CN109998026A - A kind of processing method of sausage dumplings - Google Patents
A kind of processing method of sausage dumplings Download PDFInfo
- Publication number
- CN109998026A CN109998026A CN201910412284.8A CN201910412284A CN109998026A CN 109998026 A CN109998026 A CN 109998026A CN 201910412284 A CN201910412284 A CN 201910412284A CN 109998026 A CN109998026 A CN 109998026A
- Authority
- CN
- China
- Prior art keywords
- raw material
- musculus cutaneus
- salt
- processing method
- peanut oil
- 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.)
- Pending
Links
Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of processing method of sausage dumplings, and it further includes instant jelly in fillings that fillings, which specifically includes that brisket meat, pig streaky pork, Bao Qin, round onions, tomato, light soy sauce, flour paste, peanut oil, salt, cooking wine, white sugar, pepper powder, chickens' extract,.Which solve existing fresh dumplings to store at normal temperature for a long time, and the technical problem that quick-freezing dumpling mouthfeel is poor.It the composite can be widely applied to fill the processing of soup class wheaten food.
Description
Technical field
The present invention relates to a kind of food-processing methods, more particularly to a kind of processing method of sausage dumplings.
Background technique
Boiled dumpling is the more traditional food of north of China, and especially when celebrating a festival the New Year, the old men of family are accustomed to
The symbol that fresh dumpling is reunited as one of cuisines essential on dining table and red-letter day is wrapped at home.But with upper one
For gradually going always for old man, labour capacity is gradually lost, also will be unable to timely to prepare fresh dumpling on our dining tables.Again
Because existing fresh dumpling cannot be stored at normal temperature for a long time, it is unable to satisfy daily demand instead quick-frozen dumpling
Son, though dumpling, its mouthfeel compares the boiled dumpling difference now wrapped very much.
Summary of the invention
The present invention cannot store at normal temperature for a long time for existing fresh dumpling, and the technology that quick-freezing dumpling mouthfeel is poor
Problem provides a kind of processing method of sausage dumplings that 48 hours can be saved under fresh environment.
For this purpose, the technical scheme is that, a kind of processing method of sausage dumplings, comprising the following steps:
A. filling raw material prepare:
Prepare brisket meat, pig streaky pork, Bao Qin, round onions, tomato, light soy sauce, flour paste, peanut oil, salt, cooking wine, white sugar, Hu
Green pepper powder, chickens' extract shred brisket meat, pig streaky pork, Bao Qin, round onions, tomato spare respectively；
B. instant jelly prepares:
Sharkskin is mixed into tanning with mineral water, small fire is endured 6 hours slowly, is then cooled naturally until soup condenses plastic
Body forms instant jelly；
C. fillings prepares:
C1. the raw material in step A are mixed according to a certain percentage, is stirred evenly；
C2. instant jelly made of step B is processed into little particle state, launched into the raw material being stirred, gently
Gently stirring evenly makes instant jelly keep little particle state；
D. musculus cutaneus prepares:
D1. raw material prepare:
Flour, hot water, mineral water, peanut oil, salt, face alkali, cornstarch；
D2. musculus cutaneus is made:
Put raw materials into container in the following order: face, hot water, peanut oil, salt, mineral water, face alkali sufficiently stir
It mixes, is rubbed repeatedly to dough soft smooth, do not touched with one's hand, descend provocation at normal temperature 60 minutes, the good dough of provocation is divided into small dose
Son rolls into musculus cutaneus；
E. packet boiled dumpling:
It is put into the fillings of step C production in the musculus cutaneus made in step D, is kneaded into dumpling, is put into boiling water and boils, until
It is cooked, it pulls out.
Preferably, in filling raw material, brisket meat, pig streaky pork, Bao Qin, round onions, tomato, light soy sauce, flour paste, peanut oil,
Salt, cooking wine, white sugar, pepper powder, chickens' extract dispensing mass ratio are as follows: 2000:200:300:500:200:500:50:20:150:35:
20:10:3:1, the mass ratio that sharkskin is mixed with mineral water in instant jelly are 1:5.
