CN105982014A - Dumpling wrapper and making method thereof - Google Patents
Dumpling wrapper and making method thereof Download PDFInfo
- Publication number
- CN105982014A CN105982014A CN201510050528.4A CN201510050528A CN105982014A CN 105982014 A CN105982014 A CN 105982014A CN 201510050528 A CN201510050528 A CN 201510050528A CN 105982014 A CN105982014 A CN 105982014A
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- China
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- dumpling wrapper
- dumpling
- making method
- mung bean
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Abstract
The invention relates to a dumpling wrapper and a making method thereof, belonging to the field of food processing. The dumpling wrapper is prepared from the following raw materials by weight: 60 to 80 parts of water, 30 to 45 parts of wheat starch, 25 to 30 parts of mung bean, 25 to 30 parts of licorice root, 25 to 30 parts of honeysuckle flower and 15 to 20 parts of kudzuvine root starch. The making method for the dumpling wrapper comprises the following steps: (1) preparation of mung bean-licorice root-honeysuckle flower juice; and (2) preparation of dough. The dumpling wrapper is simple to prepare, has unique, smooth and fine taste, is capable of whetting the appetite, invigorating the spleen, clearing away heat and toxic matters and improving immunity due to inclusion of nutritional components consisting of mung bean, licorice root and honeysuckle flower, and compensates for deficiencies of traditional dumpling wrappers.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of dumpling wrapper and preparation method thereof.
Background technology
Dumpling is the traditional food of China, is deeply liked by masses, and tradition dumpling wrapper nutritional health function is more single.
The decoction that Semen phaseoli radiati Radix Glycyrrhizae Flos Lonicerae boils has effect of heat-clearing and toxic substances removing, is added in wheaten food preparation increasing the health-care effect of cake.
Summary of the invention
It is an object of the invention to provide a kind of dumpling wrapper and preparation method thereof, can effectively solve the shortcoming that dumpling wrapper nutritional health function is more single.
A kind of dumpling wrapper of the present invention, it is characterized by each component and makes according to the following ratio: water 60～80 parts, wheaten starch 30～45 parts, Semen phaseoli radiati 25～30 parts, Radix Glycyrrhizae 25～30 parts, Flos Lonicerae 25～30 parts, Amylum Puerariae Radicis 15～20 parts
A kind of dumpling wrapper of the present invention, its concrete manufacture method is as follows:
(1) each raw material is weighed by proportion of composing；
(2) Semen phaseoli radiati, Radix Glycyrrhizae and Flos Lonicerae are cleaned, put in pot, add water, boil 15-20min, filter to mix liquid standby；
(3) by wheaten starch and Amylum Puerariae Radicis mix homogeneously, it is gradually added into the mixing liquid of 60-80 DEG C of step (2) and becomes dough, making dumpling wrapper according still further to conventional method segmentation dough.
The dumpling wrapper of the present invention makes simple, special taste, smooth exquisiteness, owing to containing Semen phaseoli radiati, Radix Glycyrrhizae, the nutritional labeling of Flos Lonicerae, possessing the health-care effecies such as appetite promoting and the spleen strengthening, heat-clearing and toxic substances removing, enhancing immunity, compensate for the deficiency of tradition dumpling wrapper.
Detailed description of the invention
Embodiment: according to proportioning preparation raw material: water 6KG, wheaten starch 3KG, Semen phaseoli radiati 2.5KG, Radix Glycyrrhizae 2.5KG, Flos Lonicerae 2.5KG, Amylum Puerariae Radicis 1.5KG.
Make in accordance with the following methods:
(1) each raw material is weighed by proportion of composing；
(2) Semen phaseoli radiati, Radix Glycyrrhizae and Flos Lonicerae are cleaned, put in pot, add water, boil 15-20min, filter to mix liquid standby；
(3) by wheaten starch and Amylum Puerariae Radicis mix homogeneously, it is gradually added into the mixing liquid of 60-80 DEG C of step (2) and becomes dough, making dumpling wrapper according still further to conventional method segmentation dough.
Claims (2)
1. a dumpling wrapper, it is characterised in that each component makes according to the following ratio: water 60～80 parts, wheaten starch 30～45 parts, Semen phaseoli radiati 25～30 parts,
Radix Glycyrrhizae 25～30 parts, Flos Lonicerae 25～30 parts, Amylum Puerariae Radicis 15～20 parts.
2. the manufacture method of a dumpling wrapper, it is characterised in that comprise the following steps that
(1) each raw material is weighed by proportion of composing；
(2) Semen phaseoli radiati, Radix Glycyrrhizae and Flos Lonicerae are cleaned, put in pot, add water, boil 15-20min, filter to mix liquid standby；
(3) by wheaten starch and Amylum Puerariae Radicis mix homogeneously, it is gradually added into the mixing liquid of 60-80 DEG C of step (2) and becomes dough, according still further to routine side
Dumpling wrapper made by method segmentation dough.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510050528.4A CN105982014A (en) | 2015-02-02 | 2015-02-02 | Dumpling wrapper and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510050528.4A CN105982014A (en) | 2015-02-02 | 2015-02-02 | Dumpling wrapper and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982014A true CN105982014A (en) | 2016-10-05 |
Family
ID=57035524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510050528.4A Pending CN105982014A (en) | 2015-02-02 | 2015-02-02 | Dumpling wrapper and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982014A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279697A (en) * | 2017-06-12 | 2017-10-24 | 蔡凤文 | A kind of preparation method of cordate houttuynia sedum aizoon dumpling wrapper |
| CN107897872A (en) * | 2017-10-31 | 2018-04-13 | 罗珍 | Potato powder dumpling production method and its potato powder dumpling product |
-
2015
- 2015-02-02 CN CN201510050528.4A patent/CN105982014A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279697A (en) * | 2017-06-12 | 2017-10-24 | 蔡凤文 | A kind of preparation method of cordate houttuynia sedum aizoon dumpling wrapper |
| CN107897872A (en) * | 2017-10-31 | 2018-04-13 | 罗珍 | Potato powder dumpling production method and its potato powder dumpling product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161005 |