CN108522963A - 一种肉皮冻莲藕水饺及其制备方法 - Google Patents
一种肉皮冻莲藕水饺及其制备方法 Download PDFInfo
- Publication number
- CN108522963A CN108522963A CN201810173982.2A CN201810173982A CN108522963A CN 108522963 A CN108522963 A CN 108522963A CN 201810173982 A CN201810173982 A CN 201810173982A CN 108522963 A CN108522963 A CN 108522963A
- Authority
- CN
- China
- Prior art keywords
- parts
- dumpling
- pork skin
- dumplings
- preparation
- 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.)
- Pending
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 108
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 72
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 60
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 244000291564 Allium cepa Species 0.000 claims abstract description 29
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 16
- 235000014103 egg white Nutrition 0.000 claims abstract description 16
- 210000000969 egg white Anatomy 0.000 claims abstract description 16
- 229920001592 potato starch Polymers 0.000 claims abstract description 16
- 241000237502 Ostreidae Species 0.000 claims abstract description 15
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000020636 oyster Nutrition 0.000 claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 235000015193 tomato juice Nutrition 0.000 claims description 12
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 10
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 7
- 210000003056 antler Anatomy 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 239000000467 phytic acid Substances 0.000 claims description 7
- 229940068041 phytic acid Drugs 0.000 claims description 7
- 235000002949 phytic acid Nutrition 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 235000013547 stew Nutrition 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 102000008186 Collagen Human genes 0.000 abstract description 8
- 108010035532 Collagen Proteins 0.000 abstract description 8
