CN111657430A - Potherb mustard balls and preparation method thereof - Google Patents

Potherb mustard balls and preparation method thereof Download PDF

Info

Publication number
CN111657430A
CN111657430A CN201910177610.1A CN201910177610A CN111657430A CN 111657430 A CN111657430 A CN 111657430A CN 201910177610 A CN201910177610 A CN 201910177610A CN 111657430 A CN111657430 A CN 111657430A
Authority
CN
China
Prior art keywords
parts
powder
potherb mustard
dough
balls
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
Application number
CN201910177610.1A
Other languages
Chinese (zh)
Inventor
梁团结
郭小焕
只伟民
魏来
张侠义
孙志流
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Beijing Delixingsi Food Co ltd
Original Assignee
Beijing Delixingsi Food Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Beijing Delixingsi Food Co ltd filed Critical Beijing Delixingsi Food Co ltd
Priority to CN201910177610.1A priority Critical patent/CN111657430A/en
Publication of CN111657430A publication Critical patent/CN111657430A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a potherb mustard ball and a preparation method thereof. The potherb mustard balls comprise a wrapper and a filling, wherein the wrapper comprises the following components in parts by weight: 480-cake 520 parts of corn flour, 480-cake 520 parts of soybean flour, 80-120 parts of flour, 50-80 parts of milk powder, 8-12 parts of yeast powder, 3-6 parts of white granulated sugar, 40-60 parts of yam and black sesame powder, 20-40 parts of hawthorn powder and 440-cake 480 parts of water; the stuffing comprises the following components in parts by weight: 580-620 parts of potherb mustard, 80-120 parts of vermicelli, 80-120 parts of carrot, 18-22 parts of green Chinese onion, 70-90 parts of pickled Chinese cabbage, 20-35 parts of mushroom, 30-60 parts of winter bamboo shoot, 18-20 parts of seasoning and 20-30 parts of edible oil. The potherb mustard ball has the advantages of promoting gastrointestinal digestion, preventing dyspepsia and being fragrant and delicious.

