CN104642881A - Preparation method for mulberry dumpling food - Google Patents
Preparation method for mulberry dumpling food Download PDFInfo
- Publication number
- CN104642881A CN104642881A CN201310600484.9A CN201310600484A CN104642881A CN 104642881 A CN104642881 A CN 104642881A CN 201310600484 A CN201310600484 A CN 201310600484A CN 104642881 A CN104642881 A CN 104642881A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- dumpling
- mulberry jujube
- food
- jujube
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000249 Morus alba Species 0.000 title claims abstract description 48
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 48
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title abstract 3
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241001247821 Ziziphus Species 0.000 claims description 42
- 239000000843 powder Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 4
- 238000005253 cladding Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013601 eggs Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 210000001015 abdomen Anatomy 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a preparation method for a mulberry dumpling food. The preparation method is characterized in that processed mulberry is mixed with flour and eggs to make dough for making dumpling skin, and washed fresh mulberry is used as raw materials for making dumpling stuffing. The mulberry raw materials used in the invention is a delicious food with high nutrition value, and has nourishing and health-care effects. The combination of mulberry with dumping skin and dumpling stuffing by the invention has great practical value and economic significance.
Description
Technical field
The present invention relates to food technology field, is a kind of mulberry jujube food, particularly a kind of mulberry jujube dumpling food making method.
Background technology
Dumpling is deeply by the traditional characteristics food that the China Han people like, the Historic Evolution of dumpling experienced by very long progressive process.Dumpling is also multifarious with filling different names because of it, and kind has varied.In today of people's common concern nutrient health, surely can be subject to people with mulberry jujube like for raw material cooks boiled dumpling, mulberry jujube and dumpling wrapper, filling be organically combined and makes dumpling food, there is great practical value and economic implications.
Summary of the invention
The object of the invention is to the deficiency solving above-mentioned existing technology, a kind of dumpling food produced for raw material with mulberry jujube is provided.
Another object of the present invention be to provide a kind of instant, good, the full abdomen of delicious taste, nutrition good, there is health-care effect, be convenient to a kind of mulberry jujube dumpling food making method of offering daily edible and fast food restaurant.
In order to achieve the above object, the present invention is achieved in that
A kind of mulberry jujube dumpling food making method, the mulberry jujube powder of processing and flour, egg hybrid modulation dough is it is characterized in that to make dumpling wrapper, by process fresh mulberry jujube be that filling for dumplings made by raw material, the percentage by weight of its cladding component is: mulberry jujube powder 15-30%, flour 60-70%, egg 5-10%, and the percentage by weight of its filling components is: fresh mulberry jujube 15-30%, other 70-85% for preparing burden.
Described mulberry jujube powder be with fresh mulberry jujube for raw material through cleaning, drain away the water after microwave drying to moisture 7-10%, then be crushed to 80-100 order obtain.
The fresh mulberry jujube of described process is for raw material obtains through cleaning treatment with fresh mulberry jujube.
Other described batching stirs modulation form with pork, mushroom, sweet fermented flour sauce, white sugar, monosodium glutamate, salt, cooking wine, 13 perfume, green onion, fresh ginger.
Advantage of the present invention and effect:
Product of the present invention is easy to digest and assimilate, and instant, mouthfeel are good, nutrition is high, full abdomen is good, is convenient to daily eating and offers with fast food restaurant, particularly in today of people's common concern nutrient health, will be loved by the people.
The processing method that product of the present invention adopts and technique, be easy to processing, fillings be easy to tasty, dumpling wrapper resistant to cook, musculus cutaneus adhesion, gives boiled dumpling and boils rear good permeability, reduce broken skin probability, the filling for dumplings smooth in taste strength road of fresh mulberry jujube raw material, chew strength, dumpling mouthfeel is good, is of high nutritive value.
The present invention mulberry used jujube raw material is a kind of nice, food that nutritive value is very high, has nutrition health-care functions.Mulberry jujube is organically combined with dumpling wrapper, filling by the present invention, has great practical value and economic implications.
Detailed description of the invention
Embodiment 1:
Gather and take mulberry jujube, after cleaning up, for subsequent use.
After being drained away the water by mulberry jujube after cleaning, microwave drying is to moisture 7%, then is crushed to 100 orders and obtains mulberry jujube powder.
Take 6 kilograms, mulberry jujube powder, 13 kilograms, flour, 1 kilogram, egg make dumpling wrapper.
