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Dumpling filling containing shelled shrimps with Longjing tea and method for preparing dumpling filling

A dumpling filling and Longjing technology, which is applied in food preparation, pre-extraction tea processing, food science and other directions, can solve problems such as lack of taste and nutritional value, and achieve the effect of better taste and even mixing.

Active Publication Date: 2013-11-27
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 are filled with various vegetables or poultry meat, which is in line with the taste of the public, but it is somewhat lacking in taste and nutritional value.

Method used

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  • Dumpling filling containing shelled shrimps with Longjing tea and method for preparing dumpling filling

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh the raw materials according to the following proportions: 10g of pork, 50g of Longjing tea, 10g of dried Longjing tea, 20g of shrimp after thawing and picking out sundries such as shrimp intestines, and 20g of cleaned shrimp; mince pork with a meat grinder; use 250g of Longjing tea Soak in water for 30-40 minutes, remove and control the water, mix with sesame oil and stir evenly; grind Longjing dry tea leaves into powder, add seasoning and pork and stir evenly, and add 5%-7% of the total tea water in four times at the same time % of tea water; then mix the Longjing tea and shrimp mixed with sesame oil, and stir evenly to make dumpling fillings; or add Longjing tea mixed with sesame oil, stir evenly, and add the corresponding quality to each dumpling when making dumplings Than the shrimp.

Embodiment 2

[0036] Weigh the raw materials according to the following proportions: 30g of pork, 30g of Longjing tea, 20g of dried Longjing tea, 30g of processed shrimp (cleaned after thawing, removing shrimp lines and shells and other debris); mince pork with a meat grinder ; Soak Longjing tea in 90g of water for 30-40 minutes, remove and control the water, mix it with sesame oil and stir evenly; Grind the dried Longjing tea into powder, add seasoning and pork and stir evenly, and add the tea water four times at the same time The total amount of tea water is 5%~7%; then mix Longjing tea and shrimp with sesame oil, stir evenly to make dumpling fillings; or add Longjing tea mixed with sesame oil, stir well, when making dumplings, every Add shrimps of corresponding mass ratio to each dumpling.

Embodiment 3

[0038] Weigh the raw materials according to the following proportions: 18g pork, 35g Longjing tea, 18g dried Longjing tea leaves, 28g processed shrimps (thawed shrimps, shelled shrimps and other sundries, cleaned and processed); minced pork with a meat grinder ; Soak Longjing tea in 175g of water for 30-40 minutes, remove and control the water, mix with sesame oil and stir evenly; Grind the dried Longjing tea into powder, add seasoning and pork and stir evenly, and add tea water four times at the same time The total amount of tea water is 5%~7%; then mix Longjing tea and shrimp with sesame oil, stir evenly to make dumpling fillings; or add Longjing tea mixed with sesame oil, stir well, when making dumplings, every Add shrimps of corresponding mass ratio to each dumpling.

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Abstract

The invention provides dumpling filling containing shelled shrimps with Longjing tea and a method for preparing the dumpling filling. The dumpling filling containing the shelled shrimps with the Longjing tea is prepared from raw materials including, by weight, 10-30 parts of pork, 30-50 parts of Longjing tea, 10-20 parts of Longjing tea dust and 20-30 parts of shelled shrimps. The dumpling filling containing the shelled shrimps with the Longjing tea has the faint scent of the tea and further has a high nutrient value.

Description

technical field [0001] The invention relates to the field of food, in particular to a Longjing shrimp dumpling filling 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 Delicious taste, unique shape, never tired of eating. But the dumpling on the market is mostly with the meat of various vegetables or poultry as filling material now, meets popular taste, but is somewhat deficient aspect mouthfeel and nutritive value. Contents of the invention [0003] The object of the present invention is to provide a longjing shrimp dumpling filling and a preparation method thereof, which has the fragrance of tea leaves and high nutritional value. [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/33A23L1/30A23L1/302A23F3/14A23L13/10A23L17/40A23L33/15
Inventor 杜双全黄娜程远伏
Owner SANQUAN FOOD
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