- 229920001436 collagen Polymers 0.000 abstract description 8
- 230000036039 immunity Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 3
- 239000000787 lecithin Substances 0.000 abstract description 3
- 229940067606 lecithin Drugs 0.000 abstract description 3
- 235000010445 lecithin Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 12
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 241000272814 Anser sp. Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- -1 phytoprotein Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
-
- 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
Abstract
本发明公开了一种肉皮冻莲藕水饺及其制备方法,该肉皮冻莲藕水饺包括饺子皮和饺子馅,所述饺子皮按重量份包括如下原料:饺子粉150‑200份、马铃薯淀粉30‑80份、蛋清粉30‑40份;所述饺子馅按照重量份包括如下原料:鲜猪肉100‑200份、羊肉60‑100份、莲藕100‑200份、肉皮冻60‑100份、小葱40‑50份、食用盐10‑15份、食用油8‑15份,蚝油10‑15份;本发明在饺子馅制备中将骨头汤中丰富的卵磷脂、类粘蛋白和骨胶原等营养物质加入富含胶原蛋白的肉皮冻中,并用于饺子馅料,该方法制得水饺营养丰富,经常食用能够补充人体胶原蛋白,预防骨质疏松,增强人体提高免疫力,适合于各个年龄群的消费者食用,加入的莲藕能够改善饺子的口感,在吃到肉馅的松软感的同时也能感觉到莲藕的爽脆感。
Description
技术领域
本发明涉及一种水饺,更具体地说,尤其涉及一种肉皮冻莲藕水饺及其制备方法。
背景技术
饺子源于古代的角子。饺子原名“娇耳”,相传是我国医圣张仲景首先发明的,距今已有一千八百多年的历史了。是深受中国人民喜爱的传统特色食品,又称水饺,是中国北方民间的主食和地方小吃,也是年节食品。
CN106722132A公开了一种具有养心安神作用的鹅肉饺子,其原料按下述重量份数制成:面粉550~600份、鹅肉450~500份、鱼肉100~150份、红罗卜200~300份、桂圆粉100~120份、鸡蛋清150~180份、香菜40~50份、精盐18~20份、料酒20~24份、鸡精12~15份、香油18~22份、精炼油32~40份。相对现有技术,本发明营养成分多且含量高、鲜美浓香可口,便于制作。。
现有的水饺口感比较单一,而且无法为人体补充胶原蛋白,水饺的营养不丰富。
肉皮冻是一种蛋白质含量很高的肉制品。以猪皮为原料加工成,不但韧性好,色、香、味、口感俱佳,而且对人的皮肤、筋腱、骨骼、毛发都有重要的生理保健作用,肉皮冻的营养成分主要有脂肪、蛋白质和纤维素等营养元素。将骨头汤中丰富的卵磷脂、类粘蛋白和骨胶原等营养物质加入富含胶原蛋白的肉皮冻中,能够补充人体胶原蛋白,预防骨质疏松,增强人体提高免疫力。
莲藕的营养价值很高,富含铁、钙等微量元素,植物蛋白质、维生素以及淀粉含量也很丰富,有明显的补益气血,增强人体免疫力作用。
将肉皮冻、莲藕与水饺结合,对于改善水饺口感风味和提高水饺营养价值具有突出的效果。
发明内容
本发明的目的在于针对上述现有技术的不足,提供一种肉皮冻莲藕水饺及其制备方法。
本发明的技术方案是这样实现的:
一种肉皮冻莲藕水饺,包括饺子皮和饺子馅,所述饺子皮按重量份包括如下原料:饺子粉150-200份、马铃薯淀粉30-80份、蛋清粉30-40份;所述饺子馅按照重量份包括如下原料:鲜猪肉100-200份、羊肉60-100份、莲藕100-200份、肉皮冻60-100份、小葱40-50份、食用盐10-15份、食用油8-15份,蚝油10-15份。
优选地,所述肉皮冻制备的原料按重量份包括:肉皮3-5份、牛棒骨3-5份、猪大骨3-5份、大葱0.5-1份、生姜0.3-1份、料酒0.3-0.7份、水15-20份和适量食用盐。
