CN115413767A - Large-cutter round piece and processing method thereof - Google Patents
Large-cutter round piece and processing method thereof Download PDFInfo
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- CN115413767A CN115413767A CN202211148771.6A CN202211148771A CN115413767A CN 115413767 A CN115413767 A CN 115413767A CN 202211148771 A CN202211148771 A CN 202211148771A CN 115413767 A CN115413767 A CN 115413767A
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- 239000008107 starch Substances 0.000 claims abstract description 70
- 235000013372 meat Nutrition 0.000 claims abstract description 43
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 235000015277 pork Nutrition 0.000 claims abstract description 37
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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
- A23L13/60—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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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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
- A23L13/40—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
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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
- A23L15/00—Egg products; Preparation or treatment thereof
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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
- 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
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- 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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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to the technical field of dumpling making, and particularly discloses a large-cutter dumpling and a processing method thereof, wherein the large-cutter dumpling comprises the following raw materials: pork, starch, eggs, spices, edible salt, chicken essence, scallion and cooking wine. The invention discloses a method for processing broadsword dumplings, which comprises the steps of firstly making flour paste by using egg white and sweet potato powder, then stirring egg yolk, water and the flour paste and frying the mixture into thin pancakes, then making meat stuffing by using pork, the flour paste and spices, finally wrapping the stuffing into long strips by using the thin pancakes, freezing the strips to obtain the broadsword dumplings, and slicing the long strips into the broadsword dumplings before eating.
Description
Technical Field
The invention particularly relates to the technical field of making of a circular cone, and particularly relates to a circular cone with a large knife and a processing method thereof.
Background
The dumpling is a round food which is simply processed and can be eaten. For example, meat balls made of lean meat that have been eaten in south China over the years are called "balls" or meat balls. Some places are called dumplings made of glutinous rice flour ground by a wet method.
The method uses meat and vegetables of livestock as raw materials to prepare the dumpling, or uses meat and flour of livestock as raw materials to prepare the dumpling, and is a common dish in the cooking field. The existing process for making the dumpling with meat stuffing and flour of livestock as raw materials comprises the steps of making flour into steamed bread with dough, crushing the steamed bread, uniformly mixing the meat stuffing and some seasonings, and then making the dumpling into the dumpling, and frying the dumpling in oil for further cooking and eating. The balls processed by the existing ball manufacturing process have the following defects that the flavor of wheaten food contained in the balls is not ideal and the strength is poor; secondly, the quality guarantee period of the dumpling is very short, the dumpling can only be stored in a refrigerator for 3 to 5 days after being packaged by a preservative film, is difficult to enter the circulation field, and can only be used as a self-prepared semi-finished product for standby in a family or a restaurant.
Disclosure of Invention
The invention aims to provide a large-cutter round and a processing method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the broadsword dumpling comprises the following raw materials in parts by weight: 80-100 parts of pork, 40-60 parts of starch, 30-50 parts of eggs, 6-12 parts of spices, 3-9 parts of edible salt, 4-8 parts of chicken essence, 4-9 parts of scallion and 5-8 parts of cooking wine.
As a still further scheme of the invention: the large knife dumpling comprises the following raw materials in parts by weight: 85-95 parts of pork, 45-58 parts of starch, 32-46 parts of eggs, 8-11 parts of spices, 4-7 parts of edible salt, 4-6 parts of chicken essence, 6-8 parts of scallion and 6-8 parts of cooking wine.
As a still further scheme of the invention: the large knife dumpling comprises the following raw materials in parts by weight: 90 parts of pork, 50 parts of starch, 40 parts of eggs, 9 parts of spices, 6 parts of edible salt, 6 parts of chicken essence, 7 parts of shallots and 7 parts of cooking wine.
As a still further scheme of the invention: the pork is peeled streaky pork, and the starch is sweet potato starch.
As a still further scheme of the invention: the spice comprises the following raw materials in parts by weight: 6-12 parts of small turmeric, 2-4 parts of pepper powder, 3-5 parts of green Chinese prickly ash powder and 3-6 parts of garlic.
A processing method of a large-cutter round comprises the following steps:
s10, weighing raw materials in parts by weight;
s20, cleaning pork, draining water on the surface, peeling, and chopping into meat stuffing for later use; separating egg white and yolk of the eggs, and respectively stirring the egg white and the yolk uniformly for later use; cutting herba Alii Fistulosi, rhizoma Dioscoreae Zingiberensis and Bulbus Allii into pieces;
s30, adding egg white into starch, stirring until the starch is adjusted into pasty starch paste, dividing the starch paste into two parts, wherein the two parts of starch paste are respectively pancake starch paste and meat ball starch paste;
s40, adding yolk and water into the pancake flour paste, stirring, placing a pan on a small fire, uniformly pouring vegetable oil, then pouring the pancake flour paste, rotating the pan body to uniformly spread the pancake flour paste on the pan body, continuously rotating the pan body to heat the pancake flour paste to form a thin pancake, and turning over to fry the other side of the thin pancake to be golden when the pan body and the thin pancake are foamed and separated;
s50, adding the meat stuffing into the meat ball powder paste, stirring, adding the spices, the edible salt, the chicken essence, the shallots and the cooking wine while stirring until the materials are uniformly stirred to obtain stuffing;
s60, wrapping the stuffing into a long strip shape by using a thin pancake, freezing and then filling into a packaging bag to obtain the large knife dumpling.
As a still further scheme of the invention: in the step S30, the mass ratio of the pancake rice flour paste to the meat ball rice flour paste is 3:7.
as a still further scheme of the invention: in step S40, the mass ratio of pancake starch paste to water to rape oil is 42:5:3.
as a still further scheme of the invention: step S60, filling a water retention agent into a packaging bag, wherein the water retention agent comprises the following raw materials in parts by weight: 3 parts of sodium pyrophosphate, 4 parts of sodium tripolyphosphate and 6 parts of sodium hexametaphosphate.
Compared with the prior art, the invention has the beneficial effects that: the invention discloses a method for processing broadsword dumplings, which comprises the steps of firstly making flour paste by using egg white and sweet potato powder, then stirring egg yolk, water and the flour paste and frying the mixture into thin pancakes, then making meat stuffing by using pork, the flour paste and spices, finally wrapping the stuffing into long strips by using the thin pancakes, freezing the strips to obtain the broadsword dumplings, and slicing the long strips into the broadsword dumplings before eating.
Drawings
FIG. 1 is a flow chart of a method for processing a circular nut with a large knife.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
Referring to fig. 1, in the embodiment of the present invention, a large knife dumpling comprises the following raw materials in parts by weight: 80 parts of pork, 40 parts of starch, 30 parts of eggs, 6 parts of spices, 3 parts of edible salt, 4 parts of chicken essence, 4 parts of shallots and 5 parts of cooking wine.
In the embodiment of the invention, the pork is peeled streaky pork, and the starch is sweet potato starch.
In the embodiment of the invention, the spice comprises the following raw materials in parts by weight: 6 parts of small yellow ginger, 2 parts of pepper powder, 3 parts of green pepper powder and 3 parts of garlic.
The invention also discloses a processing method of the circular bead with the large knife, which comprises the following steps:
s10, weighing raw materials in parts by weight;
s20, cleaning pork, draining water on the surface, peeling, and chopping into meat stuffing for later use; separating egg white and yolk of the eggs, and respectively stirring the egg white and the yolk uniformly for later use; cutting herba Alii Fistulosi, rhizoma Dioscoreae Zingiberensis and Bulbus Allii into pieces;
s30, adding egg white into starch, stirring until the starch is adjusted into pasty starch paste, dividing the starch paste into two parts, wherein the two parts of starch paste are respectively pancake starch paste and meat ball starch paste;
s40, adding yolk and water into the pancake flour paste, stirring, placing a pan on a small fire, uniformly pouring vegetable oil, then pouring the pancake flour paste, rotating the pan body to uniformly spread the pancake flour paste on the pan body, continuously rotating the pan body to heat the pancake flour paste to form a thin pancake, and turning over to fry the other side of the thin pancake to be golden when the pan body and the thin pancake are foamed and separated;
s50, adding the meat stuffing into the meat ball paste, stirring, and adding the spices, the edible salt, the chicken essence, the shallots and the cooking wine while stirring until the materials are uniformly stirred to obtain stuffing;
s60, wrapping the stuffing into strips by using a thin pancake, freezing the strips, filling the strips into a packaging bag to obtain the broadsword dumplings, and slicing the strips into broadsword dumplings before eating.
