CN1238921A - Dumpling with spareribs stuffing - Google Patents

Abstract

A dumpling is composed of dumpling wrapper and stuffing, and features that said stuffing contains spareribs (40-80 wt.%) and auxiliary material (20-60 wt.%). The sparerib's port fibres are treated by explosion vibration or mechanical vibration to make it tender. A method that features extraction after dissolving is used to utilize and absorb the nutrients to maximum. Its advantages are simple cooking and good enjoyment to eat it.

Description

Dumpling with spareribs stuffing

The invention belongs to the processing method of foodstuff, specifically a kind of decide dumpling with spareribs stuffing of filling material of bright chop that utilizes.

As everyone knows, dumpling is China's name food, and the north is had a preference for especially especially, celebrates a festival and will eat dumpling, is also managing dumpling from the snack counter to the hotel.Dumpling and steamed stuffed bun are to wrap various filling material by musculus cutaneus to form, and through steaming or boiling and be delicious food, present dumpling material mainly is divided into following three kinds again, and a kind of is meat stuffing, comprises fowl, poultry, beast, fish, seafood etc.; Another kind is the meat and vegetables filling; The third then is plain filling.Along with people's living standard improves constantly, also more and more higher to the standard-required of dietary structure, thus promptly delicious useful to the health again food of general choice.Chop (Pig spareribs or Mutton chops) is the edible raw material of a kind of high protein, high mineral and homovitamin, the cooking method that is favourably welcome be adopt the stewing of long or high temperature heat time heating time, burn, steam, fried etc., because heat time heating time is long, nutrition utilization rate in the chop bone is low, this is to be present in the bone because the nutritions such as calcium in the bone are forms with solid, adopt normal cooking method to be difficult for extracting, so, support battalion's composition and absorb relatively poor although delicious when people are edible.

The purpose of this invention is to provide a kind of decide dumpling with spareribs stuffing of filling material of bright chop that utilizes.

The object of the present invention is achieved like this: it includes musculus cutaneus, filling material, it is characterized in that the filling material is made up of chop and batching, and chop and the shared percentage by weight of batching are: chop 40-80%, 60-20% prepares burden.Above-mentioned chop is pork chop or mutton chop; Batching is meat or fish class or green goods.

The processing method of chop of the present invention is: earlier cutter is selected materials, changed to chop and become the chop section, fibr tissue by explosive blasting vibratory drilling method or the disconnected chop outer meat of mechanical vibration method shake, clean and remove the bone slag, under agitation adding the condiment soup then floods, mixing time 20-120 minute, whipping temp is 0-15 ℃, and the ratio of weight and number of chop and flavouring liquid is 1: 0.2-0.3;

The method for making of above-mentioned condiment soup is: join in the clear water of 100-150 part with following composition and by its ratio of weight and number cloves 1.0, cassia bark 1.0-1.5, date 2.0-3.0, hawthorn 2.0-3.0, ginger 3.0-4.0, after heating 100 ℃, after the temperature fire boiled 1-2 hour, the vinegar that adds 0.05-0.1 part behind the removal solid matter again was the condiment soup.

The present invention reaches procedure and utilizes the osmotic pressure principle owing to adopted the explosive blasting vibratory drilling method or the science soft textive method of the fibr tissue of the disconnected chop outer meat of mechanical vibration method shake, makes chop soft tender good to eat in the time of normal boiling dumpling or steamed stuffed bun; Practical in addition, nutrition in the chop mostly is solid, wherein contain amounts of protein, amino acid, mineral salt and trace element, also contain B family vitamin, liposoluble vitamin D, E, F and carotene etc., because the method for extracting again after adopting elder generation to dissolve maximizes the use nutrition and absorbs, and, impel the appetite multiplication by the wherein pharmacological action of condiment soup, digestion power is strengthened, and therefore can be described as a kind of high nutrition (high calcium) food.The present invention has also that finished product is cooked simply, low, the delicious consumption of cost is strong, characteristics such as the batching selectivity is strong, applied range.

Below will the invention will be further described by example: example 1 mutton filling pork chop dumpling (is example with 10 kilograms of finished products)

One, feeds intake and process

1., cladding selects 3.5 kilograms of first-class dumpling flours for use, adds about 2 kilograms warm water, adds after 5 kilograms of salt get togather again, it is stand-by to make round skin;

2., the filling material is that 3 kilograms in major ingredient pork chop is cut into 350,1 kilogram of chopping of auxiliary material mutton is standby;

3., the modulation of major ingredient filling material: the chop that will cut is by the fibr tissue of explosive blasting vibratory drilling method or the disconnected chop outer meat of mechanical vibration method shake, carry out soft textive, clean and remove the bone slag, adding condiment soup floods for 0.75 kilogram then under agitation (preferably to select for use metal roller to stir), mixing time 50 minutes, whipping temp is 0-15 ℃, also can add grease or vegetable oil about 500 grams in the later stage of stirring, after stir finishing the filling material taken out reduce to 5 ℃-0 ℃ standby, low temperature can make the grease on surface solidify, reduce inner cell activity, but also prevent that the condiment soup that is adsorbed by chop breaks away from;

The method for making of above-mentioned condiment soup is: join in the clear water of 100-150 part with following composition and by its ratio of weight and number cloves 1.0, cassia bark 1.0-1.5, date 2.0-3.0, hawthorn 2.0-3.0, ginger 3.0-4.0, after heating 100 ℃, after the temperature fire boils 1-2 hour, remove behind the solid matter cold naturally to normal temperature, be the condiment soup after adding 0.05 part of vinegar again.Better for taste, then add an amount of chicken powder and yeastex again.

4., the modulation of auxiliary material filling material: add an amount of pepper powder, five-spice powder, chopped spring onion in 1 kilogram of auxiliary material mutton that will shred, add an amount of salt, rice wine, monosodium glutamate, light soy sauce, water, vegetable oil and sesame oil again and transfer all distinguish the flavor of (amount of blending the ingredients in a recipe of manufacturing dumpling with tradition is identical) standby;

Two, pack major ingredient filling material and the auxiliary material filling material of above-mentioned modulation Yu are transferred to together, be bundled into needed shape with the circle cladding and get final product (chop is arranged in each dumpling);

Three, cook boiling iron all can, and heating means are identical with existing dumpling with the time.Example 2 three delicacies filling mutton chop dumplings (is example with 10 kilograms of finished products)

One, feeds intake and process

1., cladding is selected for use and is processed with example 1;

2., the filling material is that 3 kilograms in major ingredient pork chop is cut into 350,0.5 kilogram of auxiliary material waterishlogged Stichopus japonicus, 0.5 kilogram in peeled shrimp, scallop 0.5 chopping are standby;

3., the modulation of major ingredient filling material: the chop that will cut is by the fibr tissue of explosive blasting vibratory drilling method or the disconnected chop outer meat of mechanical vibration method shake, carry out soft textive, clean and remove the bone slag, adding condiment soup floods for 0.75 kilogram then under agitation (preferably to select for use metal roller to stir), mixing time 30 minutes, whipping temp is 0-10 ℃, also can add vegetable oil about 500 grams in the later stage of stirring, after stir finishing the filling material taken out reduce to 5 ℃-0 ℃ standby, low temperature can make the grease on surface solidify, reduce inner cell activity, but also prevent that the condiment soup that is adsorbed by chop breaks away from;

The method for making of above-mentioned condiment soup is: join in the clear water of 100-150 part with following composition and by its ratio of weight and number cloves 1.0, cassia bark 1.0-1.5, date 2.0-3.0, hawthorn 2.0-3.0, ginger 3.0-4.0, after heating 100 ℃, after the temperature fire boils 1-2 hour, remove behind the solid matter cold naturally to normal temperature, be the condiment soup after adding 0.05 part of vinegar again.Better for taste, then add an amount of chicken powder and yeastex again.

4., the modulation of auxiliary material filling material: add an amount of pepper powder, five-spice powder, chopped spring onion in 1 kilogram of auxiliary material mutton that will shred, add an amount of salt, rice wine, monosodium glutamate, soy sauce, water, vegetable oil and sesame oil again and transfer all distinguish the flavor of (amount of blending the ingredients in a recipe of manufacturing dumpling with tradition is identical) standby;

Two, pack above-mentioned major ingredient filling material that modulates and auxiliary material filling material are transferred to together, be bundled into needed shape with the circle cladding and get final product (chop is arranged in each dumpling);

Three, cook boiling iron all can, and heating means are identical with existing dumpling with the time.Example 3 sauerkraut filling pork chop steamed stuffed buns (is example with 10 kilograms of finished products)

One, feeds intake and process

1., cladding is selected for use and is processed with example 1;

2., the filling material is that 3 kilograms in major ingredient pork chop is cut into 140,3 kilograms of choppings of auxiliary material sauerkraut are anhydrated standby;

3., the modulation of major ingredient filling material: the chop that will cut is by the fibr tissue of explosive blasting vibratory drilling method or the disconnected chop outer meat of mechanical vibration method shake, carry out soft textive, clean and remove the bone slag, adding condiment soup floods for 0.8 kilogram then under agitation (preferably to select for use metal roller to stir), mixing time 60 minutes, whipping temp is 2-10 ℃, also can add vegetable oil about 500 grams in the later stage of stirring, after stir finishing the filling material taken out reduce to 5 ℃-0 ℃ standby, low temperature can make the grease on surface solidify, reduce inner cell activity, but also prevent that the condiment soup that is adsorbed by chop breaks away from; The method for making of condiment soup is same as described above.

4., the modulation of auxiliary material filling material: add an amount of pepper powder, five-spice powder, chopped spring onion in 1 kilogram of auxiliary material mutton that will shred, add an amount of salt, rice wine, monosodium glutamate, soy sauce, water, vegetable oil and sesame oil again and transfer all distinguish the flavor of (identical) standby with the tradition dumpling amount of blending the ingredients in a recipe;

Two, pack above-mentioned major ingredient filling material that modulates and auxiliary material filling material are transferred to together, be bundled into needed shape with the circle cladding and get final product (chop is arranged in each steamed stuffed bun);

Three, cook boiling iron all can, and heating means are identical with existing steamed stuffed bun with the time.

From above-mentioned example as can be seen: only change the weight and the kind of chop, just can select as filling for dumplings material or steamed stuffed bun filling material; According to the needs of different people taste, only need slightly change the addition of various condiment (common sense), just can change the taste of filling material, thereby satisfy various human needs.

Frame for movement and operation principle that above-mentioned explosive blasting vibration soft textive method or mechanical oscillation soft textive method are adopted are:

Explosion soft textive method be adopt at anti-high pressure, have add raw material in the bulge of vibration absorber after, topped up with water, the orthodox explosive (non-cap sensitive class) about 100 grams is put in the centre, detonate after the sealing and get final product, mainly be to utilize explosion time to produce powerful vibration force, conduct to raw material by water, the human body that makes raw material anyhow the fiber destruction cracking about 40-70%.

Vibration soft textive method is to adopt having a square container is set on the support of vibration absorber, be provided with the bigger vibrating device of a vibration force in the bottom of support, chop is packed in the container, through flutter failure the musculature of raw material, the fibr tissue of the disconnected chop outer meat of shake, carry out soft textive, time of vibration is decided on the size of what and vibration force of raw material.

Claims (5)

1, a kind of dumpling with spareribs stuffing, it includes musculus cutaneus, filling material, it is characterized in that the filling material is made up of chop and batching, and chop and the shared percentage by weight of batching are: chop 40-80%, 60-20% prepares burden.

2, dumpling with spareribs stuffing according to claim 1 is characterized in that chop is pork chop or mutton chop.

3, dumpling with spareribs stuffing according to claim 1 is characterized in that batching is meat or fish class or green goods.

4, dumpling with spareribs stuffing according to claim 1 and 2, the processing method that it is characterized in that chop is: earlier cutter is selected materials, changed to chop and become the chop section, fibr tissue by explosive blasting vibratory drilling method or the disconnected chop outer meat of mechanical vibration method shake, clean and remove the bone slag, under agitation adding the condiment soup then floods, mixing time 20-120 minute, whipping temp was 0-15 ℃, and the ratio of weight and number of chop and condiment soup is 1: 0.2-0.3;

The method for making of above-mentioned condiment soup is: join in the clear water of 100-150 part with following composition and by its ratio of weight and number cloves 1.0, cassia bark 1.0-1.5, date 2.0-3.0, hawthorn 2.0-3.0, ginger 3.0-4.0, after heating 100 ℃, after the temperature fire boiled 1-2 hour, the vinegar that adds 0.05-0.1 part behind the removal solid matter again was the condiment soup.

5, dumpling with spareribs stuffing according to claim 4 is characterized in that adding an amount of vegetable oil in whipping process.