Description

Potherb mustard balls and preparation method thereof
Technical Field
The invention relates to the technical field of food preparation, in particular to a potherb mustard ball and a preparation method thereof.
Background
With the improvement of living standard of people and the demand of high-quality diet, wild vegetables and coarse food grains become the favorite on dining tables of people, and in view of the medicinal and health-care values of some wild vegetables, more and more wild vegetables enter families and become delicious food on the dining tables.
In the prior art, reference may be made to chinese patent application with application number CN201710823942.3, which discloses a potherb dumpling and a preparation method thereof, comprising an inner stuffing dumpling and an outer wrapper part, wherein the stuffing dumpling comprises the following components: 500g of purslane, 250g of quququcai, 200g of diced duck blood, 250g of diced streaky pork, 100g of minced ginger and shallot, 20g of jiaomi, 20g of salt, 5g of monosodium glutamate, 3g of chicken essence, 2g of pepper powder, 20g of sesame oil, 5g of dark soy sauce, 30g of edible oil and 5g of thirteen spices; the composition of the wrapper is as follows: 1000g of corn flour, 100g of black bean flour, 200g of coarse cereal flour and 100g of flour.
The existing wild vegetable dumpling combines the efficacy of the wild vegetable with the benefit of coarse food grain, is green and healthy food, but the existing life rhythm of people is fast, and after the wild vegetable dumpling is eaten, the situations of food retention and indigestion easily occur, so the problem to be solved is to prepare the vegetable dumpling which has the effects of promoting gastrointestinal digestion, preventing dyspepsia and having delicate fragrance and good taste.
Disclosure of Invention
Aiming at the defects in the prior art, the first purpose of the invention is to provide a potherb mustard ball which has the advantages of promoting gastrointestinal digestion, preventing dyspepsia and being fragrant and delicious.
The second purpose of the invention is to provide a preparation method of the potherb mustard balls, which has the advantages of simple preparation method and capability of preparing the potherb mustard balls with the functions of invigorating stomach, promoting digestion, increasing appetite and being fragrant and delicious.
In order to achieve the first object, the invention provides the following technical scheme: the potherb mustard dumpling comprises a wrapper and a filling, wherein the wrapper comprises the following components in parts by weight: 480-cake 520 parts of corn flour, 480-cake 520 parts of soybean flour, 80-120 parts of flour, 50-80 parts of milk powder, 8-12 parts of yeast powder, 3-6 parts of white granulated sugar, 40-60 parts of yam and black sesame powder, 20-40 parts of hawthorn powder and 440-cake 480 parts of water;
the stuffing comprises the following components in parts by weight: 580-620 parts of potherb mustard, 80-120 parts of vermicelli, 80-120 parts of carrot, 18-22 parts of green Chinese onion, 70-90 parts of pickled Chinese cabbage, 20-35 parts of mushroom, 30-60 parts of winter bamboo shoot, 18-22 parts of seasoning and 20-30 parts of edible oil.
By adopting the technical scheme, as the peel is prepared by using the Chinese yam black sesame powder, the hawthorn powder, the yellow corn flour and the soybean flour, the Chinese yam black sesame powder has the effects of promoting gastrointestinal peristalsis and increasing the digestion capability of intestines and stomach, the hawthorn powder contains various organic acids such as crataegolic acid and the like and also contains lipolytic enzyme, the action of enzyme can be enhanced, the digestion of food is promoted, the effects of removing food retention and improving appetite are achieved, meanwhile, the added flour is rich in protein, carbohydrate, vitamins and mineral substances such as calcium, phosphorus, magnesium and the like and has the effects of nourishing heart and tonifying kidney, strengthening spleen and thickening intestine and the like, after the flour is mixed with water, the elasticity and the viscosity of the fabric can be increased, the fabric is prevented from being loose and difficult to agglomerate, the milk powder contains the nutritional ingredients such as sugar and nucleotide and the like, the diarrhea and dyspepsia can be reduced, the immunity is improved, and the, the milk flavor is strong, so that the vegetable balls have strong flavor, the milk powder tastes fine and smooth, and the fine and smooth feeling of the vegetable balls can be increased;
the potherb mustard and potherb mustard in the stuffing are warm in nature and sweet and pungent in taste, can detoxify and reduce swelling, stimulate appetite and promote digestion, relax bowels and promote appetite, and contain carotene and a large amount of dietary cellulose, so that the discharge of wastes in intestinal tracts can be promoted, vitamins and mineral substances are supplemented, the original power in the body is stimulated, and digestion and absorption are promoted; the pickled Chinese cabbage is crisp in taste, smells smelling, stimulates the appetite, refreshes the mind, can stimulate the appetite and helps digestion, and the mushroom and the winter bamboo shoot contain rich dietary fibers and multiple vitamins, can promote gastrointestinal peristalsis, have the effect of lubricating intestinal tracts, help the body to clean up garbage, inhibit the absorption of fat and prevent dyspepsia.
Further, the preparation method of the Chinese yam black sesame powder comprises the following steps: (1) puffing 1-5 parts of black sesame rice at the temperature of 100-;
(2) peeling 5-10 parts of Chinese yam, cutting into slices with the thickness of 1-2cm, drying in an oven at 60-65 ℃ for 15-20h until the water content is 8-10%, putting into a pulverizer to obtain Chinese yam powder, adding Poria cocos powder with the mass ratio of 1:0.5-0.8 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly to obtain the Chinese yam black sesame powder.
By adopting the technical scheme, because the black sesame contains a large amount of fat and protein, wherein the fat and protein mainly comprise oleic acid, linoleic acid, palmitic acid and the like, and also contains nutritional ingredients such as dietary fiber, saccharides and the like, wherein the content of the dietary fiber reaches 28 percent, the black sesame has good effect of relaxing bowel, and the sesame phenol contained in the black sesame can be used as stuffing with unique fragrance, so that the fragrance and palatability of the stuffing are increased, and the appetite is increased; the almond powder contains rich cellulose, and can promote gastrointestinal peristalsis, invigorate stomach and regulate intestines, help digestion and treat dyspepsia; the yam powder and the black sesame powder are used in a mutual compatibility manner, the gastrointestinal peristalsis can be promoted, the dyspepsia is prevented, and the poria cocos powder and the yam powder are used in a synergistic manner, so that the spleen and the stomach can be strengthened, and the weakness of the spleen and the stomach can be treated.
Furthermore, the grain sizes of the Chinese yam black sesame powder and the hawthorn powder are 80-100 meshes.
By adopting the technical scheme, the Chinese yam black sesame powder and the hawthorn powder have small particle sizes and can be fully mixed in the stuffing, so that the absorption of a human body on the Chinese yam black sesame powder and the hawthorn powder is improved, and the utilization rate of nutritional ingredients in the Chinese yam black sesame powder and the hawthorn powder is improved.
