CN104642826A - Freshwater fish dumpling - Google Patents
Freshwater fish dumpling Download PDFInfo
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- CN104642826A CN104642826A CN201510127257.8A CN201510127257A CN104642826A CN 104642826 A CN104642826 A CN 104642826A CN 201510127257 A CN201510127257 A CN 201510127257A CN 104642826 A CN104642826 A CN 104642826A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a freshwater fish dumpling. The freshwater fish dumpling comprises a dumpling wrapper and dumpling stuffing, wherein the dumpling stuffing comprises the following raw material components by weight percent: 43.67 to 60.46 percent of black carp meat, 8.40 to 10.08 percent of freshwater mussel meat, 2.02 to 4.03 percent of arrowhead, 4.70 to 5.37 percent of common cattail, 3.36 to 4.70 percent of lotus root, 3.02 to 4.37 percent of peanut oil, 3.36 to 5.37 percent of duck eggs, 1.34 to 2.02 percent of shrimp roe sauce, 8.40 to 10.08 percent of soybean sauce, 0.34 to 0.67 percent of aromatic vinegar, 0.17 to 0.30 percent of refined salt, 3.36 to 6.72 percent of diced green onion and 1.01 to 2.69 percent of bruised ginger. According to the freshwater fish dumpling, the black carp meat is used as the main stuffing to be mixed with various natural food materials and traditional seasonings to obtain a mixture, the mixture is scientifically compounded, no aginomoto and no anticorrosion agent are used, the dumpling is mechanically or manually wrapped and fast frozen and stored, and the freshwater fish dumpling is unique in flavor and delicious.
Description
Technical field
The present invention relates to a kind of food, specifically the fresh boiled dumpling in a kind of river.
Background technology
Boiled dumpling is deeply by the traditional characteristics food that compatriots like, traditional boiled dumpling is generally equipped with various vegetables mixing seasoning by pork and forms, and taste is comparatively single.Along with the raising of people's living standard, the kind of boiled dumpling is more and more abundanter.
Black carp is mainly distributed in the plains region on the south China the Changjiang river, is the main cultivation object in important fishery resources in lower Yangtze and riverine lake and each lake, pond, is one of " four large Chinese carps " of China's freshwater aquiculture.
Black carp is a kind ofly rich in protein and the very low food of fat content.Black carp contains abundant nucleic acid and the trace element such as selenium, iodine, and can delay senility, nutrition is easily absorbed by the body, and can be used for dietotherapy.Nucleic acid, is the necessary material of human body cell, is rich in nucleic acid food delaying sanility, the treatment of aided disease.
Detect according to (2004) such as Institute of Analysis of Southern Yangtze University Cai precious jades, black carp dressed fish is 71.08%, and in muscle, protein content is 16.56%, fat content is 14.08%, wherein 70.73% is unrighted acid, and 18 seed amino acid total amounts are the content of 14.91%, 8 kinds of essential amino acids is 6.07%, the content of 4 kinds of Fresh ear field is 5.62%, also containing various trace elements, wherein elemental iron 4.86 μ g/g, zinc 5.52 μ g/g, calcium 108 μ g/g, selenium 0.10 μ g/g.Especially elemental selenium (Se) has antitumaous effect.
Also containing eicosapentaenoic acid (EPA) and DHA (DHA) in black carp body, EPA has hemangiectasis, prevents the effects such as blood clotting; DHA is to brain cell, have extremely important relation to cranial nerve conduction and the effect of growing of cynapse especially.
The every zinc 12 ~ 16mg day by day of adult.Although the content of human body zinc is very low, if zinc containing quantity not sufficient, often cause IQ to reduce, the state of mind is not good, also there will be the pathologies such as growing height deficiency, the wound refused to heal.Often eating black carp can avoid above-mentioned illness to occur.
