JPH10286080A - Meat dumpling in dried bean curd and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a meat dumpling in dried bean curds, having a Japanese style elegance of an appearance and shape, good in taste and rich in palate. SOLUTION: This meat dumpling 1 in dried bean curds is obtained by stirring a mixed ground meat composed of, e.g. a ground chicken meat and a ground pork, an egg, a grated garlic, a leek and a seasoning such as Sake (a Japanese fermented, mildly alcoholic beverage made from rice), a soy sauce, a sesame oil, a salad oil or a Miso (a fermented seasoning paste of soybeans, etc.), wrapping the resultant material 3 for the meat dumpling 1 in the interior of a case 2 using the dried bean curds and baking the wrapped material over a low fire.

Description

DETAILED DESCRIPTION OF THE INVENTION

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a yuba gyoza that is novel, tasteful and high in product value, and a method for producing the same.

2. Description of the Related Art A conventional method of producing dumplings is to put a predetermined amount of ground meat such as pork, sake, soy sauce, salt and the like in a bowl, stir well and wrap the mixture in a normal dumpling skin. Next, a predetermined amount of water and a small amount of sake are put into a pan and then boiled. In this state, the skin wrapped with the minced meat and the like is put into a pan and boiled for about 7 to 8 minutes to produce gyoza. .

However, in the case of the gyoza manufactured in this manner, since the skin for the normal gyoza is used, the appearance of the gyoza is Chinese style. The water was boiled and used, so the water was inevitably increased and the taste was poor. Therefore, an object of the present invention is to provide a yuba gyoza that has an unconventional appearance in a Japanese style, has a good mouthfeel, and is rich in taste, and a method for producing the yuba gyoza.

The yuba gyoza according to the invention of claim 1 is characterized in that gyoza material obtained by stirring various ingredients is formed by wrapping it in a skin using yuba. . The yuba gyoza according to the second aspect of the invention is obtained by wrapping a gyoza material obtained by stirring various ingredients in a skin using yuba and baking it over a low heat. The yuba gyoza according to the third aspect of the invention is the yuba gyoza according to the first or second aspect, wherein the ingredients according to the first or second aspect are a mixture of minced meat consisting of minced chicken and minced pork, eggs, grated garlic, chive, and the like, or sake. , Soy sauce, sesame oil, salad oil, miso, and other seasonings are added and stirred. Claim 1 or 2
According to the described invention, since yuba is used for the skin itself, it has a sweet taste, and also in appearance, since the yuba is exposed on the outer periphery, unlike the case of the conventional example, it exhibits a Japanese style taste,
Product value increases. According to the third aspect of the present invention, since yuba is used for the skin itself, it has a sweet taste, and since the contents include minced chicken and ground minced pork, it has a pleasant and refreshing taste. Furthermore, also in appearance form,
Since the yuba is exposed on the outer periphery, unlike the conventional example, it has a Japanese style and the product value is high. The method for producing a yuba gyoza according to the invention according to claim 4 includes a step of wrapping the dumpling material obtained by stirring various ingredients, and a step of baking the skin made of the yuba wrapped with the dumpling material over low heat into a yuba gyoza. It is characterized by becoming. Claim 5
In the method for producing a yuba gyoza according to the invention described in claim 5, the ingredient according to claim 5 is ground minced meat consisting of minced chicken and ground pork, eggs,
Grated garlic, Chinese chive etc. are stirred, or these are mixed with a seasoning such as sake, soy sauce, sesame oil, salad oil, miso, etc. and stirred. According to the fourth aspect of the present invention, the effect of the first or second aspect of the present invention is exhibited by a simple manufacturing process including a process of wrapping the dumpling material with a skin using yuba and a process of baking it over a low heat. It is possible to provide a production method capable of producing yuba dumplings. According to the fifth aspect of the present invention, a yuba exhibiting the effect of the third aspect of the present invention is provided by a simple manufacturing process including a step of wrapping the dumpling material in a skin using yuba and a step of baking it over a low heat. A production method capable of producing gyoza can be provided.

