CN108112854A - A kind of mutton hotbed chives filling acid soup dumpling and its processing method - Google Patents
A kind of mutton hotbed chives filling acid soup dumpling and its processing method Download PDFInfo
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- CN108112854A CN108112854A CN201810129319.2A CN201810129319A CN108112854A CN 108112854 A CN108112854 A CN 108112854A CN 201810129319 A CN201810129319 A CN 201810129319A CN 108112854 A CN108112854 A CN 108112854A
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- parts
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- mutton
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- hotbed chives
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- 235000001270 Allium sibiricum Nutrition 0.000 title claims abstract description 28
- 235000014347 soups Nutrition 0.000 title claims abstract description 23
- 239000002253 acid Substances 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims description 9
- 235000017804 Piper guineense Nutrition 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 208000005156 Dehydration Diseases 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000000467 Carum carvi Species 0.000 claims description 3
- 235000005747 Carum carvi Nutrition 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000000541 pulsatile effect Effects 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 230000002262 irrigation Effects 0.000 claims description 2
- 238000003973 irrigation Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 6
- 239000000463 material Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A23L3/26—
-
- A23L3/36—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a kind of mutton hotbed chives filling acid soup dumpling, belongs to wheaten food class field.The specific steps that the technology includes have：Knead dough mixes filling, makes dumplings, making flavor pack and vegetables bag, sterilization packaging.The present invention makes a kind of mutton hotbed chives filling acid soup dumpling, changes the shortcomings that classical acid soup dumpling process is complicated, the shelf-life is short, has the characteristics that full of nutrition, unique in taste, green and healthy.
Description
Technical field
The present invention relates to a kind of mutton hotbed chives filling acid soup dumplings, and the invention further relates to a kind of mutton hotbed chives filling acid soup dumplings
Processing method.
Background technology
Sour soup dumpling is a kind of ancient Han nationality's traditional snack of In Shanxi Area history, has the history of more than 1000 years.Tradition
Sour soup dumpling process is complicated, and the time is longer, and taste is more single, and the shelf-life is short, usually now pinches and now sells.As people give birth to
Running water puts down continuous improvement, and rhythm of life is accelerated, and higher and higher to the diversified demand of food, traditional sour soup dumpling cannot
Meet the needs of people.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of mutton hotbed chives filling acid soup dumplings, and full of nutrition, taste is only
It is special, convenient.
The invention solves another technical problem be to provide a kind of processing preservation side of mutton hotbed chives filling acid soup dumpling
Method, this method step is simple, and low processing cost, the shelf-life is longer, suitable for mass production.
The present invention provides a kind of mutton hotbed chives filling acid soup dumpling, which processes institute by following methods
：
（1）Knead dough：Take 1000 parts of parts by weight 280-300 parts of wheat flour parts by weight cold water and into dough stand for standby use；
（2）Mix filling：The mutton of 1000 parts of parts by weight is taken to clean and is chopped into end, 500-800 portions of hotbed chives of parts by weight, which are cleaned, chops up end, weight
Parts 5 parts of Chinese prickly ash soaks pepper water with boiling water, minced mutton meat with parts by weight be respectively 100-120 parts of bruised gingers, 100-120 parts of green onion ends,
10-15 parts of refined salt, 10-15 portions of pepper powders, 6-10 portions of cooking wine, 30-40 portions of soy sauce, 10-15 parts of pepper waters, 100-200 parts of eggs
Liquid, 40 portions of -50 portions of sesame oil, 40 portions of -50 portions of peanut oil are mixed thoroughly, be eventually adding hotbed chives end and it is even, mutton hotbed chives filling；
（3）It makes dumplings：Dough is rubbed into uniform rubbing and cuts small jizi for making dumplings, circle suitcase is rolled into and enters fillings edge sealings and clutch, afterwards turn over
Doubling is clutched, and is become ingot dumpling green compact, is placed in adfreezing in -18 DEG C of freezer；
（4）Flavor pack：By weight by 20-30 portions of edible salts, 30-40 parts of vinegars, 10-30 parts of paprikas, 15-25 portions of soy sauce,
8-15 portions of monosodium glutamates, 8-15 portions of chickens' extracts, 5-10 parts of sesame oil, spices etc. decoct 30 minutes in high temperature pot, and slagging-off is put cool, and use is filling
Pouch flavor pack is dressed up in mechanical irrigation；
（5）Vegetables bag：It is respectively 10-20 parts of dried small shrimp, 10-20 portions of seaweeds, 5-10 portions of dehydration chopped spring onion, 5-10 parts of dehydrations to take parts by weight
Caraway is packaged into pouch vegetables bag with vacuum packing machine；
（6）Sterilization packaging：Dumpling, flavor pack, vegetables bag to be sterilized using pulse strong-light, pulsatile once light one glistens in 4J/cm,
Then make dumplings according to one, a bag flavor pack, a bag vegetables bag are packed, packaging is placed in -18 DEG C of freezer and preserves.
Advantages of the present invention：A kind of processing method of mutton hotbed chives filling acid soup dumpling provided by the present invention, step letter
Single, low processing cost is suitable for mass production.A kind of mutton hotbed chives filling acid soup dumpling provided by the present invention, it is full of nutrition
Taste is good, is extended its shelf-life using pulse strong-light sterilization and -18 DEG C of freezen protective and is not added preservative, should
The shelf-life of mutton hotbed chives filling acid soup dumpling is 150-180 days.
