Ingredient of imperial palace boiled dumplings and making process thereof

• Main Author: RUYI LIU
• Format: Patent
• Language: Chinese; English
• Published: 14.01.2004
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A traditional royal dumping is composed of the dumping wrapper prepared from refined wheat flour and water and the stuffing prepared from Chinese chives, mung bean sprout, fumigated dried bean curd, cooked diced meat, dried day-lily buds, long-thread vermicelli, fried bean curd, edible salt, vegetable oil, sesame oil, gourmet powder, etc. Its advantages are unique taste, good color, smell and taste, and high nutritive value. 本发明公开了一种宫廷水饺的配料及包制工艺，由精面粉和水和制成面团，一定质量和要求的韭菜、绿豆芽、熏干、熟肉丁、黄花菜、粉丝、油散、煎豆腐及盐、植物油、香油、味精等调味品调成饺馅，然后包制成所述水饺，它具有味道独特、清香不腻、色、香、味俱全，营养价值高等特点，且材料易取，工艺易行，老幼咸宜。