CN107348325A - A kind of fish-skin boiled dumpling and preparation method thereof - Google Patents

A kind of fish-skin boiled dumpling and preparation method thereof Download PDF

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Publication number
CN107348325A
CN107348325A CN201710585185.0A CN201710585185A CN107348325A CN 107348325 A CN107348325 A CN 107348325A CN 201710585185 A CN201710585185 A CN 201710585185A CN 107348325 A CN107348325 A CN 107348325A
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parts
fish
skin
flour
fillings
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赵金鹏
徐岩
闫朝霞
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Zhucheng Zhucheng Food Co Ltd
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Zhucheng Zhucheng Food Co Ltd
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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
    • 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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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Abstract

The invention discloses a kind of fish-skin boiled dumpling and preparation method thereof.A kind of fish-skin boiled dumpling, is made up of the raw material of following parts by weight：Cladding：55 90 parts of fish-skin, 42 77 parts of flour, 7 12 parts of rice bran oil, 49 parts of cooking wine, 19 24 parts of water；Fillings：14 22 parts of mushroom, 40 52 parts of streaky pork, 10 12 parts of black fungus, 69 parts of soy sauce, 49 parts of chopped spring onion, 10 19 parts of olive oil, 46 parts of dried orange peel, 46 parts of hawthorn.The invention has the advantages that：Fresh fragrant, the dumpling wrapper bullet cunning of nutritious, smooth in appearance, mouthfeel, do not stick to one's teeth tooth.

Description

A kind of fish-skin boiled dumpling and preparation method thereof
Technical field
The present invention relates to a kind of boiled dumpling and preparation method thereof, specifically a kind of fish-skin boiled dumpling and preparation method thereof.
Background technology
With the increasing and quickening of people's rhythm of life of international exchange, safely, trust, efficiently quick-frozen food is got over Paid close attention to get over by consumer instantly, meet to have enough to eat and wear after demand in today's society people, to the nutrient health of quick-frozen food Relation is also increasingly lifted.And fish-skin contains abundant protein and various trace elements, its protein is mainly the glue of macromolecular The composition of former albumen and mucopolysaccharide, it is Ms's beauty care beauty and health care good merchantable brand, medical research is found, the leucocyte in " fish-skin " Element-leucine has antitumaous effect.Fish-skin contains abundant collagen, 67.1g containing protein, fat in the dry shark skins of every 100g 0.5g, its protein are collagen, beauty are replenished the calcium all very good, by the warm referred to as " beauty on dining table of people Teacher ".
And a medicine book " fish-skin " on the books in the southern beam period in China is used as the effect of medicinal；Datang period is arrived As one of tribute, theory of traditional Chinese medical science thinks：" fish-skin " sweet-salty is mild-natured, and has the effect of nourishing；In terms of dietotherapy, " fish-skin " Containing abundant protein and various trace elements, its protein is mainly the collagen of macromolecular and the composition of mucopolysaccharide, It is Ms's beauty care beauty and health care good merchantable brand, medical research finds that leucocyte-leucine in " fish-skin " has antitumaous effect.
Rice bran oil has very high nutritive value, and in developed countries such as American-European Korean and Japaneses, it is a kind of equally celebrated for their achievements with olive oil Health-nutrition oil, it is deep to be liked by high fat of blood, cardio-cerebrovascular disorder crowd, and eaten already as the routine health of west family Oil.
Chinese rice bran oil raw material resources are enriched, but the production and consumption of rice bran oil is also in starting stage, annual production deficiency 120000 tons.Expert advice accelerates rice bran oil development, allows this health-nutrition oil to come into common people's daily life early.
And social life rhythm is fast now, work load weight, stress is big, causes：
1st, diet is irregular or largely uses maror, causes gastrointestinal disturbances system burden weight, easily produces lesion, It is " stomach of ten people nine " that the exactly present traditional Chinese medical science is often said, or some dirty diseases of how many stomach, has a strong impact on the health of people, high rhythm Living, which causes people can not find that lesion is made in time, is timely handled.
2nd, stress is big, and nervous system burden weight, being also easy to produce anxiety causes endocrinopathy.
