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Convenient flavouring aromatic cream series with compound tastes for steamed bun and dumpling stuffing and preparation and application method

A technology for stuffing dumplings and steamed buns, which is applied to the field of food condiments and spices, can solve the problems of waste of condiments, short cooking time, dry and tasteless taste, etc., and achieves the effects of convenient and quick use, large oil and water, and less dosage.

Inactive Publication Date: 2006-02-22
程长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many varieties of known food flavoring spices. The preparation and processing of stuffing for dumplings and dumplings in the catering industry and modern families is all based on experience, and the amount of addition is estimated. It is not easy to adjust to the best flavor, and the taste is also unstable. The seasoning oil cannot be evenly dissolved into the dumpling stuffing, and the stuffing is a complicated process
Due to the short cooking time of steamed stuffed bun dumplings, some seasoning spices do not emit fragrance, resulting in a waste of seasoning spices. The cooked steamed stuffed bun dumpling tastes dry and tasteless

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] Production example 1,

[0021] In this example, the special series of steamed stuffed buns and dumplings made of convenient compound flavor paste-like seasoning spices are made through the following steps:

[0022] (1), by implementing step 1: edible oil 100kg, green onion 15kg, ginger 5kg, food essence 1kg, grease emulsifier 2kg, add mixing processing to obtain mixed edible oil A108kg.

[0023] (2), by implementing step 4: beef bones 2kg, sheep bones 2kg, chicken bones 3kg, water 80kg mixed processing to obtain broth D40kg.

[0024] (3) Through the implementation of step 2: star anise 0.75kg, Chinese prickly ash 1.2kg, grass fruit 0.08kg, cinnamon bark 0.1kg, clove 0.15kg, kaempferen 0.4kg, cumin 0.75kg, tangerine peel 0.15kg, nutmeg 0.03kg, angelica dahurica 0.08kg , Vanilla 0.15kg, White Pepper 1kg, Algal Ginger 0.4kg, Schisandra 0.075kg, Licorice 0.08kg, Piper 0.03kg, Woody Fragrance 0.02kg, Amomum 0.15kg, Fragrant Leaf 0.15kg, Cinnamon 0.15kg, Hawthorn 0.5kg mixed...

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PUM

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Abstract

The invention discloses a series of flavorings with multiple tastes for dumpling fillings the preparing process and method of use, wherein the flavorings are prepared from edible oil, edible essence, grease emulsifying agent, soup, white sugar, refined salt, cooking wine, gourmet powder, chickens' extract, protein hydrolysate, freshing agent, dewatered chicken powder, dewatered pork powder, dewatered beaf powder, flavoring agent and tender meat meal.

Description

Technical field: [0001] The invention relates to a food condiment and spice, in particular to a series of convenient compound-flavored paste-like seasoning spices for preparing stuffing of buns and dumplings. Background technique: [0002] At present, there are many varieties of known food flavoring spices. The preparation and processing of stuffing for dumplings and dumplings in the catering industry and modern families is all based on experience, and the amount of addition is estimated. It is not easy to adjust to the best flavor, and the taste is also unstable. The seasoning oil cannot be evenly dissolved into the dumpling stuffing, and stuffing adjustment is a complicated process. Because the cooking time of steamed stuffed bun dumpling is short, some seasoning spices can not send out fragrance, causes the waste of flavoring spices, and the mouthfeel of cooked steamed stuffed bun dumpling tastes dry and tasteless. Invention content: [0003] The object of the present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23D9/00A23L1/226A23L1/237A23L1/228A23J3/30A23L27/00A23L27/20A23L27/22A23L27/40
Inventor 程长青
Owner 程长青