Date of application: March 9, 2004
A series of instant oil steamed stuffed bun jiaozi seasoning, and its preparation and use method.
Publication (Announcement)No. CN 1666649
Publication date (announcement) 2005.09. 14
Main classification number A23L 1/22 Classification number A23L1/22; a23d 9/00； A6 1K35/78
Applicant (patentee) Cheng Changqing Address 47 1000 Invention (Design) Cheng Changqing, Room 702, Unit 4, Family Courtyard of Tianjin Road Primary School, Luoyang City, Henan Province
abstract
The invention relates to a series of jiaozi instant oil seasoning for steamed buns and a preparation method thereof, which is a compound seasoning for making steamed buns jiaozi. According to the requirements, the required seasonings are cooked separately, edible oil and broth are added to the seasonings, and a series of instant oil seasonings special for steamed buns and jiaozi are made through digital scientific blending and combination according to tastes, types and requirements. The use is convenient and quick, which makes the complicated stuffing making process simple; The amount of seasoning is small, but the effect is good; In particular, the sesame oil filled with steamed buns and dumplings can make the seasoning fully fragrant. Steamed buns and dumplings are oily and delicious.
Sovereignty terms
1. A jiaozi series instant cooking oil seasoning for steamed buns and its preparation and use method are characterized by comprising the following steps: (1). 1. Edible oil is an oil or a mixture of more than one oil. 2. Clean and chop the onion, clean and cut the ginger into pieces, put it into edible oil, stir it, heat it to 100- 120 degrees Celsius, fry the onion until the color turns yellow, and cool it to room temperature to get the processed edible oil A. The edible oil A consists of 70-90% edible oil, 10-20% onion and. 3. Wash and chop the scallion, wash the pepper with water, put it into edible oil, stir it, heat it to 100- 120 degrees Celsius, fry the scallion until the color turns yellow, and then cool it to room temperature to get the processed edible oil A. The edible oil A consists of 70-90% edible oil and 10-20%. (2) After selecting pure spices without impurities, it must be dried, and then the spices are respectively crushed to a fineness of 60- 120 mesh. According to tastes, categories and requirements, it can be digitally and scientifically blended to make a series of natural spices B. The natural spices B consist of star anise 1-20%, pepper 1-30%, tsaoko 1-8%, cinnamon 1-8% and clove/kloc. Angelica dahurica 1- 10%, vanilla 1-3%, white pepper 1-30%, Alpinia officinarum 1-5%, Schisandra chinensis 1-3%, and Glycyrrhiza uralensis Fisch. Cinnamon 1- 10%, hawthorn 1- 10%, shrimp powder 1- 15%, dried mushrooms1-15. (3) Saute soy sauce and flour paste with edible oil to obtain soy sauce flour paste C. The soy sauce flour paste C comprises the following components in percentage by weight: 20-50% of edible oil, 0-40% of soy sauce and 0-40% of flour paste. (4) heating pig bone, ox bone, sheep bone, chicken bone and water to 65438 000℃, keeping for 2-4 hours, and taking out bones to obtain broth D. Broth D consists of pig bone 0- 10%, ox bone1-0% and sheep bone. (Note: According to national customs, it will be deployed). (5) Soak the natural spice B prepared in step 2 and the soy sauce noodle sauce C prepared in step 3 in the broth D prepared in step 4, then add white sugar, refined salt and cooking wine and stir evenly, heat the water to 100℃ and stir for 2-4 minutes, then add the edible oil A prepared in step 1, slowly stir and keep the temperature at 65438. Can be packaged into packages with different tastes and quantities. Steamed bun and dumpling stuffing series instant oil seasoning products comprise the following components in percentage by weight: edible oil A50-70%, natural spice B5-20%, soy sauce C5-20%, clear soup D30-40%, white sugar 1-5%, refined salt 3- 10% and cooking wine 650. (6) Choose a series of convenient oil seasoning products suitable for your own taste. When preparing meat stuffing, first melt the spices with boiling water, stir them evenly, pour them into the minced meat several times, and stir the minced meat in the same direction. The water, oil and spices in the melted spices will be slowly absorbed by the meat. According to the taste, add the right amount of refined salt and some seasonal vegetables. When making vegetarian stuffing, add spices directly into the washed and chopped vegetarian stuffing, mix well, and add appropriate amount of refined salt according to taste. The prepared meat stuffing comprises the following components in percentage by weight: 60-80% of meat, 20-40% of water and 3-20% of instant oil for stuffed buns and dumplings. The components and weight percentages of the vegetarian stuffing are as follows: 80-95% of vegetarian stuffing, and 5-20% of steamed stuffed bun and dumpling stuffing series instant oil seasoning.