CN114209004A - 一种烹饪时免油水添加的煎制食品及其制作方法 - Google Patents
一种烹饪时免油水添加的煎制食品及其制作方法 Download PDFInfo
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Abstract
本发明涉及食品加工技术领域,尤其涉及一种烹饪时免油水添加的煎制食品及其制作方法。该烹饪时免油水添加的煎制食品由肉馅、面皮和调制面糊制成,调制面糊包括如下原料:水、低筋粉、磷酸酯双淀粉、预糊化淀粉、辛烯基琥珀酸淀粉钠、酵素淀粉、干燥卵白、粉末卵磷脂、黄原胶、糖蜜提取物、菜籽油。该烹饪时免油水添加的煎制食品通过改进用于包裹食品的调制面糊及加工工艺,在煎制时无需加水、加油,成品直接于锅中短时加热即可,避免了现有煎制食品如煎饺还需加油煎制、且容易糊锅、煎制出的金边发黑、不美观而影响食用的问题。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种烹饪时免油水添加的煎制食品及其制作方法。
背景技术
煎制面食制品如煎饺,是著名的传统小吃,属于煎烙馅类的小食品,制作精巧,味道可口,根据季节配以不同鲜蔬菜。传统制备煎饺的时候,一般是将包好的饺子进行蒸熟,后用含有食用油、小麦粉及淀粉和水的混合成分进行勾芡备用;在煎制过程中,锅中热油,然后加入饺子,并需将上述芡倒入、一同煎制。整个煎制过程因需另行勾芡、热油煎制等操作,步骤繁琐,时间长,且芡由于成分组成的限制,在倒入锅中煎制的过程中,因乳化效果的限制、容易分层,导致煎后的饺子底的冰花颜色比较深,外周易发黑,煎饺底部易糊锅,不利于煎饺的成型和美观,大大影响了口感。
目前,商品化的速冻水饺一般为生水饺,在采用速冻水饺进行煎饺制备时,同样需要煮熟后冷凉,采用前述煎制方式进行制作,同样费时、操作麻烦,且煎饺的品质有限。
发明内容
本发明提供了一种烹饪时免油水添加的煎制食品及其制作方法,通过改进煎制食品的制作加工工艺,尤其采用了包裹食品的调制面糊及加工工艺,使制得的食品在后续煎制时,无需再加水、加油,直接于锅中短时加热即可轻松获得冰花颜色美观、酥脆的煎制食品,避免了传统方式加油煎制、另行调制淀粉芡、且容易糊锅、煎制出的金边发黑、不美观而影响食用的问题。
本发明所采用的技术方案之一是:
一种烹饪时免油水添加的煎制食品,由以下质量百分比的原料制成:肉馅54%-58%、面皮22%-27%和调制面糊15%-20%;
所述调制面糊包括如下原料:水、低筋粉、磷酸酯双淀粉、预糊化淀粉、辛烯基琥珀酸淀粉钠、酵素淀粉、干燥卵白、粉末卵磷脂、黄原胶、糖蜜提取物、菜籽油。
进一步地,所述低筋粉采用薄利粉;磷酸酯双淀粉型号为W0093A;预糊化淀粉型号为PREGEL-C300;辛烯基琥珀酸淀粉钠型号为HLA721。
进一步地,所述调制面糊的各原料的质量百分比为:水70%-74%、低筋粉2%-5%、磷酸酯双淀粉1%-3%、预糊化淀粉1%-1.5%、辛烯基琥珀酸淀粉钠0.2%-0.5%、酵素淀粉1.5%-2.1%、干燥卵白0.2%-0.3%、粉末卵磷脂0.4%-0.5%、黄原胶0.01%-0.03%、糖蜜提取物0.12%-0.16%、菜籽油15%-17%。
