Ingredients for globefish meat soup dumplings and processing technology thereof

Abstract

The invention belongs to the technical field of catering wheaten food, and particularly relates to a globefish meat soup dumpling ingredient and a processing technology thereof. The globefish meat soup bun is prepared from 450-550 g of high gluten flour, 180-220 g of globefish meat granules, 270-330 g of globefish skin jelly and 90-110 g of minced pork, and 2.5-3.5 g of salt, 2.8-3.2 g of monosodium glutamate, 9-11 g of sugar, 18-22 g of first-grade fresh soy sauce, 18-22 g of yellow rice wine, 18-22 g of ginger rice, 45-55 g of chopped green onion and 9-11 g of sesame oil are added into each kilogram of flour. The wrappers are kneaded by half of warm water and half of cold water, so that the wrappers are more chewy, and the added salt, monosodium glutamate, sugar, first-grade fresh soy sauce, yellow rice wine, ginger rice, chopped green onion and sesame oil can not only improve freshness, but also effectively remove fishy smell and increase the flavor of the soup dumplings.

Description

Technical Field

[0001] The present invention relates to the technical field of catering pasta, and particularly to a puffer fish broth bun ingredient and its processing technology. Background Art

[0002] As the name implies, a soup bun is a kind of bun, but it has soup inside. The common one is the small cage soup bun. The difference between it and an ordinary bun is that the soup bun is slightly larger than an ordinary bun and pays more attention to the taste of the soup. Some soup buns are even made to be sucked with a straw. The taste of the filling and the texture of the dough wrapper should be slightly better. Soup buns can be seen in many regions and have a very long history. They were everywhere as early as the Qing Dynasty. Nowadays, soup buns are not only popular in every region of our country, but also break through our country and face the world.

[0003] The soul of the soup bun lies in its tender taste. On the basis of the original ingredients of the soup bun, an appropriate amount of puffer fish meat and puffer fish skin are incorporated to develop a puffer fish broth bun. The soup in the puffer fish broth bun is produced after the filling wrapped in the dough wrapper of the soup bun is steamed. The production process of the puffer fish broth bun is more complicated and is known as a unique soup bun for its "thin and smooth skin, sufficient soup like a spring, thick but not greasy, and thick and delicious taste".

[0004] The steamed puffer fish broth bun is snow-white and crystal clear, with a skin as thin as paper and almost transparent. With a slight movement, the soup inside can be seen gently shaking, giving people a feeling of tenderness that seems to break with a puff. The raw materials for making the filling of the soup bun are very particular. Puffer fish lean meat, puffer fish skin, and fresh pork should be selected. The boiling process needs to combine new scientific and technological means on the basis of traditional technology and can only truly become a filling that is "clear soup and not greasy, thick but not oily, and delicious" after six hours of boiling, so as to meet the taste of modern people. The skin of the soup bun is as thin as paper. When rolling the dough wrapper, it is required that the surrounding be thin and the center be slightly thicker than the surrounding. Its wrinkles should be more than 30, and they are required to be delicate and uniform. The whole is just like a plump, round, thousand-petal tightly wrapped, and budding jade chrysanthemum. Coupled with the skin being as thin as paper and almost transparent, with a slight movement, the soup inside can be seen gently shaking, making people feel a kind of tenderness that seems to break with a puff. Just looking at it is a beautiful enjoyment, not to mention eating it. The time error for steaming the soup bun shall not exceed 10 seconds, so one must be fully concentrated when steaming the soup bun.

[0005] The characteristics of the puffer fish broth bun are fine workmanship, exquisitely carved, thin skin, a lot of filling, all with appropriate saltiness and excellent taste. Generally, one soup bun is placed in each small cage, with pine needles laid at the bottom, which is not sticky to the skin and has a delicate fragrance. After being served on the table, just looking at its shape and smelling its fragrance can greatly increase the appetite. When biting open the dough wrapper, the puffer fish meat and skin inside are both fresh and tender and melt in the mouth.

[0006] The current processing technology is complex to prepare, cannot effectively remove the fishy smell of the puffer fish meat, and the prepared soup bun has a strong fishy smell, thus affecting the taste, and the dough wrapper is not tough enough.

[0007] To this end, a puffer fish broth bun ingredient and its processing technology are now proposed to solve the above-mentioned problems. Summary of the Invention

[0008] The purpose of the present invention is to provide a puffer fish broth bun ingredient and its processing technology to solve the problems raised in the above-mentioned background technology.

[0009] To achieve the above purpose, the present invention provides the following technical solution: A puffer fish broth bun ingredient, the specific raw material components of the puffer fish broth bun ingredient include: 450 - 550 grams of high-gluten flour, 180 - 220 grams of puffer fish meat granules, 270 - 330 grams of puffer fish skin jelly, 90 - 110 grams of pork stuffing, 2.5 - 3.5 grams of salt, 2.8 - 3.2 grams of monosodium glutamate, 9 - 11 grams of sugar, 18 - 22 grams of premium fresh soy sauce, 18 - 22 grams of huadiao wine, 18 - 22 grams of minced ginger, 45 - 55 grams of chopped scallions, and 9 - 11 grams of sesame oil are added per kilogram of flour.

[0010] Preferably, the specific raw material components of the puffer fish broth bun ingredient include: 450 grams of high-gluten flour, 180 grams of puffer fish meat granules, 280 grams of puffer fish skin jelly, 90 grams of pork stuffing, 2.5 grams of salt, 2.8 grams of monosodium glutamate, 9 grams of sugar, 18 grams of premium fresh soy sauce, 18 grams of huadiao wine, 18 grams of minced ginger, 45 grams of chopped scallions, and 9 grams of sesame oil.

[0011] Preferably, the specific raw material components of the puffer fish broth bun ingredient include: 500 grams of high-gluten flour, 200 grams of puffer fish meat granules, 300 grams of puffer fish skin jelly, 100 grams of pork stuffing, 3 grams of salt, 3 grams of monosodium glutamate, 10 grams of sugar, 20 grams of premium fresh soy sauce, 20 grams of huadiao wine, 20 grams of minced ginger, 50 grams of chopped scallions, and 10 grams of sesame oil.

[0012] Preferably, the specific raw material components of the puffer fish broth bun ingredient include: 550 grams of high-gluten flour, 220 grams of puffer fish meat granules, 320 grams of puffer fish skin jelly, 110 grams of pork stuffing, 3.5 grams of salt, 3.2 grams of monosodium glutamate, 11 grams of sugar, 22 grams of premium fresh soy sauce, 22 grams of huadiao wine, 22 grams of minced ginger, 55 grams of chopped scallions, and 11 grams of sesame oil.

[0013] A processing technology for puffer fish broth buns, the specific step process of the puffer fish broth bun processing technology is as follows:

[0014] Step 1: Divide the selected flour into two equal parts. Add warm water at 45 - 55 °C to one half and continuously stir until it forms a flocculent state, then knead it into a smooth dough. Put the dough into a basin, cover it with plastic wrap. Knead the other half of the flour into a dough with tap water, then combine the two doughs together, place them on the chopping board and knead evenly to expel the air in the dough, making the dough more delicate. After kneading into a large dough, put it into a basin and cover it with a towel on the top for proofing. The proofing time in summer is 1 hour, and the proofing time in winter is 2 hours;

[0015] Step 2: Making the filling: Select puffer fish meat cubes, puffer fish skin jelly, and pork filling according to the weight ratio, chop them and place them in a basin. Add a certain proportion of salt, monosodium glutamate, sugar, premium light soy sauce, huadiao wine, minced ginger, chopped scallions, and sesame oil to the basin, and stir evenly for later use;

[0016] Step 3: Shaping: Knead the dough into a strip, divide it into small evenly-sized dough pieces, each about 20 - 25 grams. Roll each piece into a round thin sheet. Hold the dough sheet in the left hand to form a nest shape, take an appropriate amount of filling with the right hand and put it into the nest. Then gather the edges of the dough sheet, lift the dough sheet and roll it forward to form a closed soup dumpling lace for closing the mouth. Pinch out more than 20 wrinkled edges for closing the mouth. After shaping, place it in a steamer;

[0017] Step 4: Steaming and eating: Bring the steamer to a boil over high heat, place the steamer with the prepared soup dumpling blanks on it, and steam for 8 - 10 minutes before eating.

[0018] Preferably, during the process of kneading the dough, the usage ratio of flour to warm water or tap water is 2:1.

[0019] Preferably, the round thin sheet prepared in Step 3 needs to be rolled into a round dough sheet that is thick in the middle and thin at the edges.

[0020] Preferably, the diameter of the finished puffer fish meat soup dumpling is 60 - 80 mm.

[0021] Compared with the prior art, the beneficial effects of the present invention are:

[0022] The preparation process of this application is simple. For the dough sheet, half of the flour is kneaded with warm water and half with cold water, which makes the dough sheet more chewy. Moreover, the added salt, monosodium glutamate, sugar, premium light soy sauce, huadiao wine, minced ginger, chopped scallions, and sesame oil can not only enhance the freshness but also effectively remove the fishy smell and increase the flavor of the soup dumplings. Description of the Drawings

[0023] Figure 1 It is a structural schematic diagram of this soup dumpling;

[0024] Figure 2 It is a preparation flow chart of the present invention. Detailed Embodiments

[0025] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0026] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on the present invention.

[0027] Please refer to Figure 1-2 , the present invention provides a technical solution:

[0028] An ingredient for a pufferfish broth bun, and the specific raw material components of the ingredient for the pufferfish broth bun include: 450 - 550 grams of high-gluten flour, 180 - 220 grams of pufferfish fish meat granules, 270 - 330 grams of pufferfish fish skin jelly, 90 - 110 grams of pork stuffing, 2.5 - 3.5 grams of salt added per kilogram of flour, 2.8 - 3.2 grams of monosodium glutamate, 9 - 11 grams of sugar, 18 - 22 grams of premium fresh soy sauce, 18 - 22 grams of huadiao wine, 18 - 22 grams of minced ginger, 45 - 55 grams of chopped scallions, and 9 - 11 grams of sesame oil.

[0029] The specific raw material components of the ingredient for the pufferfish broth bun include: 450 grams of high-gluten flour, 180 grams of pufferfish fish meat granules, 280 grams of pufferfish fish skin jelly, 90 grams of pork stuffing, 2.5 grams of salt, 2.8 grams of monosodium glutamate, 9 grams of sugar, 18 grams of premium fresh soy sauce, 18 grams of huadiao wine, 18 grams of minced ginger, 45 grams of chopped scallions, and 9 grams of sesame oil.

[0030] The specific raw material components of the ingredient for the pufferfish broth bun include: 500 grams of high-gluten flour, 200 grams of pufferfish fish meat granules, 300 grams of pufferfish fish skin jelly, 100 grams of pork stuffing, 3 grams of salt, 3 grams of monosodium glutamate, 10 grams of sugar, 20 grams of premium fresh soy sauce, 20 grams of huadiao wine, 20 grams of minced ginger, 50 grams of chopped scallions, and 10 grams of sesame oil.

[0031] The specific raw material components of the ingredient for the pufferfish broth bun include: 550 grams of high-gluten flour, 220 grams of pufferfish fish meat granules, 320 grams of pufferfish fish skin jelly, 110 grams of pork stuffing, 3.5 grams of salt, 3.2 grams of monosodium glutamate, 11 grams of sugar, 22 grams of premium fresh soy sauce, 22 grams of huadiao wine, 22 grams of minced ginger, 55 grams of chopped scallions, and 11 grams of sesame oil.

