Stuffing of cooked wheaten food and preparation method thereof

Abstract

The invention relates to stuffing of cooked wheaten food. The stuffing is prepared from the following raw materials: vegetable materials and oil materials. The vegetable materials in the raw materials comprise the following components in parts by weight: 4 pars of cabbage, 1 part of egg, 1 part of mushroom, 1.5 parts of silk noodles, 1 part of deep-fried dough sticks, 0.2 part of green Chinese onion, 0.2 part of ginger, 0.1 part of sesame oil, 0.05 part of smashed mushroom, 1.5 parts of grated carrots, 0.1 part of salt, and 0.1 part of gourmet powder. The weight part of the oil material is 0.5. The ratio of the soybean oil to refined lard to the dried onion in the raw materials is 10:1:5. The stuffing provided by the invention has the advantages of reasonable formula of the raw materials and abundant nutrition. The stuffing, which is prepared by frying multiple types of oil materials in a mixing mode, can be used for efficiently enhancing the taste of the stuffing, and meanwhile controlling the oil quantity of the stuffing, so that the stuffing is easy to adhere to the inner side of the pasta wrapper so as to enhance the adhesive degree of the pasta and the stuffing in the wrapping process of the cooked wheaten food.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a pasta filling and a preparation method thereof. Background technique [0002] In my country, stuffed food not only has a long history and culture but also has various forms, such as buns, dumplings, pies, vegetable balls, pot stickers, wontons, etc., especially vegetable balls, because the dough is usually made of coarse grain flour, and its filling There are also endless combinations, and the combination of noodles and stuffing complements each other, and has been loved by people in recent years. However, there are still two deficiencies in most of the vegetable balls: 1. Since the filling is usually made of plain filling, the amount of oil used for frying or mixing is not easy to control, and the prepared filling is either too greasy or slightly jerky 2. The ingredient ratio is not easy to control when the outer skin fabric is processed with coarse grain flour. Sometimes in ord...

AI Technical Summary

Problems solved by technology

However, there are still two deficiencies in most of the vegetable balls: 1. Since the filling is usually made of plain filling, the amount of oil used for frying or mixing is not easy to control, and the prepared filling is either too greasy or slightly jerky 2. The proportion of ingredients is not easy to control when the outer skin fabric is processed with coarse grain flour. Sometimes in order to ensure the taste and fragrance of the dough itself, the dosage is unbalanced, resulting in extremely poor toughness of the final dough, so that the final vegetable ball is broken and difficult to form.