CN109363063A - A kind of pork skin frozen lotus root boiled dumpling and preparation method thereof - Google Patents
A kind of pork skin frozen lotus root boiled dumpling and preparation method thereof Download PDFInfo
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- CN109363063A CN109363063A CN201811029681.9A CN201811029681A CN109363063A CN 109363063 A CN109363063 A CN 109363063A CN 201811029681 A CN201811029681 A CN 201811029681A CN 109363063 A CN109363063 A CN 109363063A
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Classifications
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a kind of pork skin frozen lotus root boiled dumplings and preparation method thereof, the pork skin frozen lotus root boiled dumpling includes dumpling wrapper and filling for dumplings, and the dumpling wrapper includes the following raw material: dumpling flour, potato starch, Gluten, alpha-amylase, cellulase, Vc, stearyl lactate, kiwi-fruit juice；The filling for dumplings includes the following raw material: pork, mutton, lotus rhizome, jellied pork skin, salt, edible oil, oyster sauce；Dumpling of the invention joined potato starch while texture storage quality in guarantee dumpling wrapper, and improve skin resistant starch content in dumpling；Lecithin, mucinoid and ossein abundant in bone soup etc. are added in collagen-rich jellied pork skin in filling for dumplings preparation, for stuffing for dumplings, it is full of nutrition that boiled dumpling is made in this method, human collagen albumen can be supplemented, pre- preventing bone rarefaction, enhance human body and improve immunity, the lotus rhizome of addition can improve the mouthfeel of dumpling, the sharp and clear sense of lotus rhizome can be also felt while having the soft sense of meat stuffing.
Description
Technical field
The present invention relates to a kind of boiled dumplings, more specifically more particularly to a kind of pork skin frozen lotus root boiled dumpling and preparation method thereof.
Background technique
Dumpling is derived from the silver coin in ancient times.Dumpling original name " tender ear " is that China's holy doctor Zhang Zhongjing is invented first according to legend, away from the present
Existing more than 1,800 years history.It is deep by the favorite traditional characteristics food of Chinese people, also known as boiled dumpling, is north of China
Civil staple food and local snack and Spring Festival holidays food.
CN106722132A discloses a kind of goose dumpling with mental-tranquilization effect, and raw material presses following portions by weight
Be made: 550~600 parts of flour, 450~500 parts of goose, 100~150 parts of the flesh of fish, red sieve foretell 200~300 parts, longan powder 100~
120 parts, 150~180 parts of egg white, 40~50 parts of caraway, 18~20 parts of refined salt, 20~24 parts of cooking wine, 12~15 parts of chickens' extract, perfume
18~22 parts, 32~40 parts of refined oil of oil.Compared with the prior art, nutritional ingredient of the present invention is more and content height, delicious giving off a strong fragrance are palatable,
Convenient for production.
Existing boiled dumpling mouthfeel is relatively simple, and can not be human body replenishing collagen, and the nutrition of boiled dumpling is not enriched.
Jellied pork skin is a kind of very high meat products of protein content.It is Raw material processing into, not only good toughness using pigskin, color,
Perfume, taste, mouthfeel are all good, and the skin to people, tendon, bone, hair have important Functions of Physiological Health Care, the battalion of jellied pork skin
Forming point mainly has the nutrients such as fat, protein and cellulose.By lecithin, mucinoid and bone abundant in bone soup
The nutriments such as collagen are added in collagen-rich jellied pork skin, can supplement human collagen albumen, and pre- preventing bone rarefaction increases
Strong man's body improves immunity.
The nutritive value of lotus rhizome is very high, rich in the microelements such as iron, calcium, phytoprotein, vitamin and content of starch
Also very abundant, there is apparent tonifying Qi and blood, enhances human immunity effect.
By jellied pork skin, lotus rhizome in conjunction with boiled dumpling, dash forward for improving boiled dumpling taste flavor and improving boiled dumpling nutritive value to have
Effect out.
Summary of the invention
It is an object of the invention in view of the above shortcomings of the prior art, provide a kind of pork skin frozen lotus root boiled dumpling and its preparation
Method.
The technical scheme of the present invention is realized as follows:
A kind of pork skin frozen lotus root boiled dumpling, including dumpling wrapper and filling for dumplings, the dumpling wrapper includes the following raw material by weight: dumpling
150-200 parts of powder, 80-120 parts of potato starch, 20-40 parts of Gluten, 0.1-0.5 parts of alpha-amylase, cellulase 0.05-
0.2 part, Vc0.1-0.3 parts, 0.1-0.3 parts of stearyl lactate, 20-50 parts of kiwi-fruit juice；The filling for dumplings is according to parts by weight
Including the following raw material: 100-200 parts of fresh pork, 60-100 parts of mutton, 100-200 parts of lotus rhizome, 60-100 parts of jellied pork skin, spring onion
40-50 parts, 10-15 parts of edible salt, 8-15 parts of edible oil, 10-15 parts of oyster sauce.
Preferably, the kiwi-fruit juice production method are as follows: after fresh Kiwi berry cleaning stripping and slicing, add by solid-liquid ratio 1:(1-5)
Water juicing, filtered through gauze, filtrate are placed in and stand 3-8h at room temperature, and it is spare to collect supernatant.Vc content in fresh Kiwi berry used
Greater than 200mg/100g.
Preferably, the raw material of the jellied pork skin preparation includes: 3-5 parts of pork skin, 3-5 parts of ox stick bone, pig bone by weight
3-5 parts, 0.5-1 parts of shallot, 0.3-1 parts of ginger, 0.3-0.7 parts of cooking wine, 15-20 parts of water and proper amount of edible salt.
Preferably, the production method of the jellied pork skin are as follows: ox stick bone, pig bone are cleaned up, and cut off；Pork skin cleaning
Completely, remove fat, be cut into small fourth, be added that above-mentioned shallot, ginger, cooking wine and proper amount of edible salt are placed in pressure cooker plus clear water is stewed
1-5h is boiled, is filtered after boiling, filtrate stands 3h at 40-60 DEG C, takes supernatant in 4 DEG C or so formation jellied pork skins, spare.
Preferably, the lotus rhizome passes through following processing: the lotus rhizome of peeling, which is cut into 1-5mm little particle and is put into fresh-keeping liquid, to be soaked
Steep 10-40min.Contain 0.05-0.15% ascorbic acid, 0.1-0.3% citric acid and 0.02-0.12% phytic acid in the fresh-keeping liquid.
The present invention also provides a kind of preparation methods of pork skin frozen lotus root boiled dumpling, include the following steps:
1) preparation of raw material: by weight that each raw material preparation is good spare, wherein alpha-amylase, cellulase, Vc, stearoyl are newborn
Sour calcium is dissolved with suitable quantity of water stand-by respectively；
2) preparation of dumpling wrapper: by dumpling flour, potato starch, Gluten, kiwi-fruit juice and alpha-amylase, cellulase,
Vc, stearoyl lactylates calcium solution are cold water and face in addition, dumpling wrapper are made after provocation, spare；
3) preparation of filling for dumplings: being twisted into young pilose antler for fresh pork, mutton, wherein be added lotus rhizome be uniformly mixed, then by jellied pork skin,
Spring onion, edible salt, edible oil, oyster sauce be added, be stirred for uniformly, filling for dumplings, it is spare；
4) preparation of dumpling: filling for dumplings being put into dumpling wrapper and is packaged into dumplings, and is freezed on the quick-frozen line of dumpling up to jellied pork skin
Lotus rhizome boiled dumpling.
The present invention has the beneficial effect that compared with prior art
(1) potato starch being added in dumpling wrapper can make dumpling wrapper sparkling and crystal-clear bright, and surface is smooth, and color is good, while improving biography
The texture qualities such as elasticity, viscosity, the hardness of system dumpling wrapper；A large amount of potato starch are added in dumpling wrapper, and through quick-frozen, boilery
Resistant starch content in dumpling wrapper is improved after reason, promotes its nutritional quality.
(2) addition of Gluten can effectively make up because potato starch addition cause mucedin reduce caused by dumpling
Skin boiling and storage quality deterioration problem；
(3) alpha-amylase, cellulase, Vc, stearyl lactate belong to gluten fortifier, are mainly used for enhancing the biceps of flour,
To promote texture quality in dough characters and dumpling wrapper boiling and storage；
(4) rich in Vc and a variety of organic acids and soluble sugar in kiwi-fruit juice, in flour, Vc, which can be played, increases muscle effect, promotees
So that gluten is formed network structure, promotes the texture quality of dumpling wrapper；
(5) nutriments such as lecithin, mucinoid and ossein abundant in bone soup are added in filling for dumplings preparation rich
In jellied pork skin containing collagen, and it to be used for stuffing for dumplings, the obtained boiled dumpling of this method is full of nutrition, often edible to supplement people
Body collagen, pre- preventing bone rarefaction, enhancing human body improve immunity, and the consumer for being suitable for each age cohort is edible；In dumpling
The lotus rhizome being added in sub- filling can improve the mouthfeel of dumpling, and the refreshing of lotus rhizome can be also felt while the soft sense for having meat stuffing
Crisp sense.
Specific embodiment
The present invention is described in further detail combined with specific embodiments below, but does not constitute to of the invention any
Limitation.
Embodiment 1
Present embodiments provide a kind of pork skin frozen lotus root boiled dumpling and preparation method thereof, the pork skin frozen lotus root boiled dumpling, including dumpling wrapper
And filling for dumplings, the dumpling wrapper includes the following raw material by weight: 150 parts of dumpling flour, 80 parts of potato starch, Gluten 20
Part, 0.1 part of alpha-amylase, 0.05 part of cellulase, Vc0.1 parts, 0.1 part of stearyl lactate, 20 parts of kiwi-fruit juice；The dumpling
Sub- filling includes the following raw material according to parts by weight: 100 parts of fresh pork, 60 parts of mutton, 100 parts of lotus rhizome, 60 parts of jellied pork skin, spring onion 40
Part, 10 parts of edible salt, 8 parts of edible oil, 10 parts of oyster sauce.
Wherein, the kiwi-fruit juice production method are as follows: after fresh Kiwi berry cleaning stripping and slicing, add water to squeeze the juice by solid-liquid ratio 1:1,
Filtered through gauze, filtrate are placed in and stand 3h at room temperature, and it is spare to collect supernatant.Vc content is greater than 200mg/ in fresh Kiwi berry used
100g。
The raw material of the jellied pork skin preparation includes: 3 parts of pork skin, 3 parts of ox stick bone, 3 parts of pig bone, shallot 0.5 by weight
Part, 0.3 part of ginger, 0.3 part of cooking wine, 15 parts of water and proper amount of edible salt.
The production method of the jellied pork skin are as follows: ox stick bone, pig bone are cleaned up, and cut off；Pork skin is cleaned up, is gone
Fall fat, be cut into small fourth, be added that above-mentioned shallot, ginger, cooking wine and proper amount of edible salt are placed in pressure cooker plus clear water stews 2h, steams
It is filtered after boiling, filtrate stands 3h at 50 DEG C, takes supernatant in 4 DEG C or so formation jellied pork skins, spare.
The lotus rhizome passes through following processing: the lotus rhizome of peeling, which is cut into 1mm little particle and is put into fresh-keeping liquid, impregnates 10min,
Contain 0.05% ascorbic acid, 0.1% citric acid and 0.02% phytic acid in the fresh-keeping liquid.
The preparation method of the pork skin frozen lotus root boiled dumpling, includes the following steps:
1) preparation of raw material: by weight that each raw material preparation is good spare, wherein alpha-amylase, cellulase, Vc, stearoyl are newborn
Sour calcium is dissolved with suitable quantity of water stand-by respectively；
2) preparation of dumpling wrapper: by dumpling flour, potato starch, Gluten, kiwi-fruit juice and alpha-amylase, cellulase,
Vc, stearoyl lactylates calcium solution are cold water and face in addition, dumpling wrapper are made after provocation, spare；
3) preparation of filling for dumplings: being twisted into young pilose antler for fresh pork, mutton, wherein be added lotus rhizome be uniformly mixed, then by jellied pork skin,
Spring onion, edible salt, edible oil, oyster sauce be added, be stirred for uniformly, filling for dumplings, it is spare；
4) preparation of dumpling: filling for dumplings being put into dumpling wrapper and is packaged into dumplings, and is freezed on the quick-frozen line of dumpling up to jellied pork skin
Lotus rhizome boiled dumpling.