Further, the seasoning comprises the following components in parts by weight: 18-22 parts of salt, 18-22 parts of monosodium glutamate, 25-35 parts of sesame oil, 45-55 parts of cooking wine, 10-15 parts of white granulated sugar and 15-20 parts of chicken essence.
By adopting the technical scheme, the seasonings such as salt, monosodium glutamate and chicken essence can adjust the taste of the stuffing and increase the fragrance and taste of the stuffing; the sesame oil has special fragrance, contains a large amount of oil, has good effects of loosening bowel to relieve constipation and promoting digestion, and can be used for preventing and treating dyspepsia.
Further, the edible oil is one of olive oil, soybean oil, peanut oil, corn oil or sunflower seed oil.
By adopting the technical scheme, the olive oil contains a plurality of components such as unsaturated fatty acid, rich fat-soluble vitamins such as vitamin A, D, E, F, K and carotene, antioxidants and the like which are higher than any vegetable oil, and does not contain cholesterol, so that the olive oil has extremely high human digestibility, has the function of lubricating the intestines and relieves dyspepsia; the soybean oil and the peanut oil have special fragrance, and have the functions of relaxing bowel, tonifying spleen and moistening lung.
In order to achieve the second object, the invention provides the following technical scheme: a preparation method of potherb mustard balls comprises the following steps:
s1, preparing the leather:
I. uniformly mixing corn flour, soybean flour, milk powder, Chinese yam and black sesame powder and hawthorn powder to prepare mixed coarse cereal powder, dissolving white granulated sugar and yeast powder in water, adding the water into the mixed coarse cereal powder while stirring, and kneading the flour into dough with a smooth surface;
II. Placing the dough at relative humidity of 70-85% and temperature of 38-46 deg.C for proofing for 30-40 min;
III, dividing the dough into sub-dough with uniform size, rounding the sub-dough and pressing the sub-dough into dough sheets;
s2, preparation of stuffing:
I. soaking vermicelli until no hard core exists, taking out, adding cold water, cutting, cleaning pickled Chinese cabbage, squeezing out water, cutting, cleaning carrot, green Chinese onion, shiitake mushroom and winter bamboo shoot, cutting, cleaning fresh potherb mustard, blanching, draining, and cutting;
II. Adding edible oil into the pan, pouring the chopped vermicelli, pickled Chinese cabbage, carrot, Lentinus Edodes, winter bamboo shoot and potherb mustard into the pan, stir-frying for 3-5min, adding flavoring agent, and stirring;
s3, making the vegetable balls: putting the stuffing on the wrapper, folding the edge of the wrapper towards the middle, and making into vegetable balls;
s4, secondary fermentation: placing the vegetable ball in an environment with relative humidity of 60-65% and temperature of 35-40 deg.C, and fermenting for 10-15 min;
s5, steaming: putting the proofed vegetable balls into a steam box, and steaming for 10-15min at the temperature of 100-;
s6: cooling and packaging: cooling the steamed vegetable balls, quickly freezing at-30 to-35 ℃ for 20-25min, taking out, vacuum packaging, and storing in a refrigeration house at-18 to-20 ℃.
By adopting the technical scheme, firstly, the corn flour, the soybean flour, the flour and the yeast powder are mixed, the yeast powder can make the dough fully expanded and softer, and the added white granulated sugar can make the dough fragrant, sweet and delicious; chopping various fillings, putting the chopped fillings into a pot for frying, adding seasonings for stir-frying, increasing the fragrance and palatability of the fillings, wrapping the wrappers and the fillings into vegetable balls, and then fermenting again to enable the wrappers to be softer; the stuffing is fried well first and then steamed, the cooked stuffing and the wrapper are steamed together, after being frozen, the stuffing cannot be adhered to the inner surface of the wrapper to influence the appearance of the vegetable balls, the vegetable balls are frozen and then packaged, the vegetable balls can be stored and transported conveniently, and the making method is simple, convenient and easy to operate.
Further, in the step I of the step S1, the temperature of the dough kneading water is 30-35 ℃, and the dough kneading water is added into the mixed coarse cereal powder by 2-3 times.
By adopting the technical scheme, the temperature of the dough kneading water is controlled to be 30-35 ℃, the movement of water molecules can be accelerated, the diffusion of the water molecules is accelerated, the gluten texture is limited to a certain degree, the water absorption of starch is increased, the dough is flexible, plastic and easy to form, after the vegetable dough is steamed and formed, the deformation and the deformation are not easy to lose shape, water is added for 2-3 times, and the next time of water is added when the water is completely absorbed, so that the water flowing caused by the fact that the flour cannot absorb water too much can not be caused, the dough kneading is more, the viscosity is higher, and the dough kneading is more laborious.
Further, the mass ratio of the wrapper to the stuffing in the step S3 is (6-6.5): (3.5-4).
Through adopting above-mentioned technical scheme, the quality ratio of reasonable control face skin and filling material can make the face skin fully wrap up the filling material, avoids the face skin to break, and the filling material spills.
Further, in the step III of the step S1, the weight of the sub-dough is 45-50g, the diameter of the wrapper is 8-10cm, and the thickness is 3-6 mm.
Through adopting above-mentioned technical scheme, the weight, diameter and the thickness of sub-dough are suitable, can wrap up the filling in the face skin, make the filling can not reveal, the face skin can not break, makes the vegetable roll outward appearance plump.
In conclusion, the invention has the following beneficial effects:
firstly, as the Chinese yam and black sesame powder, the hawthorn powder, the milk powder, the corn meal, the soybean meal and the flour are mixed to prepare the coating, the Chinese yam and black sesame powder has the functions of promoting the gastrointestinal peristalsis and improving the digestive ability of the intestines and the stomach, and various organic acids in the hawthorn powder can promote the gastric secretion, increase enzymes in the stomach and the like, so that the effects of promoting digestion and removing food retention and treating dyspepsia and dyspepsia are achieved, the milk fragrance of the fabric can be improved by adding the milk powder, and meanwhile, the taste of the vegetable balls is finer and smoother and better.
Secondly, the stuffing is preferably prepared from the potherb mustard, the pickled Chinese cabbage, the mushroom and the winter bamboo shoot, and the potherb mustard contains carotene and dietary fiber, so that the flavor of the pickled Chinese cabbage is strong, and the lactic acid is contained in the potherb mustard and the winter bamboo shoot contain rich dietary fiber and multiple vitamins, so that the stuffing has strong flavor and has the effects of promoting gastrointestinal digestion, increasing appetite and preventing dyspepsia.
Thirdly, the dough sheet is proofed again after the wrapping is finished, the wrapper can become softer, the proofing temperature is proper, the overflow of carbon dioxide is promoted, the taste of the wrapper cannot be damaged, the vegetable balls are steamed and then frozen, the stuffing cannot be stuck to the wrapper, and the frozen vegetable balls do not collapse and fall off, have strong flour fragrance and have high stuffing preservation degree when being steamed and eaten.
Detailed Description
The present invention will be described in further detail with reference to examples.
Preparation examples 1 to 3 of Yam Black sesame powder
Preparation examples 1-3 the almond powder was selected from almond powder sold under the brand name tn1315 sold by agricultural and vegetable food limited of Xinhua city, the poria cocos powder was selected from poria cocos powder sold under the brand name 0009 sold by mung food limited of Xinhua city, and the black sesame was selected from black sesame sold under the brand name 56 sold by Yixin grain of Luzhuan district.
Preparation example 1: (1) puffing 1kg of black sesame rice at 100 ℃, crushing to obtain black sesame powder, adding almond powder with a mass ratio of 1:0.3 to the black sesame powder, and uniformly mixing;
(2) peeling 5kg of Chinese yam, cutting into slices with the thickness of 1cm, drying in an oven at 60 ℃ for 15h to ensure that the water content is 8%, putting the slices into a pulverizer to be pulverized into Chinese yam powder, adding the poria cocos powder with the mass ratio of 1:0.5 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly, and sieving by a sieve of 80 meshes to obtain the Chinese yam black sesame powder.
Preparation example 2: (1) puffing 3kg of black sesame rice at 110 ℃, crushing to prepare black sesame powder, adding almond powder with the mass ratio of 1:0.4 to the black sesame powder, and uniformly mixing;
(2) peeling 8kg of Chinese yam, cutting into slices with the thickness of 1cm, drying in an oven at 63 ℃ for 18h to ensure that the water content is 9%, putting the slices into a pulverizer to be pulverized into Chinese yam powder, adding the poria cocos powder with the mass ratio of 1:0.6 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly, and sieving by a sieve of 90 meshes to obtain the Chinese yam black sesame powder.
Preparation example 3: (1) puffing 5kg of black sesame rice at 120 ℃, crushing to prepare black sesame powder, adding almond powder with the mass ratio of 1:0.5 to the black sesame powder, and uniformly mixing;
(2) peeling 10kg of Chinese yam, cutting into slices with the thickness of 2cm, drying in an oven at 65 ℃ for 20h until the water content is 10%, putting the slices into a pulverizer to be pulverized into Chinese yam powder, adding the poria cocos powder with the mass ratio of 1:0.8 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly, and sieving by a 100-mesh sieve to obtain the Chinese yam black sesame powder.
Examples
In the following examples, the corn flour is selected from corn flour with a product number of 001 sold by Leyoyo family farm Co Ltd in sunshine market, the soybean flour is selected from soybean flour with a product number of 64 sold by Linyi rice non-Mi commercial Mao Co Ltd, the milk powder is selected from milk powder with a product number of gb280 sold by Wuhan Jiahelong food materials Co Ltd, the hawthorn powder is selected from hawthorn powder with a product number of 023 sold by Jiangsu Jinjie food Co Ltd, the yeast powder is selected from Angel yeast high-activity dry yeast powder with a product number of 2404 sold by Guangzhou Luxin food Co Ltd, the white sugar is selected from white sugar with a product number of 2378 sold by HuaJanjie bio science Co Ltd in Dongying market, the monosodium glutamate is selected from monosodium glutamate with a product number of X1L2 sold by Shanghai Senshi industries Co Ltd, the edible salt is selected from SBD-AW-L type edible salt sold by Fushan mountain Spanish machinery Co Ltd, the chicken essence is selected from chicken essence sold by Lvjisu food (Jiangsu) Co Ltd, The olive oil is selected from olive oil with a product number of 9983 sold by Shanghai Lufeng trade company, peanut oil is selected from peanut oil with a product number of 03 sold by Shandong Shengfu oil company, and corn oil is selected from corn oil with a product number of 462 sold by Shandong Yujia food company, Inc.
Example 1: the raw material formulation of the potherb mustard balls is shown in table 1, and the preparation method of the potherb mustard balls comprises the following steps:
s1, preparing the leather:
I. 480g of corn flour, 480g of soybean flour, 80g of flour, 50g of milk powder, 40g of Chinese yam and black sesame powder and 20g of hawthorn powder are uniformly mixed to prepare mixed coarse cereal powder, 3g of white granulated sugar and 8g of yeast powder are dissolved in 440g of water with the temperature of 30 ℃, water is added into the mixed coarse cereal powder for 2 times while stirring, the flour is kneaded into dough with smooth surface, the Chinese yam and black sesame powder is prepared by the preparation example 1, and the mesh number of the hawthorn powder is 80 meshes;
II. Placing the dough under the condition of relative humidity of 70% and temperature of 38 deg.C for proofing for 30 min;
III, dividing the dough into sub-dough with uniform size and weight of 45g, kneading the sub-dough into round dough pieces, and pressing the round dough pieces into wrappers with the diameter of 8cm and the thickness of 3 mm;
s2, preparation of stuffing:
I. soaking 80g of vermicelli until no hard core exists, taking out, adding cold water, cutting, cleaning 70g of pickled Chinese cabbage, squeezing out water, cutting, cleaning 80g of carrot, 18g of green Chinese onion, 20g of mushroom and 30g of winter bamboo shoot, cutting, cleaning fresh 580g of crimson fruit, blanching water, draining water, and cutting;
II. Adding 20g of edible oil into a pot, pouring the chopped vermicelli, pickled Chinese cabbage, carrot, mushroom, winter bamboo shoot and potherb mustard into the pot, stir-frying for 3min, adding 18g of seasoning, mixing the seasoning with the raw materials in the table 2, and uniformly stirring, wherein the edible oil is olive oil;
s3, making the vegetable balls: putting the stuffing on the wrapper, folding the edge of the wrapper towards the middle, and making the wrapper into the vegetable dumpling, wherein the mass ratio of the wrapper to the stuffing is 6: 4;
s4, secondary fermentation: placing the vegetable ball in an environment with relative humidity of 60% and temperature of 35 deg.C for proofing for 10 min;
s5, steaming: putting the proofed vegetable balls into a steam box, and steaming for 10min at 100 ℃;
s6: cooling and packaging: cooling the steamed vegetable dumpling, quickly freezing at-30 deg.C for 20min, vacuum packaging, and storing in-18 deg.C refrigerator.
Table 1 raw material ratio of sherbet dough in examples 1 to 5
TABLE 2 raw material ratios of seasonings in examples 1-5
Example 2: the raw material formula of the potherb mustard balls is shown in table 1, and the preparation method of the potherb mustard balls is as follows:
I. 490g of corn flour, 490g of soybean flour, 90g of flour, 60g of milk powder, 45g of Chinese yam and black sesame powder and 25g of hawthorn powder are uniformly mixed to prepare mixed coarse cereal powder, 4g of white granulated sugar and 9g of yeast powder are dissolved in 450g of water with the temperature of 33 ℃, water is added into the mixed coarse cereal powder for 3 times while stirring, the flour is kneaded into dough with a smooth surface, the Chinese yam and black sesame powder is prepared by the preparation example 2, and the mesh number of the hawthorn powder is 90 meshes;
II. Placing the dough at relative humidity of 78% and temperature of 42 deg.C for proofing for 35 min;
III, dividing the dough into sub-dough with uniform size and weight of 48g, kneading the sub-dough into dough pieces with diameter of 9cm and thickness of 5mm, and pressing;
s2, preparation of stuffing:
I. soaking 90g of vermicelli until no hard core exists, taking out, adding cold water, chopping, cleaning 75g of pickled vegetable, squeezing out water, chopping, cleaning 90g of carrot, 19g of green Chinese onion, 25g of mushroom and 40g of winter bamboo shoot, chopping, cleaning 590g of fresh crimson, blanching, draining, and chopping;
