CN111657427A - 一种五麦蒸饺及其制作方法 - Google Patents
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Abstract
本发明公开了一种五麦蒸饺及其制作方法,五麦蒸饺包括如下组分:元麦、藜麦、燕麦、荞麦、小麦胚芽、小麦面粉、鲜蔬菜汁、贡菜、芹菜、白萝卜、青菜、白竹笋、大白菜、食用盐、生姜、葱、鸡精、食用油、蚝油、芝麻油份。其制作方法包括:(一)饺子皮制作工序:麦粒分拣清洗、烘干、冷却、称重配料、磨粉、搅拌、和面、压皮;(二)饺子馅制作工序:蔬菜分拣清洗、风干、冷冻脱水或浸泡、复水或蒸制、称重配料、切丁或热烫、水分甩干或榨汁、拌馅;(三)包饺、包装、速冻储存。本发明的五麦蒸饺为全营养食品,在控制糖尿病血糖稳定、减肥、调理便秘等领域效果显著、且产生效果速度快,糖尿病等三高、肥胖人群可以放心按量食用,且有稳定、控制血糖食用价值。
Description
技术领域
本发明属于功能性面食的研发、加工制作技术领域,具体涉及一种五麦蒸饺及其制作方法,产品五麦蒸饺应用于控制糖尿病的高血糖症状、控制高血压、高血脂症状以及肥胖人群通过饮食自然减肥、便秘人群通过饮食自然通便”等饮食养生的食品行业。
背景技术
据研究资料显示,人体所有的病变都是由“热量、脂类、蛋白质、维生素、矿物质、水、膳食纤维”这七类营养元素的不同比例所造成。目前,全世界约有20亿人处于微量营养素缺乏状态,约占世界人口的1/3。相关研究资料表明,Ⅱ型糖尿病患者中有高达90%人群体重超标或患病前体重超标过。这确定了一个事实:肥胖是形成“糖尿病”根源。肥胖的原因是什么?知名专家戴晓江提出一个权威观点:肥胖不只是营养过剩,也是营养不良。此观点一针见血,为本发明奠定了理论基础。人体能量由那么多营养物质生成,很多营养物质之间需要协同工作,甚至于小团队合作才能完成转化能量任务。此权威观点表明,能量过剩的重要原因是在我们饮食中,特别是主食中,因某些关键营养素的缺乏,比如人体必需的微量元素或者维生素的缺乏,导致需要二个营养素甚至更多营养素协作才能完成营养供应的营养素,无法正常工作,在体内堆积,形成肥胖。因此,控制肥胖的关键在于食物营养素摄入的平衡、吸收得全面。
通过控制肥胖从而控制糖尿病的现有技术是将全谷面粉添加黄原胶或其它食品添加剂,来提升食品韧劲,增加食用后饱腹感,控制血糖升高速度。但是,这也是现有技术治标不治本的问题所在。
现有技术产品只提供了食用者食用当餐的饱腹感,必须每日三餐都食用现有技术的产品,才能保障每餐都有饱腹感,但是,一天三餐都吃面条,天天如此,很难有人能做到,也违背了糖尿病人平衡营养的饮食原则,同时,食材疲劳感必然产生。
如果食用者有一餐不食用现有技术的产品,那么,消化系统再次食入未经过现有技术增稠、增韧加工的主食,该主食必然比现有技术产品消化快、葡萄糖进入血液后峰值高,从而导致体内餐后血糖大幅度波动。
依据《中国糖尿病网》http://www.tnbz.com/a/redian/2011/3733.html刊文论证:多项基础研究及临床研究结果均支持血糖波动是糖尿病慢性并发症的独立危险因素。由此,现有技术对控制糖尿病慢性并发症构成风险。
综上所述,造成现有技术存在以上问题的原因是:现有技术是以外部的食品添加剂,结合含有调理血糖稳定性的全谷食材来达成技术核心价值——食品饱腹功能、调理血糖作用。缺乏对形成糖尿病饮食因素的技术控制、缺乏清除造成血糖异样的饮食因素源头的技术性能。而这二种技术性能的缺乏却正是本发明增加饮食饱腹感,控制肥胖体质、控制血糖稳定的技术关键。
