KR20180078196A - Xiaolongbao - Google Patents

Abstract

Provided is soup dumplings (Xiaolongbao) which are formed with: soup dumpling fillings including meat, shrimp materials, seasonings, meat broth jelly, and vegetables; and dumpling skins wrapping the soup dumpling fillings. The meat broth jelly includes gelatin, wherein 2 to 5 wt% of gelatin is contained based on the total weight of the meat broth jelly. According to the present invention, the soup dumplings of the present invention is rich in meat juice, and has improved texture and savory taste.

Description

Juicy buns {XIAOLONGBAO}

The present disclosure relates to a juice buns.

Dumplings are a food wrapped in glutinous rice, wheat flour, or vegetables and fish. Dumplings are said to have been started by Jegalongmong of the Three Kingdoms. After long war, Jegalongmyeong, who met the windmen on the way to returning to the Namkwang, returned to the river after he made a man's head buns to calm the wind. The story of the sinking is the beginning of the dumplings.

Korean dumplings are also showing signs of their existence from the Goryeo period. In the Chosun Dynasty, localized dumplings began to appear in each region. In the first cookbook written in Korean, "Food Dimiba", the process of making dumplings is described in detail.

After the dumplings are cooked, they show the prototypes of dumplings similar to those of the current dumplings and grilled dumplings, such as' handmade ',' bamboo shoot 'and'

These dumplings vary slightly depending on the local ingredients and the cows that go in. The quality of these cows is an important feature of the dumplings so that they can know the local climate and local products.

Soryongpo is called "Dumplings" which is full of juicy, and it is considered to be one of the delicacies among delicacies, as it is a flower of Shanghai cuisine which is one of the 4 Chinese dishes. Pork is mainly used as a material of XiaolonGBAO, and you can enjoy various flavors with other seafood, vegetables, etc. in Dumplings.

It is slightly different from ordinary dumplings. Unlike dumplings filled with cows, the chopsticks can be slightly lifted by chopsticks to feel juicy juices inside. To keep juicy juices in this state, the temperature should not be low.

Therefore, in order to maintain the state of juice, the general sorghum is steamed at the time of order, and since it is difficult to prepare a method of including gravy in the dumpling, it is only popular in some fine restaurants, There was a problem that it was difficult to be sold in the form of frozen dumplings.

One embodiment is to provide a juicy dumpling that is rich in juice and has improved texture and flavor.

One embodiment is made up of a meat dumpling, a shrimp raw material, a seasoning, a juicy dumpling containing a mixture of vegetable jelly and vegetables, and a dumpling enclosing the juice dumpling, wherein the jumbo jelly contains gelatin, and the gelatin is added in an amount of 2.5 wt. % ≪ / RTI > to 5% by weight.

The gelatin may be plate gelatin, powdered gelatin or a combination thereof.

Wherein the broth jelly is prepared by placing cold gelatin and plate gelatin in a container and calling the plate gelatin; Removing water from the bound plate gelatin; Dissolving the water-removed plate gelatin; Adding the pork broth to the melted plate gelatin and heating; Adding the nucleic acid additive, corn starch, refined salt and pepper after the heating step; And cooling the melted meat and broth of the plate gelatin.

The heating may be carried out at a temperature of 90 ° C to 100 ° C in the step of adding meat broth to the melted plate gelatin and heating.

The step of cooling the broth containing the edible gelatin may be carried out at a temperature of from 1 ° C to 3 ° C.

The nucleic acid additive may be a disodium 5'-ribonucleotide.

The meat broth can be chicken broth.

Wherein the broth jelly is prepared by dissolving powdered gelatin in water; Heating the melted powdered gelatin with prawn and heating; Adding the nucleic acid additive, corn starch, refined salt and pepper after the heating step; And cooling the melted meat and broth of the powdered gelatin.

The water may have a temperature of 90 DEG C or higher.

The nucleic acid additive may be a disodium 5'-ribonucleotide.

The meat broth can be chicken broth.

The meat may be pork.

Wherein the gravy dumplings contain 25 to 35% by weight of the meat, based on the total amount of the juicy dumplings; 35% to 55% by weight of the shrimp feedstock; 4% to 5% by weight of the seasoning; 5% to 10% by weight of the broth jelly and 10% to 15% by weight of the vegetables.

Wherein the juicy dumplings are prepared by mixing minced meat with a meat grinder and mixing the meat; A second step of adding and mixing shrimp raw materials into a blender after the first step; A third step of mixing the seasoning sauce and the jelly bean in the blender after the second step, and a fourth step of adding and mixing vegetables after the third step.

Since the juice content in the dumpling is appropriately controlled, the juice of the dumplings according to one embodiment of the present invention contains jelly broth having a specific composition. Therefore, it is possible to produce a juice dumpling which does not have external deformation, Jelly broth can be hardened easily, and the defect rate can be minimized. Therefore, according to the embodiment of the present invention, the juice of the gravy can be easily and quickly melted to produce juice, and the juicy gyoza can provide a smooth texture and richness to the consumers.

Fig. 1 is a photograph in which the plate gelatin is called cold water.
Fig. 2 is a plate gelatin photograph called cold water.
Fig. 3 is a plate gelatin photograph in which moisture is removed after being called cold water.
FIG. 4 is a photograph of a broth jelly contained in a gravy bun according to an embodiment.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

According to an embodiment of the present invention, the juice dumplings include broth jellies, which include meat, broth, gelatin, nucleic acid additives, corn starch, refined salt, pepper and water, wherein the gelatin is present in an amount of from 2.5% 5% by weight.

The gelatine in the jatropha jelly is contained in the above-mentioned content range. Therefore, in the production of the dumplings containing the jatropha jelly according to one embodiment, the mixing of the raw materials (pork, shrimp, sauce, vegetables, etc.) Smoothness of the jelly) is smoothly done, and the moisture of the dumpling is not separated, which is advantageous for dumpling molding. Also, it can contain juice in the maximum content in the state that there is no separation and outer shape deformation during the dumpling growing process, and it is possible to keep the taste and to store for a long time.

However, when the gelatin is contained in an amount of less than 2.5% by weight or more than 5% by weight based on the total amount of the jelly bean jelly, the jelly is not hardened in the form of a solid jelly and the problem of defective molding . In addition, there is a problem such as separation and outer shape deformation during the step of raising dumpling, and precipitation of juice, and the taste may be deformed during long-term storage, resulting in deterioration of the merchantability. In addition, when the gelatin is contained in an amount exceeding 5% by weight based on the total amount of the jelly beans, the jelly particles are separated at the time of dumplings, resulting in a weight deviation, which may result in defective molding.

The gelatin may be plate gelatin, powdered gelatin or a combination thereof.

Gelatin is generally divided into pan gelatin and powdered gelatin. Pan gelatin has a light and soft texture, so that it can be more suitable for producing juicy dumplings than powdered gelatin having high elasticity and hard and sticky texture . When producing non-gelatinized powdery gelatin in the production of broth jelly for producing gravy dumplings, the flavor of the juice is halved, and a juicy dumpling having a heavy and tough texture can be produced instead of a light and soft texture.

In addition, the plate gelatin is an animal coagulant (collagen contained in bovine and pig bones or leather of bovine and swine), is well fused with pork as a main ingredient of the gravy dumplings described later, easily coagulated under refrigerated conditions, easily melted at room temperature, May be suitable for manufacturing. For example, agar, agar, etc. are present in a solid state at room temperature unlike plate gelatin, so they are not suitable for the production of juice buns. Even when the juice buns are produced using the agar agar or the like, It is uncomfortable to eat juice after eating for a certain time at above temperature.

The characteristics of the edible gelatin, agar and agar are summarized in Table 1 below.

Edible gelatin Agar Agar Raw materials Collagen in bone or leather of cattle and pigs Mixture of carrageenan (seaweed) and rogast bean gum (kind of soybean) Mugwort, Texture Elastic, fluffy, easy to record from the mouth Soft, smooth and smooth Hard, easy to break color Light yellow with transparency transparent Milk color Melting temperature 50 DEG C to 60 DEG C 90 ℃ or higher 90 ℃ or higher Hardening temperature Refrigerated environment Room temperature Room temperature After hardening again melting temperature 25 ℃ or more 60 ℃ or more 60 ℃ or more

The nucleic acid additive may be a disodium 5'-ribonucleotide (I + G). When the disodium 5'-ribonucleotide is used as the nucleic acid additive, it is possible to improve flavor inherent to the food, suppress unpleasant flavor and taste, and improve the palatability of the juice bunch according to an embodiment including the jelly broth .

The meat broth can be chicken broth. The chicken broth can be prepared by mixing chicken bone, green onion, ginger, black pepper, laurel leaf, chicken paste, water and the like. For example, the chicken bone is immersed in cold water for 2 hours to remove the blood and impurities (pretreatment). Then, the pretreated chicken bone is put into a tube together with Dae-wave, ginger, black pepper, laurel leaf, chicken paste and purified water, When the temperature is lowered to 100 캜, the chicken meat broth can be prepared by lowering the temperature to a low temperature and boiling for about 1 hour, removing the contents of the pail using a squeeze pan, and completely cooling.

Wherein the chicken meat broth comprises 25 to 40% by weight of the chicken bone, 0.5 to 2.5% by weight of the chicken meat, 0.1 to 1% by weight of the ginger, 0.01 to 0.1% by weight of the black pepper, 0.01 to 0.1% by weight of the laurel leaf, 0.5 to 1.5% by weight of the chicken paste, and 65 to 70% by weight of the purified water.

Wherein the broth jelly contains 85% by weight to 97% by weight of the meat broth water, based on the total amount of the broth jelly; 2.5 wt% to 5 wt% of the gelatin; 0.1% to 1% by weight of the nucleic acid additive; 0.1% to 2% by weight of the corn starch;

0.1% to 0.5% by weight of the tablet; 0.1% to 0.3% by weight of the pepper; And 0.5% to 3% by weight of the water (purified water).

The method of manufacturing the broth jelly includes the steps of placing cold gelatin and plate gelatin in a container and calling the plate gelatin; Removing water from the bound plate gelatin; Dissolving the water-removed plate gelatin; Adding the pork broth to the melted plate gelatin and heating; Adding the nucleic acid additive, corn starch, refined salt and pepper after the heating step; And cooling the melted meat and broth of the plate gelatin.

According to the method of manufacturing the broth jelly, the plate gelatin is placed in a cold water, and thus the plate gelatin can be completely mixed with the jelly-like broth in which the plate gelatin is solidified by being called water. In particular, the plate gelatin is called cold water because it is weak in the heat of the plate gelatin. When the plate gelatin is called hot water, the plate gelatin melts too easily (the moisture is not removed well even if the plate gelatin is removed at a later stage), so that the juice jelly itself is excessively watered, It is possible to cause a deviation in the process when manufacturing the juice buns and the like.

The cold water may have a temperature of 0 ° C to 5 ° C.

In addition, the plate gelatin called cold water is subjected to a step of removing water again. As the plate gelatin is called cold water, the plate gelatin has a certain amount of water. If the plate gelatin is not removed in the step of removing water, the same amount of water is excessively contained in the prepared meats jelly itself, , And there may be a deviation in process when producing juicy dumplings etc. using jelly.

In the step of removing the water of the plate gelatin after putting the cold gel and the plate gelatin in the container and blowing the plate gelatin, in the water removing method, the plate gelatin is added to the cold gel for 10 minutes, Of course.

In the step of dissolving the plate gelatin from which moisture has been removed, it is possible to use a method in which gelatin with moisture removed is put into a microwave oven or the like and the gelatin may be separately added thereto. Alternatively, have.

The heating step may be performed at a temperature of 90 ° C to 100 ° C, and the step of cooling the broth containing melted platinated gelatin may be performed at a temperature of 1 ° C to 3 ° C can do. When the heating is carried out within the above-mentioned temperature range, gelatin and broth can be mixed well, and when the temperature range of the cooling step is within the above range, the plate gelatin can be separately separated and hardened. When the cooling step is carried out at a temperature higher than 3 ° C, the plate gelatin is not hardened in a jelly form, and gelatin and meat and broth are separated from each other. In addition, when the cooling step is carried out at a temperature of less than 1 ° C, the plate gelatin is frozen instead of solidifying in the form of jelly. In this case, the frozen plate gelatin may change into water when it melts, which is also undesirable.

The plate gelatin may be included in an amount of 2.5 wt% to 5 wt% with respect to the total amount of the marine jelly, and the effect according to the content range is as described above.

In addition, as described above, the nucleic acid additive may be a disodium 5'-ribonucleotide, and the meat broth may be chicken broth.

The broth jelly may be prepared using powdered gelatin not the plate gelatin. The method for producing the broth jelly using the powdered gelatin comprises the steps of: dissolving powdered gelatin in water; Heating the melted powdered gelatin with prawn and heating; Adding the nucleic acid additive, corn starch, refined salt and pepper after the heating step; And cooling the melted meat and broth of the powdered gelatin.

The water may have a temperature of 90 DEG C or higher. When the temperature of the water is less than 90 ° C, there is a problem that the powdered gelatin is not completely mixed with the jelly-like broth in the form of solidified jelly. Therefore, when the broth jelly is used to produce jujube dumplings, The preference for the taste of gravy can be lowered.

In case of producing the jelly of broth using the powdered gelatin, it is possible to standardize and simplify the manufacturing process as compared with the case of using the plate gelatin.

The above-mentioned gravy dumplings are mixed with meat, shrimp raw materials, sauces, the aforementioned jerky and vegetables.

The gravy dumplings contain the broth jelly. When the broth is in a frozen state, the broth jelly is not dissolved (hardened). When the broth is left in the refrigeration environment and is subjected to a slightly elevated temperature such as room temperature, do. That is, the gravy dumplings can be easily circulated in a general mart because the broth jellies exist in a frozen environment, and when they eat the juicy dumplings in a house, the jujubes in the juice dumplings are easily You can enjoy soft, dumplings which are not hard but with rich and rich juice.

The meat may be finely chopped (e.g., having a thickness of 3 mm to 5 mm).

The shrimp raw material may include raw shrimp meat, food soda, refined salt, corn starch, and water (purified water). For example, the shrimp raw material may include 7 to 17 parts by weight of the raw shrimp, 0.01 to 0.5 parts by weight of the formula, 0.01 to 0.5 parts by weight of the purified salt, 100 parts by weight of the water (purified water) 0.1 part by weight to 1 part by weight of corn starch.

Said shrimp flesh may mean the flesh of fresh shrimp from which impurities such as shrimp bark and shrimp legs have been removed.

The shrimp raw material is prepared by dissolving the raw shrimp flesh in cold water and removing the water and adding the sodas, corn starch, and purified salt thereto for 20 minutes to 40 minutes and aging. Thereafter, The shrimp can be rinsed with water and cut to a certain size (eg, about 5 mm).

The sauce contains 5 to 8% by weight of oyster sauce, 6 to 9% by weight of soy sauce, 10 to 15% by weight of pure white rice, 0.5 to 2% by weight of white pepper, 2 to 3.5% 15 to 20% by weight of sesame oil, 15 to 20% by weight of saturated sesame oil, 0.5 to 2% by weight of shrimp seasoning, 0.5 to 2% by weight of black pepper, By weight of egg white, 15 to 25% by weight of egg white, and 0.5 to 2% by weight of beef powder.

The vegetable includes 5 to 10% by weight of garlic, 4 to 9% by weight of ginger, 45 to 60% by weight of leek, 15 to 25% by weight of garlic, 10 to 15% % ≪ / RTI > by weight.

The garlic and ginger can be finely ground and used. The bamboo shoots can be used after boiling in boiling water and then rinsed in cold water to remove water.

Said meat, for example finely chopped pork, may comprise 60% to 80% by weight of Donminchi (Fuji) and 20% to 40% by weight of fat fat.

Wherein the gravy dumplings contain 25 to 35% by weight of the meat, based on the total amount of the juicy dumplings; 35% to 55% by weight of the shrimp; 4% to 5% by weight of the seasoning; 5% to 10% by weight of the broth jelly and 10% to 15% by weight of the vegetables.

The method for producing the gravy dumplings comprises: a first step of mixing minced meat into a mixing machine and mixing; A second step of mixing and mixing shrimp in a blender after the first step; After the second step, a third step of mixing and stirring the seasoning sauce and the above described broth jelly into a blender, and a fourth step of mixing and mixing vegetables after the third step.

The first step of mixing finely ground meat with the above-mentioned mixer and mixing can be carried out for 5 to 15 minutes.

The second step of mixing and mixing the shrimp into the blender can be carried out for 1 to 10 minutes.

The third step of adding the seasoning sauce and the above-mentioned broth jelly to the compounding machine and mixing may be carried out for 15 to 25 minutes.

The fourth step of mixing and mixing the vegetables can be carried out for 1 to 5 minutes.

According to one embodiment of the present invention, the mandibles constituting the mandarin dumplings are composed of 50 to 60% by weight of the flour, 4 to 10% by weight of active gluten, 4 to 10% by weight of corn starch, 0.1% to 2% by weight of purified water, 0.1% to 1.5% by weight of purified salt, 4% to 7% by weight of emulsified oil and 20% to 30% by weight of water (purified water).

The water (purified water) may be water having a temperature of 90 ° C or higher.

The dough dressing is prepared by mixing the flour, the active gluten, corn starch, xanthan gum, refined salt, emulsion oil and water (purified water) into the kneader for 5 minutes to 20 minutes, Min, and molding the mixture.

The method of manufacturing the gravy dumplings includes: a step of wrapping the gravy dumplings with the dumplings; After the molding step, the step of steaming may be followed by the step of cooling after the steaming step.

Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are only a preferred embodiment of the present invention, and the present invention is not limited by the following examples.

(Example)

Manufacture of meat jelly

Production Example 1

The chicken bone was cleaned, dipped in cold water for 2 hours, and then removed to remove the blood and impurities. (0.1% by weight), chicken paste (1.0% by weight), and chicken paste (1.0% by weight) were added to purified water (64.4% by weight) ) Was added, and the mixture was heated in a fire until it reached 100 ° C. After 100 ° C, the intensity of fire was lowered by moderate heating. After boiling for an additional 1 hour, the chicken broth was cooled.

The container was filled with cold water at 2 캜 and plate gelatin for 10 minutes, and then the above-mentioned plate gelatin was wrapped in cotton cloth and water was removed by a dehydrator. After that, it was put in a microwave oven for 20 seconds to completely dissolve the plate gelatin. The completely melted plate gelatin is boiled with the chicken broth, and after a certain period of time, it is further added with a nucleic acid additive (disodium 5'-ribonucleotide (I + G), parchem Inc.), tablets and white pepper. Thereafter, the flame was turned off, and the solution in which the plate gelatin was dissolved was stirred well. Then, the solution was allowed to stand in a refrigerator for about 2 hours to form a solid jelly, and then finely cut to prepare jelly. The broth jelly was 94.6% by weight of chicken broth, 2.8% by weight of plate gelatin, 0.4% by weight of nucleic acid additive, 0.9% by weight of corn starch, 0.2% by weight of purified salt, 0.1% by weight of white pepper and 1.0% by weight of purified water.

Production Example 2

The jelly was prepared in the same manner as in Preparation Example 1 except that the soybean jelly was prepared so that the content of the plate gelatin was 4.0% by weight, not 2.8% by weight.

Production Example 3

The jelly was prepared in the same manner as in Preparation Example 1 except that the soybean jelly was prepared so that the content of the soybean gelatin was 5.0% by weight, not 2.8% by weight.

Production Example 4

The chicken bone was cleaned, dipped in cold water for 2 hours, and then removed to remove the blood and impurities. (0.1% by weight), chicken paste (1.0% by weight), and chicken paste (1.0% by weight) were added to purified water (64.4% by weight) ) Was added, and the mixture was heated in a fire until it reached 100 ° C. After 100 ° C, the intensity of fire was lowered by moderate heating. After boiling for an additional 1 hour, the chicken broth was cooled.

Adding powdered gelatin to a container containing water at 90 DEG C to wait until the powdery gelatin completely melts, adding the chicken broth to the mixture, boiling the chicken meat broth together, adding a nucleic acid additive (disodium 5'- Nucleotides (I + G), parchem (Inc.)), refined salt and white pepper. Thereafter, the flame was turned off, and the solution in which the powdered gelatin was dissolved was stirred well. Then, the solution was left to stand in a refrigerator for about 2 hours in a large pan to prepare solid jellies, and then finely cut to prepare jellies. The broth jelly was made to be 94.6% by weight of chicken broth, 2.8% by weight of powdered gelatin, 0.4% by weight of nucleic acid additive, 0.9% by weight of corn starch, 0.2% by weight of purified salt, 0.1% by weight of white pepper and 1.0% by weight of purified water.

Production Example 5

The jelly of broth was prepared in the same manner as in Preparation Example 4, except that powdered gelatin was added to a container containing water at 80 ° C instead of water at 90 ° C.

Comparative Preparation Example 1

The jelly of broth was prepared in the same manner as in Preparation Example 1, except that the broth jelly was prepared so that the content of the plate gelatin was 2.0% by weight, not 2.8% by weight.

Comparative Production Example 2

The jelly was prepared in the same manner as in Preparation Example 1, except that the soybean jelly was prepared so that the content of the soybean gelatin was 6.0% by weight, not 2.8% by weight.

Comparative Production Example 3

The jelly was prepared in the same manner as in Preparation Example 1, except that the plate gelatin was called hot water at 90 캜 instead of cold water at 2 캜.

Comparative Production Example 4

Jelly was prepared in the same manner as in Preparation Example 1, except that the moisture of the plate gelatin called cold water was not removed.

Manufacture of juice buns

Example 1

4mm thick liver pork was mixed in a blender for 10 minutes, and the raw shrimp paste thawed in cold water was added with sodas, corn starch, and purified salt. The mixture was then rinsed so as not to leave starch, Cut into size and mix in a mixing machine containing the above pork and mix for 5 minutes. After that, the seasoning (containing white pepper, refined salt, oyster sauce, brewed soy sauce, whitish white, breeze, sesame oil, sake, prawn flavor seasoning, black pepper, egg white and beef powder) And finally mixed with vegetables (liver garlic, liver ginger, leek, green onion, boiled water, rinsed with cold water and containing bamboo shoots), and mixed for 3 minutes to prepare juicy dumplings.

The gravy dumpling was put on a dumpling (manufactured by molding a mixture containing strong flour, active gluten, corn starch, xanthan gum, refined salt, oil emulsion, and purified water having a temperature of 90 ° C or higher), and the dumpling was poured to prepare a juice bun.

All of these juice buns were made at a temperature of 15 ° C or lower.

Example 2

A juice bun was prepared in the same manner as in Example 1, except that the broth jelly of Preparation Example 2 was used instead of the broth jelly of Preparation Example 1.

Example 3

A juice dumpling was prepared in the same manner as in Example 1, except that the juice jelly of Preparation Example 3 was used instead of the juice jelly of Preparation Example 1.

Example 4

A juice bun was prepared in the same manner as in Example 1, except that the broth jelly of Preparation Example 4 was used instead of the jelly jelly of Preparation Example 1.

Example 5

A juice bun was prepared in the same manner as in Example 1 except that the broth jelly of Preparation Example 5 was used instead of the broth jelly of Preparation Example 1.

Comparative Example 1

A juice dumpling was prepared in the same manner as in Example 1, except that the broth jelly of Comparative Production Example 1 was used in place of the jelly jelly of Production Example 1.

Comparative Example 2

A jujube bun was prepared in the same manner as in Example 1, except that the broth jelly of Comparative Production Example 2 was used instead of the broth jelly of Preparation Example 1.

Comparative Example 3

A juice bun was prepared in the same manner as in Example 1, except that the broth jelly of Comparative Preparation Example 3 was used instead of the broth jelly of Preparation Example 1.

Comparative Example 4

A juice bun was prepared in the same manner as in Example 1, except that the broth jelly of Comparative Production Example 4 was used in place of the jelly jelly of Production Example 1.

(evaluation)

Sensory evaluation

Sensory testing was carried out with the juice of the mandarin according to Examples 1 to 5 and Comparative Examples 1 to 4. That is, 100 juveniles of each age group of 10 to 50 years old were fed with the juice buns according to Examples 1 to 5 and Comparative Examples 1 to 4, and then rinsed with fresh water, and after several seconds He again ate another juicy dumplings. The sensory evaluation items were divided into four factors, which were palatability indicators, appearance (defective molding), juice content, taste and overall preference. The scores were evaluated as 10 out of 10 points (highest score: 10 points / lowest score: 0 points) The results are shown in Table 2 below. ≪ tb > < TABLE >

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Exterior 9.9 9.9 9.8 9.8 9.8 5.9 7.5 4.3 8.2 Juice content 9.6 9.6 9.8 9.6 9.4 5.0 9.6 9.9 9.9 flavor 9.7 9.8 9.7 9.1 8.9 6.7 7.4 7.1 7.6 preference 9.8 9.8 9.7 9.2 9.0 6.2 8.3 8.0 8.4

(In Table 2, the value for each item is an average value obtained by adding all values evaluated by 100 persons and dividing by 100.)

As shown in Table 1, it can be seen that the juice of the juice according to Examples 6 to 10 is superior to the juice of the juice of Comparative Examples 5 to 8 in terms of appearance, juice content, taste and overall preference.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the following claims. As will be understood by those skilled in the art. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (14)

Meat, shrimp raw material, seasoned, juicy jelly, and vegetable, and a dumpling enclosing the juicy dumpling,
Wherein the broth jelly comprises gelatin,
Wherein the gelatin is contained in an amount of 2.5 wt% to 5 wt% based on the total amount of the jelly jelly.
The method of claim 1,
The gelatin may be plate gelatin, powdered gelatin or a combination thereof.
The method of claim 1,
The broth jelly
Adding cold water and plate gelatin to the container and calling the plate gelatin;
Removing water from the bound plate gelatin;
Dissolving the water-removed plate gelatin;
Adding the pork broth to the melted plate gelatin and heating;
Adding the nucleic acid additive, corn starch, refined salt and pepper after the heating step; And
The step of cooling the meat and broth in which the plate gelatin is melted
≪ / RTI > by weight.
4. The method of claim 3,
Wherein the heating is performed at a temperature of 90 ° C to 100 ° C in the step of heating the melted plate gelatin into pork meat.
4. The method of claim 3,
Wherein the step of cooling the plate gelatin-dissolved broth is conducted at a temperature of 1 to 3 ° C.
4. The method of claim 3,
Wherein the nucleic acid additive is disodium 5 ' -ribonucleotide.
4. The method of claim 3,
The meat broth is chicken broth, juicy dumplings.
The method of claim 1,
The broth jelly
Dissolving powdered gelatin in water;
Heating the melted powdered gelatin with prawn and heating;
Adding the nucleic acid additive, corn starch, refined salt and pepper after the heating step; And
Cooling the melted meat and broth of the powdered gelatin
≪ / RTI > by weight.
9. The method of claim 8,
Said water having a temperature of at least < RTI ID = 0.0 > 90 C < / RTI >
9. The method of claim 8,
Wherein the nucleic acid additive is disodium 5 ' -ribonucleotide.
9. The method of claim 8,
The meat broth is chicken broth, juicy dumplings.
The method of claim 1,
The meat is pork meat gravy.
The method of claim 1,
The above-mentioned gravy dumplings, with respect to the total amount of the juicy dumplings,
25% to 35% by weight of the meat;
35% to 55% by weight of the shrimp feedstock;
4% to 5% by weight of the seasoning;
5% to 10% by weight of the meat jelly and
10% to 15% by weight of said vegetables,
A juicy dumpling containing.
The method of claim 1,
The juicy dumplings
A first step of mixing finely ground meat into a blender and mixing the mixture;
A second step of adding and mixing shrimp raw materials into a blender after the first step;
After the second step, a third step in which the seasoning sauce and the jelly bean are put into the blender and mixed, and
After the third step, a fourth step of adding and mixing vegetables
≪ / RTI > by weight.

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