CN113424916A - Vegetable meat light dumplings capable of being subjected to microwave and preparation method thereof - Google Patents
Vegetable meat light dumplings capable of being subjected to microwave and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a vegetable meat light dumpling capable of being subjected to microwave and a preparation method thereof, wherein the vegetable meat light dumpling comprises dumpling wrappers and vegetable meat stuffing, and the dumpling wrappers are composed of the following raw materials: 35-45 parts of bread flour, 10-20 parts of refined flour, 5-10 parts of hydroxypropyl distarch phosphate, 0.5-1 part of salt, 15-25 parts of water, 8-12 parts of black whole wheat and 0.1-0.5 part of white kidney bean extract; the vegetable meat stuffing comprises the following raw materials: 20-30 parts of water, 20-25 parts of soybean wire-drawing protein, 0.1-0.5 part of compound No. 1 colloid, 0.5-2 parts of compound No. 2 colloid, 5-8 parts of peanut oil, 20-25 parts of cabbage, 10-15 parts of corn kernels, 5-8 parts of onion, 0.1-0.5 part of thirteen-spices, 1-4 parts of light soy sauce, 0.5-1 part of salt, 0.3-0.5 part of essence and 0.3-0.5 part of white kidney bean extract. The vegetable meat is used for replacing real meat, so that the vegetable meat not only endows the traditional dumplings with vegetarian characteristics, but also provides a new choice for people who want to lose weight, and is more in line with the life style of modern people.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to vegetable meat light dumplings capable of being subjected to microwave and a preparation method thereof.
Background
The dumpling stuffing refers to food materials such as meat, vegetables and sugar wrapped in dumpling wrappers, and is generally prepared by chopping the food materials with a knife and mixing and stirring the chopped food materials with seasonings, wherein the stuffing is mainly divided into meat stuffing and vegetable stuffing.
In daily life, meat stuffing is generally the first of people to be used as dumpling stuffing, because meat stuffing is rich in high-quality protein and can supplement energy, and the taste is better than that of vegetable stuffing.
However, studies have shown that hormones and the like contained in ordinary meat greatly increase the risk of diseases such as cancer and heart disease. In addition, the dumplings on the market at present have high carbohydrate content, and the requirements of people who lose weight and lose weight are difficult to meet.
Disclosure of Invention
The invention aims to solve the problems, and provides vegetable meat light dumplings capable of being microwaved and a preparation method thereof.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a vegetable meat dumpling capable of being microwaved comprises dumpling wrapper and vegetable meat stuffing,
the dumpling wrapper is prepared from the following raw materials: 35-45 parts of bread flour, 10-20 parts of refined flour, 5-10 parts of hydroxypropyl distarch phosphate, 0.5-1 part of salt, 15-25 parts of water, 8-12 parts of black whole wheat and 0.1-0.5 part of white kidney bean extract;
the vegetable meat stuffing comprises the following raw materials: 20-30 parts of water, 20-25 parts of soybean wire-drawing protein, 0.1-0.5 part of compound No. 1 colloid, 0.5-2 parts of compound No. 2 colloid, 5-8 parts of peanut oil, 20-25 parts of cabbage, 10-15 parts of corn kernels, 5-8 parts of onion, 0.1-0.5 part of thirteen-spices, 1-4 parts of light soy sauce, 0.5-1 part of salt, 0.3-0.5 part of essence and 0.3-0.5 part of white kidney bean extract.
In a preferred embodiment of the invention, the hydroxypropyl distarch phosphate accounts for 10% of the total amount of the dumpling wrapper, and the white kidney bean extract accounts for 0.16% of the total amount.
In a preferred embodiment of the invention, the soybean textured protein is compounded by granular protein providing bite feeling and flaky protein providing fiber feeling, the ratio of the granular protein providing bite feeling to the flaky protein providing fiber feeling is 1:1, the protein content of the granular protein providing bite feeling and the flaky protein providing fiber feeling is not less than 60%, the fat content of the granular protein providing bite feeling and the flaky protein providing fiber feeling is not more than 0.3%, and the ratio of the granular protein providing bite feeling and the flaky protein providing fiber feeling after being compounded to the rehydration of water is 1: 0.5.
