CN108541902A - A kind of steamed dumping fillings and preparation method thereof - Google Patents
A kind of steamed dumping fillings and preparation method thereof Download PDFInfo
- Publication number
- CN108541902A CN108541902A CN201810340429.3A CN201810340429A CN108541902A CN 108541902 A CN108541902 A CN 108541902A CN 201810340429 A CN201810340429 A CN 201810340429A CN 108541902 A CN108541902 A CN 108541902A
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- Prior art keywords
- parts
- fillings
- steamed dumping
- steamed
- dumping
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
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- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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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
- 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
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L17/40—Shell-fish
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- 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
- 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 steamed dumping fillingss and preparation method thereof, are related to food processing technology field, solve the problems, such as that steamed dumping fillings quality, mouthfeel that family manufacture comes out do not reach requirement.Steamed dumping fillings includes the component of following parts by weight：24 parts of white granulated sugar；0.2 0.4 parts of salt；Delicious 0.4 1 parts of specially fresh；Delicate flavour is 0.1 0.2 parts precious；0.4 0.8 parts of dark soy sauce；18 parts of soy sauce；0.2 0.4 parts of yellow white sesame seed powder；20 31.3 parts of pig picnic shoulder；5 14 parts of show condition；Skin freezes 15 27.5 parts；10 16.7 parts of water.Steamed dumping fillings succulence, rich in taste in the present invention are easy to that agglomerating, tasty effect is good, mouthfeel is fresh and tender.
Description
Technical field
The present invention relates to food processing technology fields, more specifically, it relates to a kind of steamed dumping fillings and preparation method thereof.
Background technology
Steamed dumping be China traditional food, early in the Northern Song Dynasty in the market it is existing sell and steamed stuffed bun by small bamboo food steamer difference lies in steamed dumping ratios
Steamed stuffed bun by small bamboo food steamer is slightly larger, and more focuses on the taste of soup, some steamed dumpings also make the soup that the inside is inhaled with suction pipe, and filling taste and skin taste can
It can want a little better.
The making of a kind of steamed dumping fillings and steamed dumping is disclosed in the Chinese invention patent of Publication No. CN104705641A
Method, the material composition and content of the steamed dumping fillings are as follows：Skin freezes 42-56 parts by weight, decoction of medicinal ingredients 1-3 parts by weight, steamed dumping filling
Expect major ingredient 41-57 parts by weight.The production method of the steamed dumping includes following steps：The first step：Musculus cutaneus is made, including 1)
Knead dough；2) pressure surface；Second step：Steamed dumping fillings is made, including：1) tanning skin freezes；2) fried decoction of medicinal ingredients；3) prepare steamed dumping fillings master
Material；4) steamed dumping fillings is prepared；Third walks：It packs；4th step：It steams.
Modern Family prefers making filling soup class millet cake of being in other than outgoing feed, but due to above-mentioned steamed dumping fillings
Complex manufacturing technology, steamed dumping fillings quality that many family manufactures come out, mouthfeel do not reach requirement.Therefore, it is badly in need of a kind of soup
Juice is strong, rich in taste and steamed dumping fillings easy to carry.
Invention content
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of steamed dumping fillings, by improving soup
The formula and technique of faric material, to solve the above technical problems, rich in taste strong with soup and easy to carry excellent
Point.
To achieve the above object one, the present invention provides following technical solutions：
A kind of steamed dumping fillings, includes the component of following parts by weight：
2-4 parts of white granulated sugar；
0.2-0.4 parts of salt；
Specially fresh is 0.4-1 parts delicious；
0.1-0.2 parts of delicate flavour treasured；
0.4-0.8 parts of dark soy sauce；
1-8 parts of soy sauce；
0.2-0.4 parts of yellow white sesame seed powder；
20-31.3 parts of pig picnic shoulder；
5-14 parts of show condition；
Skin freezes 15-27.5 parts；
10-16.7 parts of water.
