Fermented suaeda salsa tea dumplings and preparation method thereof

Abstract

The invention provides fermented suaeda salsa tea dumplings and a preparation method thereof, and relates to dumplings. Dumpling wrappers are prepared from the following components in parts by weight:100-150 parts of wheat flour and 40-50 parts of water; dumpling filling is prepared from the following parts by weight: 60-90 parts of meat, 70-100 parts of fermented suaeda salsa tea and 120-135 parts of auxiliary materials. The fermented suaeda salsa tea dumplings with high quality have excellent taste, the preparation process is easy to operate, energy-saving and environmentally friendly, andthe dumplings are green and pure natural health food, and meet the pursuit of people in the era of great health.

Description

【Technical field】 [0001] The invention relates to a dumpling, in particular to a fermented Suaeda salsa tea dumpling and a preparation method thereof. 【Background technique】 [0002] The Ministry of Science and Technology 863 Program of the Ministry of Science and Technology of the People's Republic of China has the theme of marine biotechnology in the field of resources and environment "Breeding and application of new varieties of seawater-resistant vegetables". Through resource selection, cell and genetic engineering, new varieties of salt-resistant and seawater-resistant vegetables are cultivated, and they are closely related to modern agricultural cultivation techniques. The technology integration of balanced nutrient solution formula finally successfully realized the artificial domestication and cultivation of wild halophytes "sea asparagus" and "haiyingcai" (Suaeda salsa) as new vegetables. Suaeda salsa in the project has passed the national green food demonstration an...

AI Technical Summary

Problems solved by technology

[0008] The patent application with application number 2007101520997 discloses a kind of tea dumplings and its processing method. Fresh and tender tea leaves are added to dumpling fillings, and fresh and tender tea leaves are mixed with flour to make dumpling wrappers. However, this patent uses fresh and tender tea leaves. Instead of adding fermented tea leaves to dumpling fillings or dumpling skins, it is also easy to irritate the stomach

[0009] The applicant has applied for a patent application with the application number 2018103697326 and the project name is a kind of Suaeda salsa substitute tea, and the application number is 2018103697133 and the project name is a patent application for green orange tea and its production method, but the applicant declared The Suaeda salsa tea is all unfermented tea, and the Suaeda salsa tea made from unfermented Suaeda salsa, due to the special fishy smell of Suaeda salsa, makes the unfermented tea made from Suaeda salsa directly soaked in water and has a fishy smell Unbearable, making people difficult to swallow, so the applicant's above two patent applications for Suaeda salsa tea use green oranges and other substances to cover the fishy smell of Suaeda salsa; in addition, because the fermented tea is in the process of fermentation, the The chemical substances contained in it have undergone many transformations, and the nature of the tea has gradually become milder. It is not too irritating to the stomach. Fermented tea has a good effect of nourishing and protecting the stomach; while unfermented non-fermented tea, mainly The characteristic is that more natural substances in tea leaves are retained. These natural substances have anti-inflammatory, bactericidal, anti-aging and other effects, but they are highly irritating and easily irritate the stomach.

[0010] Therefore, fermented tea has not been used to prepare dumplings at present, nor has Suaeda salsa been fermented to make fermented Suaeda salsa tea dumplings

Images