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Health preserving dumplings conforming to diet pagoda and making method thereof

A technology for pagodas and dumplings, applied in the field of food processing, can solve the problems of inconsistent matching ratios and increased gastrointestinal burden, and achieve the effects of fragrant aroma, rich soup and unique flavor.

Inactive Publication Date: 2015-12-02
随志化
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many people adjust the stuffing with more meat and less vegetables, which is inconsistent with the ratio of more vegetables and less meat recommended by the dietary pagoda. The consequence of doing so is to increase the burden on the gastrointestinal tract and bring intestinal diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0040] Step 1, the preparation of the dough, add the medium-gluten flour, bean flour, hawthorn powder, tangerine peel powder, and eggs to water and mix well, then let it rest for 20-30 minutes, and then prepare the dough through a noodle press to a thickness of 1-1.5mm and a radius of 1 -3cm of dough;

[0041] Step 2. Preparation of broth: boil the raw materials for 2-3 hours until more than 1 / 2 of the skin is boiled, cool naturally to room temperature and filter the clear soup, then put the clear soup in the refrigerator and refrigerate at 2-8°C Standby after 20-60 minutes;

[0042] Step 3, the preparation of dumpling stuffing, the beef, fresh shiitake mushrooms, and seasonal vegetables are crushed, and then mixed with ginseng powder, mashed potatoes, sweet potato powder, broth, and seasonings;

[0043] Step 4. Add the broth prepared in step 2 to the dumpling stuffing prepared in step 3, stir, pour in seasoning oil after stirring well, then put the dumpling stuffing in the ref...

Embodiment 1

[0052] A health-preserving dumpling conforming to the dietary pagoda, including dough and dumpling filling, the dough includes: 80kg of medium-gluten flour, 10kg of bean flour, 2kg of hawthorn powder, 3kg of tangerine peel powder, and 1kg of eggs; the dumpling filling includes: 8kg of beef, 2kg Pseudostellaria powder, 10kg mashed potatoes, 13kg sweet potato powder, 4kg fresh mushrooms, 10kg broth, 2kg edible salt, 5kg seasoning oil, 0.5kg five-spice powder, 0.5kg chicken essence, 25kg leeks and 5kg Chinese toon as seasonings .

[0053] The seasoning oil is to fry 0.2kg of cinnamon, 0.1kg of nutmeg, 0.3kg of fennel, and 0.2kg of amomum in olive oil. After being fried into golden yellow, put it to room temperature, remove the residue and leave the oil for later use. The temperature is 80-100°C, and the frying time is 5 minutes.

[0054] In order to increase the color and appetite of the dumplings, the dough is made yellow, and 10kg of pumpkin puree is added to the dough.

[00...

Embodiment 2

[0062] A health-preserving dumpling conforming to the dietary pagoda, including dough and dumpling filling, the dough includes: 90kg of medium-gluten flour, 6kg of bean flour, 2kg of hawthorn powder, 3kg of tangerine peel powder, and 2kg of eggs; the dumpling filling includes: beef 5- 9 servings, 3kg heterophylla, 15kg mashed potatoes, 10kg sweet potato flour, 5kg fresh mushrooms, 8kg broth, 3kg seasonings, 20kg green vegetables and 20kg chicken feather vegetables.

[0063] The seasoning oil is put into soybean oil with 0.4kg of cinnamon bark, 0.3kg of nutmeg, 0.2kg of fennel, and 0.1kg of amomum, and fry them in soybean oil. 80-100°C, frying time is 3 minutes.

[0064] In order to increase the color and appetite of the dumplings, the dough is made orange, and 10kg of carrot puree is added to the dough.

[0065] A method for making health-preserving dumplings conforming to the dietary pagoda, comprising the steps of:

[0066] Step 1. Preparation of the dough. Add all-gluten ...

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Abstract

The invention provides health preserving dumplings conforming to the diet pagoda and a making method thereof. Dumpling wrappers include medium strength flour, bean flour, hawthorn powder, dried tangerine or orange peel powder and eggs. Filling for the dumplings includes beef, radix pseudostellariae powder, mashed potato, sweet potato powder, fresh mushrooms, soup-stock, seasoner, flavor oil and seasonal vegetables. Raw materials of the soup-stock include chicken frames, pork skin, radix pseudostellariae, dried tangerine or orange peel and amomum tsao-ko. According to the making process, the soup-stock is added in the filling for the dumplings and then stirred, the flavor oil is added after stirring is even, and then the filling for the dumplings is placed in a refrigerator to be refrigerated for use. The dumplings made through the method completely meet the proportional requirement of various layers of everyday food in the diet pagoda, the hawthorn for promoting blood circulation, removing stasis and enabling meat accumulation to be digested and the dried tangerine or orange peel for eliminating dampness and phlegm, regulating the flow of vital energy, removing obstruction qi and regulating middle energizer are added in the dumpling wrappers, the radix pseudostellariae capable of achieving a body wetting property, tonifying qi and promoting the secretion of saliva or body fluid is added in the filling, and thus people can preserve health while enjoying delicious food. The dumpling wrappers are tough in mouthfeel, the filling for the dumplings is unique in flavor, cooking liquor is rich, and the variety of dumplings is enriched.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a health-preserving dumpling conforming to a diet pagoda and a preparation method thereof. Background technique [0002] "Dumplings are especially delicious during New Year's Eve dinners." On Chinese New Year's Eve dinners, the status of dumplings is unshakable. Unfortunately, not everyone knows how to make dumplings that are both nutritious and delicious. In fact, if the small dumplings are well matched, they are a small "meal pagoda". Balanced Diet Pagoda for Chinese Residents (compiled according to the core content of the Dietary Guidelines for Chinese Residents, hereinafter referred to as the Diet Pagoda) from the bottom to the top are grains, vegetables and fruits, poultry, fish and eggs, milk and soy products, and the top layer is Fats. [0003] Cinnamon, pungent, warm. Enter the heart, liver, spleen, kidney four warps. Warming the spleen and stomac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/20A23L1/212A23L1/311A23L1/29A23L7/10A23L11/00A23L13/10A23L19/00A23L33/00
CPCA23V2002/00A23V2200/32
Inventor 随志化
Owner 随志化
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