Preferably, the dispensing of musculus cutaneus production chinese raw materials flour, hot water, mineral water, peanut oil, salt, face alkali, cornstarch
Mass ratio are as follows: 10000:1000:3500:150:50:3.75:300.
Preferably, the mass ratio of filling raw material and instant jelly is about 8:1.
Preferably, musculus cutaneus and the mass ratio of fillings are about 3:2.
A kind of processing method of sausage dumplings, comprising the following steps:
A. filling raw material prepare:
Prepare brisket meat, pig streaky pork, Bao Qin, round onions, tomato, light soy sauce, flour paste, peanut oil, salt, cooking wine, pepper powder,
Chickens' extract, egg white shred brisket meat, pig streaky pork, Bao Qin, round onions, tomato spare respectively；
B. instant jelly prepares:
Sharkskin is mixed into tanning with mineral water, small fire is endured 6 hours slowly, is then cooled naturally until soup condenses plastic
Body forms instant jelly；
C. fillings prepares:
C1. the raw material in step A are mixed according to a certain percentage, is stirred evenly；
C2. instant jelly made of step B is processed into little particle state, launched into the raw material being stirred, gently
Gently stirring evenly makes instant jelly keep little particle state；
D. musculus cutaneus prepares:
D1. raw material prepare:
Flour, hot water, mineral water, peanut oil, salt, face alkali, cornstarch；
D2. musculus cutaneus is made:
Put raw materials into container in the following order: face, hot water, peanut oil, salt, mineral water, face alkali sufficiently stir
It mixes, is rubbed repeatedly to dough soft smooth, do not touched with one's hand, descend provocation at normal temperature 60 minutes, the good dough of provocation is divided into small dose
Son rolls into musculus cutaneus；
E. packet boiled dumpling:
It is put into the fillings of step C production in the musculus cutaneus made in step D, is kneaded into dumpling, is put into boiling water and boils, until
It is cooked, it pulls out.
Preferably, in filling raw material, brisket meat, pig streaky pork, Bao Qin, round onions, tomato, light soy sauce, flour paste, peanut oil,
Salt, cooking wine, pepper powder, chickens' extract, egg white dispensing mass ratio are as follows: 3000:300:250:500:300:200:50:20:150:
35:20:10:3:1:100, the mass ratio that sharkskin is mixed with mineral water in instant jelly are 1:5.
Preferably, the dispensing of musculus cutaneus production chinese raw materials flour, hot water, mineral water, peanut oil, salt, face alkali, cornstarch
Mass ratio are as follows: 10000:1000:3500:150:50:3.75:300.
Preferably, the mass ratio of filling raw material and instant jelly is about 25:1.
Preferably, musculus cutaneus and the mass ratio of fillings are about 3:1.
Present invention has the advantages that can be normal due to the addition of instant jelly by the sausage dumplings that above scheme makes
It will not stick together within the lower placement of temperature 48 hours or more, and instant jelly can be always maintained at graininess and not melt, after dumpling enters pot,
As temperature increases, instant jelly is chemically reacted with other ingredients in filling for dumplings, it is made to be melted into soup in a relatively short period of time,
As dumpling is cooked, soup entrance cunning is tender, and beef is fresher and tenderer, and Minced Beef entirety flavour is delicious, and soup is moderate full.
The addition of egg white stabilizes boiled dumpling finished product state, make boiled dumpling stored in the state of wrapping will not adhesion, boiling
During will not broken skin, increase stability.
Specific embodiment
The present invention is described further below with reference to embodiment.
Embodiment 1
A kind of processing method of sausage dumplings, comprising the following steps:
A. filling raw material prepare:
Brisket meat 2000g；Pig streaky pork 200g；Bao Qin 300g；Round onions 500g；Tomato 200g；Taste reaches U.S. light soy sauce 50g；
Four seas flour paste 20g；Golden dragonfish peanut oil 150g；Salt 35g；Cooking wine 20g；White sugar 10g；Pepper powder 3g；Chickens' extract 1g；
The above raw material are shredded respectively spare；
B. instant jelly prepares:
Sharkskin is mixed into tanning according to the mass ratio of 1:5 with mineral water, small fire is endured 6 hours slowly, then cooled naturally, directly
Colloid is condensed into soup, that is, instant jelly is made；
C. fillings prepares:
C1. the raw material in step A are mixed, is stirred evenly；
C2. instant jelly made of step B is put into multi-functional pulverizer, is processed into little particle state, launched into having stirred
It in the raw material mixed, is gently mixed uniformly, fillings is ready to complete, and instant jelly will be always maintained at graininess, until entering pot；
D. musculus cutaneus prepares:
D1. raw material prepare:
Flour 10000g；Hot water 1000g；Mineral water 3500g；Golden dragonfish peanut oil 150g；Salt 50g；Face alkali 3.75g；It is beautiful
Rice starch 300g；
D2. musculus cutaneus is made:
It puts raw materials into container in the following order: face, hot water, peanut oil, salt, mineral water, face alkali, and it is primary
Property discharges, and finally stirs, is rubbed repeatedly to dough soft smooth, do not touched with one's hand, descends at normal temperature provocation 60 minutes, and provocation is good
Dough is divided into small jizi for making dumplings and rolls into musculus cutaneus；
E. packet boiled dumpling:
It is put into the fillings of step C production in the musculus cutaneus made in step D, is kneaded into dumpling, is put into boiling water and boils, until
It is cooked, it pulls out.
By the dumpling of above scheme production, it is added to a small amount of white sugar in fillings, fresh and tender mouthfeel can be increased, added
Instant jelly it is relatively more, dumpling wrapper is tasted more fresh and tender tasty and refreshing than relatively thin.
Embodiment 2
A kind of processing method of sausage dumplings, comprising the following steps:
A. filling raw material prepare:
Brisket meat 3000g；Pig streaky pork 300g；Bao Qin 250g；Round onions 500g；Tomato 300g；Taste reaches U.S. light soy sauce 50g；
Four seas flour paste 20g；Golden dragonfish peanut oil 150g；Salt 35g；Cooking wine 20g；Pepper powder 3g；Chickens' extract 1g；Egg white 100g；
B. instant jelly prepares:
Sharkskin is mixed into tanning according to mass ratio 1:5 with mineral water, small fire is endured 6 hours slowly, is then cooled naturally, until
Soup condenses into colloid, that is, instant jelly is made；
C. fillings prepares:
C1. the raw material in step A are mixed, is stirred evenly；
C2. instant jelly made of step B is put into multi-functional pulverizer, is processed into little particle state, launched into having stirred
It in the raw material mixed, is gently mixed uniformly, fillings is ready to complete, and instant jelly will be always maintained at graininess, until entering pot；
D. musculus cutaneus prepares:
D1. raw material prepare:
Flour 10000g；Hot water 1000g；Mineral water 3500g；Golden dragonfish peanut oil 150g；Salt 50g；Face alkali 3.75g；It is beautiful
Rice starch 300g；
D2. musculus cutaneus is made:
It puts raw materials into container in the following order: face, hot water, peanut oil, salt, mineral water, face alkali, and it is primary
Property discharges, and finally stirs, is rubbed repeatedly to dough soft smooth, do not touched with one's hand, descends at normal temperature provocation 60 minutes, and provocation is good
Dough is divided into small jizi for making dumplings and rolls into musculus cutaneus；
E. packet boiled dumpling:
It is put into the fillings of step C production in the musculus cutaneus made in step D, is kneaded into dumpling, is put into boiling water and boils, until
It is cooked, it pulls out.
The dumpling made by 2 scheme of embodiment, the instant jelly of addition is relatively fewer, and dumpling wrapper is relatively thick, fillings
In be added to egg white so that dumpling wrapper is more soft palatable, stabilize boiled dumpling finished product state, make boiled dumpling in the state wrapped
Lower storage will not adhesion, during boiling will not broken skin, increase stability, instant jelly in a heated state with various fillings
Material reacts, fast melt, and dumpling entrance cunning is tender.
In the prior art, commonly filling soup additive is water, soup-stock, common jelly etc., and when these soup stocks add, additive amount is few
It can be not achieved and fill soup effect, additive amount is easy for adhesion or broken skin, and wraps and be over to boil at once, and not so soup is just more
It can leak.Outside bushing soup material, in the identical situation of other fillingss, we have done comparative test, tight guaranteeing to mediate
And can place under the premise of adhesion do not leak soup: when to fill soup material be water, maximum addition water and fillings mass ratio are 1:28, filling
The resting period up to 1 hour when being free of egg white in material, resting period when containing egg white up to 1.5 hours in fillings；Fill soup material
When material is soup-stock, maximum addition soup-stock amount and fillings mass ratio are 1:25, resting period up to 1.5 when being free of egg white in fillings
Hour, resting period when containing egg white up to 2 hours in fillings；When to fill soup material be common freeze, maximum add common jelly amount with
Fillings mass ratio is 1:10, and resting period when containing egg white is most the resting period up to 4 hours when being free of egg white in fillings, in fillings
A length of 6 hours；When filling soup material is instant jelly, maximum adds instant jelly amount and fillings mass ratio as 1:8, and egg white is free of in fillings
When the resting period up to 45 hours, resting period when containing egg white up to 48 hours in fillings.Test result see the table below:
A certain proportion of face alkali has been put into when due to face, after boiled dumpling enters pot, as heating temperature rises, face alkali and
Peanut oil, salt, taste in boiled dumpling fillings reach U.S. light soy sauce, cooking wine, white sugar and chemically react one by one, make dumpling wrapper is softer can
Mouthful, pure face fragrance road is inspired, increases appetite, more chewiness of tasting, dumpling skin is more smooth after boiled dumpling is cooked, and ensure that
No matter raw dumpling or cooked-dumpding can will not be all adhered.
After dumpling enters pot, as temperature increases, the little particle of instant jelly starts to melt, and with the various ingredients in filling for dumplings
It chemically reacts, it is made to be melted into soup in a relatively short period of time, as dumpling is cooked, soup entrance cunning is tender, and beef is fresher and tenderer,
Minced Beef entirety flavour is delicious, and soup is moderate full.When not entering pot, in the state of not heating, instant jelly will not
It reacts with the ingredient in fillings, will also be always maintained at graininess, can keep not melting for 48 hours, it is any during this period
When all dumpling can directly be entered pot, without thaw, also need not because freezing dumpling and extend the time for boiling dumpling and influence mouth
Sense, under these conditions, dumpling can be wrapped, or send by processing factory's batch machining, then respectively into client family in advance, be made
Fresh dumpling can also be had in the case where limited time by obtaining people, greatly facilitate people's lives demand.
Only as described above, only specific embodiments of the present invention, when the model that cannot be limited the present invention with this and implement
It encloses, therefore the displacement of its equivalent assemblies, or according to equivalent changes and modifications made by the invention patent protection scope, should still belong to this hair
The scope that bright claims are covered.
Claims (10)
1. a kind of processing method of sausage dumplings, which comprises the following steps:
A. filling raw material prepare:
Prepare brisket meat, pig streaky pork, Bao Qin, round onions, tomato, light soy sauce, flour paste, peanut oil, salt, cooking wine, white sugar, pepper
Powder, chickens' extract shred the brisket meat, pig streaky pork, Bao Qin, round onions, tomato spare respectively；
B. instant jelly prepares:
Sharkskin is mixed into tanning with mineral water, small fire is endured 6 hours slowly, is then cooled naturally until soup condenses into colloid, shape
At instant jelly；
C. fillings prepares:
C1. the raw material in step A are mixed according to a certain percentage, is stirred evenly；
C2. instant jelly made of step B is processed into little particle state, launches into the raw material being stirred, gently stirs
Mixing uniformly makes instant jelly keep little particle state；
D. musculus cutaneus prepares:
D1. raw material prepare:
Flour, hot water, mineral water, peanut oil, salt, face alkali, cornstarch；
D2. musculus cutaneus is made:
Put raw materials into container in the following order: face, hot water, peanut oil, salt, mineral water, face alkali are sufficiently stirred, instead
It is multiple to rub to dough soft smooth, do not touch with one's hand, provocation is descended at normal temperature 60 minutes, the good dough of provocation is divided into small jizi for making dumplings and is rolled into
Musculus cutaneus；
E. packet boiled dumpling:
It is put into the fillings of step C production in the musculus cutaneus made in step D, is kneaded into dumpling, is put into boiling water and boils, until boiling
It is ripe, it pulls out.
