CN110522063A - A kind of pickles boiled dumpling and preparation method thereof - Google Patents
A kind of pickles boiled dumpling and preparation method thereof Download PDFInfo
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- CN110522063A CN110522063A CN201910844824.XA CN201910844824A CN110522063A CN 110522063 A CN110522063 A CN 110522063A CN 201910844824 A CN201910844824 A CN 201910844824A CN 110522063 A CN110522063 A CN 110522063A
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- powder
- bone
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- boiled dumpling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Abstract
The invention discloses a kind of pickles boiled dumplings and preparation method thereof, are mainly mixed by pickles, celery, ox bone, sheep bone, wheat germ powder, coixlacrymajobi powder, ganoderma spove powder, ginger, lard, chive, pepper powder, onion, Chinese prickly ash, white sugar, egg, soy sauce, light soy sauce, salt according to constant weight method ratio；The present invention meets the combination principle of pure natural food materials, break through the mode of traditional single flour and simple vegetables and meat, boiled dumpling musculus cutaneus incorporates bone soup and is made, the collagen contained in bone soup can just enhance the ability of human body manufacture haemocyte, a little bone soups are drunk to be improved, bone aging can be slowed down, with benefiting qi and nourishing blood, it delays senescence, quench the thirst removing toxic substances, the effect of strengthening the muscles and bones is with human immunological competence is improved, Se-rich lucid ganoderma conidia powder, which has, in raw material reduces cholesterol, prevent hypertension, coronary heart disease, cell ageing and cerebral functional deterioration and other effects, and there is anti-angiogenic hardening.
Description
Technical field:
The present invention relates to a kind of pickles boiled dumplings and preparation method thereof, belong to food processing technology field.
Background technique:
Boiled dumpling is the more traditional food of north of China, and especially when celebrating a festival the New Year, the old men's habit of family is in
In wrap the symbol that fresh dumpling is reunited as one of cuisines essential on dining table and red-letter day, but as previous generation is old
People's gradually goes always, gradually loses labour capacity, also will be unable to timely to prepare fresh dumpling on our dining tables；And because
Existing fresh dumpling cannot be stored at normal temperature for a long time, be unable to satisfy daily demand instead quick-freezing dumpling, though
Right or dumpling, but its mouthfeel compares the boiled dumpling difference now wrapped very much.
Bone soup is one of vegetable, and production raw material mainly has fan bone, straight-through bone, coccyx and sacrum etc., can play anti-aging
Effect, equally, bone soup can also be conducive to teen-age bone growth；This is because most importantly marrow in human skeleton,
Red, leucocyte in blood etc. is formed in marrow, with the increase at age and the aging of body, marrow manufacture it is red,
The function of leucocyte gradually fails, and marrow function reduces, and directly influences the ability of human metabolism, contains in bone soup
Collagen can just enhance the ability of human body manufacture haemocyte；So drinking a little bone soups for the middle-aged and the old and being adjusted
Reason, can slow down bone aging.
Pig bone has the effect of qi-restoratives salubrity, removing toxic substances of quenching the thirst, nourishing Yin and moistening dryness, desinsection stop dysentery simultaneously, and chicken bone has strengthening the spleen and stomach,
It keeps fit and healthy, improves immunity, promote intellectual development and other effects.
Summary of the invention:
In order to alleviate shortcomings and deficiencies of the prior art, meet consumer to the taste and nutritive value demand of boiled dumpling, the present invention
Be designed to provide a kind of pickles boiled dumpling and preparation method thereof, the not only taste flavor of boiled dumpling made of the present invention, but also have
Benefiting qi and nourishing blood, delay senescence, removing toxic substances of quenching the thirst, strengthening the muscles and bones and improve human immunological competence the effect of.
