JPS62220176A - Giaoz (fried dumpling stuffed with minced pork) - Google Patents

Abstract

PURPOSE:The titled GIAOZ which keeps abundant liquid soup content without softening an ingredient component, hardly destroys shape and is readily cooked, by blending ingredients of GIAOZ with small pieces of specific solid soup containing a thermally reversible gelatinizing agent and coating the blend with noodle patties. CONSTITUTION:Liquid soup is blended with a thermally reversible gelatinizing agent such as gelatin, cooled, solidified to give small pieces of solid soup, which are added to ingredients of GIAOZ consisting of tiny pieces of meat, vegetables, etc., and the blended ingredients are covered with noodle patties to give the aimed GIAOZ.

Description

[Detailed Description of the Invention] [Objective of the Invention] (Industrial Application Field) This invention relates to gyoza made by wrapping fillings made of ground meat, chopped vegetables, etc. with a noodle band. This invention relates to improved dumplings that can be freely provided with a large variety of flavors and tastes.

(Conventional technology) Gyoza is made by adding minced meat, chopped vegetables, etc., adding oil and some seasonings, and mixing the ingredients together in a noodle strip, that is, a gyoza skin. Heat it up as so-called grilled or steamed dumplings! Served at IJIL meals. The seasonings added during the preparation process of this ingredient include liver fat, vegetable oil, salt, chemical seasonings, etc. that mix well with the ingredients listed above, and this adds a certain degree of seasoning to the ingredient itself. It has been subjected. But this,
Even if you try to add seasoning soup to the filling to add more seasoning to traditional gyoza, the liquid will make the dumplings soft and warp, spoiling the texture itself.
Furthermore, such fillings are difficult to handle during the process of forming the dumplings. When Zarani Gyoza is cooked, the liquid and liquid may seep out from the closed part of the skin, resulting in an open mouth.
The main reason for this is that during and after wrapping the ingredients, liquid and other liquid from the ingredients adheres to and oozes out from the closed portion, impairing the adhesion of the noodle strips. Alternatively, the skin itself may be damaged or lose its shape, significantly reducing its commercial value. In addition, for this reason, the dumplings after being formed are immersed in a seasoned soup, and the soup is impregnated into the dumplings through a small gap formed in the part where the skin is closed, and then the dumplings are impregnated and retained, and then fried in a tofu and dehydrated and dried. However, there are limits to the types of soups that can be used and the types of soups that can be impregnated with them, and it is far from being possible to obtain dumplings that have a rich soup and a variety of tastes. As another method, it is possible to use a liquid soup that has been heated and reduced, but it is difficult to mix it uniformly with the ingredients, and there is another problem that the flavor deteriorates due to browning during storage, which impairs the taste. It has some drawbacks and is difficult to put into practical use.

(Problems to be Solved by the Invention) As mentioned above, regarding the seasoning of gyoza that cannot be achieved by simply impregnating the ingredients with liquid soup or adding concentrated soup, etc. The purpose of the present invention is to provide dumplings in a form that allows various flavors and tastes not found in conventional dumplings to be added at will according to preference, and is also extremely easy to form and cook.

[Structure of the Invention] (Means for Solving the Problems and Their Effects) Based on the above, this invention adds a thermoreversible gelling agent such as gelatin to liquid soups to gelatinize them, and when cooking. It is characterized by mixing small pieces of solid soup that melts into a liquid soup by heating with the ingredients of the gyoza, and wrapping this in the noodle strip in a conventional manner.

However, the above-mentioned soups as used in the present invention are applicable to all liquid soups that can be gelled with a gelling agent such as gelatin, but for example, soups made from chicken, pork bones, seafood, vegetables, etc. Dashi soup, Japanese and Western Chinese soups, other dressings, liquid substances such as roux miso, milk, or liquid mixtures such as soy sauce, vinegar, chili oil, etc.
After stirring and mixing the above-mentioned gelling agent into these liquid soups heated to about 0°C, it can be gelled by keeping it refrigerated, for example in a refrigerator, and the obtained solid soup can be mixed and dispersed in the above-mentioned ingredients. Cut into small pieces of about 5 to 10 angles, taking into consideration the properties. The amount of gelatin to be added to the above soup should be determined individually depending on the salt concentration and pH of the soup, but as a guideline, the gel strength should be 80 g or more, preferably 180 g, and the gelatin content should be 80 g or more, preferably 180 g, so that the phase transition from gel to sol can be achieved. It is desirable that the temperature is 25°C or higher.

In order to achieve this, the gelatin addition layer should be 3 to 511 m%, preferably 41 m%, based on the weight of the soup, which maintains a solid state at room temperature and has gelatin strength that prevents the mold from opening during the shredding process. It is possible to obtain a solid soup having the following properties. Furthermore, by using a gelling agent with a phase transition temperature of 25° C. or higher, filling operations at room temperature and handling during distribution become easier. This prevents liquid juices from adhering to or leaking out from the closed portion of the skin, eliminating the cause of the mouth opening during cooking. If the above-mentioned addition of gelatin is less than 3%, it will not be possible to obtain the required gelling strength, and if it is more than 5%, the viscosity of the filling will increase and the texture will deteriorate when it is restored to a liquid state. Therefore, it is undesirable. Data regarding gel strength, phase transition temperature, and shape retention when gelatin is added to stock soup is shown below. (The gel strength was determined by measuring the shear compressive stress using a model 9.NRM-2010J-0M manufactured by Fudo Kogyo. Plunger Φ1 o MR, speed 5 c 117 seconds) (Example) Chicken bones 25 (1, per 500 g of pork bones) Add mozu 12,
After cooking over high heat for 4 hours, remove the chicken bones and pork bones and filter through a bleached cloth to obtain approximately 2009 soup.

On the other hand, a gelatin solution prepared by adding Gelatin 109 to 40 g of water and dissolving it by heating was added to the above soup and mixed, and then kept in a refrigerator at about 5°C for 2 hours to gel. m
Shred into cubes to obtain solid soup. Separately minced pork 309
, liver fat 3711 oil 392 salt 0.59. Boiled Chinese cabbage 1339
．． Add 1g of chives and other spices and make 2109 gyoza fillings. The above-mentioned solid soup 479 is added to the mixed ingredients, and the obtained mixed ingredients are divided into 109 pieces, each of which is wrapped in a dumpling wrapper and formed into a predetermined shape to form dumplings.

When the above-obtained gyoza was cooked as fried gyoza according to a conventional method, it was perfectly baked without any openings, damage to the skin, or deformation. The dumplings do not cool down easily over time, and when eaten, the liquid juice spreads into the oral cavity, giving the dumplings an extremely rich taste and texture compared to conventional dumplings.

〔Effect of the invention〕

As described above, this invention uses a mixing tool made by adding and mixing small pieces of thermoreversible gelatinized solid soup to the ingredients, and forms and cooks the dumplings so that the desired amount can be obtained without softening the different ingredients. It is possible to incorporate the soup ingredients, and it can be cooked without opening the mouth or mold, and since there is plenty of molten liquid soup in the food after cooking, when you eat it, you can enjoy hot and delicious liquid soup. It spreads into the oral cavity, and can bring even more flavor to the traditional gyoza taste.

Claims (1)

[Claims] Small pieces of solid soup made by adding a thermoreversible gelling agent such as gelatin to liquid soup and solidifying it by cooling are added to gyoza fillings made of minced meat, vegetables, etc., and the mixed ingredients are wrapped in noodle strips. Dumplings that are covered.