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Making technology of egg dumpling

A production process, egg dumpling technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of not meeting the requirements of food, single taste, etc., and achieve the effect of delicate taste, strong fragrance, and increasing liking

Inactive Publication Date: 2012-08-01
陆菊芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People often eat dumplings, but the unchanging white flour dumpling skin has a single taste, which does not meet people's requirements for food more and more.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0012] A kind of manufacturing process of egg dumpling of the present invention, it comprises the following steps:

[0013] Crack the eggs into a bowl, add salt, chopped green onion, and mix well with the egg liquid;

[0014] Heat the round spoon on the fire, and spread a layer of lard evenly;

[0015] Pour the well-mixed eggs into the spoon and shake evenly to make the inner wall of the spoon covered with eggs, then pour the excess egg liquid back into the bowl;

[0016] Put the dumpling filling in the spoon;

[0017] Lift the egg skin and fold it in half to seal.

[0018] In summary, the present invention provides a production process of egg dumplings, which comprises the following steps: breaking eggs into a bowl, adding salt and green onion, and stirring with egg liquid evenly; Spread a layer of lard evenly; pour the well-mixed eggs into the spoon and shake evenly to make the inner wall of the spoon covered with eggs, then pour the excess egg liquid back into the bowl; ...

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PUM

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Abstract

The invention discloses a making technology of an egg dumpling. The technology comprises the steps of: cracking an egg into a bowl, adding salt and chopped green onion, and stirring them uniformly with the egg liquid; putting a round-edge soup ladle on a fire for heating, and daubing a layer of lard uniformly; pouring the uniformly stirred egg into the soup ladle and carrying out uniform shaking so as to make the inner wall of the soup ladle covered with egg, then pouring the surplus egg liquid back into the bowl; placing dumpling stuffing into the soup ladle; and lifting the egg wrapper and folding it in half for sealing. The making technology of an egg dumpling in the invention uses an egg wrapper formed by heating stirred egg to substitute white flour dumpling wrappers used in traditional dumpling making. The dumpling made by the technology of the invention has more delicate taste and heavier fragrance, thus substantially enhancing the affection degree of people to dumplings.

Description

technical field [0001] The invention relates to a dumpling production process, in particular to a dumpling production process in which egg skins are used instead of white flour dumpling skins. Background technique [0002] People often eat dumplings, but the unchanging white flour dumpling wrapper has a single taste, which more and more does not meet people's requirements for food. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a dumpling production process, more specifically, to provide a dumpling production process in which egg skins are used instead of white flour dumpling skins. [0004] In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a kind of manufacturing process of egg dumpling, it is characterized in that, it comprises the following steps: [0005] Crack the eggs into a bowl, add salt, chopped green onion, and mix well with the egg l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 陆菊芳
Owner 陆菊芳
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