| 摘要 |
A method of manufacturing a meat dumpling stuffing by grinding raw material containing pork fat using a chopper with a rotating blade without a conventional smashing method is provided to be able to store the meat dumpling stuffing for a long time by preventing moisture of vegetable inside the meat dumpling stuffing from being evaporated and increases the taste. Pork fat of 3 to 8 parts by weight, garlic of 2 to 4 parts by weight and ginger of 1 to 3 parts are finely ground to 0.5 to 1mm in thickness using a chopper with a rotating blade. The finely ground pork fat mixture of 20 to 40 parts is put into the chopper with the rotating blade, together with dried radish slices of 10 to 20 parts by weight, Welsh onion of 3 to 10 parts by weight, onion of 5 to 10 parts by weight, Korean leek of 5 to 20 parts by weight, MSG of 0.5 to 1 parts by weight, kelp of 0.5 to 2 parts by weight, sugar of 1 to 3 parts by weight, soy sauce of 2 to 4 parts by weight, black pepper of 0.2 to 1 parts by weight, sesame oil of 0.5 to 2 parts by weight and sesame of 0.5 to 2 parts by weight, added with warm water of 1 to 5 parts by weight at 30 to 40deg.C and homogenized at 150 to 300rpm. |
