CN113424935A - Beef bone soup sweet potato powder dumplings and preparation method thereof - Google Patents
Beef bone soup sweet potato powder dumplings and preparation method thereof Download PDFInfo
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- CN113424935A CN113424935A CN202110620767.4A CN202110620767A CN113424935A CN 113424935 A CN113424935 A CN 113424935A CN 202110620767 A CN202110620767 A CN 202110620767A CN 113424935 A CN113424935 A CN 113424935A
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- parts
- bone soup
- sweet potato
- beef bone
- dumpling
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 59
- 235000015278 beef Nutrition 0.000 title claims abstract description 55
- 235000014347 soups Nutrition 0.000 title claims abstract description 53
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 40
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 40
- 239000000843 powder Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 239000008213 purified water Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 241000237502 Ostreidae Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 210000000689 upper leg Anatomy 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000012266 salt solution Substances 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 5
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses beef bone soup sweet potato powder dumplings and a preparation method thereof, and dumpling wrappers of the beef bone soup sweet potato powder dumplings comprise the following components: 80-100 parts of sweet potato powder, 1-4 parts of corn starch, 1-2 parts of salt, 5-25 parts of beef bone soup and 38-40 parts of purified water at 80-90 ℃. The invention belongs to the technical field of food processing, and particularly relates to a beef bone soup and sweet potato powder dumpling which meets the nutritional requirements of people on beef bone soup, accords with dietary nutrition, improves the nutritional value of the dumpling, and improves the color of the sweet potato powder dumpling due to milk white of the beef bone soup.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to beef bone soup and sweet potato powder dumplings and a preparation method thereof.
Background
The bovine bone contains many nutrient substances, including ossein, bone-like mucin, elastin, neutral fat, phospholipid, glycogen and various components such as calcium, fluorine, potassium and iron, so that the bone soup is a good nourishing food.
The dumplings are traditional gourmet food in China, can be eaten together with other food raw materials, and can effectively improve the nutritional value of the dumplings. Meanwhile, the dumplings are convenient to make and easy to realize industrial production, and various fillings need to be wrapped by dumpling wrappers, and then the dumplings are steamed and eaten in a steamer, so that the dumpling can be made from two aspects: on the one hand, the dumpling filling and on the other hand, the dumpling wrapper. The ingredients with higher nutritive value are added into the stuffing, so that the original taste and flavor and nutritive value of the dumplings can be improved, and meanwhile, the aim of improving the nutritive value of the dumplings is fulfilled by changing the ingredients of the dumpling wrappers.
Disclosure of Invention
In order to solve the problems, the invention provides the sweet potato powder dumplings with the beef bone soup, and the proper amount of the beef bone soup is added into dumpling wrappers, so that the nutritional requirements of people on the beef bone soup are met, the dietary nutrition is met, the nutritional value of the dumplings is improved, and the milk white color of the beef bone soup improves the color of the sweet potato powder dumplings.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: the dumpling wrapper for the beef bone soup sweet potato powder dumplings comprises the following components: 80-100 parts of sweet potato powder, 1-4 parts of corn starch, 1-2 parts of salt, 5-25 parts of beef bone soup and 38-40 parts of purified water at 80-90 ℃.
Further, 90-95 parts of sweet potato powder, 2-4 parts of corn starch, 1-2 parts of salt, 9-15 parts of beef bone soup and 34-40 parts of purified water at 80-90 ℃.
Further, 98 parts of sweet potato powder, 5-7 parts of corn starch, 1-2 parts of table salt, 20-25 parts of beef bone soup and 28-30 parts of purified water at 80-90 ℃.
