Method for making stuffed steamed bun stuffing

Abstract

The invention belongs to the technical field of food production, and particularly discloses a method for making stuffed steamed bun stuffing. The method comprises the following steps of 1, material proportioning, wherein pork, green vegetables, walnut kernels, scallion, ginger, vegetable oil, hawthorn, red dates and pigskin are weighed; 2, outer stuffing making, wherein pork, the green vegetables,the scallion and the ginger are chopped, the walnut kernels are ground, the chopped and crushed materials are mixed together, and then the vegetable oil, salt and monosodium glutamate are added and stirred; 3, inner stuffing making, wherein the hawthorn and the red dates are crushed respectively, the pigskin are cut into strips, equally divided into two parts and put into water respectively, thehawthorn and the red dates are respectively added, the mixture is taken out after decocted with small fire, then the pigskin is taken out and refrigerated to become meat jelly, and the inner stuffingis formed; 4, stuffing wrapping, wherein the refrigerated inner stuffing is taken out, the inner stuffing containing the hawthorn is put on the inner stuffing containing the red dates, then the innerstuffing is wrapped with the outer stuffing, and the product is refrigerated. The stuffed steamed bun stuffing made through the scheme is good in taste, oily but not greasy, and beneficial to digestion of diners.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a production method of stuffed buns. Background technique [0002] Steamed stuffed bun is an ancient traditional noodle dish, which is usually wrapped in flour and stuffing. The main ingredients are flour and stuffing. It originated in Sichuan. According to legend, it was invented by Zhuge Liang in the Three Kingdoms period (more than 1800 years ago). Steamed buns are generally made from fermented flour. The size of buns varies according to the size of the filling. The smallest buns can be called Xiaolongbao, while others are medium buns and large buns. [0003] At present, people eat a variety of foods, such as steamed stuffed buns. The commonly used fillings are pork, lamb, beef, vermicelli, mushrooms, red bean paste, celery, cabbage, leeks, tofu, fungus, dried vegetable meat, egg yolk and Sesame etc., wherein the steamed stuffed bun of pork stuffing has a...

AI Technical Summary

Problems solved by technology

[0003] At present, people eat a variety of foods, such as steamed stuffed buns. The commonly used fillings are pork, mutton, beef, vermicelli, mushrooms, bean paste, celery, cabbage, leeks, tofu, fungus, dried vegetable meat, egg yolk and so on. Sesame etc., wherein the steamed stuffed bun of pork stuffing has accounted for absolute dominance, but the taste of existing steamed stuffed stuffed bun of pork stuffing is more single, is difficult to satisfy people's demand; It looks greasy, which is not conducive to digestion, and it will also reduce people's appetite. After steaming, lean pork loses its original chewiness and its taste decreases.

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