KR20230007053A - Mandoo containing cheese and manufacturing method of the same - Google Patents

Abstract

The present invention relates to cheese dumplings and a method of manufacturing the same and, more specifically, to cheese dumplings of a new recipe that can meet the various tastes and needs of consumers and a manufacturing method thereof. More particularly, the present invention relates to cheese dumplings of a new recipe and a manufacturing method thereof which manufacture dumplings by adding cheese powder, thereby softening the taste of meat and reducing a meat smell and a peculiar flour smell emitted from a dumpling skin, and which add the unique taste of cheese that further improves the flavor, thereby providing balanced taste and nutrition without repulsion. The method for manufacturing the cheese dumplings according to the present invention includes the steps of: (S1) kneading flour with water to manufacture dumpling skin dough; (S2) rolling and cutting the dumpling skin dough and forming the dough into dumpling skin; (S3) manufacturing dumpling fillings containing meat; and (S4) adding cheese powder and the dumpling fillings to the dumpling skin and forming dumplings.

Description

Cheese dumplings and their manufacturing method {MANDOO CONTAINING CHEESE AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to cheese dumplings and a method for manufacturing the same, and more particularly, to a cheese dumpling with a new recipe that can satisfy various tastes or needs of consumers and a method for manufacturing the same.

More specifically, the present invention softens the taste of meat by adding cheese powder to prepare dumplings, reduces the smell of meat and the peculiar smell of wheat from dumpling skin, and adds the unique taste of cheese to further improve the flavor and taste without objection. It relates to cheese dumplings of a new recipe that can provide a balanced diet and nutrition and a manufacturing method thereof.

Mandu (饅頭) is a food made by mixing buckwheat flour or wheat flour into a thinly rolled dumpling skin with pork as the main ingredient and dumpling filling made by mixing various kinds of minced vegetables, then steamed or fried in oil. It is originally a Chinese dish. It originated from, and it is estimated that it was introduced to Korea for the first time during the Goryeo Dynasty. Such dumplings are widely loved not only in East Asia, where they originate, but also in the West as a snack and substitute for stock.

There are various types of dumplings depending on the dumpling skin, dumpling filling material, cooking method, and dumpling shape.

As described above, it can be divided into wheat dumplings, fish dumplings, buckwheat dumplings, etc. according to the material of the shell, and beef dumplings, pork dumplings, chicken dumplings, pheasant meat dumplings, kimchi dumplings, soybean dumplings, and cucumber dumplings according to the main ingredients of the dumpling filling. , onion dumplings, pumpkin dumplings, mushroom dumplings, tofu dumplings, and vermicelli dumplings.

And, depending on the recipe, it can be divided into fried dumplings baked in an oiled frying pan, dumplings boiled in hot sauce, steamed dumplings eaten without soup, and noodles in cold soup. Mimandu (Gyuasang) made in the shape of a sea cucumber, Byeonssi dumplings made in the shape of a triangle, Byeongsi that resembles a spoon, Seokryutang that looks like a pomegranate, and Daehandu (大饅頭) made by filling small dumplings the size of walnuts into large dumplings. etc. can be divided into

In addition, Korean dumplings were originally a fasting meal eaten at the beginning of the year, but today's dumplings are not only easy to make and easy to cook, but also rich in nutrients, making them suitable for busy modern people. It is sold at shopping marts, etc. in its state, and sold to be easily steamed or boiled at home or in restaurants.

Conventional dumpling stuffing is mainly manufactured using meat ingredients such as pork or chicken, and ingredients such as dried radish and vegetables. Among the ingredients that can be included in dumpling filling, meat, such as pork, is essential for most dumpling manufacturing. There is a person. Accordingly, there is an increasing demand for a new type of dumplings in which the unique tastes of various ingredients of dumplings are harmonized with each other and can be liked by consumers.

As a prior art for dumplings, Korean Patent Registration No. 10-2197147 (registration date December 23, 2020) is a method for manufacturing flat dumplings containing the last part of pig intestines as dumpling filling, compacting the makchang; Dumpling mixing step of mixing the minced makchang, vegetables and glass noodles; And a step of adding teriyaki sauce, fire chicken sauce, mustard sauce or wasabi sauce to the mixed dumpling stuffing; a technology related to a method for manufacturing flat dumplings is posted, and Korean Patent Registration No. 10-2265018 (registration date 2021 On June 9, 2017), 1) adding garlic and ginger to the scaffold and frying them until they are brown and have a savory smell of meat; 2) Adding seasonings including sugar, garlic, ginger, soy sauce, cheongdashida, and pepper to the roasted fat together with pork meat and stir-frying; 3) Soaking and boiling vermicelli and dried radish, then adding sugar, salt, garlic, cheongdashida, sesame oil, pepper, and radish powder and stir-frying; 4) mixing and rubbing the ingredients of 2) and 3) together; 5) Preparing dumpling filling by adding chopped cabbage, onion and chives to the ingredients of 4) and mixing them well, then adding sugar, salt, pepper and seasoning including green cider and mixing well; 6) preparing dumpling skin using flour, salt and water; And 7) preparing meat dumplings using the dumpling filling and 6) dumpling skin of 5) above; a technique related to a method for manufacturing meat dumplings is posted.

In addition, Korean Patent Registration No. 10-2082642 (registration date: February 24, 2020), (A) Pork 4 ~ 6Kg, pork fat 1.5 ~ 2.5Kg, tofu 11 ~ 13Kg, broccoli 2 ~ 4Kg, cabbage 1.5 ~ 2.5Kg, cabbage 1.5~2.5kg, onion 0.5~1.5kg, shiitake mushroom 0.5~1.5kg, wood ear mushroom 1.5~2.5Kg, dark soy sauce 0.3~0.5Kg, minced garlic 0.3~0.5Kg, minced ginger 0.1~0.2Kg, white sugar Preparing dumpling filling by mixing 0.1 ~ 0.2Kg; (B) Mix 6~7Kg of plain flour, 0.5~1Kg of starch, 0.2~0.3Kg of glutinous rice flour, 0.1~0.2Kg of salt, 0.5~1.5Kg of spinach powder, 0.15~0.25Kg of cooking oil, and 2.5~3.5Kg of water for kneading. After making the dumpling skin; (C) filling the dumplings prepared in step (A) with the dumplings prepared in step (B) and then forming dumplings by forming dumplings; technology related to the method of manufacturing broccoli dumplings, characterized in that it includes, is posted It has been, and in Korean Patent Publication No. 10-2020-0109697 (published on September 23, 2020), (S1) slicing and blanching in boiling water and then frying in a pan; (S2) preparing by slicing leeks and green onions; (S3) Mincing pork meat and kneading with sugar, soy sauce, oyster sauce and pepper powder; (S4) chopping the pork fat and adding it to the pork fried in step (S3) and kneading again; (S5) adding sesame oil to pork prepared in steps (S1) and (S3), and adding sesame oil to prepare dumplings containing sesame seeds; (S6) kneading flour with hot water and salt and aging it at room temperature for 50 to 70 minutes; (S7) making dumpling skin with flour dough; And (S8) manufacturing dumplings containing taste gyeongchae by filling the dumpling skin made in step (S7) with the dumplings containing taste gyeongchae prepared in step (S5). The related technology has been posted.

Republic of Korea Patent Registration No. 10-2197147 (registration date: December 23, 2020) Republic of Korea Patent Registration No. 10-2265018 (registration date: June 09, 2021) Republic of Korea Patent Registration No. 10-2082642 (registration date: February 24, 2020) Republic of Korea Patent Publication No. 10-2020-0109697 (published on September 23, 2020)

The present invention has been made to solve the problems of the prior art as described above, and an object of the invention is to provide a new recipe for cheese dumplings and a manufacturing method that can satisfy various tastes and needs of consumers.

More specifically, the present invention softens the taste of meat by adding cheese powder to prepare dumplings, reduces the smell of meat and the peculiar smell of wheat from dumpling skin, and adds the unique taste of cheese to further improve the flavor without objection. It is an object of the invention to provide a new recipe for cheese dumplings and a method for manufacturing the same, which can provide a balanced diet and nutrition.

The problem to be solved by the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the method for manufacturing cheese dumplings according to the present invention includes the steps of preparing dumpling skin dough by kneading wheat flour with water (S1); Rolling and cutting the dumpling skin dough to form a dumpling skin (S2); Preparing dumplings containing meat (S3); And adding cheese powder and the dumpling filling to the dumpling skin and forming dumplings (S4).

