CN104187216A - Sargassum fusiforme dumpling processing method - Google Patents
Sargassum fusiforme dumpling processing method Download PDFInfo
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- CN104187216A CN104187216A CN201410328771.3A CN201410328771A CN104187216A CN 104187216 A CN104187216 A CN 104187216A CN 201410328771 A CN201410328771 A CN 201410328771A CN 104187216 A CN104187216 A CN 104187216A
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- Prior art keywords
- sargassum fusiforme
- dumpling
- processing method
- aqueous
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Classifications
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- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
Abstract
The invention provides a sargassum fusiforme dumpling processing method which comprises the following steps: soaking, cleaning; steaming and cooking; drying under vacuum; screening; pickling for arsenic removal; filtering and drying; stirring and mixing evenly an initial filling and a dried material; rolling a dough sheet unit; pressing both sides of the dough sheet unit to form wave shaped folds, pulling a sargassum fusiforme containing filling into the dough sheet unit from the side of a locating rod, pressing openings of both sides of the dough sheet unit, bending upsiding down edges to from a sargassum fusiforme dumpling unit, packaging the sargassum fusiforme dumpling unit under vacuum, and performing high temperature sterilization to prepare a finished product. The beneficial effects of the sargassum fusiforme dumpling processing method are that: sargassum fusiforme is mixed with other ingredients to produce the dumpling filling, the unique flavor of the sargassum fusiforme is retained, the degree of purity of the effective components of the sargassum fusiforme is improved, consumption is convenient, nutritional value is high; stems are removed, buds and spikes containing the air sac are retained, absorption and utilization of dietary fiber are easy; the sargassum fusiforme dumpling processing method is low in bacterial content, healthy and safe, and reasonable in processing process, and can effectively remove impurities; the product is stabile in the content of effective components, good in taste, rich in nutrition, and convenient and fast to eat.
Description
Technical field
The present invention relates to food deep processing field, specifically refer to a kind of sargassum fusiforme aqueous dumpling processing method.
Background technology
The sheep style of cooking Phaeophyta Sargassaceae Sargassum plant that dwells, the beautiful grass of another name, sea grass hexagonal dish, be called again extra large barley, deer horn point etc., it is a kind of shallow sea beachhead algae that economize in Liaoning, Shandong, Fujian, Zhejiang etc. that is distributed in, the sheep various trace elements that dish contains needed by human of dwelling, by spectroscopic methodology, carry out semi-quantitative analysis, surperficial sheep dwells in dish and contains 14 kinds of trace elements, content (* 10
-6) be Na8600, K2800～8600, Fe2800～8600, Ca2800, Si2800～8600, Mg280～860, P860, Sr280～860, Mn8.6, Cu0.28, A186, Zn8.6, V2.8, Ti28～86, and some of them trace element (as Fe, Cu, Mn etc.) have some physiologically active, the biochemistry that participates in some enzyme, hormone and vitamin in body is synthetic, affects the eubolism of body.The sheep 18 kinds of important amino acids that dish contains needed by human body of dwelling, comprise 8 kinds of essential amino acids that human body can not synthesize, wherein threonine (0.63%), valine (0.90%), isoleucine (0.68%), leucine (1.12%), arginine (0.63%) and lysine (0.68%) content are all quite high, amino acid total content reaches 13.18%, protein determination result shows, protein content is 9.63%～15.69%, so the sheep dish of dwelling has higher nutritive value.The Hijiki polysaccharide (SFPS) that sheep dwells in the full algae water extract of dish mainly comprises algal polysaccharide sulfate, alginic acid and laminaran, according to the result of study of health professional technical college of University Of Ningbo basic courses department's Pharmacology Lab and the People's Hospital, Quzhou City Pharmacy, show, the sheep dish active ingredient of dwelling has hypoglycemic, reducing blood lipid, lifting immunity of organisms and eliminates in body the effects such as superoxide ion.
Although sheep dwells, dish has many beneficial effects, after dish dries but the sheep that fish in coastal waters dwells, contain a large amount of impurity, dust for example, metal dust, sandstone etc., in conventional art, mostly by artificial, choose, after processing, still have impurity residual, dried sargassum fusiforme directly eats and has certain potential safety hazard, the sheep dish of dwelling has unique smell, the smell of this uniqueness is that a lot of sheep dish fan of dwelling makes earnest efforts, if can be processed into, not only retain dwell dish peculiar flavour but also can improve the dwell sargassum fusiforme aqueous dumpling of dish degree of purity of sheep of sheep, can greatly reduce the risk of taking in objectionable impurities, its mouthfeel is more easily accepted, nutritious, instant.
