CN105231103A - Salad-meat dumplings and production method of the salad-meat dumplings - Google Patents
Salad-meat dumplings and production method of the salad-meat dumplings Download PDFInfo
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Abstract
The invention discloses salad-meat dumplings and a production method of the salad-meat dumplings. According to the invention, firstly, the main raw materials of streaky pork and fat meat are scientifically and ingeniously combined with chicken through special processes to prepare the stuffing, so that the diced chicken is added with the traditional Chinese flavor of braising in soy sauce and is of obvious dice structure; and the finished products are prepared through the processes of blending, mixing, instantaneous CO2 ultra-low temperature pre-cooling, automatic shaping, special sandwiching, thin paste coating, yellow corn flake coating, high-temperature pre-frying for shaping, quick low-temperature freezing and packaging. The production method ensures quality stability of the product, i.e. the efficiency is higher and the taste is better; and the production method realizes industrialized operation of a hand-made product. The product is free of any antiseptic and the shelf life of refrigerated storage is one year, so that tender and juicy meat quality, refreshing and tasty stuffing (filling) and unique shape and flavor of the novel salad-meat dumplings are ensured; moreover, the salad-meat dumplings are instant, convenient and sanitary, so that the salad-meat dumplings represent the future innovation and development directions of food and beverages. The product is convenient to eat and unique in flavor; the product can be simply heated and cooked to be ready for instant eat. The product is tasty. The corn flakes make the product extremely crispy, stereoscopic and super in value. Thus, the salad-meat dumplings satisfy consumer demands of modern people.
Description
Technical field
The invention belongs to food skilled worker technical field, be specifically related to a kind of salad meat dumpling and preparation method thereof.
Background technology
Tradition dumpling mostly is musculus cutaneus meat stuffing, mostly be the variation research of interior filling, product category is more, and the product as pork skin meat stuffing is less, and indivedual western-style food is only limitted to manual operation and does not have a traditional culture feature, instantly overall situation western-style food incorporates Chinese Elements and is more easily accepted as consumer, changing to Chinese meal for accelerating western-style food, incorporating Chinese style style characteristic process, realizing conventional steering modern industry, the main flow of developmental research in the future can change to seeking new thoughts direction, and this preparation method is for herein is provided conveniently.
Summary of the invention
The object of this invention is to provide a kind of salad meat dumpling and preparation method thereof, oriental traditional culinary art merged with Western-style technique, personalized designs is main, and third dimension, the sense that overflows are given prominence to, balanced in nutrition, meet modern and consume demand.
For achieving the above object, the present invention is by the following technical solutions:
A kind of salad meat dumpling, it is made up of the raw material of following portions by weight: the dumpling wrapper by the raw material preparation salad meat dumpling of following portions by weight: streaky pork 50 ~ 55, frozen water 12 ~ 16, rehydration wire drawing histone 5 ~ 10, pig show condition fourth 3 ~ 8, farina 4 ~ 8, egg liquid 2 ~ 5, onion fourth 1 ~ 5, dark soy sauce 1 ~ 5, soybean protein isolate 1 ~ 2, ginger mud 0.5 ~ 1, salt 0.5 ~ 1, phosphate-free water-retaining agent 0.2 ~ 0.8, carragheen 0.1 ~ 0.3, yellow rice wine 0.1 ~ 0.4; Filling for dumplings by the raw material preparation salad meat dumpling of following portions by weight: chicken leg meat cubelets 70 ~ 75, water 20 ~ 25, fried spareribs with brown sauce local flavor cure 2 ~ 5, chopped spring onion 1 ~ 3, ginger end 1 ~ 2, AS polysaccharide gum 0.5 ~ 1; Starch by the raw material preparation salad meat dumpling of following weight fraction: high-strength flour 25 ~ 35, medium strength flour 20 ~ 24, corn flour 35 ~ 45, soda 0.2 ~ 0.8, National Starch 3 ~ 8, compound seasoner 1 ~ 5; Described salad meat dumpling adopts 5mm popcorn sheet as wrapping up in powder.
A kind of salad meat dumpling, the dumpling wrapper by following portions by weight preparation salad meat dumpling: streaky pork 53.2, frozen water 14.5, rehydration wire drawing histone 7, pig show condition fourth 6, farina 6, egg liquid 4, onion fourth 2, dark soy sauce 3, soybean protein isolate 1.4, ginger mud 0.7, salt 0.6, phosphate-free water-retaining agent 0.5, carragheen 0.2, yellow rice wine 0.2.
A kind of salad meat dumpling, the raw material preparation filling for dumplings by following portions by weight: chicken leg meat cubelets (3-4mm) 71.8, water 21.5, fried spareribs with brown sauce local flavor cure 3.2, chopped spring onion 1.4, ginger end 1.4, AS polysaccharide gum (or the sub-powder of edible sand sagebrush (Artemisia filifolia), molecule embedding film forming better) 0.7.