进一步地,所述肉馅包括以下原料:猪肉、去皮鸡胸肉、复配水分保持剂、食盐、水、大豆蛋白、TG-I谷氨酰胺转氨酶、酱油、蚝油、鲜鸡粉、味精、I+G、酵母精粉、白糖、白胡椒粉、姜泥、蒜泥、菜籽油、猪脂、大头菜丁、圆葱丁、韭菜末丁、香油。
进一步地,所述肉馅中各原料的质量百分比为:猪肉14%-18%、去皮鸡胸肉17%-21%、复配水分保持剂0.2%-0.3%、食盐0.3%-0.5%、水10%-14%、大豆蛋白1%-2%、TG-I谷氨酰胺转氨酶0.2%-0.4%、酱油0.8%-1.0%、蚝油1%-3%、鲜鸡粉0.6%-0.9%、味精0.2%-0.4%、I+G 0.02%-0.04%、酵母精粉0.2%-0.4%、白糖1%-1.5%、白胡椒粉0.06%-0.08%、姜泥2%-3%、蒜泥0.5%-1.5%、菜籽油2%-3%、猪脂3%-4.5%、大头菜丁20%-23%、圆葱丁7.5%-10.5%、韭菜末丁1%-3%、香油0.5%-1.2%。
进一步地,所述面皮包括以下原料:饺子粉、醋酸酯淀粉、酵素淀粉、复配增稠剂、乳化油、木糖、食盐、菜籽油和水。
进一步地,所述面皮中各原料的质量百分比为:饺子粉55%-60%、醋酸酯淀粉4%-8%、酵素淀粉2%-4%、复配增稠剂0.1%-0.4%、乳化油1%-2%、木糖0.5%-0.8%、食盐0.5%-0.8%、菜籽油3%-5%和水22%-28%。
进一步地,所述烹饪时免油水添加的煎制食品为无油水煎饺或无油水煎包。
本发明所采用的技术方案之二是:
一种烹饪时免油水添加的煎制食品的制作方法,包括在面皮包裹馅料制备面食、蒸制结束后,裹覆或喷淋调制面糊再速冻处理的步骤;调制面糊的重量用量为15%-20%。
进一步地,上述烹饪时免油水添加的煎制食品的制作方法,包括如下操作步骤:
(1)肉馅制作
按肉馅的原料组成,依次混合并搅拌均匀,控制出料温度,将制作的肉馅置于预冷库静置一定时间,备用;
(2)面皮制备
按面皮的原料组成,将粉类物料加入到搅面机内,开启搅拌桨将物料预混合,加入其它液体物料搅拌,搅拌的面团用压面机压延,切片;
(3)调制面糊制备
按调制面糊的原料组成,将各成分依次混合搅拌制成面糊,备用;
(4)成型
制作成饺子或包子;
(5)蒸制
(6)裹调制面糊
将蒸制后的饺子或包子制品冷却放凉、喷淋或裹覆一定量的调制面糊;
(7)速冻。
进一步地,步骤(1)控制出料温度12℃以下,制作的肉馅于4-7℃预冷30min-60min;步骤(6)冷却放凉条件为冷却至20℃-40℃,调制面糊的喷淋或裹覆量为15%-20%。
进一步地,步骤(6)冷却放凉条件为冷却至30℃。
本发明的有益效果:
本发明的烹饪时免油水添加的煎制食品美味可口,馅料搭配营养丰富,通过改进用于勾芡的调制面糊,大大提升了乳化效果,采用特定加工制作工艺,最终制得的工业化煎饺制品在食用前无需蒸煮、无需加油煎制,只需短时间加热即可,且加热后,煎饺制品的冰花金黄,扩散效果好,酥脆,酥脆度可保持至少30min,冷凉后依旧具备酥脆口感,这是目前的家庭煎制水饺及商品化的煎制水饺所无法媲美的。
具体的,本发明的烹饪时免油水添加的煎制食品所用的调制面糊采用多种不同的种类的淀粉混合,并添加了卵磷脂、糖蜜提取物和菜籽油,使面糊的组分搭配科学、合理,乳化效果提升显著,在后期加热制作过程中面糊中的水、油、粉不易分层,能够避免制作过程中糊锅,且可出现金黄冰花。制作工艺中,上述调制面糊采用喷淋或裹覆的方式、按特定比例与成品饺子一同制备,能够经过饺子侧面和底部,使加热后饺子侧面也油浸浸,避免了现有煎饺侧面发干的问题。
