CN110089675A - 一种具有养颜补肾功能的养生饺子制备方法 - Google Patents
一种具有养颜补肾功能的养生饺子制备方法 Download PDFInfo
- Publication number
- CN110089675A CN110089675A CN201910450612.3A CN201910450612A CN110089675A CN 110089675 A CN110089675 A CN 110089675A CN 201910450612 A CN201910450612 A CN 201910450612A CN 110089675 A CN110089675 A CN 110089675A
- Authority
- CN
- China
- Prior art keywords
- parts
- dumpling
- flour
- leek
- nourishing
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 230000036541 health Effects 0.000 title claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 42
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 22
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 22
- 240000008042 Zea mays Species 0.000 claims abstract description 16
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 16
- 235000005822 corn Nutrition 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000014102 seafood Nutrition 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
- 239000000341 volatile oil Substances 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 235000019640 taste Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003086 colorant Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 210000003734 kidney Anatomy 0.000 abstract description 18
- 230000000694 effects Effects 0.000 abstract description 15
- 235000005911 diet Nutrition 0.000 abstract description 8
- 230000037213 diet Effects 0.000 abstract description 8
- 230000003796 beauty Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 18
- 230000006870 function Effects 0.000 description 10
- 210000000952 spleen Anatomy 0.000 description 10
- 235000009508 confectionery Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 210000004072 lung Anatomy 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 5
- 238000005728 strengthening Methods 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000035619 diuresis Effects 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000003014 reinforcing effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- 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 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 206010040882 skin lesion Diseases 0.000 description 2
