CN103519072A - Method for processing health-keeping staple food grain boiled dumplings - Google Patents

Method for processing health-keeping staple food grain boiled dumplings Download PDF

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Publication number
CN103519072A
CN103519072A CN201210222190.2A CN201210222190A CN103519072A CN 103519072 A CN103519072 A CN 103519072A CN 201210222190 A CN201210222190 A CN 201210222190A CN 103519072 A CN103519072 A CN 103519072A
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dumpling
health
filling
dumplings
staple food
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***
刘小梅
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Cereal-Derived Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a method for processing health-keeping staple food grain boiled dumplings. The method comprises the following steps: adding health-keeping marinade prepared by adding dumpling fillings with animal food materials or plant food materials and stewing to form health-keeping dumpling fillings, and putting the health-keeping dumpling fillings into dumpling wrappers by a dumpling forming machine to obtain the health-keeping staple food grain boiled dumplings. The method has the beneficial effects of delicious taste, nutrition and healthcare.

Description

The processing method of health staple food grain boiled dumpling
Technical field
The present invention relates to health food processing technology application, particularly a kind of processing method of health staple food grain boiled dumpling.
Background technology
Health diet in recent years, diet-therapy health-preserving has become the much-talked-about topic of the whole society, boiled dumpling is one of favorite staple food of Chinese, in all age contain and do not wane for a long time, also be the good merchantable brand of giving a present simultaneously, " health staple food grain boiled dumpling " promotion green, nature, balance, health, the famous nutrition expert of engagement solve health specialty problem, " health staple food grain boiled dumpling " is furnished with dietotherapy secret recipe, comply with market trend, allow " health staple food grain boiled dumpling " culture of health preserving obtain compatriots' approval, be subject to pursuing of society, thereby impel Chinese diet more healthy, more reasonable." health staple food grain boiled dumpling " market prospects are fabulous.
Summary of the invention
To the object of the invention is in order addressing the above problem, to have designed a kind of processing method of health staple food grain boiled dumpling.
Realizing above-mentioned purpose technical scheme of the present invention is, a kind of processing method of health staple food grain boiled dumpling, and the method comprises the steps:
A, choose a kind of in flour, scented rice powder, oatmeal, coarse cereal powder or coarse grain powder, as the face of the use of making dumplings, then to adding water in this face, make dough, and guarantee that the water that adds and the mass ratio of face are 1: 0.4-0.5.
B, choose fresh meat or freezing meat, and the girth of a garment ratio of meat to be twisted into filling by meat and mix and make filling for dumplings with the medium well vegatable stuffing of extracting moisture between 2: 8 or 3: 7, in filling for dumplings, add auxiliary and condiment and fully mix.
C, the health thick gravy being brewed into animal or plant food materials is mixed in the filling for dumplings adding described in step b and forms health filling for dumplings according to the ratio of six minutes filling for dumplings of a thick gravy proportioning.
D, the dough in step a is all put into dumpling forming machine with the health filling for dumplings in step c pack into dumpling, then manually reject underproof moulding dumpling, and remaining qualified dumpling is put into refrigerator-freezer and carry out quick-frozen.
E, the good dumpling of quick-frozen in steps d is put into bag.
F, to putting into the quick-freezing dumpling of bag in step e, weigh, the weight that guarantees every bag of dumpling is all 500g.
G, the packed dumpling described in step f is sealed, and deepfreeze.
The standing 4-6 minute of dough being made in described step a.
In described step b, auxiliary and condiment consists of jointly green onion, ginger, garlic, salt, sugar and water.
Quick-frozen described in described steps d refers to that the moisture making in 30 minutes in dumpling generates the process of ice crystal shape.
Health thick gravy in described step c is by the red sage root, Radix Codonopsis, Chinese yam rhizome, walnut, sesame, the bark of eucommia, monkshood, balsam pear, romaine lettuce root, matrimony vine, lotus seeds and ginkgo, according to the ratio of two parts of water of a food materials proportioning, to put into container to boil 25 minutes to 30 minutes.
