CN102715556A - Oyster and shrimp dumpling filling and method for making same - Google Patents
Oyster and shrimp dumpling filling and method for making same Download PDFInfo
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- CN102715556A CN102715556A CN2012102005759A CN201210200575A CN102715556A CN 102715556 A CN102715556 A CN 102715556A CN 2012102005759 A CN2012102005759 A CN 2012102005759A CN 201210200575 A CN201210200575 A CN 201210200575A CN 102715556 A CN102715556 A CN 102715556A
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Abstract
The invention belongs to the technical field of food processing. In order to overcome the technical problem that the delicate flavor of the seafood dumpling filling is easy to lose when the existing instant frozen dumpling is made, the invention provides an oyster and shrimp dumpling filling which consists of oyster meat, shrimp meat, seasonings, starch and pork, and is characterized in that: the oyster meat is a whole oyster, and the shrimp meat is wrapped in the oyster meat; and the weight percentages of all the ingredients of the filling are as follows: 35-45% of oyster meat, 20-35% of shrimp meat, 5-8% of seasonings, 5-10% of starch and 15-20% of pork; and the method for making the oyster and shrimp dumpling filling comprises the steps of oyster meat processing, shrimp meat processing, shrimp meat wrapping and filling making. The filling is reasonable in formula and scientific in nutrition, and the making steps are compact and order; therefore, the filling can be widely popularized in the making of instant frozen seafood dumplings..
Description
Technical field:
The invention belongs to food processing technology field, particularly seed oyster peeled shrimp dumpling farcing 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.Along with the development of quick-freezing boiled dumplings, the seafood boiled dumpling is day by day popularized, and occupation rate of market improves constantly.The seafood dumpling farcing is main with the flesh of fish, shrimp and various shellfish meat mainly, through seafood meat chopping is equipped with pork, vegetables are processed.But the maximum characteristics of seafood boiled dumpling are promptly to do instantly could keep the delicate flavour of seafood to greatest extent; And the quick-freezing boiled dumplings of processing at present is owing to exist certain shelf life; Boiling after boiled dumpling thaws once more, the delicate flavour of dumpling farcing can significantly reduce, and this mainly is because its juice loss of seafood meat chopping back; After the quick-frozen of seafood meat process, the step of thawing, its carnification gets dry and astringent causing.Keep delicate flavour though this quick-freezing dumpling eats the seafood juice that has some, juice separates the sensation that filling on mouthfeel, occurs, distinguish the flavor of and separate when causing dumpling edible with the filling material.
In seafood; The delicious flavour of oyster meat and shrimp, and nutritive value is high, and the most common with shrimp especially as the dumpling farcing material; The shrimp boiled dumpling has introduction more in all kinds of articles and patent document; Its filling material is made and is mostly shrimp segment or chopping, but is used to produce the problem that still there is aforementioned indication in quick-freezing boiled dumplings, and its delicate flavour reduces easily.And oyster juice multi-flavor is beautiful, and its lard oil itself just uses as flavoring, if oyster meat is combined with shrimp, its filling material taste will be delicious more, but the problem that how to overcome the delicate flavour loss is still the technical problem underlying that need solve.
Summary of the invention:
The technical problem that seafood dumpling farcing delicate flavour runs off easily when producing for overcoming present quick-freezing dumpling; Also for attempting two kinds of seafood meat are applied to the purpose that dumpling farcing reaches better eating mouth feel simultaneously simultaneously, the present invention provides seed oyster peeled shrimp dumpling farcing and preparation method thereof.
The technical scheme that the present invention adopts is: a seed oyster peeled shrimp dumpling farcing, and this dumpling farcing is made up of oyster meat, peeled shrimp, flavoring and starch, pork, it is characterized in that: described oyster meat is complete oyster individuality, and peeled shrimp is wrapped in oyster meat inside; The weight percentage of each composition is in the dumpling farcing: oyster 35-45%, peeled shrimp 20-35%, flavoring 5-8%, starch 5-10%, pork 15-20%.
