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Steamed pork dumpling seasoning and preparation method thereof

A technology for seasoning and raw materials, applied in the field of shumai seasoning and its preparation, can solve the problems of incompatibility with industrial production lines, small production volume, high labor intensity, etc., and achieve the effects of enriching nutritional value, improving eczema and constipation.

Inactive Publication Date: 2014-01-15
ANQING GRAIN FRAGRANT FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production method has small production volume and high labor intensity, which is not suitable for industrial production lines

Method used

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Embodiment Construction

[0013] The siu mai condiment of the present invention consists of 10 kilograms of fresh pork lean meat, 90 kilograms of water, 1.8 kilograms of ginger, 1.8 kilograms of green onions, 10 kilograms of shiitake mushrooms, 4 kilograms of sugar, 2.5 kilograms of salt, 2.5 kilograms of monosodium glutamate, 4 kilograms of soy sauce, 0.8 kilograms of vegetable oil, Made from 12 grams of yam, 3.5 grams of eleuthero, and 10 grams of dandelion.

[0014] The preparation method of the above-mentioned siu mai seasoning is as follows: fresh pork lean meat is made into meat stuffing, shiitake mushrooms, ginger, green onions, yams, acanthopanax and dandelions are chopped respectively, the pot is heated, and vegetable oil, green onions, dandelions are added to the pot. Ginger, shiitake mushrooms, and then put the meat stuffing, cook on high heat for 40 minutes, add water, add sugar, salt, monosodium glutamate, soy sauce, and cook on low heat for 1 to 2 hours.

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Abstract

The invention discloses steamed pork dumpling seasoning and a preparation method thereof. The preparation method comprises the steps of preparing fresh lean pork into meat stuffing, chopping lentinus edodes, ginger, shallot, a Chinese yam, acanthopanax and dandelion, heating a pot, adding vegetable oil, the shallot, the ginger and the lentinus edodes into the pot, then putting the meat stuffing into the pot, burning for 40min with big fire, then adding water, and burning for 1-2h with soft fire after adding sugar, salt, monosodium glutamate and sauce. Traditional Chinese medicine food materials such as the Chinese yam, the acanthopanax and the dandelion are adopted to prepare the steamed pork dumpling seasoning, and the steamed pork dumpling seasoning has effects of strengthening a spleen, tonifying a kidney, reinforcing vital energy, relieving desertion, promoting production of body fluid, clearing away heat and toxic materials, and removing carbuncle and stasis. The seasoning adapts to a steamed pork dumpling industrial production line and solves the problem that the traditional production method is small in throughput and great in labor intensity.

Description

technical field [0001] The invention relates to a food seasoning and a preparation method thereof, in particular to a siu mai seasoning and a preparation method thereof. Background technique [0002] Shaomai consists of skin and stuffing. The production method is to put the soaked glutinous rice into a steamer lined with gauze and steam until cooked. Pour oil into the pot. The oil temperature is 50% and then add ginger and minced meat. Stir fry until the color changes. Dry, heat and add water until the shiitake mushrooms are fried, add soy sauce, and fry until they are colored, then add the warm glutinous rice, add salt, sugar, mix well, turn on the low heat when mixing, and let it cool for a while Wrap siu mai and steam in a steamer for 8-10 minutes. The traditional production method has small production volume and high labor intensity, which is not suitable for industrial production lines. Contents of the invention [0003] The technical problem to be solved by the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/311A23L1/314A23L27/00
CPCA23L7/10A23L13/10A23L13/428A23L33/10A23P20/25A23V2002/00
Inventor 汪在田
Owner ANQING GRAIN FRAGRANT FOOD LIMITED
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