CN102715419A - Six-delicacy filling for dumplings and preparation method thereof - Google Patents
Six-delicacy filling for dumplings and preparation method thereof Download PDFInfo
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- CN102715419A CN102715419A CN2012102155116A CN201210215511A CN102715419A CN 102715419 A CN102715419 A CN 102715419A CN 2012102155116 A CN2012102155116 A CN 2012102155116A CN 201210215511 A CN201210215511 A CN 201210215511A CN 102715419 A CN102715419 A CN 102715419A
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Abstract
The invention provides six-delicacy filling for dumplings and a preparation method thereof. The three-delicacy filling for the dumplings comprises pig lean meat 20-30 parts, pig backfat 20-30 parts, dried shelled shrimps 2-4 parts, Chinese chives 4-8 parts, dried scallops 5-8 parts, sea cucumbers 8-12 parts, shrimp eggs 2-4 parts, clear water 12-15 parts, dried shelled shrimp water 2-4 parts and dried scallop water 3-5 parts. The six-delicacy filling for the dumplings has multiple seafood species and enough delicate flavor and is free of fishy smell.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of six bright filling for dumplings material and preparation method thereof.
Background technology
With the quickening pace of modern life, quick-freezing dumpling is because its quick and easy first-selection that has become family's food.But the present dumpling that eat of people, general all be meat with various vegetables or domestic animal as the filling material, there are limitation in mouthfeel and nutritive value.Mostly seafood boiled dumpling in the prior art is to be formed through simple collocation by single variety seafood and meat, vegetables.Simple to operate, taste is single blunt, and level is not abundant, and nutrition is also abundant inadequately, imitates easily and duplicates.After multiple seafood was arranged in pairs or groups together, fishy smell increased the weight of, and had covered delicate flavour, taste and bad, and the seafood boiled dumpling must be cooked at present at present and eat owing to contain the easy oxidative rancidity of a large amount of unrighted acids, and can not long preservation.And common quick-freeze seafood boiled dumpling, though can preserve at 18 degrees below zero longer, but delicate flavour obviously is not so good as the seafood boiled dumpling deliciousness at present done.
Summary of the invention
The purpose of this invention is to provide a kind of six bright filling for dumplings material and preparation method thereof, the many and no fishy smell of delicate flavour foot of seafood kind.
In order to solve the problems of the technologies described above, provided by the invention six bright filling for dumplings material and preparation method thereof are achieved in that
A kind of six bright filling for dumplings material comprise: 20-30 parts of lean porks, 20-30 parts of pig back fats, 2-4 parts in dried peeled shrimp, 4-8 parts in leek, 5-8 parts on dried scallop, 8-12 parts of sea cucumbers, 2-4 parts of shrimp seeds, 12-15 parts in clear water, 2-4 parts in dried peeled shrimp water, 3-5 parts in dried scallop water.
Optional, said six bright dumplings also comprise: porous-starch 0.2---1.0 part.
The preparation method of a kind of six bright filling for dumplings material comprises:
Separate frozen lean pork meat and pig back fat, be twisted into the mud shape;
Dried peeled shrimp is soaked in clear water, soak after 2 ~ 3 hours, draining is subsequent use;
Dried scallop is put into water steam 20 ~ 30 minutes, draining is subsequent use then;
With shrimp seed frying 10 ~ 20 minutes, cool off subsequent use;
With the sea cucumber blanching, the boiling water of putting into 85 ~ 100 degree boiled 1 ~ 2 minute, took out subsequent use;
The leek segment;
With the lean pork that is twisted into the mud shape, pig back fat; The shrimp seed of the dried peeled shrimp after the immersion, the dried scallop after steaming, frying, the sea cucumber of blanching and leek are put into stuffing mixer and stir; Divide in the stirring and put into dried peeled shrimp water, dried scallop water and clear water four times; Put into vegetable oil and flavoring after stirring, continue to stir, process the filling for dumplings material.
Optional, when the shrimp seed of the dried peeled shrimp after will soaking, the dried scallop after steaming, frying, the sea cucumber of blanching and leek are put into stuffing mixer, also put into porous-starch.
Optional, said dried peeled shrimp soaks in clear water, and the mass ratio of dried peeled shrimp and clear water is 1:4.
Optional, said dried scallop is put into the mass ratio that water steams dried scallop and water is 1:7.
Optional, the temperature of said shrimp seed frying is 100 ~ 200 degree.
Provided by the invention six bright filling for dumplings material use liquid such as peeled shrimp juice and dried scallop juice in the processing of filling material, contain abundant water-soluble nutrient substance in these seafood juice, like inorganic salts and water soluble vitamin etc.; A spot of water soluble protein and hydrolysate are also arranged, like collagen, peptide and some free amino acids; Also have some unrighted acids and nitrogenous extract.Aromatic flavour, deliciousness can stimulate the human gastric juice secretion, improve a poor appetite, and are prone to be absorbed by the body.
Dried scallop contains nutrients such as a large amount of amino acid, protein, fat, vitamin A, calcium, potassium, iron, magnesium, selenium;
Dried peeled shrimp and shrimp seed have higher nutritive value; Except that containing rich in protein, fat, vitamin; Also contain astaxanthin, astaxanthin is the strongest anti-oxidant of finding up to now, and anti-oxidant, anti-ageing, antitumor, prevention cardiovascular and cerebrovascular disease effect is arranged.
It is extremely low that sea cucumber contains cholesterol, is a kind of typical high protein, low fat, low cholesterol food.Add its fine and tender taste, be easy to digestion.
Provided by the invention six bright filling for dumplings material, various seafood proportionings are suitable, and the filling material of preparation packs into dumpling and under subzero 30 ~ 40 degree, preserved 30 minutes; The dumpling central temperature reaches 18 degrees below zero; After the boiling, 55 ~ 75 people taste and think that all the seafood delicate flavour is pure, and do not have fishy smell.
Provided by the invention six bright filling for dumplings material add porous-starch, and porous-starch is to adopt the high-quality extracted form natural plant to process; It is a kind of novel microcapsule embedded dose; Have good emulsifying stability, can be applicable to absorb the grease in the filling material in the various food.After various materials were by the porous-starch inclusion, significant variation can take place in various physicochemical properties such as its stability, volatility, dissolubility.This effect through porous-starch; Delicate flavours such as peeled shrimp water, dried scallop water, shrimp seed fragrance are wrapped up; Reached freeze proof heat-resisting effect; Because porous-starch can absorb the free unsaturated fatty acid of meat and seafood in the absorption filling material, more played the effect that prevents that fat oxidation from becoming sour again, can make six bright dumpling local flavors keep stable with lastingly.Suitable long preservation.
Description of drawings
Fig. 1 is provided by the invention six bright filling for dumplings preparation method for material flow charts.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with accompanying drawing and embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
The present invention provides a kind of six bright filling for dumplings material, comprising: 20-30 parts of lean porks, 20-30 parts of pig back fats, 2-4 parts in dried peeled shrimp; 4-8 parts in leek, 5-8 parts on dried scallop, 8-12 parts of sea cucumbers, 2-4 parts of shrimp seeds; 12-15 parts in clear water, 2-4 parts in dried peeled shrimp water, 3-5 parts in dried scallop water.
Six bright dumplings also comprise: porous-starch 0.2---1.0 part.Porous-starch is to adopt the high-quality extracted form natural plant to process, and is a kind of novel microcapsule embedded dose, has good emulsifying stability, can be applicable to can absorb the grease in the filling material in the various food.After various materials were by the porous-starch inclusion, significant variation can take place in various physicochemical properties such as its stability, volatility, dissolubility.This effect through porous-starch; Delicate flavours such as peeled shrimp water, dried scallop water, shrimp seed fragrance are wrapped up; Reached freeze proof heat-resisting effect; Because porous-starch can absorb the free unsaturated fatty acid of meat and seafood in the absorption filling material, more played the effect that prevents that fat oxidation from becoming sour again, can make six bright dumpling local flavors keep stable with lastingly.Suitable long preservation.