本发明的烹饪时免油水添加的煎制食品及其制作方法,突破了现有煎饺制品的工业化加工方式。不管家中制作,还是商业化生产,在进行最后煎制制备时,均不再需要另行调制淀粉芡,省时省力,只需对制作的成品食品进行几分钟的简单加热处理即可,加热过程中,自然出现漂亮的金黄色冰花,口感酥脆,美观美味。
附图说明
图1为本发明免油水添加的煎制水饺烹饪时状态的参考图;
图2为本发明免油水添加的煎制水饺烹饪过程中状态变化的参考图;
图3为本发明免油水添加的煎制水饺烹饪后状态的参考图;
图4为本发明免油水添加的煎制水饺成品状态示意图。
具体实施方式
为能清楚说明本方案的技术特点,下面通过具体实施方式,对本发明进行详细阐述。
具体实施例中所使用的材料均为本领域所使用的常规原料且可以通过商业渠道购买得到,并与本领域技术人员的一般理解一致。
实施例1
一种烹饪时免油水添加的煎制水饺,由56%肉馅、24%面皮和20%的调制面糊一同制成,上述百分比均为重量百分比;具体单个水饺中肉馅14g,面皮6g,调制面糊5g。
调制面糊的原料用量:取水76.68g、薄利粉(低筋粉)5.184g、W0093A磷酸酯双淀粉3.21g、PREGEL-C300预糊化淀粉1.544g、HLA721辛烯基琥珀酸淀粉钠0.292g、酵素淀粉2.084g、干燥卵白0.292g、粉末卵磷脂0.486g、黄原胶0.0324g、糖蜜提取物(MIDORI)0.14g、菜籽油18.06g,合计108g。
上述调制面糊的各原料的质量百分比为:水71%、低筋粉4.8%、磷酸酯双淀粉2.97%、预糊化淀粉1.43%、辛烯基琥珀酸淀粉钠0.27%、酵素淀粉1.93%、干燥卵白0.27%、粉末卵磷脂0.45%、黄原胶0.03%、糖蜜提取物0.13%、菜籽油16.72%。
肉馅的原料用量:猪肉150.5g、去皮鸡胸肉184.6g、复配水分保持剂2.163g、食盐3.914g、水123.2g、大豆蛋白19.77g、TG-I谷氨酰胺转氨酶3.5g、酱油8.45g、蚝油11.5g、鲜鸡粉6.5g、味精3.914g、I+G 0.206g、酵母精粉3.6g、白糖15.1g、白胡椒粉0.721g、姜泥29.97g、蒜泥12.36g、菜籽油30.49g、猪脂43.47g、大头菜丁236.59g、圆葱丁100.53、韭菜末丁27.29g、香油11.64g,合计1030g。
上述肉馅中各原料的质量百分比为:猪肉14.61%、去皮鸡胸肉17.92%、复配水分保持剂0.21%、食盐0.38%、水11.96%、大豆蛋白1.92%、TG-I谷氨酰胺转氨酶0.34%、酱油0.82%、蚝油1.12%、鲜鸡粉0.63%、味精0.38%、I+G0.02%、酵母精粉0.35%、白糖1.47%、白胡椒粉0.07%、姜泥2.91%、蒜泥1.20%、菜籽油2.96%、猪脂4.22%、大头菜丁22.97%、圆葱丁9.76%、韭菜末丁2.65%、香油1.13%。
上述猪肉及去皮鸡胸肉均采用8mm绞肉孔板绞制备,猪肉选用脊膘。
面皮的原料用量:秦大饺子粉81g、TA-01醋酸酯淀粉10.03g、GMIX-F1酵素淀粉4.56g、GUM#1复配增稠剂0.5g、乳化油F-600 2.88g、木糖1.11g、食盐0.98g、菜籽油5.88g和水40.09g,合计147.03g。
