CN105519866A - Preparation method for quick-frozen Spanish mackerel dumpling - Google Patents
Preparation method for quick-frozen Spanish mackerel dumpling Download PDFInfo
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- CN105519866A CN105519866A CN201410512143.0A CN201410512143A CN105519866A CN 105519866 A CN105519866 A CN 105519866A CN 201410512143 A CN201410512143 A CN 201410512143A CN 105519866 A CN105519866 A CN 105519866A
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Abstract
The present invention discloses a preparation method for a quick-frozen Spanish mackerel dumpling. The preparation method is characterized in that Spanish mackerel meat and flour are mixed to prepare dough for the preparation of dumpling wrappers, and the Spanish mackerel meat, green peppers, pork, fresh ginger, chopped scallions, refined salt and adjunct materials are processed step by step to prepare dumpling fillings. The Spanish mackerel is organically combined with the green peppers and wheat flour cooked food, and further organically combined with the dumpling wrappers and vegetable and meat dumpling fillings to prepare the quick-frozen Spanish mackerel dumpling. The quick-frozen Spanish mackerel dumpling is very popular since people generally pay attention to nutrition and health at present.
Description
Technical field
The present invention relates to a kind of quick-frozen rice food, specifically relate to a kind of quick-frozen Spanish mackerel dumpling preparation method.
Background technology
Dumpling realizes the collocation of multiple food with plurality of raw materials, and what be supplied to people dexterously is almost fully nutrient, many than and nutrition convenient with plurality of raw materials cooking.Along with the raising of people's living standard and the more and more attention to food nutrition health care, can not meet the requirement of people as the conventional fillings of dumpling, in the urgent need to delicious flavour, seafood boiled dumpling that nutritive value is higher.
Spanish mackerel delicious flavour, nutritious, containing nutrients such as abundant protein, vitamin A, mineral scomberomorus niphonius matter (mainly calcium).Spanish mackerel meat is fine and smooth, closely solid, and in garlic clove shape, yellowish pink rubescent, meat thorniness is few, and Spanish mackerel has tonifying Qi, flatly coughs effect, to weak cough to breathe heavily have certain curative effect.Spanish mackerel also has refreshes oneself and health care is waited for a long time food therapy function, and normal food has certain auxiliary curative effect to diseases such as treatment anaemia, early ageing, malnutrition, puerperal asthenia and neurasthenia.
Various seafood boiled dumpling arose at the historic moment in recent years, and various seafood boiled dumpling is looked at by everybody parent deeply, and because Spanish mackerel has many beneficial effects to human body, thus Jiaozi Stuffed with Mackerel is necessarily popular to people.Quick-freezing boiled dumplings or a rising industry, the market prospects in quick-frozen Jiaozi Stuffed with Mackerel future are immeasurable, and exploitation quick-frozen Jiaozi Stuffed with Mackerel produce market prospect is considerable.
Summary of the invention
The object of the invention is to the deficiency solving above-mentioned prior art, a kind of dumpling food taking Spanish mackerel as raw material and produce is provided.Another object of the present invention is to provide that high, the full abdomen of a kind of nutrition is good, delicious taste, the preparation method that has health-care effect, be convenient for people to a kind of quick-frozen Spanish mackerel dumpling of daily edible health.
In order to achieve the above object, the present invention is achieved in that
A kind of quick-frozen Spanish mackerel dumpling preparation method, it is characterized in that making dumpling wrapper with Spanish mackerel meat, flour hybrid modulation dough, Spanish mackerel meat, green pepper, pork, ginger, green onion end, refined salt and auxiliary material substep are processed into filling for dumplings, the raw material weight percentage of its dumpling cladding is: Spanish mackerel meat 10-30%, flour 40-70%, and the percentage by weight of filling components is: Spanish mackerel meat 20-35%, green pepper 30-40%, pork 5-15%, ginger 0.5-3%, green onion end 0.5-3%, refined salt 0.3-2%, auxiliary material 5-15%.
A kind of quick-frozen Spanish mackerel dumpling preparation method, be further characterized in that the dough modulated left standstill ease back after and the fillings of cooling process carry out handbag or machine wrap molding, again the boiled dumpling packed is sent into freeze tunnel as early as possible, make dumpling central temperature reach-18 DEG C, the dumpling after quick-frozen is packed warehouse-in in time on request or is dispatched from the factory.
