CN108497273A - A kind of production technology of seaweed clam boiled dumpling - Google Patents
A kind of production technology of seaweed clam boiled dumpling Download PDFInfo
- Publication number
- CN108497273A CN108497273A CN201710343764.4A CN201710343764A CN108497273A CN 108497273 A CN108497273 A CN 108497273A CN 201710343764 A CN201710343764 A CN 201710343764A CN 108497273 A CN108497273 A CN 108497273A
- Authority
- CN
- China
- Prior art keywords
- seaweed
- dumpling
- clam
- boiled dumpling
- streaky pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001474374 Blennius Species 0.000 title claims abstract description 61
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 41
- 108010010803 Gelatin Proteins 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 229920000159 gelatin Polymers 0.000 claims abstract description 18
- 239000008273 gelatin Substances 0.000 claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 18
- 238000007493 shaping process Methods 0.000 claims abstract description 11
- 238000012856 packing Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 17
- 238000005057 refrigeration Methods 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims 2
- 241000195493 Cryptophyta Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000126 substance Substances 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000001497 healthy food Nutrition 0.000 abstract description 3
- 230000001225 therapeutic effect Effects 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 description 6
- 241000234282 Allium Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 206010067997 Iodine deficiency Diseases 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241000195474 Sargassum Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 235000006479 iodine deficiency Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000001685 thyroid gland Anatomy 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 208000036626 Mental retardation Diseases 0.000 description 1
- 241001261505 Undaria Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- -1 calcic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021179 potluck Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L17/50—Molluscs
-
- 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
- A23L17/60—Edible seaweed
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Abstract
The invention discloses a kind of production technologies of seaweed clam boiled dumpling, include the following steps：A, the pretreatment of seaweed；B, the pretreatment of flower clam；C, the pretreatment of pork；D, the preparation of dumpling farcing；E, the making of dumpling wrapper；F, the packing of boiled dumpling, shaping；G, boiled dumpling is quick-frozen.The present invention will spend clam, seaweed to be mixed with pork, and boiled dumpling looks good, smell good and taste good made of addition gelatin, seasoning, full of nutrition, taste good, while kind is novel, is suitble to be factory produced, and there is certain health-care therapeutic effect, meet public green and healthy food sanitation standard.
Description
Technical field
The present invention relates to food technology technical fields, more particularly, to a kind of production technology of seaweed clam boiled dumpling.
Background technology
It is well known that dumpling is the traditional food of Chinese name race, especially northern China is even more to have a preference for, dumpling conduct at present
A kind of food not only has become the potluck in family, but also frequently appears in the dining table of various occasions, in dinner party, and becoming can not
Or scarce delicacies.Dumpling has musculus cutaneus to wrap various fillingss to form, then is eaten through steaming or boiling.
Seaweed such as kelp, undaria pinnitafida, seaweed etc. is rich in carbohydrate, protein, crude fibre, minerals, fat, dimension life
Plain and micro-, amount of iodine is very high in most of seaweed, can prevent Thyroid Gland Swell caused by iodine deficiency and children's intelligence is low
Under, the generation of dementia etc..In sargassum protein, amino acid classes are complete, it is necessary to which amino acid content is high.Currently, the food of seaweed
It is comparatively universal used in China's Coastal Areas, but hinterland eat it is on the low side.In China, seaweed recipe is also more dull, eats side
Formula needs to be enriched, to expand the consumer group.
Flower clam meat delicious, full of nutrition, protein content is high, and the type composition and ratio of amino acid are reasonable, and fat contains
Measure low, unsaturated fatty acid is higher, easily digested, also various vitamins and medicinal ingredient, calcic, magnesium, iron, zinc
Etc. a variety of the essential trace elements of the human bodys, nutrition, the pollution-free food of the mankind are can be used as, it is deep to be favored by consumer, there is health care
Dietary function.Therefore, the present invention proposes a kind of production technology of seaweed clam boiled dumpling.
Invention content
The object of the present invention is to provide a kind of production technologies of seaweed clam boiled dumpling.
