JPS60160871A - Production of fried dumpling, stuffed with minced pork and containing beefsteak plant leaf - Google Patents

Abstract

PURPOSE:To produce a fried dumpling, stuffed with minced pork, and having a refreshing taste without giving a smell unique to the pork by placing a beefsteak plant leaf between the coating of the fried dumpling stuffed with minced pork and ingredients thereof. CONSTITUTION:A beefsteak plant leaf or cut leaf thereof is placed on the coating of a fried dumpling stuffed with minced pork, and ungredients thereof are placed thereon and wrapped in the coating. Alternatively, the beefsteak plant leaf or cut leaf thereof is mixed with the ingredients and wrapped in the coating for the fried dumpling stuffed with minced pork.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to gyoza using perilla leaves and a method for producing the same.

More specifically, the present invention relates to gyoza, which is made from perilla leaves and which does not give off the characteristic odor of meat and has a mild texture, and a method for producing the same.

Generally speaking, gyoza is made by making the filling mainly from meat such as beef or pork, then wrapping the filling directly in the skin and freezing, refrigerating, steaming, boiling, or grilling. Manufactured.

And when you eat gyoza, because the ingredients are wrapped in the skin, the smell of the meat is trapped inside, giving you a strong smell unique to meat. Although the unique odor of meat trapped in the skin is sometimes liked as it is similar to the odor of gyoza, there are many cases where this unique odor of meat is disliked.

The inventors of the present invention have conducted intensive research to create a gyoza that everyone can enjoy by eliminating the characteristic meat odor that is trapped in the skin of gyoza, and have placed shiso greens between the skin and the ingredients. By doing this, they discovered that the distinctive odor of meat was almost eliminated, that the flavor of old locusts was added to the Chinese taste, making the flavor richer, and that since the meat was wrapped in skin, the scent of perilla was not overshadowed. .

The present invention relates to gyoza with perilla leaves, which is made by disposing perilla leaves or cut perilla leaves between the skin of gyoza and the ingredients.

The perilla leaves used in the present invention may be used as they are, or may be cut into rounds slightly smaller than the skin, or may be cut into long pieces or strips.

K, who manufactures gyoza with shiso greens, prepares gyoza skin, places shiso leaves, shiso leaves cut into circles, shiso leaves cut into strips or strips, and then adds gyoza on top. Place the ingredients on top, wrap it in, and press around the edges to seal.

In addition, as another method for making shiso leaf-containing giyoza, the ingredients of Chiba togiyoza cut into long pieces or strips are mixed,
You can also wrap it with the skin of a giyoza and press the surrounding area to seal it.

Giyoza with shiso leaf is made by placing Chiba or chopped shiso leaves between the skin of Giyoza and the ingredients. It has almost no smell, has a rich shiso flavor, and has a light texture.

In addition, perilla leaves include purple ones, green ones (ao shiso leaves),
There are large and small types, and in the present invention, any of them may be used, but green perilla is particularly preferred.

Next, a non-example of the present invention will be shown.

Example 1゜300 grams of flour 1 teaspoon of salt 1 teaspoon of sesame oil 1 cup or more of hot water Mix together, knead well, roll out with a stick, and cut into circles to prepare gyoza wrappers.

Ground pork 3009 Dried scallops 20'1 1 green onion 6 shiitake mushrooms 1 garlic clove Place shiso leaves cut into pieces a little smaller than the skin on top of the skin.
Mix the ingredients according to the above ratio, place the appropriate sized filling on top, wrap it with a skin, and press around the edges to form it.

Place the gyoza on a frying pan with heated lard and bake until slightly browned.
Get Yakiyoza.

When I ate this grilled yoza, I didn't notice any of the strong odor characteristic of pork, and it was extremely delicious with the fresh scent of perilla.

Example 2゜Put long strips of perilla leaves on top of the gijyoza skin from Example 1 in a slightly smaller circle than the skin, then place the ingredients from Example 1 on top of the skin. Wrap it in and press around it to form it.

The obtained Notagiyoza was frozen at -60°C.

When I put the frozen food in a steamer and steamed it thoroughly,
I was able to get mushigi yozaka that didn't have the characteristic odor of pork, but had the fresh perilla flavor.

Example 3゜The pressed perilla leaf of Example 1 was cut into long strips, and the pieces were cut into 109 pieces.
The mixture was mixed in the following proportions, placed on the skin of Example 1, wrapped in the skin, and pressed around the skin to form a shape.

Heat the soybean oil in a frying pan and place the gyoza on top and bake until slightly browned to obtain grilled gyoza.

This grilled yoza had almost no odor characteristic of pork, and was delicious with the scent of shiso.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] +1) Giyoza with perilla leaves, which is made by disposing perilla or cut perilla leaves between the skin of Giyoza and the ingredients. (2) A method for producing gyoza with shiso leaves, which is characterized by placing shiso leaves or cut shiso leaves on the skin of gyoza, placing gyoza toppings on top, and stuffing them. (3) A method for producing gyoza with shiso leaves, which is characterized by mixing shiso leaves or cut shiso leaves with gyoza ingredients, and wrapping the mixture in gyoza skin.