A kind of salad meat dumpling, the starch by the raw material preparation salad meat dumpling of following weight fraction: high-strength flour 30, medium strength flour 21.8, corn flour 40, soda 0.5, National Starch 5, compound seasoner 2.7.
A preparation method for salad meat dumpling, step is as follows:
(1) pretreatment of raw material: streaky pork 18mm orifice plate is twisted system one time, and pig show condition-5 ~-10 DEG C is switched to 3 ~ 6mm side fourth; Rehydration wire drawing histone chopped is for subsequent use to the rehydration wire drawing histone silk of long 3.5cm, diameter 2mm;
(2) filling for dumplings is made: chicken leg meat cubelets, water, fried spareribs with brown sauce local flavor cure, chopped spring onion, ginger end, AS polysaccharide gum are placed in vacuum tumbler vacuum tumbling 8 ~ 15 minutes, under 0 ~ 4 DEG C of condition, pickle 6 ~ 12 hours, instantaneous CO
2ultralow temperature is chilled to-5 ~-10 DEG C in advance and obtains fillings, is shaped to sandwich with forming machine by material filling, the sizing in 20 ~ 30 seconds of sandwich prefrying;
(3) make dumpling wrapper: stirred by the raw material of dumpling wrapper, visual material filling evenly and have certain toughness, instantaneous CO
2ultralow temperature is chilled to material filling temperature-4 DEG C in advance, is evacuated to after vacuum is not less than 90%, with the rotating speed discharging of 7 revs/min, utilizes hydraulic full-automatic forming machine to make the shaping dumpling wrapper processed of material filling;
(4) shaping: on dumpling wrapper, place a slice sandwich, pinch edge from dumpling wrapper to folding to another side, wrap sandwich, inner additional air is got rid of in surrounding pressing, makes dumpling;
(5) starching: the dumpling obtained after shaping enters starching machine, selecting according to the mass ratio of starch and water is that 1:1.5 ~ 2 configure slurries, requires to realize even starching according to the starching of rate of body weight gain 6 ℅;
(6) wrap up in powder: the dumpling after starching enters Powder binding machine, require to wrap up in powder evenly complete, rate of body weight gain 8 ℅, remove pressure roller, under ensureing this link, powder is even, and powerful air knife blows even, wrap up in product homogeneous solid stereovision after sheet, without bulk shedding phenomenon, product guipure smooth transition next procedure;
(7) prefrying: wrap up in the dumpling after powder and proceed to Fryer, under the condition of 175 ~ 185 DEG C, prefrying 35 ~ 45 seconds;
(8) freezing: the dumpling after prefrying proceeds to screw fast refreezer-35 DEG C of quick-frozens immediately 100 minutes to central temperature less than-18 DEG C, is packaged into finished product.
The method that described step (2) makes filling for dumplings is as follows: streaky pork, frozen water, rehydration wire drawing histone, pig show condition fourth, egg liquid, onion fourth, dark soy sauce, soybean protein isolate, ginger mud, salt, carragheen and yellow rice wine are dropped into mixer, diaxon is 20 revs/min of stirrings in the same way, every 30s changes direction, stir 2 minutes altogether, then input phosphate-free water-retaining agent and farina stir 2 minutes, be evacuated to after vacuum is not less than 90%, diaxon 20 revs/min in the same way, every 1min changes direction, stir 2min, instantaneous CO altogether
2ultralow temperature precooling: 10 revs/min, spray 10 stops 2, anyway turn ↖ ↗, be chilled to material filling temperature-4 DEG C in advance, vacuumize-0.08Mpa, incorgruous 7 revs/min of diaxon, every 1min changes direction, stirs 3min, with 7 revs/min of dischargings.
Sandwich in described step (2) attach most importance to 14 ~ 16 grams, the circle of diameter 3.5cm is sandwich.
AS polysaccharide in described step (2) can replace with the sub-powder of edible sand sagebrush (Artemisia filifolia).
Dumpling wrapper in described step (3) is attached most importance to the circular dumpling wrapper of 40g, thickness 5.5mm, diameter 9cm.
Beneficial effect of the present invention: the present invention is based on Western-style sandwich chicken, Chinese and Western food cultures matches well for technical background, pork special process skin, chicken science conditioning filling processed, the method gives prominence to the pre-cold forming of mixing ultralow temperature, the chicken traditional properties extension process such as Western-style style pork, show condition, with the exquisite combination of Chinese meal tradition dumpling cultural deposits, prior restaurant technology and Food Engineering Development are organically combined, adopts vacuum mix and blend, lead to CO through instantaneous ultralow temperature
2the special process operation such as low-temperature quick-freezing rapidly of sandwich, high temperature prefrying, screw fast refreezer is refined in precooling, hydraulic full-automatic forming, special traditional properties, ensure that product with stable quality (efficiency is higher, mouthfeel is better), manual product realizes industrial operation, makes product novelty, individual character, balanced in nutrition, solid overflows, and sense is outstanding, traditional meat flavour characteristic is given prominence to.Not containing any anticorrisive agent, 1 year stored under refrigeration shelf-life, both ensure the fragrant tender succulence of novel salad meat dumpling (convenient dish) meat, sandwich salubrious happy mouth, return taste, the moulding unique flavor of to home, instant, convenient, healthy again, be the direction of following food and drink innovation development.The feature of this product is that instant, local flavor are special, simple heating shortening and edible, food have taste, crisp, third dimension, the sense that overflows that cornflakes are given are given prominence to, and meet modern and consume demand, meet the hope of consumer to seeking new thoughts.
Detailed description of the invention
Embodiment 1
Raw material by following proportions salad meat dumpling:
Dumpling wrapper: streaky pork 53.2kg, frozen water 14.5kg, rehydration wire drawing histone 7kg, pig show condition fourth 6kg, farina 6kg, egg liquid 4kg, onion fourth 2kg, dark soy sauce 3kg, soybean protein isolate 1.4kg, ginger mud 0.7kg, salt 0.6kg, phosphate-free water-retaining agent 0.5kg, carragheen 0.2kg, yellow rice wine 0.2kg;
Sandwich: chicken leg meat cubelets (3-4mm) 71.8kg, water 21.5kg, fried spareribs with brown sauce local flavor cure 3.2kg, chopped spring onion 1.4kg, ginger end 1.4kg, AS polysaccharide gum (the sub-powder of edible sand sagebrush (Artemisia filifolia), molecule embedding film forming is better) 0.7kg;
Starch: high-strength flour 30kg medium strength flour 21.8kg corn flour 40kg soda 0.5kg National Starch 5kg compound seasoner (baking powder, acid Sodium Acid Pyrophosphate, maltodextrin, whey powder, onion powder, garlic powder etc.) 2.7kg;
Wrap up in powder: popcorn sheet (3-4mm).
The preparation method of the salad meat dumpling of the present embodiment is as follows:
(1) Feedstock treating: the arrangement of pig streaky pork, meat grinder 18 millimeters of orifice plates are twisted systems one time, and show condition-5 ~-10 DEG C of degree freeze state dicer and are switched to 5mm right and left fourth; The wire drawing histone water soaking 1 hour of three times, albumen cutmixer chopped to the half root bamboo let size after rehydration is for subsequent use; Chopped spring onion shredded particles, ginger cuts that to mix mud for subsequent use; The chicken leg meat 3-4mm that dices adds batching vacuum tumbling 10 minutes, and 0-4 degree environment pickles 6-12 hour, is chilled to about-8 DEG C in advance, and forming machine will expect shaping about 15 grams of filling, and diameter 3.5cm circle prefrying is shaped as sandwich for subsequent use for 25 seconds;
(2) drop into mixer by after the streaky pork handled well, show condition, salt and flavoring (mixing molten water) and the molten water of all the other auxiliary materials, diaxon is 20 revs/min of stirrings in the same way, and every 30s changes direction, stir about 2min altogether; (visual material filling evenly and have certain toughness), drops into phosphate-free water-retaining agent and starch stirs 2 minutes, is evacuated to after vacuum is not less than 90%, and diaxon in the same way 20 revs/min of every 1min changes direction and stirs about 2min, instantaneous CO
2ultralow temperature precooling: 10 revs/min, spray 10 stops 2, anyway Zhuan ↖ ↗.Be chilled to material filling temperature about-4 DEG C in advance, be evacuated to after vacuum is not less than 90%, the incorgruous 7 revs/min of every 1min of diaxon change direction and stir 3min.Discharging is advisable with 7 revs/min, can not high-speed stirred for a long time;
(3) after stirring, material filling uses forming machine shaping, requires the perfect mouth of shape, smooth surface, thickness uniformity, the water spray demoulding;
(4) hydraulic full-automatic forming machine is utilized, the shaping 40g of material filling, thickness 5.5mm, diameter 9cm is circular, expects embryo to be placed a slice 15 grams after shaping sandwich, pinches edge from molding mass embryo to folding to another side, wrap core material, in dumpling shape, inner additional air is got rid of in the pressing of material embryo surrounding;
(5) enter starching machine, select starch: water=1:1.8 rate of body weight gain 6 ℅, requires that starching is evenly complete, blow the upper and lower air knife of slurry and also will evenly dry, do not leak internal layer core material;
(6) enter Powder binding machine, popcorn sheet (Jinan Jia Nong Food Co., Ltd) wraps up in powder, and in requirement, powder is evenly complete, rate of body weight gain 8 ℅; Remove pressure roller, ensure that powder is even under this link, powerful air knife blows even, wraps up in product homogeneous solid stereovision after sheet, without bulk shedding phenomenon, and product guipure smooth transition next procedure;
(7) proceed to Fryer, 180 DEG C of oil temperatures, prefrying 40 seconds micro-Huangs of product are slightly shaped;
(8) sandwich chicken after prefrying proceeds to screw fast refreezer-35 DEG C of quick-frozens immediately can be packaged into finished product below rear center's temperature-18 degree in 100 minutes.
Embodiment 2
The salad meat dumpling of the present embodiment, makes according to following raw material: the dumpling wrapper by following raw material preparation salad meat dumpling: streaky pork 50kg, frozen water 16kg, rehydration wire drawing histone 5kg, pig show condition fourth 8kg, farina 4kg, egg liquid 5kg, onion fourth 1kg, dark soy sauce 5kg, soybean protein isolate 1kg, ginger mud 1kg, salt 1kg, phosphate-free water-retaining agent 0.2kg, carragheen 0.3kg, yellow rice wine 0.1kg; Filling for dumplings by following raw material preparation salad meat dumpling: chicken leg meat cubelets 75kg, water 20kg, fried spareribs with brown sauce local flavor cure 5kg, chopped spring onion 1kg, ginger end 2kg, AS polysaccharide gum 0.5kg; Starch by following raw material preparation salad meat dumpling: high-strength flour 35kg, medium strength flour 20kg, corn flour 45kg, soda 0.2kg, National Starch 8kg, compound seasoner 1kg.
The preparation method of the salad meat dumpling of the present embodiment is as follows:
(1) pretreatment of raw material: streaky pork 18mm orifice plate is twisted system one time, and pig show condition-5 DEG C is switched to 3mm side's fourth; Rehydration wire drawing histone chopped is to the rehydration wire drawing histone silk (cutmixer 200 revs/min, 2 minutes) for subsequent use of long 3.5cm, diameter 2mm;
(2) filling for dumplings is made: chicken leg meat cubelets, water, fried spareribs with brown sauce local flavor cure (Shanghai Jun Can food flavor Co., Ltd), chopped spring onion, ginger end, AS polysaccharide gum are placed in vacuum tumbler vacuum tumbling 8 minutes, 6 hours are pickled, instantaneous CO under 0 DEG C of condition
2ultralow temperature is chilled to-5 DEG C in advance and obtains fillings, is shaped to sandwich with forming machine by material filling, sandwich prefrying 20 seconds sizing, sandwich attach most importance to 14 grams, the circle of diameter 3.5cm is sandwich;
(3) dumpling wrapper is made: streaky pork, frozen water, rehydration wire drawing histone, pig show condition fourth, egg liquid, onion fourth, dark soy sauce, soybean protein isolate, ginger mud, natural flavouring, salt, carragheen and yellow rice wine are dropped into mixer, diaxon is 20 revs/min of stirrings in the same way, every 30s changes direction, stir 2 minutes altogether, then input phosphate-free water-retaining agent and farina stir 2 minutes, be evacuated to after vacuum is not less than 90%, diaxon 20 revs/min in the same way, every 1min changes direction, stir 2min, instantaneous CO altogether
2ultralow temperature precooling: 10 revs/min, spray 10 stops 2, anyway turn ↖ ↗, is chilled to material filling temperature-4 DEG C in advance, be evacuated to after vacuum is not less than 90%, incorgruous 7 revs/min of diaxon, every 1min changes direction, stirs 3min, with 7 revs/min of dischargings, utilize hydraulic full-automatic forming machine to make the shaping dumpling wrapper processed of material filling, inner additional air is got rid of in surrounding pressing, and dumpling wrapper is attached most importance to the circular dumpling wrapper of 40g, thickness 5.5mm, diameter 9cm;
(4) shaping: on dumpling wrapper, place a slice sandwich, pinching edge from dumpling wrapper to folding to another side, wrapping sandwich, making dumpling;
(5) starching: the dumpling obtained after shaping enters starching machine is that 1:1.5 configures slurries according to the mass ratio of starch and water, requires to realize even starching according to the starching of rate of body weight gain 6 ℅;
(6) powder is wrapped up in: the dumpling after starching enters Powder binding machine, wrap up in powder and adopt popcorn sheet, it is evenly complete that powder is wrapped up in requirement, rate of body weight gain 8 ℅, remove pressure roller, under ensureing this link, powder is even, powerful air knife blows even, wrap up in product homogeneous solid stereovision after sheet, without bulk shedding phenomenon, product guipure smooth transition next procedure;
(7) prefrying: wrap up in the dumpling after powder and proceed to Fryer, under the condition of 180 DEG C, prefrying 40 seconds;
(8) freezing: the dumpling after prefrying proceeds to screw fast refreezer-35 DEG C of quick-frozens immediately 100 minutes to central temperature less than-18 DEG C, is packaged into finished product.
