A spread for a snack product includes a dough piece, particularly produced from potatoes, bread doughs and/or rice. The spread has a cheese component that consists of fresh cheese and cheese of at least one further cheese type, and a sauce component having a cream content and a starch content added to the spread. A snack product which includes the spread arranged on the dough piece is also provided. Furthermore, a method for producing a snack product includes pressing the spread into or folding the spread into the dough piece in frozen form.

A preparing method of nutrition-balanced dumplings based on over thirty kinds of food ingredients includes steps of: S1, providing raw materials for a dumpling dough, a dumpling filling and a seasoning, preparing the dumpling dough, and proofing the prepared dumpling dough for 40-50 minutes; S2, preparing the dumpling filling during proofing the prepared dumpling dough by cutting a main food material, an auxiliary food material and an additive food material to 0.5 mm in lengths, adding the seasoning and stirring; S3, rolling the proofed dumpling dough for wrapping the dumpling filling to obtain dumplings, putting the dumplings into a pot with cold water and heating for cooking the dumplings with a period of 7-8 minutes; and S4, taking the dumplings out of the pot after the cooking for being eaten with a dipping sauce. The problem of lack of balanced nutritious food supply in the existing market is solved consequently.

An apparatus for preparing a moulded food product, the apparatus comprising a base having first and second ends, with differing first and second moulds being formed with the first and second end respectively. A ring is engageable with either end of the base and has a ring mould portion contiguous with the first and second moulds to create a forming space when in use. A central aperture extends through the ring mould portion and a plunger is dimensioned and configured to pass through the central aperture, the plunger having a forming end and a closing end.

An apparatus for preparing a moulded food product, the apparatus comprising a base having first and second ends, with differing first and second moulds being formed with the first and second end respectively. A ring is engageable with either end of the base and has a ring mould portion contiguous with the first and second moulds to create a forming space when in use. A central aperture extends through the ring mould portion and a plunger is dimensioned and configured to pass through the central aperture, the plunger having a forming end and a closing end.