CN114128851A - Method for preparing gel filling soup shrimp meat stuffing and low-temperature preservation strengthening device thereof - Google Patents
Method for preparing gel filling soup shrimp meat stuffing and low-temperature preservation strengthening device thereof Download PDFInfo
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- CN114128851A CN114128851A CN202111457967.9A CN202111457967A CN114128851A CN 114128851 A CN114128851 A CN 114128851A CN 202111457967 A CN202111457967 A CN 202111457967A CN 114128851 A CN114128851 A CN 114128851A
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- 238000004321 preservation Methods 0.000 title claims abstract description 14
- 238000005728 strengthening Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 71
- 239000000499 gel Substances 0.000 claims abstract description 43
- 238000003756 stirring Methods 0.000 claims abstract description 24
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- 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
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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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a method for preparing gel filling soup shrimp meat stuffing and a low-temperature preservation strengthening device thereof, and the technical scheme is as follows: the raw materials comprise the following components: 40-50 parts of water, 30-40 parts of metapenaeus ensis, 5-10 parts of vegetables, 10-20 parts of pork skin, 3-6 parts of agar, 4-8 parts of gille powder, 3-6 parts of scallion, 2-5 parts of ginger juice, 2-5 parts of garlic juice and 2-5 parts of seasonings, and the preparation method comprises the following specific steps: s1, material processing; s2, preparing soup; s3, preparing soup gel; s4, mixing and stirring; s5, refrigerating; the invention has the beneficial effects that: the shrimp dumpling can lock the soup, improve the delicate flavor of the shrimp dumplings, prolong the refreshing time of the shrimp dumplings, ensure that the shrimp dumplings have good gel property and good taste, and can well keep the original flavor and nutrition of food, so as to solve the problems that the soup cannot be locked during the making process of the shrimp dumpling stuffing, the delicate flavor of the shrimp dumplings is reduced, the taste is poor, and the stuffing is not stored in place during the making process of the shrimp dumplings, so that the nutrition of the shrimp dumplings is reduced.
Description
Technical Field
The invention relates to the field of food preservation, in particular to a method for preparing gel-like soup-filled shrimp meat stuffing and a low-temperature preservation strengthening device thereof.
Background
The dumpling is originated from the horn of ancient China, has the original name 'Jiaoeng' and has been invented by the people of south-south Nei Yang of east Han (south-Yangdong of China) by Zhang Zhongjing, originally used as a medicine, is also called as dumpling, is deeply loved by Chinese people, is staple food and local snack of northern China, is also a festival food, and has a folk Han Xiao Han which is called as a big cold and a small cold for the people who have eaten the dumpling for years. The multi-purpose dumpling wrapper is made by boiling stuffing in water, the dumpling stuffing is various in types, and the traditional vegetable meat stuffing is developed into seafood stuffing, particularly the seafood dumpling stuffing is popular with people due to the fact that the seafood dumpling stuffing has more juice and fresh taste. In seafood dumplings, shrimp meat is most common because of delicious taste and high nutritive value of shrimp meat.
The prior art has the following defects: the existing shrimp dumpling stuffing cannot lock soup in the making process, so that the delicate flavor of the shrimp dumplings is reduced, the freshness date of the shrimp dumplings is reduced, the mouthfeel is poor, and meanwhile, the stuffing is not stored in place in the making process of the shrimp dumplings, so that the nutrition of the shrimp dumplings is reduced.
Therefore, it is necessary to invent a method for preparing gel-like soup-filled shrimp meat stuffing and a low-temperature preservation enhancing device thereof.
Disclosure of Invention
Therefore, the invention provides a method for making gel-like steamed shrimp meat stuffing and a low-temperature preservation strengthening device thereof, which are used for solving the problems that the soup cannot be locked in the process of making the shrimp dumpling stuffing, so that the delicate flavor of the shrimp dumpling is reduced, the preservation period of the shrimp dumpling is reduced, the taste is poor, and the stuffing is not stored in place in the process of making the shrimp dumpling, so that the nutrition of the shrimp dumpling is reduced.
In order to achieve the above purpose, the invention provides the following technical scheme: a method for preparing gel stuffing of shelled shrimps with soup comprises the following raw materials:
40-50 parts of water, 30-40 parts of metapenaeus ensis, 5-10 parts of vegetables, 10-20 parts of pork skin, 3-6 parts of agar, 4-8 parts of gilliding powder, 3-6 parts of scallion, 2-5 parts of ginger juice, 2-5 parts of garlic juice and 2-5 parts of seasonings;
further comprising the steps of:
s1, material treatment: cutting vegetables into 0.3-0.5cm pieces, blanching the vegetable pieces, taking out for later use after blanching, cleaning pork skin, putting the pork skin into a meat mincer, stirring into pieces, selecting fresh metapenaeus ensis, removing shells, shrimp threads and heads to obtain shrimp meat, and cutting shallots into pieces;
s2, preparing soup: pouring water into a pot, smashing the shelled shrimps and the pork skin into the pot, boiling, pouring seasonings into the pot, boiling for a period of time, pouring agar into the pot, boiling for 10 minutes, pouring the Jiliuding powder into the pot, boiling, controlling the whole boiling time to be two hours, and fishing out the shelled shrimps for later use after the boiling is finished;
s3, preparing soup gel: putting the boiled soup into a refrigerator for freezing, wherein the freezing time is controlled to be about four hours, the soup is frozen to form frozen blocks, and the gel frozen blocks are cut into cubes for later use;
s4, mixing and stirring: putting the gel frozen block into a basin, pouring the cooked shrimp meat, the diced vegetables, the ginger juice, the garlic juice, the scallion and the seasonings into the basin, stirring, and standing after stirring;
s5, refrigerating: the gelatinous soup-filled shelled shrimp stuffing after being stirred is placed into a low-temperature fresh-keeping device for refrigeration, and is stored in a fresh-keeping way at low temperature, so that the influence on the mouthfeel caused by the icing of a gel frozen block due to the fact that the gel frozen block is placed into a refrigerator is avoided.
Preferably, the seasoning comprises 1-5 parts of vegetable oil, 2-4 parts of sesame oil, 3-5 parts of oyster sauce, 1-3 parts of light soy sauce, 2-5 parts of cooking wine, 2-5 parts of salt, 1-3 parts of chicken essence and 1-3 parts of white sugar.
Preferably, the refrigerating time in the step S5 is controlled to be 2 to 4 hours.
The utility model provides a device is reinforceed in low temperature that gel was irritated soup shrimp meat filling material, includes the casing, the inside fixed cold-stored drum that is equipped with of casing, the fixed backup pad that is equipped with in cold-stored drum bottom, backup pad and casing fixed connection, cold-stored drum top is equipped with accomodates the basin, the fixed sealed fitting with a contraceptive ring that is equipped with in backup pad bottom, the casing front side is equipped with the overhead door, the casing passes through the hinge with the overhead door and is connected, the fixed safety cover that is equipped with in casing one side, the fixed water tank that is equipped with in casing bottom, cold-stored drum one side fixedly connected with inlet tube, the inlet tube runs through backup pad and water tank, inlet tube one end fixedly connected with water pump, sealed fitting with a contraceptive ring bottom is equipped with sealing mechanism, it is equipped with dehumidification mechanism to accomodate the basin top.
Preferably, sealing mechanism includes the threaded rod, threaded rod one end passes through the bearing with the casing lateral wall and is connected, the threaded rod other end runs through the casing lateral wall and passes through the bearing with the casing lateral wall and be connected, the outside both sides of threaded rod all overlap and are equipped with the screw thread piece, the threaded rod passes through threaded connection, two with the screw thread piece one end all is equipped with the connecting plate, the connecting plate passes through pivot swing joint, two with the screw thread piece connecting plate one end is equipped with a waste water section of thick bamboo, the connecting plate passes through pivot swing joint with a waste water section of thick bamboo, the equal fixedly connected with waste water pipe in waste water bobbin base portion both sides, the fixed sealed piece that is equipped with in waste water bobbin top.
Preferably, dehumidification mechanism is including the cotton that absorbs water, the cotton fixed casing inner chamber top of locating that absorbs water, the cotton bottom that absorbs water is equipped with the waste water box, waste water box top is equipped with the cylinder, the waste water box passes through pivot swing joint with the cylinder, waste water box both sides are equipped with slide bar and lead screw respectively, slide bar and lead screw outside all overlap and are equipped with the fixed block, fixed block and waste water box fixed connection, slide bar both ends and casing lateral wall fixed connection, the lead screw both ends pass through the bearing with the casing lateral wall and are connected, waste water box one side fixedly connected with drain pipe, drain pipe one side fixedly connected with connecting pipe, the connecting pipe runs through casing and water tank.
Preferably, the inside fixed motor that is equipped with of safety cover, motor output fixedly connected with transmission shaft, the transmission shaft tip passes through one-way bearing with the threaded rod and is connected, safety cover one side bearing is connected with the connecting rod, the connecting rod tip passes through one-way bearing with the lead screw and is connected, the outside equal fixed cover of connecting rod and transmission shaft is equipped with the belt pulley, the outside cover of belt pulley is equipped with the belt.
Preferably, the outside both sides screw thread of threaded rod revolves to opposite, the threaded rod bottom is equipped with the gag lever post, the gag lever post runs through the thread piece, gag lever post both ends and casing lateral wall fixed connection.
The invention has the beneficial effects that:
1. the water absorption cotton absorbs water, the screw rod rotates and drives the fixing block to move, the fixing block moves and drives the waste water box to move, the waste water box moves and drives the roller to rotate, the roller of the dehumidification mechanism rolls the water absorption cotton, water falls into the waste water box and is discharged into the water tank through the water discharge pipe and the connecting pipe for recycling, stuffing pollution is avoided, soup can be locked, meanwhile, the delicate flavor of the shrimp dumplings is improved, the preservation period of the shrimp dumplings is prolonged, the gel performance of the shrimp dumplings is good, the taste of the shrimp dumplings is good, and meanwhile, the original flavor and nutrition of food can be well kept;
2. according to the invention, the threaded rod rotates and drives the threaded block to move, so that the threaded block drives the connecting plate to move, the connecting plate drives the waste water barrel to move, the waste water barrel drives the sealing block to move, the sealing block is opened, water is discharged into the water tank again, after the water is discharged, the sealing mechanism is used for sealing the refrigerating cylinder again, and new condensate water is injected into the refrigerating cylinder, so that the condensate water is convenient to replace, meanwhile, the condensate water is prevented from leaking, the condensate water is convenient to replace, and the stuffing of the shelled shrimps is still in a low-temperature fresh-keeping state.
Drawings
FIG. 1 is a schematic view of the overall structure provided by the present invention;
FIG. 2 is a front perspective view provided by the present invention;
FIG. 3 is a front cross-sectional view provided by the present invention;
FIG. 4 is an enlarged view taken at A in FIG. 2 according to the present invention;
FIG. 5 is an enlarged view of the invention at B in FIG. 3;
FIG. 6 is an enlarged view at C of FIG. 3 according to the present invention;
fig. 7 is a perspective view of the waste water cartridge of fig. 2 according to the present invention.
In the figure: the device comprises a shell 1, a water inlet pipe 2, a refrigerating cylinder 3, a door 4, a sliding rod 5, a screw rod 6, a roller 7, a wastewater box 8, a fixing block 9, a protective cover 10, a water outlet pipe 11, a storage basin 12, absorbent cotton 13, a supporting plate 14, a sealing upper ring 15, a wastewater cylinder 16, a sealing block 17, a connecting plate 18, a threaded rod 19, a threaded block 20, a water pump 21, a water tank 22, a connecting pipe 23, a connecting rod 24, a belt pulley 25, a belt 26, a transmission shaft 27, a motor 28, a limiting rod 29 and a wastewater pipe 30.
Detailed Description
The preferred embodiments of the present invention will be described in conjunction with the accompanying drawings, and it will be understood that they are described herein for the purpose of illustration and explanation and not limitation.
Example 1:
the invention provides a method for preparing gel filling shrimp meat stuffing, which comprises the following raw materials:
40 parts of water, 30 parts of metapenaeus ensis, 5 parts of vegetables, 10 parts of pork skin, 3 parts of agar, 4 parts of Jiglie Ding powder, 3 parts of scallion, 2 parts of ginger juice, 2 parts of garlic juice and 2 parts of seasonings;
further comprising the steps of:
s1, material treatment: cutting vegetables into 0.3-0.5cm pieces, blanching the vegetable pieces, taking out for later use after blanching, cleaning pork skin, putting the pork skin into a meat mincer, stirring into pieces, selecting fresh metapenaeus ensis, removing shells, shrimp threads and heads to obtain shrimp meat, and cutting shallots into pieces;
s2, preparing soup: pouring water into a pot, smashing the shelled shrimps and the pork skin into the pot, boiling, pouring seasonings into the pot, boiling for a period of time, pouring agar into the pot, boiling for 10 minutes, pouring the Jiliuding powder into the pot, boiling, controlling the whole boiling time to be two hours, and fishing out the shelled shrimps for later use after the boiling is finished;
s3, preparing soup gel: putting the boiled soup into a refrigerator for freezing, wherein the freezing time is controlled to be about four hours, the soup is frozen to form frozen blocks, and the gel frozen blocks are cut into cubes for later use;
s4, mixing and stirring: putting the gel frozen block into a basin, pouring the cooked shrimp meat, the diced vegetables, the ginger juice, the garlic juice, the scallion and the seasonings into the basin, stirring, and standing after stirring;
s5, refrigerating: the gel soup-filled shelled shrimp stuffing after stirring is placed into a low-temperature fresh-keeping device for cold storage, and is stored in a fresh-keeping mode at low temperature, so that the situation that the taste is influenced by freezing of gel frozen blocks due to the fact that the gel frozen blocks are placed into a refrigerator is avoided, and the cold storage time is controlled to be 2 hours.
Further, the seasoning comprises 1 part of vegetable oil, 2 parts of sesame oil, 3 parts of oyster sauce, 1 part of light soy sauce, 2 parts of cooking wine, 2 parts of salt, 1 part of chicken essence and 1 part of white sugar.
Example 2:
the invention provides a method for preparing gel filling soup shrimp meat stuffing and a low-temperature preservation strengthening device thereof, wherein the raw materials comprise the following components:
45 parts of water, 35 parts of metapenaeus ensis, 8 parts of vegetables, 15 parts of pork skin, 4 parts of agar, 6 parts of Jiglie Ding powder, 5 parts of scallion, 3 parts of ginger juice, 3 parts of garlic juice and 4 parts of seasoning.
A method for preparing gel stuffing of shelled shrimps with soup comprises the following steps:
s1, material treatment: cutting vegetables into 0.3-0.5cm pieces, blanching the vegetable pieces, taking out for later use after blanching, cleaning pork skin, putting the pork skin into a meat mincer, stirring into pieces, selecting fresh metapenaeus ensis, removing shells, shrimp threads and heads to obtain shrimp meat, and cutting shallots into pieces;
s2, preparing soup: pouring water into a pot, smashing the shelled shrimps and the pork skin into the pot, boiling, pouring seasonings into the pot, boiling for a period of time, pouring agar into the pot, boiling for 10 minutes, pouring the Jiliuding powder into the pot, boiling, controlling the whole boiling time to be two hours, and fishing out the shelled shrimps for later use after the boiling is finished;
s3, preparing soup gel: putting the boiled soup into a refrigerator for freezing, wherein the freezing time is controlled to be about four hours, the soup is frozen to form frozen blocks, and the gel frozen blocks are cut into cubes for later use;
s4, mixing and stirring: putting the gel frozen block into a basin, pouring the cooked shrimp meat, the diced vegetables, the ginger juice, the garlic juice, the scallion and the seasonings into the basin, stirring, and standing after stirring;
s5, refrigerating: the gel soup-filled shelled shrimp stuffing after stirring is placed into a low-temperature fresh-keeping device for cold storage, and is stored in a fresh-keeping mode at low temperature, so that the situation that the taste is influenced by freezing of gel frozen blocks due to the fact that the gel frozen blocks are placed into a refrigerator is avoided, and the cold storage time is controlled to be 3 hours.
Further, the seasoning comprises 1 part of vegetable oil, 2 parts of sesame oil, 3 parts of oyster sauce, 1 part of light soy sauce, 2 parts of cooking wine, 2 parts of salt, 1 part of chicken essence and 1 part of white sugar.
