CN103211132A - Frozen clam soup dumplings and production method thereof - Google Patents
Frozen clam soup dumplings and production method thereof Download PDFInfo
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Abstract
The invention relates to frozen clam soup dumplings and a production method of the clam soup dumplings, and belongs to the technical field of food processing. The soup dumplings are produced by wrapping clam-based fillings into wrappers, and then freezing, thus obtaining the frozen clam soup dumplings; special wheat flour, cassava starch and glutamine transaminase and the like are scientifically compounded to form the wrapper; and the filling is prepared from pork skin aspic, fresh lean meat, pork nape, whole clam, ingredients and seasonings. Compared with the conventional method, the frozen clam soup dumplings have thin wrappers, sufficient filling, rich soup, full seafood smell, and no cracking and soup absorption in the wrapper, are elastic and chewy, and taste good.
Description
Technical field
The present invention relates to a kind of freezing colored a species of small clam living in fresh water steamed dumpling and preparation method thereof, belong to food processing technology field.
Background technology
Be accompanied by the progress of science and technology, following product will enter the epoch of a comprehensive standardized production, and China has huge demand as the populous nation of a happiness food Flour product especially to various standardized wheaten foods.In recent years, frozen food has obtained everybody extensive approval with its safe ready.At present, filling material products such as various freezing steamed stuffed bun on the market, dumpling emerge in an endless stream.But, make a general survey of whole quick-frozen food market, mainly be in the majority as the steamed stuffed bun series products of main cooked wheaten food with common steamed stuffed bun, people's aquatic foods can be at the bag point product that buy this band soup of picture steamed dumpling juice on the market.And the quick-frozen steamed dumpling that occurred in the last few years, the filling material also is based on the plain filling that mixes of traditional meat stuffing, plain filling or meat, taste is also comparatively single.Along with people are worth improving constantly of understanding to seafood nourishing, seafood if can be equipped with delicious soup juice and be made into quick frozen product, will satisfy people's needs significantly.Yet, as everyone knows, the characteristics of the Flour product maximum of seafood are done videlicet and instantly can farthest be kept the delicate flavour of seafood, because there is certain shelf life in quick-frozen food, product steams through thawing after the long-term frozen again, seafood can be because of dry and astringent its juice loss that makes that becomes, lose delicate flavour, this also is seafood steamed dumping goods listing major reason slowly, in addition, steamed dumpling is owing to the existence of soup juice, and production firm causes breaking of product musculus cutaneus for fear of the infiltration of juice in long preservation process musculus cutaneus, that usually musculus cutaneus is made is very thick, and this has also influenced the mouthfeel of product to a great extent.Therefore, it is thin delicious, balanced in nutrition to be badly in need of a kind of skin at present on the market, the quick-freeze seafood class steamed dumpling goods that juice is full and delicate flavour does not run off.
The flower clam belongs to Mollusca, lamellibranchiata, curtain clam order, Veneridae is commonly called as " clam ", is the treasure in the seafood shellfish, its delicious flavour, contain rich in protein, inorganic salts, the trace element of multiple needed by human such as glycogen and vitamin and calcium, magnesium, iron, zinc.Fat content is low in the flower clam, and unrighted acid is higher, is easily absorbed by human consumption, can be used as human nutrition, pollution-free food, is subjected to consumer's favor deeply.Contain a kind of Dai Ertai 7-cholesterol and 24-methylene cholesterol that reduces the serum cholesterol effect that have in this external colored clam meat, they have the inhibition cholesterol concurrently and synthesize and quicken the unique effect of excretion of cholesterol at liver, thereby the body inner cholesterol is descended.Therefore, in recent years, the flower clam extensively is subjected to liking of consumer.In China, it is edible that the flower clam meat is used to directly culinary art more, and its fabricated product also seldom.What with the clam meat be that the rarely seen Chinese patent publication number of the fabricated product CN101785551A of raw material mentions is raw material with a species of small clam living in fresh water meat, is equipped with flavorings such as salt, converted starch, vinegar and novel a species of small clam living in fresh water sauce of making.
