3份、黄酒1~2份、精盐1~2份、蔬之鲜调味料1~2份。
本发明还提供了一种速冻墨鱼虾仁水饺,包括饺子皮和饺子馅,其特征在于:所述饺子皮,以重量份计,由以下组分组成:面粉30份、墨鱼汁9份、馅料汁6份;
所述饺子馅,以重量份计,由以下组分组成:虾仁30份、五花肉30份、胡萝卜18份、鸡蛋5份、生姜2.5份、小葱2.5份、色拉油2.5份、生抽2.5份、黄酒1.5份、精盐1.5份、蔬之鲜调味料1.5份。作为上述方案的进一步优化,一种速冻墨鱼虾仁水饺,其特征在于,所述馅料汁是制作饺子馅时挤出的汁液。
本发明还提供了一种速冻墨鱼虾仁水饺的制备方法,包括如下步骤:
(1)制馅:按比例称取饺子馅原料,将五花肉、虾仁、胡萝卜、生姜、小葱洗净、晾干水渍,其中五花肉放入绞肉机绞碎成肉末,再将其他材料切碎后与肉末混合,最后加入鸡蛋、色拉油、生抽、黄酒、精盐、蔬之鲜调味料,加入适量水送入搅拌机,搅拌均匀后挤出馅料汁,制作成饺子馅,备用;
(2)和面:按比例称取饺子皮原料面粉、墨鱼汁、馅料汁,一并加入和面机和面,和面完成后醒面30min,醒面完成后压成面卷备用;
(3)制作成型:将步骤(1)中的饺子馅和和步骤(2)中制备的面卷分别加入饺子成型机中,调整饺子的成型重量后制备成型;
(4)速冻:将步骤(3)中成型的水饺进行称重,剔除不合格的部分,并将合格的喷雾淋湿,送入冷冻机中,速冻机温度调至-25℃以下,完成后即得所述速冻墨鱼虾仁水饺。
与已有技术相比,本发明的一种速冻墨鱼虾仁水饺及其制备方法的有益效果体现在:
(1)本发明的一种速冻墨鱼虾仁水饺用墨鱼汁制作饺子皮,用虾仁、五花肉等制作饺子馅。其中,墨鱼汁是乌贼或鱿鱼的墨囊,是一种贵重的药材,还可制成止血药,可治功能性出血,并可以当调味品使用。1990年,日本青森县的科学家发现乌贼墨汁中含有抗癌成分,纯化后可使60%的患癌小鼠恢复健康,原因是乌贼墨激活了肿瘤附近的巨噬细胞。在日本,以乌贼墨为材料制成的面包、拉面、意大利面条沙司等食品相继推上市,已形成了一个乌贼墨食品热。在意大利威尼斯,除了贡多拉船,莫过于这充满浓浓海潮味的墨鱼汁意大利面了,你将吃得满口黑牙,咀嚼在口中的是粼粼波光的海面,鲜味迸发。在西班牙著名的墨鱼汁海鲜饭更是令人垂涎三尺,时刻怀念。
另外,虾营养丰富,虾仁中含有20%的蛋白质,是蛋白质含量很高的食品之一,是鱼、蛋、奶的几倍甚至十几倍,虾仁和鱼肉相比,所含的人体必需氨基酸缬氨酸并不高,但却是营养均衡的蛋白质来源,另外,虾仁含有甘氨酸,这种氨基酸的含量越高,虾仁的甜味就越高。虾仁和鱼肉禽肉相比,脂肪含量少,并且几乎不含作为能量来源的动物糖质,虾仁中的胆固醇含量较高,同时含有丰富的能降低人体血清胆固醇的牛磺酸。还含有丰富的钾、碘、镁、磷等矿物质及维生素A、氨茶碱等成分,且其肉质松软,易消化,对身体虚弱以及病后需要调养的人是极好的食物。虾仁中丰富的镁,对心脏活动具有重要的调节作用,能很好的保护心血管系统,它可减少血液中胆固醇含量,防止动脉硬化,同时还能扩张冠状动脉,有利于预防高血压及心肌梗死。虾的通乳作用较强,并且富含磷、钙、对小儿、孕妇尤有补益功效。虾仁体内很重要的一种物质就是虾青素,就是表面红颜色的成分,虾青素是目前发现的最强的一种抗氧化剂,颜色越深说明虾青素含量越高。
(2)本发明的一种速冻墨鱼虾仁水饺用墨鱼汁制作饺子皮,用虾仁、五花肉等制作饺子馅,丰富了饺子的营养成分,在提升速冻水饺口感的同时,增强了对人体的保健功能,具有较高的食用价值,便于大众日常食用,在人们普遍关注营养健康的今天,将会深受人们喜爱。
(3)本发明的一种速冻墨鱼虾仁水饺制备方法,工艺易于标准化、适合大规模生产。对提高企业产品竞争力,有效扩大市场份额,推动企业技术创新和技术进步等都具有重大的现实意义和社会意义。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了,下面通过实施例,对本发明进行进一步详细说明。但是应该理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限制本发明的范围。
实施例1
