CN1545921A - Dumpling with seven kinds of mushroom - Google Patents
Dumpling with seven kinds of mushroom Download PDFInfo
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- CN1545921A CN1545921A CNA2003101190486A CN200310119048A CN1545921A CN 1545921 A CN1545921 A CN 1545921A CN A2003101190486 A CNA2003101190486 A CN A2003101190486A CN 200310119048 A CN200310119048 A CN 200310119048A CN 1545921 A CN1545921 A CN 1545921A
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Abstract
The invention discloses a dumpling with composite stuffing of seven mushrooms comprising dumpling peel and dumpling stuffing, wherein the dumpling stuffing comprises (by weight portion) main ingredient 50%-60%, auxiliary materials 13%-18%, condiment 25%-35%, the main ingredient employs seven fresh edible mushrooms, the auxiliary materials employ pork, beef or chicken.
Description
Technical field: the present invention's " seven kinds of compound dumplings of mushroom " belongs to the edible fungi food manufacture field.
Background technology: the mushroom dumpling of Xiao Shouing in the market, it is many in the prescription of filling that wherein employed mushroom kind is single, and the content in prescription is few based on vegetables, and edible fungi dish characteristics are outstanding inadequately, and nutrition and flavor taste all are subjected to certain limitation.
Summary of the invention: the objective of the invention is at above-mentioned the deficiencies in the prior art, is major ingredient and provide a kind of to people with seven kinds of mushrooms, is equipped with auxiliary materials such as pork, beef or chicken, is equipped with the compound dumpling that composite flavouring is made again.For achieving the above object, the present invention adopts following technical proposals: seven kinds of compound dumplings of mushroom are made of dumpling skin and dumpling filling.The dumpling filling is prepared by weight percentage by major ingredient, auxiliary material and condiment again.Wherein major ingredient all is the fresh food bacterium, and auxiliary material adopts fresh pork, beef or chicken, used meat promptly to can be a kind of in three kinds of meats, also two kinds of meat can be mixed and use.Condiment is respectively by bright green onion, fresh ginger, soya-bean oil, lard, soy sauce, egg, salt, pepper powder, aniseed, vinegar, chickens' extract, monosodium glutamate, sesame oil, chilli oil and water.The ratio of each component is prepared by weight percentage: major ingredient is 50%-60%; Auxiliary material is 13%-18%; Condiment is 25%-35%.Above-mentioned dumpling filling constituent is carefully drawn by weight percentage, and each component ratio is in its prescription: (seeing the following form)
| The raw material primary categories | Formula components | Percentage composition |
| Major ingredient | The two spore mushroom Asparagus straw mushrooms of flat mushroom mushroom HUAZIGU pleurotus eryngii | ??20％-25％； ??10％-12％； ??10％-11％ ??2.5％-3.0％； ??2.5％-3.0％ ??2.5％-3.0％ ??2.5％-3.0％ |
| Auxiliary material | Pork beef (alternative) chicken (alternative) | ??13％-18％ |
| Condiment | Bright green onion fresh ginger soya-bean oil lard boiling water soy sauce vinegar pepper powder aniseed lobe salt Chicken stock gourmet powder sesame oil chilli oil egg | 2.78％-3.89％ 1.39％-1.95％ 5.56％-7.78％ 2.78％-3.89％ 5.56％-7.78％ 2.78％-3.89％ 0.28％-0.39％ 0.06％-0.08％ 0.14％-0.20％ 0.69％-0.94％ 0.06％-0.08％ 0.08％-0.12％ 0.04％-0.06％ 0.04％-0.06％ 2.76％-3.89％ |
The preparation method of dumpling filling and dumpling skin:
One, the dumpling leather is made method
1, boil dumpling: with cold water (room temperature) and face (common), general 1000 gram faces add water 350 grams-400 grams
2, steamed dumpling: with hot water more than 80 ℃ and face.
Two, dumpling filling preparation method
1, various mushrooms are weighed in proportion, whole mushroom is put into pot and completes with boiling water after cleaning with clear water, general mushroom class fixation time 8-10 minute, and pleurotus eryngii, mushroom and two spore mushroom fixation time can extend to 12-15 minute.Rapidly mushroom is pulled out after completing with the cold water cooling, pulled out after the cooling and cut into the broken end of little fourth shape, unavailable machine is hinged into the mud shape.