The invention also discloses a preparation method of the dumpling wrapper of the beef bone soup sweet potato powder dumplings, which comprises the following steps:
1) pretreatment of fresh cow bones: boiling in water to remove blood;
2) boiling the beef bone soup: adding water into the pretreated beef thigh obtained in the step 1), then heating for ten minutes, taking out, washing with cold water, putting into a casserole pot, adding water and ginger slices, boiling, then stewing with slow fire for three hours to four hours to obtain a finished product, namely milk white beef bone soup;
3) kneading: weighing the sweet potato powder, the corn starch and the salt in parts by weight, mixing the mixture evenly, adding the prepared and completely dissolved purified water with the temperature of 80-90 ℃ and the beef bone soup, stirring and mixing the mixture,
kneading dough uniformly, standing for 5-10 minutes, and making into dumpling wrapper.
Further, the step 1) is pretreatment of fresh bovine bones.
Further, the beef bone soup and the salt solution in the step 2) must be kept at a high temperature of 80-90 ℃.
Further, the dough kneading in the step 2) is uniform, and the surface of the dough is smooth and free of unevenness.
The invention also discloses a preparation method of the dumpling stuffing of the beef bone soup sweet potato powder dumplings, which comprises the following steps:
1) taking fresh pork according to the golden ratio of the fat-lean ratio of 0.618: 1;
2) cutting lean meat and fat meat into small pieces, stirring with a stirrer, mixing thoroughly, adding oyster sauce, mixing with fresh ground fish powder, sparerib sauce, fish sauce and small amount of oleum Sesami, stirring well, and pickling at room temperature for about 1-2 hr.
The invention adopts the structure to obtain the following beneficial effects: according to the beef bone soup sweet potato flour dumpling, ingredients with higher nutritional values are added into the stuffing, the original taste and flavor and the nutritional value of the dumpling can be improved, and meanwhile, the purpose of improving the nutritional value of the dumpling is achieved by changing the ingredients of the dumpling wrapper.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The dumpling wrapper for the beef bone soup sweet potato powder dumplings comprises the following components: 80-100 parts of sweet potato powder, 1-4 parts of corn starch, 1-2 parts of salt, 5-25 parts of beef bone soup and 38-40 parts of purified water at 80-90 ℃.
90-95 parts of sweet potato powder, 2-4 parts of corn starch, 1-2 parts of salt, 9-15 parts of beef bone soup and 34-40 parts of purified water at 80-90 ℃.
98 parts of sweet potato powder, 5-7 parts of corn starch, 1-2 parts of salt, 20-25 parts of beef bone soup and 28-30 parts of purified water at 80-90 ℃.
The invention also discloses a preparation method of the dumpling wrapper of the beef bone soup sweet potato powder dumplings, which comprises the following steps:
1) pretreatment of fresh cow bones: boiling in water to remove blood;
2) boiling the beef bone soup: adding water into the pretreated beef thigh obtained in the step 1), then heating for ten minutes, taking out, washing with cold water, putting into a casserole pot, adding water and ginger slices, boiling, then stewing with slow fire for three hours to four hours to obtain a finished product, namely milk white beef bone soup;
3) kneading: weighing the sweet potato powder, the corn starch and the salt in parts by weight, mixing the mixture evenly, adding the prepared and completely dissolved purified water with the temperature of 80-90 ℃ and the beef bone soup, stirring and mixing the mixture,
kneading dough uniformly, standing for 5-10 minutes, and making into dumpling wrapper.
The step 1) is the pretreatment of fresh cow bones.
In the step 2), the beef bone soup and the salt water are required to be kept at a high temperature of 80-90 ℃.
In the step 2), the dough kneading is uniform, and the surface of the dough is smooth and has no unevenness.
The invention also discloses a preparation method of the dumpling stuffing of the beef bone soup sweet potato powder dumplings, which comprises the following steps:
1) taking fresh pork according to the golden ratio of the fat-lean ratio of 0.618: 1;
2) cutting lean meat and fat meat into small pieces, stirring with a stirrer, mixing thoroughly, adding oyster sauce, mixing with fresh ground fish powder, sparerib sauce, fish sauce and small amount of oleum Sesami, stirring well, and pickling at room temperature for about 1-2 hr.