Through the above technical solutions, sesame contains a large amount of fat and protein, wherein predominantly oleic acid, linoleic acid, palm fibre
The glyceride of palmitic acid acid, arachidic acid etc.；Contain sterol, sesamin, sesamol, folic acid, niacin, sucrose, lecithin, protein again；Also
There are dietary fiber, carbohydrate, vitamin A, vitamin B1, the nutritional ingredients such as B2, niacin, vitamin E, lecithin, calcium, iron, magnesium；
Linoleic acid in sesame plays the role of adjusting cholesterol.Vitamin E can prevent the harm of lipid peroxidation confrontation skin, offset or in
With the accumulation of intracellular harmful substance free radical, whitening skin can be made moist, and various scytitis can be prevented.Sesame also has
The effect of blood-nourishing, can treat xerosis cutis, it is coarse, enable that skin is moist, ruddy gloss.
Pig picnic shoulder can provide good protein and required aliphatic acid, half that ferroheme (Organic Iron) and promotion iron absorbs
Cystine can improve hypoferric anemia.
Show condition fat content is high, can safeguard the eubolism of protein, dissolve the VitAVitE of sesame, simultaneously
Also it can promote the absorption and utilization of vitamin D and vitamin K.
Skin jelly is full of nutrition, is the raw material that juice is mainly produced in steamed dumping fillings, and after steamed dumping cooks, skin jelly is converted to gelatin, makes
Steamed dumping soup is strong, rich in taste.
Further preferably, the steamed dumping fillings further includes 5-10 parts of fish scale jellies；
The preparation method of fish scale jelly is as follows：It takes fresh carp scales to clean up, removes mucus and impurity, then by carp scales
It pulls out and impregnates 15-25min in the light-coloured vinegar solution that mass concentration is 35%, cleaned after taking-up, drain, be put into water bath and scald
Water adds water infusion 60-70min, solid-to-liquid ratio 1 after cleaning:6, it is filtered to remove residue, filtrate is poured into container puts after natural cooling
Enter refrigerating chamber, fish scale jelly is obtained after condensation.
Through the above technical solutions, when due to freezing only with skin, fillings is more sticky in mouthfeel, and soup is not salubrious enough,
And be added after fish scale jelly, it is salubrious tasty and refreshing after fish scale jelly and skin freeze conjunction, and simple and elegant taste with sweet and sour flavor is carried, while keeping steamed dumping delicious
Succulence.And discarded fish scale is turned waste into wealth, steamed dumping fillings cost is reduced, is reduced environmental pollution.
Further preferably, the steamed dumping fillings further includes that 1-5 parts of dried small shrimp freeze；The preparation method that dried small shrimp freezes is as follows：It will be new
Fresh dried small shrimp is cleaned, and is drained, is put into blanching in water bath, and water infusion 30-40min, solid-to-liquid ratio 1 are added after cleaning:3, it is filtered to remove
Residue, filtrate pour into and are put into refrigerating chamber in container after natural cooling, and dried small shrimp jelly is obtained after condensation.
Through the above technical solutions, dried small shrimp not only contains abundant collagen, also contain micro mineral matter element, system
At dried small shrimp freeze delicate flavour it is dense, further increase soup content and fish scale jelly cooperation improve fillings mouthfeel；And the shrimp that will be discarded
Skin is turned waste into wealth, and is reduced steamed dumping fillings cost, is reduced environmental pollution.
Further preferably, the steamed dumping fillings further includes 3-5 parts of steamed glutens.
Through the above technical solutions, steamed gluten is using raw flour gluten as raw material, warm, fermentation, high temperature steam, inside
Stomata is more, and mouthfeel is soft flexible, and water imbibition is strong.Since fish scale jelly and dried small shrimp jelly become soup during steamed dumping steams
Juice, being easy when soup is excessive, which makes steamed dumping that serious deformation occur, even ruptures, and steamed gluten can make in fillings as the carrier of soup
The soup content of steamed dumping fillings is significantly increased, and avoids steamed dumping that serious deformation even fracture phenomena occurs.
Further preferably, the steamed dumping fillings further includes 0.5-1 parts of beet fibers.
Through the above technical solutions, beet fiber is extracted from beet juice, total dietary fiber is up to 74%
More than, wherein water-soluble fibre accounts for 24%, and beet fiber is easy to eat with other due to colloid Forming ability and higher retentiveness
Product mixed edible, when being used for steamed dumping fillings, grease amount can reduce 10%-14%, reduce the intake of body fat.Moreover,
It is agglomerating that beet fiber is conducive to fillings, avoids fillings loose.
The purpose of the present invention two is to provide a kind of preparation method of steamed dumping fillings, using the steamed dumping fillings of this method preparation
Soup is strong, rich in taste and advantage easy to carry.
To achieve the above object two, the present invention provides following technical solutions：
A kind of preparation method of steamed dumping fillings, includes the following steps：
Step 1 weighs fresh pig picnic shoulder, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature 10 DEG C with
Under；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 4；
Step 5 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 10-50rpm, vacuum pressure 0.6-0.8Mpa, and countdown 20 divides 15 seconds；
Step 6, by salt, specially fresh is delicious, delicate flavour is precious, dark soy sauce, soy sauce pour into a mixing bowl, and 30kg water is added and stirs
It mixes uniformly, obtains mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 7, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 8, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 9 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder and skin jelly is added, cover upper cover after adding, stir
Mix 3 points 5 seconds；
Step 10, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, uses
Bottle placer is packed；
Step 11, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
Further preferably, the step 9 specifically includes：Fish scale jelly is put into meat grinder and is rubbed, de-airing mixer is made
It shuts down, opens upper cover and sugar, yellow white sesame seed powder, skin jelly and fish scale jelly is added, upper cover is covered after adding, stirs 3 points 5 seconds.
Further preferably, the step 9 specifically includes：Fish scale jelly and dried small shrimp are frozen in input meat grinder and rubbed, is made true
Empty blender is shut down, and opens upper cover and sugar, yellow white sesame seed powder, skin jelly, fish scale jelly and dried small shrimp jelly is added, cover upper cover after adding, stir
Mix 3 points 5 seconds.
Further preferably, the step 5 specifically includes：Steamed gluten is crushed to grain size and is less than 1mm, the pig of rubbing is pressed from both sides
In heart meat, show condition and steamed gluten input vacuum stuffing mixer, upper cover is covered, starts to stir, vacuum stuffing mixer rotating speed is 10-50rpm, very
Pneumatics power is 0.6-0.8Mpa, and countdown 20 divides 15 seconds.
Further preferably, the step 5 specifically includes：Steamed gluten is crushed to grain size and is less than 1mm, the pig of rubbing is pressed from both sides
In heart meat, show condition, steamed gluten and beet fiber input vacuum stuffing mixer, upper cover is covered, starts to stir, vacuum stuffing mixer rotating speed is
10-50rpm, vacuum pressure 0.6-0.8Mpa, countdown 20 divide 15 seconds.
Through the above technical solutions, mixing filling using vacuum, keep the tasty effect of fillings good, taste is uniform, and mouthfeel is fresh and tender, fillings
Elasticity is good；Fillings structural stability is improved, and shortens the time that fillings is contacted with the external world, it is ensured that food security.
