JP3148887B2 - Tofu shumai - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to tofu soybeans which are soft and have an excellent texture.

[0002]

2. Description of the Related Art In processed foods, for example, shrimp mainly composed of minced meat, there is a method of using tofu in order to eliminate oiliness. The water of the tofu used at this time is squeezed to make it less watery and to make it easier to shape.

[0003]

Processed foods such as above [0005], although Aburakko of is that a no, on the other hand, hard and become mouthfeel had missed the bad texture.

An object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a soft tofu sushi with an excellent texture.

[0005]

Means of the present invention taken to solve the above problems are as follows. That is, the present invention
Is floured with salt water on the surface of the dumpling (1)
Formed into a sheet and cut into strips
A large number of skins were attached to make skin (2).
Te, the dumpling-like material, relative to ground meat 1000 parts by weight, a water content of about 50% of the tofu 100-300 parts by weight, 200 to 400 parts by weight chopped onion, formers 50 to 100 parts by weight, viewed including the above For dumplings, add egg yolk to food oil such as salad oil.
The binder emulsified in is used, and the yolk is
Net weight before emulsification, 1000 parts by weight of minced meat
40 to 100 parts by weight of food oil such as salad oil
Is the net weight before emulsification, 1000 weights of minced meat
Tofu syrup characterized by being 150 to 350 parts by weight based on parts .

[0006] As the minced meat constituting the above-mentioned dumpling, chicken, pork, etc. are used, but chicken with less fat is preferred. As tofu, so-called squeezed tofu obtained by reducing the water content to about 50% by applying pressure is used, and for example, 100 to 300 parts by weight is used for 1000 parts by weight of ground meat. 10 squeezed tofu
If the amount is less than 0 parts by weight, the dumpling cannot be softened, and if it exceeds 300 parts by weight, the flavor of the tofu sushi tends to decrease.

[0007] Eggs and yams are used as the binder.
Normally, whole eggs are used, but only yolk can be used. Egg yolk is suitable for connecting minced meat and the like to make dumplings. When egg yolk is used, in order to improve the processability and the texture, an egg yolk emulsified with a food oil such as salad oil is used.

Egg yolk is used before emulsification, and is used in an amount of, for example, 40 to 100 parts by weight based on 1000 parts by weight of ground meat. If the egg yolk is less than 40 parts by weight, it hardly hardens into a dumpling, and if it exceeds 140 parts by weight, the food oil tends to separate and the surface tends to become sticky. The food oil such as salad oil is used before the emulsification and is used, for example, in an amount of 150 to 350 parts by weight based on 1000 parts by weight of the minced meat. If the food oil is less than 150 parts by weight, the texture tends to be impaired, and if it exceeds 350 parts by weight, the food oil tends to separate and the surface tends to become sticky.

For example, 200 to 400 parts by weight of minced onion is used per 1000 parts by weight of minced meat. If the chopped onion is less than 200 parts by weight, the dumpling does not become soft, and the flavor is reduced. If it is more than 400 parts by weight, the dumpling tends to hardly harden.

[0010] The shaping material is used to facilitate the formation of the dumpling into a desired shape, and corn starch, flour and the like are used, and usually corn starch is used. The shaping material is used, for example, in an amount of 50 to 100 parts by weight based on 1000 parts by weight of the minced meat. If the amount of corn starch is less than 50 parts by weight, the dumpling is less likely to have a desired shape, and if it exceeds 100 parts by weight, the dumpling tends to be hard. It should be noted that the shaping material can be omitted when a binder such as egg yolk is sufficiently added thereto, and the desired shape of the dumpling can be obtained using the binder alone.

As the skin wrapping the surface of the dumpling, flour or the like is kneaded with salt water, spread into a thin sheet, and cut into a predetermined shape. Examples of the shape include those having an area substantially the same as the area of the surface of the dumpling or a strip. The former is used by wrapping a dumpling with a single piece, and the latter is used by applying a large number of strips to the surface of the dumpling by gliding.

[0012] In order to improve flavor and the like, seasonings such as sugar, salt, sodium glutamate, and sake are added to the dumplings.
In addition, ginger, shrimp and the like are appropriately added.

[0013] On the surface of the dumplings, knead the flour with salt water
Formed into a thin sheet and cut into strips
A large number of skins were attached by gliding.
Thus, the dumplings are based on 1000 parts by weight of minced meat.
100 to 300 parts by weight of tofu with about 50% water, onion maple
200-400 parts by weight, 50-100 parts by weight
Part of the dumpling, the egg yolk, such as salad oil
A binder emulsified with food oil is used,
Egg yolk is net before emulsification, minced meat 1000
40 to 100 parts by weight based on parts by weight, such as salad oil
The cooking oil is net before emulsification, minced meat 100
It is 150 to 350 parts by weight with respect to 0 parts by weight. The chopped onion in the dumpling can soften the dumpling because the meat is soft, elastic and contains a large amount of water. In addition, the chopped onion has a unique sweetness, so that the smell of the meat can be eliminated and the dumpling can be given an excellent texture. Since the present invention contains the above-mentioned skin and dumplings, it is possible to provide a soft tofu sushi with an excellent texture.