Example 3:
the invention provides a method for preparing gel filling soup shrimp meat stuffing and a low-temperature preservation strengthening device thereof, wherein the raw materials comprise the following components:
50 parts of water, 40 parts of metapenaeus ensis, 10 parts of vegetables, 20 parts of pork skin, 6 parts of agar, 8 parts of Jiglie Ding powder, 6 parts of scallion, 5 parts of ginger juice, 5 parts of garlic juice and 5 parts of seasoning.
A method for preparing gel stuffing of shelled shrimps with soup comprises the following steps:
s1, material treatment: cutting vegetables into 0.3-0.5cm pieces, blanching the vegetable pieces, taking out for later use after blanching, cleaning pork skin, putting the pork skin into a meat mincer, stirring into pieces, selecting fresh metapenaeus ensis, removing shells, shrimp threads and heads to obtain shrimp meat, and cutting shallots into pieces;
s2, preparing soup: pouring water into a pot, smashing the shelled shrimps and the pork skin into the pot, boiling, pouring seasonings into the pot, boiling for a period of time, pouring agar into the pot, boiling for 10 minutes, pouring the Jiliuding powder into the pot, boiling, controlling the whole boiling time to be two hours, and fishing out the shelled shrimps for later use after the boiling is finished;
s3, preparing soup gel: putting the boiled soup into a refrigerator for freezing, wherein the freezing time is controlled to be about four hours, the soup is frozen to form frozen blocks, and the gel frozen blocks are cut into cubes for later use;
s4, mixing and stirring: putting the gel frozen block into a basin, pouring the cooked shrimp meat, the diced vegetables, the ginger juice, the garlic juice, the scallion and the seasonings into the basin, stirring, and standing after stirring;
s5, refrigerating: the gel soup-filled shelled shrimp stuffing after stirring is placed into a low-temperature fresh-keeping device for cold storage, and is stored in a fresh-keeping mode at low temperature, so that the situation that the taste is influenced by freezing of gel frozen blocks due to the fact that the gel frozen blocks are placed into a refrigerator is avoided, and the cold storage time is controlled to be 4 hours.
Further, the seasoning comprises 5 parts of vegetable oil, 4 parts of sesame oil, 5 parts of oyster sauce, 3 parts of light soy sauce, 5 parts of cooking wine, 5 parts of salt, 3 parts of chicken essence and 3 parts of white sugar.
The method of the above examples 1-3 is respectively adopted to compare the gel viscosity, freshness and preservation duration of the obtained gel-like shrimp meat stuffing filled with soup, and the following data are obtained:
as can be seen from the above table, the shrimp meat stuffing prepared in example 3 has good delicate flavor and long fresh-keeping period, and has good gel property and good taste, and can well maintain the original flavor and nutrition of food.
Referring to the attached drawings 1-7, the invention further provides a low-temperature preservation strengthening device for gel-like soup-filled shelled shrimp stuffing, which comprises a shell 1, wherein a refrigerating cylinder 3 is fixedly arranged inside the shell 1, a supporting plate 14 is fixedly arranged at the bottom of the refrigerating cylinder 3, the supporting plate 14 is fixedly connected with the shell 1, a containing basin 12 is arranged at the top of the refrigerating cylinder 3, a sealing upper ring 15 is fixedly arranged at the bottom of the supporting plate 14, a cover door 4 is arranged at the front side of the shell 1, the shell 1 is connected with the cover door 4 through hinges, a protective cover 10 is fixedly arranged at one side of the shell 1, a water tank 22 is fixedly arranged at the bottom of the shell 1, a water inlet pipe 2 is fixedly connected with one side of the refrigerating cylinder 3, the water inlet pipe 2 penetrates through the supporting plate 14 and the water tank 22, a water pump 21 is fixedly connected with one end of the water inlet pipe 2, and a sealing mechanism is arranged at the bottom of the sealing upper ring 15, the top of the containing basin 12 is provided with a dehumidifying mechanism.
