CN104397569A - Dumpling wrapper capable of preventing cold - Google Patents
Dumpling wrapper capable of preventing cold Download PDFInfo
- Publication number
- CN104397569A CN104397569A CN201410671355.3A CN201410671355A CN104397569A CN 104397569 A CN104397569 A CN 104397569A CN 201410671355 A CN201410671355 A CN 201410671355A CN 104397569 A CN104397569 A CN 104397569A
- Authority
- CN
- China
- Prior art keywords
- dumpling wrapper
- flour
- slurry
- preventing cold
- windproof
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
Abstract
The invention discloses a dumpling wrapper capable of preventing cold. The dumpling wrapper is prepared from the following raw materials in weight percentage: 70-85% of flour, 5-10% of konjaku flour, 5-10% of juice of divaricate saposhnikovia root, and 5-10% of minced lean meat. The dumpling wrapper has the effect of preventing cold, meanwhile solves the problem that the conventional dumpling wrapper is easy to adhere, and is unique in flavor and rich in nutrition.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of to there is dumpling wrapper of preventing cold effect and preparation method thereof.
Background technology
Dumpling is all-ages a kind of food, very popular, present health food has many, but dumpling with health role there is not yet and relates to, if dumpling people liked combines with Chinese medicine with health role, believe that to make the acceptance of people higher, there is huge market potential.
Summary of the invention
The object of the present invention is to provide a kind of dumpling wrapper with preventing cold effect, this dumpling wrapper has the effect of preventing cold, and unique flavor, is not easily adhered.
The invention provides and a kind of there is dumpling wrapper of preventing cold effect and preparation method thereof, be achieved through the following technical solutions:
A kind of have dumpling wrapper of preventing cold effect and preparation method thereof, it is characterized in that:
Described dumpling wrapper is made up of the raw material of following weight: flour 70-85%, konjaku flour 5-10%, windproof slurry 5-10%, lean meat slurry 5-10%.
Pulp furnish is preferably: flour 75-80%, konjaku flour 6-7%, windproof slurry 7-8%, lean meat slurry 7-10%.
The preparation method of described dumpling wrapper is:
1). flour and konjaku are mixed thoroughly;
2). windproof slurry and lean meat are starched and mixes thoroughly;
3). by above-mentioned 1), 2) step gained mixing mix thoroughly, add certain amount of boiling water and constantly crumple to becoming dough;
4). above-mentioned dough is divided and is kneaded into dumpling wrapper single a sheet by a sheet.
The present invention's flour used is preferably Strong flour.
Described windproof slurry blends slurrying by after windproof cleaning.
Windproof: to expel pathogenic wind from the body surface, removing dampness to relieve pain, spasmolysis, antipruritic, cure mainly catch cold, bodily pain of having a headache, arthralgia due to wind-dampness, joint are ached, stomachache is had loose bowels, discharging fresh blood stool, lockjaw, rubella itch.The effect that windproof slurry has preventing cold is added in dumpling wrapper; Simultaneously in described dumpling wrapper, add a certain proportion of konjaku, windproof slurry, lean meat slurry can prevent to be adhered, because konjaku is mainly containing amylose, compare flour and glutinous rice, its viscosity reduces greatly; Windproofly be rich in the materials such as plant cellulose, be conducive to the hydrophobicity improving dumpling wrapper; Lean meat slurry is rich in protein, and protein a little heat solidifies with regard to easy sex change, and its three is with certain proportion, and mixing is added in dumpling wrapper, makes dumpling wrapper keep certain toughness to be not easy again to be adhered.
Detailed description of the invention
Embodiment 1
Dumpling wrapper is made up of the raw material of following weight: flour 70%, konjaku flour 10%, windproof slurry 10%, lean meat slurry 10%.
The preparation method of described dumpling wrapper is:
1). flour and konjaku are mixed thoroughly;
2). windproof slurry and lean meat are starched and mixes thoroughly;
3). by above-mentioned 1), 2) step gained mixing mix thoroughly, add certain amount of boiling water and constantly crumple to becoming dough;
4). above-mentioned dough is divided and is kneaded into dumpling wrapper single a sheet by a sheet.
Embodiment 2
Dumpling wrapper is made up of the raw material of following weight: flour 85%, konjaku flour 5%, windproof slurry 5%, lean meat slurry 5%.
The preparation method of described dumpling wrapper is:
1). flour and konjaku are mixed thoroughly;
2). windproof slurry and lean meat are starched and mixes thoroughly;
3). by above-mentioned 1), 2) step gained mixing mix thoroughly, add certain amount of boiling water and constantly crumple to becoming dough;
4). above-mentioned dough is divided and is kneaded into dumpling wrapper single a sheet by a sheet.
Embodiment 3
Dumpling wrapper is made up of the raw material of following weight: flour 75%, konjaku flour 7%, windproof slurry 8%, lean meat slurry 10%.
