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Charcoal roasted beef dumpling and making method thereof

A dumpling and beef technology, which is applied in food preparation, application, food science, etc., to achieve the effect of rich nutrition, delicious taste and full chewiness

Inactive Publication Date: 2015-04-01
ZHENGZHOU SYNEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When inspecting the market, I found that urbanites have a soft spot for eating steak, but there is no precedent for applying barbecue-flavored steak to quick-frozen dumplings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A charcoal-burned beef dumpling, the stuffing of which is made from the following raw materials in percentage by weight:

[0030] Cooked beef cubes: 10%

[0031] Pork lean meat: 30%

[0032] Pig fat: 10%

[0033] Fungus: 10%

[0034] Onions: 15%

[0035] Cilantro: 15%

[0036] Beef meal: 2%

[0037] Fruit smoke flavoring: 0.5%

[0038] Cocoa powder: 1.5%

[0039] White sesame powder: 3%

[0040] Peanut Butter: 3%.

[0041] The preparation method of charcoal-roasted beef dumplings specifically comprises the following steps:

[0042] (1) Make cooked beef cubes: After thawing the beef, use a dicing machine to cut into pellets, the size of the pellets is about 1cm, marinate the chopped beef pellets with seasoning for 30 minutes, and then fry them with soybean oil for 20 minutes. Prepare cooked beef cubes;

[0043] (2) Pretreatment of other raw materials: select lean pork and pork fat, and grind them with a meat grinder for later use; take fungus, onion, and coria...

Embodiment 2

[0048] A charcoal-burned beef dumpling, the stuffing of which is made from the following raw materials in percentage by weight:

[0049] Cooked beef cubes: 25%

[0050] Pork lean meat: 10%

[0051] Pig fat: 25%

[0052] Fungus: 25%

[0053] Onion: 5%

[0054] Coriander: 5%

[0055] Beef powder: 1%

[0056] Fruity Smoked Flavoring: 2%

[0057] Cocoa powder: 0.5%

[0058] White sesame powder: 0.5%

[0059] Peanut Butter: 1%.

[0060] The preparation method of charcoal-roasted beef dumplings specifically comprises the following steps:

[0061] (1) Make cooked beef cubes: After thawing the beef, cut it into cubes with a dicing machine, the size of the cubes is about 1cm, marinate the cut beef cubes with seasoning for 50 minutes, and then fry them with soybean oil for 50 minutes. Prepare cooked beef cubes;

[0062] (2) Pretreatment of other raw materials: select lean pork and pork fat, and grind them with a meat grinder for later use; take fungus, onion, and coriander, a...

Embodiment 3

[0067] A charcoal-burned beef dumpling, the stuffing of which is made from the following raw materials in percentage by weight:

[0068] Cooked beef cubes: 20%

[0069] Pork lean meat: 25%

[0070] Pig fat: 20%

[0071]Fungus: 15%

[0072] Onions: 7%

[0073] Cilantro: 6%

[0074] Beef powder: 0.1%

[0075] Fruity Smoked Flavoring: 0.9%

[0076] Cocoa powder: 3%

[0077] White sesame powder: 2.5%

[0078] Peanut Butter: 0.5%.

[0079] The preparation method of charcoal-roasted beef dumplings specifically comprises the following steps:

[0080] (1) Make cooked beef cubes: After the beef is thawed, use a dicing machine to cut into pellets, the size of which is about 1cm, marinate the chopped beef pellets with seasoning for 40 minutes, and then fry them with soybean oil for 30 minutes. Prepare cooked beef cubes;

[0081] (2) Pretreatment of other raw materials: select lean pork and pork fat, and grind them with a meat grinder for later use; take fungus, onion, and cori...

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Abstract

The invention belongs to the technical field of foods and particularly discloses a charcoal roasted beef dumpling and a making method of the charcoal roasted beef dumpling. The stuffing of the charcoal roasted beef dumpling comprises, by weight, 10-25% of cooked beef granules, 10-30% of lean pork, 10-25% of fat pork, 10-25% of black fungi, 5-15% of onions, 5-15% of coriander, 0.1-2% of beef powder, 0.5-2% of fruitwood smoke seasoning, 0.5-3% of cocoa powder, 0.5-3% of white sesame powder and 0.5-3% of peanut butter. The charcoal roasted beef dumpling is delicious in taste, rich in nutrition, heavy in barbecue flavor, strong in beef granule sensation and chewy, has a unique taste by combining a tradition taste and an innovative taste and brings different food enjoyment to consumers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a charcoal-roasted beef dumpling, and also relates to a preparation method thereof. Background technique [0002] Boiled dumplings are popular foods with Chinese characteristics, and are deeply welcomed and favored by people at home and abroad. However, with the improvement of people's living standards, people pay more and more attention to the nutrition of food, and are more and more picky about the selection of products such as dumplings. However, in the current dumpling market, traditional pork-flavored dumplings are dominant, lacking in novelty, and often cannot satisfy the taste requirements of new urbanites. Dumplings with other fillings are also sold, such as beef dumplings, but they also appear in the market as supplementary roles, and they do not get rid of traditional flavors such as beef green onions and beef radishes. [0003] Beef is the main ingredient of Western foo...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/10A23L13/60A23L7/10A23L13/40
Inventor 张顺昌张斌李文忠程远伏刘彦平郭广富陆富荣
Owner ZHENGZHOU SYNEAR FOOD
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