CN103535652A - Making method of vegetable and meat wonton stuffing - Google Patents

Abstract

The invention discloses a making method of vegetable and meat wonton stuffing. The making method of the vegetable and meat wonton stuffing comprises the following steps: A, preparing materials; B, performing initial processing; C, processing vegetables; D, performing stirring; E, implementing cooling; F, performing package; G, performing storage. The making method disclosed by the invention has the beneficial effects that the vegetable and meat wonton stuffing is high in yield; the production cost is reduced; the operation is simple; the quality of the product is stable; due to concentrative production, risk of cross contamination is avoided; the number of operators is small, so that a formula is easy to keep confidential; furthermore, the labor intensity is alleviated; moreover, the freshness of the stuffing is guaranteed.

Description

The preparation method of Pork and Vegetable Wonton filling

Technical field

The present invention relates to a kind of preparation method of Pork and Vegetable Wonton filling.

Background technology

The traditional fabrication method of Pork and Vegetable Wonton filling, its yield is low, and output is little, and the large waste of loss is serious, and production cost is high; Method of operating is random strong, and operating personnel are many, and everyone technical merit, quality mind are inconsistent, cause quality unstable; Operating personnel are too much, and formula is easily revealed; Not operation between single operation of the production of traditional dish Boiled small dumplings with pork filling, easily cross pollution; In addition, shops's sales volume is wayward, and the product placement cycle is long, and freshness is difficult for guaranteeing.

Summary of the invention

The preparation method that the object of this invention is to provide a kind of Pork and Vegetable Wonton filling, comprises the following steps:

A, get the raw materials ready: by following consumption, get material ready, be specially: water is appropriate; Ice is appropriate; Soda ash is appropriate; Green vegetables 3-4kg; Shepherd's purse 0.3-0.4kg; Picnic shoulder 3-5kg; Show condition 2-3kg; Ginger juice 0.1-0.2kg; Green onion 0.1-0.2kg; Egg 15-17; Salt 0.1-0.15kg; White granulated sugar 30-50g; White pepper 2-4g; Sesame oil 0.1-0.2kg; Monosodium glutamate 0.2-0.3kg; Chicken meal 70-80g; Soybean oil 0.8-1.5kg;

B, preliminary working:

A. picnic shoulder, show condition are cleaned, and cut to put into respectively meat grinder after fritter to be twisted into meat gruel stand-by;

B. green onion removes root, Lao Ye, after cleaning, drains and chops up;

C. ginger is cleaned, and cuts fritter, puts into pulverizer, is broken into mud shape stand-by with pigment;

D. green vegetables remove root, Lao Ye, and longitudinally crucial incision, cleans stand-by; Shepherd's purse goes root, Lao Ye, cleaned standby seam;

E. egg is cleaned, and shells and stays egg pulp, stand-by;

C, vegetables processing:

A. clean pot, adds water and boils, then adds soda ash to dissolve, and drops into respectively cleaned green vegetables, shepherd's purse blanching, pulls out rapidly, drops in frozen water coldly, then pulls out and drains;

B. the green vegetables that drain, shepherd's purse being put into respectively to cutmixer shreds;

C. the vegetables that chop up are packed in cloth bag, lie against dewaterer bottom, open dewaterer, to pinching with hand, heart of a cabbage is anhydrous to ooze out in setting program dehydration.

D, stirring:

A. nightstool, adds load weighted sandwich meat gruel, show condition, salt, white granulated sugar, white pepper, chicken meal, monosodium glutamate, opens mixer siccative is mixed;

B. after siccative mixes, low speed adds green onion grain, ginger juice, egg, soybean oil to stir evenly, and conversion mid ranger stirs;

C. meat stuffing is stirred to after uniform pasty state, adds green vegetables, the shepherd's purse of chopping, and stirs, and finally puts into sesame oil and stirs evenly end;

D. will in fillings immigration dish, pave;

D, cooling: the fillings in basin is put into quick freezing repository middling speed and be chilled to central temperature 0-4 ℃;

E, packing: adopt plastic bowl, 500g/ bowl, heat sealed package, and labelled;

F, storage: deposit in 0-4 ℃ of freezer 5 days shelf-lifves.

Beneficial effect of the present invention is: the dish meat chaos filling that the inventive method is made, and its yield is high; Production cost reduces, simple to operate, constant product quality; Centralized production, without cross contamination risk; Operating personnel are few, and formula is easily maintained secrecy; And reduced labour intensity; Meanwhile, guaranteed freshness.

The specific embodiment

Provide the specific embodiment below, the present invention be described in further detail:

A preparation method for Pork and Vegetable Wonton filling, comprises the following steps:

A, get the raw materials ready: by following consumption, get material ready, be specially: water is appropriate, can vegetable cleaning is clean till; Ice is appropriate, makes product be cooled to 0-4 ℃; Soda ash is appropriate, makes 0.02g in every 1kg green vegetables, shepherd's purse mixture; Green vegetables 3-4kg; Shepherd's purse 0.3-0.4kg; Picnic shoulder 3-5kg; Show condition 2-3kg; Ginger juice 0.1-0.2kg; Green onion 0.1-0.2kg; Egg 15-17; Salt 0.1-0.15kg; White granulated sugar 30-50g; White pepper 2-4g; Sesame oil 0.1-0.2kg; Monosodium glutamate 0.2-0.3kg; Chicken meal 70-80g; Soybean oil 0.8-1.5kg;

B, preliminary working:

A. picnic shoulder, show condition are cleaned, and cut to put into respectively meat grinder after fritter to be twisted into meat gruel stand-by;

B. green onion removes root, Lao Ye, after cleaning, drains and chops up;

C. ginger is cleaned, and cuts fritter, puts into pulverizer, is broken into mud shape stand-by with pigment;

D. green vegetables remove root, Lao Ye, and longitudinally crucial incision, cleans stand-by; Shepherd's purse goes root, Lao Ye, cleaned standby seam;

E. egg is cleaned, and shells and stays egg pulp, stand-by;

C, vegetables processing:

A. clean pot, adds water and boils, then adds soda ash to dissolve, and drops into respectively cleaned green vegetables, shepherd's purse blanching, pulls out rapidly, drops in frozen water coldly, then pulls out and drains;

B. the green vegetables that drain, shepherd's purse being put into respectively to cutmixer shreds;

C. the vegetables that chop up are packed in cloth bag, lie against dewaterer bottom, open dewaterer, to pinching with hand, heart of a cabbage is anhydrous to ooze out in setting program dehydration.

D, stirring:

A. nightstool, adds load weighted sandwich meat gruel, show condition, salt, white granulated sugar, white pepper, chicken meal, monosodium glutamate, opens mixer siccative is mixed;

B. after siccative mixes, low speed adds green onion grain, ginger juice, egg, soybean oil to stir evenly, and conversion mid ranger stirs;

C. meat stuffing is stirred to after uniform pasty state, adds green vegetables, the shepherd's purse of chopping, and stirs, and finally puts into sesame oil and stirs evenly end;

D. will in fillings immigration dish, pave;

D, cooling: the fillings in basin is put into quick freezing repository middling speed and be chilled to central temperature 0-4 ℃;

E, packing: adopt plastic bowl, 500g/ bowl, heat sealed package, and labelled;

F, storage: deposit in 0-4 ℃ of freezer 5 days shelf-lifves.

The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalence formula or conversion of equivalent process flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.

Claims (1)

1. a preparation method for Pork and Vegetable Wonton filling, is characterized in that: comprise the following steps:

A, get the raw materials ready: by following consumption, get material ready, be specially: water is appropriate; Ice is appropriate; Soda ash is appropriate; Green vegetables 3-4kg; Shepherd's purse 0.3-0.4kg; Picnic shoulder 3-5kg; Show condition 2-3kg; Ginger juice 0.1-0.2kg; Green onion 0.1-0.2kg; Egg 15-17; Salt 0.1-0.15kg; White granulated sugar 30-50g; White pepper 2-4g; Sesame oil 0.1-0.2kg; Monosodium glutamate 0.2-0.3kg; Chicken meal 70-80g; Soybean oil 0.8-1.5kg;

B, preliminary working:

A. picnic shoulder, show condition are cleaned, and cut to put into respectively meat grinder after fritter to be twisted into meat gruel stand-by;

B. green onion removes root, Lao Ye, after cleaning, drains and chops up;

C. ginger is cleaned, and cuts fritter, puts into pulverizer, is broken into mud shape stand-by with pigment;

D. green vegetables remove root, Lao Ye, and longitudinally crucial incision, cleans stand-by; Shepherd's purse goes root, Lao Ye, cleaned standby seam;

E. egg is cleaned, and shells and stays egg pulp, stand-by;

C, vegetables processing:

A. clean pot, adds water and boils, then adds soda ash to dissolve, and drops into respectively cleaned green vegetables, shepherd's purse blanching, pulls out rapidly, drops in frozen water coldly, then pulls out and drains;

B. the green vegetables that drain, shepherd's purse being put into respectively to cutmixer shreds;

C. the vegetables that chop up are packed in cloth bag, lie against dewaterer bottom, open dewaterer, to pinching with hand, heart of a cabbage is anhydrous to ooze out in setting program dehydration;

D, stirring:

A. nightstool, adds load weighted sandwich meat gruel, show condition, salt, white granulated sugar, white pepper, chicken meal, monosodium glutamate, opens mixer siccative is mixed;

B. after siccative mixes, low speed adds green onion grain, ginger juice, egg, soybean oil to stir evenly, and conversion mid ranger stirs;

C. meat stuffing is stirred to after uniform pasty state, adds green vegetables, the shepherd's purse of chopping, and stirs, and finally puts into sesame oil and stirs evenly end;

D. will in fillings immigration dish, pave;

D, cooling: the fillings in basin is put into quick freezing repository middling speed and be chilled to central temperature 0-4 ℃;

E, packing: adopt plastic bowl, 500g/ bowl, heat sealed package, and labelled;

F, storage: deposit in 0-4 ℃ of freezer 5 days shelf-lifves.