[0032] A processing technology for a pufferfish broth bun, and the specific steps of the processing technology for the pufferfish broth bun are as follows:

[0033] Step 1. Knead the dough: Divide the selected flour into two equal parts. Add warm water at 45 - 55 °C to one half and continuously stir until it forms flocs, then knead it into a smooth dough. Put the dough into a basin, cover it with plastic wrap. Knead the other half of the flour into a dough with tap water. Then combine the two doughs together, knead them evenly on the chopping board to expel the air in the dough and make the dough more delicate. After kneading it into a large dough, put it into a basin and cover it with a towel on top for proofing. The proofing time is 1 hour in summer and 2 hours in winter;

[0034] Step 2. Make the filling: Select puffer fish meat cubes, puffer fish skin jelly, and pork filling according to the weight ratio, chop them and place them in a basin. Add a certain proportion of salt, monosodium glutamate, sugar, premium light soy sauce, huadiao wine, minced ginger, chopped scallions, and sesame oil to the basin, and stir evenly for later use;

[0035] Step 3. Shape: Roll the dough into a strip, divide it into small dough pieces of uniform size, each small dough piece is about 20 - 25 grams. Roll it into a round thin sheet. Hold the dough sheet in the left hand to make it in a nest shape, take an appropriate amount of filling with the right hand and put it into the nest, then gather the edges of the dough sheet, lift the dough sheet and roll it forward to form a closed soup dumpling lace for closing the mouth, pinch out more than 20 wrinkled edges for closing the mouth. After shaping, put it into the steamer;

[0036] Step 4. Steam and serve: Bring the steamer to a boil over high heat, place the steamer with the prepared soup dumpling blanks on it, and steam for 8 - 10 minutes before it can be served.

[0037] During the process of kneading the dough, the usage ratio of flour to warm water or tap water is 2:1.

[0038] The round thin sheet prepared in Step 3 needs to be rolled into a round dough sheet that is thick in the middle and thin at the edges.

[0039] The diameter of the finished puffer fish meat soup dumpling is 60 - 80 mm.

[0040] Example 1:

[0041] The specific step - by - step process of this puffer fish meat soup dumpling processing technology is as follows:

[0042] Step 1. Knead the dough: Divide the selected flour into two equal parts. Add warm water at 45 °C to one half and continuously stir until it forms flocs, then knead it into a smooth dough. Put the dough into a basin, cover it with plastic wrap. Knead the other half of the flour into a dough with tap water. Then combine the two doughs together, knead them evenly on the chopping board to expel the air in the dough and make the dough more delicate. After kneading it into a large dough, put it into a basin and cover it with a towel on top for proofing. The proofing time is 1 hour in summer and 2 hours in winter;

[0043] Step 2: Making the filling: Select puffer fish meat cubes, puffer fish skin jelly, and pork filling according to the weight ratio, chop them up and place them in a basin. Add a certain proportion of salt, monosodium glutamate, sugar, light soy sauce, huadiao wine, minced ginger, chopped scallions, and sesame oil to the basin, and stir well for later use;

[0044] Step 3: Shaping: Knead the dough into a strip, divide it into small pieces of uniform size, each small piece is about 20 grams, roll it into a round thin sheet. Hold the dough sheet in the left hand to make it in a nest shape, take an appropriate amount of filling with the right hand and put it into the nest, then gather the edges of the dough sheet, lift the dough sheet and roll it forward to form a closed soup dumpling lace closure, pinch out more than 20 wrinkled edges for closure, and place it in the steamer after shaping;

[0045] Step 4: Steaming and serving: Bring the steamer to a boil over high heat, place the steamer with the soup dumpling blanks on it, and steam for 8 minutes before serving;

[0046] Example 2:

[0047] The specific steps of the processing technology of the puffer fish meat soup dumplings are as follows:

[0048] Step 1: Kneading the dough: Divide the selected flour into two equal parts. Add warm water at 50 °C to one half, continuously stir it into a flocculent state, and knead it into a smooth dough. Put the dough into a basin, cover it with plastic wrap. Knead the other half of the flour into a dough with tap water, then combine the two doughs together, place them on the chopping board and knead evenly to expel the air in the dough to make the dough more delicate. After kneading into a large dough, place it in a basin and cover it with a towel on the top for proofing. The proofing time in summer is 1 hour, and the proofing time in winter is 2 hours;

[0049] Step 2: Making the filling: Select puffer fish meat cubes, puffer fish skin jelly, and pork filling according to the weight ratio, chop them up and place them in a basin. Add a certain proportion of salt, monosodium glutamate, sugar, light soy sauce, huadiao wine, minced ginger, chopped scallions, and sesame oil to the basin, and stir well for later use;

[0050] Step 3: Shaping: Knead the dough into a strip, divide it into small pieces of uniform size, each small piece is about 22.5 grams, roll it into a round thin sheet. Hold the dough sheet in the left hand to make it in a nest shape, take an appropriate amount of filling with the right hand and put it into the nest, then gather the edges of the dough sheet, lift the dough sheet and roll it forward to form a closed soup dumpling lace closure, pinch out more than 20 wrinkled edges for closure, and place it in the steamer after shaping;

[0051] Step 4: Steaming and serving: Bring the steamer to a boil over high heat, place the steamer with the soup dumpling blanks on it, and steam for 9 minutes before serving;

[0052] Example 3:

[0053] The specific steps of the processing technology of the puffer fish meat soup dumplings are as follows:

[0054] Step 1. Knead the dough: Divide the selected flour into two equal parts. Add warm water at 55 °C to half of the flour and continuously stir it into a flocculent state, then knead it into a smooth dough. Put the dough into a basin, cover it with plastic wrap. Knead the other half of the flour into a dough with tap water, then combine the two doughs, place them on the chopping board and knead them evenly to expel the air in the dough, making the dough more delicate. After kneading it into a large dough, put it into a basin and cover it with a towel at the upper end for proofing. The proofing time in summer is 1 hour, and the proofing time in winter is 2 hours;

[0055] Step 2. Make the filling: Select puffer fish meat cubes, puffer fish skin jelly, and pork filling according to the weight ratio, chop them and place them in a basin. Add a certain proportion of salt, monosodium glutamate, sugar, light soy sauce, huadiao wine, minced ginger, chopped scallions, and sesame oil to the basin, and stir evenly for later use;

[0056] Step 3. Shape: Knead the dough into a strip, divide it into small evenly sized dough pieces, each about 25 grams. Roll them into round thin slices. Hold the dough wrapper in the left hand to form a nest shape, and take an appropriate amount of filling with the right hand and put it into the nest. Then gather up the edges of the dough wrapper, lift the dough wrapper and roll it forward to form a closed soup dumpling lace for closing the mouth, and pinch out more than 20 ruffled edges for closing the mouth. After shaping, put them into the steamer;

[0057] Step 4. Steam and eat: Bring the steamer to a boil over high heat, place the steamer with the soup dumpling blanks on it, and steam for 10 minutes to be ready to eat.

[0058] The above shows and describes the basic principles, main features, and advantages of the present invention. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be included in the present invention, and any reference signs in the claims should not be regarded as limiting the claims involved.

[0059] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A puffer fish soup dumpling ingredient, characterized in that: The specific ingredients of the puffer fish soup dumpling include: 450-550 grams of high-gluten flour, 180-220 grams of puffer fish meat, 270-330 grams of puffer fish skin jelly, 90-110 grams of pork stuffing, 2.5-3.5 grams of salt, 2.8-3.2 grams of MSG, 9-11 grams of sugar, 18-22 grams of first-class fresh soy sauce, 18-22 grams of Huadiao wine, 18-22 grams of ginger, 45-55 grams of chopped green onions, and 9-11 grams of sesame oil per kilogram of flour.

2. The puffer fish soup dumpling ingredient according to claim 1, characterized in that: The specific ingredients of the puffer fish soup dumplings include: 450 grams of high-gluten flour, 180 grams of puffer fish meat, 280 grams of puffer fish skin jelly, 90 grams of pork stuffing, 2.5 grams of salt, 2.8 grams of MSG, 9 grams of sugar, 18 grams of Yipinxian soy sauce, 18 grams of Huadiao wine, 18 grams of ginger, 45 grams of chopped green onions, and 9 grams of sesame oil.

3. The puffer fish soup dumpling ingredient according to claim 1, characterized in that: The specific ingredients of the puffer fish soup dumplings include: 500 grams of high-gluten flour, 200 grams of puffer fish meat, 300 grams of puffer fish skin jelly, 100 grams of pork stuffing, 3 grams of salt, 3 grams of MSG, 10 grams of sugar, 20 grams of Yipinxian soy sauce, 20 grams of Huadiao wine, 20 grams of ginger, 50 grams of chopped green onions, and 10 grams of sesame oil.

4. The puffer fish soup dumpling ingredient according to claim 1, characterized in that: The specific ingredients of the puffer fish soup dumplings include: 550 grams of high-gluten flour, 220 grams of puffer fish meat, 320 grams of puffer fish skin jelly, 110 grams of pork stuffing, 3.5 grams of salt, 3.2 grams of MSG, 11 grams of sugar, 22 grams of Yipinxian soy sauce, 22 grams of Huadiao wine, 22 grams of ginger, 55 grams of chopped green onions, and 11 grams of sesame oil.

5. A processing technology for the puffer fish soup dumpling according to any one of claims 1 to 4, characterized in that: The specific steps of the puffer fish soup bag processing technology are as follows: Step 1, knead the dough: divide the selected flour into two parts, add 45-55 degrees Celsius warm water to half of it, stir it continuously until it becomes flocculent, and knead it into a smooth dough, put the dough into a bowl, cover it with plastic wrap, knead the other half of the flour into a ball with tap water, then put the two doughs together, knead them on the chopping board, expel the air in the dough to make the dough more delicate, knead it into a large ball, put it in a bowl and cover the upper end with a towel for proofing. The proofing time is 1 hour in summer and 2 hours in winter; Step 2, making stuffing: select puffer fish meat, puffer fish skin jelly, pork stuffing according to weight proportion, chop and place in a bowl, add a certain proportion of salt, monosodium glutamate, sugar, Yipinxian soy sauce, Huadiao wine, ginger, chopped green onion and sesame oil into the bowl, stir evenly and set aside; Step 3: Shape: Roll the dough into strips and divide them into small pieces of uniform size, each piece is about 20-25 grams, roll them into round thin slices, hold the dough in your left hand to make it into a nest, take an appropriate amount of fillings and put them into the nest with your right hand, and fold the dough around, lift the dough and press it forward to form a closed soup dumpling lace, pinch out more than 20 wrinkles with your hands, and put it into the steamer after it is formed; Step 4: Steaming: Bring the steamer to a boil over high heat, place the steamer with the soup dumpling dough in it, and steam for 8-10 minutes before serving.

6. The processing technology of the puffer fish soup dumpling according to claim 5, characterized in that: When kneading the dough, the ratio of flour to warm water or tap water is 2:

1.

7. The processing technology of the puffer fish soup dumpling according to claim 5, characterized in that: The round thin slices prepared in step 3 need to be rolled into a round dough sheet that is thick in the middle and thin at the edges.

8. The processing technology of the puffer fish soup dumpling according to claim 5, characterized in that: The diameter of the finished puffer fish soup bag is 60-80 mm.

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