The preparation method of described dumpling wrapper is:
1). flour and konjaku are mixed thoroughly;
2). windproof slurry and lean meat are starched and mixes thoroughly;
3). by above-mentioned 1), 2) step gained mixing mix thoroughly, add certain amount of boiling water and constantly crumple to becoming dough;
4). above-mentioned dough is divided and is kneaded into dumpling wrapper single a sheet by a sheet.
Embodiment 4
Dumpling wrapper is made up of the raw material of following weight: flour 80%, konjaku flour 6%, windproof slurry 7%, lean meat slurry 7%.
The preparation method of described dumpling wrapper is:
1). flour and konjaku are mixed thoroughly;
2). windproof slurry and lean meat are starched and mixes thoroughly;
3). by above-mentioned 1), 2) step gained mixing mix thoroughly, add certain amount of boiling water and constantly crumple to becoming dough;
4). above-mentioned dough is divided and is kneaded into dumpling wrapper single a sheet by a sheet.
Check experiment is carried out below with regard to the degree that is adhered of dumpling wrapper and toughness:
Check experiment sample 1
Dumpling wrapper is made up of the raw material of following weight: flour 90-95%, konjaku flour 5-10%.
The preparation method of described dumpling wrapper is:
1). flour and konjaku are mixed thoroughly,
2). conventionally by above-mentioned flour and konjaku flour mixing, add certain amount of boiling water and constantly crumple to becoming dough,
3). above-mentioned dough is divided and is kneaded into dumpling wrapper single a sheet by a sheet.
Check experiment sample 2
Dumpling wrapper is made up of the raw material of following weight: flour 100%.
The preparation method of described dumpling wrapper is:
1). add certain amount of boiling water and constantly crumple to becoming dough,
2). above-mentioned dough is divided and is kneaded into dumpling wrapper single a sheet by a sheet.
Result of the test statistical analysis:
Through invention test of many times, acetonideexample 3 and embodiment 4 are the most not easily adhered, and maintain enough toughness, and embodiment 1 and embodiment 2 are taken second place; And check experiment sample 1 is better than check experiment sample 2; Embodiment 1 ~ 4 is all better than check experiment sample.
Claims (4)
1. there is a dumpling wrapper for preventing cold effect, it is characterized in that: described dumpling wrapper is made up of the raw material of following weight: flour 70-85%, konjaku flour 5-10%, windproof slurry 5-10%, lean meat slurry 5-10%.
2. a kind of dumpling wrapper with preventing cold effect according to claim 1, is characterized in that: described dumpling wrapper is made up of the raw material of following weight proportion: flour 75-80%, konjaku flour 6-7%, windproof slurry 7-8%, lean meat slurry 7-10%.
3. a kind of dumpling wrapper with preventing cold effect according to claim 1,2, is characterized in that: described flour is Strong flour.
4. a kind of preparation method with the dumpling wrapper of preventing cold effect according to claim 1 and 2, is characterized in that comprising and comprises the steps:
1). flour and konjaku are mixed thoroughly;
2). windproof slurry and lean meat are starched and mixes thoroughly;
3). by above-mentioned 1), 2) step gained mixing mix thoroughly, add certain amount of boiling water and constantly crumple to becoming dough;
4). above-mentioned dough is divided and is kneaded into dumpling wrapper single a sheet by a sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410671355.3A CN104397569A (en) | 2014-11-21 | 2014-11-21 | Dumpling wrapper capable of preventing cold |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410671355.3A CN104397569A (en) | 2014-11-21 | 2014-11-21 | Dumpling wrapper capable of preventing cold |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397569A true CN104397569A (en) | 2015-03-11 |
Family
ID=52635291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410671355.3A Pending CN104397569A (en) | 2014-11-21 | 2014-11-21 | Dumpling wrapper capable of preventing cold |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104397569A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360893A (en) * | 2015-10-15 | 2016-03-02 | 陈业东 | Dumpling wrapper with preventing, wind expelling and cold removing functions and making method |
| CN106689998A (en) * | 2015-11-14 | 2017-05-24 | 张虎 | Herba houttuyniae powder dumpling wrapper and preparation method thereof |
| CN106722837A (en) * | 2015-11-23 | 2017-05-31 | 包捷梅 | It is a kind of with the dumpling and preparation method thereof for preventing and treating bronchitis effect |
| CN107772197A (en) * | 2016-08-29 | 2018-03-09 | 贵州红赤水集团有限公司 | The preparation method that a kind of bamboo shoot taste is not in the mood for boiled dumpling |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555733A (en) * | 2003-12-30 | 2004-12-22 | 湖南唐人神肉制品有限公司 | Industrilized production of nutritive dumpling and its making method |
| CN1799418A (en) * | 2005-11-15 | 2006-07-12 | 陈义 | Method for preparing instant ravioli |
