Kidney invigorating and yang strengthening dumplings and preparation method thereof

• Main Authors: YANG ZHUZHI, DU BAILIN, LIU SHUMAO, DU DEAN
• Format: Patent
• Language: Chinese; English
• Published: 14.12.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to kidney invigorating and yang strengthening dumplings and a preparation method thereof. The dumplings comprise dumpling wrappers and dumpling stuffing, wherein the weight ratio of the dumpling wrappers to the dumpling stuffing is 1:(3-4). The dumpling wrappers are prepared from, by weight, 120-160 parts of wheat flour, 80-120 parts of plain flour and 100-140 parts of water. The dumpling stuffing is prepared from, by weight, 10-15 parts of mulberries, 3-5 parts of male silkworm moths, 150-200 parts of pig testicles, 1-2 parts of Chinese chive seeds, 2-3 parts of fructus cnidii, 3-5 parts of herbal epimedii, 1-2 parts of radix morindae officinalis, 0.5-1 part of cortex cinnamomi, 1-2 parts of fructus rosae laevigatae, 1-1.5 parts of cornua cervi pantotrichum, 300-500 parts of Chinese chives, 600-800 parts of lean meat, 300-500 parts of textured soybean protein, 20-50 parts of olive oil, 30-50 parts of yak oil, 20-30 parts of sesame oil, 10-30 parts of salt, 20-60 parts of light soy sauce