CN110326740A - A kind of preparation method of quick-frozen black pork and vegetables boiled dumpling - Google Patents
A kind of preparation method of quick-frozen black pork and vegetables boiled dumpling Download PDFInfo
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- CN110326740A CN110326740A CN201910665353.6A CN201910665353A CN110326740A CN 110326740 A CN110326740 A CN 110326740A CN 201910665353 A CN201910665353 A CN 201910665353A CN 110326740 A CN110326740 A CN 110326740A
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Classifications
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L15/00—Egg products; 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 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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)
- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention discloses the preparation methods of a kind of quick-frozen black pork and vegetables boiled dumpling, comprising the following steps: chooses: 120-150 parts of meat for selecting the quick-frozen black pig back leg of exquisiteness；Melt: quick-frozen black pork is placed into basin, cold boiled water or mineral water are added in basin, water is made not have black pork；Girth of a garment segmentation, fishes for the black pork after melting, and is then separated with the girth of a garment of the black pork of hilt, keeps fat meat and lean meat individually placed；Weighing: the fat meat for the black pork divided and lean meat part also known as weight, then make 30-38 parts of fat meat, 85-100 parts of lean meat；It smashes: fat meat and lean meat is smashed by beating crusher, make its black pork in meat foam state.The vegetables pork stuffing boiled dumplings that the present invention is made by black pork and vegetables, vitamin and protein can be made to arrange in pairs or groups more preferably balanced, non-greasy when not only eating, and make the nutrition of boiled dumpling more abundant, the lean meat and fat meat retreated by using black pig is reasonably combined, enables to vegetables boiled pork dumpling better tasting delicious.
Description
Technical field
The present invention relates to boiled dumpling technical fields, more particularly to a kind of preparation method of quick-frozen black pork and vegetables boiled dumpling.
Background technique
Dumpling is a kind of time-honored civil food, and eating dumpling is also Chinese's distinctive folk custom at the Spring Festival.
The meaning of " more year jiao zi ", the deep welcome by common people because take.The civil common saying for having " nice only dumpling ".Whenever the new year
Happy festival time, dumpling more become a kind of essential delicacies, and the type of dumpling has Vegetable green dumpling, seafood boiled dumpling, meat boiled dumpling
With pork vegetable boiled dumpling etc., when wherein pork vegetable boiled dumpling makes, according to the principle of diet acid-base balance, the meat eggs of " acidity "
And fine-flour, it should balance each other with the vegetable raw-material of " alkalinity ", preferably the vegetable raw-materials of the crowded juice of three parts of portion meat collocation,
And meat used in fillings is nine portions of lean meat, not add animal oil and vegetable oil again, improves vegetables dosage, could reduce saturation
The intake of fat and heat, reaches real nutrient balance.
The application number CN201710892532.4 present invention provides a kind of formula of quick-freezing pork boiled dumpling, is related to quick-freezing boiled dumplings neck
Domain, including following components by weight percent: it boiled dumpling cladding: 60~85 parts of wheat flour, 10~12 parts of mung bean flour, 15~25 parts of buckwheat, plants
10~15 parts of object albumen powder, 1~5 part of converted starch；Boiled dumpling fillings: 40~55 parts of lean meat, 15~20 parts of fat meat, vegetables dry 5~7
Part, 4~6 parts of vegetable juice, 10~15 parts of egg, 1~2 part of sesame oil, 1~2 part of sesame oil, 6~10 parts of flavouring, flavour nucleotide two
0.5~1 part of sodium, 0.5~1 part of spice；The present invention provides the formulas and processing method of a kind of quick-freezing pork boiled dumpling, by vegetables
Carry out squeezing and be fabricated to vegetable juice, then the vegetables after squeezing are dried, are sterilized, cut after be fabricated to vegetables and do, it is sufficiently sharp
With raw material, allowing the collocation of dumpling meat and vegetables, rationally vegetables are dry to make taste excellent, and a variety of free amino acids are rich in vegetable juice, allows speed
It is full of nutrition to freeze dumpling.
The preparation method of one kind quick-frozen black pork and vegetables boiled dumpling in the prior art makes vitamin and protein arrange in pairs or groups not
Enough equilibriums, relatively greasy when eating, the nutrition of boiled dumpling is not abundant enough, and the lean meat and fat meat retreated by using black pig is reasonable
Collocation, using the meat of position different places with black pig, so that vegetables boiled pork dumpling taste is not delicious enough.
Therefore, need to design the preparation method of a kind of quick-frozen black pork and vegetables boiled dumpling to solve the above problems.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and the quick-frozen black pork of one kind proposed and vegetable
The preparation method of dish boiled dumpling.
To achieve the goals above, present invention employs following technical solutions:
A kind of preparation method of quick-frozen black pork and vegetables boiled dumpling, comprising the following steps: using components by weight percent as measurement unit,
A, the production of vegetables meat stuffing
The production of meat foam
S1. it chooses: 120-150 parts of meat for selecting the quick-frozen black pig back leg of exquisiteness；
S2. melt: quick-frozen black pork is placed into basin, cold boiled water or mineral water are added in basin, water is made not have black pork；
S3. the girth of a garment is divided: fishing for the black pork after melting, is then separated with the girth of a garment of the black pork of hilt, make fat meat and lean meat list
Solely place；
S4. it weighs: the fat meat for the black pork divided and lean meat part also known as weight, then making 30-38 parts of fat meat, lean meat 85-100
Part；
S5. it smashes: fat meat and lean meat is smashed by beating crusher, make its black pork in meat foam state.
While carrying out the production of meat foam, the production of vegetables foam is carried out:
S1. it chooses: selecting high-quality fresh one or more kinds of vegetables, it is 12-15 parts total；
S2. it cleans: the vegetables selected is placed into basin, be then injected into clear water, vegetables impregnate 10-15min, and then 2-4 is all over clear
Water washing vegetable；
S3. it shreds: being carried out shredding vegetables by hand with knife, 1-2 portions of edible oils are uniformly added on the vegetables of chopping, vegetables are made
Foam；
The vegetables foam of production and meat foam are added in blender and are fully stirred, final arrives vegetables meat stuffing.
B, dumpling wrapper makes
S1. it weighs: weighing 120-180 parts of flour, weigh 60-100 parts of water；
S2. it stirs: first flour being poured into basin, then moisture batch is poured into flour, is then stirred, is made by chopsticks
Face aqueous mixtures form cotton-shaped；
S3. wake up face: cotton-shaped flour by by hand processed, cotton-shaped flour is kneaded into smooth dough, film is carried out to basin
Sealing is covered, allows dough fermentation 25-35min；
S4. it makes dough: the dough of awake mistake is kneaded into smooth dough again, dough is rolled into slim pie by rolling cane；
S5. it cuts: dumpling wrapper is cut by hilt pancake shape musculus cutaneus.
C, the production of vegetables meat dumpling
S1. it packs: by the way that vegetables meat stuffing is dug to dumpling wrapper with spoon, then by being by hand completely encapsulated in vegetables meat stuffing
In dumpling wrapper, vegetables meat dumpling is formed.
Further, the vegetables foam of step A and meat foam are added to blender, and auxiliary material and tune are sequentially added in whipping process
Material, auxiliary material are as follows: 1-2 parts of shallot, 1-1.5 parts of chive and 0.4-1 parts of ginger, condiment are as follows: 1.5-2.5 parts of sesame oil, 1-2 parts of sesame oil,
1-2 parts of soy sauce, 0.4-0.7 parts of Thirteen Spice, 0.3-0.8 parts of monosodium glutamate, 2-4 parts of salt and 0.5-1.2 parts of pepper powder.
Further, 2 portions of salt are added into water in melting black pork S2 for the meat foam production of step A, impregnate 20-
25min。
Further, the vegetables foam production of step A, in choosing one or more vegetables S1, vegetables be celery, Chinese cabbage,
Spinach, long bean and carrot etc. be one such or a variety of mixtures.
Further, the vegetables meat stuffing of step A uses the revolving speed of blender for 1500- in vegetables foam and the stirring of meat foam
2000r/min, mixing time 5-8min are added at one time whole vegetables foams while stirring meat foam.
Further, the dumpling wrapper production of step B, before adding water and stirring flour S1, first squeezes into 10-20 parts of egg liquids.
Further, the vegetables foam production of step A, in chopping vegetables S3, edible oil is soybean ready-mixed oil or sesame oil.
Further, the vegetables meat dumpling production of step C, in packing vegetables meat dumpling S1, is packed using tradition
Method is put into suitable fillings, and little water, doubling are spread in the edge of dumpling wrapper, and intermediate by two sides dumpling wrapper is mediated, and centre is pinched
Tightly, right middle part, right-handed first web part clamp it to intermediate direction, intermediate left-hand portion, left-handed tiger's jaw
Position clamps it to intermediate direction, then clutches between the secondary thumb and index finger for being placed on two hands, and it is simplest to complete tradition
Dumpling bag method, can also be used the method that packs of other flower pattern, and the flower pattern of boiled dumpling is sunflower boiled dumpling, wave boiled dumpling, quadrangle boiled dumpling, member
Precious boiled dumpling and copper coin boiled dumpling.
Further, the meat foam production of step A, after meat foam smashes S5, provokes meat foam, no adhesion by chopsticks.
Further, the dumpling wrapper production of step B, after flour adds water and stirs S2, chooses out dough with chopsticks, checks interior
Portion does not have dry flour or independent dough, as normally.
The invention has the benefit that
1. the vegetables pork stuffing boiled dumplings made by black pork and vegetables can make vitamin and protein arrange in pairs or groups more preferably balanced,
Non-greasy when not only eating, but also make the nutrition of boiled dumpling more abundant, the lean meat and fat meat retreated by using black pig
It is reasonably combined, enable to vegetables boiled pork dumpling better tasting delicious.
2. by the edible oil added when vegetables foam makes, edible oil can be the mixing of one or more kinds of oils
Edible oil stirring is added since the water content in vegetables is more in object, can prevent from being not easy to be discharged when stirring vegetables foam, and
Nutrition will not be lost.
3. add egg gluten can be made to arrive when with face by the egg added in flour, it can be when boiled dumpling boils
It is not easy broken skin, so that surface is smooth and dumpling mouthfeel is more preferable, while enabling to dumpling wrapper nutrition more abundant.
4. by the boiled dumpling of hand making the boiled dumpling of different flower-shapes can be wrapped according to their own needs, so that people are in the heart
Feelings are pleasant, improve the appetite of people, and the boiled dumpling of hand making allows the people to eat boiled dumplings to have the taste of family at heart.
Detailed description of the invention
Fig. 1 is the black pork vegetable filling production of the preparation method of the quick-frozen black pork of one kind proposed by the present invention and vegetables boiled dumpling
Flow chart；
Fig. 2 is the dumpling wrapper production flow diagram of the preparation method of the quick-frozen black pork of one kind proposed by the present invention and vegetables boiled dumpling；
Fig. 3 is the vegetables meat dumpling production process of the preparation method of the quick-frozen black pork of one kind proposed by the present invention and vegetables boiled dumpling
Figure.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that the described embodiments are only some of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
It should be noted that it can be directly on another component when component is referred to as " being fixed on " another component
Or there may also be components placed in the middle.When a component is considered as " connection " another component, it, which can be, is directly connected to
To another component or it may be simultaneously present component placed in the middle.When a component is considered as " being set to " another component, it
It can be and be set up directly on another component or may be simultaneously present component placed in the middle.Term as used herein is " vertical
", " horizontal ", "left", "right" and similar statement for illustrative purposes only.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term " and or " used herein includes one or more phases
Any and all combinations of the listed item of pass.
