CN105795357A - Making method of dumpling stuffing - Google Patents
Making method of dumpling stuffing Download PDFInfo
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- CN105795357A CN105795357A CN201610198279.8A CN201610198279A CN105795357A CN 105795357 A CN105795357 A CN 105795357A CN 201610198279 A CN201610198279 A CN 201610198279A CN 105795357 A CN105795357 A CN 105795357A
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- caprae seu
- seu ovis
- stuffing
- mutton
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Abstract
The invention relates to a making method of dumpling stuffing.The making method is characterized in that the dumpling stuffing is made from, by weight, 1,000 parts of mutton, 500 parts of mutton fat, 800 parts of green Chinese onions, 50-70 parts of soybean sauce, 20-30 parts of pepper powder, 50-70 parts of salt, 20-30 parts of monosodium glutamate, 20 parts of sesame oil, 100 parts of peanut oil, 50-70 parts of salad oil and 400-1,000 parts of pepper water; the mutton, the mutton fat and the green Chinese onions in the components are prepared into stuffing to be mixed with the other components and fully stirred to be uniform, and then the stuffing is obtained.The making method has the advantages that 3,000-3,700 g of the meat stuffing can be prepared through every 1,000 g of the mutton, and the stuffing yield is high; the edible mouthfeel is good, and the warm-benefiting effect of the mutton is fully achieved; due to the fact that a large amount of the mutton fat and a large amount of the pepper water are added alone in the ingredients, the stuffing moderate in lean-to-fat ratio, fresh and tender in meat, easy to digest and absorb and suitable for being eaten by people who is weak in body and poor in spleen and stomach for a long term.
Description
Technical field
The present invention relates to the manufacture method of a kind of dumpling farcing, belong to food technology field.
Background technology
Dumpling farcing is divided into two big classes, it may be assumed that meat or fish filling and element filling, and element filling is also known as dish filling, based on fresh vegetables, then is equipped with other element material and flavoring agent modulation forms, and at present egg filling is often also grouped among element filling by people.Element filling taste is fresh and tender tasty and refreshing, and crisp and refreshing oiliness, color and luster is attractive in appearance economical and practical again, is particularly suitable for designed for old people.The common meat or fish filling stuffing material of dumplings only has several, and wherein animality source is Carnis Sus domestica, beef, Carnis caprae seu ovis etc.；Vegetalitas source is Folium Allii tuberosi, Chinese cabbage, Herba Alii fistulosi, Herba Apii graveolentis, Fructus Foeniculi and Radix Dauci Sativae etc..The nutritive value of these raw materials own is all significantly high, and collocation is also advantageous for balanced in nutrition mutually.But in reality, in order to make stuffing material aromatic delicious, people always put meat stuffing more, put vegetable less and even do not put vegetable, it is to avoid produce the mouthfeel of too " bavin ".In meat or fish filling, vegetable addition does not even put vegetable less, it is possible to make that stuffing material mouthfeel is aromatic, nutritious, heat is high, and particularly the temperature compensation effect of Carnis caprae seu ovis filling is high.But the meat stuffing that this meat amount is relatively large, makes by existing manufacture method, not easily digested absorption, be not suitable for the crowd that health is weak, taste are poor and eat.
Summary of the invention
It is an object of the invention to provide a kind of temperature compensation effect giving full play to Carnis caprae seu ovis, be prone to again digest and assimilate, be suitable for the manufacture method of the dumpling farcing that the crowd that health is weak, taste are poor eats.
Technical scheme is as follows:
The parts by weight of component of the dumpling farcing of the present invention is: 1000 parts of Carnis caprae seu ovis, Adeps Caprae seu ovis 500 parts, 800 parts of Herba Alii fistulosi, 50～70 parts of soy sauce, Zanthoxyli Bungeani powder 20～30 parts, salt 50～70 parts, monosodium glutamate 20～30 parts, Oleum sesami 20 parts, Oleum Arachidis hypogaeae semen 100 parts, salad oil 50～70 parts, pepper water 400～1000 parts；
Carnis caprae seu ovis in component, Herba Alii fistulosi are made stuffing material, mixes with other component, stir.