Embodiment 2
Present embodiments provide a kind of pork skin frozen lotus root boiled dumpling and preparation method thereof, the pork skin frozen lotus root boiled dumpling, including dumpling wrapper
And filling for dumplings, the dumpling wrapper includes the following raw material by weight: 200 parts of dumpling flour, 120 parts of potato starch, Gluten 40
Part, 0.5 part of alpha-amylase, 0.2 part of cellulase, Vc0.3 parts, 0.3 part of stearyl lactate, 50 parts of kiwi-fruit juice；The dumpling
Sub- filling includes the following raw material according to parts by weight: 200 parts of fresh pork, 100 parts of mutton, 200 parts of lotus rhizome, 100 parts of jellied pork skin, spring onion 50
Part, 15 parts of edible salt, 15 parts of edible oil, 15 parts of oyster sauce.
Wherein, the kiwi-fruit juice production method are as follows: after fresh Kiwi berry cleaning stripping and slicing, add water to squeeze the juice by solid-liquid ratio 1:5,
Filtered through gauze, filtrate are placed in and stand 8h at room temperature, and it is spare to collect supernatant.Vc content is greater than 200mg/ in fresh Kiwi berry used
100g。
The raw material of jellied pork skin preparation include: by weight 5 parts of pork skin, 5 parts of ox stick bone, 5 parts of pig bone, 1 part of shallot,
1 part of ginger, 0.7 part of cooking wine, 20 parts of water and proper amount of edible salt.
The production method of the jellied pork skin are as follows: ox stick bone, pig bone are cleaned up, and cut off；Pork skin is cleaned up, is gone
Fall fat, be cut into small fourth, be added that above-mentioned shallot, ginger, cooking wine and proper amount of edible salt are placed in pressure cooker plus clear water stews 5h, steams
It is filtered after boiling, filtrate stands 3h at 60 DEG C, takes supernatant in 4 DEG C or so formation jellied pork skins, spare.
The lotus rhizome passes through following processing: the lotus rhizome of peeling, which is cut into 5mm little particle and is put into fresh-keeping liquid, impregnates 40min,
Contain 0.15% ascorbic acid, 0.3% citric acid and 0.1% phytic acid in the fresh-keeping liquid.
The preparation method of the pork skin frozen lotus root boiled dumpling, includes the following steps:
1) preparation of raw material: by weight that each raw material preparation is good spare, wherein alpha-amylase, cellulase, Vc, stearoyl are newborn
Sour calcium is dissolved with suitable quantity of water stand-by respectively；
2) preparation of dumpling wrapper: by dumpling flour, potato starch, Gluten, kiwi-fruit juice and alpha-amylase, cellulase,
Vc, stearoyl lactylates calcium solution are cold water and face in addition, dumpling wrapper are made after provocation, spare；
3) preparation of filling for dumplings: being twisted into young pilose antler for fresh pork, mutton, wherein be added lotus rhizome be uniformly mixed, then by jellied pork skin,
Spring onion, edible salt, edible oil, oyster sauce be added, be stirred for uniformly, filling for dumplings, it is spare；
4) preparation of dumpling: filling for dumplings being put into dumpling wrapper and is packaged into dumplings, and is freezed on the quick-frozen line of dumpling up to jellied pork skin
Lotus rhizome boiled dumpling.
