CN1095226A - A kind of instant food of green dough with stuffings (emerald convenient dumpling) - Google Patents
A kind of instant food of green dough with stuffings (emerald convenient dumpling) Download PDFInfo
- Publication number
- CN1095226A CN1095226A CN94101985A CN94101985A CN1095226A CN 1095226 A CN1095226 A CN 1095226A CN 94101985 A CN94101985 A CN 94101985A CN 94101985 A CN94101985 A CN 94101985A CN 1095226 A CN1095226 A CN 1095226A
- Authority
- CN
- China
- Prior art keywords
- dumpling
- emerald
- convenient
- green
- water
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of multiple tastes, small and exquisite dark green usefulness 5 minutes ready-to-serve convenient dumplings of water logging bubble more than 70 ℃ to society.Its technical key point is dumpling wrapper and filling material.Dumpling wrapper has a lot of apertures, is made by flour, green dish juice, water; The available all kinds of meat of filling material, fish, dish rub, and add various condiment and fry and make.When soaking convenient dumpling with boiling water, water, steam is by the aperture of netted dumpling wrapper, and dilution also is delivered to the dumpling filling to heat, does not influence taste, and 5 minutes is edible.
Description
The invention belongs to food, instant food.
The instant food that a lot of trades mark are arranged in the market, as Chef Kang's instant noodles, hand-made noodles with beef, the chicken extract instant noodles ... Deng, be subjected to consumers in general's welcome deeply, the staple food convenient purification is met the development trend of modern food, facts have proved that the staple food convenient purification has the very big market prospect.
The objective of the invention is provides a kind of multiple tastes, small and exquisite dark green usefulness to be not less than 5 minutes ready-to-serve convenient dumplings of water logging bubble of 70 ℃ to society.
The present invention is made up of musculus cutaneus, filling material two parts.Musculus cutaneus is made up of flour, green vegetables Normal juice (spinach or other seasonal dish), water, and the available various edible meat of filling material, fish, vegetables, bean-curd product select for use various condiment products to make.
Musculus cutaneus of the present invention is rich in vitamin and chlorophyll and is green, and diameter is arranged is 0.2mm-3.5mm, and spacing is that the aperture of 1mm-10mm is netted, after the processing of filling material is ripe, packs with musculus cutaneus again.
According to the difference of north and south each local flavor of dumpling, various seasonings also changeable, select for use.
The present invention fills a prescription as follows:
Flour: 500g, green vegetables Normal juice: 50g-100g, 10 ℃-35 ℃, water: 100g-200g, filling: 350g-600g can be made into 100-130 convenient dumplings.
Mix the filling flavouring:
Salt: 6g-15g, soy sauce: 20g-25g, yellow rice wine: 20g-25g, oyster sauce 40g-50g, sesame oil: 20g-25g, green onion end: 12g-16g, ginger powder: 12g-16g, pepper powder: 15g-20g, zanthoxylum powder: 3g-6g, monosodium glutamate: 3g-5g, soup: (soup of bone with meat or fish skull soup) 40g-80g, sugar: 4g-6g, fishbone dust: 50g-60g.
Soup flavouring (little packed):
Garlic oil: 0.5g-1g, spicy oil: 0.5g-1g, Chinese prickly ash oil: 0.5g-1g, shallot-ginger oil: 0.5g-1g, soy sauce, vinegar: 0.5g-1g, monosodium glutamate, salt: 0.5g-1g.
Preparation method:
When making musculus cutaneus, earlier green vegetables clean, sterilization, put into pulper and blend and squeeze juice and mix with flour, water (10 ℃-35 ℃), be pressed into musculus cutaneus, bore a hole, be cut into the dumpling wrapper of diameter 25mm-45mm.
System is during filling, because of the different processing technologys of filling material also different.
When making filling with fish, remove internal organ, head, clean with food steamer and cook the peeling of (5 minutes-10 minutes) back, spur, blend through pulper and admix various flavouring and stir-fry, baking half-dried is that (the fish skull boils soup to the adult fish filling.Bone is processed into bone meal).
With all kinds of meat, vegetables, when bean product are made filling, clean, sterilize, blend and admix various flavouring and stir-fry, bake half-dried filling material.
Pack oven dry or fried emerald convenient dumpling with the netted dumpling wrapper of green and filling material through dumpling maker.
The reasonable science of processing technology of the present invention is fit to mechanization production.
The present invention is with being not less than 70 ℃ when soaking, and water, water vapour are delivered to the dumpling filling by the aperture dilution of netted dumpling wrapper and heat, do not influence taste, and 5 minutes is edible.
The present invention has compared following advantage with existing instant food:
1, outward appearance is small and exquisite, dark green, and a lot of apertures are arranged, and is very novel.
2, nutritious, economy.Dumpling wrapper contains a large amount of vitamins, does not especially have the squama carp with the Qinghai special product and makes filling, includes abundant calcium, phosphorus, protein ... etc. the multiple nutrients composition, produce more economical in Qinghai.
3, the filling material can be made into various local flavors, and people select edible according to different taste hobbies.
