CN102578473A - Manufacture method of seafood rice dumplings - Google Patents
Manufacture method of seafood rice dumplings Download PDFInfo
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- CN102578473A CN102578473A CN2012100498821A CN201210049882A CN102578473A CN 102578473 A CN102578473 A CN 102578473A CN 2012100498821 A CN2012100498821 A CN 2012100498821A CN 201210049882 A CN201210049882 A CN 201210049882A CN 102578473 A CN102578473 A CN 102578473A
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- rice dumpling
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Abstract
The invention discloses a manufacture method of seafood rice dumplings and relates to food. The seafood rice dumplings are formed by rolling rice dumpling stuffing in sticky rice flour or glutinous millet flour to obtain rice dumpling wrappers. The manufacture method is characterized in that the rice dumpling stuffing comprises the following ingredients in parts by weight: 80 to 120 parts of seafood materials and 10 to 30 parts of seasoning, wherein the seafood materials are fish meat, shrimp meat, crab meat, shell type seafood meat or shelled shrimps, and the seasoning comprises onion, ginger, vegetables, salt, monosodium glutamate, leaf lard and sesame oil. The manufacture method comprises the following steps that: the fish meat, the shrimp meat or the crab meat is crushed into meat paste, or the shell type seafood meat is crushed into particles, or the shelled shrimps with the length being 0.5 to 1cm are adopted, the seafood meat paste, granular seafood meat or uncrushed shelled shrimps are mixed with the seasoning to be made into stuffing pills, the stuffing pills are dipped with water to be rolled in the sticky rice flour or the glutinous millet flour to obtain the rice dumpling wrappers, and the seafood rice dumplings are made. The seafood rice dumplings manufactured by the manufacture method of the seafood rice dumplings have delicious taste and rich nutrition and belong to a novel and perfect rice dumpling variety.
Description
Technical field:
The present invention relates to food, mainly be meant the rice dumpling that people eat during the Lantern Festival.
Background technology:
Be traditional happy festival time of China the Lantern Festival, and it is to eat Lantern Festival that the rice dumpling all will be boiled in the every household, and the rice dumpling are the traditional national style food of China; Traditional category has sesame filling, peanut filling, five kernel filling etc.; Pig, Minced Beef and fruit filling etc. have appearred again in recent years, but, the present rice dumpling that lack the seafood filling only.China is a marine product big country, and along with improving constantly of expanding economy and people's life, the seafood on people's dining table is more and more; Seafood nourishing is abundant, and delicious flavour is if process the seafood rice dumpling with it as filling; Increase a rice dumpling new varieties, then extremely people welcome.
Summary of the invention:
The present invention's purpose is to provide a kind of preparation method of the seafood rice dumpling, and the seafood rice dumpling delicious flavour of made increases China's traditional festival food new varieties on Lantern Festival.
The present invention is enforcement like this: a kind of preparation method of the seafood rice dumpling is rolled onto rice dumpling skin by rice dumpling filling and forms in glutinous rice flour or Radix Et Rhizoma Rhei rice flour.
The weight portion of said rice dumpling filling consists of: seafood material 80---and 120 parts, condiment 10---30 parts.
Said seafood material is the flesh of fish, or shrimp, or crab meat, or shell seafood meat, or peeled shrimp.
Said condiment is green onion, ginger, vegetables, salt, monosodium glutamate, leaf fat, sesame oil.
Green onion, ginger, vegetables, salt, monosodium glutamate, leaf fat, each shared weight portion of sesame oil are respectively green onions 10 in the said condiment---15 parts, ginger 15---and 25 parts, vegetables 15---40 parts, salt 6---15 parts of 10 parts, monosodium glutamates 2---4 parts, leaf fat 10---, sesame oil 10---15 parts.
Said vegetables are caraway or leek or Chinese cabbage.
Said shell seafood is clam or scallop or Hai Hong.
