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Dumpling with two filling layers

A dumpling and stuffing technology, applied in the field of food processing, can solve the problems of single form, monotonous taste, single nutrition, etc., and achieve the effects of novel form, special taste and rich nutrition.

Inactive Publication Date: 2004-10-20
刘莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the traditional dumplings or quick-frozen dumplings sold in the market are usually handmade and machine-made. The dumpling fillings are made of meat, vegetables or seafood and various seasonings. The taste is monotonous, the nutrition is single, and the form is single; Chinese patent CN1086565C discloses " open-mouth stuffed dumpling ", also exists above-mentioned deficiency, and traditional dumpling needs dipping seasoning when eating, and the quality of seasoning directly affects the taste of dumpling when eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] Embodiment 1: double-layer stuffed concentric dumplings are made by the following method: meat, vegetables, seafood, fruit, candy, jam, beans, fungi, various condiments or solid, liquid seasoning The dumpling fillings prepared scientifically are ready for use. First, wrap one of the dumpling fillings with the small dumpling skins, then spread the large dumpling skins on the palm of your hand, spread the other dumpling fillings on the large dumpling skins, and then put the spare small dumpling skins Wrap the dumplings into the dumpling filling, close the big dumpling skins and pinch them well.

Embodiment 2

[0007] Embodiment 2: double-layer stuffing concentric dumplings are made by the following method: meat, vegetables, seafood, fruit, candy, jam, beans, fungi, various condiments or solid, liquid seasoning For dumpling fillings made scientifically, first wrap one of the dumpling fillings with small dumpling wrappers and cook or steam until half-cooked for later use, then spread the big dumpling wrappers on the palm of your hand, and spread the other dumpling fillings on the big dumplings Then wrap the reserved small dumplings into the dumpling filling, close the big dumpling skins and pinch them well.

Embodiment 3

[0008] Embodiment 3: Double-layer stuffed concentric dumplings are made by the following method: various seasonings are mixed and prepared according to the needs of the taste and the outer layer of fillings, and then made into small dumplings according to the method in Example 1. Dumplings and large dumplings.

[0009] The double-layer stuffed concentric dumplings can be boiled, steamed, fried, and baked; the stuffing is scientifically matched, and the effect of eating large and small dumplings at the same time is the best.

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Abstract

A dumping containing the concentric two stuffing layers, that is, a small dumpling is wrapped by its stuffing, is disclosed. The stuffing for external dumpling and the stuffing for internal one may be different.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a double-layer stuffed concentric dumpling. technical background [0002] At present, the traditional dumplings or quick-frozen dumplings sold in the market are usually handmade and machine-made. The dumpling fillings are made of meat, vegetables or seafood and various seasonings. The taste is monotonous, the nutrition is single, and the form is single; Chinese patent CN1086565C discloses " open-mouthed dumpling with stuffing exposed ", and there is above-mentioned deficiency equally, and traditional dumpling needs dipping seasoning when edible, and the quality of seasoning directly affects the taste when dumpling is eaten. Contents of the invention [0003] The object of the present invention is to overcome the above technical deficiencies and provide a double-layer stuffed concentric dumpling with good taste and multiple nutritions. [0004] The technical solution of the prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L35/00A23P20/25
Inventor 孙利刚刘莹
Owner 刘莹
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