CN102669564A - Sweet soup balls with mulberry fillings and preparing method thereof - Google Patents
Sweet soup balls with mulberry fillings and preparing method thereof Download PDFInfo
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- CN102669564A CN102669564A CN2011100643017A CN201110064301A CN102669564A CN 102669564 A CN102669564 A CN 102669564A CN 2011100643017 A CN2011100643017 A CN 2011100643017A CN 201110064301 A CN201110064301 A CN 201110064301A CN 102669564 A CN102669564 A CN 102669564A
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- rice dumpling
- mulberries
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- sweet soup
- fillings
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Abstract
The invention discloses sweet soup balls with mulberry fillings and a preparing method thereof. The sweet soup balls comprise sweet soup ball wrappers and sweet soup ball fillings. The sweet soup ball fillings are prepared through the raw materials of, by mass percentage, 30% to 35 % of mulberry pulp, 25% to 30 % of mashed carrots, 20% to 30% of mashed red dates and 15% to 25% of sweeteners. The preparing method includes preparing mulberry pulp; preparing mulberry fillings, preparing sweet soup ball wrappers; and preparing sweet soup balls. According to the sweet soup balls with mulberry fillings and the preparing method thereof, the preparation is simple, the sweet soup balls are unique in flavor, rich in nutrition and vitamins, and capable of purifying blood and diminishing swelling, losing weight and reducing fat, helping produce saliva and slake thirst, and the like; and when the sweet soup balls are eaten with carrots and red dates, multiple health care effects of protecting liver and improving eyesight, maintaining beauty and keeping young, enriching the blood and soothing the nerves, nourishing the brain and improving intelligence, tonifying heart and spleen and the like are provided.
Description
Technical field
The present invention relates to a kind of food, be specifically related to a kind of rice dumpling of mulberries filling, relate to the preparation method of these rice dumpling simultaneously.
Background technology
The rice dumpling have been traditional snacks, the rice dumpling of a great variety, and the rice dumpling generally all are to adopt glutinous rice flour to make; Glutinous rice viscosity is bigger, and old man, child and the person's of having a delicate constitution inedibility are too much, but the heat of the rice dumpling is also than higher; Unsuitable hyperglycaemia and Hypertensive Population are edible, contain abundant vitamin in the mulberries fruit, and preparing rice dumpling filling with the mulberries fruit also is a kind of good selection; Dumplings stuffings is rich and varied, can satisfy the various nutritional need of people.
Summary of the invention
Goal of the invention: the object of the present invention is to provide a kind of mulberries filling rice dumpling, to satisfy the multiple different nutritional need of people.
Another object of the present invention is to provide a kind of preparation method of the mulberries filling rice dumpling.
Technical scheme: for achieving the above object; The invention provides a kind of mulberries filling rice dumpling; Comprise rice dumpling skin and dumplings stuffings, said dumplings stuffings is the feedstock production by following mass percent: mulberries pulp 30%～35%, mashed carrot 25%～30%, red date mud 20%～30%, sweetener 15%～25%.
As optimization, said sweetener is honey or sucrose.
A kind of preparation method of the mulberries filling rice dumpling is characterized in that: may further comprise the steps preparation:
(1) preparation mulberries pulp: get and mash filtered juice after well-done full mulberries are really cleaned, dried, endure to thick, make the mulberries pulp with adding an amount of sweetener in the juice.
(2) preparation rice dumpling filling: get carrot and red date meat after cleaning and steam to mash after soft and make mashed carrot and red date mud, get mulberries pulp, mashed carrot, red date mud and sweetener mixing in proportion and mix well, make rice dumpling filling.
(3) preparation rice dumpling skin: get an amount of glutinous rice flour and mix with warm water to mix well and make the sticky rice powder embryo, again the face embryo is processed into uniform fritter.
(4) the preparation rice dumpling: be prepared into the rice dumpling after adopting conventional processing method in each uniform fritter mochi, to implant the dumplings stuffings for preparing, quantitatively pack vacuumizes and is placed on 0-5 ℃ of lower seal refrigeration.
Beneficial effect: rice dumpling preparation of the present invention is simple; Special taste; Nutritious; Mulberries are rich in multivitamin, can purify the blood detumescence, Weight-reducing and lipid-lowering, promote the production of body fluid to quench thirst etc., then have liver-nourishing and eyesight-improving, beautifying face and moistering lotion, blood-enriching tranquillizing, brain tonic and intelligence development, take a tonic or nourishing food to build up one's health multiple health care such as heart spleen with food with carrot, red date.
The specific embodiment
Below in conjunction with instantiation the present invention is described further:
Embodiment 1:
(1) preparation mulberries pulp: get and mash filtered juice after well-done full mulberries are really cleaned, dried, endure to thick, make the mulberries pulp with adding an amount of sweetener in the juice.
(2) preparation rice dumpling filling: get carrot and red date meat after cleaning and steam to mash after soft and make mashed carrot and red date mud, get mulberries pulp 45g, mashed carrot 37.5g, red date mud 30g and honey 37.5g mixing in proportion and mix well, make rice dumpling filling.
