Open-ended 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 aging of dumpling fillings, 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-

Method used

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  • Open-ended dumpling

Examples

Experimental program
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Effect test

Example Embodiment

[0007] Embodiment 1: First prepare dumpling stuffing (3) according to the following weight ratios of raw meat, 10 kg of fruit, nuts, 5 kg of edible oil, and 20 kg of soup. Dumpling flour is added with an appropriate amount of water to form a dough, which is rolled into dumpling skins (4) by a noodle press, and then filled with dumpling fillings (3) by a dumpling machine or by hand. After closing the dumpling skins, knead one or two pieces at the end or top Point (2), there are one or more openings (1) on the left and right sides, the dumpling filling can be seen from the openings (1), and the bag can be frozen or directly cooked.

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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 30-80, fruits, nuts 10-50, cooking oil 5-20, soup material 5-30.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a dumpling Background technique [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; second, the cooking time is longer, which will easily make the dumpling filling aging and lose its original tenderness. Contents of the invention [0003] The purpose of the present invention is to provide a dumpling with exposed filling that is easy to freeze and cook, and can keep the tenderness and nutrition of the stuffing. [0004] The object of the presen...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L1/311A23L1/212A23L1/36A23D9/00A23L1/40A23L35/00A23L13/10A23L19/00A23L23/10A23L25/00
Inventor 王以祥
Owner 王以祥
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