| CN101263898A (en) * | 2008-04-25 | 2008-09-17 | 孙福莲 | Method for making nutrition health care Artemisia dumpling |
| CN101496613A (en) * | 2009-03-20 | 2009-08-05 | 高黑 | Method for making lean meat ravioli skin |
| CN101940283A (en) * | 2010-04-20 | 2011-01-12 | 曾荣 | Konjak dumpling wrapper |
| CN102461885A (en) * | 2010-11-04 | 2012-05-23 | 南通玺运贸易有限公司 | Health crystal dumpling wrapper |
| CN102461881A (en) * | 2010-11-04 | 2012-05-23 | 南通五联品牌策划有限公司 | Natural crystal dumpling wrapper |
| CN103371327A (en) * | 2012-04-18 | 2013-10-30 | 田荣侠 | Weight-reducing dumplings and edible method thereof |
| CN103404769A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Making method of black soya bean crystal health care dumplings |
| CN103999902A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Anti-cold millet cake |
-
2014
- 2014-11-21 CN CN201410671355.3A patent/CN104397569A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555733A (en) * | 2003-12-30 | 2004-12-22 | 湖南唐人神肉制品有限公司 | Industrilized production of nutritive dumpling and its making method |
| CN1799418A (en) * | 2005-11-15 | 2006-07-12 | 陈义 | Method for preparing instant ravioli |
| CN101263898A (en) * | 2008-04-25 | 2008-09-17 | 孙福莲 | Method for making nutrition health care Artemisia dumpling |
| CN101496613A (en) * | 2009-03-20 | 2009-08-05 | 高黑 | Method for making lean meat ravioli skin |
| CN101940283A (en) * | 2010-04-20 | 2011-01-12 | 曾荣 | Konjak dumpling wrapper |
| CN102461885A (en) * | 2010-11-04 | 2012-05-23 | 南通玺运贸易有限公司 | Health crystal dumpling wrapper |
| CN102461881A (en) * | 2010-11-04 | 2012-05-23 | 南通五联品牌策划有限公司 | Natural crystal dumpling wrapper |
| CN103371327A (en) * | 2012-04-18 | 2013-10-30 | 田荣侠 | Weight-reducing dumplings and edible method thereof |
| CN103404769A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Making method of black soya bean crystal health care dumplings |
| CN103999902A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Anti-cold millet cake |
Non-Patent Citations (2)
| Title |
|---|
| 张文: "《现代消费实用大全》", 30 November 1993 * |
| 李文卿: "《面点工艺学》", 30 June 2003 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360893A (en) * | 2015-10-15 | 2016-03-02 | 陈业东 | Dumpling wrapper with preventing, wind expelling and cold removing functions and making method |
| CN106689998A (en) * | 2015-11-14 | 2017-05-24 | 张虎 | Herba houttuyniae powder dumpling wrapper and preparation method thereof |
| CN106722837A (en) * | 2015-11-23 | 2017-05-31 | 包捷梅 | It is a kind of with the dumpling and preparation method thereof for preventing and treating bronchitis effect |
| CN107772197A (en) * | 2016-08-29 | 2018-03-09 | 贵州红赤水集团有限公司 | The preparation method that a kind of bamboo shoot taste is not in the mood for boiled dumpling |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397569A (en) | Dumpling wrapper capable of preventing cold | |
| CN103756856A (en) | Process for brewing subprostrate sophora wine | |
| CN103704761A (en) | Beef sausage and processing method thereof | |
| CN103494031A (en) | Traditional Chinese medicine for increasing feed intake of chicken and preparation method thereof | |
| CN103689636A (en) | Black fungus grain chicken sausage | |
| CN104171541A (en) | Formula of feed with complete nutrients of laying hens and preparation method of feed | |
| CN105420044A (en) | Brewing technology for spina gleditsiae wine | |
| CN103875783A (en) | Method for making biscuit by using soybean dietary fiber and oligosaccharide | |
| CN104004616B (en) | A kind of sweet yeast for brewing rice wine composition and method of making the same with health role | |
| CN104366054A (en) | Feed of rabbit suitable for diabetics to eat | |
| CN107259123A (en) | A kind of agent for rearing and fattening meat sheep phase feed | |
| CN105212031A (en) | Flour of a kind of blood-supplementing blood-nourishing and preparation method thereof | |
| CN104621461A (en) | Noodle and production method thereof | |
| CN103989062B (en) | A kind of rose health caring noodles and preparation method thereof | |
| CN103445177B (en) | Medicine capable of improving immunity and preparation method thereof | |
| CN104738337A (en) | Nutritive goat feed containing rapeseed hulls and preparation method thereof | |
| CN104431407A (en) | Feed for adult manis pentadactyla | |
| CN104187369A (en) | Blood-replenishing face-beautifying noodles and preparation method thereof | |
| CN106689998A (en) | Herba houttuyniae powder dumpling wrapper and preparation method thereof | |
| CN106512054A (en) | Sheep farm odor removing agent and preparation method thereof | |
| CN105029202A (en) | Anthocyanin nutritional noodles for aged people and preparation method of anthocyanin nutritional noodles | |
| CN106722837A (en) | It is a kind of with the dumpling and preparation method thereof for preventing and treating bronchitis effect | |
| CN104187396A (en) | Spring roll with sweet potato and honeydew melon and preparation method thereof | |
| CN103719909A (en) | Black fungus walnut ham | |
| CN107865201A (en) | A kind of preparation method of animal feed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150311 |