Natural coarse cereals quick freezing dumplings

A technology for quick-freezing dumplings and miscellaneous grains, which is applied in the fields of application, food preparation, and food science, and can solve problems such as single nutrition, variety, and style

Inactive Publication Date: 2009-01-21
赵培龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the dumplings on the market are all made of flour as the base material, and then added with various fillings. The nutrition, variety, and style are relatively simple.

Method used

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Examples

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Embodiment Construction

[0004] The production method and ingredient ratio of quick-frozen dumplings made of natural miscellaneous grains. Get seven groups of 1000 parts of flour, respectively with 50-300 parts of mung bean flour, 50-300 parts of red bean flour, 50-300 parts of soybean flour, 50-400 parts of corn flour, 50-500 parts of black rice flour, 10-500 parts of pumpkin juice or carrot juice and 50-500 parts of tomato juice are fully mixed, and then an appropriate amount of water is added, and after stirring evenly, the dough is kneaded and made into dumpling base materials of seven different colors. Each of the dumpling base materials of different colors can be added with various fillings to make various dumplings (such as dumplings stuffed with celery, dumplings stuffed with shepherd's purse, dumplings stuffed with leeks, dumplings stuffed with cabbage, dumplings stuffed with various meats, etc.) etc.), and then refrigerated at a temperature below 0°C. The present invention has developed mul...

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Abstract

A production method of a novel quick-frozen boiled dumpling belongs to the technical field of food processing, which comprises the following steps: seven groups of 1000 portions of flour are respectively mixed with 50-300 portions of mung powder, 50-300 portions of red bean powder, 50-300 portions of soybean flour, 50-400 portions of corn flour, 50-500 portions of black rice flour, 10-500 portions of pumpkin juice or carrot juice and 50-500 portions of tomato juice, added with proper amount of water and stirred evenly to get a mixture, the mixture is kneaded into dough, and the dough is made into seven boiled dumpling base materials of with different colors, each boiled dumpling base material can be added with various different stuffs to obtain various boiled dumplings which are then refrigerated below the temperature of 0 DEG C. The quick-frozen boiled dumplings respectively have various different nutritional ingredients and colors, and provide more choices for people according to different tastes and habits.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and is a healthy food with reasonable nutrition, bright color and long-term refrigerated storage, which uses various natural grains, vegetables and melons and fruits as raw materials through scientific and reasonable proportioning, production and freezing. Background technique [0002] At present, the dumplings on the market are all made of flour as the base material, and then various fillings are added, and the nutrition, variety, and style are relatively simple. Contents of the invention [0003] In order to make the dumplings more comprehensive in nutrition, more attractive in color, richer in variety and style. The present invention uses the original flour of dumplings as the base powder, and then adds natural miscellaneous grains, vegetables, melons and fruits in various proportions as base powder materials, and then adds various fillings to make dumplings, so as to achieve compreh...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/20A23L1/212A23L1/48A23L7/10
Inventor 赵培龙
Owner 赵培龙
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