CN103211132A - Frozen clam soup dumplings and production method thereof - Google Patents
Frozen clam soup dumplings and production method thereof Download PDFInfo
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Abstract
The invention relates to frozen clam soup dumplings and a production method of the clam soup dumplings, and belongs to the technical field of food processing. The soup dumplings are produced by wrapping clam-based fillings into wrappers, and then freezing, thus obtaining the frozen clam soup dumplings; special wheat flour, cassava starch and glutamine transaminase and the like are scientifically compounded to form the wrapper; and the filling is prepared from pork skin aspic, fresh lean meat, pork nape, whole clam, ingredients and seasonings. Compared with the conventional method, the frozen clam soup dumplings have thin wrappers, sufficient filling, rich soup, full seafood smell, and no cracking and soup absorption in the wrapper, are elastic and chewy, and taste good.
Description
Technical Field
The invention relates to a frozen clam soup dumplings and a preparation method thereof, belonging to the technical field of food processing.
Background
With the advancement of science and technology, future products will enter an era of comprehensive standardized production, and China, as a population large country fond of flour products, has great demand for various standardized flour products. In recent years, frozen foods have been widely recognized for their safety and convenience. At present, various filling products such as frozen steamed stuffed buns, dumplings and the like on the market are diversified. However, throughout the whole market of quick-frozen food, the steamed stuffed bun products as the main pastry food are mainly common steamed stuffed buns, and people can buy the steamed stuffed bun products with soup, such as steamed stuffed buns, in the market. In the quick-frozen steamed stuffed buns appearing in recent years, the stuffing is also mainly the traditional meat stuffing, vegetarian stuffing or meat and vegetarian mixed stuffing, and the taste is single. With the continuous improvement of the understanding of the nutritional value of seafood, if the seafood can be matched with delicious soup to be made into quick-frozen products, the requirements of people can be met to a great extent. However, as is well known, the seafood flour product has the greatest characteristic that the seafood flavor can be maintained to the greatest extent when the seafood is ready to eat, because the quick-frozen food has a certain shelf life, the seafood is thawed and steamed after being frozen for a long time, the seafood can lose juice and lose the flavor due to the dryness, which is also an important reason that the seafood soup packet products are slow to market, and in addition, because of the existence of the soup, manufacturers often make the wrappers thick to avoid the breakage of the wrappers of the products caused by the fact that the juice permeates the wrappers in the long-term storage process, thereby greatly influencing the taste of the products. Therefore, a quick-frozen seafood soup stuffed bun product which is thin in wrapper, fresh in taste, balanced in nutrition, full in juice and free of loss of delicate flavor is urgently needed in the market at present.
The clam, belonging to the phylum mollusca, the class of plectranthidae, the order of veneridae, commonly called "clam", is a precious product of sea fresh shellfish, and has delicious taste and abundant proteins, inorganic salts, glycogen, vitamins, calcium, magnesium, iron, zinc and other trace elements necessary for human bodies. The clam has low fat content and high unsaturated fatty acid content, is easy to digest and absorb by human bodies, can be used as a nutritional and green food for human beings, and is deeply favored by consumers. In addition, the clam meat contains a Daertha 7-cholesterol and 24-methylene cholesterol which have the function of reducing serum cholesterol, and the Daertha 7-cholesterol and the 24-methylene cholesterol have the unique functions of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing the cholesterol in the body. Therefore, in recent years, the clams are widely favored by consumers. In China, the clam meat is mostly used for direct cooking and eating, and the processed products are few. The processed product using clam meat as raw material is only a novel clam sauce which is prepared by using clam meat as raw material and adding seasonings such as salt, modified starch and vinegar and is mentioned in Chinese patent publication No. CN 101785551A.
At present, most of the traditional household workshop type seafood steamed stuffed buns are prepared by directly chopping seafood raw materials, so that the phenomena of meat juice separation, insufficient delicate flavor and even loss of delicate flavor of juice after the steamed stuffed buns are cooked are easily caused. In addition, in order to prevent the soup dumplings from being broken, fermented wrappers or hot wrappers are also mostly used for treating the wrappers of the soup dumplings. Chinese patent publication No. CN101044912A discloses a method for making soup-stuffed bun by using hot water inner skin; chinese patent publication No. CN101658264A introduces a pork steamed stuffed bun made of fermented dough, which can improve the cracking phenomenon of the steamed stuffed bun to a certain extent, but increases the thickness of the dough to a certain extent, and influences the taste of the steamed stuffed bun, so how to adopt modern production technology and method to make quick-frozen seafood steamed stuffed bun products with thin wrappers, good taste and full seafood taste, and realize the production of the seafood steamed stuffed bun in a large scale, factory and standard way, which has great consumption potential.
Disclosure of Invention
In view of the intensive research on the above problems, the present invention aims to provide a frozen clam soup dumplings and a preparation method thereof. The wrapper for making the frozen corbicula fluminea soup filling bag is prepared by scientifically compounding special wheat flour, tapioca starch, glutamine transaminase and the like, and the filling of the soup filling bag is prepared by blending skin jelly, fresh pig lean meat, pig back fat meat, whole corbicula fluminea, gelatin, ingredients and seasonings. Compared with the prior art, the Corbicula fluminea soup steamed stuffed bun has the advantages of thin wrapper, enough stuffing, thick soup, rich seafood flavor, no cracking and juice absorption of wrapper, chewy property and good mouthfeel.
The technical scheme of the invention is as follows:
a frozen Corbicula fluminea soup steamed stuffed bun is prepared by wrapping Corbicula fluminea stuffing in a wrapper and freezing:
the wrapper is prepared by processing the following raw materials in percentage by mass: 30-60% of wheat special flour, 10-30% of cassava starch, 0.05-2% of glutamine transaminase, 0.1-0.5% of salt, 1.0-2.5% of salad oil, 8.0-20% of hot water at 80 ℃ and 8.0-20% of cold water at normal temperature;
the corbicula fluminea filling is prepared by uniformly mixing 200-300 parts of skin jelly and 300-500 parts of corbicula fluminea stuffing, wherein the skin jelly is prepared by decocting fresh pork skin, agar and corbicula fluminea seasoning; the corbicula fluminea stuffing is prepared by blending fresh lean pork, pork tenderloin meat, corbicula fluminea meat, gelatin, ingredients and seasonings.
The wrapper of the invention is the wrapper which is processed by utilizing the food freezing storage principle to prepare frozen stuffing products, and the frozen stuffing products comprise frozen flour foods such as steamed stuffed buns, wontons, shaomai, dumplings and the like.
The cassava starch is powder obtained by extracting cassava starch, dehydrating and drying. The tapioca starch paste shows relatively low reversion property, thereby preventing water loss during freezing and thawing cycle, and has high freezing and thawing stability.
The glutamine transaminase, also called TG enzyme, can catalyze the transfer of acyl between protein molecules and in-molecule acyl to form lysine bond between protein molecules and in-molecule in flour, so that the functional property of protein is improved, the elasticity and water holding capacity of wheaten food are improved, and the mouthfeel of the wheaten food is improved.
The wrapper for making the corbicula fluminea steamed dumpling disclosed by the invention is prepared from the following raw materials in percentage by mass:
the wrapper for making the corbicula fluminea steamed dumpling disclosed by the invention is prepared from the following raw materials in percentage by mass, and preferably comprises the following components:
the activity of the glutamine transaminase of the invention is 100 u/g.
The invention provides a preparation method of a wrapper for making frozen corbicula fluminea soup dumplings, which comprises the following process steps:
firstly, kneading: uniformly mixing the special wheat flour and the cassava starch according to a ratio, sequentially adding the salt, the soybean oil and the hot water at 80 ℃, uniformly stirring, kneading for 15 minutes, and adding cold water at normal temperature and glutamine transaminase to knead dough;
② enzymolysis: standing the neutralized dough in the step I for 60min at the temperature of 35 ℃ to carry out full enzymolysis;
forming: and pressing the dough after enzymolysis into the dough sheet.
And step three, pressing the dough sheet with a specific thickness according to the requirement of the prepared product, wherein the thickness of the dough sheet is preferably 0.5-1.5 mm.
The invention also provides a preparation method of the frozen corbicula fluminea soup steamed dumpling stuffing, the raw materials are weighed according to the parts by mass, and the method comprises the following process steps:
(1) placing 100-200 parts of fresh pork skin into a cooking pot, adding 1000 parts of water, heating to 100 ℃ for cooking, adding 1-2 parts of agar after 2 hours, adjusting the temperature to 60 ℃ after the agar is completely melted, continuing cooking for 4-6 hours, cooking the pork skin into viscous soup, adding 48-51 parts of clam seasoning based on 100 parts of soup, and uniformly stirring;
(2) preparation of stuffing bottom
Firstly, raw material treatment: selecting fresh flower corbicula, removing shells, cleaning with running water, and draining off water for later use; selecting fresh lean pork and pork back fat meat, cleaning, and respectively beating into lean meat floss and back fat meat floss by using a cutting and mixing machine for later use;
preparing bottom stuffing: weighing 200-346 parts of corbicula fluminea meat in the step (1), adding 85-200 parts of stirred minced pork and 60-80 parts of minced pork-back pork, and then adding 160-200 parts of gelatin, 80-85 parts of ingredients and 44-52 parts of seasonings.
(3) Stuffing for making dough
And taking 200-300 parts of the skin jelly in the steps, adding 300-500 parts of corbicula fluminea bottom stuffing, and stirring until the stuffing is viscous.
In the preparation method, the clam seasoning in the step (1) is a seasoning prepared by taking clam as a raw material, and is selected from one of a clam raw juice, a finished clam concentrated juice and a finished clam extract; wherein,
the clam raw juice is raw material juice obtained when clam is soaked and cooked, namely the clam raw material juice is soup obtained by boiling clam with 3 times of clear water over a big fire, decocting over a warm fire for 15-20 min, and filtering;
the concentrated clam juice is a sauce obtained by refining and concentrating raw clam juice, and can be a concentrated clam juice product produced by Van food Co., Ltd. in Zhejiang lake and Japan ocean A & F company;
the clam extract is obtained by homogenizing, separating, and purifying clam to obtain extract containing various amino acids and other nutrients, and can be made from the product of the clam extract produced by Japan ocean A & F.
In the preparation method, the seasoning in the step (2) is one or a mixture of several of salt, white pepper powder, soy sauce and white sugar in any proportion; the ingredients comprise, by weight, 30-35 parts of chopped scallion, 11-15 parts of chopped ginger and 30-40 parts of peanut oil.
The invention also aims to provide a method for preparing the frozen Corbicula fluminea steamed stuffed bun, which is characterized in that the wrapper and the stuffing of the Corbicula fluminea steamed stuffed bun are wrapped and then are frozen and stored at-18 ℃.
The invention has the beneficial effects that: compared with the prior art, the frozen corbicula fluminea soup dumplings and the preparation method thereof provided by the invention have the advantages that the preparation method is simple in process, convenient to operate and capable of effectively improving the production efficiency. The soup ladle product prepared by the method has the advantages of thin wrapper, enough stuffing, thick soup, good water-retaining property, abundant seafood taste, no cracking of wrapper, no juice absorption, chewy property and good taste. Can realize the production of seafood soup dumplings in a large scale, a factory and a standard way,
fills the blank of seafood quick-frozen steamed dumpling products in the market.
Detailed Description
The following non-limiting examples are presented to enable those of ordinary skill in the art to more fully understand the present invention and are not intended to limit the invention in any way.
The test methods described in the examples are conventional methods unless otherwise specified; the reagents and materials, unless otherwise specified, are commercially available or may be prepared by conventional methods.
The following examples illustrate specific embodiments of the present invention by taking Corbicula fluminea soup dumplings as an example:
preparation of frozen clam soup dumplings
The preparation method of the frozen clam soup dumplings comprises the following steps of:
1) preparation of dough cover
Firstly, kneading: uniformly mixing the special wheat flour and the cassava starch in a double-speed dough kneading machine according to a ratio at normal temperature, sequentially adding salt, soybean oil and hot water at 80 ℃, uniformly stirring, kneading for 15 minutes, and adding cold water at normal temperature and glutamine transaminase to knead dough;
② enzymolysis: standing the neutralized dough in the step I for 60min at the temperature of 35 ℃ to carry out full enzymolysis;
forming: and pressing the enzymolyzed dough into dough sheets by using a roller type noodle press.
2) Preparation of stuffing
(1) Preparation of skin jelly
200 parts of fresh pork skin is placed in a cooking pot, 1000 parts of water is added, the temperature is raised to 100 ℃ for cooking, 1 part of agar is added after 2 hours, the temperature is adjusted to 60 ℃ after the agar is completely melted, the cooking is continued for 4 hours, at the moment, the collagen in the pork skin is completely denatured and disintegrated, and the soup becomes very viscous. Adding 50 parts of clam seasoning into 100 parts of decocted soup, and uniformly stirring to obtain skin jelly; the clam seasoning is prepared from clam as a raw material, and is selected from one of clam raw juice obtained by boiling clam with 3 times of clear water over a large fire, stewing over a warm fire for 15-20 min, and filtering, finished clam concentrated juice and finished clam extract.
(2) Preparation of stuffing bottom
a, raw material treatment: selecting fresh flower corbicula, removing shells, cleaning with running water, and draining off water for later use; selecting fresh lean pork and pork back fat meat, cleaning, and respectively beating into lean meat floss and back fat meat floss by using a cutting and mixing machine for later use;
b, preparing bottom stuffing: weighing corbicula fluminea meat in the step I according to the proportion, adding stirred minced pork and minced pork fillet, sequentially adding minced shallot, minced ginger, peanut oil, gelatin and seasonings, and uniformly stirring to obtain stuffing; wherein the flavoring agent can be one or more of salt, white pepper powder, soy sauce and white sugar mixed at any ratio;
(3) stuffing for making dough
Weighing the skin jelly in the steps according to the proportion, adding bottom stuffing, and stirring clockwise until the stuffing is sticky;
3) wrapping the wrapper with stuffing to obtain Corbicula fluminea steamed stuffed bun;
4) freezing, and placing the finished product corbicula fluminea soup dumplings in a refrigerator at the temperature of 18 ℃ below zero for freezing storage.
Second, frozen clam soup ladle sensory evaluation method
According to the difference of the eating feeling of the frozen corbicula fluminea soup dumplings, the following sensory evaluation methods are specially set: the evaluation panel is composed of 20 professionals engaged in pasta production, 10 men and women are organized to taste at 1 hour before meals or 2 hours after meals, the evaluation panel needs to keep stable emotion and relaxed mood before tasting, other foods with heavy taste cannot be eaten, smoking and drinking cannot be realized, and the next sample can be tasted after each tasting of one sample is finished and the sample is rinsed with clear water. The number of samples in each round of tasting is not more than 6, and the interval between two rounds of tasting is 1 h. The seafood filling quality was evaluated mainly from 4 aspects of appearance, broth, taste, mouthfeel, etc., and the average score was calculated from the scores of each grader, total score = appearance 0.2+ broth 0.2+ taste 0.3+ mouthfeel 0.3. The specific weights and scores are detailed in table 1:
TABLE 1 sensory evaluation table for frozen clam soup dumplings
For the sensory index and the scoring standard of the frozen clam soup ladle, the better the quality is, the higher the score is in each grade score section, and on the contrary, the score is lower.
Example 1
The corbicula fluminea soup dumplings are prepared by adopting the process, 48.45% of wheat special powder and 30.40% of tapioca starch are weighed according to the mass percentage of the total mass of wrappers and are placed in a double-speed dough kneading machine to be uniformly mixed, 0.1% of salt, 1% of soybean oil and 10% of hot water at 80 ℃ are sequentially added, after uniform mixing and uniform kneading are carried out, 10% of cold water and 0.05% of glutamine transaminase are added again to be kneaded, after the dough is kneaded, the dough is placed in an environment at 35 ℃ to be kept stand for enzymolysis for 60min, and finally the dough is pressed into the wrappers, wherein the thickness of the wrappers is 0.5 mm; weighing 100 parts of fresh pork skin according to the parts by mass, placing the pork skin into a cooking pot, adding 800 parts of water, heating to 100 ℃ for cooking, adding 1 part of agar after 2 hours, continuing to cook for 4 hours at 60 ℃ after the agar is completely melted, adding 30 parts of clam normal juice into 100 parts of cooked soup, and uniformly stirring to obtain skin jelly; weighing 200 parts of processed corbicula fluminea meat, adding 100 parts of stirred minced pork and 60 parts of pork spine minced pork in sequence, adding 30 parts of minced shallot, 10 parts of minced ginger, 40 parts of peanut oil, 160 parts of gelatin and 45 parts of seasoning in sequence, uniformly stirring to obtain bottom stuffing of the steamed stuffed bun, uniformly stirring 200 parts of skin jelly and 300 parts of the bottom stuffing of the steamed stuffed bun in a clockwise direction to obtain stuffing of the steamed stuffed bun, and finally, preparing the skin and the stuffing into the frozen corbicula fluminea filled steamed stuffed bun after wrapping and freezing.
Example 2
Making Corbicula fluminea soup dumplings by adopting the process, weighing 40.35% of wheat special powder and 36.35% of tapioca starch in percentage by mass of the total mass of dough sheets, placing the wheat special powder and 36.35% of tapioca starch in a double-speed dough kneading machine, uniformly mixing, sequentially adding 0.2% of salt, 2% of soybean oil and 12% of hot water at 80 ℃, uniformly mixing and kneading, adding 9% of cold water and 0.1% of glutamine transaminase again for kneading dough, placing the dough into an environment at 35 ℃ for standing and enzymolysis for 60min after kneading, and finally pressing the dough into the dough sheets, wherein the thickness of the dough sheets is 0.8 mm; weighing 120 parts of fresh pork skin by mass, placing the pork skin into a cooking pot, adding 800 parts of water, heating to 100 ℃ for cooking, adding 1 part of agar after 2 hours, continuing to cook for 4 hours at 60 ℃ after the agar is completely melted, adding 38 parts of clam normal juice into 100 parts of cooked soup, and uniformly stirring to obtain skin jelly; weighing 250 parts of processed corbicula fluminea meat, adding 85 parts of stirred minced pork and 70 parts of pork-bone minced pork, sequentially adding 30 parts of minced shallot, 12 parts of minced ginger, 40 parts of peanut oil, 160 parts of gelatin and 44 parts of seasoning, uniformly stirring to obtain bottom stuffing of the steamed stuffed bun, uniformly stirring 200 parts of skin jelly and 350 parts of the bottom stuffing of the steamed stuffed bun clockwise to obtain stuffing of the steamed stuffed bun, and finally, preparing the skin and the stuffing into the frozen corbicula fluminea steamed stuffed bun after wrapping and freezing.
Example 3
Making Corbicula fluminea soup dumplings by adopting the process, weighing 55.10% of wheat special powder and 18.03% of cassava starch in percentage by mass of the total mass of wrappers, placing the wheat special powder and the cassava starch in a double-speed dough kneading machine, uniformly mixing, sequentially adding 0.25% of salt, 2.5% of soybean oil and 13% of hot water at 80 ℃, uniformly mixing and kneading, adding 11% of cold water and 0.12% of glutamine transaminase again to knead dough, placing the dough in an environment at 35 ℃ after kneading for standing and enzymolysis for 60min, and finally pressing the dough into the wrappers, wherein the thickness of the wrappers is 1.0 mm; weighing 150 parts of fresh pork skin according to the parts by mass, placing the pork skin into a cooking pot, adding 800 parts of water, raising the temperature to 100 ℃ for cooking, adding 1 part of agar after 2 hours, continuing to cook for 4 hours at 60 ℃ after the agar is completely melted, adding 40 parts of clam concentrated juice (produced by Japan ocean A & F corporation) into 100 parts of cooked soup, and uniformly stirring to prepare skin jelly; weighing 280 parts of processed corbicula fluminea meat, adding 165 parts of stirred pork paste and 70 parts of pork ridge paste, sequentially adding 30 parts of chopped shallot, 10 parts of chopped ginger, 40 parts of peanut oil, 180 parts of gelatin and 50 parts of seasoning, uniformly stirring to obtain bottom stuffing of the steamed stuffed bun, uniformly stirring 250 parts of skin jelly and 350 parts of the bottom stuffing of the steamed stuffed bun clockwise to obtain stuffing of the steamed stuffed bun, and finally, preparing the skin and the stuffing into the frozen corbicula fluminea filled steamed stuffed bun after wrapping and freezing.
Example 4
The corbicula fluminea soup dumplings are prepared by adopting the process, 50.10% of wheat special powder and 20.67% of tapioca starch are weighed according to the mass percentage of the total mass of dough skin and are placed in a double-speed dough kneading machine to be uniformly mixed, 0.3% of salt, 2.3% of soybean oil and 13.5% of hot water at 80 ℃ are sequentially added, after uniform mixing and kneading, 13% of cold water and 0.13% of glutamine transaminase are added again to be kneaded uniformly, dough is placed in an environment at 35 ℃ to be kept stand for enzymolysis for 60min after being kneaded, and finally the dough is pressed into the dough skin, wherein the thickness of the dough skin is 1.2 mm; weighing 180 parts of fresh pork skin according to the parts by mass, placing the pork skin into a cooking pot, adding 900 parts of water, raising the temperature to 100 ℃ for cooking, adding 1 part of agar after 2 hours, continuing to cook for 4 hours at 60 ℃ after the agar is completely melted, adding 43 parts of clam concentrated juice (produced by Japan ocean A & F corporation) into 100 parts of cooked soup, and uniformly stirring to prepare skin jelly; weighing 300 parts of processed corbicula fluminea meat, adding 180 parts of stirred minced pork and 70 parts of pork spine minced pork, sequentially adding 32 parts of minced shallot, 12 parts of minced ginger, 40 parts of peanut oil, 190 parts of gelatin and 50 parts of seasoning, uniformly stirring to obtain bottom stuffing of the steamed stuffed bun, uniformly stirring 300 parts of skin jelly and 400 parts of the bottom stuffing of the steamed stuffed bun clockwise to obtain stuffing of the steamed stuffed bun, and finally, preparing the skin and the stuffing into the frozen corbicula fluminea filled steamed stuffed bun after wrapping and freezing.
Example 5
Making Corbicula fluminea soup dumplings by adopting the process, weighing 49.56% of wheat special powder and 20.67% of tapioca starch in percentage by mass of the total mass of dough sheets, placing the wheat special powder and the 20.67% of tapioca starch in a double-speed dough kneading machine, uniformly mixing, sequentially adding 0.34% of salt, 2.1% of soybean oil and 14.0% of hot water at 80 ℃, uniformly mixing and kneading, adding 14.0% of cold water and 0.14% of glutamine transaminase again for kneading dough, placing the dough into an environment at 35 ℃ for standing and enzymolysis for 60min after kneading, and finally pressing the dough into the dough sheets with the thickness of 1.2 mm; weighing 190 parts of fresh pork skin by mass, putting the pork skin into a cooking pot, adding 1000 parts of water, heating to 100 ℃ for cooking, adding 1 part of agar after 2 hours, continuing to cook for 4 hours at 60 ℃ after the agar is completely melted, adding 47 parts of clam extract (produced by Japan ocean A & F corporation) into 100 parts of cooked soup, and uniformly stirring to prepare skin jelly; weighing 330 parts of processed corbicula fluminea meat, adding 190 parts of stirred minced pork and 73 parts of pork spine minced pork, sequentially adding 32 parts of minced shallot, 13 parts of minced ginger, 40 parts of peanut oil, 200 parts of gelatin and 50 parts of seasoning, uniformly stirring to obtain bottom stuffing of the steamed stuffed bun, uniformly stirring 300 parts of skin jelly and 450 parts of the bottom stuffing of the steamed stuffed bun clockwise to obtain stuffing of the steamed stuffed bun, and finally, wrapping and freezing the skin and the stuffing to obtain the frozen corbicula fluminea filled steamed stuffed bun.
Example 6
The corbicula fluminea soup dumplings are prepared by adopting the process, 48.53 percent of wheat special powder and 20.67 percent of cassava starch are weighed according to the mass percentage of the total mass of dough skin and are placed in a double-speed dough kneading machine to be uniformly mixed, 0.35 percent of salt, 1.9 percent of soybean oil and 14.0 percent of hot water at 80 ℃ are sequentially added, after uniform mixing and kneading are performed, 14.0 percent of cold water and 0.15 percent of glutamine transaminase are added again to be kneaded uniformly, after kneading, the dough is placed in an environment at 35 ℃ to be kept stand for enzymolysis for 60min, and finally the dough is pressed into the dough skin, wherein the thickness of the dough skin is 1.5 mm; weighing 200 parts of fresh pork skin according to the parts by mass, placing the pork skin into a cooking pot, adding 1000 parts of water, raising the temperature to 100 ℃ for cooking, adding 1 part of agar after 2 hours, continuing to cook for 4 hours at 60 ℃ after the agar is completely melted, adding 50 parts of clam extract (produced by Japan ocean A & F corporation) into 100 parts of cooked soup, and uniformly stirring to prepare skin jelly; according to the mass parts, 345 parts of the processed corbicula fluminea meat is weighed, 200 parts of stirred minced pork and 75 parts of pork spine minced pork are added, 35 parts of minced shallot, 14 parts of minced ginger, 40 parts of peanut oil, 200 parts of gelatin and 50 parts of seasoning are sequentially added, the mixture is uniformly stirred to be used as bottom stuffing of the steamed stuffed bun, 300 parts of skin jelly and 500 parts of the bottom stuffing of the steamed stuffed bun are uniformly stirred in a clockwise direction to be used as stuffing of the steamed stuffed bun, and finally, the skin and the stuffing are wrapped and frozen to be prepared into the frozen corbicula fluminea filled steamed stuffed bun.
Evaluation results were as follows:
1) the frozen Corbicula fluminea soup dumplings prepared in the above way are unfrozen and cooked after being frozen for 30 days, and are graded and evaluated by professional persons by adopting the sensory evaluation indexes. Specific results are shown in table 2.
Table 2 frozen clam soup dumplings sensory evaluation table
From the above experimental results it can be seen that: the frozen clam soup dumplings prepared by the method disclosed by the invention belong to the first-class (8-10 min) in appearance, soup, color and taste, wherein the evaluation scores of the taste and the taste exceed 9 min, the frozen clam soup dumplings belong to the upper layer score section of the first-class sensory index, the product has thin wrapper and enough stuffing, good water-retaining property and thick soup, can obviously feel strong seafood taste, the wrapper does not crack and absorb juice, and has elasticity, chewiness and good taste.
2) The frozen clam soup dumplings prepared in the above way are subjected to rating evaluation by professionals according to the above sensory evaluation indexes under different freezing time conditions, and specific rating results are shown in table 3.
Table 3 sensory evaluation table for corbicula fluminea soup dumplings with different preservation time
From the above results it appears that: the frozen corbicula fluminea soup dumplings prepared by the method of the invention have the sensory evaluation total score of more than 9 after being frozen and stored for 10 days, 30 days, 45 days, 60 days and 90 days, and belong to the upper layer score segment of the first grade of sensory index. The sensory score of the product decreased slightly, but not significantly, with longer freezing times. After the freezing time reaches 90 days, the product can still keep good integrity, and the wrapper has no cracking phenomenon. In addition, the soup of the soup ladle is thick, the seafood is thick, the taste is fine and smooth, and the quality is well maintained.
