KR100795591B1 - Novel meat dumpling beef and its manufacturing method - Google Patents

Abstract

The present invention relates to a meat dumplings and a method of manufacturing the same, instead of the method of bark each material in the manufacturing of conventional dumplings by using a chopper equipped with a rotary blade to grind each dumpling material, the texture of each material is excellent and pork lean meat And scaffold separately prepared and finely pulverized, and stored at a refrigeration temperature of 1 ~ 2 ℃ without intracellular binding water of the dumpling material to prevent elution and evaporation of water in vegetables In addition to the long-term storage than the conventional, the excellent texture of the dumpling material is also excellent effect that can provide a meat dumplings composition and dumplings prepared using the same can be maintained for a long time.

Description

Novel meat mandoo core and a method of preparation for the same

1 is a photograph showing a novel meat dumpling cow of the present invention.

Figure 2 is a photograph showing a meat dumpling prepared using the novel meat dumpling cow of the present invention.

The present invention relates to a novel meat dumpling beef and a manufacturing method thereof, and more particularly, by crushing each material by using a chopper equipped with a rotary blade instead of the conventional dumpling stuffing method, pork texture and scaffolding Prepared separately and finely pulverized, and stored at a refrigeration temperature of 1 ~ 2 ℃ not to freeze the intracellular bound water of the dumpling material unlike the conventional to prevent the elution and evaporation of the water of vegetables in dumplings Unlike the long-term storage as well as the excellent texture of the dumpling material to provide a new meat dumpling composition and a dumpling prepared using the same can be maintained for a long time.

Dumplings are kneaded, sliced buckwheat flour or flour, boiled, boiled, baked or fried in oil. Originally originated in China, it was the Goryeo Dynasty when it first came to Korea. Dumplings come in many different varieties, with different ingredients, recipes, and shapes. Depending on the ingredients of the shell, wheat, dumplings, buckwheat dumplings, etc. can be divided into beef, beef, pork, chicken, pheasant, kimchi, host, cucumber, onion, pumpkin, mushroom, tofu and vermicelli. . According to the recipe, the dumplings are grilled in an oiled frying pan, the dumpling soup is made by boiling the dumplings in hot soup, the steamed dumplings are steamed and eaten without broth, and the number of noodles is put in a chilled soup. In the form of ear dumplings, round dumplings, sea cucumbers, gyoza dumplings in the shape of a triangular shape, sesame-shaped dumplings, a spoon-like disease, pomegranate-like pomegranate, and small dumplings like walnuts It can be divided into Taiwanese dumplings and so on. In Korea, dumplings were originally eaten on the ground, but today they boil and eat a lot.

As a known method of manufacturing dumplings, a method of manufacturing laver dumplings is disclosed in Korean Patent No. 10-0538261, and a method of manufacturing clam dumplings is disclosed in Korean Registered Patent No. 10-0606865. 10-0424267 discloses a manufacturing method of dumplings, including the step of putting the finely cut meat in the mixer and rotating it at a speed of 5 to 15 RPM / min for 1 to 5 minutes to smooth the meat quality of the meat, etc. No. 10-2007-0001409 discloses a method for producing dumplings using cows containing cheese and mushrooms as main ingredients, and the instant frozen dumplings for preparing dumplings and rapid freezing of them in Korean Patent Publication No. 194-0025503. The manufacturing method of the present invention is disclosed, and when the contents of flour dough and dumplings in Korean Patent Application Publication No. 10-2004-0076786 No. The machine is disclosed, and the method of manufacturing dumpling kimchi characterized in that the kimchi cabbage kimchi washed with water in the Republic of Korea Patent Publication No. 10-2006-0060513 and then put the dumpling stuffed between the washed kimchi leaves, Korean Unexamined Patent Publication No. 10-2004-0001168 discloses a method for manufacturing dumplings made from dumpling skin containing fish meat as a main ingredient, and a method of preparing dumplings using deep sea water and its dumplings in Korean Unexamined Patent Publication No. 10-2006-0063219. Dough compositions for production have been disclosed, respectively.

However, all the known dumplings are manufactured by pressing each ingredient of the dumplings so that the texture of each ingredient constituting the dumplings cannot be maintained as it is, and the dumpling composition, which is a mixture of pork and vegetables, is long-term. During storage, most of the water in the vegetable was eluted, so that the crispy texture of the vegetable was receded and it was difficult to store for a long time due to the evaporation of water.

