JP2001333749A - Chinese meat dumpling using pastry of thin piece of radish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a healthy Chinese meat dumpling having a new palate and flavor by using thinly sliced radish as a pastry instead of high-calorie wheat flour. SOLUTION: A thin piece of radish sliced into a lamella state or a thin piece of rectangular radish obtained by thinly peeling a radish, circularly sliced into 5-6 cm length, in a spiral state toward the center into a long belt-like shape, is immersed in a saline solution, made soft and provided with cuts on a peripheral part or a central part. The surface of the thin piece is sprinkled with wheat flour, a precooked ingredient is placed on the sprinkled surface of thin piece. The thin piece is folded into two parts and the peripheral edges are mutually bonded to give a Chinese meat dumpling wrapping the ingredient in it and a pastry of the Chinese meat dumpling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to gyoza and gyoza skin, and more particularly to gyoza characterized by using sliced flaked radish as skin.

[0002]

[Prior Art] Gyoza is a kind of Chinese dim sum,
It is widely used in Japan, and is also available at many restaurants and prepared food stores, including those generally cooked at home. In general, dumplings are made by adding minced vegetables to minced vegetables, kneading them, and seasoning them with seasonings.Place the flour in the water near the center of a thin, rounded skin, and fold the skin in half. The rims are crimped and wrapped to form a half-moon shape, which is roasted, steamed or boiled and served to a dining table.

[0003] By the way, the skin of conventional dumplings is mainly made of flour, but flour is high in calories because it contains a lot of carbohydrates. For this reason, it is not preferable for those who limit the intake of calories for reasons such as weight loss, prevention of obesity or treatment of diseases.

[0004] In addition, various measures have been taken for dumplings, such as using fish meat or shrimp instead of minced pork, or adding shiitake mushrooms and celery. Raw materials are the mainstream. For this reason, it is a factor that determines the appearance of gyoza and has the same skin that greatly affects the texture when included in the mouth. The fact is that the texture and texture cannot be replaced.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and radish flakes are sliced into slices instead of the conventional wheat flour-based skin and used as the skin. The aim is to provide gyoza with new texture and taste while considering health.

[0006]

Means for Solving the Problems To achieve the above object, the gyoza according to the present invention using radish flakes as skin is made by immersing plate-shaped sliced radish flakes in saline to make them soft and soft. The sprinkled flour is spread over the surface, and the cooked ingredients are placed on the surface, folded in two, the edges are joined together, and the ingredients are wrapped.

[0007] In another configuration, a thin piece of rectangular radish cut out from katsura is softened by immersing it in a saline solution, a flour is sprinkled on the inner surface, and a pre-cooked utensil is placed thereon. Are joined and the components are wrapped to form a rod shape.

Further, the gyoza skin using the radish flakes according to the present invention has a structure in which flakes of radish sliced in a disk shape or radish of rectangular radish cut out from katsura are softened by immersion in saline. is there.

In another configuration, one or more cuts having a length shorter than the radius of the skin are provided from the edge of the skin toward the center, or one or more cuts are provided near the center of the skin. And

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, gyoza using radish flakes as skin and gyoza rind using radish flakes according to the present invention will be described in detail with reference to examples. First, the gyoza skin is described.
FIG. 2 is a plan view showing the gyoza skin of the present invention. The gyoza skin 20 is obtained by peeling a radish having a diameter of about 10 cm into a slice having a thickness of about 2 mm, and providing six cuts 22 having a length of about 3 cm from the edge of the skin toward the center. . The radish used as the material is preferably a radish in the autumn or winter, when the root is easily thickened. In particular, varieties such as Shogoin and Sakurajima have a substantially spherical root and a large diameter.

As shown in FIG. 3, three cuts 32 each having a length of about 3 cm may be provided near the center of a sliced radish. Radish contains a lot of fibrous material, but by providing such cuts, it can be easily bitten off in the mouth. Although it is possible to chew sufficiently even without cutting, in order to make the texture of the dumpling skin using conventional flour close to the texture, in the embodiment shown in the drawings, in order to make it slightly easier to bite, at the periphery or center Notches are provided.

Further, as shown in FIG. 4, the peeled radish has a thickness of about 2 mm and a thickness of about 10 cm.
It may be a plate-shaped skin of × 5 cm, and three notches 42 having a length of approximately 8 cm may be provided in the skin. In this case, since katsura is peeled instead of sliced, it is possible to obtain a skin having a sufficient area even with a radish having a relatively small root diameter.