To achieve the goals above, the present invention adopts the following technical scheme:
Pickles boiled dumpling, by weight, constitutive material are as follows: 45-50 parts of pickles, 25-30 parts of celery, 80-100 parts of ox bone, sheep
60-80 parts of bone, 60-80 parts of wheat germ powder, 30-40 parts of coixlacrymajobi powder, 10-20 parts of ganoderma spove powder, 5-8 parts of ginger, pig
8-15 parts oily, 6-10 parts of chive, 3-5 parts of pepper powder, 2-4 parts of onion, 5-6 parts of Chinese prickly ash, 2-5 parts of white sugar, 40-60 parts of egg, sauce
20-30 parts oily, 10-15 parts of light soy sauce, 15-20 parts of salt.
Pickles boiled dumpling, by weight, constitutive material are as follows: 48 parts of pickles, 25 parts of celery, 90 parts of ox bone, 70 parts of sheep bone,
70 parts of wheat germ powder, 38 parts of coixlacrymajobi powder, 10 parts of ganoderma spove powder, 6 parts of ginger, 12 parts of lard, 8 parts of chive, pepper powder 4
Part, 3 parts of onion, 5 parts of Chinese prickly ash, 3 parts of white sugar, 50 parts of egg, 25 parts of soy sauce, 12 parts of light soy sauce, 18 parts of salt.
The production method of pickles boiled dumpling, including the following contents:
(1) fresh ox bone, sheep bone are taken, clear water is rinsed well, is then soaked in 35 DEG C of -40 DEG C of warm water, is poured into appropriate little Su
It beats and impregnates 20-30 minutes, rinsed well again with clear water after the completion of impregnating, bone and water are then put into saucepan with the ratio of 1:4,
It boils and cleans up the offscum floated on the water surface；It is subsequently poured into appropriate yellow rice wine and edible salt, after high fire boils, uses small fire tanning instead
2.0h-3.0h；It is finally sprinkled into chive and onion is broken, take bone soup, it is spare；
(2) wheat germ powder, coixlacrymajobi powder, ganoderma spove powder are weighed by the parts by weight of constitutive material, is added in batch mixer and mixes
It is even to obtain mixed powder, the bone soup of egg and above-mentioned steps (1) tanning, the mixing of the mixed powder and bone soup is then added
Ratio is 2-3:1；Slowly kneading forming, bone soup is slowly poured into flour, neither too hard, nor too soft, after standing 35-40 minutes,
According to homely boiled dumpling musculus cutaneus production method, it is of moderate size unified, boiled dumpling musculus cutaneus is made；
(3) pickles, celery are weighed by weight, are washed and chopped, lard is poured into hot pot, open small torch ginger, Chinese prickly ash is put into
Fragrance is boiled out, lard is filtered to take, pours into above-mentioned pickles, celery section, then again by pepper powder, white sugar, soy sauce, light soy sauce, food
Salt pours into wherein, stirs evenly, and boiled dumpling fillings is made；
(4) it will be put into the boiled dumpling fillings of step (3) production in the boiled dumpling musculus cutaneus made in above-mentioned steps (2), be kneaded into dumpling, put
Enter in boiling water and boils, until it is cooked, it pulls out.
The mass ratio of the boiled dumpling musculus cutaneus and boiled dumpling fillings is 3-4:2.
The wheat germ powder, coixlacrymajobi powder, ganoderma spove powder mixed proportion be 6-8:3-4:1-2.
The pickles raw material selects radish, lettuce item, green vegetables stem, cucumber, one or more in long bean.
Beneficial effects of the present invention:
Compared with prior art, the present invention meets the combination principle of pure natural food materials, breaks through traditional single flour and simple
The mode of vegetables and meat, boiled dumpling musculus cutaneus incorporate bone soup and are made, and the collagen contained in bone soup can just enhance human body system
The ability of hematopoietic cell is drunk a little bone soups and is improved, can slow down bone aging, has benefiting qi and nourishing blood, delays senescence, quenches the thirst
Removing toxic substances, strengthening the muscles and bones and the effect of improve human immunological competence, Se-rich lucid ganoderma conidia powder, which has, in raw material reduces cholesterol, prevents
Hypertension, coronary heart disease, cell ageing and cerebral functional deterioration and other effects, and play the role of anti-angiogenic hardening.
