Kelp dumplings and its making method

A technology for kelp and dumplings, applied in application, food preparation, food science and other directions, can solve the problems of inconvenient transportation of fresh kelp, no dumpling kelp food is found, etc., and achieves the effects of delicious color, low cost and high iodine content

Inactive Publication Date: 2003-11-26
纪仁忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its raw material is fresh kelp, which is inconvenient to transport
At present, no dumpling-like kelp food has been found on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: A kind of seaweed dumpling of the present invention, it is base material with seaweed, seaweed can be dry seaweed, fresh seaweed or salted seaweed, present embodiment selects salted seaweed, with pork, radish, tofu, peanut oil, leek, Vegetables such as celery are auxiliary materials. Pork and tofu play the role of increasing nutrition and seasoning; vegetables such as leeks and celery play the role of increasing nutrition, seasoning and coloring. The above materials are mixed and stirred evenly to make fillings, wherein the weight of salted kelp is 50%, the weight of pork is 20%, the weight of radish is 10%, the weight of tofu is 2%, and the weight of vegetables such as leeks and celery is 10%. , salt is 2%, other seasoning essence and spices are 3%, and the balance is water. The stuffing made is wrapped in dough to form dumplings. The specific processing method is: the kelp is washed and cut into fine pieces, the pork is chopped into paste, the radish i...

Embodiment 2

[0008] Embodiment 2: A kind of seaweed dumpling, it is base material with seaweed, and seaweed selects fresh seaweed for use, takes pork, radish tofu, peanut oil, leek, celery and other vegetables as auxiliary materials. Pork and tofu can increase nutrition and seasoning; leeks, celery and other vegetables can increase nutrition and seasoning. The above materials are mixed and stirred evenly to make fillings, wherein the weight of salted kelp is 40%, the weight of pork is 15%, the weight of radish is 20%, the weight of tofu is 5%, and the weight of vegetables such as leeks and celery is 12%. , salt is 3%, other seasoning essence, spices 2%, and the balance is water. The stuffing made is wrapped in dough to form dumplings. The specific processing method is: the kelp is washed and cut into fine pieces, the pork is chopped into paste, the radish is cut into short filaments, the tofu is cut into cubes, the leeks and celery are cut into fine pieces, and mixed in proportion And ad...

Embodiment 3

[0009] Embodiment 3: A seaweed dumpling, which uses seaweed as a base material, seaweed is selected from dried seaweed, and vegetables such as pork, radish tofu, peanut oil, leeks, and celery are used as auxiliary materials. Pork and tofu can increase nutrition and seasoning; leeks, celery and other vegetables can increase nutrition and seasoning. Of course, meat such as beef and chicken can also be used instead of pork according to personal taste. The above materials are mixed and stirred evenly to make fillings, wherein the weight of salted kelp is 30%, the weight of pork is 20%, the weight of radish is 15%, the weight of tofu is 8%, and the weight of vegetables such as leeks and celery is 16%. , salt is 3%, other seasoning essence, spices 4%, and the balance is water. The stuffing made is wrapped in dough to form dumplings. The specific processing method is: the kelp is washed and cut into fine pieces, the pork is chopped into paste, the radish is cut into short filaments...

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PUM

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Abstract

The kelp dumplings are made with stuffing comprising kelp as basic material, pork, peanut oil, turnip, bean curd, Chinese chive or other vegetable as supplementary material, and seasonings mixed together and wrapper to coat the stuffing. Its making process includes shredding kelp, slicing pork into paste, shredding turnip, cutting bean curd into dices, cutting Chinese chive or other vegetable, mixing while adding salt, gourmet, pungent and scenting material, etc. to obtain stuffing, wrapping and other steps. It has high iodine content, bright color and delicious taste.

Description

technical field [0001] The invention relates to a food processing method, in particular to a seaweed dumpling and a processing method thereof. Background technique [0002] We know that kelp is rich in nutrients, rich in iodine, zinc, selenium and other trace elements necessary for the human body, especially alginic acid, and is recognized as a green and healthy food. But for a long time, most of them are eaten directly, the way of eating is monotonous, and it is not easy to digest. There are not many further deep-processed foods using it as a raw material. Patent 98110256.5 announces a kind of kelp noodles and its manufacturing method. It uses fresh kelp as a base material to make a paste, and then presses it into kelp noodles. It has the characteristics of high quantity, low cost and simple production. It is cool and delicious, can remove heat and relieve heat, and is convenient to eat. But its raw material is that fresh kelp is inconvenient to transport. At present, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L35/00
Inventor 纪仁忠王学亮
Owner 纪仁忠
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