CN103431254A - Preparation method of purple dendrobium dumplings - Google Patents
Preparation method of purple dendrobium dumplings Download PDFInfo
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- CN103431254A CN103431254A CN2013103874578A CN201310387457A CN103431254A CN 103431254 A CN103431254 A CN 103431254A CN 2013103874578 A CN2013103874578 A CN 2013103874578A CN 201310387457 A CN201310387457 A CN 201310387457A CN 103431254 A CN103431254 A CN 103431254A
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Abstract
The invention relates to a preparation method of purple dendrobium dumplings. The preparation method comprises the steps of preparing meat stuffing, preparing purple dendrobium juice, preparing dendrobium wrappers, making dumplings, and cooking purple dendrobium dumplings. The preparation method of the purple dendrobium dumplings can ensure both medicinal functions of dendrobium and the delicious taste of the purple dendrobium dumplings.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of preparation method of purple dendrobium dumpling.
Background technology
The stem of noble dendrobium, be described as " celestial grass " in ancient times, and be first of Chinese nine immortal grass, belongs to orchid, mainly is distributed in the Southwestern China area, is a kind of very precious pure natural Chinese herbal medicine, and except can the decoction medication, it can also have a lot of eating methods.At present, the medicinal function of the stem of noble dendrobium not yet occurs guaranteeing at food processing field, take into account again the appetizing method that the stem of noble dendrobium is cooked of diet.
Summary of the invention
The invention provides a kind of medicinal function that can either guarantee the stem of noble dendrobium, take into account again the preparation method of appetizing a kind of purple dendrobium dumpling of vegetable, technical scheme of the present invention is as follows:
(1) making step of meat stuffing, after the light soy sauce that the bright shrimp mud that the winter bamboo shoot particle that the porkburger that is 100 parts by weight portion, weight portion are 60 parts, weight portion are 40 parts, the daucus carrot particles that weight portion is 20 parts, mushroom grain that weight portion is 4 parts, water chestnut particle that weight portion is 4 parts, salt that weight portion is 6 parts, monosodium glutamate that weight portion is 4 parts, chickens' extract that weight portion is 4 parts, chicken powder that weight portion is 2 parts, pepper powder that weight portion is 1 part, sesame oil that weight portion is 1 part and weight portion are 2 parts is mixed thoroughly, meat stuffing is made and is completed;
(2) making step of purple dendrobium juice, the bright bar of the purple dendrobium that is 1 part by weight portion is cleaned and is cut into graininess, within pouring ready stem of noble dendrobium particle into stone mill, add 5 parts-7 parts of pure water, the 4-5 road of milling, until all bright bar grains are all worn into green pasty state, then filter clean residue, only remaining fresh stem of noble dendrobium juice is standby;
(3) stem of noble dendrobium musculus cutaneus making step, the salt that the purple dendrobium juice that the flour that is 200 parts by weight portion, weight portion are 25-35 part and weight portion are 1 part is poured synthetic group in mixer into, the dough got togather is done to slivering, be cut into again the stone roller of 8 gram sizes, then roll into musculus cutaneus, stem of noble dendrobium face and completing;
(4) faric step, by described meat stuffing bag as described in stem of noble dendrobium musculus cutaneus, purple dendrobium dumpling semi-finished product complete;
(5) step of purple dendrobium dumpling boiling, add boiling water with pot, puts into purple dendrobium dumpling semi-finished product, simmers in water to boiled dumpling and float up rear 1-2 minute, and the purple dendrobium dumpling completes.
The purple dendrobium custard of producing according to preparation method of the present invention, have that mouthfeel is smooth, the characteristics of meat delicate flavour U.S., and what also retained the stem of noble dendrobium itself will be with being worth.
The specific embodiment
embodiment 1
(1) making step of meat stuffing, after 500 gram porkburgers, 300 gram winter bamboo shoot particles, the bright shrimp mud of 200 grams, 100 gram daucus carrot particles, 20 gram mushroom grains, 20 gram water chestnut particles, 30 gram salt, 20 gram monosodium glutamates, 20 gram chickens' extracts, 10 gram chicken powder, 5 gram pepper powders, 5 gram sesame oil and 10 gram light soy sauce are mixed thoroughly, meat stuffing is made and is completed;
(2) making step of purple dendrobium juice, the bright bar of 300 gram purple dendrobiums is cleaned and is cut into graininess, within pouring ready stem of noble dendrobium particle into stone mill, add pure water 1500 grams, 4 roads of milling, until all bright bar grains are all worn into green pasty state, then filter clean residue, only remaining fresh stem of noble dendrobium juice is standby;
(3) stem of noble dendrobium musculus cutaneus making step, pour the purple dendrobium juice of 1000 gram flour, 150 grams and 5 gram salt in mixer synthetic group, the dough got togather done to slivering, then be cut into the stone roller of 8 gram sizes, then rolls into musculus cutaneus, stem of noble dendrobium face and completing;
(4) faric step, by described meat stuffing bag as described in stem of noble dendrobium musculus cutaneus, purple dendrobium dumpling semi-finished product complete;
(5) step of purple dendrobium dumpling boiling, add boiling water in pot, puts into purple dendrobium dumpling semi-finished product, simmers in water to boiled dumpling and float up latter 1 minute, and the purple dendrobium dumpling completes.
