Fermented suaeda salsa tea dumplings and preparation method thereof

A technology of Suaeda salsa and Suaeda salsa, applied in the field of fermented Suaeda salsa tea dumpling and its preparation, can solve the problems of no suaeda salsa fermented suaeda salsa tea dumpling, easily irritate the stomach, unbearable fishy smell, etc., and achieve excellent anti-oxidation ability, increase appetite, and reduce the effect of belly breaking rate

Pending Publication Date: 2020-09-18
碱蓬先创科技(盘锦)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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...

Method used

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  • Fermented suaeda salsa tea dumplings and preparation method thereof
  • Fermented suaeda salsa tea dumplings and preparation method thereof
  • Fermented suaeda salsa tea dumplings and preparation method thereof

Examples

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Effect test

Embodiment 1

[0068] A fermented Suaeda salsa tea dumpling, the dumpling skin is composed of the following components by weight: 100 parts of wheat flour, 45 parts of water; the dumpling filling is composed of the following components by weight: 60 parts of meat, 70 parts of fermented Suaeda salsa tea, and 120 parts of auxiliary materials .

[0069] The preparation method of the fermented Suaeda salsa tea dumpling is as follows:

[0070] Part 1: Preparation of fermented Suaeda salsa

[0071] Step 1: Picking: Take fresh Suaeda salsa stems and leaves, put the picked fresh leaves in bamboo baskets or baskets, and spread them on the bamboo rafts to dry;

[0072] Step 2: Finishing: Stir-fry quickly at high temperature in a copper pot. The temperature of the pot should reach 280-320°C. Stir-fry evenly with both hands. When there is a large amount of water vapor, throw the stems and leaves of Suaeda salsa and stir-fry; when the stems and leaves of Suaeda salsa become soft and sticky, the tea ste...

Embodiment 2

[0102] A fermented Suaeda salsa tea dumpling, the dumpling skin is composed of the following components by weight: 100 parts of wheat flour, 45 parts of water; the dumpling filling is composed of the following components by weight: 70 parts of meat, 90 parts of fermented Suaeda salsa tea, 130 parts of auxiliary materials share.

[0103] The preparation method is the same as in Example 1.

Embodiment 3

[0105] A fermented Suaeda salsa tea dumpling, the dumpling skin is composed of the following components by weight: 100 parts of wheat flour, 45 parts of water; the dumpling filling is composed of the following components by weight: 80 parts of meat, 100 parts of fermented Suaeda salsa tea, 135 parts of auxiliary materials share.

[0106] The preparation method is the same as in Example 1.

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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...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L19/00A23L25/00A23L33/10A21C9/06A21C11/00A21D2/36A23F3/34A23L5/10A23L7/10A23L33/105A23P20/25
CPCA23L7/117A23P20/25A23L5/13A23L33/10A23L33/105A23L7/10A21D2/36A21D2/364A23F3/34A23L25/30A23L19/09A21C11/00A21C9/066A23V2002/00A23V2200/30A23V2200/044A23V2250/21
Inventor 李泓胜许建强罗凡华崔守军
Owner 碱蓬先创科技(盘锦)有限公司
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