CN109043315A - 灌汤包及其制作方法 - Google Patents
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Abstract
本发明提供一种灌汤包及其制作方法,所述灌汤包其由以下重量份的原料配比制成:五花肉500份、皮冻400份、洋葱30份、姜末20份、盐5份、鸡精3份、味精2份、白胡椒0.5份、白糖8份以及食疗养生汁100份。与相关技术相比本发明提供的灌汤包能够增强人体免疫力、调理肠胃、改善睡眠。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种灌汤包及其制作方法。
背景技术
随着社会的发展,人们的生活压力逐渐增大,很多人出现了亚健康状 态。市场上出现了很多的保健食品,里面的都添加了违禁成分,再之服用 的毕竟类似药品的东西,从心理上消费者认为是在吃药,且口感太差。近 年来,出现了滋补的菜肴,在制作过程中加入了一定量的中草药,但效果 不明显。
现有的灌汤包也都是传统的种类,其种类较为单一,基本只能满足人 们的口感,而做到药食同源,消除人体亚健康,改善人体疲劳的寥寥无几。
因此,本发明旨在提供一种新型的灌汤包及其制作方法,以更好的满 足实际需求。
发明内容
本发明的目的在于提供一种新型的灌汤包及其制作方法,其能够丰富 灌汤包的种类,增强人体免疫力、调理肠胃、改善睡眠。
为了达到上述目的,本发明提供一种灌汤包,包括包子皮和馅料,其 中馅料由以下重量份的原料配比制成:五花肉500份、皮冻400份、洋葱 30份、姜末20份、盐5份、鸡精3份、味精2份、白胡椒0.5份、白糖8 份以及食疗养生汁100份;
所述食疗养生汁由以下重量份的原料配比制成:灵芝片10份、炒酸枣 仁20份、太子参20份、麦冬15份、五味子5份、甘草10份、大枣20 份以及水1500份。
进一步的,所述皮冻由以下重量份的原料配比制成:猪背皮5份、鸡 架1份、料酒120份、姜块350份、香葱100份、水22份以及食用碱5 份。
进一步的,该方法包括如下步骤:
S1、按照组份称取原料分别放置备用;
S2、制作食疗养生汁;
S3、制作皮冻;
S4、制作馅料:将所述食疗养生汁、所述皮冻和其它原料加入搅拌机 中搅拌均匀得到馅料;
S5、制作包子皮:将面粉加入适量水揉制10~15min后在室温环境下 静置发酵60~80min得到面团,将面团擀制成包子皮待用:
S6、将馅料放入包子皮中捏成提褶包,蒸制即得本发明的灌汤包。
进一步的,所述食疗养生汁的制作方法包括如下步骤:
1)、将食疗养生汁的各原料清洗备用;
2)、将清洗后的原料加入砂锅中,按料液比2:1的比例加入清水浸泡 1~1.5小时;
3)、浸泡完成后大火烧开小火熬煮,熬煮30~40min后关火,趁热纱布 过滤取滤液;
4)、按料液比4:1的比例加入清水,大火烧开小火熬煮,熬煮25~35min 后关火,趁热纱布过滤取滤液,将两次过滤得到的滤液混合得到食疗养生 汁,将食疗养生汁在室温下自然冷却备用。
进一步的,所述皮冻的制作方法包括如下步骤:
1)、选择;选取检疫合格,去肉、去杂的新鲜鸡骨架并洗干净备用;
2)、选取猪脊背部检疫合格的较厚新鲜猪背皮备用;将选好的猪背皮 去除多余皮下脂肪和皮上毛发后用碱水浸泡1~2h,浸泡完成后用清水冲洗 干净备用;
3)、在不锈钢锅中加适量水烧开后,放入鸡骨架焯水3~5min后捞出清 洗备用;加入猪背皮继续熬煮,至猪背皮可用筷子扎透时关火,将猪背皮 捞出清洗后用绞肉机绞碎备用;
4)、往不锈钢锅中按猪背皮:水为1:5的质量比加入清水,大火烧开 后加入焯水后的鸡骨架、绞碎的猪背皮、香葱、姜块、料酒后调小火继续 熬煮1~1.5h后关火,关火后捞出鸡骨架,香葱,姜块后纱布过滤;其中, 为了方便捞取,香葱为香葱结;
5)、将过滤的皮冻冷却即可直接使用。
其中食疗养生汁在砂锅中熬,砂锅性质稳定,在药物水煮复杂的化学 反应中,不会干扰药物的合成和分解,熬煮出来的药物质量好,从而能最 大程度的发挥其功效;而皮冻熬煮过程中采用不锈钢锅能防止处理出来的 皮冻成品发黑的现象的出现。