The preparation method of above-mentioned oyster peeled shrimp dumpling farcing comprises the following steps:
A, oyster meat are handled
A.1 selected fresh oyster meat is cut oyster meat visceral mass part open with cutter, flowing water washes, and internal organ get final product under the cleaning slightly;
A.2 oyster meat soak configuration is a benchmark with water weight, adds the salt dissolving of its weight 3-4%, and adds cooking wine, the chickens' extract of 1-2.5%, the 5-20% shredded ginger of entry weight 5-15%, stirs;
A.3 oyster meat soaks, and oyster meat is placed in the oyster meat soak soaks, and the 1/3-1/2 adding soak with oyster meat weight gently turns over oyster meat, and it is fully mixed with soak, preserves 30-50min for 0-10 ℃;
B, peeled shrimp are handled
B.1 peeled shrimp is handled, and gets fresh shrimp body, after getting head and peeling off, removes enteraden and forms peeled shrimp; Peeled shrimp is cut into the peeled shrimp section, is benchmark with peeled shrimp weight, is equipped with the big onion parts of its weight 8-10%, the 6-8% shredded ginger; 2-3% salt, the 1-2% chickens' extract is mixed thoroughly, 0-10 ℃ of fresh-keeping salt marsh 30-50min;
C, peeled shrimp parcel
To pass through and in oyster meat, add starch behind the soaked oyster meat draining of steps A .3 and stir, starch is measured the 3-5% of oyster meat weight, places one section through the step good peeled shrimp of salt marsh B.1 at each oyster internal organ of cutting open then;
D, the preparation of filling material
After getting the minced pork that stirs, the oyster that passes through step C processing, peeled shrimp mixing; Adding starch, flavoring once more stirs and inherits oyster peeled shrimp dumpling farcing; Wherein the weight percentage of each composition is: oyster 35-45%, peeled shrimp 20-35%, flavoring 5-8%, starch 5-10%, pork 15-20%, flavoring can be selected one or more in chickens' extract, soy sauce, pepper powder, the salt compounded of iodine for use.
Beneficial effect of the present invention is: oyster meat exists with complete individual form in the filling material; Its outside is covered with starch internal package peeled shrimp body, and the delicate flavour of two kinds of seafood is fully merged, and its juice is difficult for running off; After quick-frozen, thawing; Oyster juice, peeled shrimp juice intactly are kept in the oyster human body, eat the delicate flavour that can fully experience seafood, can not produce the sensation of filling, flavor separation.This filling material formula is reasonable, the nutrition arrangement science, and preparation method compact steps, orderly can extensively be extended in the production of quick-freeze seafood class boiled dumpling.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further.
Embodiment 1
One seed oyster peeled shrimp dumpling farcing; This dumpling farcing is made up of oyster meat, peeled shrimp, flavoring and starch, pork; Oyster meat is complete oyster individuality; Peeled shrimp is wrapped in oyster meat inside, in the filling material in the dumpling farcing weight percentage of each composition be: oyster 40%, peeled shrimp 28%, flavoring 6%, starch 8%, pork 18%.
The preparation method of above-mentioned oyster peeled shrimp dumpling farcing is following:
A, oyster meat are handled
A.1 selected fresh oyster meat is cut oyster meat visceral mass part open with cutter, flowing water washes, and internal organ get final product under the cleaning slightly;
A.2 oyster meat soak configuration, water intaking 1000g adds the salt dissolving of 35g, and adds cooking wine, the chickens' extract of 15g, the 10g shredded ginger of 100g, stirs;
A.3 oyster meat soaks, and gets oyster meat 2000g and is placed in the aforesaid oyster soak and soaks, and gently turns over oyster meat, it is fully mixed, 0-10 ℃ of preservation 30-50min with soak;
B, peeled shrimp are handled
B.1 peeled shrimp is handled, and gets fresh shrimp body, after getting head and peeling off, removes enteraden and forms peeled shrimp 1500g, and peeled shrimp is cut into the peeled shrimp section, is equipped with the big onion parts of 150g, the 90g shredded ginger, and 30g salt, the 15g chickens' extract is mixed thoroughly, 0-10 ℃ of fresh-keeping salt marsh 30-50min;
C, peeled shrimp parcel
To pass through and in oyster meat, add 80g starch behind the soaked oyster meat draining of steps A .3 and stir, and place one section through the step good peeled shrimp of salt marsh B.1 at each oyster internal organ of cutting open then, the weight ratio of peeled shrimp and oyster meat is 7:10;
D, the preparation of filling material
After getting the minced pork that stirs, the oyster that passes through step C processing, peeled shrimp mixing; Adding starch, flavoring once more stirs and inherits oyster peeled shrimp dumpling farcing; Wherein the weight percentage of each composition is: oyster 40%, peeled shrimp 28%, flavoring 6%, starch 8%, pork 18%, flavoring can be selected soy sauce, salt compounded of iodine for use.