3rd, amount of exercise deficiency, because work problem, cause people to take exercise and reduce, activity is reduced, and causes internal cholesterol to carry Rise, also overweight mental burden causes endocrine imbalance, can not adjust tissue, and blood is thick, vessel wall thickening or hard Change, cardiac pressure weight, seriously safeguard health of people.
Therefore the conditioning in daily life turns into the most important thing, and people need one kind to meet daily life needs, and nurse one's health The fast food of health.
The content of the invention
The technical problems to be solved by the invention be to provide one kind in the case where not influenceing mouthfeel using fish-skin as raw material simultaneously And with prophylactic conditioning food of coordinating intestines and stomach and preparation method thereof.In order to solve the above technical problems, the technology of the present invention Scheme is：A kind of fish-skin boiled dumpling, is combined by cladding and fillings, is made up of the raw material of following parts by weight：Cladding：Fish-skin 55- 90 parts, flour 42-77 parts, rice bran oil 7-12 parts, cooking wine 4-9 parts, water 19-24 parts；Fillings：Mushroom 14-22 parts, streaky pork 40- 52 parts, black fungus 10-12 parts, soy sauce 6-9 parts, chopped spring onion 4-9 parts, olive oil 10-19 parts, dried orange peel 4-6 parts, hawthorn 4-6 parts.
As preferable technical scheme, a kind of fish-skin boiled dumpling, combined by cladding and fillings, by following parts by weight Raw material be made：Cladding：73 parts of fish-skin, 57 parts of flour, 9 parts of rice bran oil, 6 parts of cooking wine, 22 parts of water；Fillings：18 parts of mushroom, five flowers 46 parts of meat, 11 parts of black fungus, 7 parts of soy sauce, 6 parts of chopped spring onion, 15 parts of olive oil, 5 parts of dried orange peel, 5 parts of hawthorn.
Present invention also offers above-mentioned preparation method, comprise the following steps：
Step 1：Fish-skin preparation
Flour is applied on fish-skin, is crumpled with flour, the process needs every to be required to individually handle, while crumples the time No less than 3-5 minutes, rubbing rinses the flour on fish-skin well after terminating standby；
Step 2：Cut and mix
The fish-skin that step 1 is handled well is put into cutmixer, is cut with the 4700-5900 per minute rotating speeds turned and mixes 4-6 minutes, Cut with fish-skin after mixing colloidality, stopping, which is cut, mixes；
Step 3：Beat
Step 2 is cut to the fish-skin mixed and delivers to electric beating machine, frequency is beaten as 150-240 beats/min, beats 7-9 points Clock；
Step 4：Conjunction face
Fish-skin, flour, rice bran oil, cooking wine, water after step 3 is beaten pour into dough kneading machine, and wherein being put into for rice bran oil needs Placed into after the tentatively mixing of fish-skin, flour, cooking wine, water；
Step 5：Make dumpling wrapper
The face that step 4 is got togather is put into shaping mechanism into dumpling wrapper；
Step 6：Mushroom, black fungus processing
Mushroom is put into boiling in pot, digestion time is 5-9 minutes, and the mushroom after boiling and black fungus are diced, size For 3-4mm；
Step 7：
Streaky pork is put into meat grinder to rub；
Step 8：Modulating fillings
By Step 6: mushroom, black fungus, the streaky pork that step 7 is handled well are put into mixer, at the same by soy sauce, chopped spring onion, Olive oil, dried orange peel, hawthorn pour into mixer, the fillings made after being sufficiently stirred；
Step 9：Shaping
Dumpling wrapper and fillings are put into dumpling maker, manufactured boiled dumpling weight is in 30-35g；
Step 10：Cooling
Boiled dumpling after shaping is delivered into freezer, its central temperature is reduced to -4 to -2 degrees Celsius；Step 11：Packaging
Boiled dumpling after shaping is delivered into automatic packaging machine, is packed using 500g as one bag, is detected by metal detector Afterwards, vanning is sealed up for safekeeping, is sent into freezer storage；
Preferably, the dried orange peel, hawthorn use the powder ground after drying；
Preferably, the fish-skin uses fresh fish-skin after scaling；