本发明是通过对食物中人体需求的七大营养素的营养性质、含量、形成、吸收和排泄等过程精密分析和监测,精确试验、平衡配比、经19道特殊工艺加工而成的“全营养主食”——五麦蒸饺。
本发明的技术核心——研发“全营养食品”。正是基于对人体需求的七大营养素的全面优化和补充,修正人体需求营养素的供应结构。从而,在根源上彻底阻断影响血糖、血压、血脂、体重、通便等正常水平的不利因素。同时,也解决了现有技术不能解决的二个技术性能问题。
发明内容
针对现有技术对糖尿病、肥胖症等的控制治标不治本的问题,本发明通过对食物中人体需求的七大营养素综合分析测试,提供一种五麦蒸饺及其制作方法,制备的五麦蒸饺营养均衡,能够控制高血糖、肥胖症、便秘等不良症状。
本发明采用的技术方案如下:
一种五麦蒸饺,包括按照重量份数计的如下组分:元麦6.5~7.5份、藜麦2.5~3.5份、燕麦2.6~4.5份、荞麦4.5~5.5份、小麦胚芽2.5~3.5份、小麦面粉10~11.5份、鲜蔬菜汁17~19份、贡菜9~10.5份、芹菜7.2~8份、白萝卜6~6.5份、青菜5.5~6.3份、白竹笋4.5~5.5份、大白菜8.8~9.5份、食用盐0.3~0.5份、生姜1.3~1.6份、葱0.8~1.2份、鸡精0.1~0.3份、食用油1.8~2.5份、蚝油0.5~0.7份、芝麻油0.5~0.6份。
优选的,一种五麦蒸饺,包括按照重量份数计的如下组分:元麦全粉6.9份、藜麦全粉3份、燕麦全粉3.2份、荞麦全粉4.7份、小麦胚芽3份、小麦面粉11份、鲜蔬菜汁18.2份、贡菜10份、芹菜7.5份、白萝卜6.2份、青菜5.7份、白竹笋5.3份、大白菜9.1份、食用盐0.4份、生姜1.5份、葱1份、鸡精0.2份、食用油2份、蚝油0.6份、芝麻油0.5份。
优选的,一种五麦蒸饺,所述鲜蔬菜汁为苋菜汁。
一种五麦蒸饺的制做方法,包括以下步骤:
一、饺子皮制做工艺:
(一)将元麦、藜麦、燕麦、荞麦分拣除杂、清洗烘干、冷却、称重、添加小麦胚芽拌匀磨成五麦混合粉待用;
(二)小麦面粉称重后与五麦混合粉拌匀成混合面粉,待用;
(三)新鲜蔬菜称重洗净后,入温度85℃蒸箱蒸30秒热烫处理,杀灭氧化酶,控制维生素流失;
(四)热烫处理后的蔬菜立即入榨汁机榨汁,榨汁机转速23000转/每分钟,控制蔬菜细胞膜破壁量,保全原始营养素;
(五)蔬菜汁过滤至无渣备用,过滤后的蔬菜渣集中备用;
(六)拌匀后的混合面粉称重投入搅拌机后加入蔬菜汁搅拌成面团,取面团入压面机压10-15次成面皮备用;
二、饺子馅制做工艺:
(一)贡菜清洗、风干、冷冻脱水后复水、切丁长*宽4-5mm,水分甩干到含水量55%备用;
(二)芹菜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量40%备用;
(三)白萝卜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量30%备用;
(四)青菜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量40%备用;
(五)大白菜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量40%备用;
(六)白竹笋清洗、风干、清水浸泡24小时,入温度100℃蒸箱蒸10分钟后,切丁长*宽3mm以内,水分甩干到含水量55%备用;
(七)植物油加热至100℃冷却备用;
(八)所有饺子馅食材与蔬菜渣、食用油、芝麻油一起入搅拌机搅拌5分钟,再依次加入蚝油、生姜、葱、鸡精、食用盐搅拌成馅备用;
(九)饺子机入面团擀皮包饺;
三、饺子储存:
饺子包好密封装袋30分钟内放入零下19度的冷冻室储存。
