KR100986609B1 - A toasted dumpling and method of manufacturing the same - Google Patents

Abstract

PURPOSE: A grilled dumpling and a manufacturing method thereof are provided to secure the taste and flavor of the grilled dumpling by heating the dumpling using an oven instead of frying. CONSTITUTION: A manufacturing method of a grilled dumpling comprises the following steps: mixing 40wt% of meat, 30wt% of vegetables, 10wt% of mushrooms, and 10wt% of dried fishes, with sesame oil, oyster sauce, and soy sauce; adding 5wt% of natural seasonings and 5wt% of additional material including fried tofu and Chinese noodle, and mixing inside a mixture to make a filling; mixing 95wt% of flour, 1wt% of yeast, 1wt% of baking powder, and 3wt% of sugar, and forming a paste to form a dumpling skin; filling the skin with the filling and steam-heating for 12~20 minutes; cooling the steamed dumpling; and grilling the cooled dumpling using an oven.

Description

Baked dumplings and method for manufacturing the same {a toasted dumpling and method of manufacturing the same}

The present invention relates to a baked dumpling and a method of manufacturing the same, which makes it possible to simultaneously feel the light and savory taste of the baked dumpling itself, without adding any chemical seasonings, which are harmful to the human body. For the light and savory taste, add the mushrooms consisting of shiitake mushrooms and thirsty mushrooms, dried fish containing dried shrimps and dried dogs, sesame oil and oyster sauce soy sauce, and other additives consisting of vermicelli and fried tofu. Produce a dumpling skin mixed with flour, enzymes and sugar, and make dumplings by heating the dumplings filled with dumplings inside the steamer for a predetermined time and cooling the dumplings at room temperature, and again, the inside of the oven. Harmful to humans during the manufacture of baked dumplings, by heating to a constant temperature at It contains a large amount of various nutrients such as minerals, amino acids and sugars that are good for the human body by mixing dumplings mixed with natural ingredients such as mushrooms, dried shrimps, dried fish, and natural seasonings without any chemical seasonings. In addition, to remove the waste of the human body, as well as to obtain the same effect as the blood pressure control, of course, to complete the baked dumplings by heating the dumplings to a constant temperature inside the oven without the need for a separate frying oil, The present invention relates to a baked dumpling and a method of manufacturing the same so that the baked dumpling itself can feel the light and sweet taste.

In a generally known method of making dumplings, after mixing and kneading with flour, rolling and manufacturing a dumpling skin, and after mixing the various raw vegetables, meat and seasonings, etc. to enter the inside of the dumpling skin to complete the dumplings, The steamed inside of the dumpling skin is steamed and cooled, and then frozen and packaged by rapid freezing, or fried dumplings are prepared by frying the dumplings in oil such as a separate cooking oil and cooking them.

However, in the conventional dumplings as described above, in order to improve the taste of the dumplings themselves, when mixing various raw vegetables and meat inside the dumplings, a certain amount of chemical seasonings, etc., which are harmful to the human body, are added to prepare dumplings. In relation to this, in addition to the taste of the dumpling itself by the addition of the chemical seasoning, there is a disadvantage in that effects such as the removal of human waste and blood pressure control are not obtained at all.

In particular, when the dumplings are put inside the dumpling skin and cooked by dumplings fried in oil, such as a separate cooking oil, there are many problems such as not being able to feel the light taste and savory taste of the dumpling itself.

The present invention has been made in order to improve the above-mentioned conventional problems, the object of the dried fish, sesame oil and oyster containing mushrooms and dried shrimps and dried dogs made of shiitake mushrooms and thirsty mushrooms for light and savory taste in meat and vegetables Steamed dumplings filled with dumplings filled with dumplings were made by adding natural seasoning consisting of soy sauce and other additives, such as vermicelli and fried tofu, to make dumpling skins mixed with flour, enzymes and sugar. The dumpling is produced by heating the inside for a predetermined time, and the dumpling is cooled at room temperature and again heated to a constant temperature inside the oven to complete the baked dumpling. Naturally, such as mushrooms, dried shrimps, dried fish containing dried dogs, and natural condiments. The dumplings are mixed with ingredients to contain various nutrients such as minerals, amino acids, and sugars that are good for the human body, so that the human body can not only remove wastes but also obtain effects such as blood pressure control. It is to provide a baked dumpling and its manufacturing method which can feel the light taste and savory taste of the baked dumpling itself by completing the baked dumpling by heating it to a constant temperature inside the oven without the need for a separate frying oil. .