As shown in Figure 1, the present invention also provides the preparation method of a kind of six bright filling for dumplings material, comprising:
Dried peeled shrimp soaks in clear water, and the mass ratio of dried peeled shrimp and clear water is 1:4.
It is 1:7 that dried scallop is put into the mass ratio that water steams dried scallop and water.Because fresh scallop has very strong fishy smell, and dried product bright gas foot after water steams, fishy smell is little, the soft muscle of mouthfeel.And in steaming process, dried scallop contains abundant sodium glutamate and butanedioic acid etc. and is fresh material in the dried scallop water, is used for mixing the taste that filling can enrich the filling material.
The temperature of shrimp seed frying is 100 ~ 200 degree.Specifically: after the cleaning of shrimp seed, put into the grill pan that is heated to 100 degree-120 degree, frying 10-20 minute, fry out strong extra large shrimp taste, cool off subsequent use.The fragrance of shrimp seed and delicate flavour have only through just showing after the heating.
Behind the sea cucumber blanching, remove fishy smell material methyl mercaptan and ethyl mercaptan in the sea cucumber, the sea cucumber mouthfeel is sliding soft, delicious behind the blanching.
Be cut into the granule of 3 ~ 4mm,, can cause the leek taste outstanding, cover the delicate flavour of marine product if the leek particle is too big.
Need to prove step 101 to step 106, order in no particular order.
The present invention provides preferred embodiment, when the shrimp seed of the dried peeled shrimp after will soaking, the dried scallop after steaming, frying, the sea cucumber of blanching and leek are put into stuffing mixer, also puts into porous-starch.
In order to specify provided by the invention six bright filling for dumplings material and preparation method thereof, detailed embodiment is provided as follows.
Embodiment one
Get the 200g lean pork and 300g pig back fat thawed 10 ~ 15 hours in indoor temperature naturally, the meat grinder Minced Steak plate hole with 6 ~ 8mm is twisted into the mud shape; Get dried peeled shrimp 20g, the water of putting into 80g soaked 2 ~ 3 hours, water temperature 40 ~ 60 degree, and draining is subsequent use; Get dried scallop 80g, put into the water of 560g, the container that is filled with water is put into steamer and is steamed 20 ~ 30 minutes, and the cooling back is subsequent use; Get shrimp seed 30g, put into the grill pan of 100 ~ 120 degree after the cleaning, strong extra large shrimp taste is fried out in frying 10 ~ 20 minutes, cools off subsequent use; Get sea cucumber 120g put into 85 ~ 100 the degree boiling water in, boil 1 ~ 2min, cool off subsequent use; Get leek 80g, be cut into the granule of 3 ~ 4mm, subsequent use; Above-mentioned raw materials adds flavoring, vegetable oil and spice again, puts into mixer and stirs, and in whipping process, divides the clear water that adds 150g for four times; The dried peeled shrimp water of 20g and the dried scallop water of 50g are processed six bright filling for dumplings material, pack into dumpling then; Put into subzero 30 ~ 40 degree down; In 30 minutes, the dumpling central temperature reaches 18 degrees below zero, freezing preservation.
Embodiment two
Get the 300g lean pork and 200g pig back fat thawed 10 ~ 15 hours in indoor temperature naturally, the meat grinder Minced Steak plate hole with 6 ~ 8mm is twisted into the mud shape; Get dried peeled shrimp 40g, the water of putting into 150g soaked 2 ~ 3 hours, water temperature 40 ~ 60 degree, and draining is subsequent use; Get dried scallop 50g, put into the water of 350g, the container that is filled with water is put into steamer and is steamed 20 ~ 30 minutes, and the cooling back is subsequent use; Get shrimp seed 40g, put into the grill pan of 100 ~ 120 degree after the cleaning, strong extra large shrimp taste is fried out in frying 10 ~ 20 minutes, cools off subsequent use; Get sea cucumber 80g put into 85 ~ 100 the degree boiling water in, boil 1 ~ 2min, cool off subsequent use; Get leek 40g, be cut into the granule of 3 ~ 4mm, subsequent use; Above-mentioned raw materials adds the porous-starch of 1g, adds flavoring, vegetable oil and spice again, puts into mixer and stirs; In whipping process, divide the clear water that adds 120g for four times, the dried peeled shrimp water of 40g and the dried scallop water of 30g are processed six bright filling for dumplings material; Pack into dumpling then, put into subzero 30 ~ 40 degree down, in 30 minutes; The dumpling central temperature reaches 18 degrees below zero, freezing preservation.