Embodiment 3
The salad meat dumpling of the present embodiment, it is made up of following raw material: the dumpling wrapper by following raw material preparation salad meat dumpling: streaky pork 55kg, frozen water 12kg, rehydration wire drawing histone 10kg, pig show condition fourth 3kg, farina 8kg, egg liquid 2kg, onion fourth 5kg, dark soy sauce 1kg, soybean protein isolate 2kg, ginger mud 0.5kg, salt 0.5kg, phosphate-free water-retaining agent 0.8kg, carragheen 0.1kg, yellow rice wine 0.4kg; Filling for dumplings by following raw material preparation salad meat dumpling: chicken leg meat cubelets 70kg, water 25kg, fried spareribs with brown sauce local flavor cure 2kg, chopped spring onion 3kg, ginger end 1kg, the edible sub-powder 1kg of sand sagebrush (Artemisia filifolia); Starch by following raw material preparation salad meat dumpling: high-strength flour 25kg, medium strength flour 24kg, corn flour 35kg, soda 0.8kg, National Starch 3kg, compound seasoner (Zhengzhou Rong great Food Co., Ltd) 5kg.
The preparation method of the salad meat dumpling of the present embodiment is as follows:
(1) pretreatment of raw material: streaky pork 18mm orifice plate is twisted system one time, and pig show condition-5 ~-10 DEG C is switched to 3 ~ 6mm side fourth; Rehydration wire drawing histone chopped is to the rehydration wire drawing histone silk (cutmixer 300 revs/min, 2 minutes) for subsequent use of long 3.5cm, diameter 2mm;
(2) filling for dumplings is made: chicken leg meat cubelets, water, fried spareribs with brown sauce local flavor cure, chopped spring onion, ginger end, the edible sub-powder of sand sagebrush (Artemisia filifolia) are placed in vacuum tumbler vacuum tumbling 15 minutes, under 4 DEG C of conditions, pickle 12 hours, instantaneous CO
2ultralow temperature is chilled to-10 DEG C in advance and obtains fillings, is shaped to sandwich with forming machine by material filling, sandwich prefrying 30 seconds sizing, sandwich attach most importance to 16 grams, the circle of diameter 3.5cm is sandwich;
(3) dumpling wrapper is made: streaky pork, frozen water, rehydration wire drawing histone, pig show condition fourth, egg liquid, onion fourth, dark soy sauce, soybean protein isolate, ginger mud, natural flavouring, salt, carragheen and yellow rice wine are dropped into mixer, diaxon is 20 revs/min of stirrings in the same way, every 30s changes direction, stir 2 minutes altogether, then input phosphate-free water-retaining agent and farina stir 2 minutes, be evacuated to after vacuum is not less than 90%, diaxon 20 revs/min in the same way, every 1min changes direction, stir 2min, instantaneous CO altogether
2ultralow temperature precooling: 10 revs/min, spray 10 stops 2, anyway turn ↖ ↗, is chilled to material filling temperature-4 DEG C in advance, be evacuated to after vacuum is not less than 90%, incorgruous 7 revs/min of diaxon, every 1min changes direction, stirs 3min, with 7 revs/min of dischargings, utilize hydraulic full-automatic forming machine to make the shaping dumpling wrapper processed of material filling, inner additional air is got rid of in surrounding pressing, and dumpling wrapper is attached most importance to the circular dumpling wrapper of 40g, thickness 5.5mm, diameter 9cm;
(4) shaping: on dumpling wrapper, place a slice sandwich, pinching edge from dumpling wrapper to folding to another side, wrapping sandwich, making dumpling;
(5) starching: the dumpling obtained after shaping enters starching machine, selecting according to the mass ratio of starch and water is that 1:2 configures slurries, requires to realize even starching according to the starching of rate of body weight gain 6 ℅;
(6) powder is wrapped up in: the dumpling after starching enters Powder binding machine, wrap up in powder and adopt popcorn sheet, it is evenly complete that powder is wrapped up in requirement, rate of body weight gain 8 ℅, remove pressure roller, under ensureing this link, powder is even, powerful air knife blows even, wrap up in product homogeneous solid stereovision after sheet, without bulk shedding phenomenon, product guipure smooth transition next procedure;
(7) prefrying: wrap up in the dumpling after powder and proceed to Fryer, under the condition of 185 DEG C, prefrying 35 seconds;
(8) freezing: the dumpling after prefrying proceeds to screw fast refreezer-35 DEG C of quick-frozens immediately 100 minutes to central temperature less than-18 DEG C, is packaged into finished product.
Embodiment 4
The salad meat dumpling of the present embodiment, it is made up of following raw material: the dumpling wrapper by following raw material preparation salad meat dumpling: streaky pork 52kg, frozen water 14kg, rehydration wire drawing histone 6kg, pig show condition fourth 5kg, farina 6kg, egg liquid 3kg, onion fourth 2kg, dark soy sauce 2kg, soybean protein isolate 1.5kg, ginger mud 0.8kg, salt 0.7kg, phosphate-free water-retaining agent 0.4kg, carragheen 0.2kg, yellow rice wine 0.2kg; Filling for dumplings by following raw material preparation salad meat dumpling: chicken leg meat cubelets 72kg, water 22kg, fried spareribs with brown sauce local flavor cure 3kg, chopped spring onion 2kg, ginger end 1.5kg, the edible sub-powder 0.6kg of sand sagebrush (Artemisia filifolia); Starch by following raw material preparation salad meat dumpling: high-strength flour 30kg, medium strength flour 22kg, corn flour 42kg, soda 0.5kg, National Starch 5kg, compound seasoner 2.5kg.
The preparation method of the salad meat dumpling of the present embodiment is as follows:
(1) pretreatment of raw material: streaky pork 18mm orifice plate is twisted system one time, and pig show condition-8 DEG C is switched to 4mm side's fourth; Rehydration wire drawing histone chopped is to the rehydration wire drawing histone silk (cutmixer 250 revs/min, 2 minutes) for subsequent use of long 3.5cm, diameter 2mm;
(2) filling for dumplings is made: chicken leg meat cubelets, water, fried spareribs with brown sauce local flavor cure, chopped spring onion, ginger end, the edible sub-powder of sand sagebrush (Artemisia filifolia) are placed in vacuum tumbler vacuum tumbling 10 minutes, under 2 DEG C of conditions, pickle 8 hours, instantaneous CO
2ultralow temperature is chilled to-8 DEG C in advance and obtains fillings, is shaped to sandwich with forming machine by material filling, sandwich prefrying 25 seconds sizing, sandwich attach most importance to 15 grams, the circle of diameter 3.5cm is sandwich;
(3) dumpling wrapper is made: streaky pork, frozen water, rehydration wire drawing histone, pig show condition fourth, egg liquid, onion fourth, dark soy sauce, soybean protein isolate, ginger mud, natural flavouring, salt, carragheen and yellow rice wine are dropped into mixer, diaxon is 20 revs/min of stirrings in the same way, every 30s changes direction, stir 2 minutes altogether, then input phosphate-free water-retaining agent and farina stir 2 minutes, be evacuated to after vacuum is not less than 90%, diaxon 20 revs/min in the same way, every 1min changes direction, stir 2min, instantaneous CO altogether
2ultralow temperature precooling: 10 revs/min, spray 10 stops 2, anyway turn ↖ ↗, is chilled to material filling temperature-4 DEG C in advance, be evacuated to after vacuum is not less than 90%, incorgruous 7 revs/min of diaxon, every 1min changes direction, stirs 3min, with 7 revs/min of dischargings, utilize hydraulic full-automatic forming machine to make the shaping dumpling wrapper processed of material filling, inner additional air is got rid of in surrounding pressing, and dumpling wrapper is attached most importance to the circular dumpling wrapper of 40g, thickness 5.5mm, diameter 9cm;
(4) shaping: on dumpling wrapper, place a slice sandwich, pinching edge from dumpling wrapper to folding to another side, wrapping sandwich, making dumpling;
(5) starching: the dumpling obtained after shaping enters starching machine, selecting according to the mass ratio of starch and water is that 1:1.8 configures slurries, requires to realize even starching according to the starching of rate of body weight gain 6 ℅;
(6) powder is wrapped up in: the dumpling after starching enters Powder binding machine, wrap up in powder and adopt popcorn sheet, it is evenly complete that powder is wrapped up in requirement, rate of body weight gain 8 ℅, remove pressure roller, under ensureing this link, powder is even, powerful air knife blows even, wrap up in product homogeneous solid stereovision after sheet, without bulk shedding phenomenon, product guipure smooth transition next procedure;
(7) prefrying: wrap up in the dumpling after powder and proceed to Fryer, under the condition of 175 DEG C, prefrying 45 seconds;
(8) freezing: the dumpling after prefrying proceeds to screw fast refreezer-35 DEG C of quick-frozens immediately 100 minutes to central temperature less than-18 DEG C, is packaged into finished product.
Embodiment 5
The salad meat dumpling of the present embodiment, it is made up of following raw material: the dumpling wrapper by following raw material preparation salad meat dumpling: streaky pork 54kg, frozen water 15kg, rehydration wire drawing cathepsin 18 kg, pig show condition fourth 6kg, farina 7kg, egg liquid 4kg, onion fourth 2.5kg, dark soy sauce 4kg, soybean protein isolate 1.8kg, ginger mud 0.9kg, salt 0.8kg, phosphate-free water-retaining agent 0.6kg, carragheen 0.25kg, yellow rice wine 0.15kg; Filling for dumplings by following raw material preparation salad meat dumpling: chicken leg meat cubelets 74kg, water 24kg, fried spareribs with brown sauce local flavor cure 4kg, chopped spring onion 1.5kg, ginger end 1.2kg, AS polysaccharide gum 0.7kg; Starch by following raw material preparation salad meat dumpling: high-strength flour 32kg, medium strength flour 21kg, corn flour 38kg, soda 0.4kg, National Starch 6kg, compound seasoner 4kg.