Utilize the processing method of the health staple food grain boiled dumpling of technical scheme making of the present invention, have aid digestion, nourishing stomach and spleen, hypotensive, reduce blood fat, coronary artery dilator, softening blood vessel, the secretion that simultaneously impels insulin and regeneration, reduction blood sugar, met consumer's personalized diet-therapy health-preserving demand, unprecedented for promoting that human health quality has created, opened up new future.
Accompanying drawing explanation
Fig. 1 is the making schematic flow sheet of the processing method of health staple food grain boiled dumpling of the present invention;
The specific embodiment
Below in conjunction with accompanying drawing, the present invention is specifically described, if Fig. 1 is the making schematic flow sheet of the processing method of health staple food grain boiled dumpling of the present invention, as shown in the figure, a kind of processing method of health staple food grain boiled dumpling, the method comprises the steps: a, chooses flour, a kind of in scented rice powder, oatmeal, coarse cereal powder or coarse grain powder, as the face of the use of making dumplings, then to adding water in this face, make dough, and guarantee that the water that adds and the mass ratio of face are 1: 0.4-0.5; B, choose fresh meat or freezing meat, and the girth of a garment ratio of meat to be twisted into filling by meat and mix and make filling for dumplings with the medium well vegatable stuffing of extracting moisture between 2: 8 or 3: 7, in filling for dumplings, add auxiliary and condiment and fully mix; C, the health thick gravy being brewed into animal or plant food materials is mixed in the filling for dumplings adding described in step b and forms health filling for dumplings according to the ratio of six minutes filling for dumplings of a thick gravy proportioning; D, the dough in step a is all put into dumpling forming machine with the health filling for dumplings in step c pack into dumpling, then manually reject underproof moulding dumpling, and remaining qualified dumpling is put into refrigerator-freezer and carry out quick-frozen; E, the good dumpling of quick-frozen in steps d is put into bag; F, to putting into the quick-freezing dumpling of bag in step e, weigh, the weight that guarantees every bag of dumpling is all 500g; G, the packed dumpling described in step f is sealed, and deepfreeze.Wherein, the standing 4-6 minute of dough being made in described step a.In described step b, auxiliary and condiment consists of jointly green onion, ginger, garlic, salt, sugar and water.Quick-frozen described in described steps d refers to that the moisture making in 30 minutes in dumpling generates the process of ice crystal shape.Health thick gravy in described step c is by the red sage root, Radix Codonopsis, Chinese yam rhizome, walnut, sesame, the bark of eucommia, monkshood, balsam pear, romaine lettuce root, matrimony vine, lotus seeds and ginkgo, according to the ratio of two parts of water of a food materials proportioning, to put into container to boil 25 minutes to 30 minutes.
The technical process of the technical program is: raw material, auxiliary material, water, the preparation → dough of health halogen soup, dumpling filling prepare → pack → and integer → quick-frozen → pack, weigh, pack → deepfreeze.
Boiled dumpling requires tightly when packing, and shape is neat, must not give the game away, unfilled corner, flat tripe, rotten head, distortion, band gauffer, is with little son, the padded lace dumpling distinguished, single, the anomaly such as dumpling two ends are not of uniform size can not connect together.
Boiled dumpling is in packing process, guaranteeing that boiled dumpling is not under the prerequisite of sticking to mould, will be by regulating the size of dry powder adjustable plate small opening, the vibration of dry powder storage and the sieve that shakes on minimizing dry powder whereabouts amount and board, reduce as far as possible and be attached to the dry flour on dumpling, make that quick-freezing boiled dumplings finished product color and luster and outward appearance are salubrious, gloss is attractive in appearance.
Shaping: the dumpling after machine packs, handle with care, manual shaping is to keep the good shape of dumpling.When shaping, to reject some as defective dumplings such as flat tripe, unfilled corner, cracking, abnormity.If when shaping, overexert or hand takes mode unreasonable, arrange tension and the good dumpling that all can make to be shaped such as mutually push and send out flat, be out of shape not fullly, even there is the phenomenons such as juice outflow, adhesion, dumpling skin breach.
