CN103404753A - Winter bamboo shoot chicken dumpling and making method thereof - Google Patents
Winter bamboo shoot chicken dumpling and making method thereof Download PDFInfo
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- CN103404753A CN103404753A CN2013102811459A CN201310281145A CN103404753A CN 103404753 A CN103404753 A CN 103404753A CN 2013102811459 A CN2013102811459 A CN 2013102811459A CN 201310281145 A CN201310281145 A CN 201310281145A CN 103404753 A CN103404753 A CN 103404753A
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Abstract
The invention discloses a winter bamboo shoot chicken dumpling and a making method thereof. The winter bamboo shoot chicken dumpling comprises the following raw materials in parts by weight: 20-30 parts of winter bamboo shoots, 35-45 parts of flour, 15-20 parts of green bean powder, 10-15 parts of oat powder, 40-60 parts of chicken breast, 4-6 parts of angelica, 2-3 parts of ligusticum wallichii, 1-2 parts of peach flowers, 1-2 parts of honeysuckle, 1-3 parts of ginger, 3-4 parts of medlar, 1-2 parts of rhizoma atractylodis, 1-2 parts of lagochilus leiacanthus, 2-4 parts of amomum cardamomum and a proper amount of sauce and salt. The winter bamboo shoot chicken dumpling produced by the method is delicious in taste, good in mouth feel, very crisp and rich in nutrition; the winter bamboo shoot contains rich proteins, amino acids and fats, and has the effects of clearing heat, eliminating phlegm, benefiting vital energy, harmonizing stomach, disinhibiting diaphragm and protecting stomach; the Chinese medicinal herbs such as angelica, the ligusticum wallichii, the lagochilus leiacanthus and the amomum cardamomum in the raw materials all have the effects of delaying ageing, maintaining beauty and keeping young; the winter bamboo shoot chicken dumpling has healthcare effect coordinated with the effect of the winter bamboo shoot.
Description
Technical field
The present invention relates generally to a kind of winter bamboo shoot chicken boiled dumpling and preparation method thereof, belongs to field of food.
Background technology
Boiled dumpling, because himself characteristic is one of food of applying the earliest Technique of Speed Freezing, is liked by consumers in general.Boiled dumpling product in present market, ubiquity poor product quality, the shortcoming that taste is single.And traditional quick-freezing boiled dumplings technical process is single, composition is single, and trophic structure is simple, is unfavorable for body-care.
Summary of the invention
The object of the invention is to provide a kind of winter bamboo shoot chicken boiled dumpling and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of winter bamboo shoot chicken boiled dumpling it is characterized in that being comprised of the raw material of following mass parts:
Winter bamboo shoot 20-30, flour 35-45, mung bean flour 15-20, oatmeal 10-15, chicken breast meat 40-60, Radix Angelicae Sinensis 4-6, Ligusticum wallichii 2-3, peach blossom 1-2, honeysuckle 1-2, ginger 1-3, fruit of Chinese wolfberry 3-4, rhizoma atractylodis 1-2, polished bard lagochilline 1-2, Amomum cardamomum 2-4, soy sauce, salt are appropriate.
The preparation method of described winter bamboo shoot chicken boiled dumpling is characterized in that comprising the following steps:
(1) by after the winter bamboo shoot stripping and slicing of described mass parts, put in salt solution and boil 3-5 minute, then add appropriate soy sauce, stewing 8-10 minute, pull out; By the chicken breast meat of described mass parts, be cut into after piece to put in clear water and boil, then together with winter bamboo shoot, be twisted into mud;
(2) Radix Angelicae Sinensis of described mass parts, rhizome of chuanxiong, peach blossom, honeysuckle, ginger, the fruit of Chinese wolfberry, rhizoma atractylodis, polished bard lagochilline, Amomum cardamomum are decocted 1-3 time by suitable quantity of water, merge decoction liquor, then decoction liquor is joined in flour, mung bean flour, lotus-seed-heart powder, add suitable quantity of water, stir, after fermentation, make dumpling wrapper;
(3) the above-mentioned fillings made and dumpling wrapper are made to boiled dumpling by the boiled dumpling maker, the boiled dumpling of moulding is transported to-the quick-frozen cold chain quick-frozen moulding of 32--36 ℃, and then the boiled dumpling that quick-frozen is good is packed and become, and finished product is preserved in the freezer of-10--13 ℃.
