CN102726672A - Quick-freeze boiled dumplings with squid stuffing - Google Patents
Quick-freeze boiled dumplings with squid stuffing Download PDFInfo
- Publication number
- CN102726672A CN102726672A CN201210232770XA CN201210232770A CN102726672A CN 102726672 A CN102726672 A CN 102726672A CN 201210232770X A CN201210232770X A CN 201210232770XA CN 201210232770 A CN201210232770 A CN 201210232770A CN 102726672 A CN102726672 A CN 102726672A
- Authority
- CN
- China
- Prior art keywords
- squid
- musculus cutaneus
- quick
- dumpling
- boiled dumplings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to quick-freeze boiled dumplings with squid stuffing. The boiled dumplings select squid in Peru as raw materials, squid meat is subjected to pre-treatment, and then the quick-freeze boiled dumplings are prepared according to specific steps. The boiled dumplings disclosed by the invention have delicious taste, rich nutrients and low cost, are bright and colourful in appearance and have a wide market prospect.
Description
Technical field
The present invention relates to a kind of squid filling quick-freezing boiled dumplings.
Background technology
The squid delicious meat, nutritious, saturated fat levels is humble, the boiled dumpling of processing is extensively popular.The North Pacific squid is make the squid boiled dumpling preferred, but its output descends significantly in recent years, and resource is more and more rare, and it is too high to be used to make the boiled dumpling cost, and marketing is difficulty relatively.Peru squid aboundresources, cheap, nutrient composition content are not less than the North Pacific squid, but its meat is sour and astringent, and it is relatively poor directly to process the boiled dumpling taste.
Summary of the invention
Technical problem to be solved by this invention is, a kind of squid filling quick-freezing boiled dumplings is provided, and it is raw material that this boiled dumpling is selected Peru squid cheap but that meat is sour and astringent for use, in the hope of the boiled dumpling tasty mouthfeel that makes, can be accepted extensively by the consumer.
Technical scheme of the present invention is following:
A kind of squid filling quick-freezing boiled dumplings is characterized in that, is prepared from according to following steps:
1) selects Peru squid, twist and be the squid meat cubelets; Said squid meat cubelets are put into disacidify liquid to be soaked 12-24 hour; Said disacidify liquid is that 0.1-0.2%, natrium citricum mass concentration are that 0.5-1.5%, citric acid mass concentration are the mixing frozen water solution of 0.2-0.3% for the potash mass concentration, and the weight ratio of said squid meat cubelets and disacidify liquid is 1.5:1; The squid meat cubelets that disacidify liquid soaked are pulled out, put into salt solution and soaked 3-5 hour, said salt solution is that sodium chloride concentration is 1% frozen water solution; The squid meat cubelets that saline sook is crossed are pulled out, put into frozen water and soaked 3-5 hour, pull out, subsequent use; All need keep temperature in above-mentioned three immersion processes is 0-4 ℃, and stir once every separated half an hour;
2) get the squid meat cubelets that step 1) was handled, add an amount of condiment and vegetables, process dumpling farcing; The content of squid meat cubelets accounts for the 30-80% of dumpling farcing gross mass in the said dumpling farcing.
3) utilize the musculus cutaneus of described dumpling farcing and said boiled dumpling, through machinery or manual with boiled dumpling machine-shaping;
4) quick-frozen: with the boiled dumpling quick-frozen of moulding to below-18 ℃.
Described squid filling quick-freezing boiled dumplings is characterized in that, said disacidify liquid is for the potash mass concentration is 0.15%, the natrium citricum mass concentration is 0.97%, the citric acid mass concentration is 0.28% mixing frozen water solution.
Described squid filling quick-freezing boiled dumplings is characterized in that, contains an amount of Pumpkin Juice in the said musculus cutaneus, makes musculus cutaneus be yellow.
Described squid filling quick-freezing boiled dumplings is characterized in that, contains an amount of squid prepared Chinese ink in the said musculus cutaneus, makes the musculus cutaneus black in color.
Described squid filling quick-freezing boiled dumplings is characterized in that, contains an amount of blueberry juice in the said musculus cutaneus, makes musculus cutaneus be purple.
Described squid filling quick-freezing boiled dumplings is characterized in that, contains an amount of tomato juice in the said musculus cutaneus, and musculus cutaneus is taken on a red color.
Described squid filling quick-freezing boiled dumplings is characterized in that, contains an amount of spinach juice in the said musculus cutaneus, makes musculus cutaneus be green.
Good effect of the present invention is:
1, boiled dumpling delicious flavour of the present invention has overcome with Peru squid and has done the sour and astringent scarce filling of boiled dumpling taste that filling is made; And boiled dumpling of the present invention is nutritious, with low cost, can be used for substituting the boiled dumpling that uses the North Pacific squid to make, and has overcome the scarce filling of its difficult popularization with high costs.
2, boiled dumpling of the present invention can have multicolored dumpling wrapper, makes boiled dumpling color beauty splendid, thereby beautifies the food visual perception, further strengthens its market competitiveness.
The specific embodiment
Further specify the present invention below in conjunction with specific embodiment.
Specific embodiment 1
A kind of squid filling quick-freezing boiled dumplings is prepared from according to following steps:
1) select the qualified freezing Peru squid of quarantine, the back that thaws is dropped into the cutmixer strand and is granule squid meat cubelets; Gained squid meat cubelets are put into disacidify liquid to be soaked 16 hours; Said disacidify liquid is for the potash mass concentration is 0.15%, natrium citricum potash mass concentration is 0.97%, citric acid potash mass concentration is 0.28% mixing frozen water solution, and the weight ratio of said squid meat and disacidify liquid is 1.5:1; The squid meat that disacidify liquid soaked is pulled out, put into salt solution and soaked 4 hours, said salt solution is that sodium chloride concentration is 1% frozen water solution; The squid meat that saline sook is crossed is pulled out, put into frozen water and soaked 4 hours, pull out, subsequent use; All need keep temperature in above-mentioned three immersion processes is 0-4 ℃, and stir once every separated half an hour;
2) according to weight ratio; Take by weighing: 500 parts of the squid meat that step 1) was handled; Add 400 parts of Chinese cabbages, 60 parts at green onion end, 20 parts at caraway end, 5 parts of bruised gingers, 9 parts of peanut oil, 2 parts of salt, 2 parts of monosodium glutamates, 1 part of white pepper powder, 1 part of the sesame oil of chopping, drop into to stir in the mixer and process dumpling farcing;
System is carried out filling the time making with face and is added Pumpkin Juice, squid prepared Chinese ink, blueberry juice, tomato juice or the spinach juice that accounts for flour quality 5% in musculus cutaneus and the face process, thereby musculus cutaneus is processed yellow, black, purple, red or green;
3) utilize said dumpling farcing and musculus cutaneus, through machinery or manual with boiled dumpling machine-shaping;
4) quick-frozen: the boiled dumpling of moulding is dropped in the mono-frozen machine quick-frozen to below-18 ℃;
5) use metal detector to test; Qualified products are packed, got product.
Specific embodiment 2
A kind of squid filling quick-freezing boiled dumplings is prepared from according to following steps:
1) select the qualified freezing Peru squid of quarantine, the back that thaws is dropped into the cutmixer strand and is granule squid meat cubelets; Gained squid meat cubelets are put into disacidify liquid to be soaked 12 hours; Said disacidify liquid is for the potash mass concentration is 0.5%, natrium citricum potash mass concentration is 0.5%, citric acid potash mass concentration is 0.2% mixing frozen water solution, and the weight ratio of said squid meat and disacidify liquid is 1.5:1; The squid meat that disacidify liquid soaked is pulled out, put into salt solution and soaked 3 hours, said salt solution is that sodium chloride concentration is 1% frozen water solution; The squid meat that saline sook is crossed is pulled out, put into frozen water and soaked 3 hours, pull out, subsequent use; All need keep temperature in above-mentioned three immersion processes is 0-4 ℃, and stir once every separated half an hour;
2) according to weight ratio; Take by weighing: 300 parts of the squid meat that step 1) was handled; Add 600 parts in leek, 60 parts at green onion end, 20 parts at caraway end, 5 parts of bruised gingers, 9 parts of peanut oil, 2 parts of salt, 2 parts of monosodium glutamates, 1 part of white pepper powder, 1 part of the sesame oil of chopping, drop into to stir in the mixer and process dumpling farcing;
System is carried out filling the time making with face and is added Pumpkin Juice, squid prepared Chinese ink, blueberry juice, tomato juice or the spinach juice that accounts for flour quality 10% in musculus cutaneus and the face process, thereby musculus cutaneus is processed yellow, black, purple, red or green;
3) utilize said dumpling farcing and musculus cutaneus, through machinery or manual with boiled dumpling machine-shaping;
4) quick-frozen: the boiled dumpling of moulding is dropped in the mono-frozen machine quick-frozen to below-18 ℃;
5) use metal detector to test; Qualified products are packed, got product.