2, with the meat peeling, be hinged into muddy flesh with meat mincer, standby.Take by weighing soya-bean oil (degreasing or not degreasing all can) in proportion, it is boiled to put into iron pan, and the aniseed lobe is put into, and removes stove and places 5-6 minute, takes out the aniseed lobe, treats to pour into after oil cooling but in the basin that holds meat stuffing, fully stirs.
3, bright green onion, fresh ginger are cut into powder and put into the meat stuffing basin then, get a container again soy sauce, vinegar, salt, pepper powder, sesame oil, chilli oil are put together, agitation as appropriate to going in the meat stuffing basin, fully stirs then in the direction of the clock.
4, take by weighing lard in proportion, put into a container, added boiling water by weight 1: 2, make the lard fusing, cooling is dissolved in chickens' extract, monosodium glutamate and pours in the oil in the meat stuffing basin slightly, fully stirs.
5, egg is knocked in the container and stir evenly; Pour in the meat stuffing basin and stir.
The mushroom filling that 6, will cut fully mixes with modulating meat stuffing, places and brings into use after 15 minutes.
7, dumpling quick-frozen while processing is packed rapidly after the quick-frozen, in case dehydration is sick.
Characteristics of the present invention are: 1. scientific formulation, nutritious 2. since with the mushroom class be major ingredient, given prominence to the characteristic of edible fungus; In addition because the contained nutritional labeling difference of different mushroom classes, being fresh material differs greatly, so adopt many mushrooms mix formed filling have unique local flavor 3. all mushroom classes processing all be tiny spike thing, obvious from sense organ mushroom texture, good chewiness is arranged 4. owing to adopt mushroom body elder generation integral body to complete in the processing behind the inlet, then be chopped into the method for filling, greatly reduce the nutrition loss of mushroom class work in-process, particularly be bright amino acid, the loss of nucleic acid material, has unique local flavor so adopt many mushrooms to mix formed filling, 5. its filling mouthfeel well can manufacture out the Islamic class according to the different consumer groups, 6. generic dumpling can be made into fresh boiled dumpling, fresh steamed dumpling, quick-freezing boiled dumplings, quick-frozen steamed dumpling etc.
The specific embodiment:
Embodiment one (generic)
Preparation major ingredient: take by weighing new fresh flat mushroom 220 grams, mushroom 110 grams, HUAZIGU 105 grams, pleurotus eryngii 27 grams, two spore mushroom 27 grams, Asparagus 27 grams, straw mushroom 27 grams.Adopt the whole mushroom method that completes, fixation time 10 minutes, 0.3-0.5 centimetre little fourth is cut in cooling, and is standby.
Take by weighing fresh pork 160 gram choppings, put into basin.Take by weighing non-defatted soybean oil 60 grams, it is boiled to put into iron pan, aniseed lobe 1.5 grams is put into removed stove placement 5-6 minute, takes out the aniseed lobe, treats to pour into after oil cooling but in the basin that holds meat stuffing, fully stirs.
Bright green onion 35 grams, fresh ginger 18 grams are cut into powder put into the meat stuffing basin then, with jorum with soy sauce 34 gram, vinegar 3.5 grams, salt 8.5 grams, pepper powder 0.7 gram,, sesame oil 0.5 gram, chilli oil 0.5 gram put together, agitation as appropriate is poured in the meat stuffing basin then, fully stirs in the direction of the clock.
Take by weighing lard 30 grams, put into jorum, add boiling water 60 grams, make the lard fusing, again chickens' extract 0.8 gram, monosodium glutamate 1.0 grams are dissolved in and pour in the oil in the meat stuffing basin, fully stir.
Egg knocked in the bowl stir evenly; Scooping out about 30 grams puts into the meat stuffing basin and stirs.The mushroom filling that cuts is fully mixed with modulating meat stuffing, place and bring into use after 15 minutes.
Boil dumpling adopt cold water and face, steamed dumpling adopt hot water and face.Wrap, boil, the method for steamed dumpling is with conventional.
Embodiment two (Islamic class)
Make 160 grams of the auxiliary material pork among the embodiment one into beef 180 grams, make lard 30 grams into peanut oil 30 grams again, changing used boiling water 60 grams of lard in the original formulation replaces with chicken soup, quantity is 120 grams (because beef suctions), chicken soup boils with the chicken frame that (one jin of chicken frame adds 10 jin of water, boils pot back slow fire and stewes 30 minutes.) other compound method and consumption be with embodiment one.
Embodiment three (light class)
Change 160 grams of the auxiliary material pork among the embodiment one into thin pork 100 grams, Fresh Grade Breast 30 grams, make lard 30 grams into peanut oil 10 grams again, changing used boiling water 60 grams of lard in the original formulation replaces with chicken soup, quantity is 60 grams, chicken soup boils (one jin of chicken frame adds 10 jin of water, boils pot back slow fire and stewes 30 minutes) other compound method and consumption with embodiment one with the chicken frame.
Claims (5)
1, seven kinds of compound dumplings of mushroom are made of dumpling skin and dumpling filling, it is characterized in that described dumpling filling is formulated by major ingredient, auxiliary material and condiment, and wherein major ingredient all is the fresh food bacterium, and the ratio of each component is prepared by weight percentage: major ingredient 50%-60%; Auxiliary material is 13%-18%; Condiment is 25%-35%.
2, seven kinds of compound dumplings of mushroom according to claim 1 is characterized in that described dumpling filling major ingredient prepares by overall weight percentage: flat mushroom 20%-25%; Mushroom 10%-12%; HUAZIGU 10%-11%; Pleurotus eryngii 2.5%-3.0%; Two spore mushroom 2.5%-3.0%; Asparagus 2.5%-3.0%; Straw mushroom 2.5%-3.0%.
3, seven kinds of compound dumplings of mushroom according to claim 1 is characterized in that described dumpling filling auxiliary material adopts pork, beef or chicken, three kinds of single uses of meat or mix according to the dumpling characteristics and to use.
4, seven kinds of compound dumplings of mushroom according to claim 1 is characterized in that described dumpling filling condiment prepares by following component and by overall weight percentage:
Bright green onion 2.78%-3.89%, fresh ginger 1.39%-1.95%, soya-bean oil 5.56%-7.78%, lard 2.78%-3.89%, boiling water 5.56%-7.78%, soy sauce 2.78%-3.89%, vinegar 0.28%-0.39%, pepper powder 0.06%-0.08%, aniseed 0.14%-0.20%, salt 0.69%-0.94%, chickens' extract 0.06%-0.08%, monosodium glutamate 0.08%-0.12%, sesame oil 0.04%-0.06%, chilli oil 0.04%-0.06%, egg 2.76%-3.89%.
5,, it is characterized in that the processing method and the technical program of described dumpling filling and dumpling skin according to the described seven kinds of compound dumplings of mushroom of claim 1-4:
The dumpling leather is made method
(1) boil dumpling: with cold water (room temperature) and face (common), general 1000 gram faces add water 350 grams-400 grams;
(2) steamed dumpling: with hot water more than 80 ℃ and face;
Dumpling filling preparation method
(1) various mushrooms is weighed in proportion, after whole mushroom is cleaned with clear water, putting into pot completes with boiling water, general mushroom class fixation time 8-10 minute, pleurotus eryngii, mushroom and two spore mushroom fixation time can extend to 12-15 minute, rapidly mushroom is pulled out after completing with the cold water cooling, pulled out after the cooling and cut into the broken end of little fourth shape, unavailable machine is hinged into the mud shape;
(2) with the meat peeling, be hinged into muddy flesh with meat mincer, standby, take by weighing soya-bean oil in proportion, degreasing or not degreasing all can, it is boiled to put into iron pan, and the aniseed lobe is put into, and removes stove and places 5-6 minute, take out the aniseed lobe, treat to pour into after oil cooling but in the basin that holds meat stuffing, fully stir;
(3) fresh ginger is cut into powder and puts into the meat stuffing basin then, get a container again soy sauce, vinegar, salt, pepper powder, sesame oil, chilli oil are put together, agitation as appropriate to going in the meat stuffing basin, fully stirs then in the direction of the clock;
(4) take by weighing lard in proportion, put into a container, added boiling water by weight 1: 2, make the lard fusing, cooling is dissolved in chickens' extract, monosodium glutamate and pours in the oil in the meat stuffing basin slightly, fully stirs;
(5) egg is knocked in the container and stir evenly, pour in the meat stuffing basin and stir;
The mushroom filling that (6) will cut fully mixes with modulating meat stuffing, places and brings into use after 15 minutes;
(7) dumpling quick-frozen while processing is packed rapidly after the quick-frozen, in case dehydration is sick.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101190486A CN1545921A (en) | 2003-12-12 | 2003-12-12 | Dumpling with seven kinds of mushroom |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101190486A CN1545921A (en) | 2003-12-12 | 2003-12-12 | Dumpling with seven kinds of mushroom |
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| CN1545921A true CN1545921A (en) | 2004-11-17 |
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| CNA2003101190486A Pending CN1545921A (en) | 2003-12-12 | 2003-12-12 | Dumpling with seven kinds of mushroom |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011145B (en) * | 2007-01-30 | 2010-08-11 | 杨光辉 | Edible Collybia albuminosa(Berk.) Petch stuffing |
| CN1826964B (en) * | 2006-02-14 | 2012-01-11 | 大山合集团有限公司 | Seasoning sauce with straw mushroom and preparation method thereof |
| CN101411465B (en) * | 2008-11-21 | 2012-12-19 | 安徽金安康生物科技有限公司 | Assorted mushroom catchup and method for producing the same |
| CN103169076A (en) * | 2011-12-23 | 2013-06-26 | 四川川野食品有限公司 | Edible fungus boiled dumplings made of puffed coarse cereals and preparation method thereof |
| CN103330106A (en) * | 2013-06-26 | 2013-10-02 | 安徽鑫河清真牛羊肉加工有限公司 | Healthy multi-mushroom dumplings |
| CN103478513A (en) * | 2013-10-19 | 2014-01-01 | 周太平 | Lentinula edodes dumpling |
| CN104336418A (en) * | 2014-10-20 | 2015-02-11 | 宋斌 | Production method of open dumplings |
| CN104621420A (en) * | 2015-03-23 | 2015-05-20 | 陈艳 | Rabbit meat dumplings |
| CN108029940A (en) * | 2017-11-29 | 2018-05-15 | 云南村寨农业科技有限公司 | A kind of truffle quick-freezing dumpling and preparation method thereof |
-
2003
- 2003-12-12 CN CNA2003101190486A patent/CN1545921A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826964B (en) * | 2006-02-14 | 2012-01-11 | 大山合集团有限公司 | Seasoning sauce with straw mushroom and preparation method thereof |
| CN101011145B (en) * | 2007-01-30 | 2010-08-11 | 杨光辉 | Edible Collybia albuminosa(Berk.) Petch stuffing |
| CN101411465B (en) * | 2008-11-21 | 2012-12-19 | 安徽金安康生物科技有限公司 | Assorted mushroom catchup and method for producing the same |
| CN103169076A (en) * | 2011-12-23 | 2013-06-26 | 四川川野食品有限公司 | Edible fungus boiled dumplings made of puffed coarse cereals and preparation method thereof |
| CN103330106A (en) * | 2013-06-26 | 2013-10-02 | 安徽鑫河清真牛羊肉加工有限公司 | Healthy multi-mushroom dumplings |
| CN103330106B (en) * | 2013-06-26 | 2015-04-22 | 安徽鑫河清真牛羊肉加工有限公司 | Healthy multi-mushroom dumplings |
| CN103478513A (en) * | 2013-10-19 | 2014-01-01 | 周太平 | Lentinula edodes dumpling |
| CN103478513B (en) * | 2013-10-19 | 2014-08-27 | 周太平 | Lentinula edodes dumpling |
| CN104336418A (en) * | 2014-10-20 | 2015-02-11 | 宋斌 | Production method of open dumplings |
| CN104336418B (en) * | 2014-10-20 | 2017-03-29 | 尹涛 | A kind of manufacture method of Open-top boiled dumpling |
| CN104621420A (en) * | 2015-03-23 | 2015-05-20 | 陈艳 | Rabbit meat dumplings |
| CN108029940A (en) * | 2017-11-29 | 2018-05-15 | 云南村寨农业科技有限公司 | A kind of truffle quick-freezing dumpling and preparation method thereof |
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