Production technology of soup filled steamed stuffed buns containing beef and curry
A production process and a technology for filling soup dumplings, which are applied in the field of production technology of beef curry dumpling dumplings, can solve the problems of dry taste and single taste, and achieve the effects of tender meat, non-greasy taste, and increased appetite.
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Embodiment 1
[0025] A kind of production technology of beef curry soup dumpling, comprises the following steps:
[0026] a. Beef pretreatment: Wash and cut the beef into strips, and quickly rinse with cold water to remove the blood, put it in a container and add cooking wine, soy sauce, oysters, a little salt and water, knead and stir continuously and marinate for 1 hour Finally, mince it into minced meat, including 100 parts of pork skin and 500 parts of water;
[0027] b. Preparation of soup matrix: select fresh pork skin, add water in a cooking pot and heat it up. After the temperature rises to 100°C, continue to boil for 1.5h, then add agar to melt, and lower the temperature to 40°C to continue boiling Cook for 6 hours until the pork skin is boiled into a thick soup, then cool down;
[0028] c. Production of dough: Mix wheat flour, sweet potato flour, and egg white according to the ratio, then add edible salt and warm water at 55°C, stir well, knead for 10 minutes, add room temperatur...
Embodiment 2
[0034] A kind of production technology of beef curry soup dumpling, comprises the following steps:
[0035] a. Beef pretreatment: Wash and cut the beef into strips, rinse with cold water quickly to remove the blood, put it in a container and add cooking wine, soy sauce, oysters, a little salt and water, knead and stir continuously and marinate for 1.5 After h, twist it into minced meat, including 100 parts of pork skin and 800 parts of water.
[0036] b. Preparation of soup base: select fresh pork skin, add water in a cooking pot and heat it up. After the temperature rises to 100°C, continue to cook for 2 hours, then add agar to melt, and lower the temperature to 50°C to continue cooking 7h until the pork skin is boiled into a thick soup, and then cooled;
[0037] c. Production of dough: Mix wheat flour, sweet potato flour, and egg white according to the ratio, then add edible salt and warm water at 60°C, stir well, knead for 15 minutes, add room temperature water and alkali ...
Embodiment 3
[0043] A kind of production technology of beef curry soup dumpling, comprises the following steps:
[0044] a. Beef pretreatment: Wash and cut the beef into strips, and quickly rinse with cold water to remove the blood, put it in a container and add cooking wine, soy sauce, oysters, a little salt and water, knead and stir continuously and marinate for 2 hours Finally, mince it into minced meat, including 100 parts of pork skin and 1000 parts of water;
[0045] b. Preparation of soup base: select fresh pork skin, add water in a cooking pot and heat it up. After the temperature rises to 100°C, continue to cook for 2 hours, then add agar to melt, and lower the temperature to 55°C to continue cooking 8 hours until the pork skin is boiled into a thick soup, and then cooled;
[0046] c. Production of dough: Mix wheat special flour, sweet potato flour and egg white liquid according to the ratio, then add edible salt and warm water at 65°C, stir well, knead for 15 minutes, add room t...
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