CN105685785A - Alga and dried shrimp flavored dumplings - Google Patents
Alga and dried shrimp flavored dumplings Download PDFInfo
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- CN105685785A CN105685785A CN201610042415.4A CN201610042415A CN105685785A CN 105685785 A CN105685785 A CN 105685785A CN 201610042415 A CN201610042415 A CN 201610042415A CN 105685785 A CN105685785 A CN 105685785A
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Classifications
-
- 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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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of foods and in particular relates to alga and dried shrimp flavored dumplings. Wrappers of the alga and dried shrimp flavored dumplings are prepared from the following raw materials in parts by weight: 40 to 60 parts of flour, 5 to 30 parts of poria cocos powder, 5 to 30 parts of radix puerariae powder, 5 to 40 parts of rhizoma dioscoreae powder, 5 to 20 parts of konjak refined powder, 8 to 15 parts of colored vegetable ultrafine micro-powder, 3 to 8 parts of egg white and 20 to 50 parts of purified water; a formula of stuffing is prepared from the following raw materials in parts by weight: 15 to 45 parts of textured soybean protein, 10 to 35 parts of alga, 8 to 25 parts of dried shrimps, 8 to 25 parts of vermicelli, 5 to 20 parts of vegetables, 3 to 10 parts of tangerine peel powder, 3 to 6 parts of sesame oil and 2 to 8 parts of table salt. The alga and dried shrimp flavored dumplings provided by the invention have the characteristics of balanced nutrients, unique flavor, low fat and the like; the plurality of raw materials are matched to realize synergistic effects; the alga and dried shrimp flavored dumplings have a certain health care effect after being eaten for a long period.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Sargassum dried shrimps dumpling。
Background technology
Dumpling, has another name called dumplings, is ancient Han nationality's tradition cuisines, from the history of existing more than 1,800 year of the present。Dumpling is liked by China's numerous people deeply, is the Spring Festival holidays food that must eat the annual Spring Festival of most area。But along with improving constantly of people's living standard, the quality of dumpling be it is also proposed new requirement, be not only and have enough but also pursue its trophism, functional and health。Therefore, the improvement of tradition dumpling processing formula has become the focus of dumpling industrial research, exploitation and develop high-quality, high nutrition and have the dumpling goods of certain health-care effect and become an important directions of current dumpling secondary industry development。
Textured soybean protein's meat is that protein content reaches more than 60% without cholesterol foods by a kind of high protein adopting certain technical finesse textured soybean protein acquired, and mouthfeel, like meat, has significantly high nutritive value。
Containing abundant saccharide, protein, dietary fiber, vitamin, inorganic elements etc. in Sargassum, therefore possess a lot of functional activities, as: blood pressure lowering, blood fat reducing, raising immunity, looks improving and the skin nourishing etc.。Dried shrimps sweet in the mouth, salty, warm in nature, it is nutritious, containing protein be fish, egg, several times to tens times of milk；Possibly together with mineral and the compositions such as vitamin A, aminophylline such as abundant potassium, iodine, magnesium, phosphorus, magnesium, and its meat is soft, easy to digest, to physical weakness and to need the people taken good care of after being ill be fabulous food, also has kidney invigorating and YANG supporting, the effect of appetizing of regulating the flow of vital energy。Secondly, vermicelli vermicellis such as () Rhizoma amorphophalli, Rhizoma Dioscoreae esculentae, Semen phaseoli radiati, Semen Maydiss, vegetable (Herba Apii graveolentis, Herba Spinaciae, cabbage, Radix Dauci Sativae etc.) are also respectively provided with significantly high nutritive value, rich in the various vitamin needed for body metabolism and other nutrient substance。
Poria powder contains the multiple elements such as triterpenes, polysaccharide and choline, fat, lecithin, potassium, magnesium, energy dispelling speckles and whitening face, moist skin, it is also possible to strengthen the plurality of health care functions such as immunologic function, expansion blood vessel。Powder of Radix Puerariae includes the flavone compound of 12%, such as nutritional labelings such as puerarin, daidzein glycosides, Semen arachidis hypogaeae elements, also have the mineral such as protein, aminoacid, sugar and the ferrum of needed by human, calcium, copper, selenium, be all-ages famous and precious tonic, have the good reputation of " Radix Ginseng in thousand "。Rhizoma Dioscoreae powder contains substantial amounts of mucoprotein, can prevent athero on cardiovascular, keeps blood vessel elasticity, and Rhizoma Dioscoreae has induction and produces interferon, strengthens the effect of immune function of human body。Choline contained by it and lecithin are favorably improved man memory power, often food can body-building, slow down aging, be the health-care good product liked of people。Pericarpium Citri Reticulatae has regulating qi-flowing for strengthening spleen, the effect of drying dampness to eliminate phlegm。
Sargassum dried shrimps dumpling of the present invention tool balanced in nutrition, special taste, low fat, without features such as any essence and flavoring agents。
Summary of the invention
Present invention aims to the deficiencies in the prior art, it is provided that a kind of Sargassum dried shrimps dumpling；The dumpling of this kind of type is of high nutritive value, adaptation population wide, has the features such as balanced in nutrition, special taste, low fat；The food-therapy health-care efficacy such as long-term food utensil is improved immunity, protects the liver, stomach invigorating, improving eyesight, invigorating the spleen and replenishing QI。
For solving above-mentioned technical problem, the technical solution used in the present invention is:
A kind of Sargassum dried shrimps dumpling, is made up by weight 1:1-4.5 of dumpling wrapper and stuffing material；
Described dough cover raw material composition is calculated as by weight: flour 40-60 part, Poria powder 5-30 part, powder of Radix Puerariae 5-30 part, Rhizoma Dioscoreae powder 5-40 part, konjaku powder 5-20 part, coloured vegetable super fine 8-15 part, Ovum Gallus domesticus album 3-8 part, pure water 20-50 part；
Described stuffing material raw material includes by weight: textured soybean protein's meat 15-45 part, Sargassum material 10-35 part, dried shrimps material 8-25 part, vermicelli material 8-25 part, vegetable materials 5-20 part, tangerine peel powder 3-10 part, Oleum sesami 3-6 part, Sal 2-8 part。
Described vermicelli material, the preparation method of Sargassum material be: vermicelli, drying Sargassum are soaked 1-3h respectively in pure water, pulls out and drain, cut into segment or little fourth, standby；Or fresh Sargassum is directly cut into segment or little fourth, standby。
Described vegetable materials, the preparation method of dried shrimps material are respectively as follows: and dried shrimps, vegetable are cut into segment respectively or little fourth is standby。
Described Sargassum material includes one or more in spirulina material, Thallus Laminariae (Thallus Eckloniae) material, Sargassum fusiforme (Harv.) Setch material and Thallus Laminariae material；Described vegetable materials includes one or more in Herba Apii graveolentis, Herba Spinaciae, Radix Dauci Sativae；Described vermicelli material includes one or more in taro vermicelli material, sweet potato vermicelli material, green bean vermicelli material, corn starch vermicelli material；Described tangerine peel powder is after being pulverized by Pericarpium Citri Reticulatae, crosses 80 mesh sieves and prepares。
The preparation method of textured soybean protein's meat is: textured soybean protein soaks 1-3h in 30-60 DEG C of water, after draining surface moisture, fried golden yellow to epidermis with vegetable oil, picks up and drains, is cut into segment or little fourth is standby。
Described coloured vegetable super fine includes one or more in Herba Apii graveolentis super fine, Herba Spinaciae super fine, cabbage super fine and Radix Dauci Sativae super fine。
The preparation method of coloured vegetable super fine is: by coloured vegetable after dewatering vegetable equipment dehydration, and 0-40 DEG C dries, prepare coloured vegetable super fine through micronizing or nano-pulverization。
The preparation method of Sargassum dried shrimps dumpling, comprises the following steps:
(1) making of dough cover: after flour, Poria powder, powder of Radix Puerariae, Rhizoma Dioscoreae powder, konjaku powder, coloured vegetable super fine being mixed in proportion, adds Ovum Gallus domesticus album and pure water；After dough-making powder, roll into dumpling wrapper；
(2) making of stuffing material: after various mixing raw materials, mixes device middling speed and cuts with cutting and mix 2-5 minute, then cuts at a high speed to mix to pureed and makes stuffing material；
(3) making of dumpling: by faric to dumpling wrapper and stuffing material molding；
(4) freezing with packaging: what the dumpling of faric molding was placed in temperature is-40 DEG C ~-30 DEG C freezes quick-freezing 2-5h in storehouse, make product center temperature to-18 DEG C ~-22 DEG C, carry out vacuum packaging or common bag pack dress with vacuum packaging bag, send into temperature and should be storage in-24 ~-18 DEG C of freezers, transport and sell。
Middling speed described in step (2) is cut and is mixed as 500-1000r/min, cuts at a high speed and mixes as 2000-4000r/min。
Beneficial effects of the present invention:
The Sargassum dried shrimps dumpling of the present invention, with the addition of Rhizoma Dioscoreae powder, Poria powder, coloured vegetable super fine in dumpling wrapper, these several powder with the use of, play synergistic function, both enriched the nutrition of dumpling, add again the designs and varieties of dumpling；With the addition of textured soybean protein's meat in stuffing material, Sargassum (spirulina, Thallus Laminariae (Thallus Eckloniae), Sargassum fusiforme (Harv.) Setch, Thallus Laminariae etc.), dried shrimps, vermicelli (one or more of the vermicelli such as Rhizoma amorphophalli, Rhizoma Dioscoreae esculentae, Semen phaseoli radiati, Semen Maydis), vegetable (one or more of Herba Apii graveolentis, Herba Spinaciae, cabbage etc.), tangerine peel powder all have higher nutritive value, rich in the various nutrients needed for body metabolism, the food-therapy health-care efficacy such as long-term food utensil is improved immunity, protects the liver, stomach invigorating, improving eyesight, invigorating the spleen and replenishing QI。
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained, but is not limited to these embodiments。
Embodiment 1
A kind of Sargassum dried shrimps dumpling, is made up by weight 1:1.5 of dumpling wrapper and stuffing material；
By weight, described dough cover raw material consists of: 40 parts of flour, Poria powder 10 parts, powder of Radix Puerariae 8 parts, Rhizoma Dioscoreae powder 8 parts, konjaku powder 10 parts, coloured vegetable super fine 8 parts, 5 parts of Ovum Gallus domesticus album, pure water 30 parts；
By weight, described stuffing material raw material includes: textured soybean protein's meat 15 parts, 25 parts of Sargassum material, 8 parts of dried shrimps material, 8 parts of vermicelli material, vegetable materials 8 parts, tangerine peel powder 5 parts, Oleum sesami 3 parts, Sal 3 parts；
Described vermicelli material, the preparation method of Sargassum material are respectively as follows: and vermicelli, drying Sargassum are soaked 1h respectively in pure water, pull out and drain, cut into segment or little fourth, standby；
Described vegetable materials, the preparation method of dried shrimps material are respectively as follows: and dried shrimps, vegetable are cut into segment respectively or little fourth is standby；
The preparation method of described coloured vegetable super fine is: by coloured vegetable through dewatering vegetable equipment dehydration, low-temperature drying equipment dries, and places into superfine comminution at low temperature machine and pulverizes 10min, and pulverizing temperature 10 DEG C, inlet amount 300g pulverize；
Consisting of of coloured vegetable super fine: Herba Apii graveolentis super fine, Herba Spinaciae super fine, cabbage super fine are by weight 1:1:1 mixing；
Consisting of of described Sargassum material: spirulina material, Thallus Laminariae (Thallus Eckloniae) material, Sargassum fusiforme (Harv.) Setch material, Thallus Laminariae material are by weight 1:1:1:1 mixing；
Consisting of of described vegetable materials: Herba Apii graveolentis material, Herba Spinaciae material, cabbage material are by weight 1:1:1 mixing；
Consisting of of described vermicelli material: taro vermicelli material, sweet potato vermicelli material, green bean vermicelli material, corn starch vermicelli material are by weight 1:1:1:1 mixing；
The preparation method of textured soybean protein's meat is: textured soybean protein soaks 3h in 30 DEG C of water, after draining surface moisture, fried golden yellow to epidermis with vegetable oil, picks up and drains, is cut into segment or little fourth is standby；
A kind of method preparing Sargassum dried shrimps dumpling as above, comprises the following steps:
(1) making of dough cover: after flour, Poria powder, powder of Radix Puerariae, Rhizoma Dioscoreae powder, konjaku powder, the mixing of coloured vegetable super fine, add Ovum Gallus domesticus album and pure water；After dough-making powder, make dumpling wrapper；
(2) making of stuffing material: after mixing raw materials, mixes device 800r/min and cuts with cutting and mix 3 minutes, and then 3000r/min cuts to mix to pureed and makes stuffing material；
(3) making of dumpling: by faric to dumpling wrapper and stuffing material molding；
(4) freezing with packaging: the dumpling of faric molding is placed in temperature be-40 DEG C freeze quick-freezing 2h in storehouse, make product center temperature to-20 DEG C, carry out vacuum packaging or common bag pack dress with vacuum packaging bag, send into temperature and should be storage in-24 DEG C of freezers, transport and sell。
Embodiment 2
A kind of Sargassum dried shrimps dumpling, is made up by weight 1:3 of dumpling wrapper and stuffing material；
By weight, described dough cover raw material consists of: 50 parts of flour, Poria powder 5 parts, powder of Radix Puerariae 15 parts, Rhizoma Dioscoreae powder 10 parts, konjaku powder 15 parts, coloured vegetable super fine 10 parts, 8 parts of Ovum Gallus domesticus album, pure water 40 parts；
By weight, described stuffing material raw material includes: textured soybean protein's meat 30 parts, 15 parts of Sargassum material, 10 parts of dried shrimps material, 15 parts of vermicelli material, vegetable materials 10 parts, tangerine peel powder 8 parts, Oleum sesami 5 parts, Sal 4 parts；
Described vermicelli material, the preparation method of Sargassum material are respectively as follows: and vermicelli, drying Sargassum are soaked 3h respectively in pure water, pull out and drain, cut into segment or little fourth, standby；
Described vegetable materials, the preparation method of dried shrimps material are respectively as follows: and dried shrimps, vegetable are cut into segment respectively or little fourth is standby；
The preparation method of described coloured vegetable super fine is: by coloured vegetable through dewatering vegetable equipment dehydration, 20 DEG C of drying equipments dry, and places into superfine comminution at low temperature machine and pulverizes 10min, and pulverizing temperature 30 DEG C, inlet amount 300g pulverize。
Consisting of of coloured vegetable super fine: Herba Spinaciae super fine, cabbage super fine are by weight 3:1 mixing；
Consisting of of described Sargassum material: spirulina material, Sargassum fusiforme (Harv.) Setch material, Thallus Laminariae material are by weight 1:2:1 mixing；
Consisting of of described vegetable materials: Herba Apii graveolentis material, Herba Spinaciae material, cabbage material are by weight 1:1:1 mixing；
Consisting of of described vermicelli material: taro vermicelli material, sweet potato vermicelli material, green bean vermicelli material, corn starch vermicelli material are by weight 1:2:3:1 mixing；
The preparation method of textured soybean protein's meat is: textured soybean protein soaks 1h in 60 DEG C of water, after draining surface moisture, fried golden yellow to epidermis with vegetable oil, picks up and drains, is cut into segment or little fourth is standby；
A kind of method preparing Sargassum dried shrimps dumpling as above, comprises the following steps:
(1) making of dough cover: after flour, Poria powder, powder of Radix Puerariae, Rhizoma Dioscoreae powder, konjaku powder, the mixing of coloured vegetable super fine, add Ovum Gallus domesticus album and pure water；After dough-making powder, make dumpling wrapper；
(2) making of stuffing material: after mixing raw materials, mixes device 500r/min and cuts with cutting and mix 5 minutes, and then 4000r/min cuts to mix to pureed and makes stuffing material；
(3) making of dumpling: by faric to dumpling wrapper and stuffing material molding；
(4) freezing with packaging: the dumpling of faric molding is placed in temperature be-40 DEG C freeze quick-freezing 2h in storehouse, make product center temperature to-20 DEG C, carry out vacuum packaging or common bag pack dress with vacuum packaging bag, send into temperature and should be storage in-24 DEG C of freezers, transport and sell。
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention。
Claims (9)
1. a Sargassum dried shrimps dumpling, it is characterised in that: it is made up by weight 1:1-4.5 of dumpling wrapper and stuffing material；
Described dough cover raw material composition is calculated as by weight: flour 40-60 part, Poria powder 5-30 part, powder of Radix Puerariae 5-30 part, Rhizoma Dioscoreae powder 5-40 part, konjaku powder 5-20 part, coloured vegetable super fine 8-15 part, Ovum Gallus domesticus album 3-8 part, pure water 20-50 part；
Described stuffing material raw material includes by weight: textured soybean protein's meat 15-45 part, Sargassum material 10-35 part, dried shrimps material 8-25 part, vermicelli material 8-25 part, vegetable materials 5-20 part, tangerine peel powder 3-10 part, Oleum sesami 3-6 part, Sal 2-8 part。
2. Sargassum dried shrimps dumpling according to claim 1, it is characterised in that: described vermicelli material, the preparation method of Sargassum material are respectively as follows: and vermicelli, drying Sargassum are soaked 1-3h respectively in pure water, pull out and drain, cut into segment or little fourth, standby；Or fresh Sargassum is directly cut into segment or little fourth, standby。
3. Sargassum dried shrimps dumpling according to claim 1, it is characterised in that: described vegetable materials, the preparation method of dried shrimps material are respectively as follows: and dried shrimps, vegetable are cut into segment respectively or little fourth is standby。
4. Sargassum dried shrimps dumpling according to claim 1, it is characterised in that: described Sargassum material includes one or more in spirulina material, Thallus Laminariae (Thallus Eckloniae) material, Sargassum fusiforme (Harv.) Setch material and Thallus Laminariae material；Described vegetable materials includes one or more in Herba Apii graveolentis material, Herba Spinaciae material, Radix Dauci Sativae material；Described vermicelli material includes one or more in taro vermicelli material, sweet potato vermicelli material, green bean vermicelli material, corn starch vermicelli material；Described tangerine peel powder is after being pulverized by Pericarpium Citri Reticulatae, crosses 80 mesh sieves and prepares。
5. the Sargassum dried shrimps dumpling according to claims 1, it is characterized in that: the preparation method of textured soybean protein's meat is: textured soybean protein is soaked in 30-60 DEG C of water 1-3h, after draining surface moisture, fried golden yellow to epidermis with vegetable oil, pick up and drain, be cut into segment or little fourth is standby。
6. Sargassum dried shrimps dumpling according to claim 1, it is characterised in that: described coloured vegetable super fine includes one or more in Herba Apii graveolentis super fine, Herba Spinaciae super fine, cabbage super fine and Radix Dauci Sativae super fine。
7. the Sargassum dried shrimps dumpling according to claims 1 or 6, it is characterized in that: the preparation method of coloured vegetable super fine is: by coloured vegetable after dewatering vegetable equipment dehydration, 0-40 DEG C dries, prepares coloured vegetable super fine through micronizing or nano-pulverization。
8. the method for the Sargassum dried shrimps dumpling that a kind is prepared as described in claims any one of 1-7, it is characterised in that: comprise the following steps:
(1) making of dough cover: after flour, Poria powder, powder of Radix Puerariae, Rhizoma Dioscoreae powder, konjaku powder, coloured vegetable super fine being mixed in proportion, adds Ovum Gallus domesticus album and pure water；After dough-making powder, roll into dumpling wrapper；
(2) making of stuffing material: after various mixing raw materials, mixes device middling speed and cuts with cutting and mix 2-5 minute, then cuts at a high speed to mix to pureed and makes stuffing material；
(3) making of dumpling: by faric to dumpling wrapper and stuffing material molding；
(4) freezing with packaging: what the dumpling of faric molding was placed in temperature is-40 DEG C ~-30 DEG C freezes quick-freezing 2-5h in storehouse, make product center temperature to-18 DEG C ~-22 DEG C, carry out vacuum packaging or common bag pack dress with vacuum packaging bag, send into temperature and should be storage in-24 ~-18 DEG C of freezers, transport and sell。
9. the preparation method of Sargassum dried shrimps dumpling according to claim 8, it is characterised in that: the middling speed described in step (2) is cut and is mixed as 500-1000r/min, cuts at a high speed and mixes as 2000-4000r/min。
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Cited By (1)
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| CN107149089A (en) * | 2017-05-26 | 2017-09-12 | 成都鲜美诚食品有限公司 | A kind of konjaku steamed stuffed bun and preparation method thereof |
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Application publication date: 20160622 |