Process for processing curried onion clyster dumplings

A processing technology, onion technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of dry and greasy taste, and achieve a delicious and unique effect

Active Publication Date: 2010-10-06
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Generally, too little white meat content in dumpling fillings will easily lead to dry taste, while too much white meat content will feel greasy. How to make a dumpling with a non-greasy taste and sufficient filling juice is a difficult problem that instant dumplings need to overcome.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A processing technique of curry onion soup dumplings, characterized in that, through the following steps:

[0024] A. Raw material pretreatment:

[0025] A.1 Pork belly: choose fresh raw materials, the ratio of fat to thin is 3:7, after cleaning, mince it for later use;

[0026] A.2 Vegetables: Remove the dead leaves, rotten parts and roots of the onion. After peeling, wash it with running water, scald it in boiling water for 3 minutes, remove it, drain it and cool it, cut it into granules and chop it for later use; Dried kelp, clean it, boil it until soft, remove it, wash it, cut it into small cubes, and chop it for later use;

[0027] A.3 soup base: dissolve gelatin in water at 70°C, stir slowly, heat on low heat until dissolved, cool and chop into pieces for later use;

[0028] A.4 Seasonings: Take 4g of soybean salad oil, 1.5g of salt, 0.8g of monosodium glutamate, 0.4g of soft white sugar, 2g of soy sauce, 0.8g of curry powder, remove the inedible part of ginger,...

Embodiment 2

[0034] A processing technique of curry onion soup dumplings, characterized in that, through the following steps:

[0035] A. Raw material pretreatment:

[0036] A.1 Pork belly: choose fresh raw materials, the ratio of fat to thin is 2:8, after cleaning, mince it for later use;

[0037] A.2 Vegetables: Remove the dead leaves, rotten parts and roots of the onion. After peeling, wash it with running water, scald it in boiling water for 3 minutes, remove it, drain it and cool it, cut it into granules and chop it for later use; Dried kelp, clean it, boil it until soft, remove it, wash it, cut it into small cubes, and chop it for later use;

[0038] A.3 soup base: choose high-quality broth, animal meat skin or pig bones rich in collagen, etc., boil and cool, and chop into pieces after cooling;

[0039] A.4 Seasoning: Take 3g soybean salad oil, 2g salt, 0.3g monosodium glutamate, 0.5g white sugar, 1g soy sauce, 1g curry powder, remove the inedible part of ginger, wash with running ...

Embodiment 3

[0045] A processing technique of curry onion soup dumplings, characterized in that, through the following steps:

[0046] A. Raw material pretreatment:

[0047] A.1 Pork belly: choose fresh raw materials, the ratio of fat to thin is 2:8, after cleaning, mince it for later use.

[0048] A.2 Vegetables: Remove the dead leaves, rotten parts and roots of the onion. After peeling, wash it with running water, scald it in boiling water for 3 minutes, remove it, drain it and cool it, cut it into granules and chop it for later use; Dried kelp, clean it, boil it until soft, remove it, wash it, cut it into small cubes, and then chop it up for later use.

[0049] A.3 soup base: choose high-quality broth, animal meat skin or pig bones rich in collagen, etc., boil and cool, and chop it up for use after cooling.

[0050] A.4 Seasoning: Take 10g of soybean salad oil, 0.8g of salt, 1.5g of monosodium glutamate, 0.2g of white sugar, 3g of soy sauce, 0.5g of curry powder, remove the inedible p...

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Abstract

The invention relates to a technology for processing curried onion clyster dumplings. The process is characterized by taking onion and curry powder as base materials, taking skin aspic as a soup substrate, taking streaky pork, seaweed, soybean salad oil and the like as auxiliary materials, adding condiments such as soy sauce, ginger, salt, monosodium glutamate, soft sugar and the like, and mixing the materials to prepare a stuffing. The dumplings are prepared by the following steps of: material pretreatment, dumpling wrapper preparation, stuffing preparation, dumpling making, frozen packaging and the like. The dumpling has the advantages of unique flavor, proper amount of soup, and fresh and concentrated taste.

Description

Technical field: [0001] The invention belongs to the category of food processing, and particularly relates to a processing technology of curry and onion soup dumplings. Background technique: [0002] Dumplings are a kind of traditional food loved by the Chinese people. Dumpling skins are made of various flours, especially white flour, wrapped with pork, mutton, beef, vegetable and other fillings, and processed into steamed or boiled dumplings. There are many, but there are relatively few soup dumplings made with curry and onions. [0003] Curry is an edible spice that can cover the fishy smell of meat, and is a delicious companion for meat cooking. Its unique spice flavor can also stimulate the taste buds of the eater and increase appetite. [0004] Onions have tender meat, delicious flavor, wide planting area, large output, and convenient materials. At the same time, onions are rich in nutrients and have a spicy smell. It can stimulate the secretion of stomach, intestine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/48A23L7/10
Inventor 吴新颖李银塔李钰金陈英乡
Owner TAIXIANG GRP TECH DEV
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