In conclusion compared with prior art, the invention has the advantages that：
(1) present invention is by being added fish scale jelly, salubrious tasty and refreshing after fish scale jelly and skin freeze conjunction, and carries simple and elegant taste with sweet and sour flavor, simultaneously
Make steamed dumping succulence；
(2) present invention is frozen by the way that dried small shrimp is added, and dried small shrimp not only contains abundant collagen, also contains micro minerals member
Element, manufactured dried small shrimp jelly delicate flavour is dense, and further increasing soup content and fish scale jelly cooperation keeps fillings mouthfeel more abundant；
(3) present invention uses carrier of the steamed gluten as the soup of fillings, so that the soup content of steamed dumping fillings is significantly increased, and keep away
Exempt from steamed dumping and serious deformation even fracture phenomena occurs；
(4) present invention mixes filling technique by the way that beet fiber is added, and using vacuum, and it is agglomerating to be conducive to fillings, avoids fillings loose；
(5) present invention turns waste into wealth discarded fish scale and dried small shrimp, reduces steamed dumping fillings cost, reduces environmental pollution.
Description of the drawings
Fig. 1 is the process flow chart (one) of the present invention；
Fig. 2 is the process flow chart (two) of the present invention.
Specific implementation mode
With reference to the accompanying drawings and examples, the present invention will be described in detail.
Embodiment 1：As depicted in figs. 1 and 2, a kind of steamed dumping fillings, each component and its corresponding parts by weight such as 1 institute of table
Show, and acquisition is made by the steps：
Step 1 weighs fresh pig picnic shoulder, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature 10 DEG C with
Under；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 4；
Step 5 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 10rpm, vacuum pressure 0.6Mpa, and countdown 20 divides 15 seconds；
Step 6, by salt, specially fresh is delicious, delicate flavour is precious, dark soy sauce, soy sauce pour into a mixing bowl, and 30kg water is added and stirs
It mixes uniformly, obtains mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 7, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 8, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 9 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder and skin jelly is added, cover upper cover after adding, stir
Mix 3 points 5 seconds；
Step 10, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, uses
Bottle placer is packed；
Step 11, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
Wherein, white granulated sugar is common bombax flower white granulated sugar, and dark soy sauce is extra large day straw mushroom dark soy sauce, and soy sauce is that taste reaches U.S.
Soy sauce, delicious specially fresh is that the happy specially fresh of Mrs is delicious, and delicate flavour treasured is that the happy delicate flavour of Mrs is precious, and yellow white sesame seed powder is field field room yellow white sesame seed
Powder, salt are middle salt refining salt, and pig picnic shoulder is No. 2 meat.
Embodiment 2-5：A kind of steamed dumping fillings, difference from example 1 is that, each component and its corresponding parts by weight
Number is as shown in table 1.
Each component and its parts by weight in 1 embodiment 1-5 of table
Embodiment 6：A kind of steamed dumping fillings, difference from example 1 is that, steamed dumping fillings further includes 5 parts of fish scale jellies；
The preparation method of fish scale jelly is as follows：It takes fresh carp scales to clean up, removes mucus and impurity, then by carp scales
It pulls out and impregnates 15min in the light-coloured vinegar solution that mass concentration is 35%, cleaned after taking-up, drain, be put into blanching in water bath, clearly
Wash Hou Jiashui infusion 60min, solid-to-liquid ratio 1:6, it is filtered to remove residue, filtrate, which is poured into, is put into refrigeration after natural cooling in container
Room obtains fish scale jelly after condensation.
Embodiment 7：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 8 parts of fish scale jellies with embodiment 6.
Embodiment 8：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 10 parts of fish scales with embodiment 6
Freeze.
Embodiment 9：A kind of steamed dumping fillings, the difference is that, the preparation method of fish scale jelly is as follows with embodiment 6：It takes
Fresh carp scales clean up, and remove mucus and impurity, then carp scales are pulled out to the light-coloured vinegar for being 35% in mass concentration
20min is impregnated in solution, is cleaned after taking-up, is drained, be put into blanching in water bath, and after cleaning plus water infusion 65min, solid-to-liquid ratio are
1:6, it is filtered to remove residue, filtrate pours into and is put into refrigerating chamber in container after natural cooling, and fish scale jelly is obtained after condensation.
Embodiment 10：A kind of steamed dumping fillings, the difference is that, the preparation method of fish scale jelly is as follows with embodiment 6：It takes
Fresh carp scales clean up, and remove mucus and impurity, then carp scales are pulled out to the light-coloured vinegar for being 35% in mass concentration
25min is impregnated in solution, is cleaned after taking-up, is drained, be put into blanching in water bath, and after cleaning plus water infusion 70min, solid-to-liquid ratio are
1:6, it is filtered to remove residue, filtrate pours into and is put into refrigerating chamber in container after natural cooling, and fish scale jelly is obtained after condensation.
Embodiment 11：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 1 part of dried small shrimp with embodiment 6
Freeze；
The preparation method that dried small shrimp freezes is as follows：Fresh dried small shrimp is cleaned, is drained, blanching in water bath is put into, water infusion is added after cleaning
30min, solid-to-liquid ratio 1:3, it is filtered to remove residue, filtrate pours into and is put into refrigerating chamber in container after natural cooling, is obtained after condensation
Dried small shrimp freezes.
Embodiment 12：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 3 parts of dried small shrimp with embodiment 11
Freeze；The preparation method that dried small shrimp freezes is as follows：Fresh dried small shrimp is cleaned, is drained, blanching in water bath is put into, water infusion is added after cleaning
35min, solid-to-liquid ratio 1:3, it is filtered to remove residue, filtrate pours into and is put into refrigerating chamber in container after natural cooling, is obtained after condensation
Dried small shrimp freezes.
Embodiment 13：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 5 parts of dried small shrimp with embodiment 11
Freeze；The preparation method that dried small shrimp freezes is as follows：Fresh dried small shrimp is cleaned, is drained, blanching in water bath is put into, water infusion is added after cleaning
40min, solid-to-liquid ratio 1:3, it is filtered to remove residue, filtrate pours into and is put into refrigerating chamber in container after natural cooling, is obtained after condensation
Dried small shrimp freezes.
Embodiment 14：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 3 parts of steamed glutens with embodiment 11.
Embodiment 15：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 4 parts of steamed glutens with embodiment 11.
Embodiment 16：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 5 parts of steamed glutens with embodiment 11.
Embodiment 17：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 0.5 part of sweet tea with embodiment 15
Dish fiber.
Embodiment 18：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 0.8 part of sweet tea with embodiment 15
Dish fiber.
Embodiment 19：A kind of steamed dumping fillings, the difference is that, steamed dumping fillings further includes 1 portion of beet with embodiment 15
Fiber.
Embodiment 20：A kind of steamed dumping fillings, difference from example 1 is that, acquisition is made by the steps：Step
Rapid one, fresh pig picnic shoulder is weighed, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature is at 10 DEG C or less；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 4；
Step 5 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 20rpm, vacuum pressure 0.7Mpa, and countdown 20 divides 15 seconds；
Step 6, by salt, specially fresh is delicious, delicate flavour is precious, dark soy sauce, soy sauce pour into a mixing bowl, and 30kg water is added and stirs
It mixes uniformly, obtains mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 7, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 8, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 9 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder and skin jelly is added, cover upper cover after adding, stir
Mix 3 points 5 seconds；
Step 10, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, uses
Bottle placer is packed；
Step 11, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
Embodiment 21：A kind of steamed dumping fillings, difference from example 1 is that, acquisition is made by the steps：Step
Rapid one, fresh pig picnic shoulder is weighed, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature is at 10 DEG C or less；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 4；
Step 5 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 50rpm, vacuum pressure 0.8Mpa, and countdown 20 divides 15 seconds；
Step 6, by salt, specially fresh is delicious, delicate flavour is precious, dark soy sauce, soy sauce pour into a mixing bowl, and 30kg water is added and stirs
It mixes uniformly, obtains mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 7, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 8, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 9 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder and skin jelly is added, cover upper cover after adding, stir
Mix 3 points 5 seconds；
Step 10, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, uses
Bottle placer is packed；
Step 11, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
Comparative example 1：Steamed dumping fillings is made using the embodiment 1 in the Chinese invention patent of Publication No. CN104705641A
And steamed dumping.