Orthopedic dumpling will send quick-freezing room to freeze in time.
Quick-frozen: fast food freezing is exactly that food generates band (0～-4 ℃) by maximum ice crystal rapidly in the short time (being generally in 30 minutes).In the food of quick-frozen, formed ice crystal is less and be almost all dispersed in cell, and cell rupture rate is low, thereby could obtain high-quality quick-frozen food.Same boiled dumpling goods only have through quick-frozen rather than slow freezing could obtain high-quality quick-freezing boiled dumplings goods.When boiled dumpling reaches-18 ℃ in quick-freezing room central temperature, be that quick-frozen is good.
Pack, weigh, pack
Pack: quick-freezing boiled dumplings freezes to pack.When pack to reject the dumpling of rotten head, damaged, breach and link together two connect dumpling, three and connect dumpling and connect dumpling etc. more. also should reject abnormity, land, thawed and contaminated dumpling.Do not load on call the flour of dough, face piece and volume.Forbid to pack the good dumpling of not quick-frozen.
Weigh: require accurate measurement, forbid net content lower than national measurement criteria and laws and regulations requirement, will often proofread and correct measurement instrument at work.
Can exhaust sealing packing after weighing up.Packaging bag enclosing is tight, firm, smooth, attractive in appearance, and date of manufacture, shelf-life print accurate, distinct.Vanning action wants light, and it is neat that packing is wanted, and adhesive tape will be obturaged and cement, and content will conform to extranal packing box sign, the name of an article, date of manufacture, quantity etc.Pack and completely will send in time low temperature storehouse.
Deepfreeze: packaged finished product boiled dumpling must refrigerate in the low temperature storehouse of-18 ℃, and storehouse temperature must be stablized, fluctuation be no more than ± 1 ℃
After packing end, machine will require to clean relevant parts in accordance with regulations, after all cleaning, then assembles successively standby.
The ratio of face and water is 1 than 0.4-0.55, according to the water content of face, to determine.It is 30 that dumpling per jin is fixed tentatively.
In the technical program, the materials processing of making dumpling has following requirement:
Flour: the quality of flour directly affects the quality of boiled dumpling goods, staple food grain health boiled dumpling is selected high-quality, the special wheat fine grits that pure white, gluten degree is higher, oatmeal, scented rice powder.
Flour (wheat original producton location), scented rice powder adopt the green organic scented rice (flour milling) in 5 constant virtues, northeast, oat (original producton location), coarse cereals (various bean powder), coarse food grain (corn, beans).
Raw meat: select through the qualified green meat of veterinary sanitary inspection or chilled meat.Keep the retentiveness of meat and the quality of local flavor and boiled dumpling.The degree of thawing of chilled meat will be controlled under 20 ℃ of left and right room temperatures thaws 10 hours, and central temperature is controlled at 2-4 ℃.Raw meat is accomplished the peeling of picking a bone before cleaning, repaiies clean lymph node and seriously congested, and extravasated blood place, rejects color and luster smell malformation, to show condition, also should repair clean hair root etc.The lean meat show condition of fixing is cleaned to draining with circulating water, be twisted into graininess standby.
Vegetables: fresh and tender, eliminate dead leaf, rot part and root soak boiling hot with circulating water in boiling water after cleaning.Require vegetables to be heated evenly, soak and scald appropriateness, can not be overdone.Then with cold water, make vegetables product temperature be down at short notice room temperature rapidly, draining is twisted into graininess and extracts dish water standby.
Auxiliary material: as sugar, salt, etc. auxiliary material should use high-quality product, to auxiliary materials such as green onion, garlic, gingers, should eliminate non-edible part, with flowing water, clean, chopped is standby.
