Method for manufacturing full-mutton dumplings

A production method and technology of mutton dumplings, applied in food preparation, application, food science, etc., to achieve the effect of no loss of nutrients and convenient consumption

Active Publication Date: 2013-12-18
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many traditional dumplings, fish dumplings, and shrimp dumplings in the market, but no whole mutton dumplings made of mutton for dumpling skin and stuffing, which cannot meet the growing living needs of different consumers, and the deep processing of mutton also needs to continuously increase the variety , increase added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of whole mutton dumpling, its steps are as follows:

[0016] (1) Whole mutton dumpling skin ingredients: 40 kg mutton, 40 kg tapioca starch, 2 kg gluten powder, 0.1 kg sodium polyacrylate, 0.5 kg salt, 0.1 kg monosodium glutamate, 0.4 kg mutton bone broth powder, 0.1 kg licorice powder , Put the mutton into the chopping machine, chop and mix it into silky minced mutton, put the minced mutton, tapioca starch, gluten powder, salt, monosodium glutamate, mutton bone broth powder, licorice powder, and sodium polyacrylate into the vacuum dough kneading machine, After stirring for 10 minutes, use a multi-roller noodle machine to press into dough sheets to make dumpling skins;

[0017] (2) Ingredients for whole mutton dumpling filling: 40 kg of mutton, 5 kg of starch, 0.5 kg of salt, 0.2 kg of monosodium glutamate, 1.4 kg of chives, 0.1 kg of sugar, 1.2 kg of fresh ginger, 0.05 kg of licorice powder, and 0.5 kg of cooking wine. Put the mutton into ...

Embodiment 2

[0021] A kind of preparation method of whole mutton dumpling, its steps are as follows:

[0022] (1) Whole mutton dumpling skin ingredients: 60 kg mutton, 50 kg tapioca starch, 2.5 kg gluten powder, 0.1 kg sodium polyacrylate, 0.5 kg salt, 0.1 kg monosodium glutamate, 0.4 kg mutton bone broth powder, 0.1 kg licorice powder , Put the mutton into the chopping machine, chop and mix it into silky minced mutton, put the minced mutton, tapioca starch, gluten powder, salt, monosodium glutamate, mutton bone broth powder, licorice powder, and sodium polyacrylate into the vacuum dough kneading machine, After stirring for 10-15 minutes, use a multi-roller noodle machine to press into dough sheets to make dumpling skins;

[0023] (2) Ingredients for whole mutton dumpling filling: 50 kg of mutton, 5 kg of starch, 0.5 kg of salt, 0.2 kg of monosodium glutamate, 1.4 kg of chives, 0.1 kg of sugar, 1.2 kg of fresh ginger, 0.05 kg of licorice powder, and 0.6 kg of cooking wine. Put the mutton ...

Embodiment 3

[0027] A kind of preparation method of whole mutton dumpling, its steps are as follows:

[0028] (1) Whole mutton dumpling skin ingredients: 40-60 kg of mutton, 40-50 kg of tapioca starch, 2-2.5 kg of gluten powder, 0.1 kg of sodium polyacrylate, 0.5 kg of salt, 0.1 kg of monosodium glutamate, 0.4 kg of mutton bone broth powder kg, licorice powder 0.1 kg, put the mutton into the chopping machine, chop and mix into silky mutton mince, put the mutton mince, tapioca starch, gluten powder, salt, monosodium glutamate, mutton bone broth powder, licorice powder, sodium polyacrylate Put it into the vacuum dough mixer, stir for 10-15 minutes, and press it into dough sheets with a multi-roller noodle machine to make dumpling skins;

[0029] (2) Ingredients for whole mutton dumpling filling: 40-50 kg of mutton, 5 kg of starch, 0.5 kg of salt, 0.2 kg of monosodium glutamate, 1.4 kg of chives, 0.1 kg of white sugar, 1.2 kg of fresh ginger, 0.05 kg of licorice powder, 0.5-0.5 kg of cooking ...

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Abstract

The invention discloses a method for manufacturing full-mutton dumplings. The method comprises the following steps of: (1) preparing dumpling wrapper materials of the full-mutton dumplings, and manufacturing dumpling wrappers; (2) preparing dumpling stuffing materials of the full-mutton dumplings, and manufacturing dumpling stuffings; (3) respectively putting the dumpling wrappers and the dumpling stuffings into a dumpling forming machine for forming; and (4) performing quick-freezing, packaging and putting the formed full-mutton dumplings into a refrigerator, thus manufacturing the full-mutton dumplings. A traditional catering technology is organically combined with a food engineering technology, and due to industrial production, the quality guarantee period is one year under the freezing conditions at the temperature of -18 DEG C. The nutrition and good taste of the full-mutton dumplings are not lost, and the full-mutton dumplings are instant, convenient and sanitary. The product has the largest characteristics that the full-mutton dumplings are convenient to eat, the freshness is retained, the nutritional ingredients are not lost, the full-mutton dumplings are not required to be thawed, the dumplings are put into a pot after the water is boiled and are cooked for about eight minutes, and the full-mutton dumplings are ideal foods for hotpots, soup, barbecue, frying and the like.

Description

technical field [0001] The invention relates to a method for making instant, frozen and fresh-keeping, delicious and nutritious whole mutton dumplings. Background technique [0002] There are many traditional dumplings, fish dumplings, and shrimp dumplings in the market, but no whole mutton dumplings made of mutton for dumpling skin and stuffing, which cannot meet the growing living needs of different consumers, and the deep processing of mutton also needs to continuously increase the variety , Increase added value. Contents of the invention [0003] The object of the present invention is to provide a method for making whole mutton dumplings, the whole mutton dumplings made by the method are instant, frozen and fresh, delicious and nutritious. [0004] The technical scheme for realizing the present invention is a method for making whole mutton dumplings, which is characterized in that the fascia is removed from the mutton leg meat to make silky minced meat, and then the m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/314A23L1/318A23L1/09A23L7/10A23L13/40A23L13/70
Inventor 黄玉田冯文革
Owner 河南省淇县永达食业有限公司
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