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Mushroom dumpling blended with perilla oil and preparation method

A technology of perilla oil and mushrooms, which is applied in the field of mushroom dumplings blended with perilla oil and its production, can solve the problems of insufficient characteristics of edible fungi and mushrooms, limited nutrition and flavor, and single types of mushrooms, etc., so as to improve human immunity , prevent pernicious anemia, improve neurological function

Pending Publication Date: 2019-06-14
胡名宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The stuffed dumplings with mushrooms currently sold in the market are mainly made of vegetables in the recipes of the fillings. The mushrooms used are single and the content in the recipes is small. The characteristics of edible mushrooms and vegetables are not prominent enough, and the nutrition and flavor taste are subject to certain restrictions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A mushroom dumpling blended with suzi oil, which comprises the following raw materials in parts by weight: 400-800 parts of oyster mushrooms, 400-600 parts of shiitake mushrooms, 200-400 parts of king oyster mushrooms, 200-800 parts of oyster mushrooms, 400 parts of tea tree mushrooms, 100-200 parts of flower mushrooms, 100-200 parts of red matsutake mushrooms, 80-140 parts of Agaricus bisporus, 12-25 parts of suzi oil, 60-85 parts of soybean oil, 10-15 parts of of light soy sauce, 10-15 parts of soy sauce, 10-12 parts of Shisanxiang, 5-8 parts of vegetarian oil consumption, 12-17 parts of edible salt, 35-55 parts of shredded carrots, 30-50 parts of of black fungus, 80-150 parts of water.

Embodiment 2

[0031] The mushroom dumpling blended with suzi oil according to embodiment 1 is composed of the following raw materials in parts by weight: 400 parts of oyster mushrooms, 400 parts of shiitake mushrooms, 200 parts of king oyster mushrooms, 200 parts of tea tree mushrooms, 100 parts of oyster mushrooms parts of flower mushroom, 100 parts of red matsutake mushrooms, 80 parts of Agaricus bisporus, 12 parts of suzi oil, 60 parts of soybean oil, 10 parts of light soy sauce, 10 parts of soy sauce, 10 parts of thirteen spice, 5 parts of Vegetarian oil consumption, 12 parts of edible salt, 35 parts of shredded carrots, 30 parts of black fungus, 80 parts of water.

[0032] Implemented 3:

[0033] The mushroom dumplings blended with suzi oil according to embodiment 1 or 2 are composed of the following raw materials in parts by weight: 800 parts of oyster mushrooms, 600 parts of shiitake mushrooms, 400 parts of king oyster mushrooms, 400 parts of tea tree mushrooms , 200 parts of flower...

Embodiment 4

[0035] The mushroom dumplings blended with suzi oil according to embodiment 1 or 2 or 3 are composed of the following raw materials in parts by weight: 600 parts of oyster mushrooms, 500 parts of shiitake mushrooms, 300 parts of king oyster mushrooms, 300 parts of oyster mushrooms Tea tree mushrooms, 150 parts of flower mushrooms, 150 parts of red matsutake mushrooms, 120 parts of Agaricus bisporus, 18 parts of suzi oil, 70 parts of soybean oil, 12 parts of light soy sauce, 12 parts of soy sauce, 11 parts of thirteen spice , 6 parts of vegetarian oil consumption, 14 parts of edible salt, 45 parts of shredded carrots, 40 parts of black fungus, 120 parts of water.

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PUM

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Abstract

A mushroom dumpling blended with perilla oil and a preparation method are provided. Most mushroom dumplings on the market adopt vegetables as the main stuffing in the stuffing composition, the types of mushrooms used are single, the content in the composition is small, the characteristics of the edible fungus are not prominent enough, and the nutrition and the flavor are both limited. The composition of the mushroom dumpling blended with the perilla oil comprises oyster mushroom, eryngii mushroom, flower mushroom, tea tree mushroom, bisporus mushroom, red pine mushroom and shiitake mushroom, the perilla oil, soybean oil, light soy sauce, soy sauce, thirteen spice, veggie oyster sauce, edible salt, shredded carrot, shredded black fungus and clear water. The method is applied to the mushroomdumplings.

Description

Technical field: [0001] The invention relates to mushroom dumplings blended with suzi oil and a preparation method. Background technique: [0002] Dumplings are a traditional food in my country, a staple food and snack among northern folk, especially during Chinese New Year and festivals, dumplings have become a traditional food; in my country, dumplings are not only a kind of food, but also a cultural symbol . Dumplings are characterized by delicious taste, unique shape, and never get tired of eating. Nowadays, dumplings on the market mostly use various vegetables or poultry meat as fillings. Although they are in line with popular tastes, their taste is popular and nothing new. The mushroom-filled dumplings are tender and refreshing, with a fragrant taste, and are known as "vegetable meat". High protein, low fat, low calorie, high nutrients, very beneficial to health. [0003] At present, the mushroom stuffed dumplings sold on the market are mostly vegetables in the fill...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L27/00A23L27/10A23L27/20A23L31/00A23L33/10A23P20/25
Inventor 胡名宇
Owner 胡名宇
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