CN113615802A - Formula of auxiliary edible dumplings suitable for children and making method thereof - Google Patents

Formula of auxiliary edible dumplings suitable for children and making method thereof Download PDF

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CN113615802A
CN113615802A CN202110760285.9A CN202110760285A CN113615802A CN 113615802 A CN113615802 A CN 113615802A CN 202110760285 A CN202110760285 A CN 202110760285A CN 113615802 A CN113615802 A CN 113615802A
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parts
dumpling
combination
dumplings
raw materials
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张娜
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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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L15/00—Egg products; 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to the field of food, in particular to a formula of dumplings suitable for children to eat and a preparation method thereof, wherein dumpling wrappers are prepared from the following raw materials in parts by weight, the raw materials comprise flour, eggs, vegetable paste and salt, the vegetable paste is prepared from any one of the following vegetable raw materials, and the vegetable paste comprises red heart dragon fruits, spinach, purple sweet potatoes, pumpkins, carrots and tomatoes; the dumpling stuffing is prepared from the following raw materials in parts by weight, including a meat stuffing combination, ginger, scallion, egg white, oyster sauce, chicken juice, sesame oil, scallion oil and corn starch, wherein the meat stuffing combination comprises a pork combination, a chicken combination and a beef combination.

Description

Formula of auxiliary edible dumplings suitable for children and making method thereof
Technical Field
The invention relates to the field of food, in particular to a formula of dumplings suitable for children to eat and a preparation method thereof.
Background
The dumplings are popular among Chinese people, staple food and local snack in northern China, are made by wrapping stuffing with wrapper and boiling, have been used for over one thousand, eight and hundred years from China, are various because of different names of stuffing, and are organically combined with the wrapper and the stuffing to make carrot-stuffed dumpling food, pork-stuffed dumpling food and the like.
However, the existing dumpling wrappers are white, the taste of dumplings can be changed only according to dumpling stuffing, although the dumpling wrappers have good taste, the dumplings are not favored by children, and the children prefer colorful dumplings with lovely appearance; in addition, children have higher requirements on nutrition intake when growing, so that the children which can meet the requirements of children on appearance and the nutritional requirements of the children need to be designed to eat the dumplings as an auxiliary food.
Disclosure of Invention
The invention aims to provide a formula of dumplings suitable for children to eat and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the formula of the dumplings suitable for being eaten by children is provided, and comprises dumpling wrappers and dumpling stuffing, wherein the dumpling wrappers are prepared from the following raw materials in parts by weight, including 260 parts of flour 240-containing materials, 50-60 parts of eggs, 120 parts of vegetable paste 100-containing materials and 0.4-0.6 part of salt, and the vegetable paste is prepared from any one of the following vegetable raw materials, including red heart dragon fruits, spinach, purple sweet potatoes, pumpkins, carrots and tomatoes;
the dumpling stuffing is prepared from the following raw materials in parts by weight of 1150-plus-materials 1350 parts of a meat stuffing combination, 80-90 parts of ginger, 80-90 parts of scallion, 220-plus-materials 260 parts of egg white, 100-plus-materials 120 parts of oyster oil, 100-plus-materials 120 parts of chicken juice, 45-55 parts of sesame oil, 70-80 parts of onion oil and 160 parts of corn starch 140-plus-materials, wherein the meat stuffing combination is prepared from any one of the following meat combinations, including a pork combination, a chicken combination and a beef combination.
Preferably, the pork combination comprises 480-520 parts of pork, 255 parts of cooked carrot pieces, 156-176 parts of crushed agaric and 265 parts of crushed cabbage.
Preferably, the pork combination comprises 500 parts of pork, 245 parts of cooked carrot pieces, 166 parts of crushed edible fungus, 255 parts of crushed cabbage, 85 parts of ginger, 85 parts of scallion, 240 parts of egg white, 110 parts of oyster sauce, 110 parts of chicken juice, 50 parts of sesame oil, 75 parts of onion oil and 150 parts of corn starch; the dumpling wrapper comprises 250 parts of flour, 55 parts of eggs, 110 parts of vegetable paste and 0.5 part of salt, wherein the vegetable paste is prepared from any one of the following vegetable raw materials including red-core pitaya, spinach, purple sweet potato, pumpkin, carrot and tomato.
Preferably, the chicken combination comprises 480-520 parts of chicken, 255 parts of crushed shiitake mushroom, 255 parts of crushed agaric and 332 parts of crushed cabbage.
Preferably, the chicken combination comprises 500 parts of chicken, 245 parts of crushed shiitake mushrooms, 245 parts of crushed agaric, 322 parts of crushed cabbage, 85 parts of ginger serving as a seasoning, 85 parts of scallion, 240 parts of egg white, 110 parts of oyster sauce, 110 parts of chicken juice, 50 parts of sesame oil, 75 parts of onion oil and 150 parts of corn starch; the dumpling wrapper comprises 250 parts of flour, 55 parts of eggs, 110 parts of vegetable paste and 0.5 part of salt, wherein the vegetable paste is prepared from any one of the following vegetable raw materials including red-core pitaya, spinach, purple sweet potato, pumpkin, carrot and tomato.
Preferably, the beef combination comprises 260 portions of 240-containing beef, 260 portions of 240-containing pork and 750 portions of cooked carrot pieces.
Preferably, the beef composition comprises 250 parts of beef, 250 parts of pork and 700 parts of cooked chopped carrot, and the seasonings comprise 85 parts of ginger, 85 parts of scallion, 240 parts of egg white, 110 parts of oyster sauce, 110 parts of chicken juice, 50 parts of sesame oil, 75 parts of scallion oil and 150 parts of corn starch; the dumpling wrapper comprises 250 parts of flour, 55 parts of eggs, 110 parts of vegetable paste and 0.5 part of salt, wherein the vegetable paste is prepared from any one of the following vegetable raw materials including red-core pitaya, spinach, purple sweet potato, pumpkin, carrot and tomato.
A making method of dumplings suitable for being eaten by children comprises the following steps:
the method comprises the following steps: preparing dumpling wrapper raw materials, preparing a proper amount of flour, eggs and salt according to a formula, respectively cleaning red-core pitaya, spinach, purple sweet potato, pumpkin, carrot and tomato, peeling, respectively cutting and smashing into vegetable paste;
step two: kneading dough, mixing flour, egg, vegetable paste and salt, stirring uniformly, making into dumpling wrapper shape, wherein each vegetable paste can be made into dumpling wrapper, putting the dumpling wrapper into fresh-keeping bag, putting into refrigerator, refrigerating for more than half an hour, taking out, and optimally refrigerating for 12 hours;
step three: preparing dumpling stuffing raw materials, taking a proper amount of ginger, scallion, egg white, oyster sauce, chicken juice, sesame oil, scallion oil and corn starch as seasonings according to a formula, uniformly stirring, preparing raw materials of meat stuffing combination, including pork combination, chicken combination and beef combination, respectively stirring and uniformly stirring;
step four: mixing the stirred seasoning and the stirred meat paste, uniformly stirring again, putting the mixture into a freshness protection package, and refrigerating for 12 hours;
step five: the dumplings are made, and different dumpling wrappers and different dumpling fillings are combined randomly to form dumplings with various flavors.
The invention has the beneficial effects that: the invention relates to a formula of dumplings suitable for children to eat and a preparation method thereof, wherein vegetable paste comprises a plurality of colors and tastes of red dragon fruit, spinach, purple potato, pumpkin, carrot and tomato, wherein the red dragon fruit is dark red, the spinach is green, the purple potato is purple, the pumpkin is yellow, the carrot is orange, and the tomato is light red, basic ingredients and the vegetable paste are uniformly stirred, sliced and refrigerated for 12 hours, so that different vegetable pastes can be matched with the basic ingredients to prepare dumpling wrappers with different colors, the attractiveness of the dumplings is improved, different vegetables have different nutrient elements, the dumpling fillings are also prepared by mixing meat filling seasonings and meat fillings, the prepared dumplings have dumplings with pork fillings and different colors, dumplings with chicken fillings and beef fillings and different colors, the dumplings are rich in color and high in nutritive value, and are suitable for developing children to eat, the appetite of the children is enhanced, and rich nutrient elements are provided for the children to promote the growth and development of the children.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required to be used in the embodiments of the present invention will be briefly described below. It is obvious that the drawings described below are only some embodiments of the invention, and that for a person skilled in the art, other drawings can be derived from them without inventive effort.
FIG. 1 is a flow chart illustrating the fabrication of an embodiment of the present invention;
Detailed Description
The technical scheme of the invention is further explained by the specific implementation mode in combination with the attached drawings.
Wherein the showings are for the purpose of illustration only and are shown by way of illustration only and not in actual form, and are not to be construed as limiting the present patent; to better illustrate the embodiments of the present invention, some parts of the drawings may be omitted, enlarged or reduced, and do not represent the size of an actual product; it will be understood by those skilled in the art that certain well-known structures in the drawings and descriptions thereof may be omitted.
The same or similar reference numerals in the drawings of the embodiments of the present invention correspond to the same or similar components; in the description of the present invention, it should be understood that if the terms "upper", "lower", "left", "right", "inner", "outer", etc. are used for indicating the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, it is only for convenience of description and simplification of description, but it is not indicated or implied that the referred device or element must have a specific orientation, be constructed in a specific orientation and be operated, and therefore, the terms describing the positional relationship in the drawings are only used for illustrative purposes and are not to be construed as limitations of the present patent, and the specific meanings of the terms may be understood by those skilled in the art according to specific situations.
In the description of the present invention, unless otherwise explicitly specified or limited, the term "connected" or the like, if appearing to indicate a connection relationship between the components, is to be understood broadly, for example, as being fixed or detachable or integral; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or may be connected through one or more other components or may be in an interactive relationship with one another. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example (b): referring to a formula of dumplings suitable for children to eat and a preparation method thereof shown in fig. 1, dumplings with different colors and tastes can be prepared, firstly, basic ingredients of dumpling wrappers comprise 250 parts of flour, 55 parts of eggs and 0.5 part of salt, and vegetable paste comprises red-core pitaya, spinach, purple sweet potatoes, pumpkin, carrots and tomatoes with various colors and tastes, wherein the red-core pitaya is dark red, the spinach is green, the purple sweet potatoes are purple, the pumpkin is yellow, the carrot is orange, and the tomatoes are light red;
the second dumpling stuffing is also prepared by mixing meat stuffing seasonings and meat stuffing, wherein the meat stuffing seasonings comprise 85 parts of ginger, 85 parts of scallion, 240 parts of egg white, 110 parts of oyster sauce, 110 parts of chicken juice, 50 parts of sesame oil, 75 parts of scallion oil and 150 parts of corn starch, the meat stuffing seasonings are uniformly stirred for seasoning the meat stuffing, and the meat stuffing combinations are divided into the following three types:
1. pork combination: 500 parts of pork, 245 parts of cooked carrot pieces, 166 parts of agaric pieces and 255 parts of steamed vegetable pieces, wherein the meat stuffing seasoning and the meat stuffing are mixed and stirred uniformly and refrigerated for 12 hours, and the dumpling stuffing is in an optimal state;
2. chicken combination: comprises 500 parts of chicken, 245 parts of crushed shiitake mushrooms, 245 parts of crushed agaric and 322 parts of crushed cabbage, wherein the meat stuffing seasoning and the meat stuffing are mixed and stirred evenly and refrigerated for 12 hours, and the dumpling stuffing is in an optimal state;
3. beef combination: the dumpling stuffing is prepared by mixing 250 parts of beef, 250 parts of pork and 700 parts of cooked carrot, uniformly stirring meat stuffing seasoning and meat stuffing, and refrigerating for 12 hours, wherein the dumpling stuffing is in an optimal state;
finally, the dumpling stuffing is placed into dumpling wrappers to be wrapped, the wrapped dumplings have dumplings with pork stuffing and different colors, dumplings with chicken stuffing and different colors, and dumplings with beef stuffing and different colors, are rich in color and high in nutritive value, are suitable for developing children to eat, enhance the appetite of the children, provide rich nutritive elements for the children and promote the growth and development of the children.
It should be understood that the above-described embodiments are merely preferred embodiments of the invention and the technical principles applied thereto. It will be understood by those skilled in the art that various modifications, equivalents, changes, and the like can be made to the present invention. However, such variations are within the scope of the invention as long as they do not depart from the spirit of the invention. In addition, certain terms used in the specification and claims of the present application are not limiting, but are used merely for convenience of description.

Claims (8)

1. The formula of the auxiliary edible dumplings for children comprises dumpling wrappers and dumpling stuffing, and is characterized in that:
the dumpling wrapper is prepared from the following raw materials in parts by weight, including 240 portions of flour, 260 portions of eggs, 100 portions of vegetable paste and 120 portions of salt, wherein the vegetable paste is prepared from any one of the following vegetable raw materials, including red heart dragon fruit, spinach, purple sweet potato, pumpkin, carrot and tomato;
the dumpling stuffing is prepared from the following raw materials in parts by weight of 1150-plus-materials 1350 parts of a meat stuffing combination, 80-90 parts of ginger, 80-90 parts of scallion, 220-plus-materials 260 parts of egg white, 100-plus-materials 120 parts of oyster oil, 100-plus-materials 120 parts of chicken juice, 45-55 parts of sesame oil, 70-80 parts of onion oil and 160 parts of corn starch 140-plus-materials, wherein the meat stuffing combination is prepared from any one of the following meat combinations, including a pork combination, a chicken combination and a beef combination.
2. The formula of dumplings as claimed in claim 1, wherein said dumpling comprises: the pork combination comprises 480-520 parts of pork, 255 parts of smashed carrot, 176 parts of smashed agaric and 265 parts of smashed cabbage.
3. The formula of dumplings as claimed in claim 2, wherein said dumpling comprises: the pork combination comprises 500 parts of pork, 245 parts of cooked carrot pieces, 166 parts of agaric pieces, 255 parts of cabbage pieces, 85 parts of ginger, 85 parts of scallion, 240 parts of egg white, 110 parts of oyster sauce, 110 parts of chicken juice, 50 parts of sesame oil, 75 parts of onion oil and 150 parts of corn starch; the dumpling wrapper comprises 250 parts of flour, 55 parts of eggs, 110 parts of vegetable paste and 0.5 part of salt, wherein the vegetable paste is prepared from any one of the following vegetable raw materials including red-core pitaya, spinach, purple sweet potato, pumpkin, carrot and tomato.
4. The formula of dumplings as claimed in claim 1, wherein said dumpling comprises: the chicken composition comprises 480-520 parts of chicken, 235-255 parts of crushed shiitake mushroom, 255 parts of crushed agaric and 332 parts of crushed cabbage.
5. The formula of dumplings as claimed in claim 4, wherein said dumpling comprises: the chicken combination comprises 500 parts of chicken, 245 parts of crushed shiitake mushrooms, 245 parts of crushed agaric, 322 parts of chopped cabbage, 85 parts of ginger serving as a seasoning, 85 parts of scallion, 240 parts of egg white, 110 parts of oyster sauce, 110 parts of chicken juice, 50 parts of sesame oil, 75 parts of onion oil and 150 parts of corn starch; the dumpling wrapper comprises 250 parts of flour, 55 parts of eggs, 110 parts of vegetable paste and 0.5 part of salt, wherein the vegetable paste is prepared from any one of the following vegetable raw materials including red-core pitaya, spinach, purple sweet potato, pumpkin, carrot and tomato.
6. The formula of dumplings as claimed in claim 1, wherein said dumpling comprises: the beef combination comprises 260 portions of 240-containing beef, 260 portions of 240-containing pork and 750 portions of cooked carrot pieces.
7. The formula of dumplings as claimed in claim 6, wherein said dumpling comprises: the beef composition comprises 250 parts of beef, 250 parts of pork and 700 parts of cooked chopped carrot, and the seasonings comprise 85 parts of ginger, 85 parts of scallion, 240 parts of egg white, 110 parts of oyster sauce, 110 parts of chicken juice, 50 parts of sesame oil, 75 parts of onion oil and 150 parts of corn starch; the dumpling wrapper comprises 250 parts of flour, 55 parts of eggs, 110 parts of vegetable paste and 0.5 part of salt, wherein the vegetable paste is prepared from any one of the following vegetable raw materials including red-core pitaya, spinach, purple sweet potato, pumpkin, carrot and tomato.
8. A method for making supplementary dumplings suitable for children according to any one of claims 1-7, comprising the steps of:
the method comprises the following steps: preparing dumpling wrapper raw materials, preparing a proper amount of flour, eggs and salt according to a formula, respectively cleaning red-core pitaya, spinach, purple sweet potato, pumpkin, carrot and tomato, peeling, respectively cutting and smashing into vegetable paste;
step two: kneading dough, mixing flour, egg, vegetable paste and salt, stirring uniformly, making into dumpling wrapper shape, wherein each vegetable paste can be made into dumpling wrapper, putting the dumpling wrapper into fresh-keeping bag, putting into refrigerator, refrigerating for more than half an hour, taking out, and optimally refrigerating for 12 hours;
step three: preparing dumpling stuffing raw materials, taking a proper amount of ginger, scallion, egg white, oyster sauce, chicken juice, sesame oil, scallion oil and corn starch as seasonings according to a formula, uniformly stirring, preparing raw materials of meat stuffing combination, including pork combination, chicken combination and beef combination, respectively stirring and uniformly stirring;
step four: mixing the stirred seasoning and the stirred meat paste, uniformly stirring again, putting the mixture into a freshness protection package, and refrigerating for 12 hours;
step five: the dumplings are made, and different dumpling wrappers and different dumpling fillings are combined randomly to form dumplings with various flavors.
CN202110760285.9A 2021-07-06 2021-07-06 Formula of auxiliary edible dumplings suitable for children and making method thereof Withdrawn CN113615802A (en)

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