CN108497275A - A kind of production technology of quick-frozen clam bamboo shoots steamed dumping - Google Patents
A kind of production technology of quick-frozen clam bamboo shoots steamed dumping Download PDFInfo
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- CN108497275A CN108497275A CN201710358152.2A CN201710358152A CN108497275A CN 108497275 A CN108497275 A CN 108497275A CN 201710358152 A CN201710358152 A CN 201710358152A CN 108497275 A CN108497275 A CN 108497275A
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- 241001330002 Bambuseae Species 0.000 title claims abstract description 92
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- 239000011425 bamboo Substances 0.000 title claims abstract description 91
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
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- 150000003839 salts Chemical class 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
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- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
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- 201000006549 dyspepsia Diseases 0.000 description 2
- 238000009499 grossing Methods 0.000 description 2
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- 210000000936 intestine Anatomy 0.000 description 2
- -1 iodine, vitamin Chemical class 0.000 description 2
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- 230000008855 peristalsis Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production technologies of quick-frozen clam bamboo shoots steamed dumping, include the following steps：A, the pretreatment of clam；B, the pretreatment of bamboo shoots；C, the preparation of soup matrix is filled；D, the making of musculus cutaneus；E, the preparation of steamed stuffed bun stuffing；F, the packing of steamed stuffed bun, shaping；G, steamed stuffed bun is quick-frozen；H, the storage of quick-frozen steamed stuffed bun.The present invention is using clam meat, bamboo shoots as base-material, skin freezes to fill soup matrix, and it helps and steamed stuffed bun stuffing is made with condiment, so that manufactured steamed dumpling looks good, smell good and taste good, mouthfeel non-greasy, kind is novel, is suitble to be factory produced, and the ingredients such as addition bamboo shoots, wheat bran are more advantageous to health care, meet public green and healthy food sanitation standard.
Description
Technical field
The present invention relates to food technology technical fields, more particularly, to a kind of production work of quick-frozen clam bamboo shoots steamed dumping
Skill.
Background technology
Steamed dumpling is the characteristic snack in China, because of its delicious flavour, is shown unique characteristics, thus is deeply loved by the public, at present
Steamed dumpling is mostly that then pigskin skin jelly is packed in steamed stuffed bun based on pork filling, to cause taste more single, and
Meat content is excessively few to be then easy to cause mouthfeel hair shaft, and meat too high levels then feel greasy, therefore how to make a kind of mouthfeel not
Greasy, fillings juice also sufficient steamed stuffed bun, is that fast food steamed stuffed bun needs a difficult problem overcome.
Bamboo shoots nature and flavor are sweet to be slightly cold, and there are heat-clearing and phlegm-dissolving, disinhibiting diaphragm and smoothing stomach, QI invigorating and other effects of quenching one's thirst, and bamboo shoots also to contain a large amount of fine
Dimension element, can not only promote intestines peristalsis, go having indigestion, avoid constipation, be a kind of preferable health food.
Clam delicious meat is incomparable, and its nutrition is also relatively comprehensive, it contain protein, fat, carbohydrate,
The Multiple components such as iron, calcium, phosphorus, iodine, vitamin, amino acid and taurine, low calorie, high protein, few fat, can prevent person in middle and old age
People's chronic disease, it is real to belong to quality-high and inexpensive marine product.Therefore, the present invention proposes a kind of production work of quick-frozen clam bamboo shoots steamed dumping
Skill.
Invention content
The object of the present invention is to provide a kind of production technologies of quick-frozen clam bamboo shoots steamed dumping.
