CN103211132B - Frozen clam soup dumplings and production method thereof - Google Patents

Frozen clam soup dumplings and production method thereof Download PDF

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Publication number
CN103211132B
CN103211132B CN201310170546.7A CN201310170546A CN103211132B CN 103211132 B CN103211132 B CN 103211132B CN 201310170546 A CN201310170546 A CN 201310170546A CN 103211132 B CN103211132 B CN 103211132B
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species
fresh water
parts
small clam
clam living
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CN201310170546.7A
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CN103211132A (en
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姜晓
袁智峰
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亚洲渔港供应链管理(大连)有限公司
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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

A kind of freezing colored a species of small clam living in fresh water steamed dumpling and preparation method thereof

Technical field

The present invention relates to a kind of freezing colored a species of small clam living in fresh water steamed dumpling and preparation method thereof, belong to food processing technology field.

Background technology

Along with the progress of science and technology, following product will enter the epoch that a comprehensive normalization is produced, and, as the populous nation of an eating Flour product, there is huge demand in China especially to various standardized wheaten food.In recent years, frozen food obtains everybody extensive accreditation with its safe ready.At present, the stuffing product such as various freezing steamed stuffed bun, dumpling on the market emerges in an endless stream.But make a general survey of whole quick-frozen food market, the steamed stuffed bun series products as main cooked wheaten food is mainly in the majority with common steamed stuffed bun, people are fresh can at the bag point product having bought this band soup of picture steamed dumpling juice on the market.And the quick-frozen steamed dumpling occurred in the last few years, fillings is also based on traditional meat stuffing, plain filling or meat element mixing filling, and taste is also comparatively single.Along with people's improving constantly seafood nourishing value recognization, if seafood is equipped with delicious soup juice to be made into quick frozen product, the needs of people will be met significantly.But, as everyone knows, the feature that the Flour product of seafood is maximum does the instant delicate flavour that farthest can keep seafood videlicet, because quick-frozen food exists certain shelf life, product thaws and steams after long-term frozen, seafood can make its juice loss because becoming dry and astringent, lose delicate flavour, this is also a seafood steamed dumping goods listing major reason slowly, in addition, steamed dumpling is due to the existence of soup juice, production firm in order to avoid in long-term preservation process juice infiltration musculus cutaneus cause breaking of product musculus cutaneus, what usually made by musculus cutaneus is very thick, this also have impact on the mouthfeel of product to a great extent.Therefore, be badly in need of a seed coat at present on the market thin delicious, balanced in nutrition, the quick-freeze seafood class steamed dumpling goods that juice fills and delicate flavour does not run off.

Flower clam, belongs to Mollusca, lamellibranchiata, curtain clam order, Veneridae, is commonly called as " clam ", is the treasure in seafood shellfish, its delicious flavour, containing rich in protein, inorganic salts, the trace element of glycogen and the multiple needed by human such as vitamin and calcium, magnesium, iron, zinc.In flower clam, fat content is low, and unrighted acid is higher, easily digested, can be used as the nutrition of the mankind, pollution-free food, the dark favor by consumer.Have containing a kind of the Dai Ertai 7-cholesterol and 24-methylene cholesterol that reduce serum cholesterol effect in this external colored clam meat, they have concurrently and suppress cholesterol in liver synthesis and the unique effect accelerating excretion of cholesterol, thus body inner cholesterol is declined.Therefore, in recent years, clam liking extensively by consumer is spent.In China, it is edible that flower clam meat is used to directly culinary art more, and its fabricated product is also little.With clam meat be the rarely seen China Patent Publication No. CN101785551A of fabricated product of raw material mention with a species of small clam living in fresh water meat for raw material, be equipped with the flavorings such as salt, converted starch, vinegar and the novel a species of small clam living in fresh water sauce made.

At present, mostly the making of traditional family workshop type seafood steamed dumping is directly to mince process to seafood raw material, so just easily causes the gravy after steamed dumping shortening to be separated, the phenomenon of even juice delicate flavour loss that delicate flavour is not enough.In addition, for preventing steamed dumping from breaking, the process for steamed dumping musculus cutaneus is also most adopts fermentation musculus cutaneus or blanching musculus cutaneus.A kind of method that hot water endothelium makes steamed dumpling is described in China Patent Publication No. CN101044912A; China Patent Publication No. CN101658264A describes a kind of pork steamed dumpling adopting fermentation musculus cutaneus to make; the phenomenon of steamed dumping cracking can be improved to a certain extent; but add the thickness of musculus cutaneus to a certain extent; have impact on the mouthfeel of steamed dumping; so how to adopt modern production technology and method to make the thin filling foot of skin; good mouthfeel and the plentiful quick-freeze seafood steamed dumping product of seafood taste; realize the production of seafood steamed dumping " scale ", " batch production ", " standardization ", this will have huge consumption potentiality.

