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Making method of egg dumplings

A production method and technology of egg dumplings, which are applied in food coating, food science, application, etc., can solve the problems of lack of taste of egg dumplings, high content of preservatives and additives that are not good for health, and poor taste of egg skins, etc., to achieve The taste is soft, the effect of ensuring diet and improving the taste

Pending Publication Date: 2020-01-14
江苏华伯食品产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the existing commercially available egg dumplings contain more preservatives and additives, which is not conducive to health, and on the other hand, the taste of the egg skin is not good, resulting in the lack of overall taste of the egg dumplings

Method used

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Examples

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Comparison scheme
Effect test

Embodiment

[0026] A method for making egg dumplings includes the following steps:

[0027] 1) Egg skin ingredients: Weigh the following seasonings by weight: 47.37% of salt, 52.63% of starch, the salt is refined salt, the starch is corn starch, and the seasoning is evenly mixed before adding eggs to the seasoning And beat evenly to form egg liquid, in which the weight ratio of egg to seasoning is 50.6:1;

[0028] 2) Egg skin preparation: increase the temperature of the electric griddle to 180~230℃, put the pan on the electric griddle to preheat, and put the egg liquid prepared in step 1) in the pan. After the egg liquid has solidified The formed egg skins are taken out and cooled. The thickness of the egg skins is 0.1~1mm. Put the egg skins in the turnover box at 0~4℃ for refrigeration for later use, and the storage time should not exceed 24 hours;

[0029] 3) Material selection for filling: use pork front leg, pork hind leg or pork belly as the main pork material, and remove the skin, fascia,...

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Abstract

The invention discloses a making method of egg dumplings. The making method comprises the steps of egg wrapper ingredient preparation, egg wrapper making, material selection for stuffing making, trimming, chopping and mixing, stuffing seasoning preparation, stirring, stuffing filling and packaging storage. When the egg wrapper is made, an appropriate amount of corn starch is added to the egg wrapper, it is ensured that the egg wrapper is fine and smooth and tender in taste, the toughness of the egg wrapper can be improved, and stuffing filling is convenient. The egg wrapper can be made at a high temperature of 180-230 DEG C, the egg wrapper is shaped faster, and the freshness and tenderness of eggs are less lost; yellow rice wine is added when stuffing is made, on the one hand, the fishy smell of the meat filling can be removed, the freshness and smoothness of the meat stuffing can be guaranteed, and the texture of the meat stuffing can be improved, and on the other hand, adding of preservatives and additives can be avoided to ensure healthy and nutritious diet; and the weight of a single egg dumpling is 20-50g, and it is ensured that the flavor infusing of the egg dumplings is even when cooked.

Description

Technical field: [0001] The invention relates to the technical field of meat product processing, in particular to a method for making egg dumplings. Background technique: [0002] Egg dumplings are a kind of delicacy made of egg skins with fillings. They are delicious and nutritious, suitable for all ages. Eggs are sweet in taste and have a flat nature. They have the effects of nourishing and calming the mind, nourishing blood, nourishing yin and moisturizing dryness. On the one hand, the existing commercial egg dumplings contain more preservatives and additives that are not conducive to health; on the other hand, the egg skin tastes poor, resulting in a lack of overall taste of egg dumplings. [0003] The information disclosed in the background section is only intended to increase the understanding of the general background of the present invention, and should not be regarded as an acknowledgement or any form of suggestion that the information constitutes the prior art already kno...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L15/00A23P20/25
CPCA23L15/30A23L13/62A23P20/25A23L13/428
Inventor 宦国清
Owner 江苏华伯食品产业发展有限公司
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