本发明的灌汤包及其制作方法中的所述食疗养生汁用到了灵芝片、炒 酸枣仁、太子参、麦冬、五味子、甘草以及大枣的中药成分,起到药食同 源的效果。
其中,灵芝:味甘,性温,入心、脾、肾、肺经;具有提高免疫力, 保肝,抗衰老,改善睡眠,降血糖等功效。
炒酸枣仁:味甘、酸,性平,入心、脾、肝、胆经;具有滋养心肝, 安神,敛汗、坚筋骨等功效。
太子参:味甘,性温,入心、脾、肺经;具有益气健脾、补益气血、 补益脾肺等功效。
麦冬:味甘、微苦,性微寒,归肺、心、胃经;具有清肺润燥、益胃 生津、清心除烦、润肠通便的功效。
五味子:味酸、甘,性温,归肺、心、肾经;具有益气生津,补肾宁 心的功效。
甘草:味甘,性平,归心、肺、脾、胃经;具有补脾益气、清热解毒、 润肺的功效。
大枣:具有健脾益胃、补气养血、养血安神、缓和药性的功效。
本发明的灌汤包,可以增强人体免疫力、调理肠胃、改善睡眠,且长 期食用可改善现代快节奏生活下人们的亚健康状况,对人们容易疲劳、睡 眠紊乱、食欲不振有很好改善。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然, 所描述的实施例仅是本发明的一部分实施例,而不是全部的实施例。基于 本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所 获得的所有其它实施例,都属于本发明保护的范围。
本发明提供一种灌汤包及其制作方法,灌汤包其由以下重量份的原料 配比制成:五花肉500份、皮冻400份、洋葱30份、姜末20份、盐5份、 鸡精3份、味精2份、白胡椒0.5份、白糖8份以及食疗养生汁100份。
其中,所述食疗养生汁由以下重量份的中草药原料配比制成:灵芝片 10份、炒酸枣仁20份、太子参20份、麦冬15份、五味子5份、甘草10 份、大枣20份以及水1500份。
所述皮冻由以下重量份的原料配比制成:猪背皮5份、鸡架1份、料 酒120份、姜块350份、香葱100份、水22份以及食用碱5份。
本发明灌汤包的制作方法包括如下步骤:
S1、备料、按照组份称取上述原料分别放置备用;
备料过程中需要将五花肉块去皮清洗干净,肥、瘦肉分开,瘦肉用绞 肉机5-6号刀片(粗孔)绞制,肥肉用绞肉机3号刀片(细孔)绞制备用, 姜洗净切小米粒或用沙冰机加少许水打汁备用,洋葱去杂洗净切0.2cm小 丁备用。
S2、制作食疗养生汁;
所述食疗养生汁的制作方法包括如下步骤:
1)、将食疗养生汁的各原料清洗备用;
2)、将清洗后的原料加入砂锅中,按料液比2:1的比例加入清水浸泡;
3)、浸泡完成后大火烧开小火熬煮,熬煮30~40min后关火,趁热纱布 过滤取滤液;
将泡好的中草药原料开大火烧开后改小火,使水保持微微沸腾可以使 原料中的有效成分最大限度的溶入水中,继续熬煮35分钟后关火,用纱布 样密漏过滤出汤汁备用,中草药原料留在砂锅中。
4)、按料液比4:1的比例加入清水,大火烧开小火熬煮,熬煮25~35min 后关火,趁热纱布过滤取滤液,将两次过滤得到的滤液混合得到食疗养生 汁,将食疗养生汁在室温下自然冷却备用。
在砂锅中加入剩余的一半水,开大火烧开后改小火,使水保持微微沸 腾,继续熬煮30分钟后关火,用纱布样密漏过滤出汤汁和第一次汤汁混合 均匀,自然放凉备用。
S3、制作皮冻;
所述皮冻的制作方法包括如下步骤:
1)、选择;选取检疫合格,去肉、去杂的新鲜鸡骨架并洗干净备用以 及选取猪脊背部检疫合格的较厚新鲜猪背皮备用;
2)、将选好的猪背皮去除多余皮下脂肪和皮上毛发后用碱水浸泡 1~2h,浸泡完成后用清水冲洗干净备用;
3)、在不锈钢锅中加适量水烧开后,放入鸡骨架焯水3~5min后捞出清 洗备用;加入猪背皮继续熬煮,至猪背皮可用筷子扎透时关火,将猪背皮 捞出清洗后用绞肉机绞碎备用;
4)、在不锈钢锅中按猪背皮:水为1:5的质量比加入清水,大火烧开 后加入焯水后的鸡骨架、绞碎的猪背皮、香葱、姜块、料酒后调小火继续 熬煮1~1.5h后关火,关火后捞出鸡骨架,香葱,姜块后纱布过滤;
5)、将过滤的皮冻冷却即可直接使用。
S4、制作包子皮:将面粉加入适量水揉制10~15min后在室温环境下 静置发酵60~80min得到面团,将面团擀制成包子皮待用:
S5、制作馅料:将所述食疗养生汁、所述皮冻和其它原料加入搅拌机 中搅拌均匀得到馅料;
将绞好的五花肉肉沫按比例放入盆中或搅拌机内,加入称量好的调料 搅拌均匀,将制备好的所述食疗养生汁分3-5次加入搅拌均匀的肉沫中制 得馅料,具体看每次和制馅料量来确定添加所述食疗养生汁的汁水量。
每次搅拌都应遵循以下三点:(1)每次搅拌始终都要向同一个方向搅 拌;(2)每次搅拌要先把倒入的汁水抓散,然后朝一个方向快速搅拌,且 必须始终保持一定的搅拌速度;(3)每次添加汁水后都应搅拌至肉馅把所 加汁水充分吸收以肉馅外没有流动汁水,馅料表面没有明显水渍为标准, 而且馅料起胶上劲肉馅粘性明显增强,搅拌阻力明显增大时才可再次添加 汁水。
制作好的馅料需立即加盖或用保鲜膜封口以防止串味,异物掉入发生 变质或者立即放入冰箱冷冻冷藏保存。
S6、将馅料放入包子皮中捏成提褶包,蒸制即得本发明的灌汤包。
本发明的灌汤包,可以增强人体免疫力、调理肠胃、改善睡眠,且长 期食用可改善现代快节奏生活下人们的亚健康状况,对人们容易疲劳、睡 眠紊乱、食用不振有很好改善。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡 是利用本发明说明书所作的等效结构或等效流程变换,或直接或间接运用 在其它相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (5)
1.一种灌汤包,其特征在于,包括包子皮和馅料,其中馅料由以下重量份的原料配比制成:五花肉500份、皮冻400份、洋葱30份、姜末20份、盐5份、鸡精3份、味精2份、白胡椒0.5份、白糖8份以及食疗养生汁100份;
所述食疗养生汁由以下重量份的原料配比制成:灵芝片10份、炒酸枣仁20份、太子参20份、麦冬15份、五味子5份、甘草10份、大枣20份以及水1500份。
2.根据权利要求1所述的灌汤包,其特征在于,所述皮冻由以下重量份的原料配比制成:猪背皮5份、鸡架1份、料酒120份、姜块350份、香葱100份、水22份以及食用碱5份。
3.根据权利要求1所述的灌汤包的制备方法,其特征在于,该方法包括如下步骤:
S1、按照组份称取原料分别放置备用;
S2、制作食疗养生汁;
S3、制作皮冻;
S4、制作馅料:将所述食疗养生汁、所述皮冻和其它原料加入搅拌机中搅拌均匀得到馅料;
S5、制作包子皮:将面粉加入适量水揉制10~15min后在室温环境下静置发酵60~80min得到面团,将面团擀制成包子皮待用:
S6、将馅料放入包子皮中捏成提褶包,蒸制即得本发明的灌汤包。
4.根据权利要求3所述的灌汤包的制作方法,其特征在于,在所述S2步骤中,所述食疗养生汁的制作方法包括如下步骤:
1)、将食疗养生汁的各原料清洗备用;
2)、将清洗后的原料加入砂锅中,按料液比2:1的比例加入清水浸泡1~1.5小时;
3)、浸泡完成后大火烧开小火熬煮,熬煮30~40min后关火,趁热纱布过滤取滤液;
4)、按料液比4:1的比例加入清水,大火烧开小火熬煮,熬煮25~35min后关火,趁热纱布过滤取滤液,将两次过滤得到的滤液混合得到食疗养生汁,将食疗养生汁在室温下自然冷却备用。
5.根据权利要求3所述的灌汤包的制作方法,其特征在于,在所述S3步骤中皮冻的制作方法包括如下步骤:
1)、选取检疫合格,去肉、去杂的新鲜鸡骨架并洗干净备用以及选取猪脊背部检疫合格的较厚新鲜猪背皮备用;
2)、将选好的猪背皮去除多余皮下脂肪和皮上毛发后用碱水浸泡1~2h,浸泡完成后用清水冲洗干净备用;
3)、在不锈钢锅中加适量水烧开后,放入鸡骨架焯水3~5min后捞出清洗备用;加入猪背皮继续熬煮,至猪背皮可用筷子扎透时关火,将猪背皮捞出清洗后用绞肉机绞碎备用;
4)、往不锈钢锅中按猪背皮:水为1:5的质量比加入清水,大火烧开后加入焯水后的鸡骨架、绞碎的猪背皮、香葱、姜块、料酒后调小火继续熬煮1~1.5h后关火,关火后捞出鸡骨架,香葱,姜块后纱布过滤得到皮冻;
5)、将过滤的皮冻冷却即可直接使用。
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