CN103549228A - Preparation method of ivy-mosses chicken dumpling - Google Patents
Preparation method of ivy-mosses chicken dumpling Download PDFInfo
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- CN103549228A CN103549228A CN201310431312.3A CN201310431312A CN103549228A CN 103549228 A CN103549228 A CN 103549228A CN 201310431312 A CN201310431312 A CN 201310431312A CN 103549228 A CN103549228 A CN 103549228A
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- 235000019482 Palm oil Nutrition 0.000 claims abstract description 4
- 239000002540 palm oil Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 9
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010049713 Tongue dry Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
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- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of ivy-mosses chicken dumpling. The ivy-mosses chicken dumpling is prepared from the following raw materials in parts by weight: 100-150 parts of flour, 40-55 parts of ivy mosses, 10-20 parts of longan, 80-100 parts of chicken, 20-40 parts of lotus root starch, 20-30 parts of green soya bean, 10-15 parts of sweet pepper, 10-15 parts of abelmoschus esculentus, 5-10 parts of spina date seed, 1-2 parts of phyllanthus urinaria, 1-2 parts of caulis polygoni multiflori, 2-3 parts of goldhair hedyotis gerb, 1-2 parts of phoebe leaves, 1-2 parts of pyrola, 1-2 parts of glehnia root, 2-3 parts of imperata rhizome, 1-2 parts of radix bupleuri, 1-2 parts of calamus, 5-15 parts of table salt, 10-15 parts of yellow rice wine, 5-10 parts of soy, 10-14 parts of white sugar and proper amount of palm oil. The prepared product is fresh and fragrant in taste, and is abundant in nutrition because of contained fruit and vegetable components such as dried ivy mosses, abelmoschus esculentus, longan and the like; because the formula is added with caulis polygoni multiflori, the product is capable of nourishing brain, tranquilizing and nourishing blood; because of added pyrola, the product is capable of tonifying deficiency, nourishing kidney, invigorating blood circulation and strengthening bones; and the product is edible for populations with the symptoms of poor health, fatigue, insomnia and the like, and is beneficial to health when eaten by other populations.
Description
Technical field
The preparation method that the present invention relates to a kind of tribute dish chicken dumpling, belongs to food processing technology field.
Background technology
Dumpling is a kind of time-honored food among the people, is deeply subject to common people's welcome, the common saying that has " nice only dumpling " among the people.Whenever the joyous New Year's Day, dumpling more becomes a kind of seasonable indispensable delicacies.
Tribute dish claims again tongue dry, contain various trace elements and the carbohydrate such as the necessary calcium of nutritious protein, pectin and several amino acids, vitamin and human body, iron, zinc, carrotene, potassium, sodium, phosphorus, particularly content of vitamin E is higher, therefore there is the laudatory title of " natural health-care products; nutrient for plants ", it is the anticancer good merchantable brand of current beauty treatment.
Seldom have with Raw material processings such as tribute dish, flour and prepare tribute dish chicken dumpling in the market, its nutritious deliciousness, is applicable to various crowds edible.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of tribute dish chicken dumpling.
The technical solution used in the present invention is as follows:
A preparation method for tribute dish chicken dumpling, comprises the following steps:
(1), take the raw material of following weight portion: flour 100-150, tribute dish 40-55, longan 10-20, chicken 80-100, lotus root starch 20-40, green soya bean 20-30, pimento 10-15, okra 10-15, spina date seed 5-10, Sagina subulata 1-2, Polygonum multiflower knotweed 1-2, Goldhair Hedyotis Herb 2-3, ancient nanmu leaf 1-2, pyrola 1-2, radix glehniae 1-2, cogongrass rhizome 2-3, radix bupleuri 1-2, calamus 1-2, salt 5-15, yellow rice wine 10-15, soy sauce 5-10, white sugar 10-14, palm oil are appropriate;
(2), pimento, okra removal of impurities are cleaned, merge making beating with longan pulp, add the pectase of 0.1-0.2% at 30-35 ℃ of enzymolysis 1.5-3.5 hour, squeeze and filter obtains enzymolysis liquid;
(3), by boilings such as Sagina subulata, Polygonum multiflower knotweed, Goldhair Hedyotis Herb, Gu Nanye, pyrola, radix glehniae, cogongrass rhizome, radix bupleuri, calamus, filter and remove residue, obtains decoction liquor;
(4), the frying in stand oil pot of green soya bean, spina date seed is gone out to perfume (or spice), add the thick shape of poach system, pull an oar and to obtain green soya bean benevolence slurry;
(5), tribute dish is cleaned to chopping, the salt that adds enzymolysis liquid, 30-35% stirs, and at 4-8 ℃, pickles 10-20 hour; The brewed 5-8 hour of salt solution that is 5-8% in concentration by chicken removal of impurities stripping and slicing, pulls out and rinses the Hen Surimi drain strand system, and pickles tribute dish slice liquid, green soya bean benevolence slurry, yellow rice wine, soy sauce, white sugar, lotus root starch etc. and mixes to rub and mix evenly, pickles 2-4 hour, obtains filling for dumplings;
(6), flour and decoction liquor and suitable quantity of water are rubbed and mixed dough, make jizi for making dumplings and roll suitcase and enter filling for dumplings, obtain.
Beneficial effect of the present invention is:
The present invention makes product, and bright fragrance is beautiful, contains the fruits and vegetables compositions such as tongue is dry, okra, longan, nutritious; Formula has increased Polygonum multiflower knotweed simultaneously, can nourish blood by cerebral tonic tranquillizing, and pyrola energy qi-restoratives kidney-nourishing, the strong bone of invigorating blood circulation, be applicable to the symptom crowds such as in poor health, tired, insomnia edible, and other crowds eat, also good for health.
