Healthy multi-mushroom dumplings

Abstract

The invention discloses healthy multi-mushroom dumplings which are prepared from the following raw materials in parts by weight: 30 to 32 parts of mushroom, 10 to 16 parts of oyster mushroom, 10 to 14 parts of needle mushroom, 36 to 40 parts of high gluten flour, 4 to 6 parts of apple juice, 7 to 10 parts of hawthorn berry powder, 2 to 3 parts of shaddock peel, 1 to 2 parts of peach leaves, 1 to 2 parts of loquat leaves, 2 to 3 parts of ginseng, 1 to 3 parts of rhodiola rosea, 1 to 3 parts of astragalus membranaceus, 2 to 4 parts of lotus seeds, 3 to 5 parts of kudzuvine root powder, 2 to 3 parts of gingko root, 1 to 3 parts moutan bark, 1 to 2 parts of cream and 2 to 3 parts of table slat. Dumpling wrappers are formed by kneading a dough by using a Chinese herbal medicine extracting liquid instead of water, so that the single taste of the wrappers is improved; the nutritive value is also improved. The mushroom has the functions of delaying senescence, preventing and resisting cancers, lowering blood pressure and blood fat and the like; the oyster mushroom has the functions of improving the metabolism of a human body and strengthening physique; the needle mushroom has the functions of relieving fatigue and enhancing immunity. Thus, the healthy multi-mushroom dumplings have the effect of enhancing the resistivity of the human body, thereby being especially suitable for sub-health people.

Description

Technical field [0001] The invention mainly relates to a boiled dumpling, in particular to a health-care multi-mushroom boiled dumpling. Background technique [0002] With the continuous improvement of people’s life rhythm, quick-frozen dumpling additives have become people’s favorite foods. At present, in many quick-frozen dumpling products, there are generally poor product quality and low-grade products. The traditional dumplings are mostly made of pure flour. As a result, the taste and color are seriously affected. The overall nutritional content of dumplings is single, and it is difficult to meet people's needs for green, healthy and high-quality food. Summary of the invention [0003] The purpose of the present invention is to provide a health-care multi-mushroom dumpling. [0004] The present invention is realized through the following technical solutions: [0005] A health-care multi-mushroom dumpling, which is composed of the following ingredients by weight: [0006] ...

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's life rhythm, quick-frozen dumpling additives have become people's favorite food. At present, the phenomenon of poor product quality and low grade generally exists in many quick-frozen dumpling products. Most of the dough of traditional dumplings is made of pure flour. It has seriously affected the taste and color, and the overall nutritional content of dumplings is single, which is difficult to meet people's demand for green, healthy and high-quality food