Claims (6)
1. a kind of processing method of mutton hotbed chives filling acid soup dumpling, comprises the following steps：
（1）Knead dough：Take 1000 parts of parts by weight 280-300 parts of wheat flour parts by weight cold water and into dough stand for standby use；
（2）Mix filling：The mutton of 1000 parts of parts by weight is taken to clean and is chopped into end, 500-800 portions of hotbed chives of parts by weight, which are cleaned, chops up end, weight
Parts 5 parts of Chinese prickly ash soaks pepper water with boiling water, minced mutton meat with parts by weight be respectively 100-120 parts of bruised gingers, 100-120 parts of green onion ends,
10-15 parts of refined salt, 10-15 portions of pepper powders, 6-10 portions of cooking wine, 30-40 portions of soy sauce, 10-15 parts of pepper waters, 100-200 parts of eggs
Liquid, 40 portions of -50 portions of sesame oil, 40 portions of -50 portions of peanut oil are mixed thoroughly, be eventually adding hotbed chives end and it is even, mutton hotbed chives filling；
（3）It makes dumplings：Dough is rubbed into uniform rubbing and cuts small jizi for making dumplings, circle suitcase is rolled into and enters fillings edge sealings and clutch, afterwards turn over
Doubling is clutched, and is become ingot dumpling green compact, is placed in adfreezing in -18 DEG C of freezer；
（4）Flavor pack：By weight by 20-30 portions of edible salts, 30-40 parts of vinegars, 10-30 parts of paprikas, 15-25 portions of soy sauce,
8-15 portions of monosodium glutamates, 8-15 portions of chickens' extracts, 5-10 parts of sesame oil, spices etc. decoct 30 minutes in high temperature pot, and slagging-off is put cool, and use is filling
Pouch flavor pack is dressed up in mechanical irrigation；
（5）Vegetables bag：It is respectively 10-20 parts of dried small shrimp, 10-20 portions of seaweeds, 5-10 portions of dehydration chopped spring onion, 5-10 parts of dehydrations to take parts by weight
Caraway is packaged into pouch vegetables bag with vacuum packing machine；
（6）Sterilization packaging：Dumpling, flavor pack, vegetables bag to be sterilized using pulse strong-light, pulsatile once light one glistens in 4J/cm,
Then make dumplings according to one, a bag flavor pack, a bag vegetables bag are packed, packaging is placed in -18 DEG C of freezer and preserves.
2. a kind of mutton hotbed chives filling of the processing method processing gained of mutton hotbed chives filling acid soup dumpling according to claim 1
Sour soup dumpling.
3. a kind of processing method of mutton hotbed chives filling acid soup dumpling according to claim 1, it is characterised in that：Take parts by weight
1000 parts of mutton, which is cleaned, is chopped into end, and 500-800 portions of hotbed chives of parts by weight, which are cleaned, chops up end, and the Chinese prickly ash that 5 parts of parts by weight is steeped with boiling water
Into pepper water, minced mutton meat with parts by weight be respectively 100-120 parts of bruised gingers, 100-120 parts of green onion ends, 10-15 parts of refined salt, 10-15 parts
Pepper powder, 6-10 portion cooking wine, 30-40 portions of soy sauce, 10-15 parts of pepper waters, 100-200 parts of egg liquids, 40 parts of -50 portions of sesame oil, 40
- 50 portions of peanut oil of part are mixed thoroughly, are eventually adding hotbed chives end and even, the mutton hotbed chives filling made.
4. a kind of processing method of mutton hotbed chives filling acid soup dumpling according to claim 1, it is characterised in that：By weight
By 20-30 portions of edible salts, 30-40 parts of vinegars, 10-30 parts of paprikas, 15-25 portions of soy sauce, 8-15 portions of monosodium glutamates, 8-15 portions of chickens' extracts,
5-10 parts of sesame oil, spices etc. decoct 30 minutes in high temperature pot, slagging-off put it is cool, it is filling into pouch flavor pack with bottle placer.
5. a kind of processing method of mutton hotbed chives filling acid soup dumpling according to claim 1, it is characterised in that：Take parts by weight
Respectively 10-20 parts of dried small shrimp, 10-20 portions of seaweeds, 5-10 portions of dehydration chopped spring onion, 5-10 parts of dehydration caraways are packaged into vacuum packing machine
Pouch vegetables bag.
6. a kind of processing method of mutton hotbed chives filling acid soup dumpling according to claim 1, it is characterised in that：Using pulse
Strong light sterilizes dumpling, flavor pack, vegetables bag, and pulsatile once light one glistens in 4J/cm, then makes dumplings according to one, a bag is adjusted
Material bag, a bag vegetables bag are packed, and packaging, which is placed in -18 DEG C of freezer, to be preserved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810129319.2A CN108112854A (en) | 2018-02-08 | 2018-02-08 | A kind of mutton hotbed chives filling acid soup dumpling and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810129319.2A CN108112854A (en) | 2018-02-08 | 2018-02-08 | A kind of mutton hotbed chives filling acid soup dumpling and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112854A true CN108112854A (en) | 2018-06-05 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810129319.2A Withdrawn CN108112854A (en) | 2018-02-08 | 2018-02-08 | A kind of mutton hotbed chives filling acid soup dumpling and its processing method |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374291A (en) * | 2020-04-09 | 2020-07-07 | 雷莉红 | Multi-taste instant food and preparation method thereof |
-
2018
- 2018-02-08 CN CN201810129319.2A patent/CN108112854A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374291A (en) * | 2020-04-09 | 2020-07-07 | 雷莉红 | Multi-taste instant food and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 241000 Anhui Wuhu Jinghu District Green Century City triumphant Hall North District 3-2-102 Applicant after: Zhang Fan Address before: 241000 201 room, 3 units, 31 Orcan District, Yijiang District, Wuhu, Anhui. Applicant before: Zhang Fan |
|
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180605 |