CN1557215A - Vegetable green dumpling - Google Patents
Vegetable green dumpling Download PDFInfo
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- CN1557215A CN1557215A CNA2004100100275A CN200410010027A CN1557215A CN 1557215 A CN1557215 A CN 1557215A CN A2004100100275 A CNA2004100100275 A CN A2004100100275A CN 200410010027 A CN200410010027 A CN 200410010027A CN 1557215 A CN1557215 A CN 1557215A
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- spinach
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Abstract
The green vegetable dumpling includes dumpling wrapper and dumpling filling. The dumpling wrapper is made with wheat flour, corn starch, glutinous rice powder, fresh spinach, salt and salad oil; and the making process includes the following steps: boiling spinach and salad oil in boiled water for 10-30 sec; stirring spinach with salt and water to form vegetable mash; mixing wheat flour, corn starch, glutinous rice powder and vegetable mash to form dough and maintaining the dough for 10-30 min; and making dumpling wrapper with the dough. The dumpling thus made has dark green dumpling wrapper with the nutritive matter and chlorophyll of spinach, and is boiling resistant.
Description
Technical field:
The present invention relates to a kind of food, especially relate to a kind of Vegetable green dumpling.
Background technology:
Dumpling is the traditional food of China, though the filling of dumpling can arbitrarily be modulated according to people's different taste, but dumpling wrapper is generally all used wheat flour and system, color is comparatively single, Chinese patent application number is: 99107511 innovation and creation disclose a kind of preparation method of multi-nutrient colour dumplings, its boiled dumpling that to be the juice that adopts coloured edible plant make with flour and the dough that becomes, but this method one is the nutritional labeling in the green vegetables can not be made full use of, the 2nd, the green degree of the dumpling wrapper that the method is processed into is very light, easily decolouring behind the poach; Among the people also once had the people that vegetables are minced to add flour and be neutralized into dough and cook dumpling wrapper, and this method is not enough with the dough toughness that becomes, and is easily mashed, nor attractive in appearance.
Summary of the invention:
The present invention's purpose is to provide at above-mentioned existing in prior technology deficiency a kind of preparation method of Vegetable green dumpling, it can not only be fully with green vegetables particularly nutriment and the chlorophyll in the spinach add in the dumpling wrapper, it is dark green to make it color, and can keep the due muscle degree of dumpling wrapper, be difficult for well-done.
For achieving the above object, the present invention can be achieved through the following technical solutions:
Vegetable green dumpling of the present invention, it is packed and is formed by dumpling skin, dumpling filling, and described dumpling skin is to make according to following proportioning and step:
(1) proportioning (weight portion):
Wheat flour 300-500 part; Cornstarch 0-100 part; Glutinous rice flour 0-100 part; Bright the leaf of spinach 50-150 part; Salt 5-20 part; Salad oil 1-15 part;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after second the leaf of spinach is pulled out through 10-30 with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour, cornstarch, glutinous rice flour are evenly mixed the back go on foot gains and become dough, cover wet cloth, treacle 10-30 minute with second;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
Vegetable green dumpling of the present invention, its dumpling skin is to make according to following proportioning and step:
(1) proportioning (weight portion):
300 parts of wheat flours; 50 parts of bright the leaf of spinach; 5 parts of salt; 1 part of salad oil;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after 10 seconds, the leaf of spinach is pulled out with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour is gone on foot gains and becomes dough with second, cover wet cloth, treacle 10 minutes;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
Vegetable green dumpling of the present invention, its dumpling skin also can be made according to following proportioning and step:
(1) proportioning (weight portion):
400 parts of wheat flours; 50 parts of cornstarch; 50 parts in glutinous rice flour; 100 parts of bright the leaf of spinach; 10 parts of salt; 7 parts of salad oils;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after 20 seconds, the leaf of spinach is pulled out with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour, cornstarch, glutinous rice flour are evenly mixed the back go on foot gains and become dough, cover wet cloth, treacle 20 minutes with second;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
Vegetable green dumpling of the present invention, its dumpling skin also can be made according to following proportioning and step:
(1) proportioning (weight portion):
500 parts of wheat flours; 100 parts of cornstarch; 100 parts in glutinous rice flour; 150 parts of bright the leaf of spinach; 20 parts of salt; 15 parts of salad oils;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after 30 seconds, the leaf of spinach is pulled out with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state and break into puree juice;
The 3rd step: wheat flour, cornstarch, glutinous rice flour are evenly mixed the back go on foot gains and become dough, cover wet cloth, treacle 30 minutes with second;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
The invention has the advantages that and adopt this preparation method, nutrition and medicinal ingredient contained in the spinach do not run off, do not waste, do not need to add any chemical pigment, only depend on the greenery element of spinach self can make dumpling color of the leather pool dark green, make the people pleasing, increase appetite, and such method of operating does not change due muscle degree of dumpling wrapper and toughness, mouthfeel is also very good, and it is colour-fast to boil the back dumpling.