优选地,所述肉皮冻的制作方法为:将牛棒骨、猪大骨清洗干净,并切断;肉皮清洗干净、去掉脂肪、切成小丁,加入上述大葱、生姜、料酒和适量食用盐置于高压锅中加清水炖煮2-3h,蒸煮结束后过滤,滤液在50-60℃下静置3h,取上清液在4℃左右形成肉皮冻,备用。
优选地,所述莲藕经过如下的处理:去皮的莲藕切成2-3mm小颗粒放入保鲜液中浸泡10-40min。
优选地,所述保鲜液中含有0.05-0.15%抗坏血酸、0.1-0.3%柠檬酸和0.02-0.12%植酸。
优选地,所述饺子皮还包括按重量份计的蔬菜汁20-50份。
优选地,所述蔬菜汁为西红柿汁。
本发明还提供一种肉皮冻莲藕水饺的制备方法,包括如下步骤:
1)原料的准备:按重量份将各原料准备好备用;
2)饺子皮的制备:将饺子粉、马铃薯淀粉、蛋清粉、蔬菜汁和适量水揉成面团,待醒发后制成饺子皮,备用;
3)饺子馅的制备:将鲜猪肉、羊肉绞成茸,在其中加入莲藕搅拌混合均匀,再将肉皮冻、小葱、食用盐、食用油、蚝油加入,再搅拌均匀,即成饺子馅,备用;
4)饺子的制备:将饺子馅放入饺子皮中包成饺子,并在饺子速冻线上冷冻即得肉皮冻莲藕水饺。
本发明与现有技术相比有益之处在于:饺子皮中加入马铃薯淀粉能够使饺子皮晶莹透亮,表面光滑,色泽好,同时改善传统饺子皮的弹性和粘性,具有更好的感官和口感。西红柿汁中富含番茄红素和维生素C,能够清除人体中导致衰老的自由基具有很好的保健功效,同时天然色素使饺子成为彩色饺子,增进食欲,深受消费者喜爱;在饺子馅制备中将骨头汤中丰富的卵磷脂、类粘蛋白和骨胶原等营养物质加入富含胶原蛋白的肉皮冻中,并用于饺子馅料,该方法制得水饺营养丰富,经常食用能够补充人体胶原蛋白,预防骨质疏松,增强人体提高免疫力,适合于各个年龄群的消费者食用;在饺子馅中加入的莲藕能够改善饺子的口感,在吃到肉馅的松软感的同时也能感觉到莲藕的爽脆感。
具体实施方式
下面结合具体实施例对本发明作进一步的详细说明,但并不构成对本发明的任何限制。
实施例1
本实施例提供了一种肉皮冻莲藕水饺及其制备方法,该肉皮冻莲藕水饺,包括饺子皮和饺子馅,所述饺子皮按重量份包括如下原料:饺子粉150份、马铃薯淀粉30份、蛋清粉30份、西红柿汁20份;所述饺子馅按照重量份包括如下原料:鲜猪肉100份、羊肉60份、莲藕100份、肉皮冻60份、小葱40份、食用盐10份、食用油8份,蚝油10份。
其中,所述肉皮冻制备的原料按重量份包括:肉皮3份、牛棒骨3份、猪大骨3份、大葱0.5份、生姜0.3份、料酒0.3份、水15份和适量食用盐。
所述肉皮冻的制作方法为:将牛棒骨、猪大骨清洗干净,并切断;肉皮清洗干净、去掉脂肪、切成小丁,加入上述大葱、生姜、料酒和适量食用盐置于高压锅中加清水炖煮2h,蒸煮结束后过滤,滤液在50℃下静置3h,取上清液在4℃左右形成肉皮冻,备用。
所述莲藕经过如下的处理:去皮的莲藕切成2-3mm小颗粒放入保鲜液中浸泡10min,所述保鲜液中含有0.05%抗坏血酸、0.1%柠檬酸和0.02%植酸。
该肉皮冻莲藕水饺的制备方法,包括如下步骤:
1)原料的准备:按重量份将各原料准备好备用;
2)饺子皮的制备:将饺子粉、马铃薯淀粉、蛋清粉、西红柿汁和适量水揉成面团,待醒发后制成饺子皮,备用;
3)饺子馅的制备:将鲜猪肉、羊肉绞成茸,在其中加入莲藕搅拌混合均匀,再将肉皮冻、小葱、食用盐、食用油、蚝油加入,再搅拌均匀,即成饺子馅,备用;
4)饺子的制备:将饺子馅放入饺子皮中包成饺子,并在饺子速冻线上冷冻即得肉皮冻莲藕水饺。
实施例2
本实施例提供了一种肉皮冻莲藕水饺及其制备方法,该肉皮冻莲藕水饺,包括饺子皮和饺子馅,所述饺子皮按重量份包括如下原料:饺子粉160份、马铃薯淀粉40份、蛋清粉32份、西红柿汁25份;所述饺子馅按照重量份包括如下原料:鲜猪肉120份、羊肉70份、莲藕120份、肉皮冻70份、小葱42份、食用盐11份、食用油9份,蚝油11份。
其中,所述肉皮冻制备的原料按重量份包括:肉皮3.5份、牛棒骨3.5份、猪大骨3.5份、大葱0.5份、生姜0.4份、料酒0.4份、水16份和适量食用盐。
所述肉皮冻的制作方法为:将牛棒骨、猪大骨清洗干净,并切断;肉皮清洗干净、去掉脂肪、切成小丁,加入上述大葱、生姜、料酒和适量食用盐置于高压锅中加清水炖煮2.2h,蒸煮结束后过滤,滤液在52℃下静置3h,取上清液在4℃左右形成肉皮冻,备用。
所述莲藕经过如下的处理:去皮的莲藕切成2-3mm小颗粒放入保鲜液中浸泡15min,所述保鲜液中含有0.08%抗坏血酸、0.15%柠檬酸和0.05%植酸。
该肉皮冻莲藕水饺的制备方法,包括如下步骤:
1)原料的准备:按重量份将各原料准备好备用;
