JPS584906B2 - Method for producing yoza with green perilla that has shelf life - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention involves kneading raw materials such as flour and salt with water and then rolling and cutting them to form Giyoza rawhide, and then kneading a mixture of oil, minced meat, vegetable protein, vegetables, etc. After heat treatment at ℃ for several hours, immerse in 15 to 40% alcohol aqueous solution for at least 4 to 5 hours to remove bitter components, and further mix finely cut green perilla into the above mixture.
A preservative method containing green perilla, which is characterized in that it is wrapped and shaped with the above-mentioned Giyoza wrapper, and then the molded product is steamed at about 85°C for 2 to 4 minutes, and then cooled to 0° to 5°C. This invention relates to a method for producing gyoza, and its purpose is to provide gyoza that has a novel preservability that takes advantage of the refreshing flavor of green perilla without bitterness.

This invention will be explained in detail below using examples.

First, raw materials such as flour and salt are kneaded using a well-known method.
After rolling, the rawhide is cut into predetermined unit shapes to form rawhide.

In addition, when kneading the raw materials, a small amount of squeezed juice of green perilla may be added to form gyoza rawhide having a beautiful pale green color and the flavor of green perilla.

Next, the raw materials shown in Table 1, mainly meat, are mixed and heated at about 95°C for about 2 to 3 hours.
645 pieces of green perilla and 50 pieces of cabbage soaked in 5-40% alcohol aqueous solution for at least 4.5 hours to extract bitter components
The contents of the gyoza are adjusted by further mixing in the above-mentioned heat-treated mixture with finely cut pieces of gyoza.

An appropriate amount of this content is wrapped in the aforementioned rawhide and molded into a predetermined shape.

Table 1 Minced meat 90kg Chives lkg Vegetable protein 3.5 Bread flour 1 Pork fat 7.5 Seasoning 5 Sesame oil 2.5 Food preservative 450g Note that if the alcohol concentration is too high when removing the bitterness from green perilla, It is appropriate that the alcohol concentration be about 15 to 40%, since even the aromatic components that are considered desirable in diso will be extracted and the flavor will be impaired.

Furthermore, commercially available white liquor or the like may be used as the alcohol aqueous solution.

Next, the formed gyoza is heated at a relatively low temperature of about 85℃ for 2 hours.
After steaming for about 4 minutes, cool to 0° to 5°C and store in the refrigerator.

In addition, when it is to be used for human consumption, it is made into yaki-yoza, steamed-yoza, mizu-yoza, etc. using ordinary cooking methods such as baking and steaming.

As described above, in this invention, green perilla is immersed in an alcohol aqueous solution to remove bitter components without impairing its flavor, and foods that need to be thoroughly cooked, such as meat, are preheated. Because green perilla is heat-treated at a relatively low temperature and in a short period of time, it is possible to fully utilize the refreshing flavor of green perilla without bitterness and produce gyoza with an extremely excellent texture. .

Although the present invention has been variously explained above with reference to preferred embodiments, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. It is.

Claims (1)

[Claims] 1 Raw materials such as flour and salt are kneaded with water and then rolled and cut to form rawhide, and a mixture of oil, ground meat, vegetable protein, vegetables, etc. is heat-treated at approximately 95°C for several hours. The contents obtained by soaking in ~40% alcohol aqueous solution for at least 4 to 5 hours to remove bitter components, and further mixing finely cut green perilla into the above mixture, are encapsulated with the above-mentioned Gyoza rawhide, A method for producing preservative green perilla-containing gyoza, which comprises molding the molded product, then steaming the molded product at about 85°C for 2 to 4 minutes, and then cooling it to 0° to 5°C.