II. Adding 23g of edible oil into a pot, pouring the chopped vermicelli, pickled Chinese cabbage, carrot, mushroom, winter bamboo shoot and potherb mustard into the pot, stir-frying for 4min, adding 19g of seasoning, mixing the seasoning with the raw materials in the table 2, and uniformly stirring, wherein the edible oil is peanut oil;
s3, making the vegetable balls: putting the stuffing on the wrapper, folding the edge of the wrapper towards the middle, and making the vegetable balls with the wrapper and the stuffing in a mass ratio of 6.3: 3.7;
s4, secondary fermentation: placing the vegetable ball in an environment with relative humidity of 63% and temperature of 38 deg.C for proofing for 13 min;
s5, steaming: putting the proofed vegetable balls into a steam box, and steaming at 105 ℃ for 13 min;
s6: cooling and packaging: cooling the steamed vegetable dumpling, quickly freezing at-33 deg.C for 23min, vacuum packaging, and storing in-19 deg.C refrigerator.
Example 3: the raw material formula of the potherb mustard balls is shown in table 1, and the preparation method of the potherb mustard balls is as follows:
I. uniformly mixing 500g of corn flour, 500g of soybean flour, 100g of flour, 65g of milk powder, 50g of Chinese yam and black sesame powder and 30g of hawthorn powder to prepare mixed coarse cereal powder, dissolving 4.5g of white granulated sugar and 10g of yeast powder in 460g of water at the temperature of 35 ℃, adding water into the mixed coarse cereal powder for 3 times, stirring while adding, kneading the flour into dough with a smooth surface, preparing the Chinese yam and black sesame powder according to preparation example 3, and enabling the mesh number of the hawthorn powder to be 100 meshes;
II. Placing the dough under the conditions of 85% relative humidity and 46 deg.C for proofing for 40 min;
III, dividing the dough into sub-dough with uniform size and weight of 50g, kneading the sub-dough into dough pieces with diameter of 10cm and thickness of 6mm, and pressing;
s2, preparation of stuffing:
I. soaking 100g of vermicelli until no hard core exists, taking out, adding cold water, cutting, cleaning 80g of pickled Chinese cabbage, squeezing out water, cutting, cleaning 100g of carrot, 20g of green Chinese onion, 30g of mushroom and 50g of winter bamboo shoot, cutting, cleaning 600g of fresh crimson fruit, blanching water, draining water, and cutting;
II. Adding 25g of edible oil into a pot, pouring the chopped vermicelli, pickled Chinese cabbage, carrot, mushroom, winter bamboo shoot and potherb mustard into the pot, stir-frying for 5min, adding 20g of seasoning, mixing the seasoning with the raw materials in the table 2, and uniformly stirring, wherein the edible oil is corn oil;
s3, making the vegetable balls: putting the stuffing on the wrapper, folding the edge of the wrapper towards the middle, and making the vegetable balls with the wrapper and the stuffing in a mass ratio of 6.5: 3.5;
s4, secondary fermentation: placing the vegetable ball in an environment with relative humidity of 65% and temperature of 40 deg.C, and fermenting for 15 min;
s5, steaming: putting the proofed vegetable balls into a steam box, and steaming for 15min at 110 ℃;
s6: cooling and packaging: cooling the steamed vegetable dumpling, quickly freezing at-35 deg.C for 25min, vacuum packaging, and storing in a freezer at-20 deg.C.
Examples 4 to 5: a potherb mustard ball is different from example 1 in that the raw material formulation of the potherb mustard ball is shown in Table 1, and the raw material formulation of the seasoning is shown in Table 2.
Comparative example
Comparative example 1: a potherb mustard ball is different from the potherb mustard ball in example 1 in that milk powder is not added into the wrapper.
Comparative example 2: a potherb mustard dumpling is different from the potherb mustard dumpling in example 1 in that the Chinese yam and black sesame powder is not added into the wrapper.
Comparative example 3: a potherb mustard ball is different from the potherb mustard ball in example 1 in that almond powder is not added into yam and black sesame powder in a wrapper.
Comparative example 4: a potherb mustard ball is different from the potherb mustard ball in example 1 in that poria cocos powder is not added into Chinese yam and black sesame powder in a wrapper.
Comparative example 5: a potherb mustard dumpling is different from example 1 in that no hawthorn powder is added to the wrapper.
Comparative example 6: a potherb mustard dumpling is different from example 1 in that no shiitake mushroom is added to the stuffing.
Comparative example 7: a potherb mustard dumpling is different from the potherb mustard dumpling in example 1 in that winter bamboo shoots are not added into stuffing.
Comparative example 8: by taking the embodiment in the chinese invention patent application with application number CN201710823942.3 as a reference, the following materials were prepared: for purslane, dried purslane is soaked in water for 20-40 minutes to be softened, and then chopped and drained; frying with edible oil, and frying 500g herba Portulacae with 20g edible oil; for the koji vegetable, fresh koji vegetable is adopted, and the koji vegetable is obtained by draining and chopping after cleaning; the following treatment method is adopted in advance for the streaky pork cubes: 250g of diced streaky pork, 5g of dark soy sauce, 15g of light soy sauce, 5g of salt, 3g of chicken essence, 2g of ground pepper, 10g of sesame oil, 10g of cooking wine and pickling for 2-3 hours; proportioning: a potherb dumpling comprises an inner stuffing ball and an outer wrapper part, wherein the stuffing ball comprises the following components: 500g of purslane, 250g of quququcai, 200g of diced duck blood, 250g of diced streaky pork, 100g of minced ginger and shallot, 20g of jiaomi, 20g of salt, 5g of monosodium glutamate, 3g of chicken essence, 2g of pepper powder, 20g of sesame oil, 5g of dark soy sauce, 30g of edible oil and 5g of thirteen spices; the composition of the wrapper is as follows: 1000g of corn flour, 100g of black bean flour, 200g of coarse cereal flour and 100g of flour; preparation: the preparation method of the potherb dumplings comprises the following steps: mixing according to the amount and proportion of the stuffing mass components, stirring uniformly, and preparing stuffing mass materials for later use; weighing corn flour, black bean flour, coarse cereal flour and wheat flour according to the dosage relationship, and uniformly mixing for later use; and then making the seasoned stuffing dough material into stuffing dough with the size of 20g, putting the stuffing dough material on uniformly mixed flour, rolling and wrapping the flour, dipping water after rolling and wrapping a thin layer of flour, rolling and wrapping the flour again, repeating the steps for three times, and after rolling and wrapping, putting the stuffing dough material into a steamer for steaming, wherein the stuffing dough material is obtained by uniformly wrapping the flour when rolling and wrapping the flour.
Performance test
Firstly, evaluating mouthfeel: steamed stuffed buns were prepared according to the methods of examples 1 to 5 and comparative examples 1 to 8, and subjected to sensory evaluation after steaming, the sensory evaluation method: 10 persons were randomly selected as panelists, and the steamed stuffed buns obtained in examples 1 to 5 and comparative examples 1 to 8 were scored in three aspects of appearance, flavor and taste according to the sensory evaluation criteria shown in Table 3, and the average of the cumulative total score was used as the sensory score of the product, and the evaluation results are shown in Table 4.
TABLE 3 sensory average criteria
TABLE 4 sensory evaluation results of the steamed stuffed buns obtained in examples 1 to 5 and comparative examples 1 to 8