In step S30 of the embodiment of the present invention, the mass ratio of the pancake batter to the meat ball batter is 3:7.
in step S40 of the embodiment of the present invention, the mass ratio of the pancake batter to the water to the rape oil is 42:5:3.
in step S60 of the embodiment of the present invention, a water retention agent is filled into the packaging bag, wherein the water retention agent comprises the following raw materials in parts by weight: 3 parts of sodium pyrophosphate, 4 parts of sodium tripolyphosphate and 6 parts of sodium hexametaphosphate.
Example 2
Referring to fig. 1, in the embodiment of the present invention, a large knife dumpling comprises the following raw materials in parts by weight: 100 parts of pork, 60 parts of starch, 50 parts of eggs, 12 parts of spices, 9 parts of edible salt, 8 parts of chicken essence, 9 parts of scallion and 8 parts of cooking wine.
In the embodiment of the invention, the pork is peeled streaky pork, and the starch is sweet potato starch.
In the embodiment of the invention, the spice comprises the following raw materials in parts by weight: 12 parts of small turmeric, 4 parts of pepper powder, 5 parts of green Chinese prickly ash powder and 6 parts of garlic.
The invention also discloses a processing method of the circular knife, which comprises the following steps:
s10, weighing the raw materials in parts by weight;
s20, cleaning pork, draining water on the surface of the pork, peeling and chopping the pork into minced meat for later use; separating egg white and yolk of the eggs, and respectively stirring the egg white and the yolk uniformly for later use; cutting herba Alii Fistulosi, rhizoma Dioscoreae Zingiberensis and Bulbus Allii into pieces;
s30, adding egg white into starch, stirring until the starch is adjusted into pasty starch paste, and dividing the starch paste into two parts, wherein the two parts of the starch paste are pancake starch paste and meat ball starch paste respectively;
s40, adding yolk and water into the pancake flour paste, stirring, placing a pan on a small fire, uniformly pouring vegetable oil, then pouring the pancake flour paste, rotating the pan body to uniformly spread the pancake flour paste on the pan body, continuously rotating the pan body to heat the pancake flour paste to form a thin pancake, and turning over to fry the other side of the thin pancake to be golden when the pan body and the thin pancake are foamed and separated;
s50, adding the meat stuffing into the meat ball paste, stirring, and adding the spices, the edible salt, the chicken essence, the shallots and the cooking wine while stirring until the materials are uniformly stirred to obtain stuffing;
s60, wrapping the stuffing into strips by using a thin pancake, freezing the strips, filling the strips into a packaging bag to obtain the broadsword dumplings, and slicing the strips into broadsword dumplings before eating.
In step S30 of the embodiment of the present invention, the mass ratio of the pancake batter to the meat ball batter is 3:7.
in step S40 of the embodiment of the present invention, the mass ratio of the pancake batter to the water to the rape oil is 42:5:3.
in step S60 of the embodiment of the present invention, a moisture retention agent is filled into the packaging bag, wherein the moisture retention agent comprises the following raw materials in parts by weight: 3 parts of sodium pyrophosphate, 4 parts of sodium tripolyphosphate and 6 parts of sodium hexametaphosphate.
Example 3
Referring to fig. 1, in an embodiment of the present invention, a large knife dumpling includes the following raw materials in parts by weight: 85 parts of pork, 45 parts of starch, 32 parts of eggs, 8 parts of spices, 4 parts of edible salt, 4 parts of chicken essence, 6 parts of shallots and 6 parts of cooking wine.
In the embodiment of the invention, the pork is peeled streaky pork, and the starch is sweet potato starch.
In the embodiment of the invention, the spice comprises the following raw materials in parts by weight: 6 parts of small yellow ginger, 2 parts of pepper powder, 3 parts of green pepper powder and 3 parts of garlic.
The invention also discloses a processing method of the circular knife, which comprises the following steps:
s10, weighing raw materials in parts by weight;
s20, cleaning pork, draining water on the surface, peeling, and chopping into meat stuffing for later use; separating egg white and yolk of the eggs, and respectively stirring the egg white and the yolk uniformly for later use; cutting herba Alii Fistulosi, rhizoma Dioscoreae Zingiberensis and Bulbus Allii into pieces;
s30, adding egg white into starch, stirring until the starch is adjusted into pasty starch paste, and dividing the starch paste into two parts, wherein the two parts of the starch paste are pancake starch paste and meat ball starch paste respectively;
s40, adding egg yolk and water into the pancake flour paste, stirring, placing a pan on a small fire, uniformly pouring vegetable oil, then pouring the pancake flour paste, rotating the pan body to uniformly spread the pancake flour paste on the pan body, continuously rotating the pan body to form a thin pancake after the pancake flour paste is heated, and turning over to fry the other side of the thin pancake to be golden yellow when the pan body and the thin pancake are foamed and separated;
s50, adding the meat stuffing into the meat ball paste, stirring, and adding the spices, the edible salt, the chicken essence, the shallots and the cooking wine while stirring until the materials are uniformly stirred to obtain stuffing;
s60, wrapping the stuffing into strips by using a thin pancake, freezing the strips, filling the strips into a packaging bag to obtain the large knife dumpling, and slicing the strips into the large knife dumpling before eating.
In step S30 of the embodiment of the present invention, the mass ratio of the pancake batter to the meat ball batter is 3:7.
in step S40 of the embodiment of the present invention, the mass ratio of the pancake batter, the water, and the rapeseed oil is 42:5:3.
in step S60 of the embodiment of the present invention, a moisture retention agent is filled into the packaging bag, wherein the moisture retention agent comprises the following raw materials in parts by weight: 3 parts of sodium pyrophosphate, 4 parts of sodium tripolyphosphate and 6 parts of sodium hexametaphosphate.
Example 4
Referring to fig. 1, in the embodiment of the present invention, a large knife dumpling comprises the following raw materials in parts by weight: 95 parts of pork, 58 parts of starch, 46 parts of eggs, 11 parts of spices, 7 parts of edible salt, 6 parts of chicken essence, 8 parts of shallots and 8 parts of cooking wine.
In the embodiment of the invention, the pork is peeled streaky pork, and the starch is sweet potato starch.
In the embodiment of the invention, the spice comprises the following raw materials in parts by weight: 12 parts of small turmeric, 4 parts of pepper powder, 5 parts of green Chinese prickly ash powder and 6 parts of garlic.
The invention also discloses a processing method of the circular knife, which comprises the following steps:
s10, weighing the raw materials in parts by weight;
s20, cleaning pork, draining water on the surface, peeling, and chopping into meat stuffing for later use; separating egg white and yolk of the eggs, and respectively stirring the egg white and the yolk uniformly for later use; cutting herba Alii Fistulosi, rhizoma Dioscoreae Zingiberensis and Bulbus Allii into pieces;
s30, adding egg white into starch, stirring until the starch is adjusted into pasty starch paste, and dividing the starch paste into two parts, wherein the two parts of the starch paste are pancake starch paste and meat ball starch paste respectively;
s40, adding yolk and water into the pancake flour paste, stirring, placing a pan on a small fire, uniformly pouring vegetable oil, then pouring the pancake flour paste, rotating the pan body to uniformly spread the pancake flour paste on the pan body, continuously rotating the pan body to heat the pancake flour paste to form a thin pancake, and turning over to fry the other side of the thin pancake to be golden when the pan body and the thin pancake are foamed and separated;
s50, adding the meat stuffing into the meat ball paste, stirring, and adding the spices, the edible salt, the chicken essence, the shallots and the cooking wine while stirring until the materials are uniformly stirred to obtain stuffing;
s60, wrapping the stuffing into strips by using a thin pancake, freezing the strips, filling the strips into a packaging bag to obtain the broadsword dumplings, and slicing the strips into broadsword dumplings before eating.
