Eyesight-improving egg white and cream boiled dumplings preparation method thereof

A cream and egg white technology, applied in food preparation, food science, function of food ingredients, etc., can solve the problems of single taste, single health care function, single process, etc., and achieve the effect of high nutritional value

Inactive Publication Date: 2015-02-25
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Quick-frozen dumplings have a long shelf life, light weight, and are easy to carry, and have been loved by people for many years; but existing dumplings have the defects of single raw mate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] An egg white cream bright eye dumpling is made from the following raw materials in parts by weight (jin):

[0022] Flour 80, nutritional additives 9, dried green plums 20, chestnut shells 3, sweet viola 12, jelly 6, sugarcane leaves 3, pearls 10, cabbage 12, sucrose 3, chuanxiong 2.2, perilla leaves 2.3, sichuan grass 2.3, Scrophulariaceae 1.2, Cistanche 2.8, privet leaves 3, egg white powder 5, cream 2, papaya kernel powder 4, sesame oil, refined salt, monosodium glutamate;

[0023] The nutritional additive is made from the following raw materials in parts by weight:

[0024] Ganoderma lucidum 3.1, Herb 1.2, Polygonum 2.6, Gardenia 2.5, Pigeon 13, Day lily 4, Candied dates 4, Goat's milk 12, Rice wine to taste;

[0025] The preparation method is as follows: (1) wash, dry and grind Ganoderma lucidum, Herba Vermiliae, Polygonum sp. and Gardenia into powder to obtain Chinese medicine powder;

[0026] (2) Pigeons are plucked and cleaned, and several openings are cut on t...

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PUM

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Abstract

The invention discloses an eyesight-improving egg white and cream boiled dumplings. The eyesight-improving egg white and cream boiled dumplings are prepared from the following raw materials in parts by weight: 75-80 parts of flour, 9-10 parts of nutritional additives, 20-22 parts of preserved green prune, 2-3 parts of chestnut shells, 10-12 parts of viola odorata, 5-6 parts of jelly, 3-4 parts of sugarcane leaves, 9-10 parts of lysimachia clethroides, 12-12 parts of Chinese cabbages, 3-4 parts of cane sugar, 2-2.2 parts of ligusticum wallichii, 2.1-2.3 parts of perilla leaves, 2.1-2.3 parts of pteris multifda poir, 1.2-1.4 parts of radix scrophulariae, 2.6-2.8 parts of cistanche, 2-3 parts of ligustrum lucidum leaves, 4-5 parts of egg white powder, 2-3 parts of watery cream and 3-4 parts of pawpaw kernel powder. The eyesight-improving egg white and cream boiled dumplings disclosed by the invention adopt multiple vegetables as the raw materials, and have the very-high nutritional value; the radix scrophulariae has the effects of removing heat, cooling blood, nourishing yin and promoting body-fluid production; the ligustrum lucidum leaves and the cistanche have the effects of removing heat, improving eyesight, tonifying kidney yang, benefiting essence and blood, moistening intestines and relaxing bowels; and therefore, the eyesight-improving boiled dumplings are optimal health food suitable for both old and young people.

Description

Technical field [0001] The present invention involves a kind of quick -frozen health dumplings, especially for a kind of eggproof cream dumplings and their preparation methods. Background technique [0002] Frozen dumplings, with long shelf life, light weight, easy to carry, and have been loved by people over the years; but existing dumplings have defects with single raw materials, single craftsmanship, single taste, and single health function.The needs of markets and consumers, so increasing the nutritional value and health value of dumplings are becoming the theme. Invention content [0003] The invention overcomes the shortcomings of the existing technology and provides a kind of creamy dumplings and their preparation methods. [0004] The invention is achieved through the following technical solutions: [0005] A kind of egg cream dumplings are made of the following weights: [0006] Flour 75-80, nutritional additive 9-10, green plum dry 20-22, chestnut shell 2-3, coriander ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/30A23L7/10A23L33/10A23L33/105
CPCA23L7/10A23L13/20A23L33/00A23L33/105A23P20/25A23V2002/00A23V2200/30
Inventor 王茉
Owner ANHUI JIHONG FOOD
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