(3) preparation rice dumpling skin: get glutinous rice flour 75g and mix with warm water 25g to mix well and make the sticky rice powder embryo, again the face embryo is processed into uniform fritter.
(4) the preparation rice dumpling: be prepared into the rice dumpling after adopting conventional processing method in each uniform fritter mochi, to implant the dumplings stuffings for preparing, quantitatively pack vacuumizes and is placed on 0-5 ℃ of lower seal refrigeration.
Embodiment 2:
(1) preparation mulberries pulp: get and mash filtered juice after well-done full mulberries are really cleaned, dried, endure to thick, make the mulberries pulp with adding an amount of sweetener in the juice.
(2) preparation rice dumpling filling: get carrot and red date meat after cleaning and steam to mash after soft and make mashed carrot and red date mud, get mulberries pulp 48g, mashed carrot 42g, red date mud 37.5g and honey 22.5g mixing in proportion and mix well, make rice dumpling filling.
(3) preparation rice dumpling skin: get glutinous rice flour 75g and mix with warm water 25g to mix well and make the sticky rice powder embryo, again the face embryo is processed into uniform fritter.
(4) the preparation rice dumpling: be prepared into the rice dumpling after adopting conventional processing method in each uniform fritter mochi, to implant the dumplings stuffings for preparing, quantitatively pack vacuumizes and is placed on 0-5 ℃ of lower seal refrigeration.
Claims (3)
1. mulberries filling rice dumpling; Comprise rice dumpling skin and dumplings stuffings, it is characterized in that: said dumplings stuffings is the feedstock production by following mass percent: mulberries pulp 30%～35%, mashed carrot 25%～30%, red date mud 20%～30%, sweetener 15%～25%.
2. the mulberries filling rice dumpling according to claim 1 is characterized in that: said sweetener is honey or sucrose.
3. the preparation method of mulberries filling rice dumpling is characterized in that: may further comprise the steps preparation:
(1) preparation mulberries pulp: get and mash filtered juice after well-done full mulberries are really cleaned, dried, endure to thick, make the mulberries pulp with adding an amount of sweetener in the juice.
(2) preparation rice dumpling filling: get carrot and red date meat after cleaning and steam to mash after soft and make mashed carrot and red date mud, get mulberries pulp, mashed carrot, red date mud and sweetener mixing in proportion and mix well, make rice dumpling filling.
(3) preparation rice dumpling skin: get an amount of glutinous rice flour and mix with warm water to mix well and make the sticky rice powder embryo, again the face embryo is processed into uniform fritter.
(4) the preparation rice dumpling: be prepared into the rice dumpling after adopting conventional processing method in each uniform fritter mochi, to implant the dumplings stuffings for preparing, quantitatively pack vacuumizes and is placed on 0-5 ℃ of lower seal refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100643017A CN102669564A (en) | 2011-03-16 | 2011-03-16 | Sweet soup balls with mulberry fillings and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100643017A CN102669564A (en) | 2011-03-16 | 2011-03-16 | Sweet soup balls with mulberry fillings and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102669564A true CN102669564A (en) | 2012-09-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100643017A Pending CN102669564A (en) | 2011-03-16 | 2011-03-16 | Sweet soup balls with mulberry fillings and preparing method thereof |
Country Status (1)
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| CN (1) | CN102669564A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478546A (en) * | 2013-08-29 | 2014-01-01 | 安徽珠峰生物科技有限公司 | Infant rice powder capable of promoting intelligence and preparation method thereof |
| CN104719684A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Mulberry red bean sweet soup ball |
| CN105942177A (en) * | 2016-06-28 | 2016-09-21 | 哈尔滨天生态农副产品有限公司 | Symplocos sumuntia sweet soup ball capable of helping produce saliva and slake thirst for children and preparation method thereof |
| CN106036424A (en) * | 2016-06-28 | 2016-10-26 | 哈尔滨天生态农副产品有限公司 | Anderson bulbophyllum herb lung moistening and phlegm removing children dumpling and preparation method thereof |
-
2011
- 2011-03-16 CN CN2011100643017A patent/CN102669564A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478546A (en) * | 2013-08-29 | 2014-01-01 | 安徽珠峰生物科技有限公司 | Infant rice powder capable of promoting intelligence and preparation method thereof |
| CN103478546B (en) * | 2013-08-29 | 2015-02-11 | 安徽珠峰生物科技有限公司 | Infant rice powder capable of promoting intelligence and preparation method thereof |
| CN104719684A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Mulberry red bean sweet soup ball |
| CN105942177A (en) * | 2016-06-28 | 2016-09-21 | 哈尔滨天生态农副产品有限公司 | Symplocos sumuntia sweet soup ball capable of helping produce saliva and slake thirst for children and preparation method thereof |
| CN106036424A (en) * | 2016-06-28 | 2016-10-26 | 哈尔滨天生态农副产品有限公司 | Anderson bulbophyllum herb lung moistening and phlegm removing children dumpling and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120919 |