CN102715413A - Steamed shrimp dumpling in soup and method for producing same - Google Patents
Steamed shrimp dumpling in soup and method for producing same Download PDFInfo
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- CN102715413A CN102715413A CN2012102005725A CN201210200572A CN102715413A CN 102715413 A CN102715413 A CN 102715413A CN 2012102005725 A CN2012102005725 A CN 2012102005725A CN 201210200572 A CN201210200572 A CN 201210200572A CN 102715413 A CN102715413 A CN 102715413A
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Abstract
The invention belongs to the technical field of food. In order to overcome the problems that the existing shrimp dumpling is low in delicate flavor, the shrimp juice cannot be fully utilized and raw materials are wasted. The invention provides a steamed shrimp dumpling in soup and a method for producing the same. The invention adopts the technical scheme that: the steamed shrimp dumpling in soup comprises a dumpling wrapper and filling which is wrapped by the dumpling wrapper, and is characterized in that: the filling consists of shrimp meat, shrimp juice jelly, pork, vegetables and seasonings; the weight ratios of all the components are 15-25% of the shrimp meat, 15-25% of the shrimp juice jelly, 20-30% of the pork, 25-35% of the vegetables and 2-6% of the seasonings. The method for producing the steamed shrimp dumpling in soup comprises the steps of production of the shrimp juice jelly and the shrimp meat, vegetable preparation, filling preparation and dumpling making. The filling of the steamed shrimp dumpling in soup is scientifically made, contains fully maintained nutritional ingredients, and can be used as the fillings of not only instant dumplings but also instant frozen dumpling products.
Description
Technical field:
The invention belongs to food processing technology field, particularly a kind of filling soup peeled shrimp boiled dumpling and preparation method thereof.
Background technology:
Boiled dumpling is the traditional food of China, and dumpling farcing of a great variety developed into seafood filling material by traditional vegetables meat filling material, and especially the seafood dumpling farcing is many, delicious and receive liking of people with its juice.In the seafood boiled dumpling, owing to the shrimp delicious flavour, be of high nutritive value, the most common with shrimp as the filling material.Like application number: 201010190602X, one Chinese patent application number: 2011100464125, application number: 2006100685733, the making of dumpling has all appearred carrying out as the filling material with peeled shrimp in above-mentioned patent application.But we know; The delicate flavour of shrimp mainly concentrates in the shrimp brain, and when boiling shrimp, we can find that the liquid color that boils shrimp reddens usually; Delicious flavour; Its reason is exactly that shrimp brain liquid is cooked, and disclosed peeled shrimp dumpling farcing material all is fresh shrimp to be decaptitated get its shrimp section after peeling off and make in the above-mentioned patent document, serious reduction the delicious degree of shrimp.If with the shrimp head together with the shrimp section as the filling for dumplings material, then the shrimp head exists the difficulty of peeling off in the preparatory stage, in the filling material, sneaks into foreign matters such as shrimp palpus, shrimp shell easily, causes the dumpling quality dissatisfaction accurate.
Summary of the invention
Present peeled shrimp boiled dumpling delicate flavour is low, shrimp brain liquid is not fully utilized in order to overcome, the technical problem of wastage of material, and the present invention provides a kind of filling soup peeled shrimp boiled dumpling and preparation method thereof.
For reaching above-mentioned technical purpose; The technical scheme that the present invention adopts is: a kind of filling soup peeled shrimp boiled dumpling; This boiled dumpling comprises dumpling wrapper and the filling material that is wrapped up by dumpling wrapper; It is characterized in that: described filling material by peeled shrimp, shrimp juice freeze, pork, vegetables and flavoring form, the shared weight ratio of its each several part is that peeled shrimp 15-25%, shrimp juice freeze 15-25%, pork 20-30%, vegetables 25-35%, flavoring 2-6%.