Used technical solution is the present invention in view of the above technical defects：
A kind of production technology of quick-frozen clam bamboo shoots steamed dumping, includes the following steps：
A, the pretreatment of clam：Clam is washed by rubbing with the hands repeatedly with brush until the shell of clam is cleaned, by clean clam dipping
It is boiled in water until CONCHA MERETRICID SEU CYCLINAE opens, pulls clam out and peel off CONCHA MERETRICID SEU CYCLINAE and sort out clam meat and drain away the water, thereafter by clam meat
It is spare to be twisted into minced meat；
B, the pretreatment of bamboo shoots：By new fresh bamboo shoots from root thicker one in layer peel off shell, rushed repeatedly with clear water
It washes and is cut into segment dipping and boil in water, sort out tenderer bamboo shoot section so that older bamboo shoot section continues boiling, and bamboo shoot section is waited all to boil
It is immersed in cooling in cold water after good to drain away the water, it is spare that the bamboo shoot drained section chopping is then twisted into bamboo shoot end；
C, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for that temperature rises to
Continue infusion 1.5-2h after 100 DEG C, agar fusing is added later, and cools the temperature to 40-55 DEG C and continue infusion 6-8h until will
Pork skin is brewed into sticky soup, cooling；
D, the making of musculus cutaneus：Special wheat flour, mealy potato, sweet potato powder, wheat bran after mixing, are sequentially added into food according to proportioning
It is kneaded 10-15 minutes after being stirred evenly with salt, 50-65 DEG C of warm water, room temperature water is added and alkali carries out knead dough, fermentation, compacting
Molding；
E, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a, the bamboo shoot end of step b and step c is mixed, green onion, ginger and garlic is added
End and seasoning stir evenly to obtain the final product；
F, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step d and step e is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
G, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -30 DEG C to -40 DEG C, quick-frozen
Time is 20-30min；
H, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -16 DEG C to -18 DEG C.
Further, clam described in step a can impregnate 4-6h with rice washing water before cleaning, and the parts by weight of rice washing water are clam
1.5-2 times of clam.
Further, new fresh bamboo shoots described in step b cleaned, boiling, after the pretreatments such as cooling and shaping, will
Bamboo shoot section, which is immersed in anti-oxidant solution, carries out film, and the bamboo shoots of film are finally sealed pack and refrigerated storage.
Further, the film bamboo shoots are before being sealed pack, and coating is more added with tea on the inner membrance of packaging bag
The olive oil of phenol.
Further, musculus cutaneus described in step d includes the raw material of following parts by weight：40-65 parts of special wheat flour, mealy potato
20-35 parts, 15-25 parts of sweet potato powder, 10-20 parts of wheat bran.
In the technical scheme, bamboo shoots nature and flavor are sweet is slightly cold, and has heat-clearing and phlegm-dissolving, disinhibiting diaphragm and smoothing stomach, QI invigorating and other effects of quenching one's thirst, and
Bamboo shoots also contain a large amount of celluloses, can not only promote intestines peristalsis, go having indigestion, avoid constipation, be a kind of preferable health foods.
In the technical scheme, clam delicious meat is incomparable, and its nutrition is also relatively comprehensive, it contain protein,
The Multiple components such as fat, carbohydrate, iron, calcium, phosphorus, iodine, vitamin, amino acid and taurine have low calorie, high egg
In vain, the advantages that few fat, middle-aged and the old's chronic disease can be prevented, quality-high and inexpensive marine product is belonged to.
The beneficial effects of the invention are as follows：The present invention using clam meat, bamboo shoots as base-material, skin freeze for fill soup matrix, and help with
Steamed stuffed bun stuffing is made in condiment so that and manufactured steamed dumpling looks good, smell good and taste good, mouthfeel non-greasy, and kind is novel, is suitble to be factory produced,
And the ingredients such as addition bamboo shoots, wheat bran are more advantageous to health care, meet public green and healthy food sanitation standard.
Specific implementation mode
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be further described, the embodiment
It is only used for explaining the present invention, not restrict the protection scope of the present invention.
Embodiment 1
A kind of production technology of quick-frozen clam bamboo shoots steamed dumping, includes the following steps：
A, the pretreatment of clam：Clam is washed by rubbing with the hands repeatedly with brush until the shell of clam is cleaned, by clean clam dipping
It is boiled in water until CONCHA MERETRICID SEU CYCLINAE opens, pulls clam out and peel off CONCHA MERETRICID SEU CYCLINAE and sort out clam meat and drain away the water, thereafter by clam meat
It is spare to be twisted into minced meat, wherein clam can impregnate 4h with rice washing water before cleaning, and the parts by weight of rice washing water are 1.5 times of clam；
B, the pretreatment of bamboo shoots：By new fresh bamboo shoots from root thicker one in layer peel off shell, rushed repeatedly with clear water
It washes and is cut into segment dipping and boil in water, sort out tenderer bamboo shoot section so that older bamboo shoot section continues boiling, and bamboo shoot section is waited all to boil
It is immersed in cooling in cold water after good to drain away the water, it is spare that the bamboo shoot drained section chopping is then twisted into bamboo shoot end, and new fresh bamboo shoots exists
It cleaned, boiling, after the pretreatments such as cooling and shaping, bamboo shoot section be immersed in anti-oxidant solution and carries out film, finally will
The bamboo shoots of film are sealed pack and refrigerated storage carries out fresh preservation, wherein film bamboo shoots before being sealed pack,
Olive oil of the coating added with tea polyphenols on the inner membrance of packaging bag, the effective antioxidant effect for enhancing olive oil, delays bamboo shoots
Oxidation rate, extend the fresh keeping time of bamboo shoots；
C, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for that temperature rises to
Continue infusion 1.5h after 100 DEG C, agar fusing is added later, and cools the temperature to 40 DEG C and continue infusion 6h until pork skin is boiled
It is cooling at sticky soup；
D, the making of musculus cutaneus：After mixing by 40 parts of special wheat flour, 20 parts of mealy potato, 15 parts of sweet potato powder, 10 parts of wheat bran, according to
Secondary addition edible salt, 50 DEG C of warm water knead 10 minutes after stirring evenly, and room temperature water is added and alkali carries out knead dough, fermentation, pressure
Type is made；
E, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a, the bamboo shoot end of step b and step c is mixed, green onion, ginger and garlic is added
End and seasoning stir evenly to obtain the final product；
F, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step d and step e is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
G, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -30 DEG C, and the quick-frozen time is
20min ；
H, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -16 DEG C.
Embodiment 2
A kind of production technology of quick-frozen clam bamboo shoots steamed dumping, includes the following steps：
A, the pretreatment of clam：Clam is washed by rubbing with the hands repeatedly with brush until the shell of clam is cleaned, by clean clam dipping
It is boiled in water until CONCHA MERETRICID SEU CYCLINAE opens, pulls clam out and peel off CONCHA MERETRICID SEU CYCLINAE and sort out clam meat and drain away the water, thereafter by clam meat
It is spare to be twisted into minced meat, wherein clam can impregnate 5h with rice washing water before cleaning, and the parts by weight of rice washing water are 1.5 times of clam；
B, the pretreatment of bamboo shoots：By new fresh bamboo shoots from root thicker one in layer peel off shell, rushed repeatedly with clear water
It washes and is cut into segment dipping and boil in water, sort out tenderer bamboo shoot section so that older bamboo shoot section continues boiling, and bamboo shoot section is waited all to boil
It is immersed in cooling in cold water after good to drain away the water, it is spare that the bamboo shoot drained section chopping is then twisted into bamboo shoot end, and new fresh bamboo shoots exists
It cleaned, boiling, after the pretreatments such as cooling and shaping, bamboo shoot section be immersed in anti-oxidant solution and carries out film, finally will
The bamboo shoots of film are sealed pack and refrigerated storage carries out fresh preservation, wherein film bamboo shoots before being sealed pack,
Olive oil of the coating added with tea polyphenols on the inner membrance of packaging bag, the effective antioxidant effect for enhancing olive oil, delays bamboo shoots
Oxidation rate, extend the fresh keeping time of bamboo shoots；
C, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for that temperature rises to
Continue infusion 2h after 100 DEG C, agar fusing is added later, and cools the temperature to 50 DEG C and continue infusion 7h until pork skin is brewed into
Sticky soup, it is cooling；
D, the making of musculus cutaneus：After mixing by 55 parts of special wheat flour, 30 parts of mealy potato, 20 parts of sweet potato powder, 15 parts of wheat bran, according to
Secondary addition edible salt, 55 DEG C of warm water knead 15 minutes after stirring evenly, and room temperature water is added and alkali carries out knead dough, fermentation, pressure
Type is made；
E, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a, the bamboo shoot end of step b and step c is mixed, green onion, ginger and garlic is added
End and seasoning stir evenly to obtain the final product；
F, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step d and step e is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
G, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -40 DEG C, and the quick-frozen time is
25min ；
H, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -17 DEG C.
Embodiment 3
A kind of production technology of quick-frozen clam bamboo shoots steamed dumping, includes the following steps：
A, the pretreatment of clam：Clam is washed by rubbing with the hands repeatedly with brush until the shell of clam is cleaned, by clean clam dipping
It is boiled in water until CONCHA MERETRICID SEU CYCLINAE opens, pulls clam out and peel off CONCHA MERETRICID SEU CYCLINAE and sort out clam meat and drain away the water, thereafter by clam meat
It is spare to be twisted into minced meat, wherein clam can impregnate 6h with rice washing water before cleaning, and the parts by weight of rice washing water are 2 times of clam；
B, the pretreatment of bamboo shoots：By new fresh bamboo shoots from root thicker one in layer peel off shell, rushed repeatedly with clear water
It washes and is cut into segment dipping and boil in water, sort out tenderer bamboo shoot section so that older bamboo shoot section continues boiling, and bamboo shoot section is waited all to boil
It is immersed in cooling in cold water after good to drain away the water, it is spare that the bamboo shoot drained section chopping is then twisted into bamboo shoot end, and new fresh bamboo shoots exists
It cleaned, boiling, after the pretreatments such as cooling and shaping, bamboo shoot section be immersed in anti-oxidant solution and carries out film, finally will
The bamboo shoots of film are sealed pack and refrigerated storage carries out fresh preservation, wherein film bamboo shoots before being sealed pack,
Olive oil of the coating added with tea polyphenols on the inner membrance of packaging bag, the effective antioxidant effect for enhancing olive oil, delays bamboo shoots
Oxidation rate, extend the fresh keeping time of bamboo shoots；
C, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for that temperature rises to
Continue infusion 2h after 100 DEG C, agar fusing is added later, and cools the temperature to 55 DEG C and continue infusion 8h until pork skin is brewed into
Sticky soup, it is cooling；
D, the making of musculus cutaneus：After mixing by 65 parts of special wheat flour, 35 parts of mealy potato, 25 parts of sweet potato powder, 20 parts of wheat bran, according to
Secondary addition edible salt, 65 DEG C of warm water knead 15 minutes after stirring evenly, and room temperature water is added and alkali carries out knead dough, fermentation, pressure
Type is made；
E, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a, the bamboo shoot end of step b and step c is mixed, green onion, ginger and garlic is added
End and seasoning stir evenly to obtain the final product；
F, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step d and step e is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
G, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -40 DEG C, and the quick-frozen time is
30min ；
H, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -18 DEG C.
The beneficial effects of the invention are as follows：The present invention using clam meat, bamboo shoots as base-material, skin freeze for fill soup matrix, and help with
Steamed stuffed bun stuffing is made in condiment so that and manufactured steamed dumpling looks good, smell good and taste good, mouthfeel non-greasy, and kind is novel, is suitble to be factory produced,
And the ingredients such as addition bamboo shoots, wheat bran are more advantageous to health care, meet public green and healthy food sanitation standard.
It these are only the preferred embodiment of the present invention, be not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.Any modification made by all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of production technology of quick-frozen clam bamboo shoots steamed dumping, it is characterised in that：Include the following steps：
A, the pretreatment of clam：Clam is washed by rubbing with the hands repeatedly with brush until the shell of clam is cleaned, by clean clam dipping
It is boiled in water until CONCHA MERETRICID SEU CYCLINAE opens, pulls clam out and peel off CONCHA MERETRICID SEU CYCLINAE and sort out clam meat and drain away the water, thereafter by clam meat
It is spare to be twisted into minced meat；
B, the pretreatment of bamboo shoots：By new fresh bamboo shoots from root thicker one in layer peel off shell, rushed repeatedly with clear water
It washes and is cut into segment dipping and boil in water, sort out tenderer bamboo shoot section so that older bamboo shoot section continues boiling, and bamboo shoot section is waited all to boil
It is immersed in cooling in cold water after good to drain away the water, it is spare that the bamboo shoot drained section chopping is then twisted into bamboo shoot end；