In view of the above, the inventors of the present invention have the characteristics of pulverizing dumplings, such as pork and vegetables, using a chopper equipped with a rotary blade in manufacturing dumplings. It is another feature to add to the dumplings by pulverizing pig scaffolding. Finally, the dumpling composition prepared as described above can be stored at a refrigerated temperature of 1 to 2 ° C. where the intracellular binding water of each material does not freeze, thereby preventing long-term storage by preventing elution and evaporation of the water of the vegetables constituting the dumpling cow. The present invention has been found to provide a novel meat dumpling composition and a dumpling prepared using the same, which can maintain the texture of each ingredient constituting the dumpling beef for a long time.

Therefore, an object of the present invention by using a chopper equipped with a rotary blade pulverized dumplings material such as pork, vegetables, and prepared pork lean meat and scaffolding separately, and added to the dumplings by pulverizing the pig scaffolding and thus prepared A new type of meat dumpling beef with excellent texture and increased shelf life compared to known dumpling cows by storing the dumpling composition at a refrigeration temperature of 1 to 2 ° C. where the intracellular binding water of each material does not freeze, and the meat dumpling prepared using the same To provide.

The object of the present invention is to crush the dumpling stuffing materials such as vegetables using a chopper equipped with a rotary blade, and prepared separately from the pork lean meat and scaffolding and finely pulverized pig scaffolding added to each material of dumpling stuffing 30 ~ 40 ℃ hot water Was prepared by mixing and homogenizing the mixture, and stored the prepared dumpling composition at a refrigeration temperature of 1 ~ 2 ℃ where the water of the binding did not freeze. It was achieved by sending it outwards to prevent quality deterioration during distribution.

Hereinafter, the configuration of the present invention.

The present invention is to prepare a novel meat dumpling beef with excellent texture and storage properties, and to prepare a method for manufacturing the meat dumpling beef, mixed homogenized with chopper equipped with a rotary blade and refrigerated at 1 ~ 2 ℃ It relates to a method for preventing the deterioration of quality during distribution by blocking the infiltration of external air with a special film of the cup sealer during the refrigeration distribution and sending the internal air to the outside (fan) if necessary.

Pork for dumplings of the present invention uses a lean meat portion, and only the fat portion of pork is used separately for maintaining animal raw fat.

Thus, separately preparing and using the lean meat portion and the scaffold portion of the pork constitutes a feature of the present invention to be different from the conventional or known dumpling composition.

Conventional dumplings are not usually included pork (Domestic Patent No. 10-538261), or meat dumplings were used to finely chop chopped pork ribs with lean meat and scaffolding or only lean meat (Korean Patent No. 10-664736 number).

Another feature of the meat dumpling cow of the present invention by using the scaffold portion of pork as animal fats and oils to prevent elution or evaporation of vegetables during storage of dumpling cows to maintain the texture of the vegetable for a long time as well as storage of the dumpling cow composition The period also has the effect of further increasing.

Dumplings of the meat dumpling of the present invention is 20 to 40 parts by weight of pork lean meat, 3 to 8 parts by weight of pig scaffolding, 10 to 20 parts by weight of radish, leek 3 to 10 parts by weight, onion 5 to 10 parts by weight, leek 5 to 20 parts by weight , Garlic 2-4 parts by weight, ginger 1-3 parts, MSG 0.5-1 parts by weight, again 0.5-2 parts by weight, sugar 1-3 parts by weight, soy sauce 2-4 parts, pepper 0.2-1 parts by weight, 0.5 to 2 parts by weight of sesame oil, 0.5 to 2 parts by weight of sesame and 15 to 15 ℃ or more characterized in that consisting of 1 to 5 parts by weight of hot water.

In the compounding ratio of each material as described above, the functional taste is preferable, so the compounding ratio should be maintained.

The pig scaffolding should be added to the hopper together when manufacturing the whole dumpling stuffing, but finely pulverized to a thickness of 0.5 ~ 1 mm with a chopper equipped with a rotary blade in advance to effectively prevent the elution or evaporation of the moisture of each other dumpling stuffing material. have.

On the other hand, the meat dumpling composition of the present invention is characterized in that the hot water of 30 ~ 40 ℃ necessarily used when grinding and blending each material, because the pig scaffolds are most preferably mixed with each material.

Considering both shelf life and sensuality, the most optimal combination of meat dumplings of the present invention is 30 parts by weight of pork lean meat, 5 parts by weight of pork fat, 15 parts by weight of dried radish, 7 parts by weight of leeks, 7 parts by weight of onions, 15 parts by weight of leek, garlic 3 parts by weight, 2 parts by weight ginger, 0.7 parts by weight MSG, again 1.3 parts by weight, 2 parts by weight sugar, 3 parts by weight soy sauce, 0.5 parts by weight pepper, 1 part by weight sesame oil, 1.5 parts by weight sesame seeds and 3 parts by weight of hot water.

The production, storage and distribution method of the meat dumpling of the present invention consists of the following steps.

Stage 1: Meat Dumplings For composition Ingredients  Preparation

Prepare pork lean meat, rice flour, sugar, sugar, pepper, sesame, sesame oil, and soy sauce. Pork scaffold, garlic and ginger are choppers equipped with rotary blades and ground to a thickness of 0.5 ~ 1mm. Leek prepared by washing with water.

Second step: Mixer blending stage

The ingredients for the meat dumpling composition of the present invention prepared in the first step are put into a hopper to homogenize at the same time without being crushed in a circular form, and instead of the conventional bark method, a rotating blade is mounted and the chopper is operated by a motor. Grind and allow to mix evenly.

In this way, the vegetables are not barked, and thus the characteristics of the vegetables are maintained. As a result, the texture of the vegetables is intact. The rotation speed of the rotary knife of the chopper rotating by the rotation of the motor in the hopper is 150 to 300 rpm and the rotation time is 3 to 5 minutes, which is most preferable for maintaining the circular shape of vegetables and homogeneous mixing of ingredients.

At this time, unlike the conventional or known method for manufacturing dumplings, hot water of 30-40 ° C. is added to the dumpling material instead of cold water.

By mixing the water and homogenizing the hot water in this way, there is an effect of evenly blending the pulverized scaffold of pork in each material evenly.

Phase 3: Refrigerated Storage Stage

Meat dumplings of the present invention homogenized in the above step is refrigerated at 1 ~ 2 ℃ does not freeze the intracellular binding water in the food for mass production.

As the refrigeration time elapses in the refrigerator, the free water in the vegetable is eluted by the salt in the food, thereby degrading the taste and quality of the dumplings. Therefore, care should be taken to maintain the refrigeration temperature so that the free water of such food is not eluted.

When the refrigeration temperature of the dumpling cow of the present invention is 30 ° C or higher, the bound water in the food tissue cells is easily eluted by salts, and the quality of the whole dumpling cow is degraded, and the free water freezes at a temperature lower than 1 ° C. It is not good because the texture of the dumplings is significantly reduced when cooked and steamed after cooking.

Refrigerating and storing the dumplings products of the present invention in this manner has a feature that can significantly extend the shelf life of dumplings products.

In addition, since the binding water possessed by the vegetable tissue cells is prevented from freezing, the original taste of the dumpling stuffing material of the present invention can be maintained as it is, and the lean meat of the pig has the effect of maintaining its original taste.

Step 4: Refrigeration Distribution Stage

When the meat dumplings of the present invention refrigerated in the commercial distribution in the market must be packed with a special film of the cup sealer to prevent the outside air infiltration and at the same time by sending the air inside the pan to reduce the quality of the meat dumplings of the present invention or Corruption should be prevented.

Through the following examples will be described in detail the present invention. These examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited by these examples.

Example  : Preparation of meat dumpling with different blending ratio and meat dumpling using the same

Pig scaffolds were ground to a thickness of 0.5 mm using a chopper equipped with a rotary blade. Garlic and ginger were also ground to a thickness of 0.5 mm using a chopper equipped with a rotary blade.

The pulverized pork scaffolding, garlic and ginger, and separately prepared pork lean meat, radish, leek, onion, leek, MSG, sashimi, sugar, soy sauce, pepper, sesame oil and sesame seeds equipped with a rotary blade as shown in Table 1 Into a hopper. For the corresponding Example of Table 1, the meat dumpling beef of the present invention was prepared by mixing and homogenizing the mixture by adding it at a designated blending ratio with hot water at 35 ° C. and rotating it at 300 rpm for 3 minutes. Meat dumpling beef of Example 5 shown in Table 1 is shown in FIG.

Meat dumplings ingredients Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Pork lean meat 20 20 20 30 30 30 40 40 40 Pig scaffolding 3 5 8 3 5 8 3 5 8 Dried radish 15 15 15 15 15 15 15 15 15 Green onion 7 7 7 7 7 7 7 7 7 onion 7 7 7 7 7 7 7 7 7 chives 15 15 15 15 15 15 15 15 15 garlic 3 3 3 3 3 3 3 3 3 ginger 2 2 2 2 2 2 2 2 2 MSG 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 Again 1.3 1.3 1.3 1.3 1.3 1.3 1.3 1.3 1.3 Sugar 2 2 2 2 2 2 2 2 2 Soy sauce 3 3 3 3 3 3 3 3 3 pepper 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Sesame oil One One One One One One One One One Sesame 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 hot water 3 3 3 3 3 3 3 3 3

Meat dumplings were prepared by wrapping each meat dumpling composition prepared at the compounding ratio as described above in 10 g units and filling the dumpling skin.

Comparative example  1: Preparation of dumplings made by chopping the material with a knife as in the prior art or a known method and dumplings using the same

5 parts by weight of pig scaffolding, 3 parts by weight of garlic and 2 parts by weight of ginger were also chopped to a thickness of 0.5 mm using a knife. 30 parts by weight of pork lean, 15 parts by weight of dried radish, 7 parts by weight of leeks, 7 parts by weight of onions, and 15 parts by weight of leek were also cut into pieces with a thickness of 3 mm using a knife.

Add 0.7 parts by weight of MSG, 1.3 parts by weight, 2 parts by weight of sugar, 3 parts by weight of soy sauce, 0.5 parts by weight of pepper, 1 part by weight of sesame oil and 1.5 parts by weight of sesame seeds, and add 3 parts by weight of hot water at 35 ° C. Homogenized meat dumplings were prepared by homogenization.

Dumplings were prepared by wrapping the dumpling stuffing composition prepared in the above-described blending ratio in 10 g units and filling the dumpling skin.

Comparative example  2: preparation of dumplings without hot water and dumplings using the same

5 parts by weight of pig scaffolding was ground to a thickness of 0.5mm using a chopper equipped with a rotary blade. 3 parts by weight of garlic and 2 parts by weight of ginger were ground to a thickness of 0.5 mm using a chopper equipped with a rotary blade.

Pork lean meat 30 parts, 15 parts dried radish, leek 7 parts, onion 7 parts, leek 15 parts, MSG 0.7 parts, again 1.3 parts, sugar 2 parts, soy sauce 3 parts, pepper 0.5 parts , 1 part by weight of sesame oil and 1.5 parts by weight of sesame seeds and the above ground ground pork scaffolding, garlic and ginger in a chopper equipped with a rotary blade was mixed and homogenized by rotating at 300 rpm for 3 minutes to prepare a meat dumpling beef.

Dumplings were prepared by wrapping the dumpling stuffing composition prepared in the above-described blending ratio in 10 g units and filling the dumpling skin.

Comparative example  3: Preparation of dumplings without piglet scaffold (animal fat) prepared separately and dumplings using the same

3 parts by weight of garlic and 2 parts by weight of ginger were ground to a thickness of 0.5 mm using a chopper equipped with a rotary blade.

Pork lean meat 30 parts, 15 parts dried radish, leek 7 parts, onion 7 parts, leek 15 parts, MSG 0.7 parts, again 1.3 parts, sugar 2 parts, soy sauce 3 parts, pepper 0.5 parts , 1 part by weight of sesame oil and 1.5 parts by weight of sesame seeds and the pulverized garlic and ginger in a chopper equipped with a rotary blade was added to 3 parts by weight of hot water and rotated at 300 rpm for 3 minutes to prepare a homogenized dumpling beef.

Dumplings were prepared by wrapping the dumpling stuffing composition prepared in the above-described blending ratio in 10 g units and filling the dumpling skin.

Comparative example  4: Pig scaffolding and pork lean meat integrated Shovel  Added dumpling stuffing and preparation of dumplings using the same

3 parts by weight of garlic and 2 parts by weight of ginger were ground to a thickness of 0.5 mm using a chopper equipped with a rotary blade.

35 parts by weight of pork with pork and pork lean, 15 parts by weight of radish, 7 parts by weight of leeks, 7 parts by weight of onions, 15 parts by weight of leek, 0.7 parts by weight of MSG, 1.3 parts by weight of sugar, 2 parts by weight of soy sauce 3 parts by weight, pepper 0.5 parts by weight, sesame oil 1 parts by weight and sesame seeds 1.5 parts by weight and the pulverized garlic and ginger in a chopper equipped with a rotary blade, add 3 parts by weight of hot water and rotate at 300 rpm for 3 minutes to mix and homogenize Meat dumpling beef was prepared.

Dumplings were prepared by wrapping the dumpling stuffing composition prepared in the above-described blending ratio in 10 g units and filling the dumpling skin.

Experimental Example  1: Sensory Evaluation of Meat Dumplings of the Present Invention

Purified dumplings prepared in accordance with the above Examples and Comparative Examples and stored at 1 ° C. for 2 days and frozen dumplings (product of C company) released two days after commercial release were steamed into steamers, made into steamed dumplings, and then sensory for dumplings. Evaluation was performed.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to obtain a nine-point grading system (9 = best; 8 = very good; 7 = usually good) for taste, taste, color, and texture. Good; 6 = Slightly good; 5 = Not good or hate; 4 = Slightly disliked; 3 = Normal dislikes; 2 = Very disliked; 1 = Most disliked; The average value was calculated | required. The evaluation results are shown in Table 2 below.

Sensory evaluation results division incense flavor color Texture Comprehensive Preference Comparative Example 1 7.3 6.7 4.0 3.1 5.28 Comparative Example 2 7.9 7.6 5.2 7.9 7.15 Comparative Example 3 6.9 6.8 7.5 8.0 7.30 Comparative Example 4 9.5 8.7 9.0 9.3 9.13 Example 1 8.2 8.5 8.4 8.9 8.50 Example 2 8.5 8.6 8.5 8.7 8.58 Example 3 8.2 7.8 8.3 8.1 8.10 Example 4 9.3 9.5 9.5 9.5 9.45 Example 5 9.6 9.8 9.5 9.4 9.58 Example 6 9.4 9.3 9.7 9.5 9.48 Example 7 9.0 9.1 9.2 8.9 9.05 Example 8 9.2 9.3 9.0 9.1 9.15 Example 9 8.4 8.6 8.4 8.0 8.35 Commercial product 7.5 6.9 5.9 4.0 6.08

Through the results of Table 2, it was found that the meat dumpling of the present invention is excellent in terms of functionality, and in the case of the comparative example prepared by the specially chopped method, the texture of the present invention pulverized the food material using a rotary blade, but fell significantly from the texture. This markedly improved. This is because it is excellent in chewability when chewed by maintaining the tissue of the vegetable or meat is not bark when crushed using a rotary blade. In addition, since most of the respondents appeared to be related to the particles, and meat and other ingredients were evenly mixed, the meat dumpling beef of the present invention was much better in color than Comparative Examples 1 and 2.

Experimental Example  2: investigation of shelf life of the meat dumpling of the present invention

The storage properties of the meat dumplings of Example 5 (see FIG. 2) and the dumplings of Comparative Examples 3 to 4, which were evaluated as having the best sensory taste in Experimental Example 1, were examined while varying the storage temperature.

To do this, we randomly extract 30 people from each of 10 adults in their 20s and 40s, using a 9-point scale (9 = best; 8 = very good; 7 = normally good; 6 = slightly good; 5 = good or hateful; 4 = slightly disliked; 3 = normally disliked; 2 = most disliked; 1 = disliked most, and the steamed dumplings were steamed in steamers for 1 week every 4 weeks from the date of manufacture (day 0). After the preparation, the degree of change in flavor, taste, color, and texture was examined. The results are shown in Tables 3 to 6 below.

Investigation of shelf life of meat dumplings of the present invention during storage at 0 ° C Retention period Inspection items Example 5 Comparative Example 3 Comparative Example 4 Right after manufacturing incense 9.6 6.9 9.5 flavor 9.8 6.8 8.7 color 9.5 7.5 9.0 Texture 9.4 8.0 9.3 1 week later incense 9.3 6.7 9.0 flavor 8.4 5.9 6.7 color 9.3 7.4 8.9 Texture 5.4 4.9 5.3 2 weeks later incense 8.7 4.0 6.2 flavor 6.0 4.1 6.0 color 8.5 4.5 6.2 Texture 4.5 3.2 4.4 3 weeks later incense 7.9 3.0 5.2 flavor 5.6 3.2 4.2 color 7.9 3.6 5.5 Texture 3.9 2.0 3.2 4 weeks later incense 4.9 1.9 3.5 flavor 4.0 2.1 3.0 color 5.1 2.6 3.8 Texture 3.9 1.5 3.4

Investigation of shelf life of meat dumplings of the present invention at 1 ° C. storage Retention period Inspection items Example 5 Comparative Example 3 Comparative Example 4 Right after manufacturing incense 9.6 6.9 9.5 flavor 9.8 6.8 8.7 color 9.5 7.5 9.0 Texture 9.4 8.0 9.3 1 week later incense 9.5 6.4 9.0 flavor 9.5 6.2 8.2 color 9.2 7.0 8.4 Texture 9.2 7.4 8.7 2 weeks later incense 8.9 5.9 7.8 flavor 8.7 6.4 7.7 color 8.6 6.3 8.0 Texture 8.7 6.0 7.0 3 weeks later incense 8.5 3.5 4.8 flavor 8.3 3.4 5.4 color 8.2 4.3 4.5 Texture 8.1 2.9 3.9 4 weeks later incense 7.5 2.3 2.5 flavor 7.9 2.5 2.6 color 7.2 2.0 2.3 Texture 7.4 1.2 1.5

Investigation of Shelf-life of Meat Dumplings of the Present Invention at 2 ° C Storage Retention period Inspection items Example 5 Comparative Example 3 Comparative Example 4 Right after manufacturing incense 9.6 6.9 9.5 flavor 9.8 6.8 8.7 color 9.5 7.5 9.0 Texture 9.4 8.0 9.3 1 week later incense 9.3 6.5 8.6 flavor 9.5 6.0 8.0 color 9.2 6.9 8.2 Texture 9.0 6.9 8.2 2 weeks later incense 8.6 5.7 7.2 flavor 8.7 5.9 6.9 color 8.6 6.2 7.1 Texture 8.6 6.0 6.8 3 weeks later incense 8.0 5.2 6.7 flavor 8.2 5.3 6.5 color 7.9 5.2 6.0 Texture 7.8 4.8 5.9 4 weeks later incense 7.5 2.9 3.5 flavor 7.6 2.2 2.9 color 7.6 2.9 3.1 Texture 7.2 1.3 1.2

Investigation of shelf life of meat dumplings of the present invention during storage at 30 ° C Retention period Inspection items Example 5 Comparative Example 3 Comparative Example 4 Right after manufacturing incense 9.6 6.9 9.5 flavor 9.8 6.8 8.7 color 9.5 7.5 9.0 Texture 9.4 8.0 9.3 1 week later incense 7.9 5.5 6.9 flavor 7.2 5.9 5.8 color 7.3 6.2 5.7 Texture 6.6 3.2 3.5 2 weeks later incense - - - flavor - - - color - - - Texture - - - 3 weeks later incense - - - flavor - - - color - - - Texture - - - 4 weeks later incense - - - flavor - - - color - - - Texture - - - [Note]-: Corrupt and not measurable

Through the above results, it can be seen that the meat dumplings of the present invention have a remarkable effect in terms of storage properties, as compared to the meat dumplings of Comparative Examples 3 to 4, especially when the storage temperature is 1 to 2 ° C. In the case of the meat dumpling of the present invention added by grinding, the texture of foods such as meat or vegetables was maintained for a long time.

As described above, the meat dumplings of the present invention and the manufacturing method thereof as described above are pulverized by using a chopper equipped with a rotary blade instead of the conventional or known barking method, and the texture is excellent and the pork scaffold finely. It can be stored for long periods of time by crushing and adding it with hot water at 30 ~ 40 ℃ and storing it at refrigeration temperature of 1 ~ 2 ℃ without freezing water to prevent elution and evaporation of water in vegetables. It is a very useful invention in the food industry because it has an excellent effect to provide a meat dumpling composition and a dumpling prepared using the same can be maintained for a long time.

Claims (3)

3 to 8 parts by weight of pork scaffolding, 2 to 4 parts by weight of garlic and 1 to 3 parts by weight of fine grinding with a thickness of 0.5 to 1mm with a chopper equipped with a rotary blade; And The pulverized pork scaffold, garlic and ginger, 20 to 40 parts by weight of pork lean meat, 10 to 20 parts by weight of dried radish, 3 to 10 parts by weight of leek, 5 to 10 parts by weight of onion, 5 to 20 parts by weight of leek, MSG 0.5 ~ 1 parts by weight, again 0.5-2 parts by weight, sugar 1-3 parts, soy sauce 2-4 parts, pepper 0.2-1 parts, sesame oil 0.5-2 parts and sesame seeds 0.5-2 parts by weight Put the chopper into the chopper and add 1 to 5 parts by weight of hot water of 30 ~ 40 ℃ by rotating for 3 to 5 minutes at 150 ~ 300 rpm mixed homogenization method characterized in that consisting of the step. Meat dumpling composition prepared by the manufacturing method of claim 1, the texture is improved and shelf life is increased. Meat dumplings, wherein the meat dumpling composition of claim 2 is wrapped in dumpling skin to improve the texture and increase shelf life.

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