Vegetable green dumpling

A green, dumpling technology, applied in application, food preparation, food science and other directions, can solve the problems of perishable, unsightly, single color, etc., and achieve the effect of green color, increase appetite, and good taste.

Inactive Publication Date: 2004-12-29
杜敬春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dumplings are traditional foods in my country. Although the stuffing of dumplings can be prepared according to people's different tastes, the dumpling wrappers are generally made of wheat flour, and the color is relatively single. The invention of Chinese patent application No. 99107511 discloses a The preparation method of colorful multi-nutritional boiled dumplings is a boiled dumpling made of dough made from the juic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1:

[0039] The vegetable green dumplings of the present invention, the dumpling skins are made according to the following proportions and steps:

[0040] (1) Proportion (parts by weight):

[0041] 300 parts of wheat flour; 50 parts of fresh spinach leaves; 5 parts of salt; 1 part of salad oil;

[0042] (2) Steps:

[0043] Step 1: Wash the spinach leaves, put them in boiling water together with salad oil, remove the spinach leaves after 10 seconds;

[0044] The second step: Stir the spinach leaves obtained in the first step with salt and water to make a paste, and beat it into a puree;

[0045] The third step: Combine the wheat flour and the second step into a dough, cover with a damp cloth, and leave for 10 minutes;

[0046] Step 4: Make dumpling wrappers from the dough obtained in Step 3.

Example Embodiment

[0047] Example 2:

[0048] The green vegetable dumplings of the present invention can also be prepared according to the following proportions and steps:

[0049] (1) Proportion (parts by weight):

[0050] 400 parts of wheat flour; 50 parts of corn starch; 50 parts of rice flour; 100 parts of fresh spinach leaves; 10 parts of salt; 7 parts of salad oil;

[0051] (2) Steps:

[0052] Step 1: Wash the spinach leaves, put them in boiling water together with salad oil, remove the spinach leaves after 20 seconds;

[0053] The second step: Stir the spinach leaves obtained in the first step with salt and water to make a paste, and beat it into a puree;

[0054] The third step: Mix wheat flour, corn starch, and rice flour evenly with the resultant from the second step to form a dough, cover with a damp cloth, and leave for 20 minutes;

[0055] Step 4: Make dumpling wrappers from the dough obtained in Step 3.

Example Embodiment

[0056] Example 3:

[0057] The vegetable green dumplings of the present invention can also be prepared according to the following proportions and steps:

[0058] (1) Proportion (parts by weight):

[0059] 500 parts of wheat flour; 100 parts of corn starch; 100 parts of rice flour; 150 parts of fresh spinach leaves; 20 parts of salt; 15 parts of salad oil;

[0060] (2) Steps:

[0061] Step 1: Wash the spinach leaves, put them in boiling water together with the salad oil, remove the spinach leaves after 30 seconds;

[0062] The second step: Stir the spinach leaves obtained in the first step with salt and water to make a paste, and beat it into a puree;

[0063] The third step: mix wheat flour, corn starch, and rice flour evenly and combine with the resultant from the second step to form a dough, cover with a damp cloth, and leave for 30 minutes;

[0064] Step 4: Make dumpling wrappers from the dough obtained in Step 3.

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Abstract

The green vegetable dumpling includes dumpling wrapper and dumpling filling. The dumpling wrapper is made with wheat flour, corn starch, glutinous rice powder, fresh spinach, salt and salad oil; and the making process includes the following steps: boiling spinach and salad oil in boiled water for 10-30 sec; stirring spinach with salt and water to form vegetable mash; mixing wheat flour, corn starch, glutinous rice powder and vegetable mash to form dough and maintaining the dough for 10-30 min; and making dumpling wrapper with the dough. The dumpling thus made has dark green dumpling wrapper with the nutritive matter and chlorophyll of spinach, and is boiling resistant.

Description

Technical field: [0001] The invention relates to a food, in particular to a vegetable green dumpling. Background technique: [0002] Dumplings are traditional foods in my country. Although the stuffing of dumplings can be prepared according to people's different tastes, the dumpling wrappers are generally made of wheat flour, and the color is relatively single. The invention of Chinese patent application No. 99107511 discloses a The preparation method of colorful multi-nutritional boiled dumplings is a boiled dumpling made of dough made from the juice of colored edible plants and flour, but this method cannot fully utilize the nutrients in the green vegetables, and the second is that this method is processed into The greenness of the dumpling skin is very light, and it is easy to discolor after being boiled; some folks have chopped vegetables and added them to flour and made dumpling skins. The dough made by this method is not tough enough, easy to rot, and not beautiful. . ...

Claims

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Application Information

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IPC IPC(8): A23L35/00
Inventor 杜敬春
Owner 杜敬春
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