Embodiment three
Get the 250g lean pork and 250g pig back fat thawed 10 ~ 15 hours in indoor temperature naturally, the meat grinder Minced Steak plate hole with 6 ~ 8mm is twisted into the mud shape; Get dried peeled shrimp 30g, the water of putting into 120g soaked 2 ~ 3 hours, water temperature 40 ~ 60 degree, and draining is subsequent use; Get dried scallop 60g, put into the water of 420g, the container that is filled with water is put into steamer and is steamed 20 ~ 30 minutes, and the cooling back is subsequent use; Get shrimp seed 30g, put into the grill pan of 100 ~ 120 degree after the cleaning, strong extra large shrimp taste is fried out in frying 10 ~ 20 minutes, cools off subsequent use; Get sea cucumber 100g put into 85 ~ 100 the degree boiling water in, boil 1 ~ 2min, cool off subsequent use; Get leek 60g, be cut into the granule of 3 ~ 4mm, subsequent use; Above-mentioned raw materials adds the porous-starch of 1.5g, adds flavoring, vegetable oil and spice again, puts into mixer and stirs; In whipping process, divide the clear water that adds 135g for four times, the dried peeled shrimp water of 30g and the dried scallop water of 40g are processed six bright filling for dumplings material; Pack into dumpling then, put into subzero 30 ~ 40 degree down, in 30 minutes; The dumpling central temperature reaches 18 degrees below zero, freezing preservation.
Embodiment four
Get the 260g lean pork and 240g pig back fat thawed 10 ~ 15 hours in indoor temperature naturally, the meat grinder Minced Steak plate hole with 6 ~ 8mm is twisted into the mud shape; Get dried peeled shrimp 28g, the water of putting into 112g soaked 2 ~ 3 hours, water temperature 40 ~ 60 degree, and draining is subsequent use; Get dried scallop 70g, put into the water of 490g, the container that is filled with water is put into steamer and is steamed 20 ~ 30 minutes, and the cooling back is subsequent use; Get shrimp seed 32g, put into the grill pan of 100 ~ 120 degree after the cleaning, strong extra large shrimp taste is fried out in frying 10 ~ 20 minutes, cools off subsequent use; Get sea cucumber 90g put into 85 ~ 100 the degree boiling water in, boil 1 ~ 2min, cool off subsequent use; Get leek 70g, be cut into the granule of 3 ~ 4mm, subsequent use; Above-mentioned raw materials adds the porous-starch of 1.7g, adds flavoring, vegetable oil and spice again, puts into mixer and stirs; In whipping process, divide the clear water that adds 125g for four times, the dried peeled shrimp water of 32g and the dried scallop water of 38g are processed six bright filling for dumplings material; Pack into dumpling then, put into subzero 30 ~ 40 degree down, in 30 minutes; The dumpling central temperature reaches 18 degrees below zero, freezing preservation.
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a bright filling for dumplings material is characterized in that, comprising: lean pork 20-30 part, pig back fat 20-30 part, dried peeled shrimp 2-4 part, leek 4-8 part, dried scallop 5-8 part, sea cucumber 8-12 part, shrimp seed 2-4 part, clear water 12-15 part, dried peeled shrimp water 2-4 part, dried scallop water 3-5 part.
2. according to claim 1 six bright filling for dumplings material is characterized in that, said six bright dumplings also comprise: porous-starch 0.2---1.0 part.