2. the processing method of sausage dumplings according to claim 1, which is characterized in that in filling raw material, the brisket meat,
Pig streaky pork, Bao Qin, round onions, tomato, light soy sauce, flour paste, peanut oil, salt, cooking wine, white sugar, pepper powder, chickens' extract dispensing quality
Than are as follows: 2000:200:300:500:200:500:50:20:150:35:20:10:3:1, sharkskin and mineral water are mixed in instant jelly
The mass ratio of conjunction is 1:5.
3. the processing method of sausage dumplings according to claim 1, which is characterized in that flour, heat described in musculus cutaneus production
Water, mineral water, peanut oil, salt, face alkali, cornstarch dispensing mass ratio are as follows: 10000:1000:3500:150:50:3.75:
300。
4. the processing method of sausage dumplings according to claim 1, which is characterized in that the filling raw material and instant jelly
Mass ratio is about 8:1.
5. the processing method of sausage dumplings according to claim 1, which is characterized in that the matter of the musculus cutaneus and the fillings
Amount is than being about 3:2.
6. a kind of processing method of sausage dumplings, which comprises the following steps:
A. filling raw material prepare:
Prepare brisket meat, pig streaky pork, Bao Qin, round onions, tomato, light soy sauce, flour paste, peanut oil, salt, cooking wine, pepper powder, chicken
Essence, egg white, the brisket meat, pig streaky pork, Bao Qin, round onions, tomato are shredded respectively spare；
B. instant jelly prepares:
Sharkskin is mixed into tanning with mineral water, small fire is endured 6 hours slowly, is then cooled naturally until soup condenses into colloid, shape
At instant jelly；
C. fillings prepares:
C1. the raw material in step A are mixed according to a certain percentage, is stirred evenly；
C2. instant jelly made of step B is processed into little particle state, launches into the raw material being stirred, gently stirs
Mixing uniformly makes instant jelly keep little particle state；
D. musculus cutaneus prepares:
D1. raw material prepare:
Flour, hot water, mineral water, peanut oil, salt, face alkali, cornstarch；
D2. musculus cutaneus is made:
Put raw materials into container in the following order: face, hot water, peanut oil, salt, mineral water, face alkali are sufficiently stirred, instead
It is multiple to rub to dough soft smooth, do not touch with one's hand, provocation is descended at normal temperature 60 minutes, the good dough of provocation is divided into small jizi for making dumplings and is rolled into
Musculus cutaneus；
E. packet boiled dumpling:
It is put into the fillings of step C production in the musculus cutaneus made in step D, is kneaded into dumpling, is put into boiling water and boils, until boiling
It is ripe, it pulls out.
7. the processing method of sausage dumplings according to claim 6, which is characterized in that in filling raw material, the brisket meat,
Pig streaky pork, Bao Qin, round onions, tomato, light soy sauce, flour paste, peanut oil, salt, cooking wine, pepper powder, chickens' extract, egg white dispensing matter
Measure ratio are as follows: 3000:300:250:500:300:200:50:20:150:35:20:10:3:1:100, sharkskin and mine in instant jelly
The mass ratio of spring mixing is 1:5.
8. the processing method of sausage dumplings according to claim 6, which is characterized in that flour, heat described in musculus cutaneus production
Water, mineral water, peanut oil, salt, face alkali, cornstarch dispensing mass ratio are as follows: 10000:1000:3500:150:50:3.75:
300。
9. the processing method of sausage dumplings according to claim 6, which is characterized in that the filling raw material and instant jelly
Mass ratio is about 25:1.
10. the processing method of sausage dumplings according to claim 6, which is characterized in that the musculus cutaneus and the fillings
Mass ratio is about 3:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910412284.8A CN109998026A (en) | 2019-05-17 | 2019-05-17 | A kind of processing method of sausage dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910412284.8A CN109998026A (en) | 2019-05-17 | 2019-05-17 | A kind of processing method of sausage dumplings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109998026A true CN109998026A (en) | 2019-07-12 |
Family
ID=67177281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910412284.8A Pending CN109998026A (en) | 2019-05-17 | 2019-05-17 | A kind of processing method of sausage dumplings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109998026A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104686899A (en) * | 2013-12-07 | 2015-06-10 | 孙丽君 | Juicy dumpling production method |
-
2019
- 2019-05-17 CN CN201910412284.8A patent/CN109998026A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104686899A (en) * | 2013-12-07 | 2015-06-10 | 孙丽君 | Juicy dumpling production method |
Non-Patent Citations (4)
| Title |
|---|
| 刘正顺著: "《中国烹调数字化工艺学》", 30 June 2013, 中国商业出版社第1版 * |
| 孙朦: "《生活小窍门一点通》", 31 December 2011, 北方妇女儿童出版社第1版 * |
| 深圳市金版文化发展有限公司: "《家常菜排行榜》", 30 April 2009, 南海出版公司第2版 * |
| 秦松: "《海岸带生物活性物质》", 28 February 2018, 山东科学技术出版社第1版 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4844918A (en) | Food product with capsules containing meat soap or juice | |
| CN102308864B (en) | Konjak dietary fiber moon cake | |
| CN104273197A (en) | Mooncake with Luchuan pig lean meat serving as stuffing | |
| JPS61500766A (en) | Food compositions for cooking or decorating meat and similar products | |
| CN101147608A (en) | Spiced peanut sausage and its production method | |
| JP5879958B2 (en) | Processed meat processed food for persons with difficulty swallowing and method of manufacturing processed meat food for persons with difficulty swallowing | |
| KR101343936B1 (en) | Process for preparing chicken roast | |
| CN105519967A (en) | Shii-take meatball and preparation method thereof | |
| KR100472664B1 (en) | A Pumpkin Bun and Manufacturing Method thereof | |
| CN109998026A (en) | A kind of processing method of sausage dumplings | |
| CN104206953A (en) | Emulsification stabilizer used for quick-frozen dumpling wrapper | |
| CN107897872A (en) | Potato powder dumpling production method and its potato powder dumpling product | |
| CN107307282A (en) | A kind of coarse food grain Minced Pork Congee with Preserved Egg and preparation method thereof | |
| KR100512923B1 (en) | A dumpling by using ground fish-meat and the process for preparation thereof | |
| JPH07231766A (en) | Gold colored butter prawn and its producing process | |
| CN105851934A (en) | Bread shrimp and preparation method thereof | |
| CN106261901A (en) | A kind of black green pepper sausage and preparation method thereof | |
| CN105919051A (en) | Sandwich potato noodles and making method thereof | |
| CN112401138A (en) | New Orleans flavor beefsteak and preparation method thereof | |
| CN110326740A (en) | A kind of preparation method of quick-frozen black pork and vegetables boiled dumpling | |
| RU2322809C2 (en) | Method for preparing of food product | |
| CN104382064A (en) | Preparation method of instant goose liver slices | |
| CN108497274A (en) | A kind of production technology of Beef curry steamed dumpling | |
| KR102382954B1 (en) | Mandoo containing cheese and manufacturing method of the same | |
| CN1102071A (en) | Fresh shredded beef and preparation technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190712 |
|
| RJ01 | Rejection of invention patent application after publication |