Further, sealing mechanism includes threaded rod 19, 19 one end of threaded rod passes through the bearing with 1 lateral wall of casing and is connected, 19 other ends of threaded rod run through 1 lateral wall of casing and pass through the bearing with 1 lateral wall of casing and be connected, 19 outside both sides of threaded rod all overlap and are equipped with screw block 20, threaded rod 19 passes through threaded connection, two with screw block 20 one end of screw block 20 all is equipped with connecting plate 18, connecting plate 18 and screw block 20 are through pivot swing joint, two 18 one end of connecting plate is equipped with a waste water section of thick bamboo 16, connecting plate 18 and a waste water section of thick bamboo 16 are through pivot swing joint, the equal fixedly connected with waste pipe 30 in 16 bottom both sides of a waste water section of thick bamboo 16, the fixed sealed piece 17 that is equipped with in 16 tops of waste water section of thick bamboo.
Further, dehumidification mechanism is including cotton 13 that absorbs water, cotton 13 that absorbs water is fixed to be located 1 inner chamber top of casing, cotton 13 bottom that absorbs water is equipped with waste water box 8, waste water box 8 top is equipped with cylinder 7, waste water box 8 and cylinder 7 are through pivot swing joint, waste water box 8 both sides are equipped with slide bar 5 and lead screw 6 respectively, slide bar 5 and the outside cover of lead screw 6 are all equipped with fixed block 9, fixed block 9 and waste water box 8 fixed connection, slide bar 5 both ends and 1 lateral wall fixed connection of casing, 6 both ends of lead screw pass through the bearing with 1 lateral wall of casing and are connected, 8 one side fixedly connected with drain pipes 11 of waste water box, 11 one side fixedly connected with connecting pipe 23 of drain pipes, connecting pipe 23 runs through casing 1 and water tank 22.
Further, the inside fixed motor 28 that is equipped with of safety cover 10, motor 28 output end fixedly connected with transmission shaft 27, the 27 tip of transmission shaft is connected through one-way bearing with threaded rod 19, safety cover 10 one side bearing is connected with connecting rod 24, the connecting rod 24 tip is connected through one-way bearing with lead screw 6, the outside equal fixed cover of connecting rod 24 and transmission shaft 27 is equipped with belt pulley 25, the outside cover of belt pulley 25 is equipped with belt 26.
Further, the outside both sides screw thread of threaded rod 19 is turned to opposite, threaded rod 19 bottom is equipped with gag lever post 29, gag lever post 29 runs through screw block 20, gag lever post 29 both ends and casing 1 lateral wall fixed connection.
The working principle is as follows:
cooling and preserving: pouring the stirred stuffing into a containing basin 12 in the low-temperature fresh-keeping device, placing the containing basin 12 into a refrigerating cylinder 3 for clamping, and after clamping is completed, injecting condensed water into the refrigerating cylinder 3 by utilizing a water inlet pipe 2 through a water pump 21 from condensed water in a water tank 22 so as to cool and keep fresh the containing basin 12;
and (3) dehumidification: in the process of cooling and refreshing, the gel-like soup-filled shelled shrimp stuffing in the containing basin 12 continuously emits certain heat, in order to avoid the heat from contacting with the top of the refreshing device to form water drops, which cause the water drops to fall into the stuffing in the containing basin 12 again, thereby causing stuffing pollution, water can be absorbed through the absorbent cotton 13, the motor 28 drives the transmission shaft 27 to rotate forward, the transmission shaft 27 rotates forward and drives the belt pulley 25 to rotate, the transmission shaft 27 is connected with the threaded rod 19 through a one-way bearing, the belt pulley 25 rotates and drives the belt 26 to rotate, the belt 26 rotates and drives the connecting rod 24 to rotate, the connecting rod 24 is connected with the screw rod 6 through a one-way bearing, the screw rod 6 rotates and drives the fixed block 9 to move, the fixed block 9 moves and drives the waste water box 8 to move, the waste water box 8 moves and drives the roller 7 to rotate, so that the roller 7 of the dehumidifying mechanism rolls the absorbent cotton 13, thereby causing water to fall into the waste water box 8, and is discharged into the water tank 22 through the water discharge pipe 11 and the connecting pipe 23 for recycling;
water changing: when the stuffing in the containing basin 12 does not dissipate heat any more, the sealing mechanism is controlled to drain the waste water in the refrigerating cylinder 3, the motor 28 drives the transmission shaft 27 to rotate, the transmission shaft 27 rotates and drives the threaded rod 19 to rotate, the threaded rod 19 rotates and drives the threaded block 20 to move, the threaded block 20 drives the connecting plate 18 to move, the connecting plate 18 drives the waste water cylinder 16 to move, the waste water cylinder 16 drives the sealing block 17 to move, the sealing block 17 is opened and the water is drained into the water tank 22 again, after the water is drained, the sealing mechanism is enabled to seal the refrigerating cylinder 3 again, and new condensed water is injected into the refrigerating cylinder 3;
sealing and preserving: wrap up the plastic wrap at basin 12 top will be accomodate to in will accomodating basin 12 and putting into cold-stored drum 3 again, utilize the plastic wrap to pin nutrient and freshness in with the filling, utilize the comdenstion water to keep warm to accomodating basin 12 continuously simultaneously, and change water after every a period of time.
