Making method of beef dumplings
A technology of beef and production method, which is applied in the field of preparation of beef dumplings, can solve the problems of inability to store and thaw, and achieve the effect of being convenient to carry
Inactive Publication Date: 2018-06-29
方翠芹
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Problems solved by technology
[0002] At present, the dumplings sold on the market are all wrapped in the traditional way, and then the raw ones are placed in the refrigerator or freezer for quick freezing. The frozen dumplings are put into food bags according to their weight, sealed, and eaten now. It is cooked now, but this kind of quick-frozen dumplings must be stored frozen, otherwise it will be thawed and cannot be stored
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment
[0015] Production of dumplings stuffed with eggs and leeks: Put 400 grams of flour, 100 grams of cornstarch, and 5 grams of edible alkali into a basin, then add 200 grams of water to mix the noodles evenly, and set aside. Mix stuffing: Fry 200 grams of eggs and chop them, then wash and chop 300 grams of leeks, put them in a basin, add 20 grams of vegetable oil, 15 grams of sesame oil, 15 grams of monosodium glutamate, and 20 grams of salt, and mix well , add eggs and mix well. Make the reconciled noodles into skins, add stuffing to make dumplings, then put the dumplings into the steamer, and steam for 10-15 minutes after boiling. Then take the dumplings out of the steamer and let them cool until the dumpling skins are not sticky. The dried dumplings are also packed in plastic boxes, and then put into tinfoil bags for vacuum storage.
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The invention relates to a making method of beef dumplings, and belongs to the type of instant foods. The method comprises the following steps of putting 400 grams of flour, 100 grams of starch and 5grams of dietary alkali in a pot, then adding 200 grams of water, and performing dough mixing uniformly; thoroughly cleaning meat, performing mincing to obtain fillings, adding seasoning, and performing uniform stirring; making wrappers, adding the fillings, and performing wrapping to obtain dumplings; and steaming the dumplings to obtain cooked dumplings, then performing airing for cooling, performing bagging, performing vacuumizing on bags to achieve a vacuum state, and performing sealing. The dumplings are convenient to carry, and can be stored at room temperature for 3 months; the dumplings do not need to be cooked when being eaten, and only need to be soaked in hot boiling water for 5 minutes; and the dumplings are not liable to be sticky or broken, and reserve original taste.
Description
[0001] Technical field The present invention relates to a kind of preparation method of beef dumpling, belongs to instant food category. Background technique [0002] At present, the dumplings sold on the market are all wrapped in the traditional way, and then the raw ones are placed in the refrigerator or freezer for quick freezing. The frozen dumplings are put into food bags according to their weight, sealed, and eaten now. It is cooked now, but this kind of quick-frozen dumplings must be stored frozen, otherwise it will be thawed and cannot be stored. Contents of the invention [0003] In view of the weak points that exist in the above-mentioned prior art, the purpose of the present invention will provide a kind of need not freezing exactly, can store at normal temperature, a kind of preparation method of boiled beef dumpling is not needed when eating. [0004] To achieve the above object, the present invention is achieved through the following scheme: [0005] 1. Kn...
Claims
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IPC IPC(8): A23L7/10A23P20/25A23L13/10A23L13/40A23L5/10A23L3/00
CPCA23L3/00
Inventor 方翠芹
Owner 方翠芹