Potherb mustard vegetable ball and preparation method thereof

A technology of xuelihong and dumpling, which is applied in the field of xuelihong cabbage dumpling and its preparation, can solve problems such as indigestion and food accumulation, and achieve the effects of promoting gastrointestinal peristalsis, gastric juice secretion, and gastrointestinal digestion

Inactive Publication Date: 2020-09-15
北京得利兴斯食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing wild vegetable dumpling combines the efficacy of wild vegetables and the benefits of coarse grains. It is a green and healthy delicacy. However, people's life rhythm is fast now. After eating wild vegetabl

Method used

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  • Potherb mustard vegetable ball and preparation method thereof
  • Potherb mustard vegetable ball and preparation method thereof
  • Potherb mustard vegetable ball and preparation method thereof

Examples

Experimental program
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Effect test

preparation example 1-3

[0045] In the preparation example 1-3, the almond powder is selected from the almond powder and the Poria cocos powder that the item number sold by Xinghua Tiannong Fruit and Vegetable Food Co., Ltd. is tn1315, and the Poria cocos powder is selected from the Poria cocos powder and black cocos powder that the item number sold by Xinghua Lvbao Food Co., Ltd. is 0009. The sesame seeds are selected from the black sesame seeds with item number 56 sold by Yixin Grain Store in Luozhuang District.

preparation example 1

[0046] Preparation example 1: (1) 1 kg of black sesame rice is puffed, the puffing temperature is 100°C, and then pulverized to make black sesame powder, and the mass ratio of black sesame powder to black sesame powder is 1:0.3 almond powder is added to the black sesame powder ,well mixed;

[0047] (2) Peel 5kg of yam, cut it into slices with a thickness of 1cm, place it in an oven at 60°C for 15 hours to make the moisture content 8%, put it into powder in a grinder, and make yam powder, add it to yam powder Add Poria cocos powder with a mass ratio of 1:0.5, stir and mix evenly, add the powder obtained in step (1), mix and stir evenly, and pass through an 80-mesh sieve to obtain yam black sesame powder.

preparation example 2

[0048] Preparation example 2: (1) 3kg of black sesame rice is puffed, the puffing temperature is 110°C, and then pulverized to make black sesame powder, and the black sesame powder is added with almond powder with a mass ratio of 1:0.4 to the black sesame powder ,well mixed;

[0049] (2) Peel 8kg yam, cut it into slices with a thickness of 1cm, place it in an oven at 63°C for 18h to make the moisture content 9%, put it into powder in a grinder, make yam powder, and pour it into yam powder Add Poria cocos powder with a mass ratio of 1:0.6, stir and mix evenly, add the powder obtained in step (1), mix and stir evenly, and pass through a 90-mesh sieve to obtain yam black sesame powder.

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Abstract

The invention discloses a potherb mustard vegetable ball and a preparation method thereof. The potherb mustard vegetable ball comprises a wrapper and stuffing. The wrapper comprises the following components in parts by weight: 480-520 parts of corn flour, 480-520 parts of soybean flour, 80-120 parts of flour, 50-80 parts of milk powder, 8-12 parts of yeast powder, 3-6 parts of white granulated sugar, 40-60 parts of Chinese yam black sesame powder, 20-40 parts of hawthorn powder and 440-480 parts of water; and the stuffing comprises the following components in parts by weight: 580-620 parts ofpotherb mustard, 80-120 parts of bean vermicelli, 80-120 parts of carrots, 18-22 parts of green Chinese onions, 70-90 parts of pickled Chinese cabbages, 20-35 parts of shiitake mushrooms, 30-60 partsof winter bamboo shoots, 18-20 parts of seasonings and 20-30 parts of edible oil. The potherb mustard vegetable ball disclosed by the invention has the advantages of promoting gastrointestinal digestion, preventing dyspepsia, and being fragrant and delicious.

Description

technical field [0001] The invention relates to the technical field of food preparation, more specifically, it relates to potherb mustard dumplings and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the demand for high-quality diets, wild vegetables and coarse grains have become the favorites on people's tables, and in view of the medicinal and health value of some wild vegetables, more and more wild vegetables have entered the family and become a staple food on the table. Food. [0003] In the prior art, you can refer to the Chinese invention patent application document with the application number CN201710823942.3, which discloses a wild vegetable dumpling and a preparation method, including the inner stuffing dough and the outer dough part. The stuffing dough is composed of: horse teeth 500g amaranth, 250g koji, 200g diced duck blood, 250g diced pork belly, 100g minced green onion and ginger, 20g Veda, 20g...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L11/00A23L19/00A23L19/10A23L25/00A23L31/00A23L33/10
CPCA23L11/07A23L7/104A23L25/30A23L19/01A23L19/10A23L19/03A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2200/32
Inventor 梁团结郭小焕只伟民魏来张侠义孙志流
Owner 北京得利兴斯食品有限公司
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