- 231100000444 skin lesion Toxicity 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000008093 supporting effect Effects 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000001772 anti-angiogenic effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000021004 dietary regimen Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000002936 tranquilizing effect 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- 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
- 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
- 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
一种具有养颜补肾功能的养生饺子制备方法，涉及一种饺子制备方法，饺子皮原料由黑豆，黄豆，玉米粉，薏仁粉与普通面粉混合而成；饺子馅的韭菜择洗干净，在阴暗处晾置一晚；鸡蛋打散倒入有适量植物油的砂锅中用筷子搅拌直至凝固；韭菜甩干水分用刀切碎，炒锅里倒入适量植物油，开小火把花椒放入熬制出香味，将熬好的花椒油静置后过滤，倒进韭菜末内搅拌均匀；山药洗净去皮处理后，捣碎碾成泥状与瘦猪肉末混合，再加入枸杞子与生姜末，将以上准备好的材料倒入韭菜末里；将适量海鲜酱油、盐、香油、大豆油加入馅内顺时针方向搅拌均匀即可。本发明水饺的面皮原料和馅料按合理配比组合后，既具有补肾养颜的功效又满足饮食的需要。
Description
技术领域
本发明涉及一种饺子制备方法，特别是涉及一种具有养颜补肾功能的养生饺子制备方法。
背景技术
饮食是人类赖以生存的基础，是生命活动必备的物质条件之一。中华民族的饮食习惯从整体来看注重膳食平衡，《黄帝内经》中就有“五谷为养，五果为助，五畜为益，五菜为充，气味合而服之，以补精益气”的说法。《内经》指出：“阴平阳秘，精神乃治；阴阳离绝，精气乃绝。”指出阴阳协调平衡是人体健康的根本。同时指出“天食人以五气，地食人以五味”，五气与五味均是维持生命存在的必要条件，其中五味（即饮食）是维护阴阳平衡的必要条件，是保证身体健康的基础。对此，《内经》提出要想健康长寿应做到“谨和五味”、“饮食有节”、“寒热适中”的饮食养生原则。明代李时珍遵循《内经》要旨，阐发岐黄食疗之精微，兼收并蓄百家食疗之秘诀，一一载入《本草纲目》之中。
补肾养颜的蔬菜、水果、以及中药有很多，但是现代人们快节奏的生活规律以及不规律饮食没有办法做到长时间有方法地食用。然而，如果将其与日常生活中人们爱吃的饺子融合在一起，既节约时间又符合现代人们的养生理念。饺子，最大的优点就是既是主食，又兼副食，既有荤菜，又有素菜，营养元素比较全面，所以，本次我们通过合理科学地改变饺子皮饺子馅的组分，总体满足谷物豆类5：蔬菜水果2：肉食1（m:m:m），制作新型的饺子。
韭菜性温，味辛, 补肾温阳, 《本草拾遗》道：韭菜温中下气，补虚，调和脏腑，令人能食，益阳。
山药，性平，味甘，入脾肺肾经，中医其为平补三焦之佳品，气阴双补之良药。能补肺脾肾，补脾肺之气，还可以润肺化痰，健脾养胃。可以调理消化不良，补肾气，纳气定喘，是哮喘病人防病调病的佳品。
枸杞味甘，性平，入肝肾经，具有补气强精、滋补肝肾、抗衰老、止消渴、暖身体的功效。
黑豆，性平、味甘，归脾、肾经，具有消肿下气、润肺燥热、活血利水、祛风除痹、补血安神、明目健脾、补肾益阴、解毒的作用;用于水肿胀满、风毒脚气、黄疸浮肿、风痹痉挛、乌发黑发以及延年益寿的功能。
大豆，性甘，味平，是豆类中营养价值最高的品种，在百种天然的食品中，它名列榜首，含有大量的不饱和脂肪酸，多种微量元素、维生素及优质蛋白质。大豆富含蛋白质，且所含氨基酸较全，尤其富含赖氨酸，正好补充了谷类赖氨酸的不足的缺陷，所以应以谷豆混食，使蛋白质互补。
薏米，性甘、微寒、无毒。清热利湿，除风湿，利小便，益肺排脓，健脾胃，强筋骨。磨粉面食，为价值很高的保健食品。
玉米粉，富含的天然维生素E有保护皮肤、促进血液循环、降低血清胆固醇、防止皮肤病变、延缓衰老的功效，同时玉米粉还能减轻动脉硬化和脑功能衰退，玉米粉含有50%以上的亚油酸、卵磷脂、维生素E、核黄素等营养素，这些物质均具有降低胆固醇，防止高血压、冠心病、细胞衰老及脑功能退化等效果，并有抗血管硬化的作用。玉米粉对预防心脏病、癌症等疾病有很大的好处。
发明内容
本发明的目的在于提供一种具有养颜补肾功能的养生饺子制备方法，本发明水饺的面皮原料和馅料按合理配比组合后，既具有补肾养颜的功效又满足饮食的需要，满足纯天然食材的配伍原则，建立复合面粉和多款同功能的菜馅相结合，使具有同类补肾功效的食材经配比组合后效果明显。
本发明的目的是通过以下技术方案实现的：
一种具有养颜补肾功能的养生饺子制备方法，所述方法包括以下制备过程：
(1)饺子皮的制备：
