| 摘要 |
PURPOSE: A producing method of rice dumplings including chicken and curry is provided to additionally insert the rice into the dumplings including meat and vegetables. CONSTITUTION: A producing method of rice dumplings including chicken and curry comprises the following steps: cooking water-soaked rice to obtain 20-30 parts of cooked rice by weight; mixing the rice with 0.3-0.7 parts of vegetable cooking oil by weight in a mixer for coating the rice; mixing 20-30 parts of processed chicken meat by weight, 2-4 parts of pork by weight, 0.7-1.5 parts of chicken stock powder by weight, 0.5-1 parts of refined sugar by weight, 0.1-0.3 parts of nucleic acid by weight, 0.1-0.3 parts of curry powder by weight, and 0.5-1.5 parts of black pepper powder by weight for 3-5 minutes; adding 2-6 parts of soymilk by weight into the mixture, and mixing the ingredients for 2-4 minutes; adding onion, spring onion, dried radish slices, garlic, and ginger into the mixture; adding 23-27 parts of coated rice by weight and 0.7-1 parts of sesame oil by weight into the mixture to obtain a dumpling filling; inserting the dumpling filling into dumpling skins produced with flour, KMU-2, refined salt, and other ingredients; steaming the obtained dumplings, and cooling and rapidly freezing the dumplings; and packaging the frozen dumplings. [Reference numerals] (AA) Start; (BB) Cooking step; (CC) Coating step; (DD) First mixing step; (EE) Second mixing step; (FF) Third mixing step; (GG) Fourth mixing step; (HH) Producing step for dumpling skins; (II) Molding step; (JJ) Steaming step; (KK) Freezing step; (LL) X-ray detection step; (MM) Packaging step using a film; (NN) Metal detection step; (OO) Packaging step using a box; (PP) Finish |