The preparation method of the salad meat dumpling of the present embodiment is as follows:
(1) pretreatment of raw material: streaky pork 18mm orifice plate is twisted system one time, and pig show condition-5 ~-10 DEG C is switched to 3 ~ 6mm side fourth; Rehydration wire drawing histone chopped is to the rehydration wire drawing histone silk (cutmixer 200 revs/min, 2 minutes) for subsequent use of long 3.5cm, diameter 2mm;
(2) filling for dumplings is made: chicken leg meat cubelets, water, fried spareribs with brown sauce local flavor cure, chopped spring onion, ginger end, AS polysaccharide gum are placed in vacuum tumbler vacuum tumbling 8 ~ 15 minutes, under 2.5 DEG C of conditions, pickle 10 hours, instantaneous CO
2ultralow temperature is chilled to-6 DEG C in advance and obtains fillings, is shaped to sandwich with forming machine by material filling, sandwich prefrying 28 seconds sizing, sandwich attach most importance to 15 grams, the circle of diameter 3.5cm is sandwich;
(3) dumpling wrapper is made: streaky pork, frozen water, rehydration wire drawing histone, pig show condition fourth, egg liquid, onion fourth, dark soy sauce, soybean protein isolate, ginger mud, natural flavouring, salt, carragheen and yellow rice wine are dropped into mixer, diaxon is 20 revs/min of stirrings in the same way, every 30s changes direction, stir 2 minutes altogether, then input phosphate-free water-retaining agent and farina stir 2 minutes, be evacuated to after vacuum is not less than 90%, diaxon 20 revs/min in the same way, every 1min changes direction, stir 2min, instantaneous CO altogether
2ultralow temperature precooling: 10 revs/min, spray 10 stops 2, anyway turn ↖ ↗, is chilled to material filling temperature-4 DEG C in advance, be evacuated to after vacuum is not less than 90%, incorgruous 7 revs/min of diaxon, every 1min changes direction, stirs 3min, with 7 revs/min of dischargings, utilize hydraulic full-automatic forming machine to make the shaping dumpling wrapper processed of material filling, inner additional air is got rid of in surrounding pressing, and dumpling wrapper is attached most importance to the circular dumpling wrapper of 40g, thickness 5.5mm, diameter 9cm;
(4) shaping: on dumpling wrapper, place a slice sandwich, pinching edge from dumpling wrapper to folding to another side, wrapping sandwich, making dumpling;
(5) starching: the dumpling obtained after shaping enters starching machine, selecting according to the mass ratio of starch and water is that 1:1.8 configures slurries, requires to realize even starching according to the starching of rate of body weight gain 6 ℅;
(6) powder is wrapped up in: the dumpling after starching enters Powder binding machine, wrap up in powder and adopt popcorn sheet, it is evenly complete that powder is wrapped up in requirement, rate of body weight gain 8 ℅, remove pressure roller, under ensureing this link, powder is even, powerful air knife blows even, wrap up in product homogeneous solid stereovision after sheet, without bulk shedding phenomenon, product guipure smooth transition next procedure;
(7) prefrying: wrap up in the dumpling after powder and proceed to Fryer, under the condition of 180 DEG C, prefrying 40 seconds;
(8) freezing: the dumpling after prefrying proceeds to screw fast refreezer-35 DEG C of quick-frozens immediately 100 minutes to central temperature less than-18 DEG C, is packaged into finished product.
Claims (9)
1. a salad meat dumpling, is characterized in that it is made up of the raw material of following portions by weight: the dumpling wrapper by the raw material preparation salad meat dumpling of following portions by weight: streaky pork 50 ~ 55, frozen water 12 ~ 16, rehydration wire drawing histone 5 ~ 10, pig show condition fourth 3 ~ 8, farina 4 ~ 8, egg liquid 2 ~ 5, onion fourth 1 ~ 5, dark soy sauce 1 ~ 5, soybean protein isolate 1 ~ 2, ginger mud 0.5 ~ 1, salt 0.5 ~ 1, phosphate-free water-retaining agent 0.2 ~ 0.8, carragheen 0.1 ~ 0.3, yellow rice wine 0.1 ~ 0.4; Filling for dumplings by the raw material preparation salad meat dumpling of following portions by weight: chicken leg meat cubelets 70 ~ 75, water 20 ~ 25, fried spareribs with brown sauce local flavor cure 2 ~ 5, chopped spring onion 1 ~ 3, ginger end 1 ~ 2, AS polysaccharide gum 0.5 ~ 1; Starch by the raw material preparation salad meat dumpling of following weight fraction: high-strength flour 25 ~ 35, medium strength flour 20 ~ 24, corn flour 35 ~ 45, soda 0.2 ~ 0.8, National Starch 3 ~ 8, compound seasoner 1 ~ 5; Described salad meat dumpling adopts 5mm popcorn sheet as wrapping up in powder.