饺子皮原料由黑豆，黄豆，玉米粉，薏仁粉与普通面粉混合而成；分为两种颜色，黑色和黄色；黑色面皮由普通面粉、黑豆、薏仁粉组成，混合比例为 4:4:2 （m:m:m），黄色面皮由普通面粉、黄豆、玉米粉、薏仁粉组成，混合比例为 4:2:2:2 （m:m:m:m），同时按照每6斤混合饺子粉中加入2个鸡蛋；混合面粉用适量温水 （35℃±1℃）缓慢揉制成形，将温水慢慢倒入面粉里（不要一次性倒入和面），软硬适中即可；静置35分钟后，按照家常水饺面皮制作方法，大小适中统一即可；
(2)饺子馅的制备：
韭菜择洗干净，在阴暗处晾置一晚；鸡蛋打散倒入有适量植物油的砂锅中用筷子搅拌直至凝固；韭菜甩干水分用刀切碎，炒锅里倒入适量植物油，开小火把花椒放入熬制出香味，将熬好的花椒油静置后过滤，倒进韭菜末内搅拌均匀；山药洗净去皮处理后，捣碎碾成泥状与瘦猪肉末混合，再加入枸杞子与生姜末，将以上准备好的材料倒入韭菜末里；将适量海鲜酱油、盐、香油、大豆油加入馅内顺时针方向搅拌均匀即可。
所述的一种具有养颜补肾功能的养生饺子制备方法，所述面皮按重量份计的如下组分：普通面粉 40份，黑豆20份，薏仁粉20份，黄豆10份，玉米粉10份。
所述的一种具有养颜补肾功能的养生饺子制备方法，所述馅料按重量份计的如下组分：韭菜30份，枸杞5份，山药5份，鸡蛋4份，瘦猪肉20份，生姜3份，调味料5份，调味油4份。
所述的一种具有养颜补肾功能的养生饺子制备方法，所述饺子馅精盐在包饺子前20min内加入。
本发明的优点与效果是：
1.本发明制备的饺子具体涉及运用的中医理论主要来源为《本草纲目》，《黄帝内经》，有滋补肝肾、调和脏腑的功效、改善皮肤，清除色斑粉刺，符合当代人的养生理念，弥补市场空缺。
2.本发明满足纯天然食材的配伍原则，突破传统的单一面粉和简单的蔬菜和肉的方式，首次建立复合面粉和多款同功能的菜馅相结合，使具有同类补肾功效的食材经配比组合后效果显著。原料易于获取，价格便宜，产品新颖，具有商业价值和市场竞争力。
具体实施方式
下面结合实施例对本发明进行详细说明。
本发明结合现代饮食学提倡平衡膳食应采用0.618的黄金分割比例作为参数，粗粮6：细粮4；植物性食物6：动物性食物4，同时还应满足纯天然食材的配伍原则。《黄帝内经》中就有“五谷为养，五果为助，五畜为益，五菜为充，气味合而服之，以补精益气”的说法。《本草拾遗》道：韭菜温中下气，补虚，调和脏腑，令人能食，益阳。枸杞有滋补肝肾，益精明目的功效。山药，性平，味甘，为中医上品食材。薏米，性甘、微寒、无毒。清热利湿，除风湿，利小便，益肺排脓，健脾胃，强筋骨。磨粉面食，为价值很高的保健食品。黑豆，性平、味甘，归脾、肾经，具有明目健脾、补肾益阴的作用。大豆，性甘，味平，是豆类中营养价值最高的品种，在百种天然的食品中，它名列榜首，含有大量的不饱和脂肪酸，多种微量元素、维生素及优质蛋白质。玉米粉，富含的天然维生素E有保护皮肤、促进血液循环、降低血清胆固醇、防止皮肤病变、延缓衰老的功效，玉米粉含有50%以上的亚油酸、卵磷脂、维生素E、核黄素等营养素。
基于药食同源的原理，本项目试图黑豆，黄豆，玉米粉，薏仁粉与普通面粉混合制备饺子皮；以韭菜、枸杞、山药、鸡蛋、瘦猪肉为饺子馅，制备具有补肾养颜效果的饺子。
实施例1
(1)饺子皮的制备：
饺子皮原料由黑豆，黄豆，玉米粉，薏仁粉与普通面粉混合而成。分为两种颜色，黑色和黄色。黑色面皮由普通面粉、黑豆、薏仁粉组成，混合比例为 4:4:2 （m:m:m），黄色面皮由普通面粉、黄豆、玉米粉、薏仁粉组成，混合比例为 4:2:2:2 （m:m:m:m），同时按照每6斤混合饺子粉中加入2个鸡蛋；混合面粉用适量温水 （35℃±1℃）缓慢揉制成形，将温水慢慢倒入面粉里（不要一次性倒入和面），软硬适中即可；静置35分钟后，按照家常水饺面皮制作方法，大小适中统一即可；
(2)饺子馅的制备：
韭菜择洗干净，在阴暗处晾置一晚。鸡蛋打散倒入有适量植物油的砂锅中用筷子搅拌直至凝固。韭菜甩干水分用刀切碎，炒锅里倒入适量植物油，开小火把花椒放入熬制出香味，将熬好的花椒油静置后过滤，倒进韭菜末内搅拌均匀。山药洗净去皮处理后，捣碎碾成泥状与瘦猪肉末混合，再加入枸杞子与生姜末，将以上准备好的材料倒入韭菜末里。将适量海鲜酱油、盐、香油、大豆油加入馅内顺时针方向搅拌均匀即可。
Claims (4)
1.一种具有养颜补肾功能的养生饺子制备方法，其特征在于，所述方法包括以下制备过程：
(1)饺子皮的制备：
饺子皮原料由黑豆，黄豆，玉米粉，薏仁粉与普通面粉混合而成；分为两种颜色，黑色和黄色；黑色面皮由普通面粉、黑豆、薏仁粉组成，混合比例为 4:4:2 （m:m:m），黄色面皮由普通面粉、黄豆、玉米粉、薏仁粉组成，混合比例为 4:2:2:2 （m:m:m:m），同时按照每6斤混合饺子粉中加入2个鸡蛋；混合面粉用适量温水 （35℃±1℃）缓慢揉制成形，将温水慢慢倒入面粉里（不要一次性倒入和面），软硬适中即可；静置35分钟后，按照家常水饺面皮制作方法，大小适中统一即可；
(2)饺子馅的制备：
韭菜择洗干净，在阴暗处晾置一晚；鸡蛋打散倒入有适量植物油的砂锅中用筷子搅拌直至凝固；韭菜甩干水分用刀切碎，炒锅里倒入适量植物油，开小火把花椒放入熬制出香味，将熬好的花椒油静置后过滤，倒进韭菜末内搅拌均匀；山药洗净去皮处理后，捣碎碾成泥状与瘦猪肉末混合，再加入枸杞子与生姜末，将以上准备好的材料倒入韭菜末里；将适量海鲜酱油、盐、香油、大豆油加入馅内顺时针方向搅拌均匀即可。
2.根据权利要求1所述的一种具有养颜补肾功能的养生饺子制备方法，其特征在于，所述面皮按重量份计的如下组分：普通面粉 40份，黑豆20份，薏仁粉20份，黄豆10份，玉米粉10份。
