CN107006799A - A kind of marine product quick-freezing boiled dumplings and preparation method thereof - Google Patents
A kind of marine product quick-freezing boiled dumplings and preparation method thereof Download PDFInfo
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- CN107006799A CN107006799A CN201710270717.1A CN201710270717A CN107006799A CN 107006799 A CN107006799 A CN 107006799A CN 201710270717 A CN201710270717 A CN 201710270717A CN 107006799 A CN107006799 A CN 107006799A
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- parts
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- fish maw
- seasoning
- fillings
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- 238000007710 freezing Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000020995 raw meat Nutrition 0.000 claims abstract description 15
- 241000238366 Cephalopoda Species 0.000 claims abstract description 12
- 241000238557 Decapoda Species 0.000 claims abstract description 12
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 12
- 235000020637 scallop Nutrition 0.000 claims abstract description 12
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 11
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 239000002285 corn oil Substances 0.000 claims abstract description 9
- 235000005687 corn oil Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 240000002045 Guettarda speciosa Species 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 244000242564 Osmanthus fragrans Species 0.000 claims description 4
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 4
- 241000425037 Toona sinensis Species 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 3
- 241001596950 Larimichthys crocea Species 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 210000003097 mucus Anatomy 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of marine product quick-freezing boiled dumplings and preparation method thereof, raw material of the fillings including following ratio of weight and number of the boiled dumpling is made：35 parts of squid, 35 parts of peeled shrimp, 35 parts of scallop fourth, 35 parts of carrot, 35 parts of lotus rhizome, 35 parts of egg, seasoning remove 35 parts of raw meat liquid, 35 parts of fish maw, 35 parts of corn oil, 12 parts of soy sauce, 0.5 0.8 parts of cooking wine, 0.3 0.5 parts of salt.Quick-freezing boiled dumplings of the present invention are using squid, peeled shrimp, scallop fourth as main material, and containing carrot, lotus rhizome, and composite flavor is nutritious.
Description
Technical field
The invention belongs to field of food, more particularly to a kind of marine product quick-freezing boiled dumplings and preparation method thereof.
Background technology
Dumpling is a kind of time-honored food among the people, deep to be welcome by common people, is most representational one in Chinese meal
Plant food.At present, on the market quick-freezing boiled dumplings species is various, there is pork filling, mutton filling, Minced Beef etc..But in same dumpling
Contained meat kind is more single in son, and taste is more universal, and nutrition is not also comprehensive.As people are to dietetic nutrition and mouthfeel
How the lifting of standard, provide more special tastes and nutritious quick-freezing dumpling species turns into field of food and needs what is solved
One of problem.
The content of the invention
The present invention provides a kind of marine product quick-freezing boiled dumplings, its special taste, nutritious, and the present invention also provides its preparation side
Method.
The present invention is achieved through the following technical solutions：
A kind of marine product quick-freezing boiled dumplings, raw material of the fillings including following ratio of weight and number of the boiled dumpling is made：Squid 3-5
Part, 3-5 parts of peeled shrimp, 3-5 parts of scallop fourth, 3-5 parts of carrot, 3-5 parts of lotus rhizome, 3-5 parts of egg, seasoning remove 3-5 parts of raw meat liquid, fish
3-5 parts of tripe, 3-5 parts of corn oil, 1-2 parts of soy sauce, 0.5-0.8 parts of cooking wine, 0.3-0.5 parts of salt；
The preparation method of above-mentioned marine product quick-freezing boiled dumplings, comprises the following steps：
(1) shallot, ginger, Chinese prickly ash, Bi dial, the root of Dahurain angelica, Jamaica, dark plum, sweet osmanthus, Chinese Toon Leaves, water press 5：3：1：2：1：1：
2：2：1：30 weight is than being extracted, 80 DEG C of extraction temperature, extracts 2h, is filtrated to get leaching liquor, then natural cooling adds
5wt% citric acids, obtain seasoning except raw meat liquid；
(2) fresh squid, peeled shrimp, scallop fourth are minced, and add seasoning except raw meat liquid, soy sauce, cooking wine, salt are repeatedly along one
Direction carries out mixing and stirred evenly；Carrot, lotus rhizome and egg, the corn oil of chopping are added, is mixed repeatedly along a direction
Stirring, stirs into thick paste, as fillings；
(3) fresh oval, a length of 3-4cm fish maw clear water wash clean are selected, surface mucus is removed, punctures one
Duck eye, by fillings it is filling enter fish maw in；
(4) fish maw of fillings will be filled with, boiled dumpling is bundled into dumpling wrapper；
(5) boiled dumpling of shaping is transported to the quick-frozen shaping of quick-frozen cold chain, quick-frozen good boiled dumpling then is carried out into packaging is changed into
Finished product, finished product is put into -18 DEG C of freezer and stored.
Preferably, the fish maw is crucian fish maw, grass carp fish maw or yellow croaker fish maw.
The beneficial effects are mainly as follows the following aspects：
(1) quick-freezing boiled dumplings of the present invention are combined mouth using squid, peeled shrimp, scallop fourth as main material, and containing carrot, lotus rhizome
Taste, it is nutritious.
(2) squid, peeled shrimp, scallop fourth remove raw meat liquid deodorization seasoning using seasoning, make dumpling without fishy smell and have distinctive perfume (or spice)
Taste and nutritional ingredient.
(3) fillings it is filling enter fish maw in, then be bundled into dumpling wrapper boiled dumpling, mouthfeel is unique, and when boiling dumpling, if
There is dumpling wrapper cracking, fillings is also not easy to spill, and the integrality of dumpling can be kept very well.
Embodiment
With reference to embodiment, present disclosure is further illustrated.It should be appreciated that the implementation of the present invention is not limited to
In the following examples, any formal accommodation and/or change made to the present invention fall within the scope of the present invention.
In the present invention, if not refering in particular to, all part, percentage are unit of weight, and all equipment and raw material etc. are
It is commercially available or the industry is conventional.Method in following embodiments, is the routine of this area unless otherwise instructed
Method.
Embodiment 1
A kind of marine product quick-freezing boiled dumplings, raw material of the fillings including following ratio of weight and number of the boiled dumpling is made：Squid 4
Part, 5 parts of peeled shrimp, 3 parts of scallop fourth, 5 parts of carrot, 3 parts of lotus rhizome, 3 parts of egg, seasoning remove 4 parts of raw meat liquid, 4 parts of fish maw, corn oil 5
Part, 1 part of soy sauce, 0.6 part of cooking wine, salt 0.4.
The preparation method of above-mentioned marine product quick-freezing boiled dumplings, comprises the following steps：
(1) shallot, ginger, Chinese prickly ash, Bi dial, the root of Dahurain angelica, Jamaica, dark plum, sweet osmanthus, Chinese Toon Leaves, water press 5：3：1：2：1：1：
2：2：1：30 weight is than being extracted, 80 DEG C of extraction temperature, extracts 2h, is filtrated to get leaching liquor, then natural cooling adds
5wt% citric acids, obtain seasoning except raw meat liquid；
(2) fresh squid, peeled shrimp, scallop fourth are minced, and add seasoning except raw meat liquid, soy sauce, cooking wine, salt are repeatedly along one
Direction carries out mixing and stirred evenly；Carrot, lotus rhizome and egg, the corn oil of chopping are added, is mixed repeatedly along a direction
Stirring, stirs into thick paste, as fillings；
(3) fresh oval, a length of 3-4cm fish maw clear water wash clean are selected, surface mucus is removed, punctures one
Duck eye, by fillings it is filling enter fish maw in；
(4) fish maw of fillings will be filled with, boiled dumpling is bundled into dumpling wrapper；
(5) boiled dumpling of shaping is transported to the quick-frozen shaping of quick-frozen cold chain, quick-frozen good boiled dumpling then is carried out into packaging is changed into
Finished product, finished product is put into -18 DEG C of freezer and stored.
The fish maw is crucian fish maw, grass carp fish maw or yellow croaker fish maw.
Embodiment 2
A kind of marine product quick-freezing boiled dumplings, raw material of the fillings including following ratio of weight and number of the boiled dumpling is made：Squid 3
Part, 3 parts of peeled shrimp, 5 parts of scallop fourth, 4 parts of carrot, 5 parts of lotus rhizome, 4 parts of egg, seasoning remove 5 parts of raw meat liquid, 3 parts of fish maw, corn oil 3
Part, 2 parts of soy sauce, 0.5 part of cooking wine, 0.3 part of salt.
The preparation method be the same as Example one of above-mentioned marine product quick-freezing boiled dumplings.
Embodiment 3
A kind of marine product quick-freezing boiled dumplings, raw material of the fillings including following ratio of weight and number of the boiled dumpling is made：Squid 5
Part, 4 parts of peeled shrimp, 4 parts of scallop fourth, 3 parts of carrot, 4 parts of lotus rhizome, 5 parts of egg, seasoning remove 3 parts of raw meat liquid, 5 parts of fish maw, corn oil 4
Part, 1 part of soy sauce, 0.8 part of cooking wine, 0.5 part of salt.
The preparation method be the same as Example one of above-mentioned marine product quick-freezing boiled dumplings.
Although inventor has done more detailed elaboration and enumerated to technical scheme, it will be appreciated that right
For the those skilled in the art of this area one, modification is made to above-described embodiment or equivalent alternative solution is used, this
It is it is clear that these made without departing from theon the basis of the spirit of the present invention are changed or changed to those skilled in the art
Enter, belong to the scope of protection of present invention.
Claims (3)
1. a kind of marine product quick-freezing boiled dumplings, it is characterised in that：The fillings of the boiled dumpling includes the raw material system of following ratio of weight and number
Into：3-5 parts of squid, 3-5 parts of peeled shrimp, 3-5 parts of scallop fourth, 3-5 parts of carrot, 3-5 parts of lotus rhizome, 3-5 parts of egg, seasoning remove raw meat
3-5 parts of liquid, 3-5 parts of fish maw, 3-5 parts of corn oil, 1-2 parts of soy sauce, 0.5-0.8 parts of cooking wine, 0.3-0.5 parts of salt；
The seasoning is except the preparation method of raw meat liquid：Shallot, ginger, Chinese prickly ash, Bi dial, the root of Dahurain angelica, Jamaica, dark plum, sweet osmanthus, Chinese toon
Leaf, water press 5：3：1：2：1：1：2：2：1：30 weight is than being extracted, 80 DEG C of extraction temperature, extracts 2h, is filtrated to get extraction
Then liquid, natural cooling adds 5wt% citric acids, obtains seasoning except raw meat liquid.
2. a kind of preparation method of marine product quick-freezing boiled dumplings as claimed in claim 1, it is characterised in that：Comprise the following steps：
(1) shallot, ginger, Chinese prickly ash, Bi dial, the root of Dahurain angelica, Jamaica, dark plum, sweet osmanthus, Chinese Toon Leaves, water press 5：3：1：2：1：1：2：2：
1：30 weight is than being extracted, 80 DEG C of extraction temperature, extracts 2h, is filtrated to get leaching liquor, then natural cooling adds
5wt% citric acids, obtain seasoning except raw meat liquid；
(2) fresh squid, peeled shrimp, scallop fourth are minced, and add seasoning except raw meat liquid, soy sauce, cooking wine, salt are repeatedly along a direction
Mixing is carried out to stir evenly；Carrot, lotus rhizome and egg, the corn oil of chopping are added, carrying out mixing along a direction repeatedly stirs
Mix, stir into thick paste, as fillings；
(3) fresh oval, a length of 3-4cm fish maw clear water wash clean are selected, surface mucus is removed, punctures one small
Hole, by fillings it is filling enter fish maw in；
(4) fish maw of fillings will be filled with, boiled dumpling is bundled into dumpling wrapper；
(5) boiled dumpling of shaping is transported to the quick-frozen shaping of quick-frozen cold chain, quick-frozen good boiled dumpling then is carried out into packaging is changed into finished product,
Finished product is put into -18 DEG C of freezer and stored.
3. a kind of preparation method of marine product quick-freezing boiled dumplings as claimed in claim 2, it is characterised in that：The fish maw is crucian
Fish maw, grass carp fish maw or yellow croaker fish maw.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710270717.1A CN107006799A (en) | 2017-04-24 | 2017-04-24 | A kind of marine product quick-freezing boiled dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710270717.1A CN107006799A (en) | 2017-04-24 | 2017-04-24 | A kind of marine product quick-freezing boiled dumplings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107006799A true CN107006799A (en) | 2017-08-04 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710270717.1A Pending CN107006799A (en) | 2017-04-24 | 2017-04-24 | A kind of marine product quick-freezing boiled dumplings and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107006799A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029940A (en) * | 2017-11-29 | 2018-05-15 | 云南村寨农业科技有限公司 | A kind of truffle quick-freezing dumpling and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897406A (en) * | 2010-07-12 | 2010-12-01 | 裴振军 | Seafood dumpling and making method thereof |
| CN102511718A (en) * | 2012-01-13 | 2012-06-27 | 黎秋萍 | Seafood and vegetable dumpling |
| CN105394800A (en) * | 2015-12-29 | 2016-03-16 | 苟秀芹 | Dumpling with "three fresh delicacies" |
-
2017
- 2017-04-24 CN CN201710270717.1A patent/CN107006799A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897406A (en) * | 2010-07-12 | 2010-12-01 | 裴振军 | Seafood dumpling and making method thereof |
| CN102511718A (en) * | 2012-01-13 | 2012-06-27 | 黎秋萍 | Seafood and vegetable dumpling |
| CN105394800A (en) * | 2015-12-29 | 2016-03-16 | 苟秀芹 | Dumpling with "three fresh delicacies" |
Non-Patent Citations (4)
| Title |
|---|
| 商洪芳等: "《商洪芳家常面点100例》", 31 January 2014, 天津科技翻译出版有限公司 * |
| 无: ""鱼胶（花胶）饺子怎么做"", 《HTTP://ZHIDAO.BAIDU.COM/QUESTION/268076594789525525.HTML》 * |
| 甘智荣: "《下厨必备的花样主食分步图解》", 30 September 2015, 吉林科学技术出版社 * |
| 陈志田: "《精选美味家常菜》", 30 April 2014, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029940A (en) * | 2017-11-29 | 2018-05-15 | 云南村寨农业科技有限公司 | A kind of truffle quick-freezing dumpling and preparation method thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170804 |
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