CN107772206A - A kind of preparation method of bamboo shoot taste instant dumpling - Google Patents
A kind of preparation method of bamboo shoot taste instant dumpling Download PDFInfo
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- CN107772206A CN107772206A CN201610746404.4A CN201610746404A CN107772206A CN 107772206 A CN107772206 A CN 107772206A CN 201610746404 A CN201610746404 A CN 201610746404A CN 107772206 A CN107772206 A CN 107772206A
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Abstract
A kind of preparation method of bamboo shoot taste instant dumpling of the present invention, it is characterised in that production method comprises the following steps；Step 1: make ripe dumpling skin；Step 2: make ripe pea rice；Step 3: make ripe Semen phaseoli radiati rice；Step 4: make ripe bamboo shoot particle；Step 5: make ripe Potato granules；Step 6: make ripe maize little particle；Step 7: make cooked food piece；Step 8: make flour congee；Step 9: make ripe filling for dumplings；Step 10: packaging formation exempts to boil dumpling；Take ripe dumpling skin one to open, dumpling skin doubling packing filling for dumplings after ripe filling for dumplings is added in the middle part of ripe dumpling skin, pasted ripe dumpling skin with flour congee and become and exempt to boil dumpling；It is an advantage of the invention that the boiled dumpling wrapped is not required to by steaming or boiling or other heating means, so that it may it is directly edible, the labour of cook can be reduced and brought convenience to eater.
Description
Technical field
The present invention relates to boiled dumpling, specifically a kind of technical characteristic of the preparation method of bamboo shoot taste instant dumpling, belong to food
The technical field of processing.
Background technology
Boiled dumpling is also known as dumpling, is one of ancient traditional wheaten food, the history away from modern existing more than 1,800 years, boiled dumpling it is deep by
The people's likes, the preparation method of boiled dumpling is to add clear water with flour to be made as dough, and dough is made as dumpling skin, dumpling with rolling pin
Boiled dumpling is made in filling on suitcase；But at present, the technical deficiency of boiled dumpling is that the dumpling wrapped can not be directly eaten, it is necessary to pass through steaming
Boil or the ripe dumpling of other heating means systems after ability edible.
The content of the invention
In order to overcome the technical deficiency of existing boiled dumpling to be, the present invention provides a kind of preparation method of bamboo shoot taste instant dumpling, should
A kind of preparation method of bamboo shoot taste instant dumpling, the boiled dumpling wrapped are not required to by steaming or boiling or other heating means, so that it may are directly eaten
With can reduce the labour of cook and be brought convenience to eater；
To reach above-mentioned purpose, a kind of preparation method of bamboo shoot taste instant dumpling of the present invention, it is characterised in that production method include with
Lower step；
Step 1: make ripe dumpling skin
Flour is selected, flour addition clear water, which is put into mixer, is made as dough, and dough, which is put into dumpling wrapper machine, is made as dumpling skin, dumpling
Skin is shaped as patty, and dumpling skin is a diameter of between 7-9 centimetres, dumpling skin thickness between 2-3 millimeters, dumpling skin be put into food steamer plus
Heat to ripe rear take out becomes ripe dumpling wrapper；
Step 2: make ripe pea rice
New fresh pea rice is selected to be cleaned with clear water, the diameter of pea rice is among 4-6 millimeters, and pea rice is put into pot plus water adds
Heat is taken out after being cooked completely to pea rice and becomes ripe pea rice；
Step 3: make ripe Semen phaseoli radiati rice
Fresh mung bean rice is selected to be cleaned with clear water, among 3-4 millimeters, mung bean rice is put into iron pan and heated the diameter of mung bean rice
Do and fry to the half-mature rear taking-up of mung bean rice, mung bean rice continues to be put into pot plus water is heated to taking out after mung bean rice is cooked completely and become
Ripe Semen phaseoli radiati rice；
Step 4: make ripe bamboo shoot particle
Select new fresh bamboo shoots to remove after bamboo shoot clothing and bamboo shoot head and be cut to bamboo shoot piece with knife, the length of bamboo shoot piece is nature length, and the width of bamboo shoot piece is
Naturally it is wide, between the thickness of bamboo shoot piece is 3-4 millimeters, bamboo shoot piece is put into pot plus water be heated to it is ripe after take out, killed with kitchen knife be cut to it is ripe
Bamboo shoot particle, the size of ripe bamboo shoot particle are approximately equal to the size of mung bean rice in step 3；
Step 5: make ripe Potato granules
Select fresh potato to clean peeling, killed with kitchen knife and be cut to Potato granules, the size of Potato granules is approximately equal to pea in step 2
The size of beans rice, Potato granules add 15% egg stir after be put into food steamer be heated to it is ripe after take out；
Step 6: make ripe maize little particle
Fresh maize rice is selected to be cleaned with clear water, maize rice is put into pot plus water is heated to taking out after maize rice is cooked completely, is used
Kitchen knife kills and cuts maize rice to little particle is formed, and becomes cooked maize little particle, the short grained size of cooked maize is approximately equal to step 3
The size of middle mung bean rice；
Step 7: make cooked food piece
Selection vegetables leaf is eluted with water, and is put into boiling water to ripe rear take out and becomes ripe vegetables leaf, with kitchen knife ripe vegetables
Leaf, which kills, to be cut to dish piece and becomes cooked food piece, and the size of cooked food piece is length and width between 5-7 millimeters, and the thickness of cooked food piece is
Naturally it is thick；
Step 8: make flour congee
Selection flour is stirred after adding cold water, is stirred untill no particle and is formed flour soup, and flour Tonga enters in pot
Stirred when boiling to ripe rear take out and become flour congee；
Step 9: make ripe filling for dumplings
Above-mentioned ripe pea rice 20%, ripe Semen phaseoli radiati rice 20%, ripe bamboo shoot particle 25%, ripe Potato granules 20%, cooked maize particle 10%, cooked food
Piece 5% is fully enclosed in basin to carry out mixing and becomes ripe filling for dumplings in the appropriate salt of addition and monosodium glutamate；
Step 10: packaging formation exempts to boil dumpling
Take ripe dumpling skin one to open, dumpling skin doubling packing filling for dumplings after ripe filling for dumplings is added in the middle part of ripe dumpling skin, paste ripe dumpling with flour congee
Skin, which becomes, exempts to boil dumpling；
It is an advantage of the invention that the boiled dumpling wrapped is not required to by steaming or boiling or other heating means, so that it may it is directly edible, it can reduce
The labour of cook and brought convenience to eater.
Embodiment
It is following in conjunction with the embodiments, to the present invention more enter next step explanation；
Embodiment 1
Using following steps；
Step 1: make ripe dumpling skin
Flour is selected, flour adds clear water and is kneaded into dough with hand, and dough is made as dumpling skin with rolling pin, and dumpling skin is shaped as cake
Shape, dumpling skin are a diameter of between 7-9 centimetres, dumpling skin thickness between 2-3 millimeters, dumpling skin be put into food steamer is heated to it is ripe after take out
Become ripe dumpling wrapper；
Step 2: make ripe pea rice
New fresh pea rice is selected to be cleaned with clear water, the diameter of pea rice is among 4-6 millimeters, and pea rice is put into pot plus water adds
Heat is taken out after being cooked completely to pea rice and becomes ripe pea rice；
Step 3: make ripe Semen phaseoli radiati rice
Fresh mung bean rice is selected to be cleaned with clear water, among 3-4 millimeters, mung bean rice is put into iron pan and heated the diameter of mung bean rice
Do and fry to the half-mature rear taking-up of mung bean rice, mung bean rice continues to be put into pot plus water is heated to taking out after mung bean rice is cooked completely and become
Ripe Semen phaseoli radiati rice；
Step 4: make ripe bamboo shoot particle
Select new fresh bamboo shoots to remove after bamboo shoot clothing and bamboo shoot head and be cut to bamboo shoot piece with knife, the length of bamboo shoot piece is nature length, and the width of bamboo shoot piece is
Naturally it is wide, between the thickness of bamboo shoot piece is 3-4 millimeters, bamboo shoot piece is put into pot plus water be heated to it is ripe after take out, killed with kitchen knife be cut to it is ripe
Bamboo shoot particle, the size of ripe bamboo shoot particle are approximately equal to the size of mung bean rice in step 3；
Step 5: make ripe Potato granules
Select fresh potato to clean peeling, killed with kitchen knife and be cut to Potato granules, the size of Potato granules is approximately equal to pea in step 2
The size of beans rice, Potato granules add 15% egg stir after be put into food steamer be heated to it is ripe after take out；
Step 6: make ripe maize little particle
Fresh maize rice is selected to be cleaned with clear water, maize rice is put into pot plus water is heated to taking out after maize rice is cooked completely, is used
Kitchen knife kills and cuts maize rice to little particle is formed, and becomes cooked maize little particle, the short grained size of cooked maize is approximately equal to step 3
The size of middle mung bean rice；
Step 7: make cooked food piece
Selection vegetables leaf is eluted with water, and is put into boiling water to ripe rear take out and becomes ripe vegetables leaf, with kitchen knife ripe vegetables
Leaf, which kills, to be cut to dish piece and becomes cooked food piece, and the size of cooked food piece is length and width between 5-7 millimeters, and the thickness of cooked food piece is
Naturally it is thick；
Step 8: make flour congee
Selection flour is stirred after adding cold water, is stirred untill no particle and is formed flour soup, and flour Tonga enters in pot
Stirred when boiling to ripe rear take out and become flour congee；
Step 9: make ripe filling for dumplings
Above-mentioned ripe pea rice 20%, ripe Semen phaseoli radiati rice 20%, ripe bamboo shoot particle 25%, ripe Potato granules 20%, cooked maize particle 10%, cooked food
Piece 5% is fully enclosed in basin to carry out mixing and becomes ripe filling for dumplings in the appropriate salt of addition and monosodium glutamate；
Step 10: packaging formation exempts to boil dumpling
Take ripe dumpling skin one to open, dumpling skin doubling packing filling for dumplings after ripe filling for dumplings is added in the middle part of ripe dumpling skin, paste ripe dumpling with flour congee
Skin, which becomes, exempts to boil dumpling；
It is an advantage of the invention that the boiled dumpling wrapped is not required to by steaming or boiling or other heating means, so that it may it is directly edible, it can reduce
The labour of cook and brought convenience to eater；
Embodiment 2
Using following steps；
On the basis of embodiment 1, Step 2: selecting new fresh pea rice to be cleaned with clear water, the diameter of pea rice is at 4-6 millimeters
Among, pea rice, which continues to be put into clear water, to be soaked 2 hours, and pea rice is put into pot plus water is heated to taking after pea rice is cooked completely
Go out to become ripe pea rice；Other steps are identical with example 1, and effect is consistent；
Embodiment 3
Using following steps；
On the basis of embodiment 1, Step 3: selecting fresh mung bean rice, the diameter of mung bean rice is among 3-4 millimeters, mung bean rice
Soaked 2 hours with strong brine, take out mung bean rice and cleaned with clear water, mung bean rice continue to be put into pot plus water to be heated to mung bean rice complete
Taken out after cooked and become ripe Semen phaseoli radiati rice；Other steps are identical with example 1, and effect is consistent；
Embodiment 4
Using following steps；
On the basis of embodiment 1, Step 4: bamboo shoot piece is cut to knife after selecting new fresh bamboo shoots removal bamboo shoot clothing and bamboo shoot head, bamboo shoot piece
Length is nature length, and the width of bamboo shoot piece is wide for nature, and between the thickness of bamboo shoot piece is 3-4 millimeters, bamboo shoot piece is put into pot plus water heating
To ripe rear taking-up, bamboo shoot piece is put into particle and is machined as ripe bamboo shoot particle, and the size of ripe bamboo shoot particle is approximately equal to mung bean rice in step 3
Size；Other steps are identical with example 1, and effect is consistent；
Embodiment 5
Using following steps；
On the basis of embodiment 1, Step 5: selecting fresh potato to clean peeling, potato, which is put into granulator, is processed as potato
Particle, the size of Potato granules are approximately equal to the size of pea rice in step 2, Potato granules add 15% egg stir after
It is put into food steamer and is heated to ripe rear taking-up；Other steps are identical with example 1, and effect is consistent；
Embodiment 6
Using following steps
On the basis of embodiment 1, it is packaged as dumpling and becomes to exempt to boil Step 10: ripe dumpling skin and ripe filling for dumplings are put into dumpling machine
Dumpling；Other steps are identical with example 1, and effect is consistent.
Claims (8)
1. a kind of preparation method of bamboo shoot taste instant dumpling, it is characterised in that production method comprises the following steps；
Step 1: make ripe dumpling skin
Flour is selected, flour addition clear water, which is put into mixer, is made as dough, and dough, which is put into dumpling wrapper machine, is made as dumpling skin, dumpling
Skin be put into food steamer be heated to it is ripe after take out become ripe dumpling wrapper；
Step 2: make ripe pea rice
New fresh pea rice is selected to be cleaned with clear water, pea rice is put into pot plus water is heated to taking out after pea rice is completely cooked
For ripe pea rice；
Step 3: make ripe Semen phaseoli radiati rice
Fresh mung bean rice is selected to be cleaned with clear water, mung bean rice, which is put into iron pan, heats dry fry to the half-mature rear taking-up of mung bean rice, mung bean
Meter Ji Xu is put into pot plus water is heated to taking out after mung bean rice is cooked completely and becomes ripe Semen phaseoli radiati rice；
Step 4: make ripe bamboo shoot particle
Select new fresh bamboo shoots to remove after bamboo shoot clothing and bamboo shoot head and be cut to bamboo shoot piece with knife, the length of bamboo shoot piece is nature length, and the width of bamboo shoot piece is
Naturally it is wide, bamboo shoot piece is put into pot plus water be heated to it is ripe after take out, killed with kitchen knife and be cut to ripe bamboo shoot particle, the size of ripe bamboo shoot particle is about etc.
The size of mung bean rice in step 3；
Step 5: make ripe Potato granules
Select fresh potato to clean peeling, killed with kitchen knife and be cut to Potato granules, Potato granules add 15% egg stir after
It is put into food steamer and is heated to ripe rear taking-up；
Step 6: make ripe maize little particle
Fresh maize rice is selected to be cleaned with clear water, maize rice is put into pot plus water is heated to taking out after maize rice is cooked completely, is used
Kitchen knife kills and cuts maize rice to little particle is formed, and becomes cooked maize little particle；
Step 7: make cooked food piece
Selection vegetables leaf is eluted with water, and is put into boiling water to ripe rear take out and becomes ripe vegetables leaf, with kitchen knife ripe vegetables
Leaf, which kills, to be cut to dish piece and becomes cooked food piece, and the size of cooked food piece is length and width between 5-7 millimeters, and the thickness of cooked food piece is
Naturally it is thick；
Step 8: make flour congee
Selection flour is stirred after adding cold water, is stirred untill no particle and is formed flour soup, and flour Tonga enters in pot
Stirred when boiling to ripe rear take out and become flour congee；
Step 9: make ripe filling for dumplings
Above-mentioned ripe pea rice 20%, ripe Semen phaseoli radiati rice 20%, ripe bamboo shoot particle 25%, ripe Potato granules 20%, cooked maize particle 10%, cooked food
Piece 5% is fully enclosed in basin to carry out mixing and becomes ripe filling for dumplings in the appropriate salt of addition and monosodium glutamate；
Step 10: packaging formation exempts to boil dumpling
Take ripe dumpling skin one to open, dumpling skin doubling packing filling for dumplings after ripe filling for dumplings is added in the middle part of ripe dumpling skin, paste ripe dumpling with flour congee
Skin, which becomes, exempts to boil dumpling；
It is an advantage of the invention that the boiled dumpling wrapped is not required to by steaming or boiling or other heating means, so that it may it is directly edible, it can reduce
The labour of cook and brought convenience to eater.
A kind of 2. preparation method of bamboo shoot taste instant dumpling according to claim 1, it is characterised in that in the step 1,
Dumpling skin is shaped as patty, and dumpling skin is a diameter of between 7-9 centimetres, and dumpling skin thickness is between 2-3 millimeters.
A kind of 3. preparation method of bamboo shoot taste instant dumpling according to claim 1, it is characterised in that in the step 2,
The diameter of pea rice is among 4-6 millimeters.
A kind of 4. preparation method of bamboo shoot taste instant dumpling according to claim 1, it is characterised in that in the step 3,
The diameter of mung bean rice is among 3-4 millimeters.
A kind of 5. preparation method of bamboo shoot taste instant dumpling according to claim 1, it is characterised in that in the step 4,
Between the thickness of bamboo shoot piece is 3-4 millimeters, the size of ripe bamboo shoot particle is approximately equal to the size of mung bean rice in step 3.
A kind of 6. preparation method of bamboo shoot taste instant dumpling according to claim 1, it is characterised in that in the step 5,
The size of Potato granules is approximately equal to the size of pea rice in step 2.
A kind of 7. preparation method of bamboo shoot taste instant dumpling according to claim 1, it is characterised in that in the step 6,
The short grained size of cooked maize is approximately equal to the size of mung bean rice in step 3.
A kind of 8. preparation method of bamboo shoot taste instant dumpling according to claim 1, it is characterised in that in the step 7,
The size of cooked food piece be length and width between 5-7 millimeters, the thickness of cooked food piece is thick for nature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610746404.4A CN107772206A (en) | 2016-08-29 | 2016-08-29 | A kind of preparation method of bamboo shoot taste instant dumpling |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610746404.4A CN107772206A (en) | 2016-08-29 | 2016-08-29 | A kind of preparation method of bamboo shoot taste instant dumpling |
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| CN107772206A true CN107772206A (en) | 2018-03-09 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
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| CN1227732A (en) * | 1999-02-06 | 1999-09-08 | 郑双诚 | Method for producing instant boiled dumplings |
| CN1313053A (en) * | 2001-04-03 | 2001-09-19 | 单斌 | Method for producing instant dumplings with soup |
| CN1353956A (en) * | 2000-11-21 | 2002-06-19 | 何金龙 | Production method of crystal high-nutrient instant flavous squirred dumplings and ravioli |
| CN103404753A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Winter bamboo shoot chicken dumpling and making method thereof |
| CN103504207A (en) * | 2012-06-21 | 2014-01-15 | 孟宪娥 | Dumpling ingredient and producing method thereof |
| CN105767619A (en) * | 2014-12-22 | 2016-07-20 | 哈尔滨天生态农副产品有限公司 | Dumplings with carambola and bamboo shoot fillings and preparation method of dumplings |
-
2016
- 2016-08-29 CN CN201610746404.4A patent/CN107772206A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1203040A (en) * | 1997-06-22 | 1998-12-30 | 陈辉 | Method for making instant dumpling |
| CN1227732A (en) * | 1999-02-06 | 1999-09-08 | 郑双诚 | Method for producing instant boiled dumplings |
| CN1353956A (en) * | 2000-11-21 | 2002-06-19 | 何金龙 | Production method of crystal high-nutrient instant flavous squirred dumplings and ravioli |
| CN1313053A (en) * | 2001-04-03 | 2001-09-19 | 单斌 | Method for producing instant dumplings with soup |
| CN103504207A (en) * | 2012-06-21 | 2014-01-15 | 孟宪娥 | Dumpling ingredient and producing method thereof |
| CN103404753A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Winter bamboo shoot chicken dumpling and making method thereof |
| CN105767619A (en) * | 2014-12-22 | 2016-07-20 | 哈尔滨天生态农副产品有限公司 | Dumplings with carambola and bamboo shoot fillings and preparation method of dumplings |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771121A (en) * | 2018-06-27 | 2018-11-09 | 杨洪 | A kind of pure bitter buckwheat processing technology and eating method that ecosystem convenient and instant is edible |
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