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Preparation method of steamed pork dumplings and production process thereof

A production process, the technology of siu mai, which is applied in the field of siu mai processing and preparation, can solve the problems of affecting the eating experience of finished products and the glutinous rice grains are easily broken, so as to improve the eating experience, increase the force, and increase the effect of garlic flavor

Inactive Publication Date: 2020-04-10
合肥市福客多快餐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, in the industrial production of siu mai, the glutinous rice grains are easily broken, which affects the eating experience of the finished product

Method used

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  • Preparation method of steamed pork dumplings and production process thereof
  • Preparation method of steamed pork dumplings and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of siu mai, including the preparation of the leather and filling. The leather is made of high-gluten flour and hot water at 100°C. The filling is composed of the following raw materials by weight: 90 parts of cooked glutinous rice, 15 pieces of pork belly Servings, 12 servings of drinking water, 4 servings of light soy sauce, 2 servings of shiitake mushrooms, 0.8 servings of dark soy sauce, 0.5 servings of edible salt, 0.3 servings of MSG, 0.5 servings of cinnamon, 0.5 servings of garlic powder, 0.2 servings of cloves.

[0021] The production process of the preparation method of siu mai includes the following steps:

[0022] 1) Leather production: Pour 100℃ hot water into the kneading machine, then add high-gluten flour and stir to obtain gluten. The mass ratio of high-gluten flour to 100℃ hot water is 2.5:1, cut the gluten Roll into a strip of 12g each and round it into a leather with a diameter of 10cm;

[0023] 2) Pre-preparation of fillings: steamed t...

Embodiment 2

[0028] A preparation method of siu mai, including the preparation of the leather and filling. The leather is made of high-gluten flour and hot water at 100°C. The filling is composed of the following raw materials by weight: 100 parts of cooked glutinous rice, 20 pieces of pork belly Servings, 16 servings of drinking water, 5 servings of light soy sauce, 3 servings of shiitake mushrooms, 1.0 servings of dark soy sauce, 0.6 servings of salt, 0.5 servings of MSG, 1.0 servings of cinnamon, 0.8 servings of garlic powder, 0.3 servings of cloves.

[0029] The production process of the preparation method of siu mai includes the following steps:

[0030] 1) Leather production: Pour 100℃ hot water into the kneading machine, then add high-gluten flour and stir to obtain gluten. The mass ratio of high-gluten flour to 100℃ hot water is 2.5:1, cut the gluten Roll into a strip of 12g each and round it into a leather with a diameter of 10cm;

[0031] 2) Pre-preparation of fillings: steamed to obta...

Embodiment 3

[0036] A preparation method of siu-mai, including the preparation of leather and filling. The leather is made of high-gluten flour and hot water at 100°C. The filling is composed of the following raw materials by weight: 100 parts of cooked glutinous rice, 18 pieces of pork belly Servings, 16 servings of drinking water, 4.5 servings of light soy sauce, 2 servings of shiitake mushrooms, 1.0 serving of dark soy sauce, 0.5 servings of edible salt, 0.4 servings of MSG, 0.9 servings of cinnamon, 0.8 servings of garlic powder, 0.2 servings of cloves.

[0037] The production process of the preparation method of siu mai includes the following steps:

[0038] 1) Leather production: Pour 100℃ hot water into the kneading machine, then add high-gluten flour and stir to obtain gluten. The mass ratio of high-gluten flour to 100℃ hot water is 2.5:1, cut the gluten Roll into a strip of 12g each and round it into a leather with a diameter of 10cm;

[0039] 2) Pre-preparation of fillings: steamed to ...

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Abstract

The invention relates to the technical field of processing and preparation of steamed pork dumplings, in particular to a preparation method of steamed pork dumplings and a production process thereof.The preparation method of steamed pork dumplings includes preparation of a wrapper and stuffing, and the stuffing is composed of the following raw materials by weight: cooked glutinous rice, streaky pork granules, drinking water, light soy sauce, lentinus edodes granules, dark soy sauce, edible salt, monosodium glutamate, cinnamon, garlic powder and clove. The production process includes: making of the wrapper, pre-preparation of the stuffing, making of a soup base, and stirring and forming of the stuffing. The steamed pork dumplings prepared according to the production process disclosed by the invention meet the product quality standard, enhance the chemical action force and network structure of pork salt-soluble protein gel, at the same time increases the action force between the pork salt-soluble protein gel and cooked glutinous rice grains, improves the cohesiveness between the cooked glutinous rice grains, and improves the eating experience of people.

Description

Technical field [0001] The invention relates to the technical field of siu mai processing and preparation, in particular to a preparation method and production process of siu mai. Background technique [0002] Shaomai, also known as Siu Mai, Xiao Mi, Shao Mai, Shao Mei, etc., is a traditional snack that uses hot noodles as the skin and stuffing and steamed in a steamer. With the improvement of people's living standards and the accelerating pace of life, People have higher requirements for convenient, fast, nutritious and healthy diet. Siu Mai has different practices in various places. While people accept the existing taste, they also hope that the taste of siu mai can be updated, and there can be a better taste of siu mai. People's requirements for taste are getting higher and higher. In the prior art, in the industrial production of siu-mai, the glutinous rice grains are easily broken, thereby affecting the eating experience of the finished product. Summary of the invention [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/60A23P20/25
CPCA23L7/10A23L13/62A23P20/25
Inventor 王传仓
Owner 合肥市福客多快餐食品有限公司
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