Described pepper water be with 1000 weight parts waters add 40～70 weight portion Pericarpium Zanthoxylies boil and form.Pepper water to be brewed into peony, boils 25～35 minutes after general water is boiled.
The optimal addn of described pepper water is 600～800 parts.
Described Carnis caprae seu ovis is essence Carnis caprae seu ovis.
Described Adeps Caprae seu ovis is that Adeps caprae seu ovis fat is through boiling the oils and fats refined.
The dumpling farcing of the present invention seems to be not as big with the difference of general Adeps Caprae seu ovis filling dispensing, but carefully sees and individually allocated substantial amounts of Adeps Caprae seu ovis in the dumpling farcing that can find the present invention into, and the addition of pepper water is also very big.Common Carnis caprae seu ovis filling adds appropriate edible oil in modulated process and water is necessary, and the filling otherwise allotted can be dry, but amount of water is relatively fewer.To add 400～1000 grams of pepper waters as 1000 grams of Carnis caprae seu ovis every in the present invention, be usually and do not accomplish.If adding such substantial amounts of water in existing Carnis caprae seu ovis filling, having substantial amounts of water when bag dumplings and separating with stuffing material.Existing Carnis caprae seu ovis filling only has in steamed dumplings filling and can add substantial amounts of water, but simultaneously need to add substantial amounts of starch (powder face), stuffing material just can be made to be integrated with water together.Without adding starch in the dumpling farcing of invention, but by Carnis caprae seu ovis, Adeps Caprae seu ovis, Oleum sesami, Oleum Arachidis hypogaeae semen, salad oil synergism so that substantial amounts of pepper water and stuffing material fully merge, and will not produce the phenomenon that water separates with stuffing material.
The invention have the advantage that every 1000 grams of Carnis caprae seu ovis can make 3000～3700 grams of meat stuffings, go out filling amount big；Eating mouth feel is good, has given full play to the temperature compensation effect of Carnis caprae seu ovis.Owing to dispensing individually having been allocated into substantial amounts of Adeps Caprae seu ovis and substantial amounts of pepper water so that the stuffing material girth of a garment is moderate, Fresh & Tender in Texture, it is easy to digest and assimilate, it is suitable for the crowd that health is weak, taste are poor and eats for a long time.
Detailed description of the invention
Embodiment 1:
The proportioning adding 1000 water by every 40 grams of Pericarpium Zanthoxylies is brewed into peony, about boils 30 minutes and namely becomes pepper water, filters out Pericarpium Zanthoxyli, dries in the air cool stand-by；
Stand-by with essence Carnis caprae seu ovis strand filling；
Twist filling with Adeps caprae seu ovis fat, then boil and be refined into oils and fats；
Component is by weight: 1000 grams of Carnis caprae seu ovis, Adeps Caprae seu ovis 500 grams, 800 grams of Herba Alii fistulosi, 50 grams of soy sauce, Zanthoxyli Bungeani powder 20 grams, salt 70 grams, monosodium glutamate 30 grams, Oleum sesami 20 grams, Oleum Arachidis hypogaeae semen 100 grams, salad oil 70 grams, pepper water 1000 grams are got the raw materials ready；
Carnis caprae seu ovis, Herba Alii fistulosi being made stuffing material, mixes with other component, wherein Adeps Caprae seu ovis should be heated into liquid addition, stirs.1000 grams of Carnis caprae seu ovis can allot 3600 grams of dumpling farcings of restriction.
Embodiment 2:
The proportioning adding 1000 water by every 70 grams of Pericarpium Zanthoxylies is brewed into peony, about boils 30 minutes and namely becomes pepper water, filters out Pericarpium Zanthoxyli, dries in the air cool stand-by；The preparation of Carnis caprae seu ovis and Adeps Caprae seu ovis is with embodiment 1；
Component is by weight: 1000 grams of Carnis caprae seu ovis, Adeps Caprae seu ovis 500 grams, 800 grams of Herba Alii fistulosi, 70 grams of soy sauce, Zanthoxyli Bungeani powder 30 grams, salt 50 grams, monosodium glutamate 20 grams, Oleum sesami 20 grams, Oleum Arachidis hypogaeae semen 100 grams, salad oil 50 grams, pepper water 400 grams are got the raw materials ready；
Carnis caprae seu ovis, Herba Alii fistulosi are made stuffing material, mixes with other component, stir.1000 grams of Carnis caprae seu ovis can allot 3000 grams of dumpling farcings of restriction.
