CN108576603A - 一种多彩饺子皮及其制作方法 - Google Patents
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- 238000002360 preparation method Methods 0.000 title description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 235000013339 cereals Nutrition 0.000 claims abstract description 34
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 235000013311 vegetables Nutrition 0.000 claims abstract description 17
- 239000003086 colorant Substances 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 241000132456 Haplocarpha Species 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000000832 Ayote Nutrition 0.000 description 10
- 235000009854 Cucurbita moschata Nutrition 0.000 description 10
- 240000001980 Cucurbita pepo Species 0.000 description 10
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 10
- 235000015136 pumpkin Nutrition 0.000 description 10
- 241000219315 Spinacia Species 0.000 description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 description 7
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000020384 spinach juice Nutrition 0.000 description 3
- 244000078782 Brassica arvensis Species 0.000 description 2
- 244000157072 Hylocereus undatus Species 0.000 description 2
- 235000018481 Hylocereus undatus Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Classifications
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
一种多彩饺子皮,饺子皮由面粉、一种以上的蔬菜汁或水果汁以及一种以上的水果粒或蔬菜粒配制成。本发明利用蔬菜汁或水果汁以及水果粒或蔬菜粒与面粉揉合成面团后制成饺子皮,多彩的饺子皮以及附在饺子皮上的不同颜色的水果粒或蔬菜粒不仅保证了饺子的营养,而且美观、可口,可增加食用者的食欲。
Description
技术领域
本发明属于食品加工领域,具体涉及一种多彩饺子皮及其制作方法。
背景技术
随着科技的进步,人们生活水平越来越好,对饮食的要求也越来越高,不仅要讲究营养,还要注重色彩。饺子作为中国人的最爱,逢年过节,无论贫富贵贱,都要吃上一顿饺子。饺子不仅要注重饺子的营养,还要注重色彩与口感。
发明内容
本发明提供了一种多彩饺子皮及其制作方法,保证了饺子不仅有营养,而且美观、可口;
本发明通过以下技术方案来实现:
一种多彩饺子皮,饺子皮由面粉、一种以上的蔬菜汁或水果汁以及一种以上的水果粒或蔬菜粒配制成。
所述面粉与蔬菜汁或水果汁的质量比为8—40∶100。
所述水果粒或蔬菜粒小于2mm。
一种多彩饺子皮的制作方法,包括以下步骤:
A、榨汁,分别用榨汁机将各种颜色的可食的蔬菜或水果榨出原汁,分置在不同容器中;
B、将各种颜色的可食的蔬菜或水果剁碎制成水果粒或蔬菜粒,分置在不同容器中;
C、将步骤A中榨出的原汁和面粉按质量比为8—40∶100揉合成面团后擀成面饼;
D、将不同颜色的步骤C制成的面饼叠合起来再揉合成面团后擀成面饼;
E、在步骤C制成的面饼上均匀撒上步骤B制成的水果粒或蔬菜粒中的至少一种, 揉成柱状,用刀切成块状后擀开。
本发明的有益效果:本发明利用蔬菜汁或水果汁以及水果粒或蔬菜粒与面粉揉合成面团后制成饺子皮,多彩的饺子皮以及附在饺子皮上的不同颜色的水果粒或蔬菜粒不仅保证了饺子的营养,而且美观、可口,可增加食用者的食欲。
具体实施方式
实施例一:
一种多彩饺子皮的制作方法,包括以下步骤:
A、榨汁,分别用榨汁机将菠菜、南瓜榨出原汁,分置在不同容器中;
B、将胡萝卜、西红柿剁碎制成小于2mm颗粒状,分置在不同容器中;
C、将步骤A中榨出的菠菜汁、南瓜汁和面粉分别按质量比为8∶100、40∶100揉合成面团后擀成面饼;
D、将不同颜色的步骤C制成的绿色面饼(菠菜)、黄色面饼(南瓜)叠合起来再揉合成面团后擀成黄绿相间的面饼;
E、在步骤C制成的面饼上均匀撒上步骤B制成的胡萝卜粒、西红柿粒, 揉成柱状,用刀切成块状后擀开即可得到黄绿相间并掺杂有橙色(胡萝卜粒)、红色(西红柿粒)的饺子皮;
实施例二
一种多彩饺子皮的制作方法,包括以下步骤:
A、榨汁,分别用榨汁机将火龙果、紫甘蓝、南瓜榨出原汁,分置在不同容器中;
B、将菠菜、海带、南瓜剁碎制成小于2mm颗粒状,分置在不同容器中;
C、将步骤A中榨出的菠菜汁、南瓜汁和面粉分别按质量比为11∶100、22∶100、33∶100揉合成面团后擀成面饼;
D、将不同颜色的步骤C制成的粉色面饼(火龙果)、紫色面饼(紫甘蓝)、黄色面饼(南瓜)以及白色面饼叠合起来再揉合成面团后擀成粉紫黄白相间的面饼;
E、在步骤C制成的面饼上均匀撒上步骤B制成的菠菜粒、海带粒, 揉成柱状,用刀切成块状后擀开即可得到粉紫黄白相相间并掺杂有绿色(菠菜粒)、深绿色(海带粒)的饺子皮;
实施例三
一种多彩饺子皮的制作方法,包括以下步骤:
A、榨汁,用榨汁机将菠菜榨出原汁,置在容器中;
B、将南瓜剁碎制成小于2mm颗粒状,置在容器中;
C、将步骤A中榨出的菠菜汁和面粉分别按质量比为8∶100、20∶100、40∶100揉合成面团后擀成面饼;
D、将不同深浅颜色的步骤C制成的绿色面饼(菠菜)叠合起来再揉合成面团后擀成粉紫黄白相间的面饼;
E、在步骤C制成的面饼上均匀撒上步骤B制成的南瓜粒, 揉成柱状,用刀切成块状后擀开即可得到绿色深浅有致掺杂有黄色(南瓜粒)的饺子皮。
Claims (4)
1.一种多彩饺子皮,其特征在于:饺子皮由面粉、一种以上的蔬菜汁或水果汁以及一种以上的水果粒或蔬菜粒配制成。
2.根据权利要求1所述的一种多彩饺子皮,其特征在于:所述面粉与蔬菜汁或水果汁的质量比为8—40∶100。
3.根据权利要求1所述的一种多彩饺子皮,其特征在于:所述水果粒或蔬菜粒小于2mm。
4.一种多彩饺子皮的制作方法,其特征在于:包括以下步骤:
A、榨汁,分别用榨汁机将各种颜色的可食的蔬菜或水果榨出原汁,分置在不同容器中;
B、将各种颜色的可食的蔬菜或水果剁碎制成水果粒或蔬菜粒,分置在不同容器中;
C、将步骤A中榨出的原汁和面粉按质量比为8—40∶100揉合成面团后擀成面饼;
D、将不同颜色的步骤C制成的面饼叠合起来再揉合成面团后擀成面饼;
E、在步骤C制成的面饼上均匀撒上步骤B制成的水果粒或蔬菜粒中的至少一种,揉成柱状,用刀切成块状后擀开。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110367451A (zh) * | 2019-07-01 | 2019-10-25 | 湖州吾爱食品有限公司 | 一种营养丰富的蝴蝶面的制作方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1799421A (zh) * | 2006-01-13 | 2006-07-12 | 单颖 | 纯天然彩色水饺及其生产方法 |
CN1836578A (zh) * | 2006-04-27 | 2006-09-27 | 许勇兵 | 彩色水饺皮及其制作方法 |
CN101438793A (zh) * | 2007-11-20 | 2009-05-27 | 孙存正 | 彩色蔬菜饺子粉 |
CN102726733A (zh) * | 2012-07-09 | 2012-10-17 | 泰祥集团技术开发有限公司 | 一种彩虹水饺皮的制作方法 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1799421A (zh) * | 2006-01-13 | 2006-07-12 | 单颖 | 纯天然彩色水饺及其生产方法 |
CN1836578A (zh) * | 2006-04-27 | 2006-09-27 | 许勇兵 | 彩色水饺皮及其制作方法 |
CN101438793A (zh) * | 2007-11-20 | 2009-05-27 | 孙存正 | 彩色蔬菜饺子粉 |
CN102726733A (zh) * | 2012-07-09 | 2012-10-17 | 泰祥集团技术开发有限公司 | 一种彩虹水饺皮的制作方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110367451A (zh) * | 2019-07-01 | 2019-10-25 | 湖州吾爱食品有限公司 | 一种营养丰富的蝴蝶面的制作方法 |
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