CN104397604A - Nutrient vegetable dumpling and processing method thereof - Google Patents
Nutrient vegetable dumpling and processing method thereof Download PDFInfo
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- CN104397604A CN104397604A CN201410753831.6A CN201410753831A CN104397604A CN 104397604 A CN104397604 A CN 104397604A CN 201410753831 A CN201410753831 A CN 201410753831A CN 104397604 A CN104397604 A CN 104397604A
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- 238000003672 processing method Methods 0.000 title claims abstract description 45
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 15
- 235000013311 vegetables Nutrition 0.000 title abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 90
- 238000011049 filling Methods 0.000 claims abstract description 60
- 239000000843 powder Substances 0.000 claims abstract description 56
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 25
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 25
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 25
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 25
- 235000020232 peanut Nutrition 0.000 claims abstract description 25
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 23
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000008042 Zea mays Species 0.000 claims abstract description 21
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 21
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 21
- 235000005822 corn Nutrition 0.000 claims abstract description 21
- 230000001007 puffing effect Effects 0.000 claims abstract description 21
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 21
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 21
- 239000000661 sodium alginate Substances 0.000 claims abstract description 21
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 16
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 16
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 16
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 16
- 244000000626 Daucus carota Species 0.000 claims abstract description 16
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 16
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 16
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 16
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 16
- 241000233866 Fungi Species 0.000 claims abstract description 16
- 235000014103 egg white Nutrition 0.000 claims abstract description 16
- 210000000969 egg white Anatomy 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000001816 cooling Methods 0.000 claims description 40
- 239000000203 mixture Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 16
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 16
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 16
- 244000234623 Coprinus comatus Species 0.000 claims description 15
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 15
- 239000011265 semifinished product Substances 0.000 claims description 15
- 241001647745 Banksia Species 0.000 claims description 10
- 241000220317 Rosa Species 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 241000222511 Coprinus Species 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 2
- 201000005577 familial hyperlipidemia Diseases 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 244000003377 Allium tuberosum Species 0.000 description 1
- 235000005338 Allium tuberosum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241001061106 Sargocentron rubrum Species 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
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- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
-
- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food and food processing, and particularly relates to a nutrient vegetable dumpling and a processing method of the dumpling. The vegetable dumpling consists of a dumpling wrapper and a filling. The dumpling wrapper comprises the following raw materials by weight in grams: 900 g of flour,100 g of puffing corn powder, 1.5 g of sodium alginate and 20 g of egg white liquid; the filling comprises the following raw materials by weight in grams: 400 g of dry flower mushroom, 100 g of fresh coprinus, 100 g of cucumber,100 g of carrot, 100 g of cabbage, 150 g of black fungus, 175 g of onion, 50 g of green pepper, 100 g of fennel seedling, 100 g of peanut protein powder, 1,000 g of water, 50 g of oil, 10 g of salt, 10 g of radix aucklandiae powder and 1 g of dried ginger powder. The nutrient vegetable dumpling has the advantages of being good in taste, and balanced and reasonable in nutrition collocation.
Description
Technical field
The invention belongs to food and food processing technology field, be specifically related to a kind of nutrient dumpling and processing method thereof.
Background technology
Dumpling, as traditional cuisines of China, has the history of more than 1,800 year apart from the present.Traditional dumpling mostly is meat dumpling, is unfavorable for that high oily Hyperlipemia population eats.Along with improving constantly of people's quality of life, vegetarian diet theory is rooted in the hearts of the people gradually, for a long time edible vegetarian diet, and especially high oily Hyperlipemia population, is highly profitable to healthy.Plain boiled dumpling on market is mostly mushroom and Chinese cabbage or leek egg filling, and taste is more single, and nutrition is also balanced not, and dumpling wrapper mostly is flour carries out dough making and pack, and nutrition is more single, and taste is dense not, can not satisfy the demands of consumers.
Summary of the invention
The object of the invention is to overcome defect of the prior art and provide that a kind of mouthfeel is good, nutrition arrangement balanced and reasonable, ediblely contributing to healthy nutrient dumpling and processing method thereof for a long time.