The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiment shown is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (7)
1. The dumpling with the beef bone soup and the sweet potato powder is characterized in that dumpling wrappers of the dumpling with the beef bone soup and the sweet potato powder comprise the following components: comprises the following components: 80-100 parts of sweet potato powder, 1-4 parts of corn starch, 1-2 parts of salt, 5-25 parts of beef bone soup and 38-40 parts of purified water at 80-90 ℃.
2. The dumpling with the sweet potato flour in the beef bone soup according to claim 1, wherein the sweet potato flour is 90-95 parts, the corn starch is 2-4 parts, the salt is 1-2 parts, the beef bone soup is 9-15 parts, and the 80-90 ℃ purified water is 34-40 parts.
3. The dumpling with the sweet potato flour in the beef bone soup according to claim 1, wherein the dumpling with the sweet potato flour in the beef bone soup is characterized by comprising 98 parts of sweet potato flour, 5-7 parts of corn starch, 1-2 parts of table salt, 20-25 parts of beef bone soup and 28-30 parts of purified water at 80-90 ℃.
4. The beef bone soup sweet potato powder dumpling according to claim 1, wherein a method for making dumpling wrappers of the beef bone soup sweet potato powder dumpling comprises the following steps:
1) pretreatment of fresh cow bones: boiling in water to remove blood;
2) boiling the beef bone soup: adding water into the pretreated beef thigh obtained in the step 1), then heating for ten minutes, taking out, washing with cold water, putting into a casserole pot, adding water and ginger slices, boiling, then stewing with slow fire for three hours to four hours to obtain a finished product, namely milk white beef bone soup;
3) kneading: weighing the sweet potato powder, the corn starch and the salt in parts by weight, mixing the mixture evenly, adding the prepared and completely dissolved purified water and beef bone soup with the temperature of 80-90 ℃, stirring and mixing the mixture evenly, dough kneading the mixture for 5-10 minutes, and preparing the dumpling wrappers.
5. The method for making the dumpling with beef bone soup and sweet potato powder according to claim 4, wherein the beef bone soup and the salt solution in the step 2) are kept at a high temperature of 80-90 ℃.
6. The method for making the dumpling with beef bone soup and sweet potato powder as claimed in claim 4, wherein the dough kneading in step 2) is uniform, and the surface of the dough is smooth and has no unevenness.
7. The method for making the beef bone soup and sweet potato powder dumplings as claimed in claim 1, wherein the method for making the dumpling stuffing of the beef bone soup and sweet potato powder dumplings comprises the following steps:
1) taking fresh pork according to the golden ratio of the fat-lean ratio of 0.618: 1;
2) cutting lean meat and fat meat into small pieces, stirring with a stirrer, mixing thoroughly, adding oyster sauce, mixing with fresh ground fish powder, sparerib sauce, fish sauce and small amount of oleum Sesami, stirring well, and pickling at room temperature for about 1-2 hr.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110620767.4A CN113424935A (en) | 2021-06-03 | 2021-06-03 | Beef bone soup sweet potato powder dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110620767.4A CN113424935A (en) | 2021-06-03 | 2021-06-03 | Beef bone soup sweet potato powder dumplings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113424935A true CN113424935A (en) | 2021-09-24 |
Family
ID=77803534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110620767.4A Withdrawn CN113424935A (en) | 2021-06-03 | 2021-06-03 | Beef bone soup sweet potato powder dumplings and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113424935A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116725152A (en) * | 2023-06-20 | 2023-09-12 | 这佳集团有限公司 | Ox bone Shang Haican abalone dumpling and making method thereof |
-
2021
- 2021-06-03 CN CN202110620767.4A patent/CN113424935A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116725152A (en) * | 2023-06-20 | 2023-09-12 | 这佳集团有限公司 | Ox bone Shang Haican abalone dumpling and making method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210924 |
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| WW01 | Invention patent application withdrawn after publication |