CN105767608A - Dumplings with strawberry and carrot fillings and preparation method of dumplings - Google Patents
Dumplings with strawberry and carrot fillings and preparation method of dumplings Download PDFInfo
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- CN105767608A CN105767608A CN201410795720.1A CN201410795720A CN105767608A CN 105767608 A CN105767608 A CN 105767608A CN 201410795720 A CN201410795720 A CN 201410795720A CN 105767608 A CN105767608 A CN 105767608A
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Abstract
The invention relates to dumplings with strawberry and carrot fillings and a preparation method of the dumplings. The dumplings are made of dumpling wrappers and dumpling fillings, wherein the dumpling wrappers are prepared from wheat flour, oat flour, buckwheat flour and coix seed flour; red bean powder and soybean powder are added to the dumpling wrappers; the dumpling fillings are the strawberry and carrot fillings and are prepared from the following raw materials in parts by weight: 25-30 parts of strawberries, 35-45 parts of carrots, 10-15 parts of tomatoes, 5-8 parts of lily bulbs, 3-5 parts of honey of various flowers, 1-3 parts of brown sugar, 1-3 parts of white granulated sugar, and 1-3 parts of edible salt. According to the dumplings and the preparation method thereof disclosed by the invention, a conventional dumpling making technology is changed, the selection of the taste of the dumplings is increased, and the red bean powder and the soybean powder are added to the dumplings, so that the nutrient value of the dumplings is greatly increased, the making technology is simple, and the dumplings are suitable for mass production.
Description
Technical field
The present invention relates to food processing field, particularly a kind of strawberry carrot dumpling and preparation method thereof.
Background technology
Dumpling is the traditional characteristics food liked by the China Han people, is the Spring Festival holidays food must eaten the annual Spring Festival.Pass on from one to another the holy Zhang Zhongjing of the Eastern Han Dynasty of China Nanyang, henan doctor first to invent, also have, in Chinese many provinces and cities, the custom eating dumpling Winter Solstice.Also generally there is this food of dumpling southern area of China.The Historic Evolution of dumpling experienced by very long progressive process, and end of the Ming Dynasty Zhang Zilie has done good explanation: " dumplings ear, i.e. section accepted way of doing sth food, jail ball in soup, or meaning powder angle, it is tender that northerner reads angle, and because exhaling dumpling bait, puppet is dumpling." dumpling is also multifarious with filling different names because of it, because ripe mode difference is divided into pan-fried dumpling, fried dumpling, steamed dumpling, dumplings etc..It addition, dumpling, go to the world, deep liking by the people of other countries.Such as Japan dumpling, Korea's dumpling, Korea S's dumpling, Vietnam's dumpling, Mexico's dumpling etc..
Dumpling is many with cold water (or hot water) dough-making powder for agent, by face and water with together with, it is kneaded into big dough, cover the wet gauze or towel that are evaporated, place (treacle) hours, cutter is cut or hands plucks into several little doughs, then the round strip of diameter about about 3 centimeters is rubbed into, cutter is cut or hands plucks into little jizi for making dumplings one by one, these little jizi for making dumplings is rolled into, with little rolling pin, the dumpling wrapper that middle thick periphery is relatively thin, the parcel filling heart, pinch into crescent or dihedral, first that cold water is boiled, cook after being bundled into and draw arc-shaped with strainer or soup ladle (convex surface is upward in turn) counterclockwise or clockwise along pot edge in case dumpling adhesion, boil and float on the surface of the water can (reburn as a little cold water can be added when boiling for meat stuffing to dumpling, repeatedly twice or thrice).
Currently there are dumpling miscellaneous, but the dumpling wrapper of most of dumplings is flour to be made, nutritive value is relatively low, and though the kind of filling for dumplings is many, but time length, also it is relatively conventional, therefore, market is badly in need of a kind of strawberry carrot dumpling strengthening dumpling nutritive value, increase dumpling taste and preparation method thereof.
Summary of the invention
It is an object of the invention to provide a kind of strawberry carrot dumpling and preparation method thereof, solve the problem that dumpling of the prior art is of low nutritive value, taste is comparatively single.
The purpose of the present invention is achieved through the following technical solutions: a kind of strawberry carrot dumpling and preparation method thereof, it is made up of dumpling wrapper and filling for dumplings, described dumpling wrapper is made up of Semen Tritici aestivi powder, oat flour, Fagopyrum esculentum Moench, Semen Coicis face, adds red bean powder, analysis for soybean powder in described dumpling wrapper；Described filling for dumplings is strawberry carrot filling, is made up by following parts by weight of raw material, Fructus Fragariae Ananssae 25-30 part, Radix Dauci Sativae 35-45 part, Fructus Lycopersici esculenti 10-15 part, Bulbus Lilii 5-8 part, Mel 3-5 part, brown sugar 1-3 part, white sugar 1-3 part, edible salt 1-3 part.