Sensory evaluation
Test specimen：Using faric material in being obtained in embodiment 1-21, routinely steamed dumping is made in steamed dumping forming method, as examination
Sample 1-21 is tested, using the steamed dumping obtained in comparative example 1 sample 1 as a contrast.
Test method：The healthy population case 2200 for randomly selecting 18-55 Sui of areal is used as volunteer, at random
It is divided into 22 groups, evaluation marking is carried out to the fillings of test specimen 1-21 and control sample 1, standards of grading is as shown in table 2, give up every
5 values of maximum of group and 5 values of minimum, it is remaining to take its average value.
2 standards of grading of table
Test result：The appraisal result of test specimen 1-21 and control sample 1 is as shown in table 3.By table 2 and table 3 it is found that test sample
At 90 points or more fish scale jelly is added, after dried small shrimp freezes and steamed gluten in the soup of product 1-21, mouthfeel, smell score average, soup
The scoring of juice gradually increases；And each item rating of control sample 1 at 50 points hereinafter, illustrate the present invention by be added fish scale jelly and
Dried small shrimp freezes, and further increases soup content, keeps fillings mouthfeel more abundant, the carrier using steamed gluten as the soup of fillings,
So that the soup content of steamed dumping fillings is significantly increased, and avoids steamed dumping that serious deformation even fracture phenomena occurs.
The appraisal result of table 3 test specimen 1-21 and control sample 1
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of steamed dumping fillings, which is characterized in that include the component of following parts by weight：
2-4 parts of white granulated sugar；
0.2-0.4 parts of salt；
Specially fresh is 0.4-1 parts delicious；
0.1-0.2 parts of delicate flavour treasured；
0.4-0.8 parts of dark soy sauce；
1-8 parts of soy sauce；
0.2-0.4 parts of yellow white sesame seed powder；
20-31.3 parts of pig picnic shoulder；
5-14 parts of show condition；
Skin freezes 15-27.5 parts；
10-16.7 parts of water.
2. steamed dumping fillings according to claim 1, which is characterized in that the steamed dumping fillings further includes 5-10 parts of fish scale jellies；
The preparation method of fish scale jelly is as follows：It takes fresh carp scales to clean up, removes mucus and impurity, then by carp scales
It pulls out and impregnates 15-25min in the light-coloured vinegar solution that mass concentration is 35%, cleaned after taking-up, drain, be put into blanching in water bath,
Add water infusion 60-70min, solid-to-liquid ratio 1 after cleaning:6, it is filtered to remove residue, filtrate is poured into container and is put into after natural cooling
Refrigerating chamber obtains fish scale jelly after condensation.
3. steamed dumping fillings according to claim 2, which is characterized in that the steamed dumping fillings further includes that 1-5 parts of dried small shrimp freeze；
The preparation method that dried small shrimp freezes is as follows：Fresh dried small shrimp is cleaned, is drained, blanching in water bath is put into, water infusion is added after cleaning
30-40min, solid-to-liquid ratio 1:3, it is filtered to remove residue, filtrate pours into and is put into refrigerating chamber in container after natural cooling, after condensation
Freeze to dried small shrimp.
4. steamed dumping fillings according to claim 3, which is characterized in that the steamed dumping fillings further includes 3-5 parts of steamed glutens.
5. steamed dumping fillings according to claim 4, which is characterized in that the steamed dumping fillings further includes that 0.5-1 portions of beets are fine
Dimension.
