CN111543580A - Flavored quick-frozen dumplings and making method thereof - Google Patents

Flavored quick-frozen dumplings and making method thereof Download PDF

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Publication number
CN111543580A
CN111543580A CN202010437537.XA CN202010437537A CN111543580A CN 111543580 A CN111543580 A CN 111543580A CN 202010437537 A CN202010437537 A CN 202010437537A CN 111543580 A CN111543580 A CN 111543580A
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dumpling
water
flour
soy sauce
stuffing
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张喆
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Kunming Perfect Life Hotel Management Co ltd
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Kunming Perfect Life Hotel Management Co ltd
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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
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • 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
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • 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)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
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Abstract

The invention discloses a flavored quick-frozen dumpling and a preparation method thereof, wherein the flavored quick-frozen dumpling comprises a dumpling wrapper material and a dumpling stuffing material, wherein the dumpling wrapper material comprises flour, starch, an additive, dietary alkali and water; the dumpling stuffing comprises pork, tricholoma matsutake, morchella esculenta, truffle, chicken gizzard membrane, aniseed, flour paste, light soy sauce, dark soy sauce, oil consumption, pepper water, aniseed water, minced ginger, yellow rice wine, monosodium glutamate, refined salt, bone soup, sesame oil, chopped green onion and seasonal vegetable. The dumpling is added with pine mushroom juice and chicken longicorn, the pine mushroom juice contains rich protein, 18 amino acids, unsaturated fatty acid, multiple vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other necessary trace elements, the pine mushroom has unique and strong fragrance, the termitomyces albuminosus has delicious taste, the fragrance is completely sweet in the middle of the fragrance, the meat is tender, fresh and sweet, and the fragrance of the dumpling can be increased; the dumpling has high nutritive value and health promoting effect.

Description

Flavored quick-frozen dumplings and making method thereof
Technical Field
The invention relates to the field of dumplings, in particular to a flavored quick-frozen dumpling and a making method thereof.
Background
Dumpling is a traditional Chinese food. Dumplings are derived from ancient horns. The original name of dumpling "Jiaoeng" is invented firstly by the doctor Shengzhang Zhongjing in south Yang Deng in China, and has a history of more than one thousand, eight and hundred years. Is a traditional special food which is deeply loved by Chinese people, is also called as dumpling, is staple food and local snack of Chinese people, and is also a festival food. A ballad called "big cold and small cold", is used for a long time. The dumpling is made by boiling the stuffing in water. Most of dumplings in the market are made of pork and Chinese cabbage, leek vermicelli or coriander stuffing, so that the taste of the dumplings cannot meet the requirements of people, and the dumplings hardly meet the requirements of people in terms of nutritional value, and therefore, the flavored quick-frozen dumplings are provided.
Disclosure of Invention
The invention aims to provide quick-frozen flavor dumplings and a preparation method thereof aiming at overcoming the defects of the prior art and solving the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a flavored quick-frozen dumpling comprises dumpling wrapper material and dumpling stuffing material, wherein the dumpling wrapper material comprises flour, starch, an additive, dietary alkali and water; the dumpling stuffing comprises pork, tricholoma matsutake, morchella esculenta, truffle, chicken gizzard membrane, aniseed, flour paste, light soy sauce, dark soy sauce, oil consumption, pepper water, aniseed water, minced ginger, yellow rice wine, monosodium glutamate, refined salt, bone soup, sesame oil, chopped green onion and seasonal vegetable.
As a preferred technical scheme of the invention, the flour is 400-100 g, the starch is 80-100 g, the additive is 5-15 g, the dietary alkali is 15-20 g and a proper amount of water.
As a preferable technical scheme of the invention, 200-300 g of pork, 200-200 g of tricholoma matsutake, 150-200 g of morel, 180 g of truffle, 150-200 g of chicken gravy, 15-19 g of aniseed, 10-15 g of flour paste, 10-15 g of light soy sauce, 10-15 g of dark soy sauce, 5-10 g of oyster sauce, 5-8 g of pepper water, 5-8 g of aniseed water, 5-10 g of bruised ginger, 4-6 g of Shaoxing wine, 4-6 g of monosodium glutamate, 4-6 g of refined salt, 10-20 g of bone soup, 3-5 g of sesame oil, 5-10 g of chopped green onion and 300 g of seasonal vegetable.
