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Method for preparing nutrient dumplings

A method for making dumplings and a technology for dumplings are applied in the directions of food preparation, dough processing, baking, etc. to achieve the effects of easy promotion, anti-aging, and rich nutrition.

Active Publication Date: 2013-05-22
李云才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Lotus root, yam, winter jujube and burdock root all have extremely high nutritional value, but they have not been compounded in dumplings as one of people's staple foods. Studies have shown that most of people's diseases are caused by diet. Therefore, Advocate a nutritious and healthy diet structure, which is conducive to the prevention of diseases and the promotion of human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Preparation of dumpling wrappers

[0033] 1.1) Wash and peel the fresh lotus root and fresh yam purchased from the market, cut them into pieces, put them into a cooking machine and beat them for 5 minutes at a speed of 18000 rpm;

[0034] 1.2) Add the muddy lotus root and yam crushed in the above step 1.1) to the flour neutralizing noodle. The ratio of the noodle mixing raw materials in parts by weight is: 480 parts of flour, 90 parts of lotus root, 95 parts of yam, 48 parts of water portion; cover the reconciled dough with a clean cloth and let it rest for 10 minutes, then knead the dough until there are no cracks on the surface of the dough;

[0035] 1.3) Use the noodles prepared in the above step 1.2) to make dumpling wrappers. The method of making dumpling wrappers is the existing technology, so I won’t go into details here;

[0036] 2) Preparation of dumpling filling

[0037] 2.1) Wash and peel the fresh burdock roots bought in the market, cut them into pieces...

Embodiment 2

[0046] 1) Preparation of dumpling wrappers

[0047] 1.1) Wash and peel the fresh lotus root and fresh yam purchased from the market, cut them into pieces, put them into a cooking machine and whip them for 3 minutes at 18000 rpm for later use;

[0048] 1.2) Add the muddy lotus root and yam crushed in the above step 1.1) to the flour neutralizing noodle. The ratio of the noodle mixing raw materials in parts by weight is: 520 parts of flour, 110 parts of lotus root, 105 parts of yam, 48 parts of water portion; cover the reconciled dough with a clean cloth and let it rest for 15 minutes, then knead the dough until there are no cracks on the surface of the dough;

[0049] 1.3) Use the noodles prepared in the above step 1.2) to make dumpling wrappers. The method of making dumpling wrappers is the existing technology, so I won’t go into details here;

[0050] 2) Preparation of dumpling filling

[0051] 2.1) Wash and peel the fresh burdock roots bought in the market, cut them into p...

Embodiment 3

[0060] 1) Preparation of dumpling wrappers

[0061] 1.1) Wash and peel the fresh lotus root and fresh yam purchased from the market, cut them into pieces, put them into a cooking machine and beat them for 5 minutes at a speed of 18000 rpm;

[0062] 1.2) Add the muddy lotus root and yam crushed in the above step 1.1) to the flour neutralizing noodle. The ratio of the noodle mixing raw materials in parts by weight is: 500 parts of flour, 100 parts of lotus root, 100 parts of yam, 50 parts of water portion; cover the reconciled dough with a clean cloth and let it rest for 10 minutes, then knead the dough until there are no cracks on the surface of the dough;

[0063] 1.3) Use the noodles prepared in the above step 1.2) to make dumpling wrappers. The method of making dumpling wrappers is the existing technology, so I won’t go into details here;

[0064] 2) Preparation of dumpling filling

[0065] 2.1) Wash and peel the fresh burdock roots bought in the market, cut them into piec...

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Abstract

The invention discloses a method for preparing nutrient dumplings. The method comprises the following steps of: 1) preparing dumpling wrappers: 1.1) cleaning and shelling fresh lotus roots and Chinese yams, and respectively crushing the lotus roots and the Chinese yams into slurry for standby, 1.2) adding the slurry type lotus roots and Chinese yams crushed in the step 1.1) into flour for mixing, and 1.3) preparing the dumpling wrappers by the flour prepared in the step 1.2); 2) preparing stuffing: 2.1) cleaning and shelling fresh burdock roots and winter jujube, and crushing the burdock roots and the winter jujube into slurry for standby, and smashing pork or beef into meat stuffing for standby, and 2.2) mixing the slurry type burdock roots and winter jujube and the meat stuffing, adding proper seasonings into the mixture, and uniformly stirring to obtain the stuffing; and 3) preparing the dumpling: 3.1) covering the stuffing prepared in the step 2) by the dumpling wrappers prepared in the step 1) to obtain the nutrient dumplings. The nutrient dumpling prepared by the method has the characteristics of rich nutrition, nourishing, delicious taste, chewy dumpling skin and difficulty in cracking.

Description

technical field [0001] The invention relates to a method for making nutritional dumplings. Background technique [0002] Dumplings are a popular food with Chinese characteristics and are deeply loved by people all over the world. The dumpling filling of traditional dumplings is generally made of pork mixed with common vegetables such as cabbage and leeks, and the taste is relatively simple. With the improvement of people's living standards, people pay more and more attention to the nutrition of food while pursuing the delicious taste of food; the dumplings on the market are blindly pursuing fast food, and the nutrition of dumplings and the quality of dumpling skin are not ideal. When the skin is steamed, it is easy to crack and expose the filling. The taste of the dumpling filling is diluted by the soup, which greatly affects the taste and quality of the dumpling. Dumplings are a favorite traditional specialty food, especially as one of people's staple foods, so it is of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/214A23L1/311A23L1/317A23L1/314A23L1/29A21D2/36A23L13/10A23L13/40A23L13/60A23L19/10A23L33/00
Inventor 李云才
Owner 李云才
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