The present invention as a technical means for achieving the above object, in the manufacturing method of baked dumplings,

30% by weight of vegetables, 10% by weight of mushrooms consisting of shiitake mushrooms and thirsty mushrooms, 10% by weight of dried fish, and 5% by weight of natural spices mixed with sesame oil, oyster sauce, and soy sauce, vermicelli and fried tofu Mixing and kneading 5 wt% of the other additives formed in the mixer to prepare a dumpling bundle;

Mixing and kneading 1% by weight of enzyme, 1% by weight of baking powder and 3% by weight of sugar, based on 95% by weight of wheat flour, to prepare a dumpling skin having a predetermined size and thickness;

After filling the dumplings inside the dumpling skin produced by the steam heating for 12 to 20 minutes at a temperature of 100 ℃ or more in the interior of the steamer to produce dumplings;

Cooling the dumplings in the steamer at room temperature; And

Method of producing a baked dumplings comprising the step of preparing a baked dumplings by heating the dumplings cooled at room temperature to the inside of the oven for 8 to 18 minutes by heating the temperature inside the oven at a temperature of 180 ~ 280 ℃; By providing.

At this time, the meat mixed and kneaded inside the dumplings is made of pork, the vegetable is characterized in that the cabbage and pumpkin, leek, water chestnut, leek, ginger is mixed.

In addition, the dried fish is mixed in the inside of the dumplings, characterized in that the dried shrimp and the dry dog are mixed with each other.

In addition, the present invention, the mushrooms to be mixed inside the dumplings, made of shiitake mushrooms and thirsty mushrooms, salt is added to the natural seasoning mixed in the inside of the dumplings.

In addition, the present invention provides a baked dumpling,

Mixing and kneading 1% by weight of enzyme, 1% by weight of baking powder and 3% by weight of sugar with respect to 95% by weight of flour, 40% by weight of meat, cabbage and pumpkin, leek, water chestnut, 30% by weight of green onion, ginger mixed vegetables, 10% by weight mushrooms consisting of shiitake mushrooms and thirsty mushrooms, 10% by weight dried fish mixed with dried shrimps and dried dogs, 5% by weight of natural seasoning consisting of sesame oil, oyster sauce and soy sauce, vermicelli And to prepare a baked dumplings, characterized in that the dumplings are mixed with 5% by weight of other additives consisting of fried tofu.

According to the present invention baked dumplings and a method for producing the dumplings, natural ingredients such as mushrooms, dried shrimps and dried dried fish and natural seasonings are mixed and blended with no addition of chemical seasonings harmful to the human body. The dumplings contain various nutrients such as minerals, amino acids, and sugars that are good for the human body, so that the human body can not only remove wastes, but also achieve effects such as blood pressure control. There is an excellent effect that can be baked at a constant temperature inside the oven to finish the baked dumplings without the need for a back light, and at the same time feel the light and savory taste of the baked dumplings themselves.

While the invention has been shown and described with respect to specific embodiments thereof, it will be appreciated that various changes and modifications can be made in the art without departing from the spirit or scope of the invention as set forth in the following claims. Those of ordinary skill will want to know easily.

1 is a schematic process diagram of a method of manufacturing a baked dumpling according to the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a schematic process diagram of a method of manufacturing a baked dumpling according to the present invention, the baked dumpling according to the present invention is mixed with 95% by weight of flour, 1% by weight of enzyme, 1% by weight of baking powder, and 3% by weight of sugar through mixed water. To make a dumpling skin formed in a certain size and thickness, the inside of the dumpling skin, 40% by weight of meat, cabbage and pumpkin, leek, water chestnut, 30% by weight of vegetables mixed with leek, ginger, shiitake mushrooms and thirsty mushrooms The dumplings are mixed with 10% by weight of mushrooms, 10% by weight of dried fish with dried shrimps and dried dogs, 5% by weight of natural seasoning consisting of sesame oil, oyster sauce and soy sauce, and 5% by weight of other additives consisting of vermicelli and fried tofu. Consists of the configuration.

The manufacturing method of such a baked dumpling of this invention is demonstrated in detail as follows.