Further, since the shaping member 50 to 100 parts by weight in the dumpling-like material has Nde contains, can be a dumpling-like material into a desired shape, thus, it is ensured in a desired shape tofu Shaomai it can.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in more detail with reference to the embodiments shown in the drawings. FIG. 1 shows the tofu according to the present invention.
FIG. 2 is a partially cutaway perspective view of a screen . Tofu Shumai S
Is a dumpling 1 and a skin 2 that almost covers the surface of the dumpling 1
And The skin 2 is formed by covering a large number of strip-shaped pieces 21 and covers almost three quarters of the surface of the dumpling 1. In the figure, 3 indicates chopped onions.

The dumpling 1 has the composition shown in Table 1.

[0017]

[Table 1]

The numbers in Table 1 represent parts by weight. In the following, a method for producing the tofu syrup S shown in FIG. 1 will be described. Table 1
, Each material is weighed and mixed by a mixer. Using a 36-piece smelting molding machine, this mixture is used to form a dumpling 1 having a diameter of about 30 mm at a temperature of 15 to 20 ° C. and a molding time of 3 to 4 minutes.

Wheat flour (strong flour) is kneaded with a saline solution, spread into a sheet having a thickness of about 1 mm, and is about 10 mm long and 5 mm wide.
And a large number of strip-shaped pieces 21 are obtained. This strip 2
1 is applied to the surface of the dumpling 1 to form a skin 2.
The tofu simmered soybean S thus obtained can be eaten when steamed for about 20 minutes in a steamer.

(Operation) The chopped onion 3 in the dumpling 1 has a soft flesh and elasticity and contains a large amount of water, so that the dumpling 1 can be softened. In addition, the chopped onion has a unique sweetness, so that the odor of chicken can be eliminated and the dumpling 1 can be given an excellent texture. Therefore, since the tofu syrup S contains the above-mentioned dumplings 1, it is soft and has an excellent texture.

Further, since the corn starch is contained in the dumpling 1, it is easy to mold, and the dumpling 1 having a desired shape can be obtained. Therefore, the tofu sushi S having a desired shape can be reliably obtained. In addition, sugar,
Since it contains salt, sodium glutamate, ginger, shrimp, sake, etc., it is possible to obtain tofu sushi with an extremely excellent texture.

The terms and expressions used in the present specification are illustrative only, and are not restrictive. Terms and expressions equivalent to the features described in this specification and some of them are not limited to the terms and expressions. There is no intention to exclude expression. It goes without saying that various modifications are possible within the scope of the technical idea of the present invention.

[0023]

The present invention has the above configuration and has the following effects. (A) On a surface of a dumpling, knead flour with salt water
And then cut it into strips and cover it
It was made into a skin by attaching many in this way,
The dumplings have a water content of about 5 parts per 1000 parts by weight of ground meat.
100% to 300% by weight of 0% tofu, minced onion 2
00 to 400 parts by weight, and 50 to 100 parts by weight of the shaping material.
In the above dumplings, the egg yolk is mixed with food oil such as salad oil.
Emulsified binder is used, egg yolk
Net weight before emulsification, 1000 parts by weight of minced meat
40 to 100 parts by weight of food oil such as salad oil
Is the net weight before emulsification, 1000 weights of minced meat
Parts by weight is 150 to 350 parts by weight. The chopped onion in the dumpling can soften the dumpling because the meat is soft, elastic and contains a large amount of water. In addition, chopped onions have a unique sweetness, so that the smell of meat can be eliminated,
Excellent texture can be given to the dumplings. Since the present invention contains the above-mentioned skin and dumplings, it is possible to provide a soft tofu sushi with an excellent texture.

[0024] (b) Since the formers 50 to 100 parts by weight in the dumpling-like material has Nde contains, can be a dumpling-like material into a desired shape, thus, to ensure the desired shape processed foods Can be.

[Brief description of the drawings]

FIG. 1 shows a typical example of a processed food according to the present invention.
FIG. 2 is a partially cutaway perspective view of tofu shumai.

[Explanation of symbols]

 S Tofu Shumai 1 Dumpling 2 Skin 21 Strips 3 Minced onion

Claims (1)

(57) [Claims] (1) Wheat flour is coated with salt water on the surface of a dumpling (1).
Kneaded to form a thin sheet, which was cut into strips
Put a lot of things on it to make it skin (2)
A than, the dumpling-like material, relative to ground meat 1000 parts by weight, a water content of about 50% of the tofu 100-300 parts by weight, 200 to 400 parts by weight chopped onion, saw including a shaping member 50 to 100 parts by weight , the said bunching was Emar yolk with vegetable oil salad oil, etc.
John of the binder are used, the egg yolk in emulsifying previous net, minced meat 1000 fold
40 to 100 parts by weight with respect to parts by weight, such as salad oil
Vegetable oil is net before emulsification, minced meat 1000
Tofu syrup characterized by being 150 to 350 parts by weight with respect to parts by weight .