At present, mostly the making of traditional family workshop type seafood steamed dumping is the seafood raw material is directly minced processing, so causes the gravy behind the steamed dumping shortening to separate the phenomenon that delicate flavour deficiency even juice delicate flavour run off easily.In addition, break, for also most fermentation musculus cutaneus or the blanching musculus cutaneus of adopting of the processing of steamed dumping musculus cutaneus for preventing steamed dumping.Introduced a kind of method of making steamed dumpling of the hot water endothelium among the Chinese patent publication number CN101044912A; Chinese patent publication number CN101658264A has introduced a kind of pork steamed dumpling that adopts the fermentation musculus cutaneus to make; can improve the phenomenon of steamed dumping cracking to a certain extent; but increased the thickness of musculus cutaneus to a certain extent; influenced the mouthfeel of steamed dumping; make the thin filling foot of skin so how to adopt modern production technology and method; the quick-freeze seafood steamed dumping product that good mouthfeel and seafood taste are plentiful; realize the production of seafood steamed dumping " scale ", " batch production ", " standardization ", this will have huge consumption potentiality.
Summary of the invention
In view of the further investigation to above problem, the present invention aims to provide a kind of freezing colored a species of small clam living in fresh water steamed dumpling and preparation method thereof.It is that the process science is composite forms by special wheat flour, tapioca and glutamine transaminage etc. that freezing colored a species of small clam living in fresh water steamed dumpling of the present invention is made of musculus cutaneus, steamed dumpling filling material be by skin freeze, fresh lean pork, pig ridge fat meat, whole colored a species of small clam living in fresh water, gelatin, batching and flavoring allocate and form.Compare with existing method, the thin filling foot of colored a species of small clam living in fresh water steamed dumpling skin of the present invention, soup juice is dense, and the seafood flavor is full, and musculus cutaneus does not ftracture and does not inhale juice, chews strength, good mouthfeel.
Technical scheme of the present invention is as follows:
A kind of freezing colored a species of small clam living in fresh water steamed dumpling, it goes into behind the musculus cutaneus freezing and make by flower a species of small clam living in fresh water filling material package:
Described musculus cutaneus, by mass percentage by following raw material through being processed into: special wheat flour 30～60%, tapioca 10～30%, glutamine transaminage 0.05～2%, salt 0.1～0.5%, salad oil 1.0～2.5%, 80 ℃ of hot water 8.0～20%, normal temperature cold water 8.0～20%;
Described colored a species of small clam living in fresh water filling material by 200～300 parts of skins freeze with 300～500 parts of colored a species of small clam living in fresh waters at the bottom of filling mix and make, wherein, it is to be formed through boiling by fresh pork rind, agar and a species of small clam living in fresh water flavoring that described skin freezes; Filling is to be formed through allotment by fresh lean pork, pig ridge fat meat, flower a species of small clam living in fresh water meat, gelatin, batching and flavoring at the bottom of described colored a species of small clam living in fresh water.
Musculus cutaneus of the present invention is meant the musculus cutaneus that utilizes the processing of food cold storage principle and make freezing filling material product, and described freezing filling material product comprises freezer surface food such as steamed dumpling, steamed stuffed bun, won ton are stewed, steamed dumpling with the dough gathered at the top, dumpling.
Tapioca of the present invention is meant after cassava is extracted through starch to dehydrate the powder that forms.Cassava ative starch paste shows low relatively reverse, thereby can prevent that in freeze-thaw circulation moisture content from losing, and has very high freeze-thaw stability.
Glutamine transaminage of the present invention; be called the TG enzyme again; its can catalytic proteins between molecule and the transfer of intramolecular acyl; form the lysine key between the protein molecule in the flour that makes and within the molecule; thereby improve the functional character of protein; and then improved the elasticity and the moisture holding capacity of wheaten food, improved the mouthfeel of wheaten food.
Colored a species of small clam living in fresh water steamed dumpling of the present invention is made used musculus cutaneus, and its raw material preferably is made up of following component by mass percentage:
Colored a species of small clam living in fresh water steamed dumpling of the present invention is made used musculus cutaneus, and its raw material further preferably is made up of following component by mass percentage:
The activity of glutamine transaminage of the present invention is 100u/g.
The invention provides the preparation method that above-mentioned freezing colored a species of small clam living in fresh water steamed dumpling is made used musculus cutaneus, described method comprises following processing step:
1. and face: after special wheat flour and tapioca mixed according to proportioning, add salt, soybean oil and 80 ℃ of hot water successively, the back kneading 15 minutes that stirs adds normal temperature cold water and glutamine transaminage and carries out and face;
2. enzymolysis: the dough that step is become reconciled in 1. places under 35 ℃ the environment and leaves standstill 60min, makes its abundant enzymolysis;
3. moulding: the dough behind the enzymolysis is pressed into musculus cutaneus.
The musculus cutaneus that step can have specific thicknesses according to the compacting of the needs of products made thereby in 3., preferred musculus cutaneus thickness is 0.5～1.5mm among the present invention.
The present invention also provides the preparation method of freezing colored a species of small clam living in fresh water steamed dumpling filling material, and raw material takes by weighing by mass parts, and described method comprises following processing step:
(1) gets the fresh pig pork skin and place digester for 100～200 parts, add and temperature is risen to 100 ℃ behind 1000 parts the water and carry out infusion, add 1～2 part of agar after 2 hours, after treating that agar melts fully, temperature being transferred to 60 ℃ continue infusion 4～6 hours, pork skin is brewed into thickness soup juice, is benchmark with 100 parts of soup juice, add 48～51 parts of a species of small clam living in fresh water flavorings, stirring gets final product;
(2) making of end filling
1. raw material is handled: selected new fresh flower a species of small clam living in fresh water, remove shell, and flowing water cleans, and the back that drains away the water is stand-by; Selected fresh pig lean meat and pig ridge fat meat clean up the back and with cutmixer it broken into the fine and soft and ridge fat meat young pilose antler of lean meat respectively, and is stand-by;
2. end filling preparation: take by weighing 200～346 parts of colored a species of small clam living in fresh water meat of step in 1., add 60～80 parts of 85～200 parts of pork young pilose antlers stirring and pig ridge fat young pilose antlers, add 160～200 parts in gelatin again, prepare burden 80～85 parts with 44～52 parts of flavorings.
(3) and filling
The skin of getting in the above-mentioned steps freezes 200～300 parts, and filling is 300～500 parts at the bottom of adding flower a species of small clam living in fresh water, stirs until filling material toughness.
In the above-mentioned preparation method, the described a species of small clam living in fresh water flavoring of step (1) is for being the flavoring that raw material is made with a species of small clam living in fresh water, is selected from a kind of in a species of small clam living in fresh water Normal juice, finished product a species of small clam living in fresh water inspissated juice and the finished product a species of small clam living in fresh water seed extract; Wherein,
Described a species of small clam living in fresh water Normal juice is meant is soaking the resulting feed juice of boiling a species of small clam living in fresh water period of the day from 11 p.m. to 1 a.m, promptly its for a species of small clam living in fresh water with the clear water of 3 times of amounts after big fire is boiled, the soup juice that filtration obtains behind infusion 15～20min under the temperature fire;
Described a species of small clam living in fresh water inspissated juice is meant by a species of small clam living in fresh water Normal juice through refine concentrating the baste that obtains, a species of small clam living in fresh water inspissated juice product that can adopt Huzhou, Zhejiang ordinary person Food Co., Ltd and Japanese ocean A﹠F Co., Ltd. to produce;
Described a species of small clam living in fresh water seed extract is meant that a species of small clam living in fresh water extracts the extract that contains nutritional labelings such as several amino acids that obtains through steps such as homogenate, separation, purifying, a species of small clam living in fresh water seed extract product that can adopt Japanese ocean A﹠F Co., Ltd. to produce.
In the above-mentioned preparation method, the described flavoring of step (2) is one or more mixtures with any ratio in salt, white pepper powder, soy sauce, the white sugar; Described batching is 30～40 parts of 30～35 parts at green onion end by weight, 11～15 parts of bruised gingers and peanut oil.
Another purpose of the present invention provides the preparation method of freezing colored a species of small clam living in fresh water steamed dumpling, adopts colored a species of small clam living in fresh water steamed dumpling musculus cutaneus of the present invention and filling material to pack, and carries out freezing preservation get final product under-18 ℃.
The invention has the beneficial effects as follows: by the invention provides a kind of freezing colored a species of small clam living in fresh water steamed dumpling and preparation method, with existing method relatively, its preparation method technology is simple, and is easy to operate, effectively the production efficiency that improves.The thin filling foot of the steamed dumping product skin that method of the present invention is made, soup juice is dense, good water-retaining property, the seafood flavor is full, and musculus cutaneus does not ftracture and does not inhale juice, chews strength, good mouthfeel.Can realize the production of seafood steamed dumping " scale ", " batch production ", " standardization ",
Remedied the contract for fixed output quotas blank of product of seafood frozen soup on the market.