In step S30 of the embodiment of the present invention, the mass ratio of the pancake batter to the meat ball batter is 3:7.
in step S40 of the embodiment of the present invention, the mass ratio of the pancake batter to the water to the rape oil is 42:5:3.
in step S60 of the embodiment of the present invention, a moisture retention agent is filled into the packaging bag, wherein the moisture retention agent comprises the following raw materials in parts by weight: 3 parts of sodium pyrophosphate, 4 parts of sodium tripolyphosphate and 6 parts of sodium hexametaphosphate.
Example 5
Referring to fig. 1, in the embodiment of the present invention, a large knife dumpling comprises the following raw materials in parts by weight: 90 parts of pork, 50 parts of starch, 40 parts of eggs, 9 parts of spices, 6 parts of edible salt, 6 parts of chicken essence, 7 parts of shallots and 7 parts of cooking wine.
In the embodiment of the invention, the pork is peeled streaky pork, and the starch is sweet potato starch.
In the embodiment of the invention, the spice comprises the following raw materials in parts by weight: 6-12 parts of small yellow ginger, 3 parts of pepper powder, 4 parts of green Chinese prickly ash powder and 5 parts of garlic.
The invention also discloses a processing method of the circular bead with the large knife, which comprises the following steps:
s10, weighing the raw materials in parts by weight;
s20, cleaning pork, draining water on the surface, peeling, and chopping into meat stuffing for later use; separating egg white and yolk of the eggs, and respectively stirring the egg white and the yolk uniformly for later use; cutting herba Alii Fistulosi, rhizoma Dioscoreae Zingiberensis and Bulbus Allii into pieces;
s30, adding egg white into starch, stirring until the starch is adjusted into pasty starch paste, dividing the starch paste into two parts, wherein the two parts of starch paste are respectively pancake starch paste and meat ball starch paste;
s40, adding yolk and water into the pancake flour paste, stirring, placing a pan on a small fire, uniformly pouring vegetable oil, then pouring the pancake flour paste, rotating the pan body to uniformly spread the pancake flour paste on the pan body, continuously rotating the pan body to heat the pancake flour paste to form a thin pancake, and turning over to fry the other side of the thin pancake to be golden when the pan body and the thin pancake are foamed and separated;
s50, adding the meat stuffing into the meat ball paste, stirring, and adding the spices, the edible salt, the chicken essence, the shallots and the cooking wine while stirring until the materials are uniformly stirred to obtain stuffing;
s60, wrapping the stuffing into strips by using a thin pancake, freezing the strips, filling the strips into a packaging bag to obtain the broadsword dumplings, and slicing the strips into broadsword dumplings before eating.
In step S30 of the embodiment of the present invention, the mass ratio of the pancake batter to the meat ball batter is 3:7.
in step S40 of the embodiment of the present invention, the mass ratio of the pancake batter to the water to the rape oil is 42:5:3.
in step S60 of the embodiment of the present invention, a moisture retention agent is filled into the packaging bag, wherein the moisture retention agent comprises the following raw materials in parts by weight: 3 parts of sodium pyrophosphate, 4 parts of sodium tripolyphosphate and 6 parts of sodium hexametaphosphate.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The large knife dumpling is characterized by comprising the following raw materials in parts by weight: 80-100 parts of pork, 40-60 parts of starch, 30-50 parts of eggs, 6-12 parts of spices, 3-9 parts of edible salt, 4-8 parts of chicken essence, 4-9 parts of scallion and 5-8 parts of cooking wine.
