Dumpling stuffing and preparation method thereof

A dumpling filling and raw material technology is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. Unique taste and toughness, increased toughness and elasticity, unique taste effect

Inactive Publication Date: 2016-07-06
麦梽楷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the shortcomings of the dumpling fillings in the prior art, such as poor overall taste, lack of layered and mellow richness, and lack of toughness and elasticity, the object of the present invention is to provide a dumpling filling and a preparation method thereof to solve the problem of above defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1, a kind of dumpling filling

[0033] Described dumpling filling comprises following preparation raw material and parts by weight thereof:

[0034] 300 parts of pork, 10 parts of shiitake mushrooms, 10 parts of dried shrimp, 20 parts of squid, 8 parts of dried fish, 40 parts of eggs, 5 parts of starch, 6 parts of soy sauce, 8 parts of oil consumption and 50 parts of seasoning; Dried shrimp and squid are composed in a weight ratio of 4:3:5.

[0035] Preparation:

[0036] S1 Grind the pork into a meat sauce according to the ratio of fat to lean 2:1;

[0037] S2 Soak the shiitake mushrooms in water for 30 minutes, mince them, add appropriate amount of soy sauce and oil to marinate for 10 minutes, then put them into a pot at 140°C and stir-fry with peanut oil for 2 minutes to get shiitake mushrooms;

[0038] S3 Mince dried shrimp with a dry-to-wet ratio of 1:0.6, soak in water for 10 minutes, put them in a pot at 160°C and stir-fry with peanut oil for 2 minut...

Embodiment 2

[0044] Embodiment 2, a kind of dumpling filling

[0045] Described dumpling filling comprises following preparation raw material and parts by weight thereof:

[0046] 360 parts of pork, 30 parts of shiitake mushrooms, 30 parts of dried shrimp, 40 parts of squid, 12 parts of dried fish, 60 parts of eggs, 8 parts of starch, 10 parts of soy sauce, 12 parts of oil consumption and 80 parts of seasoning; Dried shrimp and squid are composed in a weight ratio of 5:2:3.

[0047] Preparation:

[0048] S1 Grind the pork into a meat sauce according to the ratio of fat to lean 2:1;

[0049] S2 Soak the shiitake mushrooms in water for 35 minutes, mince them, add appropriate amount of soy sauce and oil to marinate for 12 minutes, put them into a pot at 150°C and stir-fry them with peanut oil for 2 minutes to get shiitake mushrooms;

[0050] S3 Mince dried shrimp with a dry-to-wet ratio of 1:0.7, soak in water for 12 minutes, put them in a pot at 170°C and stir-fry with peanut oil for 2 mi...

Embodiment 3

[0056] Embodiment 3, a kind of dumpling filling

[0057] Described dumpling filling comprises following preparation raw material and parts by weight thereof:

[0058] 400 parts of pork, 50 parts of shiitake mushrooms, 50 parts of dried shrimp, 60 parts of squid, 16 parts of dried fish, 80 parts of eggs, 10 parts of starch, 12 parts of soy sauce, 16 parts of oil consumption and 100 parts of seasoning; The squid is composed in a weight ratio of 6:1:2.

[0059] Preparation:

[0060] S1 Grind the pork into a meat sauce according to the ratio of fat to lean 2:1;

[0061] S2 Soak the shiitake mushrooms in water for 40 minutes, mince them, add appropriate amount of soy sauce and oil to marinate for 15 minutes, then put them into a pot at 160°C and stir-fry with peanut oil for 1 minute to get shiitake mushrooms;

[0062] S3 chopped dried shrimp with a dry-wet ratio of 1:0.8, soaked in water for 10 minutes, put it in a pot at 180°C and stir-fried with peanut oil for 1 minute to obta...

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a dumpling stuffing and a preparation method thereof. The dumpling stuffing is mainly prepared from pork, lentinula edodes, dried peeled shrimps, squids, dried fish, eggs, starch, soy sauce, oyster sauce and seasonings. The preparation method includes: mincing the pork; respectively stir frying after chopping and pickling the lentinula edodes, soaking the dried peeled shrimps and soaking the squids, then frying and grinding the dried fish, and mixing; mixing with the pork, the eggs, the starch, the soy sauce, the oyster sauce and the seasonings to obtain the dumpling stuffing. The dumpling stuffing is unique in material matching and rich in nutrition, has delicate flavor of the dried peeled shrimps and the squids and is delicious, mellow, chewy and unique in taste, thereby catering to taste of modern people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to dumpling filling and a preparation method thereof. Background technique [0002] Dumplings are a representative of auspicious food with Chinese national characteristics, and they play an important role in the festival diet and etiquette life of Chinese, especially northern residents. Dumplings are a typical traditional food that integrates pastry making and dish making. Its thin dough is filled with various fillings. It is delicious and unique in shape. It has the characteristics of combining main and non-staple foods into one. At present, dumplings have become an indispensable delicacy in people's daily diet, and are deeply loved by the masses. [0003] Traditional dumplings are made from a simple combination of a single variety of meat and vegetables. With the improvement of people's living standards, various kinds of dumplings have emerged to meet the needs of moder...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L31/00A23L17/40A23L17/50A23L17/10A23L15/00
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 麦梽楷李家铃
Owner 麦梽楷
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