CN114711414A - 饺子馅料、饺子及饺子馅料的制备方法 - Google Patents
饺子馅料、饺子及饺子馅料的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种饺子馅料、饺子及其制备方法。饺子馅料，以质量份数计包括香菇30‑33份,黑木耳6‑13份,青豆仁3‑6份,精瘦肉20‑30份,胡萝卜1‑3份,新鲜小虾皮3‑6份,大豆蛋白3‑6份,猪肥膘6‑13份,调味剂1‑4份,增香剂1‑3份,增黏剂1‑6份。上述原料经过预处理，再混合，搅拌制得馅料。由上面馅料制成的饺子。本申请的饺子中青豆仁、香菇、黑木耳、新鲜小虾皮等之间的相互组合,将青豆的豆香,香菇的清香,黑木耳的甜糯、新鲜小虾皮的脆甜较好的融合到了一起,达到了丰富的口味。本发明的饺子中包含了杂粮、蔬菜、肉类等,营养全面且有利健康。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种饺子馅料、饺子及饺子馅料的制备方法。
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”，是我国邓州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。
饺子作为中国传统美食的代表,其不仅是一种美味的食物,更蕴含着丰富的中国传统文化,有着阖家团圆的美好蕴义。饺子既是我国很多地区特别是北方冬至及春节必吃的,也是人们日常生活中喜爱吃的一种食物,作为美味且有着重要意义的饺子,也被不断发展出了有各种馅料的多样口味,比如,目前常见的口味有肉三鲜、素三鲜、菌菇三鲜、猪肉芹菜、猪肉酸菜、猪肉白菜、猪肉青椒、鱼肉馅料口味等。
随着人们生活水平的日益提高,营养保健越来越成为人们生活中的重要主题, 而保健既需要控制身体体重,又要摄取到足够的营养。现在需要开发一种新口味饺子，即能满足人们对营养的吸收，很好控制体重，而且能有较好的口感。
发明内容
本发明要解决的技术问题是提供一种营养丰富的健康饺子馅料、包含该馅料的饺子及饺子馅料的制备方法,该饺子口感好，而且营养丰富。
本发明的技术方案：
一种饺子馅料，以质量份数计包括香菇30-33份,黑木耳6-13份,青豆仁 3-6份,精瘦肉20-30份,胡萝卜1-3份,新鲜小虾皮3-6份,大豆蛋白3-6份,猪肥膘6-13份,调味剂1-4份,增香剂1-3份,增黏剂1-6份。
本发明的有益效果：
1、本发明选用富含纤维素和营养的香菇作为饺子馅料的主原料,使得整个馅料及饺子即营养健康,又具有香菇的清香及清新。
2、本发明的饺子中添加了新鲜小虾皮,其不仅清甜、爽脆,还具有降压、抗菌、抗癌、利肠通便等有利健康的作用。
3、本发明的饺子将青豆仁、香菇、黑木耳、新鲜小虾皮、胡萝卜等相互组合,利用其形状、大小和口感的不同带给人们具有不同层次的丰富咀嚼感。青豆仁、香菇、黑木耳、新鲜小虾皮、胡萝卜和猪肉颜色不同，因中医中有五色对应五脏说法，所以多吃本申请饺子可以更好调理人体各脏腑器官。
4、本发明的饺子中青豆仁、香菇、黑木耳、新鲜小虾皮等之间的相互组合, 将青豆的豆香,香菇的清香,黑木耳的甜糯、新鲜小虾皮的脆甜较好的融合到了一起,达到了丰富的口味。本发明的饺子中包含了杂粮、蔬菜、肉类等,营养全面且有利健康。本申请发明人经过研究、分析及大量实验，将青豆仁、香菇、黑木耳、新鲜小虾皮、胡萝卜和猪肉颜色组合一起，即有营养，而且还不会使人们造成肥胖，有效控制体重。
5、本发明的饺子中调味剂、增香剂、增黏剂和馅料的主要原料相互配合, 使得馅料及饺子具有美味诱人的口感。增黏剂可以使饺子馅抱团性好，不松散。本发明的饺子皮中加入淀粉，更有筋性，制成更薄饺子皮，可以看到五彩的馅料，色香味俱全。
具体实施方式
下面采用实施例来说明本发明的具体实施方式,但以下实施例只是用来详细说明本发明,并不以任何方式限制本发明的范围。最终,本发明经过大量的组合试验得到了饺子馅料的主要原料:各份数的香菇、黑木耳、青豆仁、精瘦肉、胡萝卜、新鲜小虾皮、大豆蛋白、猪肥膘。
