CN103053872B - Quick-frozen dumplings and making method thereof - Google Patents
Quick-frozen dumplings and making method thereof Download PDFInfo
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- CN103053872B CN103053872B CN201310036085.4A CN201310036085A CN103053872B CN 103053872 B CN103053872 B CN 103053872B CN 201310036085 A CN201310036085 A CN 201310036085A CN 103053872 B CN103053872 B CN 103053872B
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Abstract
The invention belongs to the technical field of quick-frozen foods and specifically discloses quick-frozen dumplings and a making method thereof. The quick-frozen dumplings disclosed by the invention are made by wrappers and stuffing according to the weight ratio of 1:(2-3), wherein the wrappers take pig skin slurry, sweet potato flour, cassava starch and gluten flour as raw materials; and stuffing takes pork shoulder, common salt, cabbage, pig skin soup particles, corn starch, onion particles and shrimp meat as raw materials, wherein the pig skin soup particles in the stuffing are formed by slow cooking of fresh pig skin, pony roll bones and assistant spices, and the remaining pig skin is further used for making the pig skin slurry. According to the quick-frozen dumplings disclosed by the invention, the quality of the dumplings is improved, and the production cost is simultaneously greatly saved; and in addition, the pig skin soup used in the quick-frozen dumplings disclosed by the invention is added into the meat stuffing in the form of frozen small particles and slowly fused with the meat stuffing during the stewing process of the dumplings, thus the taste is more delicious. The products are directly placed into boiling water for boiling continuously for 6 minutes and then taken out, thus the appearance is glittering and translucent, the taste of the wrappers is elastic and smooth, the stuffing is delicious and unchanged in original taste, and the soup of the dumplings is clear.
Description
Technical field
The present invention relates to quick-frozen food technical field, relate in particular to a kind of quick-freezing boiled dumplings and preparation method thereof.
Background technology
Dumpling is a kind of time-honored food among the people, is deeply subject to common people's welcome, the common saying that has " nice only dumpling " among the people.Whenever the joyous New Year's Day, dumpling more becomes a kind of seasonable indispensable delicacies.Quick-freezing boiled dumplings is because of its delicious flavour, instant, nutrition health, overcome family manufacture trouble, time-consuming shortcoming, develops particularly rapidly, become kind the most general in freezed wheaten products.At present, boiled dumpling is on the market of a great variety, and the easy bursting by freezing of dumpling wrapper ubiquity epidermis of generally making of starch is boiled the rehydration of rear dumpling skin poor, occurs the phenomenons such as broken tripe is serious, fall filling, adhesion, and product freeze-stable is poor.With grass carp, the dumpling wrapper that the meat such as eel are made into, can solve preferably this phenomenon, but cost is higher.If adopt some cooked wheaten food improvers, also can solve preferably this phenomenon, but in cooked wheaten food improver, contain some non-natural materials, nutritive value is lower, and mouthfeel is poor and unhealthy.So be badly in need of a kind of high-quality and cheap dumpling wrapper on market now.Pigskin is the meat products raw material that a kind of protein content is very high.In pigskin, protein content is 2.5 times of pork, and the content of carbohydrate is higher 4 times than pork, and fat content only has 1/2 of pork.Product of the present invention adds starch and makes cutification after boiling with pigskin; Pour into pigskin soup, inside wrap up in peeled shrimp, lean meat and other seasoning good merchantable brands are made into filling, have all local flavors of Fujian.
In order to adapt to the demand in market, applicant is by the formula of science, meticulous development and develop a new quick-freezing boiled dumplings, and it has overcome the defect of traditional quick-freezing boiled dumplings, using lower-cost pigskin as raw material, add in dumpling wrapper, produce high-quality and cheap dumpling wrapper.For consumer provides a kind of boiled dumpling of brand-new taste.
Summary of the invention
For the deficiencies in the prior art, the object of this invention is to provide a kind of quick-freezing boiled dumplings and preparation method thereof.
