CN104642882A - Fig dumpling food preparation method - Google Patents
Fig dumpling food preparation method Download PDFInfo
- Publication number
- CN104642882A CN104642882A CN201310602137.XA CN201310602137A CN104642882A CN 104642882 A CN104642882 A CN 104642882A CN 201310602137 A CN201310602137 A CN 201310602137A CN 104642882 A CN104642882 A CN 104642882A
- Authority
- CN
- China
- Prior art keywords
- dumpling
- fresh
- food
- powder
- present
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a fig dumpling food preparation method. The fig dumpling food preparation method is characterized by: mixing processed fig powder with wheat flour and eggs to prepare dough, and making dumpling skins by using the dough; and preparing dumplings stuffing by using clean fresh figs as raw materials. According to the present invention, figs, as the raw material of the fig dumpling food, have delicious tastes and high nutritional values, and have nutritive healthcare effects; and the organic combination of figs with the dumpling skins and the dumpling stuffing enables the fig dumpling food to have a great practical value and economic significance.
Description
Technical field
The present invention relates to food technology field, particularly a kind of fig 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, be that raw material cooks boiled dumpling and surely can be subject to people and like with fig, fig and dumpling wrapper, filling 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 taking fig as raw material and produce 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 fig 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 fig dumpling food making method, the fig powder of processing and flour, egg hybrid modulation dough is it is characterized in that to make dumpling wrapper, by process fresh fig be that filling for dumplings made by raw material, the percentage by weight of its cladding component is: fig powder 15-30%, flour 60-70%, egg 5-10%, and the percentage by weight of its filling components is: fresh fig 15-30%, other 70-85% for preparing burden.
Described fig powder be with fresh fig for raw material through cleaning, chopping, drain away the water after microwave drying to moisture 7-10%, then be crushed to 80-100 order obtain.
The fresh fig of described process is for raw material obtains through cleaning, chopping process with fresh fig.
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 fig raw material, chew strength, dumpling mouthfeel is good, is of high nutritive value.
The present invention's fig used raw material is a kind of nice, food that nutritive value is very high, has nutrition health-care functions.Fig 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 fig, cleans up rear chopping, for subsequent use.
After being drained away the water by fig after cleaning, microwave drying is to moisture 7%, then is crushed to 100 orders and obtains fig powder.
Take 6 kilograms, fig powder, 13 kilograms, flour, 1 kilogram, egg make dumpling wrapper.
Take through clean chopping fresh fig 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 fig dumpling food of the present invention.
Embodiment 2: gather and take fresh fig, cleans up rear chopping, for subsequent use.
After being drained away the water by fresh fig after cleaning chopping, microwave drying is to moisture 10%, then is crushed to 90 orders and obtains fig powder.
Take 12 kilograms, fig powder, 26 kilograms, flour, 2 kilograms, egg make dumpling wrapper.
Take through clean chopping fresh fig 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 fig dumpling food of the present invention.
Embodiment 3: gather and take fresh fig, after cleaning up, for subsequent use.
After being drained away the water by fresh fig after cleaning chopping, microwave drying is to moisture 7%, then is crushed to 90 orders and obtains fig powder.
Take 18 kilograms, fig powder, 39 kilograms, flour, 3 kilograms, egg make dumpling wrapper.
Take through clean chopping fresh fig 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 fig dumpling food of the present invention.
Claims (1)
1. a fig dumpling food making method, the fig powder of processing and flour, egg hybrid modulation dough is it is characterized in that to make dumpling wrapper, by process fresh fig be that filling for dumplings made by raw material, the percentage by weight of its cladding component is: fig powder 15-30%, flour 60-70%, egg 5-10%, and the percentage by weight of its filling components is: fresh fig 15-30%, other 70-85% for preparing burden.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310602137.XA CN104642882A (en) | 2013-11-25 | 2013-11-25 | Fig dumpling food preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310602137.XA CN104642882A (en) | 2013-11-25 | 2013-11-25 | Fig dumpling food preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642882A true CN104642882A (en) | 2015-05-27 |
Family
ID=53234933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310602137.XA Pending CN104642882A (en) | 2013-11-25 | 2013-11-25 | Fig dumpling food preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642882A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020023687A (en) * | 2001-12-05 | 2002-03-29 | 임진호 | Vegetable hotteok and manufacturing process |
| CN102475242A (en) * | 2010-11-29 | 2012-05-30 | 威海新异生物科技有限公司 | Fig corn vegetable combination wheaten food |
| CN103099123A (en) * | 2011-11-11 | 2013-05-15 | 威海金琳水产有限公司 | Making method of scallop/fig dumplings |
| CN103099124A (en) * | 2011-11-11 | 2013-05-15 | 威海金琳水产有限公司 | Making method of mackerel/fig dumplings |
-
2013
- 2013-11-25 CN CN201310602137.XA patent/CN104642882A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020023687A (en) * | 2001-12-05 | 2002-03-29 | 임진호 | Vegetable hotteok and manufacturing process |
| CN102475242A (en) * | 2010-11-29 | 2012-05-30 | 威海新异生物科技有限公司 | Fig corn vegetable combination wheaten food |
| CN103099123A (en) * | 2011-11-11 | 2013-05-15 | 威海金琳水产有限公司 | Making method of scallop/fig dumplings |
| CN103099124A (en) * | 2011-11-11 | 2013-05-15 | 威海金琳水产有限公司 | Making method of mackerel/fig dumplings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103503952B (en) | A kind of codfish sponge cake | |
| CN102550627A (en) | Preparation method of buttered crispy fried dough twists | |
| CN104472644A (en) | Yunnan ham sparassis crispa mooncake and processing method thereof | |
| CN104413108A (en) | Lily crystal corn cake and manufacturing method thereof | |
| CN104643045A (en) | Sweet potato leaf dumpling making method | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN103549102B (en) | Tremella gel food and preparation method thereof | |
| CN105325852A (en) | Preparation method of Chinese yam compound flour | |
| CN108142504A (en) | A kind of low fat and sugar cookies and preparation method thereof | |
| CN107593841A (en) | A kind of mung bean lotus seed paste mooncake and preparation method thereof | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes | |
| CN103210978A (en) | Making method of meat pies | |
| CN104642882A (en) | Fig dumpling food preparation method | |
| CN103099123A (en) | Making method of scallop/fig dumplings | |
| CN104642820A (en) | Preparation method of undaria pinnatifida dumpling | |
| CN102429243A (en) | Process for processing bonbon chicken | |
| CN102178187B (en) | Suaeda salsa bun and preparation method thereof | |
| CN104642881A (en) | Preparation method for mulberry dumpling food | |
| CN104642880A (en) | Production method for health-care peeled prawn dumplings | |
| CN102475219A (en) | Manufacturing method of assorted mountain fungus steamed stuffed bun | |
| CN104642819A (en) | Radish leaf dumpling food making method | |
| CN104642879A (en) | Production method of abalone health-care dumplings | |
| CN105994557A (en) | Hibiscus flower pastries and making method thereof | |
| KR20110005274U (en) | Rice Pizza | |
| CN105433080A (en) | Preparation method of mulberry leaf dumpling food |
Legal Events
| 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |