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Sirloin beef dumpling and production method thereof

A technology of sirloin beef and dumplings, which is applied in food preparation, application, food science, etc., can solve the problems of not meeting the taste requirements of new urbanites, not getting rid of traditional taste, and not having obvious meat particles, so as to improve human immunity, The effect of novel and unique taste and strong graininess of beef

Inactive Publication Date: 2015-04-22
ZHENGZHOU SYNEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards, people pay more and more attention to the nutrition of food, and they are more and more picky about the selection of products such as dumplings.
However, in the current dumpling market, traditional pork-flavored dumplings are still dominant. Although they meet the taste of the public, they are too popular in taste and have no new ideas. The meat particles are not obvious enough, and there is no bite after chewing, which often cannot satisfy new urban human taste requirements
Beef dumplings appeared in the market as a supplementary role, but they did not get rid of traditional tastes such as beef green onions and beef radishes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A sirloin beef dumpling, the stuffing of which is made from the following raw materials in percentage by weight:

[0027] Cooked beef cubes: 10%

[0028] Pork lean meat: 30%

[0029] Pig fat: 5%

[0030] Onions: 15%

[0031] Lettuce: 10%

[0032] Horseshoe: 15%

[0033] Black Pepper: 1%

[0034] White sesame powder: 3%

[0035] XO Sauce: 8%

[0036] Sand tea sauce: 3%.

[0037] A preparation method of sirloin beef dumplings, comprising the following steps:

[0038] (1) Making cooked beef cubes: cut the beef into pellets with a dicing machine after thawing, marinate the cut beef pellets with seasoning for 30 minutes, then fry them with oil for 20 minutes to prepare cooked beef pellets;

[0039] (2) Pretreatment of other raw materials: select lean pork and pig fat, and grind them with a meat grinder for later use; chop onions, lettuce, and water chestnuts for later use;

[0040] (3) Weighing raw materials: Weigh each raw material according to the following weigh...

Embodiment 2

[0044] A sirloin beef dumpling, the stuffing of which is made from the following raw materials in percentage by weight:

[0045] Cooked beef cubes: 25%

[0046] Pork lean meat: 20%

[0047] Pig fat: 10%

[0048] Onion: 5%

[0049] Lettuce: 30%

[0050] Horseshoe: 5%

[0051] Black pepper: 0.2%

[0052] White sesame powder: 1.8%

[0053] XO sauce: 2%

[0054] Sand tea sauce: 1%.

[0055] A preparation method of sirloin beef dumplings, comprising the following steps:

[0056] (1) Making cooked beef cubes: cut the beef into pellets with a dicing machine after thawing, marinate the cut beef pellets with seasoning for 50 minutes, then fry them with oil for 50 minutes to prepare cooked beef pellets;

[0057] (2) Pretreatment of other raw materials: select lean pork and pig fat, and grind them with a meat grinder for later use; chop onions, lettuce, and water chestnuts for later use;

[0058] (3) Weighing raw materials: Weigh each raw material according to the following wei...

Embodiment 3

[0062] A sirloin beef dumpling, the stuffing of which is made from the following raw materials in percentage by weight:

[0063] Cooked beef cubes: 20%

[0064] Pork lean meat: 10%

[0065] Pig fat: 8%

[0066] Onions: 12%

[0067] Lettuce: 29%

[0068] Horseshoe: 10%

[0069] Black Pepper: 1%

[0070] White sesame powder: 0.5%

[0071] XO sauce: 4.5%

[0072] Sand tea sauce: 5%.

[0073] A preparation method of sirloin beef dumplings, comprising the following steps:

[0074](1) Making cooked beef cubes: cut the beef into pellets with a dicing machine after thawing, marinate the cut beef pellets with seasoning for 30 minutes, then fry them with oil for 30 minutes to prepare cooked beef pellets;

[0075] (2) Pretreatment of other raw materials: select lean pork and pig fat, and grind them with a meat grinder for later use; chop onions, lettuce, and water chestnuts for later use;

[0076] (3) Weighing raw materials: Weigh each raw material according to the following we...

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PUM

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Abstract

The invention belongs to the technical field of food technologies, and particularly discloses a sirloin beef dumpling and a production method of the sirloin beef dumpling. Stuffing of the sirloin beef dumpling comprises, by weight, 10-25% of cooked-beef granules, 10-30% of pig lean meat, 5-10% of pig fat, 5-15% of onions, 10-30% of asparagus lettuce, 5-15% of water chestnuts, 0.2-1% of black pepper, 0.5-3% of white sesame seed powder, 2-8% of XO sauce, and 1-5% of barbeque sauce. The sirloin beef dumpling has a special flavor formed by combining tradition and innovation, the flavor is novel and unique, the nutrition arrangement is reasonable, the taste is delicious, the seafood taste is rich, the granular sensation of sirloin beef is strong, the cooked-beef granules are chewy, and the sirloin beef dumpling brings different enjoyment of food to consumers and is suitable for all kinds of people to eat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sirloin beef dumpling, and also 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 still dominant. Although they meet the taste of the public, they are too popular in taste and have no new ideas. The meat particles are not obvious enough, and there is no bite after chewing, which often cannot satisfy new urban human taste requirements. Beef dumplings appeared on the market as a supplementary role, but they did not get rid of traditional tastes such as beef green ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/311A23L7/10A23L13/10
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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