The above description is only a preferred embodiment of the present invention, and any person skilled in the art may modify the present invention or modify it into an equivalent technical solution by using the technical solution described above. Therefore, any simple modifications or equivalent substitutions made in accordance with the technical solution of the present invention are within the scope of the claims of the present invention.
Claims (8)
1. A method for preparing gel stuffing of shrimp meat filled with soup is characterized in that: the raw materials comprise the following components:
40-50 parts of water, 30-40 parts of metapenaeus ensis, 5-10 parts of vegetables, 10-20 parts of pork skin, 3-6 parts of agar, 4-8 parts of gilliding powder, 3-6 parts of scallion, 2-5 parts of ginger juice, 2-5 parts of garlic juice and 2-5 parts of seasonings;
further comprising the steps of:
s1, material treatment: cutting vegetables into 0.3-0.5cm pieces, blanching the vegetable pieces, taking out for later use after blanching, cleaning pork skin, putting the pork skin into a meat mincer, stirring into pieces, selecting fresh metapenaeus ensis, removing shells, shrimp threads and heads to obtain shrimp meat, and cutting shallots into pieces;
s2, preparing soup: pouring water into a pot, smashing the shelled shrimps and the pork skin into the pot, boiling, pouring seasonings into the pot, boiling for a period of time, pouring agar into the pot, boiling for 10 minutes, pouring the Jiliuding powder into the pot, boiling, controlling the whole boiling time to be two hours, and fishing out the shelled shrimps for later use after the boiling is finished;
s3, preparing soup gel: putting the boiled soup into a refrigerator for freezing, wherein the freezing time is controlled to be about four hours, the soup is frozen to form frozen blocks, and the gel frozen blocks are cut into cubes for later use;
s4, mixing and stirring: putting the gel frozen block into a basin, pouring the cooked shrimp meat, the diced vegetables, the ginger juice, the garlic juice, the scallion and the seasonings into the basin, stirring, and standing after stirring;
s5, refrigerating: the gelatinous soup-filled shelled shrimp stuffing after being stirred is placed into a low-temperature fresh-keeping device for refrigeration, and is stored in a fresh-keeping way at low temperature, so that the influence on the mouthfeel caused by the icing of a gel frozen block due to the fact that the gel frozen block is placed into a refrigerator is avoided.
2. The method for preparing the gel-like steamed shrimp meat stuffing according to claim 1, wherein the method comprises the following steps: the seasoning comprises 1-5 parts of vegetable oil, 2-4 parts of sesame oil, 3-5 parts of oyster sauce, 1-3 parts of light soy sauce, 2-5 parts of cooking wine, 2-5 parts of salt, 1-3 parts of chicken essence and 1-3 parts of white sugar.
3. The method for preparing the gel-like steamed shrimp meat stuffing according to claim 1, wherein the method comprises the following steps: the refrigerating time in the step S5 is controlled to be 2-4 hours.