Specific embodiment:
Embodiment 1: pickles boiled dumpling, by weight (jin) meter, constitutive material are as follows: radish pickles 20, lettuce pickles 25, celery
25, ox bone 80, sheep bone 60, wheat germ powder 60, coixlacrymajobi powder 30, ganoderma spove powder 10, ginger 5, lard 8, chive 6, Hu
Green pepper powder 3, onion 2, Chinese prickly ash 5, white sugar 2, egg 40, soy sauce 20, light soy sauce 10, salt 15.
The production method of pickles boiled dumpling, including the following contents:
(1) fresh ox bone, sheep bone are taken, clear water is rinsed well, is then soaked in 35 DEG C of warm water, is poured into appropriate sodium bicarbonate and is impregnated
It 25 minutes, is rinsed well again with clear water after the completion of impregnating, bone and water is then put into saucepan with the ratio of 1:4, boiled and clear
Reason falls the offscum floated on the water surface；It is subsequently poured into appropriate yellow rice wine and edible salt, after high fire boils, uses small fire tanning 2.5h instead；Most
After be sprinkled into chive and onion is broken, take bone soup, it is spare；
(2) wheat germ powder, coixlacrymajobi powder, ganoderma spove powder are weighed by the parts by weight of constitutive material, is added in batch mixer and mixes
It is even to obtain mixed powder, the bone soup of egg and above-mentioned steps (1) tanning, the mixing of the mixed powder and bone soup is then added
Ratio is 3:1；Slowly kneading forming, bone soup is slowly poured into flour, neither too hard, nor too soft, after standing 35-40 minutes, is pressed
According to homely boiled dumpling musculus cutaneus production method, it is of moderate size unified, boiled dumpling musculus cutaneus is made；
(3) pickles, celery are weighed by weight, are washed and chopped, lard is poured into hot pot, open small torch ginger, Chinese prickly ash is put into
Fragrance is boiled out, lard is filtered to take, pours into above-mentioned pickles, celery section, then again by pepper powder, white sugar, soy sauce, light soy sauce, food
Salt pours into wherein, stirs evenly, and boiled dumpling fillings is made；
(4) it will be put into the boiled dumpling fillings of step (3) production in the boiled dumpling musculus cutaneus made in above-mentioned steps (2), be kneaded into dumpling, put
Enter in boiling water and boils, until it is cooked, it pulls out.
Embodiment 2: pickles boiled dumpling, by weight (jin) meter, constitutive material are as follows: green vegetables stem pickles 15, cucumber pickle 18, beans
Angle pickles 15, celery 25, ox bone 90, sheep bone 70, wheat germ powder 70, coixlacrymajobi powder 38, ganoderma spove powder 10, ginger 6, pig
Oily 12, chive 8, pepper powder 4, onion 3, Chinese prickly ash 5, white sugar 3, egg 50, soy sauce 25, light soy sauce 12, salt 18.
