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Preparation method of undaria pinnatifida dumpling

A technology for food preparation and wakame, applied in the field of food, can solve problems such as wakame dumplings that have not yet been seen, and achieve the effects of reducing the probability of skin breakage, being convenient to eat, and having high nutrition.

Inactive Publication Date: 2015-05-27
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are no wakame dumplings on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Harvest and weigh the wakame, clean it and cut it into shreds, set aside;

[0016] Drain the shredded fresh wakame seaweed, dry it in microwave until the water content is 7%, and then crush it to 100 mesh to prepare the seaweed powder.

[0017] Weigh 6 kilograms of wakame powder, 13 kilograms of flour, and 1 kilogram of eggs to make dumpling wrappers;

[0018] Take by weighing 30 kilograms of shredded and blanched fresh wakame, take by weighing 70 kilograms of other ingredients pork, bean drum, sweet noodle sauce, monosodium glutamate, salt, cooking wine, thirteen spices, green onions, fresh ginger and stir to make dumpling stuffing.

[0019] The finished dumpling wrapper and stuffing are used to make the Wakame dumpling food of the present invention.

Embodiment 2

[0021] Harvest and weigh fresh wakame, cut it into shreds after cleaning, and set aside;

[0022] Drain the shredded fresh wakame seaweed, dry it by microwave until the water content reaches 10%, and then crush it to 90 mesh to prepare the seaweed powder.

[0023] Weigh 12 kilograms of wakame powder, 26 kilograms of flour, and 2 kilograms of eggs to make dumpling wrappers;

[0024] Take by weighing 20 kilograms of shredded and blanched fresh wakame, take by weighing 80 kilograms of other ingredients pork, bean drum, sweet noodle sauce, monosodium glutamate, salt, cooking wine, thirteen spices, green onions, fresh ginger and stir to make dumpling stuffing.

[0025] The finished dumpling wrapper and stuffing are used to make the Wakame dumpling food of the present invention.

Embodiment 3

[0027] Harvest and weigh fresh wakame, cut it into shreds after cleaning, and set aside;

[0028] Drain the shredded fresh wakame seaweed, dry it in microwave until the water content is 7%, and then crush it to 90 mesh to prepare the seaweed powder.

[0029] Weigh 18 kilograms of wakame powder, 39 kilograms of flour, and 3 kilograms of eggs to make dumpling wrappers;

[0030] Take by weighing 15 kilograms of shredded and blanched fresh wakame, take by weighing 85 kilograms of other ingredients pork, bean drum, sweet noodle sauce, monosodium glutamate, salt, cooking wine, thirteen spices, green onions, fresh ginger and stir to make dumpling stuffing.

[0031] The finished dumpling wrapper and stuffing are used to make the Wakame dumpling food of the present invention.

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Abstract

The invention discloses a preparation method of undaria pinnatifida dumpling. The preparation method comprises the following steps of blending processed undaria pinnatifida powder, flour and egg, processing the mixture to obtain dough, processing the dough to obtain a dumpling wrapper and preparing dumpling stuffing from the processed undaria pinnatifida as a raw material. Undaria pinnatifida as a raw material has a good taste, a high nutrition value and effects of reducing cholesterol in blood, promoting discharge of superfluous sodions in human body, preventing cerebral thrombus, improving and reinforcing blood vessels, preventing arteriosclerosis and reducing hypertension. Through organic combination of undaria pinnatifida, dumpling wrapper and dumpling stuffing, the preparation method has a very great practical value and economic significance.

Description

technical field [0001] The invention relates to the technical field of food, and relates to a wakame food, in particular to a preparation method of a wakame dumpling food. Background technique [0002] Dumplings are a traditional specialty food loved by the Chinese Han people. The history of dumplings has gone through a long and gradual process. Dumplings have various names and varieties because of their different fillings. But there is no seaweed dumpling yet on the market. Wakame contains a variety of nutrients. According to preliminary analysis, every 100 grams of dry product contains 11.6g of crude protein, 0.32g of refined fat, 37.81g of sugar, and 18.93g of ash. It also contains a variety of vitamins. The crude protein content is higher than that of kelp , and its taste is also more than kelp. Undaria pinnatifida is not only an edible economical brown algae, but also can be used as a raw material for comprehensive utilization of alginic acid. Wakame, also known as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/337A23L1/32A23L1/30A23L1/311A23L7/10A23L33/10
CPCA23V2002/00A23V2200/326
Inventor 方华王金玲
Owner WEIHAI XINYI BIOLOGICAL TECH
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