CN104068296A - Preparation method of soup dumplings - Google Patents
Preparation method of soup dumplings Download PDFInfo
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- CN104068296A CN104068296A CN201410259653.1A CN201410259653A CN104068296A CN 104068296 A CN104068296 A CN 104068296A CN 201410259653 A CN201410259653 A CN 201410259653A CN 104068296 A CN104068296 A CN 104068296A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Abstract
The invention discloses a preparation method of soup dumplings. The preparation method of soup dumplings, disclosed by the invention, comprises the following steps: 1, preparing chicken soup; 2, blending a stuffing; 3, kneading a dough, namely, dissolving 3-6 parts of yeast powder and 3-6 parts of baking powder in water and adding to 1,000 parts of flour, continuing adding water until the dough is formed, and fermenting into fermented flour; 4, wrapping, and making the fermented flour prepared in the step 3 into wrappers, adding the stuffing blended in the step 2 in the wrappers, remaining round mouths for preventing soup from flowing out in bonding parts of the wrappers; and 5, cooking, namely, caging and cooking after standing the wrapped dumplings in the step 4 for 1-5 min. The chicken soup is adopted as the soup of the soup dumplings, is fresh and tender, and is poured in minced meat, so that tastes are perfectly mixed. The wrappers are made by adopting the fermented flour, and the baking powder is added in a fermentation process, so that the wrappers have toughness and are loose and soft, the fermented flour is high in toughness, and is capable of realizing thinner skins and more stuffing. Meanwhile, no additive is added in the making process, thus the soup dumplings are environmentally friendly, safe and healthy.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of preparation method of steamed dumpling.
Background technology
At present people's food is varied, and only steamed stuffed bun just has a variety ofly, and along with improving constantly of people's living standard, people are also more and more higher for the requirement of food, and this just need to develop the better food of taste, meets people's demand.
Steamed stuffed bun is one of staple food that Chinese common people are traditional, comprises Steamed bun stuffed with barbecued roast pork, steamed stuffed bun by small bamboo food steamer, steamed dumpling, Pan-Fried Dumplings etc., is loved by the people, and has long history, and the musculus cutaneus of steamed stuffed bun and filling are the two large factors that affect steamed stuffed bun mouthfeel.
Especially steamed dumpling, the taste giving off a strong fragrance of tasting, oily juice abundance, makes us aftertaste.In the way of traditional steamed dumpling, in order to prevent that steamed stuffed bun from leaking juice, steamed stuffed bun is directly put into pot boiling without the process of the face of waking up after wrapping; The way also having is, in order to prevent the crust leakage juice that breaks, generally to take, by the method for skin thickness thickening, so, just to have lost the due local flavor of steamed dumpling.Therefore the making of the pure steamed dumpling of local flavor being not easy.
Summary of the invention
In order to make up the deficiencies in the prior art, the object of the present invention is to provide a kind of musculus cutaneus strength road, the preparation method of the steamed dumpling of good taste.
The technical solution used in the present invention is:
A preparation method for steamed dumpling, comprises the following steps:
1) prepare chicken soup, according to parts by weight meter, take 5 ~ 6 parts of chicken framves and be positioned in the container that fills 18 parts of water, and put into the ginger of 0.2 ~ 0.8 part, heating boils, until liquid in containers quality becomes original 1/5 ~ 1/3;
2) modulation fillings, according to parts by weight meter, in the minced meat of 1000 parts, add respectively the white sugar of 5 ~ 15 parts, 30 ~ 60 portions of soy sauce, 2 ~ 3 portions of chickens' extracts, 15 ~ 30 parts of refined salt, then add 200 ~ 400 portions of chicken soups that step 1) is prepared, stir with chicken soup limit on limit, until stir;
3) and face, according to parts by weight meter, by water-soluble and add in the flour of 1000 parts to 3 ~ 6 parts of dusty yeasts and 3 ~ 6 parts of baking powders, continue to add water to and become dough, ferment face is made in fermentation;
4) handbag, makes musculus cutaneus by ferment face prepared step 3), and add step 2 in musculus cutaneus) fillings of modulating, the round mouth of the bonding place indwelling of musculus cutaneus for preventing that soup juice from flowing out;
5) steam, after the awake face 1 ~ 5min of steamed stuffed bun that step 4) is wrapped, upper cage cooks.
Preferably, in step 1), before heating boils, add 0.1 ~ 0.3 part of Chinese anise.Add Chinese anise, the chicken soup taste of boiling is more aromatic.
Preferably, step 2) described in minced meat be one or more in porkburger, mutton end, beef end.Increase the kind of steamed dumpling fillings.
Preferably, step 2) described stirring is at the uniform velocity stirring in the same direction.It is more even that this agitating mode can make various flavorings mix with minced meat.
Preferably, dough described in step 3) is at the environment bottom fermentation 30min ~ 45min of 20 ~ 25 DEG C.Ferment face of the present invention is the face of fermentation 4 fifty percent, and ferment face is tight, property is tough, not leakiness juice, not cracky, and unique flavor.In addition, in the inventive method, and in face process, also add baking powder, accelerated on the one hand fermenting speed, shortened fermentation time, thereby enhance productivity; On the other hand, when baking powder makes ferment mask flexible, loose soft.
Beneficial effect of the present invention is:
In the inventive method, adopt the soup juice of chicken soup as steamed dumpling, fresh and tender, nutrition, chicken soup juice pours in minced meat, and taste is perfect to be merged, and meets popular taste.In the inventive method, when modulation fillings, in minced meat, add appropriate white sugar, one side can be carried fresh, can regulate on the other hand fillings local flavor.In the inventive method, musculus cutaneus adopts ferment face, and in sweat, adds baking powder, and loose soft when making musculus cutaneus flexible, ferment face toughness is large, can realize the thin filling of steamed dumpling skin many.The thin filling of steamed dumpling skin that the inventive method is made is many, fillings aromatic flavour, and soup juice deliciousness, pure taste, tasty and delicious, and manufacturing process is without any additive, green, safety, health.
Detailed description of the invention
To the technical scheme in the embodiment of the present invention be clearly and completely described below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Detailed description of the invention
Embodiment 1
A preparation method for steamed dumpling, comprises the following steps:
1) prepare chicken soup, take 5kg chicken frame and be positioned in the container that fills 18kg water, and put into the ginger of 0.2kg, heating boils, until liquid in containers quality becomes original 1/5;
2) modulation fillings adds respectively 25g white sugar, 150g soy sauce, 10g chickens' extract, 75g refined salt in the porkburger of 5kg, then adds the prepared chicken soup of 1kg step 1), and at the uniform velocity stir in the same direction with chicken soup limit on limit, until stir;
3) and face, 9g dusty yeast and 9g baking powder be dissolved in to 100ml water and add in the flour of 3kg, continue to add water to and become dough, the environment bottom fermentation 45min by dough at 20 ~ 25 DEG C, makes ferment face;
4) handbag, makes musculus cutaneus by ferment face prepared step 3), and add step 2 in musculus cutaneus) fillings of modulating, the round mouth of the bonding place indwelling of musculus cutaneus for preventing that soup juice from flowing out;
5) steam, after the awake face 2min of steamed stuffed bun that step 4) is wrapped, upper cage cooks.
Embodiment 2
A preparation method for steamed dumpling, comprises the following steps:
1) prepare chicken soup, take 6kg chicken frame and be positioned in the container that fills 18kg water, and put into ginger and the 0.1kg Chinese anise of 0.2kg, heating boils, until liquid in containers quality becomes original 1/5;
2) modulation fillings adds respectively 25g white sugar, 150g soy sauce, 10g chickens' extract, 75g refined salt in the porkburger of 5kg, then adds the prepared chicken soup of 1kg step 1), and at the uniform velocity stir in the same direction with chicken soup limit on limit, until stir;
3) and face, 9g dusty yeast and 9g baking powder be dissolved in to 100ml water and add in the flour of 3kg, continue to add water to and become dough, the environment bottom fermentation 45min by dough at 20 ~ 25 DEG C, makes ferment face;
4) handbag, makes musculus cutaneus by ferment face prepared step 3), and add step 2 in musculus cutaneus) fillings of modulating, the round mouth of the bonding place indwelling of musculus cutaneus for preventing that soup juice from flowing out;
5) steam, after the awake face 2min of steamed stuffed bun that step 4) is wrapped, upper cage cooks.
Embodiment 3
A preparation method for steamed dumpling, comprises the following steps:
1) prepare chicken soup, take 6kg chicken frame and be positioned in the container that fills 18kg water, and put into ginger and the 0.3kg Chinese anise of 0.8kg, heating boils, until liquid in containers quality becomes original 1/3;
2) modulation fillings adds respectively 75g white sugar, 300g soy sauce, 15g chickens' extract, 150g refined salt in the porkburger of 5kg, then adds the prepared chicken soup of 2kg step 1), and at the uniform velocity stir in the same direction with chicken soup limit on limit, until stir;
3) and face, 18g dusty yeast and 18g baking powder be dissolved in to 100ml water and add in the flour of 3kg, continue to add water to and become dough, the environment bottom fermentation 30min by dough at 20 ~ 25 DEG C, makes ferment face;
4) handbag, makes musculus cutaneus by ferment face prepared step 3), and add step 2 in musculus cutaneus) fillings of modulating, the round mouth of the bonding place indwelling of musculus cutaneus for preventing that soup juice from flowing out;
5) steam, after the awake face 5min of steamed stuffed bun that step 4) is wrapped, upper cage cooks.
Embodiment 4
A preparation method for steamed dumpling, comprises the following steps:
1) prepare chicken soup, take 5.5kg chicken frame and be positioned in the container that fills 18kg water, and put into ginger and the 0.2kg Chinese anise of 0.6kg, heating boils, until liquid in containers quality becomes original 1/4;
2) modulation fillings adds respectively 50g white sugar, 225g soy sauce, 12g chickens' extract, 110g refined salt in the porkburger of 5kg, then adds the prepared chicken soup of 1.5kg step 1), and at the uniform velocity stir in the same direction with chicken soup limit on limit, until stir;
3) and face, 13g dusty yeast and 13g baking powder be dissolved in to 100ml water and add in the flour of 3kg, continue to add water to and become dough, the environment bottom fermentation 38min by dough at 20 ~ 25 DEG C, makes ferment face;
4) handbag, makes musculus cutaneus by ferment face prepared step 3), and add step 2 in musculus cutaneus) fillings of modulating, the round mouth of the bonding place indwelling of musculus cutaneus for preventing that soup juice from flowing out;
5) steam, after the awake face 3min of steamed stuffed bun that step 4) is wrapped, upper cage cooks.
Embodiment 5
A preparation method for steamed dumpling, comprises the following steps:
1) prepare chicken soup, take 5.5kg chicken frame and be positioned in the container that fills 18kg water, and put into ginger and the 0.2kg Chinese anise of 0.5kg, heating boils, until liquid in containers quality becomes original 1/3;
2) modulation fillings adds respectively 35g white sugar, 195g soy sauce, 12g chickens' extract, 100g refined salt in the beef end of 5kg, then adds the prepared chicken soup of 1.3kg step 1), and at the uniform velocity stir in the same direction with chicken soup limit on limit, until stir;
3) and face, 10g dusty yeast and 8g baking powder be dissolved in to 100ml water and add in the flour of 3kg, continue to add water to and become dough, the environment bottom fermentation 35min by dough at 20 ~ 25 DEG C, makes ferment face;
4) handbag, makes musculus cutaneus by ferment face prepared step 3), and add step 2 in musculus cutaneus) fillings of modulating, the round mouth of the bonding place indwelling of musculus cutaneus for preventing that soup juice from flowing out;
5) steam, after the awake face 3min of steamed stuffed bun that step 4) is wrapped, upper cage cooks.
Embodiment 6
A preparation method for steamed dumpling, comprises the following steps:
1) prepare chicken soup, take 5.8kg chicken frame and be positioned in the container that fills 18kg water, and put into ginger and the 0.2kg Chinese anise of 0.8kg, heating boils, until liquid in containers quality becomes original 2/9;
2) modulation fillings adds respectively 30g white sugar, 200g soy sauce, 13g chickens' extract, 110g refined salt in the mutton end of 5kg, then adds the prepared chicken soup of 1.5kg step 1), and at the uniform velocity stir in the same direction with chicken soup limit on limit, until stir;
3) and face, 15g dusty yeast and 10g baking powder be dissolved in to 100ml water and add in the flour of 3kg, continue to add water to and become dough, the environment bottom fermentation 32min by dough at 20 ~ 25 DEG C, makes ferment face;
4) handbag, makes musculus cutaneus by ferment face prepared step 3), and add step 2 in musculus cutaneus) fillings of modulating, the round mouth of the bonding place indwelling of musculus cutaneus for preventing that soup juice from flowing out;
5) steam, after the awake face 3min of steamed stuffed bun that step 4) is wrapped, upper cage cooks.
Embodiment 7
A preparation method for steamed dumpling, comprises the following steps:
1) prepare chicken soup, take 5.6kg chicken frame and be positioned in the container that fills 18kg water, and put into ginger and the 0.2kg Chinese anise of 0.8kg, heating boils, until liquid in containers quality becomes original 1/4;
2) modulation fillings, in the mutton end of 3kg and the beef end mixing minced meat of 2kg, add respectively 30g white sugar, 200g soy sauce, 15g chickens' extract, 110g refined salt, then add the prepared chicken soup of 1.5kg step 1), at the uniform velocity stir in the same direction with chicken soup limit on limit, until stir;
3) and face, 15g dusty yeast and 10g baking powder be dissolved in to 100ml water and add in the flour of 3kg, continue to add water to and become dough, the environment bottom fermentation 30min by dough at 20 ~ 25 DEG C, makes ferment face;
4) handbag, makes musculus cutaneus by ferment face prepared step 3), and add step 2 in musculus cutaneus) fillings of modulating, the round mouth of the bonding place indwelling of musculus cutaneus for preventing that soup juice from flowing out;
5) steam, after the awake face 3min of steamed stuffed bun that step 4) is wrapped, upper cage cooks.
Claims (5)
1. a preparation method for steamed dumpling, is characterized in that, comprises the following steps:
1) prepare chicken soup, according to parts by weight meter, take 5 ~ 6 parts of chicken framves and be positioned in the container that fills 18 parts of water, and put into the ginger of 0.2 ~ 0.8 part, heating boils, until liquid in containers quality becomes original 1/5 ~ 1/3;
2) modulation fillings, according to parts by weight meter, in the minced meat of 1000 parts, add respectively the white sugar of 5 ~ 15 parts, 30 ~ 60 portions of soy sauce, 2 ~ 3 portions of chickens' extracts, 15 ~ 30 parts of refined salt, then add 200 ~ 400 portions of chicken soups that step 1) is prepared, stir with chicken soup limit on limit, until stir;
3) and face, according to parts by weight meter, by water-soluble and add in the flour of 1000 parts to 3 ~ 6 parts of dusty yeasts and 3 ~ 6 parts of baking powders, continue to add water to and become dough, ferment face is made in fermentation;
4) handbag, makes musculus cutaneus by ferment face prepared step 3), and add step 2 in musculus cutaneus) fillings of modulating, the round mouth of the bonding place indwelling of musculus cutaneus for preventing that soup juice from flowing out;
5) steam, after the awake face 1 ~ 5min of steamed stuffed bun that step 4) is wrapped, upper cage cooks.
2. the preparation method of steamed dumpling as claimed in claim 1, is characterized in that: in step 1), before heating boils, add 0.1 ~ 0.3 part of Chinese anise.
3. the preparation method of steamed dumpling as claimed in claim 1, is characterized in that: step 2) described in minced meat be one or more in porkburger, mutton end, beef end.
4. the preparation method of steamed dumpling as claimed in claim 1, is characterized in that: step 2) described stirring is at the uniform velocity stirring in the same direction.
5. the preparation method of steamed dumpling as claimed in claim 1, is characterized in that: dough described in step 3) is at the environment bottom fermentation 30min ~ 45min of 20 ~ 25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410259653.1A CN104068296A (en) | 2014-06-12 | 2014-06-12 | Preparation method of soup dumplings |
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| CN201410259653.1A CN104068296A (en) | 2014-06-12 | 2014-06-12 | Preparation method of soup dumplings |
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| CN104068296A true CN104068296A (en) | 2014-10-01 |
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| CN201410259653.1A Pending CN104068296A (en) | 2014-06-12 | 2014-06-12 | Preparation method of soup dumplings |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544046A (en) * | 2014-12-11 | 2015-04-29 | 泰州市古月楼餐饮有限公司 | Women soup dumpling filling and manufacturing method of women soup dumpling |
| CN104585561A (en) * | 2015-01-19 | 2015-05-06 | 无锡华顺民生食品有限公司 | Preparation method suitable for large-scale fermented flour foods containing frozen soup stuffing |
| CN106174508A (en) * | 2016-07-22 | 2016-12-07 | 徐慧丽 | A kind of steamed stuffed bun stuffing and manufacture method |
| CN113749209A (en) * | 2020-06-02 | 2021-12-07 | 湖北枫林酒业酿造有限公司 | Method for making fish soup highland barley bread |
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| CN1231139A (en) * | 1998-04-06 | 1999-10-13 | 鲁统贵 | Steamed stuffed bun |
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| JP2013048578A (en) * | 2011-08-31 | 2013-03-14 | Hiroshi Morita | Jiaozi |
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2014
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Patent Citations (5)
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| CN1231139A (en) * | 1998-04-06 | 1999-10-13 | 鲁统贵 | Steamed stuffed bun |
| CN2674873Y (en) * | 2003-11-20 | 2005-02-02 | 李淑清 | Soup stuffed steamed bun |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544046A (en) * | 2014-12-11 | 2015-04-29 | 泰州市古月楼餐饮有限公司 | Women soup dumpling filling and manufacturing method of women soup dumpling |
| CN104544046B (en) * | 2014-12-11 | 2016-12-07 | 江苏古月楼餐饮有限公司 | A kind of woman's steamed dumping stuffing material and the manufacture method of woman's steamed dumping |
| CN104585561A (en) * | 2015-01-19 | 2015-05-06 | 无锡华顺民生食品有限公司 | Preparation method suitable for large-scale fermented flour foods containing frozen soup stuffing |
| CN104585561B (en) * | 2015-01-19 | 2017-08-25 | 无锡华顺民生食品有限公司 | A kind of preparation method for being applied to freeze the big specification fermented pasta product of class fillings containing soup |
| CN106174508A (en) * | 2016-07-22 | 2016-12-07 | 徐慧丽 | A kind of steamed stuffed bun stuffing and manufacture method |
| CN113749209A (en) * | 2020-06-02 | 2021-12-07 | 湖北枫林酒业酿造有限公司 | Method for making fish soup highland barley bread |
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Application publication date: 20141001 |