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Pork shrimp dumpling and making method thereof

A technology for fresh pork and dumplings, which is applied in the field of pork and shrimp dumplings and its production, and can solve problems affecting the taste of dumplings

Inactive Publication Date: 2015-09-30
刘丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to the accelerated pace of work, in order to obtain delicious dumplings, a lot of condiments such as monosodium glutamate are artificially added, which affects the taste of dumplings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The proportioning by weight of the dumpling stuffing of the dumplings is: 100 parts of fresh pork stuffing, 90 parts of eggs, 90 parts of leeks, 40 parts of fresh shrimp and grass shoots, 15 parts of almonds, 60 parts of black fungus, 50 parts of oil, salt 6 parts, 5 parts of five-spice powder, 10 parts of green onion, 10 parts of ginger, 3 parts of cooking wine, 10 parts of onion, 60 parts of grapefruit peel, 5 parts of fish, 20 parts of fresh Chinese yam, 10 parts of lotus seeds, 10 parts of carrots, 10 parts of shiitake mushrooms, 5 parts of tangerine peel; 10 parts of angelica, 50 parts of donkey-hide gelatin, 120 parts of red dates, 20 parts of longan, 15 parts of medlar; 40 parts of loofah, 10 parts of honeysuckle, and 10 parts of loquat leaves.

Embodiment 2

[0026] The proportioning by weight of the dumpling stuffing of described dumpling is: 150 parts of fresh pork stuffings, 120 parts of eggs, 120 parts of leeks, 80 parts of fresh shrimp pincers shoots, 30 parts of almonds, 80 parts of black fungus, 80 parts of oil, salt 10 parts, 10 parts of five-spice powder, 15 parts of green onion, 15 parts of ginger, 4 parts of cooking wine, 20 parts of onion, 80 parts of grapefruit peel, 10 parts of fish, 50 parts of fresh Chinese yam, 20 parts of lotus seeds, 20 parts of carrots, 20 parts of shiitake mushrooms, 10 parts of tangerine peel; 20 parts of angelica, 80 parts of donkey-hide gelatin, 150 parts of red dates, 30 parts of longan, 20 parts of medlar; 50 parts of loofah, 20 parts of honeysuckle, and 20 parts of loquat leaves.

Embodiment 3

[0028] The proportioning by weight of the dumpling stuffing of the dumplings is: 120 parts of fresh pork stuffing, 100 parts of eggs, 100 parts of leeks, 50 parts of fresh shrimp and grass shoots, 20 parts of almonds, 65 parts of black fungus, 60 parts of oil, salt 7 parts, 7 parts of five-spice powder, 12 parts of green onion, 13 parts of ginger, 3 parts of cooking wine, 13 parts of onion, 65 parts of grapefruit peel, 7 parts of fish, 25 parts of fresh Chinese yam, 13 parts of lotus seeds, 15 parts of carrots, 16 parts of shiitake mushrooms, 6 parts of tangerine peel; 13 parts of angelica, 56 parts of donkey-hide gelatin, 135 parts of red dates, 25 parts of longan, 17 parts of medlar; 45 parts of loofah, 12 parts of honeysuckle, and 15 parts of loquat leaves.

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Abstract

The invention relates to a pork shrimp dumpling and a making method thereof. The dumpling filling of the dumpling comprises the following substances by weight: 100-150 parts of fresh ground pork, 90-120 parts of egg, 90-120 parts of leek, 40-80 parts of fresh Bidens pilosa tender shoot, 15-30 parts of almond, 60-80 parts of black fungus, 50-80 parts of oil, 6-10 parts of salt, 5-10 parts of five spice powder, 10-15 parts of scallion, 10-15 parts of ginger, 3-4 parts of cooking wine, 10-20 parts of onion, 60-80 parts of pomelo peel, 5-10 parts of fish, 20-50 parts of fresh Chinese yam, 10-20 parts of lotus seed, 10-20 parts of carrot, 10-20 parts of mushroom, 5-10 parts of dried tangerine peel, 10-20 parts of Chinese angelica, 50-80 parts of donkey-hide gelatin, 120-150 parts of red dates, 20-30 parts of longan, 15-20 parts of Chinese wolfberry, 40-50 parts of loofah, 10-20 parts of Lonicera japonica, and 10-20 parts of loquat leaf.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a pork and shrimp dumpling and a preparation method thereof. Background technique [0002] Dumplings are a traditional specialty food loved by the Chinese people, also known as dumplings. They are the staple food and local snacks among the people in northern China, and they are also New Year's food. [0003] Making dumplings on the New Year's Eve is one of the most important contents of the New Year's Eve in the vast areas of northern my country. Because dumplings on New Year's Eve are an important part of the festival, there are also many rules and customary content stipulated. These customs are all to meet the needs of the New Year's atmosphere. [0004] There is a folk song called Dahan Xiaohan, eat dumplings for the New Year. Dumplings are a folk food with a long history and are very popular among the common people. There is a saying among the people that "there is...

Claims

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Application Information

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IPC IPC(8): A23L1/00A23L1/10A23L1/311A23L1/33A23L7/10A23L13/10A23L17/40
Inventor 刘丽
Owner 刘丽
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