In a preferred embodiment of the present invention, the compound No. 1 colloid comprises: 50% of Arabic gum, 34% of methyl cellulose, 6% of edible glucose, 6% of acetate starch, 2% of guar gum and 2% of locust bean gum.
In a preferred embodiment of the present invention, the compound No. 2 colloid comprises: 80% of methyl cellulose, 6% of edible glucose, 6% of acetate starch, 4% of Arabic gum, 2% of guar gum and 2% of locust bean gum.
In a preferred embodiment of the invention, the essence consists of essence No. 1, essence No. 2 and essence No. 3, wherein the essence No. 1 is red meat flavor, the essence No. 2 is grease flavor, the essence No. 3 can cover beany flavor, and the essence No. 1, the essence No. 2 and the essence No. 3 respectively account for 0.1%, 0.15% and 0.2% of the total amount of the stuffing.
In a preferred embodiment of the invention, the length of the bits of cabbage is about 6.5mm and the length of the bits of onion is about 5 mm.
In addition, the invention also provides a preparation method of the plant meat light dumplings, which comprises the following steps:
s1, making dumpling wrappers: putting 35-45 parts of bread flour, 10-20 parts of refined flour, 8-12 parts of black whole wheat flour and 5-10 parts of hydroxypropyl distarch phosphate into a dough mixer, uniformly stirring for about 2 minutes, then putting 0.5-2 parts of salt, 0.1-0.5 part of white kidney bean extract and 20-25 parts of water, and uniformly stirring for about 10 minutes. After dough kneading is finished, performing multiple times of tilting and rolling by a dough pressing machine, and forming to obtain about 8g of dumpling wrappers;
s2, chopping and mixing the colloid: 1 part of compound No. 1 colloid is mixed with 12.5 parts of water, the chopping time is about 60s, then 20.8 parts of peanut oil is slowly added, the chopping is continued until a milky colloid is formed, 1 part of compound No. 2 colloid is dispersed in 2.7 parts of peanut oil, the mixture is chopped after being fully dissolved, and 8 parts of water is added after the chopping is uniform, the chopping is continued until the milky colloid is formed;
s3, soybean wire drawing protein rehydration: 1 part of the compounded soybean drawing protein is taken and rehydrated with 0.5 part of water, and the soybean drawing protein is fully stirred to be completely rehydrated without hard cores;
s4, preparing the plant meat stuffing: uniformly mixing 30-35 parts of protein with water, 4-10 parts of chopped and mixed compound No. 1 colloid and 4-10 parts of chopped and mixed compound No. 2 colloid, and then adding 20-25 parts of chopped cabbage, 5-8 parts of chopped onion, 10-15 parts of corn kernels, 4-8 parts of peanut oil, 0.1-0.5 part of thirteen-spices, 1-4 parts of light soy sauce, 0.5-0.7 part of salt, 0.3-0.5 part of white kidney bean extract, 0.1-0.2 part of No. 1 essence, 0.1-0.2 part of No. 2 essence and 0.1-0.2 part of No. 3 essence for uniformly mixing and stirring for 3 minutes;
s5, setting about 15g of stuffing for each dumpling, completing the making of the dumplings by using an automatic stuffing making machine, putting the dumplings into a tray box after the completion of the making, steaming for 8-10 minutes by steam, and putting the dumplings into a quick freezer after the steaming is finished for quick freezing.
