CN106307156A - Egg dumplings and preparation method thereof - Google Patents
Egg dumplings and preparation method thereof Download PDFInfo
- Publication number
- CN106307156A CN106307156A CN201610703049.2A CN201610703049A CN106307156A CN 106307156 A CN106307156 A CN 106307156A CN 201610703049 A CN201610703049 A CN 201610703049A CN 106307156 A CN106307156 A CN 106307156A
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- Prior art keywords
- egg
- dumplings
- meat
- liquid
- stirring
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Links
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 52
- 239000007788 liquid Substances 0.000 claims abstract description 37
- 238000003756 stirring Methods 0.000 claims abstract description 31
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 10
- 239000003549 soybean oil Substances 0.000 claims abstract description 10
- 239000003651 drinking water Substances 0.000 claims abstract description 9
- 235000020188 drinking water Nutrition 0.000 claims abstract description 9
- 238000007599 discharging Methods 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000013355 food flavoring agent Nutrition 0.000 claims description 15
- 238000005554 pickling Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 210000000582 semen Anatomy 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000019484 Rapeseed oil Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 235000020993 ground meat Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses egg dumplings and a preparation method thereof. The egg dumpling comprises an egg wrapper and egg dumpling meat paste, wherein the egg wrapper comprises 12-16% of corn starch, 2-6% of soybean oil, 5-8% of rapeseed oil and 70-80% of egg liquid; the egg dumpling meat paste comprises 25-26% of ground meat, 18-22% of fat meat, 12-15% of chicken ear meat, 28-32% of drinking water, 1-3% of egg liquid and 8-10% of seasoning; and the preparation method comprises the steps of preserving of the egg dumpling meat paste, stirring, heating of the egg wrapper, preparation of egg dumplings, packaging, charging, quick freezing, discharging, storage and the like. In the egg dumplings disclosed by the invention, the proportioning of the components is set strictly according to the requirements of human health, and the egg dumplings conform to the popular taste; the preparation method has high standardization degree and is suitable for industrial production of dumpling food; and the product has relatively good condition, high nutritional value and good taste.
Description
Technical field
The present invention relates to a kind of egg dumplings and preparation method thereof.
Background technology
Dumpling is traditional cuisines of China, and along with living standards of the people are more and more higher, dumpling has had a variety of way, except
Dumplings, also steamed dumpling, pan-fried dumpling, fried dumpling etc.；And the nutrition of egg is the abundantest, can use in filling for dumplings, if at dumpling
A part for the upper egg of Pi Shangyong, is possible not only to make the taste of dumpling become more preferable, the most also better appearance；Simultaneously
Can be that primary raw material makes egg dumplings meat stuffing with meat, make that the egg dumplings condition produced is good, be of high nutritive value, good looking appearance,
Become one relatively popular food.
Summary of the invention
For the technical problem of above-mentioned existence, it is an object of the invention to: propose a kind of egg dumplings and preparation method thereof.
The technical solution of the present invention is achieved in that a kind of egg dumplings, including egg skin and egg dumplings meat pulp, described egg skin
Comprise: corn starch 12-16%, soybean oil 2-6%, Oleum Brassicae campestris 5-8%, egg liquid 70-80%；Described egg dumplings meat pulp comprises: minced meat
25-26%, show condition 18-22%, chicken ear meat 12-15%, drinking water 28-32%, egg liquid 1-3%, flavoring agent 8-10%.
The manufacture method of described egg dumplings comprises the following steps:
(1) pickling egg dumplings meat pulp 150kg, preserving raw material comprises minced meat 25-26%, show condition 18-22%, chicken ear meat 12-15%, drinks
Water 28-32%, egg liquid 1-3%, flavoring agent 8-10%；
(2) blender stirring sent into by meat pulp after pickling, first adds after 10kg frozen water stirs, then adds 10kg frozen water and 10kg
Flavoring agent be stirred, the frozen water adding 7kg after stirring is again stirring for uniformly, after stirring stand 10min,
Then add egg liquid 1kg to stir；
(3) ironed egg skin, makes egg mix by corn starch 12-16%, soybean oil 2-6%, Oleum Brassicae campestris 5-8%, egg liquid 70-80%
Liquid, enters mixed egg liquid a spoonful burn film forming, takes off standby, each egg tare weight 4-5g；
(4) the finished product meat pulp in above-mentioned steps is become egg dumplings with egg suitcase；
(5) by finished product egg dumplings packaging, pan feeding, quick-freezing, discharging, warehouse-in.
Preferably, in described step (1), pickling egg dumplings and carry out in thermostatic chamber, thermostatic chamber temperature is 0-5 DEG C.
Due to the utilization of technique scheme, the present invention compared with prior art has the advantage that
The egg dumplings of the present invention, its various composition proportion require to set in strict accordance with health, and meet popular taste；Its system
The standardization level making method is high, is suitable to the industrialized production of dumpling based food, and the condition of product is preferable, nutritive value
High, delicious flavour.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
A kind of egg dumplings of the present invention, including egg skin and egg dumplings meat pulp, described egg suitcase contains: corn starch 16%, soybean oil
2%, Oleum Brassicae campestris 6%, egg liquid 76%；Described egg dumplings meat pulp comprises: minced meat 25%, show condition 22%, chicken ear meat 12%, drinking water 30%, egg
Liquid 3%, flavoring agent 8%.
The manufacture method of above-mentioned egg dumplings comprises the following steps:
(1) pickling egg dumplings meat pulp 150kg in thermostatic chamber, thermostatic chamber temperature is 2 DEG C, and preserving raw material comprises minced meat 25%, show condition
22%, chicken ear meat 12%, drinking water 30%, egg liquid 3%, flavoring agent 8%；
(2) blender stirring sent into by meat pulp after pickling, first adds after 10kg frozen water stirs, then adds 10kg frozen water and 10kg
Flavoring agent be stirred, the frozen water adding 7kg after stirring is again stirring for uniformly, after stirring stand 10min,
Then add egg liquid 1kg to stir；
(3) ironed egg skin, makes mixing egg liquid by corn starch 16%, soybean oil 2%, Oleum Brassicae campestris 6%, egg liquid 76%, will mixing
After egg liquid enter a spoonful burn film forming, take off standby, each egg tare weight 4-5g；
(4) the finished product meat pulp in above-mentioned steps is become egg dumplings with egg suitcase；
(5) by finished product egg dumplings packaging, pan feeding, quick-freezing, discharging, warehouse-in.
Embodiment 2
A kind of egg dumplings of the present invention, including egg skin and egg dumplings meat pulp, described egg suitcase contains: corn starch 15%, soybean oil
5%, Oleum Brassicae campestris 5%, egg liquid 75%；Described egg dumplings meat pulp comprises: minced meat 25%, show condition 18%, chicken ear meat 15%, drinking water 31%, egg
Liquid 2%, flavoring agent 9%.
The manufacture method of above-mentioned egg dumplings comprises the following steps:
(1) pickling egg dumplings meat pulp 150kg in thermostatic chamber, thermostatic chamber temperature is 0 DEG C, and preserving raw material comprises minced meat 25%, show condition
18%, chicken ear meat 15%, drinking water 31%, egg liquid 2%, flavoring agent 9%；
(2) blender stirring sent into by meat pulp after pickling, first adds after 10kg frozen water stirs, then adds 10kg frozen water and 10kg
Flavoring agent be stirred, the frozen water adding 7kg after stirring is again stirring for uniformly, after stirring stand 10min,
Then add egg liquid 1kg to stir；
(3) ironed egg skin, makes mixing egg liquid by corn starch 15%, soybean oil 5%, Oleum Brassicae campestris 5%, egg liquid 75%, will mixing
After egg liquid enter a spoonful burn film forming, take off standby, each egg tare weight 4-5g；
(4) the finished product meat pulp in above-mentioned steps is become egg dumplings with egg suitcase；
(5) by finished product egg dumplings packaging, pan feeding, quick-freezing, discharging, warehouse-in.
Embodiment 3
A kind of egg dumplings of the present invention, including egg skin and egg dumplings meat pulp, described egg suitcase contains: corn starch 16%, soybean oil
6%, Oleum Brassicae campestris 8%, egg liquid 70%；Described egg dumplings meat pulp comprises: minced meat 25%, show condition 20%, chicken ear meat 15%, drinking water 28%, egg
Liquid 2%, flavoring agent 10%.
The manufacture method of above-mentioned egg dumplings comprises the following steps:
(1) pickling egg dumplings meat pulp 150kg in thermostatic chamber, thermostatic chamber temperature is 5 DEG C, and preserving raw material comprises minced meat 25%, show condition
20%, chicken ear meat 15%, drinking water 28%, egg liquid 2%, flavoring agent 10%；
(2) blender stirring sent into by meat pulp after pickling, first adds after 10kg frozen water stirs, then adds 10kg frozen water and 10kg
Flavoring agent be stirred, the frozen water adding 7kg after stirring is again stirring for uniformly, after stirring stand 10min,
Then add egg liquid 1kg to stir；
(3) ironed egg skin, makes mixing egg liquid by corn starch 16%, soybean oil 6%, Oleum Brassicae campestris 8%, egg liquid 70%, will mixing
After egg liquid enter a spoonful burn film forming, take off standby, each egg tare weight 4-5g；
(4) the finished product meat pulp in above-mentioned steps is become egg dumplings with egg suitcase；
(5) by finished product egg dumplings packaging, pan feeding, quick-freezing, discharging, warehouse-in.
Above-described embodiment, only for technology design and the feature of the explanation present invention, its object is to allow person skilled in the art
Scholar will appreciate that present disclosure and is carried out, and can not limit the scope of the invention with this, all according to the present invention
The equivalence that spirit is made changes or modifies, and all should contain within the scope of the present invention.
Claims (3)
1. an egg dumplings, including egg skin and egg dumplings meat pulp, it is characterised in that: described egg suitcase contains: corn starch 12-16%, Semen sojae atricolor
Oil 2-6%, Oleum Brassicae campestris 5-8%, egg liquid 70-80%；Described egg dumplings meat pulp comprises: minced meat 25-26%, show condition 18-22%, chicken ear meat
12-15%, drinking water 28-32%, egg liquid 1-3%, flavoring agent 8-10%.
The manufacture method of egg dumplings the most according to claim 1, it is characterised in that comprise the following steps:
(1) pickling egg dumplings meat pulp 150kg, preserving raw material comprises minced meat 25-26%, show condition 18-22%, chicken ear meat 12-15%, drinks
Water 28-32%, egg liquid 1-3%, flavoring agent 8-10%；
(2) blender stirring sent into by meat pulp after pickling, first adds after 10kg frozen water stirs, then adds 10kg frozen water and 10kg
Flavoring agent be stirred, the frozen water adding 7kg after stirring is again stirring for uniformly, after stirring stand 10min,
Then add egg liquid 1kg to stir；
(3) ironed egg skin, makes egg mix by corn starch 12-16%, soybean oil 2-6%, Oleum Brassicae campestris 5-8%, egg liquid 70-80%
Liquid, enters mixed egg liquid a spoonful burn film forming, takes off standby, each egg tare weight 4-5g；
(4) the finished product meat pulp in above-mentioned steps is become egg dumplings with egg suitcase；
(5) by finished product egg dumplings packaging, pan feeding, quick-freezing, discharging, warehouse-in.
The manufacture method of egg dumplings the most according to claim 2, it is characterised in that: in described step (1), pickle egg dumplings in perseverance
Carrying out in greenhouse, thermostatic chamber temperature is 0-5 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610703049.2A CN106307156A (en) | 2016-08-23 | 2016-08-23 | Egg dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610703049.2A CN106307156A (en) | 2016-08-23 | 2016-08-23 | Egg dumplings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307156A true CN106307156A (en) | 2017-01-11 |
Family
ID=57741842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610703049.2A Pending CN106307156A (en) | 2016-08-23 | 2016-08-23 | Egg dumplings and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307156A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048233A (en) * | 2017-06-26 | 2017-08-18 | 郑州千味央厨食品股份有限公司 | One hatching egg skin and preparation method thereof |
| CN108323674A (en) * | 2018-02-06 | 2018-07-27 | 北京昊屹畜牧有限公司 | Egg skin and its processing method |
| CN109430695A (en) * | 2018-10-30 | 2019-03-08 | 河南创新研霖食品科技有限公司 | A kind of egg dumplings paper modifying agent, egg dumplings and preparation method thereof |
| CN110140895A (en) * | 2019-06-13 | 2019-08-20 | 鸿海(苏州)食品科技股份有限公司 | Pre-packaged big egg dumplings and its processing method |
| CN110679859A (en) * | 2019-09-24 | 2020-01-14 | 江苏华伯食品发展有限公司 | Method for making egg dumplings |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664281A (en) * | 2015-03-06 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Production method of fried potato dumpling |
-
2016
- 2016-08-23 CN CN201610703049.2A patent/CN106307156A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664281A (en) * | 2015-03-06 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Production method of fried potato dumpling |
Non-Patent Citations (1)
| Title |
|---|
| 郭玲格: "《家庭烹饪窍门》", 31 October 2005, 中国社会出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048233A (en) * | 2017-06-26 | 2017-08-18 | 郑州千味央厨食品股份有限公司 | One hatching egg skin and preparation method thereof |
| CN108323674A (en) * | 2018-02-06 | 2018-07-27 | 北京昊屹畜牧有限公司 | Egg skin and its processing method |
| CN109430695A (en) * | 2018-10-30 | 2019-03-08 | 河南创新研霖食品科技有限公司 | A kind of egg dumplings paper modifying agent, egg dumplings and preparation method thereof |
| CN110140895A (en) * | 2019-06-13 | 2019-08-20 | 鸿海(苏州)食品科技股份有限公司 | Pre-packaged big egg dumplings and its processing method |
| CN110140895B (en) * | 2019-06-13 | 2022-06-28 | 鸿海(苏州)食品科技股份有限公司 | Pre-packaged large egg dumplings and processing method thereof |
| CN110679859A (en) * | 2019-09-24 | 2020-01-14 | 江苏华伯食品发展有限公司 | Method for making egg dumplings |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20170111 |