CN1839712A - Nutritious tonifying dumpling and steamed dumpling stuffing - Google Patents
Nutritious tonifying dumpling and steamed dumpling stuffing Download PDFInfo
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- CN1839712A CN1839712A CNA2005100174625A CN200510017462A CN1839712A CN 1839712 A CN1839712 A CN 1839712A CN A2005100174625 A CNA2005100174625 A CN A2005100174625A CN 200510017462 A CN200510017462 A CN 200510017462A CN 1839712 A CN1839712 A CN 1839712A
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Abstract
The invention relates to a nutritious tonifying dumpling and steamed dumpling stuffing characterized by that, the stuffing is prepared from natural wild vegetables and nourishing meat material or egg material, wherein the natural wild vegetables include shepherd's-purse, purslane, wild amaranth or wild leek, the meat material includes pork, black-bone chicken or donkey's meat, the egg material includes red-core duck's egg or black-bone chicken's egg or quail's egg.
Description
Technical field
The invention belongs to food technology field, is a kind of meat material with nourishing effects or formulated nutritious tonifying boiled dumpling and filling for steamed bun material of egg material by natural wild vegetable and apolegamy.
Background technology
Boiled dumpling and to steam bag be the traditional food of China mainly is divided into plain filling and meat or fish filling, and edible various boiled dumplings of all shapes and colors or steam bag and become indispensable part in people's life.Along with The development in society and economy and people's living standard improve constantly, people taste the taste of boiled dumpling or filling for steamed bun material also in continuous lifting, at present, the boiled dumpling of existing various meat stuffings, plain filling or steaming bag on the market, the one, used vegetables are the culturing vegetables through pesticide application in the filling material, because long-term cultivation domestication, trophic function in its vegetables weakens, and adaptability variation, various disease and pests take place easily, and the agricultural chemicals that is sprayed on the vegetables is difficult for cleaning fully Ex-all, therefore can health be affected; The 2nd, the nutrition of culturing vegetable and flavor taste all are subjected to certain limitation, and the Dietotherapy health effect is low, do not satisfy that people suit one's taste and the demand of nutritive, nourishing and health-care effect; The 3rd, in diet, if do not pay attention to effective nourishing composition, essential nutritional resource can not get replenishing to make health, causes health to cross presenility easily.Along with the comprehensive raising of current people to quality of vegetable, taste, nutritional requirement, back to nature is selected existing nutritive value for use, has the natural wild vegetable of medicinal food therapy health effect to be subjected to people's favor just day by day again.Because it is low in the pollution of the environment that wild vegetable is subjected to, and be not subjected to the influence of disease and pest, therefore, edible non-harmful natural green wild vegetable replenishes the essential nourishing healthy resource of health, is current people's primary demand.
Summary of the invention
The object of the present invention is to provide a kind of meat material with tonic effect or formulated nutritious tonifying boiled dumpling and filling for steamed bun material of egg material that utilizes wild vegetable and apolegamy.
Realize that the technical scheme that purpose of the present invention is taked is: based on the understanding of motherland's medical science to dietotherapy mechanism, experience with reference to traditional Chinese medicine and nutrition aspect, fully excavate natural wild resource, filter out have nutrition, the natural wild vegetable of medicinal double effects, and add join be of high nutritive value, meat material or egg material that tonic effect is good, cooperate mouthfeel and auxiliary and condiment to make nutritious tonifying boiled dumpling or filling for steamed bun material, make that it is refreshing suitable in mouthfeel, in the herbal cuisine homology, play instant benefit again, the health-care effect that can grow the strong body of body again, delays senility.
Main feature of the present invention is: nutritious tonifying boiled dumpling and steamed bun fillings are formulated by the meat material of wild vegetables and apolegamy or egg material; Wherein, What described wild vegetables were adopted is shepherd's purse or purslane or emarginate amaranth herb or seed or wild leek; What described meat material adopted is fragrant pork or blackbone Chicken or bright donkey meat; What described egg material adopted is red-yolk duck egg (egg) or black-bone chicken egg or quail egg; And be mixed with the boiled dumpling of various tastes uniqueness and meat or fish fillings and the plain fillings of steamed bun by different meat material or egg material from different edible wild herbs respectively; Wherein
The weight proportion of meat or fish filling material is: meat material 40～70%, edible wild herbs 30～50%, mushroom 2～10%, the membrane of a chicken's gizzard 0.3～1%, plant blend oil (sesame oil) 2～5%, bone marrow soap oil 1～3%, auxiliary and condiment 2～5%;
The weight proportion of plain filling material is: egg material 30～55%, edible wild herbs 25～50%, the membrane of a chicken's gizzard 0.3～1%, mushroom 2～10%, plant blend oil (sesame oil) 2～6%, auxiliary and condiment 1～4%.
Nutrition and medicinal efficacy that the present invention is raw materials used are as follows:
Shepherd's purse: draft a document this plant, have another name called that Capsellabursa-pastoris(Linn.)Medic is colored, probationer nurse is careless and water caltrop dish etc., this shepherd's purse has very high nutritive value and medical value, and shepherd's purse contained vitamin C is that the twice of Chinese cabbage is many, and calcium content is the highest in the vegetables.The shepherd's purse complete stool can be used as medicine, and has to make eye bright, refrigerant, analgesic, diuresis, control drug effects such as dysentery.
Purslane: draft a document this plant, have another name called horse dish, long life dish etc.The nutritive value of purslane is very high, contains several amino acids and organic acid and to chemical compositions such as the very useful cumarin of health, flavones cardiac glycoside, anthracene, quinone glucosides, is the pollution-free food of pure natural eutrophy and tool health care.Purslane also has multiple medical value, and it is rich in aliphatic acid, Cobastab
1, composition such as vitamin E, vitamin C, have treatment, adjusting, nutrition three big functions.The acid of purslane nature and flavor is cold, has the effect of detoxifcation, anti-inflammatory, diuresis, detumescence.It has stronger inhibitory action to shigella dysenteriae, typhoid fever bar and large intestine bar etc. the modern medicine study proof, have the title of " natural antibiotics ".It can promote excreting insulin, and the treatment diabetes are had good effect.It also has the abundant W-3 aliphatic acid of a kind of content, can prevent and treat coronary heart disease effectively.
Emarginate amaranth herb or seed: its young stem and leaf contains vitamin C, Hu square-bottomed bamboo basket Bu Su, Cobastab
2Abundanter, food clearly good to eat, color is all good, can stir-fry and eat, do soup.Simultaneously nutritious, except that containing inorganic elements such as more rich protein, carbohydrate, its content of mineral substances is also higher.Carry according to ancient medical book, emarginate amaranth herb or seed has clearing heat and detoxicating, tonifies the blood and arrest bleeding effects such as tonneau urine.The sweet cold of its nature and flavor can treat constipation, dysentery, hot eyes, hemorrhoid etc.China among the people one is the good vegetables of enriching blood to visual field three-coloured amaranth, so the title of " longevity greens/mustard green " is arranged again.
Wild leek: higher medical value is arranged, contain more Hu square-bottomed bamboo basket Bu Su in the wild leek, mineral matters such as Cobastab, C, cellulose and calcium, phosphorus, iron.Supplement to the Herbal carries: the fragrant-flowered garlic warming the middle warmer and descending qi, and qi-restoratives, the mediation internal organs make us and can eat, Yiyang, stopping leak blood purulence can warm filling liver kidney.Modern medicine study proves that wild leek is beneficial to high fat of blood and coronary heart disease people, and this brings into play the due function except its contained cellulose, and volatile essential oil wherein and sulfur-containing compound have more the effect that reduces blood fat.
Fragrant pig: be the distinctive local pig breed of China, its fine and tender taste, aromatic flavour.Because fragrant swine rearing characteristics are based on dark green and fiber feedstuff, thereby the growth of livestock is moderate, tender, the oiliness of fragrant U.S., food of distinguishing the flavor of of meat, no off-flavors is the first-class raw material of meat product processing.The meat boiling of this perfume (or spice) pig is easily mashed, nutritious, and per 100 skinny and wizened meat proteins of gram and amino acid content are high-grade nutritional health foods up to 81% and 72.79%.
Black-bone chicken: (1) nutritive value.The black-bone chicken fine and tender taste, delicious flavour is tasty and refreshing, is high tonic.Researching and analysing in recent years show, black-bone chicken contains abundant and more comprehensive necessary various nutriments of human body, as the amino acid of needed by human, aliphatic acid, mineral element, vitamin etc.The all corvinuses of black-bone chicken kindred are rich in melanin, and it is lower to contain cholesterol, are the optimal temperature compensation food of old and young valetudinarian.It can increase the haemocyte and the ferroheme of human body, regulates physiological function, strengthens immunologic function.
