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
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[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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