CN112401189A - 一种适用于老人和儿童食用的速冻水饺 - Google Patents

一种适用于老人和儿童食用的速冻水饺 Download PDF

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CN112401189A
CN112401189A CN202011451910.3A CN202011451910A CN112401189A CN 112401189 A CN112401189 A CN 112401189A CN 202011451910 A CN202011451910 A CN 202011451910A CN 112401189 A CN112401189 A CN 112401189A
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parts
children
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powder
old people
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刘喆
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Shandong Luxiangyuan Food Co ltd
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Shandong Luxiangyuan Food Co ltd
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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
    • 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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • 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
    • 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

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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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明属于食品加工技术领域，具体涉及一种适用于老人和儿童食用的的速冻水饺。由以下分量的原料组成：胡萝卜20‑30份，虾皮粉5‑10份，牡蛎粉5‑10份，芝麻油1‑2份，鸡汁2‑3份，鸡蛋7‑10份。本发明采用的传统的处理方法和工艺处理原材料，利用虾皮份对馅料调味，加入牡蛎粉提高水饺的营养价值，因胡萝卜软糯易咀嚼，适合老人和儿童食用。

Description

一种适用于老人和儿童食用的速冻水饺
技术领域
本发明属于食品加工技术领域，具体涉及一种适用于老人和儿童食用的的速冻水饺。
背景技术
饺子是深受中国汉族人民喜爱的传统特色食品，饺子的历史沿革经历了漫长的渐进过程。饺子因其用馅不同名称也五花八门，品种有多种多样，在人们普遍关注营养健康的今天，以胡萝卜馅为原料做水饺定会受到人们喜爱，胡萝卜是一种美，又具有较高的医用价值，具有和脾、利水、止血、明目的功效，常用于治疗产后出血、痢疾、水肿、肠炎、胃溃疡、感冒发热、目赤肿疼等症，结合人们偏爱饺子食品，将胡萝卜馅与饺子皮、馅有机结合制成胡萝卜馅饺子食品，具有极大实用价值和经济意义。
发明内容
本发明的目的是提供种适用于老人和儿童食用的的速冻水饺。
本发明是通过如下技术方案实现的：一种适用于老人和儿童食用的的速冻水饺，其特征在于，由以下分量的原料组成：胡萝卜20-30份，虾皮粉5-10份，牡蛎粉5-10份，芝麻油1-2份，鸡汁2-3份，鸡蛋7-10份。
一种适用于老人和儿童食用的的速冻水饺的制作方法如下：首先将鸡蛋搅拌均匀后在锅中炒成鸡蛋碎，备用；再将胡萝卜用搅碎机搅碎，投入馅料搅拌桶内，然后加入虾皮粉、牡蛎粉和芝麻油绕一个方向不停搅拌，搅拌均匀过程中边搅拌边加入鸡汁，直至搅拌均匀，静置1-2小时，得到成品馅料；包入饺子皮中即得成品饺子，在低温-28℃下速冻5-7小时，包装，放入成品库冻藏。
作为优选，上述各成分的优选重量份为：胡萝卜25份，虾皮粉8份，牡蛎粉7份，芝麻油1.5份，鸡汁2份，鸡蛋8份。
本发明的有益效果是：
1.本发明产品采用的传统的处理方法和工艺处理原材料，利用虾皮份对馅料调味，加入牡蛎粉提高水饺的营养价值，因胡萝卜软糯易咀嚼，适合老人和儿童食用。
2.本发明易于加工、比例调配科学，不仅口感好，还具有丰富的营养。
具体实施方式
为了使本发明的目的、技术方案及有益效果更加清楚明白，下面结合实施例对本发明中的技术方案进一步说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
实施例1：
本发明的速冻水饺，由以下分量的原料组成：胡萝卜20份，虾皮粉5份，牡蛎粉5份，芝麻油1份，鸡汁2份，鸡蛋7份。
该速冻水饺的制作方法如下：首先将鸡蛋搅拌均匀后在锅中炒成鸡蛋碎，备用；再将胡萝卜用搅碎机搅碎，投入馅料搅拌桶内，然后加入虾皮粉、牡蛎粉和芝麻油绕一个方向不停搅拌，搅拌均匀过程中边搅拌边加入鸡汁，直至搅拌均匀，静置1小时，得到成品馅料；包入饺子皮中即得成品饺子，在低温-28℃下速冻5小时，包装，放入成品库冻藏。
实施例2：
本发明的速冻水饺，由以下分量的原料组成：胡萝卜30份，虾皮粉10份，牡蛎粉10份，芝麻油2份，鸡汁3份，鸡蛋10份。
该速冻水饺的制作方法如下：首先将鸡蛋搅拌均匀后在锅中炒成鸡蛋碎，备用；再将胡萝卜用搅碎机搅碎，投入馅料搅拌桶内，然后加入虾皮粉、牡蛎粉和芝麻油绕一个方向不停搅拌，搅拌均匀过程中边搅拌边加入鸡汁，直至搅拌均匀，静置2小时，得到成品馅料；包入饺子皮中即得成品饺子，在低温-28℃下速冻7小时，包装，放入成品库冻藏。
实施例3：
本发明的速冻水饺，由以下分量的原料组成：胡萝卜25份，虾皮粉8份，牡蛎粉7份，芝麻油1.5份，鸡汁2份，鸡蛋8份。
该速冻水饺的制作方法如下：首先将鸡蛋搅拌均匀后在锅中炒成鸡蛋碎，备用；再将胡萝卜用搅碎机搅碎，投入馅料搅拌桶内，然后加入虾皮粉、牡蛎粉和芝麻油绕一个方向不停搅拌，搅拌均匀过程中边搅拌边加入鸡汁，直至搅拌均匀，静置1-2小时，得到成品馅料；包入饺子皮中即得成品饺子，在低温-28℃下速冻5-7小时，包装，放入成品库冻藏。
本发明产品采用的传统的处理方法和工艺处理原材料，利用虾皮份对馅料调味，加入牡蛎粉提高水饺的营养价值，因胡萝卜软糯易咀嚼，适合老人和儿童食用。本发明易于加工、比例调配科学，不仅口感好，还具有丰富的营养。
上述具体实施方式仅是本发明的具体个案，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方式。但是凡是未脱离本发明技术原理的前提下，依据本发明的技术实质对以上实施方式所作的任何简单修改、等同变化与改型，皆应落入本发明的专利保护范围。

