CN109077227A - Stuffing for dumplings, dumpling and preparation method thereof - Google Patents
Stuffing for dumplings, dumpling and preparation method thereof Download PDFInfo
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- CN109077227A CN109077227A CN201811001580.0A CN201811001580A CN109077227A CN 109077227 A CN109077227 A CN 109077227A CN 201811001580 A CN201811001580 A CN 201811001580A CN 109077227 A CN109077227 A CN 109077227A
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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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
- 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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Abstract
The invention discloses a kind of stuffing for dumplings, dumpling and preparation method thereof, are difficult to the technical issues of meeting people's high requirement standard to solve existing dumpling.The stuffing for dumplings has 25~35 parts of a green wheat kernel, and 5~10 parts of green soya bean benevolence, 10~15 parts of sweet corn kernel, 20~25 parts of Fresh Grade Breast, 1~5 part of carrot, 1~5 part of horseshoe, 5~10 parts of soybean protein, 10~15 parts of fat pork, 1~5 part of flavoring agent, 1~3 part of fumet, 4~10 parts of tackifier.The preparation method comprises the following steps: being pre-processed to raw material；It weighs Fresh Grade Breast, fat pork and soybean protein to be uniformly mixed, light soy sauce, dark soy sauce, tapioca, salt, chickens' extract, cooking wine stirring is added；Water stirring is added；Be added green wheat kernel, green soya bean benevolence, sweet corn kernel, horseshoe and carrot, sesame oil stirring to get.The dumpling includes stuffing for dumplings and dumpling wrapper.Stuffing for dumplings and dumpling of the present invention look good, smell good and taste good, and have the function of level chewiness abundant and be conducive to health.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of stuffing for dumplings, dumpling and preparation method thereof.
Background technique
Representative of the dumpling as Chinese tradition cuisines is not only a kind of food of deliciousness, more contains China abundant
Traditional culture has the fine of reunion of homefolks after a temporary separation to accumulate justice.Dumpling be both China much regional Winter Solstice and the Spring Festival must eat and people
A kind of food eaten is liked in daily life, as delicious and important in inhibiting dumpling, has also been continued to develop out each
Various taste of kind fillings, for example, taste common at present has pork Chinese cabbage, mushroom three delicacies, pork shepherd's purse, pork celery, sea
Fresh and Islamic taste etc..
With the increasingly raising of people's living standard, obese people proportion is also increasing, and obesity can cause a variety of
Disease, endanger the health of people.Therefore, nutrition and health care increasingly becomes the important theme in people's life, and health care
Both it needs to control body weight, enough nutrition is arrived in intake again；And just there is various to food color say in China from ancient times
Study carefully.But current dumpling balanced nutritious, health care and in terms of be still difficult to meet wanting for the higher standard of people
It asks.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of healthy stuffing for dumplings full of nutrition, include the dumpling of the fillings
The preparation method of son and stuffing for dumplings and dumpling, is difficult to meet the technology of the requirement of the higher standard of people to solve existing dumpling
Problem.
In order to solve the above technical problems, the present invention uses following study route:
Now, healthy diet has become the mainstream of society, and healthy diet both needs to control body weight, and intake is arrived again
Enough nutrition, therefore, this invention address that the favorite dumpling of people is made as a kind of healthy food to look good, smell good and taste good.
Firstly, healthy food requires not only nutritious but also heat lower, therefore, the present invention chooses rich cellulose-containing coarse cereals and makees
Intake for the primary raw material of stuffing for dumplings of the present invention, while nutrition needs cereal, the beans rich in protein and lean meat, richness
The fat meat of vegetables containing vitamin and the fat comprising constituting personal body tissue and bioactive substance.
Secondly, healthy food is as a kind of food, it is also necessary to have chewy texture, one side can bring fast when people eat food
Sense；On the other hand, it as needing to chew repeatedly and extending the time eaten, has enough so that oral cavity nerve has to brain feedback
Information and stop feeding, avoid intake heat exceeded.
In addition, not being problem, the modern times for having higher pursuit to food currently having enough to eat and wear, the present invention will also bring people
Beauty visual experience sense as higher standard.
Therefore, according to above-mentioned requirement, the present invention has carried out exploratory development to the characteristic of a variety of food materials, wherein green
Wheat kernel (for long full but immature wheat berry) is pure and fresh tasty and refreshing, can cut down the greasy feeling of Ingredient Percent, and its color is emerald green
It is green, taste is unique, protein rich in, two kinds of chlorophyll, dietary fiber and α, β amylase, often edible to reduce blood
Inner cholesterol softens blood vessel, promotes gastrointestinal peristalsis and digestive juice secretion, improves human consumption's ability, and therefore, the present invention selects green
Wheat kernel is as the coarse cereals in stuffing for dumplings；
The green generally elongated shape of wheat kernel, in order to enable the mouthfeel level of stuffing for dumplings more enriches, more added with chewy texture, the present invention
Had selected from a large amount of raw-food materials circular green soya bean Renhe close to cuboid sweet corn kernel, with green wheat kernel carry out
Cooperation；And sweet corn kernel be with quick-frozen milk stage sweet corn kernel, it is crisp and sweet pure and fresh；Sweet corn kernel is rich in amino acid, unsaturation
The nutritional ingredients such as fatty acid, carrotene, dietary fiber mineral matter element, having reduces blood cholesterol levels, softening blood vessel and prevents
The effects of coronary heart disease；Green soya bean benevolence is one kind of green peel blueness benevolence soybean fruit, and color is dark green, special taste；Green soya bean benevolence is rich in albumen
Two kinds of matter, unsaturated fatty acid, soybean lecithin, two kinds of carrotene of vitamin α, β and catechin, epicatechin antioxidants,
It is anti-oxidant to have the effects that holding blood vessel elasticity, inhibition fatty liver are formed；
In order to enable stuffing for dumplings has more preferably taste and mouthfeel, the present invention passes through a large amount of experimental study, screens crisp sweet tea
Horseshoe, carrot, wherein horseshoe is fresh and sweet, sharp and clear, has a variety of effects such as decompression, antibacterial, anticancer；Human development etc. is promoted to make
With；Carrot matter it is crisp it is delicious, rich in the vitamin and minerals such as carrotene, vitamin B1, vitamin B2, calcium, iron, phosphorus, often
The edible immune resistivity that human body can be enhanced；
Finally, the present invention has obtained the primary raw material of stuffing for dumplings by a large amount of composite test: the green wheat kernel of each number, green soya bean
Benevolence, sweet corn kernel, Fresh Grade Breast, carrot, horseshoe, soybean protein, fat pork.
Finally, that food brings people's pleasant sensation it is still important that its taste, therefore, the present invention combine above-mentioned selected former
The characteristic of material, it is selected to be added to suitable flavoring agent, fumet and tackifier, and passed through a large amount of test and obtained best group
Divide and its matches.
Specific technical solution is as follows:
A kind of stuffing for dumplings is designed, in terms of mass fraction, including 25~35 parts of green wheat kernel, 5~10 parts of green soya bean benevolence, sweet corn kernel 10
~15 parts, 20~25 parts of Fresh Grade Breast, 1~5 part of carrot, 1~5 part of horseshoe, 5~10 parts of soybean protein, 10~15 parts of fat pork,
1~5 part of flavoring agent, 1~3 part of fumet, 4~10 parts of tackifier.
Preferably, in terms of mass fraction, the flavoring agent includes 0.6~1.2 part of salt, and 0.6~1.2 part of light soy sauce, dark soy sauce 0.6
~1.2 parts, 0.05~0.5 part of chickens' extract；The fumet includes 1.0~2.0 parts of peanut oil, sesame oil 0.1~1.0, cooking wine
0.05~0.5 part；The tackifier includes 0.1~1 part of tapioca, 4.0~8.0 parts of water.
Preferably, in terms of mass fraction, including 25.0 parts of green wheat kernel, 10.0 parts of green soya bean benevolence, 10.0 parts of sweet corn kernel, pigeon breast
20.0 parts of meat, 5.0 parts of carrot, 3.0 parts of horseshoe, 5.0 parts of soybean protein, 10.0 parts of fat pork, 1.0 parts of salt, 1.0 parts of light soy sauce, always
Take out 1.0 parts, 0.5 part of chickens' extract, 1.0 parts of peanut oil, 0.8 part of sesame oil, 0.2 part of cooking wine, 0.5 part of tapioca, 6.0 parts of water.
A kind of dumpling is designed, includes the stuffing for dumplings and dumpling wrapper.
Preferably, the dumpling is steamed dumpling or boiled dumpling.
Preferably, the dumpling wrapper is made of high-strength flour, converted starch, water, the high-strength flour: converted starch: the matter of water
Amount is than being 1~0.15:0.35~0.45 1:0..
Design the preparation method of stuffing for dumplings described in one kind, comprising the following steps:
(1) green wheat kernel, green soya bean benevolence, sweet corn kernel, Fresh Grade Breast, fat pork, soybean protein, horseshoe, carrot are pre-processed；
(2) Fresh Grade Breast, fat pork and the soybean protein of the mass fraction are weighed, with 80~100r/min be stirred to
Three be uniformly mixed, then be added light soy sauce, dark soy sauce, tapioca, salt, chickens' extract, cooking wine, with 80~100r/min stirring 90~
150s；
(3) 3~4 parts of water are added, 80~150s is stirred with 80~100r/min, 3~4 parts of water are added, with 80~100r/min
Stir 80~150s；
(4) mass fraction is pressed, the green wheat kernel, green soya bean benevolence, sweet corn kernel, horseshoe and carrot, sesame oil is added, with 60
~70r/min stir 80~150s to get.
Preferably, in step (1), the pretreatment are as follows:
By the green wheat kernel, green soya bean benevolence 60~120s of blanching in boiling water；By the sweet corn kernel room temperature to thaw；By institute
State Fresh Grade Breast, fat pork carries out process；The soybean protein is soaked in water, is dehydrated, process；The horseshoe is removed the peel,
90~150s of blanching enters cold water later and is cooled down, is cut into 6~8mm particle；By the carrot cleaning, it is cut into 6~8mm
Grain.
Preferably, the Fresh Grade Breast, fat pork carry out process when using 8~10mm comb hole；The soybean protein carries out
Using the comb hole of 5~6mm when process；The soybean protein is soaked in water to no hard core.
Preferably, the green wheat kernel, green soya bean benevolence the blanching time be 90s, the blanching time of the horseshoe is 120s.
Compared with prior art, the beneficial technical effect of the present invention lies in:
1. the present invention selects raw material of the coarse cereals blueness wheat kernel rich in cellulose and nutrition as stuffing for dumplings so that entirely fillings and
Dumpling, that is, nutrient health, and with the faint scent of wheat kernel and pure and fresh.
2. horseshoe is added in dumpling of the invention, it is not only fresh and sweet, sharp and clear, also there are decompression, antibacterial, anticancer, sharp intestines
The healthy effect such as defaecation.
3. green soya bean benevolence, green wheat kernel, sweet corn kernel, horseshoe, carrot etc. are combined with each other by dumpling of the invention, its shape is utilized
The difference of shape, size and mouthfeel brings people's abundant chewiness with different levels.
4. the intercombination in dumpling of the invention between green soya bean benevolence, green wheat kernel, sweet corn kernel, horseshoe etc., by green soya bean
Beans are fragrant, the faint scent of wheat kernel, and the sweet tea of sweet corn kernel is glutinous, horseshoe crisp sweet tea preferably merges together, reached taste abundant.
5. the primary raw material mutual cooperation of flavoring agent, fumet, tackifier and fillings in dumpling of the invention, so that fillings
And dumpling has delicious tempting mouthfeel.
6. containing coarse cereals, vegetables, meat etc. in dumpling of the invention, nutrition is comprehensive and healthy.
7. dumpling of the invention is glittering and translucent, rich in color, look good, smell good and taste good.
Detailed description of the invention
Fig. 1 is steamed dumpling figure prepared by embodiment 7.
Specific embodiment
Illustrate a specific embodiment of the invention with reference to the accompanying drawings and examples, but following embodiment is used only in detail
It describes the bright present invention in detail, does not limit the scope of the invention in any way.
Related raw material in the examples below is unless otherwise instructed commercial product；Related test is commented
Valence method is unless otherwise instructed conventional method.
A kind of embodiment 1: stuffing for dumplings
In terms of mass fraction, including 35.0 parts of green wheat kernel, 10.0 parts of green soya bean benevolence, 15.0 parts of sweet corn kernel, 25.0 parts of Fresh Grade Breast, recklessly
5.0 parts of radish, 5.0 parts of horseshoe, 10.0 parts of soybean protein, 15.0 parts of fat pork, 0.5 part of tapioca, 1.2 parts of selected light soy sauce,
It 1.2 parts of straw mushroom dark soy sauce, 1.2 parts of edible salt, 2.0 parts of peanut oil, 0.5 part of sesame oil, 0.5 part of chicken essence powder, 0.5 part of cooking wine, drinks
8.0 parts of water.
A kind of embodiment 2: stuffing for dumplings
In terms of mass fraction, including 25.0 parts of green wheat kernel, 5.0 parts of green soya bean benevolence, 10.0 parts of sweet corn kernel, 20.0 parts of Fresh Grade Breast, recklessly
1.0 parts of radish, 1.0 parts of horseshoe, 5.0 parts of soybean protein, 10.0 parts of fat pork, 0.3 part of tapioca, 0.6 part of selected light soy sauce, grass
It 0.6 part of mushroom dark soy sauce, 0.6 part of edible salt, 1.0 parts of peanut oil, 0.8 part of sesame oil, 0.05 part of chicken essence powder, 0.05 part of cooking wine, drinks
4.0 parts of water.
A kind of embodiment 3: stuffing for dumplings
In terms of mass fraction, including 30.0 parts of green wheat kernel, 8.0 parts of green soya bean benevolence, 13.0 parts of sweet corn kernel, 22.0 parts of Fresh Grade Breast, recklessly
3.0 parts of radish, 3.0 parts of horseshoe, 7.0 parts of soybean protein, 12.0 parts of fat pork, 0.8 part of tapioca, 0.9 part of selected light soy sauce, grass
0.9 part of mushroom dark soy sauce, 0.9 part of edible salt, 1.5 parts of peanut oil, 0.2 part of sesame oil, 0.3 part of chicken essence powder, 0.2 part of cooking wine, drinking water
6.0 part.
A kind of embodiment 4: stuffing for dumplings
In terms of mass fraction, including 25.0 parts of green wheat kernel, 10.0 parts of green soya bean benevolence, 10.0 parts of sweet corn kernel, 20.0 parts of Fresh Grade Breast, recklessly
5.0 parts of radish, 3.0 parts of horseshoe, 5.0 parts of soybean protein, 10.0 parts of fat pork, 0.5 part of tapioca, 1.0 parts of light soy sauce, dark soy sauce 1.0
Part, 1.0 parts of salt, 1.0 parts of peanut oil, 0.8 part of sesame oil, 0.5 part of chickens' extract, 0.2 part of cooking wine, 6.0 parts of water.
A kind of embodiment 5: preparation method of stuffing for dumplings, comprising the following steps:
(1) by green wheat kernel, the green soya bean benevolence after picking, the blanching 60s in boiling water, pull out be cooled in cold water 20 DEG C with
Under, it is pulled out from cold water, it is spare.Sweet corn kernel will be frozen to be thawed under normal temperature conditions to -2 DEG C~2 DEG C of temperature, picked spare.