Specific embodiment 3
A kind of squid filling quick-freezing boiled dumplings is prepared from according to following steps:
1) select the qualified freezing Peru squid of quarantine, the back that thaws is dropped into the cutmixer strand and is granule squid meat cubelets; Gained squid meat cubelets are put into disacidify liquid to be soaked 24 hours; Said disacidify liquid is for the potash mass concentration is 0.2%, natrium citricum potash mass concentration is 1.5%, citric acid potash mass concentration is 0.3% mixing frozen water solution, and the weight ratio of said squid meat and disacidify liquid is 1.5:1; The squid meat that disacidify liquid soaked is pulled out, put into salt solution and soaked 5 hours, said salt solution is that sodium chloride concentration is 1% frozen water solution; The squid meat that saline sook is crossed is pulled out, put into frozen water and soaked 5 hours, pull out, subsequent use; All need keep temperature in above-mentioned three immersion processes is 0-4 ℃, and stir once every separated half an hour;
2) according to weight ratio; Take by weighing: 800 parts of the squid meat that step 1) was handled; Add 100 parts in garlic bolt, 60 parts at green onion end, 20 parts at caraway end, 5 parts of bruised gingers, 9 parts of peanut oil, 2 parts of salt, 2 parts of monosodium glutamates, 1 part of white pepper powder, 1 part of the sesame oil of chopping, drop into to stir in the mixer and process dumpling farcing;
System is carried out filling the time making with face and is added Pumpkin Juice, squid prepared Chinese ink, blueberry juice, tomato juice or the spinach juice that accounts for flour quality 3% in musculus cutaneus and the face process, thereby musculus cutaneus is processed yellow, black, purple, red or green;
3) utilize said dumpling farcing and musculus cutaneus, through machinery or manual with boiled dumpling machine-shaping;
4) quick-frozen: the boiled dumpling of moulding is dropped in the mono-frozen machine quick-frozen to below-18 ℃;
5) use metal detector to test; Qualified products are packed, got product.
Claims (7)
1. a squid filling quick-freezing boiled dumplings is characterized in that, is prepared from according to following steps:
1) selects Peru squid, twist and be the squid meat cubelets; Said squid meat cubelets are put into disacidify liquid to be soaked 12-24 hour; Said disacidify liquid is that 0.1-0.2%, natrium citricum mass concentration are that 0.5-1.5%, citric acid mass concentration are the mixing frozen water solution of 0.2-0.3% for the potash mass concentration, and the weight ratio of said squid meat cubelets and disacidify liquid is 1.5:1; The squid meat cubelets that disacidify liquid soaked are pulled out, put into salt solution and soaked 3-5 hour, said salt solution is that sodium chloride concentration is 1% frozen water solution; The squid meat cubelets that saline sook is crossed are pulled out, put into frozen water and soaked 3-5 hour, pull out, subsequent use; All need keep temperature in above-mentioned three immersion processes is 0-4 ℃, and stir once every separated half an hour;
2) get the squid meat cubelets that step 1) was handled, add an amount of condiment and vegetables, process dumpling farcing; The content of squid meat cubelets accounts for the 30-80% of dumpling farcing gross mass in the said dumpling farcing;
3) utilize the musculus cutaneus of described dumpling farcing and said boiled dumpling, through machinery or manual with boiled dumpling machine-shaping;
4) quick-frozen: with the boiled dumpling quick-frozen of moulding to below-18 ℃.
2. squid filling quick-freezing boiled dumplings as claimed in claim 1 is characterized in that, said disacidify liquid is for the potash mass concentration is 0.15%, the natrium citricum mass concentration is 0.97%, the citric acid mass concentration is 0.28% mixing frozen water solution.
3. like claim 1 or 2 described squid filling quick-freezing boiled dumplings, it is characterized in that, contain an amount of Pumpkin Juice in the said musculus cutaneus, make musculus cutaneus be yellow.
4. like claim 1 or 2 described squid filling quick-freezing boiled dumplings, it is characterized in that, contain an amount of squid prepared Chinese ink in the said musculus cutaneus, make the musculus cutaneus black in color.
5. like claim 1 or 2 described squid filling quick-freezing boiled dumplings, it is characterized in that, contain an amount of blueberry juice in the said musculus cutaneus, make musculus cutaneus be purple.
6. like claim 1 or 2 described squid filling quick-freezing boiled dumplings, it is characterized in that, contain an amount of tomato juice in the said musculus cutaneus, musculus cutaneus is taken on a red color.