Used technical solution is the present invention in view of the above technical defects：
A kind of production technology of seaweed clam boiled dumpling, includes the following steps：
A, the pretreatment of seaweed：Edible seaweed that is fresh or drying is chosen, the edible seaweed dried is soaked with clear water, after washing
It drains away the water, the seaweed chopping refrigeration after draining is for use；
B, the pretreatment of flower clam：Fresh flowers clam is chosen, with saline sook 2-3h, is rinsed well after removing shell, after draining away the water
For use；
C, the pretreatment of pork：It chooses the streaky pork after fresh streaky pork or defrosting to clean up, is cut into fritter and complete
Complete to be placed in brine after immersion 15-35min, taking-up drains away the water, and the block-like streaky pork drained is twisted into minced meat refrigeration and is waited for
With；
D, the preparation of dumpling farcing：The streaky pork that the obtained flower clam meat of seaweed powder that step a is obtained, step b and step c are obtained
End is placed in stir mixing in blender, and edible gelatin and seasoning are continuously added in whipping process, you can obtains dumpling farcing；
E, the making of dumpling wrapper：Weigh flour progress
Knead dough, provocation, point group, and it is for use that small dough is compressed to circular dumpling wrapper；
F, the packing of boiled dumpling, shaping：Dumpling wrapper made from dumpling farcing made from step d and step e is delivered to boiled dumpling molding machine
Boiled dumpling is packed, then manual shaping is to keep the shape of boiled dumpling；
G, boiled dumpling is quick-frozen：The boiled dumpling that step f is obtained carries out fast frozen, and quick freezing temperature is -20 to -30 DEG C, quick-frozen
Time is 15-25min, thereafter deepfreeze.
Further, seaweed powder described in step d, flower clam meat, streaky pork end, edible gelatin, seasoning weight hundred
Divide ratio as follows：Seaweed powder 20-40%, flower clam meat 35-60%, streaky pork end 15-35%, edible gelatin 5-15%, seasoning 2-
10%。
Further, seaweed powder described in step d, flower clam meat, streaky pork end, edible gelatin, seasoning weight hundred
Divide ratio as follows：Seaweed powder 26.9%, flower clam meat 41.8%, streaky pork end 18.4%, edible gelatin 8.5%, seasoning 4.4%.
Further, each component of seasoning described in step d is last, edible bright according to seaweed powder, flower clam meat, streaky pork
The total weight of glue is respectively：Soy sauce 3.5-6%, chickens' extract 1-2%, edible salt 2.5-4%, green onion ginger juice 4-5%, cooking wine 3-4%, color
Draw oil 3-4.5% and Ground Cloves 0.1-0.5%.
Further, each component of seasoning described in step d is last, edible bright according to seaweed powder, flower clam meat, streaky pork
The total weight of glue is respectively：Soy sauce 4.5%, chickens' extract 1.5%, edible salt 3%, green onion ginger juice 4.5%, cooking wine 3.5%, salad oil 4%
With Ground Cloves 0.25%.
In the technical scheme, seaweed rich in carbohydrate, protein, crude fibre, minerals, fat, vitamin and
Trace element, amount of iodine is very high in most of seaweed, can prevent Thyroid Gland Swell caused by iodine deficiency and children mental retardation, is crazy about
The generation of slow-witted disease etc., and in sargassum protein, amino acid classes are complete, it is necessary to and amino acid content is high.
In the technical scheme, flower clam meat delicious, full of nutrition, protein content is high, the type of amino acid composition and
Proportioning is rationally, fat content is low, unsaturated fatty acid is higher, easily digested, also various vitamins and it is medicinal at
Point, a variety of the essential trace elements of the human bodys such as calcic, magnesium, iron, zinc can be used as nutrition, the pollution-free food of the mankind, deep by consumer
Favor, have health-care therapeutic effect.
The beneficial effects of the invention are as follows：The present invention will spend clam, seaweed to be mixed with pork, made of addition gelatin, seasoning
Boiled dumpling looks good, smell good and taste good, full of nutrition, taste good, while kind is novel, is suitble to be factory produced, and have certain guarantor
Strong dietary function meets public green and healthy food sanitation standard.
Specific implementation mode
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be further described, the embodiment
It is only used for explaining the present invention, not restrict the protection scope of the present invention.
