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Steamed buns stuffed with pork and processing method thereof

A processing method and technology for soup dumplings, which are applied in the fields of food science, food preservation, food coating, etc., can solve the problems of short shelf life, single taste, complicated processing process of Xiaolong soup dumplings, etc., and achieve extended shelf life, simple steps, The effect of low processing cost

Inactive Publication Date: 2016-11-23
MAANSHAN ZHONGAN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Xiaolongtangbao originated in Nanxiang, Shanghai, and is now a famous snack in the Jiangnan area. The traditional Xiaolongtangbao has a complicated processing process, a single taste, and a short shelf life. It is generally eaten in stores. With the continuous improvement of people's living standards , the pace of life is accelerating, and the traditional Xiaolongtangbao can no longer meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method for steamed buns comprising the following steps:

[0021] (1) Take 50 parts by weight of pigskin, wash it, add 100 parts by weight of water, heat it to boil, keep it slightly boiled for 1 hour, then cool it down and put it in a refrigerator at 3°C ​​to make it naturally form a pigskin jelly;

[0022] (2) Get 30 parts by weight of chopped green onion, 35 parts by weight of ginger, 10 parts by weight of salt, 10 parts by weight of monosodium glutamate and 50 parts by weight of water and mix them with a chopping machine for 5 minutes to make auxiliary materials;

[0023] (3) Get 200 parts by weight of pork and place it in a meat grinder to grind for 10 minutes, add pork skin jelly and auxiliary materials and stir for 30 minutes to make stuffing;

[0024] (4) Take 8g of dough as a unit to make a round dough with a diameter of 6.5cm, and wrap 11g of stuffing in each dough to make a soup bag;

[0025] (5) Pack the prepared soup bag and store it in a freez...

Embodiment 2

[0027] A processing method for steamed buns comprising the following steps:

[0028] (1) Take 75 parts by weight of pigskin, wash it, add 125 parts by weight of water, heat it to boil, keep it slightly boiled for 1 hour, then cool it down and put it in a refrigerator at 4°C to make it naturally form a pigskin jelly;

[0029] (2) Get 40 parts by weight of chopped green onion, 40 parts by weight of ginger, 12.5 parts by weight of salt, 12.5 parts by weight of monosodium glutamate and 60 parts by weight of water and mix them with a chopping machine for 5 minutes to make auxiliary materials;

[0030] (3) Get 225 parts by weight of pork and grind it in a meat grinder for 10 minutes, add pork skin jelly and auxiliary materials and stir for 32.5 minutes to make stuffing;

[0031] (4) Take 8.5g of dough as a unit to make a round dough with a diameter of 7cm, and wrap 12g of stuffing in each dough to make a soup bag;

[0032] (5) Pack the prepared soup bag and store it in a freezer at...

Embodiment 3

[0034] A processing method for steamed buns comprising the following steps:

[0035] (1) Take 100 parts by weight of pigskin, wash it, add 150 parts by weight of water, heat it to boil, keep it slightly boiled for 1 hour, then cool it down and put it in a refrigerator at 5°C to make it naturally form a pigskin jelly;

[0036] (2) Get 50 parts by weight of chopped green onion, 45 parts by weight of ginger, 15 parts by weight of salt, 15 parts by weight of monosodium glutamate and 70 parts by weight of water and mix them with a chopping machine for 5 minutes to make auxiliary materials;

[0037] (3) Get 250 parts by weight of pork and place it in a meat grinder to grind for 10 minutes, add pork skin jelly and auxiliary materials and stir for 35 minutes to make stuffing;

[0038] (4) The dough is made into a round dough with a diameter of 7.5cm in units of 9g, and each dough is wrapped with 13g of stuffing to make a soup bag;

[0039] (5) Pack the prepared soup bag and store it ...

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Abstract

A processing method of steamed buns stuffed with pork comprises the following steps that after 50-100 parts by weight of pigskin is taken and cleaned, 100-150 parts by weight of water is added into the pigskin, slight boiling is kept for 1 h, and after being cooled, the mixture is placed into a refrigerating chamber where the temperature is 3-5 DEG C to form pigskin jelly; 30-50 parts by weight of chopped green onion, 35-45 parts by weight of fresh ginger, 10-15 parts by weight of salt, 10-15 parts by weight of aginomoto and 50-70 parts by weight of water are taken, mixed and stirred for 5 min into an auxiliary material; 200-250 parts by weight of pork is twisted for 10 min, the pigskin jelly and the auxiliary material are added into the pork, stirring is carried out for 30-35 min, and stuffing is formed; dough is prepared into circular wrappers with the weight being 8-9 g and the diameter being 6.5-7.5 cm, 11-13 g of the stuffing is wrapped with each wrapper so that steamed buns stuffed with the pork can be formed; the made steamed buns stuffed with the pork are packed and placed into a refrigeration house to be stored. The steamed buns stuffed with the pork is abundant in mouthfeel, good in taste and long in shelf life, the processing craft is simple, the processing cost is low, and the steamed buns stuffed with the pork are suitable for being produced in batch.

Description

technical field [0001] The invention relates to a small steamed dumpling, and also relates to a processing method of the steamed dumpling. Background technique [0002] Xiaolongtangbao originated in Nanxiang, Shanghai, and is now a famous snack in the Jiangnan area. The traditional Xiaolongtangbao has a complicated processing process, a single taste, and a short shelf life. It is generally eaten in stores. With the continuous improvement of people's living standards , the pace of life is accelerating, and the traditional Xiaolongtangbao can no longer meet people's needs. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a small steamed dumpling with rich taste and good taste and long shelf life. [0004] Another technical problem to be solved by the present invention is to provide a method for processing xiaolongtangbao. The method has simple steps, low processing cost and is suitable for mass production. [0005...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L13/60A23L13/20A23P20/25A23L3/36
CPCA23L3/36
Inventor 胡永慭周兵兵赵德志
Owner MAANSHAN ZHONGAN FOOD TECH CO LTD
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