CN108112854A - A kind of mutton hotbed chives filling acid soup dumpling and its processing method - Google Patents

Abstract

The invention discloses sour soup dumplings stuffed with mutton and chives, belonging to the field of pasta. The specific steps included in the technology are: kneading noodles, mixing stuffing, making dumplings, making seasoning packets and vegetable packets, and sterilizing packaging. The invention prepares the sour soup dumplings stuffed with mutton and chives, which overcomes the disadvantages of complex processing and short shelf life of the traditional sour soup dumplings, and has the characteristics of rich nutrition, unique taste, green and healthy.

Description

Sour soup dumplings with mutton and chive filling and processing method thereof

technical field

The invention relates to a sour soup dumpling stuffed with mutton and chives, and also relates to a processing method of the sour soup stuffed with mutton and chives.

Background technique

Sour soup dumplings are a traditional snack of the Han nationality with an ancient history in Shaanxi, with a history of more than 1,000 years. The processing process of traditional sour soup dumplings is complicated, the time is long, the taste is relatively simple, and the shelf life is short. Generally, they are made and sold immediately. With the continuous improvement of people's living standards, the accelerated pace of life, and the increasing demand for food diversification, traditional sour soup dumplings can no longer meet people's needs.

Contents of the invention

The technical problem to be solved by the present invention is to provide a sour soup dumpling with mutton and leek filling, which is rich in nutrition, unique in taste and convenient to eat.

Another technical problem to be solved by the present invention is to provide a method for processing and preserving hot and sour soup dumplings stuffed with chives and chives. The method has simple steps, low processing cost, long shelf life and is suitable for mass production.

The invention provides a sour soup dumpling stuffed with mutton and chives, which is processed by the following method:

(1) Kneading dough: take 1000 parts by weight of wheat flour, use 280-300 parts by weight of cold water to form a dough and let it stand for later use;

(2) Stuffing: Take 1000 parts by weight of mutton, wash and chop into powder, 500-800 parts by weight of chives, wash and chop finely, soak 5 parts by weight of Chinese prickly ash with boiling water to make pepper water, and use parts by weight of minced mutton 100-120 parts of minced ginger, 100-120 parts of minced green onion, 10-15 parts of refined salt, 10-15 parts of pepper, 6-10 parts of cooking wine, 30-40 parts of soy sauce, 10-15 parts of pepper water, 100-200 parts Mix 40-50 parts of egg liquid, 40-50 parts of sesame oil, 40-50 parts of peanut oil, and finally add minced chives and mix well to make mutton and chives stuffing;

(3) Making dumplings: Knead the dough evenly, rub it into strips, cut into small pieces, roll it into a round skin, wrap it in the filling and seal it tightly, then turn it over, fold it in half and pinch it tightly to become a raw Yuanbao dumpling, and put it in a freezer at -18°C hard;

(4) Seasoning package: 20-30 parts of edible salt, 30-40 parts of vinegar, 10-30 parts of chili noodles, 15-25 parts of soy sauce, 8-15 parts of monosodium glutamate, 8-15 parts of chicken essence, 5 parts by weight - 10 parts of sesame oil, spices, etc. are boiled in a high-temperature pot for 30 minutes, the residue is removed and cooled, and filled into small bags of seasoning packets with a filling machine;

(5) Vegetable package: take 10-20 parts by weight of dried shrimps, 10-20 parts of seaweed, 5-10 parts of dehydrated green onion, and 5-10 parts of dehydrated coriander, and pack them into small bags of vegetable bags with a vacuum packaging machine;

(6) Sterilization packaging: Use strong pulsed light to sterilize dumplings, seasoning packets, and vegetable packets. One pulse of light flashes at 4J/cm. Store in a freezer at -18°C.

The advantages of the present invention: the processing method of the hot and sour soup dumplings with mutton and leek filling provided by the present invention has simple steps, low processing cost and is suitable for mass production. The sour soup dumplings with mutton and chive fillings provided by the present invention are rich in nutrition and good in taste. The shelf life is prolonged by adopting strong pulse light sterilization and freezing storage at -18°C without adding preservatives. The sour soup dumplings with mutton and leek fillings The shelf life is 150-180 days.

Claims (6)

1. a kind of processing method of mutton hotbed chives filling acid soup dumpling, comprises the following steps：

（1）Knead dough：Take 1000 parts of parts by weight 280-300 parts of wheat flour parts by weight cold water and into dough stand for standby use；

（2）Mix filling：The mutton of 1000 parts of parts by weight is taken to clean and is chopped into end, 500-800 portions of hotbed chives of parts by weight, which are cleaned, chops up end, weight Parts 5 parts of Chinese prickly ash soaks pepper water with boiling water, minced mutton meat with parts by weight be respectively 100-120 parts of bruised gingers, 100-120 parts of green onion ends, 10-15 parts of refined salt, 10-15 portions of pepper powders, 6-10 portions of cooking wine, 30-40 portions of soy sauce, 10-15 parts of pepper waters, 100-200 parts of eggs Liquid, 40 portions of -50 portions of sesame oil, 40 portions of -50 portions of peanut oil are mixed thoroughly, be eventually adding hotbed chives end and it is even, mutton hotbed chives filling；

（3）It makes dumplings：Dough is rubbed into uniform rubbing and cuts small jizi for making dumplings, circle suitcase is rolled into and enters fillings edge sealings and clutch, afterwards turn over Doubling is clutched, and is become ingot dumpling green compact, is placed in adfreezing in -18 DEG C of freezer；

（4）Flavor pack：By weight by 20-30 portions of edible salts, 30-40 parts of vinegars, 10-30 parts of paprikas, 15-25 portions of soy sauce, 8-15 portions of monosodium glutamates, 8-15 portions of chickens' extracts, 5-10 parts of sesame oil, spices etc. decoct 30 minutes in high temperature pot, and slagging-off is put cool, and use is filling Pouch flavor pack is dressed up in mechanical irrigation；

（5）Vegetables bag：It is respectively 10-20 parts of dried small shrimp, 10-20 portions of seaweeds, 5-10 portions of dehydration chopped spring onion, 5-10 parts of dehydrations to take parts by weight Caraway is packaged into pouch vegetables bag with vacuum packing machine；

（6）Sterilization packaging：Dumpling, flavor pack, vegetables bag to be sterilized using pulse strong-light, pulsatile once light one glistens in 4J/cm, Then make dumplings according to one, a bag flavor pack, a bag vegetables bag are packed, packaging is placed in -18 DEG C of freezer and preserves.

2. a kind of mutton hotbed chives filling of the processing method processing gained of mutton hotbed chives filling acid soup dumpling according to claim 1 Sour soup dumpling.

3. a kind of processing method of mutton hotbed chives filling acid soup dumpling according to claim 1, it is characterised in that：Take parts by weight 1000 parts of mutton, which is cleaned, is chopped into end, and 500-800 portions of hotbed chives of parts by weight, which are cleaned, chops up end, and the Chinese prickly ash that 5 parts of parts by weight is steeped with boiling water Into pepper water, minced mutton meat with parts by weight be respectively 100-120 parts of bruised gingers, 100-120 parts of green onion ends, 10-15 parts of refined salt, 10-15 parts Pepper powder, 6-10 portion cooking wine, 30-40 portions of soy sauce, 10-15 parts of pepper waters, 100-200 parts of egg liquids, 40 parts of -50 portions of sesame oil, 40 - 50 portions of peanut oil of part are mixed thoroughly, are eventually adding hotbed chives end and even, the mutton hotbed chives filling made.

4. a kind of processing method of mutton hotbed chives filling acid soup dumpling according to claim 1, it is characterised in that：By weight By 20-30 portions of edible salts, 30-40 parts of vinegars, 10-30 parts of paprikas, 15-25 portions of soy sauce, 8-15 portions of monosodium glutamates, 8-15 portions of chickens' extracts, 5-10 parts of sesame oil, spices etc. decoct 30 minutes in high temperature pot, slagging-off put it is cool, it is filling into pouch flavor pack with bottle placer.

5. a kind of processing method of mutton hotbed chives filling acid soup dumpling according to claim 1, it is characterised in that：Take parts by weight Respectively 10-20 parts of dried small shrimp, 10-20 portions of seaweeds, 5-10 portions of dehydration chopped spring onion, 5-10 parts of dehydration caraways are packaged into vacuum packing machine Pouch vegetables bag.

6. a kind of processing method of mutton hotbed chives filling acid soup dumpling according to claim 1, it is characterised in that：Using pulse Strong light sterilizes dumpling, flavor pack, vegetables bag, and pulsatile once light one glistens in 4J/cm, then makes dumplings according to one, a bag is adjusted Material bag, a bag vegetables bag are packed, and packaging, which is placed in -18 DEG C of freezer, to be preserved.