Stuffing showed dumpling

A technology for dumplings and dumplings, applied in food preparation, food science, application and other directions, can solve the problems of loss of freshness and tenderness, poor quick-freezing effect, and long-term filling of dumplings, and achieve the effect of ensuring fresh-keeping quality.
CN1754464AInactive Publication Date: 2006-04-05王以祥
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
王以祥
Publication Date
2006-04-05
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention provides a kind of boiled dumpling with an opening and exposed stuffing, wherein the longitudinally kneaded portion of the dumpling is provided with at least one opening on the left and right sides, the opening is in communication with the stuffing of the dumplings. The stuffing comprises the following raw materials (by weight portion), refined pork 65-80, vegetable 10-50, cooking oil 5-15, soup material 5-30.
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Description

Technical field

[0001] The invention relates to the technical field of food, in particular to an open-filled dumpling Background technique

[0002] At present, the traditional dumplings sold in the market and widely eaten by people, regardless of the shape of the surface, are generally in the form of generally containing the dumpling filling with dumpling wrappers. Such dumplings have the following defects: 1. The quick freezing effect is poor. After the dumpling filling is sealed and contained by the skin, if it is used as a quick-frozen food, the dumpling filling needs a longer time to be completely frozen; second, the cooking time is longer, which will easily make the dumpling filling old and lose the original tender effect. Summary of the invention

[0003] The purpose of the present invention is to provide an open-filled dumpling that is easy to freeze, easy to cook, and can maintain the freshness and nutrition of the dumpling filling.

[0004] The object of the present inv...

Claims

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