CN103099122A - Making method of mackerel/mulberry dumplings - Google Patents
Making method of mackerel/mulberry dumplings Download PDFInfo
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- CN103099122A CN103099122A CN201110365945XA CN201110365945A CN103099122A CN 103099122 A CN103099122 A CN 103099122A CN 201110365945X A CN201110365945X A CN 201110365945XA CN 201110365945 A CN201110365945 A CN 201110365945A CN 103099122 A CN103099122 A CN 103099122A
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- boiled dumpling
- spanish mackerel
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Abstract
The invention provides a making method of mackerel/mulberry dumplings, which comprises the following steps: chopping mackerel into a paste; dicing mulberries and onions, placing into a steam cabinet, and heating until the central temperature is kept at 100 DEG C for 3-5 minutes; evenly mixing and stirring the mackerel and the onions, then adding potato powder, table salt, spices and black pepper and stirring, then adding the processed mulberries and stirring, and finally adding potato starch and evenly stirring; adding water into flour to form a dough, and processing into dumpling wrappers having a thickness of 1-3mm; and wrapping a stuffing with each dumpling wrapper, processing to obtain dumpling finished products, and then spreading an even layer of flour on the dumplings. The dumplings made according to the invention are unique in flavor and abundant in nutrition, and are suitable for large-scale production.
Description
Technical field
The present invention relates to a kind of preparation method of boiled dumpling, especially a kind of preparation method of Spanish mackerel mulberries boiled dumpling.
Background technology
Boiled dumpling is the traditional characteristics food that liked by Chinese people, is north of China staple food among the people and local snack, is also Spring Festival holidays food, rich and varied, very popular with its delicious flavour, nutritious, fillings kind.Boiled dumpling of all kinds is a lot of in the market, the invention provides a kind of preparation method of Spanish mackerel mulberries boiled dumpling of unique flavor.Spanish mackerel contains abundant nutriment, its meat exquisiteness, delicious flavour, nutritious, contain the nutrients such as abundant protein, vitamin A, mineral matter, Spanish mackerel has tonifying Qi, puts down the effect of coughing simultaneously, to weak cough to breathe heavily certain curative effect is arranged, also have and refresh oneself and the health care food therapy function of waiting for a long time, normal food has certain auxiliary curative effect to diseases such as treatment anaemia, early ageing, malnutrition, puerperal asthenia and neurasthenia; The mulberries sour and sweet palatability, the mineral element that contains the multiple needed by human body such as the nutritional labelings such as fat, activated protein, carbohydrate, dietary fiber, vitamin A, Cobastab, vitamin C, malic acid, rutin sophorin, anthocyanin, Yan acid, linoleic acid and calcium, phosphorus, potassium, selenium, iron, has multiple efficacies, be described as " the best health fruit of 21st century " by medical circle, contained aliphatic acid has reducing fat, reduces blood fat, prevents the effects such as vascular sclerosis; The Wu Fasu that contains can make hair become black and glossy; In addition, mulberries are improved the skin blood supply, the effects such as nutrition skin, and have delay senility, cancer-resisting, effect that relieving eye strain is dry and astringent; Have no in the market and be combined the report of making Spanish mackerel mulberries boiled dumpling about Spanish mackerel with mulberries.
Summary of the invention
The object of the invention is to solve the deficiencies in the prior art, a kind of preparation method of Spanish mackerel mulberries boiled dumpling is provided.
Technical scheme of the present invention is that a kind of preparation method of Spanish mackerel mulberries boiled dumpling, main feature are to pass through successively following steps:
The preparation of a, filling raw material is chosen in order freezing, surperficial free from admixture, the Spanish mackerel that structural state is complete is raw material, then the raw material Spanish mackerel is thawed naturally, wash away in the fish body with watery blood and black film etc., cut into rotten shape thing; Mulberries, onion cut into puts into steamer after fourth to be heated to central temperature is 100 ℃, keeps 3-5 minute;
Then the preparation of b, fillings adds dehydrated potato powder, salt, spice, black pepper stirring first with Spanish mackerel, onion mixing and stirring, then adds the mulberries that process to stir, and adds at last farina to be stirred to evenly;
The preparation of c, dumpling wrapper adds hydration with flour and becomes dough, is processed into the dumpling wrapper that thickness is 1-3mm.
The making of d, boiled dumpling is wrapped up in suitable fillings with the boiled dumpling suitcase, is processed into the boiled dumpling finished product, then sprinkles the uniform flour of one deck on boiled dumpling.
E, packing be the boiled dumpling quick-frozen of moulding, and central temperature is down to-10-0 ℃, vacuum packaging finished product.
Preparation method of the present invention, in manufacturing process, each weight percentages of components of fillings is: Spanish mackerel 40-50%, mulberries 30-40%, onion 10-15%, dehydrated potato powder 5-8%, salt 0.6-1.2%, spice 0.6-1.2%, black pepper 1-1.5%.
In the boiled dumpling that the present invention makes, the percentage by weight of each component is respectively: dumpling farcing 60-70%, dumpling wrapper 20-25%, flour 5-10%.
Preparation method technique of the present invention is reasonable, operation feasible, and production efficiency is high, and the boiled dumpling food safety and sanitation of producing is nutritious, delicious flavour, the time of guaranteeing the quality is long, instant.
The specific embodiment
The present invention is further detailed explanation below in conjunction with specific embodiment.
Embodiment one
A kind of preparation method of Spanish mackerel mulberries boiled dumpling, pass through successively following steps:
The preparation of a, filling raw material is chosen in order freezing, surperficial free from admixture, the Spanish mackerel that structural state is complete is raw material, then the raw material Spanish mackerel is thawed naturally, wash away in the fish body with watery blood and black film etc., cut into rotten shape thing; Mulberries, onion cut into puts into steamer after fourth to be heated to central temperature is 100 ℃, keeps 3-5 minute:
Then the preparation of b, fillings adds dehydrated potato powder, salt, spice, black pepper stirring first with Spanish mackerel, onion mixing and stirring, then adds the mulberries that process to stir, and adds at last farina to be stirred to evenly;
The preparation of c, dumpling wrapper adds hydration with flour and becomes dough, is processed into the dumpling wrapper that thickness is 1-3mm.
The making of d, boiled dumpling is wrapped up in suitable fillings with the boiled dumpling suitcase, is processed into the boiled dumpling finished product, then sprinkles the uniform flour of one deck on boiled dumpling.
E, packing be the boiled dumpling quick-frozen of moulding, and central temperature is down to-10-0 ℃, vacuum packaging finished product.
In the present embodiment manufacturing process, each weight percentages of components of fillings is: Spanish mackerel 50%, mulberries 30%, onion 10%, dehydrated potato powder 7%, salt 1%, spice 1%, black pepper 1%.The percentage by weight of each component of boiled dumpling is respectively: dumpling farcing 70%, dumpling wrapper 25%, flour 5%.
Embodiment two
Making step is with embodiment one, and each weight percentages of components of fillings is: Spanish mackerel 40%, mulberries 35%, onion 15%, dehydrated potato powder 6.1%, salt 1.2%, spice 1.2%, black pepper 1.5%.The percentage by weight of each component of boiled dumpling is respectively: dumpling farcing 65%, dumpling wrapper 25%, flour 10%.
Embodiment three
Making step is with embodiment one, and each weight percentages of components of fillings is: Spanish mackerel 45%, mulberries 35%, onion 11%, dehydrated potato powder 6%, salt 0.8%, spice 1%, black pepper 1.2%.The percentage by weight of each component of boiled dumpling is respectively: dumpling farcing 70%, dumpling wrapper 20%, flour 10%.
Claims (3)
1. the preparation method of a Spanish mackerel mulberries boiled dumpling, is characterized in that, passes through successively following steps:
The preparation of a, filling raw material is chosen in order freezing, surperficial free from admixture, the Spanish mackerel that structural state is complete is raw material, then the raw material Spanish mackerel is thawed naturally, wash away in the fish body with watery blood and black film etc., cut into rotten shape thing; Mulberries, onion cut into puts into steamer after fourth to be heated to central temperature is 100 ℃, keeps 3-5 minute;
Then the preparation of b, fillings adds dehydrated potato powder, salt, spice, black pepper stirring first with Spanish mackerel, onion mixing and stirring, then adds the mulberries that process to stir, and adds at last farina to be stirred to evenly;
The preparation of c, dumpling wrapper adds hydration with flour and becomes dough, is processed into the dumpling wrapper that thickness is 1-3mm;
The making of d, boiled dumpling is wrapped up in suitable fillings with the boiled dumpling suitcase, is processed into the boiled dumpling finished product, then sprinkles the uniform flour of one deck on boiled dumpling;
E, packing be the boiled dumpling quick-frozen of moulding, and central temperature is down to-10-0 ℃, vacuum packaging finished product.
2. preparation method according to claim 1, it is characterized in that, in manufacturing process, each weight percentages of components of fillings is: Spanish mackerel 40-50%, mulberries 30-40%, onion 10-15%, dehydrated potato powder 5-8%, salt 0.6-1.2%, spice 0.6-1.2%, black pepper 1-1.5%.
3. preparation method according to claim 1 and 2, is characterized in that, in described boiled dumpling, the percentage by weight of each component is respectively: dumpling farcing 60-70%, dumpling wrapper 20-25%, flour 5-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110365945XA CN103099122A (en) | 2011-11-11 | 2011-11-11 | Making method of mackerel/mulberry dumplings |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110365945XA CN103099122A (en) | 2011-11-11 | 2011-11-11 | Making method of mackerel/mulberry dumplings |
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| CN103099122A true CN103099122A (en) | 2013-05-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201110365945XA Pending CN103099122A (en) | 2011-11-11 | 2011-11-11 | Making method of mackerel/mulberry dumplings |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207011A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Health-caring steamed stuffed bun in yolk and lily flavor and preparation method thereof |
| CN104642881A (en) * | 2013-11-25 | 2015-05-27 | 威海新异生物科技有限公司 | Preparation method for mulberry dumpling food |
| CN112021527A (en) * | 2020-08-07 | 2020-12-04 | 山东鲁海食品有限公司 | Processing method of microwave Spanish mackerel seafood dumplings |
| CN112042894A (en) * | 2020-08-07 | 2020-12-08 | 山东鲁海食品有限公司 | Microwave mackerel seafood dumpling processing and non-freezing storage and preservation method |
-
2011
- 2011-11-11 CN CN201110365945XA patent/CN103099122A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642881A (en) * | 2013-11-25 | 2015-05-27 | 威海新异生物科技有限公司 | Preparation method for mulberry dumpling food |
| CN104207011A (en) * | 2014-07-24 | 2014-12-17 | 马鞍山市海滨水产品生态养殖专业合作社 | Health-caring steamed stuffed bun in yolk and lily flavor and preparation method thereof |
| CN112021527A (en) * | 2020-08-07 | 2020-12-04 | 山东鲁海食品有限公司 | Processing method of microwave Spanish mackerel seafood dumplings |
| CN112042894A (en) * | 2020-08-07 | 2020-12-08 | 山东鲁海食品有限公司 | Microwave mackerel seafood dumpling processing and non-freezing storage and preservation method |
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Application publication date: 20130515 |