CN109430692A - A kind of preparation method of dumpling - Google Patents
A kind of preparation method of dumpling Download PDFInfo
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- CN109430692A CN109430692A CN201811252103.1A CN201811252103A CN109430692A CN 109430692 A CN109430692 A CN 109430692A CN 201811252103 A CN201811252103 A CN 201811252103A CN 109430692 A CN109430692 A CN 109430692A
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- dumpling
- grain
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- meat
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of preparation methods of dumpling, the specific steps are as follows: step 1 and face；Step 2, skin processed；Step 3, meat stuffing processed；Step 4, dish filling processed；Fillings processed: step 5 meat stuffing and dish filling is uniformly mixed, fillings is obtained；Step 6 is made dumplings: fillings being added in dumpling wrapper, the dumpling wrapper for being surrounded by fillings is kneaded into oblateness, then with the hands finger pinches pressure on one side, is rotated on one side to get finished product is arrived.Preparation process of the present invention is simple, and raw material sources are extensive, and by the way that different meat, different vegetables and different ingredients to be used cooperatively, the finished product rich in taste of preparation is full of nutrition, can satisfy different consumer demands, has good prospect.
Description
Technical field
The present invention relates to a kind of food, the preparation method of specifically a kind of dumpling.
Background technique
Bread is the staff of life, and three meals in a day are the activities that each of us will carry out daily.China is world-renowned beauty
Food country, China have oneself unique cuisines, and dumpling is exactly one of.
Dumpling is derived from the silver coin in ancient times.Dumpling original name " tender ear " is that China from Nanyang holy doctor Zhang Zhongjing is invented first, away from
The present existing more than 1,800 years history is deep by the favorite traditional characteristics food of Chinese people, also known as boiled dumpling, is Chinese north
Side civil staple food and local snack and Spring Festival holidays food, suitable for people of all ages, all favorite traditional characteristics food of even foreign friend
Product, dumpling are mostly used dough with stuffings boiling and form.
Although dumpling is a kind of food of deliciousness, but existing dumpling meat stuffing, mainly based on pork, dish filling is also
Based on one two vegetables, such as Chinese cabbage, celery, mushroom, leek etc., mouthfeel is single, unbalanced nutrition, the edible sense of eater
By single, this is just unfavorable for the edible of people.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of dumpling, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the invention provides the following technical scheme:
A kind of preparation method of dumpling, the specific steps are as follows:
Step 1 and face: suitable cold water is added in wheat flour and is kneaded into dough in basin, is placed 18-25 minutes；
Step 2, dough: being placed on chopping board and is twisted into cylindrical strip by skin processed, and strip is cut into length 1.3-
Segment is flattened and rolls into dumpling wrapper with rolling pin by the segment of 1.7cm；
Step 3, meat stuffing processed: pork is peeled and washed, flower clam meat is removed into sand, octopus is cleaned, by pork, flower clam meat
It is cut to particulate with octopus, obtains pork grain, flower clam meat grain and octopus grain, by pork grain, flower clam meat grain, octopus grain, chicken
Powder, oyster sauce, Yan Heshui are stirred evenly in one direction, obtain meat stuffing；
Step 4, dish filling processed: selecting wash clean for Huang Xucai, drains mud and moisture and is chopped into powder, and cucumber removes the peel deseeding
And it is diced, leek admixes a little sesame oil, and Huang Xucai, cucumber, leek, bruised ginger and lard are stirred evenly, and obtains dish filling；
Fillings processed: step 5 meat stuffing and dish filling is uniformly mixed, fillings is obtained；
Step 6 is made dumplings: fillings is added in dumpling wrapper, the dumpling wrapper for being surrounded by fillings is kneaded into oblateness, then one
With the hands finger pinches pressure on side, is rotated on one side to get finished product is arrived.
As a further solution of the present invention: wheat flour uses strong gluten wheat powder in step 1.
As a further solution of the present invention: the weight ratio of wheat flour and cold water is 280-296:160- in step 1
168。
As a further solution of the present invention: the diameter of cylindrical strip is 2-3cm in step 2, and the diameter of dumpling wrapper is
4-7cm, dumpling wrapper with a thickness of 0.5-1mm.
As a further solution of the present invention: rolling pin spreads some dry on chopping board in step 2 before rolling into dumpling wrapper
Face.
As a further solution of the present invention: flower clam meat grain, octopus grain, pork grain, water, chicken in meat stuffing in step 3
The weight ratio of powder, oyster sauce and salt is 0.209:0.419:0.209:0.127:0.08:0.08:0.02.
As a further solution of the present invention: Huang must dish, cucumber, leek, bruised ginger, sesame oil and lard in dish filling in step 4
Weight ratio be 0.704:0.169:0.042:0.003:0.005:0.077.
As a further solution of the present invention: the weight ratio of meat stuffing and dish filling is 1:1 in the fillings of step 5.
Compared with prior art, the beneficial effects of the present invention are: preparation process of the present invention is simple, raw material sources are extensive, lead to
It crosses and is used cooperatively different meat, different vegetables and different ingredients, the finished product rich in taste of preparation is full of nutrition, can
To meet different consumer demands, there is good prospect.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of preparation method of dumpling, the specific steps are as follows:
Step 1 and face: suitable cold water is added in strong gluten wheat powder and is kneaded into dough, the weight of wheat flour and cold water in basin
The ratio between amount is 280:163, is placed 18 minutes；
Step 2, dough: being placed on chopping board and is twisted into cylindrical strip by skin processed, and strip is cut into length 1.3cm's
Segment is flattened and rolls into dumpling wrapper with rolling pin by segment；
Step 3, meat stuffing processed: pork is peeled and washed, flower clam meat is removed into sand, octopus is cleaned, by pork, flower clam meat
It is cut to particulate with octopus, obtains pork grain, flower clam meat grain and octopus grain, by pork grain, flower clam meat grain, octopus grain, chicken
Powder, oyster sauce, Yan Heshui are stirred evenly in one direction, obtain meat stuffing；
Step 4, dish filling processed: selecting wash clean for Huang Xucai, drains mud and moisture and is chopped into powder, and cucumber removes the peel deseeding
And it is diced, leek admixes a little sesame oil, and Huang Xucai, cucumber, leek, bruised ginger and lard are stirred evenly, and obtains dish filling；
Fillings processed: step 5 meat stuffing and dish filling is uniformly mixed, fillings is obtained；
Step 6 is made dumplings: fillings is added in dumpling wrapper, the dumpling wrapper for being surrounded by fillings is kneaded into oblateness, then one
With the hands finger pinches pressure on side, is rotated on one side to get finished product is arrived.
Embodiment 2
A kind of preparation method of dumpling, the specific steps are as follows:
Step 1 and face: being added suitable cold water for wheat flour and be kneaded into dough in basin, the weight of wheat flour and cold water it
Than placing 20 minutes for 285:162.41；
Step 2, skin processed: dough is placed on chopping board and is twisted into the cylindrical strip that diameter is 2.4cm, and strip is cut
At the segment of length 1.5cm, segment is flattened and rolls into dumpling wrapper with rolling pin, the diameter of dumpling wrapper is 5.8cm, dumpling wrapper
With a thickness of 0.8mm, the centre of dumpling wrapper is slightly thicker, when making dumpling wrappers, a little dried noodles is spread on chopping board, to prevent adhering to case
Plate；
Step 3, meat stuffing processed: pork is peeled and washed, flower clam meat is removed into sand, octopus is cleaned, by pork, flower clam meat
It is cut to particulate with octopus, obtains pork grain, flower clam meat grain and octopus grain, by pork grain, flower clam meat grain, octopus grain, chicken
Powder, oyster sauce, Yan Heshui are stirred evenly in one direction, obtain meat stuffing, flower clam meat grain in meat stuffing, octopus grain, pork grain, water,
The weight ratio of chicken powder, oyster sauce and salt is 0.209:0.419:0.209:0.127:0.08:0.08:0.02；
Step 4, dish filling processed: selecting wash clean for Huang Xucai, drains mud and moisture and is chopped into powder, and cucumber removes the peel deseeding
And it is diced, leek admixes a little sesame oil, and Huang Xucai, cucumber and leek should not be too tiny, and leek is advisable with 0.5mm or more,
Huang Xucai, cucumber, leek, bruised ginger and lard are stirred evenly, dish filling, yellow palpus dish, cucumber, leek, bruised ginger, perfume (or spice) in dish filling are obtained
The weight ratio of oil and lard is 0.704:0.169:0.042:0.003:0.005:0.077；
Step 5, fillings processed: meat stuffing and dish filling are uniformly mixed, and the weight ratio of meat stuffing and dish filling is 1:1, obtain filling
Material；
Step 6 is made dumplings: fillings is added in dumpling wrapper, the dumpling wrapper for being surrounded by fillings is kneaded into oblateness, then one
With the hands finger pinches pressure on side, is rotated on one side to get to finished product, finished product is in bowl-shape.