Embodiment 3
Present embodiments provide a kind of pork skin frozen lotus root boiled dumpling and preparation method thereof, the pork skin frozen lotus root boiled dumpling, including dumpling wrapper
And filling for dumplings, the dumpling wrapper includes the following raw material by weight: 180 parts of dumpling flour, 100 parts of potato starch, Gluten 30
Part, 0.2 part of alpha-amylase, 0.1 part of cellulase, Vc0.15 parts, 0.15 part of stearyl lactate, 30 parts of kiwi-fruit juice；It is described
Filling for dumplings includes the following raw material according to parts by weight: 150 parts of fresh pork, 70 parts of mutton, 150 parts of lotus rhizome, 70 parts of jellied pork skin, spring onion 42
Part, 11 parts of edible salt, 9 parts of edible oil, 11 parts of oyster sauce.
Wherein, the kiwi-fruit juice production method are as follows: after fresh Kiwi berry cleaning stripping and slicing, add water to squeeze the juice by solid-liquid ratio 1:2,
Filtered through gauze, filtrate are placed in and stand 4h at room temperature, and it is spare to collect supernatant.Vc content is greater than 200mg/ in fresh Kiwi berry used
100g。
The raw material of jellied pork skin preparation includes: 3.5 parts of pork skin by weight, 3.5 parts of ox stick bone, 3.5 parts of pig bone, big
0.6 part of green onion, 0.8 part of ginger, 0.4 part of cooking wine, 16 parts of water and proper amount of edible salt.
The production method of the jellied pork skin are as follows: ox stick bone, pig bone are cleaned up, and cut off；Pork skin is cleaned up, is gone
Fall fat, be cut into small fourth, be added that above-mentioned shallot, ginger, cooking wine and proper amount of edible salt are placed in pressure cooker plus clear water stews 1h, steams
It is filtered after boiling, filtrate stands 3h at 400 DEG C, takes supernatant in 4 DEG C or so formation jellied pork skins, spare.
The lotus rhizome passes through following processing: the lotus rhizome of peeling, which is cut into 2mm little particle and is put into fresh-keeping liquid, impregnates 20min,
Contain 0.08% ascorbic acid, 0.15% citric acid and 0.05% phytic acid in the fresh-keeping liquid.
The preparation method of the pork skin frozen lotus root boiled dumpling, includes the following steps:
1) preparation of raw material: by weight that each raw material preparation is good spare, wherein alpha-amylase, cellulase, Vc, stearoyl are newborn
Sour calcium is dissolved with suitable quantity of water stand-by respectively；
2) preparation of dumpling wrapper: by dumpling flour, potato starch, Gluten, kiwi-fruit juice and alpha-amylase, cellulase,
Vc, stearoyl lactylates calcium solution are cold water and face in addition, dumpling wrapper are made after provocation, spare；
3) preparation of filling for dumplings: being twisted into young pilose antler for fresh pork, mutton, wherein be added lotus rhizome be uniformly mixed, then by jellied pork skin,
Spring onion, edible salt, edible oil, oyster sauce be added, be stirred for uniformly, filling for dumplings, it is spare；
4) preparation of dumpling: filling for dumplings being put into dumpling wrapper and is packaged into dumplings, and is freezed on the quick-frozen line of dumpling up to jellied pork skin
Lotus rhizome boiled dumpling.
Embodiment 4
Present embodiments provide a kind of pork skin frozen lotus root boiled dumpling and preparation method thereof, the pork skin frozen lotus root boiled dumpling, including dumpling wrapper
And filling for dumplings, the dumpling wrapper includes the following raw material by weight: 175 parts of dumpling flour, 90 parts of potato starch, Gluten 25
Part, 0.3 part of alpha-amylase, 0.15 part of cellulase, Vc0.2 parts, 0.2 part of stearyl lactate, 40 parts of kiwi-fruit juice；The dumpling
Sub- filling includes the following raw material according to parts by weight: 180 parts of fresh pork, 80 parts of mutton, 180 parts of lotus rhizome, 80 parts of jellied pork skin, spring onion 45
Part, 12 parts of edible salt, 12 parts of edible oil, 12 parts of oyster sauce.
