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Dumpling stuffing containing five-element vegetables

A technology for stuffing dumplings and vegetables, applied in the field of stuffing dumplings, can solve problems such as a sharp increase in disease incidence, gastrointestinal discomfort, and unbalanced nutrition, and achieve the effects of improving body immunity, unique taste, and inhibiting cancer.

Inactive Publication Date: 2020-04-03
临沂文一诺知识产权运营有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But now the dumpling fillings on the market are mostly made of one or two kinds of vegetables with eggs or meat. On the one hand, the nutritional content is single and has no characteristics; The taste is fat, but it feels greasy after eating, which can easily cause gastrointestinal discomfort and indigestion, which is not good for health
[0003] With the development of society and the acceleration of the pace of life, people's eating habits have changed. Fried food and various fast foods have become people's main food. Insufficient vegetable intake and excessive fat and protein cause nutritional imbalance. The intake of various chemical additives, lack of exercise, and inability to eliminate toxins lead to a sharp increase in the incidence of cancer, high blood pressure, heart disease, stroke, arteriosclerosis, liver disease, diabetes, obesity, constipation and other diseases, directly threatening people's health

Method used

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  • Dumpling stuffing containing five-element vegetables
  • Dumpling stuffing containing five-element vegetables
  • Dumpling stuffing containing five-element vegetables

Examples

Experimental program
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Effect test

Embodiment 1

[0022] Example 1 Preparation of dumpling stuffing containing five-element vegetables

[0023] In parts by weight, the raw materials of dumpling stuffing in this embodiment consist of 20 parts of radish leaves, 10 parts of carrots, 15 parts of burdock, 20 parts of white radish, 15 parts of shiitake mushrooms, 60 parts of mutton and appropriate seasonings.

[0024] Preparation:

[0025] Choose the five kinds of vegetables and wash them well. Cut the radish leaves into sections and put them in hot water at 80°C for half a minute. Shred carrots, peel and slice burdock, and cut mushrooms into pieces and put them in hot water at 100°C for 1 minute. Slice white radish and put them in hot water at 100°C. 3 minutes; then take it out and soak in cold water, drain the water, chop it, add the minced mutton, then add the right amount of green onion, minced ginger, salt, pepper noodles, peanut oil, and stir well to make the finished filling.

Embodiment 2

[0026] Example 2 Preparation of dumpling stuffing containing five-element vegetables

[0027] In parts by weight, the raw materials of dumpling stuffing in this embodiment are as follows: 15 parts of celery, 15 parts of carrot, 20 parts of burdock, 15 parts of lotus root, 10 parts of fungus, 55 parts of pork and an appropriate amount of seasoning.

[0028] Preparation:

[0029] Choose the five kinds of vegetables and wash them well, minced celery and put them in hot water at 90°C for half a minute, cut lotus root and sliced ​​burdock in hot water at 100°C for 1 minute, sliced ​​carrots and cut fungus in hot water at 100°C for 3 minutes Minutes; then take it out and soak in cold water, drain the water, chop it, add minced pork, then add appropriate amount of green onion, minced ginger, salt, pepper noodles, peanut oil, and stir well to make the finished filling.

Embodiment 3

[0030] Example 3 Preparation of dumpling stuffing containing five-element vegetables

[0031] In terms of parts by weight, the raw materials for dumpling filling in this embodiment are: 25 parts of spinach, 10 parts of tomato, 10 parts of burdock, 15 parts of water chestnut, 15 parts of Taiwan mushroom, 60 parts of egg and appropriate amount of seasoning.

[0032] Preparation:

[0033] Choose the five kinds of vegetables and wash them well. Cut the spinach into sections and put them in hot water at 70°C for half a minute, peel and slice the burdock, cut into pieces and put them in hot water at 100°C for 1 minute, and put the sliced ​​water chestnuts in hot water at 100°C for 2 minutes; then take them out After soaking in cold water, drain the water, chop it, add chopped tomatoes and eggs fried in peanut oil, then add appropriate amount of green onion, minced ginger, salt, pepper noodles, peanut oil, and stir well to make the finished filling .

[0034] Influence of the five-...

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Abstract

The invention discloses dumpling stuffing containing five-element vegetables, which belongs to the technical field of health food. The dumpling stuffing is prepared from one of eggs, shrimp meat, porkand mutton, five-element vegetables and corresponding seasonings. The five-element vegetables are green, red, yellow, white and black vegetables. The green vegetable is one of radish leaves, celery,spinach and long beans. The red vegetable is one of carrots, radishes and tomatoes. The yellow vegetable is burdock. The white vegetable is one of white radishes, lotus roots, potatoes and water chestnuts. The black vegetable is one of shiitake mushrooms, agaric and oyster mushrooms. The dumpling stuffing is rich in nutrition, green, organic, free of additives and good in taste, and has the health-care effects of supporting healthy qi, strengthening spleen, nourishing stomach, preventing cancers and resisting cancers.

Description

technical field [0001] The invention belongs to the technical field of health food and relates to dumpling stuffing containing five elements of vegetables. Background technique [0002] Dumplings are a traditional delicacy in my country. They are the staple food and local snacks among the people in northern my country. They are also a traditional food during festivals. Especially during the Spring Festival, dumplings are not only a kind of food, but also a cultural symbol. Dumplings are characterized by delicious taste, unique shape, and never tire of eating. But now the dumpling fillings on the market are mostly made of one or two kinds of vegetables with eggs or meat. On the one hand, the nutritional content is single and has no characteristics; The taste is plump, but it feels greasy after eating, which can easily cause gastrointestinal discomfort and indigestion, which is not good for health. [0003] With the development of society and the acceleration of the pace of ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00A23P20/25A23L31/00
CPCA23L19/00A23L31/00A23L33/00A23P20/25A23V2002/00A23V2200/324A23V2200/308A23V2200/326A23V2200/328A23V2200/318
Inventor 杨献美
Owner 临沂文一诺知识产权运营有限公司
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