Nutritious tonifying dumpling and steamed dumpling stuffing

A filling and dumpling technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of unsatisfactory taste and nutritional nourishing and health care effects, vegetable nutrition and flavor and taste restrictions, nutritional resources can not be supplemented, etc., to achieve enhanced Body immunity, remarkable curative effect, effect of increasing blood cells and hemoglobin

Inactive Publication Date: 2006-10-04
王世清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the social economy and the continuous improvement of people's living standards, people's taste for dumplings or steamed stuffing is also constantly improving. The vegetables used in the stuffing are cultivated vegetables that have been sprayed with pesticides. Due to long-term cultivation and domestication, the nutritional function of the vegetables is weakening, and the adaptability is getting worse, and various diseases and insect pests are prone to occur. However, the pesticides sprayed on the vegetables are not

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The weight ratio of the dumpling meat filling is as follows: 60% of meat material, 30% of wild vegetables, 4% of shiitake mushrooms, 0.5% of gallinaceous chicken; 2% of vegetable blending oil (sesame oil), 1.5% of bone marrow soup oil, and 2% of seasoning accessories;

[0025] The weight ratio of the dumpling vegetable filling is as follows: 45% of egg material, 45% of wild vegetables, 0.5% of gallinaceous chicken, 4% of shiitake mushrooms, 4% of plant blending oil (sesame oil), and 1.5% of seasoning.

Embodiment 2

[0027] The weight ratio of the meat stuffing in the steamed bun is as follows: 47% of meat material, 40% of wild vegetables, 6% of shiitake mushrooms, 0.8% of gallinaceous gold; 3% of vegetable blending oil (sesame oil), 1.2% of bone marrow soup oil, and 2% of seasoning auxiliary materials.

[0028] The weight ratio of the stuffing for steamed buns is as follows: 38% of egg material, 45% of wild vegetables, 0.8% of gallinaceous chicken, 10% of shiitake mushrooms, 4.2% of plant blending oil (sesame oil), and 2% of seasoning auxiliary materials.

[0029] The preparation method of nutritious and nourishing boiled dumplings and steamed stuffing of the present invention is as follows:

[0030] (1) Make wild vegetable meat stuffing: pick the tender, stems, and leaves of wild vegetables, wash, blanch and chop into pieces, chop the vegetable filling and squeeze out the vegetable juice, mix the vegetable filling with vegetable blending oil and set aside stand-by. The vegetable stuffin...

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PUM

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Abstract

The invention relates to a nutritious tonifying dumpling and steamed dumpling stuffing characterized by that, the stuffing is prepared from natural wild vegetables and nourishing meat material or egg material, wherein the natural wild vegetables include shepherd's-purse, purslane, wild amaranth or wild leek, the meat material includes pork, black-bone chicken or donkey's meat, the egg material includes red-core duck's egg or black-bone chicken's egg or quail's egg.

Description

technical field [0001] The invention belongs to the technical field of food, and is a nutritious and nourishing boiled dumpling and steamed stuffing stuffing prepared from natural wild vegetables and selected meat or egg materials with nourishing effect. Background technique [0002] Boiled dumplings and steamed buns are traditional foods in my country, which are mainly divided into vegetarian stuffing and meat stuffing, and eating various dumplings or steamed buns has become an indispensable part of people's lives. With the development of the social economy and the continuous improvement of people's living standards, people's taste for dumplings or steamed stuffing is also constantly improving. The vegetables used in the stuffing are cultivated vegetables that have been sprayed with pesticides. Due to long-term cultivation and domestication, the nutritional function of the vegetables is weakening, and the adaptability is getting worse, and various diseases and insect pests ...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L1/212A23L1/31A23L1/32A23L35/00A23L13/00A23L15/00A23L19/00
Inventor 王世清王一
Owner 王世清
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