Making method of crab soup dumplings

A production method, the technology of yellow soup dumplings, applied in food coating, food science, application, etc., can solve the problems of poor storage and transportation effects, poor taste, and low nutritional content of crab yellow soup dumplings, so as to achieve physical comfort, increase appetite, happy mood effect

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

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problems of low nutritional content, poor storage and transportation effect and poor taste of crab roe soup dumplings in the prior art, the present invention provides a method for making crab roe soup dumplings

Method used

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Embodiment Construction

[0007] (1) Choose 800 parts by mass of authentic Yangtze River Chinese mitten crabs, wash them clean and tie them up with strings, steam them on high heat for 20 minutes until they are cooked, take them out and let them cool, remove their shells with a crab removal tool, and take out the crab meat and crab roe Put it into a bowl for later use, pour 40 parts by mass of cooked lard into the pot, pour in the removed crab shells and stir-fry over high heat, slowly boil the crab butter and put it into a bowl for later use; (2) put it in the pot Pour 50 parts by mass of cooked lard, heat it to 40% heat, add 10 parts by mass of minced green onion, 10 parts by mass of minced ginger, 500 parts by mass of crab meat and crab roe, 10 parts by mass of Shaojiu, 4 parts by mass of table salt, and 3 parts by mass of white Pepper powder, fire for 2 minutes, remove foam, top with 4 parts by mass of balsamic vinegar, put it on a plate and let it cool; (3) Slaughter a total of 2,500 parts by mass ...

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PUM

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Abstract

The invention discloses a method for making crab roe soup dumpling, which belongs to the field of snacks and pasta. The steps include kneading raw food materials into dough and cooking noodles, evenly spreading crab roe stuffing to make crab roe soup dumpling blanks and putting them into reed-covered dumplings. Leaves in the old-fashioned cage drawer, cooked and cooled, wrap the crab roe soup with reed leaves, plastic-seal it in a plastic bag with an isolated air chamber, and refrigerate at a temperature of 2‑8 degrees Celsius. The invention solves the problems of low nutrient content, poor storage and transportation effect and poor taste of the crab roe soup dumpling. The raw materials of the present invention are puffer fish meat, daisy, crab butter, shrimp, rice wine, soy sauce, white sugar, balsamic vinegar, salt, chicken essence, Shaojiu, minced ginger, minced green onion, white pepper powder, and cooked lard, which increase the health-care and health-care effects . The technical scheme adopted by the present invention is easy to operate, and the crab roe soup dumpling has a delicious taste, is healthy for health, is convenient to eat, is easy to entertain guests and relax, and is easy to store and transport.

Description

technical field [0001] The invention relates to the field of snacks and noodles, in particular to a method for making crab roe soup buns that can provide local, health-care, leisure, health care, and easy-to-storage and transportation effects. Background technique [0002] Crab roe soup dumpling is a traditional snack with local characteristics in Jiangsu. According to legend, it originated in the Qianlong period of the Qing Dynasty. It was a tribute to the court and has a history of 140 years. , Blank making, rolling, kneading, heating, cooking, and packaging processes are different, which will also affect the taste, health care, health, convenience of eating, and storage and transportation effects of crab roe soup dumplings. Contents of the invention [0003] In order to overcome the problems of low nutritional content, poor storage and transportation effect and poor taste of crab roe soup dumplings in the prior art, the invention provides a method for making crab roe s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P20/25A23L7/104A23L17/40A23L33/00A23L5/10
Inventor 李青
Owner 李青
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