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Series convenient composite taste powder condiment for steamed bun and dumpling stuffing, and its making and using method

A dumpling stuffing and series technology, applied in application, edible oil/fat, food science, etc., can solve the problems of waste of seasoning and spices, short cooking time, complex and cumbersome processing process, etc., and achieve convenient and quick use, long shelf life, less effect

Inactive Publication Date: 2006-05-24
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 seasoning spices that can be prepared and processed into stuffing for buns and dumplings. If there is no need to put it, let it go. Now the catering industry and modern families are making dumplings and dumpling stuffing based on experience, and the amount added is estimated. It is not easy to adjust the best flavor, and the taste is not stable; Stuffing is a complex and cumbersome 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

[0021] Production example 1:

[0022] In this example, the special series of steamed dumplings and meat fillings are made with convenient compound flavor powdery seasoning spices through the following steps:

[0023] (1) By implementing step 1: 100 kg of edible oil, 15 kg of green onions, 5 kg of ginger, 1 kg of edible flavor, 5 kg of oil emulsion, and mixed processing to obtain 108 kg of mixed edible oil A.

[0024] (2) Through the implementation of step 4: 2kg of beef bones, 2kg of sheep bones, 3kg of chicken bones, and 80kg of water are mixed to obtain D40kg of broth.

[0025] (3) Through the implementation step 2: star anise 0.75kg, prickly ash 1.2kg, grass fruit 0.08kg, cinnamon bark 0.1kg, clove 0.15kg, Shannai 0.4kg, cumin 0.75kg, tangerine peel 0.15kg, nutmeg 0.03kg, Angelica dahurica 0.08 kg, vanilla 0.15kg, white pepper 1kg, ginger 0.4kg schisandra 0.075kg, licorice 0.08kg, scallop 0.03kg, woody 0.02kg, amomum 0.15kg, bay leaf 0.15kg, cinnamon 0.15kg, hawthorn 0.5kg mixe...

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PUM

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Abstract

The present invention relates to a convenient composite powdered flavouring spice for making stuffing of dumplings and steamed buns series. Said invention also provides the composition of said flavouring spice, its preparation process and application method.

Description

Technical field: [0001] The invention relates to a food seasoning spice, in particular to a series of convenient compound-flavored powdered seasoning spice for preparing stuffed buns and dumplings. Background technique: [0002] At present, there are many varieties of seasoning spices that can be used to prepare and process steamed dumpling fillings. According to the filling theory, the flavors between condiments and condiments, raw materials and raw materials, and condiments and raw materials are incompatible with each other. Some condiments need to be added. No, some don’t need to be put. Now the catering industry and modern families make buns and dumpling fillings based on experience. The amount added is estimated. It is not easy to adjust to the best flavor, and the taste is also unstable; Stuffing is a complicated and cumbersome processing process. Due to the short cooking time of steamed bun dumplings, some seasoning spices do not give off fragrance, resulting in a waste of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23D9/00A23L27/10
Inventor 程长青
Owner 程长青
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