Summary of the invention
The present invention is directed to above problem, a kind of sargassum fusiforme aqueous dumpling processing method is provided.
Goal of the invention of the present invention realizes by following scheme:
Sargassum fusiforme aqueous dumpling processing method, comprises the following steps: (1) soaking and washing, the sheep dish material of dwelling is placed in to clear water, and wash away material salt surfactant and silt, clear water and the sheep dish weight ratio 1: 3～5 of dwelling, soak time 2～3h; (2) boiling, pulls the material after soaking to drain out and puts into steamer and carry out boiling, 100～120 ° of boiling temperatures, digestion time 2～3h; (3) vacuum drying, puts into closed container heat drying simultaneously vacuumizing, and container inner pressure remains on below 700Pa, drying time 40～50min, after completing, material water ratio is below 15%; (4) screening, screens material by vibratory sieve, and vibration grit number 30～40 orders are separated with bar stem and remove bar stem by bud fringe, retain bud fringe; (5) pickling dearsenification, is placed in aqueous citric acid solution by the material after pulverizing and soaks, aqueous citric acid solution pH value 2～3, soak time 4～5h; (6) filtration drying, obtains dried material by the mixed liquor filtration drying after pickling; (7) the dried material initial fillings of slaking being obtained with step (6) stirs to mix to make and contains the dwell fillings of dish of sheep, and initial fillings at least comprises fresh meat and vegetables; (8) dough fermenting is rolled to the musculus cutaneus unit of making diameter 6～8cm, thickness 1～1.2mm, after musculus cutaneus unit periphery spray cold water, turned down and be coated on a positioning rod; (9) part that musculus cutaneus unit exceeds backstay is by two side mold pressings formation waveform folds, by containing the dwell fillings of dish of sheep, from backstay side, push musculus cutaneus unit, musculus cutaneus unit both-side opening pressing flange is bent to form sargassum fusiforme aqueous dumpling unit, and high temperature sterilization after the unit vacuum packaging of sargassum fusiforme aqueous dumpling is made to finished product.
Further, contain the sheep sheep dish weight accounting scope 20%～50% of dwelling of dwelling in the fillings of dish.
Further, the initial fillings of every 100 weight portions comprises 10～20 parts of porks, 15～20 parts, mushroom, 5～8 parts of tomatoes, 3～5 parts of salt, 3～5 parts of monosodium glutamates, 3～5 parts of pepper powders.
Further, in initial fillings, also comprise following weight portion: 1～2 part of citric acid, 3～5 parts of sodium carboxymethylcelluloses, surplus is soluble starch.
Further, in step (7), whipping process completes by vacuum cut mixer, mixing time 20～30min.
Further, step (1) completes in fermentation vat, is also provided with material stirring mechanism in fermentation vat, and rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, makes material separated with impurity.
Further, in step (3), the temperature of heat drying is 120～140 ℃.
Further, in step (3), closed container has interlayer, has circulation pressurized heat steam in interlayer.
Further, in step (6), also comprise pulverising step (6-1): material particular diameter is down to 0.1～0.3mm.
Further, in step (4), also choose in advance before step (4-0): the impurity that aberration in material is greater than to preset value by image recognition technology is removed in material conveying process.
Beneficial effect of the present invention is: the sheep dish of dwelling is mixed to other food materials as boiled dumpling fillings, retain the dwell exclusive local flavor of dish improve the sheep dish active ingredient degree of purity of dwelling of sheep, instant, is of high nutritive value; Remove bar stem and retain the bud fringe that contains air bag, be convenient to dietary fiber and absorb; Bacterial content is low, healthy and safe; Processing procedure is reasonable, effectively removes impurity and makes product active constituent content stable; Mouthfeel is good, nutritious, and instant is quick.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described:.
Embodiment 1
The sargassum fusiforme aqueous dumpling processing method of the present embodiment, comprises the following steps: (1) soaking and washing, the sheep dish material of dwelling is placed in to clear water, and wash away material salt surfactant and silt, dwell dish weight ratio 1: 5 of clear water and sheep, soak time 2h; (2) boiling, pulls the material after soaking to drain out and puts into steamer and carry out boiling, 120 ° of boiling temperatures, digestion time 3h; (3) vacuum drying, puts into closed container heat drying simultaneously vacuumizing, and container inner pressure remains on 600Pa, drying time 50min, after completing, material water ratio 10%; (4) screening, screens material by vibratory sieve, and vibration grit number 30～40 orders are separated with bar stem and remove bar stem by bud fringe, retain bud fringe; (5) pickling dearsenification, is placed in aqueous citric acid solution by the material after pulverizing and soaks, aqueous citric acid solution pH value 2～3, soak time 5h; (6) filtration drying, obtains dried material by the mixed liquor filtration drying after pickling; (7) the dried material initial fillings of slaking being obtained with step (6) stirs to mix to make and contains the dwell fillings of dish of sheep, and initial fillings at least comprises fresh meat and vegetables; (8) dough fermenting is rolled to the musculus cutaneus unit of making diameter 6～8cm, thickness 1～1.2mm, after musculus cutaneus unit periphery spray cold water, turned down and be coated on a positioning rod; (9) part that musculus cutaneus unit exceeds backstay is by two side mold pressings formation waveform folds, by containing the dwell fillings of dish of sheep, from backstay side, push musculus cutaneus unit, musculus cutaneus unit both-side opening pressing flange is bent to form sargassum fusiforme aqueous dumpling unit, and high temperature sterilization after the unit vacuum packaging of sargassum fusiforme aqueous dumpling is made to finished product.
For guaranteeing the sheep dish local flavor of dwelling, contain the sheep sheep dish weight accounting scope 20%～50% of dwelling of dwelling in the fillings of dish.The initial fillings of every 100 weight portions comprises 10～20 parts of porks, 15～20 parts, mushroom, 5～8 parts of tomatoes, 3～5 parts of salt, 3～5 parts of monosodium glutamates, 3～5 parts of pepper powders.In initial fillings, also comprise following weight portion: 1～2 part of citric acid, 3～5 parts of sodium carboxymethylcelluloses, surplus is soluble starch.In step (7), whipping process completes by vacuum cut mixer, mixing time 20～30min.Step (1) completes in fermentation vat, is also provided with material stirring mechanism in fermentation vat, and rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, makes material separated with impurity.In step (3), the temperature of heat drying is 120～140 ℃.In step (3), closed container has interlayer, has circulation pressurized heat steam in interlayer.In step (6), also comprise pulverising step (6-1): material particular diameter is down to 0.1～0.3mm.In step (4), also choose in advance before step (4-0): the impurity that aberration in material is greater than to preset value by image recognition technology is removed in material conveying process.
Embodiment 2-6
In embodiment 2-6, each step parameter refers to table 1.
Table 1
The initial fillings composition of embodiment 2-6 and proportion refer to table 2 (in table, numerical value is the relative 100 parts of shared umbers of initial fillings of this composition).
Table 2
Although the present invention is described by reference to preferred embodiment,, those of ordinary skills should understand, and can be not limited to the description of above-described embodiment, in the scope of claims, can make the various variations in form and details.
Claims (10)
1. sargassum fusiforme aqueous dumpling processing method, is characterized in that comprising the following steps: (1) soaking and washing, the sheep dish material of dwelling is placed in to clear water, and wash away material salt surfactant and silt, clear water and the sheep dish weight ratio 1: 3～5 of dwelling, soak time 2～3h; (2) boiling, pulls the material after soaking to drain out and puts into steamer and carry out boiling, 100～120 ° of boiling temperatures, digestion time 2～3h; (3) vacuum drying, puts into closed container heat drying simultaneously vacuumizing, and container inner pressure remains on below 700Pa, drying time 40～50min, after completing, material water ratio is below 15%; (4) screening, screens material by vibratory sieve, and vibration grit number 30～40 orders are separated with bar stem and remove bar stem by bud fringe, retain bud fringe; (5) pickling dearsenification, is placed in aqueous citric acid solution by the material after pulverizing and soaks, aqueous citric acid solution pH value 2～3, soak time 4～5h; (6) filtration drying, obtains dried material by the mixed liquor filtration drying after pickling; (7) the dried material initial fillings of slaking being obtained with step (6) stirs to mix to make and contains the dwell fillings of dish of sheep, and initial fillings at least comprises fresh meat and vegetables; (8) dough fermenting is rolled to the musculus cutaneus unit of making diameter 6～8cm, thickness 1～1.2mm, after musculus cutaneus unit periphery spray cold water, turned down and be coated on a positioning rod; (9) part that musculus cutaneus unit exceeds backstay is by two side mold pressings formation waveform folds, by containing the dwell fillings of dish of sheep, from backstay side, push musculus cutaneus unit, musculus cutaneus unit both-side opening pressing flange is bent to form sargassum fusiforme aqueous dumpling unit, and high temperature sterilization after the unit vacuum packaging of sargassum fusiforme aqueous dumpling is made to finished product.
2. sargassum fusiforme aqueous dumpling processing method according to claim 1, is characterized in that: contain the sheep sheep dish weight accounting scope 20%～50% of dwelling of dwelling in the fillings of dish.
3. sargassum fusiforme aqueous dumpling processing method according to claim 1, is characterized in that: the initial fillings of every 100 weight portions comprises 10～20 parts of porks, 15～20 parts, mushroom, 5～8 parts of tomatoes, 3～5 parts of salt, 3～5 parts of monosodium glutamates, 3～5 parts of pepper powders.
4. sargassum fusiforme aqueous dumpling processing method according to claim 3, is characterized in that: in initial fillings, also comprise following weight portion: 1～2 part of citric acid, 3～5 parts of sodium carboxymethylcelluloses, surplus is soluble starch.
5. sargassum fusiforme aqueous dumpling processing method according to claim 1, is characterized in that: in step (7), whipping process completes by vacuum cut mixer, mixing time 20～30min.
6. sargassum fusiforme aqueous dumpling processing method according to claim 1, it is characterized in that: step (1) completes in fermentation vat, in fermentation vat, be also provided with material stirring mechanism, rabbling mechanism comprises rotating shaft, stirring vane and driving mechanism, in upset whipping process, makes material separated with impurity.
7. sargassum fusiforme aqueous dumpling processing method according to claim 1, is characterized in that: in step (3), the temperature of heat drying is 120～140 ℃.
8. sargassum fusiforme aqueous dumpling processing method according to claim 7, is characterized in that: in step (3), closed container has interlayer, has circulation pressurized heat steam in interlayer.
9. sargassum fusiforme aqueous dumpling processing method according to claim 1, is characterized in that: in step (6), also comprise pulverising step (6-1): material particular diameter is down to 0.1～0.3mm.
10. sargassum fusiforme aqueous dumpling processing method according to claim 1, is characterized in that: in step (4), also choose in advance before step (4-0): the impurity that aberration in material is greater than to preset value by image recognition technology is removed in material conveying process.
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| CN201410328771.3A CN104187216A (en) | 2014-07-04 | 2014-07-04 | Sargassum fusiforme dumpling processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638002A (en) * | 2019-10-15 | 2020-01-03 | 温州科技职业学院 | Preparation method of sargassum fusiforme composite frozen food and sargassum fusiforme composite frozen food |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217163A (en) * | 1997-11-06 | 1999-05-26 | 山东省长岛县对外贸易公司 | Iodine-contained dumplings |
| CN1351845A (en) * | 2001-11-24 | 2002-06-05 | 程显峰 | Marine algae meat sausage product and its producing method |
| CN101112226A (en) * | 2007-07-03 | 2008-01-30 | 浙江工商大学 | Sargassum fusiform arsenic removing method |
| CN101224020A (en) * | 2008-01-30 | 2008-07-23 | 北京市科威华食品工程技术有限公司 | Ready Sargassum fusiforme pickles and producing method thereof |
| CN103054093A (en) * | 2012-12-27 | 2013-04-24 | 中国计量学院 | Sargassum fusiforme arsenic removal process |
| CN103125996A (en) * | 2013-03-15 | 2013-06-05 | 朱淑玲 | Instant sargassum fusiforme (pickle) produced by using fresh sargassum fusiforme and processing method |
-
2014
- 2014-07-04 CN CN201410328771.3A patent/CN104187216A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217163A (en) * | 1997-11-06 | 1999-05-26 | 山东省长岛县对外贸易公司 | Iodine-contained dumplings |
| CN1351845A (en) * | 2001-11-24 | 2002-06-05 | 程显峰 | Marine algae meat sausage product and its producing method |
| CN101112226A (en) * | 2007-07-03 | 2008-01-30 | 浙江工商大学 | Sargassum fusiform arsenic removing method |
| CN101224020A (en) * | 2008-01-30 | 2008-07-23 | 北京市科威华食品工程技术有限公司 | Ready Sargassum fusiforme pickles and producing method thereof |
| CN103054093A (en) * | 2012-12-27 | 2013-04-24 | 中国计量学院 | Sargassum fusiforme arsenic removal process |
| CN103125996A (en) * | 2013-03-15 | 2013-06-05 | 朱淑玲 | Instant sargassum fusiforme (pickle) produced by using fresh sargassum fusiforme and processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638002A (en) * | 2019-10-15 | 2020-01-03 | 温州科技职业学院 | Preparation method of sargassum fusiforme composite frozen food and sargassum fusiforme composite frozen food |
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