3. the preparation method of a bright filling for dumplings material is characterized in that, comprising:
Separate frozen lean pork meat and pig back fat, be twisted into the mud shape;
Dried peeled shrimp is soaked in clear water, soak after 2 ~ 3 hours, draining is subsequent use;
Dried scallop is put into water steam 20 ~ 30 minutes, draining is subsequent use then;
With shrimp seed frying 10 ~ 20 minutes, cool off subsequent use;
With the sea cucumber blanching, the boiling water of putting into 85 ~ 100 degree boiled 1 ~ 2 minute, took out subsequent use;
The leek segment;
With the lean pork that is twisted into the mud shape, pig back fat; The shrimp seed of the dried peeled shrimp after the immersion, the dried scallop after steaming, frying, the sea cucumber of blanching and leek are put into stuffing mixer and stir; Divide in the stirring and put into dried peeled shrimp water, dried scallop water and clear water four times; Put into vegetable oil and flavoring after stirring, continue to stir, process the filling for dumplings material.
4. the preparation method of according to claim 3 six bright filling for dumplings material is characterized in that, when the shrimp seed of the dried peeled shrimp after will soaking, the dried scallop after steaming, frying, the sea cucumber of blanching and leek are put into stuffing mixer, also puts into porous-starch.
5. according to the preparation method of claim 3 or 4 described six bright filling for dumplings material, it is characterized in that said dried peeled shrimp soaks in clear water, the mass ratio of dried peeled shrimp and clear water is 1:4.
6. according to the preparation method of claim 3 or 4 described six bright filling for dumplings material, it is characterized in that said dried scallop is put into the mass ratio that water steams dried scallop and water is 1:7.
7. according to the preparation method of claim 3 or 4 described six bright filling for dumplings material, it is characterized in that the temperature of said shrimp seed frying is 100 ~ 200 degree.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549228A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method of ivy-mosses chicken dumpling |
| CN103783573A (en) * | 2014-02-28 | 2014-05-14 | 三全食品股份有限公司 | Shrimp egg dumplings with three fresh delicacies and production method thereof |
| CN105076901A (en) * | 2014-05-09 | 2015-11-25 | 威海红印食品科技有限公司 | Preparation method of quick-frozen seafood dumplings |
| CN105725097A (en) * | 2016-03-17 | 2016-07-06 | 麦梽楷 | Dumpling stuffing and preparation method thereof |
| CN106616985A (en) * | 2016-12-14 | 2017-05-10 | 钦州学院 | Six-flavor dumpling stuffing and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312029A (en) * | 2001-03-22 | 2001-09-12 | 周国华 | Sea-food dumpling filling and its production process |
| CN101133885A (en) * | 2006-08-31 | 2008-03-05 | 孙志刚 | Full-nutritive equilibrium stuffing and dumpling made by the same |
| CN102058062A (en) * | 2010-11-18 | 2011-05-18 | 河南工业大学 | Method for improving quality of quick-frozen dumplings by using porous starch |
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2012
- 2012-06-27 CN CN2012102155116A patent/CN102715419B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312029A (en) * | 2001-03-22 | 2001-09-12 | 周国华 | Sea-food dumpling filling and its production process |
| CN101133885A (en) * | 2006-08-31 | 2008-03-05 | 孙志刚 | Full-nutritive equilibrium stuffing and dumpling made by the same |
| CN102058062A (en) * | 2010-11-18 | 2011-05-18 | 河南工业大学 | Method for improving quality of quick-frozen dumplings by using porous starch |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549228A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Preparation method of ivy-mosses chicken dumpling |
| CN103783573A (en) * | 2014-02-28 | 2014-05-14 | 三全食品股份有限公司 | Shrimp egg dumplings with three fresh delicacies and production method thereof |
| CN105076901A (en) * | 2014-05-09 | 2015-11-25 | 威海红印食品科技有限公司 | Preparation method of quick-frozen seafood dumplings |
| CN105725097A (en) * | 2016-03-17 | 2016-07-06 | 麦梽楷 | Dumpling stuffing and preparation method thereof |
| CN106616985A (en) * | 2016-12-14 | 2017-05-10 | 钦州学院 | Six-flavor dumpling stuffing and preparation method thereof |
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| CN102715419B (en) | 2013-10-02 |
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Address after: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Patentee after: Sanquan Food Co., Ltd. Address before: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Patentee before: Zhengzhou Sanquan Food Co., Ltd. |