Please referring also to Fig. 1 to Fig. 3, a kind of preparation method of quick-frozen black pork and vegetables boiled dumpling, comprising the following steps: with
Components by weight percent is measurement unit,
A, the production of vegetables meat stuffing
The production of meat foam
S1. it chooses: 120-150 parts of meat for selecting the quick-frozen black pig back leg of exquisiteness, using the meat of exquisite black pig back leg, so that making
Vegetables boiled pork dumpling it is better tasting delicious；
S2. melt: quick-frozen black pork is placed into basin, cold boiled water or mineral water are added in basin, using normal water temperature, energy
Meat after enough melting black pork keeps original taste, and water is made not have black pork, can quickly to quick-frozen black pork into
Row melts；
S3. the girth of a garment is divided: fishing for the black pork after melting, is then separated with the girth of a garment of the black pork of hilt, make fat meat and lean meat list
It solely places, convenient for next step to the proportion between fat meat and lean meat；
S4. it weighs: the fat meat for the black pork divided and lean meat part also known as weight, then making 30-38 parts of fat meat, lean meat 85-100
Part, by lean meat and fat meat that this is matched, non-greasy when vegetables Boiled minced pork dumplings is eaten；
S5. it smashes: fat meat and lean meat is smashed by beating crusher, make its black pork in meat foam state, be convenient for and vegetables foam
It is mixed, and black pork vegetable boiled dumpling is packed convenient for the later period.
While carrying out the production of meat foam, the production of vegetables foam is carried out:
S1. it chooses: high-quality fresh one or more kinds of vegetables is selected, using good fresh vegetables, after capable of guaranteeing
Vegetables foam is fresher, more delicious in the taste of final vegetables meat dumpling, 12-15 parts total；
S2. it cleans: the vegetables selected is placed into basin, be then injected into clear water, vegetables impregnate 10-15min, and then 2-4 is all over clear
Water washing vegetable, so that the dust on vegetables washes completely, safety when improving edible；
S3. it shreds: carrying out manual chopping vegetables with knife and the moisture and nutrition loss of most of vegetables are able to maintain using craft,
It is such as smashed in beating crusher, most of blade is caused to be damaged, 1-2 portions of edible oils are uniformly added on the vegetables of chopping, made
At vegetables foam；
The vegetables foam of production and meat foam are added in blender and are fully stirred, is sufficiently stirred so that vegetables meat foam melts completely
It closes, in later edible, mouthfeel is more preferable, and final arrives vegetables meat stuffing.
B, dumpling wrapper makes
S1. it weighs: weighing 120-180 parts of flour, weigh 60-100 parts of water；
S2. it stirs: first flour being poured into basin, then moisture batch is poured into flour, water is added in batches, can prevent from adding
Enter excessive water, cause dough excessively dilute, or cause flour that cannot come into full contact with water, be then stirred by chopsticks, makes face water
Mixture forms cotton-shaped；
S3. wake up face: cotton-shaped flour by by hand processed, cotton-shaped flour is kneaded into smooth dough, film is carried out to basin
Sealing is covered, allows dough fermentation 25-35min, can make to make in packet boiled dumpling later, dumpling wrapper more flexible, and improves dumpling
The eating mouth feel of sub- skin；
S4. it makes dough: the dough of awake mistake is kneaded into smooth dough again, dough is rolled into slim pie by rolling cane；
S5. it cuts: dumpling wrapper is cut by hilt pancake shape musculus cutaneus.
C, the production of vegetables meat dumpling
S1. it packs: by the way that vegetables meat stuffing is dug to dumpling wrapper with spoon, then by being by hand completely encapsulated in vegetables meat stuffing
In dumpling wrapper, the boiled dumpling of hand making allows the people to eat boiled dumplings to have the taste of family at heart, forms vegetables meat dumpling.
Further, the vegetables foam of step A and meat foam are added to blender, and auxiliary material and tune are sequentially added in whipping process
Material, auxiliary material are as follows: 1-2 parts of shallot, 1-1.5 parts of chive and 0.4-1 parts of ginger, condiment are as follows: 1.5-2.5 parts of sesame oil, 1-2 parts of sesame oil,
1-2 parts of soy sauce, 0.4-0.7 parts of Thirteen Spice, 0.3-0.8 parts of monosodium glutamate, 2-4 parts of salt and 0.5-1.2 parts of pepper powder, can be improved vegetable
The taste of dish boiled dumpling.
Further, 2 portions of salt are added into water in melting black pork S2 for the meat foam production of step A, can not only
The time thawed with cold water is greatly shortened, and the fresh and tender of black pork quality can also be kept well, impregnates 20-25min.
Further, the vegetables foam production of step A, in choosing one or more vegetables S1, vegetables be celery, Chinese cabbage,
Spinach, long bean and carrot etc. be one such or a variety of mixtures, vitamin and protein can be made to arrange in pairs or groups more preferably balanced.
Further, the vegetables meat stuffing of step A uses the revolving speed of blender for 1500- in vegetables foam and the stirring of meat foam
2000r/min, mixing time 5-8min are added at one time whole vegetables foams, the vegetable stirred out while stirring meat foam
Dish meat stuffing is more uniform, and does not destroy meat and the original essence of vegetables.
Further, the dumpling wrapper production of step B, before adding water and stirring flour S1, first squeezes into 10-20 parts of egg liquids,
Add egg gluten can be made to arrive when with face, broken skin can be not easy when boiled dumpling boils so that surface is smooth and dumpling mouthfeel more
It is good, while enabling to dumpling wrapper nutrition more abundant.
Further, step A vegetables foam production, chopping vegetables S3 in, edible oil be soybean ready-mixed oil or sesame oil, by
Water content in vegetables is more, and edible oil stirring is added, and can prevent from being not easy to be discharged when stirring vegetables foam, and nutrition is not
It can be lost.
Further, the vegetables meat dumpling production of step C, in packing vegetables meat dumpling S1, is packed using tradition
Method is put into suitable fillings, and little water, doubling are spread in the edge of dumpling wrapper, and intermediate by two sides dumpling wrapper is mediated, and centre is pinched
Tightly, right middle part, right-handed first web part clamp it to intermediate direction, intermediate left-hand portion, left-handed tiger's jaw
Position clamps it to intermediate direction, then clutches between the secondary thumb and index finger for being placed on two hands, and it is simplest to complete tradition
Dumpling bag method, can also be used the method that packs of other flower pattern, and the flower pattern of boiled dumpling is sunflower boiled dumpling, wave boiled dumpling, quadrangle boiled dumpling, member
Precious boiled dumpling and copper coin boiled dumpling can wrap the boiled dumpling of different flower-shapes, so that people by the boiled dumpling of hand making according to their own needs
Be in a cheerful frame of mind, improve the appetite of people.
Further, the meat foam production of step A provokes meat foam by chopsticks after meat foam smashes S5, no adhesion,
Prevent the meat foam involved from not only winding the stirring rod in blender in whipping process later, but also to vegetables meat after being not easy to
Boiled dumpling packs.
Further, the dumpling wrapper production of step B, after flour adds water and stirs S2, chooses out dough with chopsticks, checks interior
Portion does not have dry flour or independent dough, as normally, prevent that disrepair phenomenon occurs during rolling skin, and is being lauched dumpling to boil water
When dumpling wrapper be easy broken, taste and appetite are bad when leading to edible vegetable boiled dumpling.