4. A low-temperature preservation strengthening device for gel-like soup-filled shelled shrimp stuffing comprises a shell (1) and is characterized in that: the refrigerator is characterized in that a refrigerating cylinder (3) is fixedly arranged inside the shell (1), a supporting plate (14) is fixedly arranged at the bottom of the refrigerating cylinder (3), the supporting plate (14) is fixedly connected with the shell (1), a storage basin (12) is arranged at the top of the refrigerating cylinder (3), a sealing upper ring (15) is fixedly arranged at the bottom of the supporting plate (14), a cover door (4) is arranged on the front side of the shell (1), the shell (1) is connected with the cover door (4) through hinges, a protective cover (10) is fixedly arranged on one side of the shell (1), a water tank (22) is fixedly arranged at the bottom of the shell (1), a water inlet pipe (2) is fixedly connected with one side of the refrigerating cylinder (3), the water inlet pipe (2) penetrates through the supporting plate (14) and the water tank (22), a water pump (21) is fixedly connected with one end of the water inlet pipe (2), and a sealing mechanism is arranged at the bottom of the sealing upper ring (15), the top of the containing basin (12) is provided with a dehumidifying mechanism.
5. The device for enhancing the low-temperature fresh-keeping of the jelly soup shrimp meat stuffing according to claim 4, wherein: the sealing mechanism comprises a threaded rod (19), one end of the threaded rod (19) is connected with the side wall of the shell (1) through a bearing, the other end of the threaded rod (19) penetrates through the side wall of the shell (1) and is connected with the side wall of the shell (1) through a bearing, the outer two sides of the threaded rod (19) are respectively sleeved with a threaded block (20), the threaded rod (19) is in threaded connection with the threaded blocks (20), one end of each of the two threaded blocks (20) is provided with a connecting plate (18), the connecting plates (18) are movably connected with the thread blocks (20) through rotating shafts, one end of each of the two connecting plates (18) is provided with a waste water cylinder (16), the connecting plate (18) is movably connected with the waste water cylinder (16) through a rotating shaft, waste water pipes (30) are fixedly connected to two sides of the bottom of the waste water cylinder (16), and a sealing block (17) is fixedly arranged at the top of the waste water cylinder (16).
6. The device for enhancing the low-temperature fresh-keeping of the jelly soup shrimp meat stuffing according to claim 4, wherein: the dehumidifying mechanism comprises absorbent cotton (13), the absorbent cotton (13) is fixedly arranged at the top of an inner cavity of the shell (1), the bottom of the absorbent cotton (13) is provided with a wastewater box (8), the top of the wastewater box (8) is provided with a roller (7), the wastewater box (8) is movably connected with the roller (7) through a rotating shaft, two sides of the wastewater box (8) are respectively provided with a sliding rod (5) and a screw rod (6), the sliding rod (5) and the screw rod (6) are externally sleeved with a fixing block (9), the fixing block (9) is fixedly connected with the wastewater box (8), two ends of the sliding rod (5) are fixedly connected with the side wall of the shell (1), two ends of the screw rod (6) are connected with the side wall of the shell (1) through bearings, one side of the wastewater box (8) is fixedly connected with a drain pipe (11), one side of the drain pipe (11) is fixedly connected with a connecting pipe (23), the connecting pipe (23) penetrates through the shell (1) and the water tank (22).
7. The device for enhancing the low-temperature fresh-keeping of the jelly soup shrimp meat stuffing according to claim 6, wherein: the utility model discloses a safety protection cover, including safety protection cover (10), motor (28) output end fixedly connected with transmission shaft (27), transmission shaft (27) tip is connected through one-way bearing with threaded rod (19), safety protection cover (10) one side bearing is connected with connecting rod (24), connecting rod (24) tip is connected through one-way bearing with lead screw (6), connecting rod (24) and transmission shaft (27) outside equal fixed cover are equipped with belt pulley (25), belt pulley (25) outside cover is equipped with belt (26).
8. The device for enhancing the low-temperature preservation of the jelly soup shrimp meat stuffing according to claim 5, wherein: the outside both sides screw thread of threaded rod (19) is turned to the opposite direction, threaded rod (19) bottom is equipped with gag lever post (29), gag lever post (29) run through screw block (20), gag lever post (29) both ends and casing (1) lateral wall fixed connection.
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| CN202111457967.9A CN114128851A (en) | 2021-12-02 | 2021-12-02 | Method for preparing gel filling soup shrimp meat stuffing and low-temperature preservation strengthening device thereof |
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| CN202111457967.9A CN114128851A (en) | 2021-12-02 | 2021-12-02 | Method for preparing gel filling soup shrimp meat stuffing and low-temperature preservation strengthening device thereof |
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