3.根据权利要求1所述的一种具有养颜补肾功能的养生饺子制备方法，其特征在于，所述馅料按重量份计的如下组分：韭菜30份，枸杞5份，山药5份，鸡蛋4份，瘦猪肉20份，生姜3份，调味料5份，调味油4份。
4.根据权利要求1所述的一种具有养颜补肾功能的养生饺子制备方法，其特征在于，所述饺子馅精盐在包饺子前20min内加入。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910450612.3A CN110089675A (zh) | 2019-05-28 | 2019-05-28 | 一种具有养颜补肾功能的养生饺子制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910450612.3A CN110089675A (zh) | 2019-05-28 | 2019-05-28 | 一种具有养颜补肾功能的养生饺子制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110089675A true CN110089675A (zh) | 2019-08-06 |
Family
ID=67449375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910450612.3A Pending CN110089675A (zh) | 2019-05-28 | 2019-05-28 | 一种具有养颜补肾功能的养生饺子制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110089675A (zh) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851787A (zh) * | 2016-04-05 | 2016-08-17 | 沈阳化工大学 | 一种健脾养胃水饺的制备方法 |
| CN109170540A (zh) * | 2018-09-29 | 2019-01-11 | 宁国玉 | 一种饺子产品及其制作方法 |
-
2019
- 2019-05-28 CN CN201910450612.3A patent/CN110089675A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851787A (zh) * | 2016-04-05 | 2016-08-17 | 沈阳化工大学 | 一种健脾养胃水饺的制备方法 |
| CN109170540A (zh) * | 2018-09-29 | 2019-01-11 | 宁国玉 | 一种饺子产品及其制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101617790A (zh) | 生姜糕及其制作方法 | |
| CN101803748A (zh) | 十珍鸭的生产工艺 | |
| CN101103795B (zh) | 一种食品佐料及其加工方法 | |
| CN106386984A (zh) | 一种保健月饼及其制备方法 | |
| CN104115982A (zh) | 一种保健蜜饯及其制作工艺 | |
| CN109329456A (zh) | 辣椒油及其制备方法 | |
| CN105767877A (zh) | 野菜馒头、野菜馍 | |
| CN104432051A (zh) | 一种具有补肾及键发功能的保健糊制品 | |
| CN106307157A (zh) | 一种红枣鸡蛋干及其制备方法 | |
| CN105192567A (zh) | 一种具有补气养血、缓解疲劳的保健糊 | |
| CN106261868A (zh) | 一种黄金鸡及其制作方法 | |
| CN105767700A (zh) | 一种香芋地瓜丸子 | |
| KR20030053094A (ko) | 사상체질에 따른 한방 보약김치 제조방법 | |
| CN106616550A (zh) | 一种锡纸烤泰式咖喱蟹的制作方法 | |
| KR101382916B1 (ko) | 백년초 호두 찐빵 및 그 제조방법 | |
| CN104286984A (zh) | 一种板栗酱料 | |
| CN104719760A (zh) | 一种羊肉板面制作方法 | |
| CN104719485B (zh) | 一种黑糖红枣奶茶粉及其制备工艺 | |
| CN104323190B (zh) | 一种松茸酸菜牛羊肉麻辣全料 | |
| CN106722711A (zh) | 一种方便型酸笋老鸭汤调料及其制作方法 | |
| CN105831652A (zh) | 一种多味葛根食品及其制作方法 | |
| CN107183570A (zh) | 一种烤药膳鲫鱼的制作方法 | |
| CN110089675A (zh) | 一种具有养颜补肾功能的养生饺子制备方法 | |
| CN100998425A (zh) | 一种鲶鱼食品的加工方法 | |
| CN101675786A (zh) | 一种麻辣牛肉酱及其制造工艺 |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190806 |