7. like claim 1 or 2 described squid filling quick-freezing boiled dumplings, it is characterized in that, contain an amount of spinach juice in the said musculus cutaneus, make musculus cutaneus be green.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210232770XA CN102726672A (en) | 2012-07-06 | 2012-07-06 | Quick-freeze boiled dumplings with squid stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210232770XA CN102726672A (en) | 2012-07-06 | 2012-07-06 | Quick-freeze boiled dumplings with squid stuffing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102726672A true CN102726672A (en) | 2012-10-17 |
Family
ID=46983548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210232770XA Pending CN102726672A (en) | 2012-07-06 | 2012-07-06 | Quick-freeze boiled dumplings with squid stuffing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102726672A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947586A (en) * | 2006-11-02 | 2007-04-18 | 中国海洋大学 | Process for producing frozen pasty squid |
| CN101664209A (en) * | 2009-09-05 | 2010-03-10 | 泰祥集团技术开发有限公司 | Method for removing sour taste of Peru squid |
| CN101897405A (en) * | 2010-07-12 | 2010-12-01 | 裴振军 | Dumpling stuffed with sea mollusk and making method thereof |
| CN101926473A (en) * | 2010-07-13 | 2010-12-29 | 蓬莱京鲁渔业有限公司 | Quality improving and optimizing method of dosidicus gigas |
| CN102366127A (en) * | 2011-10-14 | 2012-03-07 | 宁波大学 | Acid and odor removal agent for dosidicus gigas |
| CN102771829A (en) * | 2012-07-23 | 2012-11-14 | 蓬莱京鲁渔业有限公司 | Processing method of Dosidicus gigas kebabs |
-
2012
- 2012-07-06 CN CN201210232770XA patent/CN102726672A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947586A (en) * | 2006-11-02 | 2007-04-18 | 中国海洋大学 | Process for producing frozen pasty squid |
| CN101664209A (en) * | 2009-09-05 | 2010-03-10 | 泰祥集团技术开发有限公司 | Method for removing sour taste of Peru squid |
| CN101897405A (en) * | 2010-07-12 | 2010-12-01 | 裴振军 | Dumpling stuffed with sea mollusk and making method thereof |
| CN101926473A (en) * | 2010-07-13 | 2010-12-29 | 蓬莱京鲁渔业有限公司 | Quality improving and optimizing method of dosidicus gigas |
| CN102366127A (en) * | 2011-10-14 | 2012-03-07 | 宁波大学 | Acid and odor removal agent for dosidicus gigas |
| CN102771829A (en) * | 2012-07-23 | 2012-11-14 | 蓬莱京鲁渔业有限公司 | Processing method of Dosidicus gigas kebabs |
Non-Patent Citations (2)
| Title |
|---|
| 夏松养: "秘鲁鱿鱼肌肉酸性物质去除的初步研究", 《食品科技》, no. 09, 31 December 2007 (2007-12-31) * |
| 朱亚珠: "秘鲁鱿鱼烧烤工艺的研究", 《浙江海洋学院学报(自然科学版)》, vol. 25, no. 02, 30 June 2006 (2006-06-30) * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104544245A (en) | Fried spicy chicken wing roots and processing method thereof | |
| CN103082325A (en) | Chicken cutlet with fresh vegetables and production method of chicken cutlet | |
| CN103610078A (en) | Holothurian flavor pickles and preparation method thereof | |
| CN102293410B (en) | Method for making French braised chicken | |
| CN101427762A (en) | Instant shrimp paste and preparation method thereof | |
| CN103385396A (en) | Mixed-fruit crystal soup dumpling | |
| CN102084996A (en) | Pearl meatball (glutinous rice meatball) and preparing method for the same | |
| CN102960788A (en) | Compound seasoning soup cube and preparation method thereof | |
| CN102389122A (en) | Manufacturing method of charcoal broiling pork chop | |
| CN103027131A (en) | Freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and preparation method thereof | |
| CN102224911A (en) | Processing method of leisure food | |
| CN102715413B (en) | Steamed shrimp dumpling in soup and method for producing same | |
| CN106560077A (en) | Celery juice coarse grain instant noodles | |
| CN102813239A (en) | Squid steak and preparation method thereof | |
| CN105394619A (en) | Instant leiocassis longirostris head eaten with wine, and processing method of instant leiocassis longirostris head | |
| CN102726672A (en) | Quick-freeze boiled dumplings with squid stuffing | |
| CN104719404A (en) | Vegetable sleeve-fish biscuit | |
| CN104855461B (en) | A kind of preparation method for facilitating Piza | |
| CN104938570B (en) | A kind of convenient instant Piza | |
| KR20150056924A (en) | Green vegetables with natural pigments method of dumplings | |
| CN103053919A (en) | Method for manufacturing full-mutton dumplings | |
| CN105231456A (en) | Instant food and manufacturing method thereof | |
| CN102450668A (en) | Spicy sausage | |
| CN102293409A (en) | Method for preparing shredded boneless chicken with heavy seasoning | |
| CN102845756B (en) | Rabbit meat balls |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121017 |
|
| WD01 | Invention patent application deemed withdrawn after publication |