CN105146374A - Suaeda salsa filling for dumplings and making method thereof - Google Patents
Suaeda salsa filling for dumplings and making method thereof Download PDFInfo
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- CN105146374A CN105146374A CN201510467633.8A CN201510467633A CN105146374A CN 105146374 A CN105146374 A CN 105146374A CN 201510467633 A CN201510467633 A CN 201510467633A CN 105146374 A CN105146374 A CN 105146374A
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Abstract
The invention belongs to the technical field of dumpling making, and in particular relates to suaeda salsa filling for dumplings and a making method thereof. The suaeda salsa filling for dumplings comprises the following components by weight percent: 30-60 percent of suaeda salsa, 10-30 percent of fresh meat, 10-15 percent of carrots, 5-10 percent of wood ears, 5-10 percent of edible oil and 1-10 percent of seasonings. The making method comprises the steps of mincing the suaeda salsa, the fresh meat, the carrots and the wood ears, mixing the minced materials, adding the seasonings, and uniformly stirring the mixture, thereby obtaining the filling for dumplings. The making method is simple, and the filling for dumplings made by the method disclosed in invention is delicious in taste. The suaeda salsa is rich in microelements, vitamins and amino acids; the carrots are rich in nutritional ingredients such as saccharides, fat, volatile oil, carotene, vitamins, anthocyanin, calcium, and iron required by a human body; and the wood ears have the efficacy of preventing atherosclerosis, and are rich in proteins. The suaeda salsa filling for dumplings can be easily absorbed by the human body, is beneficial for the health of the human body and has very high practical value.
Description
Technical field
The invention belongs to dumpling manufacture technology field, particularly relate to a kind of Suaeda salsa filling for dumplings and preparation method thereof.
Background technology
Dumpling is special rabbit meat, is northern China staple food among the people and local snack, be also simultaneously on New Year's Day or other festivals time conventional food, especially in the Spring Festival, a kind of food is not only by dumpling, more become a kind of cultural Symbol.The feature of dumpling is delicious flavour, and shape is unique, and hundred foods are not minded.
Suaeda salsa (formal name used at school: Suaedasalsa), northeast claims Suaeda heteroptera, and Hebei claims Huang Xucai, and the Inner Mongol claims alkali green onion, is the plant of Chenopodiaceae Suaeda.Annual herb, is generally born on the saline-alkali wasteland of beach, desert lower, is a kind of typical salt-soda soil indicator plant.Suaeda salsa is that jiangsu coast one line is from the embroidery pin river mouth that Su Lu has a common boundary to the dominant species the plain coast silt beach of more than 1000 kilometer, entrance of Changjiang River.Suaeda salsa is distributed in the ground such as Hebei, Qinghai, Shanxi, Zhejiang, northeast, Ningxia, the Inner Mongol, Shaanxi, Xinjiang, Jiangsu, Shandong, Gansu of Europe, Asia and China's Mainland, be grown on height above sea level 100 meters to 3, the area of 800 meters, is generally born in saline-alkali soil, seabeach and lakeside.
Suaeda salsa growth is at wilderness beach, and away from pollution, not using chemical fertilizer and agricultural chemicals in growth course, its young stem and leaf rich in nutrition content, delicious flavour, is the pollution-free pollution-free food enjoying favor, eats mainly as vegetables.Analysis of experiments finds, stem and leaf of S. salsa (L.) Pall nutritional labeling is complete complete, and except being rich in fat, protein, the content of mineral matter, trace element and vitamin is also very abundant.In its fresh and tender cauline leaf, protein content accounts for 40% of dry, suitable with soybean; Containing abundant amino acid, the fresh taper of every 100g divides containing carrotene 1.75mg, vitamin B2 20.10mg, vitamin C 78mg; Also containing other trace element, as calcium, phosphorus, iron, zinc, selenium etc., wherein many indexs are all higher than spirulina.In Suaeda salsa, calcium, phosphorus, iron and riboflavin content are all higher than vegetables such as spinach, tomato and carrots; Vitamin C content higher than or be equivalent to general vegetables; Vitamin B2 content is 5 ~ 8 times of general vegetables; More general food is measured high about 10 times containing Se.The analysis of wild Suaeda salsa is found, the trace element containing 9 kinds of needed by human in Suaeda salsa juice, wherein calcium, magnesium, zinc, iron, nickel rich content.