The present inventor once did stomach resecting operation, owing to digestive function is poor, it is impossible to edible common meat dumpling.But the dumplings that the dumpling farcing of the long-term edible present invention packs, not only without any untoward reaction, and physical condition is very good.In recent years, the dumplings packed with the dumpling farcing of the present invention is regularly given multiple health bad designed for old people by the present inventor, and all without uncomfortable reaction, and health all has clear improvement.
Claims (5)
1. a manufacture method for dumpling farcing, is characterized in that: the parts by weight of component of dumpling farcing is: 1000 parts of Carnis caprae seu ovis, Adeps Caprae seu ovis 500 parts, 800 parts of Herba Alii fistulosi, 50～70 parts of soy sauce, Zanthoxyli Bungeani powder 20～30 parts, salt 50～70 parts, monosodium glutamate 20～30 parts, Oleum sesami 20 parts, Oleum Arachidis hypogaeae semen 100 parts, salad oil 50～70 parts, pepper water 400～1000 parts；Carnis caprae seu ovis in component, Herba Alii fistulosi are made stuffing material, mixes with other component, stir.
2. the manufacture method of dumpling farcing according to claim 1, is characterized in that: described pepper water be with 1000 weight parts waters add 40～70 weight portion Pericarpium Zanthoxylies boil and form.
3. the manufacture method of dumpling farcing according to claim 1, is characterized in that: the addition of described pepper water is 600～800 parts.
4. the manufacture method of dumpling farcing according to claim 1, is characterized in that: described Carnis caprae seu ovis is essence Carnis caprae seu ovis.
5. the manufacture method of dumpling farcing according to claim 1, is characterized in that: described Adeps Caprae seu ovis is that Adeps caprae seu ovis fat is through boiling the oils and fats refined.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610198279.8A CN105795357A (en) | 2016-04-01 | 2016-04-01 | Making method of dumpling stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610198279.8A CN105795357A (en) | 2016-04-01 | 2016-04-01 | Making method of dumpling stuffing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105795357A true CN105795357A (en) | 2016-07-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610198279.8A Pending CN105795357A (en) | 2016-04-01 | 2016-04-01 | Making method of dumpling stuffing |
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| CN (1) | CN105795357A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373419A (en) * | 2017-07-12 | 2017-11-24 | 王保钱 | A kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings |
| CN108651866A (en) * | 2018-03-01 | 2018-10-16 | 安徽省争华羊业集团有限公司 | A kind of mutton filling of Pan-Fried Dumplings |
| CN110623224A (en) * | 2018-06-25 | 2019-12-31 | 穆成志 | Method for preparing succulent beef and mutton stuffing |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611888A (en) * | 2009-07-17 | 2009-12-30 | 安徽省临泉山羊有限公司 | Mutton boiled dumplings |
| CN101617822A (en) * | 2008-07-03 | 2010-01-06 | 林国梁 | Making method of boiled dumplings tonifying kidney |
-
2016
- 2016-04-01 CN CN201610198279.8A patent/CN105795357A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617822A (en) * | 2008-07-03 | 2010-01-06 | 林国梁 | Making method of boiled dumplings tonifying kidney |
| CN101611888A (en) * | 2009-07-17 | 2009-12-30 | 安徽省临泉山羊有限公司 | Mutton boiled dumplings |
Non-Patent Citations (1)
| Title |
|---|
| 雪小三: "《https://www.meishij.net/zuofa/luxinandenianyefanyangrouhuluoboshuijiao.html》", 28 November 2015 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373419A (en) * | 2017-07-12 | 2017-11-24 | 王保钱 | A kind of preparation method of deep fried chicken cube with chili boiled dumpling fillings |
| CN108651866A (en) * | 2018-03-01 | 2018-10-16 | 安徽省争华羊业集团有限公司 | A kind of mutton filling of Pan-Fried Dumplings |
| CN110623224A (en) * | 2018-06-25 | 2019-12-31 | 穆成志 | Method for preparing succulent beef and mutton stuffing |
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Application publication date: 20160727 |
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| RJ01 | Rejection of invention patent application after publication |