embodiment 2
(1) making step of meat stuffing, after 500 gram porkburgers, 300 gram winter bamboo shoot particles, the bright shrimp mud of 200 grams, 100 gram daucus carrot particles, 20 gram mushroom grains, 20 gram water chestnut particles, 30 gram salt, 20 gram monosodium glutamates, 20 gram chickens' extracts, 10 gram chicken powder, 5 gram pepper powders, 5 gram sesame oil and 10 gram light soy sauce are mixed thoroughly, meat stuffing is made and is completed;
(2) making step of purple dendrobium juice, the bright bar of 300 gram purple dendrobiums is cleaned and is cut into graininess, within pouring ready stem of noble dendrobium particle into stone mill, add pure water 1800 grams, 5 roads of milling, until all bright bar grains are all worn into green pasty state, then filter clean residue, only remaining fresh stem of noble dendrobium juice is standby;
(3) stem of noble dendrobium musculus cutaneus making step, pour the purple dendrobium juice of 1000 gram flour, 125 grams and 5 gram salt in mixer synthetic group, the dough got togather done to slivering, then be cut into the stone roller of 8 gram sizes, then rolls into musculus cutaneus, stem of noble dendrobium face and completing;
(4) faric step, by described meat stuffing bag as described in stem of noble dendrobium musculus cutaneus, purple dendrobium dumpling semi-finished product complete;
(5) step of purple dendrobium dumpling boiling, pot adds boiling water, puts into purple dendrobium dumpling semi-finished product, simmers in water to boiled dumpling and floats up latter 2 minutes, and the purple dendrobium dumpling completes.
embodiment 3
(1) making step of meat stuffing, after 500 gram porkburgers, 300 gram winter bamboo shoot particles, the bright shrimp mud of 200 grams, 100 gram daucus carrot particles, 20 gram mushroom grains, 20 gram water chestnut particles, 30 gram salt, 20 gram monosodium glutamates, 20 gram chickens' extracts, 10 gram chicken powder, 5 gram pepper powders, 5 gram sesame oil and 10 gram light soy sauce are mixed thoroughly, meat stuffing is made and is completed;
(2) making step of purple dendrobium juice, the bright bar of 300 gram purple dendrobiums is cleaned and is cut into graininess, within pouring ready stem of noble dendrobium particle into stone mill, add pure water 2100 grams, 5 roads of milling, until all bright bar grains are all worn into green pasty state, then filter clean residue, only remaining fresh stem of noble dendrobium juice is standby;
(3) stem of noble dendrobium musculus cutaneus making step, pour the purple dendrobium juice of 1000 gram flour, 175 grams and 5 gram salt in mixer synthetic group, the dough got togather done to slivering, then be cut into the stone roller of 8 gram sizes, then rolls into musculus cutaneus, stem of noble dendrobium face and completing;
(4) faric step, by described meat stuffing bag as described in stem of noble dendrobium musculus cutaneus, purple dendrobium dumpling semi-finished product complete;
(5) step of purple dendrobium dumpling boiling, add boiling water in pot, puts into purple dendrobium dumpling semi-finished product, simmers in water to boiled dumpling and float up latter 2 minutes, and the purple dendrobium dumpling completes.
Claims (1)
1. the preparation method of a purple dendrobium dumpling, is characterized in that comprising the steps:
(1) making of meat stuffing, after the light soy sauce that the bright shrimp mud that the winter bamboo shoot particle that the porkburger that is 100 parts by weight portion, weight portion are 60 parts, weight portion are 40 parts, the daucus carrot particles that weight portion is 20 parts, mushroom grain that weight portion is 4 parts, water chestnut particle that weight portion is 4 parts, salt that weight portion is 6 parts, monosodium glutamate that weight portion is 4 parts, chickens' extract that weight portion is 4 parts, chicken powder that weight portion is 2 parts, pepper powder that weight portion is 1 part, sesame oil that weight portion is 1 part and weight portion are 2 parts is mixed thoroughly, meat stuffing is made and is completed;
(2) the bright bar of the purple dendrobium that the making of purple dendrobium juice is 1 part by weight portion is cleaned and is cut into graininess, within pouring stone mill into, add 5 parts-7 parts of pure water, the 4-5 road of milling, until all bright bar grains are all worn into green pasty state, then filter clean residue, only remaining fresh stem of noble dendrobium juice is standby;
(3) making of stem of noble dendrobium musculus cutaneus, the salt that the purple dendrobium juice that the flour that is 200 parts by weight portion, weight portion are 25-35 part and weight portion are 1 part is poured synthetic group in mixer into, the dough got togather is done to slivering, then be cut into the stone roller of 8 gram sizes, then roll into musculus cutaneus, stem of noble dendrobium face completes;
(4) described meat stuffing is wrapped in described stem of noble dendrobium musculus cutaneus, purple dendrobium dumpling semi-finished product complete;
(5) purple dendrobium dumpling boiling, add boiling water in pot, puts into purple dendrobium dumpling semi-finished product, boils to boiled dumpling and float up rear 1-2 minute, and the purple dendrobium dumpling completes.