在以下实施例中所涉及的原料,如无特别说明,均为现在市场上销售的产品。所涉及的测试、评价方法,如无特别说明,均为常规方法。
实施例1:一种饺子馅料
以质量份数计,包括香菇33.0份,黑木耳13.0份,青豆仁6.0份,精瘦肉 30.0份,胡萝卜3.0份,新鲜小虾皮3.0份,大豆蛋白6.0份,猪肥膘13.0份,木薯淀粉0.3份,精选生抽1.0份,草菇老抽0.8份,食用盐1.2份,花生油2.0份, 芝麻油0.3份,鸡精粉0.3份,味精0.1份，料酒0.3份,饮用水5.0份。
实施例2:一种饺子馅料
以质量份数计,包括香菇30.0份,黑木耳6.0份,青豆仁3.0份,精瘦肉20.0 份,胡萝卜1.0份,新鲜小虾皮3.0份,大豆蛋白3.0份,猪肥膘6.0份,木薯淀粉 0.3份,精选生抽0.5份，草菇老抽0.5，食用盐0.9，花生油1.0份,芝麻油0.5 份,鸡精粉0.03份,味精0.2份，料酒0.03份,饮用水4.0份。
实施例3:一种饺子馅料
以质量份数计,包括香菇30.0份,青豆仁6.0份,黑木耳13.0份,精瘦肉22.0 份,胡萝卜3.0份,新鲜小虾皮3.0份,大豆蛋白6.0份,猪肥瞟12.0份,木薯淀粉 0.8份,精选生抽0.9份,草菇老抽0.8份,食用盐0.9份,花生油1.3份,芝麻油 0.2份,鸡精粉0.3份,味精0.1份，料酒0.2份,饮用水4.5份。
实施例4:一种饺子馅料
以质量份数计,包括香菇30.0份,青豆仁6.0份,黑木耳6.0份,精瘦肉20.0 份,胡萝卜3.0份,新鲜小虾皮3.0份,大豆蛋白3.0份,猪肥瞟6.0份,木薯淀粉 0.3份,生抽1.0份,老抽0.8份,盐1.0份,花生油1.5份,芝麻油0.5份,鸡精0.3 份,料酒0.2份,味精0.2份。
实施例5:一种饺子馅料的制备方法,包括以下步骤:
(1)将经过挑拣后的香菇、青豆仁,在沸水中漂烫60-70s,捞出在冷水中冷却备用。
(2)将精瘦肉、猪肥膘用6mm篦孔的绞肉机进行绞制。将大豆蛋白用自来水浸泡直至无硬芯,然后脱水至用手捏无水滴滴下,然后用篦子孔6mm的绞肉机进行绞制:胡萝卜去除不可食用部分,用清水清洗,然后切成-8mm的颗粒。
(3)按照实施例4中的份数,称取精瘦肉、猪肥膘、大豆蛋白,放入搅拌缸中, 以80r/min搅拌均匀,然后放入生抽、老抽、木薯淀粉、食用盐、鸡精、味精、料酒,以90r/min搅拌150s，加入3份水,以90r/min搅拌150s,然后再加入3 份水,90r/min搅拌150s。
(4)按照实施例4中的份数,称取香菇、黑木耳、青豆仁、新鲜小虾皮、胡萝卜、芝麻油加入到搅拌缸中,即得。
实施例6:一种饺子,该饺子包括实施例5中的饺子馅料和饺子皮。
实施例7:一种蒸饺的制备方法,包括如下步骤:
1)按照高筋饺子专用粉:变性淀粉:水＝1:0.1:0.4的质量比,先称取高筋面粉和变性淀粉,然后加入水,制成面团,醒面13-30min,然后制成蒸饺皮,每个蒸饺皮重5.0-6.0g。
2)取实施例3所制备的饺子馅料,将饺子馅料和蒸饺皮包制成18.3-20.3g 的蒸饺,然后放在蒸锅中蒸制9-11min,即得。
所制备生物饺子表皮通透、色泽丰富,外观饱满:饺子皮薄馅多,蒸饺单粒重18.3-20.3g,馅含量大于70％。
试验例1:蒸饺品评试验
采取实施例1-4的馅料配方及实施例7的方法制备出蒸饺进行评价:召集20 位人员,依据表1中馅料风味、馅料状态、口感及色泽四个维度的标准进行品评。
表1蒸饺品评依据表
上面结合实施例对本发明作了详细的说明,所属技术领域的技术人员自理解, 在不脱离本发明宗旨的前提下,还可以对上述实施例中的各个具体参数进行变更成多个具体的实施例,均为本发明的常见变化范围,在此不再一详述。
