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Eel-lily dumplings capable of dispersing blood stasis and preparation method of eel-lily dumplings

A lily and stasis-removing technology is applied in the field of eel lily-removing stasis dumplings and their preparation fields to achieve the effect of increasing taste and nutritional value

Inactive Publication Date: 2015-03-25
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dumplings on the market can no longer meet people's daily needs. Dumplings with high nutrition and certain health care are more and more favored by consumers. Therefore, increasing the nutritional value and health value of dumplings is becoming the theme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] An eel lily removing blood stasis dumpling, which is made from the following raw materials in parts by weight (jin):

[0020] Flour 88, nutritional additive 6, thin lily porridge 4, eel meat 3-5, chicken 14, pepper 2, hops 2, papaya 6, jelly 15, fig 6, Chinese toon leaf 14, ginger candy 2, iron stick yam 7 , sesame paste 3, apple leaf 2, peony 1.3, Luo Han Guo 1.5, dried blood 0.5, Tonghua root 1.6, sesame oil, refined salt, monosodium glutamate appropriate amount;

[0021] The nutritional additive is made from the following raw materials in parts by weight:

[0022] Calcined oyster 2, emblica cotyledon 2, scrophulariaceae 1, turmeric 1.9, shrimp sticks 8, wolfberry puree 9, sashimi 12, pickled cabbage 3, beer, appropriate amount of minced ginger;

[0023] The preparation method is as follows: (1) Wash and dry calcined oysters, emblica cotyledons, Scrophularia scrophulariae and turmeric, grind them into powder to obtain coarse powder of traditional Chinese medicine, ex...

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PUM

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Abstract

The invention discloses eel-lily dumplings capable of dispersing blood stasis. The eel-lily dumplings are prepared from the following raw materials in parts by weight: 70-88 parts of flour, 6-8 parts of nutrition additives, 4-6 parts of thin lily gruel, 3-5 parts of eel meat, 13-14 parts of chicken, 1-2 parts of die peperoli, 2-3 parts of hops, 3-6 parts of pawpaws, 10-15 parts of bean jelly, 5-6 parts of figs, 12-14 parts of toona sinensis leaves, 2-3 parts of ginger candy, 5-7 parts of Tiegun yarm, 3-4 parts of sesame paste, 1-2 parts of apple leaves, 1.3-2 parts of Chinese herbaceous peony, 0.4-1.5 parts of grosvener siraitia, 0.5-1 part of dragon's blood and 1.1-1.6 parts of root of rice paper plant; the eel-lily dumplings are produced from a plurality of vegetables and fruits as the raw materials so that the taste and the nutritive value of the dumplings can be increased; meanwhile, as a plurality of Chinese herbal ingredients such as the dragon's blood and the Chinese herbaceous peony are added to the raw materials, the dumpling product has the health care effects of dispersing blood stasis, stimulating menstrual flow, and helping digestion and eliminating flatulence.

Description

technical field [0001] The invention relates to a quick-frozen health-care dumpling, in particular to an eel lily-removing blood stasis dumpling and a preparation method thereof. Background technique [0002] Dumplings are an ancient traditional noodle dish of the Han nationality. They are deeply loved by the Chinese people. They are a must-eat food for the Spring Festival in most parts of northern China. In many provinces and cities, there is also the habit of eating dumplings during the Winter Solstice. Dumplings are also commonly found in the south. this food. Dumplings on the market can no longer meet people's daily needs. Dumplings with high nutrition and certain health care are more and more favored by consumers. Therefore, increasing the nutritional value and health value of dumplings is becoming a theme. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides an eel lily water stasis dumpling and a preparation met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/30A23L5/00A23L33/10A23L33/105
CPCA23L7/10A23L33/105A23P20/25A23V2002/00A23V2200/30
Inventor 杨茹芹
Owner WUHE TONGSHIFU FOOD
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