CN108497274A - A kind of production technology of Beef curry steamed dumpling - Google Patents
A kind of production technology of Beef curry steamed dumpling Download PDFInfo
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- CN108497274A CN108497274A CN201710353444.7A CN201710353444A CN108497274A CN 108497274 A CN108497274 A CN 108497274A CN 201710353444 A CN201710353444 A CN 201710353444A CN 108497274 A CN108497274 A CN 108497274A
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- Prior art keywords
- stuffed bun
- steamed
- steamed stuffed
- beef
- curry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of production technologies of Beef curry steamed dumpling, include the following steps：A, the pretreatment of beef；B, the preparation of soup matrix is filled；C, the making of musculus cutaneus；D, the preparation of steamed stuffed bun stuffing；E, the packing of steamed stuffed bun, shaping；F, steamed stuffed bun is quick-frozen；G, the storage of quick-frozen steamed stuffed bun.Using beef, onion as base-material, skin freezes to fill soup matrix the present invention, and helps and steamed stuffed bun stuffing is made with curry so that manufactured Soup stuffed steamed bun looks good, smell good and taste good, mouthfeel non-greasy, and kind is novel, is suitble to be factory produced, and meets public green and healthy food sanitation standard.
Description
Technical field
The present invention relates to food technology technical fields, more particularly, to a kind of production technology of Beef curry steamed dumpling.
Background technology
Steamed dumpling is the characteristic snack in China, because of its delicious flavour, is shown unique characteristics, thus is deeply loved by the public, at present
Steamed dumpling is mostly that then pigskin skin jelly is packed in steamed stuffed bun based on pork filling, to cause taste more single, and
Meat content is excessively few to be then easy to cause mouthfeel hair shaft, and meat too high levels then feel greasy, therefore how to make a kind of mouthfeel not
Greasy, fillings juice also sufficient steamed stuffed bun, is that fast food steamed stuffed bun needs a difficult problem overcome.
Curry is a kind of flavorant, can cover the fishy smell of meat, is the delicious companion of meat food culinary art, unique
The pungent taste of perfume can also stimulate the taste bud of eater, increase appetite.
Onion meat is tender, and flavor is delicious, and cultivated area is wide, and yield is big, convenient material drawing, while onion is full of nutrition, and
Smell is pungent, can stimulate stomach, intestines and digestion glandular secretion, improve a poor appetite, promote digestion, and onion is not fatty, contains in essential oil
There is the mixture for the sulfur-containing compound that can reduce cholesterol, it is glutinous that the forefront element A contained by onion can expand blood vessel, reduction blood
Degree, thus edible onion will produce blood pressure lowering, can reduce peripheral blood vessel and increase blood flow coronarius, antithrombotic
Effect.
Therefore, the present invention proposes a kind of production technology of Beef curry steamed dumpling.
Invention content
The object of the present invention is to provide a kind of production technologies of Beef curry steamed dumpling.
Used technical solution is the present invention in view of the above technical defects：
A kind of production technology of Beef curry steamed dumpling, includes the following steps：
A, the pretreatment of beef：Beef is cleaned and is cut into strip, is used in combination cold water quickly to wash down and washes away watery blood, be placed in container and is added
Enter cooking wine, soy sauce, raw oyster, a little salt and water, minced meat is twisted into after constantly carrying out rubbing stirring and marinated 1-2h；
B, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for that temperature rises to
Continue infusion 1.5-2h after 100 DEG C, agar fusing is added later, and cools the temperature to 40-55 DEG C and continue infusion 6-8h until will
Pork skin is brewed into sticky soup, cooling；
C, the making of musculus cutaneus：By special wheat flour, sweet potato powder, egg white solution according to proportioning after mixing, sequentially add edible salt,
50-65 DEG C of warm water kneads 10-15 minutes after stirring evenly, and room temperature water is added and alkali carries out knead dough, fermentation, compression moulding；
D, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a and step b are mixed, onion powder, curry powder and tune is added
Taste substance stirs evenly；
E, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step c and step d is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
F, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -30 DEG C to -40 DEG C, quick-frozen
Time is 20-30min；
G, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -16 DEG C to -18 DEG C.
Further, the ratio of pork skin and water described in step b is 1:5-10.
Further, musculus cutaneus described in step b includes the raw material composition of following weight percent：Special wheat flour 50-
65%, sweet potato powder 10-25%, egg white solution 2-5%, edible salt 0.1-0.3%, warm water 5-10%, room temperature water 10-15%, alkali 0.1-1%.
Further, musculus cutaneus described in step b includes the raw material composition of following weight percent：Special wheat flour
58.83%, sweet potato powder 15.3%, egg white solution 4.5%, edible salt 0.25%, warm water 8%, room temperature water 12.5%, alkali 0.62%.
Further, the percentage that the raw material of steamed stuffed bun stuffing is prepared described in step d is as follows：Minced meat 30-60%, soup 20- is filled
35%, onion powder 10-30%, curry powder 0.1-1%, seasoning 1-3%.
In the technical scheme, curry is a kind of flavorant, can cover the fishy smell of meat, is that meat food is cooked
Delicious companion, the unique pungent taste of perfume can also stimulate the taste bud of eater, increase appetite.
In the technical scheme, onion meat is tender, and flavor is delicious, and cultivated area is wide, and yield is big, convenient material drawing, simultaneously
Onion is full of nutrition, and smell is pungent, can stimulate stomach, intestines and digestion glandular secretion, improve a poor appetite, promote digestion, and onion is free of
Fat, the mixture containing the sulfur-containing compound that can reduce cholesterol in essential oil, the forefront element A contained by onion can expand
Blood vessel reduces blood viscosity, is a kind of better health food.
The beneficial effects of the invention are as follows：Using beef, onion as base-material, skin freezes to fill soup matrix the present invention, and helps with coffee
Steamed stuffed bun stuffing is made in curry so that and manufactured Soup stuffed steamed bun looks good, smell good and taste good, mouthfeel non-greasy, and kind is novel, is suitble to be factory produced,
Meet public green and healthy food sanitation standard.
Specific implementation mode
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be further described, the embodiment
It is only used for explaining the present invention, not restrict the protection scope of the present invention.
Embodiment 1
A kind of production technology of Beef curry steamed dumpling, includes the following steps：
A, the pretreatment of beef：Beef is cleaned and is cut into strip, is used in combination cold water quickly to wash down and washes away watery blood, be placed in container and is added
Enter cooking wine, soy sauce, raw oyster, a little salt and water, minced meat, wherein pork skin are twisted into after constantly carrying out rubbing stirring and marinated 1h
100 parts, 500 parts of water；
B, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for that temperature rises to
Continue infusion 1.5h after 100 DEG C, agar fusing is added later, and cools the temperature to 40 DEG C and continue infusion 6h until pork skin is boiled
It is cooling at sticky soup；
C, the making of musculus cutaneus：By special wheat flour, sweet potato powder, egg white solution according to proportioning after mixing, sequentially add edible salt,
55 DEG C of warm water kneads 10 minutes after stirring evenly, and room temperature water is added and alkali carries out knead dough, fermentation, compression moulding, musculus cutaneus packet
Include the raw material composition of following weight percent：53.8 parts of special wheat flour, 22.12 parts of sweet potato powder, 4.62 parts of egg white solution, edible salt
0.14 part, 6.4 parts of warm water, 12.6 parts of water of room temperature, 0.32 part of alkali；
D, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a and step b are mixed, onion powder, curry powder and tune is added
Taste substance stirs evenly, wherein 43.08 parts of minced meat, 30.5 parts of soup of filling, 24.5 parts of onion powder, 0.68 part of curry powder, seasoning
1.24 part；
E, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step c and step d is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
F, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -30 DEG C, and the quick-frozen time is
20min ；
G, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -16 DEG C.
Embodiment 2
A kind of production technology of Beef curry steamed dumpling, includes the following steps：
A, the pretreatment of beef：Beef is cleaned and is cut into strip, is used in combination cold water quickly to wash down and washes away watery blood, be placed in container and is added
Enter cooking wine, soy sauce, raw oyster, a little salt and water, minced meat, wherein pork skin are twisted into after constantly carrying out rubbing stirring and marinated 1.5h
100 parts, 800 parts of water.
B, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for temperature
Continue infusion 2h after rising to 100 DEG C, agar fusing is added later, and cools the temperature to 50 DEG C and continue infusion 7h until pork skin is endured
Sticky soup is made, it is cooling；
C, the making of musculus cutaneus：By special wheat flour, sweet potato powder, egg white solution according to proportioning after mixing, sequentially add edible salt,
60 DEG C of warm water kneads 15 minutes after stirring evenly, and room temperature water is added and alkali carries out knead dough, fermentation, compression moulding, musculus cutaneus packet
Include the raw material composition of following weight percent：58.83 parts of special wheat flour, 15.3 parts of sweet potato powder, 4.5 parts of egg white solution, edible salt
0.25 part, 8 parts of warm water, 12.5 parts of water of room temperature, 0.62 part of alkali；
D, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a and step b are mixed, onion powder, curry powder and tune is added
Taste substance stirs evenly, wherein 50.08 parts of minced meat, 29.5 parts of soup of filling, 17.5 parts of onion powder, 0.68 part of curry powder, seasoning
2.24 part；
E, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step c and step d is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
F, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -35 DEG C, and the quick-frozen time is
25min ；
G, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -17 DEG C.
Embodiment 3
A kind of production technology of Beef curry steamed dumpling, includes the following steps：
A, the pretreatment of beef：Beef is cleaned and is cut into strip, is used in combination cold water quickly to wash down and washes away watery blood, be placed in container and is added
Enter cooking wine, soy sauce, raw oyster, a little salt and water, minced meat, wherein pork skin are twisted into after constantly carrying out rubbing stirring and marinated 2h
100 parts, 1000 parts of water；
B, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for that temperature rises to
Continue infusion 2h after 100 DEG C, agar fusing is added later, and cools the temperature to 55 DEG C and continue infusion 8h until pork skin is brewed into
Sticky soup, it is cooling；
C, the making of musculus cutaneus：By special wheat flour, sweet potato powder, egg white solution according to proportioning after mixing, sequentially add edible salt,
65 DEG C of warm water kneads 15 minutes after stirring evenly, and room temperature water is added and alkali carries out knead dough, fermentation, compression moulding, musculus cutaneus packet
Include the raw material composition of following weight percent：62.83 parts of special wheat flour, 12.3 parts of sweet potato powder, 5.5 parts of egg white solution, edible salt
0.35 part, 7 parts of warm water, 11.5 parts of water of room temperature, 0.52 part of alkali；
D, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a and step b are mixed, onion powder, curry powder and tune is added
Taste substance stirs evenly, wherein 53.08 parts of minced meat, 25.5 parts of soup of filling, 19.5 parts of onion powder, 1 part of curry powder, seasoning 0.92
Part；
E, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step c and step d is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
F, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -40 DEG C, and the quick-frozen time is
30min ；
G, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -18 DEG C.
The beneficial effects of the invention are as follows：Using beef, onion as base-material, skin freezes to fill soup matrix the present invention, and helps with coffee
Steamed stuffed bun stuffing is made in curry so that and manufactured Soup stuffed steamed bun looks good, smell good and taste good, mouthfeel non-greasy, and kind is novel, is suitble to be factory produced,
Meet public green and healthy food sanitation standard.
It these are only the preferred embodiment of the present invention, be not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.Any modification made by all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of production technology of Beef curry steamed dumpling, it is characterised in that：Include the following steps：
A, the pretreatment of beef：Beef is cleaned and is cut into strip, is used in combination cold water quickly to wash down and washes away watery blood, be placed in container and is added
Enter cooking wine, soy sauce, raw oyster, a little salt and water, minced meat is twisted into after constantly carrying out rubbing stirring and marinated 1-2h；
B, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for that temperature rises to
Continue infusion 1.5-2h after 100 DEG C, agar fusing is added later, and cools the temperature to 40-55 DEG C and continue infusion 6-8h until will
Pork skin is brewed into sticky soup, cooling；
C, the making of musculus cutaneus：By special wheat flour, sweet potato powder, egg white solution according to proportioning after mixing, sequentially add edible salt,
50-65 DEG C of warm water kneads 10-15 minutes after stirring evenly, and room temperature water is added and alkali carries out knead dough, fermentation, compression moulding；
D, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a and step b are mixed, onion powder, curry powder and tune is added
Taste substance stirs evenly；
E, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step c and step d is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
F, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -30 DEG C to -40 DEG C, speed
The jelly time is 20-30min；
G, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -16 DEG C to -18 DEG C.
2. a kind of production technology of Beef curry steamed dumpling according to claim 1, it is characterised in that：Described in step b
The ratio of pork skin and water is 1:5-10.
3. a kind of production technology of Beef curry steamed dumpling according to claim 1, it is characterised in that：Described in step b
Musculus cutaneus includes the raw material composition of following weight percent：Special wheat flour 50-65%, sweet potato powder 10-25%, egg white solution 2-5%, food
With salt 0.1-0.3%, warm water 5-10%, room temperature water 10-15%, alkali 0.1-1%.
4. a kind of production technology of Beef curry steamed dumpling according to claim 1, it is characterised in that：Described in step b
Musculus cutaneus includes the raw material composition of following weight percent：Special wheat flour 58.83%, egg white solution 4.5%, is eaten sweet potato powder 15.3%
Salt 0.25%, warm water 8%, room temperature water 12.5%, alkali 0.62%.
5. a kind of production technology of Beef curry steamed dumpling according to claim 1, it is characterised in that：Described in step d
The percentage for preparing the raw material of steamed stuffed bun stuffing is as follows：Minced meat 30-45%, soup 20-30%, onion powder 10-25%, curry powder 0.1- are filled
1%, seasoning 1-3%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710353444.7A CN108497274A (en) | 2017-05-18 | 2017-05-18 | A kind of production technology of Beef curry steamed dumpling |
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| CN201710353444.7A CN108497274A (en) | 2017-05-18 | 2017-05-18 | A kind of production technology of Beef curry steamed dumpling |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009699A (en) * | 2021-10-15 | 2022-02-08 | 上海唐人神肉制品有限公司 | Method for making curry-flavored meat stuffing |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231139A (en) * | 1998-04-06 | 1999-10-13 | 鲁统贵 | Steamed stuffed bun |
| CN101849643A (en) * | 2010-05-26 | 2010-10-06 | 泰祥集团技术开发有限公司 | Process for processing curried onion clyster dumplings |
| CN103211132A (en) * | 2013-05-10 | 2013-07-24 | 亚洲渔港（大连）海鲜食品有限公司 | Frozen clam soup dumplings and production method thereof |
-
2017
- 2017-05-18 CN CN201710353444.7A patent/CN108497274A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231139A (en) * | 1998-04-06 | 1999-10-13 | 鲁统贵 | Steamed stuffed bun |
| CN101849643A (en) * | 2010-05-26 | 2010-10-06 | 泰祥集团技术开发有限公司 | Process for processing curried onion clyster dumplings |
| CN103211132A (en) * | 2013-05-10 | 2013-07-24 | 亚洲渔港（大连）海鲜食品有限公司 | Frozen clam soup dumplings and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 田晓秋等: "《包子》", 30 April 1999, 农村读物出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009699A (en) * | 2021-10-15 | 2022-02-08 | 上海唐人神肉制品有限公司 | Method for making curry-flavored meat stuffing |
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