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Preparation method of soup dumplings

A technology for filling soup dumplings and chicken soup, which is applied in food preparation, food coating, food science and other directions, can solve the problems of difficulty in making soup dumplings and losing the flavor of soup dumplings, and achieves high toughness, strong aroma and taste. pure effect

Inactive Publication Date: 2014-10-01
郝天好
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional method of filling soup dumplings, in order to prevent the steamed buns from leaking juice, the steamed buns are directly put into the pot for steaming without going through the process of resting the noodles; in other ways, in order to prevent the skin from cracking and leaking juice, generally the thickness of the skin is reduced. The method of thickening, in this way, it loses the flavor that the soup dumpling should have
Therefore, it is not easy to make soup dumplings with pure flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing soup dumplings includes the following steps:

[0022] 1) Prepare chicken broth. Weigh 5kg of chicken racks and place them in a container with 18kg of water, and put 0.2kg of ginger, heat and boil until the liquid quality in the container becomes 1 / 5 of the original;

[0023] 2) Prepare the filling, add 25g sugar, 150g soy sauce, 10g chicken essence, 75g refined salt to 5kg minced pork, then add 1kg of the chicken broth prepared in step 1), and stir in the same direction while adding the chicken broth until it is evenly mixed ;

[0024] 3) To make noodles, dissolve 9g yeast powder and 9g baking powder in 100ml water and add 3kg of flour, continue to add water to make dough, leave the dough at 20~25℃ for 45min to make yeast noodles;

[0025] 4) Baozi, make the yeast noodles prepared in step 3) into the dough, and add the fillings prepared in step 2) to the dough. The adhesive part of the dough is reserved to prevent the soup from flowing out;

[0026] 5) For...

Embodiment 2

[0028] A method for preparing soup dumplings includes the following steps:

[0029] 1) Prepare chicken broth, weigh 6kg chicken rack and place it in a container with 18kg water, add 0.2kg ginger and 0.1kg star anise, heat and boil until the liquid quality in the container becomes 1 / 5 of the original;

[0030] 2) Prepare the filling, add 25g sugar, 150g soy sauce, 10g chicken essence, 75g refined salt to 5kg minced pork, then add 1kg of the chicken broth prepared in step 1), and stir in the same direction while adding the chicken broth until it is evenly mixed ;

[0031] 3) To make noodles, dissolve 9g yeast powder and 9g baking powder in 100ml water and add 3kg of flour, continue to add water to make dough, leave the dough at 20~25℃ for 45min to make yeast noodles;

[0032] 4) Baozi, make the yeast noodles prepared in step 3) into the dough, and add the fillings prepared in step 2) to the dough. The adhesive part of the dough is reserved to prevent the soup from flowing out;

[0033] 5...

Embodiment 3

[0035] A method for preparing soup dumplings includes the following steps:

[0036] 1) Prepare chicken broth, weigh 6kg chicken rack and place it in a container with 18kg water, add 0.8kg ginger and 0.3kg star anise, heat and boil until the liquid mass in the container becomes 1 / 3 of the original;

[0037] 2) Prepare the filling, add 75g sugar, 300g soy sauce, 15g chicken essence, 150g refined salt to 5kg minced pork, and then add 2kg of the chicken broth prepared in step 1), while adding chicken broth, stir in the same direction at a constant speed until it is evenly mixed ;

[0038] 3) To make noodles, dissolve 18g yeast powder and 18g baking powder in 100ml water and add 3kg of flour, continue to add water to make dough, and leave the dough at 20-25℃ for 30min to make yeast noodles;

[0039] 4) Baozi, make the yeast noodles prepared in step 3) into the dough, and add the fillings prepared in step 2) to the dough. The adhesive part of the dough is reserved to prevent the soup from f...

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Abstract

The invention discloses a preparation method of soup dumplings. The preparation method of soup dumplings, disclosed by the invention, comprises the following steps: 1, preparing chicken soup; 2, blending a stuffing; 3, kneading a dough, namely, dissolving 3-6 parts of yeast powder and 3-6 parts of baking powder in water and adding to 1,000 parts of flour, continuing adding water until the dough is formed, and fermenting into fermented flour; 4, wrapping, and making the fermented flour prepared in the step 3 into wrappers, adding the stuffing blended in the step 2 in the wrappers, remaining round mouths for preventing soup from flowing out in bonding parts of the wrappers; and 5, cooking, namely, caging and cooking after standing the wrapped dumplings in the step 4 for 1-5 min. The chicken soup is adopted as the soup of the soup dumplings, is fresh and tender, and is poured in minced meat, so that tastes are perfectly mixed. The wrappers are made by adopting the fermented flour, and the baking powder is added in a fermentation process, so that the wrappers have toughness and are loose and soft, the fermented flour is high in toughness, and is capable of realizing thinner skins and more stuffing. Meanwhile, no additive is added in the making process, thus the soup dumplings are environmentally friendly, safe and healthy.

Description

Technical field [0001] The present invention relates to the technical field of food processing, in particular to a method for preparing soup dumplings. Background technique [0002] At present, people have many kinds of food, and there are many kinds of buns alone. With the continuous improvement of people's living standards, people have higher and higher requirements for food. This requires the development of better-tasting foods to meet people's needs . [0003] Steamed buns are one of the traditional staple foods of the Chinese people. They include char siu buns, xiaolong buns, soup dumplings, fried buns, etc. They are very popular and have a long history. The dough and filling of buns are two major factors that affect the taste of buns. [0004] Especially the soup dumplings, it tastes strong and fragrant, with plenty of oil, which is aftertaste. In the traditional method of filling soup dumplings, in order to prevent the steamed buns from leaking juice, the steamed buns are di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/105A23L1/311A23L1/314A23L7/104A23L13/10A23L13/40
CPCA23L7/104A23L13/10A23L13/428A23P20/25
Inventor 郝天好
Owner 郝天好
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