优选的,一种五麦蒸饺的制作方法,所述饺子皮制做工艺步骤(一)中的烘干是在90℃恒温条件下。
优选的,一种五麦蒸饺的制作方法,所述饺子皮制做工艺步骤(一)中的五麦混合粉细度为65-70目。
优选的,一种五麦蒸饺的制作方法,所述饺子皮制做工艺步骤(三)中的新鲜蔬菜为苋菜。
优选的,一种五麦蒸饺的制作方法,所述饺子馅制做工艺步骤(六)中清水浸泡24小时为每6小时换一次水。
五麦蒸饺制做工艺流程如图1所示。
有益效果:本发明的“全营养食品”是指人体每天对食品营养素的摄入需求量和食品营养素的含量和质量调节平衡的食品。本发明“全营养食品”,创新点是在食品营养供给系统前端组建营养素平衡供需防火墙,设置食物营养素平衡检测站,杜绝高血糖、肥胖症形成的恶性物质。从而控制高血糖、肥胖症、便秘等不良症状。
附图说明
图1为五麦蒸饺制做工艺流程图;
图2为五麦蒸饺低GI值营养平衡图;
图3为五麦蒸饺低GL值营养平衡图;
图4为五麦蒸饺低嘌呤含量图;
图5为五麦蒸饺氨基酸平衡图;
图6为五麦蒸饺矿物质图;
图7为五麦蒸饺维生素图;
图8为五麦蒸饺热量传递图;
图9为五麦蒸饺低碳水食品图;
图10为五麦蒸饺蛋白质合理含量图;
图11为五麦蒸饺脂肪营养平衡图;
图12为五麦蒸饺膳食纤维营养平衡图。
具体实施方式
下面通过具体实施例对本发明作进一步详细介绍,但不局限于此。
一种五麦蒸饺,包括按照重量份数计的如下组分:元麦全粉6.9份、藜麦全粉3份、燕麦全粉3.2份、荞麦全粉4.7份、小麦胚芽3份、小麦面粉11份、鲜蔬菜汁18.2份、贡菜10份、芹菜7.5份、白萝卜6.2份、青菜5.7份、白竹笋5.3份、大白菜9.1份、食用盐0.4份、生姜1.5份、葱1份、鸡精0.2份、食用油2份、蚝油0.6份、芝麻油0.5份。
其制做方法,包括以下步骤:
一、饺子皮制做工艺:
(一)将元麦、藜麦、燕麦、荞麦分拣除杂、清洗,90℃恒温条件下烘干、冷却、称重、添加小麦胚芽拌匀磨成细度为65-70目五麦混合粉待用;
(二)小麦面粉称重后与五麦混合粉拌匀成混合面粉,待用;
(三)新鲜苋菜称重洗净后,入温度85℃蒸箱蒸30秒热烫处理,杀灭氧化酶,控制维生素流失;
(四)热烫处理后的蔬菜立即入榨汁机榨汁,榨汁机转速23000转/每分钟,控制蔬菜细胞膜破壁量,保全原始营养素;
(五)蔬菜汁过滤至无渣备用,过滤后的蔬菜渣集中备用;
(六)拌匀后的混合面粉称重投入搅拌机后加入蔬菜汁搅拌成面团,取面团入压面机压10-15次成面皮备用;
二、饺子馅制做工艺:
(一)贡菜清洗、风干、冷冻脱水后复水、切丁长*宽4-5mm,水分甩干到含水量55%备用;
(二)芹菜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量40%备用;
(三)白萝卜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量30%备用;
(四)青菜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量40%备用;
(五)大白菜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量40%备用;
(六)白竹笋清洗、风干、清水浸泡24小时,每6小时换一次水,入温度100℃蒸箱蒸10分钟后,切丁长*宽3mm以内,水分甩干到含水量55%备用;
(七)植物油加热至100℃冷却备用;
(八)所有饺子馅食材与蔬菜渣、食用油、芝麻油一起入搅拌机搅拌5分钟,再依次加入蚝油、生姜、葱、鸡精、食用盐搅拌成馅备用;
(九)饺子机入面团擀皮包饺;
三、饺子储存:
饺子包好密封装袋30分钟内放入零下19度的冷冻室储存。
制作的五麦蒸饺低GI值营养平衡如图2所示,其GI值自测数据为29.7,依据以下食品GI值判断标准:本发明五麦蒸饺总结理论数据及志愿者食用结果反馈,可以判断为低GI值食品。本发明对二十种食材依据食物血糖生成指数GI值,将高血糖生成指数食品与低血糖生成指数食品,运用食材营养素平衡度、粗细度,干湿度、计量等工艺手段,调节制做成消化和吸收缓慢,控制血糖稳定的五麦蒸饺美食。
五麦蒸饺低GL值营养平衡如图3所示,其GL值自测数据为9.79,依据以下食品GL值叛断标准,本发明五麦蒸饺理论数据可判断为低GL值食品。本发明兼顾二十种食物所含碳水化合物的总量对血糖的影响,将高升糖负荷食品营养素与低升糖负荷食品营养素互补调配,制做成升糖负荷缓慢、控制血糖稳定的五麦蒸饺美食。
五麦蒸饺低嘌呤含量如图4所示,其嘌呤含量自测数据为22.61mg,依据以下食品嘌呤含量判断标准,本发明五麦蒸饺理论数据属于低嘌呤含量食品。本发明研究了二十种食物嘌呤含量对血糖的影响。据有关研究资料显示,高尿酸血症可加重2型糖尿病患者的代谢紊乱,加重病情。所以,糖尿病人群,控制血糖应该注重低嘌呤饮食。基于此,本发明从选食材到食材配量均以低嘌呤食品为标准之一。
五麦蒸饺氨基酸平衡如图5所示,其使用食材中含有人体必需八大氨基酸,营养素总量自测数据全部能满足人体摄入需求,理论数据可列为全营养食品。本发明就二十种食材的人体必需氨基酸性质和含量进行分析,通过对多元食材中氨基酸混合配比,促进食材中人体必需且容易缺乏的氨基酸营养素取长补短,相互补充,高度平衡氨基酸全营养食用价值最大化。
五麦蒸饺含矿物质如图6所示,其使用食材中含有的人体相对容易缺失的矿物质总量自测数据全部能满足人体摄入量需求,理论数据可列为全营养食品。本发明对二十种食物所含矿物质的性质和含量进行了分析,依据矿物质在体内不能合成,必须从食物和饮水中摄取,且单体食材的矿物质吸收率差异较大的的特性。以矿物质含量和吸收率作为食材比例依据,从而满足全营养食品对矿物质的协调应用需求。
五麦蒸饺含维生素如图7所示,其使用食材中含有的人体相对容易缺失的维生素总量自测数据全部能满足人体摄入需求,理论数据可列为全营养食品。本发明对二十种食材配比调节,通过对多元食材中维生素性质和含量平衡配比,促进食材中人体必需且容易缺乏的维生素取长补短,相互补充,提升全营养食用价值。
五麦蒸饺热量传递如图8所示,其传递的总热量自测数据为169.7kcal,依据以下食品传递热量判断标准,本发明五麦蒸饺在理论数据上属于中热量偏下食品,可列为全营养食品。本发明对二十种食物传递的热量性质和含量进行分析,根据全营养食品结构需要,让糖尿病志愿者进行稳定性试吃试验,得出结论:食材热量调剂在100kcal-200kcal之间,有利于本发明产品五麦蒸饺营养素的互相利用吸收,可控制餐后糖尿病血糖稳定性。
五麦蒸饺低碳水食品如图9所示,其碳水化合物自测数据为25.6g,理论数据可列为低碳水化合物食品。本发明对二十种食物碳水化合物的性质、含量进行分析。从均衡营养素摄入和吸收的角度,把五麦蒸饺碳水化合物含量调配在25.6g的低碳水状态。这也是基于本发明五麦蒸饺,以“全营养技术"配比营养素结构,增强食用后饱腹感和营养平衡度,提升食品控制高血糖、高血脂、高血压、控制肥胖等核心价值的效果。如糖尿病等人群常期每天三餐食用五麦蒸饺,会产生食欲疲倦,所以,调配为25.2g的低碳水状态,可以让食用者在食用少量五麦蒸饺的同时,还有同时食用高碳水、高热量食物的热量空间。
五麦蒸饺蛋白质合理含量如图10所示,其蛋白质自测数据为每100g含量10g,按每天蒸饺食用量500g计,每天可提供50g蛋白质(此比例是指每日需摄入1300大卡热量人群)如每日摄入热量需求多于1300大卡,可另补充鸡蛋或瘦肉等食物来供应蛋白质能量。综上所述,五麦蒸饺蛋白质含量可以列为全营养食品。本发明通过对二十种食物所含蛋白质的性质和含量进行分析,面对不同蛋白质需求人群,特别是糖尿病型高尿酸等特殊人群(据研究资料显示,目前中国糖尿病人群有25%高尿酸症),留有一定蛋白质食用量自主补充空间,从而最大化全营养食品的营养价值。
五麦蒸饺脂肪营养平衡如图11所示,其脂肪含量自测数据为每100g含量4.18g,依据《食品营养标签管理规范》中规定“低脂”食品的标准是:脂肪含量≤3g/100g(固体),五麦蒸饺脂肪含量为≤4.18g/100g,因此是中等偏低脂肪食品,可列为全营养食品。本发明通过对二十种食物所含脂肪的性质和含量进行分析。面对不同脂肪需求人群,特别是高血糖、高血压、高血脂等特殊人群,留有一定脂肪食用量自主补充空间,从而最大化全营养食品的营养价值。
五麦蒸饺膳食纤维营养平衡如图12所示,其膳食纤维含量自测数据为每100g含量6.02g,依据GB28050《食品安全国家标准预包装食品标签通则》的规定:高或富含膳食纤维或良好来源≥6g/100g为高纤维食品。综上所述五麦蒸饺膳食纤维含量是高纤维食品。本发明通过对二十种食物所含膳食纤维的性质和含量进行分析。经糖尿病志愿者试吃不同膳食纤维含量的五麦蒸饺发现,膳食纤维含量达到6%,每天食用400g五麦蒸饺,分二餐食用,连续食用3天,餐后血糖相比未食用《五麦蒸饺》,血糖控制下降最多达16%。连续食用二个月,餐后血糖从14-15点,至少控制在11点以内,并且相对稳定,其中一人食用三个月,糖化血红蛋白从14.1稳定控制在6.6,经医生诊断同意,停止注射胰岛素至今。由此评估:高膳食纤维食材在全营养食品配料中,有着举足轻重的地位。未来将成为糖尿病患者饮食控制血糖的强效手段。
上述方法制作的五麦蒸饺,通过志愿者试吃,结果如下:
志愿者A试吃结果总结如下表所示:
志愿者B试吃结果总结如下表所示:
志愿者C试吃结果总结如下表所示:
志愿者D试吃结果总结如下表所示:
志愿者E试吃结果总结如下表所示:
经试吃志愿者食用检测,本发明的五麦蒸饺在增加人体饮食饱腹感、控制糖尿病血糖稳定,为肥胖人群饮食减肥,以及调理便秘等领域效果显著,且见效速度快:食用当天饱腹感见效;食用3天,减肥见效;食用7天,控制血糖见效;食用15天,便秘见效。糖尿病等三高、肥胖、便秘人群可以放心按量食用。
本发明五麦蒸饺所含食材为元麦、藜麦、燕麦、荞麦、小麦胚芽、小麦面粉、鲜蔬菜汁、贡菜、芹菜、白萝卜、青菜、白竹笋、大白菜、食用盐、生姜、葱、鸡精、食用油、蚝油、芝麻油等二十种优选食材,但不限于这二十种食材;本发明的发明成果形成载体是“蒸饺”,但不限于“蒸饺”,本发明的技术发明成果和工艺发明成果载体覆盖到面条、馒头、饼干、点心、面饼、披萨、蛋糕、包子、汤圆、手抓饼这些面食领域。本发明的技术配方中,食材剂量是依据本发明配方中的每个食材,对人体营养素平衡供应而配比。任何使用其它食材参照、使用本发明技术配方制造的食品均视为在本发明权利保护范围之内。
本发明参照引用或参考的食材营养素信息、数据计算公式等资料,除了本发明自主研发试验积累资料外,来自于如下平台:
1、《生物化学与分子生物学》第9版,人民卫生出社出版,网址:jh.ipmph.com;
2、《临床营养学》第3版,网址:www.pmph.com;
3、《糖尿病配餐》,罗长青编著、周泽久顾问;
4、部分在以上平台查不到论证依据的信息,参照《中国营养学会》等官网平台。
Claims (8)
