There are only a few common fillings, of which animal origin is pork, beef, lamb, eggs and shrimp, etc., and the sources of plants are leek, Chinese cabbage, celery, fennel and carrot. These raw materials have high nutritional value and match each other, which is also beneficial to the balanced nutrition.

在现实中，饺子加盟为了让馅料香浓味美，人们总会多放肉馅，少放蔬菜，避免产生太“柴”的口感。同时，制作蔬菜原料时，传统上要挤去菜汁，其实，这会让其中的可溶性维生素和钾等营养成分损失严重。

In reality, the dumplings to join in order to make stuffing fragrant and delicious, people will always put more meat, less vegetables, avoid to produce too "Chai" taste. At the same time, when making vegetable raw materials, it is necessary to squeeze vegetable juice. In fact, it will cause serious loss of nutrients such as soluble vitamins and potassium.

为了让馅料吃起来滑软多汁，饺子加盟馅料中往往大量添加肥肉、动物油、植物奶油等。馅料所用肉类最多只有7分瘦，脂肪含量通常会超过40%。即便是低脂肪鱼虾类制成的馅料，也要添加动物油脂改善口感。这便会带来大量的饱和脂肪和热量，不利于人体的健康。

In order to make the stuffing soft and juicy, the dumplings are often filled with fat, animal oil, vegetable cream and so on. Stuffing meat is up to 7 points thin, fat content is usually more than 40%. Even if it is made of low fat fish shrimp fillings, also added to improve the taste of animal fats. This brings a lot of saturated fat and calories, which is bad for your health.

要达到水饺加盟带馅食物的真正营养均衡，首先要从原料入手，降低肥肉和动物油的用量，提高蔬菜用量。肉类馅料尽量多地搭配富含膳食纤维的蔬菜，同时再加一些富含可溶性纤维的食物，如香菇、木耳、银耳以及各种蘑菇，还有海带、裙带菜等藻类。它们可改善口感，帮助减少胆固醇和脂肪的吸收量，控制食用肉馅后血脂的上升。从烹调方法来说，蔬菜较多、肉很少的带馅食物水分含量高，容易“散”，煮食则营养素损失大，口感也差一些，可以考虑煎、蒸等方法，而肉类较多的带馅食物适合用来煮食、蒸食，尽量少用油煎、炸等烹调法，避免额外增加脂肪。

In order to reach the real nutrition balance of dumplings with food, we should start with raw materials, reduce the amount of fat and animal oil, and increase the amount of vegetables. Meat stuffing as much as possible collocation of dietary fiber rich vegetables, plus some foods rich in soluble fiber, such as letinous edodes, fungus, tremella and mushroom, kelp, wakame and algae etc.. They improve taste, help reduce cholesterol and fat absorption, and control the rise in blood lipids after meat meal. From the way of cooking, vegetables, meat and more rarely with stuffing food with high moisture content, easily dispersed, cooking, nutrient loss, poor taste, frying, steaming method considering more meat stuffing for cooking, steamed, fried, fried with as little as possible such as cooking, avoid extra fat.

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Thank you for your busy schedule to pay attention to the company's product information, if you want to know more, you can come to our company to consult. We welcome you to come and cooperate with you!