Embodiment 1
A kind of production technology of seaweed clam boiled dumpling, includes the following steps：
A, the pretreatment of seaweed：Edible seaweed that is fresh or drying is chosen, the edible seaweed dried is soaked with clear water, after washing
It drains away the water, the seaweed chopping refrigeration after draining is for use；
B, the pretreatment of flower clam：Fresh flowers clam is chosen, with saline sook 2-3h, is rinsed well after removing shell, after draining away the water
For use；
C, the pretreatment of pork：It chooses the streaky pork after fresh streaky pork or defrosting to clean up, is cut into fritter and complete
Complete to be placed in brine after immersion 15-35min, taking-up drains away the water, and the block-like streaky pork drained is twisted into minced meat refrigeration and is waited for
With；
D, the preparation of dumpling farcing：By 42.1 parts obtained of flower clam meat of 22.8 parts of seaweed powder that step a is obtained, step b and step c
22.4 parts obtained of streaky pork end is placed in stir mixing in blender, and 8.2 parts of edible gelatin is continuously added in whipping process
With 4.5 parts of seasoning, you can dumpling farcing is obtained, wherein：
Soy sauce 3.5%, chickens' extract 1%, edible salt 2.5%, green onion ginger juice 4%, cooking wine 3%, salad oil 3% and Ground Cloves 0.1%；
E, the making of dumpling wrapper：It weighs flour and carries out knead dough, provocation, point group, and small dough is compressed to circular dumpling wrapper and is waited for
With；
F, the packing of boiled dumpling, shaping：Dumpling wrapper made from dumpling farcing made from step d and step e is delivered to boiled dumpling molding machine
Boiled dumpling is packed, then manual shaping is to keep the shape of boiled dumpling；
G, boiled dumpling is quick-frozen：The boiled dumpling that step f is obtained carries out fast frozen, and quick freezing temperature is -20 DEG C, and the quick-frozen time is
15min, thereafter deepfreeze.
Embodiment 2
A kind of production technology of seaweed clam boiled dumpling, includes the following steps：
A, the pretreatment of seaweed：Edible seaweed that is fresh or drying is chosen, the edible seaweed dried is soaked with clear water, after washing
It drains away the water, the seaweed chopping refrigeration after draining is for use；
B, the pretreatment of flower clam：Fresh flowers clam is chosen, with saline sook 2-3h, is rinsed well after removing shell, after draining away the water
For use；
C, the pretreatment of pork：It chooses the streaky pork after fresh streaky pork or defrosting to clean up, is cut into fritter and complete
Complete to be placed in brine after immersion 15-35min, taking-up drains away the water, and the block-like streaky pork drained is twisted into minced meat refrigeration and is waited for
With；
D, the preparation of dumpling farcing：By 41.8 parts obtained of flower clam meat of 26.9 parts of seaweed powder that step a is obtained, step b and step c
18.4 parts obtained of streaky pork end is placed in stir mixing in blender, and 8.5 parts of edible gelatin is continuously added in whipping process
With 4.4 parts of seasoning, you can dumpling farcing is obtained, wherein：
Soy sauce 4.5%, chickens' extract 1.5%, edible salt 3%, green onion ginger juice 4.5%, cooking wine 3.5%, salad oil 4% and Ground Cloves
0.25%；
E, the making of dumpling wrapper：It weighs flour and carries out knead dough, provocation, point group, and small dough is compressed to circular dumpling wrapper and is waited for
With；
F, the packing of boiled dumpling, shaping：Dumpling wrapper made from dumpling farcing made from step d and step e is delivered to boiled dumpling molding machine
Boiled dumpling is packed, then manual shaping is to keep the shape of boiled dumpling；
G, boiled dumpling is quick-frozen：The boiled dumpling that step f is obtained carries out fast frozen, and quick freezing temperature is -25 DEG C, and the quick-frozen time is
20min, thereafter deepfreeze.