In order to realize foregoing invention object, the present invention has taked following technical measures:
A kind of quick-freezing boiled dumplings, is comprised of skin and filling, and the weight proportion of skin and filling is 1:(2 ~ 3), it is characterized in that:
The composition of raw materials of skin is:
The composition of raw materials of filling is:
Described pork, for peeling fore-clamp meat, requires its meat tight, high resilience, and lean meat part is pale red, glossy, and fat part color and luster is snow-white, glossy shinny, there is no peculiar smell;
Described pork be by fresh peeling fore-clamp meat through clean, stripping and slicing, removes the meat stuffing being twisted into after manadesma;
Described pigskin decoction particles is cut into the bulk that the length of side is 4 ~ 10cm after first fresh porcine skin being cleaned, then by block pigskin, Os Sus domestica and water with quality than pigskin: Os Sus domestica: water=1:(0.8 ~ 1): the ratio of (4 ~ 5), add in pot device for making soup, add again auxiliary material, micro-Baoshang 7 ~ 9 hours of boiling under normal pressure, puts into-18 ℃ of freezer 8 ~ 12h after removing dregs, freezes and makes glue, then take out, with meat grinder, be twisted into the pigskin decoction particles of the 0.5g ~ 2g that freezes shape;
Described auxiliary material is selected from 2 ~ 3 kinds in ginseng, matrimony vine, red date, and auxiliary material quality accounts for 3% ~ 5% of pigskin quality;
Described pigskin slurry is for making into pigskin slurry with high speed beater after pigskin remaining after Baoshang is taken out;
Described onion particle for by onion successively through removing Lao Pi, clean, rub, after drying, with the lard frying of 140 ℃ ~ 150 ℃, becoming flavous surface area is the particle of 0.1 ~ 1c ㎡;
Described base encloses shrimp for fresh and alive base is enclosed to shrimp through decaptitating, and truncates, and shells and go to be cut into the section that quality is 4 ~ 6g after shrimp line.
A preparation method for above-mentioned quick-freezing boiled dumplings, carry out in accordance with the following steps:
1, the preparation of filling
Pork, pigskin decoction particles, salt, cabbage, cornstarch, base are enclosed to shrimp and onion particle adds in mixer, stir 10 ~ 15min and fully mix and obtain filling;
2, the preparation of skin
A. with face: by pigskin slurry, tapioca flour, tapioca and Gluten add in vacuum dough mixing machine by its with become face, the time is 5 ~ 8min, vacuum is 60 ~ 80KPa;
B. pressure surface: the face of becoming reconciled is pressed into face cake through high speed oodle maker;
C. make dough: the face cake pressing is rolled and made the musculus cutaneus that 0.04 ~ 0.05cm is thick through crush-cutting flour stranding machine;
D. skin processed: put the rear skin that is compressed to moulding with mould by overlapping the musculus cutaneus of rolling out.
3, pack
Adopt machine or the artificial boiled dumpling that skin and filling is packed into quantitative specification;
4, anxious freezing
The boiled dumpling packing is put into and anxious frozen-30 ℃ ~-40 ℃ urgency in storehouse and freeze 30min;
5, packing.
The anxious boiled dumpling having frozen is packed according to set specification, after having packed, sent into immediately-18 ℃ of freezers and preserve.
