CN106071702A - A kind of nourishment dumpling stuffing material - Google Patents
A kind of nourishment dumpling stuffing material Download PDFInfo
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- CN106071702A CN106071702A CN201610464856.3A CN201610464856A CN106071702A CN 106071702 A CN106071702 A CN 106071702A CN 201610464856 A CN201610464856 A CN 201610464856A CN 106071702 A CN106071702 A CN 106071702A
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- niblet
- stuffing material
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- nourishment
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Abstract
The invention belongs to the processing and manufacturing field of dumplings, it is specifically related to a kind of nourishment dumpling stuffing material, it is characterized in that with corn particle as major ingredient, making step includes getting the raw materials ready, adjuvant mixture processed, mix and blend, weighs raw material by following weight portion: the niblet boiled 20 ~ 40 parts, 10 ~ 20 parts of peeled shrimp, Petiolus Trachycarpi oil 5 ~ 7 parts, white sugar 1～3 parts, egg liquid 4～5 parts, edible salt 0.5 ~ 2 part；Whole corn kernel is equipped with fresh fragrant peeled shrimp by the present invention, farthest remain the effective ingredient of Semen Maydis, with the meat of conventional vegetable or poultry as compared with stuffing material, dietary fiber, oligosaccharide, protein, antioxidant, multivitamin and trace element, integrate and eat and keep healthy, balancing nutrients in body, effect of regulation body function；Good in taste, there is the corn fragrance of uniqueness, chew strength and rich in nutritive value, be the novel dumplings stuffing material of a kind of psychological need that can meet fashional consumption person.
Description
Technical field
The invention belongs to the processing and manufacturing field of dumplings, be specifically related to a kind of nourishment dumpling stuffing material.
Background technology
Dumplings is special rabbit meat, is northern China staple food among the people and local snack, be also simultaneously on New Year's Day or other festivals time
Conventional food, especially in the Spring Festival, a kind of food is not only by dumplings, has more had become as a kind of cultural Symbol；The feature of dumplings
Being delicious flavour, shape is unique, and hundred foods are not minded.But the many meat using various vegetables or poultry of dumplings currently on the market is as filling
Material, meets popular taste, but in mouthfeel, chew some shortcoming in terms of strength and nutritive value.
Summary of the invention
The present invention is to solve problem mentioned above, it is provided that a kind of in good taste, have the battalion chewing strength and rich in nutritive value
Support dumplings stuffing material.
The present invention is achieved through the following technical solutions:
A kind of nourishment dumpling stuffing material, it is characterised in that with corn particle as major ingredient, making step includes getting the raw materials ready, adjuvant processed mixing
Thing, mix and blend, specifically comprise the following steps that
A, get the raw materials ready；Raw material is weighed: the niblet boiled 20 ~ 40 parts, 10 ~ 20 parts of peeled shrimp, Petiolus Trachycarpi oil 5 ~ 7 by following weight portion
Part, white sugar 1～3 parts, egg liquid 4～5 parts, edible salt 0.5 ~ 2 part；
B, adjuvant mixture processed；Adding egg liquid after being dissolved by white sugar water, stirring is to mixing to obtain sugared egg mixed liquor；Will be edible
Salt, Petiolus Trachycarpi oil are with joining sugar egg mixed liquor after hot water dissolving, stir to obtain milkiness shape mixed serum；
C, mix and blend；After being mixed homogeneously with peeled shrimp by the niblet boiled, add milkiness shape mixed serum, use blender to stir
Mix uniformly, make stuffing material；
The manufacture method of the niblet described in step a is: fresh corn is through thresing machine threshing, after cleaning, gets rid of through washing
Dry, cross screen cloth, eliminate the impurity such as clod, fine hair, obtain the niblet of standard；Niblet is poured in pot, add water, flooded jade
The grain of rice, heating is boiled；Well-done Semen Maydis is pulled out at once and is drained away the water, and keeps corn fragrance.