(2) medical value.Not only summed up the medicinal characteristic of black-bone chicken in the Compendium of Material Medica, but also summed up its main disease to be treated, think that black-bone chicken property is sweet, hot, hot, nontoxic, it is the treasure that a kind of qi-restoratives is weak, control strain, enriching yin, establishing-Yang, long-term clinical practice proves, evident in efficacy to gynaecological disease, have the effect of filling liver kidney, nourishing qi and blood, reducing the asthenic fever.The modern medicine record: black-bone chicken is controlled effects such as headache, stomach trouble, chronic nephritis, chronic hepatitis, rheumatic arthritis, asthma, tracheitis, cranial nerve disease, heart disease in addition.
Donkey meat: it is sweet to distinguish the flavor of, cold, has the gas of feeling at ease, and separates vexed effect.Donkey meat master contains multiple nutritional components such as protein, fat, calcium, phosphorus, iron and vitamin, and can enrich blood, beneficial gas.
Black-bone chicken egg, quail egg, red-yolk duck egg (egg) all have very high nutritive value and medical value, remove to contain rich in protein, lecithin, lecithin and Cobastab
1, B
2, outside A, the P, also contain mineral matters such as iron, calcium, phosphorus.Its contained protein is best a kind of in all foods.Contained lecithin, lecithin have very big benefit to the nervous system development of human body.Wherein, also contain rutin in the quail egg, hypertension, vascular sclerosis, tuberculosis are highly profitable.Quail egg also is applicable to diseases such as treatment stomach trouble, neurasthenia, bronchial astehma.
In sum, nutritious tonifying boiled dumpling of the present invention and filling for steamed bun material contain the vitamin of rich nutrient contents and multiple high-load in its filling material.Fragrant pig, black-bone chicken, the bright donkey meat particularly selecting the natural wild vegetable of nutritious and certain medicinal efficacy for use and have tonic effect, it can effectively be replenished and regulate the human body desired nutritional, thereby reach health-care efficacy such as strengthen body immunity, resisting fatigue, delay senility.In addition, this boiled dumpling and steam bag and also have the effect of various tastes uniqueness and taste delicate fragrance, aquatic foods and oiliness local flavor when edible, so can cook the staple food anti-ageing commonly used of nourishing healthy, medicine-food two-purpose.
The specific embodiment
Nutritious tonifying boiled dumpling of the present invention and filling for steamed bun material, the natural wild vegetable of selecting for use in its filling material is shepherd's purse or purslane or emarginate amaranth herb or seed or wild leek, the meat material of selecting for use is fragrant pork or blackbone Chicken or bright donkey meat, what the egg material of selecting for use adopted is red-yolk duck egg (egg) or black-bone chicken egg or quail egg, and respectively by different meat material or egg material and different edible wild herbs be mixed with style each one, and have the boiled dumpling of various tastes and steam the meat or fish filling material and the plain filling material of bag.Wherein
The weight proportion of the meat or fish filling material of boiled dumpling and steaming bag is: meat material 40～70%, edible wild herbs 30～50%, mushroom 2～10%, the membrane of a chicken's gizzard 0.3～1%; Plant blend oil (sesame oil) 2～5%, bone marrow soap oil 1～3%, auxiliary and condiment 2～5%;
The weight proportion of the plain filling material of boiled dumpling and steaming bag is: egg material 30～55%, edible wild herbs 25～50%, the membrane of a chicken's gizzard 0.3～1%, mushroom 2～10%, plant blend oil (sesame oil) 2～6%, auxiliary and condiment 1～4%.
In this case, described auxiliary and condiment comprises condiment powder, monosodium glutamate, chickens' extract, soy sauce, salt, green onion, ginger etc.In the filling material with addition of the membrane of a chicken's gizzard mainly be appetizing, the effect that helps digestion.
Embodiment one
The weight proportion of boiled dumpling meat or fish filling material is: meat material 60%, edible wild herbs 30%, mushroom 4%, the membrane of a chicken's gizzard 0.5%; Plant blend oil (sesame oil) 2%, bone marrow soap oil 1.5%, auxiliary and condiment 2%;
The weight proportion of the plain filling material of boiled dumpling is: egg material 45%, edible wild herbs 45%, the membrane of a chicken's gizzard 0.5%, mushroom 4%, plant blend oil (sesame oil) 4%, flavoring 1.5%.