As can be seen from the data in table 4, the potherb mustard balls prepared according to the methods in examples 1 to 5 have high evaluation scores in three aspects of appearance, taste and aroma after being steamed, which indicates that the potherb mustard balls prepared according to examples 1 to 5 do not fall off or collapse, have bright color, rich face aroma, delicate, soft and soft taste, fresh and palatable stuffing and rich aroma.
Comparative example 1 because milk powder is not added to the skin material, the potherb mustard dumpling prepared in comparative example 1 does not fall to the bottom, does not step on the shape, and is bright in color, but the skin material is not fine, soft and soft in taste after being eaten, the mouth feel is rough, and no face fragrance and milk fragrance exist, so that the milk powder can enable the skin material of the potherb mustard dumpling to be fine, soft and soft in mouth feel, and the potherb mustard dumpling has the face fragrance and the milk fragrance and is rich in fragrance.
Comparative example 2 because the yam black sesame powder is not added in the wrapper, the potherb mustard balls prepared in comparative example 2 do not fall off the bottom, do not collapse, have bright color, but have rough, not fine, not soft, no flour and milk fragrance, and strong fragrance of the stuffing, so that the yam black sesame powder can improve the taste and fragrance of the wrapper.
Comparative example 3 because no almond powder is added in the yam black sesame powder, and comparative example 4 because no tuckahoe powder is added in the yam black sesame powder, the potherb mustard balls prepared by comparative example 3 and comparative example 4 do not fall off, do not collapse, have bright color, but have rough and non-fine mouthfeel, and do not have face fragrance and milk fragrance, which shows that the almond powder and the tuckahoe powder can make the mouthfeel of the wrappers more fine and smooth, and make the fragrance of the vegetable balls strong.
Comparative example 5 since no hawthorn powder was added to the coating, the potherb mustard balls prepared in comparative example 5 had poor mouthfeel and no face fragrance, indicating that the hawthorn powder can improve the mouthfeel of the coating and make the mouthfeel more delicate.
Comparative example 6 because the filling is not added with the mushroom, comparative example 7 because the filling is not added with the winter bamboo shoot, the vegetable dumpling prepared by the comparative example 6 and the comparative example 7 has the advantages of no bottom falling, no shape collapse, bright color, delicate, soft and soft skin material taste, no aftertaste and no fragrance of the filling, and the fact that the mushroom and the winter bamboo shoot can increase the fragrance of the filling is shown.
Comparative example 8 is a potherb dumpling prepared in the prior art, and the appearance, taste and aroma evaluation were not as good as those of the potherb dumpling prepared in the present invention.
And II, testing the effect of preventing dyspepsia: the vegetable clusters were prepared according to the methods of examples 1 to 5 and comparative examples 1 to 8, and the effects were tested according to the following methods, and the test results are reported in table 5:
1. test subjects: 260 dyspepsia volunteers were randomly collected and randomly divided into 13 groups, wherein each group comprises 20 people, half of men and women, the biggest age is 65 years old, and the smallest age is 14 years old; judgment standard of dyspepsia: the symptoms of epigastric discomfort such as epigastric pain, epigastric distention, early satiety, belching, nausea, vomiting and the like are existed, and the symptoms last for at least 4 weeks or are accumulated for more than 12 weeks in 12 months;
2. the taking method comprises the following steps: 13 groups of the indigestible volunteers consumed the vegetable balls prepared in examples 1-5 and comparative examples 1-8, respectively, three times a day until they were full;
3. effect judgment standard: (1) and (3) curing: after eating, the stomach acid and abdominal distension disappear, the digestion is smooth, and the appetite is enhanced; (2) improvement: appetite is improved, gastric acid and abdominal distension are relieved, and digestion is not smooth; (3) and (4) invalidation: the symptoms are not changed before and after eating, and the total effective rate is as follows: (number of cured people + number of improved people)/20X 100%.
Table 5 effect test of the vegetable balls prepared in each example and each comparative example
As can be seen from the data in table 5, the potherb mustard balls prepared according to the methods in examples 1 to 5 can take effect 3 to 4 days after being eaten by the dyspepsia volunteers, and have the advantages of more cure number and high total effective rate, which indicates that the potherb mustard balls prepared by the method have the functions of relaxing bowel, preventing dyspepsia and increasing gastrointestinal peristalsis.
Comparative example 1 since milk powder is not added to the skin material, after eating the potherb mustard balls prepared in comparative example 1, people with dyspepsia can take effect in 6 days, the number of cured people is only 5, the number of invalid people is 9, and the total effective rate is only 55%, which shows that the milk powder improves the potherb mustard balls, improves gastrointestinal motility, promotes digestion, and prevents dyspepsia.
Comparative example 2 because the skin material is not added with the yam black sesame powder, after eating the potherb mustard dumpling prepared in comparative example 2, the potherb mustard dumpling takes 7 days to take effect, and the total effective rate is 65%, compared with example 1, the total effective rate is reduced, which shows that the yam black sesame powder can improve the potherb mustard dumpling effect of promoting gastrointestinal digestion and preventing dyspepsia.
Comparative example 3, the almond powder is added into the yam black sesame powder, and comparative example 4, the poria cocos powder is not added into the yam black sesame powder, so that volunteers eating the potherb mustard balls prepared in comparative examples 3 and 4 can take effect in 8 days, 9 and 8 invalid persons are provided, the number of the invalid persons is large, the treatment effect is poor, and the almond powder and the poria cocos powder can improve the effects of promoting the digestion of intestines and stomach, promoting the peristalsis of intestines and stomach and preventing dyspepsia of the cabbage balls.
Comparative example 5 since no hawthorn powder is added to the coating, the volunteers have long effect time, few cured people and low total effective rate after eating the potherb mustard balls prepared in comparative example 5, which indicates that the hawthorn powder can increase appetite and improve the function of the potherb mustard balls in promoting gastrointestinal digestion.
Comparative example 6 because the stuffing is not added with the shiitake mushroom, comparative example 7 because the stuffing is not added with the winter bamboo shoot, the volunteers eating the vegetable balls prepared by the comparative example 6 and the comparative example 7 have long effective time and low effective rate, which shows that the shiitake mushroom and the winter bamboo shoot can increase the function of the potherb mustard balls to promote gastrointestinal peristalsis, and the effect of preventing dyspepsia of the potherb mustard balls is improved.
The comparative example 8 is the wild vegetable dumpling prepared by the prior art, after the wild vegetable dumpling is eaten by volunteers, the effect is long, the effective rate is only 40%, and compared with the vegetable dumpling prepared by the invention, the wild vegetable dumpling has low effective rate and poor effect.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims (9)