Semen Tritici aestivi powder in described dumpling wrapper, oat flour, Fagopyrum esculentum Moench, Semen Coicis face mass ratio be 9:2:1:1.
The 1-3% that addition is dumpling wrapper total quality of the red bean powder of addition, analysis for soybean powder in described dumpling wrapper.
The red bean powder added in described dumpling wrapper and the mass ratio of analysis for soybean powder are 2:1.
The raw material of described strawberry carrot filling presses optimum weight number, Fructus Fragariae Ananssae 28 parts, 42 parts of Radix Dauci Sativae, Fructus Lycopersici esculenti 10 parts, Bulbus Lilii 7 parts, Mel 5 parts, 2 parts of brown sugar, white sugar 1 part, edible salt 2 parts.
Concretely comprising the following steps of the preparation method of described strawberry carrot dumpling:
(1) dumpling wrapper processed:
A, in mass ratio, chooses the Semen Tritici aestivi powder of high-quality, oat flour, Fagopyrum esculentum Moench, Semen Coicis face, mix homogeneously, adds the pure water of 1-1.3 times, mixing and stirring, under the temperature conditions of 45 DEG C, soak 15-20 minute, obtain face aqueous mixtures；
B, in mass ratio, chooses red bean powder, analysis for soybean powder, mix homogeneously；
C, by weight percentage, the red bean powder of mix homogeneously, analysis for soybean powder are added in the face aqueous mixtures in a, stir, add appropriate amount of purified water and carry out dough-making powder, be repeatedly performed and mix, until formation dough, dough is placed in steady temperature 25-30 DEG C, the condition bottom fermentation of constant humidity 60%-70%, fermentation time is 2-4 hour, roll into dumpling wrapper after fermentation, prepare dumpling wrapper；
(2) filling processed:
A, by weight, chooses Fructus Fragariae Ananssae, Radix Dauci Sativae, Fructus Lycopersici esculenti, Bulbus Lilii, Mel, brown sugar, white sugar, edible salt；
B, by Fructus Fragariae Ananssae cut into slices, put in pot decoct fry, until outer layer is golden yellow, take out, be cut into small pieces shape, obtains Fructus Fragariae Ananssae block, standby；
C, Radix Dauci Sativae, Fructus Lycopersici esculenti are respectively put in steamer and cook, then mash respectively, obtain mashed carrot, Fructus Lycopersici esculenti mud, mix homogeneously, obtain Radix Dauci Sativae Fructus Lycopersici esculenti mud, standby；
D, take Mel, brown sugar, white sugar, be placed in pot, heating, make brown sugar, white sugar be completely dissolved in Mel, then spread upon on the Fructus Fragariae Ananssae block obtained in a, take Bulbus Lilii, Bulbus Lilii is attached to outside, dry in the air cool, then wrapped up with Radix Dauci Sativae Fructus Lycopersici esculenti mud, be finally placed in refrigerator, under the temperature conditions of-10 DEG C, freezing 20-25 minute, take out, obtain a kind of strawberry carrot filling；
(3) making dumplings: wrapped up by strawberry carrot filling with dumpling wrapper, be subsequently placed under the temperature conditions of-25 DEG C, quickly cooling 30-35 minute, take out, plastic packaging packs, and prepares a kind of strawberry carrot dumpling.
Beneficial effects of the present invention: the invention provides a kind of strawberry carrot dumpling, changes traditional technique making dumpling, adds the selection of dumpling taste, and add red bean powder, analysis for soybean powder in dumpling, enhance the nutritive value of dumpling greatly.
In the red bean powder added, analysis for soybean powder:
Semen Phaseoli: Semen Phaseoli rich in starch, therefore it is called " rice bean " by people again, it has " Tianjin body fluid, diuresis, relieving distension, except swollen, emesis " function, be called " paddy of the heart " by Li Shizhen (1518-1593 A.D.), Semen Phaseoli is indispensable high nutrition, multi-functional miscellaneous grain crops during people live.
Semen Glycines: Semen Glycines has the title of " king in bean ", is called " Vegetable meat ", " green milk cattle " by people, and nutritive value is the abundantest, and protein about 40% containing high-quality in dry Semen Glycines, for the hat of other grains.
Therefore, the strawberry carrot dumpling of the present invention not only adds the selection of taste, makes dumpling more delicious, especially to a certain extent, enhances the nutritive value of dumpling.