Provide specific embodiments of the invention below:
Embodiment 1(Qinghai Gymnocypris przewalskii filling)
The green dish Normal juice of flour: 500g: 80g
20 ℃ of water: 160g fish filling: 450g
Fishbone dust: 50g fish skull soup: 20g
Salt: 12g monosodium glutamate: 5g
Ginger: 18g pepper powder: 18g
Yellow rice wine: 20g oyster sauce: 50g
Sesame oil: 20g (120 dumplings)
Preparation method is with aforementioned.
Embodiment 2(Qinghai yak meat stuffing)
The green dish Normal juice of flour: 500g: 85g
25 ℃ of water: 170g meat stuffing: 500g
Soup of bone with meat: 15g sugar: 5g
Edible oil: 50g sesame oil: 20g
Green onion end: 15g ginger powder: 15g
Pepper powder: 18g zanthoxylum powder: 6g
Salt: 9g monosodium glutamate: 4g
Yellow rice wine: 22g (130 emerald convenient dumplings)
Preparation method is with aforementioned.
Claims (3)
- The present invention is the instant food (emerald convenient dumpling) of the netted dough with stuffings of a kind of green, and its feature is as follows:1, emerald convenient dumpling skin is rich in vitamin and chlorophyll and is green, and diameter is arranged is that 0.2mm-3.5mm, spacing are that the aperture of 1mm-10mm is netted.
- 2, emerald convenient dumpling specification is diameter 25mm-45mm.
- 3, emerald convenient dumpling (all kinds of fish filling) prescription is as follows:Fish filling: 500gSalt: 8g-15gMonosodium glutamate: 3g-5gGinger powder: 15g-20gPepper: 15g-20gOyster sauce: 45g-50gSesame oil: 20g-25gFishbone dust: 50g-60gYellow rice wine: 20g-25gFish skull soup: 40g-80g
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94101985A CN1095226A (en) | 1994-02-18 | 1994-02-18 | A kind of instant food of green dough with stuffings (emerald convenient dumpling) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94101985A CN1095226A (en) | 1994-02-18 | 1994-02-18 | A kind of instant food of green dough with stuffings (emerald convenient dumpling) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1095226A true CN1095226A (en) | 1994-11-23 |
Family
ID=5030464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94101985A Pending CN1095226A (en) | 1994-02-18 | 1994-02-18 | A kind of instant food of green dough with stuffings (emerald convenient dumpling) |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1095226A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317981C (en) * | 2002-07-25 | 2007-05-30 | 朴永茂 | Instant dumpling and Won ton, and producing process thereof |
| CN101822387A (en) * | 2010-01-22 | 2010-09-08 | 李迎 | Heighten calcium-enriched green serial food |
| CN103355567A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Calcium supplementing and body building fish meat steamed stuffed bun and manufacturing method thereof |
| CN103734800A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Ball with roe stuffing and manufacturing method thereof |
-
1994
- 1994-02-18 CN CN94101985A patent/CN1095226A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317981C (en) * | 2002-07-25 | 2007-05-30 | 朴永茂 | Instant dumpling and Won ton, and producing process thereof |
| CN101822387A (en) * | 2010-01-22 | 2010-09-08 | 李迎 | Heighten calcium-enriched green serial food |
| CN103355567A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Calcium supplementing and body building fish meat steamed stuffed bun and manufacturing method thereof |
| CN103734800A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Ball with roe stuffing and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101828725B (en) | Shrimp food and production method thereof | |
| CN102326780A (en) | Preparation method of dried rabbit meat nutritional food | |
| CN103504207A (en) | Dumpling ingredient and producing method thereof | |
| KR100821624B1 (en) | Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof | |
| KR101921026B1 (en) | Patties comprising chicken meat and manufacturing method thereof | |
| CN112273635A (en) | Smoked and roasted sauce and preparation method thereof | |
| CN100534330C (en) | Method for preparing pot-stewed chicken meat and shrimp meat | |
| KR20060128485A (en) | Preparing method of the seasoned ribs of pork with spices including sacodon aspratus | |
| KR100882404B1 (en) | Wellbeing dumpling and the manufacturing method thereof | |
| CN1061834C (en) | Sausage and biscuits food contg. vegetables as main material | |
| CN1095226A (en) | A kind of instant food of green dough with stuffings (emerald convenient dumpling) | |
| CN109875025A (en) | A kind of food paste material formula and preparation method thereof | |
| KR20160148419A (en) | Meat sauce containing acanthopanax senticosus extracts and methode for manufacture thereof | |
| KR101171010B1 (en) | Rice rolled in dried laver and manufacturing method thereof | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| KR20020039526A (en) | Seafood scene and its manufacturing method | |
| CN1070692C (en) | Processing method of peanuts | |
| KR20110096911A (en) | A maesil seasonings soy sauce and the manufacturing method | |
| KR20030021321A (en) | The material for cold noodle dish of astragali radix and fabrication method of that, and A cold noodle dish of astragali radix | |
| TWI829214B (en) | Jinsha bitter melon sauce and its preparation method | |
| KR102643290B1 (en) | How to make a boxed meal of Osambulgogi and a boxed meal produced accordingly | |
| CN104643152A (en) | Fruit flavor fish noodles and process method thereof | |
| CN102813247A (en) | White flint quick-boiling soup | |
| KR100961243B1 (en) | Kimchi having constituent parts of turmeric and hairtail method of the same | |
| CN107125540A (en) | A kind of processing method of spicy rabbit fourth |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Xia Jianhong Document name: Deemed as a notice of withdrawal |
|
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |