Dumplings containing ampelopsis grossedentata and tartary buckwheat, and preparation method of dumplings

Abstract

The invention discloses dumplings containing ampelopsis grossedentata and tartary buckwheat, and a preparation method of the dumplings. Dumpling wrappers are prepared from the following raw materials in parts by weight: 80-100 parts of wheat flour, 10-30 parts of tartary buckwheat powder, 2-3.5 parts of ampelopsis grossedentata powder, 3-8 parts of vital gluten, 0.5-1 part of calcium lactate gluconate, 1-2 parts of sorbitol, 1-2 parts of sucrose ester and 25-40 parts of water; the filling for the dumplings comprises the following components in parts by weight: 80-115 parts of meat, 30-300 parts of vegetables or edible fungi, 3-5 parts of ampelopsis grossedentata powder and 15-45 parts of auxiliary materials. The preparation method comprises the steps of preparing the dumpling wrappers, namely, mixing the wheat flour, the tartary buckwheat powder, the ampelopsis grossedentata powder, the vital gluten, the calcium lactate gluconate, the sorbitol and the sucrose ester, feeding water into the mixture, kneading dough, and rolling into the wrappers; preparing the filling for the dumplings, namely, cleaning the vegetables or edible fungi, and treating for 5-30 minutes by steam with the temperature of 40-55 DEG C; mincing the meat into meat paste, feeding the vegetables or edible fungi, the ampelopsis grossedentata powder and the auxiliary materials, and evenly mixing to obtain the filling for the dumplings; wrapping the filling for the dumplings by the dumpling wrappers. The dumplings containing the ampelopsis grossedentata and the tartary buckwheat are unique in mouth feel, rich in nutrition, bright in color and boiling-resistant, are smooth in surfaces after being boiled in water, and have health care effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rattan tea tartary buckwheat dumpling and a preparation method thereof. Background technique [0002] Dumplings are a kind of folk food with a long history and are very popular among the people. There is a saying among the people that "dumplings are not as delicious as they are". Every Spring Festival, dumplings have become an indispensable delicacy and a cultural Symbol, eating dumplings as a symbol of celebration, auspiciousness, and reunion. Dumplings are characterized by delicious taste, unique shape, and never tire of eating. For a long time, people have paid more attention to the taste of dumplings, cooking methods, etc., and how to process delicious dumplings. Ignored the single dumpling skin, such as adopting wheat flour (white flour) to make always, the color and luster is white, the self performance of the stuffing has not been brought into full play, the pr...

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report on the application of vine tea, germinated tartary buckwheat and internal enzymes in the production of dumplings