In order to prepare the gyoza according to the present invention using the above-mentioned skin, first, the skin of the gyoza obtained as described above is immersed in a saline solution until it becomes soft. The concentration of the saline solution and the immersion time can be appropriately determined depending on the thickness of the sliced radish, the production time, type, and preference of the radish. In this manner, the flour is sprinkled uniformly and thinly on one side of the skin soaked in the saline solution. Near the center of the flour sprinkled skin,
A desired amount of ingredients is placed. In this embodiment, about 20 grams of a pre-adjusted ingredient is placed, the skin is folded in two, and the pieces are wrapped to form a half-moon shape, and the half-moon-shaped periphery is closed. At this time, the flour that has been sprinkled serves as an adhesive, so it is not possible to fold the rim of the skin like conventional dumplings, but press with a strength that does not peel off the rim of the skin. Can be bonded together.

The gyoza using daikon radish as shown in FIG. 1 is cooked by baking, frying, steaming or boiling the gyoza using the thin radish flakes as the skin as desired. Is provided on the table. In addition,
As for the ingredients, minced pork or fish meat and minced vegetables can be kneaded and seasoned with seasonings, but if radish leaves that are unnecessary when making skin are added to the ingredients, the radish leaves The nutrient-rich dumplings can be obtained by abundantly contained vitamins, calcium, sodium or phosphorus.

When using the rectangular skin shown in FIG. 4 in which the radish is peeled, sprinkle the flour evenly on one side of the skin, place the ingredients on the skin, and wrap the skin as shown in FIG. By wrapping the ingredients, they are wrapped in a spring roll. Thereafter, when heating and cooking are performed, a stick-shaped dumpling 60 using the radish flakes shown in FIG. 6 as a skin is obtained.

Since radish has a lower caloric content than flour used in conventional skins, the gyoza according to the present invention restricts caloric intake for health reasons and weight loss. It is preferable for In addition, radish contains a large amount of digestive enzymes such as diastase, glycosidase, and oxidase and vitamin C, and thus has the advantages of not only low calorie, but also high nutritional value and hard to lean on the gastrointestinal tract.

Furthermore, the crunchy texture unique to radish provides a new texture not found in conventional gyoza. Thus, the gyoza of the present invention is a food excellent in nutritional and health aspects, and also a food that provides a new taste.

The gyoza skin using the radish of the present invention is
With the same configuration, it can also be used as a skin for spring rolls, shumai, wonton, etc.

[0019]

The gyoza according to the present invention described in detail above has the above-mentioned constitution. 1. Since radish sliced in a plate shape or radish cut from katsura is used as skin, it is healthier than conventional gyoza. It is a gyoza with a new taste that takes into consideration the taste. 2. Because it uses disc-shaped sliced radish or radish-shaped rectangular radish, it is a new taste of gyoza skin that is more health-friendly than conventional skin. 3. Because the radish is cut into thin slices, it is a gyoza skin that is easy to bite in the mouth even if radish with a lot of fiber is used.

[Brief description of the drawings]

FIG. 1 is a perspective view of a dumpling using radish flakes as a skin according to the present invention.

FIG. 2 is a plan view of gyoza skin using radish flakes according to the present invention.

FIG. 3 is a plan view of gyoza skin using another radish flake according to the present invention.

FIG. 4 is a plan view of gyoza skin using still another radish flake according to the present invention.

FIG. 5 is a perspective view showing a gyoza manufacturing process using another radish flake for skin according to the present invention.

FIG. 6 is a perspective view of a dumpling using another radish flake for skin according to the present invention.

[Explanation of symbols]

 10 Dumplings using radish flakes as skin 20, 30, 40 Dumplings skin using radish flakes 22, 32, 42 Cut 60 Bar-shaped dumplings using radish flakes as skin

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B016 LC02 LG08 LK20 LP03 LP10 LP13 4B036 LC01 LF11 LH29 LP12

Claims (6)

[Claims] A radish sliced in a plate shape is softened by immersing it in a saline solution, flour is sprinkled on the inner surface, and a cooked ingredient is placed on the inner face, folded in two, and the edges are joined together. Dumplings using radish flakes as skin, characterized by wrapping 2. A thin piece of rectangular radish, which has been cut out, is softened by immersing it in a saline solution, sprinkled with flour on the inner surface, placed on a previously cooked ingredient, folded in two, and joined to the periphery. Dumplings using radish flakes as skin, characterized by being wrapped in a stick shape 3. A dumpling skin using radish flakes, characterized in that flakes of radish sliced into a disk shape are softened by immersion in saline. 4. A dumpling skin using radish flakes, characterized in that flakes of rectangular radish peeled from katsura are softened by immersion in a saline solution. 5. The radish flakes according to claim 3, wherein one or more cuts having a length shorter than the radius of the skin are provided from the edge of the skin to the center in the skin of the dumpling. dumpling skin 6. The dumpling skin according to claim 3, wherein one or more cuts are provided in the vicinity of the center of the dumpling skin.