Embodiment 3
A kind of production technology of seaweed clam boiled dumpling, includes the following steps：
A, the pretreatment of seaweed：Edible seaweed that is fresh or drying is chosen, the edible seaweed dried is soaked with clear water, after washing
It drains away the water, the seaweed chopping refrigeration after draining is for use；
B, the pretreatment of flower clam：Fresh flowers clam is chosen, with saline sook 2-3h, is rinsed well after removing shell, after draining away the water
For use；
C, the pretreatment of pork：It chooses the streaky pork after fresh streaky pork or defrosting to clean up, is cut into fritter and complete
Complete to be placed in brine after immersion 15-35min, taking-up drains away the water, and the block-like streaky pork drained is twisted into minced meat refrigeration and is waited for
With；
D, the preparation of dumpling farcing：By 38.4 parts obtained of flower clam meat of 30.5 parts of seaweed powder that step a is obtained, step b and step c
15.8 parts obtained of streaky pork end is placed in stir mixing in blender, and 10.2 parts of edible gelatin is continuously added in whipping process
With 5.1 parts of seasoning, you can dumpling farcing is obtained, wherein：
Soy sauce 5.5%, chickens' extract 2%, edible salt 3.5%, green onion ginger juice 5%, cooking wine 4%, salad oil 4.5% and Ground Cloves 0.5%；
E, the making of dumpling wrapper：It weighs flour and carries out knead dough, provocation, point group, and small dough is compressed to circular dumpling wrapper and is waited for
With；
F, the packing of boiled dumpling, shaping：Dumpling wrapper made from dumpling farcing made from step d and step e is delivered to boiled dumpling molding machine
Boiled dumpling is packed, then manual shaping is to keep the shape of boiled dumpling；
G, boiled dumpling is quick-frozen：The boiled dumpling that step f is obtained carries out fast frozen, and quick freezing temperature is -30 DEG C, and the quick-frozen time is
25min, thereafter deepfreeze.
The beneficial effects of the invention are as follows：The present invention will spend clam, seaweed to be mixed with pork, made of addition gelatin, seasoning
Boiled dumpling looks good, smell good and taste good, full of nutrition, taste good, while kind is novel, is suitble to be factory produced, and have certain guarantor
Strong dietary function meets public green and healthy food sanitation standard.
It these are only the preferred embodiment of the present invention, be not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.Any modification made by all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of production technology of seaweed clam boiled dumpling, it is characterised in that：Include the following steps：
A, the pretreatment of seaweed：Edible seaweed that is fresh or drying is chosen, the edible seaweed dried is soaked with clear water, after washing
It drains away the water, the seaweed chopping refrigeration after draining is for use；
B, the pretreatment of flower clam：Fresh flowers clam is chosen, with saline sook 2-3h, is rinsed well after removing shell, after draining away the water
For use；
C, the pretreatment of pork：It chooses the streaky pork after fresh streaky pork or defrosting to clean up, is cut into fritter and complete
Complete to be placed in brine after immersion 15-35min, taking-up drains away the water, and the block-like streaky pork drained is twisted into minced meat refrigeration and is waited for
With；
D, the preparation of dumpling farcing：The streaky pork that the obtained flower clam meat of seaweed powder that step a is obtained, step b and step c are obtained
End is placed in stir mixing in blender, and edible gelatin and seasoning are continuously added in whipping process, you can obtains dumpling farcing；
E, the making of dumpling wrapper：Weigh flour progress
Knead dough, provocation, point group, and it is for use that small dough is compressed to circular dumpling wrapper；
F, the packing of boiled dumpling, shaping：Dumpling wrapper made from dumpling farcing made from step d and step e is delivered to boiled dumpling molding machine
Boiled dumpling is packed, then manual shaping is to keep the shape of boiled dumpling；
G, boiled dumpling is quick-frozen：The boiled dumpling that step f is obtained carries out fast frozen, and quick freezing temperature is -20 to -30 DEG C, quick-frozen
Time is 15-25min, thereafter deepfreeze.
2. a kind of production technology of seaweed clam boiled dumpling according to claim 1, it is characterised in that：It is extra large described in step d
Algae powder, flower clam meat, streaky pork end, edible gelatin, the weight percent of seasoning are as follows：Seaweed powder 20-40%, flower clam meat
35-60%, streaky pork end 15-35%, edible gelatin 5-15%, seasoning 2-10%.
3. a kind of production technology of seaweed clam boiled dumpling according to claim 2, it is characterised in that：It is extra large described in step d
Algae powder, flower clam meat, streaky pork end, edible gelatin, the weight percent of seasoning are as follows：Seaweed powder 26.9%, flower clam meat
41.8%, streaky pork end 18.4%, edible gelatin 8.5%, seasoning 4.4%.