By adopting the above-described technical solution, a kind of fish-skin boiled dumpling, cladding and fillings combine, specifically by following weight Part raw material is made：Cladding：Fish-skin 55-90 parts, flour 42-77 parts, rice bran oil 7-12 parts, cooking wine 4-9 parts, water 19-24 parts；Filling Material：Mushroom 14-22 parts, streaky pork 40-52 parts, black fungus 10-12 parts, soy sauce 6-9 parts, chopped spring onion 4-9 parts, olive oil 10-19 parts, Dried orange peel 4-6 parts, hawthorn 4-6 parts；Fish-skin has very high fishy smell in itself, therefore before use, handled first by flour, When being crumpled using flour to fish-skin, the mucous membrane of fish-skin is removed, effectively reduces the fishy smell of fish-skin, while is added in cladding Cooking wine progress handles fish-skin fishy smell, while the also progressive suppression fish-skin fishy smell, while lifted whole of mushroom, dried orange peel and the hawthorn in fillings The mouthfeel of body, although fish-skin physical arrangement after cutting and mixing changes, the boiled dumpling packed after being mixed with flour is because of fish-skin knot Structure is larger to cause boiled dumpling opening, therefore technique is beaten in increase after fish-skin is cut and mixed, and makes the density of fish-skin increase, while contribute to fish The spilling of glue protein, promote its viscosity and facilitate the absorption of collagen, and a small amount of rice bran oil added in cladding, it is progressive to promote Bond properties is entered, the material of dried orange peel, hawthorn as doctor's food homology, has played the edible greasy feeling of reduction in the present invention, suppress fish The effect of skin fishy smell and regulating gastointestinal.
Dried orange peel：Bitter, pungent, warm-natured, return lung, the spleen channel, regulating qi-flowing for strengthening spleen is eliminating dampness and eliminating phlegm, and for abdominal fullness and distention, deficiency of food is vomited and diarrhoea, Coughing with a lot of sputum.
Hawthorn：Sour sweet, tepor.Enter spleen, stomach, Liver Channel.Digestion gathered food, scattered blood stasis, expelling tenia.Control meat product, abdominal mass, phlegm and retained fluid, ruffian It is full, acid regurgitation, rush down dysentery, intestines wind, pain in the back, hernia postpartum postpartum abdominal pain, lochiorrhagia, pediatric milk food stagnation.Food digesting stomach fortifying, promoting the circulation of qi dissipate The stasis of blood.For meat stagnation, gastric ulcer fullness, diarrhea dysentery abdominal pain, blood stasis closed, postpartum stasis, confidant sting, hernia pain, high fat of blood Disease.
Dried orange peel shares with hawthorn, adjusts stomach qi and blood, and there is qi-regulating to promote gastrointestinal blood flow, accelerates digestion, adjusts health Effect.
By above-mentioned measure, the invention has the advantages that：
1st, it is application to have expanded fish-skin, and fish-skin has been brought up into fast food desk；
2nd, without fishy smell, excellent taste, dumpling wrapper China Resources is flexible, and do not stick to one's teeth tooth, delicious and fragrant taste；
3rd, because a large amount of collagens of fish-skin oil-containing, boiled dumpling bright in appearance, there is appetitive effect；
4th, dried orange peel and hawthorn long-term consumption, which have, promotes digestion, the effect of coordinating intestines and stomach, and because adds rice bran oil, oil-containing A large amount of oryzanol effectively alleviate mental fatigue, nurse one's health the effect of health；
5th, business is abundant, fish-skin oil-containing Macro and microelements and collagen, has a splendid cosmetic result, and rice bran oil A kind of nutritious vegetable oil, absorptivity is up to more than 90% after food.The aliphatic acid composition of rice bran oil, vitamin E, sterol, paddy Dimension element etc. is advantageous to the absorption of human body, has the cholesterol removed in blood, reduces blood fat, promotes growth in humans's development etc. beneficial Effect.
