KR20160067389A

KR20160067389A - Roll Fried Dumplings and Method of Manufacturing Thereof

Info

Publication number: KR20160067389A
Application number: KR1020140172709A
Authority: KR
Inventors: 김영삼
Original assignee: 김영삼
Priority date: 2014-12-04
Filing date: 2014-12-04
Publication date: 2016-06-14

Abstract

The present invention relates to a roll-on-fried dumplings and a method for manufacturing the same. The invention relates to a fried dumplings and a method of manufacturing the same, wherein the dumplings and dumplings are fried in a frying container such as a dumpling sauce, And wrapped in a rolled roll to make a roll dumpling, and a frying application made by putting potato starch and water in a glutinous rice flour along the top of the dumpling skin of a roll dumpling And the roll dumpling formed with the film for frying is placed in cooking oil at 180 DEG C and fried to form a crispy deep-fried dumpling.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roll fried dumpling,

The present invention relates to a fried dumpling on a roll and a method for producing the same, and more particularly, to a fried dumpling made to have the same flavor as a red pepper dumplings, is made into a roll shape using an egg- (Frying application liquid) and fried with oil, it is easy to enjoy snack or snack regardless of age and sex by using the recipe. .

In general, dumplings are made by putting dumplings made of vegetables, meat, etc. into a dumpling, and its manufacturing method and dumpling are developed and used in various ways.

For example, dumplings made from dumplings made from sliced dumplings made with dumplings, tofu, and various kinds of vegetables are used as main ingredients for pork, and the dumplings made in this manner are made by various methods such as putting dumplings into a steamer or a hot pot It is finally cooked by steamed cooking, oil-fried recipe, or recipe that is prepared to be eaten in water.

However, since the dumplings made in this way do not give a great response to the enthusiasts of the dumplings in terms of nutrition, recently, dumplings which impart functionality to the dumplings as well as the dumplings have been manufactured and sold.

An example of such a method is disclosed in Japanese Patent No. 10-0515814, which discloses a seafood dumpling prepared with a dumpling made of a seafood material, as disclosed in the following patent document.

In addition, Japanese Patent No. 10-0518678 discloses a method for preparing dumplings by mixing Kim's concentrate, dried kimchi, wheat flour and saline, vacuum-kneading the dumplings,

In addition, Japanese Patent No. 10-0729858 discloses a dumpling made by mixing seafood ingredients such as squid, tuna, shrimp, mussel,

In addition, Patent No. 10-1229943 discloses a method for manufacturing vegetable dumplings that enables a unique taste to be obtained by using dumplings made of various vegetables such as mulberry, modern, and sesame leaf in place of the conventional dumplings made by kneading flour etc. .

However, most of these functional dumplings are mainly used for nutritional functions, so they are not very favorable for flavor, texture, or symbolic drawings.

Therefore, it is urgently required to develop a dumpling which can have a function as a favorite food that gives a favorable feeling to anyone in terms of nutrition and flavor and texture.

KR Patent No. 10-0515814, KR Patent No. 10-0518678, KR Patent No. 10-0729858, KR Patent No. 10-1229943.

The present invention has been developed in order to overcome the problems of the conventional dumplings described above and to provide advantages thereof, and it has been found that a variety of vegetables, meat, and condiments are mixed and fried in oil, A roll crusty sensation is imparted from the skin of the rolled dumplings made by wrapping the wrapping cloth after wrapping it in a wrapping cloth and fried, and the fried rice roll fried to give the people who eat the flavor given by the sweet taste of the dumplings and the crispness of the dumpling It is an object of the present invention to provide a dumpling and a manufacturing method thereof.

The above object is achieved by a roll-on-fried dumpling provided according to the present invention and a method for producing the same.

A roll-shaped fried dumpling provided according to an aspect of the present invention and a method of producing the same, the method comprising the steps of: making a meat-vegetable stir-fried dumpling consisting of the following steps (1) to (4);

(1) Preparing 100g of dumplings made from chopped onions, zucchini, bamboo shoots, shiitake, green peppers and carrots. (2) Add 10g of egg to 10g of pork and mix well. Add 3g of potato starch (3) adding the above-mentioned dandelion meat dish to the cooking oil at 150 ° C, and then stirring and stirring with chopsticks; (4) dipping the dumplings vegetable with 123g of fried meat in step (3) Stir frying in high temperature over 200 ℃ as seasoning 18g.

(1) to (3) for wrapping the meat and vegetable stir-fried dumpling produced in the above step in a roll form;

(2) mixing 5 g of potato starch and 5 g of water into 100 g of the well-kneaded egg of step (1) to uniformly blend the egg white and yolk; (3) 2) thinly kneading the egg mixture into a round pan, and then applying heat to make a thin circular segment.

