Mixed mushroom frozen stuffing for steamed stuffed buns and dumplings with soup and preparation method thereof

Abstract

The invention discloses a mixed mushroom frozen stuffing for steamed stuffed buns and dumplings with soup, the mixed mushroom frozen stuffing core comprises a raw material A, a raw material B and a raw material C, the raw material A is a soup material and comprisesthe following components: pigskin, pig feet, chicken feet, konjac gum powder, pig marrowbones, water, liquor, pig bones, lean meat, old hens, hams, Geodetic fish, Dried squid, Dried scallops, dried shrimp, small seahorse, green onion and ginger; the raw material B is a stuffing raw material, and comprises the following components: expanded Hericium erinaceus, fresh coprinus comatus, fresh Shiitake mushroom, expanded bamboo fungus and pholiota nameko, the raw material C is a seasoning raw material, and comprises the following components: salt, light soy sauce, pepper powder, sugar cane, Amomum tsao-ko, pericarpium citri reticulatae, cloves, dried onion, peanut oil, chicken oil, carrot and ginger. The mixed mushroom frozen stuffing core has the advantages of strict material selection, scientific and reasonable formulation collocation, consideration of nutrition, taste, color and other aspects of requirements, simple process, rich delicious and fragrant flavor and palatable taste, and can meet the needs of different regions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a dumpling filled with soup and frozen with miscellaneous bacteria. Background technique [0002] Soup-filled steamed stuffed bun is a traditional food in China. It has been sold in the market as early as the Northern Song Dynasty, and it is called filling steamed bun or soup-filled steamed stuffed bun. In the Northern Song Dynasty, steamed buns filled with soup were handed down in Kaifeng. In the 1920s, Huang Jishan, a famous chef, founded the "No. 1 Dim Sum Restaurant", which mainly sells steamed stuffed buns filled with soup. Huang Jishan kneads the noodles through "three hard and three soft", so that the dough is tough and smooth, without leaking soup or clothes. Also change the big steamed buns to small steamed ones, put them on the table, spin them to eat and keep them steamed, which not only maintains the heat and perfect shape of the buns, but al...