Take through cleaning fresh mulberry jujube 30 kilograms, take other batching pork, mushroom, sweet fermented flour sauce, white sugar, monosodium glutamate, salt, cooking wine, 13 perfume, green onion, fresh ginger totally 70 kilograms of stirrings make filling for dumplings.
Ready-made dumpling wrapper and filling are used for make mulberry jujube dumpling food of the present invention.
Embodiment 2:
Gather and take fresh mulberry jujube, after cleaning up, for subsequent use.
After being drained away the water by fresh mulberry jujube after cleaning, microwave drying is to moisture 10%, then is crushed to 90 orders and obtains mulberry jujube powder.
Take 12 kilograms, mulberry jujube powder, 26 kilograms, flour, 2 kilograms, egg make dumpling wrapper.
Take through cleaning fresh mulberry jujube 20 kilograms, take other batching pork, mushroom, sweet fermented flour sauce, white sugar, monosodium glutamate, salt, cooking wine, 13 perfume, green onion, fresh ginger totally 80 kilograms of stirrings make filling for dumplings.
Ready-made dumpling wrapper and filling are used for make mulberry jujube dumpling food of the present invention.
Embodiment 3:
Gather and take fresh mulberry jujube, after cleaning up, for subsequent use.
After being drained away the water by fresh mulberry jujube after cleaning, microwave drying is to moisture 7%, then is crushed to 90 orders and obtains mulberry jujube powder.
Take 18 kilograms, mulberry jujube powder, 39 kilograms, flour, 3 kilograms, egg make dumpling wrapper.
Take through cleaning fresh mulberry jujube 15 kilograms, take other batching pork, mushroom, sweet fermented flour sauce, white sugar, monosodium glutamate, salt, cooking wine, 13 perfume, green onion, fresh ginger totally 85 kilograms of stirrings make filling for dumplings.
Ready-made dumpling wrapper and filling are used for make mulberry jujube dumpling food of the present invention.
Claims (1)
1. a mulberry jujube dumpling food making method, the mulberry jujube powder of processing and flour, egg hybrid modulation dough is it is characterized in that to make dumpling wrapper, by process fresh mulberry jujube be that filling for dumplings made by raw material, the percentage by weight of its cladding component is: mulberry jujube powder 15-30%, flour 60-70%, egg 5-10%, and the percentage by weight of its filling components is: fresh mulberry jujube 15-30%, other 70-85% for preparing burden.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600484.9A CN104642881A (en) | 2013-11-25 | 2013-11-25 | Preparation method for mulberry dumpling food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600484.9A CN104642881A (en) | 2013-11-25 | 2013-11-25 | Preparation method for mulberry dumpling food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642881A true CN104642881A (en) | 2015-05-27 |
Family
ID=53234932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310600484.9A Pending CN104642881A (en) | 2013-11-25 | 2013-11-25 | Preparation method for mulberry dumpling food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642881A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461793A (en) * | 2010-11-08 | 2012-05-23 | 姜传书 | Selenium-rich black grain flour foodstuff used for preventing insomnia caused by neurasthenia |
| CN102726711A (en) * | 2011-04-12 | 2012-10-17 | 重庆市合川区合双科技有限公司 | Making method of house special red date dumpling |
| CN102835618A (en) * | 2011-06-21 | 2012-12-26 | 欧阳平 | Method for making dumpling oil tea vegetable diet |
| CN102885253A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Health-care stone-milled triticale fine dried noodles |
| CN103099122A (en) * | 2011-11-11 | 2013-05-15 | 威海金琳水产有限公司 | Making method of mackerel/mulberry dumplings |
-
2013
- 2013-11-25 CN CN201310600484.9A patent/CN104642881A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461793A (en) * | 2010-11-08 | 2012-05-23 | 姜传书 | Selenium-rich black grain flour foodstuff used for preventing insomnia caused by neurasthenia |
| CN102726711A (en) * | 2011-04-12 | 2012-10-17 | 重庆市合川区合双科技有限公司 | Making method of house special red date dumpling |
| CN102835618A (en) * | 2011-06-21 | 2012-12-26 | 欧阳平 | Method for making dumpling oil tea vegetable diet |
| CN103099122A (en) * | 2011-11-11 | 2013-05-15 | 威海金琳水产有限公司 | Making method of mackerel/mulberry dumplings |
| CN102885253A (en) * | 2012-09-18 | 2013-01-23 | 安徽顶康食品有限公司 | Health-care stone-milled triticale fine dried noodles |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150527 |