CN1226402A - Method of making dumpling - Google Patents
Method of making dumpling Download PDFInfo
- Publication number
- CN1226402A CN1226402A CN98113775A CN98113775A CN1226402A CN 1226402 A CN1226402 A CN 1226402A CN 98113775 A CN98113775 A CN 98113775A CN 98113775 A CN98113775 A CN 98113775A CN 1226402 A CN1226402 A CN 1226402A
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- CN
- China
- Prior art keywords
- dumpling
- juice
- starch
- fusion
- flour
- 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
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Abstract
An improved method for making dumplings features that the dumpling wrapper is made up of vegetables or fruit juice, starch and wheat flour through mixing, and its stuffing contains fruit paste or juice. The finished dumplings feature bright and colour appearance, high toughness on eating it, and fruit fragrance.
Description
The present invention relates to the improvement of dumpling method for making food.
Dumpling is one of traditional food of China, because its unique flavor is subjected to liking of numerous people deeply.But blemish in an otherwise perfect thing is a dumpling all is white, because the color and luster dullness, is difficult for causing appetite, be again the dumpling skin pure be flour system, eat and barely feel tenacity, promptly mouthfeel is undesirable; In addition, lack the delicate fragrance fruity.
Purpose of the present invention just provides a kind of colour that has, and eats sustained sense, the fruity dumpling preparation method of delicate fragrance is arranged.
The object of the present invention is achieved like this: the present invention will have the vegetable juice of color or fruit syrup, starch, flour is made the dumpling skin after evenly mixing; Add puree or fruit juice in the dumpling filling.
Concrete manufacturing process of the present invention is as follows:
At first add an amount of starch in flour, vegetable juice or fruit juice are oozed be incorporated in the above-mentioned flour then, the dumpling skin is made by handwork; Again the dumpling filling is oozed close vegetable puree or puree, accent evenly after, with the manual dumpling of wrapping.
Major advantage of the present invention:
1, the dumpling skin bright, color arranged:
Dumpling intracutaneous of the present invention fusion has starch and has the vegetable juice or the fruit juice of color, makes the dumpling skin bright, and has the color that people like, easily causes appetite of people; Multiple color dumpling combination is put, and has new peculiar sense;
Sustained, delicate fragrance fruity when 2, eating:
Dumpling intracutaneous of the present invention fusion has starch, and fusion has puree or fruit juice in the dumpling filling, and it is sustained that dumpling is eaten, and have the delicate fragrance fruity, and it is fabulous to make it mouthfeel.
3, not adopting additive is pigment:
The present invention can be dumpling skin, the dumpling filling that raw material is made various colors with vegetables, fruit as required, and dumpling of the present invention is to belong to the pollution-free food that does not adopt any man-made additive, meets the current psychological requirement that goes back to nature of people.
Embodiment 1:
Fusion starch, spinach juice are made the dumpling skin in the flour; Fusion has cider in the dumpling filling, makes the dumpling that has blue look dumpling skin, has the apple flavor.
Embodiment 2:
Fusion starch, carrot juice are made the dumpling skin in the flour; Fusion has orange juice in the dumpling filling, makes the dumpling that has red dumpling skin, has the orange flavor.
Embodiment 3:
Fusion starch in the flour, the radish Juice with purple core are made the dumpling skin; Fusion has pear juice in the dumpling filling, makes the dumpling that has purple dumpling skin, has the pears flavor.
Claims (4)
1, a kind of preparing dumplings be will have the vegetable juice of color or fruit syrup, starch, flour make the dumpling skin after evenly mixing; Add puree or fruit juice in the dumpling filling.
2, a kind of dumpling according to claim 1 is characterized in that fusion starch, spinach juice are made the dumpling skin in the flour; Be added with cider in the dumpling filling.
3, a kind of dumpling according to claim 1 is characterized in that fusion starch, carrot juice are made the dumpling skin in the flour; Be added with orange juice in the dumpling filling.
4, a kind of dumpling according to claim 1, the radish Juice that it is characterized in that fusion starch in the flour, has a purple core is made the dumpling skin; Fusion has pear juice in the dumpling filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113775A CN1226402A (en) | 1998-02-19 | 1998-02-19 | Method of making dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113775A CN1226402A (en) | 1998-02-19 | 1998-02-19 | Method of making dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1226402A true CN1226402A (en) | 1999-08-25 |
Family
ID=5223475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98113775A Pending CN1226402A (en) | 1998-02-19 | 1998-02-19 | Method of making dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1226402A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361582A (en) * | 2007-08-10 | 2009-02-11 | 孙志刚 | ABCDRIS natural five-color five-flavor five-stuffing and produced five-color five-flavor dumpling |
| CN101133885B (en) * | 2006-08-31 | 2011-08-31 | 孙志刚 | Full-nutritive equilibrium stuffing and dumpling made by the same |
| CN104126758A (en) * | 2014-06-30 | 2014-11-05 | 黄丽如 | Apple stuffing dumpling |
| CN104642825A (en) * | 2015-03-11 | 2015-05-27 | 北京绿山谷芽菜有限责任公司 | Sprouting vegetable assorted dumplings and preparation method thereof |
| WO2020063244A1 (en) * | 2018-09-29 | 2020-04-02 | 宁国玉 | Dumpling product and method for making same |
-
1998
- 1998-02-19 CN CN98113775A patent/CN1226402A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133885B (en) * | 2006-08-31 | 2011-08-31 | 孙志刚 | Full-nutritive equilibrium stuffing and dumpling made by the same |
| CN101361582A (en) * | 2007-08-10 | 2009-02-11 | 孙志刚 | ABCDRIS natural five-color five-flavor five-stuffing and produced five-color five-flavor dumpling |
| CN101361582B (en) * | 2007-08-10 | 2012-09-05 | 孙志刚 | ABCDRIS natural five-color five-flavor five-stuffing and produced five-color five-flavor dumpling |
| CN104126758A (en) * | 2014-06-30 | 2014-11-05 | 黄丽如 | Apple stuffing dumpling |
| CN104642825A (en) * | 2015-03-11 | 2015-05-27 | 北京绿山谷芽菜有限责任公司 | Sprouting vegetable assorted dumplings and preparation method thereof |
| WO2020063244A1 (en) * | 2018-09-29 | 2020-04-02 | 宁国玉 | Dumpling product and method for making same |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |