CN103766672A - Chopped chili fish dumplings and preparation method thereof - Google Patents
Chopped chili fish dumplings and preparation method thereof Download PDFInfo
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- CN103766672A CN103766672A CN201410071616.8A CN201410071616A CN103766672A CN 103766672 A CN103766672 A CN 103766672A CN 201410071616 A CN201410071616 A CN 201410071616A CN 103766672 A CN103766672 A CN 103766672A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses chopped chili fish dumplings which are prepared from the following raw materials in percentage by weight: 10%-25% of chopped chili particles, 1%-5% of chopped chili juice, 20%-40% of fish cream, 10%-20% of fish meat particles, 8%-20% of red bell peppers, 8%-15% of water-chestnuts, 8%-20% of fat and 4%-10% of carrots. The chopped chili fish dumplings provided by the invention combine the umami of fish meat with the peppery taste of chopped chili, are unique in taste, rich in peppery taste, rich in nutrition, delicious and not greasy, contain remarkable fish meat particles, can promote the appetite, and are suitable for being eaten by various crowds. In addition, the chopped chili particles and the chopped chili juice obtained after chopping chili and removing chili skin are fried, so that the salted smell of the chopped chili is removed, the chopped chili is rich and proper in flavor, and the flavor of the chopped chili can be still so fresh after the chopped chili is stored for a long term.
Description
Technical field
The present invention relates to field of food, be specifically related to one and cut green pepper Fish dumpling; The present invention also relates to a kind of preparation method of cutting green pepper Fish dumpling simultaneously.
Background technology
Dumpling is traditional cuisines of China, is north staple food among the people and the one of snack, and especially, on New Year's Day or other festivals time, dumpling more becomes a kind of conventional food; Be not only a kind of food at China's dumpling, more become a kind of cultural Symbol.The feature of dumpling is delicious flavour, shape uniqueness, and hundred foods are not minded.Now the dumpling on market mainly with the meat of various vegetables or poultry as fillings, also there is Fish dumpling, but the Fish dumpling on market, just give prominence to the delicate flavour of fish, there is no the pungent of capsicum, although meet popular taste, but popular in mouthfeel, without new meaning, and meat particle is obvious not, chews without bite.
Summary of the invention
The object of this invention is to provide a kind of taste uniqueness, nutritious, pungent is strong, fragrance is soft, and flesh of fish particle is obvious, the resting period is long, and suitable various crowd eat cut green pepper Fish dumpling.
The present invention also aims to provide a kind of preparation method of cutting green pepper Fish dumpling.
In order to realize above object, the technical solution adopted in the present invention is: one is cut green pepper Fish dumpling, the fillings of described boiled dumpling is made up of the raw material of following weight percentage: cut green pepper particle 10%～25%, cut green pepper juice 1%～5%, fish slurry 20%～40%, flesh of fish particle 10%～20%, red round green pepper 8%～20%, water chestnut 8%～15%, show condition 8%～20%, carrot 4%～10%.
Described fillings of cutting green pepper Fish dumpling is made up of the raw material of following weight percentage: cut green pepper particle 15%, cut green pepper juice 3%, fish slurry 30%, flesh of fish particle 15%, red round green pepper 10%, water chestnut 10%, show condition 10%, carrot 7%.
The size of described flesh of fish particle is 5～8mm.
A preparation method of cutting green pepper Fish dumpling, comprises the following steps:
(1) pretreatment: choose the flesh of fish, and obtain oppressing particle after the flesh of fish is rubbed; Choose and cut green pepper, first will cut after green pepper is minced and remove and cut green pepper skin, obtain cutting green pepper particle and cut green pepper juice, then will cut green pepper particle and cut the system of stirring fry in oil for green pepper juice, dry in the air spare after cool;
(2) take raw material: process the flesh of fish particle that obtains, cut green pepper particle and cut green pepper juice with step (1), being equipped with fish slurry, red round green pepper, water chestnut, show condition, carrot is raw material again, wherein each raw material takes by following percentage by weight: cut green pepper particle 10%～25%, cut green pepper juice 1%～5%, fish slurry 20%～40%, flesh of fish particle 10%～20%, red round green pepper 8%～20%, water chestnut 8%～15%, show condition 8%～20%, carrot 4%～10%;
(3) fillings preparation: the each raw material that adopts step (2) to take, first after fish being starched to seasoning, stir, then add flesh of fish particle, cut green pepper particle and cut green pepper juice, and stir 5～7min, red round green pepper, water chestnut, carrot after adding show condition again and dicing, finally stir;
(4) boiled dumpling preparation: the fillings that step (3) is prepared is bundled into boiled dumpling.
The size of the flesh of fish particle in described step (1) is 5～8mm.
In described step (1), cut green pepper particle and cut the green pepper juice system of stirring fry in oil to 150 ℃, frying time 8～15min, makes aqueous vapor fully lost, and the taste of pickling of cutting green pepper is reduced, and fragrance is stronger, dries in the air spare after cool.
Below several raw materials of cutting in green pepper Fish dumpling provided by the present invention are briefly introduced:
Water chestnut: i.e. water chestnut, nutritious, contain a large amount of protein, fat, crude fibre, carrotene, Cobastab, vitamin C, iron, calcium, phosphorus and carbohydrate, there is the function of prophylaxis of acute infectious disease, be a kind of rare dual-purpose food.Because water chestnut contains various nutrition, its dietotherapy effect is also fine, and it has the effects such as removing toxic substances, diuresis.Phosphorus content in water chestnut is that in all stem class vegetables, content is the highest, and P elements can promote human development, can promote the metabolism of sugar in body, fat, protein three large materials, adjusting acid-base balance simultaneously.In water chestnut, contain antimicrobial component puchiin, it all has certain inhibitory action to staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.
Show condition: i.e. the fat meat of livestock, be often referred to livestock subcutaneous layer of fat, its main component is fat, can supplier's height heat, can also safeguard the eubolism of protein, dissolve vitamin A, vitamin D, vitamin E and vitamin K, also can promote absorption and the utilization of these vitamins simultaneously.
Red round green pepper: be the mutation of capsicum, contain very abundant vitamin A, B, C, bata-carotene; carbohydrate, cellulosic, calcium, phosphorus, iron; can strengthen immunity, to the destruction of Green Tea Extract, vision protection; can also make whitening skin beautiful; often eat and can strengthen nail and nourish root of hair, have activating cell function of organization for skin, enhance metabolism; make skin smooth tender, there is effect of beauty treatment.In addition, red round green pepper can also prevent that microvascular fragility is hemorrhage, bleeding gums, eye retina is hemorrhage, the cerebrovascular is hemorrhage, is also that diabetic should edible food.
The green pepper Fish dumpling of cutting provided by the invention, employing is oppressed particle and is major ingredient through the green pepper particle of cutting of frying, and be equipped with the auxiliary materials such as carrot, red round green pepper, water chestnut, the made green pepper Fish dumpling of cutting combines the delicate flavour of the flesh of fish and the pungent of cutting green pepper, its taste uniqueness, strong, nutritious, the fresh perfume (or spice) of pungent and oiliness, and flesh of fish particle is obvious, can improve a poor appetite, suitable all kinds of crowds are edible.In addition, the present invention is by mincing and remove and cut cutting green pepper particle and cutting green pepper juice of obtaining after green pepper skin and carry out frying cutting green pepper, thereby remove the taste of pickling of cutting green pepper, make to cut that green pepper taste is dense and but, fragrance is soft, boiled dumpling is after long-term storage, cut green pepper taste still fresh incomparable, then by adding water chestnut dices and red round green pepper, make boiled dumpling mouthfeel good, brittleness is pure, and color and luster is tempting.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is elaborated.
Embodiment 1
The one that the present embodiment provides is cut green pepper Fish dumpling, and described boiled dumpling fillings is made up of the raw material of following weight percentage: cut green pepper particle 15%, cut green pepper juice 3%, fish slurry 30%, flesh of fish particle 15%, red round green pepper 10%, water chestnut 10%, show condition 10%, carrot 7%.
What the present embodiment provided cut green pepper Fish dumpling is made by the method comprising the steps:
(1) pretreatment: choose the flesh of fish, and obtain size after the flesh of fish is rubbed for flesh of fish particle, the size of flesh of fish particle is 8mm; Choose and cut green pepper, first will cut after green pepper is minced and remove and cut green pepper skin, obtain cutting green pepper particle and cut green pepper juice, then will cut green pepper particle and cut the green pepper juice system of stirring fry in oil to 150 ℃, frying time 8min, makes aqueous vapor fully lost, the taste of pickling of cutting green pepper is reduced, and fragrance is stronger, dries in the air spare after cool;
(2) take raw material: process the flesh of fish particle that obtains, cut green pepper particle and cut green pepper juice with step (1), being equipped with fish slurry, red round green pepper, water chestnut, show condition, carrot is raw material again, wherein each raw material takes by following percentage by weight: cut green pepper particle 15%, cut green pepper juice 3%, fish slurry 30%, flesh of fish particle 15%, red round green pepper 10%, water chestnut 10%, show condition 10%, carrot 7%;
(3) fillings preparation: the each raw material that adopts step (2) to take, first add salt, monosodium glutamate, oyster sauce, ginger, shallot, white pepper powder to carry out stirring after seasoning to fish slurry, then add flesh of fish particle, cut green pepper particle and cut green pepper juice, and stir 7min, red round green pepper, water chestnut, carrot after adding show condition again and dicing, finally stir;
(4) boiled dumpling preparation: the fillings that step (3) is prepared is bundled into boiled dumpling.
Embodiment 2
The one that the present embodiment provides is cut green pepper Fish dumpling, and described boiled dumpling fillings is made up of the raw material of following weight percentage: cut green pepper particle 10%, cut green pepper juice 5%, fish slurry 24%, flesh of fish particle 20%, red round green pepper 8%, water chestnut 15%, show condition 8%, carrot 10%.
What the present embodiment provided cut green pepper Fish dumpling is made by the method comprising the steps:
(1) pretreatment: choose the flesh of fish, and obtain size after the flesh of fish is rubbed for flesh of fish particle, the size of flesh of fish particle is 6mm; Choose and cut green pepper, first will cut after green pepper is minced and remove and cut green pepper skin, obtain cutting green pepper particle and cut green pepper juice, then will cut green pepper particle and cut the green pepper juice system of stirring fry in oil to 150 ℃, frying time 12min, makes aqueous vapor fully lost, the taste of pickling of cutting green pepper is reduced, and fragrance is stronger, dries in the air spare after cool;
(2) take raw material: process the flesh of fish particle that obtains, cut green pepper particle and cut green pepper juice with step (1), being equipped with fish slurry, red round green pepper, water chestnut, show condition, carrot is raw material again, wherein each raw material takes by following percentage by weight: cut green pepper particle 10%, cut green pepper juice 5%, fish slurry 24%, flesh of fish particle 20%, red round green pepper 8%, water chestnut 15%, show condition 8%, carrot 10%;
(3) fillings preparation: the each raw material that adopts step (2) to take, first add salt, monosodium glutamate, oyster sauce, ginger, shallot, white pepper powder to carry out stirring after seasoning to fish slurry, then add flesh of fish particle, cut green pepper particle and cut green pepper juice, and stir 6min, red round green pepper, water chestnut, carrot after adding show condition again and dicing, finally stir;
(4) boiled dumpling preparation: the fillings that step (3) is prepared is bundled into boiled dumpling.
Embodiment 3
The one that the present embodiment provides is cut green pepper Fish dumpling, and described boiled dumpling fillings is made up of the raw material of following weight percentage: cut green pepper particle 17%, cut green pepper juice 1%, fish slurry 20%, flesh of fish particle 10%, red round green pepper 20%, water chestnut 8%, show condition 20%, carrot 4%.
What the present embodiment provided cut green pepper Fish dumpling is made by the method comprising the steps:
(1) pretreatment: choose the flesh of fish, and obtain size after the flesh of fish is rubbed for flesh of fish particle, the size of flesh of fish particle is 5mm; Choose and cut green pepper, first will cut after green pepper is minced and remove and cut green pepper skin, obtain cutting green pepper particle and cut green pepper juice, then will cut green pepper particle and cut the green pepper juice system of stirring fry in oil to 150 ℃, frying time 15min, makes aqueous vapor fully lost, the taste of pickling of cutting green pepper is reduced, and fragrance is stronger, dries in the air spare after cool;
(2) take raw material: process the flesh of fish particle that obtains, cut green pepper particle and cut green pepper juice with step (1), being equipped with fish slurry, red round green pepper, water chestnut, show condition, carrot is raw material again, wherein each raw material takes by following percentage by weight: cut green pepper particle 17%, cut green pepper juice 1%, fish slurry 20%, flesh of fish particle 10%, red round green pepper 20%, water chestnut 8%, show condition 20%, carrot 4%;
(3) fillings preparation: the each raw material that adopts step (2) to take, first add salt, monosodium glutamate, oyster sauce, ginger, shallot, white pepper powder to carry out stirring after seasoning to fish slurry, then add flesh of fish particle, cut green pepper particle and cut green pepper juice, and stir 5min, red round green pepper, water chestnut, carrot after adding show condition again and dicing, finally stir;
(4) boiled dumpling preparation: the fillings that step (3) is prepared is bundled into boiled dumpling.
Embodiment 4
The one that the present embodiment provides is cut green pepper Fish dumpling, and described boiled dumpling fillings is made up of the raw material of following weight percentage: cut green pepper particle 10%, cut green pepper juice 3%, fish slurry 40%, flesh of fish particle 10%, red round green pepper 10%, water chestnut 10%, show condition 10%, carrot 7%.
What the present embodiment provided cuts green pepper Fish dumpling, the preparation method that what its preparation method provided with reference to embodiment 1 cut green pepper Fish dumpling.
Embodiment 5
The one that the present embodiment provides is cut green pepper Fish dumpling, and described boiled dumpling fillings is made up of the raw material of following weight percentage: cut green pepper particle 25%, cut green pepper juice 3%, fish slurry 25%, flesh of fish particle 10%, red round green pepper 10%, water chestnut 10%, show condition 10%, carrot 7%.
What the present embodiment provided cuts green pepper Fish dumpling, the preparation method that what its preparation method provided with reference to embodiment 1 cut green pepper Fish dumpling.
Claims (6)
1. cut green pepper Fish dumpling for one kind, it is characterized in that, the fillings of described boiled dumpling is made up of the raw material of following weight percentage: cut green pepper particle 10%～25%, cut green pepper juice 1%～5%, fish slurry 20%～40%, flesh of fish particle 10%～20%, red round green pepper 8%～20%, water chestnut 8%～15%, show condition 8%～20%, carrot 4%～10%.
2. the green pepper Fish dumpling of cutting according to claim 1, is characterized in that, the fillings of described boiled dumpling is made up of the raw material of following weight percentage: cut green pepper particle 15%, cut green pepper juice 3%, fish slurry 30%, flesh of fish particle 15%, red round green pepper 10%, water chestnut 10%, show condition 10%, carrot 7%.
3. the green pepper Fish dumpling of cutting according to claim 1 and 2, is characterized in that, the size of described flesh of fish particle is 5～8mm.
4. a preparation method of cutting green pepper Fish dumpling, is characterized in that, comprises the following steps:
(1) pretreatment: choose the flesh of fish, and obtain oppressing particle after the flesh of fish is rubbed; Choose and cut green pepper, first will cut after green pepper is minced and remove and cut green pepper skin, obtain cutting green pepper particle and cut green pepper juice, then will cut green pepper particle and cut the system of stirring fry in oil for green pepper juice, dry in the air spare after cool;
(2) take raw material: process the flesh of fish particle that obtains, cut green pepper particle and cut green pepper juice with step (1), being equipped with fish slurry, red round green pepper, water chestnut, show condition, carrot is raw material again, wherein each raw material takes by following percentage by weight: cut green pepper particle 10%～25%, cut green pepper juice 1%～5%, fish slurry 20%～40%, flesh of fish particle 10%～20%, red round green pepper 8%～20%, water chestnut 8%～15%, show condition 8%～20%, carrot 4%～10%;
(3) fillings preparation: the each raw material that adopts step (2) to take, first after fish being starched to seasoning, stir, then add flesh of fish particle, cut green pepper particle and cut green pepper juice, and stir 5～7min, red round green pepper, water chestnut, carrot after adding show condition again and dicing, finally stir;
(4) boiled dumpling preparation: the fillings that step (3) is prepared is bundled into boiled dumpling.
5. preparation method of cutting green pepper Fish dumpling according to claim 4, is characterized in that, the size of the flesh of fish particle in described step (1) is 5～8mm.
6. preparation method of cutting green pepper Fish dumpling according to claim 4, is characterized in that, in described step (1), cut green pepper particle and cut the green pepper juice system of stirring fry in oil to 150 ℃, and frying time 8～15min, for subsequent use after airing.
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Application publication date: 20140507 |