Digestion-aiding beef-mustard boiled-dumpling and preparation method thereof

Abstract

The invention discloses a digestion-aiding beef-mustard boiled-dumpling and a preparation method thereof. The digestion-aiding beef-mustard boiled-dumpling comprises, by weight, 35-45 parts of lean beef, 48-52 parts of flour, 20-30 parts of mustard, 4-6 parts of sweet potato starch, 8-10 parts of chive, 3-5 parts of ginger, 1-2 parts of peanut oil, 0.3-0.5 parts of red yeast rice powder, 0.3-0.5 parts of haw seed powder, 1-3 parts of lard, 0.4-0.6 parts of baking soda powder, 0.6-0.8 parts of rhizoma atractylodis, 0.4-0.6 parts of cassia twig, 0.3-0.5 parts of bletilla rhizome, 0.3-0.5 parts of hovenia dulcis thunb and appropriate amounts of table salt, white sugar and monosodium glutamate. Stuffing is subjected to heating steam treatment based on lotus leaves so that the digestion-aiding beef-mustard boiled-dumpling is more delicious. Rhizome atractylodis has good effects on spleen and stomach damp obstruction, abdominal fullness and distention, inappetence, hypodynamia, and whitish, greasy and thick tongue fur. Cassia twig and bletilla rhizome have good effects of strengthening stomach. Compared with the traditional boiled dumpling, the digestion-aiding beef-mustard boiled-dumpling has a certain health-care value.

Description

technical field [0001] The invention mainly relates to a kind of beef and mustard dumpling for helping digestion and a preparation method thereof, belonging to the field of food. Background technique [0002] Because of its own characteristics, dumplings are one of the earliest foods that use digestion aid technology, and are loved by many manufacturers and consumers. At present, there are generally poor product quality and single taste in numerous digestive aid boiled dumpling products, especially the shape, color and luster, mouthfeel, packaging and other aspects of dumplings have some unsatisfactory parts. And the traditional digestion-helping boiled dumpling process is single, the composition is single, and the nutritional structure is simple, which is unfavorable for human health care. Contents of the invention [0003] The object of the present invention is to provide a pork and celery dumpling for helping digestion and a preparation method thereof. [0004] Th...

AI Technical Summary

Problems solved by technology

At present, there are generally poor product quality and single taste in many digestive aid dumplings, especially in the shape, color, taste, packaging and other aspects of dumplings.

Moreover, the traditional digestive aid dumpling process is single, the composition is single, and the nutritional structure is simple, which is not conducive to human health care.