The specific embodiment:
Embodiment 1:
Vegetable green dumpling of the present invention, its dumpling skin is to make according to following proportioning and step:
(1) proportioning (weight portion):
300 parts of wheat flours; Bright the leaf of spinach 50; 5 parts of salt; 1 part of salad oil;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after 10 seconds, the leaf of spinach is pulled out with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour is gone on foot gains and becomes dough with second, cover wet cloth, treacle 10 minutes;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
Embodiment 2:
Vegetable green dumpling of the present invention, its dumpling skin also can be made according to following proportioning and step:
(1) proportioning (weight portion):
400 parts of wheat flours; 50 parts of cornstarch; 50 parts in glutinous rice flour; 100 parts of bright the leaf of spinach; 10 parts of salt; 7 parts of salad oils;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after 20 seconds, the leaf of spinach is pulled out with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour, cornstarch, glutinous rice flour are evenly mixed the back go on foot gains and become dough, cover wet cloth, treacle 20 minutes with second;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
Embodiment 3:
Vegetable green dumpling of the present invention, its dumpling skin can also be made according to following proportioning and step:
(1) proportioning (weight portion):
500 parts of wheat flours; 100 parts of cornstarch; 100 parts in glutinous rice flour; 150 parts of bright the leaf of spinach; 20 parts of salt; 15 parts of salad oils;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after 30 seconds, the leaf of spinach is pulled out with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour, cornstarch, glutinous rice flour are evenly mixed the back go on foot gains and become dough, cover wet cloth, treacle 30 minutes with second;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
Claims (4)
1, a kind of Vegetable green dumpling, it is packed and formed by dumpling skin, dumpling filling, it is characterized in that: described dumpling skin is to make according to following proportioning and step:
(1) proportioning (weight portion):
Wheat flour 300-500 part; Cornstarch 0-100 part; Glutinous rice flour 0-100 part; Bright the leaf of spinach 50-150 part; Salt 5-20 part; Salad oil 1-15 part;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after second the leaf of spinach is pulled out through 10-30 with salad oil;
Second step: the leaf of spinach of first step gained and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour, cornstarch, glutinous rice flour are evenly mixed the back go on foot gains and become dough, cover wet cloth, treacle 10-30 minute with second;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
2, Vegetable green dumpling according to claim 1 is characterized in that: described dumpling skin is to make according to following proportioning and step:
(1) proportioning (weight portion):
300 parts of wheat flours; 50 parts of bright the leaf of spinach; 5 parts of salt; 1 part of salad oil;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after 10 seconds, the leaf of spinach is pulled out with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour is gone on foot gains and becomes dough with second, cover wet cloth, treacle 10 minutes;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
3, Vegetable green dumpling according to claim 1 is characterized in that: described dumpling skin is to make according to following proportioning and step:
(1) proportioning (weight portion):
400 parts of wheat flours; 50 parts of cornstarch; 50 parts in glutinous rice flour; 100 parts of bright the leaf of spinach; 10 parts of salt; 7 parts of salad oils;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after 20 seconds, the leaf of spinach is pulled out with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour, cornstarch, glutinous rice flour are evenly mixed the back go on foot gains and become dough, cover wet cloth, treacle 20 minutes with second;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
4, Vegetable green dumpling according to claim 1 is characterized in that: described dumpling skin is to make according to following proportioning and step:
(1) proportioning (weight portion):
500 parts of wheat flours; 100 parts of cornstarch; 100 parts in glutinous rice flour; 150 parts of bright the leaf of spinach; 20 parts of salt; 15 parts of salad oils;
(2) step:
The first step: the leaf of spinach is cleaned, put into boiling water, after 30 seconds, the leaf of spinach is pulled out with salad oil;
Second step: first step gained the leaf of spinach and salt, clear water stirred make pasty state, break into puree juice;
The 3rd step: wheat flour, cornstarch, glutinous rice flour are evenly mixed the back go on foot gains and become dough, cover wet cloth, treacle 30 minutes with second;
The 4th step: the 3rd step gained dough is made the dumpling skin get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100100275A CN1557215A (en) | 2004-01-16 | 2004-01-16 | Vegetable green dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100100275A CN1557215A (en) | 2004-01-16 | 2004-01-16 | Vegetable green dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1557215A true CN1557215A (en) | 2004-12-29 |
Family
ID=34350884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100100275A Pending CN1557215A (en) | 2004-01-16 | 2004-01-16 | Vegetable green dumpling |
Country Status (1)
| Country | Link |
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| CN (1) | CN1557215A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664126B (en) * | 2009-09-08 | 2012-03-21 | 王雅琳 | Preparing method of green dumplings |
| CN103549228A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method of ivy-mosses chicken dumpling |
| CN104957493A (en) * | 2015-06-08 | 2015-10-07 | 丁邦友 | Tomato flavored corn dumpling wrapper and preparation method thereof |
| CN105639217A (en) * | 2014-10-31 | 2016-06-08 | 朱顺锋 | Anthocyanidin dumpling wrapper |
| CN109998022A (en) * | 2019-03-25 | 2019-07-12 | 杨华川 | Dark green tea dumpling and preparation method thereof |
-
2004
- 2004-01-16 CN CNA2004100100275A patent/CN1557215A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664126B (en) * | 2009-09-08 | 2012-03-21 | 王雅琳 | Preparing method of green dumplings |
| CN103549228A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method of ivy-mosses chicken dumpling |
| CN105639217A (en) * | 2014-10-31 | 2016-06-08 | 朱顺锋 | Anthocyanidin dumpling wrapper |
| CN104957493A (en) * | 2015-06-08 | 2015-10-07 | 丁邦友 | Tomato flavored corn dumpling wrapper and preparation method thereof |
| CN109998022A (en) * | 2019-03-25 | 2019-07-12 | 杨华川 | Dark green tea dumpling and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |