CN102511718B

CN102511718B - Seafood and vegetable dumpling

Info

Publication number: CN102511718B
Application number: CN2012100115701A
Authority: CN
Inventors: 黎秋萍
Original assignee: 黎秋萍
Current assignee: Rudong County Chahe sewage treatment Co. Ltd.
Priority date: 2012-01-13
Filing date: 2012-01-13
Publication date: 2013-12-25
Anticipated expiration: 2032-01-13
Also published as: CN102511718A

Abstract

The invention provides a seafood and vegetable dumpling and belongs to the technical field of food processing in food and beverage industry. The seafood and vegetable dumpling is characterized in that dry seafood products of squid, squid tentacles, octopus, dried peeled shrimps, river dried scallop, dried oyster and mackerel, various fresh vegetables, pork and seasonings are used as dumpling stuffing, and a universal meat and vegetable cutting machine is used for electric dumpling making and processing. The complicated operation of the traditional dumpling making method is not needed, people can eat rich-nutrition high-grade and delicious seafood and vegetable dumpling, the seafood and vegetable dumpling can be used as leisure snacks and meals for people to eat heartily, and the appetite of people is met. The food provided by the invention has the advantages that the delicious taste and the nutrition are properly matched, the fragrance of the seafood and vegetable dumpling is intense, the taste is delicious, and the enjoyment and the requirement of people to pursue high-grade delicious food are met.

Description

A kind of seafood vegetable dumpling

Technical field:

A kind of seafood vegetable dumpling is the technical field of catering trade food processing.

Background technology:

Delicious dumpling is the food of liking in people's daily life, although dumpling is nice, but its traditional processing method is very complicated very, a kind of seafood vegetable dumpling of the application adopts automated production, stuffing for dumplings adopts seafood dried food and nuts squid, squid palpus, Octopus fish (octopus), dried shrimp, dried scallop, dried oyster, Ma Jiaoyu (cured fish) and various vegetables to process, and dumpling seafood fragrance is pure, nutritious, flavour is good to eat, caters to enjoyment and demand that people pursue high-grade cuisines.The dumpling automated production frees people from the work of the manual very complicated of making dumplings, and clean hygiene more, and fillings is thrown in more even, and operating efficiency is faster.

Summary of the invention:

A kind of seafood vegetable dumpling adopts seafood dried food and nuts squid, squid Xu, Octopus fish, dried shrimp, dried scallop, dried oyster, horse to hand over fish and various fresh vegetables as filling for dumplings, use omnipotent meat and vegetable cutter, automatic dumpling-making machine processes, work without conventional bag dumpling very complicated, can be able to eat high-grade appetizing seafood vegetable dumpling, meet the demand of people to the characteristic cuisines.

Technical solution measure of the present invention:

Dried food and nuts seafood: squid, squid palpus, Octopus fish (octopus), dried shrimp, dried scallop (also crying first shellfish), dried oyster, Ma Jiaoyu (cured fish), optional seafood wherein.

Greengrocery: Chinese cabbage, leek, cabbage (cabbage), celery, lotus rhizome, sauerkraut, moyashi, potato, husky Pueraria lobota (pachyrhizus), chive, onion, garlic, hot pickled mustard tube grain, optional vegetables wherein.

The preparation method of squid palpus cabbage dumpling: take raw material by weight:

Squid palpus 20-40 part, cabbage 20-50 part, moyashi 20-50 part, pork 20-40 part, chive (chopping) 5-10 part, salt 0.008-0.09 part, edible oil 0.005-0.03 part, white sugar 0.03-0.05 part, chickens' extract powder 0.04-0.05 part, pepper powder 0.008-0.03 part, dumpling wrapper 40-80 part, first squid must be soaked to rear drain well and removed the peel the pork be cut into small pieces, put into one by one omnipotent meat and vegetable cutter and be cut into particulate, after cabbage is cut into small pieces and moyashi put into omnipotent meat and vegetable cutter and be cut into particulate, put into basin and mix cabbage grain and moyashi grain thoroughly with a small amount of salt, repeatedly rub with the hands, its moisture content is separated, must by the squid of pelletizing, pork and the cabbage that has separated moisture content, moyashi, put into same large basin, add chive, salt, edible oil, white sugar, the chickens' extract powder, pepper powder stir together filling for dumplings, with electronic dumpling maker, the filling for dumplings bag is advanced in dumpling wrapper, compress the dumpling wrapper edge and become squid palpus cabbage dumpling.