Working principle:
Production meat foam: the meat of the quick-frozen black pig back leg of exquisiteness is selected, quick-frozen black pork is placed into basin, is added in basin cool white
It opens or mineral water, water is made not have black pork, 2 portions of salt then are added in Xiang Shuizhong, impregnate 20-25min, it can not only be significantly
The time that shortening is thawed with cold water, and the fresh and tender of black pork quality can also be kept well, the black pork after melting is fished for, so
It is opened afterwards with girth of a garment part of the black pork of hilt, keeps fat meat and lean meat individually placed, fat meat and lean meat part part every good black pork
Also known as weight can match the ratio of lean meat and fat meat according to personal taste, and then fat meat and lean meat are put into beating crusher simultaneously,
It is smashed by beating crusher, makes its black pork in meat foam state, while putting together and smashing to fat and lean meat, fertilizer can be made
Lean meat is adequately fused together, so that the final meat foam girth of a garment is more uniform；
Production vegetables foam: selecting high-quality fresh one or more kinds of vegetables, vegetables can select celery, Chinese cabbage, spinach, long bean and
Carrot is placed into the vegetables selected in basin, is then injected into clear water, and vegetables is made to impregnate 10-15min, and then 2-4 is all over cleaning vegetable
Dish, immersion can be cleaner in last cleaning, are carried out shredding vegetables by hand with knife, are uniformly added into 1- on the vegetables of chopping
2 portions of edible oils, are made vegetables foam, and edible oil is added on vegetables can be the mixture of one or more kinds of oils, due to vegetable
Water content in dish is more, and edible oil stirring is added, and can prevent from being not easy to be discharged when stirring vegetables foam, and nutrition will not flow
It loses；The vegetables foam of production and meat foam are added in blender and are fully stirred, final arrives vegetables meat stuffing；
Dumpling wrapper production: choosing flour of choosing, flour poured into basin, before stirring flour adds water, first squeezes into 10-20 portions of chickens
Then egg pours into moisture batch in flour, egg is added gluten can be made to arrive when with face, can be not fragile when boiled dumpling boils
Then skin is carried out so that surface is smooth and dumpling mouthfeel is more preferable, while enabling to dumpling wrapper nutrition more abundant by chopsticks
Stirring, forms face aqueous mixtures cotton-shaped, and cotton-shaped flour is processed by manual, cotton-shaped flour is kneaded into smooth dough,
Film is carried out to sealing in basin lid, allows dough fermentation 25-35min, the dough of awake mistake is kneaded into smooth dough again, by rolling
Dough is rolled into slim pie by cane, by being cut into dumpling wrapper with hilt pancake shape musculus cutaneus；
The production of vegetables meat dumpling: by the way that vegetables meat stuffing is dug to dumpling wrapper with spoon, then by by hand by vegetables meat
Filling is completely encapsulated in dumpling wrapper, forms vegetables meat dumpling.
The vegetables foam of production and meat foam are added in blender and are fully stirred, final arrives vegetables meat stuffing.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of quick-frozen black pork and vegetables boiled dumpling, it is characterised in that: the following steps are included: being with components by weight percent
Measurement unit,
The production of vegetables meat stuffing
The production of meat foam
S1. it chooses: 120-150 parts of meat for selecting the quick-frozen black pig back leg of exquisiteness；
S2. melt: quick-frozen black pork is placed into basin, cold boiled water or mineral water are added in basin, water is made not have black pork；
S3. the girth of a garment is divided, and fishes for the black pork after melting, and is then separated with the girth of a garment of the black pork of hilt, makes fat meat and lean meat list
Solely place；
S4. it weighs, the fat meat for the black pork divided and lean meat part also known as weight, then makes 30-38 parts of fat meat, lean meat 85-100
Part；
S5. it smashes: fat meat and lean meat is smashed by beating crusher, make its black pork in meat foam state；
While carrying out the production of meat foam, the production of vegetables foam is carried out:
S1. it chooses: selecting high-quality fresh one or more kinds of vegetables, it is 12-15 parts total；
S2. it cleans: the vegetables selected is placed into basin, be then injected into clear water, vegetables impregnate 10-15min, and then 2-4 is all over clear
Water washing vegetable；
S3. it shreds: being carried out shredding vegetables by hand with knife, 1-2 portions of edible oils are uniformly added on the vegetables of chopping, vegetables are made
Foam；
The vegetables foam of production and meat foam are added in blender and are fully stirred, final arrives vegetables meat stuffing；
Dumpling wrapper production
S1. it weighs: weighing 120-180 parts of flour, weigh 60-100 parts of water；
S2. it stirs: first flour being poured into basin, then moisture batch is poured into flour, is then stirred, is made by chopsticks
Face aqueous mixtures form cotton-shaped；
S3. wake up face: cotton-shaped flour by by hand processed, cotton-shaped flour is kneaded into smooth dough, film is carried out to basin
Sealing is covered, allows dough fermentation 25-35min；
S4. it makes dough: the dough of awake mistake is kneaded into smooth dough again, dough is rolled into slim pie by rolling cane；
S5. it cuts: dumpling wrapper is cut by hilt pancake shape musculus cutaneus；
The production of vegetables meat dumpling
S1. it packs: by the way that vegetables meat stuffing is dug to dumpling wrapper with spoon, then by being by hand completely encapsulated in vegetables meat stuffing
In dumpling wrapper, vegetables meat dumpling is formed.
