CN101011145A - Edible Collybia albuminosa(Berk.) Petch stuffing - Google Patents
Edible Collybia albuminosa(Berk.) Petch stuffing Download PDFInfo
- Publication number
- CN101011145A CN101011145A CNA2007100656453A CN200710065645A CN101011145A CN 101011145 A CN101011145 A CN 101011145A CN A2007100656453 A CNA2007100656453 A CN A2007100656453A CN 200710065645 A CN200710065645 A CN 200710065645A CN 101011145 A CN101011145 A CN 101011145A
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- edible
- petch
- berk
- collybia albuminosa
- stuffing
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Abstract
Disclosed is an edible stuffing of Collybia Albuminosa which comprises the following raw materials (by weight ratio): Collybia Albuminosa 10-90%, balancing amount of at least one selected from meat and seafood. The food comprises protein 28.8%, carbohydrate 42.7%, 16 kinds of amino acids, and rich Ca, Fe, P, K, vitamin and carotene.
Description
Technical field
The present invention relates to a kind of food, particularly be wrapped in the filling in the food.
Background technology
The chicken fir has another name called Ji Zong, dried chicken floss, chicken pin mushroom, ant fir etc., be Mycophyta Basidiomycetes Agaricales Agaricaceae chicken fir Collybia albuminosa (Berk.) Petch, be used as medicine with fructification, nature and flavor are sweet, and are cold, have strengthening the spleen and stomach, enriching the blood to restore normal menstruation, the effect of clear refreshing brain tonic is the famous special product in Yunnan, is referred to as the king in the bacterium.Because of its big and fleshy sturdy, matter filament white, fresh and sweet tender and crisp, delicate fragrance is good to eat, can compare favourably with chicken, so name chicken fir.It contains multiple nutritional components such as calcium, magnesium, iron, protein, nearly 16 kinds of the amino acid contents in the chicken fir.The phosphorus content height is the big characteristics of chicken fir, when human body need replenish phosphorus, can often eat the chicken fir, and the chicken fir has abundant nutrition, and except that human body being had the extraordinary tonic effect, it also has the raising immunity of organisms, suppress the effect of cancer cell, and contain the active ingredient for the treatment of diabetes, and positive effect is arranged to reducing blood sugar, be weak, after being ill with the elderly's delicacies.Chicken fir eating method is a lot, can be dish, can also arrange in pairs or groups with vegetables, the flesh of fish and various all kinds of delicacies by thin material, can make general homely pickles, also can do dinner party and use, no matter fry, explode, salt down, fry in shallow oil, mix, braised, roasting, stewing, still be to steam in clear soup or cook soup, its flavour is all very bright, is pushed away by people to be the hat in the bacterium.But existing traditional food filling mostly is fresh meat, fresh meat and vegetables and is mixed and processed, and the chicken fir is not used as edible filling so far, is a big shortcoming of the Chinese meal catering trade.
Summary of the invention
Purpose of the present invention aims to provide a kind of novel, features good taste, nutritious edible Collybia albuminosa (Berk.) Petch stuffing.
Edible Collybia albuminosa (Berk.) Petch stuffing of the present invention, be made up of the batching of following percentage by weight: the 10-90% of chicken fir, surplus is at least a in meat and the seafood.
Above-mentioned edible Collybia albuminosa (Berk.) Petch stuffing also can add the flavoring of 1-10%, at least a as in sesame, the peanut.
Above-mentioned edible Collybia albuminosa (Berk.) Petch stuffing also can add edible mushroom, as Asparagus, tea tree mushroom, mushroom, freeze at least a in bacterium, the matsutake bacterium.
Edible Collybia albuminosa (Berk.) Petch stuffing of the present invention is the preparation method according to traditional filling, earlier the chicken fir is removed impurity and clean up, then the chicken fir is chopped up, add fresh meat end and seafood end and flavoring, mixing wraps in the filling of making in the food such as dumpling, steamed stuffed bun, spring roll, steamed dumpling with the dough gathered at the top.
Edible Collybia albuminosa (Berk.) Petch stuffing of the present invention adopts chicken fir and fresh meat, seafood as raw material, and the chicken fir has the enhancing immune function of human body, and prevention intestinal cancer nourishes blood, and moisturizes effects such as strengthening the spleen and stomach.Its delicacy is tasty and refreshing, and taste is fresh and sweet, and nutritive value is abundant, mainly contains protein 28.8%, carbohydrate 42.7%.Nearly 16 kinds of amino acid whose content.In addition, also contain calcium, iron, phosphorus, potassium, vitamin and carrotene etc., match, make to improve a poor appetite the food taste deliciousness with fresh meat, seafood, sesame and peanut.
The specific embodiment
The invention will be further described below in conjunction with embodiment, but be not limited to listed embodiment.
Embodiment 1
With percentage by weight is that 30% chicken fir is removed impurity and cleans up, and chops up, and adds 35% fresh meat, 35% seafood mixing, makes edible Collybia albuminosa (Berk.) Petch stuffing, filling is bundled into steamed stuffed bun promptly get chicken fir fresh meat seafood and wrap.In the present embodiment, can select edible animal meat such as chicken, pork, beef for use according to taste, seafood also is marine products such as edible shrimp, crab, conch, fish.