根据评分结果显示:按照所制备的样品具有香菇鲜香味，且无异味,饺子皮不粘牙,馅料抱团性较好,无汤汁溢出,馅料色泽丰富,搭配均衡。可见本发明饺子馅料饺子是一种营养、色泽搭配均衡,更能满足消费者需求的新型食品。
现在,健康饮食已经成为了社会的主流,而健康饮食既需要控制身体体重,又要摄取到足够的营养,因此,本发明致力于将人们喜爱的饺子制作为一种色香味俱全的健康食品。
香菇属腐生性真菌，只能从现成的营养基质中吸收碳源、氮源、矿物质等进行生长发育。它需要的碳源有单糖和多糖，这些养分主要来自木屑中的纤维、半纤维素和木质素的分解。。
香菇食用部分占72％，每100克食用部分中含水13克、脂肪1.8克、碳水化合物54克、粗纤维7.8克、灰分4.9克、钙124毫克、磷415毫克、铁25.3 毫克、维生素B1 0.07毫克、维生素B2 1.13毫克、尼克酸18.9毫克。鲜菇除含水85-90％外，固形物中含粗蛋白19.9％，粗脂肪4％，可溶性无氮物质67％，粗纤维7％，灰分3％。香菇中还含有30多种酶和18种氨基酸。人体所必需的8中氨基酸中，香菇就含有7种，因此香菇又成为纠正人体酶缺乏症和补充氨基酸的首选食物。
另外,在当前温饱已经不是问题、对食物有更高追求的现代,本发明还将能带给人们美的视觉体验感作为更高的标准。
因此,按照上述的要求,本发明对多种食物原料之特性进行了探索研究,其中, 香菇含有多种有效药用组分，尤其是香菇多糖(LNT)具有一定的抗肿瘤作用。 LNT对慢性粒细胞白血病、胃癌、鼻咽癌、直肠癌和乳腺癌等有抑制和防止术后微转移的效果，此作用是通过肌体免疫力而对癌细胞表现间接毒性，尤其适用于病后肌体康复。与其它抗肿瘤药物相比，LNT几乎无任何毒副作用，是已知最强免疫增强剂之一。
3、增强免疫力据研究，香菇多糖具有重要的免疫药理作用，可改善肌体代谢，增强免疫能力。降血脂、抗血栓研究发现，香菇腺嘌呤及香菇多糖均可促进胆固醇代谢而降低其在血清中的含量。香菇含有丰富的维生素，而维生素具有降血脂、增加冠状动脉血流量的作用，对高血压和心脑血管病具有良好的预防和治疗功能。健胃保肝香菇对治疗急慢性肝病如病毒性肝炎、传染性肝炎、肝硬化等有一定的疗效。香菇多糖及其培养液有护肝作用并增强排毒能力，降低血清转氨酶水平。常食香菇，可用于预防和治疗脾胃虚弱、腹胀、四肢乏力、面黄体瘦等消化系统疾病。预防贫血香菇含钙、铁量较高，并且含有麦角甾醇，因此现代中医认为香菇为补偿维生素D的药剂，可预防佝偻病，并治贫血。其它功能香菇多糖及其衍生物对细菌、霉菌、病毒及爱滋病的感染均有治疗作用。因此, 本发明选择香菇作为饺子馅料中的主料。
4、从大量食品原料中筛选出黑木耳,和香菇进行配合:黑木耳不仅滑嫩可口，滋味鲜美，而且营养丰富，享有“素中之肉”、“素食之王”的美称，是久负盛名的滋补品。据有关调查分析，每100g鲜木耳中含有蛋白质10.6g，脂肪 0.2g，碳水化合物65.5g，纤维素7g，还含有硫胺素、核黄素、尼克酸、胡萝卜素、钙、磷、铁等多种维生素及矿物质，其中尤以铁的含量最为丰富，每100g 鲜木耳中含铁185mg，比叶类蔬菜中含铁量最高的芹菜还要高出20多倍，比动物食品中含铁量最高的猪肝高近7倍，故被誉为食品中的“含铁冠军”。此外，黑木耳的蛋白质中含有多种氨基酸，其中包括赖氨酸、亮氨酸等人体必需的氨基酸，有较高的生物效价。黑木耳为胶质菌类，含有大量胶质，对人体的消化系统有良好的润滑作用，可以消除肠胃中的残存食物和难以消化的纤维性物质，对无意食下的木渣、沙尘等异物有溶解作用。因此，是棉纺工人和从事开矿、粉尘、护路等工作人员的首选保健食品。黑木耳中的磷脂是人脑细胞和神经细胞的营养剂，是青少年和脑力劳动者实用而又廉价的脑补品。
5、青豆仁是青皮青仁大豆果实的一种,色泽碧绿,口味独特:青豆仁富含蛋白质、不饱和脂肪酸、大豆磷脂、维生素a、B两种胡萝卜素以及儿茶素、表儿茶素两种抗氧化剂,具有保持血管弹性、抑制脂肪肝形成抗氧化等作用；
6、为了使得饺子馅料具有更佳的口味及口感,本发明经过大量的试验研究, 新鲜的虾皮，它的颜色是天然的、透明的，有一点琥珀色；虾皮的营养价值很高，就以衡量营养价值高低的蛋白质含量来说，每100克虾皮含39.3克,大大高于大黄鱼、黄缮、对虾、带鱼、鲳鱼等水产品及牛肉、猪肉、鸡肉等肉制品；虾皮的另一大特点是矿物质数量、种类丰富，除了含有陆生、淡水生物缺少的碘元素，铁、钙、磷的含量也很丰富，每100克虾皮钙和磷的含量为991毫克和582毫克。所以，虾皮素有“钙库”之称；虾皮还有一种重要的营养物质---虾青素，虾青素是迄今为止发现的最强的一种抗氧化剂；虾皮中还含有丰富的钙质。
虾皮食用功效能保护心血管系统，它可减少血液中胆固醇含量，防止动脉硬化，同时还能扩张冠状动脉，有利于预防高血压及心肌梗死；并且富含磷、钙、对小儿、孕妇尤有补益功效；可预防自身因缺钙所致的骨质疏松症；对提高食欲和增强体质都很有好处。作用:胡萝卜质脆味美、富含胡萝卜素、维生素B1、维生素B2、钙、铁、磷等维生素和矿物质,经常食用可以增强人体的免疫抵抗能力:
7、最后,食物带给人们快感的重要之处还在于其味道,因此,本发明结合上述所选原料的特性,精选添加了适宜的调味剂,增香剂和增黏剂,且通过了大量的试验得到了最佳组分及其配比。
Claims (9)
1.一种饺子馅料，其特征在于：以质量份数计包括香菇30-33份,黑木耳6-13份,青豆仁3-6份,精瘦肉20-30份,胡萝卜1-3份,新鲜小虾皮3-6份,大豆蛋白3-6份,猪肥膘6-13份,调味剂1-4份,增香剂1-3份,增黏剂1-6份。
2.根据权利要求1所述的饺子馅料,其特征在于,以质量份数计,所述调味剂由盐0.5-1.2份,生抽0.5-1.0份，老抽0.2-0.8份,鸡精0.02-0.4份，味精0.1-0.3份组成；所述增香剂由花生油1.2-2.2份,芝麻油0.1-0.5份,料酒0.03-0.3份组成；所述增黏剂由木薯淀粉0.1-0.8份,水0.9-5.0份组成。
3.根据权利要求2所述的饺子馅料,其特征在于,包括香菇30份,黑木耳6份,青豆仁6份,精瘦肉20份,水3份，胡萝卜3份,新鲜小虾皮3份,大豆蛋白3份,猪肥膘6份,生抽0.8份,老抽0.5份,鸡精0.3份,味精0.3份，花生油1.2份,芝麻油0.5份,料酒0.3份,木薯淀粉0.5份,盐1份。
4.一种饺子,其特征在于,包含权利要求1所述饺子馅料和包裹该饺子馅料的饺子皮。
5.根据权利要求4所述的饺子,其特征在于,所述饺子为蒸饺或水饺。
6.根据权利要求4所述的饺子,其特征在于,所述饺子皮由高筋饺子专用粉、变性淀粉、水制成,所述高筋饺子专用粉:变性淀粉:水的质量比为1:0.1-0.16:0.30-0.45。
7.一种权利要求1所述的饺子馅料的制备方法,其特征在于,包括以下步骤
(1)对香菇、黑木耳、青豆仁、精瘦肉、猪肥膘、大豆蛋白、新鲜小虾皮、胡萝卜进行预处理；
(2)将所述精瘦肉、猪肥膘和大豆蛋白以85-110r/min进行搅拌至混合均匀,然后加入生抽、老抽、木喜淀粉、盐、鸡精、料酒,以85-110r/min搅拌95-135s；
(3)加入3-4份水以85-110r/min搅拌95-135s,再加入3-4份水,以85-110r/min搅拌95-135s；
(4)再在步骤(3)中加入香菇、黑木耳、青豆仁、胡萝卜、芝麻油、新鲜小虾皮以0-70r/min搅拌95-135s,即得本申请所述饺子馅料。
8.根据权利要求7所述饺子馅料的制作方法,其特征在于,在步骤(1)中,所述预处理为：将所述香菇、青豆仁在沸水中漂烫65-125s并切成6-8mm颗粒；将新鲜小虾皮进行漂洗；将所述精瘦肉、猪肥膘进行绞制；将所述大豆蛋白用水浸泡,进行脱水、绞制；将所述胡萝卜清洗,切成6-8mm颗粒；将黑土耳浸泡后切成6-8mm颗粒。
9.根据权利要求8所述饺子馅料的制作方法,其特征在于,所述精瘦肉、猪肥肉进行绞制时采用4-6mm的篦孔，所述大豆蛋白用水浸泡至无硬芯。
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