The preparation method of above-mentioned filling soup peeled shrimp boiled dumpling, it is characterized in that: this method comprises the following steps
A. shrimp juice freezes the making with peeled shrimp
A.1 the shrimp juice making of freezing:
With the shrimp is raw material, clean the back and add cold water, the water yield be shrimp weight 20-30 doubly, after the slow fire boiling, shrimp is pulled out, the shrimp juice that boils mixes according to the weight ratio of 1:1 with gelatin, endure melt fully to gelatin after, cool off gelation, with shrimp juice freeze dice subsequent use;
A.2 will peeled shrimp be cut into chunks through the acquisition peeled shrimp that shells of decaptitating after the cooling of the shrimp body after the step boiling A.1, add respectively an amount of flavoring 0-10 ℃ salt down 30-50 minute subsequent use;
B, vegetables are prepared
With vegetables in boiling water, scald boil after, it is subsequent use to dice;
C, the preparation of filling material
The pork fourth that cuts is added suitable quantity of water be stirred to water by evenly absorption towards a direction; Add that the shrimp juice that steps A .1 makes freezes, the peeled shrimp of steps A .2 after pickling, the vegetable stuffing that step B gets ready; Add flavoring more successively and stir, wherein the percentage by weight of each composition is: peeled shrimp 15-25%, shrimp juice freeze 15-25%, pork 20-30%, vegetables 25-35%, flavoring 2-6%;
D, dumpling pack
The filling material that step C is made is put into to pack in the musculus cutaneus and is got final product.
Vegetables among the above-mentioned steps B are one or more in root-mustard, green pepper, carrot, the onion.
Flavoring in the above-mentioned filling material is one or more in green onion, ginger, vegetable oil, sesame oil, soy sauce, oyster sauce, cooking wine, pepper powder, the chickens' extract.
Beneficial effect of the present invention is: through the boiling at filling material preparatory stage prawn body, its shrimp brain liquid overflows fully, and the shrimp body after boiling is peeled off easily, is difficult for infiltrating foreign matter; Simultaneously shrimp juice is adopted the stewed gelatin gelation, the delicate flavour of shrimp juice is wrapped up wherein fully, and shrimp juice has the parcel that is beneficial to dumpling wrapper with solid forms; When dumpling boiled again, shrimp juice froze and thaws, and shrimp juice can overflow that dumpling is inner fully to be merged with the filling material; Behind the inlet, the delicate flavour of shrimp is fully experienced.This filling soup peeled shrimp dumpling farcing material is scientifically prepared, and nutritional labeling keeps fully, both can be used as the filling material of instant dumpling, also can be used as the filling material of quick-freezing dumpling product.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1
A kind of filling soup peeled shrimp boiled dumpling; This boiled dumpling comprises dumpling wrapper and the filling material that is wrapped up by dumpling wrapper; The filling material by peeled shrimp, shrimp juice freeze, pork, root-mustard, onion and flavoring form; The shared weight ratio of its each several part does, peeled shrimp 20%, shrimp juice freeze 20%, pork 25%, root-mustard and onion 30%, flavoring 5%, and said flavoring is that flavoring is one or more in green onion, ginger, vegetable oil, sesame oil, soy sauce, oyster sauce, cooking wine, pepper powder, the chickens' extract.
The making step of above-mentioned filling soup peeled shrimp boiled dumpling is:
A. shrimp juice freezes the making with peeled shrimp
A.1 the shrimp juice making of freezing:
With the shrimp is raw material, clean the back and add cold water, the water yield be shrimp weight 20-30 doubly, after the slow fire boiling, shrimp is pulled out, the shrimp juice that boils mixes according to the weight ratio of 1:1 with gelatin, endure melt fully to gelatin after, cool off gelation, with shrimp juice freeze dice subsequent use;
A.2 will peeled shrimp be cut into chunks through the acquisition peeled shrimp that shells of decaptitating after the cooling of the shrimp body after the step boiling A.1, add respectively an amount of flavoring 0-10 ℃ salt down 30-50 minute subsequent use;
B, vegetables are prepared
With root-mustard, onion in boiling water, scald boil after, it is subsequent use to dice;
C, the preparation of filling material
The pork fourth that cuts is added suitable quantity of water be stirred to water by evenly absorption towards a direction; Add that the shrimp juice that steps A .1 makes freezes, the peeled shrimp of steps A .2 after pickling, the vegetable stuffing that step B gets ready; Adding flavoring more successively stirs; Wherein the percentage by weight of each composition is: peeled shrimp 20%, shrimp juice freeze 20%, pork 25%, root-mustard and onion 30%, flavoring 5%, and said flavoring is that flavoring is one or more in green onion, ginger, vegetable oil, sesame oil, soy sauce, oyster sauce, cooking wine, pepper powder, the chickens' extract.
