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Production method of mulberry leaf health dumplings

A production method and technology for dumplings, which are applied in the production field of mulberry leaf food and mulberry leaf health dumplings, can solve problems that have not yet been seen, and achieve the effects of high practical value, economic significance, high nutritional value and convenient eating.

Inactive Publication Date: 2015-05-27
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because mulberry leaves have many beneficial effects to the human body, research and development of a kind of mulberry leaf health-care dumplings will definitely be welcomed by people, but there is not yet a kind of mulberry leaf health-care dumpling food on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Harvest and weigh fresh mulberry leaves and fresh seaweed, wash them and cut them into shreds for later use.

[0016] Shredded fresh mulberry leaves and fresh seaweed are drained, microwave-dried to a moisture content of 7%, and then crushed to 100 mesh to obtain mulberry leaf powder and seaweed powder.

[0017] Take by weighing 6 kilograms of mulberry leaf powder, 13 kilograms of flour, and 1 kilogram of seaweed powder to make dumpling wrappers.

[0018] Weigh 30 kilograms of fresh mulberry leaves that have been shredded, blanched and green-killed, and 70 kilograms of other ingredients such as pork, bean drum, sweet noodle sauce, monosodium glutamate, salt, cooking wine, thirteen spices, green onions, and fresh ginger are stirred to make dumpling stuffing.

[0019] The finished dumpling wrapper and stuffing are made into the mulberry leaf health-care boiled dumpling of the present invention.

Embodiment 2

[0021] Harvest and weigh fresh mulberry leaves and fresh seaweed, wash them and cut them into shreds for later use.

[0022] Shredded fresh mulberry leaves and fresh seaweed are drained, microwave-dried to a water content of 10%, and then crushed to 90 meshes to obtain mulberry leaf powder and seaweed powder.

[0023] Weigh 12 kilograms of mulberry leaf powder, 26 kilograms of flour, and 2 kilograms of seaweed powder to make dumpling wrappers.

[0024] Weigh 20 kilograms of fresh mulberry leaves that have been shredded, blanched and green-killed, and 80 kilograms of other ingredients such as pork, bean drum, sweet noodle sauce, monosodium glutamate, salt, cooking wine, thirteen spices, green onions, and fresh ginger are stirred to make dumpling stuffing.

[0025] The finished dumpling wrapper and stuffing are made into the mulberry leaf health-care boiled dumpling of the present invention.

Embodiment 3

[0027] Harvest and weigh fresh mulberry leaves and fresh seaweed, wash them and cut them into shreds for later use.

[0028] Shredded fresh mulberry leaves and fresh seaweed are drained, microwave-dried to a moisture content of 7%, and then crushed to 90 meshes to obtain mulberry leaf powder and seaweed powder.

[0029] Weigh 18 kilograms of mulberry leaf powder, 39 kilograms of flour, and 3 kilograms of seaweed powder to make dumpling wrappers;

[0030] Weigh 15 kilograms of fresh mulberry leaves that have been shredded, blanched and green-killed, and 85 kilograms of other ingredients such as pork, bean drum, sweet noodle sauce, monosodium glutamate, salt, cooking wine, thirteen spices, green onions, and fresh ginger are stirred to make dumpling stuffing.

[0031] The finished dumpling wrapper and stuffing are made into the mulberry leaf health-care boiled dumpling of the present invention.

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PUM

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Abstract

The invention discloses a production method of mulberry leaf health dumplings. The method is characterized in that processed mulberry leaf powder is mixed with flour and seaweed meal to form a dough, the dough is processed to obtain dumpling wrappers, and blanched enzyme-deactivated fresh mulberry leaves are used as a raw material to obtain a dumpling stuffing. The mulberry leaves and the above seaweed raw material are foods with very high nutrition values, and are combined to realize nutrition and efficacy complementation, and the above mulberry leaf raw material is a delicious food with very high nutrition values, and has the effects of food digestion, qi rectifying, phlegm reducing, cough relieving, toxin expelling and lactation promoting. The mulberry leaf health dumplings organically combine the mulberry leaves and algae with the dumpling wrappers and the dumpling stuffing, and have high practical values and economic meaning.

Description

technical field [0001] The invention relates to the technical field of food, and relates to a mulberry leaf food, in particular to a production method of mulberry leaf health-care dumplings. Background technique [0002] The taste of mulberry leaves is delicious and has no side effects. Ancient health experts in my country used mulberry leaves as a substitute for tea as a drink to keep young. In Chinese medicine, mulberry leaves have been focused on for a long time. The medical value of mulberry leaves has been recorded in the world's earliest medical book "Shen Nong's Herbal Classic" completed in the second century. Now, in traditional Chinese medicine treatment, mulberry leaf is used as a medicine for improving diabetes and other various intractable diseases. Chinese medicine refers to mulberry leaves as "mulberry leaves" and believes that its medicinal effects are extremely extensive. It has the effects of relieving cough, removing heat, treating dizziness, eliminating...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/00A23L1/30A23L7/10A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 方华王金玲
Owner WEIHAI XINYI BIOLOGICAL TECH
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