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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.

Inactive Publication Date: 2006-04-05
王以祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the traditional dumplings that are sold in the market and widely eaten by people, no matter how their surface shape is, are generally in the form that dumpling fillings are generally contained with dumpling wrappers. This kind of dumplings has the following defects: One, the quick-freezing effect is poor
Because the dumpling filling is sealed and contained by the skin, if it is used as a quick-frozen food, the dumpling filling will take a long time to be frozen through; 2. The cooking time is long, which will easily make the dumpling filling old and lose its original tenderness

Method used

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  • Stuffing showed dumpling

Examples

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Effect test

Embodiment 1

[0007] Example 1: First, 65 kilograms of raw meat, 10 kilograms of vegetables, 5 kilograms of edible oil, and 20 kilograms of soup are prepared according to the following weight ratio to make dumpling filling (3) for use. Dumpling powder and appropriate amount of water are added to form a dough, which is rolled into a dumpling wrapper (4) by a noodle press, and then filled with dumpling stuffing (3) by a dumpling machine or by hand. After folding the dumpling wrapper, knead one or two at the end or top Point (2), there are one or more openings (1) on the left and right sides, and the dumpling filling (3) can be seen from the openings (1). The bag can be frozen or cooked directly.

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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.

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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Application Information

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IPC IPC(8): A23L1/48A23L1/311A23L1/212A23D9/00A23L1/40A23L35/00A23L13/10A23L19/00A23L23/10
Inventor 王以祥
Owner 王以祥
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