Embodiment 3
A kind of preparation method of dumpling, the specific steps are as follows:
Step 1 and face: suitable cold water is added in strong gluten wheat powder and is kneaded into dough in basin, is placed 24 minutes；
Step 2, dough: being placed on chopping board and is twisted into cylindrical strip by skin processed, and strip is cut into length 1.5cm's
Segment is flattened and rolls into dumpling wrapper with rolling pin by segment, and the diameter of dumpling wrapper is 6.6cm, dumpling wrapper with a thickness of
0.8mm；
Step 3, meat stuffing processed: pork is peeled and washed, flower clam meat is removed into sand, octopus is cleaned, by pork, flower clam meat
It is cut to particulate with octopus, obtains pork grain, flower clam meat grain and octopus grain, by pork grain, flower clam meat grain, octopus grain, chicken
Powder, oyster sauce, Yan Heshui are stirred evenly in one direction, obtain meat stuffing, flower clam meat grain in meat stuffing, octopus grain, pork grain, water,
The weight ratio of chicken powder, oyster sauce and salt is 0.209:0.419:0.209:0.127:0.08:0.08:0.02；
Step 4, dish filling processed: selecting wash clean for Huang Xucai, drains mud and moisture and is chopped into powder, and cucumber removes the peel deseeding
And it is diced, leek admixes a little sesame oil, and Huang Xucai, cucumber, leek, bruised ginger and lard are stirred evenly, and obtains dish filling, dish
In filling it is yellow must dish, cucumber, leek, bruised ginger, sesame oil and lard weight ratio be 0.704:0.169:0.042:0.003:
0.005:0.077；
Fillings processed: step 5 meat stuffing and dish filling is uniformly mixed, fillings is obtained；
Step 6 is made dumplings: fillings is added in dumpling wrapper, the dumpling wrapper for being surrounded by fillings is kneaded into oblateness, then one
With the hands finger pinches pressure on side, is rotated on one side to get finished product is arrived.
Comparative example
As a comparison case using existing dumpling.
100 volunteers are selected, the product to embodiment 1-3 and the product of comparative example are tasted respectively, 100 aspirations
The product to embodiment 1-3 and the product of comparative example score person respectively, and full marks are 10 points, keep the score and calculate product
Average mark, average mark is shown in Table 1.
Table 1
From table 1 it follows that the product of embodiment 1-3 is significantly larger than the product of comparative example on average mark, show this
The product of invention can satisfy the taste demand of people.
Fillings of the invention using it is yellow must this vegetables of dish, it is yellow must dish be Bohai Sea Gulf unique seashore edible wild herbs, be it is big from
Right favor, containing several mineral materials, ingredient meets human body needs.The diet that additionally human body rich in needs is fine
It ties up, energy stimulating intestine and stomach wriggles, helps digest, there play the role of to the prevention carcinoma of the rectum, diabetes, gall stone etc. to be positive.
The present invention uses a variety of meat stuffings and a variety of dish fillings, and the proportional manner modulating fillings of additional seven kinds of ingredients form, so that
It is rich in taste, full of nutrition, meet different consumer demands.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (8)
1. a kind of preparation method of dumpling, which is characterized in that specific step is as follows:
Step 1 and face: suitable cold water is added in wheat flour and is kneaded into dough in basin, is placed 18-25 minutes；
Step 2, dough: being placed on chopping board and is twisted into cylindrical strip by skin processed, and strip is cut into length 1.3-1.7cm's
Segment is flattened and rolls into dumpling wrapper with rolling pin by segment；
Step 3, meat stuffing processed: pork is peeled and washed, flower clam meat is removed into sand, octopus is cleaned, by pork, flower clam meat and eight
Pawl fish is cut to particulate, obtains pork grain, flower clam meat grain and octopus grain, by pork grain, flower clam meat grain, octopus grain, chicken powder, oyster
Oil, Yan Heshui are stirred evenly in one direction, obtain meat stuffing；
Step 4, dish filling processed: selecting wash clean for Huang Xucai, drains mud and moisture and is chopped into powder, cucumber remove the peel deseeding and
It is diced, leek admixes a little sesame oil, and Huang Xucai, cucumber, leek, bruised ginger and lard are stirred evenly, and obtains dish filling；
Fillings processed: step 5 meat stuffing and dish filling is uniformly mixed, fillings is obtained；
Step 6 is made dumplings: fillings being added in dumpling wrapper, the dumpling wrapper for being surrounded by fillings is kneaded into oblateness, is then used on one side
Both hands finger pinches pressure, is rotated on one side to get finished product is arrived.
2. the preparation method of dumpling according to claim 1, which is characterized in that wheat flour uses strengthening tendons in the step 1
Wheat flour.
3. the preparation method of dumpling according to claim 1 or 2, which is characterized in that wheat flour and cool in the step 1
The weight ratio of water is 280-296:160-168.
4. the preparation method of dumpling according to claim 1, which is characterized in that cylindrical strip is straight in the step 2
Diameter is 2-3cm, and the diameter of dumpling wrapper is 4-7cm, dumpling wrapper with a thickness of 0.5-1mm.
5. the preparation method of dumpling according to claim 1, which is characterized in that rolling pin rolls into dumpling in the step 2
Some dried noodles are spread before skin on chopping board.
6. the preparation method of dumpling according to claim 1, which is characterized in that flower clam meat in meat stuffing in the step 3
The weight ratio of grain, octopus grain, pork grain, water, chicken powder, oyster sauce and salt is 0.209:0.419:0.209:0.127:0.08:
0.08:0.02.
7. the preparation method of dumpling according to claim 1 or 6, which is characterized in that yellow palpus in dish filling in the step 4
Dish, cucumber, leek, bruised ginger, sesame oil and lard weight ratio be 0.704:0.169:0.042:0.003:0.005:0.077.
8. the preparation method of dumpling according to claim 1, which is characterized in that meat stuffing and dish in the fillings of the step 5
The weight ratio of filling is 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811252103.1A CN109430692A (en) | 2018-10-25 | 2018-10-25 | A kind of preparation method of dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811252103.1A CN109430692A (en) | 2018-10-25 | 2018-10-25 | A kind of preparation method of dumpling |
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| Publication Number | Publication Date |
|---|---|
| CN109430692A true CN109430692A (en) | 2019-03-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811252103.1A Withdrawn CN109430692A (en) | 2018-10-25 | 2018-10-25 | A kind of preparation method of dumpling |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034949A (en) * | 2019-12-20 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Variegated clam stuffing and preparation method thereof |
| CN114052168A (en) * | 2020-08-06 | 2022-02-18 | 福建升隆食品有限公司 | Processing technology for cooking corn dumplings not easy to scatter |
-
2018
- 2018-10-25 CN CN201811252103.1A patent/CN109430692A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034949A (en) * | 2019-12-20 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Variegated clam stuffing and preparation method thereof |
| CN114052168A (en) * | 2020-08-06 | 2022-02-18 | 福建升隆食品有限公司 | Processing technology for cooking corn dumplings not easy to scatter |
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Application publication date: 20190308 |