The invention has the beneficial effects that:
(1) the plant meat which is free of cholesterol, hormone, trans-fatty acid and antibiotic and rich in essential amino acid of human body is used to replace real meat, so that the risk of heart disease, hypertension, diabetes and other diseases is greatly reduced;
(2) the white kidney bean extract is added into the dumpling stuffing and the dumpling wrapper, so that the hydrolysis capability of starch is inhibited, the severe fluctuation of the postprandial blood sugar level is weakened, the satiety is improved, and the heat absorption can be reduced, thereby reducing the conversion of redundant heat to fat. Not only is nutritious and delicious, but also meets the requirements of people who lose weight and lose weight.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained below.
The invention provides a vegetable meat light dumpling capable of being subjected to microwave, which comprises dumpling wrappers and vegetable meat stuffing.
The dumpling wrapper is prepared from the following raw materials: 35-45 parts of bread flour, 10-20 parts of refined flour, 5-10 parts of hydroxypropyl distarch phosphate, 0.5-1 part of salt, 15-25 parts of water, 8-12 parts of black whole wheat and 0.1-0.5 part of white kidney bean extract;
the vegetable meat stuffing comprises the following raw materials: 20-30 parts of water, 20-25 parts of soybean wire-drawing protein, 0.1-0.5 part of compound No. 1 colloid, 0.5-2 parts of compound No. 2 colloid, 5-8 parts of peanut oil, 20-25 parts of cabbage, 10-15 parts of corn kernels, 5-8 parts of onion, 0.1-0.5 part of thirteen-spices, 1-4 parts of light soy sauce, 0.5-1 part of salt, 0.3-0.5 part of essence and 0.3-0.5 part of white kidney bean extract.
Wherein the hydroxypropyl distarch phosphate accounts for 10% of the total amount of dumpling wrapper, the white kidney bean extract accounts for 0.16% of the total amount, the length of the chopped cabbage is about 6.5mm, and the length of the chopped onion is about 5 mm.
The vegetable meat mainly takes vegetable protein extracted from crops such as soybean, pea, wheat and the like as a raw material, and has the texture and the taste of animal meat products through a series of steps such as heating, extruding, cooling, shaping and the like. The white kidney bean extract is essentially glycoprotein, forms a stable compound with intermolecular force such as hydrogen bond and hydrophobic interaction and alpha-amylase, inhibits the hydrolysis capacity of the compound on starch, weakens the violent fluctuation of postprandial blood sugar level, promotes satiety, and simultaneously can reduce calorie absorption, thereby reducing the conversion of redundant calorie to fat.
The plant meat light dumplings formed by the formula have the advantages that plant meat which is free of cholesterol, hormone, trans-fatty acid and antibiotic and rich in essential amino acids for a human body replaces real meat, and the risk of diseases such as heart disease, hypertension and diabetes is greatly reduced.
In addition, the white kidney bean extract is added into the dumpling stuffing and the dumpling wrapper, so that the hydrolysis capability of starch is inhibited, the severe fluctuation of the postprandial blood sugar level is weakened, the satiety is improved, and the heat absorption can be reduced, thereby reducing the conversion of redundant heat to fat. Not only is nutritious and delicious, but also meets the requirements of people who lose weight and lose weight.
The soybean textured protein provided by the invention can be specifically compounded by granular protein providing bite feeling and flaky protein providing fiber feeling, the ratio of the granular protein providing bite feeling to the flaky protein providing fiber feeling is 1:1, the protein content of the granular protein providing bite feeling and the flaky protein providing fiber feeling is not lower than 60%, the fat content of the granular protein providing bite feeling and the flaky protein providing fiber feeling is not higher than 0.3%, and the ratio of the compounded granular protein providing bite feeling and the flaky protein providing fiber feeling to rehydration of water is 1:0.5, so that the simulation performance of the vegetable meat paste can be greatly improved.
The compound No. 1 colloid provided by the invention specifically comprises: 50% of Arabic gum, 34% of methyl cellulose, 6% of edible glucose, 6% of acetate starch, 2% of guar gum and 2% of locust bean gum.
The invention provides a compound No. 2 colloid which comprises the following components: 80% of methyl cellulose, 6% of edible glucose, 6% of acetate starch, 4% of Arabic gum, 2% of guar gum and 2% of locust bean gum.
Therefore, the simulation performance of the plant meat paste can be further improved by adopting the plant meat paste prepared by compounding the No. 1 colloid and the No. 2 colloid.
The essence provided by the invention can be specifically composed of No. 1 essence, No. 2 essence and No. 3 essence, wherein the No. 1 essence is the flavor of red meat, the No. 2 essence is the flavor of grease, the No. 3 essence can cover the beany flavor, and the No. 1 essence, the No. 2 essence and the No. 3 essence respectively account for 0.1%, 0.15% and 0.2% of the total amount of the stuffing.
In addition, the invention also provides a preparation method of the plant meat light dumplings, which comprises the following steps:
s1, making dumpling wrappers: putting 35-45 parts of bread flour, 10-20 parts of refined flour, 8-12 parts of black whole wheat flour and 5-10 parts of hydroxypropyl distarch phosphate into a dough mixer, uniformly stirring for about 2 minutes, then putting 0.5-2 parts of salt, 0.1-0.5 part of white kidney bean extract and 20-25 parts of water, and uniformly stirring for about 10 minutes. After dough kneading is finished, performing multiple times of tilting and rolling by a dough pressing machine, and forming to obtain about 8g of dumpling wrappers;
s2, chopping and mixing the colloid: 1 part of compound No. 1 colloid is mixed with 12.5 parts of water, the chopping time is about 60s, then 20.8 parts of peanut oil is slowly added, the chopping is continued until a milky colloid is formed, 1 part of compound No. 2 colloid is dispersed in 2.7 parts of peanut oil, the mixture is chopped after being fully dissolved, and 8 parts of water is added after the chopping is uniform, the chopping is continued until the milky colloid is formed;
s3, soybean wire drawing protein rehydration: 1 part of the compounded soybean drawing protein is taken and rehydrated with 0.5 part of water, and the soybean drawing protein is fully stirred to be completely rehydrated without hard cores;
s4, preparing the plant meat stuffing: uniformly mixing 30-35 parts of protein with water, 4-10 parts of chopped and mixed compound No. 1 colloid and 4-10 parts of chopped and mixed compound No. 2 colloid, and then adding 20-25 parts of chopped cabbage, 5-8 parts of chopped onion, 10-15 parts of corn kernels, 4-8 parts of peanut oil, 0.1-0.5 part of thirteen-spices, 1-4 parts of light soy sauce, 0.5-0.7 part of salt, 0.3-0.5 part of white kidney bean extract, 0.1-0.2 part of No. 1 essence, 0.1-0.2 part of No. 2 essence and 0.1-0.2 part of No. 3 essence for uniformly mixing and stirring for 3 minutes;
s5, setting about 15g of stuffing for each dumpling, completing the making of the dumplings by using an automatic stuffing making machine, putting the dumplings into a tray box after the completion of the making, steaming for 8-10 minutes by steam, and putting the dumplings into a quick freezer after the steaming is finished for quick freezing.
Based on the above scheme, the present invention further provides a specific embodiment:
a vegetable meat white kidney bean light-eating dumpling capable of being subjected to microwave comprises dumpling wrappers and is composed of the following components in parts by weight: 40% of bread flour, 15% of refined flour, 10% of hydroxypropyl distarch phosphate, 0.94% of edible salt, 23.30% of water, 10.60% of black whole wheat and 0.16% of white kidney bean;
the stuffing comprises the following components in parts by weight: 20% of dry soybean drawing protein, 0.12% of compound No. 1 colloid, 0.85% of compound No. 2 colloid, 4.74% of peanut oil, 27.54% of water, 22% of cabbage shreds, 15% of corn kernels, 6% of onion shreds, 0.1% of No. 1 essence, 0.15% of No. 2 essence, 0.2% of No. 3 essence, 0.3% of thirteen-spices, 2% of light soy sauce, 0.7% of salt and 0.3% of white kidney bean extract.
The preparation method comprises the following steps:
making dumpling wrappers: 40 parts of bread flour, 15 parts of refined flour, 10.6 parts of black whole wheat flour and 10 parts of hydroxypropyl distarch phosphate are put into a dough mixer and stirred uniformly for about 2 minutes, and then 0.94 part of salt, 0.16 part of white kidney bean extract and 23.3 parts of water are put into the dough mixer and stirred uniformly for about 10 minutes. After dough kneading is finished, performing multiple times of tilting and rolling by a dough pressing machine, and forming to obtain about 8g of dumpling wrappers;
chopping and mixing the colloid: mixing 1 part of compound No. 1 colloid with 12.5 parts of ice water, chopping and uniformly mixing, slowly adding 20.8 parts of peanut oil, and chopping and mixing until a bright milky colloid is formed; 1 part of compound No. 2 colloid is firstly dispersed in 2.7 parts of peanut oil, is chopped and mixed after being fully dissolved, and is added with 8 parts of water to be chopped and mixed continuously after being chopped and mixed evenly until a bright milky colloid is formed;
rehydration of the soybean drawing protein: 1 part of the compounded soybean wire-drawing protein is taken and rehydrated with 0.5 part of water for 6 hours, and the soybean wire-drawing protein is fully stirred to be completely rehydrated without hard cores;
essence: the function of the essence is as follows, wherein the No. 1 essence provides the flavor similar to red meat; essence 2 brings the flavor of oil; the No. 3 essence can cover the beany flavor;
preparing the plant meat stuffing: firstly, mixing and stirring 30 parts of protein with water, 4 parts of chopped and mixed compound No. 1 colloid, 10 parts of chopped and mixed compound No. 2 colloid, 22 parts of chopped cabbage, 6 parts of chopped onion, 15 parts of corn kernels, 4.74 parts of peanut oil, 0.3 part of thirteen-spices, 2 parts of light soy sauce, 0.7 part of salt, 0.3 part of white kidney bean extract, 0.1 part of No. 1 essence, 0.15 part of No. 2 essence and 0.2 part of No. 3 essence uniformly for about 3 minutes;
setting about 15g of stuffing for each dumpling, completing the making of the dumplings by using an automatic stuffing making machine, putting the dumplings into a tray box for steam steaming for 8-10 minutes, and putting the dumplings into a quick freezer for quick freezing after steaming.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. The vegetable meat dumpling capable of being microwaved is characterized by comprising dumpling wrappers and vegetable meat stuffing,
the dumpling wrapper is prepared from the following raw materials: 35-45 parts of bread flour, 10-20 parts of refined flour, 5-10 parts of hydroxypropyl distarch phosphate, 0.5-1 part of salt, 15-25 parts of water, 8-12 parts of black whole wheat and 0.1-0.5 part of white kidney bean extract;
the vegetable meat stuffing comprises the following raw materials: 20-30 parts of water, 20-25 parts of soybean wire-drawing protein, 0.1-0.5 part of compound No. 1 colloid, 0.5-2 parts of compound No. 2 colloid, 5-8 parts of peanut oil, 20-25 parts of cabbage, 10-15 parts of corn kernels, 5-8 parts of onion, 0.1-0.5 part of thirteen-spices, 1-4 parts of light soy sauce, 0.5-1 part of salt, 0.3-0.5 part of essence and 0.3-0.5 part of white kidney bean extract.
2. The microwaveable vegetable meat dumpling as claimed in claim 1, wherein the hydroxypropyl distarch phosphate accounts for 10% of the total amount of dumpling wrappers, and the white kidney bean extract accounts for 0.16% of the total amount.