Described Spanish mackerel meat be with fresh Spanish mackerel for raw material is through cuing open wash clean, re-use the processing of flesh of fish extractor equipment obtained.
Described green pepper is for raw material is cleaned obtained with fresh green pepper.
Described green onion end cleans chopping with fresh shallot for raw material to obtain.
Described pork, ginger are fresh feed.
Described substep processing rubs into pureed after first the pork taken, ginger being cleaned respectively, then mix to mix thoroughly to mix with green pepper afterwards and chop, and is uniformly mixed after chopping beading with Spanish mackerel meat, refined salt, green onion end.
Described auxiliary material is: peanut oil, flour paste, monosodium glutamate, cooking wine, 13 perfume, and each amounts of components can need adjustment arbitrarily according to mouthfeel and denseness.
The described order adding auxiliary material first adds peanut oil to mix thoroughly, then adds flour paste, monosodium glutamate, cooking wine, 13 perfume (or spice) stir modulation together and form.
The fillings of described cooling process puts the boiled dumpling fillings prepared into freezer or refrigerator is refrigerated to about 0 DEG C.
Advantage of the present invention and effect:
The present invention Spanish mackerel used, green pepper, pork, ginger, shallot raw material resources are enriched, and are all nice, that healthy nutritive value is very high food, await Devoting Major Efforts To Developing and utilize, improve raw materials used value.
The own high nutritive value of Spanish mackerel in the raw materials used component of the present invention, Spanish mackerel nutritive value is very abundant, the equal edible of population, outstanding suitable weak cough breathe heavily, anaemia, early ageing, malnutrition, the disease crowd such as puerperal asthenia and neurasthenia.
Each component compatibility is made boiled dumpling and is eaten, its nutrition complements one another, brings out the best in each other, both enriched and expanded, improve the nutritive value of Spanish mackerel, serve again the effect that combination produces nutritional health function, the ginger component be simultaneously added with serves seasoning effect again jointly, ginger is rich in zingiberol, zingiberene, gingerol, and has the effect of raw meat, raising mouthfeel.
The processing method that product of the present invention adopts and technique, be easy to processing, fillings be easy to tasty, due to the dumpling wrapper modulated with Spanish mackerel, flour, not only can improve flour quality, increase multiple nutrients, and can dough strength be increased, broken skin after preventing from cooking, make dumpling wrapper resistant to cook, musculus cutaneus is adhesion not easily, gives boiled dumpling and boils rear good permeability, can reduce broken skin probability, reduce quick-freezing boiled dumplings bursting by freezing, do not need to add any chemical improvement agent, effective oil recovery enhancement, improve quality.In order to increase the elasticity of obtained musculus cutaneus, taking full advantage of the protein in Spanish mackerel, flour, make this part a small amount of proteolytic out, for this reason adding fillings juice with during face, a small amount of salt in fillings juice can make partially protein fully be dissolved out.
Add the component of pork in stuffing for dumplings of the present invention, Spanish mackerel fillings can be made aromatic delicious, nutrient collocation comprehensively, avoids the sensation producing too " bavin ".But because pork is made up of meat fiber, really can play water suction, the key component of agglomerating effect is myosin wherein, simple minced steak filling water imbibition is bad, just be can't get out if meat stuffing does not chop its myosin thin, just cannot play water sorption, meat stuffing can not be made fully to become glutinous.Therefore, pureed is rubbed into after the pork taken, ginger being cleaned respectively, mix with green pepper again and chop, mixing chops further again, and so not only water imbibition is better, and delicate flavour also can be denseer, first mix thoroughly with peanut oil when fillings is finally modulated, make it each component to be wrapped up by oil film, then put other auxiliary materials, can prevent filling for dumplings from going out soup.
The present invention adopts fast food freezing technology and equipment, the quick freezing within the short time of the Jiaozi Stuffed with Mackerel of processing is got up, and preserve under the condition of-18 DEG C with the form of inner wrapping and circulate, with this understanding, most of moisture content contained by Jiaozi Stuffed with Mackerel forms ice crystal along with scattering and disappearing of heat, decrease the liquid moisture content needed for vital movement and biochemical reaction, inhibit the activity of microorganism, delay the quality comparison of Jiaozi Stuffed with Mackerel, thus effectively maintain the original nutrition of Jiaozi Stuffed with Mackerel and local flavor, its great advantage preserves the original quality of boiled dumpling with low temperature completely, and not by any anticorrisive agent and additive, there is delicious food simultaneously, convenient, healthy, health, nutrition, the benefit of material benefit.
High, the full abdomen of product nutrition of the present invention is good, mouthfeel is good, it is popular daily edible to be convenient to.Spanish mackerel, green pepper and wheaten food organically combine by the present invention, organically combine the quick-freezing boiled dumplings prepared again, in today of people's common concern nutrient health, will be loved by the people with dumpling wrapper, meat dish filling for dumplings.
Detailed description of the invention
Embodiment 1:
Gather and take fresh Spanish mackerel through cuing open wash clean, re-use the obtained Spanish mackerel meat of flesh of fish extractor equipment processing, for subsequent use.
Gathering, it is clean, for subsequent use to take fresh green pepper.
Gather and take fresh shallot, clean the obtained green onion end of chopping, for subsequent use.
Gather and take fresh pork 12 kilograms, fresh ginger 2 kilograms, pureed is rubbed into after cleaning respectively, mixed again to mix thoroughly to mix with 40 kilograms, green pepper afterwards and chopped, mix with Spanish mackerel meat 30 kilograms, refined salt 1 kilogram, 3 kilograms, green onion end after chopping beading, first add peanut oil to mix thoroughly, and then add the obtained dumpling farcings of auxiliary material 12 kilograms stirring such as sweet fermented flour sauce, monosodium glutamate, cooking wine, 13 perfume (or spice), and put refrigerator quick-frozen to 0 DEG C into, for subsequent use.
Take the Spanish mackerel meat 10 kilograms of processing, 40 kilograms, the flour hybrid modulation dough that adds water makes dumpling wrapper, for subsequent use.
The dough modulated is left standstill after easing back and the fillings processed of lowering the temperature, send into automatic dumpling maker and carry out handbag or machine wrap molding, again the boiled dumpling packed to be sent into freeze tunnel as early as possible, product is made to generate district by ice crystal fast, ensure the genuineness of dumpling, dumpling central temperature reaches-18 DEG C, and the dumpling after quick-frozen is packed warehouse-in in time on request or dispatched from the factory, preserve under the condition of-18 DEG C with the form of inner wrapping and circulate, namely making quick-frozen Jiaozi Stuffed with Mackerel of the present invention.
Embodiment 2:
Gather and take fresh Spanish mackerel through cuing open wash clean, re-use the obtained Spanish mackerel meat of flesh of fish extractor equipment processing, for subsequent use.
Gathering, it is clean, for subsequent use to take fresh green pepper.
Gather and take fresh shallot, clean the obtained green onion end of chopping, for subsequent use.
Gather and take fresh pork 11 kilograms, fresh ginger 2 kilograms, pureed is rubbed into after cleaning respectively, mixed again to mix thoroughly to mix with 41 kilograms, green pepper afterwards and chopped, mix with Spanish mackerel meat 32 kilograms, refined salt 1 kilogram, 2 kilograms, green onion end after chopping beading, first add peanut oil to mix thoroughly, and then add the obtained dumpling farcings of auxiliary material 12 kilograms stirring such as sweet fermented flour sauce, monosodium glutamate, cooking wine, 13 perfume (or spice), and put refrigerator quick-frozen to 0 DEG C into, for subsequent use.
Take the Spanish mackerel meat 9 kilograms of processing, 39 kilograms, the flour hybrid modulation dough that adds water makes dumpling wrapper, for subsequent use.
The dough modulated is left standstill after easing back and the fillings processed of lowering the temperature, send into automatic dumpling maker and carry out handbag or machine wrap molding, again the boiled dumpling packed to be sent into freeze tunnel as early as possible, product is made to generate district by ice crystal fast, ensure the genuineness of dumpling, dumpling central temperature reaches-18 DEG C, and the dumpling after quick-frozen is packed warehouse-in in time on request or dispatched from the factory, preserve under the condition of-18 DEG C with the form of inner wrapping and circulate, namely making quick-frozen Jiaozi Stuffed with Mackerel of the present invention.
Embodiment 3:
Gather and take fresh Spanish mackerel through cuing open wash clean, re-use the obtained Spanish mackerel meat of flesh of fish extractor equipment processing, for subsequent use.
Gathering, it is clean, for subsequent use to take fresh green pepper.
Gather and take fresh shallot, clean the obtained green onion end of chopping, for subsequent use.
Gather and take fresh pork 9 kilograms, fresh ginger 2 kilograms, pureed is rubbed into after cleaning respectively, mixed again to mix thoroughly to mix with 41 kilograms, green pepper afterwards and chopped, mix with Spanish mackerel meat 32 kilograms, refined salt 1 kilogram, 2 kilograms, green onion end after chopping beading, first add peanut oil to mix thoroughly, and then add the obtained dumpling farcings of auxiliary material 13 kilograms stirring such as sweet fermented flour sauce, monosodium glutamate, cooking wine, 13 perfume (or spice), and put refrigerator quick-frozen to 0 DEG C into, for subsequent use.
Take the Spanish mackerel meat 7 kilograms of processing, 43 kilograms, the flour hybrid modulation dough that adds water makes dumpling wrapper, for subsequent use.
The dough modulated is left standstill after easing back and the fillings processed of lowering the temperature, send into automatic dumpling maker and carry out handbag or machine wrap molding, again the boiled dumpling packed to be sent into freeze tunnel as early as possible, product is made to generate district by ice crystal fast, ensure the genuineness of dumpling, dumpling central temperature reaches-18 DEG C, and the dumpling after quick-frozen is packed warehouse-in in time on request or dispatched from the factory, preserve under the condition of-18 DEG C with the form of inner wrapping and circulate, namely making quick-frozen Jiaozi Stuffed with Mackerel of the present invention.
Claims (3)
1. a quick-frozen Spanish mackerel dumpling preparation method, it is characterized in that making dumpling wrapper with Spanish mackerel meat, flour hybrid modulation dough, Spanish mackerel meat, green pepper, pork, ginger, green onion end, refined salt and auxiliary material substep are processed into filling for dumplings, the raw material weight percentage of its dumpling cladding is: Spanish mackerel meat 10-30%, flour 40-70%, and the percentage by weight of filling components is: Spanish mackerel meat 20-35%, green pepper 30-40%, pork 5-15%, ginger 0.5-3%, green onion end 0.5-3%, refined salt 0.3-2%, auxiliary material 5-15%.
2. a kind of quick-frozen Spanish mackerel dumpling preparation method according to claim 1, it is characterized in that described substep processing rubs into pureed after first the pork taken, ginger being cleaned respectively, mixed again to mix thoroughly to mix with green pepper afterwards and chopped, be uniformly mixed with Spanish mackerel meat, refined salt, green onion end after chopping beading.
3. a kind of quick-frozen Spanish mackerel dumpling preparation method according to claim 1, is characterized in that the described order adding auxiliary material first adds peanut oil to mix thoroughly, then adds flour paste, monosodium glutamate, cooking wine, 13 perfume (or spice) stir modulation together and form.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410512143.0A CN105519866A (en) | 2014-09-29 | 2014-09-29 | Preparation method for quick-frozen Spanish mackerel dumpling |
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| CN201410512143.0A CN105519866A (en) | 2014-09-29 | 2014-09-29 | Preparation method for quick-frozen Spanish mackerel dumpling |
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| CN105519866A true CN105519866A (en) | 2016-04-27 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820134A (en) * | 2019-02-27 | 2019-05-31 | 涂华 | Quick-frozen water shield health dumpling raw product processing method |
| CN114052167A (en) * | 2020-07-31 | 2022-02-18 | 福建升隆食品有限公司 | Making process of spicy and hot Xia dumpling |
-
2014
- 2014-09-29 CN CN201410512143.0A patent/CN105519866A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820134A (en) * | 2019-02-27 | 2019-05-31 | 涂华 | Quick-frozen water shield health dumpling raw product processing method |
| CN114052167A (en) * | 2020-07-31 | 2022-02-18 | 福建升隆食品有限公司 | Making process of spicy and hot Xia dumpling |
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Application publication date: 20160427 |