2)饺子皮的制备:将饺子粉、马铃薯淀粉、蛋清粉、西红柿汁和适量水揉成面团,待醒发后制成饺子皮,备用;
3)饺子馅的制备:将鲜猪肉、羊肉绞成茸,在其中加入莲藕搅拌混合均匀,再将肉皮冻、小葱、食用盐、食用油、蚝油加入,再搅拌均匀,即成饺子馅,备用;
4)饺子的制备:将饺子馅放入饺子皮中包成饺子,并在饺子速冻线上冷冻即得肉皮冻莲藕水饺。
实施例3
本实施例提供了一种肉皮冻莲藕水饺及其制备方法,该肉皮冻莲藕水饺,包括饺子皮和饺子馅,所述饺子皮按重量份包括如下原料:饺子粉180份、马铃薯淀粉60份、蛋清粉35份、西红柿汁35份;所述饺子馅按照重量份包括如下原料:鲜猪肉150份、羊肉80份、莲藕150份、肉皮冻80份、小葱45份、食用盐13份、食用油11份,蚝油13份。
其中,所述肉皮冻制备的原料按重量份包括:肉皮4份、牛棒骨4份、猪大骨4份、大葱0.8份、生姜0.6份、料酒0.5份、水18份和适量食用盐。
所述肉皮冻的制作方法为:将牛棒骨、猪大骨清洗干净,并切断;肉皮清洗干净、去掉脂肪、切成小丁,加入上述大葱、生姜、料酒和适量食用盐置于高压锅中加清水炖煮2.5h,蒸煮结束后过滤,滤液在55℃下静置3h,取上清液在4℃左右形成肉皮冻,备用。
所述莲藕经过如下的处理:去皮的莲藕切成2-3mm小颗粒放入保鲜液中浸泡25min,所述保鲜液中含有0.1%抗坏血酸、0.2%柠檬酸和0.08%植酸。
该肉皮冻莲藕水饺的制备方法,包括如下步骤:
1)原料的准备:按重量份将各原料准备好备用;
2)饺子皮的制备:将饺子粉、马铃薯淀粉、蛋清粉、西红柿汁和适量水揉成面团,待醒发后制成饺子皮,备用;
3)饺子馅的制备:将鲜猪肉、羊肉绞成茸,在其中加入莲藕搅拌混合均匀,再将肉皮冻、小葱、食用盐、食用油、蚝油加入,再搅拌均匀,即成饺子馅,备用;
4)饺子的制备:将饺子馅放入饺子皮中包成饺子,并在饺子速冻线上冷冻即得肉皮冻莲藕水饺。
实施例4
本实施例提供了一种肉皮冻莲藕水饺及其制备方法,该肉皮冻莲藕水饺,包括饺子皮和饺子馅,所述饺子皮按重量份包括如下原料:饺子粉190份、马铃薯淀粉70份、蛋清粉38份、西红柿汁45份;所述饺子馅按照重量份包括如下原料:鲜猪肉190份、羊肉90份、莲藕190份、肉皮冻90份、小葱49份、食用盐14份、食用油14份,蚝油14份。
其中,所述肉皮冻制备的原料按重量份包括:肉皮4.5份、牛棒骨4.5份、猪大骨4.5份、大葱0.9份、生姜0.9份、料酒0.6份、水19份和适量食用盐。
所述肉皮冻的制作方法为:将牛棒骨、猪大骨清洗干净,并切断;肉皮清洗干净、去掉脂肪、切成小丁,加入上述大葱、生姜、料酒和适量食用盐置于高压锅中加清水炖煮2.8h,蒸煮结束后过滤,滤液在58℃下静置3h,取上清液在4℃左右形成肉皮冻,备用。
所述莲藕经过如下的处理:去皮的莲藕切成2-3mm小颗粒放入保鲜液中浸泡35min,所述保鲜液中含有0.12%抗坏血酸、0.25%柠檬酸和0.11%植酸。
该肉皮冻莲藕水饺的制备方法,包括如下步骤:
1)原料的准备:按重量份将各原料准备好备用;
2)饺子皮的制备:将饺子粉、马铃薯淀粉、蛋清粉、西红柿汁和适量水揉成面团,待醒发后制成饺子皮,备用;
3)饺子馅的制备:将鲜猪肉、羊肉绞成茸,在其中加入莲藕搅拌混合均匀,再将肉皮冻、小葱、食用盐、食用油、蚝油加入,再搅拌均匀,即成饺子馅,备用;
4)饺子的制备:将饺子馅放入饺子皮中包成饺子,并在饺子速冻线上冷冻即得肉皮冻莲藕水饺。
实施例5
本实施例提供了一种肉皮冻莲藕水饺及其制备方法,该肉皮冻莲藕水饺,包括饺子皮和饺子馅,所述饺子皮按重量份包括如下原料:饺子粉200份、马铃薯淀粉80份、蛋清粉40份、西红柿汁50份;所述饺子馅按照重量份包括如下原料:鲜猪肉200份、羊肉100份、莲藕200份、肉皮冻100份、小葱50份、食用盐15份、食用油15份,蚝油15份。
其中,所述肉皮冻制备的原料按重量份包括:肉皮5份、牛棒骨5份、猪大骨5份、大葱1份、生姜1份、料酒0.7份、水20份和适量食用盐。
所述肉皮冻的制作方法为:将牛棒骨、猪大骨清洗干净,并切断;肉皮清洗干净、去掉脂肪、切成小丁,加入上述大葱、生姜、料酒和适量食用盐置于高压锅中加清水炖煮3h,蒸煮结束后过滤,滤液在60℃下静置3h,取上清液在4℃左右形成肉皮冻,备用。
所述莲藕经过如下的处理:去皮的莲藕切成2-3mm小颗粒放入保鲜液中浸泡40min,所述保鲜液中含有0.15%抗坏血酸、0.3%柠檬酸和0.12%植酸。
该肉皮冻莲藕水饺的制备方法,包括如下步骤:
1)原料的准备:按重量份将各原料准备好备用;
2)饺子皮的制备:将饺子粉、马铃薯淀粉、蛋清粉、西红柿汁和适量水揉成面团,待醒发后制成饺子皮,备用;
