CN1074807A - Fast frozen oatmeal wrapper dumpling industrialized producing technology and batching - Google Patents
Fast frozen oatmeal wrapper dumpling industrialized producing technology and batching Download PDFInfo
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- CN1074807A CN1074807A CN92113546A CN92113546A CN1074807A CN 1074807 A CN1074807 A CN 1074807A CN 92113546 A CN92113546 A CN 92113546A CN 92113546 A CN92113546 A CN 92113546A CN 1074807 A CN1074807 A CN 1074807A
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Abstract
The fast frozen oatmeal wrapper dumpling industrialized producing technology belongs to food processing industry.It is to be that primary raw material is made dumpling wrapper with the flesh of fish, wrap required filling and moulding by dumpling forming machine again after, come into the market to sell through quick-frozen, refrigeration.Oatmeal wrapper dumpling is a kind of nutritious, delicious flavour, boils the smooth luxury food of not sticking with paste, enter the mouth for a long time.The critical process of its production is to control dehydration rate automatically, beat to burst and the proportioning of batching.Finished product is six months-18 ℃ of following shelf-lifves of condition.
Description
Oatmeal wrapper dumpling is to be that main material is manufactured the dumpling that dumpling wrapper is bundled into the flesh of fish, this be a kind ofly be of high nutritive value, delicious tasty and refreshing, boil a kind of luxury food of not sticking with paste for a long time.
What the present invention touched upon is exactly a kind of new technology of suitability for industrialized production fast frozen oatmeal wrapper dumpling.Its patent classification belongs to A22C 25/00.
Traditional swallow skin is made by hand.Way is that internal organ, peeling are decaptitated, gone to fresh fish, pasty state is cut in section again, add the refined salt back and beat limit adding starch, break into the rotten group of fish, pinch into piece, on stone roller plate and rod, sprinkle starch, the thick skin in the 3mm left and right sides is ground in the fish gruel, shine or baking is done to sixty percent, be cut into the square or garden sheet of 8cm again, fully dry swallow skin.Its various raw material proportionings are flesh of fish: starch: refined salt=1: 0.3: 0.03.
Traditional production method can only be small-scale production, can't be on a large scale to market supply.Also delicious inadequately from the taste sensation.
The present invention does a kind of new technology that raw material carries out fine finishining, proposes the suitability for industrialized production fast frozen oatmeal wrapper dumpling with the low value fish, by rational seasoning, improves the taste that improves the swallow skin.
The present invention realizes that by three basic working procedure the i.e. processing of swallow skin and filling, dumpling moulding, finished product are handled.Wherein the processing of filling can be modulated respectively according to the taste of different user, conventional raw material and method modulation such as general available peeled shrimp, pork, jellied pork skin, flavoring.Key technique of the present invention is in the process of swallow skin raw material.The processing of swallow skin raw material is finished by eight procedures: 1. the raw material fish selects and (requires every size roughly even with a collection of raw material fish, the raw material fish is oppressed fingerling for well, as white aunt, yellow aunt, Mei Tong, cuttlefish, conger pile, shark, cod etc. with the high white of gel formation energy).2. " two go " (decaptitating, go internal organ).3. clean.4. draining (till not having a water droplet).5. adopt meat (using fish meat separator).6. dehydration (with controlling dewaterer automatically).7. smart filter (removing ossiculum thorn etc. with strainer).8. beat routed (beat, prepare burden to beat and burst) with mixing and kneading machine, empty arena, salt.
The technical indicator that dehydration procedure wherein requires to reach is that dehydration rate reaches 20 ± 5%, and this is the key technology of swallow skin processing.The effect of empty arena is to destroy structure of fish muscle, and salt is beaten the protein stripping that makes in the flesh of fish, and the flesh of fish becomes sticky thick, is to burst in the batching arena at last, and this is another key technology of improving swallow skin structure property and taste.The batching adding ingredient has flour, starch, refined salt, egg is clear, flavor is clear, granulated sugar.If the ratio of the flesh of fish is 1.00, the ratio of batching is (0.75～0.90), (0.60～0.75), (0.030～0.035), (0.035～0.040), (0.010～0.012), (0.010～0.012) successively.Total arena time of bursting is 15～30 minutes.
