Deep-fried meat dumpling and making method thereof

A technology of salt water and formula, which is applied in the field of food processing, can solve the problems of bad health and greasy products, and achieve the effect of alleviating drunkenness and delicious flavor

Inactive Publication Date: 2013-03-20
东莞市圣心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the product is a fried food, and there is no greasy-relieving ingredient in the stuffing content, the product is too greasy, which can easily induce cardiovascular diseases such as obesity, high blood pressure, and high blood fat, which is not good for health. Can not accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] (1) Formulation:

[0056] ① leather

[0057] A: 125kg corn flour, 125kg hot water

[0058] B: Glutinous rice flour 25kg, water 50kg, fine sugar 175kg

[0059] C: Lard oil 10kg;

[0060] ② Filling

[0061] 2kg garlic, 4kg shrimp, 15kg pork belly, 3kg Luzhou Laojiao, 4kg dark soy sauce, 7kg ham, 28kg mustard, 100kg sweet potato, 20kg shiitake mushroom, 2kg fine sugar, 2kg salt, 0.2kg preservative, 1kg pepper, 1kg ginger powder , MSG 1kg, cornstarch 4kg, water 6kg, shallot 10kg;

[0062] ③ Oil for frying

[0063] Camellia oil: 125kg.

[0064] (2) Production process:

[0065] a Mix 125kg of raw corn flour in A, 125kg of hot water at 50°C, and stir for 5-10 minutes until uniform, then add 25kg of glutinous rice flour, 50kg of water, and 175kg of fine sugar in B, and stir for 10-20min, then add lard, the raw material of C 10kg, stir for 10-20 minutes until it is completely uniform, then cool for 40-60 minutes; the leather surface is ready, and sent to the leather making...

Embodiment 2

[0070] (1) Formulation:

[0071] ① leather

[0072] A: Corn flour 100kg, hot water 235kg

[0073] B: Glutinous rice flour 33kg, water 33kg, fine sugar 100kg

[0074] C: Lard oil 10kg;

[0075] ② Filling

[0076] Garlic 2kg, shrimp 4kg, pork belly 15kg, Luzhou Laojiao 5kg, dark soy sauce 4kg, ham 7kg, pickled mustard 35kg, sweet potato 110kg, mushroom 20kg, fine sugar 2kg, salt 2kg, preservative 0.2kg, pepper 1kg, ginger powder 1kg , MSG 1kg, corn starch 4kg, water 6kg, chives 10 kg;

[0077] ③ Oil for frying

[0078] Tea oil: 125kg.

[0079] (2) Production process:

[0080] a Mix 100kg of raw corn flour in A and 235kg of hot water at 55°C and stir for 5 minutes until uniform, then add 33kg of glutinous rice flour, 33kg of water, and 100kg of fine sugar in B and stir for about 10 minutes, then add 10kg of lard in C and stir After 10 minutes until it is completely uniform, cool for 40 minutes; the leather surface is ready, and it is sent to the leather making machine for...

Embodiment 3

[0085] (1) Formulation:

[0086] ① leather

[0087] A: Corn flour 115kg, hot water 50kg

[0088] B: 67kg glutinous rice flour, 50kg water, 220kg fine sugar

[0089] C: Lard oil 10kg

[0090] ② Filling

[0091] Garlic 2kg, shrimp 4kg, pork belly 15kg, Luzhou Laojiao 3kg, dark soy sauce 4kg, ham 7kg, pickled mustard 25kg, sweet potato 120kg, mushroom 20kg, fine sugar 2kg, salt 2kg, preservative 0.2kg, pepper 1kg, ginger powder 1kg , MSG 1kg, cornstarch 4kg, water 6kg, shallot 10kg;

[0092] ③ Oil for frying

[0093] Tea oil: 125kg.

[0094] (2) Production process:

[0095] a Mix 115kg of raw corn flour in A and 50kg of hot water at 60°C and stir for 7 minutes until uniform, then add 67kg of glutinous rice flour, 50kg of water, and 220kg of fine sugar in B and stir for about 15 minutes, then add 10kg of lard in C and stir After 15 minutes until it is completely uniform, cool for 50 minutes; the leather surface is ready and sent to the leather making machine for leather ma...

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PUM

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Abstract

The invention relates to the technical field of food processing and particularly relates to a deep-fried meat dumpling and a making method thereof. The deep-fried meat dumpling product comprises a skin and fillings, and a finished product is made by frying the deep-fried meat dumpling product with tea oil. The deep-fried meat dumpling is characterized in that in the making process of the fillings, tuber mustard and Luzhou wine (second qu wine, fragrant type, 52 degrees) with a certain quantity are added to fulfill the functions of cleansing the palate, increasing aroma, odorization and raising fresh. Meanwhile, the special flavour of the tuber mustard and the special fragrance of the Luzhou wine are coordinated with flavours of other materials to form particular flavour; and in the process of frying the product, the tea oil which has high nutritional value and fulfills the health function is used, and fried foods cooked with the tea oil have the advantages of lightness without grease, fresh taste and pleasant fragrance. The prepared deep-fried meat dumpling keeps the original flavour and taste characteristics of the variety, also has the advantages of fresh, fragrant and sweet taste without greasy feelings and can satisfy both the needs of health and taste of a consumer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a saltwater horn and a manufacturing method thereof. Background technique [0002] Xianshuijiao, a Cantonese classic snack, is known as "Five Flavors Lantern Festival". Usually, the noodles are mixed with sticky rice flour and glutinous rice flour, and then mixed with water. , Ginger, oyster sauce, soy sauce and other seasonings are blended and fried. After the stuffing is formed, the fried product is golden in color, plump and full, slightly crispy and soft. However, because the product is a fried food, and there is no greasy-relieving ingredient in the stuffing content, the product is too greasy, which can easily induce cardiovascular diseases such as obesity, high blood pressure, and high blood fat, which is not good for health. Can not accept. Contents of the invention [0003] The object of the present invention is to disclose a salt water horn and a method for m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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