Purple potato liver-protecting dumplings

A technology for purple potatoes and dumplings, applied in the field of dumplings, can solve the problems of insatiability, single nutrient components of dumplings, influence on taste and color, etc., and achieve the effects of improving taste and increasing nutritional value.

Inactive Publication Date: 2013-10-02
安徽鑫河清真牛羊肉加工有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's life rhythm, quick-frozen dumpling additives have become people's favorite food. At present, the phenomenon of poor product quality and low grade generally exists in many quick-frozen dumpling products. Most of the dough of traditional dumplings is made of pure flour. It has seriously affected the taste and color, and the overall nutritional content of dumplings is single, which is difficult to meet people's demand for green, healthy and high-quality food

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] A liver-protecting purple potato dumpling, which is composed of the following raw materials in parts by weight (kg):

[0015] Purple sweet potato 50, mung bean 13, high-gluten flour 45, papaya powder 10, green tea powder 4, big thistle 3, dichotoma 2, American ginseng 3, wolfberry 2, lily 3, panax notoginseng 2, lotus leaf 2, light bamboo leaf 1, chestnut Leaf 1, honey bucket flower 1, leek 2, condensed milk 1.

[0016] A preparation method of liver-protecting purple potato dumplings, comprising the following steps:

[0017] Mix the above lily, panax notoginseng, and lotus leaves, add water to extract 3 times, filter, combine the filtrate, add high-gluten flour, add water, make the solid-liquid weight ratio 2.5:1, stir at 70°C for 5 minutes, add green tea powder , knead into dough at room temperature, and make dough;

[0018] Boil the purple sweet potato and mung bean in water until cooked, take it out while it is hot, add condensed milk, mix and grind it into a puree...

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Abstract

The invention discloses purple potato liver-protecting dumplings which are prepared from the following raw materials in parts by weight: 40 to 50 parts of purple potato, 10 to 13 parts of mung beans, 35 to 45 parts of high gluten flour, 5 to 10 parts of papaya powder, 2 to 4 parts of green tea powder, 2 to 3 parts of circium japonicum, 2 to 3 parts of herba violae, 2 to 3 parts of American ginseng, 2 to 4 parts of lycium barbarum, 3 to 4 parts of lily, 1 to 2 parts of pseudo-ginseng, 1 to 2 parts of lotus leaves, 1 to 2 parts of lophatherum gracile, 1 to 2 parts of Chinese chestnut leaves, 1 to 2 parts of hance brandisia herb, 2 to 3 parts of fragrant-flowered garlic and 1 to 2 parts of condensed milk. Dumpling wrappers are formed by kneading a dough by using a Chinese herbal medicine extracting liquid instead of water, so that the single taste of the wrappers is improved; the nutritive value is also improved. In addition, the mung beans have the function of protecting the liver and the kidney; the papaya, the lily, the lycium barbarum, the American ginseng and the like also have the function of protecting the liver. Thus, the purple potato liver-protecting dumplings are especially suitable for people enjoying the drinking and having poor liver functions.

Description

technical field [0001] The invention mainly relates to a boiled dumpling, in particular to a liver-protecting purple potato boiled dumpling. Background technique [0002] With the continuous improvement of people's life rhythm, quick-frozen dumpling additives have become people's favorite food. At present, the phenomenon of poor product quality and low grade generally exists in many quick-frozen dumpling products. Most of the dough of traditional dumplings is made of pure flour. As a result, the mouthfeel and color have been seriously affected, and the overall nutritional content of dumplings is single, which is difficult to meet people's needs for green, healthy, and high-quality food. Contents of the invention [0003] The object of the present invention is to provide a liver-protecting purple potato dumpling. [0004] The present invention is achieved through the following technical solutions: [0005] A liver-protecting purple potato dumpling, which is compos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/00A23L1/217A23L1/30A23L5/00A23L33/10
Inventor 姜勤勤
Owner 安徽鑫河清真牛羊肉加工有限公司
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