For realizing all processes of the present invention, the difficult point in this industrialized producing technology is to control dehydration rate automatically.Because the retentiveness of fish gruel is good, can't reach the control index with general dewaterer commonly used.The present invention discloses the technology of the rotten dehydration of fish special equipment-control automatically dehydration rate isolated plant again for this reason.Its key component is: control the weight difference system automatically.During use, at first import the dehydration rate control data, after the fish gruel is poured into, weigh automatically, start dehydration, reach the dehydration rate controlling value after, autostop.The mechanical system of dehydration adopts milling process, and the fish gruel is packed in the press filtration bag, is placed on the squeezer and weighs automatically, and press dewatering, the moisture of extrusion autostop during up to controlling value.
Sending into dumpling forming machine after swallow skin and filling raw material make is bundled into automatically.The dumpling of wrapping is through check peach choosing, and the qualified finished product treatment process of sending into is carried out quick-frozen, the polybag inner wrapping, refrigerates and comes into the market and sell.
The present invention provides big industrial value-added route for fine finishining, the deep processing of low value fish.
Embodiments of the invention are described in detail with the accompanying drawing form.
Fig. 1 is three basic working procedure of technology of the present invention.
Fig. 2 is the production technology of swallow skin raw material.
Claims (5)
1, the fast frozen oatmeal wrapper dumpling industrialized producing technology is made up of raw material processing, moulding, three basic working procedure of finished product processing.It is characterized in that: before operation is burst in the arena of swallow skin raw material processing, dehydration rate is controlled at automatically in 20 ± 5% the scope, in beating the operation of bursting, adds batching and beating routed with the automatic control dewaterer.
2, according to claim 1, raw material processing is characterized in that raw material is two kinds:
The one, the processing of swallow skin raw material.The raw material fish filters, beats burst (empty arena, salt arena, batching are beaten and burst) through the dehydration of automatic control dewaterer, essence and form through decaptitating, go internal organ, cleaning, draining, adopting meat.
The 2nd, filling processing.
3, moulding as claimed in claim 1 is characterized in that swallow skin raw material and filling are put into automatic dumpling-maker is processed into oatmeal wrapper dumpling.
4, finished product as claimed in claim 1 is handled, and it is characterized in that the oatmeal wrapper dumpling polybag inner wrapping of packing into after quick-frozen refrigerates sale again.
5, beat to burst as claim 1,2 described batchings and it is characterized in that, the ratio of beating when bursting three kinds of main supplementary material dehydration flesh of fish, flour, starch in batching is 1: (0.75～0.90): (0.60～0.75), beating the time of bursting is 15～30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92113546A CN1038298C (en) | 1992-11-27 | 1992-11-27 | Process and stock for industrially producing fast frozen oatmeal wrapper dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92113546A CN1038298C (en) | 1992-11-27 | 1992-11-27 | Process and stock for industrially producing fast frozen oatmeal wrapper dumpling |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1074807A true CN1074807A (en) | 1993-08-04 |
| CN1038298C CN1038298C (en) | 1998-05-13 |
Family
ID=4946464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92113546A Expired - Fee Related CN1038298C (en) | 1992-11-27 | 1992-11-27 | Process and stock for industrially producing fast frozen oatmeal wrapper dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1038298C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100389680C (en) * | 2006-06-27 | 2008-05-28 | 福州大学 | Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor |
| 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 |
| CN107334088A (en) * | 2016-11-28 | 2017-11-10 | 范福盛 | A kind of chaos skin and preparation method thereof |
-
1992
- 1992-11-27 CN CN92113546A patent/CN1038298C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100389680C (en) * | 2006-06-27 | 2008-05-28 | 福州大学 | Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor |
| 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 |
| CN104187298B (en) * | 2014-07-22 | 2016-06-15 | 安徽富煌三珍食品集团有限公司 | A kind of method utilizing salmon fish minced meat to make fish skin dumplings |
| CN107334088A (en) * | 2016-11-28 | 2017-11-10 | 范福盛 | A kind of chaos skin and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1038298C (en) | 1998-05-13 |
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