Compared with prior art, advantage of the present invention and beneficial effect are:
Quick-freezing boiled dumplings of the present invention is that the natural food of employing is raw material.Pigskin with low cost is fully utilized, after first pigskin being boiled, soup is poured in filling, after the pigskin after boiling made to pulping join in dumpling wrapper, because boiling a large amount of collagenic proteins of containing in rear pigskin, can change into gelatin boiling in process, gelatin has mesh space structure, flour is well bonded together making dumpling wrapper, make musculus cutaneus there is good pliability, have for a long time and boil and do not stick with paste, the feature that is difficult for breaking, has produced a kind of dumpling wrapper of super quality and competitive price.Compared with adding the product of musculus cutaneus modifying agent, the colloid that makes pure natural that its product adopts, and in mouthfeel, more general musculus cutaneus is given prominence to.Compared with the musculus cutaneus of traditional meat system, not only pliability cheap and dumpling skin is also better for it.Therefore this product has greatly been saved cost in the quality that has improved dumpling.Pigskin soup of the present invention is to freeze the short grained form of shape to add in meat stuffing in addition, in boiled dumpling digestion process, slowly merges with meat stuffing, makes its more delicious taste.The onion of adding in boiled dumpling of the present invention is the flavous onion particle that adopts lard frying to become, and has not only removed the smelling of fish or mutton taste in meat after interpolation, has also greatly promoted the fragrance of product.This product is directly put into the water having boiled, continued boiling and take out for 6 minutes later, now the outward appearance of boiled dumpling is glittering and translucent, and Q is smooth for mouthfeel skin, and the delicious original flavor of fillings is constant, and jiaozi water clarification, not muddy.
The specific embodiment
Below in conjunction with specific embodiment, quick-freezing boiled dumplings of the present invention and preparation method thereof is described in further detail.
Raw materials in following concrete technical scheme, have specific requirement, need pre-treatment and pre-prepd, all described in summary of the invention, if in summary of the invention not specified (NS), be the conventional raw-food material in this area.
The making embodiment of pigskin decoction particles and pigskin slurry:
No. 1 pigskin decoction particles, No. 1 pigskin slurry:
After first fresh porcine skin being cleaned, be cut into the bulk that the length of side is 4 ~ 10cm, then take block pigskin 10kg, Os Sus domestica 8kg, join in pot device for making soup, then add 40kg water, then be equipped with ginseng 0.2kg, matrimony vine 0.1kg is micro-Baoshang 7 hours of boiling under normal pressure, remove to put into after its dregs-18 ℃ of freezer 8h, freeze and make glue, after taking-up, with meat grinder, be twisted into No. 1 pigskin decoction particles that specification is 0.3-2g;
After being taken out, pigskin remaining after Baoshang makes into pigskin slurry No. 1 with high speed beater;
No. 2 pigskin decoction particles, No. 2 pigskin slurries:
After first fresh porcine skin being cleaned, be cut into the bulk that the length of side is 4 ~ 10cm, then take block pigskin 10kg, Os Sus domestica 9kg, join in pot device for making soup, then add 45kg water, then be equipped with ginseng 0.2kg, red date 0.2kg is micro-Baoshang 8 hours of boiling under normal pressure, remove to put into after its dregs-18 ℃ of freezer 9h, freeze and make glue, after taking-up, with meat grinder, be twisted into No. 2 pigskin decoction particles that specification is 0.3-2g;
After being taken out, pigskin remaining after Baoshang makes into pigskin slurry No. 2 with high speed beater;
No. 3 pigskin decoction particles, No. 3 pigskin slurries:
After first fresh porcine skin being cleaned, be cut into the bulk that the length of side is 4 ~ 10cm, then take block pigskin 10kg, Os Sus domestica 10kg, joins in pot device for making soup, then adds 50kg water, be equipped with again ginseng 0.2kg, red date 0.2kg, matrimony vine 0.1kg is micro-Baoshang 9 hours of boiling under normal pressure, removes to put into after its dregs-18 ℃ of freezer 10h, freeze and make glue, after taking-up, with meat grinder, be twisted into No. 3 pigskin decoction particles that specification is 0.3-2g;
After being taken out, pigskin remaining after Baoshang makes into pigskin slurry No. 3 with high speed beater.
The making embodiment of filling:
No. 1 filling:
Take pork 75kg, No. 1 pigskin decoction particles 10kg, base encloses shrimp 8kg, salt 1.2kg, cabbage 12kg, cornstarch 3kg, onion particle 6kg, all adds in mixer, stirs 10min, fully mixes, and makes mud shape fillings.
