KR102003132B1 - Deep fried dumpling containing shrimps and preparation method of the same - Google Patents

Abstract

The fried dumplings containing the shrimp of the present invention are fried dumplings in which the dumpling is located in the fried dumplings, or a method of manufacturing the dumplings, wherein the dumplings are selected from the group consisting of main ingredients including shrimp, fats and oils including fats and oils, Seasonings, including chicken powder, salt, pepper, and sugar, and starch.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a deep-fried dumpling having shrimp,

The present invention relates to a deep-fried dumpling containing shrimp and a process for producing the same.

Man-du / Dumplings (Manju) is made of wheat flour or buckwheat dough and is made by baking meat, tofu, and kimchi with boiled cows and boiled or fried food. It has been produced through a long history, Is a food that has become a popular eating place.

The dumplings can produce various flavors according to the dumplings, and the size and shape of the dumplings are variously determined according to the size and manufacturing form of the dumplings. In addition, the taste of dumplings varies depending on recipes such as steaming, baking, or frying. It is common to grind grain such as flour or rice flour and mix it with a proper amount of water and then to slice it down with a plunger to form a certain shape. Various kinds of food are added, I bet.

One of the most important factors that determine the taste of dumplings is dumplings, which are the contents of dumplings when manufacturing dumplings, which plays a very important role in determining the quality and taste of dumplings.

Conventional methods for manufacturing dumplings and dumplings have been variously produced, and the techniques therefor have also been changed. However, the mixture for the composition of the dandelion had a lack of consistency for the dumpling taste in the skill or the manufacturing method of the dumplings, and the dumpling which can produce the dumpling with a rich, rich flavor and consistent taste by a simple and simple method Is required.

Domestic Publication No. 10-2009-0115423, published on Nov. 05, 2009, Domestic Registration No. 10-0986609, Date of Announcement October 08, 2010, Baked dumplings and their manufacturing methods

An object of the present invention is to provide a deep-fried dumpling containing shrimp excellent in flavor and excellent in flavor and a method for producing the same.

To achieve the above object, according to one embodiment of the present invention, a deep-fried dumplings containing shrimp are deep-fried dumplings in which dumplings are placed in deep-fried dumplings. The dumplings are made of main ingredients including shrimp, , A seasoning including chicken powder, salt, pepper, and sugar, and a viscosity control material comprising starch.

The viscosity of the viscosity control material may be 20 to 40 parts by weight based on 1000 parts by weight of the main material, 100 to 180 parts by weight of the oil, 38 to 58 parts by weight of the seasoning, and 20 to 40 parts by weight of the viscosity control material.

The fat content and the talc may be included in the oil at a weight ratio of 5: 1 to 3.

The dumpling is prepared by mixing 90 to 110 parts by weight of the fat, 36 to 44 parts by weight of the talc, 1.5 to 4.5 parts by weight of the salt, 0.1 to 2 parts by weight of the pepper, 10 to 20 parts by weight of the chicken powder, and 27 to 33 parts by weight of the starch.

According to another embodiment of the present invention, the dumplings containing shrimp are dumplings in which the dumplings are located in the dumplings, the dumplings are selected from the group consisting of main ingredients including shrimp, fats and oils including maize oil, chicken powder, salt , Seasonings including pepper, and sugar, and starch.

According to another embodiment of the present invention, a method for producing deep-fried dumplings containing shrimp includes main ingredients including shrimp, fats and oils including fats and oils, chicken powder, salt, pepper, and sugar A dumpling preparation step of preparing and mixing dumpling containing a seasoning, a seasoning, and a viscosity-adjusting material containing starch to prepare dumpling; Preparing dumplings, placing the dumplings in the dumplings, and molding the dumplings to produce shrimp dumplings; Frying the shrimp dumplings in oil at 160 to 180 DEG C for 4 to 8 minutes and removing grease to produce fried dumplings; And providing the fry dumplings with a source.

The inventors of the present invention have been studying dumplings in order to manufacture dumplings having a good texture and taste / flavor while being easy to manufacture and simple in cooking, and have been studying dumplings in a variety of ways such as applying daun fat and horse oil to shrimp dumplings The present inventors have completed the present invention by producing dumplings having excellent taste, flavor and texture despite relatively easy preparation.

Hereinafter, the present invention will be described in more detail.

To achieve the above object, according to one embodiment of the present invention, a deep-fried dumplings containing shrimp are deep-fried dumplings in which dumplings are placed in deep-fried dumplings, and the dumplings are made of main ingredients including shrimp, ), Seasonings including chicken powder, salt, pepper, and sugar, and starch.

The main ingredients include shrimp, the shrimp may have a manufacturing process such as mixing of dumpling ingredients, and a sufficient texture to be chewed sufficiently even after the cooking process is applied, And the shrimp is 3 to 7 grams, preferably 4 to 6 grams, per 1,000 grams of freshwater prawns from which head, skin, and tail have been removed.

The above-mentioned oil is a material that promotes the rich taste and richness of dumplings, and is also an advantageous material for producing a juicy dumplings. In the present invention, not only fat fat but also horse oil are used together as the above-mentioned oils.

The Mayu (麻油) is Sesamum indicum ( Sesamum orientale ), it is used as a medicinal product that moisturizes the dried things in one room, passes through the stools, detoxifies them, and soothes new life. And include palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, eicosanoic acid and the like. In the present invention, the above-mentioned maruyu is applied to the dumpling so that the fat content of the dumpling can be well mixed with other ingredients and the flavor is enhanced.

Salt, pepper, sugar, chicken powder and the like can be applied as the seasoning, and white pepper can be applied to pepper, but the present invention is not limited thereto. The chicken powder (chicken powder) acts to enhance the tastiness and is preferably applied in an appropriate amount.

The viscosity control material adjusts the viscosity of the dumpling to facilitate the mixing of the dumpling and the molding of the dumplings, and also affects the texture of the dumplings. The viscosity control material may be, but not limited to, starch.

The dumpling may contain 100 to 180 parts by weight of the oil, 38 to 58 parts by weight of the condiment, and 20 to 40 parts by weight of the viscosity control material based on 1,000 parts by weight of the main ingredient. In such a case, it is possible to produce a dumpling having excellent flavor and excellent formability while feeling the taste of the main ingredient abundantly.

At this time, it is particularly preferable to apply the fat and fat to the weight ratio of 5: 1 to 3. If the fat is applied in an amount of less than 1 part by weight based on 5 parts by weight of the fat fat, And the effect of adding the flavor of the dumplings may be insignificant. When the weight ratio of the dumplings exceeds 3, the dumpling of the dumplings may increase and the cost of manufacturing the dumplings may be unnecessarily increased. The fat and fat may be applied at a weight ratio of 5: 1.5 to 2.5. In this case, the effect of adding the flavor of the dumplings can be enhanced while smoothly and quickly mixing the dumplings.

The dumpling is prepared by mixing 90 to 110 parts by weight of the fat, 36 to 44 parts by weight of the talc, 1.5 to 4.5 parts by weight of the salt, 0.1 to 2 parts by weight of the pepper, 10 to 20 parts by weight of the chicken powder, and 27 to 33 parts by weight of the starch. When the dumplings are produced in such an amount, the dumplings having the best palatability at the time of ingestion can be produced.

According to another embodiment of the present invention, a dumplings containing shrimp are dumplings in which the dumplings are located in the dumplings, the dumplings are selected from the group consisting of main ingredients including shrimp, fats and oils including fats and oils, chicken powder, A seasoning containing sugar, and a viscosity control material comprising starch.

The dumpling may contain 100 to 180 parts by weight of the oil, 38 to 58 parts by weight of the seasoning, and 20 to 40 parts by weight of the viscosity control material based on 1,000 parts by weight of the main ingredient

The fat and fat may be contained in the fat or oil in a weight ratio of 5: 1 to 3, and may be contained in the fat or oil in a weight ratio of 5: 1.5 to 2.5.

The shrimp according to claim 1, wherein the shrimp comprises 90 to 110 parts by weight of the fat, 36 to 44 parts by weight of the fat, 1.5 to 4.5 parts by weight of the salt, 0.1 to 2 parts by weight of the pepper, 27 to 33 parts by weight of the sugar, 10 to 20 parts by weight of chicken powder, and 27 to 33 parts by weight of the starch.

The dumplings may be stored after being stored in a freezing or refrigerated storage method, and then cooked in a steamed or deep-fried manner. The dumplings are easy to mass-produce and have excellent taste, aroma and texture.

The method for producing deep-fried dumplings containing shrimp according to another embodiment of the present invention includes main ingredients including shrimp, fats and oils including fat and hemp, chicken powder, salt, pepper, and sugar A dumpling preparation step of preparing and mixing dumpling containing a seasoning, a seasoning, and a viscosity-adjusting material containing starch to prepare dumpling; Preparing dumplings, placing the dumplings in the dumplings, and molding the dumplings to produce shrimp dumplings; Frying the shrimp dumplings in oil at 160 to 180 DEG C for 4 to 8 minutes and removing grease to produce fried dumplings; And providing the fry dumplings with a source.

The description of the dumplings is the same as that described above, so the description thereof will be omitted.

The sauce may be applied to a dumplings-fed sauce, for example, a soy sauce vinegar sauce, a mayonnaise sauce, a cream sauce, a garlic sauce, a chili sauce, or the like, and a sweet mayonnaise sauce may be applied.

The fried dumplings containing the shrimp of the present invention abundantly contain shrimp, but also can easily provide a dumpling which is easy to be mixed with dumpling including dumpling oil and fat, and which has excellent texture, taste, flavor and texture.

FIG. 1 and FIG. 2 are photographs showing the process of manufacturing a dumpling having a wrinkled shape near the dumpling using the dumpling produced in the embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Manufacturing example  1: Manufacture of dumplings

Mix the ingredients of the dumplings prepared in the ratio shown in Table 1 below well.

Specifically, the shrimp was prepared by removing the water, and the following ingredients (salt, sugar, chicken powder, don fat, hemp oil, pepper, and starch) except for shrimp were added and mixed for 30 seconds using a kneader. Add shrimp and mix for about 2 minutes. At this time, the shrimp used about 5g per 1 pound of gourd.

Composition / content
(g) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 shrimp 2,000 2,000 2,000 2,000 2,000 2,000 2,000 Don province 200 200 200 200 280 200 160 Mayu 80 80 80 80 0 80 120 Salt 5 5 5 5 5 5 5 White pepper 2 2 2 2 2 2 2 Sugar 60 60 60 60 60 60 60 Chicken powder 0 30 30 30 30 30 30 Starch 60 0 30 90 60 60 60 total 2,407 2,377 2,407 2,467 2,437 2,437 2,437

It was confirmed that the shrimp was partially pulverized during the mixing at the mixing ratio shown in Table 1, and the size was slightly reduced. The dumplings were prepared using the dumplings after mixing the dumplings of Examples 1 to 7 thus prepared. The dumpling was made by using a conventional method using salt, wheat flour, corn starch, glutinous rice flour and water. The dumplings were prepared so as to have a diameter of about 10 cm. Then, about 25 g of each of the dumplings prepared from above was added to the center of the dumplings, and the dumpling was formed into a wrinkle shape to prepare shrimp dumplings of Examples 1 to 7, respectively (FIGS. 1 and 2). At this time, 10 workmen from our research institutes and kitchens were involved in the dumpling work so as to evaluate the texture of the dumpling and the durability of the dumpling.

Production Example 2 : Manufacture of fried dumplings

The shrimp dumplings of the above Examples 1 to 7 were fried in a cooking oil at 170 DEG C for 5 minutes, and the grease was removed to make shrimp fried dumplings. The sensory evaluation was carried out below. The sensory evaluation involved 30 researchers, kitchen workers and office workers at the time, and they evaluated at least three dumplings per sample, using the numbered blind test.

Sensory evaluation 1: Evaluation of texture, formability, etc. of duck meat

The texture and formability of the ducks' soup were classified into four categories: 1) the degree of mixing of ducks, 2) the doughiness of ducks, 3) the restoration of duckdust, and 4) the ease of dumpling.

The degree of mixing of the ducksticks was 9 points for easy mixing, 7 points for easy mixing, 5 points for normal mixing, 3 points for less mixing and partial clustering, In the case of difficult and cumulative phenomenon, the score between 1 and 9 was evaluated according to the score of 1 point.

The degree of tenacity of the dumpling was evaluated by a score of 1 to 9 according to a score of 9 points when the tackiness was very severe, 5 points when the tackiness was adequate, and 1 point when the tackiness was insufficient and the molding was difficult .

The degree of restitution of the duck stew is too slow, 9 points when it is difficult to mix / shape, 7 points when it is difficult to mix / mold, 5 points when it is proper and 3 points when it is somewhat inadequate. When the molding was difficult, a score of 1 to 9 was evaluated according to a score of 1 point.

The ease of dumpling was rated between 9 and 9 according to the criteria of giving 9 points for very easy, 5 points for normal, and 1 point for very difficult.

The scores of each item are rounded to two decimal places after averaging, and the results are shown in Table 2 below.

Sensory evaluation 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Mixed degree of dumpling 8.3 8.6 8.4 4.6 2.7 8.3 8.5 Persistence of Dandeong 6.1 2.6 4.6 8.5 7.9 5.1 4.8 The reign of Dandoo 4.6 1.5 3.4 7.3 5.4 4.9 4.7 Ease of dumpling 7.8 5.2 5.9 6.1 7.6 8.2 7.9

Referring to Table 2, it was found that the mixing degree was very easy to mix as a whole except for Example 4 and Example 5. However, in Example 2, the tenacity of the dumpling was somewhat lacking, and in Example 4 and Example 5, the stickiness of the dumpling was so severe that it was difficult to handle. The restitution of Dandelion seems to be influenced by the content of Don fat, Maehu, and starch, and Example 1, Examples 5 to 7 were evaluated as generally adequate. Although the ease of dumplings was the largest variable among the participants, Example 1 and Examples 5 to 7 were rated excellent.

Sensory evaluation 2: Appearance and flavor evaluation of dumplings

The appearance and flavor of dumplings were evaluated by 1) the evaluation of the appearance after cooking (the degree of wrinkles is clear and the size of the dumplings and shape maintenance), 2) the texture felt in the mouth during ingestion, 3) the richness of the juice during ingestion, 5) The degree of flavor felt during ingestion, and 6) The overall palatability was evaluated. The rating was evaluated as 9 points for very good, 5 points for normal, and 1 point for very poor. Among them, the mouthfeel item of the shrimp is 9 points when the texture of the shrimp lump is clear and evenly chewed to show rich and well-balanced shrimp texture, and 1 point when the lumpiness of the shrimp is small . The scores of each item evaluated by these evaluation criteria are rounded off to two decimal places after averaging, and the results are shown in Table 3 below.

Sensory evaluation 2 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Appearance after cooking 8.6 8.4 8.5 8.4 8.6 8.6 8.6 Texture when chewing 7.8 6.2 6.8 6.4 6.7 8.5 7.5 Richness of gravy 8.3 8.6 8.4 6.9 8.5 8.2 8.6 About richness 5.7 7.4 7.6 7.4 7.9 8.4 8.6 Degree of flavor 5.1 6.9 7.2 7.4 8.1 8.6 6.7 Comprehensive palatability 5.3 4.3 5.1 6.4 7.6 8.8 8.1

Referring to the above Table 3, the evaluation of the post-cooking appearance showed excellent results as a whole. However, there was a slight deviation in the sensory evaluation except the external appearance evaluation. In the item of richness of juice, the result of Example 4 was lower than that of the other examples. In the item of degree of richness, And Examples 6 and 7 showed excellent results in comparison with the other embodiments. Regarding the degree of flavor, Example 1, Example 7 and Example 2 showed lower results than those of the other Examples, but the overall result was more than usual. In terms of overall palatability, Example 6 was rated the best in comparison with the other examples and was evaluated to be excellent overall in overall taste, texture, flavor, and appearance.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (6)

delete delete delete delete delete A dandelion containing a viscosity-adjusting material containing starch, a seasoning containing chicken oil, salt, pepper, and sugar, and starch containing 5% to 5% by weight of main ingredients including shrimp, Preparing dumplings and mixing them to prepare dumplings;
Preparing dumplings, placing the dumplings in the dumplings, and molding the dumplings to produce shrimp dumplings;
Frying the shrimp buns in oil at 160 to 180 DEG C for 4 to 8 minutes and removing grease to produce fried dumplings; And
And providing the fried dumplings with a source,
In the dumpling production step, the oil, the salt, the sugar, the chicken powder, the pepper and the starch are all put in the dumplings, and the shrimp is mixed with the kneader for 30 seconds. And further mixing the mixture for a minute,
Wherein the viscosity of the viscosity control material is 20 to 40 parts by weight based on 1000 parts by weight of the main material, the viscosity of the seasoning is 100 to 180 parts by weight, the seasoning is 38 to 58 parts by weight,
The dumplings are prepared by mixing 90 to 110 parts by weight of the donor fat, 36 to 44 parts by weight of the soybean oil, 1.5 to 4.5 parts by weight of the salt, 0.1 to 2 parts by weight of the pepper, 27 to 33 parts by weight of the chicken powder, 10 to 20 parts by weight of the chicken powder, and 27 to 33 parts by weight of the starch.

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