CN1050504C - Dumpling with stuffing - Google Patents
Dumpling with stuffing Download PDFInfo
- Publication number
- CN1050504C CN1050504C CN95103872A CN95103872A CN1050504C CN 1050504 C CN1050504 C CN 1050504C CN 95103872 A CN95103872 A CN 95103872A CN 95103872 A CN95103872 A CN 95103872A CN 1050504 C CN1050504 C CN 1050504C
- Authority
- CN
- China
- Prior art keywords
- dumpling
- soup stock
- auxiliary material
- ginger
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000014347 soups Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 244000291564 Allium cepa Species 0.000 claims abstract description 14
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 13
- 235000015278 beef Nutrition 0.000 claims abstract description 6
- 235000015277 pork Nutrition 0.000 claims abstract description 6
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 4
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 4
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 239000004615 ingredient Substances 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 241000287828 Gallus gallus Species 0.000 abstract description 2
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 5
- 239000012467 final product Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000143437 Aciculosporium take Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides dumplings with a soaked stuffing, and belongs to the field of food and food processing. The method is characterized in that: the main materials used for the filling of the dumplings are meat (such as beef, mutton, pork and chicken), the meat is chopped into muddy meat, the muddy meat is put into a special soup material to be soaked for 30-60 minutes, the soup material is taken out and added with auxiliary materials (such as Chinese cabbage, radish, shallot, ginger and the like), a small amount of the soup material is added, and the soup material is uniformly stirred to obtain the filling for the dumplings. The invention can be used in families and restaurants, and can also be made into quick-frozen dumplings for mass market supply.
Description
The present invention proposes a kind of dumpling.Belong to food and food processing field.
Boiled dumpling is the traditional food of China.Because China is vast in territory, nationality is numerous, the preparation method of boiled dumpling is also had nothing in common with each other, but their common ground is: in filling for dumplings, put into flavouring, as five-spice powder, eight distinguish the flavor of greatly, 13 fragrant and product perfume (or spice) etc., because the differences in taste of these flavouring is little, do not have characteristic, therefore, the taste of filling for dumplings is also similar, especially these flavouring can not thoroughly be removed the fishy smell of meat, therefore, generally speaking, the taste of dumpling is not ideal enough.
The objective of the invention is to develop a kind of novel boiled dumpling of delicious flavour,, improve the quality of dumpling to improve the mouthfeel of dumpling.
The object of the present invention is achieved like this:
A. take off and state medium-height grass and each portion of spices (being that proportioning is 1: 1): Chinese prickly ash, fennel seeds, cassia bark, galingal, fructus amomi, white bandit, tsaoko and river ginger, then they are mixed, put in the pot, add 100 parts of water, be boiled into soup, take its soup, be called soup stock;
B. will make the used major ingredient of dumpling: meat (as beef, mutton, chicken and pork etc.) is cut meat mud;
C. muddy flesh is steeped in the above-mentioned soup stock, the weight ratio of muddy flesh and soup stock is 1: 100;
D. soak time is: in about 30 minutes of summer, in about 60 minutes of winter, suitably adjust spring and autumn successively;
E. take out muddy flesh,, add an amount of auxiliary material again by the different taste requirement: green onion, ginger, sesame oil, monosodium glutamate, salt and above-mentioned soup stock, auxiliary material is also cut into mud, the major ingredient auxiliary material lumps together, stir, the dumpling filling;
F. with above-mentioned dumpling filling,, promptly make dumpling with the dumpling wrapper parcel.
Advantage of the present invention is: taste is pure, and is fragrant and oiliness.
The dumpling filling of above-mentioned boiled dumpling, Main Ingredients and Appearance are meat, can be made into multiple characteristic dumpling filling as add other food in meat stuffing, introduce four kinds below:
Implement side 1: bubble filling meat Boiled dumplings with "three fresh delicacies"
Batching: major ingredient is a pork, and auxiliary material is peeled shrimp, water-soaked bamboo slices, shallot, ginger, monosodium glutamate, granulated sugar, sesame oil, salt and soup stock.
Proportioning: they by the weight ratio of above-mentioned order are: 10: 10: 10: 6: 2: 0.2: 0.2: 1: 2: 10.
Preparation method: pork is made into the bubble filling by above-mentioned A, B, four steps of C, D, and peeled shrimp, water-soaked bamboo slices, shallot, ginger are cut into mud,, stir then with whole batch mixes together, being packaged into dumplings with dumpling wrapper at last gets final product.
Embodiment 2: bubble filling boiled pork dumpling
Batching: major ingredient is lean meat, fat meat, and auxiliary material is shallot, ginger, monosodium glutamate, soy sauce and soup stock.
Proportioning: their weight ratios successively are: 10: 10: 10: 2: 0.2: 1: 10.
Preparation method: lean meat, fat meat are made the bubble filling by above-mentioned A, B, four steps of C, D, shallot, ginger are cut into mud,, stir then with whole batch mixes together, being packaged into dumplings with dumpling wrapper at last gets final product.
Embodiment 3: bubble filling beef boiled dumpling
Batching: major ingredient is a beef, and auxiliary material is ternip, shallot, ginger, monosodium glutamate, sesame oil, salt and soup stock.
Proportioning: their weight ratio successively is: 10: 10: 3: 1: 0.1: 0.5: 1: 5.
Preparation method: beef is made the bubble filling by above-mentioned A, B, four steps of C, D, mud is cut into shallot, ginger in ternip dehydration back,, stir then with whole batch mixes together, being packaged into dumplings with dumpling wrapper at last gets final product.
Embodiment 4: bubble filling mutton boiled dumplings
Batching: major ingredient is a mutton, and auxiliary material is Chinese cabbage, shallot, ginger, monosodium glutamate, sesame oil, salt and soup stock.
Proportioning: their weight ratios successively are: 10: 20: 5: 1: 0.1: 0.5: 1: 5.
Preparation method: mutton is made the bubble filling by above-mentioned A, B, four steps of C, D, after Chinese cabbage dewatered, mix with shallot, ginger and to cut into mud,, stir then with whole batch mixes together, being packaged into dumplings with dumpling wrapper at last gets final product.
Claims (5)
1. dumpling is characterized in that the used filling of dumpling adopts following step to make:
A. make soup stock: take off and state each portion of flavouring: Chinese prickly ash, fennel seeds, cassia bark, galingal, fructus amomi, white bandit, tsaoko and river ginger, they all are placed in the pot, add 100 parts of water, be boiled into soup, take its soup, be called soup stock;
B. make muddy flesh: the major ingredient meat that the dumpling filling is used is cut meat mud;
C. muddy flesh is steeped in the above-mentioned soup stock, the weight ratio of muddy flesh and soup stock is 1: 100;
D. soak time is: in about 30 minutes of summer, in about 60 minutes of winter, adjust spring and autumn like this;
E. take out muddy flesh, requirement to taste again adds auxiliary material and the above-mentioned soup stock be earlier, and auxiliary material is also cut into mud, and the major ingredient auxiliary material lumps together, stir, the dumpling filling;
F. with above-mentioned dumpling filling, wrap up with dumpling wrapper.
2. as the said dumpling of claim 1, it is characterized in that:
Major ingredient is a pork, and auxiliary material is peeled shrimp, water-soaked bamboo slices, shallot, ginger, monosodium glutamate, granulated sugar, sesame oil, salt and soup stock;
Their weight ratios successively are: 10: 10: 10: 6: 2: 0.2: 0.2: 1: 2: 10.
3. as the said dumpling of claim 1, it is characterized in that:
Major ingredient is lean meat, fat meat, and auxiliary material is shallot, ginger, monosodium glutamate, soy sauce and soup stock;
Their weight ratios successively are: 10: 10: 10: 2: 0.2: 1: 10.
4. as the said dumpling of claim 1, it is characterized in that:
Major ingredient is a beef, and auxiliary material is ternip, shallot, ginger, monosodium glutamate, sesame oil, salt and soup stock;
Their weight ratio successively is: 10: 10: 3: 1: 0.1: 0.5: 1: 5.
5. as the said dumpling of claim 1, it is characterized in that:
Major ingredient is a mutton, and auxiliary material is Chinese cabbage, shallot, ginger, monosodium glutamate, sesame oil, salt and soup stock;
Their weight ratios successively are: 10: 20: 5: 1: 0.1: 0.5: 1: 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95103872A CN1050504C (en) | 1995-04-22 | 1995-04-22 | Dumpling with stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95103872A CN1050504C (en) | 1995-04-22 | 1995-04-22 | Dumpling with stuffing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1134254A CN1134254A (en) | 1996-10-30 |
| CN1050504C true CN1050504C (en) | 2000-03-22 |
Family
ID=5074889
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95103872A Expired - Fee Related CN1050504C (en) | 1995-04-22 | 1995-04-22 | Dumpling with stuffing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1050504C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611888B (en) * | 2009-07-17 | 2012-06-13 | 安徽省临泉山羊有限公司 | Mutton boiled dumplings |
| CN102366111A (en) * | 2011-08-20 | 2012-03-07 | 张红 | Anise Baozi stuffing and preparation method thereof |
| CN104642880A (en) * | 2013-11-25 | 2015-05-27 | 威海新异生物科技有限公司 | Production method for health-care peeled prawn dumplings |
| RU2560559C1 (en) * | 2014-09-08 | 2015-08-20 | Олег Иванович Квасенков | Method for production of preserves "farm soup with grits" |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075856A (en) * | 1992-02-29 | 1993-09-08 | 岑武祥 | steamed stuffed bun and dumpling |
| CN1078870A (en) * | 1993-03-03 | 1993-12-01 | 李洪雨 | The manufacture method of instant dumpling, won ton |
| CN1093535A (en) * | 1993-04-16 | 1994-10-19 | 孙振德 | Instant fast food dumplings and preparation method thereof |
-
1995
- 1995-04-22 CN CN95103872A patent/CN1050504C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075856A (en) * | 1992-02-29 | 1993-09-08 | 岑武祥 | steamed stuffed bun and dumpling |
| CN1078870A (en) * | 1993-03-03 | 1993-12-01 | 李洪雨 | The manufacture method of instant dumpling, won ton |
| CN1093535A (en) * | 1993-04-16 | 1994-10-19 | 孙振德 | Instant fast food dumplings and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1134254A (en) | 1996-10-30 |
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