The specific embodiment
A preparation method for tribute dish chicken dumpling, comprises the following steps:
(1), take the raw material of following weight (jin): flour 150, tribute dish 55, longan 10, chicken 100, lotus root starch 25, green soya bean 20, pimento 15, okra 10, spina date seed 6, Sagina subulata 2, Polygonum multiflower knotweed 1, Goldhair Hedyotis Herb 2, ancient nanmu leaf 1, pyrola 2, radix glehniae 1, cogongrass rhizome 2, radix bupleuri 12, calamus 1, salt 8, yellow rice wine 15, soy sauce 10, white sugar 14, palm oil are appropriate;
(2), pimento, okra removal of impurities are cleaned, merge making beating with longan pulp, add 0.2% pectase 35 ℃ of enzymolysis 3.5 hours, squeeze and filter obtains enzymolysis liquid;
(3), by boilings such as Sagina subulata, Polygonum multiflower knotweed, Goldhair Hedyotis Herb, Gu Nanye, pyrola, radix glehniae, cogongrass rhizome, radix bupleuri, calamus, filter and remove residue, obtains decoction liquor;
(4), the frying in stand oil pot of green soya bean, spina date seed is gone out to perfume (or spice), add the thick shape of poach system, pull an oar and to obtain green soya bean benevolence slurry;
(5), tribute dish is cleaned to chopping, add enzymolysis liquid, 35% salt stirs, at 8 ℃, pickle 20 hours; Brewed 5 hours of the salt solution that is 6% in concentration by chicken removal of impurities stripping and slicing, pulls out and rinses the Hen Surimi drain strand system, and pickles tribute dish slice liquid, green soya bean benevolence slurry, yellow rice wine, soy sauce, white sugar, lotus root starch etc. and mixes to rub and mix evenly, pickles 2 hours, obtains filling for dumplings;
(6), flour and decoction liquor and suitable quantity of water are rubbed and mixed dough, make jizi for making dumplings and roll suitcase and enter filling for dumplings, obtain.
Claims (1)
1. a preparation method for tribute dish chicken dumpling, is characterized in that, comprises the following steps:
(1), take the raw material of following weight portion: flour 100-150, tribute dish 40-55, longan 10-20, chicken 80-100, lotus root starch 20-40, green soya bean 20-30, pimento 10-15, okra 10-15, spina date seed 5-10, Sagina subulata 1-2, Polygonum multiflower knotweed 1-2, Goldhair Hedyotis Herb 2-3, ancient nanmu leaf 1-2, pyrola 1-2, radix glehniae 1-2, cogongrass rhizome 2-3, radix bupleuri 1-2, calamus 1-2, salt 5-15, yellow rice wine 10-15, soy sauce 5-10, white sugar 10-14, palm oil are appropriate;
(2), pimento, okra removal of impurities are cleaned, merge making beating with longan pulp, add the pectase of 0.1-0.2% at 30-35 ℃ of enzymolysis 1.5-3.5 hour, squeeze and filter obtains enzymolysis liquid;
(3), by boilings such as Sagina subulata, Polygonum multiflower knotweed, Goldhair Hedyotis Herb, Gu Nanye, pyrola, radix glehniae, cogongrass rhizome, radix bupleuri, calamus, filter and remove residue, obtains decoction liquor;
(4), the frying in stand oil pot of green soya bean, spina date seed is gone out to perfume (or spice), add the thick shape of poach system, pull an oar and to obtain green soya bean benevolence slurry;
(5), tribute dish is cleaned to chopping, the salt that adds enzymolysis liquid, 30-35% stirs, and at 4-8 ℃, pickles 10-20 hour; The brewed 5-8 hour of salt solution that is 5-8% in concentration by chicken removal of impurities stripping and slicing, pulls out and rinses the Hen Surimi drain strand system, and pickles tribute dish slice liquid, green soya bean benevolence slurry, yellow rice wine, soy sauce, white sugar, lotus root starch etc. and mixes to rub and mix evenly, pickles 2-4 hour, obtains filling for dumplings;
(6), flour and decoction liquor and suitable quantity of water are rubbed and mixed dough, make jizi for making dumplings and roll suitcase and enter filling for dumplings, obtain.
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| CN201310431312.3A CN103549228A (en) | 2013-09-22 | 2013-09-22 | Preparation method of ivy-mosses chicken dumpling |
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| CN201310431312.3A CN103549228A (en) | 2013-09-22 | 2013-09-22 | Preparation method of ivy-mosses chicken dumpling |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897922A (en) * | 2014-03-18 | 2014-07-02 | 李柏松 | Flower rice wine with effects of calming nerves and helping sleeping and preparation method thereof |
| CN104172255A (en) * | 2014-08-05 | 2014-12-03 | 袁春新 | Okra ham sausage |
| CN104473012A (en) * | 2014-11-22 | 2015-04-01 | 梅顺 | Yoghourt and dried tofu dumpling with function of tonifying kidney and preparation method of yoghourt and dried tofu dumpling |
| CN106173849A (en) * | 2016-07-14 | 2016-12-07 | 杭州黑文科技有限公司 | A kind of production method of cuttlefish juice local flavor Flos abelmoschi manihot quick-freezing boiled dumplings |
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| CN103053932A (en) * | 2011-10-19 | 2013-04-24 | 刘少龙 | Preparation method of dried ballonflower dumpling |
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| CN1557215A (en) * | 2004-01-16 | 2004-12-29 | 杜敬春 | Vegetable green dumpling |
| CN102113668A (en) * | 2010-12-31 | 2011-07-06 | 王钢柱 | Quick-frozen boiled dumplings applicable to diabetes and preparation method thereof |
| CN103053932A (en) * | 2011-10-19 | 2013-04-24 | 刘少龙 | Preparation method of dried ballonflower dumpling |
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