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| CN201310387457.8A CN103431254B (en) | 2013-08-30 | 2013-08-30 | Preparation method of purple dendrobium dumplings |
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| CN103431254A true CN103431254A (en) | 2013-12-11 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815260A (en) * | 2014-01-24 | 2014-05-28 | 广西健宝石斛有限责任公司 | Dendrobium candidum glue pudding and manufacturing method thereof |
| CN107319284A (en) * | 2017-06-30 | 2017-11-07 | 广东国方医药科技有限公司 | Dendrobium officinale protocorm dumpling and preparation method thereof |
| CN112155036A (en) * | 2020-08-19 | 2021-01-01 | 胡永海 | Dendrobium pot paste, convenient dendrobium pot paste food and preparation method |
Citations (6)
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| JPS5672670A (en) * | 1979-11-17 | 1981-06-16 | Mitsuo Hayashi | Preparation of giaoz or shao-mai having various color |
| CN1092599A (en) * | 1993-03-20 | 1994-09-28 | 陈久顺 | A kind of medical wheaten food and preparation thereof, purposes |
| CN1236579A (en) * | 1999-05-25 | 1999-12-01 | 赵樯 | Technology for producing multi-nutrient colour dumplings |
| JP2004344155A (en) * | 2003-05-22 | 2004-12-09 | Tsutomu Takahashi | Chinese-style dumpling |
| CN101133885A (en) * | 2006-08-31 | 2008-03-05 | 孙志刚 | Full-nutritive equilibrium stuffing and dumpling made by the same |
| CN101658260A (en) * | 2009-09-14 | 2010-03-03 | 刘贵有 | Iron sheet dendrobium dried noodle |
-
2013
- 2013-08-30 CN CN201310387457.8A patent/CN103431254B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5672670A (en) * | 1979-11-17 | 1981-06-16 | Mitsuo Hayashi | Preparation of giaoz or shao-mai having various color |
| CN1092599A (en) * | 1993-03-20 | 1994-09-28 | 陈久顺 | A kind of medical wheaten food and preparation thereof, purposes |
| CN1236579A (en) * | 1999-05-25 | 1999-12-01 | 赵樯 | Technology for producing multi-nutrient colour dumplings |
| JP2004344155A (en) * | 2003-05-22 | 2004-12-09 | Tsutomu Takahashi | Chinese-style dumpling |
| CN101133885A (en) * | 2006-08-31 | 2008-03-05 | 孙志刚 | Full-nutritive equilibrium stuffing and dumpling made by the same |
| CN101658260A (en) * | 2009-09-14 | 2010-03-03 | 刘贵有 | Iron sheet dendrobium dried noodle |
Non-Patent Citations (1)
| Title |
|---|
| 佚名: "石斛饺子", 《百度经验HTTP://JINGYAN.BAIDU.COM/ARTICLE/08B6A591FA34C614A809223B.HTML》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815260A (en) * | 2014-01-24 | 2014-05-28 | 广西健宝石斛有限责任公司 | Dendrobium candidum glue pudding and manufacturing method thereof |
| CN107319284A (en) * | 2017-06-30 | 2017-11-07 | 广东国方医药科技有限公司 | Dendrobium officinale protocorm dumpling and preparation method thereof |
| CN112155036A (en) * | 2020-08-19 | 2021-01-01 | 胡永海 | Dendrobium pot paste, convenient dendrobium pot paste food and preparation method |
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| CN103431254B (en) | 2015-04-29 |
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Effective date of registration: 20220921 Address after: Shihuagou, Longshan Town, Longling County, Baoshan City, Yunnan Province 678399 Patentee after: Longling County Zhongke Biological Development Co.,Ltd. Address before: Shihuagou, Longshan Town, Longling County, Baoshan City, Yunnan Province 678300 Patentee before: LONGLING TANGERINE GARDEN MOUNTAIN VILLA |
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