CN102715413B - 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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- CN102715413B CN102715413B CN2012102005725A CN201210200572A CN102715413B CN 102715413 B CN102715413 B CN 102715413B CN 2012102005725 A CN2012102005725 A CN 2012102005725A CN 201210200572 A CN201210200572 A CN 201210200572A CN 102715413 B CN102715413 B CN 102715413B
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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 dumplings and preparation method thereof.
Background technology:
Boiled dumpling is the traditional food of China, and dumpling farcing of a great variety developed into the seafood fillings by traditional vegetables meat fillings, and especially the seafood dumpling farcing is many, delicious and be subject to liking of people with its juice.In the seafood boiled dumpling, due to the shrimp delicious flavour, be of high nutritive value, the most common as fillings with shrimp.As application number: 201010190602X, Chinese patent application number: 2011100464125, application number: 2006100685733, the making of dumpling has all appearred carrying out as fillings with peeled shrimp in above-mentioned patent application.But we know, the delicate flavour of shrimp mainly concentrates in the shrimp brain, usually when boiling shrimp, we can find that the liquid color that boils shrimp reddens, delicious flavour, its reason is exactly that shrimp brain liquid is cooked, and in above-mentioned patent document, disclosed peeled shrimp dumplings fillings is all fresh shrimp to be decaptitated get its shrimp section after peeling off and make, serious reduction the delicious degree of shrimp.If with the shrimp head together with the shrimp section as stuffing for dumplings, the shrimp head exists in the preparatory stage difficulty of peeling off, and easily sneaks into the foreign matters such as shrimp palpus, shrimp shell in fillings, causes the dumpling quality dissatisfaction accurate.
Summary of the invention
Present peeled shrimp dumplings delicate flavour is low in order to overcome, shrimp brain liquid is not fully utilized, the technical problem of wastage of material, the invention provides a kind of filling soup peeled shrimp dumplings and preparation method thereof.
For reaching above-mentioned technical purpose, the technical solution used in the present invention is: a kind of filling soup peeled shrimp dumplings, this boiled dumpling comprises dumpling wrapper and the fillings of being wrapped up by dumpling wrapper, it is characterized in that: described fillings 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 dumplings, it is characterized in that: the method comprises the following steps
A. shrimp juice freezes the making with peeled shrimp
A.1 the shrimp juice making of freezing:
Take shrimp as raw material, add cold water after cleaning, 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, cooling gelation, with shrimp juice freeze dice standby;
A.2 the acquisition peeled shrimp that shells of decaptitating after will be cooling through the shrimp body after step boiling is A.1 cut into chunks peeled shrimp, add respectively appropriate flavoring 0-10 ℃ salt down 30-50 minute standby;
B, vegetables are prepared
Vegetables are scalded in boiling water boil after, dice standby;
C, fillings preparation
Adding suitable quantity of water to be stirred to water towards a direction pork fourth that cuts is evenly absorbed, 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 successively flavoring to stir, wherein the percentage by weight of each composition is again: peeled shrimp 15-25%, shrimp juice freeze 15-25%, pork 20-30%, vegetables 25-35%, flavoring 2-6%;
D, dumpling pack
The fillings that step C is made is put into to pack in musculus cutaneus and is got final product.
Vegetables in above-mentioned steps B are one or more in root-mustard, green pepper, carrot, onion.
Flavoring in above-mentioned fillings is one or more in green onion, ginger, vegetable oil, sesame oil, soy sauce, oyster sauce, cooking wine, pepper powder, chickens' extract.
Beneficial effect of the present invention is: by the boiling at fillings 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 fillings, after entrance, the delicate flavour of shrimp is fully experienced.This filling soup peeled shrimp dumplings fillings is scientifically prepared, and nutritional labeling keeps fully, both can be used as the fillings of instant dumpling, also can be used as the fillings of quick-freezing dumpling product.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
A kind of filling soup peeled shrimp dumplings, this boiled dumpling comprises dumpling wrapper and the fillings of being wrapped up by dumpling wrapper, fillings by peeled shrimp, shrimp juice freeze, pork, root-mustard, onion and flavoring form, the shared weight ratio of its each several part is, peeled shrimp 20%, shrimp juice freeze 20%, pork 25%, root-mustard and onion 30%, flavoring 5%, and described flavoring is that flavoring is one or more in green onion, ginger, vegetable oil, sesame oil, soy sauce, oyster sauce, cooking wine, pepper powder, chickens' extract.
The making step of above-mentioned filling soup peeled shrimp dumplings is:
A. shrimp juice freezes the making with peeled shrimp
A.1 the shrimp juice making of freezing:
Take shrimp as raw material, add cold water after cleaning, 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, cooling gelation, with shrimp juice freeze dice standby;
A.2 the acquisition peeled shrimp that shells of decaptitating after will be cooling through the shrimp body after step boiling is A.1 cut into chunks peeled shrimp, add respectively appropriate flavoring 0-10 ℃ salt down 30-50 minute standby;
B, vegetables are prepared
With root-mustard, onion scald in boiling water boil after, dice standby;
C, fillings preparation
Adding suitable quantity of water to be stirred to water towards a direction pork fourth that cuts is evenly absorbed, 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 successively again flavoring to stir, 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 described flavoring is that flavoring is one or more in green onion, ginger, vegetable oil, sesame oil, soy sauce, oyster sauce, cooking wine, pepper powder, chickens' extract.
D, dumpling pack
The fillings that step C is made is put into to pack in musculus cutaneus and is got final product.
Embodiment 2
A kind of filling soup peeled shrimp dumplings, this boiled dumpling comprises dumpling wrapper and the fillings of being wrapped up by dumpling wrapper, fillings by peeled shrimp, shrimp juice freeze, pork, root-mustard, green pepper and flavoring form, the shared weight ratio of its each several part is, peeled shrimp 15%, shrimp juice freeze 25%, pork 30%, root-mustard and green pepper 28%, flavoring 2%.
Vegetable species in fillings replaces with root-mustard and green pepper, and the fillings data that in fillings, each composition percentage by weight is given according to this embodiment are replaced and got final product.
Embodiment 3
A kind of filling soup peeled shrimp dumplings, this boiled dumpling comprises dumpling wrapper and the fillings of being wrapped up by dumpling wrapper, fillings by peeled shrimp, shrimp juice freeze, pork, carrot, onion and flavoring form, the shared weight ratio of its each several part is, 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 fillings replaces with carrot and onion, and the fillings data that in fillings, each composition percentage by weight is given according to this embodiment are replaced and got final product.
Embodiment 4
A kind of filling soup peeled shrimp dumplings, this boiled dumpling comprises dumpling wrapper and the fillings of being wrapped up by dumpling wrapper, fillings by peeled shrimp, shrimp juice freeze, pork, green pepper and flavoring form, the shared weight ratio of its each several part is, 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 fillings replaces with green pepper, and the fillings data that in fillings, each composition percentage by weight is given according to this embodiment are replaced and got final product.
Claims (3)
1. fill with the soup peeled shrimp dumplings for one kind, this boiled dumpling comprises dumpling wrapper and the fillings of being wrapped up by dumpling wrapper, it is characterized in that: described fillings 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%; It is take shrimp as raw material that wherein said shrimp juice freezes, and adds cold water after cleaning, 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, cooling gelation is made.
2. filling soup peeled shrimp dumplings claimed in claim 1, its preparation method comprises the following steps
A. shrimp juice freezes the making with peeled shrimp
A.1 the shrimp juice making of freezing:
Take shrimp as raw material, add cold water after cleaning, 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, cooling gelation, with shrimp juice freeze dice standby;
A.2 the acquisition peeled shrimp that shells of decaptitating after will be cooling through the shrimp body after step boiling is A.1 cut into chunks peeled shrimp, add respectively appropriate flavoring 0-10 ℃ salt down 30-50 minute standby;
B, vegetables are prepared
Vegetables are scalded in boiling water boil after, dice standby;
C, fillings preparation
Adding suitable quantity of water to be stirred to water towards a direction pork fourth that cuts is evenly absorbed, 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 successively flavoring to stir, wherein the percentage by weight of each composition is again: peeled shrimp 15-25%, shrimp juice freeze 15-25%, pork 20-30%, vegetables 25-35%, flavoring 2-6%;
D, dumpling pack
The fillings that step C is made is put into to pack in musculus cutaneus and is got final product.
3. filling soup peeled shrimp dumplings according to claim 2, it is characterized in that: the vegetables in described step B are one or more in root-mustard, green pepper, carrot, onion.
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| Application Number | Priority Date | Filing Date | Title |
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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 true CN102715413B (en) | 2013-11-06 |
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Families Citing this family (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 |
| 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 |
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 |
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- 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 |
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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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