Manufacturing method of mutton dumplings

Abstract

The invention relates to a preparation method of a dish, and in particular to a manufacturing method of mutton dumplings. The method is as below: adding 50-60% of warm water into flour, adding 2% of salt, kneading dough, standing, selecting mutton, cleaning and segmenting the mutton, injecting saline, stirring, adding seasons (ginger powder and garlic powder, etc.), stirring, standing for 12 h to gain taste, stirring again, storing for 30 min, making dumpling wrappers, shaping the dumpling wrappers and mutton stuffing by hands to obtain dumplings, freezing and packaging. The mutton dumplings have the advantages of instant eating, freshness, delicacy, nutrition and convenience for eating.

Description

Technical field

[0001] The invention relates to a method for preparing dishes, in particular to a method for preparing mutton dumplings. Background technique

[0002] As people pay more attention to the health and hygiene of food, green food has been recognized and welcomed by most consumers, the composition of the people's diet has improved, and the people's demand for beef and mutton has increased significantly. Dumplings are a kind of folk food with a long history and are very popular among ordinary people. Mutton dumplings are a traditional local snack, but their consumption is limited to fixed places such as restaurants and homes, which brings inconvenience to consumers who have a fast-paced life, no time to cook and go out. Summary of the invention

[0003] The purpose of the present invention is to provide a method for making mutton dumplings, which has the advantages of instant food, preservation, deliciousness, nutrition and convenience.

[0004] The technical scheme of t...

Examples

Embodiment 1

[0010] Wash 200 kg of mutton, make 300 kg of noodles, add 2 kg of fennel, 1 kg of pepper, 1 kg of aniseed, 2 kg of cinnamon, 1 kg of nutmeg, 6 kg of green onions, 9 kg of refined salt, 6 kg of ginger, 5 kg of garlic Kilograms, packed together in a packaging bag according to the proportion, and packed with 300-500g nitrogen per bag, and then subjected to multi-stage gentle F-value sterilization, namely sterilization at 85°C for 3 minutes, 100°C for 2 minutes, 110°C Sterilize for 2 minutes and 121°C for 3 minutes. After cooling, the finished product is ready.

Technical field

[0001] The invention relates to a method for preparing dishes, in particular to a method for preparing mutton dumplings. Background technique

[0002] As people pay more attention to the health and hygiene of food, green food has been recognized and welcomed by most consumers, the composition of the people's diet has improved, and the people's demand for beef and mutton has increased significantly. Dumplings are a kind of folk food with a long history and are very popular among ordinary people. Mutton dumplings are a traditional local snack, but their consumption is limited to fixed places such as restaurants and homes, which brings inconvenience to consumers who have a fast-paced life, no time to cook and go out. Summary of the invention

[0003] The purpose of the present invention is to provide a method for making mutton dumplings, which has the advantages of instant food, preservation, deliciousness, nutrition and convenience.

[0004] The technical scheme of t...

Examples

Embodiment 1

[0010] Wash 200 kg of mutton, make 300 kg of noodles, add 2 kg of fennel, 1 kg of pepper, 1 kg of aniseed, 2 kg of cinnamon, 1 kg of nutmeg, 6 kg of green onions, 9 kg of refined salt, 6 kg of ginger, 5 kg of garlic Kilograms, packed together in a packaging bag according to the proportion, and packed with 300-500g nitrogen per bag, and then subjected to multi-stage gentle F-value sterilization, namely sterilization at 85°C for 3 minutes, 100°C for 2 minutes, 110°C Sterilize for 2 minutes and 121°C for 3 minutes. After cooling, the finished product is ready.

Images