3)饺子馅的制备:将鲜猪肉、羊肉绞成茸,在其中加入莲藕搅拌混合均匀,再将肉皮冻、小葱、食用盐、食用油、蚝油加入,再搅拌均匀,即成饺子馅,备用;
4)饺子的制备:将饺子馅放入饺子皮中包成饺子,并在饺子速冻线上冷冻即得肉皮冻莲藕水饺。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种肉皮冻莲藕水饺,其特征在于,包括饺子皮和饺子馅,所述饺子皮按重量份包括如下原料:饺子粉150-200份、马铃薯淀粉30-80份、蛋清粉30-40份;所述饺子馅按照重量份包括如下原料:鲜猪肉100-200份、羊肉60-100份、莲藕100-200份、肉皮冻60-100份、小葱40-50份、食用盐10-15份、食用油8-15份,蚝油10-15份。
2.根据权利要求1所述的一种肉皮冻莲藕水饺,其特征在于,所述肉皮冻制备的原料按重量份包括:肉皮3-5份、牛棒骨3-5份、猪大骨3-5份、大葱0.5-1份、生姜0.3-1份、料酒0.3-0.7份、水15-20份和适量食用盐。
3.根据权利要求2所述的一种肉皮冻莲藕水饺,其特征在于,所述肉皮冻的制作方法为:将牛棒骨、猪大骨清洗干净,并切断;肉皮清洗干净、去掉脂肪、切成小丁,加入上述大葱、生姜、料酒和适量食用盐置于高压锅中加清水炖煮2-3h,蒸煮结束后过滤,滤液在50-60℃下静置3h,取上清液在4℃左右形成肉皮冻,备用。
4.根据权利要求1所述的一种肉皮冻莲藕水饺,其特征在于,所述莲藕经过如下的处理:去皮的莲藕切成2-3mm小颗粒放入保鲜液中浸泡10-40min。
5.根据权利要求4所述的一种肉皮冻莲藕水饺,其特征在于,所述保鲜液中含有0.05-0.15%抗坏血酸、0.1-0.3%柠檬酸和0.02-0.12%植酸。
6.根据权利要求1所述的一种肉皮冻莲藕水饺,其特征在于,所述饺子皮还包括按重量份计的蔬菜汁20-50份。
7.根据权利要求6所述的一种肉皮冻莲藕水饺,其特征在于,所述蔬菜汁为西红柿汁。
8.根据权利要求1-7任一项所述的一种肉皮冻莲藕水饺的制备方法,其特征在于,包括如下步骤:
(1)原料的准备:按重量份将各原料准备好备用;
(2)饺子皮的制备:将饺子粉、马铃薯淀粉、蛋清粉、蔬菜汁和适量水揉成面团,待醒发后制成饺子皮,备用;
(3)饺子馅的制备:将鲜猪肉、羊肉绞成茸,在其中加入莲藕搅拌混合均匀,再将肉皮冻、小葱、食用盐、食用油、蚝油加入,再搅拌均匀,即成饺子馅,备用;
(4)饺子的制备:将饺子馅放入饺子皮中包成饺子,并在饺子速冻线上冷冻即得肉皮冻莲藕水饺。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810173982.2A CN108522963A (zh) | 2018-03-02 | 2018-03-02 | 一种肉皮冻莲藕水饺及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810173982.2A CN108522963A (zh) | 2018-03-02 | 2018-03-02 | 一种肉皮冻莲藕水饺及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108522963A true CN108522963A (zh) | 2018-09-14 |
Family
ID=63486498
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810173982.2A Pending CN108522963A (zh) | 2018-03-02 | 2018-03-02 | 一种肉皮冻莲藕水饺及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108522963A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113180182A (zh) * | 2021-04-28 | 2021-07-30 | 长白山保护开发区予健食品加工有限公司 | 一种野生山菜灌汤食品及制作方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1256083A (zh) * | 1998-12-04 | 2000-06-14 | 尹涛 | 开口露馅式饺子 |
CN101396140A (zh) * | 2007-09-27 | 2009-04-01 | 顾衍武 | 一种饺子的制作方法 |