The object of the present invention is achieved like this: this plain dumpling is made up of dumpling wrapper and filling for dumplings, dumpling wrapper comprises following raw materials according grams composition by weight: 900 grams, flour, 100 grams, corn puffing powder, sodium alginate 1.5 grams and egg white solution 20 grams, filling for dumplings comprises following raw materials according grams composition by weight: 400 grams, dried flower mushroom, fresh coprinus comatus 100 grams, cucumber 100 grams, 100 grams, carrot, Chinese cabbage 100 grams, black fungus 150 grams, onion 175 grams, green capsicum 50 grams, fennel seedling 100 grams, peanut protein powder 100 grams, 1000 grams, water, oil 50 grams, salt 10 grams, 10 grams, banksia rose powder and ginger powder 1 gram.
This processing method comprises the processing method of filling for dumplings and the processing method of dumpling wrapper, and the processing method of filling for dumplings comprises the steps:
One, after adding water in dried flower mushroom, water temperature is controlled at 1 ~ 15 DEG C, soak dried flower mushroom 5 ~ 10h, make flower mushroom liquid;
Two, the flower mushroom liquid described in step one is carried out Separation of Solid and Liquid, be separated into rehydration flower mushroom and flower mushroom cooling bath;
Three, the fragmentation of rehydration flower mushroom is become flower mushroom mud;
Four, flower mushroom cooling bath is divided into first part of flower mushroom cooling bath, second part of flower mushroom cooling bath and the 3rd part of flower mushroom cooling bath;
Five, by fresh coprinus comatus, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling are pulverized respectively;
Six, by the fresh coprinus comatus after pulverizing described in step 5, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling mix with the flower mushroom mud described in step 3, stir, make semi-finished product filling for dumplings;
Seven, by first part of flower mushroom cooling bath Homogeneous phase mixing described in peanut protein powder and step 4, make it at the temperature of 1 ~ 10 DEG C, leave standstill 1 ~ 10h, make peanut protein gel;
Eight, by adding part flower mushroom cooling bath of second described in step 4 in the filling for dumplings of semi-finished product described in step 6, according to stirring clockwise;
Nine, add the peanut protein gel described in step 7, oil, salt by described in step 8 according in the semi-finished product filling for dumplings stirred clockwise, banksia rose powder and ginger powder, namely can be made into finished product filling for dumplings;
The processing method of dumpling wrapper comprises the steps:
One, by flour, corn puffing powder and sodium alginate mix;
Two, the flour will mixed in step one, adds egg white solution according to stirring clockwise in corn puffing powder and sodium alginate;
Three, by after adding egg white described in step 2 according to the flour stirred clockwise, the 3rd part of flower mushroom cooling bath in the processing method of filling for dumplings described in step 4 is added in corn puffing powder and sodium alginate, according to stirring clockwise, namely can be made into dumpling wrapper dough;
Four, conventionally dumpling wrapper dough is made dumpling wrapper;
Five, the finished product filling for dumplings described in step 9 in the processing method of the dumpling wrapper in step 4 and filling for dumplings is conventionally made plain dumpling.
The present invention has the advantages that to make full use of minerals and vitamins contained by vegetables and edible mushroom, and the nutritional labeling of vegetables and edible mushroom is carried out scientific matching, and filling bag dumpling processed, filling for dumplings and dumpling wrapper all absorb the nutritional labeling of edible mushroom, the advantage that eating mouth feel is good.
Detailed description of the invention
The present invention is nutrient dumpling and processing method thereof, is now further described the present invention in conjunction with specific embodiments.Concrete embodiment is as follows:
Embodiment one
A kind of nutrient dumpling, this plain dumpling is made up of dumpling wrapper and filling for dumplings, dumpling wrapper comprises following raw materials according grams composition by weight: 900 grams, flour, 100 grams, corn puffing powder, sodium alginate 1.5 grams and egg white solution 20 grams, filling for dumplings comprises following raw materials according grams composition by weight: 400 grams, dried flower mushroom, fresh coprinus comatus 100 grams, cucumber 100 grams, 100 grams, carrot, Chinese cabbage 100 grams, black fungus 150 grams, onion 175 grams, green capsicum 50 grams, fennel seedling 100 grams, peanut protein powder 100 grams, 1000 grams, water, oil 50 grams, salt 10 grams, 10 grams, banksia rose powder and ginger powder 1 gram.
The processing method of described nutrient dumpling, this processing method comprises the processing method of filling for dumplings and the processing method of dumpling wrapper,
The processing method of filling for dumplings comprises the steps:
One, after adding water in dried flower mushroom, water temperature is controlled at 1 DEG C, soak dried flower mushroom 5h, make flower mushroom liquid;
Two, the flower mushroom liquid described in step one is carried out Separation of Solid and Liquid, be separated into rehydration flower mushroom and flower mushroom cooling bath;
Three, the fragmentation of rehydration flower mushroom is become flower mushroom mud;
Four, flower mushroom cooling bath is divided into first part of flower mushroom cooling bath, second part of flower mushroom cooling bath and the 3rd part of flower mushroom cooling bath;
Five, by fresh coprinus comatus, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling are pulverized respectively;
Six, by the fresh coprinus comatus after pulverizing described in step 5, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling mix with the flower mushroom mud described in step 3, stir, make semi-finished product filling for dumplings;
Seven, by first part of flower mushroom cooling bath Homogeneous phase mixing described in peanut protein powder and step 4, make it at the temperature of 1 DEG C, leave standstill 1h, make peanut protein gel;
Eight, by adding part flower mushroom cooling bath of second described in step 4 in the filling for dumplings of semi-finished product described in step 6, according to stirring clockwise;
Nine, add the peanut protein gel described in step 7, oil, salt by described in step 8 according in the semi-finished product filling for dumplings stirred clockwise, banksia rose powder and ginger powder, namely can be made into finished product filling for dumplings;
The processing method of dumpling wrapper comprises the steps:
One, by flour, corn puffing powder and sodium alginate mix;
Two, the flour will mixed in step one, adds egg white solution according to stirring clockwise in corn puffing powder and sodium alginate;
Three, by after adding egg white described in step 2 according to the flour stirred clockwise, the 3rd part of flower mushroom cooling bath in the processing method of filling for dumplings described in step 4 is added in corn puffing powder and sodium alginate, according to stirring clockwise, namely can be made into dumpling wrapper dough;
Four, conventionally dumpling wrapper dough is made dumpling wrapper;
Five, the finished product filling for dumplings described in step 9 in the processing method of the dumpling wrapper in step 4 and filling for dumplings is conventionally made plain dumpling.
Embodiment two
A kind of nutrient dumpling, this plain dumpling is made up of dumpling wrapper and filling for dumplings, dumpling wrapper comprises following raw materials according grams composition by weight: 900 grams, flour, 100 grams, corn puffing powder, sodium alginate 1.5 grams and egg white solution 20 grams, filling for dumplings comprises following raw materials according grams composition by weight: 400 grams, dried flower mushroom, fresh coprinus comatus 100 grams, cucumber 100 grams, 100 grams, carrot, Chinese cabbage 100 grams, black fungus 150 grams, onion 175 grams, green capsicum 50 grams, fennel seedling 100 grams, peanut protein powder 100 grams, 1000 grams, water, oil 50 grams, salt 10 grams, 10 grams, banksia rose powder and ginger powder 1 gram.
