CN112335827A - 一种速冻水饺的配方及加工方法 - Google Patents
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Abstract
本发明公布了一种速冻水饺的配方,主要包括如下重量组分:水饺皮料:小麦粉60~85份,山楂粉10~12份,荞麦粉15~25份,植物蛋白粉10~15份,变性淀粉1~5份;水饺馅料:瘦肉40~55份,鱼肉15~20份,蔬菜干5~7份,蔬菜汁4~6份,鸡蛋10~15份,香油1~2份,麻油1~2份,调味品6~10份,鸡粉0.5~1份,香辛料0.5~1份。本发明提供了一种速冻猪肉水饺的配方及加工方法,将蔬菜进行压榨制作成蔬菜汁,再将压榨后的蔬菜进行干燥、杀菌、切割后制作成蔬菜干,充分利用原材料,让饺子荤素搭配合理,蔬菜干让口味优良,蔬菜汁内富含多种游离氨基酸,让速冻饺子营养丰富。
Description
技术领域
本发明属于食品加工技术领域,具体为一种速冻水饺的配方及加工方法。
背景技术
饺子,又名,原名“娇耳”,山东潍坊地区有叫“餶扎”是中国的古老传统面食,源于中原宛城,距今已有一千八百多年的历史了。饺子深受中国广大人民的喜爱,是中国北方大部分地区每年春节必吃的年节食品,在许多省市也有冬至节吃饺子的习惯,在东北有句民谚:“舒服不如倒着,好吃不如饺子”,足见东北人对饺子的喜爱。
饺子是中国东汉南阳医圣张仲景发明的,它的历史沿革经历了漫长的过程,明朝末年张自烈做了很好的说明:“水饺耳,即段成式食品,汤中牢丸,或谓粉角,北方人读角为娇,因呼饺饵,伪为饺儿。”在包饺子时,人们常常将金如意、糖、花生、枣和栗子等包进馅里。吃到如意、吃到糖的人,来年的日子更甜美,吃到花生的人将健康长寿,吃到枣和栗子的人将早生贵子。有些地区的人家在吃饺子的同时,还要配些副食以示吉利。比如吃豆腐,象征全家幸福;吃柿饼,象征事事如意;吃三鲜菜,象征三阳开泰,南方有些地方过年时会打散鸡蛋后加热做外皮包上肉馅称之为蛋饺。
随着社会生活节奏的加快,人们不在花费大量的时间来制作水饺,而是用“速冻水饺”来代替。“速冻水饺”是将包好的饺子经过速冻以达到冷藏,可以随时食用的一种食物。目前市场上的速冻饺子存在生产流程复杂,所生产出来的饺子口味差且营养匮乏。
发明内容
基于上述技术问题,本发明的目的是提供一种速冻水饺的配方及加工方法。
为实现以上目的,本发明采用的技术方案是:一种速冻水饺的配方,主要包括:
水饺皮料:小麦粉60~85份,山楂粉10~12份,荞麦粉15~25份,植物蛋白粉10~15份,变性淀粉1~5份;
水饺馅料:瘦肉40~55份,鱼肉15~20份,蔬菜干5~7份,蔬菜汁4~6份,鸡蛋10~15份,香油1~2份,麻油1~2份,调味品6~10份,鸡粉0.5~1份,香辛料0.5~1份。
优选的,所述蔬菜干和蔬菜汁的加工方法如下:将蔬菜进行压榨制作成蔬菜汁,再将压榨后的蔬菜进行干燥、杀菌、切割后制作成蔬菜干。
优选的,所述蔬菜包括大白菜、菠菜、芹菜、番茄、胡萝卜。
优选的,所述蔬菜汁包括如下重量组分:大白菜汁4~6份、菠菜汁2~4份、胡萝卜汁1~2份。
优选的,所述调味品包括白糖、醋、食盐、黄酒,所述香辛料包括葱花、姜末、蒜末、花椒粉、陈皮、胡椒粉。
根据本发明的另一方面,一种速冻水饺的加工方法,包括如下步骤:
S1、备料:将选好的瘦肉和鱼肉清洗干净,然后进行粉碎成肉泥,将肉泥进行调味,加入调味品、香辛料,混合均匀进行腌制,在放入冷冻室1~3℃冷藏1h;将小麦粉、山楂粉、荞麦粉、植物蛋白粉、变性淀粉用100~200目筛网进行筛选备用;
S2、制皮:按照配比将小麦粉、山楂粉、荞麦粉、植物蛋白粉、变性淀粉用25~27℃的温水合成面团,和好的面团用保鲜膜密封,在醒发箱中醒发30~45min,然后用制皮机械制成圆形水饺皮备用;
S3、制馅:按照配比将肉泥、蔬菜干、调味品、鸡粉、香辛料搅拌均匀,然后依次加入蔬菜汁4~6份、鸡蛋、香油、麻油,然后投入拌馅机拌匀,制成水饺馅;
S4、成型:用水饺成形机或手工包制成形,皮和馅比为1:1~1.2包制水饺;
S5、速冻:将产品放入速冻室中进行冷冻,温度为-20~-15℃,冷冻时间为2~3h;
S6、包装:将速冻后的水饺进行抽检、称重、装袋、封装。
本发明的有益效果:本发明提供了一种速冻水饺的配方及加工方法,将蔬菜进行压榨制作成蔬菜汁,再将压榨后的蔬菜进行干燥、杀菌、切割后制作成蔬菜干,充分利用原材料,让饺子荤素搭配合理,蔬菜干让口味优良,蔬菜汁内富含多种游离氨基酸,让速冻饺子营养丰富。
具体实施方式