6th, this product has that heat is few, cholesterol is low, regulation blood cholesterol levels balance, softening blood vessel, prevent calcium loss, Strong muscles and bones, there is the effect of qi-regulating regulation to stomach, and effectively lift WeiDongLi Capsule and stomach velocity of blood flow, accelerate digestion and inhale Produce effects rate, be also equipped with calming the nerves and take a tonic or nourishing food to build up one's health the effect of nerve.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of fish-skin boiled dumpling, is combined by cladding and fillings, is made up of the raw material of following parts by weight：Cladding：Fish-skin 90 Part, 77 parts of flour, 12 parts of rice bran oil, 9 parts of cooking wine, 24 parts of water；Fillings：22 parts of mushroom, 52 parts of streaky pork, 12 parts of black fungus, sauce 9 parts of oil, 9 parts of chopped spring onion, 19 parts of olive oil, 6 parts of dried orange peel, 6 parts of hawthorn.
Above-mentioned preparation method, comprises the following steps：
Step 1：Fish-skin preparation
Flour is applied on fish-skin, is crumpled with flour, the process needs every to be required to individually handle, while crumples the time No less than 5 minutes, rubbing rinsed the flour on fish-skin well after terminating standby；
Step 2：Cut and mix
The fish-skin that step 1 is handled well is put into cutmixer, is cut and mixed 6 minutes with 5900 turns per minute of rotating speed, and band fish-skin is cut After mixing colloidality, stopping, which is cut, mixes；
Step 3：Beat
Step 2 is cut to the fish-skin mixed and delivers to electric beating machine, frequency is beaten as 240 beats/min, beats 7 minutes；
Step 4：Conjunction face
Fish-skin, flour, rice bran oil, cooking wine, water after step 3 is beaten pour into dough kneading machine, and wherein being put into for rice bran oil needs Placed into after the tentatively mixing of fish-skin, flour, cooking wine, water；
Step 5：Make dumpling wrapper
The face that step 4 is got togather is put into shaping mechanism into dumpling wrapper；
Step 6：Mushroom, black fungus processing
Mushroom is put into boiling in pot, digestion time is 9 minutes, the mushroom after boiling and black fungus is diced, size is 3-4mm；
Step 7：
Streaky pork is put into meat grinder to rub；
Step 8：Modulating fillings
By Step 6: mushroom, black fungus, the streaky pork that step 7 is handled well are put into mixer, at the same by soy sauce, chopped spring onion, Olive oil, dried orange peel, hawthorn pour into mixer, the fillings made after being sufficiently stirred；
Step 9：Shaping
Dumpling wrapper and fillings are put into dumpling maker, manufactured boiled dumpling weight is in 35g；
Step 10：Cooling
Boiled dumpling after shaping is delivered into freezer, its central temperature is reduced to -2 degrees Celsius；
Step 11：Packaging
Boiled dumpling after shaping is delivered into automatic packaging machine, is packed using 500g as one bag, is detected by metal detector Afterwards, vanning is sealed up for safekeeping, is sent into freezer storage.
Energy (Kcal) 1122 Cholesterol (mg) 327 Vitamin B12 (μ g) 0
Protein (g) 60.9 Vitamin A (μ gRE) 29 Folic acid (μ g) 18.9
Fatty (g) 54.1 Vitamin B1 (mg) 0.46 Nicotinic acid (mg) 12
Carbohydrate (g) 91.7 Vitamin B2 (mg) 0.82 Vitamin C (mg) 5
Dietary fiber (g) 13.8 Vitamin B6 (mg) 0.06 Vitamin E (mg) 9.1
Calcium (mg) 190 Iron (mg) 22.2 Iodine (μ g) 2.2
Phosphorus (mg) 562 Zinc (mg) 6.99 Vitamin D (μ g) 55.9
Potassium (mg) 650 Selenium (mg) 7.87
Sodium (mg) 2367.1 Copper (mg) 0.86
Magnesium (mg) 157 Manganese (mg) 3.74
Embodiment 2
A kind of fish-skin boiled dumpling, is combined by cladding and fillings, is made up of the raw material of following parts by weight：Cladding：Fish-skin 55 Part, 42 parts of flour, 7 parts of rice bran oil, 4 parts of cooking wine, 19 parts of water；
Fillings：14 parts of mushroom, 40 parts of streaky pork, 10 parts of black fungus, 6 parts of soy sauce, 4 parts of chopped spring onion, 10 parts of olive oil, dried orange peel 4 Part, 4 parts of hawthorn.