一种速冻墨鱼虾仁水饺,以重量份计,饺子皮由以下组分组成:面粉35份、墨鱼汁10份、馅料汁7份,饺子馅由以下组分组成:虾仁35份、五花肉35份、胡萝卜20份、鸡蛋6份、生姜3份、小葱3份、色拉油3份、生抽3份、黄酒2份、精盐2份、蔬之鲜调味料2份。
实施例2
一种速冻墨鱼虾仁水饺,以重量份计,饺子皮由以下组分组成:面粉25份、墨鱼汁8份、馅料汁5份,饺子馅由以下组分组成:虾仁25份、五花肉25份、胡萝卜15~20份、鸡蛋4份、生姜2份、小葱2份、色拉油2份、生抽2份、黄酒1份、精盐1份、蔬之鲜调味料1份。
实施例3
一种速冻墨鱼虾仁水饺,以重量份计,饺子皮由以下组分组成:面粉30份、墨鱼汁9份、馅料汁6份,饺子馅由以下组分组成:虾仁30份、五花肉30份、胡萝卜18份、鸡蛋5份、生姜2.5份、小葱2.5份、色拉油2.5份、生抽2.5份、黄酒1.5份、精盐1.5份、蔬之鲜调味料1.5份。
其中,所述馅料汁是制作饺子馅时挤出的汁液。
本优先实施例的一种速冻墨鱼虾仁水饺的制备方法,包括如下步骤:
(1)制馅:按比例称取饺子馅原料,将五花肉、虾仁、胡萝卜、生姜、小葱洗净、晾干水渍,其中五花肉放入绞肉机绞碎成肉末,再将其他材料切碎后与肉末混合,最后加入鸡蛋、色拉油、生抽、黄酒、精盐、蔬之鲜调味料,加入适量水送入搅拌机,搅拌均匀后挤出馅料汁,制作成饺子馅,备用;
(2)和面:按比例称取饺子皮原料面粉、墨鱼汁、馅料汁,一并加入和面机和面,和面完成后醒面30min,醒面完成后压成面卷备用;
(3)制作成型:将步骤(1)中的饺子馅和和步骤(2)中制备的面卷分别加入饺子成型机中,调整饺子的成型重量后制备成型;
(4)速冻:将步骤(3)中成型的水饺进行称重,剔除不合格的部分,并将合格的喷雾淋湿,送入冷冻机中,速冻机温度调至-25℃以下,完成后即得所述速冻墨鱼虾仁水饺。
本发明的一种速冻墨鱼虾仁水饺用墨鱼汁制作饺子皮,用虾仁、五花肉等制作饺子馅,丰富了饺子的营养成分,在提升速冻水饺口感的同时,增强了对人体的保健功能,具有较高的食用价值,便于大众日常食用,在人们普遍关注营养健康的今天,将会深受人们喜爱。
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、等同替换或改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种速冻墨鱼虾仁水饺,包括饺子皮和饺子馅,其特征在于:
所述饺子皮,以重量份计,由以下组分组成:面粉25~35份、墨鱼汁8~10份、馅料汁5~7份;
所述饺子馅,以重量份计,由以下组分组成:虾仁25~35份、五花肉25~35份、胡萝卜15~20份、鸡蛋4~6份、生姜2~3份、小葱2~3份、色拉油2~3份、生抽2~3份、黄酒1~2份、精盐1~2份、蔬之鲜调味料1~2份。
2.一种速冻墨鱼虾仁水饺,包括饺子皮和饺子馅,其特征在于:所述饺子皮,以重量份计,由以下组分组成:面粉30份、墨鱼汁9份、馅料汁6份;
所述饺子馅,以重量份计,由以下组分组成:虾仁30份、五花肉30份、胡萝卜18份、鸡蛋5份、生姜2.5份、小葱2.5份、色拉油2.5份、生抽2.5份、黄酒1.5份、精盐1.5份、蔬之鲜调味料1.5份。
3.根据权利要求1或2所述的一种速冻墨鱼虾仁水饺,其特征在于,所述馅料汁是制作饺子馅时挤出的汁液。
4.根据权利要求1或2所述的一种速冻墨鱼虾仁水饺的制备方法,其特征在于,包括如下步骤:
(1)制馅:按比例称取饺子馅原料,将五花肉、虾仁、胡萝卜、生姜、小葱洗净、晾干水渍,其中五花肉放入绞肉机绞碎成肉末,再将其他材料切碎后与肉末混合,最后加入鸡蛋、色拉油、生抽、黄酒、精盐、蔬之鲜调味料,加入适量水送入搅拌机,搅拌均匀后挤出馅料汁,制作成饺子馅,备用;
(2)和面:按比例称取饺子皮原料面粉、墨鱼汁、馅料汁,一并加入和面机和面,和面完成后醒面30min,醒面完成后压成面卷备用;
(3)制作成型:将步骤(1)中的饺子馅和和步骤(2)中制备的面卷分别加入饺子成型机中,调整饺子的成型重量后制备成型;
(4)速冻:将步骤(3)中成型的水饺进行称重,剔除不合格的部分,并将合格的喷雾淋湿,送入冷冻机中,速冻机温度调至-25℃以下,完成后即得所述速冻墨鱼虾仁水饺。
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