JP2007028957A - Jiao-zi - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide jiao-zi reduced in oily feeling while maintaining sticky feeling particular to jiao-zi, having good crunchy feeling when biting, improved in palate feeling more than conventional one, and stimulating eater's appetite. <P>SOLUTION: The jiao-zi is produced through the following process: putting filling 2 on a circular coating 1; folding the coating inward into two followed by pressing the center part P of the joint of the coating to be fixed to form a jiao-zi main body (A); putting the jiao-zi main body in a pan to steam it in an ordinary method followed by opening the center part P of the joint to put miso 3 to which an appropriate amount of seasoning is added, and fresh vegetable such as green onion 4 and/or cucumber 5 each cut into strips, on the filling 2. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a grilled dumpling that has an excellent texture and is appetizing.

  It is well-known that after World War II, baked dumplings that are supposed to have been cooked by a repatriator from Northeast China are favored and enjoyed by consumers in Japan as a representative of Chinese cuisine along with ramen. In general, the wrapping is wrapped with a double-folded circular skin and closed with folds on the seam.

  And when you eat it, you can eat chili pepper soy sauce and soy sauce mixed with vinegar as needed, and use it as a snack for beer or as a side dish of rice. ing. For this reason, most Chinese restaurants not only incorporate dumplings in their menus, but recently, dumpling specialty stores have made remarkable progress, and devised taste and volume or taste and ease of eating to differentiate them from other stores. ing.

The most important point of the taste of conventional dumplings is the balance between the skin and the strawberry, and the ingredients that make the strawberry, and the fatness caused by so-called gravy and sauce, although there are individual differences Since appetite has been reduced, and the use of dripping when eating, the problem of getting the clothes dirty or dripping with the dripping has been a problem.
JP 2001-169759 A Tokuma Shoten Co., Ltd. “Shokuraku” first issue, August 1, 2005, p19-p79

  The present invention was made in view of the above, while reducing the greasyness while maintaining the crisp feel peculiar to dumplings, and has a better texture when chewed than conventional dumplings Another object is to provide dumplings that enhance the texture and appetite.

  The present invention was made in order to solve the above-mentioned problems. The first invention is that a bag is placed on a circular skin and folded inward, and then the center part of the seam is pressed and stopped to stop the dumpling body. And then put in a pan and fry in a conventional manner or fried in oil, open the seam of the central part, miso with seasoning appropriately on the bowl, shredded leek, cucumber, etc. It is a dumpling characterized by placing raw vegetables.

  In the second invention, a dumpling body is formed by sandwiching a bowl between two round skins, and both sides are baked and folded in half on an iron pan or an iron plate until a baked color occurs on both sides. It is a dumpling characterized by placing a miso with a seasoning in it and raw vegetables such as chopped leek and cucumber.

  3rd invention is the dumpling characterized by the length of the vegetable shredded in 1st or 2nd invention being below the outer diameter of the skin.

  The dumpling according to the first aspect of the invention has a cylindrical dumpling body that is folded into two inwardly by folding the skin on which the straw is placed, and presses and stops the center part of the seam. In addition to passing well, excess gravy contained in the bowl is drained from both sides of the folded skin, and the seam can be easily opened with chopsticks, so the miso and raw vegetables can be put on the bowl Is not bothered. In addition, since miso is used instead of conventional sauce, it can be eaten without using sauce as in the past, eliminating the problem of soiling clothes and tables like when using traditional dumplings. can do. In addition, raw vegetables improve the texture, reduce the greasy feeling, and provide a refreshing and tasty dumpling without compromising the crisp and juicy texture that is necessary for the texture of dumplings. be able to. Therefore, according to this structure, there exists an effect which improves an effect and appetite.

  The dumpling of the second invention has the same texture as the dumpling of the first invention, the effect of enhancing the texture and appetite, and the periphery of the bowl in the dumpling body is open, so both sides of the skin Not only does it heat the rice cake well during baking, it drains excess gravy from the periphery of the skin to moderately reduce the greasyness, and also has the effect of increasing the feeling of stickiness.

  The dumplings of the third invention have an effect of making it easy to eat because raw vegetables do not protrude from the skin, and are good in appearance.

  As described above, in the first invention, the center part of the folded skin is stopped to form a cylinder, the both sides of the skin are opened, and the dumpling body is steamed or fried in a conventional manner. In invention of 2, it is characterized by adding a miso and a shredded raw vegetable after both sides of the dumpling body which opened the both sides of the skin by sandwiching the candy with two skins, and does not use the conventional sauce It is preferable that the seasoning miso so that it can be eaten in the past is not a liquid but a paste so as not to flow out.

  The skin material used in the present invention may be the same as that used in conventional dumplings, and water or hot water is added to one or a mixture of strong flour, thin flour, and medium flour. A round shape with a diameter of 7 to 9 mm with a lever and rolling pin. For example, 200 g of strong powder and 110 ml of water make a sheet of skin.

  The koji used in the present invention may be the same as conventional dumplings. For example, the ratio of minced meat 4: vegetable 6 is added to the koji, ginger soup, salt, soy sauce, sesame oil, umami seasoning and the like to make koji. . Minced meat and vegetables are chopped. As vegetables, one or more kinds of Chinese cabbage, eggplant, lotus root, asparagus, cabbage, leek, onion and garlic are mixed and used.

  The miso used in the present invention is obtained by adding a seasoning to black miso, red miso, white miso, Happo miso, and the like.

  Mix black miso and sugar in a ratio of 4: 2, and add a little sesame oil, salad oil and soy sauce to make a paste. In addition, bean plate soy sauce and potato noodle soy sauce are added as necessary.

  As the post-added raw vegetables, long leeks and cucumbers are preferable, and they are shredded to a length equal to or less than the diameter of the skin, for example, 4 to 6 mm.

  The baking time until an appropriate baking color is obtained varies depending on the material of the skin, the thickness, etc., and cannot be generally stated, but is approximately 3 to 4 minutes as a rough guide.

  1 is a perspective view of a first embodiment of the present invention, and FIG. 2 is a partial cross-sectional view.

  1 and 2, 1 is a 8 cm diameter skin made in the same way as conventional dumplings, 2 is chopped minced pork and Chinese cabbage, and pepper, ginger juice, soy sauce and salt are added as seasonings In addition, rice cake powder, salad oil, sesame oil and well mixed rice cake, 3 is black miso and sugar, sesame oil, salad oil, soy sauce and paste-like miso, 4 is chopped long onion, 5 is chopped cucumber The chopped long onion 4 and cucumber 5 are 5 cm long.

  Next, the procedure for constructing the dumplings of Example 1 will be described. First, as in the case of the conventional dumplings, the bag 2 is placed on the skin 1, and the skin 1 is folded in two as shown in FIG. Then, press the center portion P with your finger to stop it. In the present invention, in order to discharge the excess gravy contained in the bowl 2, it is characterized in that the skin is cylindrical instead of closing the whole with folds like the conventional dumplings. Yes.

  Next, using an iron pan, put the dumpling A and water a little in it, and steam it for 3 minutes.

  Then, the steamed gyoza A is taken out from the iron pan, and chopsticks (not shown) are inserted into the cylindrical skin 1 and fried up and opened as shown in FIG. On top, put Miso 3, shredded long onion 4 and cucumber 5.

  Since the dumpling according to the present invention of Example 1 having the above-described configuration is seasoned by the miso 3, it can be eaten immediately without requiring dripping as in the prior art.

  And since the central part P of the folded skin 1 is closed and steamed, not only does the heat pass well to the cocoon 2, but also excess gravy contained in the cocoon 2 is discharged from both sides of the skin 1 and is moderately greasy That ’s it.

  Moreover, since it is the structure which adds leek 4 and cucumber 5 of shredded raw vegetables afterward, the moderate greasy of strawberry 2, the texture of shredded raw vegetables 4 and 5, and the refreshing feeling are incompatible Thus, the texture and taste are improved far more than conventional dumplings, and the appetite is enhanced.

  4 is a side view of the second embodiment of the present invention, FIG. 5 is a plan view of the dumpling body B in the second embodiment, and FIG. 6 is a side view thereof.

  4 to 6, B is a dumpling body having a bowl 7 sandwiched between two circular skins 6 and 6 having a diameter of 8 cm, 8 is a miso, 9 is a long onion, 10 is a chopped cucumber, 7 and miso 9 are the same as those in Example 1, and the lengths of green vegetables 9 and green cucumber 10 are 5 cm as in Example 1.

  Next, the procedure for constructing the dumplings of Example 2 will be described. First, as shown in FIGS. 4 and 5 between the skins 6 and 6 having a diameter of 8 cm, a bowl 7 having a diameter smaller than that of the skins 6 and 6 is sandwiched. The dumpling body B is formed between the two sides, and both sides are alternately baked on an iron pan or an iron plate in a flat shape and fired to an appropriate baking color. The baking time is about 3 minutes.

  Next, after putting the miso 8 and the chopped green onion 9 and the cucumber 10 on the dumpling body B where the skins 6 and 6 become an appropriate grilled color, the dumpling body B is folded in two as shown in FIG. To.

  Since the gyoza main body B according to the present invention of Example 2 having the above-described configuration is in an open state as shown in FIG. 6, excessive gravy contained in the bowl 7 during baking on the iron plate. As the water is discharged, heat is applied to the ridge 7 well, giving it a moderate succulent feeling and a feeling of stickiness.

  And since it will be seasoned by the miso 8, it can be eaten immediately, without requiring dripping as in the prior art.

  Moreover, since it is the structure which adds the green onion 9 and cucumber 10 of a shredded raw vegetable afterward, the moderate greasy of the salmon 8 and the texture of the shredded raw vegetables 4 and 5 are combined with the refreshing feeling. To improve the texture and appetite.

The perspective view of Example 1 of the present invention, 1 is a partial cross-sectional view of Example 1 of the present invention. Explanatory drawing for demonstrating the procedure which comprises the dumpling in Example 1 of this invention. The side view of Example 2 of this invention. The top view when the dumpling main body B of Example 2 of this invention is expand | deployed. The side view when the dumpling main body B of Example 2 of this invention is expand | deployed.

Explanation of symbols

A, B Dumpling body 1,6 Skin 2,7 餡 3,8 Miso 4,9 thousand sliced green onions 5,10 thousand sliced cucumber

Claims (3)

  After putting the candy on the circular skin and folding it inward, press the center part of the seam to stop and make up the dumpling body, then put it in the pan and steam or fry in oil, A dumpling characterized by opening a seam in the center and placing miso with seasonings on the bowl and raw vegetables such as chopped leek and cucumber.   Consists of a dumpling body sandwiched between two round skins in a sandwich shape, baked on one side on an iron pan or iron plate until both sides are baked, and seasoned as appropriate A dumpling characterized by having a miso added to it and raw vegetables such as chopped leek and cucumber.   The dumpling according to claim 1 or 2, wherein the length of the shredded vegetables is equal to or less than the outer diameter of the skin.

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