CN1063034C

CN1063034C - Preparation of mandarin style dumplings

Info

Publication number: CN1063034C
Application number: CN97101596A
Authority: CN
Inventors: 索荣斌
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-03-18
Filing date: 1997-03-18
Publication date: 2001-03-14
Anticipated expiration: 2017-03-18
Also published as: CN1193488A

Abstract

The present invention relates to a technology for making Manchu flavor dumplings. Refining flour, purified water, egg white, hen yolk, salt, edible alkali, peeled pork, fine beef, onion juice, raw ginger juice, aniseed juice, sesame oil, pepper oil, cooking wine, chicken soup with a little oil, white vinegar, etc. are mixed to make dumpling food. Manchu flavor dumplings made by the method have clean color, are fresh and tender, and can be steamed and boiled. A person who eats the dumplings can enjoy the taste of condiments without seeing the condiments. The odor of pork and beef can not be tasted.

Description

Preparation of mandarin style dumplings

The present invention relates to a kind of dumpling manufacturing technology, the manufacturing technology of specifically a kind of Manchu typical local food dumpling.The dumpling color and luster of making is pure, fresh and tender good to eat.

Present known dumpling wrapper is to form with clear water and face, not anti-boiling.Filling for dumplings is its vegetables of condiment such as good pork of strand and green onion ginger and base to be stirred form.But some client can only accept its flavor to condiment such as green onion ginger, but can not accept its thing, subtracts appetite greatly.

Purpose of the present invention just provides a kind of Manchu typical local food, the manufacturing technology of dumpling, it not only makes its anti-boiling, also makes the client can accept its flavors of condiment such as green onion ginger and loses its thing, eliminate the dirty pungent of raw meat of meat again, and given prominence to the color and luster of dumpling and fresh and tender.

The object of the present invention is achieved like this: the composition of dumpling is with refining flour, pure water, egg green grass or young crops, egg yolk, refined salt, dietary alkali, peeling streaky pork, smart beef, sesame oil, onion juice, ginger juice, anistree juice, Chinese prickly ash oil, cooking wine, light-coloured vinegar, stews chicken soup in clear soup and modulate in proportion and form.The dumpling of making in this way, not only anti-boiling but also color and luster is arranged has reached when enjoying and has accepted its flavor of condiment and lose the phase thing, has not both had the dirty flavor of raw meat of pork also not have the purpose of the pungent of beef.

The formula components scope of preparation of mandarin style dumplings of the present invention is:

Refining flour: 26 30% (weight)

Pure water: 12-13% (weight)

Egg is clear: 2-3% (weight)

Egg yolk: 0.5-1% (weight)

Refined salt: 0.2-0.5% (weight)

Dietary alkali: 0.1-0.5% (weight)

Stew chicken soup in clear soup: 1.5-2.5% (weight)

Smart beef: 16-18% (weight)

Sesame oil: 0.2-0.5% (weight)

Onion juice: 0.2-0.3% (weight)

Ginger juice: 0.1-0.3% (weight)

Anistree juice: 0.1-0.2% (weight)

Chinese prickly ash oil: 0.1-0.2% (weight)

Light-coloured vinegar: 0.2-0.5% (weight)

Cooking wine: 0.2-0.5% (weight)

Peeling streaky pork: 27-29% (weight)

Each composition summation is 100% (weight)

The Manchu of the present invention local flavour dumpling production process and method:

1, will make with extra care earlier that flour adds pure water, egg clear (half of total amount), egg yolk, refined salt (total amount 1/7th), dietary alkali is become reconciled and rolled musculus cutaneus one by one standby.

2, with onion, ginger, anistreely soak with 1 to 5 warm water respectively that to press into juice after satisfying standby.

3, will remove the peel streaky pork and smart beef and clean and to remove Cowhells, and be cut into about two cun wide rectangular one and reinstate the meat grinder strand twice.

4, will twist that good mixing meat puts into that remaining egg is clear, refined salt and sesame oil, Chinese prickly ash oil, add and stew chicken soup in clear soup and stir into meat pulp successively along an aspect.

5, the meat pulp that will stir is put into cooking wine, light-coloured vinegar, anistree juice, onion juice, ginger juice again and is stirred into meat stuffing along an aspect.

6, the musculus cutaneus that will roll wraps into the meat stuffing steaming that stirs or boils and all can.

Since the Manchu's local flavour dumpling that has adopted such scheme to make, anti-boiling, color and luster is pure, and is fresh and tender good to eat, and its flavor of existing condiment loses its thing again.And the pungent of dirty flavor of the raw meat of when enjoying, not feeling pork and beef.It is simple to operate, is easy to promote.

Claims

1, the preparation method of a kind of Manchu local flavour dumpling is characterized in that:

(1), earlier the refining flour of 26-30% is added the 12-13% pure water, the 1-1.5 egg is clear, 0.5-1% egg yolk, 0.1-0.3% refined salt, 0.1-0.5% dietary alkali are become reconciled and rolled musculus cutaneus one by one standby;

(2), onion, ginger, anise is standby to press into juice behind 1: 5 the emerge in worm water respectively;

(3), the 27-29% streaky pork and the 16-18% of peeling cleaned the smart beef remove Cowhells, be cut into about two cun wide rectangular one and reinstate the meat grinder strand twice;

(4) will twist that good mixing meat puts into that remaining 1-1.5% egg is clear, 0.1-0.2% refined salt and 0.2-0.5% sesame oil, 0.1-0.2% Chinese prickly ash oil, add 1.5-2.5% successively and stew chicken soup in clear soup and stir into meat pulp along a direction;

(5), the meat pulp that will stir is put into the anistree juice of 0.2-0.5% cooking wine, 0.2-0.5% light-coloured vinegar, 0.1-0.2%, 0.2-0.3% onion juice, 0.1-0.3% ginger sweat again and is stirred into meat stuffing along a direction;

(6), the musculus cutaneus that will roll wraps into the meat stuffing steaming that stirs or boils and all can.

2, a kind of Manchu local flavour dumpling that makes by the described preparation method of claim 1,, egg yolk, refined salt, dietary alkali, peeling streaky pork, smart beef, onion juice, ginger juice, anistree juice, sesame oil, Chinese prickly ash oil, cooking wine, light-coloured vinegar clear by refining flour, pure water, egg, stew chicken soup in clear soup and become to be grouped into, its composition range is:

Refining flour: 26-30% (weight)

Pure water: 12-13% (weight)

Egg is clear: 2-3% (weight)

Egg yolk 0.5-1% (weight)

Refined salt 0.2-0.5% (weight)

Dietary alkali 0.1-0.5% (weight)

Stew chicken soup in clear soup: 1.5-2.5% (weight)

Smart beef: 16-18% (weight)

Sesame oil: 0.2-0.5% (weight)

Onion juice 0.2-0.3% (weight)

Ginger juice 0.1-0.3% (weight)

Anistree juice: 0.1-0.2% (weight)

Chinese prickly ash oil: 0.1-0.2% (weight)

Light-coloured vinegar 0.2-0.5% (weight)

Cooking wine: 0.2-0.5% (weight)

Peeling streaky pork: 27-29% (weight)

Each composition summation is 100% (weight).