The processing method of described nutrient dumpling, this processing method comprises the processing method of filling for dumplings and the processing method of dumpling wrapper,
The processing method of filling for dumplings comprises the steps:
One, after adding water in dried flower mushroom, water temperature is controlled at 15 DEG C, soak dried flower mushroom 10h, make flower mushroom liquid;
Two, the flower mushroom liquid described in step one is carried out Separation of Solid and Liquid, be separated into rehydration flower mushroom and flower mushroom cooling bath;
Three, the fragmentation of rehydration flower mushroom is become flower mushroom mud;
Four, flower mushroom cooling bath is divided into first part of flower mushroom cooling bath, second part of flower mushroom cooling bath and the 3rd part of flower mushroom cooling bath;
Five, by fresh coprinus comatus, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling are pulverized respectively;
Six, by the fresh coprinus comatus after pulverizing described in step 5, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling mix with the flower mushroom mud described in step 3, stir, make semi-finished product filling for dumplings;
Seven, by first part of flower mushroom cooling bath Homogeneous phase mixing described in peanut protein powder and step 4, make it at the temperature of 10 DEG C, leave standstill 10h, make peanut protein gel;
Eight, by adding part flower mushroom cooling bath of second described in step 4 in the filling for dumplings of semi-finished product described in step 6, according to stirring clockwise;
Nine, add the peanut protein gel described in step 7, oil, salt by described in step 8 according in the semi-finished product filling for dumplings stirred clockwise, banksia rose powder and ginger powder, namely can be made into finished product filling for dumplings;
The processing method of dumpling wrapper comprises the steps:
One, by flour, corn puffing powder and sodium alginate mix;
Two, the flour will mixed in step one, adds egg white solution according to stirring clockwise in corn puffing powder and sodium alginate;
Three, by after adding egg white described in step 2 according to the flour stirred clockwise, the 3rd part of flower mushroom cooling bath in the processing method of filling for dumplings described in step 4 is added in corn puffing powder and sodium alginate, according to stirring clockwise, namely can be made into dumpling wrapper dough;
Four, conventionally dumpling wrapper dough is made dumpling wrapper;
Five, the finished product filling for dumplings described in step 9 in the processing method of the dumpling wrapper in step 4 and filling for dumplings is conventionally made plain dumpling.
Embodiment three
A kind of nutrient dumpling, this plain dumpling is made up of dumpling wrapper and filling for dumplings, dumpling wrapper comprises following raw materials according grams composition by weight: 900 grams, flour, 100 grams, corn puffing powder, sodium alginate 1.5 grams and egg white solution 20 grams, filling for dumplings comprises following raw materials according grams composition by weight: 400 grams, dried flower mushroom, fresh coprinus comatus 100 grams, cucumber 100 grams, 100 grams, carrot, Chinese cabbage 100 grams, black fungus 150 grams, onion 175 grams, green capsicum 50 grams, fennel seedling 100 grams, peanut protein powder 100 grams, 1000 grams, water, oil 50 grams, salt 10 grams, 10 grams, banksia rose powder and ginger powder 1 gram.
The processing method of described nutrient dumpling, this processing method comprises the processing method of filling for dumplings and the processing method of dumpling wrapper,
The processing method of filling for dumplings comprises the steps:
One, after adding water in dried flower mushroom, water temperature is controlled at 8.5 DEG C, soak dried flower mushroom 7.5h, make flower mushroom liquid;
Two, the flower mushroom liquid described in step one is carried out Separation of Solid and Liquid, be separated into rehydration flower mushroom and flower mushroom cooling bath;
Three, the fragmentation of rehydration flower mushroom is become flower mushroom mud;
Four, flower mushroom cooling bath is divided into first part of flower mushroom cooling bath, second part of flower mushroom cooling bath and the 3rd part of flower mushroom cooling bath;
Five, by fresh coprinus comatus, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling are pulverized respectively;
Six, by the fresh coprinus comatus after pulverizing described in step 5, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling mix with the flower mushroom mud described in step 3, stir, make semi-finished product filling for dumplings;
Seven, by first part of flower mushroom cooling bath Homogeneous phase mixing described in peanut protein powder and step 4, make it at the temperature of 5.5 DEG C, leave standstill 5.5h, make peanut protein gel;
Eight, by adding part flower mushroom cooling bath of second described in step 4 in the filling for dumplings of semi-finished product described in step 6, according to stirring clockwise;
Nine, add the peanut protein gel described in step 7, oil, salt by described in step 8 according in the semi-finished product filling for dumplings stirred clockwise, banksia rose powder and ginger powder, namely can be made into finished product filling for dumplings;
The processing method of dumpling wrapper comprises the steps:
One, by flour, corn puffing powder and sodium alginate mix;
Two, the flour will mixed in step one, adds egg white solution according to stirring clockwise in corn puffing powder and sodium alginate;
Three, by after adding egg white described in step 2 according to the flour stirred clockwise, the 3rd part of flower mushroom cooling bath in the processing method of filling for dumplings described in step 4 is added in corn puffing powder and sodium alginate, according to stirring clockwise, namely can be made into dumpling wrapper dough;
Four, conventionally dumpling wrapper dough is made dumpling wrapper;
Five, the finished product filling for dumplings described in step 9 in the processing method of the dumpling wrapper in step 4 and filling for dumplings is conventionally made plain dumpling.