1.一种五麦蒸饺,其特征在于包括按照重量份数计的如下组分:元麦6.5~7.5份、藜麦2.5~3.5份、燕麦2.6~4.5份、荞麦4.5~5.5份、小麦胚芽2.5~3.5份、小麦面粉10~11.5份、鲜蔬菜汁17~19份、贡菜9~10.5份、芹菜7.2~8份、白萝卜6~6.5份、青菜5.5~6.3份、白竹笋4.5~5.5份、大白菜8.8~9.5份、食用盐0.3~0.5份、生姜1.3~1.6份、葱0.8~1.2份、鸡精0.1~0.3份、食用油1.8~2.5份、蚝油0.5~0.7份、芝麻油0.5~0.6份。
2.根据权利要求1所述的一种五麦蒸饺,其特征在于包括按照重量份数计的如下组分:元麦全粉6.9份、藜麦全粉3份、燕麦全粉3.2份、荞麦全粉4.7份、小麦胚芽3份、小麦面粉11份、鲜蔬菜汁18.2份、贡菜10份、芹菜7.5份、白萝卜6.2份、青菜5.7份、白竹笋5.3份、大白菜9.1份、食用盐0.4份、生姜1.5份、葱1份、鸡精0.2份、食用油2份、蚝油0.6份、芝麻油0.5份。
3.根据权利要求1或2所述的一种五麦蒸饺,其特征在于所述鲜蔬菜汁为苋菜汁。
4.权利要求1至2任意一项所述的一种五麦蒸饺的制做方法,其特征在于包括以下步骤:
一、饺子皮制做工艺:
(一)将元麦、藜麦、燕麦、荞麦分拣除杂、清洗烘干、冷却、称重、添加小麦胚芽拌匀磨成五麦混合粉待用;
(二)小麦面粉称重后与五麦混合粉拌匀成混合面粉,待用;
(三)新鲜蔬菜称重洗净后,入温度85℃蒸箱蒸30秒热烫处理;
(四)热烫处理后的蔬菜立即入榨汁机榨汁,榨汁机转速23000转/每分钟;
(五)蔬菜汁过滤至无渣备用,过滤后的蔬菜渣集中备用;
(六)拌匀后的混合面粉称重投入搅拌机后加入蔬菜汁搅拌成面团,取面团入压面机压10-15次成面皮备用;
二、饺子馅制做工艺:
(一)贡菜清洗、风干、冷冻脱水后复水、切丁长*宽4-5mm,水分甩干到含水量55%备用;
(二)芹菜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量40%备用;
(三)白萝卜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量30%备用;
(四)青菜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量40%备用;
(五)大白菜清洗、风干、冷冻脱水后复水,切丁长*宽5-8mm,水分甩干到含水量40%备用;
(六)白竹笋清洗、风干、清水浸泡24小时,入温度100℃蒸箱蒸10分钟后,切丁长*宽3mm以内,水分甩干到含水量55%备用;
(七)植物油加热至100℃冷却备用;
(八)所有饺子馅食材与蔬菜渣、食用油、芝麻油一起入搅拌机搅拌5分钟,再依次加入蚝油、生姜、葱、鸡精、食用盐搅拌成馅备用;
(九)饺子机入面团擀皮包饺;
三、饺子储存:
饺子包好密封装袋30分钟内放入零下19度的冷冻室储存。
5.根据权利要求4所述的一种五麦蒸饺的制作方法,其特征在于所述饺子皮制做工艺步骤(一)中的烘干是在90℃恒温条件下。
6.根据权利要求4所述的一种五麦蒸饺的制作方法,其特征在于所述饺子皮制做工艺步骤(一)中的五麦混合粉细度为65-70目。
7.根据权利要求4所述的一种五麦蒸饺的制作方法,其特征在于所述饺子皮制做工艺步骤(三)中的新鲜蔬菜为苋菜。
8.根据权利要求4所述的一种五麦蒸饺的制作方法,其特征在于所述饺子馅制做工艺步骤(六)中清水浸泡24小时为每6小时换一次水。
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