KR840002261B1 - Apparatus for manufacturing coverless fried mandoo - Google Patents

Abstract

For 100kg of fried MANDOO a mixture of all the vegetables, meat, bean-curd, seasonings, egges (13-17%) and starch (10-14% by weight) are combined. Coverless fried MANDOO is manufactured when fried in boiling cooking oil at 150-230≰C. By this method, MANDOO is easy to prepare and can be mass-produced.

Description

How to make fried dumplings without shell

The present invention mixes various types of vegetables, meat, tofu and seasonings, and mixes an appropriate amount of egg and starch in a dumpling paste, fried in cooking oil to fry the egg and starch ingredients to bind the dumpling paste. The present invention relates to a method of manufacturing dumplings, which aims to mass-distribute dumplings rich in delicacy and nutrition without using conventional dumpling skin.

In the past, dumplings were made by boiling dumplings in the dumpling skin, which was made by pushing the dough thinly, and making the dumpling skin by pushing the dough thinly was very difficult to make a large quantity in general households, and also made mechanically spread in large quantities. However, there was a defect that the sutures of dumplings containing dumplings fell well in boiling water, and the dumpling soup was disturbed in the dumpling soup, making it impossible to boil clean dumpling soup.

The present invention has been studied in order to solve this drawback to enable the production of dumplings without the use of conventional dumpling skin by using the characteristics of eggs and starch.

EXAMPLE

Finely chop 13 kg of radish, 13 kg of okpa, 3 kg of green onion, 3 kg of carrot, 3 kg of green pepper, finely chop, and 0.5 kg of garlic and 0.3 kg of ginger are finely chopped and mixed with the vegetables.

In addition, cabbage or Chinese cabbage 14kg, 9kg bean sprouts, 3kg raw mushrooms are steamed in boiling water at 100 ℃ for 3 to 5 minutes and then compressed by a compressor to remove about 30% of the water (7.8kg) of finely chopped finely Mix in.

10 kg of vermicelli is steamed in 100 ° C. boiling water for 3 to 5 minutes, dehydrated and finely chopped and mixed in the vegetables.

Grind 26 kg of pork or beef or chicken in a mixer and mix with the vegetables.

8kg of tofu is also mixed in a mixer and mixed in a vegetable mixture. 0.4 kg of sesame salt, 0.6 kg of salt, 0.4 kg of chemical seasoning, 0.4 kg of black pepper, 0.1 kg of sesame oil 0.3 kg, and 0.2 kg of green tea, are added to the seasoning mixture and mixed with the vegetable and meat mixture to form a mixture of about 100 kg. .

The mixture of 100 kg of this vegetable, meat and seasoning composition is uniformly mixed with 15 to 20 kg (13 to 17% by weight) of eggs and 11 to 16 kg (10 to 14% by weight) of starch. It was then removed and fried in boiling cooking oil at 150-250 ° C. for about 3 to 5 minutes to prepare a shellless fried dumpling.

The fried dumplings prepared in this way are boiled in boiling broth and the eggs are rich in protein, so that protein molecules are thermally condensed in boiling water or boiling broth to condense the fiber of vegetables. Starch is starch. If the molecule is released by the micelle structure (Micell) structure also has the effect of broadly encompassing the vegetable fiber more broadly, it is possible to manufacture a shellless dumpling without using a conventional dumpling skin.

Here, in order to maximize the action effect of the egg and starch, in the mixing of the vegetable and meat mixture, the mixing ratio of these is 13 to 17% of the eggs and 10 to 14% of the starch, which are described in the examples, and the reduction and action of the raw materials. It is most suitable for both effects.

In addition, 44 parts (44 kg) of seasoned meat is best suited to 100 parts (100 kg) of dumplings, based on 56 parts (56 kg) of vegetable and seasoning mixtures. It is most appropriate to cover these, so in summer and winter, the mixing ratio of egg and starch can be added or subtracted slightly. That is, in summer, when the dough is made, the moisture is slightly higher than in other seasons. Instead of adding a little less egg, starch is added a little more. In winter, the dough is less watery than other seasons, so you add more eggs than summer and less starch.

Thus, the fried dumplings obtained by the present invention have the advantage that the dough is not disturbed because of the binding force between the egg and the starch when boiled in water, so that the sutures of the conventional dumpling skin are broken, so that the dumplings are boiled in the broth. There is also an advantage in that it is easy to manufacture by using the dumpling skin, which is dough, and is distributed in large quantities at a low price.

Claims (1)

To prepare a dough by mixing 13 ~ 17% (15 ~ 20kg) egg weight and 10 ~ 14% (11 ~ 16kg) starch weight with 100kg of ordinary dumpling ingredients made from various vegetables and meat tofu A method of manufacturing a fried dumpling, characterized in that it is peeled to a size suitable for eating dough and fried in boiling cooking oil at 150-230 ° C.