Advantage of the present invention is:
The winter bamboo shoot muscle boiled dumpling that the present invention produces, delicious flavour, comfortable taste, brittleness is pure, nutritious, in winter bamboo shoot, contain rich in protein, amino acid, fat, have the effect of clearing heat and eliminating phlegm, beneficial gas and stomach, the refreshing stomach of sharp diaphragm, the traditional Chinese medicine ingredients such as the Radix Angelicae Sinensis in raw material, rhizome of chuanxiong, polished bard lagochilline, Amomum cardamomum, all have and delay senility, the effect of beautifying face and moistering lotion, coordinate winter bamboo shoot effect acting in conjunction, makes this product with health role.
The specific embodiment
Embodiment 1
The present invention is achieved by the following technical solutions:
A kind of winter bamboo shoot chicken boiled dumpling it is characterized in that being comprised of the raw material of following mass parts (kg):
Winter bamboo shoot 25, flour 40, mung bean flour 18, oatmeal 12, chicken breast meat 55, Radix Angelicae Sinensis 5, Ligusticum wallichii 2, peach blossom 2, honeysuckle 1.5, ginger 2, the fruit of Chinese wolfberry 3, rhizoma atractylodis 1.5, polished bard lagochilline 2, Amomum cardamomum 3, soy sauce, salt are appropriate.
The preparation method of described winter bamboo shoot chicken boiled dumpling is characterized in that comprising the following steps:
(1) by after the winter bamboo shoot stripping and slicing of described mass parts, put in salt solution and boil 4 minutes, then add appropriate soy sauce, stewing 10 minutes, pull out; By the chicken breast meat of described mass parts, be cut into after piece to put in clear water and boil, then together with winter bamboo shoot, be twisted into mud;
(2) Radix Angelicae Sinensis of described mass parts, rhizome of chuanxiong, peach blossom, honeysuckle, ginger, the fruit of Chinese wolfberry, rhizoma atractylodis, polished bard lagochilline, Amomum cardamomum are decocted 2 times by suitable quantity of water, merge decoction liquor, then decoction liquor is joined in flour, mung bean flour, lotus-seed-heart powder, add suitable quantity of water, stir, after fermentation, make dumpling wrapper;
(3) the above-mentioned fillings made and dumpling wrapper are made to boiled dumpling by the boiled dumpling maker, the boiled dumpling of moulding is transported to the quick-frozen cold chain quick-frozen moulding of-34 ℃, and then the boiled dumpling that quick-frozen is good is packed and become, and finished product is preserved in the freezer of-10 ℃.
The winter bamboo shoot muscle boiled dumpling that the present invention produces, delicious flavour, comfortable taste, brittleness is pure, nutritious, in winter bamboo shoot, contain rich in protein, amino acid, fat, have the effect of clearing heat and eliminating phlegm, beneficial gas and stomach, the refreshing stomach of sharp diaphragm, the traditional Chinese medicine ingredients such as the Radix Angelicae Sinensis in raw material, rhizome of chuanxiong, polished bard lagochilline, Amomum cardamomum, all have and delay senility, the effect of beautifying face and moistering lotion, coordinate winter bamboo shoot effect acting in conjunction, makes this product with health role.
Claims (2)
1. winter bamboo shoot chicken boiled dumpling it is characterized in that being comprised of the raw material of following mass parts:
Winter bamboo shoot 20-30, flour 35-45, mung bean flour 15-20, oatmeal 10-15, chicken breast meat 40-60, Radix Angelicae Sinensis 4-6, Ligusticum wallichii 2-3, peach blossom 1-2, honeysuckle 1-2, ginger 1-3, fruit of Chinese wolfberry 3-4, rhizoma atractylodis 1-2, polished bard lagochilline 1-2, Amomum cardamomum 2-4, soy sauce, salt are appropriate.