6. a kind of preparation method of steamed dumping fillings, which is characterized in that include the following steps：
Step 1 weighs fresh pig picnic shoulder, is cleaned up meat with 10 DEG C of ice water below, measuring center temperature 10 DEG C with
Under；
Step 2 weighs the show condition of freezing, and using microwave thawing, the central temperature of show condition must not be higher than 10 DEG C after defrosting；
Step 3 weighs skin jelly, and the central temperature that skin freezes is at 5 DEG C or less；
Pig picnic shoulder, show condition, skin are frozen in the meat grinder that input mesh size is 4mm rub respectively by step 4；
Step 5 covers in the pig picnic shoulder of rubbing, show condition input vacuum stuffing mixer upper cover, starts to stir, vacuum stuffing mixer
Rotating speed is 10-50rpm, vacuum pressure 0.6-0.8Mpa, and countdown 20 divides 15 seconds；
Step 6, by salt, specially fresh is delicious, delicate flavour is precious, dark soy sauce, soy sauce pour into a mixing bowl, and 30kg water is added and stirs
It mixes uniformly, obtains mixture, mixture temperature control is at 10 DEG C hereinafter, summer controls at 8 DEG C or less；
Mixture is added when de-airing mixer is run to 14 points and 15 seconds in step 7, when de-airing mixer run to 10 points 10 seconds
When second 40kg water is added；
Step 8, when de-airing mixer is run to 6 points and 05 second, 40kg water is added in third time, when de-airing mixer is run to 2 point 0
4th addition 40kg water when the second；
Step 9 makes de-airing mixer shut down, and opens upper cover and sugar, yellow white sesame seed powder and skin jelly is added, cover upper cover after adding, stir
Mix 3 points 5 seconds；
Step 10, checks whether all dispensings have omission after end of run, and product center temperature is at 10 DEG C hereinafter, discharging, uses
Bottle placer is packed；
Step 11, metal detector is crossed after packaging, and qualified products enter freezer, the same day or next day shipment to shops.
7. the preparation method of steamed dumping fillings according to claim 6, which is characterized in that the step 9 specifically includes：It will
It is rubbed in fish scale jelly input meat grinder, de-airing mixer is made to shut down, opened upper cover and sugar, yellow white sesame seed powder, skin jelly and fish scale is added
Freeze, upper cover is covered after adding, stirs 3 points 5 seconds.
8. the preparation method of steamed dumping fillings according to claim 7, which is characterized in that the step 9 specifically includes：It will
Fish scale jelly and dried small shrimp, which freeze in input meat grinder, to be rubbed, and so that de-airing mixer is shut down, is opened upper cover and sugar, yellow white sesame seed powder, skin is added
Jelly, fish scale jelly and dried small shrimp freeze, and upper cover is covered after adding, and stir 3 points 5 seconds.
9. the preparation method of steamed dumping fillings according to claim 8, which is characterized in that the step 5 specifically includes：It will
Steamed gluten is crushed to grain size and is less than 1mm, by pig picnic shoulder, show condition and steamed gluten the input vacuum stuffing mixer of rubbing, covers upper cover, opens
Begin stirring, vacuum stuffing mixer rotating speed is 10-50rpm, vacuum pressure 0.6-0.8Mpa, and countdown 20 divides 15 seconds.
10. the preparation method of steamed dumping fillings according to claim 9, which is characterized in that the step 5 specifically includes：It will
Steamed gluten is crushed to grain size and is less than 1mm, and the pig picnic shoulder of rubbing, show condition, steamed gluten and beet fiber are put into vacuum stuffing mixer, lid
Upper cover starts to stir, and vacuum stuffing mixer rotating speed is 10-50rpm, vacuum pressure 0.6-0.8Mpa, and countdown 20 divides 15 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810340429.3A CN108541902A (en) | 2018-04-16 | 2018-04-16 | A kind of steamed dumping fillings and preparation method thereof |
Applications Claiming Priority (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112655936A (en) * | 2020-12-10 | 2021-04-16 | 三亚市海粉记食品科技有限公司 | Dry fishing powder special sauce |
| CN114098021A (en) * | 2021-11-26 | 2022-03-01 | 福建富邦食品有限公司 | Sauce-puffed fish bean curd and preparation method thereof |
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Application publication date: 20180918 |