D, dumpling pack
The filling material that step C is made is put into to pack in the musculus cutaneus and is got final product.
Embodiment 2
A kind of filling soup peeled shrimp boiled dumpling; This boiled dumpling comprises dumpling wrapper and the filling material that is wrapped up by dumpling wrapper; The filling material by peeled shrimp, shrimp juice freeze, pork, root-mustard, green pepper and flavoring form; The shared weight ratio of its each several part does, peeled shrimp 15%, shrimp juice freeze 25%, pork 30%, root-mustard and green pepper 28%, flavoring 2%.
Vegetable species in the filling material replaces with root-mustard and green pepper, and each composition percentage by weight is replaced according to the filling material data that this embodiment gave and got final product in the filling material.
Embodiment 3
A kind of filling soup peeled shrimp boiled dumpling; This boiled dumpling comprises dumpling wrapper and the filling material that is wrapped up by dumpling wrapper; The filling material by peeled shrimp, shrimp juice freeze, pork, carrot, onion and flavoring form; The shared weight ratio of its each several part does, peeled shrimp 25%, shrimp juice freeze 15%, pork 20%, carrot and onion 35%, flavoring 5%.
The preparation method of this embodiment is consistent with the making step of embodiment 1, and the vegetable species in the filling material replaces with carrot and onion, and each composition percentage by weight is replaced according to the filling material data that this embodiment gave and got final product in the filling material.
Embodiment 4
A kind of filling soup peeled shrimp boiled dumpling; This boiled dumpling comprises dumpling wrapper and the filling material that is wrapped up by dumpling wrapper; The filling material by peeled shrimp, shrimp juice freeze, pork, green pepper and flavoring form, the shared weight ratio of its each several part does, peeled shrimp 24%, shrimp juice freeze 25%, pork 20%, green pepper 25%, flavoring 6%;
The preparation method of this embodiment is consistent with the making step of embodiment 1, and the vegetable species in the filling material replaces with green pepper, and each composition percentage by weight is replaced according to the filling material data that this embodiment gave and got final product in the filling material.
Claims (4)
1. irritate soup peeled shrimp boiled dumpling for one kind; This boiled dumpling comprises dumpling wrapper and the filling material that is wrapped up by dumpling wrapper; It is characterized in that: described filling material by peeled shrimp, shrimp juice freeze, pork, vegetables and flavoring form; The shared weight ratio of its each several part is that peeled shrimp 15-25%, shrimp juice freeze 15-25%, pork 20-30%, vegetables 25-35%, flavoring 2-6%.
2. the described filling soup of claim 1 peeled shrimp boiled dumpling, its preparation method comprises the following steps
A. shrimp juice freezes the making with peeled shrimp
A.1 the shrimp juice making of freezing:
With the shrimp is raw material, clean the back and add cold water, the water yield be shrimp weight 20-30 doubly, after the slow fire boiling, shrimp is pulled out, the shrimp juice that boils mixes according to the weight ratio of 1:1 with gelatin, endure melt fully to gelatin after, cool off gelation, with shrimp juice freeze dice subsequent use;
A.2 will peeled shrimp be cut into chunks through the acquisition peeled shrimp that shells of decaptitating after the cooling of the shrimp body after the step boiling A.1, add respectively an amount of flavoring 0-10 ℃ salt down 30-50 minute subsequent use;
B, vegetables are prepared
With vegetables in boiling water, scald boil after, it is subsequent use to dice;
C, the preparation of filling material
The pork fourth that cuts is added suitable quantity of water be stirred to water by evenly absorption towards a direction; Add that the shrimp juice that steps A .1 makes freezes, the peeled shrimp of steps A .2 after pickling, the vegetable stuffing that step B gets ready; Add flavoring more successively and stir, wherein the percentage by weight of each composition is: peeled shrimp 15-25%, shrimp juice freeze 15-25%, pork 20-30%, vegetables 25-35%, flavoring 2-6%;
D, dumpling pack
The filling material that step C is made is put into to pack in the musculus cutaneus and is got final product.
3. the preparation method of filling soup peeled shrimp boiled dumpling according to claim 2 is characterized in that: the vegetables among the said step B are one or more in root-mustard, green pepper, carrot, the onion.