Embodiment 2
With percentage by weight is that 60% chicken fir is removed impurity and cleans up, and chops up, and adds 40% fresh meat mixing, make edible Collybia albuminosa (Berk.) Petch stuffing, filling is bundled into steamed dumpling with the dough gathered at the top gets final product, in the present embodiment, can select edible animal meat such as chicken, pork, mutton, beef for use according to taste.
Embodiment 3
With percentage by weight is that 80% chicken fir is removed impurity and cleans up, and chops up, and adds 20% seafood mixing, makes edible Collybia albuminosa (Berk.) Petch stuffing, filling is bundled into moon cake gets final product, and makes chicken fir seafood moon cake.In the present embodiment, can select marine products such as edible shrimp, crab, conch, fish for use according to taste.
Embodiment 4
With percentage by weight is that 40% chicken fir is removed impurity and cleans up, and chops up, and adds 30% fresh meat, 20% seafood, and 5% sesame, 5% peanut mixing makes edible Collybia albuminosa (Berk.) Petch stuffing, filling is bundled into steamed stuffed bun promptly get chicken fir fresh meat seafood and wrap.In the present embodiment, can select edible animal meat such as chicken, pork, mutton, beef for use according to taste, seafood also is marine products such as edible shrimp, crab, conch, fish.
Embodiment 5
With percentage by weight is that 20% chicken fir is removed impurity and cleans up, and chops up, and adds 25% fresh meat, 25% seafood, 7% sesame.3% peanut, 20% edible mushroom edible mushroom can be Asparagus, tea tree mushroom, mushroom, freeze at least a in bacterium, the matsutake bacterium, and all mixings of preparing burden make edible Collybia albuminosa (Berk.) Petch stuffing, and filling is packaged into dumplings to get final product.Described chicken fir, wild bacterium can be used bright bacterium, also available fresh-keeping bacterium.
Claims (5)
1, a kind of edible Collybia albuminosa (Berk.) Petch stuffing is made up of chicken fir, fresh meat and seafood, it is characterized in that, its batching is made up of following percentage by weight: 10～90% chicken fir, surplus are at least a in meat and the seafood, and its percentage sum is 100%.
2, edible Collybia albuminosa (Berk.) Petch stuffing according to claim 1 is characterized in that, can contain the flavoring that percentage by weight is 1-10%, and its percentage sum is 100%.
3, edible Collybia albuminosa (Berk.) Petch stuffing according to claim 2 is characterized in that, flavoring is at least a in sesame, the peanut.
4, edible Collybia albuminosa (Berk.) Petch stuffing according to claim 1 is characterized in that, can contain the edible mushroom that percentage by weight is 1-10%, and its percentage sum is 100%.
5, edible Collybia albuminosa (Berk.) Petch stuffing according to claim 4 is characterized in that described wild bacterium is Asparagus, tea tree mushroom, mushroom, freezes at least a in bacterium, the matsutake bacterium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100656453A CN101011145B (en) | 2007-01-30 | 2007-01-30 | Edible Collybia albuminosa(Berk.) Petch stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100656453A CN101011145B (en) | 2007-01-30 | 2007-01-30 | Edible Collybia albuminosa(Berk.) Petch stuffing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101011145A true CN101011145A (en) | 2007-08-08 |
| CN101011145B CN101011145B (en) | 2010-08-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100656453A Expired - Fee Related CN101011145B (en) | 2007-01-30 | 2007-01-30 | Edible Collybia albuminosa(Berk.) Petch stuffing |
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| CN (1) | CN101011145B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228200A (en) * | 2011-07-27 | 2011-11-02 | 郑州三全食品股份有限公司 | Dumpling and preparation method thereof |
| CN102805138A (en) * | 2012-08-30 | 2012-12-05 | 云南宝地牧业有限公司 | Preparation method for termitomyces albuminosus cake |
| CN107125722A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium bacterium dumpling batch production New Machining Technology |
| CN111543580A (en) * | 2020-05-21 | 2020-08-18 | 昆明完美生活酒店管理有限公司 | Flavored quick-frozen dumplings and making method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1545921A (en) * | 2003-12-12 | 2004-11-17 | 王升厚 | Dumpling with seven kinds of mushroom |
| CN1240315C (en) * | 2003-12-18 | 2006-02-08 | 大庆石油管理局 | Rice dumpling and producing method thereof |
-
2007
- 2007-01-30 CN CN2007100656453A patent/CN101011145B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228200A (en) * | 2011-07-27 | 2011-11-02 | 郑州三全食品股份有限公司 | Dumpling and preparation method thereof |
| CN102805138A (en) * | 2012-08-30 | 2012-12-05 | 云南宝地牧业有限公司 | Preparation method for termitomyces albuminosus cake |
| CN102805138B (en) * | 2012-08-30 | 2013-08-07 | 云南宝地牧业有限公司 | Preparation method for termitomyces albuminosus cake |
| CN107125722A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium bacterium dumpling batch production New Machining Technology |
| CN111543580A (en) * | 2020-05-21 | 2020-08-18 | 昆明完美生活酒店管理有限公司 | Flavored quick-frozen dumplings and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101011145B (en) | 2010-08-11 |
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Granted publication date: 20100811 Termination date: 20140130 |