上述面皮中各原料的质量百分比为:秦大饺子粉55.08%、TA-01醋酸酯淀粉6.82%、GMIX-F1酵素淀粉3.1%、GUM#1复配增稠剂0.34%、乳化油F-6001.96%、木糖0.76%、食盐0.67%、菜籽油4%和水27.27%。
上述烹饪时免油水添加的煎制水饺的具体加工工艺采用如下操作步骤:
(1)肉馅制作
按肉馅的原料组成,顺序将物料依次加入搅拌机内搅拌均匀有良好质购;控制出料温度12℃以下,将制作的肉馅置于5℃左右预冷库静置30分钟到1小时后使用;
(2)面皮制备
按面皮的原料组成,将粉类物料加入到搅面机内,开启搅拌桨将物料预混合,加入其它液体物料搅拌,搅拌的面团用压面机压延后,在成型机上切成重量6g/片;
(3)调制面糊制备
按调制面糊的原料组成,将各成分混合搅拌制成面糊,备用;
(4)成型
用饺子成型机自动成型制作饺子;
(5)蒸制
柜温92℃计时保持3分钟,芯温75℃以上蒸制得饺子;
(6)裹调制面糊
将蒸制后的饺子冷却放凉至30℃、装盆,从饺子的正上方,将步骤(3)的调制面糊倒入,倒入量为饺子质量的20%,倒入方式采用喷淋的形式;如此,能够较好的实现调制面糊与饺子接触的均匀性;面糊经过饺子的侧面,然后流至饺子底下,完成调制面糊的喷淋;
(7)速冻
将步骤(6)的裹覆调制面糊的饺子进行速冻处理;
(8)装箱入库。
实施例2
一种烹饪时免油水添加的煎制水饺,由54%肉馅、26%面皮和20%的调制面糊一同制成,上述百分比均为重量百分比;具体单个水饺中肉馅13.5g,面皮6.5g,调制面糊5g。
按制备108g的调制面糊计,调制面糊的各原料的质量百分比选用:水70%、低筋粉5%、磷酸酯双淀粉3%、预糊化淀粉1.5%、辛烯基琥珀酸淀粉钠0.5%、酵素淀粉2.1%、干燥卵白0.3%、粉末卵磷脂0.5%、黄原胶0.03%、糖蜜提取物0.12%、菜籽油16.95%。
按制备1030g肉馅计,肉馅中各原料的质量百分比选用:猪肉14%、去皮鸡胸肉18%、复配水分保持剂0.3%、食盐0.3%、水12%、大豆蛋白1%、TG-I谷氨酰胺转氨酶0.38%、酱油1.0%、蚝油2%、鲜鸡粉0.9%、味精0.4%、I+G 0.04%、酵母精粉0.4%、白糖1.5%、白胡椒粉0.08%、姜泥3%、蒜泥1.5%、菜籽油2%、猪脂3.5%、大头菜丁23%、圆葱丁10.5%、韭菜末丁3%、香油1.2%。
按制备147g面皮计,面皮中各原料的质量百分比选用:秦大饺子粉55%、TA-01醋酸酯淀粉4%、GMIX-F1酵素淀粉4%、GUM#1复配增稠剂0.4%、乳化油F-600 2%、木糖0.8%、食盐0.8%、菜籽油5%和水28%。
该烹饪时免油水添加的煎制水饺的具体加工工艺同实施例1的加工工艺,此处不再详述。
实施例3
一种烹饪时免油水添加的煎制水饺,由58%肉馅、27%面皮和15%的调制面糊一同制成,上述百分比均为重量百分比;具体单个水饺中肉馅14.5g,面皮6.75g,调制面糊3.75g。
按制备110g的调制面糊计,调制面糊的各原料的质量百分比为:水74%、低筋粉5%、磷酸酯双淀粉2.57%、预糊化淀粉1%、辛烯基琥珀酸淀粉钠0.2%、酵素淀粉1.5%、干燥卵白0.2%、粉末卵磷脂0.4%、黄原胶0.01%、糖蜜提取物0.12%、菜籽油15%。