Embodiment 2
One seed oyster peeled shrimp dumpling farcing; This dumpling farcing is made up of oyster meat, peeled shrimp, flavoring and starch, pork; Oyster meat is complete oyster individuality; Peeled shrimp is wrapped in oyster meat inside, in the filling material in the dumpling farcing weight percentage of each composition be: oyster 35%, peeled shrimp 35%, flavoring 5%, starch 10%, pork 15%.
Concrete preparation method is consistent with step among the embodiment 1; Each composition weight selection selects replacement to get final product according to the each several part weight ratio of the dumpling farcing that this embodiment provides; The wherein configuration of oyster meat soak is a benchmark with water weight, adds the salt dissolving of its weight 3-4%; And add cooking wine, the chickens' extract of 1-2.5%, the 5-20% shredded ginger of entry weight 5-15%, stirring gets final product; The weight ratio of oyster meat and soak is controlled at 2-3:1; The pickled batching of peeled shrimp is a benchmark with peeled shrimp weight, is equipped with the big onion parts of its weight 8-10%, 6-8% shredded ginger, 2-3% salt, 1-2% chickens' extract; Flavoring can be selected in chickens' extract, soy sauce, pepper powder, the salt compounded of iodine one or more according to taste.
Embodiment 3
One seed oyster peeled shrimp dumpling farcing; This dumpling farcing is made up of oyster meat, peeled shrimp, flavoring and starch, pork; Oyster meat is complete oyster individuality; Peeled shrimp is wrapped in oyster meat inside, in the filling material in the dumpling farcing weight percentage of each composition be: oyster 45%, peeled shrimp 20%, flavoring 5%, starch 10%, pork 20%.
Concrete preparation method is consistent with step among the embodiment 1; Each composition weight selection selects replacement to get final product according to the each several part weight ratio of the dumpling farcing that this embodiment provides; The wherein configuration of oyster meat soak is a benchmark with water weight, adds the salt dissolving of its weight 3-4%; And add cooking wine, the chickens' extract of 1-2.5%, the 5-20% shredded ginger of entry weight 5-15%, stirring gets final product; The weight ratio of oyster meat and soak is controlled at 2-3:1; The pickled batching of peeled shrimp is a benchmark with peeled shrimp weight, is equipped with the big onion parts of its weight 8-10%, 6-8% shredded ginger, 2-3% salt, 1-2% chickens' extract; Flavoring can be selected in chickens' extract, soy sauce, pepper powder, the salt compounded of iodine one or more according to taste.
Embodiment 4
One seed oyster peeled shrimp dumpling farcing; This dumpling farcing is made up of oyster meat, peeled shrimp, flavoring and starch, pork; Oyster meat is complete oyster individuality; Peeled shrimp is wrapped in oyster meat inside, in the filling material in the dumpling farcing weight percentage of each composition be: oyster 40%, peeled shrimp 32%, flavoring 8%, starch 5%, pork 15%.
Concrete preparation method is consistent with step among the embodiment 1; Each composition weight selection selects replacement to get final product according to the each several part weight ratio of the dumpling farcing that this embodiment provides; The wherein configuration of oyster meat soak is a benchmark with water weight, adds the salt dissolving of its weight 3-4%; And add cooking wine, the chickens' extract of 1-2.5%, the 5-20% shredded ginger of entry weight 5-15%, stirring gets final product; The weight ratio of oyster meat and soak is controlled at 2-3:1; The pickled batching of peeled shrimp is a benchmark with peeled shrimp weight, is equipped with the big onion parts of its weight 8-10%, 6-8% shredded ginger, 2-3% salt, 1-2% chickens' extract; Flavoring can be selected in chickens' extract, soy sauce, pepper powder, the salt compounded of iodine one or more according to taste.
Claims (2)
1. a seed oyster peeled shrimp dumpling farcing, this dumpling farcing is made up of oyster meat, peeled shrimp, flavoring and starch, pork, it is characterized in that: described oyster meat is that complete oyster is individual, and peeled shrimp is wrapped in oyster meat inside; The weight percentage of each composition is in the dumpling farcing: oyster 35-45%, peeled shrimp 20-35%, flavoring 5-8%, starch 5-10%, pork 15-20%.