2. The broadsword cone of claim 1, wherein the broadsword cone comprises the following raw materials in parts by weight: 85-95 parts of pork, 45-58 parts of starch, 32-46 parts of eggs, 8-11 parts of spices, 4-7 parts of edible salt, 4-6 parts of chicken essence, 6-8 parts of scallion and 6-8 parts of cooking wine.
3. The broadsword cone of claim 2, wherein the broadsword cone comprises the following raw materials in parts by weight: 90 parts of pork, 50 parts of starch, 40 parts of eggs, 9 parts of spices, 6 parts of edible salt, 6 parts of chicken essence, 7 parts of shallots and 7 parts of cooking wine.
4. The broadsword cone of any one of claims 1-3, wherein the pork is peeled streaky pork, and the starch is sweet potato starch.
5. The broadsword dumpling of claim 4, wherein the spice comprises the following raw materials in parts by weight: 6-12 parts of small yellow ginger, 2-4 parts of pepper powder, 3-5 parts of green Chinese prickly ash powder and 3-6 parts of garlic.
6. The processing method of the large knife ball as claimed in claim 4, characterized by comprising the following steps:
s10, weighing raw materials in parts by weight;
s20, cleaning pork, draining water on the surface, peeling, and chopping into meat stuffing for later use; separating egg white and yolk of the eggs, and respectively stirring the egg white and the yolk uniformly for later use; cutting herba Alii Fistulosi, rhizoma Dioscoreae Zingiberensis and Bulbus Allii into pieces;
s30, adding egg white into starch, stirring until the starch is adjusted into pasty starch paste, and dividing the starch paste into two parts, wherein the two parts of the starch paste are pancake starch paste and meat ball starch paste respectively;
s40, adding egg yolk and water into the pancake flour paste, stirring, placing a pan on a small fire, uniformly pouring vegetable oil, then pouring the pancake flour paste, rotating the pan body to uniformly spread the pancake flour paste on the pan body, continuously rotating the pan body to form a thin pancake after the pancake flour paste is heated, and turning over to fry the other side of the thin pancake to be golden yellow when the pan body and the thin pancake are foamed and separated;
s50, adding the meat stuffing into the meat ball paste, stirring, and adding the spices, the edible salt, the chicken essence, the shallots and the cooking wine while stirring until the materials are uniformly stirred to obtain stuffing;
s60, wrapping the stuffing into long strips by using thin pancakes, freezing the thin pancakes, and filling the thin pancakes into packaging bags to obtain the large knife dumpling.
7. The processing method of the broadsword dumpling in claim 6, wherein in the step S30, the mass ratio of the pancake batter to the meat dumpling batter is 3:7.
8. the processing method of the circular knife as claimed in claim 6, wherein in step S40, the mass ratio of pancake starch paste to water to rape oil is 42:5:3.
9. the processing method of the broadsword dumpling in claim 6, wherein in the step S60, a moisture retention agent is filled into the packaging bag, and the moisture retention agent comprises the following raw materials in parts by weight: 3 parts of sodium pyrophosphate, 4 parts of sodium tripolyphosphate and 6 parts of sodium hexametaphosphate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211148771.6A CN115413767A (en) | 2022-09-20 | 2022-09-20 | Large-cutter round piece and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211148771.6A CN115413767A (en) | 2022-09-20 | 2022-09-20 | Large-cutter round piece and processing method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1500409A (en) * | 2002-11-13 | 2004-06-02 | 张友会 | Production method of refined round food |
| CN102715601A (en) * | 2012-05-18 | 2012-10-10 | 淮南白蓝企业集团有限公司 | Preparation method of quick-frozen dumpling food |
-
2022
- 2022-09-20 CN CN202211148771.6A patent/CN115413767A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1500409A (en) * | 2002-11-13 | 2004-06-02 | 张友会 | Production method of refined round food |
| CN102715601A (en) * | 2012-05-18 | 2012-10-10 | 淮南白蓝企业集团有限公司 | Preparation method of quick-frozen dumpling food |
Non-Patent Citations (1)
| Title |
|---|
| 爱新觉罗浩: "食在宫廷 增补新版", vol. 1, 生活•读书•新知三联书店, pages: 113 * |
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