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Mutton boiled dumplings

A technology of mutton and dumplings, which is applied in the field of dumplings, can solve the problem of single taste, achieve the effects of unique flavor, reduce blood viscosity, and protect kidney and immunity

Inactive Publication Date: 2012-06-13
ANHUI LINQUAN GOAT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dumplings are a traditional specialty food loved by the Chinese people. Traditional dumplings are generally made of pork mixed with various vegetables, and the taste is relatively simple.

Method used

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Examples

Experimental program
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Effect test

example 1

[0010] For mutton dumplings, mince 16.5kg of cabbage, press out the water, then chop 25kg of mutton and 5kg of green onions separately, first put the mutton into a pot, add 300g of soy sauce, 80g of monosodium glutamate, 1.5kg of coriander, 90g of chili powder, and 1200kg of refined salt , 50g fennel, 50g fennel, 120g chili powder, 1200g sesame oil, 2000g eggs, and then repeatedly mix and stir in one direction until it becomes a thick paste, then pour the chopped cabbage and green onions and stir together to form a stuffing. The product is then frozen and stored with the dough stuffing.

example 2

[0012] Mutton dumplings, the weight parts of each raw material in the dumpling filling are: mutton 2400-2600, dehydrated cabbage 1600-1800, green onion 450-550, coriander 140-160, bee pollen 140-200, grape seed oil 30-50, black Fungus powder 100-150, monosodium glutamate 6-10, chili powder 8-10, salt 110-130, fennel 4-6, cumin 4-6, chili powder 10-14, sesame oil 110-130, eggs 190-210, Soy sauce 25-35. Put the mutton into a basin first, mix and stir other raw materials until it becomes a thick paste, then pour in chopped cabbage and green onions and stir together to form a stuffing, and then wrap the stuffing with dough to make a frozen storage.

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Abstract

The invention discloses mutton boiled dumplings, comprising dumpling wrappers and dumpling stuffing, wherein, the dumpling stuffing comprises the following raw material components according to parts by weight: 2400 to 2600 parts of mutton, 1640 to 1660 parts of dehydrated cabbage, 450 to 550 parts of scallion, 140 to 160 parts of caraway, 6 to 10 parts of monosodium glutamate, 8 to 10 parts of capsicum powder, 110 to 130 parts of refined salt, 4 to 6 parts of aniseed, 4 to 6 parts of cumin, 10 to 14 parts of paprika, 110 to 130 parts of sesame oil, 190 to 210 parts of egg and 25 to 35 parts of soy. The invention adopts refined beef, has the advantages of scientific formula preparation, strict management operation, manual making, quick-freezing storage and unique taste and is tasty and delicious.

Description

technical field [0001] The invention relates to a boiled dumpling, in particular to a mutton dumpling. Background technique [0002] Dumplings are a traditional specialty food that is deeply loved by the Chinese people. Traditional dumplings are generally made of pork mixed with various vegetables, and the taste is relatively simple. Along with people's living standard improves, the kind of boiled dumpling is more and more abundant. In ancient times, mutton was called mutton, pork, and pork. It can not only resist wind and cold, but also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, sore waist and knees, yellow and emaciated complexion, deficiency of both qi and blood, and post-illness. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/164A23L1/29A23L7/10
Inventor 许洪海
Owner ANHUI LINQUAN GOAT
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