No. 2 fillings:
Take pork 80kg, No. 2 pigskin decoction particles 12kg, base encloses shrimp 11kg, salt 1.3kg, cabbage 15kg, cornstarch 4kg, onion particle 7kg, all adds in mixer, stirs 12min, fully mixes, and makes mud shape fillings.
No. 3 fillings:
Take pork 85kg, No. 3 pigskin decoction particles 15kg, base encloses shrimp 15kg, salt 1.5kg, cabbage 17kg, cornstarch 5kg, onion particle 8kg, all adds in mixer, stirs 15min, fully mixes, and makes mud shape fillings.
No. 4 fillings:
Take pork 82kg, No. 1 pigskin decoction particles 12kg, base encloses shrimp 12kg, salt 1.3kg, cabbage 16kg, cornstarch 4kg, onion particle 7kg, all adds in mixer, stirs 13min, fully mixes, and makes mud shape fillings.
No. 5 fillings:
Take pork 75kg, No. 2 pigskin decoction particles 10kg, base encloses shrimp 9kg, salt 1.2kg, cabbage 13kg, cornstarch 3kg, onion particle 6kg, all adds in mixer, stirs 11min, fully mixes, and makes mud shape fillings.
The making embodiment of skin:
The composition of raw materials of No. 1 skin is: No. 1 pigskin slurry 17kg, tapioca flour 12kg, Gluten 2kg, tapioca 8kg;
The composition of raw materials of No. 2 skins is: No. 2 pigskin slurry 18kg, tapioca flour 13kg, Gluten 3kg, tapioca 10kg;
The composition of raw materials of No. 3 skins is: No. 3 pigskin slurry 20kg, tapioca flour 15kg, Gluten 4kg, tapioca 12kg;
The preparation method of 1-3 skin is all as follows:
A. with face: by formula by pigskin slurry, tapioca flour, tapioca and Gluten add in vacuum dough mixing machine by its with become face, the time is 5 ~ 8min, vacuum is 60 ~ 80KPa;
B. pressure surface: the face of becoming reconciled is pressed into face cake through high speed oodle maker;
C. make dough: the face cake pressing is rolled and made the musculus cutaneus that 0.04 ~ 0.05cm is thick through crush-cutting flour stranding machine;
D. skin processed: to put the rear circular die that is 8cm with diameter compressing by it by overlapping the musculus cutaneus of rolling out, and the quality of gained skin is between 3.8 ~ 4.2g.
The making embodiment of dumpling finished product:
Embodiment mono-: No. 1 skin is packed into the boiled dumpling that weight is 13g with No. 3 fillings by machine, then put into and anxious freeze-30 ℃ ~-34 ℃ urgency in storehouse and freeze after 30min, pack according to set specification, send into immediately-18 ℃ of freezers preservations after pack;
Embodiment bis-: No. 2 skins are packed into the boiled dumpling that weight is 13g with No. 2 fillings by machine, then put into and anxious freeze-32 ℃ ~-36 ℃ urgency in storehouse and freeze after 30min, pack according to set specification, send into immediately-18 ℃ of freezers preservations after pack;
Embodiment tri-: No. 3 skins are packed into the boiled dumpling that weight is 15g with No. 1 filling by machine, then put into and anxious freeze-31 ℃ ~-35 ℃ urgency in storehouse and freeze after 30min, pack according to set specification, send into immediately-18 ℃ of freezers preservations after pack;
Embodiment tetra-: No. 1 skin is packed into the boiled dumpling that weight is 15g with No. 4 fillings by machine, then put into and anxious freeze-36 ℃ ~-40 ℃ urgency in storehouse and freeze after 30min, pack according to set specification, send into immediately-18 ℃ of freezers preservations after pack;
Embodiment five: it is the boiled dumpling of 15g that No. 2 skins are become to weight with No. 5 fillings by hand making, then put into and anxious freeze-34 ℃ ~-38 ℃ urgency in storehouse and freeze after 30min, according to set specification, pack, after pack, send into immediately-18 ℃ of freezers preservations;
Embodiment six: it is the boiled dumpling of 13g that No. 3 skins are become to weight with No. 2 fillings by hand making, then put into and anxious freeze-30 ℃ ~-34 ℃ urgency in storehouse and freeze after 30min, according to set specification, pack, after pack, send into immediately-18 ℃ of freezers preservations;
Embodiment seven: it is the boiled dumpling of 15g that No. 2 skins are become to weight with No. 3 fillings by hand making, then put into and anxious freeze-35 ℃ ~-39 ℃ urgency in storehouse and freeze after 30min, according to set specification, pack, after pack, send into immediately-18 ℃ of freezers preservations;
Embodiment eight: it is the boiled dumpling of 13g that No. 1 skin is become to weight with No. 5 fillings by hand making, then put into and anxious freeze-34 ℃ ~-38 ℃ urgency in storehouse and freeze after 30min, according to set specification, pack, after pack, send into immediately-18 ℃ of freezers preservations.
