| 摘要 |
A method of manufacturing colored dumplings with various colors by adding powder or extract of fruits or vegetables such as spinach, sea mustard, kelp, laver, strawberries and the like is provided to give dumplings with various colors, characteristic flavors and patterns. Green-colored dumplings are prepared by drying and grinding spinach, sea mustard, kelp, laver and green tea leaf, mixing with wheat flour, starch, salt and water and then molding. Yellow-colored dumplings are prepared by drying and grinding a pumpkin, mixing with wheat flour, starch, salt and water and then molding. Red-colored dumplings are prepared by grinding a strawberry, Schizandra fruit, Lycii Cortex Radicis, color potato, grape juice, orange juice and lemon juice, mixing with laver, sea mustard, kelp, salt, wheat flour, starch, salt and water and then molding. A relief pattern and an intaglio pattern are formed on the dumpling skin. |