Claims (3)

1.一种适用于老人和儿童食用的速冻水饺，其特征在于，由以下分量的原料组成：胡萝卜20-30份，虾皮粉5-10份，牡蛎粉5-10份，芝麻油1-2份，鸡汁2-3份，鸡蛋7-10份。
2.根据权利要求1所述的一种适用于老人和儿童食用的的速冻水饺，其特征在于，制作方法如下：首先将鸡蛋搅拌均匀后在锅中炒成鸡蛋碎，备用；再将胡萝卜用搅碎机搅碎，投入馅料搅拌桶内，然后加入虾皮粉、牡蛎粉和芝麻油绕一个方向不停搅拌，搅拌均匀过程中边搅拌边加入鸡汁，直至搅拌均匀，静置1-2小时，得到成品馅料；包入饺子皮中即得成品饺子，在低温-28℃下速冻5-7小时，包装，放入成品库冻藏。
3.根据权利要求1所述的一种适用于老人和儿童食用的的速冻水饺，其特征在于，各成分的优选重量份为：胡萝卜25份，虾皮粉8份，牡蛎粉7份，芝麻油1.5份，鸡汁2份，鸡蛋8份。
CN202011451910.3A 2020-12-11 2020-12-11 一种适用于老人和儿童食用的速冻水饺 Withdrawn CN112401189A (zh)

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