CN1074810A

CN1074810A - The quick-frozen steamed dumping

Info

Publication number: CN1074810A
Application number: CN92106821A
Authority: CN
Inventors: 徐家莹; 陈新; 余文珍
Original assignee: SIJIMEI STEAMED STUFFED BUN RESTAURANT JIANGHAN DISTRICT WUHAN CITY
Current assignee: SIJIMEI STEAMED STUFFED BUN RESTAURANT JIANGHAN DISTRICT WUHAN CITY
Priority date: 1992-01-29
Filing date: 1992-01-29
Publication date: 1993-08-04
Anticipated expiration: 2007-01-29
Also published as: CN1041049C

Abstract

The present invention relates to a kind of preparation method of quick-frozen steamed dumping, at first hair and show condition on the pork skin are gone only, edulcoration parboils and pulls the water of rubbing and adding twice out, and slow fire is boiled into pasty state, adds an amount of taste substance and stirs evenly the freezing skin of forming of spreading for cooling and freeze; Pork is rubbed, add taste substance and water and stir into the sposh shape, pour that skin freezes and the pattern filler mixes meat stuffing into; By sub-face, dough made with boiling water, yeast containing dough and appropriate bases are synthesized musculus cutaneus, divide to pluck and roll skin, put into meat stuffing, pinch into parcel, the moulding steamed dumping is inserted-25 ℃ of refrigerators have to go to the toilet and freeze, and promptly make the quick-frozen steamed dumping.Finished product is easy to preserve, color when keeping edible.

Description

The quick-frozen steamed dumping

The present invention relates to a kind of method of making pastries, specifically a kind of preparation method of quick-frozen steamed dumping.

The Wuhan Steamed Bun Stuffed with Juicy Pork famous-eat of the four seasons U.S. steamed dumping shop franchise peculiar flavour, have the history of six more than ten years so far, it is thin with the skin of steamed dumping, filling is tender, soup is bright, spend an even numerous person sponging on an aristocrats' the favorable comment that quite is subjected to, but traditional steamed dumping can only be confined to promptly do, promptly sell, promptly eat in this restaurant, ediblely if will take home then can significantly reduce original local flavor, the client who goes up the restaurant feed in person for inconvenience has caused many sorry, also makes the market of this traditional famous-eat be subjected to certain limitation.

The objective of the invention is to provide a kind of traditional fabrication method that is different from, be easy to sell, be easy to preserve, and make people also can taste the preparation method of genuine quick-frozen steamed dumping at home.

The object of the present invention is achieved like this: at first, hair and show condition on the pork rind are gone only, pan boiling is to half-mature pulling out under after cleaning, after meat grinder rubs, put back in the pot and add the water of twice, be boiled into pasty state with slow fire, fast add taste substances such as an amount of cooking wine, salt, soy sauce, ginger when playing pot and stir evenly, put into refrigerating chamber after the spreading for cooling and make it to form skin and freeze; Pork is cleaned taste substance and water such as putting into meat grinder rubbing, adding monosodium glutamate, pepper, white sugar, ginger, salt, soy sauce, cooking wine, it is stirred into the sposh shape, skin is frozen to rub pour into, the pattern filler is admixed promptly made meat stuffing again; With sub-face, dough made with boiling water, yeast containing dough and an amount of synthetic steamed dumping dough of alkali, the proportioning of sub-face, dough made with boiling water, yeast containing dough is: sub-face 75%～85%, dough made with boiling water: 5%～15%, yeast containing dough 5%～15% plucks dough into about one knot of 25 grams, then with rolling pin roll into the limit thin in thick garden musculus cutaneus, central authorities put meat stuffing at musculus cutaneus, suitable flaw-piece has an osculum in the middle of pinching, and the steamed stuffed bun of little dew meat stuffing promptly makes steamed dumping; The steamed dumping that makes is inserted-25 ℃ refrigerating chamber have to go to the toilet and freeze 1 hour, the quick-frozen steamed dumping has just been finished.

The quick-frozen steamed dumping leaves in-10 ℃ the refrigerator, get final product ready access upon use, when edible, needn't thaw, the boiling water very hot oven steam about 10 minutes promptly edible, therefore be very easy to sale and preservation, and make the client that can not arrive U.S. trial test of the four seasons also can ediblely at any time arrive the four seasons Mei Tese steamed dumping that former Tangyuan County distinguishes the flavor of at home.

Embodiments of the invention are as follows:

At first, hair and show condition on the pork rind are gone only, pan boiling is to half-mature pulling out under behind the wash clean, suitably dash with cold water, put into meat grinder and rub, put back in the pot then again and add the water of twice, be boiled into pasty state with slow fire, the fast adding when playing pot after an amount of cooking wine, salt, soy sauce, ginger etc. stir evenly, put the dish spreading for cooling into, putting into the freezing monoblock skin of forming of refrigerator freezes; The clean meat grinder of putting into of pork is rubbed, add monosodium glutamate, pepper, white sugar, ginger, salt, taste substance and water such as soy sauce, cooking wine stir into the sposh shape along a direction with it, to freeze good skin and freeze broken the pouring into of hinge, just new fresh mushroom (peeled shrimp, three delicacies, crab oil etc.) can be admixed in the meat stuffing; With 80% sub-face, 10% dough made with boiling water, 10% yeast containing dough and an amount of synthetic steamed dumping musculus cutaneus of alkali, pluck into the knot of one of 25 gram, roll into then the limit thin in thick garden skin, put meat stuffing in every skin central authorities, in the middle of flaw-piece is pinched, an osculum is arranged, the steamed stuffed bun of little dew meat stuffing, steamed dumping just has been shaped like this, the steamed dumping that is shaped is inserted-25 ℃ of refrigerating chambers suddenly froze one hour, the quick-frozen steamed dumping has just been finished.

According to the difference of the pattern filler material of admixing meat stuffing, as mushroom, peeled shrimp, three delicacies, crab oil etc., on traditional fresh meat steamed dumping basis, innovated the mushroom steamed dumping, peeled shrimp steamed dumping, serial quick-frozen steamed dumpings such as three delicacies steamed dumping and crab oil steamed dumping.

Claims

1, a kind of preparation method of quick-frozen steamed dumping wraps into special meat stuffing kneading by the steamed dumping musculus cutaneus and forms, and it is characterized in that:

1) remove hair and show condition on the clean pork rind, clean the back down pan boiling after meat grinder rubs, put back in the pot and add the water of twice to half-mature pulling out, be boiled into pasty state with slow fire, add an amount of cooking wine, salt, soy sauce during fast pot, taste substances such as ginger stir evenly, and put into refrigerating chamber after the spreading for cooling and make it to form skin and freeze;

2) the clean meat grinder of putting into of pork is rubbed, add monosodium glutamate, pepper, white sugar, ginger, salt, taste substance and water such as soy sauce, cooking wine stir into the sposh shape with it, skin is frozen to rub pour into, the pattern filler is admixed promptly made meat stuffing again;

3) with sub-face, dough made with boiling water, yeast containing dough and an amount of synthetic steamed dumping dough of alkali, pluck knot into about one of 25 gram, roll into then the limit thin in thick garden musculus cutaneus, central authorities put meat stuffing at musculus cutaneus, pinch the middle osculum that has along flaw-piece, the bag of little dew meat stuffing, promptly make steamed dumping;

4) steamed dumping that makes is inserted-25 ℃ refrigerating chamber and have to go to the toilet and freeze 1 hour, the quick-frozen steamed dumping has just been finished.

2, frozen soup according to claim 1 packs the method for work, it is characterized in that the proportioning ratio of described sub-face, dough made with boiling water, yeast containing dough is:

Sub-face: 75%～85%

Dough made with boiling water: 5%～15%

Yeast containing dough: 5%～15%

3, frozen soup according to claim 1 and 2 packs the method for work, it is characterized in that described pattern filler is materials such as fresh mushroom, peeled shrimp, three delicacies, crab oil.