Method for making dumplings and buns and eating method

A manufacturing method and technology for steamed buns, applied in the fields of application, food preparation, food science, etc., can solve the problems of not being able to produce dumplings or steamed buns, single dipping sauce, and inability to combine stuffing and dipping sauce, etc.

Inactive Publication Date: 2010-10-13
肖卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this traditional method of making and eating is good, the flavor of the dumplings or steamed buns is limited b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0735] Example 1:

[0736] Use the original dipping or seasoning of cooked dishes or food as dumplings and steamed buns. Take Beijing Roast Duck as an example: a live duck is subjected to duck slaughtering, scalding, leg hair selection, hair pumping, evisceration, rinsing, hooking, scalding, sugaring, drying, watering and other procedures. First cut and roast directly to make roast duck.

[0737] The roast duck is deboned to remove all bones in the roast duck.

[0738] The roast duck is cut into 0.2-0.5cm small dices directly without de-juicing to make dumpling fillings.

[0739] Wrap the dumpling stuffing into the dumpling wrapper to form.

[0740] Cut the raw green onions into 0.2-4cm pieces and mix with the noodle sauce to make a dipping sauce.

[0741] Cook the dumplings and serve with a dipping sauce mixed with raw green onions.

Example Embodiment

[0742] Example 2:

[0743] Use various hot pot oil bowl dipping sauce as dumpling or steamed bun dipping material. Take kelp hot pot with silver carp head as an example:

[0744] Wash the head of the silver carp, remove the scales and gills, dry the water, cut into two pieces from the top, and add a little salt and cooking wine to taste. Remove the scales and gills of the crucian carp, break the abdomen to remove the internal organs, wash, and use 4 bamboo chopsticks to insert the belly of each fish into the mouth. Wash the lean pig meat, remove the tendons, and slice into large and thin slices. Wash the Chinese cabbage and cut into sections. Slice the winter bamboo shoots and luncheon meat separately. Change the tofu into strips, boil the water in a pot of boiling water, and drain. Remove the stems and roots of shiitake mushrooms and oyster mushrooms and tear them into small flowers. Except for the fish head, each of the above ingredients is divided into two portions and pla...

Example Embodiment

[0753] Example 3:

[0754] Use the raw juice of shabu-shabu, hot pot and other pots as the main dipping sauce for dumplings or steamed buns. Take boiled meat as an example:

[0755] Ingredients: pork tenderloin (150g)

[0756] Accessories: Chinese cabbage (50g)

[0757] Seasoning: egg (30g) pepper (3g) bean paste (10g) ginger (10g) green onion (10g) chili (red, sharp, dry) (5g) pepper (5g) soy sauce (10g) Cooking wine (8 g) MSG (5 g) salt (10 g) starch (pea) (10 g) vegetable oil (50 g)

[0758] Cut the pork tenderloin into slices;

[0759] Cook pork tenderloin slices, mix the egg white, starch, salt, monosodium glutamate, and cooking wine into a paste, and smear it on the slices;

[0760] Wash the cabbage leaves and ginger and cut into slices;

[0761] Put 35 grams of vegetable oil in a pot, heat up, pour in Chinese pepper and dried chili, and fry slowly, until the chili is golden brown and remove;

[0762] Cut the chili and Chinese pepper into finely pieces;

[0763] Stir-fry the bean cur...

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Abstract

The invention discloses a method for making dumplings and buns and an eating method. The process comprises the following steps of: primarily processing raw materials to cut the raw materials into small pieces or not cut the raw materials as required; mixing the primarily processed raw materials and corresponding flavorings and processing the mixture into cooked food or food by conventional cooking technology or food processing technology; picking up foreign matters from the processed cooked food or food, wherein the foreign matters are inedible ingredients or bones; juicing and dicing the food; adding dipping sauce into the food and uniformly mixing the dipping sauce and the food to make stuffing; rolling dough or leaven dough into wrappers; and adding the stuffing into the wrappers to make the dumplings and buns. By using the conventional cooking technology or food processing technology, vegetables and meats are cooked, picked, juiced and chopped to make the stuffing, the stuffing is filled in the wrappers to make the dumplings or buns, and the dumplings or buns are eaten by dipping the special dipping sauce. The method overcomes various disadvantages of the prior art and has the advantages of convenient preparation, convenient eating, unique flavor and capability of meeting the tastes of different groups of people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a manufacturing method and eating method of boiled dumplings and buns. Background technique [0002] Dumplings and steamed stuffed buns are traditional foods in the northern region of my country. They have a history of more than a thousand years. They are deeply loved by the people because of their delicious taste. They are one of the staple foods in the northern region. When making dumplings or steamed buns, the stuffing is mostly made of raw stuffing, and the raw stuffing is wrapped with raw dough or leather made of dough to form the dumplings or buns that people often eat today. When eating, they are dipped in vinegar-based liquid mixed juice. Or liquid-solid mixed juice consumption. Therefore the quick-frozen dumplings or buns sold in existing supermarkets only have dumplings or buns packed in plastic bags, but do not have vinegar-based juice or other juices, and the vinegar-b...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L35/00
Inventor 肖卫
Owner 肖卫
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