Method for preparing nutritive health care spirulina dumpling

A production method and the technology of spirulina, which are applied in the field of noodle food processing, can solve the problems of poor taste, greasy taste, single nutrition, etc., and achieve the effect of good taste, fresh taste and rich nutrition

Inactive Publication Date: 2008-07-09
孙福莲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dumplings made by traditional production methods not only taste greasy, but also have a bad taste, and the nutrition is too simple, especially for some patients such as diabetes and hepatitis; they are not easy to cook and easy to boil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Below in conjunction with example the present invention will be further described.

[0015] The main implementation steps of the manufacturing process of the present invention:

[0016] Step 1. Soak 2.5 kg of spirulina in water for 2 hours, then remove, clean, drain the water, and crush with a blender for later use;

[0017] Step 2: Clean 7.5 kg of water onion, drain the water, cut into small pieces of 7mm for later use

[0018] Step 3: Clean 25 kg of fresh pork, drain the water, and grind it with a meat blender for later use;

[0019] Step 4: Put 2.5 kg of sliced ​​ginger and 2.5 kg of edible oil into the pot to fry the ginger flavor, remove the ginger slices to get hot ginger oil;

[0020] Step 5: Mix the crushed spirulina, pork, and chopped green onions through the above process, then add hot ginger oil, 0.5 kg of salt, 0.4 kg of monosodium glutamate, and 7.5 kg of broth, and then stir evenly to obtain spirulina dumpling stuffing;

[0021] Step 6: Mix 25 kg of wh...

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PUM

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Abstract

The invention discloses a nutritious healthy spirulina dumpling making method. Spirulina dumplings made through the method has the advantages of delicious taste, good texture, rich nutrition, good tenacity of dumpling wrappers, good boiling performance and uneasy broken performance and has the functions of diuresis, hypertension, haemostasis, gallbladder benefits, preventing anemia, protecting liver and dirty, improving digestion, preventing cardiovascular disease, controlling malign tumor, etc. The invention is healthy food for the patients with diabetes, hepatitis, etc. In the invention, fresh pork, spirulina, welsh onion, salt, gourner powder, meat soup, ginger and edible oil are used as batch feeders to be made into the stuffing of dumplings and cornstarch and wheat flour refined flour are taken as batch feeders to be made into dumpling wrappers. Then, the prepared stuffing of the dumplings is wrapped in the dumpling wrappers to be kneaded into nutritious healthy spirulina dumplings.

Description

Technical field: [0001] The invention relates to the technical field of processing noodles, more specifically, to a method for making nutritious and healthy spirulina dumplings Background technique: [0002] The dumplings of the traditional production method not only taste greasy when eaten, but also have a bad mouthfeel, and the nutrition is too simple, especially some patients such as diabetes and hepatitis cannot eat; Invention content: [0003] The purpose of the present invention is to overcome the above-mentioned shortcoming and provide a method for making nutritious and health-care dumplings that not only have a pure taste when eaten, but also have a good mouthfeel, are rich in nutrition, and are easy to cook and difficult to boil. [0004] The preparation method of spirulina dumpling of the present invention, it mainly comprises the batching of dumpling and manufacturing process, and the batching of described dumpling is with fresh pork, spirulina, salt, monosodium...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/164A23L1/317A23L13/60A23L17/60
Inventor 孙福莲
Owner 孙福莲
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