The production method of pickles boiled dumpling, including the following contents:
(1) fresh ox bone, sheep bone are taken, clear water is rinsed well, is then soaked in 40 DEG C of warm water, is poured into appropriate sodium bicarbonate and is impregnated
It 25 minutes, is rinsed well again with clear water after the completion of impregnating, bone and water is then put into saucepan with the ratio of 1:4, boiled and clear
Reason falls the offscum floated on the water surface；It is subsequently poured into appropriate yellow rice wine and edible salt, after high fire boils, uses small fire tanning 2.5h instead；Most
After be sprinkled into chive and onion is broken, take bone soup, it is spare；
(2) wheat germ powder, coixlacrymajobi powder, ganoderma spove powder are weighed by the parts by weight of constitutive material, is added in batch mixer and mixes
It is even to obtain mixed powder, the bone soup of egg and above-mentioned steps (1) tanning, the mixing of the mixed powder and bone soup is then added
Ratio is 3:1；Slowly kneading forming, bone soup is slowly poured into flour, neither too hard, nor too soft, after standing 35-40 minutes, is pressed
According to homely boiled dumpling musculus cutaneus production method, it is of moderate size unified, boiled dumpling musculus cutaneus is made；
(3) pickles, celery are weighed by weight, are washed and chopped, lard is poured into hot pot, open small torch ginger, Chinese prickly ash is put into
Fragrance is boiled out, lard is filtered to take, pours into above-mentioned pickles, celery section, then again by pepper powder, white sugar, soy sauce, light soy sauce, food
Salt pours into wherein, stirs evenly, and boiled dumpling fillings is made；
(4) it will be put into the boiled dumpling fillings of step (3) production in the boiled dumpling musculus cutaneus made in above-mentioned steps (2), be kneaded into dumpling, put
Enter in boiling water and boils, until it is cooked, it pulls out.
Embodiment 3: pickles boiled dumpling, by weight (jin) meter, constitutive material are as follows: lettuce pickles 25, green vegetables stem pickles 25,
Celery 30, ox bone 100, sheep bone 80, wheat germ powder 80, coixlacrymajobi powder 40, ganoderma spove powder 20, ginger 8, lard 15, perfume
Green onion 10, pepper powder 5, onion 4, Chinese prickly ash 6, white sugar 5, egg 60, soy sauce 30, light soy sauce 15, salt 20.
The production method of pickles boiled dumpling, including the following contents:
(1) fresh ox bone, sheep bone are taken, clear water is rinsed well, is then soaked in 35 DEG C of warm water, is poured into appropriate sodium bicarbonate and is impregnated
It 25 minutes, is rinsed well again with clear water after the completion of impregnating, bone and water is then put into saucepan with the ratio of 1:4, boiled and clear
Reason falls the offscum floated on the water surface；It is subsequently poured into appropriate yellow rice wine and edible salt, after high fire boils, uses small fire tanning 2.5h instead；Most
After be sprinkled into chive and onion is broken, take bone soup, it is spare；
(2) wheat germ powder, coixlacrymajobi powder, ganoderma spove powder are weighed by the parts by weight of constitutive material, is added in batch mixer and mixes
It is even to obtain mixed powder, the bone soup of egg and above-mentioned steps (1) tanning, the mixing of the mixed powder and bone soup is then added
Ratio is 3:1；Slowly kneading forming, bone soup is slowly poured into flour, neither too hard, nor too soft, after standing 35-40 minutes, is pressed
According to homely boiled dumpling musculus cutaneus production method, it is of moderate size unified, boiled dumpling musculus cutaneus is made；
(3) pickles, celery are weighed by weight, are washed and chopped, lard is poured into hot pot, open small torch ginger, Chinese prickly ash is put into
Fragrance is boiled out, lard is filtered to take, pours into above-mentioned pickles, celery section, then again by pepper powder, white sugar, soy sauce, light soy sauce, food
Salt pours into wherein, stirs evenly, and boiled dumpling fillings is made；
It will be put into the boiled dumpling fillings of step (3) production in the boiled dumpling musculus cutaneus made in above-mentioned steps (2), is kneaded into dumpling, is put into
It is boiled in boiling water, until it is cooked, it pulls out.
Claims (6)
1. a kind of pickles boiled dumpling, which is characterized in that by weight, constitutive material are as follows: 45-50 parts of pickles, celery 25-30
Part, 80-100 parts of ox bone, 60-80 parts of sheep bone, 60-80 parts of wheat germ powder, 30-40 parts of coixlacrymajobi powder, ganoderma spove powder 10-
20 parts, 5-8 parts of ginger, 8-15 parts of lard, 6-10 parts of chive, 3-5 parts of pepper powder, 2-4 parts of onion, 5-6 parts of Chinese prickly ash, white sugar 2-5
Part, 40-60 parts of egg, 20-30 parts of soy sauce, 10-15 parts of light soy sauce, 15-20 parts of salt.
2. pickles boiled dumpling according to claim 1, which is characterized in that by weight, constitutive material are as follows: pickles 48
Part, 25 parts of celery, 90 parts of ox bone, 70 parts of sheep bone, 70 parts of wheat germ powder, 38 parts of coixlacrymajobi powder, 10 parts of ganoderma spove powder, life
6 parts of ginger, 12 parts of lard, 8 parts of chive, 4 parts of pepper powder, 3 parts of onion, 5 parts of Chinese prickly ash, 3 parts of white sugar, 50 parts of egg, 25 parts of soy sauce, life
Take out 12 parts, 18 parts of salt.
3. a kind of production method of pickles boiled dumpling as described in claim 1, which is characterized in that including the following contents:
Fresh ox bone, sheep bone are taken, clear water is rinsed well, is then soaked in 35 DEG C of -40 DEG C of warm water, and appropriate sodium bicarbonate leaching is poured into
Bubble 20-30 minutes is rinsed well again with clear water after the completion of impregnating, bone and water is then put into saucepan with the ratio of 1:4, boiled
And clean up the offscum floated on the water surface；It is subsequently poured into appropriate yellow rice wine and edible salt, after high fire boils, uses small fire tanning instead
2.0h-3.0h；It is finally sprinkled into chive and onion is broken, take bone soup, it is spare；
Wheat germ powder, coixlacrymajobi powder, ganoderma spove powder are weighed by the parts by weight of constitutive material, is added in batch mixer and mixes
Then the bone soup of egg and above-mentioned steps (1) tanning, the mixed proportion of the mixed powder and bone soup is added in mixed powder
For 2-3:1；Slowly kneading forming, bone soup is slowly poured into flour, neither too hard, nor too soft, after standing 35-40 minutes, according to
Homely boiled dumpling musculus cutaneus production method is of moderate size unified, boiled dumpling musculus cutaneus is made；
Pickles, celery are weighed by weight, are washed and chopped, lard is poured into hot pot, open small torch ginger, Chinese prickly ash is put into tanning
Fragrance out filters to take lard, pours into above-mentioned pickles, celery section, then again falls pepper powder, white sugar, soy sauce, light soy sauce, salt
Enter wherein, stir evenly, boiled dumpling fillings is made；
It will be put into the boiled dumpling fillings of step (3) production in the boiled dumpling musculus cutaneus made in above-mentioned steps (2), is kneaded into dumpling, is put into
It is boiled in boiling water, until it is cooked, it pulls out.
4. the production method of pickles boiled dumpling according to claim 3, which is characterized in that the boiled dumpling musculus cutaneus and dumpling farcing
The mass ratio of material is 3-4:2.
5. the production method of pickles boiled dumpling according to claim 3, which is characterized in that the wheat germ powder, Semen Coicis
Powder, ganoderma spove powder mixed proportion be 6-8:3-4:1-2.
6. the production method of pickles boiled dumpling according to claim 1, which is characterized in that the pickles raw material selects radish
It is tassel, lettuce item, green vegetables stem, cucumber, one or more in long bean.
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| CN201910844824.XA CN110522063A (en) | 2019-09-07 | 2019-09-07 | A kind of pickles boiled dumpling and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910844824.XA CN110522063A (en) | 2019-09-07 | 2019-09-07 | A kind of pickles boiled dumpling and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110522063A true CN110522063A (en) | 2019-12-03 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317491A (en) * | 2021-06-17 | 2021-08-31 | 南京财经大学 | Edible fungus pickle with low content of nitrite, preparation method and processed product thereof |
-
2019
- 2019-09-07 CN CN201910844824.XA patent/CN110522063A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317491A (en) * | 2021-06-17 | 2021-08-31 | 南京财经大学 | Edible fungus pickle with low content of nitrite, preparation method and processed product thereof |
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| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191203 |
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| WW01 | Invention patent application withdrawn after publication |