Floating dumplings and preparation method thereof

Abstract

The invention discloses floating dumplings and a preparation method thereof. The preparation method of the floating dumplings comprises the following steps of: (A) preparing dumpling wrappers; (B) preparing a stuffing material; (C) making dumplings; and (D) prefreezing and packaging the dumplings. In the invention, the preparation method of fried dried bean curd dices comprises the following steps of: selecting fresh bean curds, slicing, frying into dry products and then cutting into irregular particles; and minced meat comprises minced beef, minced mutton and minced pork. In the stuffing material of the floating dumplings, the fried dried bean curd dices and fresh mushroom dices account for a larger proportion and are both lighter food materials, thus the made dumpling have smaller specific gravity, float on the soup level all the time in a cooking process and are difficult to sink into the pot bottom, thereby effectively avoiding the phenomenon of broken dumpling. In the invention, various food materials are reasonably matched, and particularly, the collocation of the bean products and the meat is in a most reasonable proportioning range, thus the dumplings have rich nutrition, easy digestion and savoury and mellow flavor.

Description

technical field [0001] The invention relates to the field of food, in particular to a dumpling and a preparation method thereof. Background technique [0002] Dumplings have a long history. Although they have different flavors, their production methods are similar. Almost all kinds of ingredients can be used to make dumpling fillings, and fillings and seasonings are the key factors that determine the flavor of dumplings. In the prior art, regardless of whether the quick-frozen dumplings are provided by catering companies or commercially sold, they are packaged dumplings with a relatively large proportion. During the production process of this kind of dumplings, because the specific gravity of the dumplings is greater than that of boiling water, the dumplings sink into the boiling pot and stick to the bottom of the pot, which is very easy to cause the phenomenon of rotten dumplings; although this problem is easy to solve, it affects the flavor and quality of the dumplings. q...

AI Technical Summary

Problems solved by technology

During the production process of this kind of dumplings, because the specific gravity of the dumplings is greater than that of boiling water, the dumplings sink into the boiling pot and stick to the bottom of the pot, which is very easy to cause the phenomenon of rotten dumplings; although this problem is easy to solve, it affects the flavor and quality of the dumplings. quality