Purslane dumpling and preparation method thereof

A technology of purslane and dumplings is applied in the field of chayote dumplings and their preparation, which can solve problems such as insufficiency, and achieve the effects of smooth taste, increased immunity, increased edible value and use value.

Inactive Publication Date: 2018-02-23
柳州市鱼峰区倪氏味之坊风味馆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of modern living standards, people's requirements for food are not only delicious, but also reflected in the value of health preservation. Traditional dumplings can no longer meet people's pursuit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A purslane dumpling, made from the following raw materials in parts by weight: 40 parts of flour, 10 parts of purslane, 5 parts of fresh bamboo shoots, 5 parts of carrots, 10 parts of fresh pork, 5 parts of green onions, 1 part of ginger, 1 part of edible salt 1 serving, 3 servings of light soy sauce, 2 servings of olive oil.

[0018] The preparation method of above-mentioned purslane dumpling comprises the following steps:

[0019] (1) Production of dumpling wrappers: Take part of the purslane and wash it, add 2 times the amount of water, send it to a juicer to squeeze the juice, and then mix the purslane juice with flour and add appropriate amount of water and Dough is sent into the dumpling wrapper machine to make dumpling wrappers;

[0020] (2) Production of fillings:

[0021] a. Mince the remaining purslane, bamboo shoots, and carrots, add an appropriate amount of edible salt, mix well, and kill water after 30 minutes;

[0022] b. Chop green onions and ginger in...

Embodiment 2

[0026] A purslane dumpling, made of the following raw materials in parts by weight: 45 parts of flour, 15 parts of purslane, 7.5 parts of fresh bamboo shoots, 7.5 parts of carrots, 15 parts of fresh pork, 6.5 parts of green onions, 2 parts of ginger, 2 parts of edible salt 1 serving, 4 servings of light soy sauce, and 3 servings of olive oil.

[0027] The preparation method of above-mentioned purslane dumpling comprises the following steps:

[0028] (1) Production of dumpling wrappers: Take part of the purslane and clean it, add 2.5 times the amount of water, and send it to a juicer to squeeze the juice to obtain purslane juice, then mix the purslane juice with flour, add appropriate amount of water and Dough is sent into the dumpling wrapper machine to make dumpling wrappers;

[0029] (2) Production of fillings:

[0030] a. Mince the remaining purslane, bamboo shoots, and carrots, add an appropriate amount of edible salt, mix well, and kill water after 30 minutes;

[0031]...

Embodiment 3

[0035] A purslane dumpling, made of the following raw materials in parts by weight: 50 parts of flour, 20 parts of purslane, 10 parts of fresh bamboo shoots, 10 parts of carrots, 20 parts of fresh pork, 8 parts of green onions, 3 parts of ginger, and 3 parts of edible salt 5 parts of soy sauce, 4 parts of olive oil.

[0036] The preparation method of above-mentioned purslane dumpling comprises the following steps:

[0037] (1) Production of dumpling wrappers: Take part of the purslane and wash it, add 3 times the amount of water, send it to a juicer to squeeze the juice, and then mix the purslane juice with flour and add appropriate amount of water and Dough is sent into the dumpling wrapper machine to make dumpling wrappers;

[0038] (2) Production of fillings:

[0039] a. Mince the remaining purslane, bamboo shoots, and carrots, add an appropriate amount of edible salt, mix well, and kill water after 30 minutes;

[0040] b. Chop green onions and ginger into fine pieces; ...

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PUM

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Abstract

The invention discloses a purslane dumpling, which is made of the following raw materials in parts by weight: 40-50 parts of flour, 10-20 parts of purslane, 5-10 parts of fresh bamboo shoots, 5-10 parts of carrots, and 10-10 parts of fresh pork 20 parts, 5‑8 parts of green onions, 1‑3 parts of ginger, 1‑3 parts of edible salt, 3‑5 parts of light soy sauce, 2‑4 parts of olive oil. Purslane dumplings and a preparation method thereof provided by the invention have a smoother taste, can increase the edible value and practical value of the dumplings, can increase the immunity of the human body, and have the functions of clearing away heat and detoxifying, strengthening the spleen and nourishing the stomach , to meet more requirements of consumers.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to chayote dumplings and a preparation method thereof. Background technique [0002] With the improvement of modern living standards, people's requirements for food are not only delicious, but also reflected in the value of health preservation. Traditional dumplings can no longer meet people's pursuit. Purslane, the whole herb of the plant Portulaca oleracea, is a medicinal and edible plant. Purslane contains a large amount of potassium salt, which has a good diuresis and swelling effect; potassium ions can also directly act on the blood vessel wall to expand the blood vessel wall and prevent the arterial wall from thickening, thereby lowering blood pressure. Purslane can eliminate dust poison, prevent phagocytic degeneration and necrosis, prevent lymphatic vessel inflammation and fibrous changes, and prevent the formation of silicon nodules. It also has a certain effect o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L7/10A23P20/25
CPCA23L33/00A23L7/10A23P20/25
Inventor 倪铫阳
Owner 柳州市鱼峰区倪氏味之坊风味馆
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