CN101044897A

CN101044897A - Quelite for stuffing of instant dumplings

Info

Publication number: CN101044897A
Application number: CNA200710054346XA
Authority: CN
Inventors: 孟凡洋
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-04-30
Filing date: 2007-04-30
Publication date: 2007-10-03
Anticipated expiration: 2027-04-30
Also published as: CN100542424C

Abstract

A convenient flavouring for the stuffing of stuffed dumplings is proportionally prepared from edible salt, gourmet powder, chicken extract, sugar, pepper, soy, chicken juice, extract of pig' s bone, sesame oil, refined seasoning oil, etc. It can be divided into 5 individual small bags in order to choose them by user.

Description

Quelite for stuffing of instant dumplings

Technical field

The invention belongs to the food dressing technical field, relate to a kind of quelite for stuffing of instant dumplings.

Background technology

Boiled dumpling is Chinese conventional food, the used condiment of family manufacture dumpling farcing is loaded down with trivial details, when the ordinarily resident makes filling for dumplings, need to buy multiple condiment and prepare, neither ones such as salty, light, bright, perfume (or spice) are sought unity of standard, in manufacturing process, the amount of various condiment is difficult for holding, can only put into the amount that oneself sees fit by rule of thumb, for the babe in the wood, making delicious filling for dumplings is a very difficult thing.

Summary of the invention

The quelite for stuffing of instant dumplings that the purpose of this invention is to provide a kind of convenience, practicality.

The present invention realizes above-mentioned purpose by the following technical solutions: a kind of quelite for stuffing of instant dumplings, mainly make: salt 15～24, monosodium glutamate 6～12, chickens' extract 4～13, sugar 4～8, pepper powder 4～8, light soy sauce 20～40, chicken extract 3～8, the smart cream 1～3 of pig bone, sesame oil 10～20, taste substance essential oil 8～16, dark soy sauce 30～50 by the raw material of following parts by weight.

The flavoring that per 1000 portions of meat stuffings will use is made by the raw material of following parts by weight: salt 12～18, monosodium glutamate 3～6, chickens' extract 2～8, sugar 3～5, pepper powder 3～5, light soy sauce 20～40, chicken extract 3～8, the smart cream 1～3 of pig bone, dark soy sauce 30～50; The flavoring that per 1000 portions of dish fillings will use is mainly made by the raw material of following parts by weight: salt 3～6, monosodium glutamate 3～6, chickens' extract 2～5, sugar 1～3, pepper powder 1～3, sesame oil 10～20, taste substance essential oil 8～16.

The taste substance essential oil is made by the raw material of following parts by weight: anise 0.4～0.5, fennel seeds 0.4～0.5, Chinese prickly ash 0.2～0.5, Chinese cassia tree 0.1～0.2, bright green onion 1～2, fresh ginger 0.5～0.8, vegetable oil 10～20.

Quelite for stuffing of instant dumplings preparation method: may further comprise the steps: (1), 3～6 parts of monosodium glutamates, 2～8 parts of chickens' extracts, 3～5 parts of sugar, pepper powder 3～5 parts (parts by weight) are mixed is flavoring 1;

(2), the smart cream of 20～40 parts of light soy sauce, 3～8 parts of chicken extracts, pig bone 1～3 part (parts by weight) is mixed, be flavoring 2;

(3), with 30～50 parts of dark soy sauce, 12～18 parts of (parts by weight) mixings of salt, be flavoring 3;

(4), with 8～16 parts of taste substance essential oils, 10～20 parts of (parts by weight) mixings of sesame oil, be flavoring 4;

(5), with 3～6 parts of salt, 3～6 parts of monosodium glutamates, 2～5 parts of chickens' extracts, sugar 1～3 part, 1～3 part of (parts by weight) mixing of pepper powder, be flavoring 5;

Above-mentioned 5 kinds of flavorings are that a cover makes things convenient for flavoring, independent packaging separately.

Method for preparing raw material:

(1), chicken extract: with put in a suitable place to breed naturally, the skeleton of a small amount of chicken of fresh band of the old chicken of feeding natural grain, add 2～3 times water, be heated to boiling, slow fire boiled 4～5 hours, treated to pull bone out after kindred breaks away from, and was concentrated into thickness, cooled off standby.

(2), the smart cream of pig bone: the fresh pig bone that has a small amount of lean meat is added 2～3 times of water, boil with big fire, slow fire slowly heated 4～5 hours, was concentrated into paste.

(3), taste substance essential oil: large and small fennel, Chinese prickly ash, Chinese cassia tree are steeped half an hour with 60 ℃ water logging, pull draining out, cool oil in the pot, add bright onion parts again, clap crisp fresh ginger slow fire heating 2～3 hours, until the shallot jaundice, pull all spices and green onion ginger out, oil cools standby.

Using method:

1, according to the amount of meat stuffing, at first in meat stuffing, adds a certain amount of flavoring 1, stir evenly, add a certain amount of flavoring 2 again and stirred 30～50 minutes, add a certain amount of flavoring 3 at last and stir evenly;

2, according to the amount of dish filling,, put into a certain amount of flavoring 5 again and stir evenly stirring evenly in a certain amount of flavoring 4 adding dish fillings;

3, meat stuffing and dish filling are merged to stir evenly get final product.

Meat stuffing: the ratio of dish filling is 1: 1～2 comparatively suitable.

After the present invention proportionally prepares flavoring, be packaged into 5 independent packagings respectively according to the interpolation order, in manufacturing process, add the flavoring of different amounts in proper order according to the amount that meat stuffing is different with the dish filling, can be modulated into delicious filling for dumplings, particularly practical, convenient for the people who does not modulate filling material experience, in 5 kinds of flavorings, there are three kinds of flavorings to be applicable to meat stuffing, two kinds of flavorings are applicable to the dish filling, and the separately modulation of meat stuffing, dish filling can guarantee tasty, seasoning is even, can also guarantee that the dish filling can not go out a large amount of water.The flavoring degree of saltiness of the present invention is agreeable to the taste, delicate flavour outstanding, and fragrance assails the nostrils, and is the flavouring of a kind of house practicality, wherein contains multiple bone collagen, chicken fat, various mineral matter in the concentrated chicken-juice, can make the dumpling farcing more delicious taste; The smart cream of pig bone contains a large amount of several mineral materials, collagen, vitamins such as calcareous, and except making filling material delicious flavour, collagen can also be restrained the moisture in the filling material, is difficult for water outlet when making dumplings; The taste substance essential oil contains green onion ginger and multiple spice composition, and aromatic flavour is lasting.

The specific embodiment

Embodiment 1, prepares the seasoning raw material that 1 kilogram of meat stuffing will use to be: salt 12g, monosodium glutamate 6g, chickens' extract 2g, sugared 4g, pepper powder 4g, light soy sauce 20g, chicken extract 8g, the smart cream 1g of pig bone, dark soy sauce 40g; Preparing the seasoning raw material that 1 kilogram of dish filling will use is: salt 3g, monosodium glutamate 4g, chickens' extract 3g, sugared 1g, pepper powder 2g, sesame oil 20g, taste substance essential oil 8g.

Preparation process: (1), monosodium glutamate 6g, chickens' extract 2g, sugared 4g, pepper powder 4g are mixed is flavoring 1;

(2), the smart cream 1g of light soy sauce 20g, chicken extract 8g, pig bone part is mixed, be flavoring 2;

(3), with dark soy sauce 40g, salt 12g mixing, be flavoring 3;

(4), with taste substance essential oil 8g, sesame oil 20g, be flavoring 4;

(5), with salt 3g, monosodium glutamate 4g, chickens' extract 3g, sugared 1g, pepper powder 2g mixing, be flavoring 5.

Using method: (1), meat stuffing, dish filling respectively are 1 kilogram, at first add above-mentioned flavoring 1 in meat stuffing, stir evenly, and add flavoring 2 again and stir 30～50 minutes, add flavoring 3 at last and stir evenly;

(2), flavoring 4 added in the dish fillings stir evenly, put into flavoring 5 again and stir evenly;

(3), meat stuffing and dish filling are merged to stir evenly get final product.

Embodiment 2, prepare the seasoning raw material that 1 kilogram of meat stuffing will use to be: salt 18g, monosodium glutamate 3g, chickens' extract 8g, sugared 3g, pepper powder 5g, light soy sauce 40g, chicken extract 6g, the smart cream 2g of pig bone, dark soy sauce 50g; Preparing the seasoning raw material that 2 kilograms of dish fillings will use is: salt 8g, monosodium glutamate 6g, chickens' extract 10g, sugared 4g, pepper powder 2g, sesame oil 20g, taste substance essential oil 20g.

Preparation process: (1), monosodium glutamate 3g, chickens' extract 8g, sugared 3g, pepper powder 5g are mixed is packaged as flavoring 1;

(2), the smart cream 2g of light soy sauce 40g, chicken extract 6g, pig bone is mixed, be packaged as flavoring 2;

(3), with dark soy sauce 50g, salt 18g part mixing, be packaged as flavoring 3;

(4), with taste substance essential oil 10g, sesame oil 10g, be packaged as flavoring 4;

(5), with salt 4g, monosodium glutamate 3g, chickens' extract 5g, sugared 27g, pepper powder 2g mixing, be packaged as flavoring 5.

Using method: (1), meat stuffing are that 1 kilogram, dish filling are 2 kilograms, at first add above-mentioned flavoring 1 in meat stuffing, stir evenly, and add flavoring 2 again and stir 30～50 minutes, add flavoring 3 at last and stir evenly;

(2), the flavoring 4 of two packings added in the dish fillings stir evenly, the flavoring 5 of putting into two packings again stirs evenly;

Embodiment 3, prepare the seasoning raw material that 1 kilogram of meat stuffing will use to be: salt 15g, monosodium glutamate 4g, chickens' extract 5g, sugared 5g, pepper powder 3g, light soy sauce 30g, chicken extract 3g, the smart cream 3g of pig bone, dark soy sauce 30g; Preparing the seasoning raw material that 1.5 kilograms of dish fillings will use is: salt 9g, monosodium glutamate 9g, chickens' extract 3g, sugared 4.5g, pepper powder 4.5g, sesame oil 22.5g, taste substance essential oil 24g.

Preparation process: (1), monosodium glutamate 4g, chickens' extract 5g, sugared 5g, pepper powder 3g are mixed is packaged as flavoring 1;

(2), the smart cream 3g of light soy sauce 30g, chicken extract 3g, pig bone is mixed, be packaged as flavoring 2;

(3), with dark soy sauce 30g, salt 15g part mixing, be packaged as flavoring 3;

(4), with taste substance essential oil 16g, sesame oil 15g, be packaged as flavoring 4;

(5), with salt 6g, monosodium glutamate 6g, chickens' extract 2g, sugared 3g, pepper powder 3g mixing, be packaged as flavoring 5.

Using method: (1), meat stuffing are 1 kilogram, and the dish filling is 1.5 kilograms, at first add above-mentioned flavoring 1 in meat stuffing, stir evenly, and add flavoring 2 again and stir 30～50 minutes, add flavoring 3 at last and stir evenly.

(2), the flavoring 4 of 1.5 packings added in the dish fillings stir evenly, the flavoring 5 of putting into 1.5 packings again stirs evenly.

Claims

1, a kind of quelite for stuffing of instant dumplings, it is characterized in that, mainly make: salt 15～24, monosodium glutamate 6～12, chickens' extract 4～13, sugar 4～8, pepper powder 4～8, light soy sauce 20～40, chicken extract 3～8, the smart cream 1～3 of pig bone, sesame oil 10～20, taste substance essential oil 8～16, dark soy sauce 30～50 by the raw material of following parts by weight.

2, quelite for stuffing of instant dumplings as claimed in claim 1, it is characterized in that the flavoring that per 1000 portions of meat stuffings will use is made by the raw material of following parts by weight: salt 12～18, monosodium glutamate 3～6, chickens' extract 2～8, sugar 3～5, pepper powder 3～5, light soy sauce 20～40, chicken extract 3～8, the smart cream 1～3 of pig bone, dark soy sauce 30～50; The flavoring that per 1000 portions of dish fillings will use is mainly made by the raw material of following parts by weight: salt 3～6, monosodium glutamate 3～6, chickens' extract 2～5, sugar 1～3, pepper powder 1～3, sesame oil 10～20, taste substance essential oil 8～16.

3, quelite for stuffing of instant dumplings as claimed in claim 1 or 2, it is characterized in that the taste substance essential oil is made by the raw material of following parts by weight: anise 0.4～0.5, fennel seeds 0.4～0.5, Chinese prickly ash 0.2～0.5, Chinese cassia tree 0.1～0.2, bright green onion 1～2, fresh ginger 0.5～0.8, vegetable oil 10～20.

4, the quelite for stuffing of instant dumplings preparation method is characterized in that, may further comprise the steps: (1), 3～6 parts of monosodium glutamates, 2～8 parts of chickens' extracts, 3～5 parts of sugar, pepper powder 3～5 parts (parts by weight) are mixed is flavoring 1;