CN101438794A - Natural dumpling with potherb stuffings and preparation method thereof - Google Patents
Natural dumpling with potherb stuffings and preparation method thereof Download PDFInfo
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- CN101438794A CN101438794A CNA2007101502611A CN200710150261A CN101438794A CN 101438794 A CN101438794 A CN 101438794A CN A2007101502611 A CNA2007101502611 A CN A2007101502611A CN 200710150261 A CN200710150261 A CN 200710150261A CN 101438794 A CN101438794 A CN 101438794A
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Abstract
A natural wild vegetable dumpling and a preparation method thereof relate to a food and the preparation method thereof. The wild vegetable, lean meat, edible oil, eggs, as well as scallions, gingers, yellow wine and other seasoning matters are fully mixed and stirred according a proper proportion, and then packed into fine corn flour or wheat flour to obtain the dumpling product of the invention.
Description
Affiliated technical field
The present invention relates to a kind of food and preparation method thereof, refer more particularly to a kind of local flavour dumpling and preparation method thereof.
Background technology
Dumpling is a Chinese traditional food, and particularly in northern China, dumpling not only often appears on the dining table of various occasions as a kind of food, even has become a kind of culture, at some traditional festival, and the delicacies that dumpling is indispensable especially.In traditional dumpling manufacturing process, all be to stir with other auxiliary materials such as meat, seafood, garnishes adding green onion, ginger to pack, the dumpling made from celery, fennel and the modulation of other vegetables is also arranged, but do not find the dumpling that preparation method of the present invention is made as yet.
Summary of the invention
The purpose of this invention is to provide and a kind ofly go into filling with natural edible wild herbs, by the modulator approach different with conventional method, and original auxiliary material adds, and a kind of delicious flavour that is made into, the dumpling that is of high nutritive value and preparation method thereof.
For achieving the above object, the present invention be with other flavorings such as natural edible wild herbs, lean meat, edible oil, egg and green onion, ginger, yellow rice wine as raw material, fully mix obtaining the dumpling filling after stirring, pack again and obtain finished product dumpling of the present invention in the musculus cutaneus.The raw material weight ratio that it adopted is:
Natural edible wild herbs: 1000-1500;
Lean meat: 150-200;
Edible oil: 150-200;
Egg: 150;
Chopped spring onion: 20;
Bruised ginger: 20;
Salt: 15;
Soy sauce: 10;
Cooking wine: 10;
Pepper water: 15;
Sesame oil: 50;
Its collocation method is: lean meat is twisted into meat stuffing, it is standby that egg is fried into thin fourth, in meat stuffing, add pepper water, after stirring by equidirectional, add successively that edible oil, egg, chopped spring onion, bruised ginger, salt, soy sauce, cooking wine, sesame oil do not stop and last time equidirectional stir, add natural edible wild herbs at last and stir and promptly become the dumpling filling.
When packing, earlier with flour with become dough, leave standstill 15-20 minutes after, roll and make musculus cutaneus, with conventional method the above dumpling filling is packed in the musculus cutaneus, become finished product dumpling of the present invention.
The above raw material lean meat of the present invention can replace being made into plain dumpling filling with fresh shrimp, and other configurations and method are constant.Certainly, lean meat can replace making equally with other meats or marine product among the present invention, and the present invention does not give unnecessary details herein one by one, but all is included within the scope of the invention.
The natural edible wild herbs of the above the present invention can be used Huang Xucai, doederlein spikemoss herb and other edible edible wild herbs, among the present invention with yellow must dish and doederlein spikemoss herb be example, but comprise other class edible edible wild herbs equally.
The used musculus cutaneus of the above the present invention is to form with exquisite corn flour and the dough of the making system of rolling.Certain same available fine flour of the present invention and system.
Advantage of the present invention is:
1. the present invention uses natural edible wild herbs as batching, and the dumpling that packs is a kind of natural green food, has abundant nutritive value.
2. dumpling filling of the present invention is equipped with exquisite corn flour again and packs, and dumpling of the present invention not only is of high nutritive value, and unique flavor.
The specific embodiment
The present invention is described further below in conjunction with embodiment:
Embodiment 1:
Lean meat 200 grams are twisted into meat stuffing, in meat stuffing, add pepper water 15 grams, after stirring by equidirectional, add edible oil 150 grams, ripe egg fourth 150 grams, chopped spring onion 20 grams, bruised ginger 20 grams, salt 15 grams, soy sauce 10 grams, cooking wine 10 grams, sesame oil 50 grams successively, do not stop and equidirectional stirring last time, the yellow palpus of adding dish 1000 grams stir and promptly become the dumpling filling at last;
With exquisite corn flour or light flour 500 grams with make dough, left standstill 20 minutes, pack into the dumpling finished product with conventional method with above-mentioned dumpling filling.
Embodiment 2:
Lean meat 180 grams are twisted into meat stuffing, in meat stuffing, add pepper water 15 grams, after stirring by equidirectional, add edible oil 200 grams, ripe egg fourth 150 grams, chopped spring onion 20 grams, bruised ginger 20 grams, salt 15 grams, soy sauce 10 grams, cooking wine 10 grams, sesame oil 50 grams successively, do not stop and equidirectional stirring last time, the yellow palpus of adding dish 1500 grams stir and promptly become the dumpling filling at last;
With exquisite corn flour or light flour 500 grams with make dough, left standstill 20 minutes, pack into the dumpling finished product with conventional method with above-mentioned dumpling filling.
Embodiment 3:
Lean meat 160 grams are twisted into meat stuffing, in meat stuffing, add pepper water 15 grams, after stirring by equidirectional, add edible oil 200 grams, ripe egg fourth 150 grams, chopped spring onion 20 grams, bruised ginger 20 grams, salt 15 grams, soy sauce 10 grams, cooking wine 10 grams, sesame oil 50 grams successively, do not stop and last time equidirectional stir, add doederlein spikemoss herb 1300 grams at last and stir and promptly become the dumpling filling;
With exquisite corn flour or light flour 500 grams with make dough, left standstill 20 minutes, pack into the dumpling finished product with conventional method with above-mentioned dumpling filling.
Embodiment 4:
Fresh shrimp 200 grams are added pepper water 15 grams, after pressing the equidirectional stirring, add edible oil 200 grams, ripe egg fourth 150 grams, chopped spring onion 20 grams, bruised ginger 20 grams, salt 15 grams, soy sauce 10 grams, cooking wine 10 grams, sesame oil 50 grams successively, do not stop and equidirectional stirring last time, the yellow palpus of adding dish 1500 grams stir and promptly become the dumpling filling at last;
With exquisite corn flour or light flour 500 grams with make dough, left standstill 20 minutes, pack into the dumpling finished product with conventional method with above-mentioned dumpling filling.
Embodiment 5:
Fresh shrimp 170 grams are added pepper water 15 grams, after pressing the equidirectional stirring, add edible oil 180 grams, ripe egg fourth 150 grams, chopped spring onion 20 grams, bruised ginger 20 grams, salt 15 grams, soy sauce 10 grams, cooking wine 10 grams, sesame oil 50 grams successively, do not stop and last time equidirectional stir, add doederlein spikemoss herb 1400 grams at last and stir and promptly become the dumpling filling;
With exquisite corn flour or light flour 500 grams with make dough, left standstill 20 minutes, pack into the dumpling finished product with conventional method with above-mentioned dumpling filling.
Claims (4)
1, a kind of natural dumpling with potherb stuffings and preparation method thereof, it is characterized in that: lean meat is twisted into meat stuffing, it is standby that egg is fried into thin fourth, in meat stuffing, add pepper water, after stirring by equidirectional, add successively that edible oil, egg, chopped spring onion, bruised ginger, salt, soy sauce, cooking wine, sesame oil do not stop and last time equidirectional stir, add natural edible wild herbs at last and stir and promptly become the dumpling filling, the weight ratio of the above raw material is:
Natural edible wild herbs: 1000-1500;
Lean meat: 150-200;
Edible oil: 150-200;
Egg: 150;
Chopped spring onion: 20;
Bruised ginger: 20;
Salt: 15;
Soy sauce: 10;
Cooking wine: 10;
Pepper water: 15;
Sesame oil: 50;
With conventional method the above dumpling filling is packed in the musculus cutaneus again, become finished product dumpling of the present invention.
2, natural dumpling with potherb stuffings according to claim 1 and preparation method thereof is characterized in that, the above raw material lean meat of the present invention can replace being made into plain dumpling filling with fresh shrimp, and other configurations and method are constant.
3, natural dumpling with potherb stuffings according to claim 1 and preparation method thereof is characterized in that, the natural edible wild herbs of the above the present invention can be used Huang Xucai, doederlein spikemoss herb and other edible edible wild herbs, and other configurations and method are constant.
4, natural dumpling with potherb stuffings according to claim 1 and preparation method thereof is characterized in that, the above musculus cutaneus is with exquisite corn flour and the dough of making, and leaves standstill the system of rolling after 15-20 minutes and forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101502611A CN101438794A (en) | 2007-11-21 | 2007-11-21 | Natural dumpling with potherb stuffings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101502611A CN101438794A (en) | 2007-11-21 | 2007-11-21 | Natural dumpling with potherb stuffings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101438794A true CN101438794A (en) | 2009-05-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101502611A Pending CN101438794A (en) | 2007-11-21 | 2007-11-21 | Natural dumpling with potherb stuffings and preparation method thereof |
Country Status (1)
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| CN (1) | CN101438794A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178187A (en) * | 2011-04-12 | 2011-09-14 | 天津华抟食品销售有限公司 | Suaeda salsa bun and preparation method thereof |
| CN104783047A (en) * | 2015-03-30 | 2015-07-22 | 天津市云翠水产养殖有限公司 | Dumplings |
| CN104997055A (en) * | 2015-06-30 | 2015-10-28 | 潍坊友容实业有限公司 | Preparation method of artemisia abrotanum balls stuffed with artemisia abrotanum |
| CN107549613A (en) * | 2017-09-13 | 2018-01-09 | 山东鑫诚现代农业科技有限责任公司 | A kind of edible wild herbs dumpling and preparation method |
-
2007
- 2007-11-21 CN CNA2007101502611A patent/CN101438794A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178187A (en) * | 2011-04-12 | 2011-09-14 | 天津华抟食品销售有限公司 | Suaeda salsa bun and preparation method thereof |
| CN102178187B (en) * | 2011-04-12 | 2013-05-01 | 天津华抟食品销售有限公司 | Suaeda salsa bun and preparation method thereof |
| CN104783047A (en) * | 2015-03-30 | 2015-07-22 | 天津市云翠水产养殖有限公司 | Dumplings |
| CN104997055A (en) * | 2015-06-30 | 2015-10-28 | 潍坊友容实业有限公司 | Preparation method of artemisia abrotanum balls stuffed with artemisia abrotanum |
| CN107549613A (en) * | 2017-09-13 | 2018-01-09 | 山东鑫诚现代农业科技有限责任公司 | A kind of edible wild herbs dumpling and preparation method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20090527 |