Wherein, the kiwi-fruit juice production method are as follows: after fresh Kiwi berry cleaning stripping and slicing, add water to squeeze the juice by solid-liquid ratio 1:3,
Filtered through gauze, filtrate are placed in and stand 6h at room temperature, and it is spare to collect supernatant.Vc content is greater than 200mg/ in fresh Kiwi berry used
100g。
The raw material of the jellied pork skin preparation includes: 4 parts of pork skin, 4 parts of ox stick bone, 4 parts of pig bone, shallot 0.8 by weight
Part, 0.6 part of ginger, 0.5 part of cooking wine, 18 parts of water and proper amount of edible salt.
The production method of the jellied pork skin are as follows: ox stick bone, pig bone are cleaned up, and cut off；Pork skin is cleaned up, is gone
Fall fat, be cut into small fourth, be added that above-mentioned shallot, ginger, cooking wine and proper amount of edible salt are placed in pressure cooker plus clear water stews 3h, steams
It is filtered after boiling, filtrate stands 3h at 45 DEG C, takes supernatant in 4 DEG C or so formation jellied pork skins, spare.
The lotus rhizome passes through following processing: the lotus rhizome of peeling, which is cut into 3mm little particle and is put into fresh-keeping liquid, impregnates 25min,
Contain 0.1% ascorbic acid, 0.2% citric acid and 0.08% phytic acid in the fresh-keeping liquid.
The preparation method of the pork skin frozen lotus root boiled dumpling, includes the following steps:
1) preparation of raw material: by weight that each raw material preparation is good spare, wherein alpha-amylase, cellulase, Vc, stearoyl are newborn
Sour calcium is dissolved with suitable quantity of water stand-by respectively；
2) preparation of dumpling wrapper: by dumpling flour, potato starch, Gluten, kiwi-fruit juice and alpha-amylase, cellulase,
Vc, stearoyl lactylates calcium solution are cold water and face in addition, dumpling wrapper are made after provocation, spare；
3) preparation of filling for dumplings: being twisted into young pilose antler for fresh pork, mutton, wherein be added lotus rhizome be uniformly mixed, then by jellied pork skin,
Spring onion, edible salt, edible oil, oyster sauce be added, be stirred for uniformly, filling for dumplings, it is spare；
4) preparation of dumpling: filling for dumplings being put into dumpling wrapper and is packaged into dumplings, and is freezed on the quick-frozen line of dumpling up to jellied pork skin
Lotus rhizome boiled dumpling.
Embodiment 5
Present embodiments provide a kind of pork skin frozen lotus root boiled dumpling and preparation method thereof, the pork skin frozen lotus root boiled dumpling, including dumpling wrapper
And filling for dumplings, the dumpling wrapper includes the following raw material by weight: 190 parts of dumpling flour, 110 parts of potato starch, Gluten 35
Part, 0.4 part of alpha-amylase, 0.12 part of cellulase, Vc0.25 parts, 0.25 part of stearyl lactate, 25 parts of kiwi-fruit juice；It is described
Filling for dumplings includes the following raw material according to parts by weight: 160 parts of fresh pork, 90 parts of mutton, 160 parts of lotus rhizome, 90 parts of jellied pork skin, spring onion 48
Part, 13 parts of edible salt, 10 parts of edible oil, 13 parts of oyster sauce.
Wherein, the kiwi-fruit juice production method are as follows: after fresh Kiwi berry cleaning stripping and slicing, add water to squeeze the juice by solid-liquid ratio 1:4,
Filtered through gauze, filtrate are placed in and stand 5h at room temperature, and it is spare to collect supernatant.Vc content is greater than 200mg/ in fresh Kiwi berry used
100g。
The raw material of jellied pork skin preparation includes: 4.5 parts of pork skin by weight, 4.5 parts of ox stick bone, 4.5 parts of pig bone, big
0.7 part of green onion, 0.5 part of ginger, 0.6 part of cooking wine, 17 parts of water and proper amount of edible salt.
The production method of the jellied pork skin are as follows: ox stick bone, pig bone are cleaned up, and cut off；Pork skin is cleaned up, is gone
Fall fat, be cut into small fourth, be added that above-mentioned shallot, ginger, cooking wine and proper amount of edible salt are placed in pressure cooker plus clear water stews 4h, steams
It is filtered after boiling, filtrate stands 3h at 55 DEG C, takes supernatant in 4 DEG C or so formation jellied pork skins, spare.
