CN111034752A - 一种烧烤工艺秘制水饺 - Google Patents
一种烧烤工艺秘制水饺 Download PDFInfo
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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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Molecular Biology (AREA)
- Nutrition Science (AREA)
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- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明属于一种烧烤工艺秘制水饺,其制备成分为:面粉、花椒、细盐、蛋清、蛋黄、食用油、淀粉、孜然、苏子油以及净水,上述成分占比为:面粉45%、花椒5%、细盐2%、蛋清13%、蛋黄6%、食用油5%、淀粉2%、孜然1%、苏子油4%其余以净水补齐,其制备方法为:混合和面、副液制备、沾拭以及烘烤,本发明可以将水饺烘烤食用,与煮制水饺以及煎制水饺相比,表皮更加酥脆,外焦里嫩的口感。
Description
技术领域
本发明属于新吃法水饺领域,尤其涉及一种烧烤工艺秘制水饺。
背景技术
饺子,是中国传统食物。饺子源于古代的角子。饺子原名“娇耳”,是我国南阳人医圣张仲景首先发明的,距今已有一千八百多年的历史了。是深受中国人民喜爱的传统特色食品,又称水饺,是中国民间的主食和地方小吃,也是年节食品。有一句民谣叫“大寒小寒,吃饺子过年。”饺子多用面皮包馅水煮而成,深受中国人的喜爱,而且饺子的吃法创新出很多类,例如:煎饺、水饺以及锅贴等,但是未出现烘烤的饺子,而烘烤的食物也深受国人喜爱,因此研发一种烤着吃的饺子填补食品类别的不足。
发明内容
为了达到上述目的,本发明采用的技术方案为,本发明提供一种烧烤工艺秘制水饺,其制备成分为:面粉、花椒、细盐、蛋清、蛋黄、食用油、淀粉、孜然、苏子油以及净水,上述成分占比为:面粉45%、花椒5%、细盐2%、蛋清13%、蛋黄6%、食用油5%、淀粉2%、孜然1%、苏子油4%其余以净水补齐,其制备方法为:混合和面、副液制备、沾拭以及烘烤;
混合和面:将面粉35%、蛋清18%、苏子油4%以及净水17%进行混合制面,并且将花椒5%碾磨制粉与细盐2%掺和后一并投入容器内,手动和面,并且在和面过程中定时添加面粉5%,直至面质松软轻微粘黏手掌;
副液制备:蛋黄、孜然与淀粉进行混合搅拌,搅拌至液体为均匀同色即可;
沾拭:在混合和面后擀制饺子皮包馅后,饺子的底部沾蛋黄与淀粉的混合液体即可烘烤;
烘烤:在沾副液后的饺子进行烘烤,在烘烤的过程中定期刷油进行反复烤制10-15分钟即可。
优选的,在所述烘烤的工艺中,采用炭烤、电烤的任选一种方法。
优选的,在所述混合和面的工艺中,与其面粉10%在和面时添加,在面粉混合符合要求后,未添加的面粉可保留待用。
优选的,所述沾拭工艺中,混合液体在沾拭时可用于饺子的底面以及两侧。
优选的,所述制备成分的净水替换至盐水,该盐水为40°温水与细盐按97:3配比。
优选的,所述水饺的制馅成分为:五花肉、酱油、料酒、食盐、香油、蒜泥、姜泥、胡椒粉、干淀粉、以及葱末,其制备方法为:五花肉剁成泥状,与其他成分同时放入容器中进行搅拌均匀,并且加入少许净水,搅拌至馅呈现水分充盈有弹性即可。
与现有技术相比,本发明的优点和积极效果在于,将水饺烘烤食用,与煮制水饺以及烤制水饺相比,表皮更加酥脆,外焦里嫩的口感。
具体实施方式
为了能够更清楚地理解本发明的上述目的,下面结合实施例对本发明做进一步说明。需要说明的是,在不冲突的情况下,本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本发明,但是,本发明还可以采用不同于在此描述的其他方式来实施,因此,本发明并不限于下面公开说明书的具体实施例的限制。
实施例,本方案为一种烧烤工艺秘制水饺,其制备成分为:面粉、花椒、细盐、蛋清、蛋黄、食用油、淀粉、孜然、苏子油以及净水,上述成分占比为:面粉45%、花椒5%、细盐2%、蛋清13%、蛋黄6%、食用油5%、淀粉2%、孜然1%、苏子油4%其余以净水补齐,其制备方法为:混合和面、副液制备、沾拭以及烘烤;