Dough modulation: flour must be accomplished accurate measurement when mix, adds water quantitative, appropriate mix.To control amount of water and duration of mixing according to season and flour quality, when temperature is low, can add some water, dough is modulated slightly softlyer; When temperature is high, can add less the cold water that some water even add some 4 ℃ of left and right, dough is modulated slightly firmly, be conducive to like this boiled dumpling and be shaped.If dough modulation " strength " is excessive, can add some water by face and softer, or mix a little starch, or mix a little hot water, to improve this situation.The dough modulating can be built and prevent the air-dry skinning of dough surface with the wet cloth of cleaning, and standing about 5 minutes, the powder that does not suction moisture content in dough is fully absorbed water, generate better face network, improve elasticity and the moistness of dough, make manufactured goods more tasty and more refreshing.The modulation technique of dough is the key that end product quality is good and bad and can production operation be carried out triumphantly.
The preparation of dumpling filling:
Dumpling filling batching will be investigated, and metering is wanted accurately, to stir and want evenly.To control the amount of water of dumpling filling well according to the quality of raw material, lean to fat ratio, environment temperature.Conventionally the lean to fat ratio of meat be controlled at 2: 8 or 3: 7 comparatively suitable.Amount of water: when temperature is high, amount of water is less than temperature when low.At high temperature, also must add the cold water of some 2 ℃ of left and right to mix filling summer, to reduce dumpling filling temperature, prevent that it is putrid and deteriorated and improve its retentiveness.
To strand, add that water must (be first salt adding, ginger etc., Hou Jiashui), otherwise it is tasty that condiment is difficult for infiltration, and cannot not stir stickyly, and moisture absorption is not entered, and the strand filling of making is not fresh and tender not tasty yet after adding flavouring in filling when stirring.Add after water mixing time must fully just can make to twist filling evenly, thickness, make just full enriching of boiled dumpling goods.If stir insufficiently, filling juice is easily separated, and boiled dumpling is prone to not tight, the rotten angle of inclusion, breach, juice stream and goes out phenomenon while being shaped, and occurs going rancid after boiled dumpling is boiled, leaks filling, wears the bad phenomenon such as the end.If dish meat dumpling adds the vegetables uniform mixing together of scalding, extract through rubbing moisture through boiling water on meat stuffing basis again.
Boiled dumpling packs:
Adopt boiled dumpling forming machine to pack boiled dumpling.It is extremely important one sport technique segment during boiled dumpling is produced that boiled dumpling packs, and it is directly connected to the thickness of boiled dumpling shape, size, weight, skin, the quality problems such as ratio of skin filling.
Dumpling maker will be cleared up debugging well.Must inspection machine before work running whether normal, keep machines clean, without greasy dirt, be not with meat stuffing, face piece, flour and other foreign matter; Strand filling to be adjusted to evenly to steady flow without interruption; Dumpling skin depth is thin, weight, size are adjusted to and meet the degree that product quality requires.In general, boiled dumpling tare weight is less than 55%, and the great boiled dumpling shape in 45% of filling is fuller, and size, thickness is more moderate.In packing process, will add in time face (slitting shape) and filling, complete to guarantee dumpling shape, size evenly.
Be directed to filling for dumplings configuration we can choose following examples and describe.
Embodiment 1:
Take three delicacies filling as example, being configured to of filling for dumplings; 35 jin of meat, 2 jin of dried shrimps, 2 jin, dried scallop, 1 jin of shrimp-roe, 1 jin of sesame oil, 0.5 jin of monosodium glutamate, 2.5 jin of chicken soups, 2 jin, soy sauce, 10 jin, water, salt are appropriate.
Embodiment 2:
Take pure meat stuffing as example, being configured to of filling for dumplings;
35 jin, 3 jin of clean green onions, 2 jin, soy sauce, 2 jin, soya-bean oil, 0.5 jin of sesame oil, 0.5 jin of ginger, 0.5 jin of monosodium glutamate, 10 jin, water, salt are appropriate.。
Technique scheme has only embodied the optimal technical scheme of technical solution of the present invention, and those skilled in the art have all embodied principle of the present invention to some changes that wherein some part may be made, within belonging to protection scope of the present invention.