2. the preparation method of one kind quick-frozen black pork and vegetables boiled dumpling according to claim 1, which is characterized in that step A
Vegetables foam and meat foam be added to blender, auxiliary material and condiment, auxiliary material are sequentially added in whipping process are as follows: 1-2 parts of shallot, fragrant
1-1.5 parts and ginger 0.4-1 parts of green onion, condiment are as follows: 1.5-2.5 parts of sesame oil, 1-2 parts of sesame oil, 1-2 parts of soy sauce, Thirteen Spice 0.4-0.7
Part, 0.3-0.8 parts of monosodium glutamate, 2-4 parts of salt and 0.5-1.2 parts of pepper powder.
3. the preparation method of one kind quick-frozen black pork and vegetables boiled dumpling according to claim 1, which is characterized in that step A
The production of meat foam 2 portions of salt are added into water in melting black pork S2, impregnate 20-25min.
4. the preparation method of one kind quick-frozen black pork and vegetables boiled dumpling according to claim 1, which is characterized in that step A
The production of vegetables foam, in choosing one or more vegetables S1, vegetables be celery, Chinese cabbage, spinach, long bean and carrot etc. wherein
One or more mixtures.
5. the preparation method of one kind quick-frozen black pork and vegetables boiled dumpling according to claim 1, which is characterized in that step A
Vegetables meat stuffing, vegetables foam and meat foam stirring in, use the revolving speed of blender for 1500-2000r/min, mixing time 5-
8min is added at one time whole vegetables foams while stirring meat foam.
6. the preparation method of one kind quick-frozen black pork and vegetables boiled dumpling according to claim 1, which is characterized in that step B
Dumpling wrapper production, before adding water and stirring flour S1, first squeeze into 10-20 parts of egg liquids.
7. the preparation method of one kind quick-frozen black pork and vegetables boiled dumpling according to claim 1, which is characterized in that step A
Vegetables foam production, chopping vegetables S3 in, edible oil be soybean ready-mixed oil or sesame oil.
8. the preparation method of one kind quick-frozen black pork and vegetables boiled dumpling according to claim 1, which is characterized in that step C
Vegetables meat dumpling production, in packing vegetables meat dumpling S1, method is packed using tradition, is put into suitable fillings, dumpling
Little water, doubling are spread in the edge of sub- skin, and intermediate by two sides dumpling wrapper is mediated, and centre is clutched, and the right hand is used in right middle part
First web part it is clamped to intermediate direction, intermediate left-hand portion, left-handed first web part clamps it to intermediate direction,
Then it is clutched between the secondary thumb and index finger for being placed on two hands, completes the simplest dumpling bag method of tradition, other flowers can also be used
Type packs method, and the flower pattern of boiled dumpling is sunflower boiled dumpling, wave boiled dumpling, quadrangle boiled dumpling, ingot boiled dumpling and copper coin boiled dumpling.
9. the preparation method of one kind quick-frozen black pork and vegetables boiled dumpling according to claim 1, which is characterized in that step A
Meat foam production, after meat foam smashes S5, provoke meat foam, no adhesion by chopsticks.
10. the preparation method of one kind quick-frozen black pork and vegetables boiled dumpling according to claim 1, which is characterized in that step B
Dumpling wrapper production, after flour adds water and stirs S2, choose out dough with chopsticks, check internal without dry flour or independent face
Group, as normally.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111685266A (en) * | 2020-07-07 | 2020-09-22 | 张丽珠 | Pork and bean dumpling and making method thereof |
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Application publication date: 20191015 |