(2) Fresh Grade Breast, fat pork are subjected to process with the meat grinder in 10mm comb hole；Soybean protein is impregnated with tap water,
Up to no hard core, then dehydration extremely pinches no water droplet with hand and drips, and then carries out process with the meat grinder of comb hole 6mm；Horseshoe is gone
Pi Hou, blanching 2min pull out and are cooled down with cold water, be then cut into the particle of 6~8mm；Carrot removes inedible part, with clear
Water cleaning, is then cut into the particle of 6~8mm.
(3) according to the number in embodiment 4, Fresh Grade Breast, fat pork, soybean protein is weighed, is put into a mixing bowl, with 80r/
Min is stirred evenly, and is then placed in light soy sauce, dark soy sauce, tapioca, edible salt, chickens' extract, cooking wine, stirs 120s with 80r/min；Add
Enter 3 parts of water, 90s is stirred with 80r/min, then adds 3 parts of water, 90s is stirred with 80r/min；
(4) according to the number in embodiment 4, green wheat kernel, green soya bean benevolence, sweet corn kernel, horseshoe, carrot, sesame oil is weighed and is added to
In a mixing bowl, with 60r/min stirring 90s to get.
Embodiment 6: a kind of dumpling, the dumpling include stuffing for dumplings and dumpling wrapper in embodiment 5.
Embodiment 7: a kind of preparation method of steamed dumpling includes the following steps:
1) according to high-strength flour: converted starch: water=1:0.1~0.15:0.39~0.41 mass ratio, first weigh Strong flour and
Then water is added in converted starch, dough is made, and wake up 15~25min of face, is then made steamed dumpling skin, and each steamed dumpling tare weight 7.0~
8.0g；
2) steamed dumpling of 19.5~21.5g is made, so in stuffing for dumplings and steamed dumpling suitcase by stuffing for dumplings prepared by Example 5
After be placed in steamer steam 8~10min to get.
As shown in Figure 1, prepared biology dumpling epidermis is penetrating, color is abundant, appearance is full；Dumpling thin skin filling is more, steamed dumpling
Single seed weight 19.5g~20.5g, filling content >=60%.
Test example 1: steamed dumpling taste test
The method of the fillings formula and embodiment 7 of taking Examples 1 to 4 is prepared steamed dumpling and is evaluated: 30 personnel are convened, according to
It is judged according to the standard of fillings flavor in table 1, fillings state, mouthfeel and color four dimensions.
1 steamed dumpling of table is judged according to table
。
Judge that the results are shown in Table 2:
2 steamed dumpling of table judges result
。
It is shown according to appraisal result: there is wheat kernel fragrant and free from extraneous odour according to prepared sample, it is tasty and refreshing not coarse, no
It sticks to one's teeth, uniting property of fillings is preferable, and no soup is overflowed, and fillings color is abundant, and red green collocation is balanced.Thus it is clear that stuffing for dumplings of the present invention and
Dumpling is that a kind of nutrition, color collocation are balanced, is more able to satisfy the novel foodstuff of consumer demand.
The present invention is described in detail above in conjunction with embodiment, still, person of ordinary skill in the field can
Understand, without departing from the purpose of the present invention, each design parameter in above-described embodiment can also be changed, shape
At multiple specific embodiments, it is common variation range of the invention, is no longer described in detail one by one herein.
Claims (10)
1. a kind of stuffing for dumplings, which is characterized in that in terms of mass fraction, including 25~35 parts of green wheat kernel, 5~10 parts of green soya bean benevolence,
10~15 parts of sweet corn kernel, 20~25 parts of Fresh Grade Breast, 1~5 part of carrot, 1~5 part of horseshoe, 5~10 parts of soybean protein, fat pork
10~15 parts, 1~5 part of flavoring agent, 1~3 part of fumet, 4~10 parts of tackifier.
2. the stuffing for dumplings according to claim 1, which is characterized in that in terms of mass fraction, the flavoring agent includes salt
0.6~1.2 part, 0.6~1.2 part of light soy sauce, 0.6~1.2 part of dark soy sauce, 0.05~0.5 part of chickens' extract；The fumet includes peanut oil
1.0~2.0 parts, sesame oil 0.1~1.0,0.05~0.5 part of cooking wine；The tackifier includes 0.1~1 part of tapioca, water
4.0~8.0 parts.