4. a kind of production technology of seaweed clam boiled dumpling according to claim 1, it is characterised in that：It is adjusted described in step d
The each component of taste substance according to seaweed powder, flower clam meat, streaky pork end, edible gelatin total weight be respectively：Soy sauce 3.5-6%,
Chickens' extract 1-2%, edible salt 2.5-4%, green onion ginger juice 4-5%, cooking wine 3-4%, salad oil 3-4.5% and Ground Cloves 0.1-0.5%.
5. a kind of production technology of seaweed clam boiled dumpling according to claim 4, it is characterised in that：It is adjusted described in step d
The each component of taste substance according to seaweed powder, flower clam meat, streaky pork end, edible gelatin total weight be respectively：Soy sauce 4.5%, chicken
Essence 1.5%, edible salt 3%, green onion ginger juice 4.5%, cooking wine 3.5%, salad oil 4% and Ground Cloves 0.25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710343764.4A CN108497273A (en) | 2017-05-16 | 2017-05-16 | A kind of production technology of seaweed clam boiled dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710343764.4A CN108497273A (en) | 2017-05-16 | 2017-05-16 | A kind of production technology of seaweed clam boiled dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497273A true CN108497273A (en) | 2018-09-07 |
Family
ID=63373292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710343764.4A Pending CN108497273A (en) | 2017-05-16 | 2017-05-16 | A kind of production technology of seaweed clam boiled dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108497273A (en) |
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 |
| CN103053933A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Processing technology of sargassum and sleeve-fish dumplings |
| CN104222712A (en) * | 2013-06-23 | 2014-12-24 | 青岛道合生物科技有限公司 | Boiled dumpling stuffed with entermorpha prolifera |
-
2017
- 2017-05-16 CN CN201710343764.4A patent/CN108497273A/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 |
| CN103053933A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Processing technology of sargassum and sleeve-fish dumplings |
| CN104222712A (en) * | 2013-06-23 | 2014-12-24 | 青岛道合生物科技有限公司 | Boiled dumpling stuffed with entermorpha prolifera |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102178170A (en) | Noodles with meat flavor and making method thereof | |
| CN105831626A (en) | Fish meat stuffing and food with the stuffing | |
| CN105310007A (en) | Sausage making method | |
| CN104920942A (en) | Selenium-enriched sweet potato vermicelli and production method thereof | |
| KR101847138B1 (en) | Method for producing health-soup using pettitoes for nutrient and tonic | |
| CN104286119A (en) | Intelligence-promoting health cake and production method thereof | |
| KR101559499B1 (en) | Green vegetables with natural pigments method of dumplings | |
| KR101173889B1 (en) | method for manufacturing dried seafood sikhae, and the dried seafood sikhae produced thereby | |
| CN108497273A (en) | A kind of production technology of seaweed clam boiled dumpling | |
| CN103584162A (en) | Sausage added with tomato peel dregs and making method thereof | |
| KR101695303B1 (en) | Spicy cream sauce using fermented shrimp and oyster, and manufacturing method thereof | |
| CN114246316A (en) | Preparation method of gel type fish soup instant food | |
| KR101866365B1 (en) | Soybean sprout jham-pong and manufacturing method thereof | |
| CN104770757A (en) | Spicy baked eel | |
| KR20080049180A (en) | Krill added sausage | |
| CN104957503A (en) | Making method of Hongshan chicken dumplings | |
| KR101716762B1 (en) | Making method of masou salmon kimchi | |
| KR102633920B1 (en) | A manufacturing method of the alternative meat dumpling using heme molecules extracted from kelp | |
| KR102617999B1 (en) | A Dumpling using heme-like molecules | |
| CN107019168A (en) | Extra large oyster quick-freezing boiled dumplings and preparation method thereof | |
| RU2478318C1 (en) | Method for production of preserves "chopped rabbit cutlets with garnish and red main sauce" | |
| KR20090016258A (en) | Method for preparing a fowl foot | |
| KR100703900B1 (en) | Boiled Fish Sausage of Globefish and Method of Preparing Same | |
| CN104643146A (en) | Fish product and production method thereof | |
| RU2576911C1 (en) | Method for production of preserved "moscow cutlets with cabbages and sour cream sauce with onions" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180907 |
|
| WD01 | Invention patent application deemed withdrawn after publication |