CN110833138A - 一种水晶面皮及其制作方法 - Google Patents

一种水晶面皮及其制作方法 Download PDF

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Publication number
CN110833138A
CN110833138A CN201810943666.9A CN201810943666A CN110833138A CN 110833138 A CN110833138 A CN 110833138A CN 201810943666 A CN201810943666 A CN 201810943666A CN 110833138 A CN110833138 A CN 110833138A
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China
Prior art keywords
flour
dough
crystal
water
wrapper
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CN201810943666.9A
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卜战科
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Individual
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Individual
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Priority to CN201810943666.9A priority Critical patent/CN110833138A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Noodles (AREA)

Abstract

本发明公开了一种水晶面皮,是以面粉、淀粉为主料,加入食用油、水,经将面粉、淀粉搅匀成混合面粉,其中取出60%的混合面粉加入热水揉成烫面,再将余下40%的混合面粉加入烫面中,加入凉水进行揉制,再加入食用油揉制成面团,将面团擀成面皮,蒸熟后即得到水晶面皮食品。该面皮具有晶莹剔透、口感好、营养丰富,可提高食品的档次,适用制作饺子、馄饨、烧麦、面条面皮。

Description

一种水晶面皮及其制作方法
技术领域
本发明涉及一种食用水晶面皮。
本发明还涉及该水晶面皮的制作方法。
背景技术
传统的食用面皮,如饺子皮、烧麦皮、馄饨皮,通常使用面粉加水调合搅匀后,揉成面团,再通机制成手擀的方式制成面皮。该合面的方法使其得到的面皮蒸熟后,通常是不透明的。一方面,制成的上述食品,不能充分反映出馅的原料色泽、面皮的表面光滑度、软嫩筋道及富有营养;另一方面,不能体现该食品的档次及品质。
发明内容
本发明的目的是提供一种水晶面皮,使之具有档次高,晶莹剔透,营养丰富。
本发明的另一目的是提供了水晶面皮的制作方法。
实现本发明的水晶面皮的技术方案是:该面皮是以面粉、淀粉为主要原料,以100份重量计,其重量配比为:
60-70份的面粉,
20-32份的淀粉,
1-3份的食用油,
5-8份的水。
该面皮是由下述步骤方法得到:
1、按上述比例取面粉、淀粉搅拌均匀成混合面粉,其中,取出60%的混合面粉加入温度为90-100℃地热水对其搅拌成烫面备用;
2、将余下的40%的混合面粉加入到上述的烫面中混合,同时加入冷水进行搅拌和成面团,再向面团中加入食用油揉合均匀备用;
3、将上述面团擀制成薄面皮备用;
4、将上述薄面皮通过蒸熟后即得到水晶面皮。
上述中所涉及的食用油是选用植物油或动物油均可。
上述中所涉及的面粉,是选用玉米粉、秫米粉、小米粉、大米粉的任一种。
本发明的水晶面皮与传统的食用面皮比较具有擀成的面皮经蒸熟后,使面皮晶莹透明、软嫩筋道不易变形和粘连。该原料制得的面皮可以用于制作饺子、馄饨、烧麦等食品,面皮内馅料清晰可见,而且口感松软滑嫩,营养丰富,档次及品质高,可增强人们的食欲。另外,通过该方法也可制作面条、面片或制作菜肴的材料等。
具体实施方式
下面将结合实施例,对本发明作进一步的描述。
实施例1
水晶饺:
1、先取成品面粉300g、淀粉200g、食用植物油0.5g、热水70g、凉水70g的原料备用;
2、将上述比例的面粉、淀粉放在一起搅拌均匀成混合面粉,将取出其中60%的混合面粉加入70g温度为100℃的热水对其搅拌成烫面备用;
3、将余下40%的混合面粉加入上述的烫面中,同时加入70g的凉水进行搅拌揉制成面团,待面团揉匀后再加入食用植物油0.5g揉匀备用;
4:按常规方法将上述面团擀制成薄面皮,装馅捏紧边口,待蒸熟后即得到水晶饺子。
实施例2
水晶饺:
1、制取面粉。先选取大米300g用水浸泡30天左右,再用清水洗净、干燥、粉碎成大米面粉,取200g淀粉搅拌均匀成混合面粉备用;
2、其它步骤方法同实施例1相同,故省略。
实施例3
水晶饺:
1、制取面粉。先取玉米300g用水浸泡30天左右,再用清水洗净、干燥、粉碎成玉米面粉,取200g淀粉搅拌均匀成混合面粉备用;
2、其它步骤方法同实施1、2相同,故省略。
其它种类的粮食制成面粉的方式均与上述实施例相同。

Claims (4)

1.一种水晶面皮,以100份重量计,该面皮含有下列物质:
60-70份面粉,20-32份淀粉,1-3份食用油,5-8份水。
2.按权利要求1所述的水晶面皮,其特征是所述的面粉是选用玉米粉、秫米粉、水米粉、大米粉的任一种。
3.按权利要求1所述的水晶面皮,其特征是所述的食用油是选用植物油或动物油。
4.一种用于权利要求1所述的水晶面皮的制作方法是:
(1)按上述比例取面粉、淀粉拌匀成混合面粉,其中,取60%的混合面粉加入温度为90-100℃的热水对其搅拌成烫面备用;
(2)将余下40%的混合面粉加入上述烫面中,同时加入凉水进行搅拌和成面团,再向面团中加入食用油揉合均匀备用;
(3)将上述面团擀制成薄面皮备用;
(4)将上述薄面皮通过蒸熟即得到水晶面皮。
CN201810943666.9A 2018-08-18 2018-08-18 一种水晶面皮及其制作方法 Pending CN110833138A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111972461A (zh) * 2020-09-01 2020-11-24 大连双盛园里的妈妈菜餐饮服务有限公司 一种三鲜韭菜盒及制作方法
CN114128826A (zh) * 2021-12-07 2022-03-04 杭州心芽信息科技有限公司 一种烫面饺子及其制备工艺

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111972461A (zh) * 2020-09-01 2020-11-24 大连双盛园里的妈妈菜餐饮服务有限公司 一种三鲜韭菜盒及制作方法
CN114128826A (zh) * 2021-12-07 2022-03-04 杭州心芽信息科技有限公司 一种烫面饺子及其制备工艺

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Application publication date: 20200225