Mussel meat contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin A, B1, B2.Record according to the classic of TCM, freshwater mussel meat sweet-salty, cold in nature, enter liver, kidney channel, have clearing heat and detoxicating, effect of enriching yin improving eyesight; Dysphoria with smothery sensation can be controlled, quench one's thirst, under metrorrhagia, band, the disease such as hemorrhoid complicated by anal fistula, hot eyes, eczema.
Arrowhead nature and flavor are sweet flat, promoting production of body fluid and nourishing the lung, tonifying middle-Jiao and Qi, to internal lesion caused by overexertion, cough and the disease such as to breathe heavily and have unique curative effect.Analysis shows, arrowhead Main Ingredients and Appearance is starch, protein and multivitamin, is rich in the trace element needed for various active thing such as iron, zinc, boron, can has adjustment facilitation to human body flesh.
Common cattail is the tender false stem of Typhaceae plant typha.Have another name called dark Pu, Pu Lijiu, Pu Sun, Pu bud, Pu Bai, Pu root, typha latifolial.Guizhou is commonly called as water candle, because this plant growth is similar to candle so be referred to as water candle in marshland, plant titbit.Common cattail enters to fete in existing more than the 2000 year history of China, " Zhou Li " namely has the record of " the Pu marshland full of water weeds ".The Ming Dynasty turned round and look at poem and said: " chopsticks crisp think of common cattail is tender, and dishful is fresh recalls carp perfume (or spice) "." common cattail delicacies is unsurpassed, only one at all times ".
Containing protein 1.2g, fatty 0.1g, carbohydrate 2g, dietary fiber 4g, vitamin C 6mg, calcium 53mg, phosphorus 24mg in the tender stem of every 100g common cattail.In addition, also containing Cobastab
1, Cobastab
2, vitamin E, 18 seed amino acid such as carrotene and glutamic acid.
Common cattail is not only delicious good vegetables, and is dietotherapy good medicine.Its taste is sweet cool in nature, can clearing hot and promoting blood, cool blood.Motherland's medical science is thought, common cattail cure mainly in perverse trend under the five internal organs heart, mouth rotten smelly, oliguresis is helvolus, acute mastitis, constipation, the diseases such as burning pain in the epigastrium.Food of a specified duration has the merit of resistance to old, permanent tooth improving sight and hearing of making light of one's life by commiting suicide; Eaten something rare only quench one's thirst, the effect of bowl spares gas and blood vessels.
Summary of the invention
The invention provides the fresh boiled dumpling in a kind of river, its taste sweet-smelling is delicious and have effect of nutrition and health care.
Technical scheme of the present invention is:
The fresh boiled dumpling in river, include dumpling skin and dumpling filling, it is characterized in that: each raw material components in described dumpling filling is by weight: Carnis Mylopharyngodon piceus 43.67 ~ 60.46%, mussel meat 8.40 ~ 10.08%, arrowhead 2.02 ~ 4.03%, common cattail 4.70 ~ 5.37%, lotus rhizome 3.36 ~ 4.70%, peanut oil 3.02 ~ 4.37%, duck's egg 3.36 ~ 5.37%, shrimp seed sauce 1.34 ~ 2.02%, soy sauce 8.40 ~ 10.08%, aromatic vinegar 0.34 ~ 0.67%, refined salt 0.17 ~ 0.30%, green onion end 3.36 ~ 6.72%, bruised ginger 1.01 ~ 2.69%, each component sum is 100%.
The fresh boiled dumpling in described river, it is characterized in that: each raw material components in described dumpling filling by weight percentage is: Carnis Mylopharyngodon piceus 41.98 ~ 58.12%, mussel meat 8.07 ~ 9.69%, arrowhead 1.94 ~ 3.87%, common cattail 4.520 ~ 5.17%, lotus rhizome 3.23 ~ 4.52%, peanut oil 2.91 ~ 4.20%, duck's egg 3.23 ~ 5.17%, gorgon euryale seed powder 0.97 ~ 1.61%, the fruit of Chinese wolfberry 0.97 ~ 1.61%, jujube paste 0.97 ~ 1.61%, shrimp seed sauce 1.29 ~ 1.94%, soy sauce 8.07 ~ 9.69%, aromatic vinegar 0.32 ~ 0.65%, refined salt 0.17 ~ 0.29%, green onion end 3.23 ~ 6.46%, bruised ginger 1.01 ~ 2.69%, each component sum is 100%.
The fresh boiled dumpling in described river, is characterized in that: each raw material components in described dumpling filling by weight percentage is: Carnis Mylopharyngodon piceus 52.07%, mussel meat 9.24%, arrowhead 3.02%, common cattail 5.04%, lotus rhizome 4.03%, peanut oil 3.69%, duck's egg 4.37%, shrimp seed sauce 1.68%, soy sauce 9.24%, aromatic vinegar 0.50%, refined salt 0.23%, green onion end 5.04%, bruised ginger 1.85%.
Usefulness of the present invention:
The present invention is main fillings with Carnis Mylopharyngodon piceus, is aided with multiple All Pure Nature food materials and traditional seasoning matter, through scientific formula modulation, without monosodium glutamate and anticorrisive agent, mechanical or manually to pack, freezing Storage, unique flavor, tasty.
Wherein gorgon euryale seed powder can nourish spleen kidney, astringent or styptic treatment for spontaneous sweating vital essence; Fruit of Chinese wolfberry taste is sweet, and property is put down, and has nourishing the liver, nourshing kidney, effect of moistening lung, can prevent and treat caused by liver and kidney deficiency, have a dizzy spell, and visual one is clear, soreness and weakness of waist and knees, the expensive essence of impotence, and cough due to consumptive disease, quenches one's thirst and draw drink etc.; Record according to Shennong's Herbal, red-jujube flavor sweet warm in nature, return taste warp, have the function such as tonifying middle-Jiao and Qi, nourishing blood and tranquilization, modern pharmacology finds, red date contains the abundant nutrition such as protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, trace element and several amino acids.Nutrition and health care effect of Carnis Mylopharyngodon piceus, mussel meat, arrowhead, common cattail is described in background technology.
The fresh boiled dumpling in frequent proper amount of edible river of the present invention can improve the health, and prolongs life.
Detailed description of the invention
Embodiment 1
The fresh boiled dumpling in river makes: 1550g Carnis Mylopharyngodon piceus, 275g mussel meat are minced respectively, adds 275g soy sauce, 15g aromatic vinegar, 50g shrimp seed sauce, 7g refined salt repeatedly carries out mixing along a direction and stir evenly.Then by 120g lotus rhizome, 150g common cattail, the chopping of 90g arrowhead, add in meat stuffing, add 130g duck's egg, 110g peanut oil again, repeatedly carry out mix and blend along a direction, until break into thick paste, finally add 150g green onion end, 55g bruised ginger, stir into filling together, then use dough with stuffings, make product freezing Storage.
Embodiment 2
The fresh boiled dumpling in river makes: each raw material components in dumpling filling by weight percentage is: Carnis Mylopharyngodon piceus 41.98 ~ 58.12%, mussel meat 8.07 ~ 9.69%, arrowhead 1.94 ~ 3.87%, common cattail 4.520 ~ 5.17%, lotus rhizome 3.23 ~ 4.52%, peanut oil 2.91 ~ 4.20%, duck's egg 3.23 ~ 5.17%, gorgon euryale seed powder 0.97 ~ 1.61%, the fruit of Chinese wolfberry 0.97 ~ 1.61%, jujube paste 0.97 ~ 1.61%, shrimp seed sauce 1.29 ~ 1.94%, soy sauce 8.07 ~ 9.69%, aromatic vinegar 0.32 ~ 0.65%, refined salt 0.17 ~ 0.29%, green onion end 3.23 ~ 6.46%, bruised ginger 1.01 ~ 2.69%, each component sum is 100%.First Carnis Mylopharyngodon piceus, mussel meat are minced respectively, add soy sauce, aromatic vinegar, shrimp seed sauce, refined salt repeatedly carries out mixing along a direction and stir evenly.Then by lotus rhizome, common cattail, arrowhead chopping, add in meat stuffing, add duck's egg, peanut oil, gorgon euryale seed powder, fruit of Chinese wolfberry powder and jujube paste again, repeatedly carry out mix and blend along a direction, until break into thick paste, finally add green onion end, bruised ginger, stir into filling together, then use dough with stuffings, make product freezing Storage.
Claims (3)
1. the fresh boiled dumpling in river, include dumpling skin and dumpling filling, it is characterized in that: each raw material components in described dumpling filling by weight percentage is: Carnis Mylopharyngodon piceus 43.67 ~ 60.46%, mussel meat 8.40 ~ 10.08%, arrowhead 2.02 ~ 4.03%, common cattail 4.70 ~ 5.37%, lotus rhizome 3.36 ~ 4.70%, peanut oil 3.02 ~ 4.37%, duck's egg 3.36 ~ 5.37%, shrimp seed sauce 1.34 ~ 2.02%, soy sauce 8.40 ~ 10.08%, aromatic vinegar 0.34 ~ 0.67%, refined salt 0.17 ~ 0.30%, green onion end 3.36 ~ 6.72%, bruised ginger 1.01 ~ 2.69%, each component sum is 100%.
2. the fresh boiled dumpling in river, include dumpling skin and dumpling filling, it is characterized in that: each raw material components in described dumpling filling by weight percentage is: Carnis Mylopharyngodon piceus 41.98 ~ 58.12%, mussel meat 8.07 ~ 9.69%, arrowhead 1.94 ~ 3.87%, common cattail 4.520 ~ 5.17%, lotus rhizome 3.23 ~ 4.52%, peanut oil 2.91 ~ 4.20%, duck's egg 3.23 ~ 5.17%, gorgon euryale seed powder 0.97 ~ 1.61%, the fruit of Chinese wolfberry 0.97 ~ 1.61%, jujube paste 0.97 ~ 1.61%, shrimp seed sauce 1.29 ~ 1.94%, soy sauce 8.07 ~ 9.69%, aromatic vinegar 0.32 ~ 0.65%, refined salt 0.17 ~ 0.29%, green onion end 3.23 ~ 6.46%, bruised ginger 1.01 ~ 2.69%, each component sum is 100%.
3. according to the fresh boiled dumpling in the river described in claim 1, it is characterized in that: each raw material components in described dumpling filling by weight percentage is: Carnis Mylopharyngodon piceus 52.07%, mussel meat 9.24%, arrowhead 3.02%, common cattail 5.04%, lotus rhizome 4.03%, peanut oil 3.69%, duck's egg 4.37%, shrimp seed sauce 1.68%, soy sauce 9.24%, aromatic vinegar 0.50%, refined salt 0.23%, green onion end 5.04%, bruised ginger 1.85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510127257.8A CN104642826A (en) | 2015-03-23 | 2015-03-23 | Freshwater fish dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510127257.8A CN104642826A (en) | 2015-03-23 | 2015-03-23 | Freshwater fish dumpling |
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| Publication Number | Publication Date |
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| CN104642826A true CN104642826A (en) | 2015-05-27 |
Family
ID=53234877
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510127257.8A Pending CN104642826A (en) | 2015-03-23 | 2015-03-23 | Freshwater fish dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104642826A (en) |
Citations (1)
| 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 |
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2015
- 2015-03-23 CN CN201510127257.8A patent/CN104642826A/en active Pending
Patent Citations (1)
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 段晓猛等: "《抗衰老防治与用餐》", 30 June 2009, 内蒙古人民出版社 * |
| 胡献国等: "《小儿食疗方》", 30 November 2005, 湖南科学技术出版社 * |
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