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Dumpling wrapper and method for making same, dumpling and method for making same

A production method and technology of dumpling wrappers, applied in the fields of dumpling wrappers and their production, dumplings and their production, can solve the problems that dumplings cannot meet the needs of the heart, and achieve the effect of enriching the appearance and color

Inactive Publication Date: 2015-08-19
谢国栋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With people's demand for food diversification, dumplings with a single color can no longer meet people's psychological needs

Method used

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  • Dumpling wrapper and method for making same, dumpling and method for making same

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Embodiment 1

[0023] A dumpling wrapper, the raw materials of which include: 50-70 parts of mugwort leaves and 30-50 parts of edible powder in terms of the number of parts added by mass.

[0024] A kind of preparation method of described dumpling wrapper, comprises:

[0025] pick mugwort leaves;

[0026] Soak the leaves of mugwort for 20-40 minutes, then rinse;

[0027] Add the washed Artemisia argyi leaves into boiling water and boil;

[0028] The boiled mugwort leaves are cooled;

[0029] The mugwort leaves after cooling are pulverized into granules or mud;

[0030] The pulverized Artemisia argyi and edible powder are uniformly mixed into Artemisia argyi powder;

[0031] The wormwood powder group is divided into a plurality of small wormwood powder groups;

[0032] The small mugwort leaf dough is rolled out to make the dumpling wrapper.

[0033] A dumpling made with the dumpling wrapper, comprising: the dumpling wrapper and dumpling filling; the raw materials of the dumpling filling...

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Abstract

The invention relates to the field of food, and particularly relates to a dumpling wrapper and a preparation method thereof as well as a dumpling and a preparation method thereof. Ingredients of a dumpling wrapper include, by weight, 50 to 70 parts of Chinese mugwort leaves and 30 to 50 parts of edible powders. The dumpling wrapper is prepared from the Chinese mugwort leaves and the edible powders. The Chinese mugwort leaves are crushed and mixed with the edible powders to produce Chinese mugwort-leaf dough which is rolled into a dumpling wrapper. As the Chinese mugwort leaves are green, the dumpling wrapper, into which the Chinese mugwort leaves are mixed, is green as well, so that there are more looks and colors of dumplings.

Description

technical field [0001] The invention relates to the field of food, in particular to dumpling wrappers and a production method thereof, dumplings and a production method thereof. Background technique [0002] Dumplings are a kind of food that people prefer. The dumpling wrappers are usually made of flour, and the color is milky white. In order to increase the transparency of the dumpling wrappers, people usually add Chengfen, and the dumplings made are transparent milky white. With people's demand for food diversification, dumplings with a single color can no longer cater to this psychological demand of people. Contents of the invention [0003] The object of the present invention is to provide dumpling skin and its preparation method, dumpling and its preparation method, to solve above-mentioned problem. [0004] An embodiment of the present invention provides a dumpling wrapper, the raw materials of which include: 50-70 parts of mugwort leaves and 30-50 parts of edible p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/00A23L1/10A21D2/36A23L5/00A23L7/122A23L33/10
Inventor 谢国栋
Owner 谢国栋
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