CN101366533A - Cock skin dumpling and method of preparing the same - Google Patents
Cock skin dumpling and method of preparing the same Download PDFInfo
- Publication number
- CN101366533A CN101366533A CNA2008101400379A CN200810140037A CN101366533A CN 101366533 A CN101366533 A CN 101366533A CN A2008101400379 A CNA2008101400379 A CN A2008101400379A CN 200810140037 A CN200810140037 A CN 200810140037A CN 101366533 A CN101366533 A CN 101366533A
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- skin
- dumpling
- cock skin
- cock
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Abstract
The invention discloses chicken skin dumplings and a production method thereof. The chicken skin dumplings adopt chicken skin as dumpling skin which enwraps stuffing to make the dumpling. The production method comprises the following steps: carrying out the degreasing treatment of the chicken skin, preparing the stuffing, enwrapping the stuffing with the chicken skin and forming the dumpling, cooking, and carrying out cold storage. The invention is characterized in that the invention replaces the prior flour dumpling skin with the degreased chicken skin and fries the dumpling instead of cooking the dumpling in the water; and the dumplings have externally crisp and internally soft taste and pleasant fragrance.
Description
Technical field
The invention belongs to food technology field, especially relate to a kind of cock skin dumpling and production method thereof.
Background technology
Dumpling is the traditional food of China, and permanent history has been arranged, and dumpling in the market all is to cook the dumpling skin with various flour, wrap up various filling material and make, and the poach processing and eating, form and mouthfeel are more single.
Summary of the invention
The objective of the invention is to improve the deficiency of prior art and provide a kind of cock skin with degrease substitute traditional with flour cook the dumpling skin, with fried cock skin dumpling and the production method thereof that substitutes traditional poach, mouthfeel crisp outside tender inside, pleasant aroma.
The object of the present invention is achieved like this, and a kind of cock skin dumpling is characterized in adopting cock skin to form as dumpling wrapper parcel filling material.
In order to realize purpose of the present invention, production method of the present invention may further comprise the steps: cock skin ungrease treatment, modulation filling material, bag molding, boiling and refrigeration.
The cock skin ungrease treatment is to choose the fresh cock skin of quality, remove thymus gland, lymph, crop film, hair, hair root, gravel, impurity foreign matter, to attach fatty and subcutaneous thick fat with cutter and remove totally, with going clean fatty skin to be organized into rectangle substantially, standby as dumpling wrapper.
A cock skin that ungrease treatment is good is got in bag molding, the inner surface of skin is beaten the layer of even egg white powder, the filling material is placed on the cock skin, roll to Pi Kuanduan from skin is narrow, in last when volume, be placed on interface the width of the skin length as volume in the steaming plate after the moulding down.
Boiling is that the dumpling that packs is put into steamer, feeds 100 ℃ of steam, and center product temperature reaches 75 ℃ and keeps more than 1 minute.
Refrigeration is to deposit under ℃ condition of temperature-18～-22.
Cock skin is the pigeon breast skin.
Compared with the prior art the present invention has following distinguishing feature and good effect: the present invention substitutes traditional dumpling skin of doing with flour with the cock skin of degrease, with fried alternative traditional poach, the dumpling shape uniqueness of making, change the production materials of traditional dumpling and produced eating method, it is golden yellow that the dumpling outward appearance that packs is, the mouthfeel crisp outside tender inside, the pleasant aroma has satisfied the needs that people change food.
The specific embodiment
Embodiment 1, a kind of cock skin dumpling and production method thereof, be to adopt cock skin to form as dumpling wrapper parcel filling material, make through cock skin ungrease treatment, modulation filling material, bag molding, boiling and refrigeration, the cock skin ungrease treatment is to choose the fresh cock skin of quality, removes thymus gland, lymph, crop film, hair, hair root, gravel, impurity foreign matter etc., will attach fat and subcutaneous thick fatty the removal totally with cutter, the skin that removes clean fat is organized into rectangle substantially, standby as dumpling wrapper; Bag molding is to get a cock skin that ungrease treatment is good, the inner surface of skin is beaten the layer of even egg white powder, the filling material is placed on the cock skin, roll to Pi Kuanduan from skin is narrow, in last when volume, down be placed on interface in steaming plate after the moulding width of the skin length as volume; Boiling is that the dumpling that packs is put into steamer, feed 100 ℃ of steam, center product temperature reaches 75 ℃ and keeps more than 1 minute, promptly cook and get final product, refrigeration is to deposit under ℃ condition of temperature-18～-22, cock skin is to choose the pigeon breast skin, the filling material can adopt conventional formulation and method modulation as required, present embodiment adopts meat stuffing as the filling material, and the filling material is to be in harmonious proportion and to be formed by chicken, vegetable protein, vegetables, starch, bread flour, granulated sugar, mashed garlic, soy sauce, salt, aminoacids solution, ginger mud, sesame oil, chilli powder, black pepper, chilli oil.
Embodiment 2, and a kind of cock skin dumpling and production method thereof are on the basis of embodiment 1, and the filling material is a cucumber egg filling material, are to be formed by cucumber, vegetable protein, egg, bread flour, soybean oil, salt, aminoacids solution, glucose, the mixed modulation of starch.
Embodiment 3, and a kind of cock skin dumpling and production method thereof are on the basis of embodiment 1, and the filling material is a leek egg filling material, are to be formed by leek, vegetable protein, egg, soybean oil, bread flour, soy sauce, salt, dried small shrimp, glucose, the mixed modulation of starch.
The filling material of cock skin dumpling of the present invention can be modulated as required, not only limits to the filling material in the foregoing description; Eating method is 170 ℃ of oil temperature, not under the thawed state fried 5-6 minute, i.e. and edible.
Claims (7)
1. a cock skin dumpling is characterized in that adopting cock skin to form as dumpling wrapper parcel filling material.
2. the production method of the described cock skin dumpling of claim 1 is characterized in that this method may further comprise the steps: cock skin ungrease treatment, modulation filling material, bag molding, boiling and refrigeration.
3. the production method of a kind of cock skin dumpling according to claim 2, it is characterized in that the cock skin ungrease treatment is to choose the fresh cock skin of quality, remove thymus gland, lymph, crop film, hair, hair root, gravel, impurity foreign matter, to attach fat and subcutaneous thick fatty the removal totally with cutter, the skin that removes clean fat is organized into rectangle substantially, standby as dumpling wrapper.
4. the production method of a kind of cock skin dumpling according to claim 2, it is characterized in that bag molding gets a cock skin that ungrease treatment is good, the inner surface of skin is beaten the layer of even egg white powder, the filling material is placed on the cock skin, roll to Pi Kuanduan from skin is narrow, in last when volume, be placed on interface the width of the skin length as volume in the steaming plate after the moulding down.
5. the production method of a kind of cock skin dumpling according to claim 2 is characterized in that boiling is that the dumpling that packs is put into steamer, feeds 100 ℃ of steam, and center product temperature reaches 75 ℃ and keeps more than 1 minute.
6. the production method of a kind of cock skin dumpling according to claim 2 is characterized in that refrigeration is to deposit under ℃ condition of temperature-18～-22.
7. according to the production method of claim 2 or 3 described a kind of cock skin dumplings, it is characterized in that cock skin is the pigeon breast skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101400379A CN101366533A (en) | 2008-09-18 | 2008-09-18 | Cock skin dumpling and method of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101400379A CN101366533A (en) | 2008-09-18 | 2008-09-18 | Cock skin dumpling and method of preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101366533A true CN101366533A (en) | 2009-02-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101400379A Pending CN101366533A (en) | 2008-09-18 | 2008-09-18 | Cock skin dumpling and method of preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101366533A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302184A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Method for preparing chicken skin pork dumplings |
| CN103829271A (en) * | 2014-01-10 | 2014-06-04 | 马亮 | Highly nutritive chicken drumstick product and preparation method thereof |
-
2008
- 2008-09-18 CN CNA2008101400379A patent/CN101366533A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302184A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Method for preparing chicken skin pork dumplings |
| CN102302184B (en) * | 2011-08-29 | 2013-01-30 | 河南省淇县永达食业有限公司 | Method for preparing chicken skin pork dumplings |
| CN103829271A (en) * | 2014-01-10 | 2014-06-04 | 马亮 | Highly nutritive chicken drumstick product and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090218 |