按制备1050g肉馅计,肉馅中各原料的质量百分比为:猪肉14.5%、去皮鸡胸肉19%、复配水分保持剂0.2%、食盐0.3%、水14%、大豆蛋白2%、TG-I谷氨酰胺转氨酶0.32%、酱油1.0%、蚝油3%、鲜鸡粉0.6%、味精0.4%、I+G 0.02%、酵母精粉0.4%、白糖1.2%、白胡椒粉0.06%、姜泥3%、蒜泥0.5%、菜籽油2%、猪脂4%、大头菜丁23%、圆葱丁8.5%、韭菜末丁1%、香油1%。
按制备148g面皮计,面皮中各原料的质量百分比为:秦大饺子粉60%、TA-01醋酸酯淀粉7%、GMIX-F1酵素淀粉3%、GUM#1复配增稠剂0.4%、乳化油F-600 1.6%、木糖0.5%、食盐0.5%、菜籽油4%和水23%。
该烹饪时免油水添加的煎制水饺的具体加工工艺同实施例1的加工工艺,此处不再详述。
本发明的烹饪时免油水添加的煎制水饺美味可口,馅料搭配营养丰富,用于勾芡的调制面糊实现了后续食用前加热的无油操作,制作简单。调制面糊的组方通过合理搭配,大大提升了乳化效果,避免了现有淀粉勾芡制作后期煎制容易糊的问题,采用特定加工制作工艺,在食用前加热后,煎饺制品的冰花金黄、扩散效果好、酥脆,酥脆度可保持30min,冷凉后依旧具备酥脆口感,是目前煎制水饺所无法媲美的。
参见说明书附图1-4,由图1可以看出,本发明的烹饪时免油水添加的煎制水饺在进行煎制时无需加油,加热过程短暂,只需4min,方便操作,煎制过程中煎饺底部不糊锅,完全省去了现有水饺煎制中加油、兑入淀粉勾芡的操作和麻烦;由图2可以看出,煎制过程中,煎饺底部逐渐出现金黄色冰花;由图3-4可以看出,本发明的烹饪时免油水添加的煎制水饺煎制结束后,底部呈漂亮的金黄冰花,不易糊锅,酥脆可口,冷凉后较长时间内依旧具备酥脆的口感。
上述具体实施方式不能作为对本发明保护范围的限制,对于本技术领域的技术人员来说,对本发明实施方式所做出的任何替代改进或变换均落在本发明的保护范围内。
本发明未详述之处,均为本技术领域技术人员的公知技术。
Claims (10)
1.一种烹饪时免油水添加的煎制食品,其特征在于,由以下质量百分比的原料制成:肉馅54%-58%、面皮22%-27%和调制面糊15%-20%;
所述调制面糊包括如下原料:水、低筋粉、磷酸酯双淀粉、预糊化淀粉、辛烯基琥珀酸淀粉钠、酵素淀粉、干燥卵白、粉末卵磷脂、黄原胶、糖蜜提取物、菜籽油。
2.根据权利要求1所述的一种烹饪时免油水添加的煎制食品,其特征在于,所述调制面糊的各原料的质量百分比为:水70%-74%、低筋粉2%-5%、磷酸酯双淀粉1%-3%、预糊化淀粉1%-1.5%、辛烯基琥珀酸淀粉钠0.2%-0.5%、酵素淀粉1.5%-2.1%、干燥卵白0.2%-0.3%、粉末卵磷脂0.4%-0.5%、黄原胶0.01%-0.03%、糖蜜提取物0.12%-0.16%、菜籽油15%-17%。
3.根据权利要求1所述的一种烹饪时免油水添加的煎制食品,其特征在于,所述肉馅包括以下原料:猪肉、去皮鸡胸肉、复配水分保持剂、食盐、水、大豆蛋白、TG-I谷氨酰胺转氨酶、酱油、蚝油、鲜鸡粉、味精、I+G、酵母精粉、白糖、白胡椒粉、姜泥、蒜泥、菜籽油、猪脂、大头菜丁、圆葱丁、韭菜末丁、香油。
