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Preparation method of steamed pork dumplings

A production method and technology of glutinous rice, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of lack of natural plant fragrant odor, etc., and achieve the effects of fragrant smell, easy operation and delicious taste.

Inactive Publication Date: 2013-05-08
万世凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of siu mai lacks the fragrant smell of natural plants

Method used

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Embodiment Construction

[0007] Before making siu mai, boil glutinous rice and diced meat separately as raw materials for making siu mai. Put the glutinous rice into a basin, add cooked diced meat, soy sauce, salt, and monosodium glutamate into the glutinous rice as fillings, and mix the fillings evenly. Put the flour into a bucket and add cold water to knead the dough, then make the dough into small balls, and use the small balls to roll out the flour skin. Wrap the stuffing with a flour skin to get raw siu mai. Arrange fresh pine needles on raw siu mai. Put the raw siu mai with pine needles in it into the steamer and fumigate it with steam to get cooked siu mai. The cooked siomai smells fragrant when taken out of the steamer. After natural cooling, pull out the pine needles from the cooked siu mai to prevent the pine needles from piercing the food plastic bag. Vacuum-pack the cooked siu mai in food plastic bags. The packaged cooked siu mai is sent to the refrigerator for low-temperature storage...

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Abstract

The invention discloses a preparation method of steamed pork dumplings and aims to provide steamed pork dumplings that are fragrant in flavor and have a health-care value. The technical scheme adopted by the invention comprises the following processing steps of: mixing fillings, making pork dumplings, inserting pine needles into the pork dumplings, stifling the fork dumplings, packaging the stifled pork dumplings in vacuum, and preserving the pork dumplings at low temperature. The invention discloses the preparation method which comprises the following steps of: (1) adding cooked diced meat, soy sauce, salt and monosodium glutamate into glutinous rice to be used as the fillings, uniformly mixing the fillings; (2) wrapping up the fillings.by flour wrappers to obtain unripe fork dumplings; (3) inserting the fresh pine needles in the unripe fork dumplings; (4) putting the unripe fork dumplings with inserted pine needles into a food steamer to steam and completely cook the unripe fork dumplings by steam, so as to obtain cooked fork dumplings; (5) pulling out the pine needles after cooling the cooked fork dumplings, and packaging the cooked pork dumplings in vacuum by a plastic food package bag; and (6) sending the packaged cooked port dumplings to a refrigerating chamber for low-temperature preservation. The method disclosed by the invention is simple and convenient to operate, and the port dumplings are delicious in taste and fragrant in flavor, and have a health-care effect.

Description

[0001] technical field [0002] The invention relates to a cooking technique of siu mai. Background technique [0003] The specification with the application number 200910191095.9 discloses a method of making shrimp powder siu mai, which is to cut the pork into diced meat, add water to the starch and make a thin paste for later use, heat the pot on a high heat, add lard, and cook 5 minutes, add diced meat and fry for 1 minute, add ginger juice, Shaoxing wine, broth, soy sauce, sugar, salt, pepper, bring to a boil, stir the starch paste and pour it in, then add lard, wait until it becomes sticky Take it out of the pot and put it into a bowl, knead it after cooling until it is frozen, add shrimp oil, chicken essence, sesame oil, and stir well to make a filling; pour the flour on the chopping board, pour hot water, stir well, add cold water and knead into a dough Knead into long strips, pick them into noodles, then put the noodles on the face, use a rolling pin to roll the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 万世凤
Owner 万世凤
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