Beneficial effect of the present invention:

1, a kind of seafood vegetable dumpling, adopt seafood dried food and nuts squid, squid Xu, Octopus fish, dried shrimp, dried scallop, dried oyster, horse to hand over fish and various fresh vegetables and flavoring as filling for dumplings, use omnipotent meat and vegetable cutter, the power pack dumpling processes, without the work of conventional bag dumpling very complicated, can be able to eat and be rich in the high-grade delicious dry seafood vegetable dumpling of nutrition.

2, the application constantly improves according to people's living standard, the level of diet is also constantly promoting, adopted the dried food and nuts seafood that deeply is subject to popular welcome and fresh vegetables as the dumpling meat stuffing, delicious suitable with nutrition arrangement, seafood dumpling fragrance is pure, flavour is good to eat, caters to enjoyment and demand that people pursue cuisines.

3, a kind of seafood vegetable dumpling, can work as the little food of leisure, can work as again meal and be satiated with food satisfactorily, meets people's the wish of eating.

4, process equipment advanced person, the dumpling automated production, than the manual more clean hygiene of making dumplings, is easy to clean, and fillings is thrown in more even, and operating efficiency is quicker.

The preparation method of specific embodiment 1, squid palpus cabbage dumpling

Take raw material by weight: squid palpus 20-40 part, cabbage 20-50 part, moyashi 20-50 part, pork 20-40 part, chive (chopping) 5-10 part, salt 0.008-0.09 part, edible oil 0.005-0.03 part, white sugar 0.03-0.05 part, chickens' extract powder 0.04-0.05 part, pepper powder 0.008-0.03 part, dumpling wrapper 40-80 part.

First squid must be soaked to rear drain well and removed the peel the pork be cut into small pieces, put into one by one omnipotent meat and vegetable cutter and be cut into particulate, after cabbage is cut into small pieces and moyashi put into omnipotent meat and vegetable cutter and be cut into particulate, put into basin and mix cabbage grain and moyashi grain thoroughly with a small amount of salt, repeatedly rub with the hands, its moisture content is separated, must by the squid of pelletizing, pork and the cabbage that has separated moisture content, moyashi is put into same large basin, add chive, salt, edible oil, white sugar, the chickens' extract powder, pepper powder stir together filling for dumplings, with electronic dumpling maker, the filling for dumplings bag is advanced in dumpling wrapper, compress the dumpling wrapper edge and become squid palpus cabbage dumpling.

The preparation method of embodiment 2, Octopus fish potato dumplings:

Take raw material: Octopus fish 20-40 part, pork 20-40 part, potato 40-80 part, garlic 15-30 part, salt 0.005-0.08 part, edible oil 0.006-0.04 part, white sugar 0.003-0.05 part, chickens' extract powder 0.004-0.05 part, pepper powder 0.008-0.03 part, dumpling wrapper 40-80 part by weight.

Xian is cut into particulate after the Octopus fish soaking is soft, with salt in a small amount, white sugar, the chickens' extract powder, pepper powder was pickled more than 2 hours, put into and burn red oil cauldron and stir-fry stand-by to pouring out after ripe, the pork peeling is cut into small pieces, potato decortication is cut into small pieces, clean garlic is cut into segment, put into one by one omnipotent meat and vegetable cutter and be cut into particulate, pork by pelletizing, potato, garlic is put into same large basin, add and fried Octopus fish, salt, edible oil, white sugar, the chickens' extract powder, pepper powder stir together filling for dumplings, with electronic dumpling maker, the filling for dumplings bag is advanced in dumpling wrapper, compress the dumpling wrapper edge and become Octopus fish potato dumpling.

The preparation method of embodiment 3, dried shrimp leek dumpling:

Take raw material by weight, dried shrimp 20-35 part, pork 20-40 part, leek 20-50 part, husky Pueraria lobota 15-30 part, onion 10-25 part, salt 0.005-0.09 part, edible oil 0.005-0.03 part, white sugar 0.003-0.04 part, monosodium glutamate 0.003-0.05 part, pepper powder 0.008-0.05 part, dumpling wrapper 40-80 part.