混合和面:将面粉35%、蛋清18%、苏子油4%以及净水17%进行混合制面,并且将花椒5%碾磨制粉与细盐2%掺和后一并投入容器内,手动和面,并且在和面过程中定时添加面粉5%,直至面质松软轻微粘黏手掌;
副液制备:蛋黄、孜然与淀粉进行混合搅拌,搅拌至液体为均匀同色即可;
沾拭:在混合和面后擀制饺子皮包馅后,饺子的底部沾蛋黄与淀粉的混合液体即可烘烤;
烘烤:在沾副液后的饺子进行烘烤,在烘烤的过程中定期刷油进行反复烤制10-15分钟即可。
上述在所述烘烤的工艺中,采用炭烤、电烤的任选一种方法。
上述在所述混合和面的工艺中,与其面粉10%在和面时添加,在面粉混合符合要求后,未添加的面粉可保留待用。
上述所述沾拭工艺中,混合液体在沾拭时可用于饺子的底面以及两侧。
上述所述制备成分的净水替换至盐水,该盐水为40°温水与细盐按97:3配比。
在本技术方案中,烧烤过程中,通过蛋黄以及蛋清的添加,使得烘烤后更加的酥脆,补充能量,并且苏子油具有降血脂、抗衰老、抗过敏及抗癌的作用,美味健康。
其中,任选一种五花肉水饺馅的工艺进行举例为,所述水饺的制馅成分为:五花肉、酱油、料酒、食盐、香油、蒜泥、姜泥、胡椒粉、干淀粉、以及葱末,其制备方法为:五花肉剁成泥状,与其他成分同时放入容器中进行搅拌均匀,并且加入少许净水,搅拌至馅呈现水分充盈有弹性即可。
以上所述,仅是本发明的较佳实施例而已,并非是对本发明作其它形式的限制,任何熟悉本专业的技术人员可能利用上述揭示的技术内容加以变更或改型为等同变化的等效实施例应用于其它领域,但是凡是未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与改型,仍属于本发明技术方案的保护范围。
Claims (6)
1.一种烧烤工艺秘制水饺,其特征在于,其制备成分为:面粉、花椒、细盐、蛋清、蛋黄、食用油、淀粉、孜然、苏子油以及净水,上述成分占比为:面粉45%、花椒5%、细盐2%、蛋清13%、蛋黄6%、食用油5%、淀粉2%、孜然1%、苏子油4%其余以净水补齐,其制备方法为:混合和面、副液制备、沾拭以及烘烤;
混合和面:将面粉35%、蛋清18%、苏子油4%以及净水17%进行混合制面,并且将花椒5%碾磨制粉与细盐2%掺和后一并投入容器内,手动和面,并且在和面过程中定时添加面粉5%,直至面质松软轻微粘黏手掌;
副液制备:蛋黄、孜然与淀粉进行混合搅拌,搅拌至液体为均匀同色即可;
沾拭:在混合和面后擀制饺子皮包馅后,饺子的底部沾蛋黄与淀粉的混合液体即可烘烤;
烘烤:在沾副液后的饺子进行烘烤,在烘烤的过程中定期刷油进行反复烤制10-15分钟即可。
2.根据权利要求1所述的一种烧烤工艺秘制水饺,其特征在于,在所述烘烤的工艺中,采用炭烤、电烤的任选一种方法。
3.根据权利要求1所述的一种烧烤工艺秘制水饺,其特征在于,在所述混合和面的工艺中,与其面粉10%在和面时添加,在面粉混合符合要求后,未添加的面粉可保留待用。
4.根据权利要求1所述的一种烧烤工艺秘制水饺,其特征在于,所述沾拭工艺中,混合液体在沾拭时可用于饺子的底面以及两侧。
5.根据权利要求1所述的一种烧烤工艺秘制水饺,其特征在于,所述制备成分的净水替换至盐水,该盐水为40°温水与细盐按97:3配比。
6.根据权利要求1所述的一种烧烤工艺秘制水饺,其特征在于,所述水饺的制馅成分为:五花肉、酱油、料酒、食盐、香油、蒜泥、姜泥、胡椒粉、干淀粉、以及葱末,其制备方法为:五花肉剁成泥状,与其他成分同时放入容器中进行搅拌均匀,并且加入少许净水,搅拌至馅呈现水分充盈有弹性即可。
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CN110663727A (zh) * | 2019-10-30 | 2020-01-10 | 尹东兴 | 专用于烧烤煎炸类的饺子皮及其制备方法和应用 |
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CN110663727A (zh) * | 2019-10-30 | 2020-01-10 | 尹东兴 | 专用于烧烤煎炸类的饺子皮及其制备方法和应用 |
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