JPH1075748A - Raw gyoza prevented in separation of water and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a raw gyoza (dumpling stuffed with minced pork) free from the dissolution of its pastry case due to the ooze of water separated from an ingredient and giving a good texture and a good taste, when fried and eaten, and to provide a method for producing the same. SOLUTION: When an ingredient is produced by mixing finely cut and dehydrated vegetables and finely cut and minced meats with a seasoning, etc., the ingredient is mixed with 0.1-3wt.% of gelatin powder having a particle size of 5-60 meshes. The mixed ingredient is stuffed into a Chinese pastry case and subsequently shaped.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to raw dumplings and a method for producing the same, and more particularly to raw dumplings in which gelatin powder is added to ingredients to prevent water separation from the ingredients and a method for producing the same. .

[0002]

2. Description of the Related Art Dumplings are wrapped in ingredients such as meat, vegetables, etc., and are one of the most popular foods. They are raw frozen, steamed, chilled, and baked. Various forms of dumplings, such as food, are distributed as products. And gyoza in homes and specialty stores is usually best eaten by grilling raw gyoza with wrapped ingredients. However, the raw gyoza that has not been heated has the problem that the skin becomes soft due to water separation from the ingredients, the skin is broken, the gyoza sticks to the container, and the gyoza sticks. Further, there is a problem that bacteria grow by separating water from the ingredients.

Therefore, conventionally, as a measure for preventing water separation from ingredients, it has been known to add starch, crystalline cellulose powder or processed products thereof to the ingredients. It is also known to sprinkle a large amount of powdered starch (starch) on the finished product gyoza to absorb water.

[0004]

The above-mentioned prior art starch, crystalline cellulose powder or a processed product thereof, which is added to the ingredients, absorbs moisture, but when heated to eat, the starch which has absorbed moisture. There is a problem that the cellulose and cellulose become paste-like, and the texture and taste of the gyoza deteriorate.
Also, sprinkling a large amount of powdered starch (starch) on the dumplings of the product and absorbing water causes the appearance to deteriorate significantly, and when heated, it becomes a paste and has the same problem.
At present, the taste and appearance are significantly impaired.

[0005]

Means for Solving the Problems The present invention is intended to solve the above-mentioned problems, and is a method of separating water from ingredients obtained by adding and mixing gelatin powder to ingredients obtained by mixing seasonings and the like with chopped vegetables and meat. Raw gyoza that has been prevented.

[0006] In the present invention, gelatin powder is added to the ingredients.
1 to 3% by weight added and mixed, and further, the gelatin powder has a particle size of 5 to 60 mesh, characterized in that water separation from ingredients is prevented. Gyoza. The invention also provides shreds,
When adding seasonings and the like to dehydrated vegetables and shredded and ground meat to form ingredients, add gelatin powder to the ingredients, mix them, wrap them in leather, and mold. This is a method for producing raw dumplings in which water separation from ingredients is prevented.

[0007]

[Action] Conventional starch or cellulose powder that absorbs moisture,
In powdered flour, when heated, these become paste-like and taste worse, but in the present invention, by mixing and adding gelatin powder to ingredients, to absorb and eat the moisture of ingredients When heated, the gelatin dissolves, imparting a juicy feel and making the gyoza more delicious.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the practice of the present invention, gelatin powder is added to and mixed with ingredients obtained by combining seasonings, spices and the like with chopped vegetables and meat, and gelatin is used for animal skin and bone. Is a protein and its components are extremely pure. As the type of gelatin, any type of gelatin such as pig skin or cow bone that has been subjected to acid treatment, alkali treatment, or the like may be used.

When gelatin powder is added to and mixed with the ingredients, it absorbs the moisture leached from the cuts of the ingredients, vegetables and meat, and is dissolved when heated, and the particle size is reduced to 5 to 60 mesh. By doing so, the moisture of the ingredients is efficiently absorbed and dissolved during heating, and the amount of addition is 0.1 to 3% by weight, preferably 0.5% to 2% by weight.
Can sufficiently absorb the moisture of the dumpling ingredients. In addition, the skin of the gyoza does not become soft due to the water leaching from the ingredients of the raw gyoza, and bacteria do not multiply due to the separation of water.

The addition of the gelatin powder to the ingredients can be carried out in combination with a starch, a cellulose powder or a powdered powder which has conventionally been used to absorb moisture from the ingredients. It is necessary to determine the amount of the powder and powder to be added so as not to deteriorate the taste since the powder and the powdered powder become pasty when heated.

The dumpling skin is prepared by adding a saline solution to wheat flour, kneading the mixture into a kneading machine, rolling the mixture into a desired thickness, and adjusting the size to a desired size. For the meat of the ingredients, raw meat, for example, pork is ground with a chopper. Vegetables used as ingredients are those obtained by washing raw vegetables with water, cutting roots and the like to remove unnecessary portions, washing with water, sterilizing, cutting, and dehydrating the vegetables.

[0011] Minced meat, dehydrated minced vegetables, salt, soy sauce, pepper, grated ginger, seasonings such as sodium glutamate, spices, etc. are mixed with a mixer to adjust the ingredients. Add gelatin powder to ingredients and mix. Then, the ingredients mixed with the gelatin powder are wrapped in leather and molded into raw dumplings. Gelatin powder having a particle size of 5 to 60 mesh is 0.1 to 3
%, Preferably 0.5% to 2% by weight.
Then, the ingredients mixed with the gelatin powder are wrapped in leather and molded into raw dumplings.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described specifically with reference to embodiments. First, the ingredients are minced pork 60 parts, shredded cabbage 3
0 parts, shredded leek 5 parts, garlic 1 part, salt 0.3 parts, soy sauce 2 parts, pepper 0.2 parts, grated ginger 0.5 parts,
To 5 parts of sodium glutamate, 1 part of gelatin powder (Nitta Gelatin R fine powder) was added and mixed to prepare ingredients.

More specifically, the minced pork as an ingredient is obtained by converting pork into ground pork using a chopper. In addition, the shredded cabbage is obtained by washing and cutting raw vegetables to remove unnecessary portions such as cores, further washing with water, and then cutting and dewatering.

In addition, the chopped leek is prepared by washing the raw leek with water,
It is cut to remove unnecessary parts such as roots, washed well with running water, cut, and dehydrated.

The gyoza skin was mixed with 100 parts of flour and 37 parts of 1% saline, mixed and then made into noodles with a noodle band machine.
It is prepared by adjusting gyoza skin with a thickness of 10 cm.
Gyoza was produced by wrapping 20 g of the above ingredients in the skin of this gyoza. This was arranged in a small amount of powdered plastic tray and stored in a refrigerator at 10 ° C. for 4 days. Even after 4 days, the skin was in a good condition without softening of the skin due to water separation from the tool and no adhesion to the container. When this was baked in a frying pan and tasted as usual, it was juicy and the taste was satisfactory.

[0016]

As described above, according to the present invention,
By adding and mixing the gelatin powder with the ingredients, the gyoza skin does not become softer due to water separation from the ingredients, and there is no problem of bacterial growth, and the gelatin dissolves by heating when eating, making it juicy. It has the effect of further improving the texture and taste of the dumplings given.

Claims (4)

[Claims] 1. A raw dumpling that is prevented from water separation, characterized by wrapping an ingredient obtained by adding and mixing a gelatin powder to an ingredient obtained by combining seasonings and the like with shredded vegetables and meat. 2. The raw gyoza according to claim 1, wherein 0.1 to 3% by weight of gelatin powder is added to and mixed with the ingredients. 3. The raw dumpling according to claim 1, wherein the gelatin powder has a particle size of 5 mesh to 60 mesh. 4. When a seasoning or the like is added to shredded or dehydrated vegetables and shredded or ground meat and mixed to form an ingredient, gelatin powder is added to the ingredient and mixed. The method for producing raw dumplings according to any one of claims 1 to 3, wherein the dumplings are formed by wrapping.