3. stuffing for dumplings according to claim 2, which is characterized in that including 25.0 parts of green wheat kernel, 10.0 parts of green soya bean benevolence, sweet tea
10.0 parts of niblet, 20.0 parts of Fresh Grade Breast, 5.0 parts of carrot, 3.0 parts of horseshoe, 5.0 parts of soybean protein, 10.0 parts of fat pork, salt
1.0 parts, 1.0 parts of light soy sauce, 1.0 parts of dark soy sauce, 0.5 part of chickens' extract, 1.0 parts of peanut oil, 0.8 part of sesame oil, 0.2 part of cooking wine, para arrowroot
0.5 part of powder, 6.0 parts of water.
4. a kind of dumpling, which is characterized in that the dumpling wrapper comprising stuffing for dumplings described in claim 1 and the package stuffing for dumplings.
5. dumpling according to claim 4, which is characterized in that the dumpling is steamed dumpling or boiled dumpling.
6. dumpling according to claim 5, which is characterized in that the dumpling wrapper is made of high-strength flour, converted starch, water,
The high-strength flour: converted starch: the mass ratio of water is 1~0.15:0.35~0.45 1:0..
7. a kind of preparation method of stuffing for dumplings described in claim 1, which comprises the following steps:
(1) green wheat kernel, green soya bean benevolence, sweet corn kernel, Fresh Grade Breast, fat pork, soybean protein, horseshoe, carrot are pre-processed；
(2) Fresh Grade Breast, fat pork and the soybean protein of mass fraction described in claim 1 are weighed, with 80~100r/min
It is stirred to being uniformly mixed, light soy sauce, dark soy sauce, tapioca, salt, chickens' extract, cooking wine is then added, with 80~100r/min stirring
90~150s；
(3) 3~4 parts of water are added, 80~150s is stirred with 80~100r/min, 3~4 parts of water are added, with 80~100r/min
Stir 80~150s；
(4) by mass fraction described in claim 1, the green wheat kernel, green soya bean benevolence, sweet corn kernel, horseshoe and carrot, sesame is added
Sesame oil, with 60~70r/min stir 80~150s to get.
8. the production method of stuffing for dumplings according to claim 7, which is characterized in that in step (1), the pretreatment
Are as follows:
By the green wheat kernel, green soya bean benevolence 60~120s of blanching in boiling water；By the sweet corn kernel room temperature to thaw；By institute
State Fresh Grade Breast, fat pork carries out process；The soybean protein is soaked in water, is dehydrated, process；The horseshoe is removed the peel,
90~150s of blanching enters cold water later and is cooled down, is cut into 6~8mm particle；By the carrot cleaning, it is cut into 6~8mm
Grain.
9. the production method of stuffing for dumplings according to claim 8, which is characterized in that the Fresh Grade Breast, fat pork are twisted
Using the comb hole of 8~10mm when processed；Using the comb hole of 5~6mm when the soybean protein progress process；The soybean protein water
It is dipped to no hard core.
10. the production method of stuffing for dumplings according to claim 8, which is characterized in that the blanching of the blueness wheat kernel, green soya bean benevolence
Time is 90s, and the blanching time of the horseshoe is 120s.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109864286A (en) * | 2019-04-22 | 2019-06-11 | 金极河北调味食品有限公司 | A kind of filling for dumplings juice and preparation method thereof |
| CN114711414A (en) * | 2021-06-04 | 2022-07-08 | 四平市溢香阁餐饮咨询管理有限公司 | Dumpling filling, dumpling and preparation method of dumpling filling |
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| CN114711414A (en) * | 2021-06-04 | 2022-07-08 | 四平市溢香阁餐饮咨询管理有限公司 | Dumpling filling, dumpling and preparation method of dumpling filling |
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Application publication date: 20181225 |