Tomato and egg dumpling and production method thereof
The invention relates to the technical field of foods, and concretely relates to a tomato and egg dumpling and a production method thereof. The stuffing of the dumpling is mainly made of, by weight, 20-40 parts of tomatoes, 20-45 parts of stir-fried eggs, 1-6 parts of catsup, 1-5 parts of starch and...
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| creator | Du Shuangquan Peng Fanglin Liu Sujuan Cheng Kaipeng Huang Na Liang Shan Guo Yu Yang Yajing |
| description | The invention relates to the technical field of foods, and concretely relates to a tomato and egg dumpling and a production method thereof. The stuffing of the dumpling is mainly made of, by weight, 20-40 parts of tomatoes, 20-45 parts of stir-fried eggs, 1-6 parts of catsup, 1-5 parts of starch and 3-10 parts of dried tomatoes. The production method of the dumpling comprises the following steps: 1, stir-frying to form a tomato paste: stir-frying tomatoes and a starch solution in soybean oil to form a paste in order to obtain the tomato paste; 2, stir-frying to form the catsup: stir-frying catsup in soybean oil to obtain the catsup for later use; and 3, uniformly mixing the stir-fried eggs, the dried tomatoes, the tomato paste obtained in step 1, the stir-fried catsup obtained in step 2, sesame oil, olive oil, edible salt and white granulated sugar to obtain the stuffing. The tomato and egg dumpling provided by the invention has sour-sweet, delicate fragrance and tasty mouthfeel, is not greasy, and contains a |
| format | Patent |
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The stuffing of the dumpling is mainly made of, by weight, 20-40 parts of tomatoes, 20-45 parts of stir-fried eggs, 1-6 parts of catsup, 1-5 parts of starch and 3-10 parts of dried tomatoes. The production method of the dumpling comprises the following steps: 1, stir-frying to form a tomato paste: stir-frying tomatoes and a starch solution in soybean oil to form a paste in order to obtain the tomato paste; 2, stir-frying to form the catsup: stir-frying catsup in soybean oil to obtain the catsup for later use; and 3, uniformly mixing the stir-fried eggs, the dried tomatoes, the tomato paste obtained in step 1, the stir-fried catsup obtained in step 2, sesame oil, olive oil, edible salt and white granulated sugar to obtain the stuffing. The tomato and egg dumpling provided by the invention has sour-sweet, delicate fragrance and tasty mouthfeel, is not greasy, and contains a</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160831&DB=EPODOC&CC=CN&NR=105901481A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160831&DB=EPODOC&CC=CN&NR=105901481A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Du Shuangquan</creatorcontrib><creatorcontrib>Peng Fanglin</creatorcontrib><creatorcontrib>Liu Sujuan</creatorcontrib><creatorcontrib>Cheng Kaipeng</creatorcontrib><creatorcontrib>Huang Na</creatorcontrib><creatorcontrib>Liang Shan</creatorcontrib><creatorcontrib>Guo Yu</creatorcontrib><creatorcontrib>Yang Yajing</creatorcontrib><title>Tomato and egg dumpling and production method thereof</title><description>The invention relates to the technical field of foods, and concretely relates to a tomato and egg dumpling and a production method thereof. 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The stuffing of the dumpling is mainly made of, by weight, 20-40 parts of tomatoes, 20-45 parts of stir-fried eggs, 1-6 parts of catsup, 1-5 parts of starch and 3-10 parts of dried tomatoes. The production method of the dumpling comprises the following steps: 1, stir-frying to form a tomato paste: stir-frying tomatoes and a starch solution in soybean oil to form a paste in order to obtain the tomato paste; 2, stir-frying to form the catsup: stir-frying catsup in soybean oil to obtain the catsup for later use; and 3, uniformly mixing the stir-fried eggs, the dried tomatoes, the tomato paste obtained in step 1, the stir-fried catsup obtained in step 2, sesame oil, olive oil, edible salt and white granulated sugar to obtain the stuffing. The tomato and egg dumpling provided by the invention has sour-sweet, delicate fragrance and tasty mouthfeel, is not greasy, and contains a</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Tomato and egg dumpling and production method thereof |
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