The preparation method of the seafood rice dumpling is; To oppress or shrimp or crab meat are hinged into muddy flesh; Or shell seafood meat hinge is broken into granular, and or to adopt length be 0.5---the peeled shrimp of 1cm, with said seafood muddy flesh or granular seafood meat or do not cut with scissors broken peeled shrimp and admix condiment and process filling material ball; Filling material ball is dipped in water in glutinous rice flour or Radix Et Rhizoma Rhei rice flour, be rolled onto rice dumpling crust, process the seafood rice dumpling.
The preparation method of these seafood rice dumpling is to reform on the manufacture craft basis on traditional Lantern Festival to form, the seafood rice dumpling of made, and delicious flavour, nutritious, be an exhausted beautiful rice dumpling new varieties.
The specific embodiment:
Embodiment one:
Make the seafood filling, get the crust flesh of fish 500 grams, condiment 80 grams.Comprise green onion end 10 grams, bruised ginger 20 grams, caraway end 15 grams, salt 6 grams, monosodium glutamate 2 grams, leaf fat 15 grams, sesame oil 12 grams in the condiment.To cling to the flesh of fish and be hinged into muddy flesh, and condiment admixed muddy flesh, and process 10---the seafood filling ball about 15 grams; Then; Press traditional mechanism or manual rolling method, seafood filling ball dipped in water in glutinous rice flour or Radix Et Rhizoma Rhei rice flour, be rolled onto the spherical rice dumpling, pack product.
Embodiment two:
Make the seafood filling, strip aquatic foods to shrimp 450 grams, condiment 90 grams.Green onion end 10 grams, bruised ginger 25 grams, leek chopping 25 grams, salt 6 grams, monosodium glutamate 1 gram, leaf fat 13 grams, sesame oil 10 grams in the condiment.Shrimp is hinged into muddy flesh, condiment is admixed muddy flesh, and process 10---the seafood filling ball about 15 grams; Then; Press traditional mechanism or manual rolling method, seafood filling ball dipped in water in glutinous rice flour or Radix Et Rhizoma Rhei rice flour, be rolled onto the spherical rice dumpling, pack product.
Embodiment three:
Make the seafood filling, strip bright crab meat 400 grams, condiment 100 grams.Green onion end 10 grams, bruised ginger 25 grams, leek chopping 30 grams, salt 8 grams, monosodium glutamate 2 grams, leaf fat 10 grams, sesame oil 15 grams in the condiment.Crab meat is hinged into muddy flesh, admixes condiment, and process 10---15 the gram about seafood filling ball, then, press traditional mechanism or manual rolling method, seafood filling ball is dipped in water in glutinous rice flour or Radix Et Rhizoma Rhei rice flour, is rolled onto the spherical rice dumpling, pack product.
Embodiment four:
Make the seafood filling, strip clam meat 400 grams, condiment 100 grams.Condiment comprises green onion end 15 grams, bruised ginger 25 grams, caraway end 20 grams, salt 8 grams, monosodium glutamate 2 grams, leaf fat 15 grams, sesame oil 15 grams.It is granular that clam meat is hinged into meat, admixes condiment, and process 10---the seafood filling ball about 15 grams, then, press traditional mechanism or manual rolling method, seafood filling ball is dipped in water in glutinous rice flour or Radix Et Rhizoma Rhei rice flour, is rolled onto the spherical rice dumpling, pack product.
Embodiment five:
Make the seafood filling, get peeled shrimp 350 grams of the about 0.8cm of length, condiment 115 grams.Green onion end 10 grams, bruised ginger 25 grams, Chinese cabbage chopping 40 grams, salt 8 grams, monosodium glutamate 2 grams, leaf fat 15 grams, sesame oil 15 grams in the condiment.Said peeled shrimp do not cut with scissors brokenly mix system mutually with condiment; And process 10---the seafood peeled shrimp filling ball about 15 grams, then, press traditional mechanism or manual rolling method; Seafood filling ball is dipped in water in glutinous rice flour or Radix Et Rhizoma Rhei rice flour, is rolled onto the spherical rice dumpling, pack product.
The made rice dumpling can adopt prior art to process the quick-freeze seafood rice dumpling.