2. a salad meat dumpling, is characterized in that: the dumpling wrapper by following portions by weight preparation salad meat dumpling: streaky pork 53.2, frozen water 14.5, rehydration wire drawing histone 7, pig show condition fourth 6, farina 6, egg liquid 4, onion fourth 2, dark soy sauce 3, soybean protein isolate 1.4, ginger mud 0.7, salt 0.6, phosphate-free water-retaining agent 0.5, carragheen 0.2, yellow rice wine 0.2.
3. a salad meat dumpling, is characterized in that: the raw material preparation filling for dumplings by following portions by weight:
Chicken leg meat cubelets 71.8, water 21.5, fried spareribs with brown sauce local flavor cure 3.2, chopped spring onion 1.4, ginger end 1.4, AS polysaccharide gum 0.7.
4. a salad meat dumpling, is characterized in that: the starch by the raw material preparation salad meat dumpling of following weight fraction: high-strength flour 30, medium strength flour 21.8, corn flour 40, soda 0.5, National Starch 5, compound seasoner 2.7.
5. the preparation method of the arbitrary described salad meat dumpling of claim 1-4, is characterized in that step is as follows:
(1) pretreatment of raw material: streaky pork 18mm orifice plate is twisted system one time, and pig show condition-5 ~-10 DEG C is switched to 3 ~ 6mm side fourth; Rehydration wire drawing histone chopped is for subsequent use to the rehydration wire drawing histone silk of long 3.5cm, diameter 2mm;
(2) filling for dumplings is made: chicken leg meat cubelets, water, fried spareribs with brown sauce local flavor cure, chopped spring onion, ginger end, AS polysaccharide gum glue are placed in vacuum tumbler vacuum tumbling 8 ~ 15 minutes, under 0 ~ 4 DEG C of condition, pickle 6 ~ 12 hours, instantaneous CO
2ultralow temperature is chilled to-5 ~-10 DEG C in advance and obtains fillings, is shaped to sandwich with forming machine by material filling, the sizing in 20 ~ 30 seconds of sandwich prefrying;
(3) make dumpling wrapper: stirred by the raw material of dumpling wrapper, be chilled to material filling temperature-4 DEG C in advance, with the rotating speed discharging of 7 revs/min, utilize hydraulic full-automatic forming machine to make the shaping dumpling wrapper processed of material filling;
(4) shaping: on dumpling wrapper, place a slice sandwich, pinching edge from dumpling wrapper to folding to another side, wrapping sandwich, making dumpling;
(5) starching: the dumpling obtained after shaping enters starching machine, selecting according to the mass ratio of starch and water is that 1:1.5 ~ 2 configure slurries, requires to realize even starching according to the starching of rate of body weight gain 6 ℅;
(6) wrap up in powder: the dumpling after starching enters Powder binding machine, require to wrap up in powder evenly complete, rate of body weight gain 8 ℅;
(7) prefrying: wrap up in the dumpling after powder and proceed to Fryer, under the condition of 175 ~ 185 DEG C, prefrying 35 ~ 45 seconds;
(8) freezing: the dumpling after prefrying proceeds to screw fast refreezer-35 DEG C of quick-frozens immediately 100 minutes to central temperature less than-18 DEG C, is packaged into finished product.
6. the preparation method of salad meat dumpling according to claim 5, it is characterized in that: the method that described step (2) makes filling for dumplings is as follows: by streaky pork, frozen water, rehydration wire drawing histone, pig show condition fourth, egg liquid, onion fourth, dark soy sauce, soybean protein isolate, ginger mud, salt, carragheen and yellow rice wine drop into mixer, diaxon is 20 revs/min of stirrings in the same way, every 30s changes direction, stir 2 minutes altogether, then input phosphate-free water-retaining agent and farina stir 2 minutes, be evacuated to after vacuum is not less than 90%, diaxon 20 revs/min in the same way, every 1min changes direction, stir 2min altogether, instantaneous CO
2ultralow temperature precooling: 10 revs/min, spray 10 stops 2, anyway turn ↖ ↗, is chilled to material filling temperature-4 DEG C in advance, and be evacuated to after vacuum is not less than 90%, incorgruous 7 revs/min of diaxon, every 1min changes direction, stirs 3min, with 7 revs/min of dischargings.
7. the preparation method of salad meat dumpling according to claim 5, is characterized in that: sandwich in described step (2) attach most importance to 14 ~ 16 grams, the circle of diameter 3.5cm is sandwich.
8. the preparation method of salad meat dumpling according to claim 5, is characterized in that: the AS polysaccharide gum in described step (2) can replace with the sub-powder of edible sand sagebrush (Artemisia filifolia).
9. the preparation method of salad meat dumpling according to claim 5, is characterized in that: the dumpling wrapper in described step (3) is attached most importance to the circular dumpling wrapper of 40g, thickness 5.5mm, diameter 9cm.
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