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Dumpling wrapper, method for preparing same and dumpling

A dumpling skin and dumpling technology, which is applied in the field of dumpling skin and its preparation, can solve the problems of single nutritional value and taste, and achieve the effects of enriching the taste, enhancing the function of the immune system, and good health effects

Inactive Publication Date: 2017-06-09
潘奕君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing dumpling wrappers are all made of wheat flour, and the nutritional value and taste are too simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0061] The preparation method of the above dumpling wrappers is very simple: according to the recipe, mix all the ingredients, add water and form a dough, and roll out the wrappers.

[0062] Wherein, preferably, the solid-to-liquid ratio when mixing the dough is 8-12:6, preferably 10-12:6.

[0063] Preferably, after forming the dough, it further includes: baking at 60-80° C. for 1-5 minutes, and then making dumpling wrappers.

[0064] Preferably, the baking temperature is 60-70°C.

[0065] Preferably, the method of mixing, adding water and forming dough is:

[0066] First mix and knead water and wheat starch, then add eggs and knead, then add cuttlefish juice and corn flour and continue kneading, then add salt and knead.

[0067] The dumpling fillings that can be matched with the dumpling wrappers of the present invention are various, and the present invention provides a kind of improved dumpling fillings:

[0068] By weight, 1000 parts of fish, 250-350 parts of leek, 60-10...

Embodiment 1

[0072] Ingredients for dumpling wrappers:

[0073] Wheat starch 4g, cuttlefish juice 2g, salt 1.2g, corn flour 1.5g, egg 1g.

[0074] Ingredients for dumpling filling:

[0075] 1000g fish, 250g leek, 100g egg white, 13g refined salt, 6g pepper, 20g cooking wine, 18g monosodium glutamate, 13g chicken essence, 30g sesame oil, 25g cooking oil.

[0076] making process:

[0077] Weigh each raw material in proportion, and mix water and wheat starch.

[0078] Knead the mixed water (solid-to-liquid ratio 12:6) and noodle mixture, add eggs, and continue to knead evenly.

[0079] Add cuttlefish juice and cornflour and continue kneading.

[0080] Mix the melted salt into the dough and knead.

[0081] Slightly drying the dough in an environment of 60°C, and rolling the dough into dumpling wrappers after the flexibility reaches a certain level to obtain a cuttlefish dumpling wrapper.

[0082] According to the above recipe, and dumpling stuffing, stuffing, that is.

Embodiment 2

[0084] Ingredients for dumpling wrappers:

[0085] Wheat starch 5g, cuttlefish juice 2g, salt 1.2g, corn flour 1.5g, egg 1g.

[0086] Ingredients for dumpling filling:

[0087] 1000g fish, 350g leek, 60g egg white, 18g refined salt, 4g pepper, 30g cooking wine, 13g monosodium glutamate, 18g chicken essence, 20g sesame oil, 35g cooking oil.

[0088] making process:

[0089] Weigh each raw material in proportion, and mix water and wheat starch.

[0090] Knead the mixed water (solid-to-liquid ratio 8:6) and noodle mixture, add eggs, and continue to knead evenly.

[0091] Add cuttlefish juice and cornflour and continue kneading.

[0092] Mix the melted salt into the dough and knead.

[0093] Slightly drying the dough in an environment of 80°C, and rolling the dough into dumpling wrappers after the flexibility reaches a certain level to obtain a cuttlefish dumpling wrapper.

[0094] According to the above recipe, and dumpling stuffing, stuffing, that is.

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Abstract

The invention provides a dumpling wrapper, a method for preparing the same and a dumpling. The dumpling wrapper mainly comprises ingredients and water. The ingredients include, by weight, 4-5 parts of wheat starch, 2-3 parts of squid ink, 0.8-1.2 parts of salt, 1.5-2.5 parts of corn flour and 1 part of eggs. The method includes mixing all raw materials with one another according to a formula so as to obtain mixtures, adding the water into the mixtures and kneading the mixtures and the water to obtain dough; manufacturing the dumpling wrapper from the dough. The dumpling wrapper, the method and the dumpling have the advantages that the squid ink is added into the dumpling wrapper, accordingly, taste of the dumpling can be enriched, and excellent healthcare effects can be realized; the addition proportions of the salt and the eggs are optimized, and accordingly effects of improving the taste and the gluten strength can be realized.

Description

technical field [0001] The invention relates to the field of food, in particular to dumpling wrappers, a preparation method thereof and dumplings. Background technique [0002] Dumplings, also known as dumplings, formerly known as "Jiao Er", is one of the ancient traditional pasta dishes in China. It originated from Wancheng in the Central Plains and has a history of more than 1,800 years. Dumplings are deeply loved by the Chinese people. They are a must-eat food during 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. There is a folk proverb in the Northeast: "It is better to be comfortable than to be upside down, and it is better to eat dumplings." It shows that Northeast people love dumplings. [0003] Dumplings were invented by Zhang Zhongjing, a Nanyang medical sage in the Eastern Han Dynasty. Its history has gone through a long process. Jiao, the northerners prono...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L17/50A23L17/00A23L15/00A23L27/40A23L29/10A23L33/10A23P20/25
Inventor 潘奕君
Owner 潘奕君
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