2. the preparation method of a winter bamboo shoot chicken boiled dumpling as claimed in claim 1 is characterized in that comprising the following steps:
(1) by after the winter bamboo shoot stripping and slicing of described mass parts, put in salt solution and boil 3-5 minute, then add appropriate soy sauce, stewing 8-10 minute, pull out; By the chicken breast meat of described mass parts, be cut into after piece to put in clear water and boil, then together with winter bamboo shoot, be twisted into mud;
(2) Radix Angelicae Sinensis of described mass parts, rhizome of chuanxiong, peach blossom, honeysuckle, ginger, the fruit of Chinese wolfberry, rhizoma atractylodis, polished bard lagochilline, Amomum cardamomum are decocted 1-3 time by suitable quantity of water, merge decoction liquor, then decoction liquor is joined in flour, mung bean flour, lotus-seed-heart powder, add suitable quantity of water, stir, after fermentation, make dumpling wrapper;
(3) the above-mentioned fillings made and dumpling wrapper are made to boiled dumpling by the boiled dumpling maker, the boiled dumpling of moulding is transported to-the quick-frozen cold chain quick-frozen moulding of 32--36 ℃, and then the boiled dumpling that quick-frozen is good is packed and become, and finished product is preserved in the freezer of-10--13 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102811459A CN103404753A (en) | 2013-07-05 | 2013-07-05 | Winter bamboo shoot chicken dumpling and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102811459A CN103404753A (en) | 2013-07-05 | 2013-07-05 | Winter bamboo shoot chicken dumpling and making method thereof |
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| CN103404753A true CN103404753A (en) | 2013-11-27 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305295A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Winter bamboo shoot flavored chicken strings for relieving dyspepsia and preparation method thereof |
| CN104489423A (en) * | 2015-01-07 | 2015-04-08 | 广西大学 | Blood-replenishing Qi-cultivating dumpling and production method thereof |
| CN105053791A (en) * | 2015-07-22 | 2015-11-18 | 王华荣 | Dumplings capable of dispelling summer-heat and stimulating appetite and preparation method of dumplings |
| CN105433277A (en) * | 2015-11-30 | 2016-03-30 | 梁小宁 | Potato chicken ravioli suitable for infants and preparation method of potato chicken ravioli |
| CN107772206A (en) * | 2016-08-29 | 2018-03-09 | 贵州红赤水集团有限公司 | A kind of preparation method of bamboo shoot taste instant dumpling |
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| CN1174671A (en) * | 1996-08-22 | 1998-03-04 | 马为民 | Method for cooking edible wild herbs dishes and dumpling |
| CN1644104A (en) * | 2005-01-28 | 2005-07-27 | 蒋廷振 | Red Chinese dumplings |
| CN101133885A (en) * | 2006-08-31 | 2008-03-05 | 孙志刚 | Full-nutritive equilibrium stuffing and dumpling made by the same |
| CN101361582A (en) * | 2007-08-10 | 2009-02-11 | 孙志刚 | ABCDRIS natural five-color five-flavor five-stuffing and produced five-color five-flavor dumpling |
| CN101564151A (en) * | 2008-06-02 | 2009-10-28 | 魏琳郎 | Body-building five-color steamed stuffed buns and dumplings prepared from 119 raw materials |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305295A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Winter bamboo shoot flavored chicken strings for relieving dyspepsia and preparation method thereof |
| CN104489423A (en) * | 2015-01-07 | 2015-04-08 | 广西大学 | Blood-replenishing Qi-cultivating dumpling and production method thereof |
| CN105053791A (en) * | 2015-07-22 | 2015-11-18 | 王华荣 | Dumplings capable of dispelling summer-heat and stimulating appetite and preparation method of dumplings |
| CN105433277A (en) * | 2015-11-30 | 2016-03-30 | 梁小宁 | Potato chicken ravioli suitable for infants and preparation method of potato chicken ravioli |
| CN107772206A (en) * | 2016-08-29 | 2018-03-09 | 贵州红赤水集团有限公司 | A kind of preparation method of bamboo shoot taste instant dumpling |
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Application publication date: 20131127 |