After 141 g of the stir-fried meat dumplings were placed on the round bottom, 15 g of flour was added to 15 g of water around the round bottom to prepare a flour paste for jointing the flour to make a flour paste joint. Folding the flour paste joint into a roll shape while folding the meat vegetable stir fry dumplings so that they do not burst out; On the roll, the horse is made of 10g of glutinous rice powder and 10g of glutinous rice powder and 20g of water in a roll on top of the zidane skin, and the frying application liquid made by blending is drained, and the horse is rolled down to the front of the zidavid skin, Forming a coating film for frying; And a rolled dumplings formed into a rolled dumpling formed with a coating film for frying are placed in cooking oil at 180 DEG C and fried to make a fried dumpling on a crunching roll.

In one embodiment, the step of rolling the round ends in a roll form comprises folding the flour paste joints located on both sides of the meat-vegetable stir-fried dumpling placed on the circular bottom to the meat-vegetable stir-fried dumplings so that the flour- A portion of both ends of the dumpling is covered, and then the dumpling is rounded like the meat-vegetable stir-fried dumpling so that the final flour paste joint is integrally joined onto the blood of the round bottom end.

According to one aspect of the present invention, the roll-on-fried dumplings provided are 100 g of dumplings prepared by finely chopping onion, pumpkin, bamboo shoot, eggplant, green pepper and carrot, 10 g of pork meat and 10 g of egg, Put 3g of potato starch and put it in a homogenized mixture. 23g of deep-fried dumplings and 23g of dumplings and 23g of dumplings are fried in hot pots at 200 ℃ or higher. Stir-fried meat and vegetable Dumplings; In order to wrap the meat-vegetable stir-fried dumplings in a roll form, 5 ml of water and 5 g of potato starch were uniformly mixed into 100 g of egg whites and egg yolk mixed well, Made Park Sang's Circular Zidane; The meat vegetable stir-fried dumpling was placed on the round bottom and put on a roll in the peripheral part of the round bottom to make a joint used for joining the bottom, and 15 g of flour was put into 15 g of wheat flour for bonding. And the flour paste for bonding to the bottom, and the meat vegetable stir-fried dumplings are wrapped around the round dorsal, and the horse is shed along the upper part of the duck skin of the roll dumpling, 10 g of glutinous rice powder for forming a film and 10 g of potato starch and 20 g of water were added to prepare a frying application liquid; And the roll dumpling formed with the coating film for frying is placed in cooking oil at 180 ° C and fried to form a crispy deep-fried dumpling.

In one embodiment, the meat-vegetable stir fry dumplings are placed at three places on the edge of one side of the round bottom, where the flour paste joints are formed and the flour paste joints cover a portion of both ends of the meat-vegetable stir- And then the meat is roasted like a meat stir-fried dumpling so that the final flour paste joint is integrally joined to the blood of the round distal end.

The present invention relates to a method for producing a dumpling which is made by mixing a variety of vegetables, meat, and seasonings, and making the dumpling made from the dumplings made from the dumplings fried in oil to feel the texture of the dumplings, and wrapping the dumpling in rolls, Crunchy sensation is given to the person who eats, which gives the effect of having the taste of the dumplings and the texture of the dentifrice.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing the appearance of a roll-shaped fried dumplings according to the present invention,
Fig. 2 is a view showing the inside of the dumpling by cutting the Fig. 1,
FIG. 3 is a view showing a process of rolling in the roll state shown in FIG.

Hereinafter, a more preferred embodiment of the roll-shaped fried dumplings and the method for producing the same according to the present invention will be described in detail.

Cut 25g of onion, 20g of pumpkin, 15g of bamboo shoots, 12g of bean sprouts, 10g of bell pepper and 18g of carrots in the form of potatoes, and mix them to prepare dumplings vegetables.

Put 10g of egg in 10g of pork meat, then put 3g of potato starch, mix it evenly and prepare pork for dumplings. The reason for putting the eggs in the pork is to keep the pigs from sticking together, and the starch gives the egg a viscosity that keeps the eggs from getting out of the pork.

23 g of the dumpling pork meat prepared in the above is put into cooking oil heated to 150 ° C. and then fried while stirring with a chopstick to prevent sticking to each other. Fried dumplings, one by one, are brown in color.

23g of fried dumpling pork meat and 100g of dumpling vegetable prepared in advance in the above are put into a cooking pan and fried while being cooked at 200 ° C. In order to impart flavor to the dumplings during fried cooking, 18g of seasoning . The spice is made with 5.5g of soy sauce, 6.5g of soybean paste, 3g of mackerel and 3g of pepper. The addition amount of each of these seasonings can be varied as needed.

The taste of the stir-fried dumplings made with meat and vegetables, which is completed through the above steps, is taste like pepper.

<Step 2: Fried Meat Vegetables> Step for making dumplings for wrapping dumplings in roll form>

Pre-prepared egg whites and yolks should be mixed thoroughly.

Add 5 ml of water and 5 g of potato starch to 100 g of egg white and yolk mixed well and mix uniformly. The reason for putting the potato starch is to prevent tearing when making thin zidan by giving a viscosity, and also to prevent the moisture contained in the vegetable of the dumplings when the dumplings are cooked.

Thin thinning is applied to a round cooking pan prepared with egg mixture with egg and potato starch, and thin heat is applied to make a thin circular prototype.

The cooking steps for making the dumplings on rolls using the zipper will be described in detail with reference to Fig. 3 attached hereto.

As shown in FIG. 3, the meat-vegetable stir-fried dumplings 20 already prepared in step 1 are placed on the upper side of the circular base 10 made of the opposite base so as to have a predetermined diameter in a roll so as to be rollable. At this time, the amount of the stir-fried dumplings (20) of meat and vegetables is 123g as described above, and the transfer is the amount to make one roll of dumplings. The transfer can be increased or decreased depending on the size of the lip.

After the meat and vegetable stir-fry dumplings 20 are put on the circular bottom 10, the meat and vegetable stir-fried dumplings 20 as shown in Fig. 3 and the front edge regions 12a 12b, 12c, and 12d made of wheat flour made by putting 15g of flour into 15g of water are formed in at least three zones, which are the remaining margins. The reason for the formation of the pool joint portions 12b, 12c and 12d is that the circular branch portions 10 placed in contact with each other in the state where the meat-vegetable stir-fried dumpling pieces 20 are tied to the circular branch 10 are mutually joined, So that the meat and vegetable stir fry dumplings (20) stored in the inside of the feeder (10) do not leak out to the outside. For this reason, the joining portions 12b, 12c, and 12d are formed in only three regions in the circular base end 10.

After the meat and vegetable stir-fried dumplings 20 are put on the circular base 10 and the area is flour-milled to form the joints 12b, 12c and 12d, as shown in FIG. 3, Is folded in the direction of the arrow a with the meat and vegetable stir fry dumplings 20 to cover the meat and vegetable stir fry dumplings 20 and then the pull joints 12b and 12c which are in contact with both ends of the meat dumpling stir fry dumplings 20, Folds in the direction of the arrow b regardless of whether it is the first or the second, and covers the both ends of the stir-fried vegetable stir-fried dumplings (20). In this state, the dumplings are rolled.

&Lt; Step 4: Applying a frying application liquid to a rolled dumpling made of zidane>

In step 3, the horses are covered with a frying application liquid, which is a frying cloth, on rolls of dumplings. The reason for applying the application liquid for frying is to give a final crisp texture to the dumplings on the roll. The frying application liquid is prepared by mixing 10 g of glutinous rice powder with 10 g of potato starch and 20 g of water, and the frying application liquid has a slight viscosity due to potato starch. As a coating method, When the film is dropped in a flowing state, the coating liquid that has fallen onto the skin of the roll on the roll is flowed down around the front of the bottom of the strip, forming a thin coating film for frying.

The rolled dumplings formed into a rolled dumplings formed with a coating film for frying are placed in edible oil heated to 180 ° C finally, and fried for 30 seconds to obtain a roll-shaped fry dumpling (1) as shown in Fig. Fig. 2 is a cross-sectional view of the dumplings of Fig. 1 cut into a predetermined size. As shown in Fig. 2, the dumpling is wrapped in a kimbap shape by a dumpling made of a plurality of layers of dried dumplings, So that the taste of the dumplings can be maintained.

25g of onion, 20g of pumpkin, 15g of bamboo shoots, 12g of altitude, 10g of bell pepper and 18g of carrot are made into finely sliced dumpling vegetables. Put 10g of pork meat into 10g of egg, mix well and mix 3g of potato starch and mix well. Add the meat dumplings made with 150g of cooking oil to fried dumplings. 100g of the above-mentioned Dandoo vegetable and 23g of duck meat fried meat are roasted at 200 ° C or more in a high heat like 18g of dumpling seasoning to make stir-fried dumplings.

5 g of water and 5 g of potato starch were added to 100 g of eggs prepared by mixing egg white and yolk well and mixed uniformly. The meat was stir-fried in a round shape with a thin layer on the round pan, After putting, 15g of water is put into 15g of water around the round bottom, and the joint is made by applying a paste of flour for joining the ground. Then, the meat dumplings are roasted by the circular staple and rolled. Roll dumplings are rolled into a roll of dumplings. 10g of glutinous rice powder is mixed with 10g of potato starch and 20g of water. The frying liquid for frying is dispensed, After forming a coating film, a roll dumpling formed with a coating film for frying was placed in cooking oil at 180 ° C and fried to prepare crispy fried dumplings.

&Lt; Test Example 1 >

In order to investigate the flavor and flavor of the dumplings produced according to the present invention prepared in Example 1 and the fried dumplings prepared according to the conventional method, 50 men and women aged 10 years or older were selected and tested according to their taste The results are shown in Table 1 below.

Characteristics of flavor and flavor Invention
(Number of respondents) Control
(Number of respondents) I do not know
(Number of respondents) You can feel the sweet flavor of Dandeo as it is. 46 3 One The flavor (crunchy feeling) is good. 47 2 One I feel good flavor (there is no odor already). 44 5 One

From the product of the present invention, it can be seen that the texture of the dandelion made of zidane as well as the delicate taste of the dandelion is remarkably higher than that of the conventional control product.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art. Therefore, it should be pointed out that the scope of the present invention is not limited to the described embodiments, but should be construed according to the appended claims.

1: Roll fried dumplings
10: round lip, 12b, 12c, 12d: flour pool joint
20: Meat vegetable stir-fried dumplings

Claims

A step of making a meat and vegetable stir-fried dumpling consisting of the following steps (1) to (4);
(1) Preparing dumplings vegetable made from chopped onion, zucchini, bamboo shoot, eggplant, green pepper and carrot,
(2) Put 10g of egg in 10g of pork, mix well, add 3g of potato starch, mix well and prepare dumplings.
(3) Put the above duck meat dishes in cooking oil at 150 ° C and stir with chopsticks.
Step,
(4) 100 g of dumpling vegetables and 23 g of fried tempura prepared in step (3) are roasted at 200 ° C or higher in a sauteed container such as 18 g of dumpling seasoning.
(1) to (3), the step of wrapping the meat and vegetable stir-fried dumpling made in the above step in a roll form;
(1) mixing the egg whites and yolks with each other;
(2) 5 g of potato starch is added to 5 ml of water in 100 g of the well-kneaded egg of the step (1) to uniformly mix.
(3) a step of thinning the egg mixture of step (2) into a round pan and heating it to form a circular segment of a thin film phase.
And 123 g of the meat-vegetable stir-fried dumplings were placed on the circular base so that 15 g of flour was put in 15 g of water in a predetermined area of the periphery of the round bottom to form a flour paste joint for joining the flour, Meat vegetable stir-frying the flour paste joint into a roll shape after folding the meat vegetable stir fry dumplings toward the side where the dumplings are placed so that the dumpling does not leak out;
On the roll, horse meat is fried in 10g of glutinous rice powder in 10g of glutinous rice powder and 20g of water is added to the horse's skin to form a film for deep frying. ; And
A method for producing fried dumplings on a roll, comprising the steps of: placing a dried dumplings in a roll form in which a coating film for frying is formed is placed in edible oil at 180 DEG C and fried to make fried dumplings on a crunching roll.

The method according to claim 1,
The step of rounding the round ends in a roll form comprises folding the flour paste joints located on both sides of the meat dough stir-fried dumpling placed in the round bottom end to the side where the meat-vegetable stir-fried dumplings are present so that the flour paste joints Wherein the flour paste joint is formed so as to be rounded like the meat vegetable stir fried dumplings so that the finally joined flour paste joint is integrally joined to the rounded hem of the dumpling.

Dandelion vegetables made with finely chopped onions, pumpkin, bamboo shoots, mushrooms, green pepper and carrots, 10 g of pork, 10 g of egg, mixed well, mixed with 3 g of potato starch, 23g of deep-fried dumplings, 23g of dumplings, 23g of dumplings, 23g of dumplings, 18g of dumplings, and stir-fried beef meat fried in hot pots at over 200 ° C.
In order to wrap the meat-vegetable stir-fried dumplings in a roll form, 5 g of water and 5 g of potato starch were uniformly mixed in 100 g of eggs prepared by mixing egg whites and yolks in a roll shape. Park, Sang;
The meat vegetable stir-fried dumpling was placed on the round bottom and put on a roll in the peripheral part of the round bottom to make a joint used for joining the bottom, and 15 g of flour was put into 15 g of wheat flour for bonding. And
The joint portion is made by the flour paste for bottom joint and the meat vegetable stir-fried dumplings are wrapped around the round dorsal. The horse rolls along the skin of the dumbbells of the roll dumplings to form a thin film for frying 10 g of potato starch and 20 g of water were added to 10 g of glutinous rice flour to be formed; Wherein the roll dumpling formed with the coating film for frying is placed in cooking oil at 180 ° C and fried to produce a crunchy texture.

The method of claim 3,
The meat vegetable stir fry dumplings are placed on three sides of one side of a circular bottom where the dumplings are placed, and a flour pull joint is formed, and these flour pull joints cover a portion of both ends of the meat vegetable stir fry dumplings, Fried Meat Vegetable Fried dumplings on rolls are characterized in that the end portion of the flour paste, which is located at the end, is joined integrally to the round bottom lip while being rolled up like a dumpling.