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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 because the stuffing generally uses raw stuffing and the dipping sauce is single. Perfect combination with dipping sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0736] Use processed dishes or dipping sauces or seasonings of food to make dumpling and steamed stuffed bun dipping sauces. Take Beijing Roast Duck as an example: After a live duck has been slaughtered, scalded, leg haired, selected, pumped, eviscerated, washed, hooked, scalded, sugared, dried, and watered, it is not carried out. First cut, roasted directly to make roast duck.

[0737] The roasted duck is deboned, and all the bones in the roast duck are removed.

[0738] Cut the roasted duck into small pieces of 0.2-0.5cm without de-juicing to make dumpling fillings.

[0739] Wrap the dumpling filling into the dumpling skin.

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

[0741] The dumplings are boiled and served with a dipping sauce mixed with sliced ​​raw scallions.

Embodiment 2

[0743] Use a variety of hot pot oil bowl dipping sauces as a dipping sauce for dumplings or buns. Take silver carp head hot pot hot kelp as an example:

[0744] Wash the silver carp head, remove the scales and gills, dry the water, cut it into two pieces from the top, add a little refined salt and cooking wine to taste. Remove the scales and gills of the crucian carp, remove the viscera from the belly, wash, and insert 4 bamboo chopsticks into the belly of each fish. Wash lean pork, remove tendons, and slice into large and thin slices. Wash Chinese cabbage and cut into sections. Slice winter bamboo shoots and luncheon meat separately. Change the tofu into strips, boil it in a pot of boiling water, and drain. Water-fat shiitake mushrooms and oyster mushrooms, remove the stalks and roots, and tear them into small florets. Except for the fish head, each of the above ingredients is divided into two parts and placed on a plate respectively, and placed symmetrically around the ...

Embodiment 3

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

[0755] Main ingredient: pork tenderloin (150g)

[0756] Accessories: Cabbage (50g)

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

[0758] Cut the pork tenderloin into slices;

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

[0760] Wash and slice the cabbage leaves and ginger, and cut the scallions into sections;

[0761] Put 35 grams of vegetable oil into the pot, heat it up, pour in Chinese prickly ash and dried chili and fry it slowly until the chili is golden brown; take it out;

[0762] Finely c...

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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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