Claims (2)
1. the preparation method of seafood rice dumpling is rolled onto rice dumpling skin by rice dumpling filling and forms in glutinous rice flour or Radix Et Rhizoma Rhei rice flour, it is characterized in that,
The weight portion of said rice dumpling filling consists of: seafood material 80---and 120 parts, condiment 10---30 parts,
Said seafood material is the flesh of fish, or shrimp, or crab meat, or shell seafood meat, or peeled shrimp,
Said condiment is green onion, ginger, vegetables, salt, monosodium glutamate, leaf fat, sesame oil,
Its preparation method is; To oppress or shrimp or crab meat are hinged into muddy flesh; Or shell seafood meat hinge is broken into granular, and or to adopt length be 0.5---the peeled shrimp of 1cm, with said seafood muddy flesh or granular seafood meat or do not cut with scissors broken peeled shrimp and admix condiment and process filling material ball; Filling material ball is dipped in water in glutinous rice flour or Radix Et Rhizoma Rhei rice flour, be rolled onto rice dumpling crust, process the seafood rice dumpling.
2. according to the preparation method of the said a kind of seafood rice dumpling of claim 1, it is characterized in that,
Green onion, ginger, vegetables, salt, monosodium glutamate, leaf fat, each shared weight portion of sesame oil are respectively green onions 10 in the said condiment---15 parts, ginger 15---25 parts, vegetables 15---40 parts, salt 6---15 parts of 10 parts, monosodium glutamates 2---4 parts, leaf fat 10---; Sesame oil 10---15 parts
Said vegetables are caraway or leek or Chinese cabbage,
Said shell seafood is clam or scallop or Hai Hong.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100498821A CN102578473A (en) | 2012-02-21 | 2012-02-21 | Manufacture method of seafood rice dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100498821A CN102578473A (en) | 2012-02-21 | 2012-02-21 | Manufacture method of seafood rice dumplings |
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| Publication Number | Publication Date |
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| CN102578473A true CN102578473A (en) | 2012-07-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012100498821A Pending CN102578473A (en) | 2012-02-21 | 2012-02-21 | Manufacture method of seafood rice dumplings |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750078A (en) * | 2014-02-03 | 2014-04-30 | 武杰 | Method for preparing fish dumplings |
| CN108142799A (en) * | 2017-12-26 | 2018-06-12 | 重庆医学检验试剂研究所 | A kind of Pomacea canaliculata ovum rice dumpling and preparation method thereof |
| CN108142798A (en) * | 2017-12-26 | 2018-06-12 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and the river snail rice dumpling and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182555A (en) * | 1997-11-19 | 1998-05-27 | 高文册 | Method for making pork stuffed dumplings made of glutinous rice flour served in soup |
| CN1663462A (en) * | 2005-03-30 | 2005-09-07 | 关怀 | Nutritious fish cream and its application in food |
| CN101120691A (en) * | 2007-07-13 | 2008-02-13 | 北京稻香村食品有限责任公司 | Method for producing rice glue ball |
-
2012
- 2012-02-21 CN CN2012100498821A patent/CN102578473A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182555A (en) * | 1997-11-19 | 1998-05-27 | 高文册 | Method for making pork stuffed dumplings made of glutinous rice flour served in soup |
| CN1663462A (en) * | 2005-03-30 | 2005-09-07 | 关怀 | Nutritious fish cream and its application in food |
| CN101120691A (en) * | 2007-07-13 | 2008-02-13 | 北京稻香村食品有限责任公司 | Method for producing rice glue ball |
Non-Patent Citations (1)
| Title |
|---|
| 汪灵洋: "八种汤圆的制作方法", 《农家顾问》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750078A (en) * | 2014-02-03 | 2014-04-30 | 武杰 | Method for preparing fish dumplings |
| CN108142799A (en) * | 2017-12-26 | 2018-06-12 | 重庆医学检验试剂研究所 | A kind of Pomacea canaliculata ovum rice dumpling and preparation method thereof |
| CN108142798A (en) * | 2017-12-26 | 2018-06-12 | 重庆医学检验试剂研究所 | A kind of Dragonfly nymph and the river snail rice dumpling and preparation method thereof |
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Application publication date: 20120718 |