The specific embodiment
Following non-limiting example can make those of ordinary skill in the art more fully understand the present invention, but does not limit the present invention in any way.
Test method described in the embodiment if no special instructions, is conventional method; Described reagent and material if no special instructions, all can obtain from commercial channels, or can the conventional method preparation.
Following embodiment is example explanation the specific embodiment of the present invention to spend a species of small clam living in fresh water steamed dumpling:
One, freezing colored a species of small clam living in fresh water steamed dumpling is made
According to mass parts, the making of freezing colored a species of small clam living in fresh water steamed dumpling is carried out according to following processing step:
1) making of musculus cutaneus
1. and face: under the normal temperature, after special wheat flour and tapioca mixed in the double speed dough mixing machine according to proportioning, add salt, soybean oil and 80 ℃ of hot water successively, the back kneading 15 minutes that stirs adds normal temperature cold water and glutamine transaminage and carries out and face;
2. enzymolysis: the dough that step is become reconciled in 1. places under 35 ℃ the environment and leaves standstill 60min, makes its abundant enzymolysis;
3. moulding: adopt the drum-type oodle maker to be pressed into musculus cutaneus in the dough behind the enzymolysis.
2) making of filling material
(1) the skin making of freezing
Get the fresh pig pork skin and place digester for 200 parts, add and temperature is risen to 100 ℃ behind 1000 parts the water and carry out infusion, add 1 part of agar after 2 hours, after treating that agar melts the back fully, temperature is transferred to 60 ℃ continue infusion 4 hours, collagen fully sex change and the disintegration of this moment in the pork skin, the soup juice very thickness that become.The soup juice that boils adds 50 parts of a species of small clam living in fresh water flavorings in 100 parts, stirs to such an extent that skin freezes; Wherein said a species of small clam living in fresh water flavoring is for being the flavoring that raw material is made with a species of small clam living in fresh water, be selected from will be its be with a species of small clam living in fresh water with the clear water of 3 times of amounts after big fire is boiled, the temperature fire filters a kind of in a species of small clam living in fresh water Normal juice, finished product a species of small clam living in fresh water inspissated juice and the finished product a species of small clam living in fresh water seed extract that obtains down behind boiling 15～20min.
(2) making of end filling
The a raw material is handled: selected new fresh flower a species of small clam living in fresh water, remove shell, and flowing water cleans, and the back that drains away the water is stand-by; Selected fresh pig lean meat and pig ridge fat meat clean up the back and with cutmixer it broken into the fine and soft and ridge fat meat young pilose antler of lean meat respectively, and is stand-by;
Filling preparation at the bottom of the b: take by weighing the colored a species of small clam living in fresh water meat of step in 1. according to proportioning, add the pork young pilose antler and the pig ridge fat young pilose antler that stir, add successively again green onion end, bruised ginger, peanut oil, gelatin and flavoring stir the filling material; Wherein said flavoring can be selected one or more mixtures that mix with any ratio in salt, white pepper powder, soy sauce, the white sugar for use;
(3) and filling
The skin that takes by weighing in the above-mentioned steps according to proportioning freezes, and adds end filling, stirs clockwise until filling material toughness;
3) pack and in above-mentioned musculus cutaneus, put into the filling material, make colored a species of small clam living in fresh water steamed dumpling;
4) freezing finished product flower a species of small clam living in fresh water steamed dumpling is placed in-18 ℃ of refrigerators carried out freezing preservation.
Two, freezing colored a species of small clam living in fresh water steamed dumpling sensory evaluation method
Difference according to the edible sensation of freezing colored a species of small clam living in fresh water steamed dumpling, ad hoc fixed following subjective appreciation method: evaluation group is made up of 20 professional persons that are engaged in wheaten food production, each 10 people of men and women, organize the trial test time ante cibum 1h or after meal 2h carry out, the personnel of evaluation group need keep stable mood, mood easily before tasting, the heavy food of other tastes of must not taking food, must not smoking, must not drink, the intact sample of every trial test just can carry out the trial test of next sample after all needing gargle with clear water.Each takes turns the trial test sample size must not surpass 6, and needing at interval between two-wheeled is tasted, 1h carries out.Evaluation to seafood filling material quality is mainly estimated from 4 aspects such as outward appearance, soup juice, taste, mouthfeels, calculates average mark, total points=outward appearance * 0.2+ soup juice * 0.2+ taste * 0.3+ mouthfeel * 0.3 according to the mark of each scorer.Concrete weight and score value detailed rules and regulations are as shown in table 1:
The freezing colored a species of small clam living in fresh water steamed dumpling quality sense organ evaluating meter of table 1
For above-mentioned freezing colored a species of small clam living in fresh water steamed dumpling organoleptic indicator and standards of grading, in each rank mark section, quality the superior's mark more is high more, otherwise then mark is low more.
Embodiment 1
Adopt above-mentioned technology to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in the musculus cutaneus gross mass, after the tapioca that takes by weighing 48.45% special wheat flour and 30.40% places and mixes in the double speed dough mixing machine, add 0.1% salt, 1% soybean oil and 80 ℃ of hot water of 10% successively, after mixing, the kneading evenly, add 10% cold water once more and 0.05% glutamine transaminage carries out and face, become reconciled behind the face and to leave standstill enzymolysis 60min under the environment that dough is placed 35 ℃, at last dough is pressed into musculus cutaneus, musculus cutaneus thickness is 0.5mm; According to mass parts, take by weighing the fresh pig pork skin and place digester for 100 parts, add and temperature is risen to 100 ℃ behind 800 parts the water and carry out infusion, add 1 part of agar after 2 hours, after treating that agar melts fully, continue infusion 4 hours down at 60 ℃, the soup juice that boils is in 100 parts, add 30 parts of a species of small clam living in fresh water Normal juice, stir and promptly make skin and freeze; According to mass parts, take by weighing after the processing 200 parts of colored a species of small clam living in fresh water meat, fine and soft 60 parts of 100 parts of pork young pilose antlers that adding stirs and pig ridge fat, add 45 parts of 30 parts at green onion end, 10 parts of bruised gingers, 40 parts of peanut oil, 160 parts in gelatin and flavorings more successively, the end filling of back as steamed dumping stirs, with 200 parts skins freeze with 300 parts steamed dumping at the bottom of filling stir the back as the filling material of steamed dumping according to clockwise direction, last, with musculus cutaneus and filling material through packing, making freezing colored a species of small clam living in fresh water steamed dumpling after freezing.
Embodiment 2
Adopt above-mentioned technology to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in the musculus cutaneus gross mass, after the tapioca that takes by weighing 40.35% special wheat flour and 36.35% places and mixes in the double speed dough mixing machine, add 0.2% salt, 2% soybean oil and 80 ℃ of hot water of 12% successively, after mixing, the kneading evenly, add 9% cold water once more and 0.1% glutamine transaminage carries out and face, become reconciled behind the face and to leave standstill enzymolysis 60min under the environment that dough is placed 35 ℃, at last dough is pressed into musculus cutaneus, musculus cutaneus thickness is 0.8mm; According to mass parts, take by weighing the fresh pig pork skin and place digester for 120 parts, add and temperature is risen to 100 ℃ behind 800 parts the water and carry out infusion, add 1 part of agar after 2 hours, after treating that agar melts the back fully, continue infusion 4 hours down at 60 ℃, the soup juice that boils is in 100 parts, add 38 parts of a species of small clam living in fresh water Normal juice, stir and promptly make skin and freeze; According to mass parts, take by weighing 250 parts of colored a species of small clam living in fresh water meat after the processing, fine and soft 70 parts of 85 parts of pork young pilose antlers that adding stirs and pig ridge fat, add 44 parts of 30 parts at green onion end, 12 parts of bruised gingers, 40 parts of peanut oil, 160 parts in gelatin and flavorings more successively, the end filling of back as steamed dumping stirs, with 200 parts skins freeze with 350 parts steamed dumping at the bottom of filling stir the back as the filling material of steamed dumping according to clockwise direction, last, with musculus cutaneus and filling material through packing, making freezing colored a species of small clam living in fresh water steamed dumpling after freezing.
Embodiment 3
Adopt above-mentioned technology to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in the musculus cutaneus gross mass, after the tapioca that takes by weighing 55.10% special wheat flour and 18.03% places and mixes in the double speed dough mixing machine, add 0.25% salt, 2.5% soybean oil and 80 ℃ of hot water of 13% successively, after mixing, the kneading evenly, add 11% cold water once more and 0.12% glutamine transaminage carries out and face, become reconciled behind the face and to leave standstill enzymolysis 60min under the environment that dough is placed 35 ℃, at last dough is pressed into musculus cutaneus, musculus cutaneus thickness is 1.0mm; According to mass parts, take by weighing the fresh pig pork skin and place digester for 150 parts, add and temperature is risen to 100 ℃ behind 800 parts the water and carry out infusion, add 1 part of agar after 2 hours, after treating that agar melts the back fully, continue infusion 4 hours down at 60 ℃, the soup juice that boils is in 100 parts, add 40 parts of a species of small clam living in fresh water inspissated juices (Japanese ocean A﹠F Co., Ltd. produce), stir and promptly make skin and freeze; According to mass parts, take by weighing after the processing 280 parts of colored a species of small clam living in fresh water meat, fine and soft 70 parts of 165 parts of pork young pilose antlers that adding stirs and pig ridge fat, add 50 parts of 30 parts at green onion end, 10 parts of bruised gingers, 40 parts of peanut oil, 180 parts in gelatin and flavorings more successively, the end filling of back as steamed dumping stirs, with 250 parts skins freeze with 350 parts steamed dumping at the bottom of filling stir the back as the filling material of steamed dumping according to clockwise direction, last, with musculus cutaneus and filling material through packing, making freezing colored a species of small clam living in fresh water steamed dumpling after freezing.
Embodiment 4
Adopt above-mentioned technology to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in the musculus cutaneus gross mass, after the tapioca that takes by weighing 50.10% special wheat flour and 20.67% places and mixes in the double speed dough mixing machine, add 0.3% salt, 2.3% soybean oil and 80 ℃ of hot water of 13.5% successively, after mixing, the kneading evenly, add 13% cold water once more and 0.13% glutamine transaminage carries out and face, become reconciled behind the face and to leave standstill enzymolysis 60min under the environment that dough is placed 35 ℃, at last dough is pressed into musculus cutaneus, musculus cutaneus thickness is 1.2mm; According to mass parts, take by weighing the fresh pig pork skin and place digester for 180 parts, add and temperature is risen to 100 ℃ behind 900 parts the water and carry out infusion, add 1 part of agar after 2 hours, after treating that agar melts the back fully, continue infusion 4 hours down at 60 ℃, the soup juice that boils is in 100 parts, add 43 parts of a species of small clam living in fresh water inspissated juices (Japanese ocean A﹠F Co., Ltd. produce), stir and promptly make skin and freeze; According to mass parts, take by weighing after the processing 300 parts of colored a species of small clam living in fresh water meat, fine and soft 70 parts of 180 parts of pork young pilose antlers that adding stirs and pig ridge fat, add 50 parts of 32 parts at green onion end, 12 parts of bruised gingers, 40 parts of peanut oil, 190 parts in gelatin and flavorings more successively, the end filling of back as steamed dumping stirs, with 300 parts skins freeze with 400 parts steamed dumping at the bottom of filling stir the back as the filling material of steamed dumping according to clockwise direction, last, with musculus cutaneus and filling material through packing, making freezing colored a species of small clam living in fresh water steamed dumpling after freezing.
Embodiment 5
Adopt above-mentioned technology to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in the musculus cutaneus gross mass, take by weighing be the tapioca of 49.56% special wheat flour and 20.67% place mix in the double speed dough mixing machine after, add 0.34% salt, 2.1% soybean oil and 80 ℃ of hot water of 14.0% successively, after mixing, the kneading evenly, add 14.0% cold water once more and 0.14% glutamine transaminage carries out and face, become reconciled behind the face and to leave standstill enzymolysis 60min under the environment that dough is placed 35 ℃, at last dough is pressed into musculus cutaneus, musculus cutaneus thickness is 1.2mm; According to mass parts, take by weighing the fresh pig pork skin and place digester for 190 parts, add and temperature is risen to 100 ℃ behind 1000 parts the water and carry out infusion, add 1 part of agar after 2 hours, after treating that agar melts the back fully, continue infusion 4 hours down at 60 ℃, the soup juice that boils is in 100 parts, add 47 parts of a species of small clam living in fresh water seed extracts (Japanese ocean A﹠F Co., Ltd. produce), stir and promptly make skin and freeze; According to mass parts, take by weighing after the processing 330 parts of colored a species of small clam living in fresh water meat, fine and soft 73 parts of 190 parts of pork young pilose antlers that adding stirs and pig ridge fat, add 50 parts of 32 parts at green onion end, 13 parts of bruised gingers, 40 parts of peanut oil, 200 parts in gelatin and flavorings more successively, the end filling of back as steamed dumping stirs, with 300 parts skins freeze with 450 parts steamed dumping at the bottom of filling stir the back as the filling material of steamed dumping according to clockwise direction, last, with musculus cutaneus and filling material through packing, making freezing colored a species of small clam living in fresh water steamed dumpling after freezing.
Embodiment 6
Adopt above-mentioned technology to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in the musculus cutaneus gross mass, take by weighing be the tapioca of 48.53% special wheat flour and 20.67% place mix in the double speed dough mixing machine after, add 0.35% salt, 1.9% soybean oil and 80 ℃ of hot water of 14.0% successively, after mixing, the kneading evenly, add 14.0% cold water once more and 0.15% glutamine transaminage carries out and face, become reconciled behind the face and to leave standstill enzymolysis 60min under the environment that dough is placed 35 ℃, at last dough is pressed into musculus cutaneus, musculus cutaneus thickness is 1.5mm; According to mass parts, take by weighing the fresh pig pork skin and place digester for 200 parts, add and temperature is risen to 100 ℃ behind 1000 parts the water and carry out infusion, add 1 part of agar after 2 hours, after treating that agar melts the back fully, continue infusion 4 hours down at 60 ℃, the soup juice that boils is in 100 parts, add 50 parts of a species of small clam living in fresh water seed extracts (Japanese ocean A﹠F Co., Ltd. produce), stir and promptly make skin and freeze; According to mass parts, take by weighing after the processing 345 parts of colored a species of small clam living in fresh water meat, fine and soft 75 parts of 200 parts of pork young pilose antlers that adding stirs and pig ridge fat, add 50 parts of 35 parts at green onion end, 14 parts of bruised gingers, 40 parts of peanut oil, 200 parts in gelatin and flavorings more successively, the end filling of back as steamed dumping stirs, with 300 parts skins freeze with 500 parts steamed dumping at the bottom of filling stir the back as the filling material of steamed dumping according to clockwise direction, last, with musculus cutaneus and filling material through packing, making freezing colored a species of small clam living in fresh water steamed dumpling after freezing.
Evaluation result:
1) to freezing colored a species of small clam living in fresh water steamed dumpling of above making, after freezing 30 days, thaw, boiling, adopt above-mentioned sensory evaluation index by professional person's evaluation of giving a mark.Concrete outcome is as shown in table 2.
The freezing colored a species of small clam living in fresh water steamed dumpling sensory evaluation scores table of table 2
From above experimental result as can be seen: make the freezing colored a species of small clam living in fresh water steamed dumpling that obtains with method of the present invention and on its outward appearance, soup juice, color and luster and mouthfeel, all belong to one-level (8-10 branch), wherein the evaluation score of taste and mouthfeel is all above 9 minutes, the upper strata mark section that belongs to organoleptic indicator's one-level, the thin filling foot of product skin, good water-retaining property, soup juice is dense, can significantly experience strong seafood flavor, musculus cutaneus does not ftracture and do not inhale juice, and is flexible, it is pure to chew strength, good mouthfeel.
2) adopt above-mentioned sensory evaluation index by professional person's evaluations of giving a mark to freezing colored a species of small clam living in fresh water steamed dumpling of above making state under different cooling times, specifically appraisal result is as shown in table 3.
The different holding times of table 3 are flower a species of small clam living in fresh water steamed dumpling sensory evaluation scores table down
See to find out from above result: make of method of the present invention freezing colored a species of small clam living in fresh water steamed dumpling of obtaining freezing preserved 10 days, 30 days, 45 days, 60 days and 90 days after the sensory evaluation total points all surpassed 9 fens, belong to the upper strata mark section of organoleptic indicator's one-level.Along with the prolongation of cooling time, the sensory evaluation scores of product slightly descends, but not obvious.After cooling time reached 90 days, product still can keep good integrality, and musculus cutaneus does not have cracking phenomena.In addition, steamed dumping soup juice is dense, and the seafood flavor is strong, delicate mouthfeel, and quality has obtained good maintenance.
Claims (9)
1. freezing colored a species of small clam living in fresh water steamed dumpling, it is gone into behind the musculus cutaneus freezing and make by flower a species of small clam living in fresh water filling material package, it is characterized in that:
Described musculus cutaneus, by mass percentage by following raw material through being processed into: special wheat flour 30～60%, tapioca 10～30%, glutamine transaminage 0.05～2%, salt 0.1～0.5%, salad oil 1.0～2.5%, 80 ℃ of hot water 8.0～20%, normal temperature cold water 8.0～20%;
Described colored a species of small clam living in fresh water filling material be by 200～300 parts of skins freeze with 300～500 parts of colored a species of small clam living in fresh waters at the bottom of filling mix and make, wherein, it is to be formed through boiling by pork rind, agar and a species of small clam living in fresh water flavoring that described skin freezes; Filling is to be formed through allotment by lean pork, pig ridge fat meat, flower a species of small clam living in fresh water meat, gelatin, batching and flavoring at the bottom of described colored a species of small clam living in fresh water.
2. freezing colored a species of small clam living in fresh water steamed dumpling according to claim 1 is characterized in that: described musculus cutaneus, by mass percentage, form by following raw material:
3. freezing colored a species of small clam living in fresh water steamed dumpling according to claim 1, it is characterized in that: described musculus cutaneus, its raw material are made up of following raw material by mass percentage:
4. according to each described freezing colored a species of small clam living in fresh water steamed dumpling of claim 1～3, it is characterized in that: the activity of described glutamine transaminage is 100u/g.
5. freezing colored a species of small clam living in fresh water steamed dumpling according to claim 1, it is characterized in that: the preparation method of described musculus cutaneus comprises the steps:
1. and face: after special wheat flour and tapioca mixed according to proportioning, add salt, soybean oil and 80 ℃ of hot water successively, the back kneading 15 minutes that stirs adds normal temperature cold water and glutamine transaminage and carries out and face;
2. enzymolysis: the dough that step is become reconciled in 1. places under 35 ℃ the environment and leaves standstill 60min, makes its abundant enzymolysis;
3. moulding: the dough behind the enzymolysis is pressed into musculus cutaneus.
6. freezing colored a species of small clam living in fresh water steamed dumpling according to claim 1, it is characterized in that: the preparation method of described colored a species of small clam living in fresh water filling material comprises the steps:
(1) the skin making of freezing
Get the fresh pig pork skin and place digester for 100～200 parts, add and temperature is risen to 100 ℃ behind 1000 parts the water and carry out infusion, add 1～2 part of agar after 2 hours, after treating that agar melts fully, temperature being transferred to 60 ℃ continue infusion 4～6 hours, pork skin is brewed into thickness soup juice, is benchmark with 100 parts of soup juice, add 48～51 parts of a species of small clam living in fresh water flavorings, stirring gets final product;
(2) making of end filling
1. raw material is handled: selected new fresh flower a species of small clam living in fresh water, remove shell, and flowing water cleans, and the back that drains away the water is stand-by; Selected fresh pig lean meat and pig ridge fat meat clean up the back and with cutmixer it broken into the fine and soft and ridge fat meat young pilose antler of lean meat respectively, and is stand-by;
2. end filling preparation: take by weighing 200～346 parts of colored a species of small clam living in fresh water meat of step in 1., add 60～80 parts of 85～200 parts of pork young pilose antlers stirring and pig ridge fat young pilose antlers, add 160～200 parts in gelatin again, preparing burden 80～85 parts stirs for 44～52 parts with flavoring;
(3) and filling
The skin of getting in the above-mentioned steps freezes 200～300 parts, and filling is 300～500 parts at the bottom of adding flower a species of small clam living in fresh water, stirs until filling material toughness.
7. according to right 6 described freezing colored a species of small clam living in fresh water steamed dumplings, it is characterized in that: the described a species of small clam living in fresh water flavoring of step (1) is for being the flavoring that raw material is made with a species of small clam living in fresh water, is selected from a kind of in a species of small clam living in fresh water Normal juice, finished product a species of small clam living in fresh water inspissated juice and the finished product a species of small clam living in fresh water seed extract.
8. the described freezing colored a species of small clam living in fresh water steamed dumpling of claim 6 is characterized in that: the described flavoring of step (2) is one or more mixtures that mix with any ratio in salt, white pepper powder, soy sauce, the white sugar.
9. freezing a species of small clam living in fresh water steamed dumpling according to claim 6 is characterized in that: the described batching of step (2) is 30～40 parts of 30～35 parts at green onion end by weight, 11～15 parts of bruised gingers and peanut oil.
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