Eyesight-improving egg white and cream boiled dumplings preparation method thereof

Abstract

The invention discloses an eyesight-improving egg white and cream boiled dumplings. The eyesight-improving egg white and cream boiled dumplings are prepared from the following raw materials in parts by weight: 75-80 parts of flour, 9-10 parts of nutritional additives, 20-22 parts of preserved green prune, 2-3 parts of chestnut shells, 10-12 parts of viola odorata, 5-6 parts of jelly, 3-4 parts of sugarcane leaves, 9-10 parts of lysimachia clethroides, 12-12 parts of Chinese cabbages, 3-4 parts of cane sugar, 2-2.2 parts of ligusticum wallichii, 2.1-2.3 parts of perilla leaves, 2.1-2.3 parts of pteris multifda poir, 1.2-1.4 parts of radix scrophulariae, 2.6-2.8 parts of cistanche, 2-3 parts of ligustrum lucidum leaves, 4-5 parts of egg white powder, 2-3 parts of watery cream and 3-4 parts of pawpaw kernel powder. The eyesight-improving egg white and cream boiled dumplings disclosed by the invention adopt multiple vegetables as the raw materials, and have the very-high nutritional value; the radix scrophulariae has the effects of removing heat, cooling blood, nourishing yin and promoting body-fluid production; the ligustrum lucidum leaves and the cistanche have the effects of removing heat, improving eyesight, tonifying kidney yang, benefiting essence and blood, moistening intestines and relaxing bowels; and therefore, the eyesight-improving boiled dumplings are optimal health food suitable for both old and young people.

Description

Technical field [0001] The present invention involves a kind of quick -frozen health dumplings, especially for a kind of eggproof cream dumplings and their preparation methods. Background technique [0002] Frozen dumplings, with long shelf life, light weight, easy to carry, and have been loved by people over the years; but existing dumplings have defects with single raw materials, single craftsmanship, single taste, and single health function.The needs of markets and consumers, so increasing the nutritional value and health value of dumplings are becoming the theme. Invention content [0003] The invention overcomes the shortcomings of the existing technology and provides a kind of creamy dumplings and their preparation methods. [0004] The invention is achieved through the following technical solutions: [0005] A kind of egg cream dumplings are made of the following weights: [0006] Flour 75-80, nutritional additive 9-10, green plum dry 20-22, chestnut shell 2-3, coriander ...

AI Technical Summary

Problems solved by technology

[0002] Quick-frozen dumplings have a long shelf life, light weight, and are easy to carry, and have been loved by people for many years; but existing dumplings have the defects of single raw material, single process, single taste, and single health care function. The needs of the market and consumers, so increasing the nutritional value and health value of dumplings is becoming the theme