A Hami melon flavored dumpling wrapper and a preparing method thereof

A cantaloupe and dumpling skin technology, applied in food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single and incomplete nutrition, skin cracking, skin cracking, etc., and achieve better taste and long shelf life. , the effect of not easy to break

Inactive Publication Date: 2015-10-07
丁邦友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional dumpling wrappers are generally made of wheat flour, and their nutrition is single and incomplete. During storage and sales, the skin cracks and the c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A kind of cantaloupe-flavored dumpling wrapper is made from the raw materials with the following weight (jin):

[0018] Purple sweet potato 70, winter noodle potato 30, corn modified starch 10, cantaloupe 30, crab meat 4, lemongrass 2, medlar 6, black bean powder 20, amaranth seed powder 8, egg white 6, pig skin 10, appropriate amount of wine.

[0019] A kind of preparation method of cantaloupe flavor dumpling wrapper, comprises the following steps:

[0020] (1) Peel and wash the ripe purple sweet potato and winter noodle sweet potato, take out half of them, steam them and mash them into puree, cut the other half into slices, bake them in the oven until golden, take them out, and then mash them into puree , mixing four portions of potato mash evenly, freeze-drying and pulverizing to a fineness of 100 meshes to obtain potato flour;

[0021] (2) Peel and remove the core of the fresh cantaloupe, boil the crab meat for 15 minutes, remove the lemongrass and medlar, wash the...

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PUM

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Abstract

The present invention discloses a melon flavored dumpling wrapper and a preparing method thereof. The dumpling wrapper is prepared from the following raw materials in parts by weight: purple sweet potatoes 70-80, Maranta arundinacea L. 30-40, corn modified starch 10-15, Hami melons 30-40, crab meat 4-5, lemongrass 2-3, Chinese wolfberry fruits 6-7, black soya bean powder 20-30, edible amaranth seed powder 8-10, egg white 6-8, pigskin 10-12 and a proper amount of wine. The pigskin is mixed with the wine during cooking, not only reducing grease contents in hot pigskin soup, but also transforming a large number of collagen in the pigskin into gelatin; the dumpling wrapper is put into the hot pigskin soup to make the dumpling wrapper absorb the gelatin; the purple sweet potatoes and the Maranta arundinacea L. are cooked by steaming and baking respectively, making the dumpling wrapper fine and smooth, uniform and better in mouthfeel; the finished dumpling wrapper without adding chemical modifiers is rich and comprehensive in nutrient, unique in flavor, rich in delicate fragrance of melons and fruits and simple and elegant fragrance of wine bouquet; and the surface of the dumpling wrapper is not prone to being cracked and discolored and long in shelf life in the storage process; the dumpling wrapper is not prone to being broken and distended in the stewing and water boiling process; and long-term consumption of the dumpling wrapper has effects in tonifying bone marrow, expelling toxin and reducing weight, relaxing bowel ,enhancing immunity, etc..

Description

technical field [0001] The invention relates to a nutritious dumpling wrapper, in particular to a cantaloupe-flavored dumpling wrapper and a preparation method thereof. Background technique [0002] Traditional dumpling wrappers are generally made of wheat flour, and their nutrition is single and incomplete. During storage and sales, the skin cracks and the color deepens. The skin cracks, falls off, and foams during cooking. The invention provides a dumpling wrapper with comprehensive nutrition, unique flavor and health care. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a cantaloupe-flavored dumpling wrapper and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of cantaloupe flavor dumpling wrapper is made from the following raw materials in parts by weight: [0006] Purple sweet potato 70-80, winter noodle potato 30-40, corn mo...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L1/308A23L1/214A23L1/01A23L5/10A23L7/10A23L19/10
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/306A23V2200/332A23V2200/324A23V2250/204A23V2250/5432A23V2250/21
Inventor 丁邦友
Owner 丁邦友
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