Embodiments of the present invention will be described below in detail. As a material for the yuba gyoza of the present embodiment, for example, when manufacturing 120 (30 servings) yuba gyoza, the following materials are prepared. 1 cabbage leek 6 bundles Minced chicken meat 1Kg Minced pork meat 1Kg Eggs 6 flat yuba 20 sugar large spoons 5 cups salt teaspoon 3 cups sesame oil 60cc taste base 1 teaspoon salad oil 60cc grated garlic 2 large spoons miso 50g next Next, a method for producing yuba dumpling 1 according to the present embodiment shown in FIG. 1 will be described. First, among the above-mentioned materials,
One cabbage, 6 bundles of Chinese chive are finely cut with a mixer,
These are put on a dish, drained, and then squeezed by hand to remove as much moisture as possible. Put the cabbage and leek, which have been cut into small pieces and water has been removed, into a bowl.
Add Kg and 1Kg minced pork and stir gently. Furthermore,
2 large spoons of grated garlic, 6 eggs, 5 large spoons of sugar, 3 teaspoons of salt, 50 g of miso, 60 cc of sesame oil, 60 cc of salad oil, 1 teaspoon of taste base Put the ingredients and stir them well to make dumpling material 3. Next, each of the 20 pieces of flat yuba is divided into six equal parts into squares to form a total of 120 pieces of skin 2, and the dumpling material 3 obtained by stirring the above ingredients on each of the skins 2 is spoon-filled 1 Place each cup and wrap it in a Japanese style. In this way, a total of 120 pieces of the prepared yuba gyoza 1 before baking are placed in a pan and baked over low heat for about 7 to 8 minutes to obtain a product. Citrus vinegar is suitable as a sauce for eating the yuba gyoza 1 of the present embodiment. In addition, the method of storing the yuba gyoza 1 of the present embodiment described above employs a frozen storage method. According to the yuba gyoza 1 of the present embodiment described above, since the skin 2 itself uses yuba, it has a sweet taste,
In addition, the gyoza material 3 contains ground minced meat and minced pork, so that the taste is good and refreshing. In addition, as for the appearance form surface, as yuba is exposed on the outer circumference,
Unlike the case of the conventional example, it is possible to exhibit a Japanese style and to enhance the product value. In addition, according to the method for producing yuba gyoza 1 of the present embodiment, the mouthfeel as described above is well rich in taste,
In addition, it is possible to manufacture the yuba dumplings 1 having a Japanese appearance in a simple process. In the present embodiment described above, a case where a total of 120 pieces of yuba gyoza 1 are manufactured has been described. However, the number of manufactured yuba gyoza 1 is arbitrary, and the amount of each of the above-described materials is determined according to the number of manufactured pieces. What is necessary is just to adjust suitably.

According to the present invention, the following effects can be obtained. According to the invention of claim 1 or 2, there is sweetness,
It is possible to provide a yuba gyoza that has a Japanese appearance in appearance and high product value. According to the invention described in claim 3,
It is possible to provide a yuba gyoza with a sweet taste, a pleasant taste, a refreshing taste, a Japanese appearance in appearance, and a high product value. According to the fourth aspect of the present invention, it is possible to provide a manufacturing method capable of manufacturing a yuba dumpling exhibiting the effects of the first or second aspect of the invention in a simple manufacturing process. According to the fifth aspect of the present invention, it is possible to provide a manufacturing method capable of manufacturing a yuba dumpling exhibiting the effects of the third aspect of the invention in a simple manufacturing process.

[Brief description of the drawings]

FIG. 1 is a partially cutaway perspective view showing a yuba dumpling according to an embodiment of the present invention.

[Explanation of symbols]

 1 Yuba gyoza 2 Skin 3 Gyoza material

Claims (5)

[Claims] 1. A yuba gyoza characterized by being formed by wrapping a gyoza material obtained by stirring various ingredients in a skin using yuba. 2. A yuba gyoza obtained by wrapping a gyoza material obtained by stirring various ingredients in a skin using yuba and baking it over a low heat. 3. The ingredient is a mixture of minced meat consisting of minced pork and minced pork, eggs, grated garlic, chive, etc., or seasonings such as sake, soy sauce, sesame oil, salad oil, miso, etc. The yuba gyoza according to claim 1 or 2, which is stirred. 4. A method for producing yuba gyoza, comprising: a step of wrapping a dumpling material in which various ingredients are agitated; and a step of baking a skin made of yuba wrapped with the dumpling material over low heat to form a yuba gyoza. Method. 5. The said ingredient is a mixture of minced meat consisting of minced chicken and minced pork, eggs, grated garlic, chive, etc., or seasonings such as sake, soy sauce, sesame oil, salad oil, miso, etc. The method for producing yuba gyoza according to claim 4, wherein the mixture is stirred.