CN106333294A - Making method of shrimp dumplings with cassava wrappers - Google Patents
Making method of shrimp dumplings with cassava wrappers Download PDFInfo
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- CN106333294A CN106333294A CN201610743975.2A CN201610743975A CN106333294A CN 106333294 A CN106333294 A CN 106333294A CN 201610743975 A CN201610743975 A CN 201610743975A CN 106333294 A CN106333294 A CN 106333294A
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
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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
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a making method of shrimp dumplings with cassava wrappers. The making method comprises the following steps that 1, dumpling wrappers are made; 2, dumpling stuffing is made; 3, 2-4 flavored shelled shrimps are wrapped in each dumpling wrapper; 4, formed dumplings are put in steamer trays with the pressure ranging from 0.03 MP to 0.06 MP to be steamed for 10-12 min at the temperature ranging from 110 DEG C to 120 DEG C and then taken out to be cooled; 5, the shrimp dumplings with the cassava wrappers are cooled to room temperature and then placed in an individual quick freezing machine to be quickly frozen, and the frozen shrimp dumplings are packaged and then stored in a cold storage at minus 18 DEG C. The making method is simple, the made shrimp dumplings with the cassava wrappers have rich nutrients and are faint yellow, subtranslucent, good in lustrousness and beautiful in appearance, the stuffing is the complete shelled shrimps, and therefore the shrimp dumplings are crispy, tasty and delicious in mouthfeel and strong in shrimp flavor.
Description
Technical field
The invention belongs to field of food, especially relate to a kind of preparation method of Maninot esculenta crantz. skin shrimp dumpling.
Background technology
Shrimp dumpling as one of Chinese traditional cuisines, because of its transparent exquisite appearance, smooth delicious taste and abundant
Nutritive value and be subject to the extensive welcome of people, at present, the making food materials of shrimp dumpling are substantially the same, i.e. Clear powder, raw Macrobrachium nipponensis, ripe shrimp
Meat, fat meat, Adeps Sus domestica and bamboo shoot silk, make flavoring agent and include: salt, sugar, Oleum sesami, monosodium glutamate and Fructus Piperis powder etc..
Cassava south China 9, yolk yellow, therefore also referred to as egg yolk Maninot esculenta crantz..Its edibility is high, and nutritional labeling is comprehensive, its
Except containing with the nutrition of corn phase same level in addition to, be also rich in vitamin c and a large amount of dietary fiber, and fat content be few, egg
White matter content is enriched compared with other kind Maninot esculenta crantz.s, containing several amino acids such as lysine, arginine and bright chloric acid, additionally contains rich
The mineral such as rich carotene, vitamin c, calcium, phosphorus, potassium, nutritious.Without cholesterol and fatty acid it is easy to absorbing, digesting.
The shrimp dumpling sold in the market is substantially to be made using above-mentioned raw materials and method, in the process of reality processing
In, due to surface composition, preparation method is single so that the shrimp dumpling transparency made is bad, in addition, shrimp dumpling place certain time it
Afterwards, not only when edible, surface can be hardening, and in heating, shrimp dumpling surface is fragile, causes and can not deposit shrimp dumpling for a long time；
Additionally, the shrimp dumpling sold in the market simply simply pursue that oil is big and proportion that increase flavoring agent, make shrimp dumpling edible
When feel too greasy, and mouthfeel is bad, the demand of personage so existing shrimp dumpling can not meet all tastes.
Content of the invention
For solving problems of the prior art, it is an object of the invention to provide a kind of preparation side of Maninot esculenta crantz. skin shrimp dumpling
Method, the method is simple, and prepared Maninot esculenta crantz. skin shrimp dumpling is nutritious, and the dumpling prepared is in faint yellow, and sub-translucent, glossiness is good,
Outward appearance is beautiful, and stuffing material is whole peeled shrimp, crisp texture, deliciousness, and shrimp taste is strong.