The method have the benefit that
The present invention by whole corn kernel through clear up, wash, dry, the operation such as steaming and decocting, be equipped with fresh perfume peeled shrimp, farthest protect
Stay the effective ingredient of Semen Maydis, with the meat of conventional vegetable or poultry as compared with stuffing material, dietary fiber, oligosaccharide, protein, anti-
Oxidant, multivitamin and trace element, integrate and eat and keep healthy, balancing nutrients in body, the merit of regulation body function
Effect；Good in taste, there is the corn fragrance of uniqueness, chew strength and rich in nutritive value, be a kind of to meet fashional consumption person
The novel dumplings stuffing material of psychological need.
Detailed description of the invention
Embodiment 1
1, by fresh corn through thresing machine threshing, after cleaning, dry through washing, cross screen cloth, eliminate the impurity such as clod, fine hair,
Obtain the niblet of standard；Being poured into by niblet in pot, add water, flooded niblet, heating is boiled；Well-done Semen Maydis is pulled out at once
Drain away the water；
2, get the raw materials ready；Raw material is weighed: the niblet boiled 20 parts, 10 parts of peeled shrimp, Petiolus Trachycarpi oil 5 parts, white sugar 1 by following weight portion
Part, egg liquid 4 parts, edible salt 0.5 part；
3, adjuvant mixed liquor processed；By white sugar with adding egg liquid after 36 DEG C of water dissolutioies, stirring at low speed is to mixing to obtain the mixing of sugared egg
Liquid；By white sugar, Petiolus Trachycarpi oil with joining sugar egg mixed liquor after 90 DEG C of hot water dissolvings, stir to obtain milkiness shape mixed serum；Protect
Lump is stopped, such as Icing Sugar block inside card serosity；
4, mix and blend；After being mixed homogeneously with peeled shrimp by the niblet boiled, add milkiness shape mixed serum, use blender to stir
Mix uniformly, make stuffing material；
Embodiment 2
1, by fresh corn through thresing machine threshing, after cleaning, dry through washing, cross screen cloth, eliminate the impurity such as clod, fine hair,
Obtain the niblet of standard；Being poured into by niblet in pot, add water, flooded niblet, heating is boiled；Well-done Semen Maydis is pulled out at once
Drain away the water；
2, get the raw materials ready；Raw material is weighed: the niblet boiled 40 parts, 20 parts of peeled shrimp, Petiolus Trachycarpi oil 7 parts, white sugar 3 by following weight portion
Part, egg liquid 5 parts, edible salt 2 parts；
3, adjuvant mixed liquor processed；By white sugar with adding egg liquid after 36 DEG C of water dissolutioies, stirring at low speed is to mixing to obtain the mixing of sugared egg
Liquid；By white sugar, Petiolus Trachycarpi oil with joining sugar egg mixed liquor after 90 DEG C of hot water dissolvings, stir to obtain milkiness shape mixed serum；Protect
Lump is stopped, such as Icing Sugar block inside card serosity；
4, mix and blend；After being mixed homogeneously with peeled shrimp by the niblet boiled, add milkiness shape mixed serum, use blender to stir
Mix uniformly, make stuffing material；
Embodiment 3
1, by fresh corn through thresing machine threshing, after cleaning, dry through washing, cross screen cloth, eliminate the impurity such as clod, fine hair,
Obtain the niblet of standard；Being poured into by niblet in pot, add water, flooded niblet, heating is boiled；Well-done Semen Maydis is pulled out at once
Drain away the water；
2, get the raw materials ready；Raw material is weighed: the niblet boiled 30 parts, 15 parts of peeled shrimp, Petiolus Trachycarpi oil 6 parts, white sugar 2 by following weight portion
Part, egg liquid 4 parts, edible salt 1 part；
3, adjuvant mixed liquor processed；By white sugar with adding egg liquid after 36 DEG C of water dissolutioies, stirring at low speed is to mixing to obtain the mixing of sugared egg
Liquid；By white sugar, Petiolus Trachycarpi oil with joining sugar egg mixed liquor after 90 DEG C of hot water dissolvings, stir to obtain milkiness shape mixed serum；Protect
Lump is stopped, such as Icing Sugar block inside card serosity；
4, mix and blend；After being mixed homogeneously with peeled shrimp by the niblet boiled, add milkiness shape mixed serum, use blender to stir
Mix uniformly, make stuffing material.