Claims (9)
1. A frozen Corbicula fluminea soup steamed stuffed bun is prepared by wrapping Corbicula fluminea stuffing in a wrapper and then freezing, and is characterized in that:
the wrapper is prepared by processing the following raw materials in percentage by mass: 30-60% of wheat special flour, 10-30% of cassava starch, 0.05-2% of glutamine transaminase, 0.1-0.5% of salt, 1.0-2.5% of salad oil, 8.0-20% of hot water at 80 ℃ and 8.0-20% of cold water at normal temperature;
the corbicula fluminea filling is prepared by uniformly mixing 200-300 parts of skin jelly and 300-500 parts of corbicula fluminea stuffing, wherein the skin jelly is prepared by decocting pork skin, agar and corbicula fluminea seasoning; the corbicula fluminea stuffing is prepared by blending lean pork, pork back fat, corbicula fluminea meat, gelatin, ingredients and seasonings.
2. The frozen clam soup dumplings, according to claim 1, wherein: the wrapper is composed of the following raw materials in percentage by mass:
3. the frozen clam soup dumplings, according to claim 1, wherein: the wrapper is prepared from the following raw materials in percentage by mass:
4. a frozen clam soup ladle according to any one of claims 1 to 3, wherein: the activity of the glutamine transaminase is 100 u/g.
5. The frozen clam soup dumplings, according to claim 1, wherein: the preparation method of the dough sheet comprises the following steps:
firstly, kneading: uniformly mixing the special wheat flour and the cassava starch according to a ratio, sequentially adding the salt, the soybean oil and the hot water at 80 ℃, uniformly stirring, kneading for 15 minutes, and adding cold water at normal temperature and glutamine transaminase to knead dough;
② enzymolysis: standing the neutralized dough in the step I for 60min at the temperature of 35 ℃ to carry out full enzymolysis;
forming: and pressing the dough after enzymolysis into the dough sheet.
6. The frozen clam soup dumplings, according to claim 1, wherein: the preparation method of the corbicula fluminea filling comprises the following steps:
(1) preparation of skin jelly
Placing 100-200 parts of fresh pork skin into a cooking pot, adding 1000 parts of water, heating to 100 ℃ for cooking, adding 1-2 parts of agar after 2 hours, adjusting the temperature to 60 ℃ after the agar is completely melted, continuing cooking for 4-6 hours, cooking the pork skin into viscous soup, adding 48-51 parts of clam seasoning based on 100 parts of soup, and uniformly stirring;
(2) preparation of stuffing bottom
Firstly, raw material treatment: selecting fresh flower corbicula, removing shells, cleaning with running water, and draining off water for later use; selecting fresh lean pork and pork back fat meat, cleaning, and respectively beating into lean meat floss and back fat meat floss by using a cutting and mixing machine for later use;
preparing bottom stuffing: weighing 200-346 parts of corbicula fluminea meat in the step (I), adding 85-200 parts of stirred minced pork and 60-80 parts of minced pork-back pork, adding 160-200 parts of gelatin, 80-85 parts of ingredients and 44-52 parts of seasonings, and uniformly stirring;
(3) stuffing for making dough
And taking 200-300 parts of the skin jelly in the steps, adding 300-500 parts of corbicula fluminea bottom stuffing, and stirring until the stuffing is viscous.
7. The frozen clam living fish soup ladle according to claim 6, wherein: the clam seasoning in the step (1) is prepared from clam as a raw material, and is selected from one of a clam raw juice, a finished clam concentrated juice and a finished clam extract.
8. The frozen clam soup dumplings, according to claim 6, wherein: the seasoning in the step (2) is a mixture of one or more of salt, white pepper powder, soy sauce and white sugar mixed in any proportion.
9. A frozen clam soup ladle according to claim 6, wherein: the ingredients in the step (2) comprise 30-35 parts by weight of chopped scallion, 11-15 parts by weight of chopped ginger and 30-40 parts by weight of peanut oil.
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