[The practice of various dumpling stuffing]_ production method _ practice Daquan

[The practice of various dumpling stuffing]_ production method _ practice Daquan

The dumplings we buy are filled with various fillings, cabbage and pork, chives and eggs, celery, amaranth and so on. Everyone can choose according to their favorite taste.

Various fillings are added to the dumplings not only to satisfy the appetite of different people, but also to improve the nutritional value of the dumplings. The vegetarian food is available for comprehensive nutrition.

There are so many types of dumpling stuffing, how do we usually make it?

There are both grains, meat and vegetables in the stuffing foods, and the nutrients are relatively comprehensive.

Carrots that children don’t like to eat, and greens that the elderly can easily get stuck in, can be hidden with fillings delicately and let people unknowingly eat them.

At the same time, seven or eight kinds of raw materials can be added to one kind of stuffing, which easily realizes the matching of multiple food raw materials, which is much more convenient than cooking with multiple raw materials.

Regardless of buns or dumplings, there are only a few common fillings, of which animal sources are pork, beef, mutton, eggs and shrimp; plant sources are leek, cabbage, celery, fennel and carrot.

These raw materials have high nutritional value, and they are also good for nutritional balance.

But in reality, in order to make the fillings fragrant and delicious, producers always put more meat fillings and less vegetables to avoid feeling too “chai”.

At the same time, when making vegetable raw materials, vegetable juice is traditionally squeezed out, and even nutrients such as soluble vitamins and potassium are seriously lost.

Less fat and more meat follow the principle of acid-alkali balance. “Acid” meat and eggs and refined white flour are properly balanced with “alkaline” vegetable raw materials.

For example, when making fillings, one meat and three unsqueezed vegetable ingredients can make a reasonable combination.

However, in reality, the amount of meat and vegetables is often equal, even more than vegetables.

In the combination of “three fresh fillings”, the vegetables in the raw materials are extremely poor.

In addition, in order to make the fillings soft and juicy, fats, animal oils, and vegetable creams are often added to the fillings.

The meat used for fillings is only 7 points lean, and the trace content usually exceeds 40%.

Even fillings made of low-fat fish and shrimp need to be added with animal fats to improve the taste.

This will bring a large amount of saturated trace and conversion, which is not good for consumers’ health.

To achieve the true nutritional balance of stuffed foods, we must first start with raw materials, reduce the amount of fat and animal oil, and increase the amount of vegetables.

Kelp, fungus is the best stuffing for meat fillings. It is mixed with fiber and mineral vegetables, and it does not prevent the addition of foods that dissolve soluble fiber, such as mushrooms, fungus, white fungus, and various other mushrooms.There are algae such as kelp and wakame.

They can improve the taste, help reduce the absorption of high blood pressure and diabetes, and control the rise in blood lipids after eating meat fillings.

Bamboo shoots, dried vegetables, etc. also have an adsorption activity.

Various soy products and fish can also be stuffed, replacing part of the meat, which is conducive to reducing trace content.

At the same time, it should also be noted that when eating these fillings, it is not appropriate to eat high trace foods, but should be paired with refreshing cold vegetables.

It is noted that the vegetable and vegetable stuffings, which are the main raw materials, are fully healthy. The fats come from vegetable oils, and the proportion of vegetables is relatively large.

Due to the phosphorus-containing trace elements in the egg, it is supplemented with calcium, potassium and magnesium leafy vegetables, as well as raw materials such as shrimp skin and seaweed to promote acid-base balance.

Pure starch materials such as vermicelli have low nutritional value and serve as the main raw material for fillings.