1, stuffing: rapeseed oil, pork, soy sauce, soy sauce, ginger, sugar, monosodium glutamate, flour, starch, onion, lobster sauce, frozen bone soup.

2. Leather: jiaozi special flour, salt and water.

Process flow:

1, stuffing making: bone soup is frozen in the cold storage for more than 4 hours until it is shaped, pork is minced, glued, and then all auxiliary materials are added to make stuffing.

2. Making the wrapper: put the flour, salt and water into a dough mixer to neutralize the dough, roll it into a dough sheet with a thickness of about 2mm, and cut it into round dumpling wrappers with a mold.

3. Bag making type: manual bag making. The ratio of skin to stuffing is 9: 1 1.

4. Quick freezing: put it in the steel plate (pay attention to the plastic cloth on the steel plate) and pass through the quick freezing line.

5. Storage: The quick-frozen products are stored in a low-temperature warehouse at-18℃.