Peanut protein powder in the present invention refers to selected high-quality peanut rice, and by removing peanut red coat, cold press under the low temperature environment of 60 DEG C, filters out the peanut protein powder after peanut oil.
Above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For the common technique personnel in affiliated field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments, and thus the apparent change of amplifying out or variation be still among the protection domain of the invention claim.
Claims (2)
1. a nutrient dumpling, it is characterized in that: this plain dumpling is made up of dumpling wrapper and filling for dumplings, dumpling wrapper comprises following raw materials according grams composition by weight: 900 grams, flour, 100 grams, corn puffing powder, sodium alginate 1.5 grams and egg white solution 20 grams, filling for dumplings comprises following raw materials according grams composition by weight: 400 grams, dried flower mushroom, fresh coprinus comatus 100 grams, cucumber 100 grams, 100 grams, carrot, Chinese cabbage 100 grams, black fungus 150 grams, onion 175 grams, green capsicum 50 grams, fennel seedling 100 grams, peanut protein powder 100 grams, 1000 grams, water, oil 50 grams, salt 10 grams, 10 grams, banksia rose powder and ginger powder 1 gram.
2. the processing method of nutrient dumpling according to claim 1, is characterized in that: this processing method comprises the processing method of filling for dumplings and the processing method of dumpling wrapper,
The processing method of filling for dumplings comprises the steps:
One, after adding water in dried flower mushroom, water temperature is controlled at 1 ~ 15 DEG C, soak dried flower mushroom 5 ~ 10h, make flower mushroom liquid;
Two, the flower mushroom liquid described in step one is carried out Separation of Solid and Liquid, be separated into rehydration flower mushroom and flower mushroom cooling bath;
Three, the fragmentation of rehydration flower mushroom is become flower mushroom mud;
Four, flower mushroom cooling bath is divided into first part of flower mushroom cooling bath, second part of flower mushroom cooling bath and the 3rd part of flower mushroom cooling bath;
Five, by fresh coprinus comatus, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling are pulverized respectively;
Six, by the fresh coprinus comatus after pulverizing described in step 5, cucumber, carrot, Chinese cabbage, black fungus, onion, green capsicum and fennel seedling mix with the flower mushroom mud described in step 3, stir, make semi-finished product filling for dumplings;
Seven, by first part of flower mushroom cooling bath Homogeneous phase mixing described in peanut protein powder and step 4, make it at the temperature of 1 ~ 10 DEG C, leave standstill 1 ~ 10h, make peanut protein gel;
Eight, by adding part flower mushroom cooling bath of second described in step 4 in the filling for dumplings of semi-finished product described in step 6, according to stirring clockwise;
Nine, add the peanut protein gel described in step 7, oil, salt by described in step 8 according in the semi-finished product filling for dumplings stirred clockwise, banksia rose powder and ginger powder, namely can be made into finished product filling for dumplings;
The processing method of dumpling wrapper comprises the steps:
One, by flour, corn puffing powder and sodium alginate mix;
Two, the flour will mixed in step one, adds egg white solution according to stirring clockwise in corn puffing powder and sodium alginate;
Three, by after adding egg white described in step 2 according to the flour stirred clockwise, the 3rd part of flower mushroom cooling bath in the processing method of filling for dumplings described in step 4 is added in corn puffing powder and sodium alginate, according to stirring clockwise, namely can be made into dumpling wrapper dough;
Four, conventionally dumpling wrapper dough is made dumpling wrapper;
Five, the finished product filling for dumplings described in step 9 in the processing method of the dumpling wrapper in step 4 and filling for dumplings is conventionally made plain dumpling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410753831.6A CN104397604A (en) | 2014-12-05 | 2014-12-05 | Nutrient vegetable dumpling and processing method thereof |
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| CN201410753831.6A CN104397604A (en) | 2014-12-05 | 2014-12-05 | Nutrient vegetable dumpling and processing method thereof |
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| CN104397604A true CN104397604A (en) | 2015-03-11 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN113142471A (en) * | 2021-05-10 | 2021-07-23 | 全椒灵巴巴网络技术开发有限公司 | Dumpling wrapper and preparation method thereof, dumplings and preservation method thereof |
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