C, the preparation of soup matrix is filled：It chooses fresh pork skin to be placed in addition water in digester and carry out heating heating, waits for that temperature rises to
Continue infusion 1.5-2h after 100 DEG C, agar fusing is added later, and cools the temperature to 40-55 DEG C and continue infusion 6-8h until will
Pork skin is brewed into sticky soup, cooling；
D, the making of musculus cutaneus：Special wheat flour, mealy potato, sweet potato powder, wheat bran after mixing, are sequentially added into food according to proportioning
It is kneaded 10-15 minutes after being stirred evenly with salt, 50-65 DEG C of warm water, room temperature water is added and alkali carries out knead dough, fermentation, compacting
Molding；
E, the preparation of steamed stuffed bun stuffing：The filling soup of the minced meat of step a, the bamboo shoot end of step b and step c is mixed, green onion, ginger and garlic is added
End and seasoning stir evenly to obtain the final product；
F, the packing of steamed stuffed bun, shaping：Steamed stuffed bun stuffing made from musculus cutaneus made from step d and step e is delivered to stuffed bun shaping machine packet
Steamed stuffed bun processed, then manual shaping is to keep the shape of steamed stuffed bun；
G, steamed stuffed bun is quick-frozen：The steamed stuffed bun that step e is obtained carries out fast frozen, and quick freezing temperature is -30 DEG C to -40 DEG C, speed
The jelly time is 20-30min；
H, the storage of quick-frozen steamed stuffed bun：Quick-frozen steamed stuffed bun made from step f is packed and is delivered in Freezing room and is refrigerated, refrigeration temperature
Degree is -16 DEG C to -18 DEG C.
2. a kind of production technology of quick-frozen clam bamboo shoots steamed dumping according to claim 1, it is characterised in that：Institute in step a
4-6h can be impregnated with rice washing water before cleaning by stating clam, and the parts by weight of rice washing water are 1.5-2 times of clam.
3. a kind of production technology of quick-frozen clam bamboo shoots steamed dumping according to claim 1, it is characterised in that：Institute in step b
New fresh bamboo shoots is stated to be cleaned, boiling, after the pretreatments such as cooling and shaping, bamboo shoot section is being immersed in anti-oxidant solution and is carried out
The bamboo shoots of film are finally sealed pack and refrigerated storage by film.
4. a kind of production technology of quick-frozen clam bamboo shoots steamed dumping according to claim 3, it is characterised in that：The film bamboo
Bamboo shoot are before being sealed pack, olive oil of the coating added with tea polyphenols on the inner membrance of packaging bag.
5. a kind of production technology of quick-frozen clam bamboo shoots steamed dumping according to claim 1, it is characterised in that：Institute in step d
State the raw material that musculus cutaneus includes following parts by weight：40-65 parts of special wheat flour, 20-35 parts of mealy potato, 15-25 parts of sweet potato powder, wheat bran
10-20 parts.
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| CN201710358152.2A CN108497275A (en) | 2017-05-19 | 2017-05-19 | A kind of production technology of quick-frozen clam bamboo shoots steamed dumping |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075856A (en) * | 1992-02-29 | 1993-09-08 | 岑武祥 | steamed stuffed bun and dumpling |
| CN1231139A (en) * | 1998-04-06 | 1999-10-13 | 鲁统贵 | Steamed stuffed bun |
| CN103053933A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Processing technology of sargassum and sleeve-fish dumplings |
| CN103211132B (en) * | 2013-05-10 | 2015-01-07 | 亚洲渔港供应链管理（大连）有限公司 | Frozen clam soup dumplings and production method thereof |
| CN105076379A (en) * | 2015-07-30 | 2015-11-25 | 南通惠然生物科技有限公司 | Fresh preservation method for bamboo shoots |
-
2017
- 2017-05-19 CN CN201710358152.2A patent/CN108497275A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075856A (en) * | 1992-02-29 | 1993-09-08 | 岑武祥 | steamed stuffed bun and dumpling |
| CN1231139A (en) * | 1998-04-06 | 1999-10-13 | 鲁统贵 | Steamed stuffed bun |
| CN103053933A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Processing technology of sargassum and sleeve-fish dumplings |
| CN103211132B (en) * | 2013-05-10 | 2015-01-07 | 亚洲渔港供应链管理（大连）有限公司 | Frozen clam soup dumplings and production method thereof |
| CN105076379A (en) * | 2015-07-30 | 2015-11-25 | 南通惠然生物科技有限公司 | Fresh preservation method for bamboo shoots |
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