Claims (3)
1. a nourishment dumpling stuffing material, it is characterised in that be made up of following components and weight portion: the niblet boiled 20 ~ 40 parts,
10 ~ 20 parts of peeled shrimp, Petiolus Trachycarpi oil 5 ~ 7 parts, white sugar 1～3 parts, egg liquid 4～5 parts, edible salt 0.5 ~ 2 part.
Nourishment dumpling stuffing material the most according to claim 1, it is characterised in that its raw material and weight proportion are as follows: boil
Niblet 303 parts, 15 parts of peeled shrimp, Petiolus Trachycarpi oil 6 parts, white sugar 2 parts, egg liquid 4 parts, edible salt 1 part.
Nourishment dumpling stuffing material the most according to claim 1, it is characterised in that concrete manufacture method is as follows: choose fresh jade
Rice is through thresing machine threshing, after cleaning, dries through washing, crosses screen cloth, eliminate the impurity such as clod, cinder, iron filings and fine hair, obtain
The niblet of standard；Being poured into by niblet in pot, add water, flooded niblet, heating is boiled；Well-done Semen Maydis is pulled out at once and is drained
Moisture；Adding egg liquid after being dissolved by white sugar water, stirring is to mixing to obtain sugared egg mixed liquor；By molten to edible salt, Petiolus Trachycarpi oil hot water
Joining sugar egg mixed liquor after solution, stir to obtain milkiness shape mixed serum；After the niblet boiled is mixed homogeneously with peeled shrimp,
Add milkiness shape mixed serum, use blender to stir, make stuffing material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610464856.3A CN106071702A (en) | 2016-06-24 | 2016-06-24 | A kind of nourishment dumpling stuffing material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610464856.3A CN106071702A (en) | 2016-06-24 | 2016-06-24 | A kind of nourishment dumpling stuffing material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071702A true CN106071702A (en) | 2016-11-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610464856.3A Pending CN106071702A (en) | 2016-06-24 | 2016-06-24 | A kind of nourishment dumpling stuffing material |
Country Status (1)
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020000856A (en) * | 2001-11-23 | 2002-01-05 | 채수열 | How to make dumplings and dumplings |
| KR100729858B1 (en) * | 2005-12-29 | 2007-06-27 | 한성기업주식회사 | Bun stuffing and method of dumplings with mixed sea foods |
| CN101461494A (en) * | 2007-12-18 | 2009-06-24 | 谷绪贵 | Five-color five cereal health-preserving dumpling |
| CN103053872A (en) * | 2013-01-30 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN103404768A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Soup shrimp dumplings and making method thereof |
| CN103504207A (en) * | 2012-06-21 | 2014-01-15 | 孟宪娥 | Dumpling ingredient and producing method thereof |
| CN103892168A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Flavorful spinach dumpling |
| CN104106757A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Health care ham tofu stuffed steamed bun |
| CN105380064A (en) * | 2015-10-30 | 2016-03-09 | 郑州思念食品有限公司 | Asparagus and shelled shrimp stuffing, asparagus and shelled shrimp dumplings and preparation method |
-
2016
- 2016-06-24 CN CN201610464856.3A patent/CN106071702A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020000856A (en) * | 2001-11-23 | 2002-01-05 | 채수열 | How to make dumplings and dumplings |
| KR100729858B1 (en) * | 2005-12-29 | 2007-06-27 | 한성기업주식회사 | Bun stuffing and method of dumplings with mixed sea foods |
| CN101461494A (en) * | 2007-12-18 | 2009-06-24 | 谷绪贵 | Five-color five cereal health-preserving dumpling |
| CN103504207A (en) * | 2012-06-21 | 2014-01-15 | 孟宪娥 | Dumpling ingredient and producing method thereof |
| CN103892168A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Flavorful spinach dumpling |
| CN103053872A (en) * | 2013-01-30 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN103404768A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Soup shrimp dumplings and making method thereof |
| CN104106757A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Health care ham tofu stuffed steamed bun |
| CN105380064A (en) * | 2015-10-30 | 2016-03-09 | 郑州思念食品有限公司 | Asparagus and shelled shrimp stuffing, asparagus and shelled shrimp dumplings and preparation method |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |