Method for producing health care boiled dumplings containing Clinopodium chinense and Scomberomorus niphonius
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A production method and a technology for vegetable mackerel are applied in the field of food processing to achieve the effects of convenient operation, rich nutrition and improvement of discomfort
Inactive Publication Date: 2016-06-15
张娇
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A kind of Spanish squid with spinach and squid is produced as the main raw materials, and white cardamom, magnolia officinalis, amomum, citrus aurantium, red
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Embodiment 1
[0025] Embodiment 1, a kind of preparation method of Fengluncai mackerel health-care boiled dumpling adopts the following steps:
[0026] A. Making dumpling wrappers: Take 0.6% edible salt, 0.07% baking soda, and 30% water by weight of wheat flour, stir evenly, and wait for it to dissolve completely; Wheat flour weighs 8% modified starch and 3% gluten powder, stir evenly, and knead into dough; after proofing, the temperature is controlled at 32-36°C, and the time is 60 minutes; then it is made by hand or machine. 1mm, dumpling skin with a diameter of 50-100mm;
[0027] B. Making dumpling stuffing:
[0028] a. Campanula pretreatment: Take the fresh young leaves of Campanula sinensis in the vigorous growth period, wash them, put them in boiling water and blanch for 30 seconds, pick them up and soak them in clean water, wait for cooling, cut into 0.5- 1 cm section, drained;
[0029] b. Mackerel pretreatment: select fresh Spanish mackerel, remove fish skin, fish head and fishbo...
Embodiment 2
[0034] Embodiment 2, a kind of preparation method of Fengluncai mackerel health-care boiled dumpling adopts the following steps:
[0035] A. Making dumpling wrappers: Take 0.8% edible salt, 0.08% baking soda, and 35% water by weight of wheat flour, stir evenly, and wait for it to dissolve completely; Wheat flour weighs 10% modified starch and 4% gluten powder, stir evenly, and knead into a dough; after proofing, the temperature is controlled at 36-40°C, and the time is 60 minutes; then it is made by hand or machine. 1mm, dumpling skin with a diameter of 50-100mm;
[0036] B. Making dumpling stuffing:
[0037] a. Campanula pretreatment: Take the fresh young leaves of Campanula sinensis in the vigorous growth period, wash them, put them in boiling water and blanch for 35 seconds, pick them up and soak them in clean water, wait for cooling, cut into 0.5- 1 cm section, drained;
[0038]b. Mackerel pretreatment: select fresh Spanish mackerel, remove fish skin, fish head and fish...
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Abstract
The invention discloses a method for producing health care boiled dumplings containing Clinopodium chinense and Scomberomorus niphonius. Clinopodium chinense and Scomberomorus niphonius are used as raw materials, at the same time traditional Chinese medicinal materials which include cardamom, officinal magnolia barks, amomum fruits, unripe bitter oranges, red dates, stemona roots, aster roots, platycodon roots, bupleurum roots, and forsythia fruits are added, and the health care boiled dumplings containing Clinopodium chinense and Scomberomorus niphonius are produced. Nutrition values of Clinopodium chinense and Scomberomorus niphonius are fully utilized, Clinopodium chinense and Scomberomorus niphonius and traditional Chinese medicine are mutually combined for cooperative synergism, and the health care boiled dumplings have efficacies for moistening lung, relieving cough, clearing heat and reducing phlegm. The finished product health care boiled dumpling has the advantages of delicious taste, chewing feeling, abundant nutrition and health function, and long-term eating is used for obviously improving discomfort of population with cough and excessive phlegm due to long-term smoking; the producing process is simple and operation is convenient, and a trend of market development is complied.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a health-care boiled dumpling made of pleurotus chinensis and Spanish mackerel, which are prepared by adding traditional Chinese medicinal materials with health-care effects. Background technique [0002] Fengluncai, also known as Pingcheqian, Dangdao, Niuwei, Buglossi, No. 1, Hama Cloth, Pig Ear Grass, Car Wheel Vegetable, and Car Wheel Vegetable. Annual or biennial herbs. Taproot long, with numerous lateral roots, ± fleshy. Rhizome short. Ye Jisheng is rosette-shaped, flat, inclined or erect; leaf blade is papery, elliptic, elliptic-lanceolate or ovate-lanceolate, 3-12cm long, 1-3.5cm wide, apex acute or slightly blunt, Margin with shallow wavy cognates, irregular serrations or teeth, base broadly cuneate to narrowly cuneate, descending to petiole, with 5-7 veins, upper part slightly sunken, prominently raised on back side, sparsely white pubescent on both sides; petiole long ...
Claims
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