阅读说明：本技术 一种不含防腐剂的香菇烧麦及其制作方法 (Preservative-free mushroom steamed dumpling and making method thereof ) 是由 封骅 于 2019-11-27 设计创作，主要内容包括：本发明公开了一种不含防腐剂的香菇烧麦及其制作方法,根据重量份数由以下组分组成：精肉酱19-29份、肥肉酱17-25份、干香菇7.5-11.5份、盐1.8-2.6份、味精2.4-3.6份、糖4-6份、胡椒粉0.2-0.3份、麻油0.4-0.6份、菜油0.8-1.2份、姜0.8-1.2份、水24-36份和面粉48-72份。本发明采用精肉酱和肥肉酱作为主要的馅料,使得制备的烧麦口感更加独特、肉感十足、味道独特,不同于传统任何一种烧麦；搭配有香菇、麻油等,味道更加鲜美、烧麦的香味更足。(The invention discloses preservative-free mushroom roasted wheat and a preparation method thereof, wherein the preservative-free mushroom roasted wheat comprises the following components in parts by weight: 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 7.5-11.5 parts of dried mushroom, 1.8-2.6 parts of salt, 2.4-3.6 parts of monosodium glutamate, 4-6 parts of sugar, 0.2-0.3 part of pepper powder, 0.4-0.6 part of sesame oil, 0.8-1.2 parts of rape oil, 0.8-1.2 parts of ginger, 24-36 parts of water and 48-72 parts of flour. The invention adopts the refined meat paste and the fat meat paste as main stuffing, so that the prepared steamed dumpling has more unique taste, full meat feeling and unique taste, and is different from any traditional steamed dumpling; the roasted wheat is matched with mushroom, sesame oil and the like, so that the roasted wheat is more delicious in taste and has more sufficient flavor.)

1. The mushroom shaomai without the preservative is characterized in that: the composition consists of the following components in parts by weight: 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 7.5-11.5 parts of dried mushroom, 1.8-2.6 parts of salt, 2.4-3.6 parts of monosodium glutamate, 4-6 parts of sugar, 0.2-0.3 part of pepper powder, 0.4-0.6 part of sesame oil, 0.8-1.2 parts of rape oil, 0.8-1.2 parts of ginger, 24-36 parts of water and 48-72 parts of flour.

2. The preservative-free roasted mushroom wheat according to claim 1, wherein: also comprises 0.4 to 0.6 portion of green onion and 2 to 4 portions of medlar.

3. The method for preparing mushroom shaomai without preservative according to claim 1, wherein the method comprises the following steps: the method comprises the following steps:

the method comprises the following steps: dough kneading and dough standing: mixing flour and water, stirring, and standing the obtained dough for a period of time;

step two: preparing stuffing: mixing and stirring 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 7.5-11.5 parts of dried mushroom, 1.8-2.6 parts of salt, 2.4-3.6 parts of monosodium glutamate, 4-6 parts of sugar, 0.2-0.3 part of pepper powder, 0.4-0.6 part of sesame oil, 0.8-1.2 parts of vegetable oil and 0.8-1.2 parts of ginger;

step three: preparing roasted wheat bran: making dough after proofing into small pieces, and making the small pieces of dough into baked wheat bran;

step four: molding: taking a proper amount of stuffing and putting the stuffing on the roasted wheat bran, and wrapping the stuffing by the roasted wheat bran;

step five: and (3) cooking: putting the formed steamed dumpling into a cooking device for cooking to obtain cooked steamed dumpling;

step six: and (3) cooling: cooling the steamed shaomai;

step seven: freezing: freezing the cooled shaomai;

step eight: packaging and refrigerating: and bagging and refrigerating the frozen shaomai.

4. The method for preparing mushroom shaomai without preservative according to claim 3, wherein the method comprises the following steps: in the step one, flour and water are mixed and stirred by a dough mixer to form dough; in the step one, flour and water can be manually mixed and stirred to form dough; the dough standing time in the step one is 10-20 minutes, and eggs can be added in the dough kneading process.

5. The method for preparing mushroom shaomai without preservative according to claim 3, wherein the method comprises the following steps: in the second step, the mixing and stirring may be performed by a stirrer or manually.

6. The method for preparing mushroom shaomai without preservative according to claim 3, wherein the method comprises the following steps: the preparation method of the baked wheat bran in the third step comprises the following steps: a. flattening the dough through a dough pressing machine; b. cutting the flat dough into proper size by a cutting machine; c. and pressing the cut dough into a dough cover with a proper size through a dough pressing machine again.

7. The method for preparing mushroom shaomai without preservative according to claim 3, wherein the method comprises the following steps: and in the fourth step, the shaping can be realized by making the roasted wheat bran and the stuffing into the shape of the roasted wheat, or manually kneading the roasted wheat bran and the stuffing into the shape of the roasted wheat.

8. The method for preparing mushroom shaomai without preservative according to claim 3, wherein the method comprises the following steps: and step five, the cooking is to place the steamed rice in a food steamer for cooking, wherein the cooking temperature is 98-120 ℃, and the cooking time is 8-18 minutes.

9. The method for preparing mushroom shaomai without preservative according to claim 3, wherein the method comprises the following steps: naturally cooling or air cooling is adopted for cooling in the sixth step, and the cooling is carried out to normal temperature; and step seven, the freezing is to freeze the cooled shaomai in a refrigeration house, wherein the freezing temperature is-30 ℃, and the freezing time is 40-60 minutes.

10. The method for preparing mushroom shaomai without preservative according to claim 3, wherein the method comprises the following steps: and step eight, packaging the frozen shaomai by adopting a packaging bag, and putting the shaomai into a refrigeration house at the temperature of minus 15 ℃ for refrigeration.

Technical Field

The invention relates to the technical field of steamed dumpling preparation, in particular to preservative-free mushroom steamed dumpling and a preparation method thereof.

Background

The shaomai is also called shaomai, shou mi, xiaomai, shaomai and huoluo, and is a Chinese traditional snack cooked by a steamer by taking scalded noodles as wrappers and wrapping stuffing; along with the improvement of the living standard of people and the continuous acceleration of the life rhythm, people have higher requirements on convenience, rapidness, nutrition, health and the like of diet, the traditional shaomai is difficult to meet the requirements of people, and therefore, the shiitake shaomai without the preservative and the preparation method thereof are provided.

Disclosure of Invention

The invention provides the mushroom steamed dumpling without preservative and the preparation method thereof, which can effectively solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: the preservative-free mushroom shaomai comprises the following components in parts by weight: 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 7.5-11.5 parts of dried mushroom, 1.8-2.6 parts of salt, 2.4-3.6 parts of monosodium glutamate, 4-6 parts of sugar, 0.2-0.3 part of pepper powder, 0.4-0.6 part of sesame oil, 0.8-1.2 parts of rape oil, 0.8-1.2 parts of ginger, 24-36 parts of water and 48-72 parts of flour.

Further, 0.4-0.6 part of green onion and 2-4 parts of medlar.

Further, a preparation method of the mushroom steamed dumpling without the preservative comprises the following steps:

the method comprises the following steps: dough kneading and dough standing: mixing flour and water, stirring, and standing the obtained dough for a period of time;

step two: preparing stuffing: mixing and stirring 19-29 parts of refined meat paste, 17-25 parts of fat meat paste, 7.5-11.5 parts of dried mushroom, 1.8-2.6 parts of salt, 2.4-3.6 parts of monosodium glutamate, 4-6 parts of sugar, 0.2-0.3 part of pepper powder, 0.4-0.6 part of sesame oil, 0.8-1.2 parts of vegetable oil and 0.8-1.2 parts of ginger;

step three: preparing roasted wheat bran: making dough after proofing into small pieces, and making the small pieces of dough into baked wheat bran;

step four: molding: taking a proper amount of stuffing and putting the stuffing on the roasted wheat bran, and wrapping the stuffing by the roasted wheat bran;

step five: and (3) cooking: putting the formed steamed dumpling into a cooking device for cooking to obtain cooked steamed dumpling;

step six: and (3) cooling: cooling the steamed shaomai;

step seven: freezing: freezing the cooled shaomai;

step eight: packaging and refrigerating: and bagging and refrigerating the frozen shaomai.

Further, the dough kneading in the step one can adopt a dough kneading machine to mix and stir the flour and the water to form dough; in the step one, flour and water can be manually mixed and stirred to form dough; the dough standing time in the step one is 10-20 minutes, and eggs can be added in the dough kneading process.

Further, in the second step, the mixing and stirring may be performed by a stirrer or manually.

Further, the preparation of the baked wheat bran in the third step comprises the following steps: a. flattening the dough through a dough pressing machine; b. cutting the flat dough into proper size by a cutting machine; c. and pressing the cut dough into a dough cover with a proper size through a dough pressing machine again.

Further, in the fourth step, the shaping can be carried out by making the roasted wheat bran and the stuffing into the shape of roasted wheat by a shaping machine, or manually kneading the roasted wheat bran and the stuffing into the shape of roasted wheat.

Furthermore, in the fifth step, the cooking is to place the steamed rice in a food steamer for cooking, wherein the cooking temperature is 98-120 ℃, and the cooking time is 8-18 minutes.

Further, the cooling in the sixth step adopts natural cooling or air cooling, and the cooling is carried out to the normal temperature; and step seven, the freezing is to freeze the cooled shaomai in a refrigeration house, wherein the freezing temperature is-30 ℃, and the freezing time is 40-60 minutes.

Further, in the step eight, the frozen shaomai is packaged by adopting a packaging bag, and is put into a refrigeration house with the temperature of-15 ℃ for refrigeration.

Compared with the prior art, the invention has the beneficial effects that:

1. the roasted wheat of the application adopts the refined meat paste and the fat meat paste as main stuffing, so that the prepared roasted wheat is more unique in taste, full in meat feeling and unique in taste, and is different from any traditional roasted wheat;

2. the roasted wheat is matched with mushroom, sesame oil and the like, so that the roasted wheat is more delicious in taste and has more sufficient flavor.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.