CN101849643A - Process for processing curried onion clyster dumplings - Google Patents
Process for processing curried onion clyster dumplings Download PDFInfo
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- CN101849643A CN101849643A CN201010190604A CN201010190604A CN101849643A CN 101849643 A CN101849643 A CN 101849643A CN 201010190604 A CN201010190604 A CN 201010190604A CN 201010190604 A CN201010190604 A CN 201010190604A CN 101849643 A CN101849643 A CN 101849643A
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Abstract
The invention relates to a technology for processing curried onion clyster dumplings. The process is characterized by taking onion and curry powder as base materials, taking skin aspic as a soup substrate, taking streaky pork, seaweed, soybean salad oil and the like as auxiliary materials, adding condiments such as soy sauce, ginger, salt, monosodium glutamate, soft sugar and the like, and mixing the materials to prepare a stuffing. The dumplings are prepared by the following steps of: material pretreatment, dumpling wrapper preparation, stuffing preparation, dumpling making, frozen packaging and the like. The dumpling has the advantages of unique flavor, proper amount of soup, and fresh and concentrated taste.
Description
Technical field:
The invention belongs to the food processing class, be specifically related to a kind of processing technology of onion with curry sausage dumplings.
Background technology:
Boiled dumpling is a kind of traditional food that China people like, be to use various flour, particularly with light flour system dumpling wrapper, filling material such as parcel pork, mutton, beef, vegetable dish, through being processed into steamed dumpling or boiling dumpling, though of all shapes and colors, with the sausage dumplings curried and making that onion is arranged in pairs or groups, less relatively.
Curry is a kind of flavorant, and the raw meat that can hide meat is disturbed smell, is the delicious companion of meat food culinary art, and the fragrant hot taste of its uniqueness also can stimulate eater's taste bud, increases appetite.
The onion meat is tender, the local flavor deliciousness, and cultivated area is wide, and output is big, draws materials conveniently.Onion is nutritious simultaneously, and smell is pungent.Can stimulate stomach, intestines and glandula digestive secretion, improve a poor appetite, promote digestion, and onion is not fatty, the mixture that contains the sulfur-containing compound that can reduce cholesterol in its essential oil, the plain A in the contained prostatitis of onion can hemangiectasis, reduce blood viscosity, thus edible onion can produce hypotensive, can reduce peripheral vascular and increase CBF coronarius, the effect of prevention thrombosis.
Plain boiled pork content is crossed and is caused mouthfeel dry at least easily in the general dumpling farcing material, and it is greasy that the plain boiled pork too high levels is then felt, how to make a kind of mouthfeel non-greasy, and the boiled dumpling that filling material juice is also sufficient is a difficult problem that instant dumpling need overcome.
Summary of the invention:
The processing technology that the purpose of this invention is to provide good, the nutritious onion with curry sausage dumplings food of a kind of mouthfeel.
For realizing above-mentioned technical purpose, the technical scheme that the present invention takes is that a kind of processing technology of onion with curry sausage dumplings is characterized in that: the process following steps:
A. pretreatment of raw material:
A.1 choosing of streaky pork: select fresh feed for use, after cleaning up, rub standby;
A.2 choosing of vegetables: onion eliminates dead leaf, and rot part and root are cleaned the back with circulating water and soaked in boiling water and scald 3min, pull the draining cooling out after, be cut into graininess and shred standby; Sea-tangle is selected dried sea-tangle for use, and it is cleaned up, and it is soft to play pan boiling, pulls out to be cut into little fourth shape after cleaning, and shreds standby again;
A.3 irritate soup matrix: select for use material that high-quality soup-stock, animal skin or pig bone class be rich in collagen etc. to boil cooling; Or gelatin being dissolved in 60-80 ℃ the water slowly stirring and dissolving, the chopping of cooling back is standby;
A.4 flavoring: prepare auxiliary materials such as soybean salad oil, salt, monosodium glutamate, sugar, soy sauce, curry powder, ginger eliminates non-edible part, cleans with flowing water, and chopped is standby;
A.5 flour: flour is selected high-quality, pure white, special fine grits that the gluten degree is higher for use;
B. dumpling wrapper is made: with flour Jia Shui and the dough that becomes the soft or hard appropriateness, rub repeatedly with strength with hand subsequently, face is rubbed to soft smooth, and is tack-free, proofs 20-60 minute under 20-30 ℃ of condition, is deformed into the circular thin flour cake of some diameter 6-7cm, thick 0.8-1mm;
C. the dumpling filling is made: the ginger that onion of freezing, shredding to the streaky pork that blends, skin and sea-tangle are poured soybean salad oil, salt, monosodium glutamate, sugar, soy sauce, curry powder and chopped into, and mixing and stirring is made the filling material;
D. boiled dumpling packs: with conventional method the filling material package is gone in the dumpling skin, wrap into suitable filling material in the dumpling skin, mediate closely, make the dumpling skin full.
Described streaky pork is chosen, and girth of a garment ratio is 3: 7 or 2: 8.
In the described filling material manufacturing process, the addition of streaky pork is that the addition of 30-40%, the onion of gross weight is that the 40-60% of gross weight, sea-tangle addition are that 5-10%, the skin of gross weight freezes the 2-6% that addition is a gross weight; Each composition accounts for the percentage by weight of dumpling filling and is in the flavoring: ginger 1.0-3.0%, salt 0.8-2.0%, monosodium glutamate 0.3-1.5%, edible oil 3-10%, sugared 0.2-0.5%, soy sauce 1-3%, curry powder 0.5-1%.
Described boiled dumpling packs in the process, and the weight ratio of dumpling skin and filling material is 1: 1.
The present invention is a base-material with streaky pork, sea-tangle, onion, and skin freezes to irritating soup matrix, adds flavouring such as soybean salad oil, soy sauce, ginger, salt, monosodium glutamate, sugar, curry powder, is mixed and made into the filling material, is processed into boiled dumpling with traditional handicraft.Dumpling farcing material of the present invention is through the mediation of curry, and the delicious flavour uniqueness is different from traditional dumpling farcing material, is fit to the demand of the many tastes of consumer.
The specific embodiment:
The present invention will be further described below in conjunction with specific embodiment.
Embodiment 1
A kind of processing technology of onion with curry sausage dumplings is characterized in that, the process following steps:
A. raw material is located in advance:
A.1 streaky pork: select fresh feed for use, girth of a garment ratio is 3: 7, after cleaning up, rubs standby;
A.2 vegetables: onion eliminates dead leaf, and rot part and root behind the stripping layer, are cleaned with circulating water, soak in boiling water and scald 3min, pull the draining cooling out after, be cut into graininess and shred standby; Sea-tangle is selected dried sea-tangle for use, and it is cleaned up, and it is soft to play pan boiling, pulls out to be cut into little fourth shape after cleaning, and shreds standby again;
A.3 irritate soup matrix: gelatin is dissolved in 70 ℃ the water, slowly stirs, little fire is heated to dissolving, and the chopping of cooling back is standby;
A.4 flavoring: get soybean salad oil 4g, salt 1.5g, monosodium glutamate 0.8g, soft white sugar 0.4g, soy sauce 2g, curry powder 0.8g, ginger eliminates non-edible part, cleans with flowing water, and chopped is got 1g;
A.5 flour: flour is selected high-quality, pure white, special fine grits that the gluten degree is higher for use;
B. dumpling wrapper is made: with flour Jia Shui and the dough that becomes the soft or hard appropriateness, rub repeatedly with strength with hand subsequently, face is rubbed to soft smooth, tack-free, under 20 ℃ of conditions, proof 60 minutes, be rubbed into strip, the little jizi for making dumplings that is divided into each about 10g, roll into the dumpling skin, the diameter of dumpling skin is about 6cm, and thickness is about 1.0mm;
C. dumpling filling preparation: get the streaky pork 35g that blends, the onion 40g of chopping, sea-tangle 10g, skin freezes 4.5g, and streaky pork, onion, sea-tangle, skin are frozen mixing, adds soy sauce, ginger, test, monosodium glutamate, soft white sugar, curry powder stirring, makes even, the thickness of strand filling;
D. boiled dumpling packs: the weight ratio of dumpling skin and filling material is about 1: 1, wraps into suitable filling material in the dumpling skin, mediates closely, makes the dumpling skin full.
Embodiment 2
A kind of processing technology of onion with curry sausage dumplings is characterized in that, the process following steps:
A. pretreatment of raw material:
A.1 streaky pork: select fresh feed for use, girth of a garment ratio is 2: 8, after cleaning up, rubs standby;
A.2 vegetables: onion eliminates dead leaf, and rot part and root behind the stripping layer, are cleaned with circulating water, soak in boiling water and scald 3min, pull the draining cooling out after, be cut into graininess and shred standby; Sea-tangle is selected dried sea-tangle for use, and it is cleaned up, and it is soft to play pan boiling, pulls out to be cut into little fourth shape after cleaning, and shreds standby again;
A.3 irritate soup matrix: select for use the material etc. that high-quality soup-stock, animal skin or pig bone class are rich in collagen to boil cooling, the chopping of cooling back is standby;
A.4 flavoring: get soybean salad oil 3g, salt 2g, monosodium glutamate 0.3g, white granulated sugar 0.5g, soy sauce 1g, curry powder 1g, ginger eliminates non-edible part, cleans with flowing water, and chopped is got 2g;
A.5 flour: flour is selected high-quality, pure white, special fine grits that the gluten degree is higher for use;
B. dumpling wrapper is made: with flour Jia Shui and the dough that becomes the soft or hard appropriateness, rub repeatedly with strength with hand subsequently, face is rubbed to soft smooth, tack-free, under 30 ℃ of conditions, proof 20 minutes, be rubbed into strip, the little jizi for making dumplings that is divided into each about 10g, roll into the dumpling skin, the diameter of dumpling skin is about 7cm, and thickness is about 0.8mm;
C. dumpling filling preparation: get the streaky pork 40g that blends, the onion 50g of chopping, sea-tangle 5g, skin freezes 2g, and streaky pork, onion, sea-tangle, skin are frozen mixing, adds soy sauce, ginger, test, monosodium glutamate, white sugar, curry powder stirring, makes even, the thickness of strand filling;
D. boiled dumpling packs: the weight ratio of dumpling skin and filling material is about 1: 1, wraps into suitable filling material in the dumpling skin, mediates closely, makes the dumpling skin full.
Embodiment 3
A kind of processing technology of onion with curry sausage dumplings is characterized in that, the process following steps:
A. pretreatment of raw material:
A.1 streaky pork: select fresh feed for use, girth of a garment ratio is 2: 8, after cleaning up, rubs standby.
A.2 vegetables: onion eliminates dead leaf, and rot part and root behind the stripping layer, are cleaned with circulating water, soak in boiling water and scald 3min, pull the draining cooling out after, be cut into graininess and shred standby; Sea-tangle is selected dried sea-tangle for use, and it is cleaned up, and it is soft to play pan boiling, pulls out to be cut into little fourth shape after cleaning, and shreds standby again.
A.3 irritate soup matrix: select for use the material etc. that high-quality soup-stock, animal skin or pig bone class are rich in collagen to boil cooling, the chopping of cooling back is standby.
A.4 flavoring: get soybean salad oil 10g, salt 0.8g, monosodium glutamate 1.5g, white granulated sugar 0.2g, soy sauce 3g, curry powder 0.5g, ginger eliminates non-edible part, cleans with flowing water, and chopped is got 3g.
A.5 flour: flour is selected high-quality, pure white, special fine grits that the gluten degree is higher for use;
B. dumpling wrapper is made: with flour Jia Shui and the dough that becomes the soft or hard appropriateness, rub repeatedly with strength with hand subsequently, face is rubbed to soft smooth, tack-free, under 30 ℃ of conditions, proof 50 minutes, be rubbed into strip, the little jizi for making dumplings that is divided into each about 10g, roll into the dumpling skin, the diameter of dumpling skin is about 7cm, and thickness is about 0.8mm;
C. dumpling filling preparation: get the streaky pork 30g that blends, the onion 60g of chopping, sea-tangle 8g, skin freezes 6g, and streaky pork, onion, sea-tangle, skin are frozen mixing, adds soy sauce, ginger, test, monosodium glutamate, white sugar, curry powder stirring, makes even, the thickness of strand filling;
D. boiled dumpling packs: the weight ratio of dumpling skin and filling material is about 1: 1, wraps into suitable filling material in the dumpling skin, mediates closely, makes the dumpling skin full.
Claims (4)
1. the processing technology of an onion with curry sausage dumplings is characterized in that, the process following steps:
A. pretreatment of raw material:
A.1 choosing of streaky pork: select fresh feed for use, after cleaning up, rub standby;
A.2 choosing of vegetables: onion eliminates dead leaf, and rot part and root are cleaned the back with circulating water and soaked in boiling water and scald 3min, pull the draining cooling out after, be cut into graininess and shred standby; Sea-tangle is selected dried sea-tangle for use, and it is cleaned up, and it is soft to play pan boiling, pulls out to be cut into little fourth shape after cleaning, and shreds standby again;
A.3 irritate soup matrix: select for use material that high-quality soup-stock, animal skin or pig bone class be rich in collagen etc. to boil cooling; Or gelatin being dissolved in 60-80 ℃ the water slowly stirring and dissolving, the chopping of cooling back is standby;
A.4 flavoring: prepare auxiliary materials such as soybean salad oil, salt, monosodium glutamate, sugar, soy sauce, curry powder, ginger eliminates non-edible part, cleans with flowing water, and chopped is standby;
A.5 flour: flour is selected high-quality, pure white, special fine grits that the gluten degree is higher for use;
B. dumpling wrapper is made: with flour Jia Shui and the dough that becomes the soft or hard appropriateness, rub repeatedly with strength with hand subsequently, face is rubbed to soft smooth, and is tack-free, proofs 20-60 minute under 20-30 ℃ of condition, is deformed into the circular thin flour cake of some diameter 6-7cm, thick 0.8-1mm;
C. the dumpling filling is made: the ginger that onion of freezing, shredding to the streaky pork that blends, skin and sea-tangle are poured soybean salad oil, salt, monosodium glutamate, sugar, soy sauce, curry powder and chopped into, and mixing and stirring is made the filling material;
D. boiled dumpling packs: with conventional method the filling material package is gone in the dumpling skin, wrap into suitable filling material in the dumpling skin, mediate closely, make the dumpling skin full.
2. the processing technology of a kind of onion with curry sausage dumplings according to claim 1 is characterized in that: the streaky pork in the described feed pretreatment step is chosen, and its girth of a garment ratio is 3: 7 or 2: 8.
3. the processing technology of a kind of onion with curry sausage dumplings according to claim 1, it is characterized in that: in the described filling material manufacturing process, the addition of streaky pork is that the addition of 30-40%, the onion of gross weight is that the 40-60% of gross weight, sea-tangle addition are that 5-10%, the skin of gross weight freezes the 2-6% that addition is a gross weight; Each composition accounts for the percentage by weight of dumpling filling and is in the flavoring: ginger 1.0-3.0%, salt 0.8-2.0%, monosodium glutamate 0.3-1.5%, edible oil 3-10%, sugared 0.2-0.5%, soy sauce 1-3%, curry powder 0.5-1%.
4. the processing technology of a kind of onion with curry sausage dumplings according to claim 1 is characterized in that: described boiled dumpling packs in the process, and the weight ratio of dumpling skin and filling material is 1: 1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101906049A CN101849643B (en) | 2010-05-26 | 2010-05-26 | Process for processing curried onion clyster dumplings |
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| CN2010101906049A CN101849643B (en) | 2010-05-26 | 2010-05-26 | Process for processing curried onion clyster dumplings |
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| CN101849643A true CN101849643A (en) | 2010-10-06 |
| CN101849643B CN101849643B (en) | 2012-09-19 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859239A (en) * | 2014-03-25 | 2014-06-18 | 成都易禧科技管理发展有限公司 | Production and packaging method for green and convenient stuffed food |
| CN108497274A (en) * | 2017-05-18 | 2018-09-07 | 太仓市神英中草药专业合作社 | A kind of production technology of Beef curry steamed dumpling |
| CN109699901A (en) * | 2019-02-26 | 2019-05-03 | 苏州杨过食品有限公司 | A kind of quick-frozen finished product is raw to be decocted and preparation method thereof |
| CN109998026A (en) * | 2019-05-17 | 2019-07-12 | 山东缘济祥居家养老服务有限公司 | A kind of processing method of sausage dumplings |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1258462A (en) * | 1998-12-25 | 2000-07-05 | 索荣斌 | Snack dumpling |
| CN1329849A (en) * | 2001-06-22 | 2002-01-09 | 麻尚春 | Minced meat with stock and its preparing process |
| CN1413520A (en) * | 2002-09-20 | 2003-04-30 | 滕魁 | Local flavour dumpling and its making method |
-
2010
- 2010-05-26 CN CN2010101906049A patent/CN101849643B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1258462A (en) * | 1998-12-25 | 2000-07-05 | 索荣斌 | Snack dumpling |
| CN1329849A (en) * | 2001-06-22 | 2002-01-09 | 麻尚春 | Minced meat with stock and its preparing process |
| CN1413520A (en) * | 2002-09-20 | 2003-04-30 | 滕魁 | Local flavour dumpling and its making method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859239A (en) * | 2014-03-25 | 2014-06-18 | 成都易禧科技管理发展有限公司 | Production and packaging method for green and convenient stuffed food |
| CN103859239B (en) * | 2014-03-25 | 2015-10-07 | 成都易禧科技管理发展有限公司 | A kind of green is easily containing production and the packing method of the food of filling |
| CN108497274A (en) * | 2017-05-18 | 2018-09-07 | 太仓市神英中草药专业合作社 | A kind of production technology of Beef curry steamed dumpling |
| CN109699901A (en) * | 2019-02-26 | 2019-05-03 | 苏州杨过食品有限公司 | A kind of quick-frozen finished product is raw to be decocted and preparation method thereof |
| CN109998026A (en) * | 2019-05-17 | 2019-07-12 | 山东缘济祥居家养老服务有限公司 | A kind of processing method of sausage dumplings |
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| CN101849643B (en) | 2012-09-19 |
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