Six-delicacy filling for dumplings and preparation method thereof
A dumpling stuffing and frying technology, which is applied in the field of food processing, can solve the problems of not being able to preserve for a long time, lack of rich nutrition, and not rich in layers, and achieve the effects of maintaining stable and long-lasting flavor, preventing fat oxidation and rancidity, and good emulsification stability
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[0029] Such as figure 1 Shown, the present invention also provides a kind of preparation method of six fresh dumpling fillings, comprising:
[0030] Step 101, thawing lean pork and pig back fat, twisting into mud;
[0031] Step 102, soak the dried shrimps in clear water for 2 to 3 hours, then drain and set aside;
[0032] The dried shrimps are soaked in clear water, and the mass ratio of dried shrimps to clear water is 1:4.
[0033] Step 103, put the scallops into water and steam for 20-30 minutes, then drain and set aside;
[0034] The mass ratio of dried scallops to water in steaming is 1:7. Because fresh scallops have a strong fishy smell, dried products are full of freshness, less fishy smell and soft tendons after being steamed. And during the steaming process, the scallops in the scallop water are rich in fresh substances such as sodium glutamate and succinic acid, which can enrich the taste of the stuffing when mixed with stuffing.
[0035] Step 104, fry the shrimp...
Embodiment 1
[0046] Take 200g of lean pork meat and 300g of pig backfat and thaw naturally at room temperature for 10-15 hours, use a 6-8mm meat grinder to grind the meat into a muddy shape; take 20g of dried shrimp, soak in 80g of water for 2 ~3 hours, the water temperature is 40~60 degrees, drain the water for later use; take 80g of dried scallops, put them into 560g of water, put the water container into the steamer and steam for 20~30 minutes, cool down and set aside; take 30g of shrimp roe, wash Put it into an electric pot at 100-120 degrees, fry for 10-20 minutes, stir-fry the rich sea shrimp flavor, cool it for later use; take 120g of sea cucumbers and put it into boiling water at 85-100 degrees, cook for 1-2 minutes, cool Standby; take 80g of leeks, cut into small particles of 3~4mm, and set aside; add seasoning, vegetable oil and spices to the above raw materials, put them in a blender and stir evenly, add 150g of water and 20g of dry Shrimp water and 50g of scallop water are used...
Embodiment 2
[0048]Take 300g of lean pork meat and 200g of pig backfat and thaw naturally at room temperature for 10-15 hours, use a 6-8mm meat grinder to grind the meat into a muddy shape; take 40g of dried shrimp, soak in 150g of water for 2 ~3 hours, the water temperature is 40~60 degrees, drain the water for later use; take 50g of dried scallops, put them into 350g of water, put the container containing water into the steamer and steam for 20~30 minutes, cool down and set aside; take 40g of shrimp roe, wash Then put it into an electric pot at 100-120 degrees, fry for 10-20 minutes, stir-fry the strong sea shrimp flavor, cool it for later use; take 80g of sea cucumbers, put it into boiling water at 85-100 degrees, cook for 1-2 minutes, and cool Standby; take 40g of leeks, cut into small particles of 3~4mm, and set aside; add 1g of porous starch to the above raw materials, then add seasoning, vegetable oil and spices, put them in a blender and stir evenly, add 120g in four times during th...
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