3. The microwavable vegetable meat light dumplings as claimed in claim 1, wherein the soybean textured protein is compounded from granular protein providing a biting feeling and flaky protein providing a fibrous feeling, the ratio of the granular protein providing the biting feeling to the flaky protein providing the fibrous feeling is 1:1, the protein content of the granular protein providing the biting feeling to the flaky protein providing the fibrous feeling is not less than 60%, the fat content of the granular protein providing the biting feeling to the flaky protein providing the fibrous feeling is not more than 0.3%, and the ratio of the compounded granular protein providing the biting feeling to the flaky protein providing the fibrous feeling to rehydration of water is 1: 0.5.
4. The microwaveable vegetable meat delicates dumplings as claimed in claim 1, wherein the compound No. 1 colloid comprises: 50% of Arabic gum, 34% of methyl cellulose, 6% of edible glucose, 6% of acetate starch, 2% of guar gum and 2% of locust bean gum.
5. The microwaveable vegetable meat delicates dumplings as claimed in claim 1, wherein the compound No. 2 colloid comprises: 80% of methyl cellulose, 6% of edible glucose, 6% of acetate starch, 4% of Arabic gum, 2% of guar gum and 2% of locust bean gum.
6. The vegetable meat dumpling capable of being cooked lightly with microwaves as claimed in claim 1, wherein the essence is composed of essence No. 1, essence No. 2 and essence No. 3, the essence No. 1 is red meat flavor, the essence No. 2 is oil flavor, the essence No. 3 can cover bean smell, and the essence No. 1, essence No. 2 and essence No. 3 respectively account for 0.1%, 0.15% and 0.2% of the total amount of the stuffing.
7. The microwaveable vegetable meat dumpling as claimed in claim 1, wherein the length of the chopped cabbage is about 6.5mm, and the length of the chopped onion is about 5 mm.
8. The vegetable meat dumpling capable of being microwaved of any one of claims 1-7, wherein the vegetable meat dumpling is prepared by a method comprising:
s1, making dumpling wrappers: putting 35-45 parts of bread flour, 10-20 parts of refined flour, 8-12 parts of black whole wheat flour and 5-10 parts of hydroxypropyl distarch phosphate into a dough mixer, uniformly stirring for about 2 minutes, then putting 0.5-2 parts of salt, 0.1-0.5 part of white kidney bean extract and 20-25 parts of water, and uniformly stirring for about 10 minutes. After dough kneading is finished, performing multiple times of tilting and rolling by a dough pressing machine, and forming to obtain about 8g of dumpling wrappers;
s2, chopping and mixing the colloid: 1 part of compound No. 1 colloid is mixed with 12.5 parts of water, the chopping time is about 60s, then 20.8 parts of peanut oil is slowly added, the chopping is continued until a milky colloid is formed, 1 part of compound No. 2 colloid is dispersed in 2.7 parts of peanut oil, the mixture is chopped after being fully dissolved, and 8 parts of water is added after the chopping is uniform, the chopping is continued until the milky colloid is formed;
s3, soybean wire drawing protein rehydration: 1 part of the compounded soybean drawing protein is taken and rehydrated with 0.5 part of water, and the soybean drawing protein is fully stirred to be completely rehydrated without hard cores;
s4, preparing the plant meat stuffing: uniformly mixing 30-35 parts of protein with water, 4-10 parts of chopped and mixed compound No. 1 colloid and 4-10 parts of chopped and mixed compound No. 2 colloid, and then adding 20-25 parts of chopped cabbage, 5-8 parts of chopped onion, 10-15 parts of corn kernels, 4-8 parts of peanut oil, 0.1-0.5 part of thirteen-spices, 1-4 parts of light soy sauce, 0.5-0.7 part of salt, 0.3-0.5 part of white kidney bean extract, 0.1-0.2 part of No. 1 essence, 0.1-0.2 part of No. 2 essence and 0.1-0.2 part of No. 3 essence for uniformly mixing and stirring for 3 minutes;
s5, setting about 15g of stuffing for each dumpling, completing the making of the dumplings by using an automatic stuffing making machine, putting the dumplings into a tray box after the completion of the making, steaming for 8-10 minutes by steam, and putting the dumplings into a quick freezer after the steaming is finished for quick freezing.
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