Above-mentioned preparation method, comprises the following steps：
Step 1：Fish-skin preparation
Flour is applied on fish-skin, is crumpled with flour, the process needs every to be required to individually handle, while crumples the time No less than 3 minutes, rubbing rinsed the flour on fish-skin well after terminating standby；
Step 2：Cut and mix
The fish-skin that step 1 is handled well is put into cutmixer, is cut and mixed 6 minutes with 4700 turns per minute of rotating speed, and band fish-skin is cut After mixing colloidality, stopping, which is cut, mixes；
Step 3：Beat
Step 2 is cut to the fish-skin mixed and delivers to electric beating machine, frequency is beaten as 150 beats/min, beats 9 minutes；
Step 4：Conjunction face
Fish-skin, flour, rice bran oil, cooking wine, water after step 3 is beaten pour into dough kneading machine, and wherein being put into for rice bran oil needs Placed into after the tentatively mixing of fish-skin, flour, cooking wine, water；
Step 5：Make dumpling wrapper
The face that step 4 is got togather is put into shaping mechanism into dumpling wrapper；
Step 6：Mushroom, black fungus processing
Mushroom is put into boiling in pot, digestion time is 9 minutes, the mushroom after boiling and black fungus is diced, size is 4mm；
Step 7：
Streaky pork is put into meat grinder to rub；
Step 8：Modulating fillings
By Step 6: mushroom, black fungus, the streaky pork that step 7 is handled well are put into mixer, at the same by soy sauce, chopped spring onion, Olive oil, dried orange peel, hawthorn pour into mixer, the fillings made after being sufficiently stirred；
Step 9：Shaping
Dumpling wrapper and fillings are put into dumpling maker, manufactured boiled dumpling weight is in 30g；
Step 10：Cooling
Boiled dumpling after shaping is delivered into freezer, its central temperature is reduced to -4 degrees Celsius；
Step 11：Packaging
Boiled dumpling after shaping is delivered into automatic packaging machine, is packed using 500g as one bag, is detected by metal detector Afterwards, vanning is sealed up for safekeeping, is sent into freezer storage.
Energy (Kcal) 689 Cholesterol (mg) 208 Vitamin B12 (μ g) 0
Protein (g) 37.8 Vitamin A (μ gRE) 22 Folic acid (μ g) 10.3
Fatty (g) 33.9 Vitamin B1 (mg) 0.29 Nicotinic acid (mg) 7.6
Carbohydrate (g) 53.7 Vitamin B2 (mg) 0.51 Vitamin C (mg) 3.2
Dietary fiber (g) 9.3 Vitamin B6 (mg) 0.04 Vitamin E (mg) 5.37
Calcium (mg) 122 Iron (mg) 15.9 Iodine (μ g) 1.2
Phosphorus (mg) 348 Zinc (mg) 4.39 Vitamin D (μ g) 45.9
Potassium (mg) 414 Selenium (mg) 60
Sodium (mg) 1458.9 Copper (mg) 0.8
Magnesium (mg) 101 Manganese (mg) 2.49
Embodiment 3
A kind of fish-skin boiled dumpling, is combined by cladding and fillings, is made up of the raw material of following parts by weight：Cladding：Fish-skin 73 Part, 57 parts of flour, 9 parts of rice bran oil, 6 parts of cooking wine, 22 parts of water；Fillings：18 parts of mushroom, 46 parts of streaky pork, 11 parts of black fungus, soy sauce 7 parts, 6 parts of chopped spring onion, 15 parts of olive oil, 5 parts of dried orange peel, 5 parts of hawthorn.
