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Dumpling and preparation method thereof

A dumpling and matsutake technology, applied in the field of dumpling and its preparation, can solve the problems of limited taste and nutritional value, no obvious benefits for the human body, etc.

Inactive Publication Date: 2011-11-02
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the dumplings on the market now use various vegetables or poultry meat as fillings. Although they meet the taste of the public, in terms of nutritional value, long-term consumption has no obvious benefits to the human body, and there are limitations in taste and nutritional value.

Method used

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preparation example Construction

[0023] Such as figure 1 Shown is the dumpling preparation method flowchart provided by the present invention, comprises:

[0024] Step 101, thaw the matsutake at a room temperature of 10°C until the central temperature of the matsutake is between minus 2 and 0;

[0025] This keeps the matsutake in a fresh state.

[0026] Step 102, dicing the thawed matsutake;

[0027] Use Japanese dicing machines to minimize damage to the product. After dicing, place the matsutake mushrooms in the refrigerator to chill.

[0028] Step 103, add seasonings to the beef, stir in the same direction until there is viscosity, then add diced matsutake and continue stirring, add water in four times, and stir to form a stuffing;

[0029] The diced matsutake that is added is the matsutake that has been refrigerated in the refrigerator in step 102. You can also add ginkgo, or pork, or shrimp, or seaweed, or eggs, or fish. To increase the different flavors of dumplings, suitable for different groups o...

Embodiment 1

[0034] A dumpling stuffed with matsutake: the filling is composed of matsutake, beef, matsutake soup and seasoning: take out 200 grams of quick-frozen matsutake from the refrigerator, and place it at room temperature below 10 degrees for natural thawing until the center temperature is - When the temperature is 2-0 degrees, cut into pieces, cut into 6mm grain size, and then put it into a colander and store it in the fresh-keeping room for later use; soak 100 grams of matsutake thawed in 1000 grams of water at 25 degrees for 2 hours, and then Boil the matsutake and water for 2 hours, then filter the matsutake in the water, leave the matsutake soup, pass through the plate heat exchanger and cool it down to below 8 degrees; the frozen beef is naturally thawed at room temperature below 15 degrees for 48 hours, Grinder the meat into 8 mm particles and store it for later use; take out 400 grams of ground beef, put it into the stuffing machine for stirring, add salt, monosodium glutama...

Embodiment 2

[0036] A dumpling stuffed with matsutake: the stuffing is composed of matsutake, beef, ginkgo, matsutake soup and seasoning: take out 200 grams of quick-frozen matsutake from the refrigerator, place it at room temperature below 10 degrees for natural thawing, and thaw to the center temperature When the temperature is -2-0 degrees, cut into pieces, cut into 6 mm grain size, and then put them into a colander and store them in the fresh-keeping room for later use; soak 100 grams of matsutake thawed in 1000 grams of 25 degrees of water for 2 hours , then simmer the matsutake and water for 2 hours, then filter the matsutake in the water, leave the matsutake soup, pass through the plate heat exchanger to quickly cool down to below 8 degrees; the frozen beef is naturally thawed at room temperature below 15 degrees for 48 hours , passed through a meat grinder and twisted into 8 mm particles, and stored for later use; take out 300 grams of ground beef, put it into a stuffing machine to ...

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Abstract

The invention provides a dumpling and a preparation method thereof. The dumpling comprises pine mushroom and beef at a mass ratio of (1-3): (2-3). The preparation method of the dumpling provided by the invention comprises the following steps: unfreezing the pine mushroom at the room temperature of 10 DEG C until the core temperature of the pine mushroom is between minus 2 and 0 DEG C; dicing the unfrozen pine mushroom; adding condiments into the beef, and stirring along the same direction until the mixture has viscosity; then adding the diced pine mushroom, and continuing to stir; and adding water in 4 times and stirring until the forcemeat is formed. The dumpling prepared by the preparation method provided by the invention has the advantages of high nutritive value and good taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dumpling and a preparation method thereof. Background technique [0002] Dumplings are a traditional delicacy in my country. They are the staple food and local snacks among the people in northern my country. They are also traditional foods during festivals. Especially during the Spring Festival, dumplings are not only a kind of food, but also a cultural symbol. The characteristics of dumplings are The skin is thin and the stuffing is tender, the taste is delicious, the shape is unique, and you will never tire of eating it. But the dumpling on the market is mostly with the meat of various vegetables or poultry as stuffing now, although meet popular taste, but from nutritional value, long-term consumption does not have obvious benefit to human body, there is limitation in mouthfeel and nutritional value. Contents of the invention [0003] The object of the present invention is to...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/28A23L1/29A23L33/00
Inventor 崔俊锋杜双全黄娜程远伏
Owner SANQUAN FOOD
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