CN109259071A - 风味水饺馅料 - Google Patents
风味水饺馅料 Download PDFInfo
- Publication number
- CN109259071A CN109259071A CN201811249013.7A CN201811249013A CN109259071A CN 109259071 A CN109259071 A CN 109259071A CN 201811249013 A CN201811249013 A CN 201811249013A CN 109259071 A CN109259071 A CN 109259071A
- Authority
- CN
- China
- Prior art keywords
- parts
- flavor
- dumplings
- fillings
- niblet
- 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- Withdrawn
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 241000238557 Decapoda Species 0.000 claims abstract description 8
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 235000020997 lean meat Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000002540 palm oil Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 241000722363 Piper Species 0.000 claims description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 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
- A23L13/00—Meat products; Meat meal; 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
- A23L15/00—Egg 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
本申请公开了一种风味水饺馅料，属于食品，用于水饺制作，其由以下重量份的成分组成，包括煮熟的玉米粒15份、虾仁10份、精肉10份、棕榈油7份、鸡蛋液20份、香菇丁15份、胡椒粉12份、大油25份、料酒20份、食用盐10份。其能够增加馅料的品类，增加水饺的口感，吸引年轻人群。
Description
技术领域
本申请属于食品领域，尤其是一种风味水饺馅料。
背景技术
水饺是一种颇受中国北方人们喜爱的主食，其不仅仅是一种食品，更是承载了许多的文化和思念。但是，随着社会经济的发展，人们的生活水平逐渐提高，传统的馅料已经不能够满足人们日益增长的物质需求和对美好生活的向往。
发明内容
本申请公开了一种风味水饺馅料，其能够增加馅料的品类，增加水饺的口感，吸引年轻人群。
本申请是通过以下配方实现的：
一种风味水饺馅料，其由以下重量份的成分组成，包括煮熟的玉米粒10~15份、虾仁5~10份、精肉5~10份、棕榈油5~7份、鸡蛋液15~20份、香菇丁10~15份、胡椒粉10~12份、大油20~25份、料酒15~20份、食用盐5~10份。
所述风味水饺馅料，由以下重量份的成分组成，包括煮熟的玉米粒12份、虾仁8份、精肉8份、棕榈油6份、鸡蛋液18份、香菇丁12份、胡椒粉11份、大油22份、料酒18份、食用盐8份。
本申请的有益效果：
本申请通过多种不同原料的组合，实现了丰富的味觉口感，增加了浓郁的香味，增加了制作水饺后对年轻人群的吸引。
具体实施方式
实施例1：一种风味水饺馅料，由以下重量份的成分组成，包括煮熟的玉米粒12份、虾仁8份、精肉8份、棕榈油6份、鸡蛋液18份、香菇丁12份、胡椒粉11份、大油22份、料酒18份、食用盐8份。
实施例2：一种风味水饺馅料，其由以下重量份的成分组成，包括煮熟的玉米粒10份、虾仁5份、精肉5份、棕榈油5份、鸡蛋液15份、香菇丁10份、胡椒粉10份、大油20份、料酒15份、食用盐5份。
实施例3：一种风味水饺馅料，其由以下重量份的成分组成，包括煮熟的玉米粒15份、虾仁10份、精肉10份、棕榈油7份、鸡蛋液20份、香菇丁15份、胡椒粉12份、大油25份、料酒20份、食用盐10份。
Claims (2)
1.一种风味水饺馅料，其特征在于：其由以下重量份的成分组成，包括煮熟的玉米粒10~15份、虾仁5~10份、精肉5~10份、棕榈油5~7份、鸡蛋液15~20份、香菇丁10~15份、胡椒粉10~12份、大油20~25份、料酒15~20份、食用盐5~10份。
2.根据权利要求1所述的风味水饺馅料，其特征在于：所述风味水饺馅料，由以下重量份的成分组成，包括煮熟的玉米粒12份、虾仁8份、精肉8份、棕榈油6份、鸡蛋液18份、香菇丁12份、胡椒粉11份、大油22份、料酒18份、食用盐8份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811249013.7A CN109259071A (zh) | 2018-10-25 | 2018-10-25 | 风味水饺馅料 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811249013.7A CN109259071A (zh) | 2018-10-25 | 2018-10-25 | 风味水饺馅料 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109259071A true CN109259071A (zh) | 2019-01-25 |
Family
ID=65195070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811249013.7A Withdrawn CN109259071A (zh) | 2018-10-25 | 2018-10-25 | 风味水饺馅料 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109259071A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715845A (zh) * | 2020-12-25 | 2021-04-30 | 西安大业食品有限公司 | 一种虾仁包子及其制备方法 |
-
2018
- 2018-10-25 CN CN201811249013.7A patent/CN109259071A/zh not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715845A (zh) * | 2020-12-25 | 2021-04-30 | 西安大业食品有限公司 | 一种虾仁包子及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103622008A (zh) | 一种含银鱼的食品及其制备方法 | |
| CN109259071A (zh) | 风味水饺馅料 | |
| CN105309936A (zh) | 五香牛肉干及其制作方法 | |
| CN103431344A (zh) | 一种具有保健作用的萝卜咸菜及其制备方法 | |
| CN104323187A (zh) | 一种风味海鲜调味料 | |
| CN101756093A (zh) | 一种八宝饭 | |
| CN110833085A (zh) | 一种薏仁米营养保健代餐饼及其制作方法 | |
| CN103005545A (zh) | 韭菜虾仁水饺 | |
| CN104432216A (zh) | 一种含水发海参的食品及其制备方法 | |
| CN204191509U (zh) | 块状蔬菜与香肠的结合结构 | |
| PH22017000180U1 (en) | Process of producing fish scraps pasta | |
| CN100574634C (zh) | 保健营养盒饭 | |
| CN100502684C (zh) | 保健营养盒饭 | |
| CN103349231A (zh) | 蔬菜香肠 | |
| CN105707751A (zh) | 一种淡水龙虾虾粉配方 | |
| CN203505821U (zh) | 一种健康型餐盒 | |
| CN104171764A (zh) | 一种牛肉灌汤包 | |
| CN202190704U (zh) | 带骨肉品结构 | |
| CN104472970A (zh) | 多宝鱼饺子 | |
| CN201846754U (zh) | 青方豆 | |
| PH22019000614U1 (en) | Composition of spicy fish-mud clam (polymesoda erosa) burger patty | |
| PH22019050009U1 (en) | SHRIMP PATTY WITH SALUYOT (Corchorus olitorius) LEAVES FLOUR | |
| PH22018001364Y1 (en) | Process of making chayote (sechium edule) vine shoots salad | |
| CN104323188A (zh) | 一种海鲜调味料 | |
| CN103005513A (zh) | 鱼肉水饺 |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190125 |