- CHICKEN BREAST CURRY DUMPINGS HAVING A LOW-PAT/LOW-CALORIE PROPERTY AND A EXCELLENT TEXTURE OF FOOD AND MANUFACTURING METHOD THEREOF

摘要

The present application relates to dumplings and a method for manufacturing the same, and specifically, chicken breast curry comprising chicken breast and konjac rice having a low fat content, low calorie, and excellent taste, and a curry that enhances flavor while increasing antioxidant functionality. It relates to dumplings and a method for manufacturing the same. A first aspect of the present application may provide chicken breast curry dumplings containing 30 to 50 parts by weight of chicken breast and 1 to 5 parts by weight of curry powder with respect to 100 parts by weight of dumpling stuffing, 100 parts by weight of dumpling stuffing. According to the present application, by providing dumplings in which the flavor of low-fat and high-protein chicken breast and the unique flavor of curry containing turmeric harmoniously harmonize with each other, it is possible to provide well-being food with added flavor to the user's taste. From a nutritional point of view, as it provides easy-to-eat dumplings with low-fat and high-protein chicken breast and turmeric, which enhances immunity and has anti-inflammatory or anti-cancer effects, not only for those suffering from body fat disease or cardiovascular disease, but also By providing consumers with dumplings with added konjac rice, which can have the effect of improving muscle strength and health for men and women of all ages, and excellent in low-calorie, chewy, and edible taste, it is possible to maintain a feeling of satiety for a long time due to its low carbohydrate content and high dietary fiber content. Therefore, it is possible to provide the user with the effect of managing a healthy diet and weight.