4.根据权利要求3所述的一种烹饪时免油水添加的煎制食品,其特征在于,所述肉馅中各原料的质量百分比为:猪肉14%-18%、去皮鸡胸肉17%-21%、复配水分保持剂0.2%-0.3%、食盐0.3%-0.5%、水10%-14%、大豆蛋白1%-2%、TG-I谷氨酰胺转氨酶0.2%-0.4%、酱油0.8%-1.0%、蚝油1%-3%、鲜鸡粉0.6%-0.9%、味精0.2%-0.4%、I+G0.02%-0.04%、酵母精粉0.2%-0.4%、白糖1%-1.5%、白胡椒粉0.06%-0.08%、姜泥2%-3%、蒜泥0.5%-1.5%、菜籽油2%-3%、猪脂3%-4.5%、大头菜丁20%-23%、圆葱丁7.5%-10.5%、韭菜末丁1%-3%、香油0.5%-1.2%。
5.根据权利要求1所述的一种烹饪时免油水添加的煎制食品,其特征在于,所述面皮包括以下原料:饺子粉、醋酸酯淀粉、酵素淀粉、复配增稠剂、乳化油、木糖、食盐、菜籽油和水。
6.根据权利要求5所述的一种烹饪时免油水添加的煎制食品,其特征在于,所述面皮中各原料的质量百分比为:饺子粉55%-60%、醋酸酯淀粉4%-8%、酵素淀粉2%-4%、复配增稠剂0.1%-0.4%、乳化油1%-2%、木糖0.5%-0.8%、食盐0.5%-0.8%、菜籽油3%-5%和水22%-28%。
7.根据权利要求1所述的一种烹饪时免油水添加的煎制食品,其特征在于,所述烹饪时免油水添加的煎制食品为无油水煎饺或无油水煎包。
8.一种烹饪时免油水添加的煎制食品的制作方法,其特征在于,包括在面皮包裹馅料制备面食、蒸制结束后,裹覆或喷淋调制面糊再速冻处理的步骤;调制面糊的重量用量为15%-20%。
9.根据权利要求8所述的烹饪时免油水添加的煎制食品的制作方法,其特征在于,包括如下操作步骤:
(1)肉馅制作
按肉馅的原料组成,依次混合并搅拌均匀,控制出料温度,将制作的肉馅置于预冷库静置一定时间,备用;
(2)面皮制备
按面皮的原料组成,将粉类物料加入到搅面机内,开启搅拌桨将物料预混合,加入其它液体物料搅拌,搅拌的面团用压面机压延,切片;
(3)调制面糊制备
按调制面糊的原料组成,将各成分混合搅拌制成面糊,备用;
(4)成型
制作成饺子或包子;
(5)蒸制
(6)裹调制面糊
将蒸制后的饺子或包子制品冷却放凉、喷淋或裹覆一定量的调制面糊;
(7)速冻。
10.根据权利要求9所述的烹饪时免油水添加的煎制食品的制作方法,其特征在于,步骤(1)控制出料温度12℃以下,制作的肉馅于4-7℃预冷30min-60min;步骤(6)冷却放凉条件为冷却至20℃-40℃,调制面糊的喷淋或裹覆量为15%-20%。
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JP6615968B1 (ja) * | 2018-09-25 | 2019-12-04 | 丸大食品株式会社 | 焼き餃子及びその製造方法 |
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CN109480184A (zh) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | 一种速冻生煎包及其制备方法 |
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