广式虾饺制作工艺和创新分析

Analysis on the Manufacturing Technology and Innovation of Cantonese Shrimp Dumplings

广式点心精小雅致、款式常新、料鲜味美。其中虾饺是广式点心最具有代表性的一款,它的皮主要是以小麦淀粉(又称澄粉、澄面)加适量的生粉制作而成的,辅以新鲜虾肉、肥猪肉、鲜笋等原料拌制作馅,包成弯梳形,蒸制而成。本文从虾饺的味、馅料搭配、虾饺皮的制作、造型进行初步探讨,以期为虾饺的质量控制及标准生产提供一定的理论依据。

The Cantonese Dim sum is exquisite,small and elegant,always new in style,fresh and delicious in ingredients.Among them,shrimp dumplings are the most representative Cantonese Dim sum and it's also the traditional Dim sum of one of the four emperors in Cantonese dim sum.Its skin is mainly made of wheat starch(also known as Chengfen,Chengmian)plus appropriate amount of raw flour,supplemented by fresh shrimp meat,fat pork,fresh bamboo shoots and other raw materials to mix and make fillings,which are wrapped into curved combs,made by steaming.This paper preliminary disaussed the taste,filling combination,production of shrimp dumpling skin,and shape of shrimp dumpling,hope to proride a theoretical basis for quality control and standard production of shrimp dumpling.