为了使本领域技术人员更好地理解本发明的技术方案,下面对本发明进行详细描述,本部分的描述仅是示范性和解释性,不应对本发明的保护范围有任何的限制作用。
实施例1
一种速冻水饺,主要包括
水饺皮料:小麦粉60份,山楂粉10份,荞麦粉25份,植物蛋白粉10份,变性淀粉5份;
水饺馅料:瘦肉55份,鱼肉15份,蔬菜干5份,蔬菜汁5份,鸡蛋10份,香油1份,麻油1份,调味品7份,鸡粉0.5份,香辛料0.5份。
具体的,蔬菜干和蔬菜汁的加工方法如下:将蔬菜进行压榨制作成蔬菜汁,再将压榨后的蔬菜进行干燥、杀菌、切割后制作成蔬菜干,蔬菜包括大白菜、菠菜、芹菜、番茄、胡萝卜,所述蔬菜汁包括如下重量组分:大白菜汁4份、菠菜汁3份、胡萝卜汁1份。
具体的,调味品包括白糖、醋、食盐、黄酒,所述香辛料包括葱花、姜末、蒜末、花椒粉、陈皮、胡椒粉。
具体的,速冻水饺的加工方法,包括如下步骤:
S1、备料:将选好的瘦肉和鱼肉清洗干净,然后进行粉碎成肉泥,将肉泥进行调味,加入调味品、香辛料,混合均匀进行腌制,在放入冷冻室1℃冷藏1h;将小麦粉、山楂粉、荞麦粉、植物蛋白粉、变性淀粉用100目筛网进行筛选备用;
S2、制皮:按照配比将小麦粉、山楂粉、荞麦粉、植物蛋白粉、变性淀粉用25℃的温水合成面团,和好的面团用保鲜膜密封,在醒发箱中醒发35min,然后用制皮机械制成圆形水饺皮备用;
S3、制馅:按照配比将肉泥、蔬菜干、调味品、鸡粉、香辛料搅拌均匀,然后依次加入蔬菜汁4份、鸡蛋、香油、麻油,然后投入拌馅机拌匀,制成水饺馅;
S4、成型:用水饺成形机或手工包制成形,皮和馅比为1:1包制水饺;
S5、速冻:将产品放入速冻室中进行冷冻,温度为-20℃,冷冻时间为2h;
S6、包装:将速冻后的水饺进行抽检、称重、装袋、封装。
需要说明的是,在本文中,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。
本文中应用了具体个例对本发明的原理及实施方式进行了阐述,以上实例的说明只是用于帮助理解本发明的方法及其核心思想。以上仅是本发明的优选实施方式,应当指出,由于文字表达的有限性,而客观上存在无限的具体结构,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进、润饰或变化,也可以将上述技术特征以适当的方式进行组合;这些改进润饰、变化或组合,或未经改进将发明的构思和技术方案直接应用于其它场合的,均应视为本发明的保护范围。
Claims (6)
1.一种速冻水饺的配方,其特征在于,
水饺皮料:小麦粉60~85份,山楂粉10~12份,荞麦粉15~25份,植物蛋白粉10~15份,变性淀粉1~5份;
水饺馅料:瘦肉40~55份,鱼肉15~20份,蔬菜干5~7份,蔬菜汁4~6份,鸡蛋10~15份,香油1~2份,麻油1~2份,调味品6~10份,鸡粉0.5~1份,香辛料0.5~1份。
2.根据权利要求1所述的一种速冻水饺的配方,其特征在于:所述蔬菜干和蔬菜汁的加工方法如下:将蔬菜进行压榨制作成蔬菜汁,再将压榨后的蔬菜进行干燥、杀菌、切割后制作成蔬菜干。
3.如权利要求2所述的速冻水饺的配方,其特征在于,所述蔬菜包括大白菜、菠菜、芹菜、番茄、胡萝卜。
4.如权利要求3所述的速冻水饺的配方,其特征在于,所述蔬菜汁包括如下重量组分:大白菜汁4~6份、菠菜汁2~4份、胡萝卜汁1~2份。
5.如权利要求4所述的速冻猪肉水饺的配方,其特征在于,所述调味品包括白糖、醋、食盐、黄酒,所述香辛料包括葱花、姜末、蒜末、花椒粉、陈皮、胡椒粉。
6.如权利要求5所述的速冻水饺的加工方法,其特征在于,包括如下步骤:
S1、备料:将选好的瘦肉和鱼肉清洗干净,然后进行粉碎成肉泥,将肉泥进行调味,加入调味品、香辛料,混合均匀进行腌制,在放入冷冻室1~3℃冷藏1h;将小麦粉、山楂粉、荞麦粉、植物蛋白粉、变性淀粉用100~200目筛网进行筛选备用;
S2、制皮:按照配比将小麦粉、山楂粉、荞麦粉、植物蛋白粉、变性淀粉用25~27℃的温水合成面团,和好的面团用保鲜膜密封,在醒发箱中醒发30~45min,然后用制皮机械制成圆形水饺皮备用;
S3、制馅:按照配比将肉泥、蔬菜干、调味品、鸡粉、香辛料搅拌均匀,然后依次加入蔬菜汁4~6份、鸡蛋、香油、麻油,然后投入拌馅机拌匀,制成水饺馅;
S4、成型:用水饺成形机或手工包制成形,皮和馅比为1:1~1.2包制水饺;
S5、速冻:将产品放入速冻室中进行冷冻,温度为-20~-15℃,冷冻时间为2~3h;
S6、包装:将速冻后的水饺进行抽检、称重、装袋、封装。
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