Detailed description of the invention
Embodiment 1
A kind of strawberry carrot dumpling, is made up of dumpling wrapper and filling for dumplings, and described dumpling wrapper is made up of Semen Tritici aestivi powder, oat flour, Fagopyrum esculentum Moench, Semen Coicis face, adds red bean powder, analysis for soybean powder in described dumpling wrapper；Described filling for dumplings is strawberry carrot filling, is made up by following parts by weight of raw material, Fructus Fragariae Ananssae 25-30 part, Radix Dauci Sativae 35-45 part, Fructus Lycopersici esculenti 10-15 part, Bulbus Lilii 5-8 part, Mel 3-5 part, brown sugar 1-3 part, white sugar 1-3 part, edible salt 1-3 part.
Embodiment 2
A kind of strawberry carrot dumpling, Semen Tritici aestivi powder in described dumpling wrapper, oat flour, Fagopyrum esculentum Moench, Semen Coicis face mass ratio be 9:2:1:1.
Embodiment 3
A kind of strawberry carrot dumpling, the red bean powder added in described dumpling wrapper, the 1-3% that addition is dumpling wrapper total quality of analysis for soybean powder.
Embodiment 4
A kind of strawberry carrot dumpling, the red bean powder added in described dumpling wrapper and the mass ratio of analysis for soybean powder are 2:1.
Embodiment 5
A kind of strawberry carrot dumpling, the raw material of described strawberry carrot filling presses optimum weight number, Fructus Fragariae Ananssae 28 parts, 42 parts of Radix Dauci Sativae, Fructus Lycopersici esculenti 10 parts, Bulbus Lilii 7 parts, Mel 5 parts, 2 parts of brown sugar, white sugar 1 part, edible salt 2 parts.
Embodiment 6
A kind of strawberry carrot dumpling and preparation method thereof, concretely comprising the following steps of the preparation method of described strawberry carrot dumpling:
(1) dumpling wrapper processed:
A, in mass ratio, chooses the Semen Tritici aestivi powder of high-quality, oat flour, Fagopyrum esculentum Moench, Semen Coicis face, mix homogeneously, adds the pure water of 1-1.3 times, mixing and stirring, under the temperature conditions of 45 DEG C, soak 15-20 minute, obtain face aqueous mixtures；
B, in mass ratio, chooses red bean powder, analysis for soybean powder, mix homogeneously；
C, by weight percentage, the red bean powder of mix homogeneously, analysis for soybean powder are added in the face aqueous mixtures in a, stir, add appropriate amount of purified water and carry out dough-making powder, be repeatedly performed and mix, until formation dough, dough is placed in steady temperature 25-30 DEG C, the condition bottom fermentation of constant humidity 60%-70%, fermentation time is 2-4 hour, roll into dumpling wrapper after fermentation, prepare dumpling wrapper；
(2) filling processed:
A, by weight, chooses Fructus Fragariae Ananssae, Radix Dauci Sativae, Fructus Lycopersici esculenti, Bulbus Lilii, Mel, brown sugar, white sugar, edible salt；
B, by Fructus Fragariae Ananssae cut into slices, put in pot decoct fry, until outer layer is golden yellow, take out, be cut into small pieces shape, obtains Fructus Fragariae Ananssae block, standby；
C, Radix Dauci Sativae, Fructus Lycopersici esculenti are respectively put in steamer and cook, then mash respectively, obtain mashed carrot, Fructus Lycopersici esculenti mud, mix homogeneously, obtain Radix Dauci Sativae Fructus Lycopersici esculenti mud, standby；
D, take Mel, brown sugar, white sugar, be placed in pot, heating, make brown sugar, white sugar be completely dissolved in Mel, then spread upon on the Fructus Fragariae Ananssae block obtained in a, take Bulbus Lilii, Bulbus Lilii is attached to outside, dry in the air cool, then wrapped up with Radix Dauci Sativae Fructus Lycopersici esculenti mud, be finally placed in refrigerator, under the temperature conditions of-10 DEG C, freezing 20-25 minute, take out, obtain a kind of strawberry carrot filling；
(3) making dumplings: wrapped up by strawberry carrot filling with dumpling wrapper, be subsequently placed under the temperature conditions of-25 DEG C, quickly cooling 30-35 minute, take out, plastic packaging packs, and prepares a kind of strawberry carrot dumpling.
Claims (6)
1. a strawberry carrot dumpling, is made up of dumpling wrapper and filling for dumplings, it is characterised in that: described dumpling wrapper is made up of Semen Tritici aestivi powder, oat flour, Fagopyrum esculentum Moench, Semen Coicis face, adds red bean powder, analysis for soybean powder in described dumpling wrapper；Described filling for dumplings is strawberry carrot filling, is made up by following parts by weight of raw material, Fructus Fragariae Ananssae 25-30 part, Radix Dauci Sativae 35-45 part, Fructus Lycopersici esculenti 10-15 part, Bulbus Lilii 5-8 part, Mel 3-5 part, brown sugar 1-3 part, white sugar 1-3 part, edible salt 1-3 part.
2. a kind of strawberry carrot dumpling according to claim 1, it is characterised in that: Semen Tritici aestivi powder in described dumpling wrapper, oat flour, Fagopyrum esculentum Moench, Semen Coicis face mass ratio be 9:2:1:1.
3. a kind of strawberry carrot dumpling according to claim 1, it is characterised in that: the 1-3% that addition is dumpling wrapper total quality of the red bean powder of addition, analysis for soybean powder in described dumpling wrapper.
4. a kind of strawberry carrot dumpling according to claim 1, it is characterised in that: the red bean powder added in described dumpling wrapper and the mass ratio of analysis for soybean powder are 2:1.
5. a kind of strawberry carrot dumpling according to claim 1, it is characterized in that: the raw material of described strawberry carrot filling is by optimum weight number, Fructus Fragariae Ananssae 28 parts, 42 parts of Radix Dauci Sativae, Fructus Lycopersici esculenti 10 parts, Bulbus Lilii 7 parts, Mel 5 parts, 2 parts of brown sugar, white sugar 1 part, edible salt 2 parts.
6. a kind of strawberry carrot dumpling according to claim 1 and preparation method thereof, it is characterised in that: concretely comprising the following steps of the preparation method of described strawberry carrot dumpling:
(1) dumpling wrapper processed:
A, in mass ratio, chooses the Semen Tritici aestivi powder of high-quality, oat flour, Fagopyrum esculentum Moench, Semen Coicis face, mix homogeneously, adds the pure water of 1-1.3 times, mixing and stirring, under the temperature conditions of 45 DEG C, soak 15-20 minute, obtain face aqueous mixtures；
B, in mass ratio, chooses red bean powder, analysis for soybean powder, mix homogeneously；
C, by weight percentage, the red bean powder of mix homogeneously, analysis for soybean powder are added in the face aqueous mixtures in a, stir, add appropriate amount of purified water and carry out dough-making powder, be repeatedly performed and mix, until formation dough, dough is placed in steady temperature 25-30 DEG C, the condition bottom fermentation of constant humidity 60%-70%, fermentation time is 2-4 hour, roll into dumpling wrapper after fermentation, prepare dumpling wrapper；
(2) filling processed:
A, by weight, chooses Fructus Fragariae Ananssae, Radix Dauci Sativae, Fructus Lycopersici esculenti, Bulbus Lilii, Mel, brown sugar, white sugar, edible salt；
B, by Fructus Fragariae Ananssae cut into slices, put in pot decoct fry, until outer layer is golden yellow, take out, be cut into small pieces shape, obtains Fructus Fragariae Ananssae block, standby；
C, Radix Dauci Sativae, Fructus Lycopersici esculenti are respectively put in steamer and cook, then mash respectively, obtain mashed carrot, Fructus Lycopersici esculenti mud, mix homogeneously, obtain Radix Dauci Sativae Fructus Lycopersici esculenti mud, standby；
D, take Mel, brown sugar, white sugar, be placed in pot, heating, make brown sugar, white sugar be completely dissolved in Mel, then spread upon on the Fructus Fragariae Ananssae block obtained in a, take Bulbus Lilii, Bulbus Lilii is attached to outside, dry in the air cool, then wrapped up with Radix Dauci Sativae Fructus Lycopersici esculenti mud, be finally placed in refrigerator, under the temperature conditions of-10 DEG C, freezing 20-25 minute, take out, obtain a kind of strawberry carrot filling；
(3) making dumplings: wrapped up by strawberry carrot filling with dumpling wrapper, be subsequently placed under the temperature conditions of-25 DEG C, quickly cooling 30-35 minute, take out, plastic packaging packs, and prepares a kind of strawberry carrot dumpling.
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| CN201410795720.1A CN105767608A (en) | 2014-12-22 | 2014-12-22 | Dumplings with strawberry and carrot fillings and preparation method of dumplings |
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| CN201410795720.1A CN105767608A (en) | 2014-12-22 | 2014-12-22 | Dumplings with strawberry and carrot fillings and preparation method of dumplings |
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| CN105767608A true CN105767608A (en) | 2016-07-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220048152A (en) * | 2020-10-12 | 2022-04-19 | 이진만 | Process for strawberry mandu and strawberry mandu thereby the same that |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220048152A (en) * | 2020-10-12 | 2022-04-19 | 이진만 | Process for strawberry mandu and strawberry mandu thereby the same that |
| KR102571564B1 (en) * | 2020-10-12 | 2023-08-28 | 이진만 | Process for strawberry mandu and strawberry mandu thereby the same that |
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Application publication date: 20160720 |
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