To achieve these goals, present invention employs following technical scheme:
A kind of preparation method of Maninot esculenta crantz. skin shrimp dumpling, described preparation method comprises the following steps:
A: make dumpling wrapper: 1) Maninot esculenta crantz. is removed the peel, clean, control water 10min；It is cut into small pieces shape with vegetable-chopper；Dry, pulverize
Standby to 200 mesh；2) 55 parts of cassava whole-powder, 30 parts of high-gluten flour, 15 parts of cassava modified starch are weighed；3) by cassava whole-powder, high muscle
Powder and cassava modified starch mix homogeneously, pour dough mixing machine into；4) heat water to 60-70 DEG C, add the 1% of mixed powder weight
Sal, fully dissolves, adds to mixed powder for 2:1 according to mixed powder and saline ratio；5) dough mixing machine dough-making powder, stirring speed are started
Spend for 148r/min, stir 5-10min, be subsequently adding the edible oil of mixed powder weight 2%, adjust mixing speed to 244r/min,
Stirring 5-10min, then adjusts mixing speed to 480r/min, stirs 2-3min；6) covered with preservative film after become reconciled in face, awake face
Temperature is 20-30 DEG C, and awake face time 30-45min rolls dumpling wrapper processed standby；
B: make filling for dumplings: the shrimp that 1) will decaptitate shells, remove gutstring after, obtain peeled shrimp；2) water conservation: by peeled shrimp with frozen water according to 1:1
Ratio carry out water conservation, wherein the temperature of frozen water is 3-10 DEG C, adds the Sal of frozen water weight meter 1.0-2.0%, frozen water weight meter
The water-retaining agent of 2%-3%, controls water temperature 3-10 DEG C during water conservation, does not stop to stir, water conservation 1-2h, pulls clean control water out standby；3)
Weigh 78 parts of peeled shrimp after water conservation, 8 parts of Bulbus Allii oil, 4 parts of Oleum Arachidis hypogaeae semen, 2 parts of Oleum sesami, 4 parts of garlic sproutss, 1 part of salt, 1.8 parts of chicken essence, 1 part of chicken powder,
2 parts of Rhizoma Zingiberis Recenss, 0.2 part of white pepper powder；4) Oleum Arachidis hypogaeae semen is heated to 120-150 DEG C, Rhizoma Zingiberis Recenss are cut into shredded ginger, the shredded ginger cutting is entered
Pot, when coke yellow in shredded ginger surface, Guan Huo, oil is carried out being filtrated to get oil of ginger, standby；5) by the salt weighing, chicken essence, chicken
Powder, Radix orixae japonicae part mix homogeneously, pour in the peeled shrimp after water conservation, stir to no graininess, by Bulbus Allii oil, oil of ginger, Oleum sesami mixing is all
Even be added thereto, add the garlic sproutss chopping up, stir, obtain filling for dumplings standby；
C: the every dumpling suitcase 2-4 peeled shrimp through seasoning；
D: the dumpling of molding is put in the steaming tray that pressure is 0.03-0.06mp, at 110-120 DEG C, steams 10-12min, take out,
Cooling；
E: the Maninot esculenta crantz. skin shrimp dumpling that will be cooled to room temperature is put into mono-frozen machine and carried out quick-freezing, packaging, it is stored in -18 DEG C of freezer.
Compared with prior art, present invention has the advantage that
Preparation method of the present invention is simple, and prepared Maninot esculenta crantz. skin shrimp dumpling is nutritious, and the dumpling prepared is in faint yellow, sub-translucent,
Glossiness is good, and outward appearance is beautiful, and stuffing material is whole peeled shrimp, crisp texture, deliciousness, and shrimp taste is strong.
Specific embodiment
It will be understood by those skilled in the art that technology disclosed in following examples represent the inventors discovered that at this
The technology of good action is played in bright practice.However, many changes can be made in disclosed specific embodiments, and
Still obtain same or analogous result, without departing from the spirit and scope of the present invention.
A kind of preparation method of Maninot esculenta crantz. skin shrimp dumpling, described preparation method comprises the following steps:
A: make dumpling wrapper: 1) Maninot esculenta crantz. is removed the peel, clean, control water 10min；It is cut into small pieces shape with vegetable-chopper；Dry, pulverize
Standby to 200 mesh；2) 55 parts of cassava whole-powder, 30 parts of high-gluten flour, 15 parts of cassava modified starch are weighed；3) by cassava whole-powder, high muscle
Powder and cassava modified starch mix homogeneously, pour dough mixing machine into；4) heat water to 60-70 DEG C, add the 1% of mixed powder weight
Sal, fully dissolves, adds to mixed powder for 2:1 according to mixed powder and saline ratio；5) dough mixing machine dough-making powder, stirring speed are started
Spend for 148r/min, stir 5-10min, be subsequently adding the edible oil of mixed powder weight 2%, adjust mixing speed to 244r/min,
Stirring 5-10min, then adjusts mixing speed to 480r/min, stirs 2-3min；6) covered with preservative film after become reconciled in face, awake face
Temperature is 20-30 DEG C, and awake face time 30-45min rolls dumpling wrapper processed standby；
B: make filling for dumplings: the shrimp that 1) will decaptitate shells, remove gutstring after, obtain peeled shrimp；2) water conservation: by peeled shrimp with frozen water according to 1:1
Ratio carry out water conservation, wherein the temperature of frozen water is 3-10 DEG C, adds the Sal of frozen water weight meter 1.0-2.0%, frozen water weight meter
The water-retaining agent of 2%-3%, controls water temperature 3-10 DEG C during water conservation, does not stop to stir, water conservation 1-2h, pulls clean control water out standby；3)
Weigh 78 parts of peeled shrimp after water conservation, 8 parts of Bulbus Allii oil, 4 parts of Oleum Arachidis hypogaeae semen, 2 parts of Oleum sesami, 4 parts of garlic sproutss, 1 part of salt, 1.8 parts of chicken essence, 1 part of chicken powder,
2 parts of Rhizoma Zingiberis Recenss, 0.2 part of white pepper powder；4) Oleum Arachidis hypogaeae semen is heated to 120-150 DEG C, Rhizoma Zingiberis Recenss are cut into shredded ginger, the shredded ginger cutting is entered
Pot, when coke yellow in shredded ginger surface, Guan Huo, oil is carried out being filtrated to get oil of ginger, standby；5) by the salt weighing, chicken essence, chicken
Powder, Radix orixae japonicae part mix homogeneously, pour in the peeled shrimp after water conservation, stir to no graininess, by Bulbus Allii oil, oil of ginger, Oleum sesami mixing is all
Even be added thereto, add the garlic sproutss chopping up, stir, obtain filling for dumplings standby；
C: the every dumpling suitcase 2-4 peeled shrimp through seasoning；
D: the dumpling of molding is put in the steaming tray that pressure is 0.03-0.06mp, at 110-120 DEG C, steams 10-12min, take out,
Cooling；
E: the Maninot esculenta crantz. skin shrimp dumpling that will be cooled to room temperature is put into mono-frozen machine and carried out quick-freezing, packaging, it is stored in -18 DEG C of freezer.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention are not subject to above-described embodiment
Restriction, other any spirit without departing from the present invention and the change made under principle, modification, replacement, combine, simple
Change, all should be equivalent substitute mode, be included within protection scope of the present invention.
Claims (1)
1. a kind of preparation method of Maninot esculenta crantz. skin shrimp dumpling is it is characterised in that described preparation method comprises the following steps:
A: make dumpling wrapper: 1) Maninot esculenta crantz. is removed the peel, clean, control water 10min；It is cut into small pieces shape with vegetable-chopper；Dry, pulverize
Standby to 200 mesh；2) 55 parts of cassava whole-powder, 30 parts of high-gluten flour, 15 parts of cassava modified starch are weighed；3) by cassava whole-powder, high muscle
Powder and cassava modified starch mix homogeneously, pour dough mixing machine into；4) heat water to 60-70 DEG C, add the 1% of mixed powder weight
Sal, fully dissolves, adds to mixed powder for 2:1 according to mixed powder and saline ratio；5) dough mixing machine dough-making powder, stirring speed are started
Spend for 148r/min, stir 5-10min, be subsequently adding the edible oil of mixed powder weight 2%, adjust mixing speed to 244r/min,
Stirring 5-10min, then adjusts mixing speed to 480r/min, stirs 2-3min；6) covered with preservative film after become reconciled in face, awake face
Temperature is 20-30 DEG C, and awake face time 30-45min rolls dumpling wrapper processed standby；
B: make filling for dumplings: the shrimp that 1) will decaptitate shells, remove gutstring after, obtain peeled shrimp；2) water conservation: by peeled shrimp with frozen water according to 1:1
Ratio carry out water conservation, wherein the temperature of frozen water is 3-10 DEG C, adds the Sal of frozen water weight meter 1.0-2.0%, frozen water weight meter
The water-retaining agent of 2%-3%, controls water temperature 3-10 DEG C during water conservation, does not stop to stir, water conservation 1-2h, pulls clean control water out standby；3)
Weigh 78 parts of peeled shrimp after water conservation, 8 parts of Bulbus Allii oil, 4 parts of Oleum Arachidis hypogaeae semen, 2 parts of Oleum sesami, 4 parts of garlic sproutss, 1 part of salt, 1.8 parts of chicken essence, 1 part of chicken powder,
2 parts of Rhizoma Zingiberis Recenss, 0.2 part of white pepper powder；4) Oleum Arachidis hypogaeae semen is heated to 120-150 DEG C, Rhizoma Zingiberis Recenss are cut into shredded ginger, the shredded ginger cutting is entered
Pot, when coke yellow in shredded ginger surface, Guan Huo, oil is carried out being filtrated to get oil of ginger, standby；5) by the salt weighing, chicken essence, chicken
Powder, Radix orixae japonicae part mix homogeneously, pour in the peeled shrimp after water conservation, stir to no graininess, by Bulbus Allii oil, oil of ginger, Oleum sesami mixing is all
Even be added thereto, add the garlic sproutss chopping up, stir, obtain filling for dumplings standby；
C: the every dumpling suitcase 2-4 peeled shrimp through seasoning；
D: the dumpling of molding is put in the steaming tray that pressure is 0.03-0.06mp, at 110-120 DEG C, steams 10-12min, take out,
Cooling；
E: the Maninot esculenta crantz. skin shrimp dumpling that will be cooled to room temperature is put into mono-frozen machine and carried out quick-freezing, packaging, it is stored in -18 DEG C of freezer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610743975.2A CN106333294A (en) | 2016-08-29 | 2016-08-29 | Making method of shrimp dumplings with cassava wrappers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610743975.2A CN106333294A (en) | 2016-08-29 | 2016-08-29 | Making method of shrimp dumplings with cassava wrappers |
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| Publication Number | Publication Date |
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| CN106333294A true CN106333294A (en) | 2017-01-18 |
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| CN201610743975.2A Pending CN106333294A (en) | 2016-08-29 | 2016-08-29 | Making method of shrimp dumplings with cassava wrappers |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480269A (en) * | 2018-09-18 | 2019-03-19 | 浙江碟中碟食品有限公司 | A kind of production technology of crystal shrimp dumpling emperor |
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2016
- 2016-08-29 CN CN201610743975.2A patent/CN106333294A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480269A (en) * | 2018-09-18 | 2019-03-19 | 浙江碟中碟食品有限公司 | A kind of production technology of crystal shrimp dumpling emperor |
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Application publication date: 20170118 |