-
2018
- 2018-03-02 CN CN201810173982.2A patent/CN108522963A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1256083A (zh) * | 1998-12-04 | 2000-06-14 | 尹涛 | 开口露馅式饺子 |
CN101396140A (zh) * | 2007-09-27 | 2009-04-01 | 顾衍武 | 一种饺子的制作方法 |
Non-Patent Citations (10)
Title |
---|
刘奇 等: "《抗衰老学》", 31 October 2006, 军事医学科学出版社 * |
劳动人事部培训就业局组织编写: "《面点制作(试用)》", 30 April 1987, 劳动人事出版社出版 * |
王海洪: "速冻燕皮海鲜饺子工业化生产的工艺和方法", 《食品科学》 * |
王鹤滨等: "《解密饮食之道》", 31 May 2011, 中原农民出版社 * |
班进福等: "马铃薯淀粉对饺子粉品质改良效果的研究", 《食品科技》 * |
谭亦成等: "饺子皮中常用辅料的研究进展", 《农产品加工(学刊)》 * |
阚翠姝等: "不同品种淀粉特性的研究与应用", 《现代面粉工业》 * |
颜色晓: "美美的饺子", 《幼儿教育》 * |
魏庆芳 等: "《生活妙招抗衰老》", 31 May 2012, 人民军医出版社 * |
黄文 等: "《食品添加剂》", 30 November 2006, 中国计量出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113180182A (zh) * | 2021-04-28 | 2021-07-30 | 长白山保护开发区予健食品加工有限公司 | 一种野生山菜灌汤食品及制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102326780A (zh) | 一种兔肉干营养食品制备方法 | |
CN101283770B (zh) | 鸡肉粉调味料及其制备方法 | |
CN103385457A (zh) | 草原白蘑酱 | |
CN107156686A (zh) | 一种香辣烤鸡及其制作方法 | |
CN107334117A (zh) | 一种自发热食用菌类火锅及其制备方法 | |
CN1240613A (zh) | 一种烧鸡的制备方法 | |
CN105231159A (zh) | 一种复合肉松酱及其制作方法 | |
CN100534330C (zh) | 一种鸡肉与虾仁卤制食品的制备方法 | |
CN108272086A (zh) | 一种新型人造素肉 | |
CN105212184A (zh) | 一种金针鲜香肉酱及其加工方法 | |
CN108522963A (zh) | 一种肉皮冻莲藕水饺及其制备方法 | |
KR20050109428A (ko) | 매생이누룽지탕 및 그 제조방법 | |
CN109363063A (zh) | 一种肉皮冻莲藕水饺及其制备方法 | |
CN103504265A (zh) | 一种卤料及其卤制食品的方法 | |
CN113068821A (zh) | 一种银鱼紫蟹风味烧烤酱的制备方法 | |
CN107373622A (zh) | 一种章鱼香菇酱及其制备方法 | |
KR20010016002A (ko) | 족발의 제조 방법 | |
CN102813247B (zh) | 白火石氽汤 | |
CN103989048B (zh) | 一种八宝粥及其制备方法 | |
CN105495415A (zh) | 豆豉鲟鱼的制作方法 | |
CN105212180A (zh) | 一种桂花羊肉酱及其加工方法 | |
CN105876525A (zh) | 一种松口蘑米线汤料的配方及其制作方法 | |
CN108902635A (zh) | 一种扬州红烧狮子头及其加工方法 | |
CN105192742A (zh) | 一种梅花果香营养香肠及其加工方法 | |
KR20190005506A (ko) | 찜닭 소스 |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180914 |
|
RJ01 | Rejection of invention patent application after publication |