In a preferred embodiment of the present invention, the additive is a food additive, and the food additive includes red, green, purple, black and yellow pigment additives.
A method for making flavored quick-frozen dumplings comprises the following specific steps:
the method comprises the following steps: putting flour, starch, dietary alkali and additives into a basin, adding water to uniformly blend the flour, and making the blended flour into dough sheets;
step two: cutting pork, tricholoma matsutake, morchella esculenta, truffle and chicken longish into powder, adding flour paste and cooking oil into the powder, stirring uniformly, adding pepper water, Shaoxing rice wine, cooking water, monosodium glutamate and refined salt, and standing for 10-15 minutes to obtain mixed stuffing;
step three: then cutting seasonal vegetables into powder, putting the chopped vegetables into mixed stuffing, adding ginger powder, light soy sauce, dark soy sauce, oil consumption, sesame oil and chopped green onion, fully stirring, adding bone soup, and stirring again to obtain dumpling stuffing;
step four: and (4) putting the dumpling stuffing material obtained in the step three into dumpling wrappers for stuffing wrapping and quick freezing.
The invention has the beneficial effects that: the dumpling is added with tricholoma matsutake, truffle, morchella esculenta and chicken longissimus, the truffle contains abundant proteins, 18 amino acids, unsaturated fatty acid, multiple vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, and a large amount of metabolites such as sphingolipid, cerebroside, ceramide, triterpene, male ketone, adenosine, truffle acid, sterol, truffle polysaccharide, truffle polypeptide and the like, and has extremely high nutritional and health-care values, wherein the male ketone has the remarkable effects of supporting yang and regulating endocrine; the sphingolipid compound has obvious activity in preventing senile dementia, atherosclerosis and tumor cell toxicity; the polysaccharide, polypeptide and triterpene have effects of enhancing immunity, resisting aging and fatigue, and can be used for health promotion;
the morchella is rich in various amino acids and organic germanium required by a human body, has the effects of tonifying kidney, strengthening yang, nourishing brain, refreshing and the like, has an obvious anticancer effect, has a strong inhibition effect on myoma cells, and has a good health-care effect;
the pine mushroom has unique and strong fragrance, the termitomyces albuminosus has delicious taste, is fragrant and sweet, has tender meat quality and is fresh, sweet and delicious, and the fragrance of dumplings can be increased; it contains various nutrient components of calcium, magnesium, iron, phosphorus, protein, carbohydrate, heat, ash, riboflavin, nicotinic acid, etc.; the termitomyces albuminosus has amino acid content as high as 16, contains high phosphorus content and can meet the phosphorus requirement of a human body;
the invention adopts pigment additives of red, green, purple, black and yellow when producing the wrappers, can produce the dumpling wrappers with different colors, gives more choices to users, and also adds pork, lard, flour paste, light soy sauce, dark soy sauce, oil consumption, pepper water, Chinese aniseed water, bruised ginger, yellow rice wine, monosodium glutamate, refined salt, bone soup, sesame oil, chopped green onion and seasonal vegetable, so that the dumpling tastes more delicious, more users like to eat the dumplings, and the dumplings have high nutritive value and have health-care effect.
Detailed Description
The following detailed description of the preferred embodiments of the present invention is provided to enable those skilled in the art to more readily understand the advantages and features of the present invention and to clearly define the scope of the invention.
The invention provides a technical scheme that: a flavored quick-frozen dumpling comprises dumpling wrapper material and dumpling stuffing material, wherein the dumpling wrapper material comprises flour, starch, an additive, dietary alkali and water; the dumpling stuffing comprises pork, tricholoma matsutake, morchella esculenta, truffle, chicken gizzard membrane, aniseed, flour paste, light soy sauce, dark soy sauce, oil consumption, pepper water, aniseed water, minced ginger, yellow rice wine, monosodium glutamate, refined salt, bone soup, sesame oil, chopped green onion and seasonal vegetable.
500 g of flour 400-; 200-300 g of pork, 150-200 g of tricholoma matsutake, 150-200 g of morchella esculenta, 130-180 g of truffle, 150-200 g of chicken gizzard, 15-19 g of aniseed, 10-15 g of flour paste, 10-15 g of light soy sauce, 10-15 g of dark soy sauce, 5-10 g of spent oil, 5-8 g of pepper water, 5-8 g of aniseed water, 5-10 g of bruised ginger, 4-6 g of Shaoxing wine, 4-6 g of monosodium glutamate, 4-6 g of refined salt, 10-20 g of bone soup, 3-5 g of sesame oil, 5-10 g of chopped green onion and 300 g of seasonal vegetable; the additive is food additive, and the food additive comprises pigment additives of red, green, purple, black and yellow.
A method for making flavored quick-frozen dumplings comprises the following specific steps:
the method comprises the following steps: putting flour, starch, dietary alkali and additives into a basin, adding water to uniformly blend the flour, and making the blended flour into dough sheets;
step two: cutting pork, tricholoma matsutake, morchella esculenta, truffle and chicken longish into powder, adding flour paste and cooking oil into the powder, stirring uniformly, adding pepper water, Shaoxing rice wine, cooking water, monosodium glutamate and refined salt, and standing for 10-15 minutes to obtain mixed stuffing;
step three: then cutting seasonal vegetables into powder, putting the chopped vegetables into mixed stuffing, adding ginger powder, light soy sauce, dark soy sauce, oil consumption, sesame oil and chopped green onion, fully stirring, adding bone soup, and stirring again to obtain dumpling stuffing;
step four: and (4) putting the dumpling stuffing material obtained in the step three into dumpling wrappers for stuffing wrapping and quick freezing.
Example 1:
materials:
40 g of flour, 80 g of starch, 5 g of additive, 15 g of dietary alkali and a proper amount of water.
200 g of pork, 150 g of tricholoma matsutake, 150 g of morchella esculenta, 130 g of truffle, 150 g of chicken gizzard, 15 g of aniseed, 10 g of flour paste, 10 g of light soy sauce, 10 g of dark soy sauce, 5 g of oyster sauce, 5 g of pepper water, 5 g of aniseed water, 5 g of bruised ginger, 4 g of Shaoxing rice wine, 4 g of monosodium glutamate, 4 g of refined salt, 10 g of bone soup, 3 g of sesame oil, 5 g of chopped green onion and 200 g of seasonal vegetable.
The preparation method comprises the following steps:
the method comprises the following steps: putting flour, starch, dietary alkali and additives into a basin, adding water to uniformly blend the flour, and making the blended flour into dough sheets;
step two: cutting pork, tricholoma matsutake, morchella esculenta, truffle and chicken longish into powder, adding flour paste and cooking oil into the powder, stirring uniformly, adding pepper water, Shaoxing rice wine, cooking water, monosodium glutamate and refined salt, and standing for 10-15 minutes to obtain mixed stuffing;
step three: then cutting seasonal vegetables into powder, putting the chopped vegetables into mixed stuffing, adding ginger powder, light soy sauce, dark soy sauce, oil consumption, sesame oil and chopped green onion, fully stirring, adding bone soup, and stirring again to obtain dumpling stuffing;
step four: and (4) putting the dumpling stuffing material obtained in the step three into dumpling wrappers for stuffing wrapping and quick freezing.
Example 2:
materials:
450 g of flour, 90 g of starch, 10 g of additive, 18 g of dietary alkali and a proper amount of water.
250 g of pork, 170 g of tricholoma matsutake, 170 g of morchella esculenta, 150 g of truffle, 180 g of chicken gizzard, 18 g of aniseed, 13 g of flour paste, 13 g of light soy sauce, 13 g of dark soy sauce, 8 g of oyster sauce, 6 g of pepper water, 6 g of aniseed water, 6 g of bruised ginger, 5 g of yellow rice wine, 5 g of monosodium glutamate, 5 g of refined salt, 15 g of bone soup, 4 g of sesame oil, 8 g of chopped green onion and 250 g of seasonal vegetable.
The preparation method comprises the following steps:
the method comprises the following steps: putting flour, starch, dietary alkali and additives into a basin, adding water to uniformly blend the flour, and making the blended flour into dough sheets;
step two: cutting pork, tricholoma matsutake, morchella esculenta, truffle and chicken longish into powder, adding flour paste and cooking oil into the powder, stirring uniformly, adding pepper water, Shaoxing rice wine, cooking water, monosodium glutamate and refined salt, and standing for 10-15 minutes to obtain mixed stuffing;
step three: then cutting seasonal vegetables into powder, putting the chopped vegetables into mixed stuffing, adding ginger powder, light soy sauce, dark soy sauce, oil consumption, sesame oil and chopped green onion, fully stirring, adding bone soup, and stirring again to obtain dumpling stuffing;
step four: and (4) putting the dumpling stuffing material obtained in the step three into dumpling wrappers for stuffing wrapping and quick freezing.
Example 3:
materials:
500 g of flour, 100 g of starch, 15 g of additive, 20 g of dietary alkali and a proper amount of water.
300 g of pork, 200 g of tricholoma matsutake, 200 g of morchella esculenta, 180 g of truffle, 200 g of chicken longitudinal, 19 g of aniseed, 15 g of flour paste, 15 g of light soy sauce, 15 g of dark soy sauce, 10 g of oyster sauce, 8 g of pepper water, 8 g of aniseed water, 10 g of minced ginger, 6 g of yellow rice wine, 6 g of monosodium glutamate, 6 g of refined salt, 20 g of bone soup, 5 g of sesame oil, 10 g of chopped green onion and 300 g of seasonal vegetable.
The preparation method comprises the following steps:
the method comprises the following steps: putting flour, starch, dietary alkali and additives into a basin, adding water to uniformly blend the flour, and making the blended flour into dough sheets;
step two: cutting pork, tricholoma matsutake, morchella esculenta, truffle and chicken longish into powder, adding flour paste and cooking oil into the powder, stirring uniformly, adding pepper water, Shaoxing rice wine, cooking water, monosodium glutamate and refined salt, and standing for 10-15 minutes to obtain mixed stuffing;
step three: then cutting seasonal vegetables into powder, putting the chopped vegetables into mixed stuffing, adding ginger powder, light soy sauce, dark soy sauce, oil consumption, sesame oil and chopped green onion, fully stirring, adding bone soup, and stirring again to obtain dumpling stuffing;
step four: and (4) putting the dumpling stuffing material obtained in the step three into dumpling wrappers for stuffing wrapping and quick freezing.
The dumpling is added with pine mushroom juice and chicken longitudinal, wherein the pine mushroom juice contains abundant essential trace elements such as protein, 18 amino acids, unsaturated fatty acid, multiple vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and the like, and a large amount of metabolites such as sphingolipid, cerebroside, ceramide, triterpene, male ketone, adenosine, pinolenic acid, sterol, truffle polysaccharide, truffle polypeptide and the like, and has extremely high nutritional and health-care values, wherein the male ketone has remarkable effects of supporting yang and regulating endocrine; the sphingolipid compound has obvious activity in preventing senile dementia, atherosclerosis and tumor cell toxicity; the polysaccharide, polypeptide and triterpene have effects of enhancing immunity, resisting aging and fatigue, and can be used for health promotion;
the morchella is rich in various amino acids and organic germanium required by a human body, has the effects of tonifying kidney, strengthening yang, nourishing brain, refreshing and the like, has an obvious anticancer effect, has a strong inhibition effect on myoma cells, and has a good health-care effect;
the pine mushroom has unique and strong fragrance, the termitomyces albuminosus has delicious taste, is fragrant and sweet, has tender meat quality and is fresh, sweet and delicious, and the fragrance of dumplings can be increased; it contains various nutrient components of calcium, magnesium, iron, phosphorus, protein, carbohydrate, heat, ash, riboflavin, nicotinic acid, etc.; the termitomyces albuminosus has amino acid content as high as 16, contains high phosphorus content and can meet the phosphorus requirement of a human body;
the invention adopts pigment additives of red, green, purple, black and yellow when producing the wrappers, can produce the dumpling wrappers with different colors, gives more choices to users, and also adds pork, lard, flour paste, light soy sauce, dark soy sauce, oil consumption, pepper water, Chinese aniseed water, bruised ginger, yellow rice wine, monosodium glutamate, refined salt, bone soup, sesame oil, chopped green onion and seasonal vegetable, so that the dumpling tastes more delicious, more users like to eat the dumplings, and the dumplings have high nutritive value and have health-care effect.
The above examples only show some embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.

Claims (5)

1. A flavor quick-frozen dumpling comprises a dumpling wrapper material and dumpling stuffing, and is characterized in that: the dumpling wrapper comprises flour, starch, an additive, dietary alkali and water; the dumpling stuffing comprises pork, tricholoma matsutake, morchella esculenta, truffle, chicken gizzard membrane, aniseed, flour paste, light soy sauce, dark soy sauce, oil consumption, pepper water, aniseed water, minced ginger, yellow rice wine, monosodium glutamate, refined salt, bone soup, sesame oil, chopped green onion and seasonal vegetable.
2. The quick-frozen flavor dumpling according to claim 1, characterized in that: 400 grams of flour, 80 to 100 grams of starch, 5 to 15 grams of additive, 15 to 20 grams of dietary alkali and a proper amount of water.
3. The quick-frozen flavor dumpling according to claim 1, characterized in that: 200-300 g of pork, 150-200 g of tricholoma matsutake, 150-200 g of morchella esculenta, 180 g of truffle 130, 150-200 g of chicken gizzard, 15-19 g of aniseed, 10-15 g of flour paste, 10-15 g of light soy sauce, 10-15 g of dark soy sauce, 5-10 g of oyster sauce, 5-8 g of pepper water, 5-8 g of aniseed water, 5-10 g of bruised ginger, 4-6 g of Shaoxing wine, 4-6 g of monosodium glutamate, 4-6 g of refined salt, 10-20 g of bone soup, 3-5 g of sesame oil, 5-10 g of chopped green onion and 300 g of seasonal vegetable.
4. The quick-frozen flavor dumpling according to claim 1, characterized in that: the additive is food additive, and the food additive comprises pigment additives of red, green, purple, black and yellow.
5. A method for making flavored quick-frozen dumplings is characterized by comprising the following steps: the method comprises the following specific steps:
the method comprises the following steps: putting flour, starch, dietary alkali and additives into a basin, adding water to uniformly blend the flour, and making the blended flour into dough sheets;
step two: cutting pork, tricholoma matsutake, morchella esculenta, truffle and chicken longish into powder, adding flour paste and cooking oil into the powder, stirring uniformly, adding pepper water, Shaoxing rice wine, cooking water, monosodium glutamate and refined salt, and standing for 10-15 minutes to obtain mixed stuffing;
step three: then cutting seasonal vegetables into powder, putting the chopped vegetables into mixed stuffing, adding ginger powder, light soy sauce, dark soy sauce, oil consumption, sesame oil and chopped green onion, fully stirring, adding bone soup, and stirring again to obtain dumpling stuffing;
step four: and (4) putting the dumpling stuffing material obtained in the step three into dumpling wrappers for stuffing wrapping and quick freezing.
CN202010437537.XA 2020-05-21 2020-05-21 Flavored quick-frozen dumplings and making method thereof Pending CN111543580A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021141101A1 (en) * 2020-01-09 2021-07-15 味の素株式会社 Agent for forming crispy wings on gyoza dumplings

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Application publication date: 20200818