The lotus rhizome passes through following processing: the lotus rhizome of peeling, which is cut into 4mm little particle and is put into fresh-keeping liquid, impregnates 30min,
Contain 0.12% ascorbic acid, 0.25% citric acid and 0.06% phytic acid in the fresh-keeping liquid.
The preparation method of the pork skin frozen lotus root boiled dumpling, includes the following steps:
1) preparation of raw material: by weight that each raw material preparation is good spare, wherein alpha-amylase, cellulase, Vc, stearoyl are newborn
Sour calcium is dissolved with suitable quantity of water stand-by respectively；
2) preparation of dumpling wrapper: by dumpling flour, potato starch, Gluten, kiwi-fruit juice and alpha-amylase, cellulase,
Vc, stearoyl lactylates calcium solution are cold water and face in addition, dumpling wrapper are made after provocation, spare；
3) preparation of filling for dumplings: being twisted into young pilose antler for fresh pork, mutton, wherein be added lotus rhizome be uniformly mixed, then by jellied pork skin,
Spring onion, edible salt, edible oil, oyster sauce be added, be stirred for uniformly, filling for dumplings, it is spare；
4) preparation of dumpling: filling for dumplings being put into dumpling wrapper and is packaged into dumplings, and is freezed on the quick-frozen line of dumpling up to jellied pork skin
Lotus rhizome boiled dumpling.
Embodiment 6
5 kinds of pork skin frozen lotus root dumplings obtained by above-described embodiment 1-5 are compareed with commercially available common dumpling 1(1), common dumpling 2
(control 2) -40 DEG C of fast frozens of warp for 24 hours, are placed on boiling 15min in boiling water, then carry out dumpling wrapper texture characteristic and anti-digestion
Starch analysis experiment, it includes hardness, viscosity, elasticity, gumminess etc. that texture characteristic, which analyzes content,
| Hardness (g) | Viscosity | Elasticity | Gumminess | Resistant starch content (%) | |
| Embodiment 1 | 12569±85 d | 401±11 bc | 0.95±0.04 a | 12016±63 c | 27.12±0.35 b |
| Embodiment 2 | 13308±101 b | 422±9 b | 0.95±0.07 a | 12578±72 b | 24.37±0.40 c |
| Embodiment 3 | 12782±69 c | 375±15 c | 0.96±0.06 a | 12934±75 a | 27.64±0.29 b |
| Embodiment 4 | 12330±73 e | 388±21 c | 0.97±0.05 a | 12645±81 b | 31.33±0.31 a |
| Embodiment 5 | 12884±122 c | 396±18 bc | 0.96±0.02 a | 12221±67 c | 28.26±0.25 b |
| Control 1 | 14788±105 a | 487±20 a | 0.98±0.01 a | 11835±112 d | 15.38±0.16 d |
| Control 2 | 15035±98 a | 491±17 a | 0.98±0.03 a | 11978±94 d | 15.65±0.22 d |
Pork skin frozen lotus root dumpling texture characteristic and resistant starch of the present invention analysis the experimental results showed that, although in jellied pork skin dumpling
Filling for dumplings in joined a large amount of potato starch, but pass through addition Gluten and amylase, cellulase, Vc and tristearin
The gluten fortifiers such as acyl calcium lactate, the significant increase texture quality of the filling for dumplings, compared with common commercially available dumpling, hardness, viscosity
It significantly reduces；Elasticity is without significant difference；Gumminess significantly increases, and mouthfeel is more preferably smooth, further, since potato starch adds
Entering, resistant starch content significantly increases in dumpling wrapper after quick-frozen boiling again, and nutritive value and health-care efficacy are also obviously improved,
The elderly preferably or patients with diabetes mellitus.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. a kind of pork skin frozen lotus root boiled dumpling, which is characterized in that including dumpling wrapper and filling for dumplings, the dumpling wrapper includes by weight
The following raw material: 150-200 parts of dumpling flour, 80-120 parts of potato starch, 20-40 parts of Gluten, 0.1-0.5 parts of alpha-amylase,
0.05-0.2 parts of cellulase, Vc0.1-0.3 parts, 0.1-0.3 parts of stearyl lactate, 20-50 parts of kiwi-fruit juice；The dumpling
Filling includes the following raw material according to parts by weight: 100-200 parts of fresh pork, 60-100 parts of mutton, 100-200 parts of lotus rhizome, jellied pork skin 60-
100 parts, 40-50 parts of spring onion, 10-15 parts of edible salt, 8-15 parts of edible oil, 10-15 parts of oyster sauce.