After being soaked to clean drain well, dried shrimp uses salt in a small amount, white sugar, monosodium glutamate was pickled more than 2 hours, put into burn red oil cauldron fry pour out stand-by, pork peeling is cut into small pieces and puts into omnipotent meat dish machine and be cut into particulate, the husky Pueraria lobota peeling onion that is cut into small pieces is peelled off to coat and is cut into small pieces, leek is cut into segment and puts into one by one respectively omnipotent meat and vegetable cutter and be cut into particulate, in the leek of being cut into particulate, husky Pueraria lobota, in onion, add salt in a small amount to mix together stranding repeatedly thoroughly, its moisture content is separated and put into a large basin and add the dried shrimp fried, the pork of pelletizing, salt, edible oil, white sugar, monosodium glutamate, pepper powder stir together filling for dumplings, with electronic dumpling machine, the filling for dumplings bag is advanced in dumpling wrapper, compress the dumpling wrapper edge and become dried shrimp leek dumpling.

The preparation method of embodiment 4, dried scallop lotus rhizome dumpling:

Take raw material by weight, dried scallop 20-40 part, pork 20-40 part, lotus rhizome 40-65 part, hot pickled mustard tube grain 10-20 part, chive (chopping) 5-15 part, salt 0.004-0.07 part, edible oil 0.005-0.04 part, white sugar 0.004-0.05 part, monosodium glutamate 0.003-0.05 part, pepper powder 0.008-0.04 part, dumpling wrapper 40-80 part.

Dried scallop is soaked after soft and is cut into particulate, use a small amount of salt, white sugar, monosodium glutamate, pepper powder was pickled more than 2 hours, put into and burn red oil cauldron and stir-fry stand-by to pouring out after ripe, clean lotus rhizome is cut into small pieces and puts into meat grinder and be twisted into lotus rhizome Rong " young pilose antler ", the pork peeling is cut into small pieces, put into omnipotent meat and vegetable cutter and be cut into particulate, put into a large basin and add the dried scallop fried, lotus rhizome Rong, the hot pickled mustard tube grain, chive, salt, edible oil, white sugar, monosodium glutamate, pepper powder stir together filling for dumplings, with electronic dumpling maker, the filling for dumplings bag is advanced in dumpling wrapper, compress the dumpling wrapper edge and become dried scallop lotus rhizome dumpling.

Claims

1. Yi Zhong Octopus fish potato dumpling, it is made feature and is:

Take raw material: Octopus fish 20-40 part, pork 20-40 part, potato 40-80 part, garlic 15-30 part, salt 0.005-0.08 part, edible oil 0.006-0.04 part, white sugar 0.003--0.05 part, chickens' extract powder 0.004-0.05 part, pepper powder 0.008-0.03 part, dumpling wrapper 40-80 part by weight

Xian is cut into particulate after the Octopus fish soaking is soft, with salt in a small amount, white sugar, the chickens' extract powder, pepper powder was pickled more than 2 hours, put into and burn red oil cauldron and stir-fry stand-by to pouring out after ripe, the pork peeling is cut into small pieces, potato decortication is cut into small pieces, clean garlic is cut into segment, put into one by one respectively omnipotent meat and vegetable cutter and be cut into particulate, by the pork cut, potato, garlic is put into same large basin, add and fried Octopus fish, salt, edible oil, white sugar, the chickens' extract powder, pepper powder stir together filling for dumplings, with electronic dumpling maker, the filling for dumplings bag is advanced in dumpling wrapper, compress the dumpling wrapper edge and become Octopus fish potato dumpling.

2. a dried scallop lotus rhizome dumpling, it is made feature and is:

Take raw material by weight: dried scallop 20-40 part, pork 20-40 part, lotus rhizome 40-65 part, hot pickled mustard tube grain 10-20 part, chive 5-15 part, salt 0.004-0.07 part, edible oil 0.005-0.04 part, white sugar 0.004-0.05 part, monosodium glutamate 0.003-0.05 part, pepper powder 0.008-0.04 part, dumpling wrapper 40-80 part

Dried scallop is soaked after soft and is cut into particulate, use a small amount of salt, white sugar, monosodium glutamate, pepper powder was pickled more than 2 hours, put into and burn red oil cauldron and stir-fry stand-by to pouring out after ripe, clean lotus rhizome is cut into small pieces and puts into meat grinder and be twisted into lotus rhizome Rong, the pork peeling is cut into small pieces, put into omnipotent meat and vegetable cutter and be cut into particulate, put into a large basin and add the dried scallop fried, lotus rhizome Rong, the hot pickled mustard tube grain, chive, salt, edible oil, white sugar, monosodium glutamate, pepper powder stir together filling for dumplings, with electronic dumpling maker, the filling for dumplings bag is advanced in dumpling wrapper, compress the dumpling wrapper edge and become dried scallop lotus rhizome dumpling.