Embodiment two
The weight proportion that steams bag meat or fish filling material is: meat material 47%, edible wild herbs 40%, mushroom 6%, the membrane of a chicken's gizzard 0.8%; Plant blend oil (sesame oil) 3%, bone marrow soap oil 1.2%, auxiliary and condiment 2%.
The weight proportion that steams the plain filling material of bag is: egg material 38%, edible wild herbs 45%, the membrane of a chicken's gizzard 0.8%, mushroom 10%, plant blend oil (sesame oil) 4.2%, auxiliary and condiment 2%.
Nutritious tonifying boiled dumpling of the present invention and filling for steamed bun material preparation method are as follows:
(1) make edible wild herbs meat stuffing filling material: pluck tender, stem, the leaf that select edible wild herbs, clean, blanching minces, the dish filling cut extrude dish juice after, with plant blend oil with the dish filling mix thoroughly put stand-by.The dish filling is mixed oil earlier, can be wrapped up by one deck oil film, runs into salinity and just is difficult for dehydration.For avoiding nutritive loss and waste, dish juice is not outwelled, earlier dish juice is pushed out and put in the basin.The meat material is blended, make it become Rong's shape, lean meat for a long time can be in right amount with dish juice or water; Fat meat can stir to a direction with strength less with dish juice or water for a long time.Deng meat sticky after, put an amount of sesame oil and auxiliary and condiment again, continue to stir.Simultaneously, the soy sauce adding that will in drops blow slowly adds some bone marrow soap oil again, stirs while dripping, and behind pasty state, edible wild herbs filling that oil is transferred and the mushroom that minces, the membrane of a chicken's gizzard batching are admixed again, and put into auxiliary and condiment again and stir evenly, with the musculus cutaneus parcel.With dumpling or steamed stuffed bun that such filling material package becomes, when eating, soup juice is full, and delicious meat is tender.
(2) make the plain filling material of edible wild herbs: after earlier the edible wild herbs filling being cut, put in the basin, adding plant blend oil or sesame oil mixes thoroughly gently, allow oil that edible wild herbs are wrapped up, simultaneously with the yolk of the egg material selected for use, pale blue separately fry broken, constitute yellow and white egg filling material, participate in by proportioning prior with the oily edible wild herbs that wrap up and the mushroom that minces, the membrane of a chicken's gizzard, put into auxiliary and condiment again and stir evenly, with the musculus cutaneus parcel.Like this, both kept nutrition, food fresh and tender again agreeable to the taste, and also color is various.
Claims (5)
1, a kind of nutritious tonifying boiled dumpling and steamed bun fillings; It is characterized in that: the fillings of this boiled dumpling and steamed bun is formulated by the meat material of wild vegetables and apolegamy or egg material; Wherein, What described wild vegetables were adopted is shepherd's purse or purslane or emarginate amaranth herb or seed or wild leek; What described meat material adopted is fragrant pork or blackbone Chicken or bright donkey meat; What described egg material adopted is red-yolk duck egg (egg) or black-bone chicken egg or quail egg; And be mixed with the boiled dumpling of various tastes uniqueness and meat or fish fillings and the plain fillings of steamed bun by different meat material or egg material from different edible wild herbs respectively; Wherein
The weight proportion of the meat or fish filling material of boiled dumpling and steaming bag is: meat material 40～70%, edible wild herbs 30～50%, mushroom 2～10%, the membrane of a chicken's gizzard 0.3～1%; Plant blend oil (sesame oil) 2～5%, bone marrow soap oil 1～3%, auxiliary and condiment 2～5%;
The weight proportion of boiled dumpling and the plain filling material of steaming bag is: egg material 30～55%, edible wild herbs 25～50%, the membrane of a chicken's gizzard 0.3～1%, mushroom 2～10%, plant blend oil (sesame oil) 2～6%, condiment 1～4%.
2, nutritious tonifying boiled dumpling according to claim 1 and filling for steamed bun material is characterized in that: the weight proportion of described boiled dumpling meat or fish filling material is: meat material 60%, edible wild herbs 30%, mushroom 4%, the membrane of a chicken's gizzard 0.5%; Plant blend oil (sesame oil) 2%, bone marrow soap oil 1.5%, auxiliary and condiment 2%.
3, nutritious tonifying boiled dumpling according to claim 1 and filling for steamed bun material, it is characterized in that: the weight proportion of the plain filling material of described boiled dumpling is: egg material 45%, edible wild herbs 45%, the membrane of a chicken's gizzard 0.5%, mushroom 4%, plant blend oil (sesame oil) 4%, flavoring 1.5%.
4, nutritious tonifying boiled dumpling according to claim 1 and filling for steamed bun material is characterized in that: the weight proportion of described steaming bag meat or fish filling material is: meat material 47%, edible wild herbs 40%, mushroom 6%, the membrane of a chicken's gizzard 0.8%; Plant blend oil (sesame oil) 3%, bone marrow soap oil 1.2%, auxiliary and condiment 2%.
5, nutritious tonifying boiled dumpling according to claim 1 and filling for steamed bun material, it is characterized in that: the weight proportion that plain filling material is wrapped in described steaming is: egg material 38%, edible wild herbs 45%, the membrane of a chicken's gizzard 0.8%, mushroom 10%, plant blend oil (sesame oil) 4.2%, auxiliary and condiment 2%.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366489B (en) * | 2008-09-27 | 2012-02-22 | 哈尔滨毛毛食品有限公司 | Concentrated bone soup flavourings and preparation method |
| CN103250923A (en) * | 2013-04-17 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Giant salamander dumpling and production method thereof |
| CN103340335A (en) * | 2013-05-27 | 2013-10-09 | 马鞍山牧牛湖水产品有限公司 | Quick-frozen beef and vermicelli boiled dumplings and preparation method thereof |
| CN103393125A (en) * | 2013-08-14 | 2013-11-20 | 李为国 | Stuffing for dumpling and preparation method thereof |
| CN103504178A (en) * | 2013-06-27 | 2014-01-15 | 吴祥忠 | Steamed stuffed bun capable of promoting digestion |
| CN104286685A (en) * | 2014-09-23 | 2015-01-21 | 徐晟伟 | Steamed stuffed bun with donkey meat and preparation method of steamed stuffed bun with donkey meat |
| CN104397604A (en) * | 2014-12-05 | 2015-03-11 | 王国强 | Nutrient vegetable dumpling and processing method thereof |
| CN105995706A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市金旺食品有限公司 | Stuffing for cooked wheaten food prepared from edible wild herbs |
| CN108617942A (en) * | 2018-06-27 | 2018-10-09 | 江苏美润食品有限公司 | A kind of red barnyard grass donkey meat boiled dumpling production method |
-
2005
- 2005-03-30 CN CNB2005100174625A patent/CN100500030C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366489B (en) * | 2008-09-27 | 2012-02-22 | 哈尔滨毛毛食品有限公司 | Concentrated bone soup flavourings and preparation method |
| CN103250923A (en) * | 2013-04-17 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Giant salamander dumpling and production method thereof |
| CN103340335A (en) * | 2013-05-27 | 2013-10-09 | 马鞍山牧牛湖水产品有限公司 | Quick-frozen beef and vermicelli boiled dumplings and preparation method thereof |
| CN103504178A (en) * | 2013-06-27 | 2014-01-15 | 吴祥忠 | Steamed stuffed bun capable of promoting digestion |
| CN103504178B (en) * | 2013-06-27 | 2015-11-25 | 吴祥忠 | A kind of digestant steamed stuffed bun |
| CN103393125A (en) * | 2013-08-14 | 2013-11-20 | 李为国 | Stuffing for dumpling and preparation method thereof |
| CN104286685A (en) * | 2014-09-23 | 2015-01-21 | 徐晟伟 | Steamed stuffed bun with donkey meat and preparation method of steamed stuffed bun with donkey meat |
| CN104397604A (en) * | 2014-12-05 | 2015-03-11 | 王国强 | Nutrient vegetable dumpling and processing method thereof |
| CN105995706A (en) * | 2016-05-25 | 2016-10-12 | 蚌埠市金旺食品有限公司 | Stuffing for cooked wheaten food prepared from edible wild herbs |
| CN108617942A (en) * | 2018-06-27 | 2018-10-09 | 江苏美润食品有限公司 | A kind of red barnyard grass donkey meat boiled dumpling production method |
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| CN100500030C (en) | 2009-06-17 |
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