Li Fuji soup dumplings

Li Fuji soup dumplings

Introduction:

"Formula: 1, filling: rapeseed oil, pork, soy sauce, soy sauce, ginger, sugar, monosodium glutamate, flour, starch, onion, Douchi sauce, frozen bone soup 2, skin: dumpling flour, salt, water process: 1, filling production: Dagu soup frozen in cold storage for more than 4 hours to shape, minced pork, after gelatinization, add all accessories to make filling. 2. Skin material production: flour, salt and water are put into the dough machine to make dough, which is rolled into 2 mm or so dough pieces by the dough machine, and then cut into round dumpling skin by mold. 3. Package molding: manual package. The ratio of skin to stuffing is 9:114, quick freezing: put it into the steel plate (pay attention to the layer of plastic cloth on the steel plate), and go through the quick freezing line. 5. Storage: the frozen products are stored at - 18 ℃

Production steps:

Materials required:

Meat in front: right amount

Dumpling powder: right amount

Onion and ginger: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Special soup filling material: appropriate amount

Soup: right amount

matters needing attention:

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: Original