CN104431735A - Parsley, celery and beef dumpling and making method thereof - Google Patents
Parsley, celery and beef dumpling and making method thereof Download PDFInfo
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- CN104431735A CN104431735A CN201410855230.6A CN201410855230A CN104431735A CN 104431735 A CN104431735 A CN 104431735A CN 201410855230 A CN201410855230 A CN 201410855230A CN 104431735 A CN104431735 A CN 104431735A
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- beef
- celery
- dumpling
- fragrant
- boiled dumpling
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food and particularly discloses a parsley, celery and beef dumpling and a making method of the parsley, celery and beef dumpling. The stuffing of the parsley, celery and beef dumpling comprises, by weight, 10%-25% of cooked beef granules, 10%-25% of lean pork, 10%-25% of fat pork, 15%-35% of celery, 5%-15% of caraway, 0.2%-1.5% of parsley, 0.5%-2% of fish sauce and 0.5%-2% of oyster sauce. The parsley, celery and beef dumpling has a unique taste which combines tradition with innovation, the taste is unique and novel, nutrients are matched reasonably, the dumpling is delicious, the flavor of parsley and celery is fragrant, granular sensation of beef is high, the dumpling is chewy, a customer can enjoy a different kinds of delicious food, and the dumpling is suitable for all kinds of people.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of method fragrant celery beef boiled dumpling, also relate to and preparation method thereof simultaneously.
Background technology
Along with people's rhythm of life is accelerated and people's constantly changing to food novel taste, the development speed of quick-frozen food also progressively improves, and quick-freezing boiled dumplings is subject to liking of broad masses deeply with the feature such as nutritious, health is quick, becomes snack convenience food.But on current boiled dumpling market, traditional pork taste boiled dumpling is still occupied an leading position, although meet popular taste, too popular in mouthfeel, corny, and meat particle is obvious not, chews rear without bite, can not adapt to the taste of new urbanite.Beef boiled dumpling often as a supplement role occur commercially, but do not break away from the traditional flavor such as beef shallot, beef radish yet.Therefore, provide novel taste, nutrition arrangement more reasonably boiled dumpling be still the important need in present boiled dumpling market.
Summary of the invention
The object of this invention is to provide a kind of method fragrant celery beef boiled dumpling, taste is novel unique, and nutrition arrangement is reasonable, delicious flavour, and by force, it is pure to chew strength for method perfume, celery aromatic flavour, beef granule sense.
The present invention also aims to the preparation method that a kind of method fragrant celery beef boiled dumpling is provided.
In order to realize above object, the technical solution adopted in the present invention is: a kind of method fragrant celery beef boiled dumpling, and boiled dumpling fillings is made up of the raw material of following weight percentage:
Cooked beef grain: 10-25%
Lean pork: 10-25%
Pig show condition: 10-25%
Celery: 15-35%
Caraway: 5-15%
Method is fragrant: 0.2-1.5%
Fish sauce: 0.5-2%
Oyster sauce: 0.5-2%.
A preparation method for method fragrant celery beef boiled dumpling, comprises the following steps:
(1) cooked beef grain is made: be cut into particle with dicer after beef thaws, granular size is about 1cm, and the beef granule flavoring cut pickles 30 ~ 50 minutes, carries out frying afterwards with oil, frying 20 ~ 50 minutes, obtained cooked beef grain; Wherein pickling with flavoring is conventional flavoring, as salt, soy sauce etc.; Technique of this step process diced beef is very crucial, and the beef granules fried is put in dumpling, makes granular size moderate, after frying, the soft or hard degree of beef granules is moderate, highlights the sense of boiled dumpling beef granule strong, and it is pure to chew strength;
(2) other pretreatment of raw material: choose lean pork, pig show condition, with stand-by after meat grinder strand system; Chopping after celery, caraway, the cleaning of method perfume, for subsequent use;
(3) raw material is taken: take each raw material by following weight percentage composition: cooked beef grain 10-25%, lean pork 10-25%, pig show condition 10-25%, celery 15-35%, caraway 5-15%, method fragrant 0.2-1.5%, fish sauce 0.5-2%, oyster sauce 0.5-2%;
(4) filling is mixed: first by lean pork and the mixing of pig show condition, stir 5 ~ 7 minutes afterwards, and then add cooked beef grain, celery, caraway, method perfume, fish sauce, oyster sauce, stir; Appropriate salt, soy sauce, plant wet goods flavoring can also be added when mixing filling;
(5) facture fragrant celery beef boiled dumpling: pack into boiled dumpling, afterwards in-30 DEG C ~-40 DEG C, in 30 minutes, dumpling central temperature is down to-18 DEG C, obtained method fragrant celery beef boiled dumpling.
Method provided by the invention fragrant celery beef boiled dumpling, with cooked beef grain for major ingredient, is aided with pork, is equipped with celery, caraway, method perfume.Beef is as the main food materials of western-style food, and beef is rich in high-quality protein, and heat is minimum compared with pork, chicken, and amino acid composition geometric ratio pork, closer to health, simultaneously containing abundant vitamin B6, can promote body immunity.Wherein, the making of cooked beef grain have employed the cooking method of beefsteak, is namely first cut into particle, and flavoring is pickled afterwards, then by the step of the system of stirring fry in oil, the technique of this step process beef granule is very crucial, the beef granule fried is put in stuffing for dumplings, and beef granule is of moderate size, cooked beef grain soft or hard degree after frying is moderate, the beef granule sense highlighting boiled dumpling is strong, and it is pure to chew strength, allows consumer conscientiously experience the texture beef.Be equipped with green celery simultaneously, caraway, method are fragrant, make the nutrition arrangement of dumpling more reasonable, more improve a poor appetite, delicious flavour, nutritious, and method aromatic flavour.
Method provided by the invention fragrant celery beef boiled dumpling is the unique taste combined by tradition and innovation, taste is novel unique, nutrition arrangement is reasonable, delicious flavour, method perfume, celery aromatic flavour, beef granule sense are strong, chew strength pure, bring different cuisines to enjoy to consumer, suitable all kinds of crowd eats.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in detail.
Embodiment 1
A kind of method fragrant celery beef boiled dumpling, boiled dumpling fillings is made up of the raw material of following weight percentage:
Cooked beef grain: 10%
Lean pork: 25%
Pig show condition: 25%
Celery: 20%
Caraway: 15%
Method is fragrant: 1%
Fish sauce: 2%
Oyster sauce: 2%.
A preparation method for method fragrant celery beef boiled dumpling, comprises the following steps:
(1) cooked beef grain is made: be cut into particle with dicer after beef thaws, granular size is about 1cm, and the beef granule flavoring cut pickles 30 minutes, carries out frying afterwards with oil, frying 20 minutes, obtained cooked beef grain; Wherein pickling with flavoring is conventional flavoring, as salt, soy sauce etc.;
(2) other pretreatment of raw material: choose lean pork, pig show condition, with stand-by after meat grinder strand system; Chopping after celery, caraway, the cleaning of method perfume, for subsequent use;
(3) raw material is taken: take each raw material by following weight percentage composition: cooked beef grain 10%, lean pork 25%, pig show condition 25%, celery 20%, caraway 15%, method perfume (or spice) 1%, fish sauce 2%, oyster sauce 2%;
(4) filling is mixed: first by lean pork and the mixing of pig show condition, stir 5 minutes afterwards, and then add cooked beef grain, celery, caraway, method perfume, fish sauce, oyster sauce, stir; Appropriate salt, soy sauce, plant wet goods flavoring can also be added when mixing filling;
(5) facture fragrant celery beef boiled dumpling: pack into boiled dumpling, afterwards in-30 DEG C ~-40 DEG C, in 30 minutes, dumpling central temperature is down to-18 DEG C, obtained method fragrant celery beef boiled dumpling.
Embodiment 2
A kind of method fragrant celery beef boiled dumpling, boiled dumpling fillings is made up of the raw material of following weight percentage:
Cooked beef grain: 25%
Lean pork: 10%
Pig show condition: 20%
Celery: 35%
Caraway: 7.5%
Method is fragrant: 1.5%
Fish sauce: 0.5%
Oyster sauce: 0.5%.
A preparation method for method fragrant celery beef boiled dumpling, comprises the following steps:
(1) cooked beef grain is made: be cut into particle with dicer after beef thaws, granular size is about 1cm, and the beef granule flavoring cut pickles 50 minutes, carries out frying afterwards with oil, frying 50 minutes, obtained cooked beef grain; Wherein pickling with flavoring is conventional flavoring, as salt, soy sauce etc.;
(2) other pretreatment of raw material: choose lean pork, pig show condition, with stand-by after meat grinder strand system; Chopping after celery, caraway, the cleaning of method perfume, for subsequent use;
(3) raw material is taken: take each raw material by following weight percentage composition: cooked beef grain 25%, lean pork 10%, pig show condition 20%, celery 35%, caraway 7.5%, method perfume (or spice) 1.5%, fish sauce 0.5%, oyster sauce 0.5%;
(4) filling is mixed: first by lean pork and the mixing of pig show condition, stir 7 minutes afterwards, and then add cooked beef grain, celery, caraway, method perfume, fish sauce, oyster sauce, stir; Appropriate salt, soy sauce, plant wet goods flavoring can also be added when mixing filling;
(5) facture fragrant celery beef boiled dumpling: pack into boiled dumpling, afterwards in-30 DEG C ~-40 DEG C, in 30 minutes, dumpling central temperature is down to-18 DEG C, obtained method fragrant celery beef boiled dumpling.
Embodiment 3
A kind of method fragrant celery beef boiled dumpling, boiled dumpling fillings is made up of the raw material of following weight percentage:
Cooked beef grain: 25%
Lean pork: 25%
Pig show condition: 25%
Celery: 15%
Caraway: 5.8%
Method is fragrant: 0.2%
Fish sauce: 2%
Oyster sauce: 2%.
A preparation method for method fragrant celery beef boiled dumpling, comprises the following steps:
(1) cooked beef grain is made: be cut into particle with dicer after beef thaws, granular size is about 1cm, and the beef granule flavoring cut pickles 30 minutes, carries out frying afterwards with oil, frying 30 minutes, obtained cooked beef grain; Wherein pickling with flavoring is conventional flavoring, as salt, soy sauce etc.;
(2) other pretreatment of raw material: choose lean pork, pig show condition, with stand-by after meat grinder strand system; Chopping after celery, caraway, the cleaning of method perfume, for subsequent use;
(3) raw material is taken: take each raw material by following weight percentage composition: cooked beef grain 25%, lean pork 25%, pig show condition 25%, celery 15%, caraway 5.8%, method perfume (or spice) 0.2%, fish sauce 2%, oyster sauce 2%;
(4) filling is mixed: first by lean pork and the mixing of pig show condition, stir 5 minutes afterwards, and then add cooked beef grain, celery, caraway, method perfume, fish sauce, oyster sauce, stir; Appropriate salt, soy sauce, plant wet goods flavoring can also be added when mixing filling;
(5) facture fragrant celery beef boiled dumpling: pack into boiled dumpling, afterwards in-30 DEG C ~-40 DEG C, in 30 minutes, dumpling central temperature is down to-18 DEG C, obtained method fragrant celery beef boiled dumpling.
Embodiment 4
A kind of method fragrant celery beef boiled dumpling, boiled dumpling fillings is made up of the raw material of following weight percentage:
Cooked beef grain: 25%
Lean pork: 20%
Pig show condition: 10%
Celery: 35%
Caraway: 7.5%
Method is fragrant: 1.5%
Fish sauce: 0.5%
Oyster sauce: 0.5%.
A preparation method for method fragrant celery beef boiled dumpling, comprises the following steps:
(1) cooked beef grain is made: be cut into particle with dicer after beef thaws, granular size is about 1cm, and the beef granule flavoring cut pickles 30 minutes, carries out frying afterwards with oil, frying 20 minutes, obtained cooked beef grain; Wherein pickling with flavoring is conventional flavoring, as salt, soy sauce etc.;
(2) other pretreatment of raw material: choose lean pork, pig show condition, with stand-by after meat grinder strand system; Chopping after celery, caraway, the cleaning of method perfume, for subsequent use;
(3) raw material is taken: take each raw material by following weight percentage composition: cooked beef grain 25%, lean pork 20%, pig show condition 10%, celery 35%, caraway 7.5%, method perfume (or spice) 1.5%, fish sauce 0.5%, oyster sauce 0.5%;
(4) filling is mixed: first by lean pork and the mixing of pig show condition, stir 5 minutes afterwards, and then add cooked beef grain, celery, caraway, method perfume, fish sauce, oyster sauce, stir; Appropriate salt, soy sauce, plant wet goods flavoring can also be added when mixing filling;
(5) facture fragrant celery beef boiled dumpling: pack into boiled dumpling, afterwards in-30 DEG C ~-40 DEG C, in 30 minutes, dumpling central temperature is down to-18 DEG C, obtained method fragrant celery beef boiled dumpling.
Claims (2)
1. a method fragrant celery beef boiled dumpling, it is characterized in that, boiled dumpling fillings is made up of the raw material of following weight percentage:
Cooked beef grain: 10-25%
Lean pork: 10-25%
Pig show condition: 10-25%
Celery: 15-35%
Caraway: 5-15%
Method is fragrant: 0.2-1.5%
Fish sauce: 0.5-2%
Oyster sauce: 0.5-2%.
2. a preparation method for method fragrant celery beef boiled dumpling, is characterized in that, comprise the following steps:
(1) cooked beef grain is made: be cut into particle with dicer after beef thaws, the beef granule flavoring cut pickles 30 ~ 50 minutes, carries out frying afterwards with oil, frying 20 ~ 50 minutes, obtained cooked beef grain;
(2) other pretreatment of raw material: choose lean pork, pig show condition, with stand-by after meat grinder strand system; Chopping after celery, caraway, the cleaning of method perfume, for subsequent use;
(3) raw material is taken: take each raw material by following weight percentage composition: cooked beef grain 10-25%, lean pork 10-25%, pig show condition 10-25%, celery 15-35%, caraway 5-15%, method fragrant 0.2-1.5%, fish sauce 0.5-2%, oyster sauce 0.5-2%;
(4) filling is mixed: first by lean pork and the mixing of pig show condition, stir 5 ~ 7 minutes afterwards, and then add cooked beef grain, celery, caraway, method perfume, fish sauce, oyster sauce, stir;
(5) facture fragrant celery beef boiled dumpling: pack into boiled dumpling, afterwards in-30 DEG C ~-40 DEG C, in 30 minutes, dumpling central temperature is down to-18 DEG C, obtained method fragrant celery beef boiled dumpling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410855230.6A CN104431735A (en) | 2014-12-25 | 2014-12-25 | Parsley, celery and beef dumpling and making method thereof |
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| CN201410855230.6A CN104431735A (en) | 2014-12-25 | 2014-12-25 | Parsley, celery and beef dumpling and making method thereof |
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| CN104431735A true CN104431735A (en) | 2015-03-25 |
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| CN201410855230.6A Pending CN104431735A (en) | 2014-12-25 | 2014-12-25 | Parsley, celery and beef dumpling and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715847A (en) * | 2020-12-31 | 2021-04-30 | 郑州思念食品有限公司 | Quick-frozen cold food boiled dumplings and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511719A (en) * | 2012-01-13 | 2012-06-27 | 黎秋萍 | Lotus root and shrimp bran dumpling |
| CN103798797A (en) * | 2014-02-28 | 2014-05-21 | 三全食品股份有限公司 | Cumin beef dumplings and production method thereof |
| CN103892273A (en) * | 2014-04-21 | 2014-07-02 | 宁夏伊味清真食品有限公司 | Production method of Muslim meat substitute sausage |
-
2014
- 2014-12-25 CN CN201410855230.6A patent/CN104431735A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511719A (en) * | 2012-01-13 | 2012-06-27 | 黎秋萍 | Lotus root and shrimp bran dumpling |
| CN103798797A (en) * | 2014-02-28 | 2014-05-21 | 三全食品股份有限公司 | Cumin beef dumplings and production method thereof |
| CN103892273A (en) * | 2014-04-21 | 2014-07-02 | 宁夏伊味清真食品有限公司 | Production method of Muslim meat substitute sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715847A (en) * | 2020-12-31 | 2021-04-30 | 郑州思念食品有限公司 | Quick-frozen cold food boiled dumplings and making method thereof |
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Application publication date: 20150325 |