Above-mentioned preparation method, comprises the following steps：
Step 1：Fish-skin preparation
Flour is applied on fish-skin, is crumpled with flour, the process needs every to be required to individually handle, while crumples the time No less than 4 minutes, rubbing rinsed the flour on fish-skin well after terminating standby；
Step 2：Cut and mix
The fish-skin that step 1 is handled well is put into cutmixer, is cut and mixed 5 minutes with 5200 turns per minute of rotating speed, and band fish-skin is cut After mixing colloidality, stopping, which is cut, mixes；
Step 3：Beat
Step 2 is cut to the fish-skin mixed and delivers to electric beating machine, frequency is beaten as 200 beats/min, beats 8 minutes；
Step 4：Conjunction face
Fish-skin, flour, rice bran oil, cooking wine, water after step 3 is beaten pour into dough kneading machine, and wherein being put into for rice bran oil needs Placed into after the tentatively mixing of fish-skin, flour, cooking wine, water；
Step 5：Make dumpling wrapper
The face that step 4 is got togather is put into shaping mechanism into dumpling wrapper；
Step 6：Mushroom, black fungus processing
Mushroom is put into boiling in pot, digestion time is 7 clocks, the mushroom after boiling and black fungus is diced, size is 3.5mm；
Step 7：
Streaky pork is put into meat grinder to rub；
Step 8：Modulating fillings
By Step 6: mushroom, black fungus, the streaky pork that step 7 is handled well are put into mixer, at the same by soy sauce, chopped spring onion, Olive oil, dried orange peel, hawthorn pour into mixer, the fillings made after being sufficiently stirred；
Step 9：Shaping
Dumpling wrapper and fillings are put into dumpling maker, manufactured boiled dumpling weight is in 33g；
Step 10：Cooling
Boiled dumpling after shaping is delivered into freezer, its central temperature is reduced to -3 degrees Celsius；
Step 11：Packaging
Boiled dumpling after shaping is delivered into automatic packaging machine, is packed using 500g as one bag, is detected by metal detector Afterwards, vanning is sealed up for safekeeping, is sent into freezer storage.
Energy (Kcal) 897 Cholesterol (mg) 269 Vitamin B12 (μ g) 0
Protein (g) 49.2 Vitamin A (μ gRE) 26 Folic acid (μ g) 14
Fatty (g) 44 Vitamin B1 (mg) 0.35 Nicotinic acid (mg) 9.8
Carbohydrate (g) 71 Vitamin B2 (mg) 0.67 Vitamin C (mg) 4.1
Dietary fiber (g) 11.5 Vitamin B6 (mg) 0.05 Vitamin E (mg) 7.22
Calcium (mg) 155 Iron (mg) 18.9 Iodine (μ g) 1.7
Phosphorus (mg) 452 Zinc (mg) 5.64 Vitamin D (μ g) 50.9
Potassium (mg) 526 Selenium (mg) 6.25
Sodium (mg) 1910.9 Copper (mg) 0.7
Magnesium (mg) 127 Manganese (mg) 3.06
The equipment such as the tumbler used in preparation method of the present invention, full-automatic instant freezer are the conventional of field of food industry Equipment, it will not be repeated here.
The schematical embodiment of the present invention is the foregoing is only, is not limited to the scope of the present invention.It is any Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from, The scope of protection of the invention should be belonged to.

Claims (4)

1. a kind of fish-skin boiled dumpling, it is characterised in that be made up of cladding and fillings, be specifically made up of the raw material of following parts by weight：
Cladding：Fish-skin 55-90 parts, flour 42-77 parts, rice bran oil 7-12 parts, cooking wine 4-9 parts, water 19-24 parts；
Fillings：Mushroom 14-22 parts, streaky pork 40-52 parts, black fungus 10-12 parts, soy sauce 6-9 parts, chopped spring onion 4-9 parts, olive oil 10-19 parts, dried orange peel 4-6 parts, hawthorn 4-6 parts.
2. a kind of fish-skin boiled dumpling, it is characterised in that be made up of cladding and fillings, be specifically made up of the raw material of following parts by weight：
Cladding：73 parts of fish-skin, 57 parts of flour, 9 parts of rice bran oil, 6 parts of cooking wine, 22 parts of water；
Fillings：18 parts of mushroom, 46 parts of streaky pork, 11 parts of black fungus, 7 parts of soy sauce, 6 parts of chopped spring onion, 15 parts of olive oil, 5 parts of dried orange peel, mountain 5 parts of short, bristly hair or beard.
3. a kind of preparation method of fish-skin boiled dumpling as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
Step 1：Fish-skin preparation
Flour is applied on fish-skin, is crumpled with flour, the process needs every to be required to individually handle, while it is many to crumple the time In 3-5 minutes, rubbing rinses the flour on fish-skin well after terminating standby；
Step 2：Cut and mix
The fish-skin that step 1 is handled well is put into cutmixer, is cut with the 4700-5900 per minute rotating speeds turned and mixes 4-6 minutes, hairtail Skin is cut mix colloidality after, stopping is cut and mixed；
Step 3：Beat
Step 2 is cut to the fish-skin mixed and delivers to electric beating machine, frequency is beaten as 150-240 beats/min, beats 7-9 minutes；
Step 4：Conjunction face
Fish-skin, flour, rice bran oil, cooking wine, water after step 3 is beaten pour into dough kneading machine, and wherein being put into for rice bran oil need to be in fish Placed into after the tentatively mixing of skin, flour, cooking wine, water；
Step 5：Make dumpling wrapper
The face that step 4 is got togather is put into shaping mechanism into dumpling wrapper；
Step 6：Mushroom, black fungus processing
Mushroom is put into boiling in pot, digestion time is 5-9 minutes, and the mushroom after boiling and black fungus are diced, size 3-4mm；
Step 7：
Streaky pork is put into meat grinder to rub；
Step 8：Modulating fillings
By Step 6: mushroom, black fungus, the streaky pork that step 7 is handled well are put into mixer, while by soy sauce, chopped spring onion, olive Oil, dried orange peel, hawthorn pour into mixer, the fillings made after being sufficiently stirred；
Step 9：Shaping
Dumpling wrapper and fillings are put into dumpling maker, manufactured boiled dumpling weight is in 30-35g；
Step 10：Cooling
Boiled dumpling after shaping is delivered into freezer, its central temperature is reduced to -4 to -2 degrees Celsius；
Step 11：Packaging
Boiled dumpling after shaping is delivered into automatic packaging machine, packed using 500g as one bag, after metal detector detects, dress Case is sealed up for safekeeping, is sent into freezer storage.
4. a kind of fish-skin boiled dumpling as described in claim 1-2, it is characterised in that the dried orange peel, hawthorn are ground after using drying The powder of system, the fish-skin use fresh fish-skin after scaling.
CN201710585185.0A 2017-07-18 2017-07-18 A kind of fish-skin boiled dumpling and preparation method thereof Withdrawn CN107348325A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111789226A (en) * 2020-07-21 2020-10-20 广州市拾三食品有限公司 An instant canned dumpling or wonton with soup and its preparation method

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102860459A (en) * 2012-10-16 2013-01-09 福建安井食品股份有限公司 High-quality minced fillet wrapper and preparation method thereof
CN103005518A (en) * 2012-12-26 2013-04-03 天津市龙缘达科技有限公司 Novel fish skin pork dumpling and preparation method thereof
CN104187298A (en) * 2014-07-22 2014-12-10 安徽富煌三珍食品集团有限公司 Method of manufacturing fish-wrapper dumplings by utilization of small salmon meat pieces
CN104938879A (en) * 2015-06-02 2015-09-30 刘丽 Pork shrimp dumpling and making method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102860459A (en) * 2012-10-16 2013-01-09 福建安井食品股份有限公司 High-quality minced fillet wrapper and preparation method thereof
CN103005518A (en) * 2012-12-26 2013-04-03 天津市龙缘达科技有限公司 Novel fish skin pork dumpling and preparation method thereof
CN104187298A (en) * 2014-07-22 2014-12-10 安徽富煌三珍食品集团有限公司 Method of manufacturing fish-wrapper dumplings by utilization of small salmon meat pieces
CN104938879A (en) * 2015-06-02 2015-09-30 刘丽 Pork shrimp dumpling and making method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111789226A (en) * 2020-07-21 2020-10-20 广州市拾三食品有限公司 An instant canned dumpling or wonton with soup and its preparation method

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