In addition, according to supplementary Amplifications of the Compendium of Materia Medica introduction, Suaeda salsa character: salty cool nontoxic; Function: heat-clearing, disappear long-pending.There are some researches show, the esterification product of the fluffy extract of alkali has obvious inhibitory action to acute inflammation, and the separating extractive of its seedling also has the effect strengthening non-specific immune function to body.Medical research finds, Suaeda plant seed oil is rich in growth in humans and grows necessary aliphatic acid, linoleic acid plus linolenic acid, and unsaturated fatty acid content is high, there is hypoglycemic, step-down, hemangiectasis, prevent and treat heart disease and strengthen the medicinal usefulness such as body immunity.
Visible, Suaeda salsa has important edibility, but in the market there are no Suaeda salsa dumpling, Suaeda salsa dumpling has important production development and is worth, but is not still produced and utilize at present.
Summary of the invention
An object of the present invention is: the deficiency existed for prior art, provides a kind of delicious flavour, nutritious, is beneficial to healthy Suaeda salsa filling for dumplings.
For solving the problems of the technologies described above, technical scheme of the present invention is:
A kind of Suaeda salsa filling for dumplings, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 30-60%, fresh meat 10-30%, carrot 10-15%, auricularia auriculajudae 5-10%, edible oil 5-10% and flavoring 1-10%.
Improve as one, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 40-50%, fresh meat 20-30%, carrot 10-12%, auricularia auriculajudae 6-8%, edible oil 7-8% and flavoring 3-5%.
Improve as one, described fresh meat is the one in fresh pork, fresh mutton, fresh beef or fresh chicken meat.
As improving further, described fresh pork comprises lean pork and pig show condition.
Improve as one, described edible oil is one or more in peanut oil, soya-bean oil or corn oil.
Improve as one, described filling for dumplings also comprises meat soup 5-10%.
As improving further, described meat soup is chicken soup or pork soup.
Two of object of the present invention is: provide a kind of and make simply, be easy to the preparation method of the Suaeda salsa filling for dumplings operated.
For solving the problems of the technologies described above, technical scheme of the present invention is:
Described preparation method comprises the following steps:
(1) get the young browse of fresh Suaeda salsa, clean up, quick-boil with boiling water and scald, cross frozen water, pull out, be filtered dry water, mince or rub, for subsequent use;
(2) get fresh meat, clean up with water, be filtered dry water, mince or rub, for subsequent use;
(3) get auricularia auriculajudae, with cold water soak 20-30 minute, clean, be filtered dry water, mince or rub, for subsequent use;
(4) get carrot, clean, be filtered dry water, mince or rub, for subsequent use;
(5) get in proportion above-mentioned mince or rub after Suaeda salsa, fresh meat, auricularia auriculajudae and carrot, mixing, obtains mixture, described mixture is chopped 10-15 minute, add edible oil, salt and flavoring, stir.
Improve as one, in step (5), in the process chopping described mixture, add described meat soup, chop while with meat soup, infiltrate in said mixture to make described meat soup.
Owing to have employed technique scheme, the invention has the beneficial effects as follows:
The present invention, its preparation method is simple, by the filling for dumplings that this method makes, its delicious flavour, Ca is rich in Suaeda salsa, P, Fe, Zn, Se, I, Cu, the trace elements such as Mn, VC, VB1, VB2, VB5, the vitamins such as VB12 and serine, lysine, the several amino acids such as phenylalanine, carrot is rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, the nutritional labeling of the needed by human body such as iron, auricularia auriculajudae has the atherosis effect of prevention of arterial, protein abundance, and be rich in multivitamin and mineral matter, particularly iron content is high, this Suaeda salsa filling for dumplings good absorbing, Trace Elements in Human Body can be supplemented, vitamin and amino acid whose deficiency, be beneficial to health.The present invention takes full advantage of coastal resources, and it is nutritious, has very high practical value.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment one
A kind of Suaeda salsa filling for dumplings, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 60%, lean pork 5%, pig show condition 5%, carrot 10%, auricularia auriculajudae 10%, soya-bean oil 5%, salt 3% and monosodium glutamate 2%.
Its preparation method comprises the following steps:
(1) get the young browse of fresh Suaeda salsa, clean up, quick-boil with boiling water and scald, cross frozen water, pull out, be filtered dry water, mince or rub, for subsequent use;
(2) get lean pork and pig show condition, clean up with water, be filtered dry water, mince or rub, for subsequent use;
(3) get auricularia auriculajudae, by cold water soak 20 minutes, clean, be filtered dry water, mince or rub, for subsequent use;
(4) get carrot, clean, be filtered dry water, mince or rub, for subsequent use;
(5) get in proportion above-mentioned mince or rub after Suaeda salsa, fresh pork, auricularia auriculajudae and carrot, mixing, obtains mixture, described mixture is chopped 15 minutes, add soya-bean oil, salt and monosodium glutamate, stir.
Embodiment two
A kind of Suaeda salsa filling for dumplings, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 50%, fresh beef 20%, carrot 12%, auricularia auriculajudae 5%, peanut oil 8%, salt 2%, green onion end 2% and monosodium glutamate 1%.
Its preparation method comprises the following steps:
(1) get the young browse of fresh Suaeda salsa, clean up, quick-boil with boiling water and scald, cross frozen water, pull out, be filtered dry water, mince or rub, for subsequent use;
(2) get fresh beef, clean up with water, be filtered dry water, mince or rub, for subsequent use;
(3) get auricularia auriculajudae, by cold water soak 25 minutes, clean, be filtered dry water, mince or rub, for subsequent use;
(4) get carrot, clean, be filtered dry water, mince or rub, for subsequent use;
(5) get in proportion above-mentioned mince or rub after Suaeda salsa, fresh beef, auricularia auriculajudae and carrot, mixing, obtains mixture, described mixture is chopped 10 minutes, adds peanut oil, salt, green onion end and monosodium glutamate, stirs.
Embodiment three
A kind of Suaeda salsa filling for dumplings, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 40%, fresh chicken meat 30%, carrot 14%, auricularia auriculajudae 5%, corn oil 8%, salt 2%, bruised ginger 2% and monosodium glutamate 1%.
Its preparation method comprises the following steps:
(1) get the young browse of fresh Suaeda salsa, clean up, quick-boil with boiling water and scald, cross frozen water, pull out, be filtered dry water, mince or rub, for subsequent use;
(2) get fresh chicken meat, clean up with water, be filtered dry water, mince or rub, for subsequent use;
(3) get auricularia auriculajudae, by cold water soak 30 minutes, clean, be filtered dry water, mince or rub, for subsequent use;
(4) get carrot, clean, be filtered dry water, mince or rub, for subsequent use;
(5) get in proportion above-mentioned mince or rub after Suaeda salsa, fresh chicken meat, auricularia auriculajudae and carrot, mixing, obtains mixture, described mixture is chopped 12 minutes, add corn oil, salt, bruised ginger and monosodium glutamate, stir.
Embodiment four
A kind of Suaeda salsa filling for dumplings, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 30%, fresh mutton 30%, carrot 15%, auricularia auriculajudae 10%, soya-bean oil 9%, salt 2%, pepper powder 2%, cooking wine 2% and monosodium glutamate 1%.
Its preparation method comprises the following steps:
(1) get the young browse of fresh Suaeda salsa, clean up, quick-boil with boiling water and scald, cross frozen water, pull out, be filtered dry water, mince or rub, for subsequent use;
(2) get fresh mutton, clean up with water, be filtered dry water, mince or rub, for subsequent use;
(3) get auricularia auriculajudae, by cold water soak 30 minutes, clean, be filtered dry water, mince or rub, for subsequent use;
(4) get carrot, clean, be filtered dry water, mince or rub, for subsequent use;
(5) get in proportion above-mentioned mince or rub after Suaeda salsa, fresh mutton, auricularia auriculajudae and carrot, mixing, obtains mixture, described mixture is chopped 15 minutes, add soya-bean oil, salt, bruised ginger and monosodium glutamate, stir.
Embodiment five
A kind of Suaeda salsa filling for dumplings, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 50%, lean pork 8%, pig show condition 7%, carrot 12%, auricularia auriculajudae 7%, peanut oil 6%, salt 5%, green onion end 2%, soy sauce 1% and monosodium glutamate 1%.
Its preparation method comprises the following steps:
(1) get the young browse of fresh Suaeda salsa, clean up, quick-boil with boiling water and scald, cross frozen water, pull out, be filtered dry water, mince or rub, for subsequent use;
(2) get lean pork and pig show condition, clean up with water, be filtered dry water, mince or rub, for subsequent use;
(3) get auricularia auriculajudae, by cold water soak 30 minutes, clean, be filtered dry water, mince or rub, for subsequent use;
(4) get carrot, clean, be filtered dry water, mince or rub, for subsequent use;
(5) get in proportion above-mentioned mince or rub after Suaeda salsa, fresh pork, auricularia auriculajudae and carrot, mixing, obtains mixture, described mixture is chopped 15 minutes, adds peanut oil, salt, green onion end, soy sauce and monosodium glutamate, stirs.
Embodiment six
A kind of Suaeda salsa filling for dumplings, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 50%, lean pork 6%, pig show condition 5%, carrot 13%, auricularia auriculajudae 8%, pork soup 5%, peanut oil 6%, salt 3%, green onion end 2% and monosodium glutamate 2%.
Its preparation method comprises the following steps:
(1) get the young browse of fresh Suaeda salsa, clean up, quick-boil with boiling water and scald, cross frozen water, pull out, be filtered dry water, mince or rub, for subsequent use;
(2) get lean pork and pig show condition, clean up with water, be filtered dry water, mince or rub, for subsequent use;
(3) get auricularia auriculajudae, by cold water soak 30 minutes, clean, be filtered dry water, mince or rub, for subsequent use;
(4) get carrot, clean, be filtered dry water, mince or rub, for subsequent use;
(5) get in proportion above-mentioned mince or rub after Suaeda salsa, fresh pork, auricularia auriculajudae and carrot, mixing, obtain mixture, described mixture is chopped 15 minutes, in the process chopping described mixture, adds described pork soup, chop while with pork soup, infiltrate in said mixture to make described pork soup, add peanut oil, salt, green onion end and monosodium glutamate again, stir.
Embodiment seven
A kind of Suaeda salsa filling for dumplings, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 50%, fresh chicken meat 15%, carrot 10%, auricularia auriculajudae 5%, chicken soup 10%, peanut oil 6%, salt 3% and bruised ginger 1%.
Its preparation method comprises the following steps:
(1) get the young browse of fresh Suaeda salsa, clean up, quick-boil with boiling water and scald, cross frozen water, pull out, be filtered dry water, mince or rub, for subsequent use;
(2) get fresh chicken meat, clean up with water, be filtered dry water, mince or rub, for subsequent use;
(3) get auricularia auriculajudae, by cold water soak 25 minutes, clean, be filtered dry water, mince or rub, for subsequent use;
(4) get carrot, clean, be filtered dry water, mince or rub, for subsequent use;
(5) get in proportion above-mentioned mince or rub after Suaeda salsa, fresh chicken meat, auricularia auriculajudae and carrot, mixing, obtain mixture, described mixture is chopped 15 minutes, in the process chopping described mixture, adds described chicken soup, chop while with chicken soup, infiltrate in said mixture to make described chicken soup, add peanut oil, salt and bruised ginger again, stir.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a Suaeda salsa filling for dumplings, is characterized in that, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 30-60%, fresh meat 10-30%, carrot 10-15%, auricularia auriculajudae 5-10%, edible oil 5-10%, salt 1-5% and flavoring 1-6%.
2. Suaeda salsa filling for dumplings as claimed in claim 1, is characterized in that, by weight percentage, described filling for dumplings comprises following component: Suaeda salsa 40-50%, fresh meat 20-30%, carrot 10-12%, auricularia auriculajudae 6-8%, edible oil 7-8%, salt 2-3% and flavoring 3-5%.
3. Suaeda salsa filling for dumplings as claimed in claim 1, it is characterized in that, described fresh meat is the one in fresh pork, fresh mutton, fresh beef or fresh chicken meat.
4. Suaeda salsa filling for dumplings as claimed in claim 3, it is characterized in that, described fresh pork comprises lean pork and pig show condition.
5. Suaeda salsa filling for dumplings as claimed in claim 1, is characterized in that, described edible oil is one or more in peanut oil, soya-bean oil or corn oil.
6. Suaeda salsa filling for dumplings as claimed in claim 1, is characterized in that, described flavoring is one or more in monosodium glutamate, green onion end, bruised ginger, pepper powder, cooking wine or soy sauce.
7. Suaeda salsa filling for dumplings as claimed in claim 1, it is characterized in that, described filling for dumplings also comprises meat soup 5-10%.
8. Suaeda salsa filling for dumplings as claimed in claim 7, it is characterized in that, described meat soup is chicken soup or pork soup.
9. a preparation method for Suaeda salsa filling for dumplings, is characterized in that, described preparation method comprises the following steps:
(1) get the young browse of fresh Suaeda salsa, clean up, quick-boil with boiling water and scald, cross frozen water, pull out, be filtered dry water, mince or rub, for subsequent use;
(2) get fresh meat, clean up with water, be filtered dry water, mince or rub, for subsequent use;
(3) get auricularia auriculajudae, with cold water soak 20-30 minute, clean, be filtered dry water, mince or rub, for subsequent use;
(4) get carrot, clean, be filtered dry water, mince or rub, for subsequent use;
(5) get in proportion above-mentioned mince or rub after Suaeda salsa, fresh meat, auricularia auriculajudae and carrot, mixing, obtains mixture, described mixture is chopped 10-15 minute, add edible oil, salt and flavoring, stir.
10. the preparation method of Suaeda salsa filling for dumplings as claimed in claim 9, is characterized in that, in step (5), in the process chopping described mixture, add described meat soup, chop while with meat soup, infiltrates in said mixture to make described meat soup.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418457A (en) * | 2016-11-21 | 2017-02-22 | 盐城工学院 | Salt tarragon mushroom pork paste and processing method thereof |
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2015
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Patent Citations (3)
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| CN101940282A (en) * | 2010-08-16 | 2011-01-12 | 孙晶 | Boiled dumpling with shredded sea foods and making method thereof |
| CN103110037A (en) * | 2013-03-01 | 2013-05-22 | 李云才 | Method for preparing nutrient dumplings |
| CN103859265A (en) * | 2013-11-11 | 2014-06-18 | 安陆市林鑫食品有限公司 | Method for making calcium-zinc nutrition health dumplings |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106418457A (en) * | 2016-11-21 | 2017-02-22 | 盐城工学院 | Salt tarragon mushroom pork paste and processing method thereof |
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Application publication date: 20151216 |