Claims (5)

1. a processing method for health staple food grain boiled dumpling, is characterized in that, the method comprises the steps:
A, choose the make dumplings face of use of a kind of conduct in flour, scented rice powder, oatmeal, coarse cereal powder or coarse grain powder, then to adding water in this face, make dough, and guarantee that the water that adds and the mass ratio of face are 1: 0.4-0.5.
B, choose fresh meat or freezing meat, and the girth of a garment ratio of meat to be twisted into filling by meat and mix and make filling for dumplings with the medium well vegatable stuffing of extracting moisture between 2: 8 or 3: 7, in filling for dumplings, add auxiliary and condiment and fully mix.
C, the health thick gravy being brewed into animal or plant food materials is mixed in the filling for dumplings adding described in step b and forms health filling for dumplings according to the ratio of six minutes filling for dumplings of a thick gravy proportioning.
D, the dough in step a is all put into dumpling forming machine with the health filling for dumplings in step c pack into dumpling, then manually reject underproof moulding dumpling, and remaining qualified dumpling is put into refrigerator-freezer and carry out quick-frozen.
E, the good dumpling of quick-frozen in steps d is put into bag.
F, to putting into the quick-freezing dumpling of bag in step e, weigh, the weight that guarantees every bag of dumpling is all 500g.
G, the packed dumpling described in step f is sealed, and deepfreeze.
2. the processing method of health staple food grain boiled dumpling according to claim 1, is characterized in that, the standing 4-6 minute of dough being made in described step a.
3. the processing method of health staple food grain boiled dumpling according to claim 1, is characterized in that, in described step b, auxiliary and condiment consists of jointly green onion, ginger, garlic, salt, sugar and water.
4. the processing method of health staple food grain boiled dumpling according to claim 1, is characterized in that, the quick-frozen described in described steps d refers to that the moisture making in 30 minutes in dumpling generates the process of ice crystal shape.
5. the processing method of health staple food grain boiled dumpling according to claim 1, it is characterized in that, the health thick gravy in described step c is by the red sage root, Radix Codonopsis, Chinese yam rhizome, walnut, sesame, the bark of eucommia, monkshood, balsam pear, romaine lettuce root, matrimony vine, lotus seeds and ginkgo, according to the ratio of two parts of water of a food materials proportioning, to put into container to boil 25 minutes to 30 minutes.
CN201210222190.2A 2012-07-02 2012-07-02 Method for processing health-keeping staple food grain boiled dumplings Pending CN103519072A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104041742A (en) * 2014-06-27 2014-09-17 山东佳士博食品有限公司 Five-cereal pork dumplings and preparation method of the five-cereal pork dumplings

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1174671A (en) * 1996-08-22 1998-03-04 马为民 Method for cooking edible wild herbs dishes and dumpling
CN1309930A (en) * 2001-02-27 2001-08-29 孙玉铁 Canned calabash dumpling and its making process
CN101461489A (en) * 2007-12-19 2009-06-24 天津市中英保健食品有限公司 Method for preparing instant dumplings
CN102113668A (en) * 2010-12-31 2011-07-06 王钢柱 Quick-frozen boiled dumplings applicable to diabetes and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1174671A (en) * 1996-08-22 1998-03-04 马为民 Method for cooking edible wild herbs dishes and dumpling
CN1309930A (en) * 2001-02-27 2001-08-29 孙玉铁 Canned calabash dumpling and its making process
CN101461489A (en) * 2007-12-19 2009-06-24 天津市中英保健食品有限公司 Method for preparing instant dumplings
CN102113668A (en) * 2010-12-31 2011-07-06 王钢柱 Quick-frozen boiled dumplings applicable to diabetes and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104041742A (en) * 2014-06-27 2014-09-17 山东佳士博食品有限公司 Five-cereal pork dumplings and preparation method of the five-cereal pork dumplings
CN104041742B (en) * 2014-06-27 2016-02-24 山东佳士博食品有限公司 The preparation method of five cereals meat swallow dumpling

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