The table of comparisons of the quick-freezing boiled dumplings below making for the embodiment of the present application one and musculus cutaneus quick-freezing boiled dumplings, fish-skin quick-freezing boiled dumplings bursting by freezing rate:
The quick-freezing boiled dumplings that embodiment bis-~ eight makes its bursting by freezing rate after-18 ℃ of freezers are preserved 360 days does not all exceed 1.0%.
The product that embodiment mono-~ eight is made is directly put into the water having boiled, and continues boiling and takes out for 6 minutes later, and now the equal outward appearance of boiled dumpling is glittering and translucent, Q is smooth for mouthfeel skin, and the delicious original flavor of fillings is constant, and jiaozi water is all clarified, not muddy, all do not occur that dumpling boiled the phenomenon of splitting completely.
Claims (3)
1. a quick-freezing boiled dumplings, is comprised of skin and filling, and the weight proportion of skin and filling is 1:2 ~ 3, it is characterized in that:
The composition of raw materials of skin is:
Parts by weight of raw materials
Pigskin slurry 17 ~ 20,
Tapioca flour 12 ~ 15,
Tapioca 8 ~ 12,
Gluten 2 ~ 4;
The composition of raw materials of filling is:
Parts by weight of raw materials
Pork 75 ~ 85,
Salt 1.2 ~ 1.5,
Cabbage 12 ~ 17,
Pigskin decoction particles 10 ~ 15,
Cornstarch 3 ~ 5,
Onion particle 6 ~ 8,
Base encloses shrimp 8 ~ 15;
Described pigskin decoction particles is cut into the bulk that the length of side is 4 ~ 10cm after first fresh porcine skin being cleaned, then by block pigskin, Os Sus domestica and water with quality than pigskin: Os Sus domestica: the ratio of water=1:0.8 ~ 1:4 ~ 5, add in pot device for making soup, add again auxiliary material, micro-Baoshang 7 ~ 9 hours of boiling under normal pressure, puts into-18 ℃ of freezer 8 ~ 12h after removing dregs, freezes and makes glue, then take out, with meat grinder, be twisted into the pigskin decoction particles of the 0.5g ~ 2g that freezes shape;
Described auxiliary material is selected from 2 ~ 3 kinds in ginseng, matrimony vine, red date, and auxiliary material quality accounts for 3% ~ 5% of pigskin quality;
Described pigskin slurry is for making into pigskin slurry with high speed beater after pigskin remaining after Baoshang is taken out.