Summary of the invention

In view of the further investigation to above problem, the present invention aims to provide a kind of freezing colored a species of small clam living in fresh water steamed dumpling and preparation method thereof.Freezing colored a species of small clam living in fresh water steamed dumpling making musculus cutaneus of the present invention is formed through science is composite by special wheat flour, tapioca and glutamine transaminage etc., steamed dumpling fillings be frozen by skin, fresh lean pork, pig ridge fat meat, colored a species of small clam living in fresh water, gelatin, batching and the flavoring allotment of whole form.With existing Measures compare, the thin filling foot of colored a species of small clam living in fresh water steamed dumpling skin of the present invention, soup juice is dense, and seafood taste fills, and musculus cutaneus does not ftracture and do not inhale juice, chews strength, good mouthfeel.

Technical scheme of the present invention is as follows:

A kind of freezing colored a species of small clam living in fresh water steamed dumpling, it is by freezing after spending a species of small clam living in fresh water fillings to wrap into musculus cutaneus and make:

Described musculus cutaneus, by mass percentage by following raw material through being processed into: special wheat flour 30 ~ 60%, tapioca 10 ~ 30%, glutamine transaminage 0.05 ~ 2%, salt 0.1 ~ 0.5%, soybean oil 1.0 ~ 2.5%, 80 DEG C of hot water 8.0 ~ 20%, normal temperature cold water 8.0 ~ 20%;

Described colored a species of small clam living in fresh water fillings is frozen the filling at the bottom of colored a species of small clam living in fresh water with 300 ~ 500 portions by 200 ~ 300 parts of skins and is mixed and make, and wherein, it is formed through boiling by fresh pork rind, agar and a species of small clam living in fresh water flavoring that described skin freezes; Filling at the bottom of described colored a species of small clam living in fresh water is formed through allotment by fresh lean pork, pig ridge fat meat, flower a species of small clam living in fresh water meat, gelatin, batching and flavoring.

Musculus cutaneus of the present invention refers to and utilizes Frozen food store principle to process and make the musculus cutaneus of freezing fillings product, the freezer surface food such as described freezing fillings product comprises steamed dumpling, steamed stuffed bun, won ton are stewed, steamed dumpling with the dough gathered at the top, dumpling.

Tapioca of the present invention, refers to the powder that cassava dehydrates after starch isolation.Cassava ative starch paste shows relatively low Reversibility, thus can prevent moisture content from losing in freeze-thaw circulation, have very high freeze-thaw stability.

Glutamine transaminage of the present invention; be also called TG enzyme; with the transfer of intramolecular acyl between its energy catalytic proteins molecule; lysine key is formed between protein molecule in the flour made He within molecule; thus improve the functional character of protein; and then improve elasticity and the moisture holding capacity of wheaten food, improve the mouthfeel of wheaten food.

Colored a species of small clam living in fresh water steamed dumpling of the present invention makes musculus cutaneus used, and its raw material by mass percentage, is preferably made up of following component:

Colored a species of small clam living in fresh water steamed dumpling of the present invention makes musculus cutaneus used, and its raw material by mass percentage, to be preferably further made up of following component:

The activity of glutamine transaminage of the present invention is 100u/g.

The invention provides the preparation method that above-mentioned freezing colored a species of small clam living in fresh water steamed dumpling makes musculus cutaneus used, described method comprises following processing step:

1. and face: after special wheat flour and tapioca being mixed according to proportioning, add salt, soybean oil and 80 DEG C of hot water successively, kneading 15 minutes after stirring, adds normal temperature cold water and glutamine transaminage carries out and face;

2. enzymolysis: by step 1. in the dough of becoming reconciled be placed in the environment of 35 DEG C under leave standstill 60min, make its abundant enzymolysis;

3. shaping: the dough after enzymolysis is pressed into musculus cutaneus.

Step 3. in can have the musculus cutaneus of specific thicknesses according to the needs compacting of products made thereby, in the present invention, preferred musculus cutaneus thickness is 0.5 ~ 1.5mm.

