CN106722429A - A kind of preparation method of dumpling - Google Patents
A kind of preparation method of dumpling Download PDFInfo
- Publication number
- CN106722429A CN106722429A CN201510806684.9A CN201510806684A CN106722429A CN 106722429 A CN106722429 A CN 106722429A CN 201510806684 A CN201510806684 A CN 201510806684A CN 106722429 A CN106722429 A CN 106722429A
- Authority
- CN
- China
- Prior art keywords
- dumpling
- greaves
- radish
- agaric
- caraway
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 16
- 235000013527 bean curd Nutrition 0.000 claims abstract description 14
- 240000000467 Carum carvi Species 0.000 claims abstract description 13
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 13
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 9
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000015927 pasta Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000009472 formulation Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001502 supplementing effect Effects 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
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of preparation method of dumpling, the formula includes radish, bean curd, caraway, agaric, bean vermicelli, self-control greaves, flavoring and oil, and the dispensing in the formula is accounted for：Radish 38-41%, bean curd 14-19%, caraway 6-7%, agaric 6-7%, bean vermicelli 12-14%, make greaves 12-13%, flavoring 1-3%, oily 3-6% by oneself.The present invention using the production of above-mentioned formula stuffed pasta, it is easy to digest, in good taste with being of high nutritive value, the taste of different people can be met, be a kind of to integrate the natural, appetizing food of nutrition and health care.
Description
Technical field
The present invention relates to a kind of food formula, and in particular to a kind of preparation method of dumpling.
Background technology
Dumpling is traditional cuisines of the Chinese nation, and dumpling point filling for dumplings and skin, filling for dumplings refer to the food materials such as meat, dish, sugar of the bag inside dumpling wrapper, is made with flavoring for mixture stirring after typically food materials knife is minced, and is broadly divided into meat or fish filling and plain filling.The overall nutrition composition collocation of dumpling is reasonable, people required daily protein, vitamin, carbohydrate
Complete etc. various nutritional ingredients, pork or chicken, mutton, seafood in filling for dumplings etc. are rich in various nutrients rich in high-quality protein, green vegetables.The flour for cooking dumpling wrapper contains starch, cellulose, sugar etc.；The various nutrition that dumpling is conducive to supplementing needed by human body are often eaten, meets the optimality criterion of modern's health diet.Want to make good to eat dumpling, thin skin is no doubt important, but fillings also definitely can not be ignored, and with the progress in epoch, filling for dumplings the inside meat has no longer been leading role, adds seasonal vegetable to represent the atypical landscape of dumpling.
The content of the invention
Instant invention overcomes the deficiencies in the prior art, it is proposed that a kind of preparation method of dumpling, the formula crisp texture is nutritious, with bright characteristics.
The technical scheme is that：A kind of preparation method of dumpling, the formula includes radish, bean curd, caraway, agaric, bean vermicelli, self-control greaves, flavoring and oil, and the dispensing in the formula is accounted for：Radish 38-41%, bean curd 14-19%, caraway 6-7%, agaric 6-7%, bean vermicelli 12-14%, make greaves 12-13%, flavoring 1-3%, oily 3-6% by oneself.
Dispensing presses ratio, and preparation method is：Radish chopping boiling water is scalded, cooling, is drained, and is minced；Bean curd is put in steamer and is cooked, and is cut into small fourth, places to be fried to golden yellow in oil cauldron and pulls out, standby；Agaric is good with bubble, chopping.Caraway and green onion ginger are shredded, standby；Streaky pork is cut into sliced meat of uniform size, is placed in oil cauldron and is fried into greaves, shredded, it is standby；Then various materials are bound together, meat or fish filling steamed stuffed bun, dumpling and pie can be made;If not putting greaves, add radish, you can make plain filling steamed stuffed bun, dumpling and pie.
The present invention has the advantages that
：
The stuffed pasta that the present invention is produced using above-mentioned formula, it is easy to digest, in good taste with being of high nutritive value, the taste of different people can be met, especially radish, agaric belongs to pure natural free of contamination pollution-free food；The wheaten food is a kind of to integrate the natural, appetizing food of nutrition and health care.
Specific embodiment
Embodiment 1：
By formulation weight ratio, radish 38% is taken, bean curd 16%, caraway 7%, agaric 6%, bean vermicelli 13%,
Self-control greaves 13%, flavoring 2%, oil 5%.Radish chopping boiling water is scalded, cooling, is drained, and is minced；Bean curd is put in steamer and is cooked, and is cut into small fourth, places to be fried to golden yellow in oil cauldron and pulls out, standby；Agaric is good with bubble, chopping.Caraway and green onion ginger are shredded, standby；Streaky pork is cut into sliced meat of uniform size, is placed in oil cauldron and is fried into greaves, shredded, it is standby；Then various materials are bound together, steamed stuffed bun, dumpling and pie can be made.
Embodiment 2：
By formulation weight ratio, radish 40% is taken, bean curd 15%, caraway 7%, agaric 6%, bean vermicelli 12%,
Self-control greaves 12%, flavoring 3%, oil 5%.Radish chopping boiling water is scalded, cooling, is drained, and is minced；Bean curd is put in steamer and is cooked, and is cut into small fourth, places to be fried to golden yellow in oil cauldron and pulls out, standby；Agaric is good with bubble, chopping.Caraway and green onion ginger are shredded, standby；Streaky pork is cut into sliced meat of uniform size, is placed in oil cauldron and is fried into greaves, shredded, it is standby；Then various materials are bound together, steamed stuffed bun, dumpling and pie can be made.
Embodiment 3：
By formulation weight ratio, radish 41% is taken, bean curd 19%, caraway 7%, agaric 7%, bean vermicelli 14%,
From flavoring 3%, oil 6%, if greaves is not put, can put radish 3% more.Radish chopping boiling water is scalded, cooling, is drained, and is minced；Bean curd is put in steamer and is cooked, and is cut into small fourth, places to be fried to golden yellow in oil cauldron and pulls out, standby；Agaric is good with bubble, chopping.Caraway and green onion ginger are shredded, standby；Then various materials are bound together, plain filling steamed stuffed bun, dumpling and pie can be made.
The present invention can meet the taste of different people, if it is desired to food of being a vegetarian, greaves can be not added with, if liking eating meat, can put greaves more, and most critical is exactly that bean curd is first cooked, and is cut into small fourth, is fried to golden yellow.
Claims (1)
1. a kind of preparation method of dumpling, it is characterised in that：The formula includes radish, bean curd, caraway, agaric, bean vermicelli, self-control greaves, flavoring and oil, and the dispensing in the formula is accounted for：Radish 38-41%, bean curd 14-19%, caraway 6-7%, agaric 6-7%, bean vermicelli 12-14%, make greaves 12-13%, flavoring 1-3%, oily 3-6% by oneself.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510806684.9A CN106722429A (en) | 2015-11-21 | 2015-11-21 | A kind of preparation method of dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510806684.9A CN106722429A (en) | 2015-11-21 | 2015-11-21 | A kind of preparation method of dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722429A true CN106722429A (en) | 2017-05-31 |
Family
ID=58884956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510806684.9A Pending CN106722429A (en) | 2015-11-21 | 2015-11-21 | A kind of preparation method of dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722429A (en) |
-
2015
- 2015-11-21 CN CN201510806684.9A patent/CN106722429A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |