CN104509876A - Preparation method of high calcium dumpling filling - Google Patents
Preparation method of high calcium dumpling filling Download PDFInfo
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- CN104509876A CN104509876A CN201410778865.0A CN201410778865A CN104509876A CN 104509876 A CN104509876 A CN 104509876A CN 201410778865 A CN201410778865 A CN 201410778865A CN 104509876 A CN104509876 A CN 104509876A
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Abstract
The present invention relates to the technical field of food processing, and particularly relates to a preparation method of a high calcium dumpling filling. The method is characterized by comprising the following steps: 1, cooking chicken skeleton for a certain time and crushing the chicken skeleton into a chicken bone paste; and 2, evenly mixing the chicken bone paste with meat paste according to the ratio of 1-3:5, so as to prepare the high calcium dumpling filling. The preparation method of the high calcium dumpling stuffing enriches the species and nutrition of traditional dumpling fillings, and the invention provides a novel, cheap and convenient method and food for the population requiring calcium supplementation, such as the elderly, children and pregnant women. Meanwhile, the invention also develops the application of chicken bone paste in the staple food product for human, and provides a novel idea and direction for the development of China's huge market of chicken bone.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of preparation method of high calcium stuffing for dumplings.
Background technology
Chicken-bone paste is with fresh chicken bone for raw material, adopts the pureed product that ultra micro fine grinding processes.It is nutritious, containing the nutritional labeling such as Phospholipids, phosphoprotein that protein, fat and the human brain suitable with chicken are indispensable.In addition, also have in chicken-bone paste containing the chondroitin that can prevent aging in a large number, ossein and methionine and the various nutrients such as A race, B family vitamin that can promote liver function.Therefore, often edible chicken-bone paste product can skin care, supplements essence and blood.Except above-mentioned nutriment, in chicken-bone paste, also has the various trace elements of the mineral matter such as calcium, phosphorus that content is higher and needed by human.Have data to show, in chicken bone, the content of calcium is 3.95%, and the content of phosphorus is 2.04%, and the ratio of the two is in close proximity to 2: 1, is particularly conducive to absorption of human body.Therefore, for children, the elderly and osteoporosis and rickets patient, the often all right supplement calcium of edible chicken-bone paste product, the treatment that auxiliary osteoporosis, diabetes, rickets, osteoproliferation, hypertension, fracture and anaemia etc. are sick.Can find out that chicken-bone paste is a nutrition and health care raw material storage of the mankind from above-mentioned research.Devoting Major Efforts To Developing chicken-bone paste product not only significantly can improve the trophic structure of mankind's staple food products, widens the channel that the mankind obtain nutrition, also can improve the utilization ratio of chicken bone, available protecting natural environment.The hot product that chicken-bone paste product will become this century can be predicted.
Current, the chicken-bone paste product of China's exploitation is also relatively less.These chicken-bone paste products mainly contain chicken-bone paste sausage, chicken-bone paste fried dough twist, chicken-bone paste burger and chicken-bone paste capsicum paste etc.Because these products consumption figure in daily life is less, a large amount of consumption of chicken-bone paste can not be driven veritably.Therefore, there is a need to develop other forms of chicken-bone paste product, make it enter into veritably in daily life, become a part for people's current consumption.While improving people's food and drink trophic structure, promote a large amount of consumption of chicken-bone paste product.
The intake improving calcium is the important way solving people's calcium deficiency problem.Calcium deficiency problem is a global difficult problem, and especially the calcium intake of China resident is significantly less than supply standard.The equal calcium intake of Chinese people is only 400mg/d to have data to show, the recommended intake 800-1000mg/d formulated apart from Chinese Soclety of Nutrition differs greatly.The intake deficiency of calcium can affect the normal development of children, causes rickets, and the various diseases such as centering senile osteoporosis, osteoproliferation, colon cancer and hypertension all has impact.Although this situation can be improved by edible calcium supplementing preparation, relative to meals, calcium supplementing preparation is not a kind of method of economy, nor may eat as the staple food of people.Therefore, the calcium content improved in people's ordinary meal is only the fundamental way solving the general calcium deficiency problem of people.
Boiled dumpling is the traditional characteristics food deeply liked by Chinese people, is northern China staple food among the people and local snack, while be also on New Year's Day or other festivals time conventional food, especially in the Spring Festival, a kind of food is not only by dumpling, more become a kind of cultural Symbol.At the common saying having " comfortable not as recumbency, nice only dumpling " among the people, visible dumpling is all irreplaceable food of any all kinds of delicacies.The feature of dumpling is delicious flavour, and shape is unique, and hundred foods are not minded.But current dumpling many employings meat or vegetables make filling, it is except providing daily required nutrition to people, outside protein, fat, carbohydrate etc., effectively can not provide the elements such as daily required calcium for people.This defect makes boiled dumpling U.S.-China have deficiency.Therefore, also need to carry out boiled dumpling perfect further.
Summary of the invention
The object of the invention is the preparation method providing a kind of high calcium stuffing for dumplings, on the basis of abundant traditional boiled dumpling fillings kind and nutrition, to replenish the calcium easily method and food for the elderly, children, pregnant woman etc. need the crowd replenished the calcium to provide a kind of novel, cheapness.The present invention is simultaneously also by the application of exploitation chicken-bone paste in mankind's staple food products, and the chicken bone market huge for China provides a kind of new theory and developing direction.
For achieving the above object and some other objects, the technical solution used in the present invention is:
A preparation method for high calcium stuffing for dumplings, is characterized in that, comprises the following steps:
Step one, be ground into chicken-bone paste by after chicken carcasses maturation process certain hour;
Step 2, by described chicken-bone paste and meat gruel in 1-3: 5 ratio mix and be prepared into high calcium stuffing for dumplings.
It is calcareous that the high calcium stuffing for dumplings that the inventive method is prepared makes full use of in chicken carcasses, and, with rational ratio, chicken-bone paste and meat gruel are mixed, prepare the low high calcium stuffing for dumplings of stuffing for dumplings cost with high calcium, high nutrition, good, the relatively pure meat gruel of mouthfeel.
Preferably, the concrete grammar of described chicken carcasses slaking is for being 1: 1-2 by weight by described chicken carcasses and clear water, and be 121 DEG C in temperature, pressure is boiling at least 20min under the condition of 1.2MPa.
Chicken carcasses is boiled in chicken carcasses chicken leg bone finger gently pressing can rupture, namely its hardness is controlled at 800g or lower.
Preferably, the concrete grammar of the slaking of described chicken carcasses is for being 1: 1-2 by weight by described chicken carcasses and clear water, and be 121 DEG C in temperature, pressure is boiling 20-40min under the condition of 1.2MPa.
Preferably, the preparation concrete steps of described chicken-bone paste are: all transferred in high speed ultra shearing power homogenizer together with chicken soup by the chicken carcasses after slaking and carry out fine grinding, make the granularity of chicken-bone paste be not less than 150 orders.
After carrying out slaking, the chicken-bone paste granularity of pulverization process one-tenth is carried out lower than 150 orders to chicken carcasses, granularity reaches edible and enough fine and smooth standard, can ensure that the mouthfeel of the high calcium stuffing for dumplings be prepared into is good, and when carrying out fine grinding to chicken carcasses in high speed ultra shearing power homogenizer, chicken-bone paste is processed into together with chicken soup, tasty process has been carried out to the particle that chicken carcasses is ground into, make the mouthfeel of particle closer to meat flavour, foreign body sensation can not be produced in edible process, have meat fragrant all the better.
Preferably, the granularity of chicken-bone paste is 150-200 order.
Preferably, concrete grammar prepared by described meat gruel: after removing blood stains and foreign material with clear water after whole meat peeling, blend process.
Preferably, further comprising the steps of:
The processing of vegetables: after vegetables are shredded, be to vegetables in respectively add sesame oil and peanut oil at 20: 1 in mass ratio, stir.
Preferably, further comprising the steps of:
A, be to described meat gruel in each add salt and monosodium glutamate at 100: 3 according to mass ratio, be to described meat gruel in each add cooking wine and soy sauce at 20: 1 according to mass ratio afterwards, stir afterwards;
B and by described chicken-bone paste and meat gruel in 1-3: 5 ratio mix, be stirred to thickness and flexible obtained mixed meat paste;
C, be 1: 1-2 to join the vegetables processed among mixed meat paste and to stir by volume together with bruised ginger, green onion end, complete the preparation of high calcium boiled dumpling fillings.
Vegetables in high calcium stuffing for dumplings can be the Common Vegetables such as cabbage, celery, leek, radish or Chinese cabbage, and the high calcium stuffing for dumplings selecting different vegetables to produce different taste is chosen for masses.
Preferably, described meat gruel raw material is pork, and girth of a garment volume ratio is 1: 1-2.Girth of a garment ratio is suitable, can provide enough nutrition such as protein etc., the strict absorption controlling fat, and mouthfeel is better.
Preferably, described chicken carcasses is specially: remove clean by the internal organ in chicken, killed or stripped feather off and blood stains, cut away chicken head, shank and parson's nose, and got rid of by chicken, the weight of residual chicken is not higher than 10% of chicken carcasses weight.Do not add chicken head, shank and parson's nose, can ensure that the mouthfeel of chicken-bone paste is unaffected, the weight of residual chicken can not ensure higher than 10% of chicken carcasses weight to ensure that the content of wherein calcium reaches high value by the stable content of chicken bone in the chicken-bone paste that chicken carcasses is processed into.
The invention has the beneficial effects as follows:
What use the high calcium stuffing for dumplings prepared of the inventive method to make full use of in chicken carcasses is calcareous, and, with rational ratio, chicken-bone paste and meat gruel are mixed, prepare the low high calcium stuffing for dumplings of stuffing for dumplings cost with high calcium, high nutrition, good, the relatively pure meat gruel of mouthfeel;
After carrying out slaking, 150 orders are not less than to the chicken-bone paste granularity that chicken carcasses carries out pulverization process one-tenth, granularity reaches edible and enough fine and smooth standard, can ensure that the mouthfeel of the high calcium stuffing for dumplings be prepared into is good, and when carrying out fine grinding to chicken carcasses in high speed ultra shearing power homogenizer, chicken-bone paste is processed into together with chicken soup, tasty process has been carried out to the particle that chicken carcasses is ground into, make the mouthfeel of particle closer to meat flavour, foreign body sensation can not be produced in edible process, have meat fragrant all the better;
Vegetables in high calcium stuffing for dumplings can be the Common Vegetables such as cabbage, celery, leek, radish or Chinese cabbage, and the high calcium stuffing for dumplings selecting different vegetables to produce different taste is chosen for masses;
The high calcium stuffing for dumplings girth of a garment ratio using the inventive method to prepare is suitable, can provide enough nutrition such as protein etc., the strict absorption controlling fat, and mouthfeel is better;
In sum, it is simple that the inventive method has preparation technology, and the high calcium stuffing for dumplings calcium content prepared is high, the advantage that mouthfeel is good and production cost is low.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
As shown in Figure 1, a kind of preparation method of high calcium stuffing for dumplings, is characterized in that, comprise the following steps:
(1) chicken-bone paste preparation:
Step one, described chicken carcasses are specially: remove clean by the internal organ in chicken, killed or stripped feather off and blood stains, cut away chicken head, shank and parson's nose, and got rid of by chicken, the weight of residual chicken is not higher than 10% of chicken carcasses weight;
Step 2, by chicken carcasses maturation process, the concrete grammar of described chicken carcasses slaking is for being 1: 1 by weight by described chicken carcasses and clear water, and be 121 DEG C in temperature, pressure is boiling 20min under the condition of 1.2MPa;
Step 3, the chicken carcasses after slaking all transferred in high speed ultra shearing power homogenizer together with chicken soup and carries out fine grinding, make the granularity of chicken-bone paste be 150 orders.
(2) meat gruel preparation:
After removing blood stains and foreign material with clear water after whole meat peeling, blend process.
(3) processing of vegetables: after vegetables are shredded, be to vegetables in respectively add sesame oil and peanut oil at 20: 1 in mass ratio, stir;
(4) preparation of high calcium stuffing for dumplings:
A, be to described meat gruel in each add salt and monosodium glutamate at 100: 3 according to mass ratio, be to described meat gruel in each add cooking wine and soy sauce at 20: 1 according to mass ratio afterwards, stir afterwards;
B and by described chicken-bone paste and meat gruel in 1: 3 ratio mix, be stirred to thickness and flexible obtained mixed meat paste;
C, be join the vegetables processed mixed meat paste among and stir at 1: 1 by volume together with bruised ginger, green onion end, complete the preparation of high calcium boiled dumpling fillings.
Wherein, described meat gruel raw material is pork, and girth of a garment volume ratio is 1: 1.
Embodiment 2
A preparation method for high calcium stuffing for dumplings, is characterized in that, comprises the following steps:
(1) chicken-bone paste preparation:
Step one, described chicken carcasses are specially: remove clean by the internal organ in chicken, killed or stripped feather off and blood stains, cut away chicken head, shank and parson's nose, and got rid of by chicken, the weight of residual chicken is not higher than 10% of chicken carcasses weight;
Step 2, by chicken carcasses maturation process, the concrete grammar of described chicken carcasses slaking is for being 1: 2 by weight by described chicken carcasses and clear water, and be 121 DEG C in temperature, pressure is boiling 30min under the condition of 1.2MPa;
Step 3, the chicken carcasses after slaking all transferred in high speed ultra shearing power homogenizer together with chicken soup and carries out fine grinding, make the granularity of chicken-bone paste be 180 orders.
(2) meat gruel preparation:
After removing blood stains and foreign material with clear water after whole meat peeling, blend process.
(3) processing of vegetables: after vegetables are shredded, be to vegetables in respectively add sesame oil and peanut oil at 20: 1 in mass ratio, stir;
(5) preparation of high calcium stuffing for dumplings:
D, be to described meat gruel in each add salt and monosodium glutamate at 100: 3 according to mass ratio, be to described meat gruel in each add cooking wine and soy sauce at 20: 1 according to mass ratio afterwards, stir afterwards;
E and by described chicken-bone paste and meat gruel in 1: 4 ratio mix, be stirred to thickness and flexible obtained mixed meat paste;
F, be join the vegetables processed mixed meat paste among and stir at 1: 2 by volume together with bruised ginger, green onion end, complete the preparation of high calcium boiled dumpling fillings.
Wherein, described meat gruel raw material is pork, and girth of a garment volume ratio is 1: 2.
Embodiment 3
A preparation method for high calcium stuffing for dumplings, is characterized in that, comprises the following steps:
(1) chicken-bone paste preparation:
Step one, described chicken carcasses are specially: remove clean by the internal organ in chicken, killed or stripped feather off and blood stains, cut away chicken head, shank and parson's nose, and got rid of by chicken, the weight of residual chicken is not higher than 10% of chicken carcasses weight;
Step 2, by chicken carcasses maturation process, the concrete grammar of described chicken carcasses slaking is for being 1: 1.5 by weight by described chicken carcasses and clear water, and be 121 DEG C in temperature, pressure is boiling 40min under the condition of 1.2MPa;
Step 3, the chicken carcasses after slaking all transferred in high speed ultra shearing power homogenizer together with chicken soup and carries out fine grinding, make the granularity of chicken-bone paste be 200 orders.
(2) meat gruel preparation:
After removing blood stains and foreign material with clear water after whole meat peeling, blend process.
(3) processing of vegetables: after vegetables are shredded, be to vegetables in respectively add sesame oil and peanut oil at 20: 1 in mass ratio, stir;
(6) preparation of high calcium stuffing for dumplings:
G, be to described meat gruel in each add salt and monosodium glutamate at 100: 3 according to mass ratio, be to described meat gruel in each add cooking wine and soy sauce at 20: 1 according to mass ratio afterwards, stir afterwards;
Described chicken-bone paste also mixes with the ratio of meat gruel in 1-5 by h, is stirred to thickness and flexible obtained mixed meat paste;
I, be join the vegetables processed mixed meat paste among and stir at 1: 1.5 by volume together with bruised ginger, green onion end, complete the preparation of high calcium boiled dumpling fillings.
Wherein, described meat gruel raw material is pork, and girth of a garment volume ratio is 1: 1.5.
Detect in above-described embodiment 1-3, the calcium content of high calcium stuffing for dumplings, detect numerical value as following table 1:
Table 1
| Total calcium content (mg/100g) | Chicken-bone paste calcium accounts for the percentage (%) of total calcium | |
| Embodiment 1 | 185.14 | 97.57 |
| Embodiment 2 | 83.23 | 94.23 |
| Embodiment 3 | 83.43 | 94.01 |
To sum up in table 1, result can be found out: chicken-bone paste add the calcium content that improve significantly in boiled dumpling fillings, its increase amplitude all more than 90%.This illustrates that chicken-bone paste is that a kind of very effective food adds calcium raw material, and its application in food fully can improve the intake of calcium in people's diet.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and shown here legend.
Claims (10)
1. a preparation method for high calcium stuffing for dumplings, is characterized in that, comprises the following steps:
Step one, be ground into chicken-bone paste by after chicken carcasses maturation process certain hour;
Step 2, by described chicken-bone paste and meat gruel in 1-3: 5 ratio mix and be prepared into high calcium stuffing for dumplings.
2. the preparation method of high calcium stuffing for dumplings as claimed in claim 1, it is characterized in that, the concrete grammar of described chicken carcasses slaking is for being 1: 1-2 by weight by described chicken carcasses and clear water, and be 121 DEG C in temperature, pressure is boiling at least 20min under the condition of 1.2MPa.
3. the preparation method of high calcium stuffing for dumplings as claimed in claim 2, it is characterized in that, the concrete grammar of the slaking of described chicken carcasses is for being 1: 1-2 by weight by described chicken carcasses and clear water, and be 121 DEG C in temperature, pressure is boiling 20-40min under the condition of 1.2MPa.
4. the preparation method of high calcium stuffing for dumplings as claimed in claim 1, it is characterized in that, the preparation concrete steps of described chicken-bone paste are: all transferred in high speed ultra shearing power homogenizer together with chicken soup by the chicken carcasses after slaking and carry out fine grinding, make the granularity of chicken-bone paste be not less than 150 orders.
5. the preparation method of high calcium stuffing for dumplings as claimed in claim 4, it is characterized in that, the granularity of chicken-bone paste is 150-200 order.
6. the preparation method of high calcium stuffing for dumplings as claimed in claim 1, is characterized in that, concrete grammar prepared by described meat gruel: after removing blood stains and foreign material with clear water after whole meat peeling, blend process.
7. the preparation method of the high calcium stuffing for dumplings according to any one of claim 1-6, is characterized in that, further comprising the steps of:
The processing of vegetables: after vegetables are shredded, be to vegetables in respectively add sesame oil and peanut oil at 20: 1 in mass ratio, stir.
8. the preparation method of high calcium stuffing for dumplings as claimed in claim 7, is characterized in that, further comprising the steps of:
A, be to described meat gruel in each add salt and monosodium glutamate at 100: 3 according to mass ratio, be to described meat gruel in each add cooking wine and soy sauce at 20: 1 according to mass ratio afterwards, stir afterwards;
B and by described chicken-bone paste and meat gruel in 1-3: 5 ratio mix, be stirred to thickness and flexible obtained mixed meat paste;
C, be 1: 1-2 to join the vegetables processed among mixed meat paste and to stir by volume together with bruised ginger, green onion end, complete the preparation of high calcium boiled dumpling fillings.
9. the preparation method of high calcium stuffing for dumplings as claimed in claim 8, it is characterized in that, described meat gruel raw material is pork, and girth of a garment volume ratio is 1: 1-2.
10. the preparation method of high calcium stuffing for dumplings as claimed in claim 9, it is characterized in that, described chicken carcasses is specially: remove clean by the internal organ in chicken, killed or stripped feather off and blood stains, cut away chicken head, shank and parson's nose, and chicken is got rid of, the weight of residual chicken is not higher than 10% of chicken carcasses weight.
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| CN201410778865.0A CN104509876A (en) | 2014-12-15 | 2014-12-15 | Preparation method of high calcium dumpling filling |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58138358A (en) * | 1982-02-12 | 1983-08-17 | Shunjiro Sato | Preparation of calcium food comprising bone of chicken as main raw material |
| CN102845765A (en) * | 2012-09-19 | 2013-01-02 | 刘志刚 | Stuffing used for bone paste food and production method thereof |
-
2014
- 2014-12-15 CN CN201410778865.0A patent/CN104509876A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58138358A (en) * | 1982-02-12 | 1983-08-17 | Shunjiro Sato | Preparation of calcium food comprising bone of chicken as main raw material |
| CN102845765A (en) * | 2012-09-19 | 2013-01-02 | 刘志刚 | Stuffing used for bone paste food and production method thereof |
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Application publication date: 20150415 |