In addition, in the method for manufacturing cheese dumplings according to the present invention, in step S3, the dumpling filling is mixed with minced pork, minced pork fat, green onion, leek, beef seasoning, soy sauce, pepper, ginger, garlic, sesame oil and water. 2,500 to 3,500 parts by weight of the minced pork, 500 to 1,500 parts by weight of minced pork fat, 500 to 1,500 parts by weight of green onion, 500 to 1,500 parts by weight of leek, 15 to 25 parts by weight of beef seasoning, 100 to 200 soy sauce 5 to 15 parts by weight of pepper, 250 to 350 parts by weight of ginger, 150 to 250 parts by weight of garlic, 45 to 55 parts by weight of sesame oil, and 400 to 500 parts by weight of water.

In addition, in the method for manufacturing cheese dumplings according to the present invention, in the step S4, the cheese powder and the dumpling filling are put into the dumpling skin to form dumplings, and the cheese powder and the dumpling filling have a weight ratio of 1:2.5 to 3.5. It is characterized by being

In addition, the method for manufacturing cheese dumplings according to the present invention is characterized in that in the step S1, the water is replaced with a siraegi concentrate.

On the other hand, the cheese dumplings according to the present invention are characterized in that they are produced by the method for manufacturing cheese dumplings according to the present invention.

According to the cheese dumplings and the manufacturing method according to the present invention configured as described above, it is possible to provide a new recipe for cheese dumplings and a manufacturing method that can satisfy various tastes and needs of consumers.

More specifically, according to the cheese dumplings and the manufacturing method thereof according to the present invention, cheese powder is added to prepare the dumplings, thereby softening the taste of meat, reducing the smell of meat and the peculiar smell of wheat from dumpling skin, and enhancing the unique taste of cheese. In addition, it is possible to provide a new recipe for cheese dumplings and a method for manufacturing the same, in which the flavor is further improved and the taste and nutrition are balanced without objection.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a manufacturing process diagram schematically showing a method for manufacturing cheese dumplings according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the description below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the technical spirit of the present invention will be sufficiently conveyed to those skilled in the art. Like numbers indicate like elements throughout this specification.

1 is a manufacturing process diagram schematically showing a method for manufacturing cheese dumplings according to the present invention.

The method for manufacturing cheese dumplings according to the present invention includes: preparing dumpling skin dough by kneading wheat flour with water (S1); Rolling and cutting the dumpling skin dough to form a dumpling skin (S2); Preparing dumplings containing meat (S3); And a step (S4) of putting cheese powder and the dumpling stuffing into the dumpling skin and forming dumplings (S4).

Hereinafter, a method for manufacturing cheese dumplings according to the present invention will be described in more detail step by step with reference to FIG.

1. Mandu skin dough manufacturing step (S1);

This step is a step of preparing dumpling skin dough by kneading flour with water.

More specifically, it may consist of mixing flour, egg white, and refined salt, adding water to knead, and aging to knead dumpling skin. The wheat flour is wheat flour commonly used in the art, but preferably a low-weight flour (gluten content 10-11% by weight) or soft flour (gluten content 9% by weight or less) with a low content of gluten, a wheat protein ) is used. Here, the use of medium flour or soft flour with a low content of gluten not only improves the texture due to its softness and excellent elasticity because the flour particles are smaller than that of strong flour, but also has a high gluten content, so it is easy to rot at room temperature. Gravity flour or soft flour with less gluten content can be stored for a long time at room temperature, so it is easy to manage.

In addition, the eggs are eggs commonly used in the art, and only egg whites from which yolks have been removed are used. Here, the use of only egg whites from which the yolks have been removed is to prevent cardiovascular diseases such as hyperlipidemia by preventing cholesterol, which is high in yolks, from being included in dumpling skin dough. The dough containing egg whites together is molded into a dumpling skin, and transparency is improved compared to dumplings manufactured using the molded dumpling skin, so that external aesthetics can be improved. In addition, the texture can be improved by supplementing the lack of elasticity of the dumpling skin dough made of gravity flour or soft flour.

In the present invention, the step of manufacturing dumpling skin dough can be configured with a known method, device or machine, and the method, device or machine is not particularly limited.

2. Mandu skin forming step (S2);

This step is a step of rolling and cutting the prepared dumpling skin dough to form a dumpling skin.

More specifically, the dumpling skin dough prepared in step S1 may be rolled to a thickness of 0.1 to 1 mm using a rolling roller, and then cut and formed into dumpling skins. The rolling roller is a rolling mill generally used in the art, and detailed description thereof will be omitted.

Rolling the dumpling skin dough to a thickness of 0.1 to 1 mm using the rolling roller is to improve the elasticity and transparency of the finished dumplings to improve texture and external aesthetics. If the dumpling skin dough is rolled to a thickness of less than 0.1mm and molded into dumpling skin, the dumpling skin may burst during the process of forming into dumplings. This deterioration can lead to deterioration of taste and external aesthetic sense.

In the present invention, the step of forming dumpling skins may be configured with a known method, device or machine, and the method, device or machine is not particularly limited.

3. Mandu filling step (S3);

This step is a step of preparing dumplings containing meat.

More specifically, it can be configured to prepare dumpling filling by mixing minced pork, minced pork fat, green onion, leek, beef seasoning, soy sauce, pepper, ginger, garlic, sesame oil and water.

2,500 to 3,500 parts by weight of the minced pork, 500 to 1,500 parts by weight of minced pork fat, 500 to 1,500 parts by weight of green onion, 500 to 1,500 parts by weight of chives, 15 to 25 parts by weight of beef seasoning, 100 to 200 parts by weight of soy sauce, pepper 5 to 15 parts by weight, 250 to 350 parts by weight of ginger, 150 to 250 parts by weight of garlic, 45 to 55 parts by weight of sesame oil, and 400 to 500 parts by weight of water may be configured to prepare the dumpling stuffing.

The minced pork is pulverized unfrozen pork to a diameter of 1 to 10 mm in a mincer or grinder, and the minced pork scaffold is pulverized unfrozen pork scaffold to a diameter of 1 to 10 mm in a mincer or grinder, The used minchigi or grinder is a minchigi or grinder generally used in the art, and a detailed description thereof will be omitted.

Chemical seasonings mixed with the beef flavor seasoning are monosodium glutamate (MSG), disodium 5-inosinate, disodium 5-guanylate, sodium succinate Any one of them, or a mixture of two or more. Preferably, the chemical seasoning mixed with the seasoning liquid is sodium L-glutamate.

The green onion and chives are washed in running water, then drained and cut into 2 to 8 mm with a cutter. The cutter used is a cutter commonly used in the art, and detailed descriptions are omitted.

In addition, the ginger and garlic are pulverized to a diameter of 0.1 to 1 mm in a grinder, and the grinder used is a grinder commonly used in the art, and detailed descriptions are omitted.

4. Dumpling molding step (S4);

This step is a step of forming dumplings by putting cheese powder and the dumpling filling in the dumpling skin.

More specifically, it may be configured to form dumplings by putting the dumpling filling and cheese powder prepared in step S3 into the dumpling skin prepared in step S2, respectively. The cheese makes it easy to make dumpling shapes by using powdered cheese, and cheese is added to improve the taste and aroma of dumplings.

It may be configured by adding cheese powder together with the dumpling filling immediately before molding the dumpling without adding cheese powder to the dumpling filling in advance. If cheese powder is added to the dumpling filling, the cheese ingredients are denatured and the color and taste change, as well as the viscosity of the dumpling filling increases, resulting in very poor workability. In addition, there is a disadvantage that the cheese ingredients permeate into the dumpling filling and the cheese ingredients hardly permeate into the dumpling skin.

In addition, in the present invention, the cheese powder and the dumpling filling may be mixed in a weight ratio of 1:2.5 to 3.5.

If the ratio of the dumpling filling is less than 2.5, the taste and aroma of the cheese is excessive, and if the ratio exceeds 3.5, the effect of the taste and aroma of the cheese is insignificant. It is preferable to give the unique taste, aroma and nutrition of cheese and to prevent the dumpling filling in which each material is mixed from being separated in the process of forming dumplings.

In the present invention, the cheese is Mozzarella cheese, Cream cheese, Brie cheese, Camembert cheese, Roquefort cheese, Stilton cheese, Gorgonzola Cheese, Parmesan, Romano, Emmental, Edam, Gouda, Cheddar, Havarti, or It can consist of a mixture of two or more.

The mozzarella cheese and cream cheese are raw cheeses that have not been aged, and do not have the unique flavor of cheese and have a soft texture and taste.

In addition, the Brie and Camembert cheeses are white mold cheeses aged with white mold, and are soft cheeses with a moisture content of 50% or more. There is a unique flavor of cheese without a strong unique fragrance.

In addition, the Roquefort cheese, Stilton cheese, and Gorgonzola cheese are blue mold cheeses aged with blue mold. It matures as it spreads, and has a stimulating taste and aroma.

In addition, Parmesan cheese, Romano cheese, Emmental cheese, Edam cheese, Gouda cheese, Cheddar cheese, and Havarti cheese are yellow in color. As a type of yellow cheese, the unique flavor of cheese is not strong, but the texture and taste are soft and light.

As another embodiment of the present invention, in step S1, it may be configured to prepare dumpling skin dough using siraegi concentrate instead of water. By preparing the dumpling skin dough using such a siraegi concentrate, the texture of the dumpling skin can be further improved.

The siraegi concentrate may be configured by putting the siraegi into an extractor containing 0.5 to 2.0 times its weight of water or rice water and concentrated and extracted for 12 to 14 hours at a temperature of 60 to 80 ° C.

If the ratio of water used for hot water extraction is less than 0.5 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw material included in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of the extracted extract is small, and when the amount of water exceeds 2.0 times, there is a problem in that it takes too much time to sufficiently concentrate by hot water extraction.

Siraegi is made by cutting radish greens or cabbage leaves, weaving them neatly and drying them well. Not only does it have a decompression effect, but it is also rich in nutrients such as dietary fiber, calcium (Ca), iron (Fe), vitamin C, and carotene. In addition, it is an excellent protein food with high lysine content, and contains minerals and fiber components. Minerals regulate physiological functions in the human body and are constituents of body tissue and physiologically active substances.

It is known that vitamin A, which is contained in large amounts in dried seaweed, has an antioxidant effect and has the effect of suppressing active oxygen that promotes cancer, arteriosclerosis, and aging. It is effective in preventing anemia due to its high iron content, and dietary fiber prevents constipation by activating intestinal movement, helping the growth of intestinal bacteria and absorbing nutrients from digested and decomposed food into the blood through the mucous membrane of the small intestine inside the intestine. It is known to play a role in enabling

In addition, siraegi is good for health because it contains vitamins, minerals, and dietary fiber that are often lacking in winter. Siraegi is also effective for dieting, and the dietary fiber contained in radish stays in the stomach and intestines and gives a feeling of satiety, preventing the sugar concentration from increasing.

On the other hand, the rice water refers to cloudy water generated when washing rice, and since vitamin B1, vitamin B2, starch, etc. are dissolved, the siraegi concentrate may contain fiber and active ingredients of vitamins dissolved in rice water.

More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) Mix 60 to 90 parts by weight of flour, 10 to 30 parts by weight of egg white, and 0.5 to 1.5 parts by weight of refined salt, add water until the moisture content is 20 to 40%, and roll and knead in a rolling kneader. and aged at 20~30℃ for 3~6 hours to prepare dumpling skin dough.

(2) After rolling the dumpling skin dough prepared in (1) to a thickness of 0.1 to 1 mm using a rolling roller, cut it to form a dumpling skin.

(3) Minced pork 2,500 ~ 3,500 parts by weight, minced pork fat 500 ~ 1,500 parts by weight, green onion 500 ~ 1,500 parts by weight, leek 500 ~ 1,500 parts by weight, beef seasoning 15 ~ 25 parts by weight, soy sauce 100 ~ 200 parts by weight , 5 to 15 parts by weight of pepper, 250 to 350 parts by weight of ginger, 150 to 250 parts by weight of garlic, 45 to 55 parts by weight of sesame oil, and 400 to 500 parts by weight of water are mixed to prepare dumpling filling.

(4) Brie cheese powder and dumpling filling prepared in (3) are added in a weight ratio of 1:2.5 to 3.5 to the dumpling skin formed in (2), and the dumpling is molded to complete the cheese dumpling according to the present invention.

In (1) of [Example 1], the same method as in [Example 1] was carried out, except that the dumpling skin dough was prepared with siraegi concentrate instead of water. Here, the siraegi concentrate was obtained by putting the siraegi into an extractor containing 0.5 to 2.0 times its weight of water and concentrated and extracted for 12 to 14 hours at a temperature of 60 to 80 ° C.

In (1) of [Example 1], the same method as in [Example 1] was carried out, except that the dumpling skin dough was prepared with siraegi concentrate instead of water. Here, Siraegi concentrate was obtained by putting Siraegi into an extractor containing 0.5 to 2.0 times its weight of rice water and extracting at a temperature of 60 to 80 ° C for 12 to 14 hours.

[Comparative Example 1]

Commercially available cheese-free pork dumplings were prepared and used as [Comparative Example 1].

[Test Example: Sensory Evaluation]

Sensory evaluation was performed on cheese dumplings according to the present invention of [Example 1] to [Example 3] and pork dumplings of [Comparative Example 1]. For the sensory evaluation, a total of 100 people (50 adult males and females each) were selected as a consumer panel and a 9-point scoring method (9: very good, 7: good, 5: average, 3: bad, 1 : very bad), and the results are shown in [Table 1].

division taste (flavor) incense Chewiness (texture) full signage Example 1 6.9 6.9 7.0 6.9 Example 2 7.2 7.2 7.7 7.5 Example 3 7.3 7.2 7.8 7.6 Comparative Example 1 5.1 5.2 5.6 5.5

As confirmed in [Table 1], in the case of [Example 1] to [Example 3] as cheese dumplings according to the present invention, compared to [Comparative Example 1], taste (flavor), aroma, chewiness (texture) and overall It was confirmed that it was highly evaluated in all items of the preference degree. In particular, in the case of [Example 2] and [Example 3], in which dumpling skin dough was prepared with siraegi concentrate concentrated in water and rice water, respectively, the taste (flavor) was higher than that in [Example 1], in which dumpling skin dough was prepared with water. , It was confirmed that they were very satisfied and preferred in terms of chewiness (texture) and overall acceptability as well as flavor.

Therefore, the cheese dumplings according to the present invention prepare dumplings by adding cheese powder, thereby softening the taste of meat, reducing the smell of meat and the peculiar smell of wheat from the dumpling skin, and adding the unique taste of cheese to further improve the flavor, resulting in a sense of rejection. It can be expected to provide a balanced taste and nutrition.

The present invention described above is only exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents and alternatives falling within the spirit and scope of the present invention as defined by the appended claims.

Claims (5)

In the manufacturing method of dumplings,
Preparing dumpling skin dough by kneading flour with water (S1);
Rolling and cutting the dumpling skin dough to form a dumpling skin (S2);
Preparing dumplings containing meat (S3); and
A method of manufacturing cheese dumplings comprising the step (S4) of molding dumplings by adding cheese powder and the dumpling filling to the dumpling skin.
According to claim 1,
In the step S3,
The dumpling filling is made by mixing minced pork, minced pork fat, green onion, leek, beef seasoning, soy sauce, pepper, ginger, garlic, sesame oil and water,
2,500 to 3,500 parts by weight of the minced pork, 500 to 1,500 parts by weight of minced pork fat, 500 to 1,500 parts by weight of green onion, 500 to 1,500 parts by weight of chives, 15 to 25 parts by weight of beef seasoning, 100 to 200 parts by weight of soy sauce, pepper 5 to 15 parts by weight, 250 to 350 parts by weight of ginger, 150 to 250 parts by weight of garlic, 45 to 55 parts by weight of sesame oil, and 400 to 500 parts by weight of water.
According to claim 1,
In the step S4,
Method for producing cheese dumplings, characterized in that the cheese powder and the dumpling filling are put into the dumpling skin to form dumplings, wherein the cheese powder and the dumpling filling have a weight ratio of 1:2.5 to 3.5.
According to claim 1,
In the step S1,
A method for producing cheese dumplings, characterized in that kneading with siraegi concentrate by replacing the water.
In dumplings,
Cheese dumplings, characterized in that produced by the method for manufacturing cheese dumplings according to any one of claims 1 to 4.

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