CN1413520A - Local flavour dumpling and its making method - Google Patents
Local flavour dumpling and its making method Download PDFInfo
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- CN1413520A CN1413520A CN02135491A CN02135491A CN1413520A CN 1413520 A CN1413520 A CN 1413520A CN 02135491 A CN02135491 A CN 02135491A CN 02135491 A CN02135491 A CN 02135491A CN 1413520 A CN1413520 A CN 1413520A
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Abstract
A dumpling with unique taste features that its stuffing contains raw stuffing, flavouring oil and soup material in the weight ratio of 1:(0.1-0.5):(0.5-1). The said flavouring oil is prepared by frying scallion, ginger, garlic clove and anise in edible oil. The said soup material is the jelly of the chicken and pork skin soup.
Description
Technical field
The invention belongs to the food-processing method category.It specifically is a kind of local flavour dumpling and preparation method thereof.
Background technology
In traditional dumpling manufacturing process, condiment such as the green onion of interpolation, ginger and garlic substantially all are to chop up, blend the back directly to add in the filling material; Aniseed (as Chinese prickly ash, anise, cassia bark, fennel etc.) or be ground into fine flour after directly add, or get juice with the interim back waste that soaks such as seasoning wine, soy sauce, add in the lump to stir in the filling material and modulate, in filling for dumplings, directly leave green onion, ginger, garlic " slag " itself; Simultaneously, the filling material can not have the soup stock of containing when traditional dumpling was made, and leaked soup otherwise can break skin; The dumpling that poach is ripe is to soak in clear water.The defective of tradition dumpling is: condiment " slag ", insufficient fragrance are arranged and the dumpling that boils is to soak in tasteless clear water.
Summary of the invention
The objective of the invention is to overcome the above defective of traditional dumpling, provide and give full play to condiment fragrance and improve a kind of local flavour dumpling of taste and preparation method thereof again.
Technical scheme of the present invention is: design a kind of local flavour dumpling, it is characterized in that adding flavouring oil and soup stock in the filling for dumplings, the part by weight of its interpolation is: filling material: flavouring oil: soup stock=1: 0.1～0.5: 0.5～1.
Its described filling material is meat stuffing or fish filling and vegetable portions thing, and its part by weight is: meat stuffing or fish filling: vegetables=1: 0.2～0.5; Its described flavouring oil is meant the oil that condiment green onion, ginger, garlic and aniseed remove slag after edible oil heat is fried, its part by weight is: edible oil: green onion: ginger: garlic: aniseed=10～15: 1～3: 1～3: 1～3: 0.08～0.5; Its described soup stock is meant stewes the mashed chicken and the soup of pork skin, is the soup stock that skin freezes shape under the room temperature; The preparation method of its described flavouring oil is that raw material is cut into small pieces, and in the time of oily warm 100～150 ℃, the fried 10～30s of heat lowers the temperature, removes slag and stay oil, standby; The preparation method of its described soup stock is that the part by weight of raw material is: chicken: pork skin=1: 2～4, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 1～5% evaporated filled milk and condiment.
Edible oil can be a kind of of peanut oil, soya-bean oil, salad oil, sesame oil, chicken fat or several mixture; Green onion, ginger, garlic and aniseed etc. are cut into fourth or break into fritter off with the fingers and thumb, and oil heat is to 8 one-tenths when hot (when being about 100～150 ℃), the condiment fried 10～30s of heat that cooks respectively, at this moment, that condiment is exploded is golden yellow, go out to distinguish the flavor of, its flavor " dissolves in the oil ", put cold, remove slag and stay oil, standby.Meat stuffing in the filling for dumplings can be selected pork, beef and mutton etc. for use; The fish filling can select for use crust fish, hairtail etc. to remove the meat of fishbone, and conventional method processing is prepared; Vegetables can be selected vegetables in season for use, conventional processing preparation.Evaporated filled milk (Evaporated filled milk) is the commodity of Qingdao Co., Ltd of nest, be a kind of contain fresh milk, whey powder, palm oil, disodium bicarbonate and thickener plant the fat evaporated milk.
Advantage of the present invention is:
1. can make the fragrance that leaves enough green onions, ginger, garlic, aniseed in the filling for dumplings by the present invention and do not contain " slag " of green onion, ginger, garlic, aniseed; Both guaranteed to give full play to the effect of condiment, avoided undesirable in the filling for dumplings " slag " again.
2. simultaneously because " soup stock " (skin freezes) that adds is semisolid, can not leak soup when room temperature; And dumpling boils people when stinging out, and skin has frozen peculiar effect and the local flavor that " melting " has similar " filling soup ";
3. the dumpling after boiling is immersed in the tasteable soup of being furnished with evaporated filled milk and condiment unique flavor.
The specific embodiment
Embodiment 1
Make local flavour dumpling, the part by weight that adds flavouring oil and soup stock in the filling for dumplings is:
Filling material: flavouring oil: soup stock=1: 0.5: 1.
The filling material is a pork filling, and its part by weight is: meat stuffing: vegetables=1: 0.5; Flavouring oil is meant the oil that condiment green onion, ginger, garlic and aniseed remove slag after edible oil heat is fried, its part by weight is: peanut oil: green onion: ginger: garlic: aniseed=15: 3: 3: 3: 0.5; Soup stock is to stew mashed chicken and pork skin, is the soup stock that skin freezes shape under the room temperature; During the making of flavouring oil, condiment is cut into small pieces, and at 8 fens heat of oil temperature (about 100～150 ℃ time), the fried 30s of heat lowers the temperature, removes slag and stay oil, standby; The preparation method of soup stock is that the part by weight of raw material is: chicken: pork skin=1: 4, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to live chickens and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 5% evaporated filled milk and condiment.
The dumpling that the inventive method is made, mouthfeel is moistened, and " filling soup " immerses delicious U.S. of soup of dumpling, unique flavor.
Embodiment 2
Its part by weight is: filling material: flavouring oil: soup stock=1: 0.1: 0.5.The filling material is a Minced Beef, and its part by weight is: meat stuffing: vegetables=1: 0.2; Part by weight when its flavouring oil prepares is: soya-bean oil: green onion: ginger: garlic: aniseed=10: 1: 1: 1: 0.08; Raw material is cut into small pieces, and at 8 fens heat of oil temperature (about 100～150 ℃ time), the fried 10s of heat lowers the temperature, removes slag and stay oil, standby; Part by weight in the soup stock is: chicken: pork skin=1: 2, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 1% evaporated filled milk and condiment.All the other are with embodiment 1.
Embodiment 3
Its part by weight is: filling material: flavouring oil: soup stock=1: 0.2: 0.8.The filling material is the mutton filling, and its part by weight is: meat stuffing: vegetables=1: 0.5; Part by weight when its flavouring oil prepares is: salad oil: green onion: ginger: garlic: aniseed=10: 2: 2: 2: 0.4; Raw material is cut into small pieces, and at 8 fens heat of oil temperature (about 100～150 ℃ time), the fried 20s of heat lowers the temperature, removes slag and stay oil, standby; Part by weight in the soup stock is: chicken: pork skin=1: 3, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 3% evaporated filled milk and condiment.All the other are with embodiment 1.
Embodiment 4
Its part by weight is: filling material: flavouring oil: soup stock=1: 0.4: 0.7.The filling material is a crust fish filling,, its part by weight is: the fish filling: vegetables=1: 0.2; Part by weight when its flavouring oil prepares is: soya-bean oil: green onion: ginger: garlic: aniseed=15: 1: 1: 1: 0.3; Raw material is cut into small pieces, and at 8 fens heat of oil temperature (about 100～150 ℃ time), the fried 15s of heat lowers the temperature, removes slag and stay oil, standby; Part by weight in the soup stock is: chicken: pork skin=1: 2.5, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 4% evaporated filled milk and condiment.All the other same example I.
Embodiment 5
Its part by weight is: filling material: flavouring oil: soup stock=1: 0.3: 0.6.The filling material is the hairtail filling, and its part by weight is: the fish filling: vegetables=1: 0.4; Part by weight when its flavouring oil prepares is: peanut oil: green onion: ginger: garlic: aniseed=12: 1: 1: 1: 0.1; Raw material is cut into small pieces, and at 8 fens heat of oil temperature (about 100～150 ℃ time), the fried 30s of heat lowers the temperature, removes slag and stay oil, standby; Part by weight in the soup stock is: chicken: pork skin=1: 1.5, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 5% evaporated filled milk and condiment.All the other are with embodiment 1.
Embodiment 6
Its part by weight is: filling material: flavouring oil: soup stock=1: 0.5: 0.9.The filling material is the seafood filling, and its part by weight is: the seafood filling: vegetables=1: 0.2; Part by weight when its flavouring oil prepares is: salad oil: green onion: ginger: garlic: aniseed=14: 1: 1: 1: 0.08; Raw material is cut into small pieces, and at 8 fens heat of oil temperature (about 100～150 ℃ time), the fried 10s of heat lowers the temperature, removes slag and stay oil, standby; Part by weight in the soup stock is: chicken: pork skin=1: 2, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 5% evaporated filled milk and condiment.All the other are with embodiment 1.
Embodiment 7
Its part by weight is: filling material: flavouring oil: soup stock=1: 0.1: 0.5.The filling material is a pork filling, and its part by weight is: meat stuffing: vegetables=1: 0.3; Part by weight when its flavouring oil prepares is: soya-bean oil: green onion: ginger: garlic: aniseed=13: 1: 1: 1: 0.5; Raw material is cut into small pieces, and at 8 fens heat of oil temperature (about 100～150 ℃ time), the fried 20s of heat lowers the temperature, removes slag and stay oil, standby; Part by weight in the soup stock is: chicken: pork skin=1: 4, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 1% evaporated filled milk and condiment.All the other are with embodiment 1.
Embodiment 8
Its part by weight is: filling material: flavouring oil: soup stock=1: 0.5: 1.The filling material is a chicken meat stuffing,, its part by weight is: meat stuffing: vegetables=1: 0.5; Part by weight when its flavouring oil prepares is: peanut oil: green onion: ginger: garlic: aniseed=15: 1: 1: 1: 0.3; Raw material is cut into small pieces, and at 8 fens heat of oil temperature (about 100～150 ℃ time), the fried 30s of heat lowers the temperature, removes slag and stay oil, standby; Part by weight in the soup stock is: chicken: pork skin=1: 3, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 5% evaporated filled milk and condiment.All the other are with embodiment 1.
Embodiment 9 its part by weight are: filling material: flavouring oil: soup stock=1: 0.3: 0.8.The filling material is the peeled shrimp filling, and its part by weight is: the peeled shrimp filling: vegetables=1: 0.2; Part by weight when its flavouring oil prepares is: salad oil: green onion: ginger: garlic: aniseed=10: 1: 1: 1: 0.1; Raw material is cut into small pieces, and at 8 fens heat of oil temperature (about 100～150 ℃ time), the fried 10s of heat lowers the temperature, removes slag and stay oil, standby; Part by weight in the soup stock is: chicken: pork skin=1: 2, and the water yield is flooded solid content all the time to stew the system process water, and stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby; After its described dumpling poach is ripe, be immersed in the soup of being furnished with 3% evaporated filled milk and condiment.All the other are with embodiment 1.
Claims (7)
1. a local flavour dumpling is characterized in that adding flavouring oil and soup stock in the filling for dumplings, and the part by weight of its interpolation is: filling material: flavouring oil: soup stock=1: 0.1～0.5: 0.5～1.0.
2. according to the described local flavour dumpling of claim 1, it is characterized in that described filling material is meat stuffing or fish filling and vegetable portions thing, its part by weight is: meat stuffing or fish filling: vegetables=1: 0.2～0.5.
3. according to the described local flavour dumpling of claim 1, it is characterized in that described flavouring oil is meant the oil that condiment green onion, ginger, garlic and aniseed remove slag after edible oil heat is fried, its part by weight is: edible oil: green onion: ginger: garlic: aniseed=10～15: 1～3: 1～3: 1～3: 0.08～0.5.
4. according to the described local flavour dumpling of claim 1, it is characterized in that described soup stock is meant the stewed mashed chicken and the soup of pork skin, is the soup stock that skin freezes shape under the room temperature.
5. according to the preparation method of the described local flavour dumpling of claim 1, it is characterized in that the preparation method of described flavouring oil, is that raw material is cut into small pieces, and in the time of oily warm 100～150 ℃, the fried 10～30s of heat lowers the temperature, removes slag and stay oil, standby.
6. according to the preparation method of the described local flavour dumpling of claim 1, the preparation method that it is characterized in that described soup stock is, the part by weight of raw material is: chicken: pork skin=1: 2～4, the water yield is flooded solid content all the time to stew the system process water, stewed mashed to chicken and pork skin, 2/3 pork skin boils degree of turning to, and is chilled to room temperature, and is standby.
7. according to the preparation method of the described local flavour dumpling of claim 1, it is characterized in that described dumpling poach is ripe after, be immersed in the soup of being furnished with 1～5% evaporated filled milk and condiment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02135491XA CN1183857C (en) | 2002-09-20 | 2002-09-20 | Local flavour dumpling and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB02135491XA CN1183857C (en) | 2002-09-20 | 2002-09-20 | Local flavour dumpling and its making method |
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| Publication Number | Publication Date |
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| CN1413520A true CN1413520A (en) | 2003-04-30 |
| CN1183857C CN1183857C (en) | 2005-01-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB02135491XA Expired - Fee Related CN1183857C (en) | 2002-09-20 | 2002-09-20 | Local flavour dumpling and its making method |
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Cited By (5)
| 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 |
| CN104126825A (en) * | 2013-05-01 | 2014-11-05 | 杨晓虹 | Manufacturing method of appetizing dumpling |
| CN104323357A (en) * | 2014-11-04 | 2015-02-04 | 中国农业大学 | Oat filling and preparation method and application thereof |
| CN106174508A (en) * | 2016-07-22 | 2016-12-07 | 徐慧丽 | A kind of steamed stuffed bun stuffing and manufacture method |
| CN106722015A (en) * | 2016-12-07 | 2017-05-31 | 回春艳 | Stuffed pasta and preparation method thereof |
-
2002
- 2002-09-20 CN CNB02135491XA patent/CN1183857C/en not_active Expired - Fee Related
Cited By (6)
| 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 |
| CN101849643B (en) * | 2010-05-26 | 2012-09-19 | 泰祥集团技术开发有限公司 | Process for processing curried onion clyster dumplings |
| CN104126825A (en) * | 2013-05-01 | 2014-11-05 | 杨晓虹 | Manufacturing method of appetizing dumpling |
| CN104323357A (en) * | 2014-11-04 | 2015-02-04 | 中国农业大学 | Oat filling and preparation method and application thereof |
| CN106174508A (en) * | 2016-07-22 | 2016-12-07 | 徐慧丽 | A kind of steamed stuffed bun stuffing and manufacture method |
| CN106722015A (en) * | 2016-12-07 | 2017-05-31 | 回春艳 | Stuffed pasta and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1183857C (en) | 2005-01-12 |
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