As shown in Figure 1, when preparing the baked dumplings of the present invention, first with respect to 40% by weight of meat 30% by weight of vegetables, 10% by weight of mushrooms consisting of shiitake mushrooms and thirsty mushrooms, 10% by weight of dried fish and salt and Sesame oil, oyster sauce, and 5% by weight of natural sauce mixed with soy sauce and 5% by weight of other additives consisting of vermicelli and fried tofu are mixed and kneaded in a mixer to make dumplings.

At this time, the meat mixed and kneaded in the inside of the dumplings is made of pork, and the vegetables are mixed with Chinese cabbage and pumpkin, leek, water chestnut, green onions, ginger and sesame oil, oyster sauce, soy sauce and natural spices and additives They are killed together to make the dumplings complete.

In addition, the natural seasoning consisting of sesame oil, oyster sauce, soy sauce, salt may be added slightly.

Therefore, the dumplings contain various nutrients, such as minerals, amino acids and sugars, which are good for the human body by natural mushrooms, dried fish, and natural seasonings, so that the human body can get rid of waste products and control blood pressure. .

In addition, during the production of dumpling skin inside the dumplings inside, 1% by weight of enzyme, 1% by weight of baking powder and 3% by weight of sugar are added to a mixer with 95% by weight of flour, mixed with a certain amount of water and then kneaded, Forming the dumpling skin formed in a constant size and thickness to suit the size of.

Subsequently, inside the dumpling skin formed by forming a predetermined size and thickness as described above, after filling the dumpling kneaded mixture as described above, and heated it at a temperature of 100 ℃ or more in the steamer for 12 to 20 minutes, steam Dumplings produced by heating are completed first.

The dumplings in the first completed steamer as described above are taken out of the steamer and cooled at room temperature, and the dumplings cooled at room temperature as described above are put into an oven heated as a gas or a heater, and the inside of the oven Baked dumplings are prepared by heating at a temperature of 180-280 ° C. for 8-18 minutes.

At this time, when the internal temperature of the oven in which the baked dumpling is completed is 180 ° C. or less, the dumplings inside the oven may not be baked properly, and when the internal temperature of the oven is 280 ° C. or more, the dumplings inside the oven may be too large. It is caused by not being able to feel the savoryness of the baked dumpling itself by being heated and dried quickly and burned easily, and in the present invention, the temperature inside the oven is preferably 180 to 280 ° C.

In addition, when the dumplings are baked inside the oven, when the dumpling time is set to 8 minutes or less, or when the dumplings are baked for 18 minutes or more, the dumplings are not baked properly by too short time, or the dumplings baked in the oven This is due to the fact that the light and delicious taste of the baked dumpling itself cannot be felt at the same time. In the present invention, it is preferable to heat the oven for 8 to 18 minutes.

Therefore, the baked dumplings prepared as described above, by heating the dumplings to a constant temperature inside the oven without the need for a separate frying oil, etc. to complete the baked dumplings, at the same time can feel the light taste and savory taste of the baked dumplings themselves It is.

Claims (6)

In the manufacturing method of baked dumplings,
30% by weight of vegetables, 10% by weight of mushrooms, 10% by weight of dried fish and 5% by weight of natural seasonings mixed with sesame oil, oyster sauce and soy sauce, 5% by weight of other additives consisting of vermicelli and fried tofu Mixing and kneading in a mixer to prepare dumplings;
Mixing and kneading 1% by weight of enzyme, 1% by weight of baking powder and 3% by weight of sugar, based on 95% by weight of wheat flour, to prepare a dumpling skin having a predetermined size and thickness;
Filling the dumplings inside the dumpling skin, and steaming the dumplings for 12 to 20 minutes at a temperature of 100 ° C. or higher in a steamer to form a dumpling;
Cooling the dumplings in the steamer at room temperature; And
A step of preparing dumplings roasted by heating the dumplings cooled at room temperature to the inside of the oven to heat the oven inside at a temperature of 180 to 280 ° C. for 8 to 18 minutes; .
The method of claim 1, wherein the meat mixed and kneaded in the inside of the dumpling is made of pork, and the vegetables are mixed with Chinese cabbage, pumpkin, leek, water chestnut, leek, and ginger.
The method of claim 1, wherein the dried fish to be mixed inside the dumpling is mixed with dried prawns and dried dogs.
The method of claim 1, wherein the mushrooms to be mixed inside the dumplings are made of shiitake mushrooms and thirsty mushrooms.
The method of claim 1, wherein salt is added to the natural seasoning mixed in the inside of the dumpling.
delete

Images