CN1236579A - Technology for producing multi-nutrient colour dumplings - Google Patents
Technology for producing multi-nutrient colour dumplings Download PDFInfo
- Publication number
- CN1236579A CN1236579A CN99107511A CN99107511A CN1236579A CN 1236579 A CN1236579 A CN 1236579A CN 99107511 A CN99107511 A CN 99107511A CN 99107511 A CN99107511 A CN 99107511A CN 1236579 A CN1236579 A CN 1236579A
- Authority
- CN
- China
- Prior art keywords
- dumplings
- colour
- nutrient
- juice
- dough
- 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
Links
Landscapes
- Noodles (AREA)
Abstract
A technology for producing multi-nutrient colour dumplings features that the juice of edible colour plant and wheat flour are used to mix, resulting in colour dough for dumplings. Said dumplings are rich in plant minerals and vitamines useful to human body.
Description
The present invention relates to a kind of method for production of boiled dumpling.
China's boiled dumpling has long history, but in the past mostly to make by hand, along with science and technology development, the machine that making boiled dumplings such as dumpling machine occurred, boiled dumpling can be produced in industrial mode, but make a general survey of boiled dumpling development history and manufacturing process, all exist following shortcoming, the one, in system filling process, all to pass through hot water treatment and extrusion process, this just make contain in the former filling to the dissolving of human body beneficial's multiple nutrients compositions such as minerals and vitamins, run off, make the dumpling made contained to human body beneficial's nutrition composition disappearance or on the low side; The 2nd, the color of boiled dumpling is single, the true qualities after the dumpling generation all is flour and water so far, and incompatible modern people pursue the demand of the green health care food of many nutrition, multicolour, many tastes.
The preparation method that the purpose of this invention is to provide a kind of multi-nutrient colour dumplings, the boiled dumpling that adopts this method to make, the whole nutritions and the color that are rich in the edible natural plant are various.
The object of the present invention is achieved like this, chooses fruit, stem, the leaf of the edible plant of clean different color, pulverizes by color classification and squeeze the juice, and mixes flour and the dough that becomes different color in juice, presses skin, the faric boiled dumpling of making.
The boiled dumpling that adopts method of the present invention to make, because water all is used for and face, multiple nutrients compositions such as several mineral materials to the human body beneficial, vitamin in musculus cutaneus, have been increased in the plant, boiled dumpling is bright in luster, various simultaneously, when causing people's appetite strongly, also having adapted to the demand of people to pollution-free food, is that one of existing boiled dumpling preparation method is improved greatly.
Embodiment 1
Choose 1 jin in clean green vegetables, press into juice, mix flour and become green dough, the pressure skin, make green boiled dumplings after faric with juice with juice extractor.
Embodiment 2
Choose 3 in clean tomato, press into juice, mix flour and become red dough, the pressure skin, make red boiled dumplings after faric with juice with juice extractor.
Embodiment 3
Choose 1 jin of clean laver, press into juice, in juice, mix flour and purple dough, press skin, do the purple boiled dumpling after faric with juice extractor.
Embodiment 4
Choose the dough that the edible plant juice of different color makes, blend together a colorful dough, press skin, make colorful boiled dumpling after faric.
Also can adopt this method to make wheaten food such as noodles, steamed bun.
Claims (2)
1, the preparation method of multi-nutrient colour dumplings is characterized in that:
A, get fruit, stem, the leaf of the edible plant of clean different color, by color classification, pulverize, squeeze the juice; Afterwards
B, in juice, mix flour and the dough that becomes different color; Afterwards
C, pressure skin, the faric colorful boiled dumplings of making.
2, the preparation method of multi-nutrient colour dumplings according to claim 1 is characterized in that, the dough of different color is blended together a colorful dough, presses skin, the faric boiled dumpling of making again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99107511A CN1236579A (en) | 1999-05-25 | 1999-05-25 | Technology for producing multi-nutrient colour dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99107511A CN1236579A (en) | 1999-05-25 | 1999-05-25 | Technology for producing multi-nutrient colour dumplings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1236579A true CN1236579A (en) | 1999-12-01 |
Family
ID=5272799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99107511A Pending CN1236579A (en) | 1999-05-25 | 1999-05-25 | Technology for producing multi-nutrient colour dumplings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1236579A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438790B (en) * | 2008-12-12 | 2011-09-21 | 滨州泰裕麦业有限公司 | Mechanized production method for full color noodles |
| CN103431254A (en) * | 2013-08-30 | 2013-12-11 | 龙陵县红桔苑山庄 | Preparation method of purple dendrobium dumplings |
-
1999
- 1999-05-25 CN CN99107511A patent/CN1236579A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438790B (en) * | 2008-12-12 | 2011-09-21 | 滨州泰裕麦业有限公司 | Mechanized production method for full color noodles |
| CN103431254A (en) * | 2013-08-30 | 2013-12-11 | 龙陵县红桔苑山庄 | Preparation method of purple dendrobium dumplings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102475102B (en) | Fig moon cake and preparation method thereof | |
| CN101849634A (en) | Production process of colored sweet potato noodles | |
| CN101416696A (en) | High-gluten birthday noodles | |
| CN104171872A (en) | Health-care flour and relevant products | |
| CN101015343A (en) | Nutritive health sauce and its preparing process | |
| CN104839298A (en) | Nutritional health-caring biscuit | |
| CN102948445A (en) | Fig moon cake and making method thereof | |
| CN104509780A (en) | Undaria pinnatifida nutrition noodle and production method thereof | |
| CN1236579A (en) | Technology for producing multi-nutrient colour dumplings | |
| CN104323131A (en) | Office worker special coarse cereal cooking-free noodle and production method thereof | |
| CN104430779A (en) | Snow pear biscuit | |
| CN1895065A (en) | Corn mixed-flour dessert | |
| CN100418436C (en) | Instant corn food | |
| CN1515165A (en) | Health-care poria cold noodles and its production method | |
| CN102940249A (en) | Health-care fern powder vermicelli | |
| CN1372801A (en) | Nutritive color milk powder and its preparing process | |
| CN105077001A (en) | Nutrient chlorella fine dried noodles | |
| CN101049136A (en) | Natural three color fine dried noodles, and producing method | |
| CN102894286A (en) | Wolfberry-yam elastic and smooth nutritional noodle and producing method thereof | |
| KR20010000968A (en) | Manufacturing method of a long and slender rice-cake having multi colors with various vegetable juice and particles | |
| CN1273792A (en) | Multi-colour edible noodles | |
| CN101647480A (en) | Spinach noodles | |
| CN117016725A (en) | Nutritional noodles containing radix scrophulariae and triticale and preparation method of nutritional noodles | |
| CN104106615A (en) | Mushroom biscuit capable of tonifying kidney and replenishing blood and production method thereof | |
| CN105285017A (en) | Corn dietary fiber biscuits and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1018559 Country of ref document: HK |