CN106490455A - Dispensing of dumpling and preparation method thereof - Google Patents
Dispensing of dumpling and preparation method thereof Download PDFInfo
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- CN106490455A CN106490455A CN201510556500.8A CN201510556500A CN106490455A CN 106490455 A CN106490455 A CN 106490455A CN 201510556500 A CN201510556500 A CN 201510556500A CN 106490455 A CN106490455 A CN 106490455A
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- grams
- dumpling
- fresh
- cut
- shrimp
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000238557 Decapoda Species 0.000 claims abstract description 17
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 10
- 241000382353 Pupa Species 0.000 claims abstract description 10
- 244000251953 Agaricus brunnescens Species 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 241000482268 Zea mays subsp. mays Species 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 5
- 235000012041 food component Nutrition 0.000 claims abstract description 4
- 239000005417 food ingredient Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241000894007 species Species 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 241000283898 Ovis Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to a kind of food, specifically a kind of dispensing of dumpling and preparation method thereof.The food ingredient and its parts by weight of dumpling includes：400 grams of flour, 1, egg, 150 grams of Fructus Cucurbitae moschatae, 500 grams of Carnis Sus domestica, 500 grams of fresh Pupa bombycises, 100 grams of fresh mushroom, 80 grams of sweet corn, 1 bag of fresh pea, 60 grams of Petaso, 50 grams of Folium Allii tuberosi, 30 grams of frozen skinless shrimp, 1 bag of fresh shrimp, 30 grams of yellow color sweet pepper, 260 grams of high decoction, 100 grams of edible oil, 5 grams of Herba Gynurae bicoloris, 10 grams of button-mushroom soy sauce, 10 grams of salt, 5 grams of Oleum sesami, 5 grams of chicken essence, 5 grams of spice, 5 grams of Herba Coriandri, 3 grams of white sugar, 3 grams of Nori, 20 grams of Bulbus Allii Cepae, 3 grams of SHISANXIANG, 5 grams of starch.Stuffing for dumplings of the present invention enriches, and species is more, also ensure that the nutritive value of dumpling while dumpling delicious food mouthfeel is ensured.In addition, the present invention is close to life, it is indispensable delicious food on dining table；The present invention is of high nutritive value, and is suitable for promoting this product in the market.
Description
Technical field
The invention belongs to a kind of food, specifically a kind of dispensing of dumpling and preparation method thereof.
Background technology
It is fond of eating and is not so good as dumpling, especially in the north, the pouplarity of dumpling is very high.Meet year
When celebrating a festival, dumpling is even more indispensable food on dining table, and it has become a kind of culture
Symbol.Now there are dampling products miscellaneous in the market, taste is also multifarious.Example
Such as, Carnis caprae seu ovis dumpling, Carnis Sus domestica dumpling, Folium Allii tuberosi egg dumpling etc..But, now in the market
One problem of dumpling generally existing be exactly that stuffing material is single, nutrition is single, enjoys in people beautiful
While taste, nutrition but synchronously can not be improved up.Accordingly, it would be desirable to a kind of new dumpling
The appearance of stuffing material, makes the nutritive value of dumpling also improve up.
Content of the invention
The invention aims to solving deficiency of the prior art, there is provided a kind of in good taste,
Delicious food, the dumpling dispensing being of high nutritive value and preparation method thereof.
The food ingredient and its parts by weight of dumpling includes：
400 grams of flour, 1, egg, 150 grams of Fructus Cucurbitae moschatae, 500 grams of Carnis Sus domestica, fresh Pupa bombycises 500
Gram, 100 grams of fresh mushroom, 80 grams of sweet corn, 1 bag of fresh pea, 60 grams of Petaso, Folium Allii tuberosi
50 grams, 30 grams of frozen skinless shrimp, 1 bag of fresh shrimp, 30 grams of yellow color sweet pepper, 260 grams of high decoction,
100 grams of edible oil, 5 grams of Herba Gynurae bicoloris, 10 grams of button-mushroom soy sauce, 10 grams of salt, 5 grams of Oleum sesami,
5 grams of chicken essence, 5 grams of spice, 5 grams of Herba Coriandri, 3 grams of white sugar, 3 grams of Nori, 20 grams of Bulbus Allii Cepae,
3 grams of SHISANXIANG, 5 grams of starch.
The dispensing manufacture method of the dumpling comprises the steps：
A, Fructus Cucurbitae moschatae is removed the peel after be cut into 1 centimetre of sheet, be put in boiled water and boil 15 minutes, drag for
Go out to be cooled to 5 degree and make mud and be put into after egg to a direction to stir 5 minutes, be then placed in
Flour is kneaded into dough, places more than 2 hours, and period rubs 5 times, standby；
B, Bulbus Allii Cepae is cut into large slices to be put in meat stuffing, is then placed in salt, button-mushroom soy sauce, Semen Sesami
Oil, chicken essence, spice, SHISANXIANG, high decoction, edible oil, white sugar, by which to a side
It is placed on to after stirring 15 minutes one hour in 5 degree of environment；
C, fresh Pupa bombycises are boiled after be cooled to 5 degree after go the heart standby, fresh shrimp is boiled
Be cooled to 5 degree standby；
D, boil to drain by fresh mushroom and be cut into acinous, Petaso is cut into acinous, by yellow
Color sweet pepper is cut into acinous, Herba Gynurae bicoloris boiled water is brewed and be cut into smalls after draining, Herba Coriandri is cut
Into smalls；
Complete, after 1 hour, to remove the Bulbus Allii Cepae in filling by above-mentioned preparation, be put into Lentinus Edodess,
Petaso, frozen skinless shrimp, starch, Pupa bombycises, color sweet pepper, Herba Gynurae bicoloris, sweet corn, Herba Coriandri, are stirred
Mix.
During making dumplings, 1 fresh shrimp and 1 Semen Pisi sativi inside each dumpling, is put into.
Stuffing for dumplings of the present invention enriches, and species is more, while dumpling delicious food mouthfeel is ensured
Ensure that the nutritive value of dumpling.In addition, the present invention is close to life, being can not on dining table
The delicious food for lacking；The cost of the present invention is not high, is suitable for promoting this product in the market.
Specific embodiment
For making technical scheme and feature clearer, with reference to embodiment, to this
Invention is described in further detail.Here, following examples are used for the present invention to be described, but not
It is used for limiting the scope of the present invention.
The food ingredient and its parts by weight of dumpling includes：
400 grams of flour, 1, egg, 150 grams of Fructus Cucurbitae moschatae, 500 grams of Carnis Sus domestica, fresh Pupa bombycises 500
Gram, 100 grams of fresh mushroom, 80 grams of sweet corn, 1 bag of fresh pea, 60 grams of Petaso, Folium Allii tuberosi
50 grams, 30 grams of frozen skinless shrimp, 1 bag of fresh shrimp, 30 grams of yellow color sweet pepper, 260 grams of high decoction,
100 grams of edible oil, 5 grams of Herba Gynurae bicoloris, 10 grams of button-mushroom soy sauce, 10 grams of salt, 5 grams of Oleum sesami,
5 grams of chicken essence, 5 grams of spice, 5 grams of Herba Coriandri, 3 grams of white sugar, 3 grams of Nori, 20 grams of Bulbus Allii Cepae,
3 grams of SHISANXIANG, 5 grams of starch.
The dispensing manufacture method of the dumpling comprises the steps：
A, Fructus Cucurbitae moschatae is removed the peel after be cut into 1 centimetre of sheet, be put in boiled water and boil 15 minutes, drag for
Go out to be cooled to 5 degree and make mud and be put into after egg to a direction to stir 5 minutes, be then placed in
Flour is kneaded into dough, places more than 2 hours, and period rubs 5 times, standby；
B, Bulbus Allii Cepae is cut into large slices to be put in meat stuffing, is then placed in salt, button-mushroom soy sauce, Semen Sesami
Oil, chicken essence, spice, SHISANXIANG, high decoction, edible oil, white sugar, by which to a side
It is placed on to after stirring 15 minutes one hour in 5 degree of environment；
C, fresh Pupa bombycises are boiled after be cooled to 5 degree after go the heart standby, fresh shrimp is boiled
Be cooled to 5 degree standby；
D, boil to drain by fresh mushroom and be cut into acinous, Petaso is cut into acinous, by yellow
Color sweet pepper is cut into acinous, Herba Gynurae bicoloris boiled water is brewed and be cut into smalls after draining, Herba Coriandri is cut
Into smalls；
Complete, after 1 hour, to remove the Bulbus Allii Cepae in filling by above-mentioned preparation, be put into Lentinus Edodess,
Petaso, frozen skinless shrimp, starch, Pupa bombycises, color sweet pepper, Herba Gynurae bicoloris, sweet corn, Herba Coriandri, are stirred
Mix.
During making dumplings, 1 fresh shrimp and 1 Semen Pisi sativi inside each dumpling, is put into.
Dumpling of the present invention is not only in good taste, delicious, and is of high nutritive value.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate what the present invention was made
Citing, and it is not the restriction to embodiments of the present invention.Common for art
For technical staff, the change of other multi-forms can also be made on the basis of the above description
Change or change.Here all of embodiment cannot be exhaustive.Every belong to the present invention
Technical scheme extended obvious change or change still in the present invention protection
The row of scope.
Claims (4)
1. dispensing of dumpling and preparation method thereof, it is characterised in that food ingredient and its parts by weight include：
400 grams of flour, 1, egg, 150 grams of Fructus Cucurbitae moschatae, 500 grams of Carnis Sus domestica, 500 grams of fresh Pupa bombycises, 100 grams of fresh mushroom, 80 grams of sweet corn, 1 bag of fresh pea, 60 grams of Petaso, 50 grams of Folium Allii tuberosi, 30 grams of frozen skinless shrimp, 1 bag of fresh shrimp, 30 grams of yellow color sweet pepper, 260 grams of high decoction, 100 grams of edible oil, 5 grams of Herba Gynurae bicoloris, 10 grams of button-mushroom soy sauce, 10 grams of salt, 5 grams of Oleum sesami, 5 grams of chicken essence, 5 grams of spice, 5 grams of Herba Coriandri, 3 grams of white sugar, 3 grams of Nori, 20 grams of Bulbus Allii Cepae, 3 grams of SHISANXIANG, 5 grams of starch.
2. dispensing of dumpling and preparation method thereof according to claim 1, it is characterised in that manufacturing process comprises the steps：
A, Fructus Cucurbitae moschatae is removed the peel after be cut into 1 centimetre of sheet, be put in boiled water and boil 15 minutes, pull out to be cooled to 5 degree and make mud and be put into after egg to a direction and stir 5 minutes, be then placed in flour and be kneaded into dough, place more than 2 hours, period rubs 5 times, standby；
B, Bulbus Allii Cepae is cut into large slices to be put in meat stuffing, is then placed in salt, button-mushroom soy sauce, Oleum sesami, chicken essence, spice, SHISANXIANG, high decoction, edible oil, white sugar, is placed on one hour in 5 degree of environment after which is stirred 15 minutes to a direction；
C, fresh Pupa bombycises are boiled after be cooled to 5 degree after go the heart standby, fresh shrimp is boiled be cooled to 5 degree standby；
D, boil to drain by fresh mushroom and be cut into acinous, Petaso is cut into acinous, yellow color sweet pepper is cut into acinous, Herba Gynurae bicoloris boiled water is brewed and smalls is cut into after draining, Herba Coriandri is cut into smalls.
3. dispensing of dumpling and preparation method thereof according to claim 2, it is characterized in that above-mentioned preparation was completed after 1 hour, Bulbus Allii Cepae in filling is removed, is put into Lentinus Edodess, Petaso, frozen skinless shrimp, starch, Pupa bombycises, color sweet pepper, Herba Gynurae bicoloris, sweet corn, Herba Coriandri, is stirred for.
4. dispensing of dumpling and preparation method thereof according to claim 3, it is characterised in that during making dumplings, be put into 1 fresh shrimp and 1 Semen Pisi sativi inside each dumpling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510556500.8A CN106490455A (en) | 2015-09-06 | 2015-09-06 | Dispensing of dumpling and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510556500.8A CN106490455A (en) | 2015-09-06 | 2015-09-06 | Dispensing of dumpling and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490455A true CN106490455A (en) | 2017-03-15 |
Family
ID=58287631
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510556500.8A Pending CN106490455A (en) | 2015-09-06 | 2015-09-06 | Dispensing of dumpling and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106490455A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504207A (en) * | 2012-06-21 | 2014-01-15 | 孟宪娥 | Dumpling ingredient and producing method thereof |
-
2015
- 2015-09-06 CN CN201510556500.8A patent/CN106490455A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504207A (en) * | 2012-06-21 | 2014-01-15 | 孟宪娥 | Dumpling ingredient and producing method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170315 |