1. The potherb mustard dumpling comprises a wrapper and stuffing, and is characterized in that the wrapper comprises the following components in parts by weight: 480-cake 520 parts of corn flour, 480-cake 520 parts of soybean flour, 80-120 parts of flour, 50-80 parts of milk powder, 8-12 parts of yeast powder, 3-6 parts of white granulated sugar, 40-60 parts of yam and black sesame powder, 20-40 parts of hawthorn powder and 440-cake 480 parts of water;
the stuffing comprises the following components in parts by weight: 580-620 parts of potherb mustard, 80-120 parts of vermicelli, 80-120 parts of carrot, 18-22 parts of green Chinese onion, 70-90 parts of pickled Chinese cabbage, 20-35 parts of mushroom, 30-60 parts of winter bamboo shoot, 18-22 parts of seasoning and 20-30 parts of edible oil.
2. The potherb mustard dumpling according to claim 1, wherein the preparation method of the yam and black sesame powder comprises the following steps: (1) puffing 1-5 parts of black sesame rice at the temperature of 100-;
(2) peeling 5-10 parts of Chinese yam, cutting into slices with the thickness of 1-2cm, drying in an oven at 60-65 ℃ for 15-20h until the water content is 8-10%, putting into a pulverizer to obtain Chinese yam powder, adding Poria cocos powder with the mass ratio of 1:0.5-0.8 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly to obtain the Chinese yam black sesame powder.
3. The potherb mustard dumpling according to claim 1, wherein the yam black sesame powder and the hawthorn powder have a particle size of 80-100 meshes.
4. The potherb mustard ball according to claim 1, wherein the seasoning includes the following components in parts by weight: 18-22 parts of salt, 18-22 parts of monosodium glutamate, 25-35 parts of sesame oil, 45-55 parts of cooking wine, 10-15 parts of white granulated sugar and 15-20 parts of chicken essence.
5. The potherb mustard dumpling of claim 1, wherein the edible oil is one of olive oil, soybean oil, peanut oil, corn oil, or sunflower oil.
6. A method for preparing a potherb mustard dumpling according to any one of claims 1 to 5, comprising the steps of:
s1, preparing the leather:
I. uniformly mixing corn flour, soybean flour, milk powder, Chinese yam and black sesame powder and hawthorn powder to prepare mixed coarse cereal powder, dissolving white granulated sugar and yeast powder in water, adding the water into the mixed coarse cereal powder while stirring, and kneading the flour into dough with a smooth surface;
II. Placing the dough at relative humidity of 70-85% and temperature of 38-46 deg.C for proofing for 30-40 min;
III, dividing the dough into sub-dough with uniform size, rounding the sub-dough and pressing the sub-dough into dough sheets;
s2, preparation of stuffing:
I. soaking vermicelli until no hard core exists, taking out, adding cold water, cutting, cleaning pickled Chinese cabbage, squeezing out water, cutting, cleaning carrot, green Chinese onion, shiitake mushroom and winter bamboo shoot, cutting, cleaning fresh potherb mustard, blanching, draining, and cutting;
II. Adding edible oil into the pan, pouring the chopped vermicelli, pickled Chinese cabbage, carrot, Lentinus Edodes, winter bamboo shoot and potherb mustard into the pan, stir-frying for 3-5min, adding flavoring agent, and stirring;
s3, making the vegetable balls: putting the stuffing on the wrapper, folding the edge of the wrapper towards the middle, and making into vegetable balls;
s4, secondary fermentation: placing the vegetable ball in an environment with relative humidity of 60-65% and temperature of 35-40 deg.C, and fermenting for 10-15 min;
s5, steaming: putting the proofed vegetable balls into a steam box, and steaming for 10-15min at the temperature of 100-;
s6: cooling and packaging: cooling the steamed vegetable balls, quickly freezing at-30 to-35 ℃ for 20-25min, taking out, vacuum packaging, and storing in a refrigeration house at-18 to-20 ℃.
7. The method for preparing the potherb mustard balls according to claim 6, wherein in the step I of the step S1, the temperature of the dough kneading water is 30-35 ℃, and the dough kneading water is added into the mixed coarse cereal powder in 2-3 times.
8. The method of preparing a potherb mustard dumpling according to claim 6, wherein the ratio of the wrapper to the filling in the step S3 is (6-6.5): (3.5-4).
9. The method of preparing potherb mustard balls according to claim 6, wherein in step III of step S1, the weight of the sub-dough is 45-50g, the wrapper diameter is 8-10cm, and the thickness is 3-6 mm.
CN201910177610.1A 2019-03-09 2019-03-09 Potherb mustard balls and preparation method thereof Pending CN111657430A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910177610.1A CN111657430A (en) 2019-03-09 2019-03-09 Potherb mustard balls and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910177610.1A CN111657430A (en) 2019-03-09 2019-03-09 Potherb mustard balls and preparation method thereof