4. the preparation method of filling soup peeled shrimp boiled dumpling according to claim 2 is characterized in that: the flavoring in the said filling material is one or more in green onion, ginger, vegetable oil, sesame oil, soy sauce, oyster sauce, cooking wine, pepper powder, the chickens' extract.
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| CN2012102005725A CN102715413B (en) | 2012-06-18 | 2012-06-18 | Steamed shrimp dumpling in soup and method for producing same |
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| CN2012102005725A CN102715413B (en) | 2012-06-18 | 2012-06-18 | Steamed shrimp dumpling in soup and method for producing same |
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| CN102715413B CN102715413B (en) | 2013-11-06 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404768A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Soup shrimp dumplings and making method thereof |
| CN103989049A (en) * | 2014-04-14 | 2014-08-20 | 张金凤 | Specially-made henry steudnera tuber particle delicious-taste shrimp cake and preparation method thereof |
| CN105325943A (en) * | 2015-11-19 | 2016-02-17 | 安徽富煌三珍食品集团有限公司 | Crystal crayfish paste soup dumplings and preparation method thereof |
| CN105380064A (en) * | 2015-10-30 | 2016-03-09 | 郑州思念食品有限公司 | Asparagus and shelled shrimp stuffing, asparagus and shelled shrimp dumplings and preparation method |
| CN114128851A (en) * | 2021-12-02 | 2022-03-04 | 广东以琳食品有限公司 | Method for preparing gel filling soup shrimp meat stuffing and low-temperature preservation strengthening device thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843316A (en) * | 2010-05-26 | 2010-09-29 | 泰祥集团技术开发有限公司 | Technology for processing peeled shrimp dumplings |
| CN102132820A (en) * | 2011-02-25 | 2011-07-27 | 张红 | Dumplings and making method thereof |
-
2012
- 2012-06-18 CN CN2012102005725A patent/CN102715413B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843316A (en) * | 2010-05-26 | 2010-09-29 | 泰祥集团技术开发有限公司 | Technology for processing peeled shrimp dumplings |
| CN102132820A (en) * | 2011-02-25 | 2011-07-27 | 张红 | Dumplings and making method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404768A (en) * | 2013-07-05 | 2013-11-27 | 柳培健 | Soup shrimp dumplings and making method thereof |
| CN103989049A (en) * | 2014-04-14 | 2014-08-20 | 张金凤 | Specially-made henry steudnera tuber particle delicious-taste shrimp cake and preparation method thereof |
| CN103989049B (en) * | 2014-04-14 | 2016-02-10 | 张金凤 | Delicious shrimp cake of a kind of special dip and preparation method thereof |
| CN105380064A (en) * | 2015-10-30 | 2016-03-09 | 郑州思念食品有限公司 | Asparagus and shelled shrimp stuffing, asparagus and shelled shrimp dumplings and preparation method |
| CN105325943A (en) * | 2015-11-19 | 2016-02-17 | 安徽富煌三珍食品集团有限公司 | Crystal crayfish paste soup dumplings and preparation method thereof |
| CN114128851A (en) * | 2021-12-02 | 2022-03-04 | 广东以琳食品有限公司 | Method for preparing gel filling soup shrimp meat stuffing and low-temperature preservation strengthening device thereof |
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| CN102715413B (en) | 2013-11-06 |
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Owner name: TAIXIANG GROUP INCUBATOR CO., LTD. Free format text: FORMER NAME: TAIXIANG GROUP TECHNOLOGY DEVELOPMENT CO., LTD. |
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Address after: 264300 Weihai, Shandong City, Rongcheng province Shidao District 7 stone hill road Patentee after: Incubator Co., Ltd of Tai Xiang group Address before: 264300 Weihai, Shandong City, Rongcheng province Shidao District 7 stone hill road Patentee before: Taixiang Group Technology Development Co., Ltd. |
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Application publication date: 20121010 Assignee: Rongcheng Tai Xiang food limited-liability company Assignor: Incubator Co., Ltd of Tai Xiang group Contract record no.: 2015370000065 Denomination of invention: Soup shrimp dumplings and making method thereof Granted publication date: 20131106 License type: Exclusive License Record date: 20150428 |
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