Butter, dumpling or shao-mai and manufacturing method therefor

Abstract

To provide fried jiaozi or fried meat dampling with no viscous deformation peculiar thereto, yielding crisp palate feeling and suppressed in the palate feeling's decline with time, to provide jiaozi for frying use or meat dampling for frying use as a raw material for the above food, to provide a method for producing the raw material, and to provide a batter for fried jiaozi or fried meat dampling.The batter for fried jiaozi or fried meat dampling comprises an aqueous solution containing a specific sort of starch such as sago starch, a lipophilic emulsifier with 2-5 HLB and a thickening agent and containing no fat-and-oil. The method for producing the raw material for the fried jiaozi or fried meat dampling comprises the step(A) of preparing raw jiaozi or raw meat dampling with desired ingredients wrapped with noodle coat, the step(B) of coating the surface of the noodle coat with the batter, and the step(C) of steaming the raw jiaozi or raw meat dampling prepared in the step(B).

Description

technical field [0001] The present invention relates to deep-fried dumplings or fried siu-mai which do not have the unique pulling force (引き) of fried dumplings and fried siu-mai, and which can obtain a crispy texture and suppress the deterioration of the texture even after several hours of oiling. Gyoza for frying or siu mai for frying as raw materials thereof, a method for producing the same, and butter (バツタ-) for gyoza or siu mai for frying. Background technique [0002] The usual deep-fried dumplings and deep-fried siu mai are raw dumplings or raw siu mai directly oiled, or steamed and then cooked in oil, usually not fried like cutlets, croquettes, tempura and other fried foods. It is usually coated with butter or bread flour before oiling. Without such condiments, fried dumplings and fried siu mai will have a crispy texture without the characteristic pulling force, unlike condiment fried foods. [0003] However, such uncoated fried dumplings and fried siu mai can only...

AI Technical Summary

Problems solved by technology

[0008] However, this method is used to improve the crisp mouthfeel of the unique skin of fried dumplings. Although it is also a dumpling, compared with the oiled fried dumplings, the mouthfeel to be provided is completely different, and the unique mouthfeel of fried dumplings cannot be obtained.

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