PREPARING METHOD OF NUTRITION-BALANCED DUMPLINGS BASED ON MORE THAN THIRTY KINDS OF FOOD INGREDIENTS

Abstract

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.

Claims

1. A preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients comprising a dumpling dough, a dumpling filling, a seasoning and a dipping sauce; wherein the dumpling dough comprises raw materials: 800-900 parts by mass of flour and 400-500 parts by mass of water; the dumpling filling comprises raw materials: 250-310 parts by mass of a main food material, 250-310 parts by mass of an auxiliary food material, and 500-620 parts by mass of an additive food material; the preparing method comprises following steps: S1, providing raw materials for the dumpling dough, the dumpling filling and the 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 the main food material, the auxiliary food material and the 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 thereby 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 the dipping sauce.

2. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 1, wherein the flour and the water in the dumpling dough has a mass ratio of 2:1; and the main food material, the auxiliary food material and the additive food material in the dumpling filling has a mass ratio of 1:1:2.

3. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 1, wherein the main food material comprises any one of Chinese cabbage, leek, pea sprout, and 9:1 refined meat.

4. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 1, wherein the auxiliary food material comprises hen's egg, quail egg, tofu and yuba; and the hen's egg, the quail egg, the tofu and the yuba are prepared in equal parts by mass.

5. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 1, wherein the additive food material comprises edible wolfberry leaf, Longkou vermicelli, spinach, celery, cordyceps flower, diced carrot, corn grain, segmented shallot, shredded green Chinese onion, shredded color pepper, shredded winter bamboo shoot, mushroom slice, white mushroom slice, asparagus, diced cowpea, diced snow pea, shredded black fungus, black sesame, peanut granule, cashew nut granule, shrimp skin, shrimp meat, shredded scallop, and shredded seaweed; the edible wolfberry leaf, the Longkou vermicelli, the spinach, the celery, the cordyceps flower, the diced carrot, the corn grain, the segmented shallot, the shredded green Chinese onion, the shredded color pepper, the shredded winter bamboo shoot, the mushroom slice, the white mushroom slice, the asparagus, the diced cowpea, the diced snow pea, the shredded black fungus, the black sesame, the peanut granule, the cashew nut granule, the shrimp skin, the shrimp meat, the shredded scallop, and the shredded seaweed are prepared in equal parts by mass.

6. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 4, wherein the tofu is an old tofu which is used in the dumpling filling after being baked to remove water.

7. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 1, wherein the seasoning comprises oyster sauce, white pepper, sesame oil, edible oil, olive oil, grape seed oil, soy sauce, ginger powder, cooking wine and natural sea salt; the dipping sauce comprises vinegar, garlic paste and chili oil.

8. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 1, wherein the dumpling dough comprises the raw materials: 800 parts by mass of the flour and 400 parts by mass of the water; the dumpling filling comprises the raw materials: 250 parts by mass of the main food material, 250 parts by mass of the auxiliary food material and 500 parts by mass of the additive food material, and the rest is the seasoning.

9. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 1, wherein the dumpling dough comprises the raw materials: 850 parts by mass of the flour, and 430 parts by mass of the water; the dumpling filling includes the raw materials: 280 parts by mass of the main food material, 280 parts by mass of the auxiliary food material and 560 parts by mass of the additive food material, and the rest is the seasoning.

10. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 1, wherein the dumpling dough comprises the raw materials: 900 parts by mass of the flour, and 450 parts by mass of the water; the dumpling filling comprises the raw materials: 310 parts by mass of the main food material, 310 parts by mass of the auxiliary food material and 620 parts by mass of the additive food material, and the rest is the seasoning.

11. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 1, wherein the dumpling filling comprises the main food material, the auxiliary food material and the additive food material; and a mass ratio of the main food material, the auxiliary food material and the additive food material is 1:1:2; the additive food material comprises edible wolfberry leaf, Longkou vermicelli, spinach, celery, cordyceps flower, diced carrot, corn grain, segmented shallot, shredded green Chinese onion, shredded color pepper, shredded winter bamboo shoot, mushroom slice, white mushroom slice, asparagus, diced cowpea, diced snow pea, shredded black fungus, black sesame, peanut granule, cashew nut granule, shrimp skin, shrimp meat, shredded scallop, and shredded seaweed prepared in equal parts by mass.

12. The preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients as claimed in claim 11, wherein the main food material comprises any one of Chinese cabbage, leek, pea sprout, and 9:1 refined meat; the auxiliary food material comprises hen's egg, quail egg, tofu and yuba; and the hen's egg, the quail egg, the tofu and the yuba are prepared in equal parts by mass.

Description

DETAILED DESCRIPTION OF EMBODIMENTS

[0021] The invention is further explained below in conjunction with concrete embodiments.

Embodiment 1

[0022] The embodiment of the invention provides a preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients including a dumpling dough, a dumpling filling, a seasoning and a dipping sauce. The dumpling dough includes the following raw materials: 800 parts by mass of flour and 400 parts by pass of water. The dumpling filling includes the following raw materials: 250 parts by mass of a main food material, 250 parts by mass of an auxiliary food material and 500 parts by mass of an additive food material, and the rest is the seasoning. The preparing method includes the following steps:

[0023] S1, providing raw materials for the dumpling dough, the dumpling filling and the seasoning, preparing the dumpling dough, and proofing the prepared dumpling dough for 40-50 minutes;

[0024] S2, preparing the dumpling filling during proofing the prepared dumpling dough by cutting the main food material, the auxiliary food material and the additive food material to 0.5 mm in lengths, adding the seasoning and stirring;

[0025] S3, rolling the proofed dumpling dough for wrapping the dumpling filling to thereby 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

[0026] S4, taking the dumplings out of the pot after the cooking for being eaten with the dipping sauce.

Embodiment 2

[0027] The embodiment of the invention provides a preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients including a dumpling dough, a dumpling filling, a seasoning and a dipping sauce. The dumpling dough includes the following raw materials: 850 parts by mass of flour and 430 parts by pass of water. The dumpling filling includes the following raw materials: 280 parts by mass of a main food material, 280 parts by mass of an auxiliary food material and 560 parts by mass of an additive food material, and the rest is the seasoning. The preparing method includes the following steps:

[0028] S1, providing raw materials for the dumpling dough, the dumpling filling and the seasoning, preparing the dumpling dough, and proofing the prepared dumpling dough for 40-50 minutes;

[0029] S2, preparing the dumpling filling during proofing the prepared dumpling dough by cutting the main food material, the auxiliary food material and the additive food material to 0.5 mm in lengths, adding the seasoning and stirring;

[0030] S3, rolling the proofed dumpling dough for wrapping the dumpling filling to thereby 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

[0031] S4, taking the dumplings out of the pot after the cooking for being eaten with the dipping sauce.

Embodiment 3

[0032] The embodiment of the invention provides a preparing method of nutrition-balanced dumplings based on more than thirty kinds of food ingredients including a dumpling dough, a dumpling filling, a seasoning and a dipping sauce. The dumpling dough includes the following raw materials: 900 parts by mass of a flour and 450 parts by pass of a water. The dumpling filling includes the following raw materials: 310 parts by mass of a main food material, 310 parts by mass of an auxiliary food material and 620 parts by mass of an additive food material, and the rest is the seasoning. The preparing method includes the following steps:

[0033] S1, providing raw materials for the dumpling dough, the dumpling filling and the seasoning, preparing the dumpling dough, and proofing the prepared dumpling dough for 40-50 minutes;

[0034] S2, preparing the dumpling filling during proofing the prepared dumpling dough by cutting the main food material, the auxiliary food material and the additive food material to 0.5 mm in lengths, adding the seasoning and stirring;

[0035] 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

[0036] S4, taking the dumplings out of the pot after the cooking for being eaten with the dipping sauce.

[0037] In the above embodiments, a mass ratio of the flour and the water in the dumpling dough is about 2:1, a mass ratio of the main food material, the auxiliary material and the additive food material is 1:1:2. The main food material includes any one of Chinese cabbage, leek, pea sprout, and 9:1 refined meat. The auxiliary food material includes hen's egg, quail egg, tofu and yuba; and the hen's egg, the quail egg, the tofu and the yuba are prepared in equal parts by mass. The additive food material includes edible wolfberry leaf, Longkou vermicelli, spinach, celery, cordyceps flower, diced carrot, corn grain, segmented shallot, shredded green Chinese onion, shredded color pepper, shredded winter bamboo shoot, mushroom slice, white mushroom slice, asparagus, diced cowpea, diced snow pea, shredded black fungus, black sesame, peanut granule, cashew nut granule, shrimp skin, shrimp meat, shredded scallop, and shredded seaweed prepared in equal parts by mass. The tofu is an old tofu which is used in the dumpling filling after being baked to remove water. The seasoning includes oyster sauce, white pepper, sesame oil, edible oil, olive oil, grape seed oil, soy sauce, ginger powder, cooking wine and natural sea salt; the dipping sauce includes vinegar, garlic paste and chili oil.

[0038] The above-mentioned embodiments were prepared and implemented one by one, and the finished dumplings obtained were subjected to taste experiments and nutrient composition identifications. It was obtained that the nutrition ratio of the dumplings made in the above-mentioned embodiment 1 was the most uniform and the taste was the best.

[0039] The above are only preferred embodiments of the invention, and does not limit the patent protection scope of the invention. Any modification by replacing or changing the food ingredient(s) in the dumpling filling recipe of more than thirty kinds of food ingredients according to the technical solution of the invention and its inventive concept should be included in the scope of patent protection of the invention.