Kelp flour boiled dumplings and its processing method

A processing method and technology of kelp, which can be used in dough processing, baking, food preparation, etc., can solve the problems of monotonous eating method, indigestion, single color of dumplings, etc., and achieve the effect of delicious taste, low cost and emerald green color.

Inactive Publication Date: 2004-02-18
纪仁忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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 foods that are further processed with it as a raw material. At present, there are dumplings with kelp and meat as fillings on the market. The colors of dumplings are single. Demand for nutritious, multi-color, multi-taste green health food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: a kind of kelp noodles boiled dumpling of the present invention, stuffing is wrapped with dough, and the raw material component of dough is, sea-tangle paste weight accounts for 30%, flour weight accounts for 65%, and water weight accounts for 5%. The processing method of the kelp noodles boiled dumplings is that after the fresh kelp is cleaned, the cell wall is broken, and it is ground and homogenized by a homogenizer, and finally the impurities are removed by separation and filtration to obtain a paste-like kelp raw material, which is mixed with the kelp raw material in a certain proportion Mix flour and water, stir evenly, process into a moderately thick dough, then wrap appropriate fillings with the dough, and process into dumplings. The dumpling fillings can be selected from meat, vegetables, seafood, tofu, kelp, etc. according to taste. After the kelp noodle dumplings are wrapped, the color is emerald green, convenient to eat, delicious in taste, rich...

Embodiment 2

[0008] Embodiment 2: a kind of kelp noodles boiled dumpling of the present invention, stuffing is wrapped with dough, and the raw material component of dough is, seaweed powder accounts for 40% by weight, and flour accounts for 50% by weight, and the amount by weight of water accounts for 10%. The processing method of the kelp noodles boiled dumplings is that, after washing the kelp with salt, the cell wall is broken, and it is ground and homogenized by a homogenizer, and finally the impurities are removed by separation and filtration to obtain the powdery kelp raw material. Mix with flour and water, stir evenly, process into dough with moderate thickness, then wrap appropriate fillings with dough, and process into dumplings, dumpling fillings can be selected from meat, vegetables, seafood, tofu, seaweed, etc. according to taste . After the kelp noodle boiled dumplings are wrapped, the color and luster is emerald green, and it is convenient to eat.

Embodiment 3

[0009] Embodiment 3: a kind of kelp noodles boiled dumpling of the present invention, stuffing is wrapped with dough, and the raw material component of dough is, the weight of seaweed powder accounts for 35%, the weight of flour accounts for 52%, and the weight of water accounts for 13%. The processing method of the kelp noodles boiled dumplings is that after the dried kelp is cleaned, the cell wall is broken, and it is ground and homogenized by a homogenizer, and finally the impurities are removed by separation and filtration to obtain the powdery kelp raw material, which is mixed with the kelp raw material in a certain proportion Mix flour and water, stir evenly, process into a moderately thick dough, then wrap appropriate fillings with the dough, and process into dumplings. The dumpling fillings can be selected from meat, vegetables, seafood, tofu, kelp, etc. according to taste. After the kelp noodle dumplings are wrapped, it is convenient to eat and rich in nutrition.

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PUM

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Abstract

A struffed dumpling features that its wrapper is made of kelp powder 30-40 wt%, flour 50-65 wt% and water through washing kelp, breaking its cell wall, grinding while homogenizing, separating, filtering, proportionally mixing with others, stirring and rolling.

Description

technical field [0001] The invention relates to a kind of food processing, in particular to a kind of kelp noodles boiled dumpling and its processing method. 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 foods that are further processed with it as a raw material. At present, there are dumplings with kelp and meat as fillings on the market. The colors of dumplings are single. Demand for nutritious, multi-color, multi-taste green health food. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a kind of kelp noodle dumpling with abundant reso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A23L17/60A23L35/00
Inventor 纪仁忠王学亮
Owner 纪仁忠
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