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Dumpling flour and product thereof

A dumpling flour and dumpling wrapper technology, which is applied in the field of food manufacturing, can solve the problems of easy swelling and cracking of the dough, and achieve the effects of delicate taste, convenient and quick production, and easy promotion

Inactive Publication Date: 2011-01-05
刘勋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Another object of the present invention is to provide a kind of dumpling skin, the dumpling made with it can overcome the problem that the skin of the dumpling is easy to swell and crack when it is frozen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] The innovation of the present invention is that taro is used as the main raw material, and sweet potato flour and starch are added to make related products of the dumpling series: dumpling flour, dumpling skin and dumplings.

[0022] The best food of the present invention is the final product-dumplings, but related non-staple food products can also be prepared simultaneously.

[0023] A product of the present invention—dumpling flour is processed from taro, sweet potato and starch, wherein the weight percentage of each raw material is: taro, 30-80%; sweet potato, 0-40%; starch, 20-60% . Flour can also be added, and the weight percentage of each raw material is: taro, 30-80 percent; sweet potato, 0-40 percent; starch, 20-60 percent; and flour, 0-40 percent. Wherein, taro both can be fresh taro, also can directly adopt the taro flour that prefabricated or directly buy from the market; Similarly, described sweet potato is fresh sweet potato or sweet potato flour; Describe...

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PUM

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Abstract

The invention discloses dumpling flour, dumpling wrappers and dumplings and makes innovates on a preparation method of dumplings. The dumpling flour comprises the basic materials in percentage by weight: 30-80 percent of taro, 0-40 percent of sweet-potato powder, 0-40 percent of flour and 20-60 percent of starch, wherein the taro is fresh taro or taro powder, the starch is sweet-potato starch or potato starch, and optimal main-material ingredients are the taro or the taro powder. The invention changes the traditional mode that only filling for dumplings is improved, innovates from the basic materials and provides dumplings and additional products which have good mouth feel, rich nutrition and easy refrigeration.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to dumpling flour and its products. Background technique [0002] As the saying goes, nothing tastes better than dumplings. The origin of dumplings has a history of more than 2,000 years. The dumplings on the market now use flour as the main raw material for dumpling skins. The nutritional value is not rich enough, and the taste is relatively monotonous. [0003] In the past, people only improved the dumpling filling. Even if they made a fuss about the dough, they only added a small amount of vegetable juice to change the appearance of the dumpling skin, but the taste was mostly reduced. At the same time, the problem of the frozen dumpling skin being easy to swell and crack did not disappear. to the slightest change. Contents of the invention [0004] The purpose of the present invention is to provide a kind of dumpling powder with rich nutrition, can make rel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/216A23L1/29A21D2/36A23L1/164A23L7/135
Inventor 刘勋
Owner 刘勋