Dumpling with kiwi and mung bean sprout stuffing and preparation method thereof

A technology of mung bean sprouts and kiwi fruit, which is applied in the field of kiwi fruit mung bean sprout stuffed dumplings and its preparation, can solve the problems of low nutritional value and single taste, and achieve the effect of enhancing nutritional value and increasing choices

Inactive Publication Date: 2015-04-22
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of kiwi fruit mung bean sprouts stuffed dumpling and its preparation method, which solves the problem of low nutritional value and single taste of dumplings in the prior art. question

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A dumpling stuffed with kiwi fruit and mung bean sprouts and a preparation method thereof, comprising dumpling wrappers and dumpling fillings, the dumpling wrappers are made of wheat flour, oatmeal noodles, buckwheat noodles, and barley noodles, and millet flour is added to the dumpling wrappers , potato flour; the dumpling stuffing is kiwifruit mung bean sprouts stuffing, which is made by raw materials in the following parts by weight, 25-30 parts of kiwifruit, 35-45 parts of mung bean sprouts, 10-15 parts of celery, 5-5 parts of plum blossom 8 parts, lactose 3-5 parts, brown sugar 1-3 parts, white sugar 1-3 parts, edible salt 1-3 parts.

Embodiment 2

[0030] A dumpling stuffed with kiwi fruit and mung bean sprouts and a preparation method thereof, wherein the mass ratio of wheat flour, oat flour, buckwheat flour and barley flour in the dumpling wrapper is 9:2:1:1.

Embodiment 3

[0032] A dumpling stuffed with kiwi fruit and mung bean sprouts and a preparation method thereof, wherein the amount of millet flour and potato flour added to the dumpling wrapper is 1-3% of the overall mass of the dumpling wrapper.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a dumpling with kiwi and mung bean sprout stuffing and a preparation method thereof. The dumpling consists of a dumpling wrapper and dumpling stuffing, wherein the dumpling wrapper is prepared from wheat flour, oat flour, buckwheat flour and coix flour, while sweat potato meal and potato meal are added in the dumpling wrapper; the dumpling stuffing comprises kiwi and mung bean sprouts, and is prepared from the following raw materials in parts by weight: 25-30 parts of kiwi, 35-40 parts of mung bean spouts, 10-15 parts of celery, 5-8 parts of plum blossom, 3-5 parts of lactose, 1-3 parts of brown sugar, 1-3 parts of white granulated sugar and 1-3 parts of edible salt. According to the preparation method, the traditional process for manufacturing dumplings is changed, options for dumpling flavors are increased, and the sweat potato meal and the potato meal are added in the dumpling wrappers, so that the nutritional value of the dumplings can be greatly increased, and the manufacture process is simple and is suitable for large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to dumplings stuffed with kiwi fruit and mung bean sprouts and a preparation method thereof. Background technique [0002] Dumplings are a traditional specialty food loved by the Chinese Han people, and they are a must-eat food during the Spring Festival every year. According to legend, it was first invented by Zhang Zhongjing, a medical sage in Nanyang, Henan Province, in the Eastern Han Dynasty. Many provinces and cities in China also have the habit of eating dumplings during the winter solstice. Dumplings are also a common food in southern China. The history of dumplings has gone through a long and gradual process. Zhang Zilie made a good explanation at the end of Ming Dynasty: "Shui Duan Er, that is, Duan Cheng's food, Tang Zhongluo Wan, or Fan Jiao, the northerners read Jiao as Jiao, because they call it Jiao. Dumpling bait, falsely called dumplings.” Dumplings have various ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/10A23L1/212A23L7/122
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products