2. a kind of pork skin frozen lotus root boiled dumpling according to claim 1, which is characterized in that the kiwi-fruit juice production method
Are as follows: after fresh Kiwi berry cleaning stripping and slicing, by solid-liquid ratio 1:(1-5) plus water juicing, filtered through gauze, filtrate is placed in stands 3- at room temperature
It is spare to collect supernatant by 8h.
3. Vc content is greater than 200mg/100g in fresh Kiwi berry used in.
4. a kind of pork skin frozen lotus root boiled dumpling according to claim 1, which is characterized in that the raw material of the jellied pork skin preparation is pressed
Parts by weight include: 3-5 parts of pork skin, 3-5 parts of ox stick bone, 3-5 parts of pig bone, 0.5-1 parts of shallot, 0.3-1 parts of ginger, cooking wine 0.3-
0.7 part, 15-20 parts of water and proper amount of edible salt.
5. jellied pork skin production method are as follows: clean up, and cut off ox stick bone, pig bone；Pork skin cleans up, remove fat,
It is cut into small fourth, is added that above-mentioned shallot, ginger, cooking wine and proper amount of edible salt are placed in pressure cooker plus clear water stews 1-5h, boiling knot
It is filtered after beam, filtrate stands 3h at 40-60 DEG C, takes supernatant in 4 DEG C or so formation jellied pork skins, spare.
6. a kind of pork skin frozen lotus root boiled dumpling according to claim 1, which is characterized in that the lotus rhizome passes through following place
Reason: the lotus rhizome of peeling, which is cut into 1-5mm little particle and is put into fresh-keeping liquid, impregnates 10-40min, anti-containing 0.05-0.15% in fresh-keeping liquid
Bad hematic acid, 0.1-0.3% citric acid and 0.02-0.12% phytic acid.
7. a kind of preparation method of pork skin frozen lotus root boiled dumpling according to claim 1-4, which is characterized in that including
Following steps:
1) preparation of raw material: by weight that each raw material preparation is good spare, wherein alpha-amylase, cellulase, Vc, stearoyl are newborn
Sour calcium is dissolved with suitable quantity of water stand-by respectively；
2) preparation of dumpling wrapper: by dumpling flour, potato starch, Gluten, kiwi-fruit juice and alpha-amylase, cellulase,
Vc, stearoyl lactylates calcium solution are cold water and face in addition, dumpling wrapper are made after provocation, spare；
3) preparation of filling for dumplings: being twisted into young pilose antler for fresh pork, mutton, wherein be added lotus rhizome be uniformly mixed, then by jellied pork skin,
Spring onion, edible salt, edible oil, oyster sauce be added, be stirred for uniformly, filling for dumplings, it is spare；
4) preparation of dumpling: filling for dumplings being put into dumpling wrapper and is packaged into dumplings, and is freezed on the quick-frozen line of dumpling up to jellied pork skin
Lotus rhizome boiled dumpling.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568621A (en) * | 2022-02-17 | 2022-06-03 | 江南大学 | Preparation and recovery method of instant dumplings capable of realizing synchronous dehydration/rehydration of wrappers and stuffing |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568621A (en) * | 2022-02-17 | 2022-06-03 | 江南大学 | Preparation and recovery method of instant dumplings capable of realizing synchronous dehydration/rehydration of wrappers and stuffing |
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Application publication date: 20190222 |