Nutrient vegetable dumpling and processing method thereof

Abstract

The invention belongs to the technical field of food and food processing, and particularly relates to a nutrient vegetable dumpling and a processing method of the dumpling. The vegetable dumpling consists of a dumpling wrapper and a filling. The dumpling wrapper comprises the following raw materials by weight in grams: 900 g of flour,100 g of puffing corn powder, 1.5 g of sodium alginate and 20 g of egg white liquid; the filling comprises the following raw materials by weight in grams: 400 g of dry flower mushroom, 100 g of fresh coprinus, 100 g of cucumber,100 g of carrot, 100 g of cabbage, 150 g of black fungus, 175 g of onion, 50 g of green pepper, 100 g of fennel seedling, 100 g of peanut protein powder, 1,000 g of water, 50 g of oil, 10 g of salt, 10 g of radix aucklandiae powder and 1 g of dried ginger powder. The nutrient vegetable dumpling has the advantages of being good in taste, and balanced and reasonable in nutrition collocation.

Description

technical field [0001] The invention belongs to the technical field of food and food processing, and in particular relates to a nutrient dumpling and a processing method thereof. Background technique [0002] As a traditional delicacy in China, dumplings have a history of more than 1,800 years. Traditional dumplings are mostly meat dumplings, which is not conducive to the consumption of high-fat and high-fat people. With the continuous improvement of people's quality of life, the concept of vegetarianism has gradually become popular among the people. Long-term consumption of vegetarian food, especially for people with high oil and high fat, is very beneficial to health. Most of the vegetarian dumplings on the market are stuffed with mushrooms, cabbage or leeks and eggs. The taste is relatively simple and the nutrition is not balanced enough, and the dumpling skins are mostly made of flour and bread directly. The nutrition is relatively simple and the taste is not strong eno...

AI Technical Summary

Problems solved by technology

Most of the vegetarian dumplings on the market are stuffed with mushrooms, cabbage or leeks and eggs. The taste is relatively simple and the nutrition is not balanced enough. And the dumpling skins are mostly made of flour directly and bread. The nutrition is relatively simple and the taste is not strong enough to meet the needs of consumers.