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Dumpling product and preparation method thereof

A dumpling and product technology, which is applied in food ingredients, food coating, and food ingredient functions, can solve the problems of single skin material, incomplete nutrition, and single filling, so as to achieve thin filling, large filling, not easy to lose, and not easy to crack effect

Inactive Publication Date: 2019-01-11
宁国玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quick-frozen dumplings in bags in the market are all products with a single skin and a single filling, which makes the nutrition incomplete.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1 Production of dumplings with five-color dumpling skin and pork stuffing

[0026] The production of dumplings with black dumpling skin: chop 200 grams of black rice, soak them in 200 grams of water, break them with a wall breaker, filter out the residue, add 500 grams of water to the filtrate to obtain a mixture, and pour them into 2000 grams of wheat flour Add 200 grams of cassava flour, mix evenly to obtain mixed flour, add the mixed solution to the mixed flour in batches, and knead the dough to obtain a dough with moderate hardness. Add 10 grams of peanut oil, 5 grams of soy sauce, 5 grams of sesame oil, 30 grams of salt, 30 grams of chopped green onion and ginger, and 5 grams of chicken bouillon to 1000 grams of pork stuffing, stir well, then add 500 grams of minced kombu and 500 grams of Seaweed, stir well to make dumpling filling. Wrap the dumpling stuffing with dumpling wrappers and put them in the freezer.

[0027] The production of white dumpling ski...

Embodiment 2

[0032] Example 2 Production of five-color dumpling wrappers with plain stuffing and seafood stuffing dumplings

[0033] The production of dumplings with black dumpling skin: according to the volume ratio of cuttlefish black juice: water = 1:3, dilute the cuttlefish black juice with water to obtain a mixed solution, add 600 grams of tapioca flour to 2000 grams of wheat flour, and mix well to obtain a mixed flour. Add the mixed liquid to the mixed flour in batches, and knead the dough to obtain a black dough with moderate hardness. Chop 500 grams of kombu, 200 grams of seaweed, 200 grams of onion or coriander, and add 10 grams of peanut oil, 5 grams of soy sauce, 5 grams of sesame oil, 30 grams of salt, 30 grams of ginger, and 5 grams of chicken essence into the crushed mixture, and stir well , then add minced, stir well to make dumpling filling. Wrap the dumpling stuffing with dumpling wrappers and put them in the freezer.

[0034] The production of white dumpling skin dumpli...

Embodiment 3

[0039] Example 3 Production of Dumplings Stuffed with Five-Color Dumplings and Mutton

[0040] The production of dumplings with black dumpling skin: chop 200 grams of black rice, soak them in 200 grams of water, break them with a wall breaker, filter out the residue, add 500 grams of water to the filtrate to obtain a mixture, and pour them into 2000 grams of wheat flour Add 200 grams of cassava flour, mix evenly to obtain mixed flour, add the mixed solution to the mixed flour in batches, and knead the dough to obtain a dough with moderate hardness. Add 10 grams of peanut oil, 5 grams of soy sauce, 5 grams of sesame oil, 30 grams of salt, and 5 grams of chicken bouillon to 1000 grams of mutton stuffing, stir well, then add 500 grams of chopped Cordyceps flowers, 100 grams of green onions, stir well to make dumpling filling . Wrap the dumpling stuffing with dumpling wrappers and put them in the freezer.

[0041] The production of white dumpling skin dumplings: add 600 grams of...

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Abstract

The invention discloses a dumpling product and a preparation method thereof. Dumplings with wrappers in five colors of black, white, red, green and yellow are provided; different natural colored plantjuices and water are used to knead dough to make dumpling wrappers of different colors; black dumpling wrappers are made from black rice juice, black bean juice or squid black juice, and flour; whitedumpling wrappers are made from water and flour; red dumpling wrappers are made from red cherry juice or red rose juice and noodles, green dumpling wrappers are made from green vegetable juice; and the yellow dumpling wrappers are made from yellow rose juice and loofah flower juice. The different color dumpling wrappers match corresponding dumpling stuffing; and the effects are distinguished by the colors of the dumpling wrappers, so that the dumplings not only have a beautiful appearance, but also have a medicinal function; and the nutrients are more diverse to enrich people's lives. The invention also provides a quick-frozen method for dumplings, so that after quick-frozen storage or distribution, the high-quality requirements of delicious taste and unbroken wrappers can also be ensured. The production of dumplings of the invention can be scaled up.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a dumpling product and a preparation method thereof. Background technique [0002] Chinese people attach great importance to diet, through diet to achieve the purpose of conditioning the body and strengthening the body. Diet therapy culture has a long history and is a long-term health-preserving behavior. The most important thing in diet therapy is to use the biased characteristics of food in terms of sex and taste, which can be used in the treatment or auxiliary treatment of certain diseases in a targeted manner, and adjust yin and yang to make them tend to balance, so as to achieve harmony and unity of body functions, and healthy strong. As a traditional delicacy of the Chinese nation, dumplings are deeply loved by the Chinese people, especially in the northern regions. Dumplings are a must-have staple food every Chinese New Year. With the improvement of people's living standar...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L5/43A23L19/00A23L33/10A23P20/25
CPCA23V2002/00A23L5/43A23L7/10A23L19/09A23L33/10A23P20/25A23V2200/30
Inventor 宁国玉
Owner 宁国玉
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