2. quick-freezing boiled dumplings according to claim 1, is characterized in that: described pork, for peeling fore-clamp meat, requires its meat tight, high resilience, and lean meat part is pale red, glossy, and fat part color and luster is snow-white, glossy shinny, there is no peculiar smell;
Described pork be by fresh peeling fore-clamp meat through clean, stripping and slicing, removes the meat stuffing being twisted into after manadesma;
Described onion particle for by onion successively through removing Lao Pi, clean, rub, after drying, with the lard frying of 140 ℃ ~ 150 ℃, becoming flavous surface area is the particle of 0.1 ~ 1c ㎡;
Described base encloses shrimp for fresh and alive base is enclosed to shrimp through decaptitating, and truncates, and shells and go to be cut into the section that quality is 4 ~ 6g after shrimp line.
3. a preparation method for the quick-freezing boiled dumplings described in claim 1 or 2, step is as follows:
(1), the preparation of filling
Pork, pigskin decoction particles, salt, cabbage, cornstarch, base are enclosed to shrimp and onion particle adds in mixer, stir 10 ~ 15min and fully mix and obtain filling;
(2), the preparation of skin
A. with face: by pigskin slurry, tapioca flour, tapioca and Gluten add in vacuum dough mixing machine by its with become face, the time is 5 ~ 8min, vacuum is 60 ~ 80KPa;
B. pressure surface: the face of becoming reconciled is pressed into face cake through high speed oodle maker;
C. make dough: the face cake pressing is rolled and made the musculus cutaneus that 0.04 ~ 0.05cm is thick through crush-cutting flour stranding machine;
D. skin processed: put the rear skin that is compressed to moulding with mould by overlapping the musculus cutaneus of rolling out;
(3), pack
Adopt machine or the artificial boiled dumpling that skin and filling is packed into quantitative specification;
(4), anxious freezing
The boiled dumpling packing is put into and anxious frozen-30 ℃ ~-40 ℃ urgency in storehouse and freeze 30min;
(5), packing
The anxious boiled dumpling having frozen is packed according to set specification, after having packed, sent into immediately-18 ℃ of freezers and preserve.
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| CN103053872B true CN103053872B (en) | 2014-04-30 |
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| CN104957488A (en) * | 2015-06-08 | 2015-10-07 | 丁邦友 | Spleen invigorating and qi benefiting dumpling wrapper and preparation method thereof |
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| CN104957486A (en) * | 2015-06-08 | 2015-10-07 | 丁邦友 | Dumpling wrapper with taste of red jujubes and haws and preparation method of dumpling wrapper |
| CN104957491A (en) * | 2015-06-08 | 2015-10-07 | 丁邦友 | A cancer resisting purple sweet potato dumpling wrapper and a preparing method thereof |
| CN104957485A (en) * | 2015-06-08 | 2015-10-07 | 丁邦友 | A Hami melon flavored dumpling wrapper and a preparing method thereof |
| CN104957489A (en) * | 2015-06-08 | 2015-10-07 | 丁邦友 | Wild cabbage dumpling wrapper capable of nourishing liver and preparation method of wild cabbage dumpling wrapper |
| CN104982786A (en) * | 2015-06-08 | 2015-10-21 | 丁邦友 | Pineapple and potato dumpling wrapper and preparation method thereof |
| CN106071702A (en) * | 2016-06-24 | 2016-11-09 | 乐陵市美亿天食品有限公司 | A kind of nourishment dumpling stuffing material |
| CN111296733A (en) * | 2020-02-18 | 2020-06-19 | 聊城大学 | Donkey meat dumplings and preparation method thereof |
| CN111328993A (en) * | 2020-03-04 | 2020-06-26 | 福州聚春园食品股份有限公司 | Method for preparing swiftlet with pigskin fermented product |
| CN114903139A (en) * | 2022-05-10 | 2022-08-16 | 呼和浩特市精德食品有限公司 | Novel processing technology of quick-frozen dumplings |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849641A (en) * | 2010-05-19 | 2010-10-06 | 华南理工大学 | Industrialized production method of instant wonton |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849641A (en) * | 2010-05-19 | 2010-10-06 | 华南理工大学 | Industrialized production method of instant wonton |
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