Carassius auratus roe soup dumpling and production method thereof

Abstract

The present invention discloses a carassius auratus roe soup dumpling and a production method thereof. The dough skin of the carassius auratus roe soup dumplings are embedded with fresh seasoned carassius auratus roes, and the fillings are prepared by mixing brewed carassius auratus soup, complete seasoned hypophthalmichthys molitrix fish vesicles and medium rare fried streaky pork; the hypophthalmichthys molitrix fish vesicles are pickled by cooking wine before mixing, and the brewed carassius auratus soup is filled into a mold with each cell having a volume of 20 ml and frozen to be carassius auratus jelly; the dough skin has a diameter of 5 cm, and includes an inner filling loading part and an outer bonding part, the bonding part has a thickness of 0.6 mm, and the filling loading part has a thickness of 1.2 mm; when stuffing, firstly adding one part of hypophthalmichthys molitrix fish vesicles and 15 g of streaky pork to the filling loading part of each dough skin, then adding one cell of carassius auratus jelly, and finally squeezing the dough skin to be pleated steamed stuffed buns, putting into a wooden steamer and steaming for 10 minutes. The carassius auratus roe soup dumplings stand firm and do not collapse, the plump and bright-colored carassius auratus roe matched with the pliable hypophthalmichthys molitrix fish vesicles are refreshing and smooth in the mouth and have plump delicious taste.

Description

technical field [0001] The invention relates to the technical field of food processing and preparation, in particular to a soup dumpling filled with crucian carp roe and a manufacturing method thereof. Background technique [0002] At present, people's food is various, and there are many kinds of buns alone. With the continuous improvement of people's living standards, people's requirements for food are getting higher and higher, which requires the development of better-tasting food to meet people's needs. . Steamed buns are one of the traditional staple foods of the Chinese people, including barbecued pork buns, steamed buns, steamed buns filled with soup, fried buns, etc. They are deeply loved by people and have a long history. The skin and stuffing of buns are two major factors that affect the taste of buns. Especially the soup dumplings, which taste rich and fragrant, with plenty of oil, are memorable. In the traditional method of filling soup dumplings, in order to pr...

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; and most of the soup filling dumplings are kept very close to the thickness of the dough. When lifting and pinching, the part of the bag material is easy to be stretched too thin, and the steamed soup dumplings are prone to collapse. When the dough is damaged or eaten, the whole dough will collapse into a flat state, and the bag material cannot be maintained. The three-dimensional shape of the part, the soup is very easy to leak

On the other hand, the traditional soup dumpling uses pork as the main filling, which has a single taste, and the filling is in the form of porridge. When stuffing, it is easy to flow to the edge of the dough, affecting the lifting and bonding of the dough, which seriously affects the quality of the dough. Encrusting speed