The present invention also provides the preparation method of freezing colored a species of small clam living in fresh water steamed dumpling fillings, and raw material takes by mass parts, and described method comprises following processing step:

(1) get fresh pig pork skin 100 ~ 200 parts and be placed in digester, temperature is risen to 100 DEG C after adding the water of 1000 parts and carry out infusion, 1 ~ 2 part of agar is added after 2 hours, after agar melts completely, temperature is adjusted to 60 DEG C and continues infusion 4 ~ 6 hours, pork skin is brewed into thickness soup juice, with 100 parts of soup juice for benchmark, add a species of small clam living in fresh water flavoring 48 ~ 51 parts, stir;

(2) making of end filling

1. Feedstock treating: selected fresh flowers a species of small clam living in fresh water, remove shell, flowing water cleans, stand-by after draining away the water; Selected fresh pig lean meat and pig ridge fat meat, clean up rear cutmixer and it broken into respectively lean meat young pilose antler and ridge fat meat young pilose antler, stand-by;

2. end filling preparation: take step 1. in colored a species of small clam living in fresh water meat 200 ~ 346 parts, add the pork young pilose antler 85 ~ 200 parts that is stirred and pig ridge fat young pilose antler 60 ~ 80 parts, then add 160 ~ 200 parts, gelatin, prepare burden 80 ~ 85 parts with flavoring 44 ~ 52 parts.

And filling (3)

The skin got in above-mentioned steps freezes 200 ~ 300 parts, adds 300 ~ 500 parts, filling at the bottom of colored a species of small clam living in fresh water, stirs until fillings toughness.

In above-mentioned preparation method, a species of small clam living in fresh water flavoring described in step (1) is the flavoring made for raw material with a species of small clam living in fresh water, is selected from the one in a species of small clam living in fresh water Normal juice, finished product a species of small clam living in fresh water inspissated juice and finished product a species of small clam living in fresh water seed extract; Wherein,

Described a species of small clam living in fresh water Normal juice refers to the feed juice obtained at soaking cooking a species of small clam living in fresh water period of the day from 11 p.m. to 1 a.m, and namely it is by the clear water of a species of small clam living in fresh water 3 times amount after big fire is boiled, and filters the soup juice obtained after the lower infusion 15 ~ 20min of temperature fire;

Described a species of small clam living in fresh water inspissated juice refers to and concentrates by a species of small clam living in fresh water Normal juice the baste obtained through refinement, can adopt a species of small clam living in fresh water inspissated juice product that Zhejiang Huzhou ordinary person Food Co., Ltd and Japanese ocean A & F Co., Ltd. produce;

Described a species of small clam living in fresh water seed extract refers to that a species of small clam living in fresh water extracts the extract containing nutritional labelings such as several amino acids obtained through steps such as homogenate, separation, purifying, can adopt a species of small clam living in fresh water seed extract product that Japanese ocean A & F Co., Ltd. produces.

In above-mentioned preparation method, step (2) described flavoring is that one or more in salt, white pepper powder, soy sauce, white sugar are with the mixture of any ratio; Described batching is 30 ~ 35 parts, green onion end, bruised ginger 11 ~ 15 parts and peanut oil 30 ~ 40 parts by weight.

Another object of the present invention is to provide the preparation method of freezing colored a species of small clam living in fresh water steamed dumpling, adopts colored a species of small clam living in fresh water steamed dumpling musculus cutaneus of the present invention and fillings to pack, and carry out freezen protective at-18 DEG C.

The invention has the beneficial effects as follows: by the invention provides a kind of freezing colored a species of small clam living in fresh water steamed dumpling and preparation method, with existing Measures compare, its preparation method technique is simple, easy to operate, the effective production efficiency improved.The thin filling foot of the steamed dumping product skin that method of the present invention makes, soup juice is dense, good water-retaining property, and seafood taste fills, and musculus cutaneus does not ftracture and do not inhale juice, chews strength, good mouthfeel.The production of seafood steamed dumping " scale ", " batch production ", " standardization " can be realized, compensate for seafood frozen soup on market and to contract for fixed output quotas the blank of product.

Detailed description of the invention

Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.

Test method described in embodiment, if no special instructions, is conventional method; Described reagent and material, if no special instructions, all can obtain from commercial channels, or can prepare in conventional manner.

Following embodiment illustrates the specific embodiment of the present invention to spend a species of small clam living in fresh water steamed dumpling:

One, freezing colored a species of small clam living in fresh water steamed dumpling makes

According to mass parts, the making of freezing colored a species of small clam living in fresh water steamed dumpling is carried out according to following processing step:

1) making of musculus cutaneus

1. and face: under normal temperature, after special wheat flour and tapioca are mixed in double speed dough mixing machine according to proportioning, add salt, soybean oil and 80 DEG C of hot water successively, kneading 15 minutes after stirring, adds normal temperature cold water and glutamine transaminage carries out and face;

2. enzymolysis: by step 1. in the dough of becoming reconciled be placed in the environment of 35 DEG C under leave standstill 60min, make its abundant enzymolysis;

3. shaping: to adopt drum-type oodle maker to be pressed into musculus cutaneus in the dough after enzymolysis.

2) making of fillings

(1) the skin making of freezing

Get fresh pig pork skin 200 parts and be placed in digester, temperature is risen to 100 DEG C after adding the water of 1000 parts and carry out infusion, 1 part of agar is added after 2 hours, after after agar melts completely, temperature is adjusted to 60 DEG C and continues infusion 4 hours, collagen now in pork skin is sex change and disintegration completely, and soup juice has become very thickness.The soup juice boiled, in 100 parts, adds a species of small clam living in fresh water flavoring 50 parts, stirs skin freezes; Wherein said a species of small clam living in fresh water flavoring is the flavoring made for raw material with a species of small clam living in fresh water, be selected from namely it is by the clear water of a species of small clam living in fresh water 3 times amount after big fire is boiled, after the lower boiling 15 ~ 20min of temperature fire, filter the one in a species of small clam living in fresh water Normal juice, finished product a species of small clam living in fresh water inspissated juice and the finished product a species of small clam living in fresh water seed extract obtained.

(2) making of end filling

A Feedstock treating: selected fresh flowers a species of small clam living in fresh water, remove shell, flowing water cleans, stand-by after draining away the water; Selected fresh pig lean meat and pig ridge fat meat, clean up rear cutmixer and it broken into respectively lean meat young pilose antler and ridge fat meat young pilose antler, stand-by;

Filling preparation at the bottom of b: according to proportioning take step 1. in colored a species of small clam living in fresh water meat, add the fine and soft and pig ridge fat young pilose antler of the pork that is stirred, then add green onion end, bruised ginger, peanut oil, gelatin and flavoring successively and to stir to obtain fillings; Wherein said flavoring can select one or more mixtures mixed with any ratio in salt, white pepper powder, soy sauce, white sugar;

And filling (3)

The skin taken in above-mentioned steps according to proportioning freezes, and adds end filling, stirs until fillings toughness clockwise;

3) pack put into fillings in above-mentioned musculus cutaneus, make colored a species of small clam living in fresh water steamed dumpling;

4) freezing being placed in-18 DEG C of refrigerators by finished product flower a species of small clam living in fresh water steamed dumpling carries out freezen protective.

Two, freezing colored a species of small clam living in fresh water steamed dumpling sensory evaluation method

The difference of sensation is eaten according to freezing colored a species of small clam living in fresh water steamed dumpling, spy is set as follows subjective appreciation method: evaluation group is made up of the professional person that 20 are engaged in wheaten food production, each 10 people of men and women, organize the trial test time ante cibum 1h or after meal 2h carry out, taste before evaluation panelists need keep stable mood, mood easily, must not to take food the heavy food of other tastes, must not smoking, must not drink, often taste the trial test just can carrying out next sample after a sample all needs to gargle with clear water.Each takes turns trial test sample size must not more than 6, and two-wheeled need interval 1h to carry out between tasting.The evaluation of seafood fillings quality is mainly evaluated from 4 aspects such as outward appearance, soup juice, taste, mouthfeels, calculates average mark according to the mark of each scorer, total score=outward appearance * 0.2+ soup juice * 0.2+ taste * 0.3+ mouthfeel * 0.3.Concrete weight and score value detailed rules and regulations as shown in table 1:

The freezing colored a species of small clam living in fresh water steamed dumpling quality sense organ evaluating meter of table 1

For above-mentioned freezing colored a species of small clam living in fresh water steamed dumpling organoleptic indicator and standards of grading, in each ranking score section, more the superior's mark is higher for quality, otherwise then mark is lower.

Embodiment 1

Above-mentioned technique is adopted to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in musculus cutaneus gross mass, take after the special wheat flour of 48.45% and the tapioca of 30.40% be placed in and mix in double speed dough mixing machine, add successively the salt of 0.1%, the soybean oil of 1% and 10% 80 DEG C of hot water, after mixing, kneading evenly, again add 10% cold water and 0.05% glutamine transaminage carries out and face, become reconciled dough to be placed in behind face 35 DEG C environment under leave standstill enzymolysis 60min, finally dough is pressed into musculus cutaneus, musculus cutaneus thickness is 0.5mm; According to mass parts, take fresh pig pork skin 100 parts and be placed in digester, temperature is risen to 100 DEG C after adding the water of 800 parts and carry out infusion, 1 part of agar is added after 2 hours, after agar melts completely, continue infusion 4 hours at 60 DEG C, the soup juice boiled is in 100 parts, add a species of small clam living in fresh water Normal juice 30 parts, stir and namely make skin and freeze; According to mass parts, take after process colored a species of small clam living in fresh water meat 200 parts, add the pork be stirred fine and soft 100 parts and fine and soft 60 parts of pig ridge fat, add 30 parts, green onion end, bruised ginger 10 parts, peanut oil 40 parts, 160 parts, gelatin and flavoring 45 parts more successively, as the end filling of steamed dumping after stirring, the skin of 200 parts is frozen with the steamed dumping of 300 parts at the bottom of filling according to the fillings as steamed dumping after stirring clockwise, finally, by musculus cutaneus and fillings through packing, freezing after make freezing colored a species of small clam living in fresh water steamed dumpling.

Embodiment 2

Above-mentioned technique is adopted to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in musculus cutaneus gross mass, take after the special wheat flour of 40.35% and the tapioca of 36.35% be placed in and mix in double speed dough mixing machine, add successively the salt of 0.2%, the soybean oil of 2% and 12% 80 DEG C of hot water, after mixing, kneading evenly, again add 9% cold water and 0.1% glutamine transaminage carries out and face, become reconciled dough to be placed in behind face 35 DEG C environment under leave standstill enzymolysis 60min, finally dough is pressed into musculus cutaneus, musculus cutaneus thickness is 0.8mm; According to mass parts, take fresh pig pork skin 120 parts and be placed in digester, temperature is risen to 100 DEG C after adding the water of 800 parts and carry out infusion, 1 part of agar is added after 2 hours, after after agar melts completely, continue infusion 4 hours at 60 DEG C, the soup juice boiled is in 100 parts, add a species of small clam living in fresh water Normal juice 38 parts, stir and namely make skin and freeze; According to mass parts, take the colored a species of small clam living in fresh water meat 250 parts after process, add the pork be stirred fine and soft 85 parts and fine and soft 70 parts of pig ridge fat, add 30 parts, green onion end, bruised ginger 12 parts, peanut oil 40 parts, 160 parts, gelatin and flavoring 44 parts more successively, as the end filling of steamed dumping after stirring, the skin of 200 parts is frozen with the steamed dumping of 350 parts at the bottom of filling according to the fillings as steamed dumping after stirring clockwise, finally, by musculus cutaneus and fillings through packing, freezing after make freezing colored a species of small clam living in fresh water steamed dumpling.

Embodiment 3

Above-mentioned technique is adopted to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in musculus cutaneus gross mass, take after the special wheat flour of 55.10% and the tapioca of 18.03% be placed in and mix in double speed dough mixing machine, add successively the salt of 0.25%, the soybean oil of 2.5% and 13% 80 DEG C of hot water, after mixing, kneading evenly, again add 11% cold water and 0.12% glutamine transaminage carries out and face, become reconciled dough to be placed in behind face 35 DEG C environment under leave standstill enzymolysis 60min, finally dough is pressed into musculus cutaneus, musculus cutaneus thickness is 1.0mm; According to mass parts, take fresh pig pork skin 150 parts and be placed in digester, temperature is risen to 100 DEG C after adding the water of 800 parts and carry out infusion, 1 part of agar is added after 2 hours, after after agar melts completely, continue infusion 4 hours at 60 DEG C, the soup juice boiled is in 100 parts, add a species of small clam living in fresh water inspissated juice (Japanese ocean A & F Co., Ltd. produce) 40 parts, stir and namely make skin and freeze; According to mass parts, take after process colored a species of small clam living in fresh water meat 280 parts, add the pork be stirred fine and soft 165 parts and fine and soft 70 parts of pig ridge fat, add 30 parts, green onion end, bruised ginger 10 parts, peanut oil 40 parts, 180 parts, gelatin and flavoring 50 parts more successively, as the end filling of steamed dumping after stirring, the skin of 250 parts is frozen with the steamed dumping of 350 parts at the bottom of filling according to the fillings as steamed dumping after stirring clockwise, finally, by musculus cutaneus and fillings through packing, freezing after make freezing colored a species of small clam living in fresh water steamed dumpling.

Embodiment 4

Above-mentioned technique is adopted to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in musculus cutaneus gross mass, take after the special wheat flour of 50.10% and the tapioca of 20.67% be placed in and mix in double speed dough mixing machine, add successively the salt of 0.3%, the soybean oil of 2.3% and 13.5% 80 DEG C of hot water, after mixing, kneading evenly, again add 13% cold water and 0.13% glutamine transaminage carries out and face, become reconciled dough to be placed in behind face 35 DEG C environment under leave standstill enzymolysis 60min, finally dough is pressed into musculus cutaneus, musculus cutaneus thickness is 1.2mm; According to mass parts, take fresh pig pork skin 180 parts and be placed in digester, temperature is risen to 100 DEG C after adding the water of 900 parts and carry out infusion, 1 part of agar is added after 2 hours, after after agar melts completely, continue infusion 4 hours at 60 DEG C, the soup juice boiled is in 100 parts, add a species of small clam living in fresh water inspissated juice (Japanese ocean A & F Co., Ltd. produce) 43 parts, stir and namely make skin and freeze; According to mass parts, take after process colored a species of small clam living in fresh water meat 300 parts, add the pork be stirred fine and soft 180 parts and fine and soft 70 parts of pig ridge fat, add 32 parts, green onion end, bruised ginger 12 parts, peanut oil 40 parts, 190 parts, gelatin and flavoring 50 parts more successively, as the end filling of steamed dumping after stirring, the skin of 300 parts is frozen with the steamed dumping of 400 parts at the bottom of filling according to the fillings as steamed dumping after stirring clockwise, finally, by musculus cutaneus and fillings through packing, freezing after make freezing colored a species of small clam living in fresh water steamed dumpling.

Embodiment 5

Above-mentioned technique is adopted to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in musculus cutaneus gross mass, take is after the special wheat flour of 49.56% and the tapioca of 20.67% are placed in and mix in double speed dough mixing machine, add successively the salt of 0.34%, the soybean oil of 2.1% and 14.0% 80 DEG C of hot water, after mixing, kneading evenly, again add 14.0% cold water and 0.14% glutamine transaminage carries out and face, become reconciled dough to be placed in behind face 35 DEG C environment under leave standstill enzymolysis 60min, finally dough is pressed into musculus cutaneus, musculus cutaneus thickness is 1.2mm; According to mass parts, take fresh pig pork skin 190 parts and be placed in digester, temperature is risen to 100 DEG C after adding the water of 1000 parts and carry out infusion, 1 part of agar is added after 2 hours, after after agar melts completely, continue infusion 4 hours at 60 DEG C, the soup juice boiled is in 100 parts, add a species of small clam living in fresh water seed extract (Japanese ocean A & F Co., Ltd. produce) 47 parts, stir and namely make skin and freeze; According to mass parts, take after process colored a species of small clam living in fresh water meat 330 parts, add the pork be stirred fine and soft 190 parts and fine and soft 73 parts of pig ridge fat, add 32 parts, green onion end, bruised ginger 13 parts, peanut oil 40 parts, 200 parts, gelatin and flavoring 50 parts more successively, as the end filling of steamed dumping after stirring, the skin of 300 parts is frozen with the steamed dumping of 450 parts at the bottom of filling according to the fillings as steamed dumping after stirring clockwise, finally, by musculus cutaneus and fillings through packing, freezing after make freezing colored a species of small clam living in fresh water steamed dumpling.

Embodiment 6

Above-mentioned technique is adopted to make flower a species of small clam living in fresh water steamed dumpling, according to mass percent shared in musculus cutaneus gross mass, take is after the special wheat flour of 48.53% and the tapioca of 20.67% are placed in and mix in double speed dough mixing machine, add successively the salt of 0.35%, the soybean oil of 1.9% and 14.0% 80 DEG C of hot water, after mixing, kneading evenly, again add 14.0% cold water and 0.15% glutamine transaminage carries out and face, become reconciled dough to be placed in behind face 35 DEG C environment under leave standstill enzymolysis 60min, finally dough is pressed into musculus cutaneus, musculus cutaneus thickness is 1.5mm; According to mass parts, take fresh pig pork skin 200 parts and be placed in digester, temperature is risen to 100 DEG C after adding the water of 1000 parts and carry out infusion, 1 part of agar is added after 2 hours, after after agar melts completely, continue infusion 4 hours at 60 DEG C, the soup juice boiled is in 100 parts, add a species of small clam living in fresh water seed extract (Japanese ocean A & F Co., Ltd. produce) 50 parts, stir and namely make skin and freeze; According to mass parts, take after process colored a species of small clam living in fresh water meat 345 parts, add the pork be stirred fine and soft 200 parts and fine and soft 75 parts of pig ridge fat, add 35 parts, green onion end, bruised ginger 14 parts, peanut oil 40 parts, 200 parts, gelatin and flavoring 50 parts more successively, as the end filling of steamed dumping after stirring, the skin of 300 parts is frozen with the steamed dumping of 500 parts at the bottom of filling according to the fillings as steamed dumping after stirring clockwise, finally, by musculus cutaneus and fillings through packing, freezing after make freezing colored a species of small clam living in fresh water steamed dumpling.

Evaluation result:

1) to the above freezing colored a species of small clam living in fresh water steamed dumpling made, to thaw after freezing 30 days, boiling, adopt above-mentioned sensory evaluation index to carry out marking evaluation by professional person.Concrete outcome is as shown in table 2.

The freezing colored a species of small clam living in fresh water steamed dumpling sensory evaluation scores table of table 2

Experimental result as can be seen from above: make by method of the present invention the freezing colored a species of small clam living in fresh water steamed dumpling obtained and all belong to one-level (8-10 divides) in its outward appearance, soup juice, color and luster and mouthfeel, wherein the evaluation score of taste and mouthfeel is all more than 9 points, belong to the upper strata mark section of organoleptic indicator's one-level, the thin filling foot of product skin, good water-retaining property, soup juice is dense, can significantly experience strong seafood taste, musculus cutaneus does not ftracture and does not inhale juice, flexible, chew strength pure, good mouthfeel.

2) adopt above-mentioned sensory evaluation index to carry out marking evaluation by professional person to the above state of freezing colored a species of small clam living in fresh water steamed dumpling under different cooling times made, concrete appraisal result is as shown in table 3.

Flower a species of small clam living in fresh water steamed dumpling sensory evaluation scores table under the table 3 different holding time

To find out viewed from above result: with method of the present invention make freezing colored a species of small clam living in fresh water steamed dumpling of obtaining at freezen protective after 10 days, 30 days, 45 days, 60 days and 90 days sensory evaluation total score all exceeded 9 points, belong to the upper strata mark section of organoleptic indicator's one-level.Along with the prolongation of cooling time, the sensory evaluation scores of product slightly declines, but not obvious.After cooling time reaches 90 days, product still can keep good integrality, and musculus cutaneus is without cracking phenomena.In addition, steamed dumping soup juice is dense, and seafood taste is strong, delicate mouthfeel, and quality obtains good maintenance.

Claims (8)

1. freezing colored a species of small clam living in fresh water steamed dumpling, it, by freezing after spending a species of small clam living in fresh water fillings to wrap into musculus cutaneus and make, is characterized in that:
Described musculus cutaneus, by mass percentage by following raw material through being processed into: special wheat flour 30 ~ 60%, tapioca 10 ~ 30%, glutamine transaminage 0.05 ~ 2%, salt 0.1 ~ 0.5%, soybean oil 1.0 ~ 2.5%, 80 DEG C of hot water 8.0 ~ 20%, normal temperature cold water 8.0 ~ 20%;
Described colored a species of small clam living in fresh water fillings freezes the filling at the bottom of colored a species of small clam living in fresh water with 300 ~ 500 portions by 200 ~ 300 parts of skins to mix and make, and wherein, it is formed through boiling by pork rind, agar and a species of small clam living in fresh water flavoring that described skin freezes; Filling at the bottom of described colored a species of small clam living in fresh water is formed through allotment by lean pork, pig ridge fat meat, flower a species of small clam living in fresh water meat, gelatin, batching and flavoring;
The preparation method of described musculus cutaneus, comprises the steps:
1. and face: after special wheat flour and tapioca being mixed according to proportioning, add salt, soybean oil and 80 DEG C of hot water successively, kneading 15 minutes after stirring, adds normal temperature cold water and glutamine transaminage carries out and face;
2. enzymolysis: by step 1. in the dough of becoming reconciled be placed in the environment of 35 DEG C under leave standstill 60min, make its abundant enzymolysis;
3. shaping: the dough after enzymolysis is pressed into musculus cutaneus.
2. freezing colored a species of small clam living in fresh water steamed dumpling according to claim 1, is characterized in that: described musculus cutaneus, by mass percentage, is made up of following raw material:
3. freezing colored a species of small clam living in fresh water steamed dumpling according to claim 1, it is characterized in that: described musculus cutaneus, its raw material by mass percentage, is made up of following raw material:
4. the freezing colored a species of small clam living in fresh water steamed dumpling according to any one of claims 1 to 3, is characterized in that: the activity of described glutamine transaminage is 100u/g.
5. freezing colored a species of small clam living in fresh water steamed dumpling according to claim 1, is characterized in that: the preparation method of described colored a species of small clam living in fresh water fillings, comprises the steps:
(1) the skin making of freezing
Get fresh pig pork skin 100 ~ 200 parts and be placed in digester, temperature is risen to 100 DEG C after adding the water of 1000 parts and carry out infusion, 1 ~ 2 part of agar is added after 2 hours, after agar melts completely, temperature is adjusted to 60 DEG C and continues infusion 4 ~ 6 hours, pork skin is brewed into thickness soup juice, with 100 parts of soup juice for benchmark, add a species of small clam living in fresh water flavoring 48 ~ 51 parts, stir;
(2) making of end filling
1. Feedstock treating: selected fresh flowers a species of small clam living in fresh water, remove shell, flowing water cleans, stand-by after draining away the water; Selected fresh pig lean meat and pig ridge fat meat, clean up rear cutmixer and it broken into respectively lean meat young pilose antler and ridge fat meat young pilose antler, stand-by;
2. end filling preparation: take step 1. in colored a species of small clam living in fresh water meat 200 ~ 346 parts, add the pork young pilose antler 85 ~ 200 parts that is stirred and pig ridge fat young pilose antler 60 ~ 80 parts, then add 160 ~ 200 parts, gelatin, prepare burden 80 ~ 85 parts and stir with flavoring 44 ~ 52 parts;
And filling (3)
The skin got in above-mentioned steps freezes 200 ~ 300 parts, adds 300 ~ 500 parts, filling at the bottom of colored a species of small clam living in fresh water, stirs until fillings toughness.
6. the freezing colored a species of small clam living in fresh water steamed dumpling according to right 5, is characterized in that: a species of small clam living in fresh water flavoring described in step (1) is the flavoring made for raw material with a species of small clam living in fresh water, is selected from the one in a species of small clam living in fresh water Normal juice, finished product a species of small clam living in fresh water inspissated juice and finished product a species of small clam living in fresh water seed extract.
7. freezing colored a species of small clam living in fresh water steamed dumpling according to claim 5, is characterized in that: the flavoring described in step (2) is one or more mixtures mixed with any ratio in salt, white pepper powder, soy sauce, white sugar.
8. freezing a species of small clam living in fresh water steamed dumpling according to claim 5, is characterized in that: the batching described in step (2) is 30 ~ 35 parts, green onion end, bruised ginger 11 ~ 15 parts and peanut oil 30 ~ 40 parts by weight.
CN201310170546.7A 2013-05-10 2013-05-10 Frozen clam soup dumplings and production method thereof CN103211132B (en)

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CN103859239B (en) * 2014-03-25 2015-10-07 成都易禧科技管理发展有限公司 A kind of green is easily containing production and the packing method of the food of filling
CN104705641B (en) * 2014-12-11 2017-01-11 江苏古月楼餐饮有限公司 Soup dumpling stuffing and manufacturing method for soup dumpling
CN104544046B (en) * 2014-12-11 2016-12-07 江苏古月楼餐饮有限公司 A kind of woman's steamed dumping stuffing material and the manufacture method of woman's steamed dumping
CN104585561B (en) * 2015-01-19 2017-08-25 无锡华顺民生食品有限公司 A kind of preparation method for being applied to freeze the big specification fermented pasta product of class fillings containing soup
CN107125551A (en) * 2016-02-27 2017-09-05 马世宇 A kind of formula of edible rhzomorph steamed stuffed bun and preparation method thereof
CN107125550A (en) * 2016-02-27 2017-09-05 马世宇 A kind of formula of edible mushroom steamed stuffed bun and preparation method thereof
CN105795330A (en) * 2016-04-06 2016-07-27 广西大学 Steamed fresh cassava bun and manufacturing method thereof

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