2. the preparation method of the described oyster peeled shrimp of claim 1 dumpling farcing, it is characterized in that: this method comprises the following steps:
A, oyster meat are handled
A.1 selected fresh oyster meat is cut oyster meat visceral mass part open with cutter, flowing water washes, and internal organ get final product under the cleaning slightly;
A.2 oyster meat soak configuration is a benchmark with water weight, adds the salt dissolving of its weight 3-4%, and adds cooking wine, the chickens' extract of 1-2.5%, the 5-20% shredded ginger of entry weight 5-15%, stirs;
A.3 oyster meat soaks, and oyster meat is placed in the oyster meat soak soaks, and the 1/3-1/2 adding soak with oyster meat weight gently turns over oyster meat, and it is fully mixed with soak, preserves 30-50min for 0-10 ℃;
B, peeled shrimp are handled
B.1 peeled shrimp is handled, and gets fresh shrimp body, after getting head and peeling off, removes enteraden and forms peeled shrimp; Peeled shrimp is cut into the peeled shrimp section, is benchmark with peeled shrimp weight, is equipped with the big onion parts of its weight 8-10%, the 6-8% shredded ginger; 2-3% salt, the 1-2% chickens' extract is mixed thoroughly, 0-10 ℃ of fresh-keeping salt marsh 30-50min;
C, peeled shrimp parcel
To pass through and in oyster meat, add starch behind the soaked oyster meat draining of steps A .3 and stir, starch is measured the 3-5% of oyster meat weight, places one section through the step good peeled shrimp of salt marsh B.1 at each oyster internal organ of cutting open then;
D, the preparation of filling material
After getting the minced pork that stirs, the oyster that passes through step C processing, peeled shrimp mixing; Adding starch, flavoring once more stirs and inherits oyster peeled shrimp dumpling farcing; Wherein the weight percentage of each composition is: oyster 35-45%, peeled shrimp 20-35%, flavoring 5-8%, starch 5-10%, pork 15-20%, flavoring can be selected one or more in chickens' extract, soy sauce, pepper powder, the salt compounded of iodine for use.
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| CN2012102005759A CN102715556A (en) | 2012-06-18 | 2012-06-18 | Oyster and shrimp dumpling filling and method for making same |
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| CN2012102005759A CN102715556A (en) | 2012-06-18 | 2012-06-18 | Oyster and shrimp dumpling filling and method for making same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642821A (en) * | 2013-11-25 | 2015-05-27 | 威海新异生物科技有限公司 | Production method of oyster health-care dumplings |
| CN107019168A (en) * | 2017-04-24 | 2017-08-08 | 福建新华东食品有限公司 | Extra large oyster quick-freezing boiled dumplings and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| CN1312029A (en) * | 2001-03-22 | 2001-09-12 | 周国华 | Sea-food dumpling filling and its production process |
| CN101692884A (en) * | 2009-09-05 | 2010-04-14 | 泰祥集团技术开发有限公司 | Processing method of quick-freeze seafood crystal boiled dumplings |
| 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 |
| CN102415585A (en) * | 2011-11-01 | 2012-04-18 | 乳山正洋食品有限公司 | Method for making scallop dumplings |
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2012
- 2012-06-18 CN CN2012102005759A patent/CN102715556A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1312029A (en) * | 2001-03-22 | 2001-09-12 | 周国华 | Sea-food dumpling filling and its production process |
| CN101692884A (en) * | 2009-09-05 | 2010-04-14 | 泰祥集团技术开发有限公司 | Processing method of quick-freeze seafood crystal boiled dumplings |
| 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 |
| CN102415585A (en) * | 2011-11-01 | 2012-04-18 | 乳山正洋食品有限公司 | Method for making scallop dumplings |
Non-Patent Citations (1)
| Title |
|---|
| 飞扬: "节日风味饺子篇", 《农村实用科技信息》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642821A (en) * | 2013-11-25 | 2015-05-27 | 威海新异生物科技有限公司 | Production method of oyster health-care dumplings |
| CN107019168A (en) * | 2017-04-24 | 2017-08-08 | 福建新华东食品有限公司 | Extra large oyster quick-freezing boiled dumplings and preparation method thereof |
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Application publication date: 20121010 |