Publications (1)

Publication Number Publication Date
CN111657430A true CN111657430A (en) 2020-09-15

Family

ID=72382509

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910177610.1A Pending CN111657430A (en) 2019-03-09 2019-03-09 Potherb mustard balls and preparation method thereof

Country Status (1)

Country Link
CN (1) CN111657430A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112690445A (en) * 2020-12-25 2021-04-23 广州市锦华食品有限公司 Black truffle flowing core stuffing, preparation method thereof and food containing stuffing

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101461494A (en) * 2007-12-18 2009-06-24 谷绪贵 Five-color five cereal health-preserving dumpling
CN106135368A (en) * 2016-08-26 2016-11-23 山东胜伟园林科技有限公司 A kind of Suaeda salsa dietary fiber moon cake and preparation method thereof
KR20170077482A (en) * 2015-12-28 2017-07-06 정화 Medicinal herb root dumpling and method for manufacturing the same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101461494A (en) * 2007-12-18 2009-06-24 谷绪贵 Five-color five cereal health-preserving dumpling
KR20170077482A (en) * 2015-12-28 2017-07-06 정화 Medicinal herb root dumpling and method for manufacturing the same
CN106135368A (en) * 2016-08-26 2016-11-23 山东胜伟园林科技有限公司 A kind of Suaeda salsa dietary fiber moon cake and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
宋建华: "《聪明宝宝健康营养食谱》", 30 June 2009, 中国戏剧出版社 *
田洪江: "《杂粮养生宜忌》", 31 January 2007, 中国戏剧出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112690445A (en) * 2020-12-25 2021-04-23 广州市锦华食品有限公司 Black truffle flowing core stuffing, preparation method thereof and food containing stuffing

Similar Documents

Publication Publication Date Title
KR101992212B1 (en) Manufacturing method of nutritious dumpling
CN102450664B (en) Uncooked Sichuan-flavored shashlik and preparation method thereof
KR102223390B1 (en) Bread with dietary fiber and manufacturing method of noodles using the same
KR102238782B1 (en) Snack food using chicken breast and manufacturing method thereof
KR20180112555A (en) Dumpling Skin and Manufacturing Method thereof
Maskey et al. Effect of incorporation of jackfruit (Artocarpus heterophyllus) seed flour on the quality of cookies
CN111657430A (en) Potherb mustard balls and preparation method thereof
KR101499066B1 (en) Freeze-Thaw Dried Walleye Pollack with Sweet and Sour Sauce, and Method for Manufacturing The Same
KR102180642B1 (en) Fish products with dietary fiber and manufacturing method thereof
KR20050111460A (en) Hotteok dough containing nuts and hotteok making method using the hotteok dough
KR101617245B1 (en) Manufacturing method of nutrient-enhanced tteok and nutrient-enhanced tteok
CN109645330A (en) A kind of fructus cannabis steamed stuffed bun and preparation method thereof
KR20160081252A (en) Hamburger patty that contains brown rice, and manufacturing method thereof
KR100751879B1 (en) Rice fried pancake and manufacturing method thereof
CN105639531A (en) Making method for steamed stuffed potato buns
KR20050107550A (en) Bread composition comprising fermented soybean and manufacturing method thereof
KR20170077667A (en) Organic mulberry leaves pastry hot dog and method for manufacturing this same
KR101499629B1 (en) Stove pizza and making method thereof
KR102285096B1 (en) Chicken fillet dumpings having a low-pat/low-calorie property and a excellent texture of food and manufacturing method thereof
KR102160696B1 (en) Manufacturing method of chicken sujebi and chicken sujebi using the same
KR100955886B1 (en) Method for preparing Gimbap using Crab and crab gimbap prepared thereby
KR100522413B1 (en) A bibimbob mixed with fresh vegetables
JP2657304B2 (en) Food restricting agents and food compositions
CN112155182A (en) Hot pickled mustard tuber and preparation method thereof
CN112715845A (en) Shrimp meat steamed stuffed bun and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination