CN105341649A

CN105341649A - Beef dumpling and dumpling filling seasoning packet

Info

Publication number: CN105341649A
Application number: CN201510646278.0A
Authority: CN
Inventors: 席雅南; 吴秀芝; 薛荣新; 杨丽儒; 李颖; 张俊杰
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-10-09
Filing date: 2015-10-09
Publication date: 2016-02-24

Abstract

The present invention discloses a beef dumpling and a dumpling filling seasoning packet, and belongs to the technical field of food flavorings. The meat filling seasoning packet of the beef dumpling includes a sauce packet and a powder packet. The sauce packet contains concentrated beef soup, seasoning sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, garlic, fennel, old ginger, cultivated Chinese prickly ash, wild Chinese prickly ash, haws, dried orange peels, plum meat, radix astragali, radix rehmanniae preparata, cucumber leaves, licorice root, Chinese wolfberry fruits, red dates, radix angelicae sinensis and rhizoma kaempferiae. The powder packet contains edible salt powder, monosodium glutamate, powdered white sugar, sweet potato starch, pleurotuseryngii powder, star anise powder, fennel powder, cassia twig powder, amomum tsao-ko fruit powder, clove powder, chili powder, pepper powder, onion powder, ginger powder, and garlic powder. Compared with the prior art, the dumpling filling seasoning packet is simple in edible ingredient source, delicious in taste, rich in aroma, simple in production method, mature in technology, etc., and gives a full play of the compound seasoning roles of saucing material and powdered material, and has a certain medicated food effect.

Description

A kind of beef dumpling and filling for dumplings flavor pack

Technical field

The invention belongs to food flavor technical field, in particular, belong to a kind of beef dumpling and filling for dumplings flavor pack.

Background technology

Dumpling is one tradition cuisines deeply welcomed by the people, and the common saying having " nice only dumpling " among the people, whenever the joyous New Year's Day dumpling more becomes a kind of seasonable indispensable delicacies.Dumpling is made up of dumpling wrapper and filling for dumplings, and the constituent of traditional filling for dumplings mainly contains Chinese cabbage, leek, beef, beef, mutton etc.The feature of dumpling is delicious flavour, shape unique, hundred foods are not minded.Along with improving constantly of living standard, people more and more focus on health, not only improve the requirement of dumpling taste, and higher demand has also been carried for the nutritive value of dumpling, select aforementioned food materials can not meet the above-mentioned requirements of people as the main constituent of filling for dumplings.

In existing dumpling, filling for dumplings kind is all more single and nutrition is unbalanced, and along with people are to the tendency increasingly of light healthy food, dumpling generally also only can appear on the dining table of people when celebrating a festival, the visual field of people of gradually having faded out.But as fillings, although meet popular taste, there is limitation mainly with the meat of various vegetables or poultry in mouthfeel and nutritive value in existing dumpling commercially.But as Chinese tradition cuisines, dumpling still should be gone down by continuation succession, and taste is more delicious, the more valuable dumpling of nutrition so just to need existing technical staff to develop, to continue the accreditation being subject to the numerous common people.

Summary of the invention

The present invention, in order to effectively solve above technical problem, gives a kind of meat stuffing flavor pack and preparation method of beef dumpling.

A kind of beef dumpling of the present invention, is made up of dumpling wrapper and filling for dumplings, it is characterized in that:

Comprise by weight in dumpling wrapper: wheat flour 200-300 part, dehydrated potato powder 20-40 part, egg white 10-20 part;

Comprise by weight in filling for dumplings: beef 600-800 part, vegetables 200-300 part, sauce 30-50 part, powder 20-30 part; Wherein:

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 40-60 part, tartar sauce 10-20 part, peanut oil 4-6 part, sunflower oil 4-6 part, soybean oil 4-6 part, olive oil 4-6 part, corn oil 4-6 part, garlic 4-6 part, little fennel 2-5 part, old ginger 4-6 part, plantation Chinese prickly ash 2-4 part, wild mountain flower green pepper 2-4 part, hawthorn 5-10 part, dried orange peel 5-10 part, plum meat 5-10 part, Radix Astragali 5-10 part, prepared rhizome of rehmannia 5-10 part, cucumber leaf 5-10 part, Radix Glycyrrhizae 5-10 part, matrimony vine 2-5 part, red date 2-5 part, Radix Angelicae Sinensis 2-4 part, kaempferia galamga 2-4 part, aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again,

The composition of following weight parts is comprised: salt powder 30-50 part, monosodium glutamate 5-10 part, powdered sugar 5-10 part, sweet potato starch 5-10 part, pleurotus eryngii powder 5-10 part, star aniseed powder 2-5 part, fennel seeds powder 2-5 part, cassia twig powder 2-5 part, tsaoko powder 2-5 part, Ground Cloves 2-5 part, chilli powder 2-5 part, pepper powder 2-5 part, onion powder 2-5 part, ginger powder 2-5 part, garlic powder 2-5 part in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve.

According to above-described beef dumpling, preferably:

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 50 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, 5 parts, garlic, little fennel 5 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 8 parts, dried orange peel 7 parts, plum meat 7 parts, the Radix Astragali 7 parts, prepared rhizome of rehmannia 8 parts, cucumber leaf 7 parts, 8 parts, Radix Glycyrrhizae, matrimony vine 4 parts, red date 4 parts, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again;

The composition of following weight parts is comprised: 45 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, sweet potato starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 3 parts, onion powder 3 parts, 4 parts, ginger powder, 4 parts, garlic powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve.

According to above-described beef dumpling, preferably:

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 45 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 6 parts, 5 parts, olive oil, corn oil 6 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 8 parts, prepared rhizome of rehmannia 8 parts, cucumber leaf 6 parts, 8 parts, Radix Glycyrrhizae, matrimony vine 3 parts, red date 3 parts, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again;

The composition of following weight parts is comprised: 40 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, sweet potato starch 6 parts, 6 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder, 4 parts, garlic powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve.

According to above-described beef dumpling, preferably:

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 55 parts, tartar sauce 18 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 8 parts, the Radix Astragali 8 parts, prepared rhizome of rehmannia 8 parts, cucumber leaf 8 parts, 8 parts, Radix Glycyrrhizae, matrimony vine 5 parts, red date 5 parts, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again;

The composition of following weight parts is comprised: the composition comprising following weight parts in powder bag: 45 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 8 parts, sweet potato starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder, 4 parts, garlic powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve.

According to above-described beef dumpling, preferably: the vegetables in filling for dumplings are one or several combinations in celery, round onions, leek, wild cabbage, mushroom, fennel.

The filling for dumplings flavor pack of a kind of beef dumpling of the present invention, comprises sauce packet and powder bag, it is characterized in that:

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 40-60 part, tartar sauce 10-20 part, peanut oil 4-6 part, sunflower oil 4-6 part, soybean oil 4-6 part, olive oil 4-6 part, corn oil 4-6 part, garlic 4-6 part, little fennel 2-5 part, old ginger 4-6 part, plantation Chinese prickly ash 2-4 part, wild mountain flower green pepper 2-4 part, hawthorn 5-10 part, dried orange peel 5-10 part, plum meat 5-10 part, Radix Astragali 5-10 part, prepared rhizome of rehmannia 5-10 part, cucumber leaf 5-10 part, Radix Glycyrrhizae 5-10 part, matrimony vine 2-5 part, red date 2-5 part, Radix Angelicae Sinensis 2-4 part, kaempferia galamga 2-4 part, aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then weighs after filtration after being distributed into bag and obtains sauce packet,

The composition of following weight parts is comprised: salt powder 30-50 part, monosodium glutamate 5-10 part, powdered sugar 5-10 part, sweet potato starch 5-10 part, pleurotus eryngii powder 5-10 part, star aniseed powder 2-5 part, fennel seeds powder 2-5 part, cassia twig powder 2-5 part, tsaoko powder 2-5 part, Ground Cloves 2-5 part, chilli powder 2-5 part, pepper powder 2-5 part, onion powder 2-5 part, ginger powder 2-5 part, garlic powder 2-5 part in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag.

According to the filling for dumplings flavor pack of above-described beef dumpling, preferably:

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 50 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, 5 parts, garlic, little fennel 5 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 8 parts, dried orange peel 7 parts, plum meat 7 parts, the Radix Astragali 7 parts, prepared rhizome of rehmannia 8 parts, cucumber leaf 7 parts, 8 parts, Radix Glycyrrhizae, matrimony vine 4 parts, red date 4 parts, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then weighs after filtration after being distributed into bag and obtains sauce packet;

The composition of following weight parts is comprised: 45 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, sweet potato starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 3 parts, onion powder 3 parts, 4 parts, ginger powder, 4 parts, garlic powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag.

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 45 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 6 parts, 5 parts, olive oil, corn oil 6 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 8 parts, prepared rhizome of rehmannia 8 parts, cucumber leaf 6 parts, 8 parts, Radix Glycyrrhizae, matrimony vine 3 parts, red date 3 parts, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then weighs after filtration after being distributed into bag and obtains sauce packet;

The composition of following weight parts is comprised: 40 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, sweet potato starch 6 parts, 6 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder, 4 parts, garlic powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag.

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 55 parts, tartar sauce 18 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 8 parts, the Radix Astragali 8 parts, prepared rhizome of rehmannia 8 parts, cucumber leaf 8 parts, 8 parts, Radix Glycyrrhizae, matrimony vine 5 parts, red date 5 parts, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then weighs after filtration after being distributed into bag and obtains sauce packet;

The composition of following weight parts is comprised: 45 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 8 parts, sweet potato starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder, 4 parts, garlic powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag.

The production method of the filling for dumplings flavor pack of beef dumpling of the present invention, is characterized in that, comprise the following steps:

S1, preparation sauce packet: will steamed beef soup be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce packet after being distributed into bag,

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen, garlic powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, sweet potato starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen, garlic powder in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag.

The present invention compared with prior art has that food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production method is simple, and the features such as technical maturity, have given full play to the complex flavor effect of sauce and powder and had certain herbal cuisine effect.Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date are applied in sauce packet by the present invention, and hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date boil the overall nutritive value that can substantially increase sauce packet together with concentrated steamed beef soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper; Salt powder in powder bag, monosodium glutamate, powdered sugar, sweet potato starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder mix and powder bag can be made to have better seasoning effect; Sauce packet, powder bag mix the overall taste greatly improving dumpling, and have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

Detailed description of the invention

Preferred embodiment 1

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce and powder, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.Add after only needing to open sauce packet and powder bag respectively when using after stirring in filling for dumplings and can make dumplings.In filling for dumplings, vegetables are one or several combinations in celery, round onions, leek, wild cabbage, mushroom, fennel, but are not limited to aforementioned several because of people's taste different vegetable.

The beef dumpling of this detailed description of the invention, is characterized in that:

Comprise by weight in dumpling wrapper: wheat flour 250 parts, dehydrated potato powder 30 parts, 15 parts, egg white;

Comprise by weight in filling for dumplings: 700 parts, beef, vegetables 250 parts, sauce 40 parts, powder 20-30 part; Wherein:

The making step of the dumpling of this detailed description of the invention is as follows:

S1 dumpling wrapper: wheat flour, dehydrated potato powder, egg white put into vacuum dough mixing machine, stirs after 10-15 minute, is pressed into dough sheet namely obtains dumpling wrapper with multiple roll oodle maker;

S2 filling for dumplings: beef put into after removing muscle and broken bone meat grinder blend after, again with after 10mm orifice plate strand system, put into mixer and be stirred into filling and namely obtain filling for dumplings together with vegetables, sauce, powder;

It is shaping that S3 puts into dumpling forming machine respectively dumpling wrapper and filling for dumplings;

Dumpling after shaping is carried out quick-frozen, packs, puts into freezer with for sale by S4; Or the dumpling after shaping is directly cooked and is boiled i.e. edible.

The filling for dumplings flavor pack of the beef dumpling of this detailed description of the invention, is characterized in that:

The production method of the filling for dumplings flavor pack of the beef dumpling of this detailed description of the invention, comprises the following steps:

S1, preparation sauce packet: will steamed beef soup be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce packet after being distributed into bag, if do not have steam as heat medium, can other energy sources for heating modes such as coal gas be used, by control jet to reach the same heating effect of different pressures steam,

The manufacturing process of sauce packet is put together to add water after infusion is about 30-60min and wear into sauce with colloid mill again at concentrated steamed beef soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, dried orange peel, plum meat, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, then after filtration, remove filling sauce packet after slag, also can without filtration, remove slag after filling sauce packet.Tartar sauce can be one or several mixtures in flour paste, salty sauce, soya sauce, broad bean paste, wheat sauce; Concentrated steamed beef soup is that other various compositions join successively in concentrated steamed beef soup and boil 30-60min together in advance with the steamed beef soup that pig beef or the large bone of ox boil, because the time boiled is long so need to add appropriate water to prevent dry pot.

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen, garlic powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, sweet potato starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen, garlic powder in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

Preferred embodiment 2

This detailed description of the invention beef dumpling, it is characterized in that:

This detailed description of the invention the filling for dumplings flavor pack of beef dumpling, it is characterized in that:

Preferred embodiment 3

Preferred embodiment 4

A kind of beef dumpling of this detailed description of the invention, is made up of dumpling wrapper and filling for dumplings:

Comprise by weight in dumpling wrapper: wheat flour 200 parts, dehydrated potato powder 20 parts, 10 parts, egg white;

Comprise by weight in filling for dumplings: 600 parts, beef, vegetables 200 parts, sauce 30 parts, powder 20 parts; Wherein:

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 40 parts, tartar sauce 10 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 4 parts, garlic, little fennel 2 parts, old ginger 4 parts, plantation 2 parts, Chinese prickly ash, wild mountain flower green pepper 2 parts, hawthorn 5 parts, dried orange peel 5-10 part, plum meat 5 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 5 parts, Radix Glycyrrhizae, matrimony vine 2 parts, red date 2 parts, Radix Angelicae Sinensis 2 parts, kaempferia galamga 2 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, sweet potato starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 2 parts, 2 parts, fennel seeds powder, 2 parts, cassia twig powder, 2 parts, tsaoko powder, Ground Cloves 2 parts, chilli powder 2 parts, pepper powder 2 parts, onion powder 2 parts, 2 parts, ginger powder, 2 parts, garlic powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve.

This detailed description of the invention filling for dumplings flavor pack, comprise sauce packet and powder bag:

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 40 parts, tartar sauce 10 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 4 parts, garlic, little fennel 2 parts, old ginger 4 parts, plantation 2 parts, Chinese prickly ash, wild mountain flower green pepper 2 parts, hawthorn 5 parts, dried orange peel 5-10 part, plum meat 5 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 5 parts, Radix Glycyrrhizae, matrimony vine 2 parts, red date 2 parts, Radix Angelicae Sinensis 2 parts, kaempferia galamga 2 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then weighs after filtration after being distributed into bag and obtains sauce packet;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, sweet potato starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 2 parts, 2 parts, fennel seeds powder, 2 parts, cassia twig powder, 2 parts, tsaoko powder, Ground Cloves 2 parts, chilli powder 2 parts, pepper powder 2 parts, onion powder 2 parts, 2 parts, ginger powder, 2 parts, garlic powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag.

Preferred embodiment 5

Comprise by weight in dumpling wrapper: wheat flour 300 parts, dehydrated potato powder 40 parts, 20 parts, egg white;

Comprise by weight in filling for dumplings: 800 parts, beef, vegetables 300 parts, sauce 50 parts, powder 30 parts; Wherein:

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 60 parts, tartar sauce 20 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 6 parts, garlic, little fennel 5 parts, old ginger 6 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 10 parts, dried orange peel 10 parts, plum meat 10 parts, the Radix Astragali 10 parts, prepared rhizome of rehmannia 10 parts, cucumber leaf 10 parts, 10 parts, Radix Glycyrrhizae, matrimony vine 5 parts, red date 5 parts, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again;

The composition of following weight parts is comprised: 50 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, sweet potato starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, onion powder 5 parts, 5 parts, ginger powder, 5 parts, garlic powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and sweet potato starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and sweet potato starch crosses 80-100 mesh sieve.

Claims

1. a beef dumpling, is made up of dumpling wrapper and filling for dumplings, it is characterized in that:

2. beef dumpling according to claim 1, is characterized in that:

3. beef dumpling according to claim 1, is characterized in that:

4. beef dumpling according to claim 1, is characterized in that:

5. beef dumpling according to claim 1, is made up of dumpling wrapper and filling for dumplings, it is characterized in that: the vegetables in filling for dumplings are one or several combinations in celery, round onions, leek, wild cabbage, mushroom, fennel.

6. a filling for dumplings flavor pack for beef dumpling, comprises sauce packet and powder bag, it is characterized in that:

7. the filling for dumplings flavor pack of beef dumpling according to claim 6, is characterized in that:

8. the filling for dumplings flavor pack of beef dumpling according to claim 6, is characterized in that:

9. the filling for dumplings flavor pack of beef dumpling according to claim 6, is characterized in that:

10. make a production method for the filling for dumplings flavor pack of the arbitrary described beef dumpling of claim 6-9, it is characterized in that, comprise the following steps: