CN110881628A - Guangdong style fresh shrimp dumpling and preparation method thereof - Google Patents
Guangdong style fresh shrimp dumpling and preparation method thereof Download PDFInfo
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Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
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- 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 relates to Guangdong style fresh shrimp dumplings and a preparation method thereof, wherein the preparation method comprises the following steps: the shrimp dumpling wrapper comprises stuffing and shrimp dumpling wrappers, and is characterized in that the stuffing comprises shelled shrimps, pork, salt, monosodium glutamate, white sugar, an enzyme preparation, dry starch and vegetable oil, and the shrimp dumpling wrappers comprise clarified powder, dry starch, salt, lotus leaf powder and water; the preparation method of the shelled shrimps comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 5-45min, quickly freezing the shrimp tails subjected to water saturation at a low temperature of-40 ℃ to-35 ℃ for more than 10min, and showering the quick-frozen shrimp tails with clear water to obtain the shrimp meat. According to the Guangdong-style fresh shrimp dumpling and the preparation method thereof, the strength, toughness and heat resistance of the shrimp dumpling prepared by the traditional process are improved, the delicate flavor and the fineness of the shrimp dumpling prepared by the traditional process are improved by the lotus leaf powder, the shrimp meat is subjected to water saturation treatment before the shrimp dumpling is prepared and then quickly frozen at low temperature, the delicate flavor of the shrimp meat can be retained to the maximum extent, and the prepared shrimp dumpling is delicate in taste and delicious in taste.
Description
Technical Field
The invention relates to the field of food processing, in particular to Guangdong type fresh shrimp dumplings and a preparation method thereof.
Background
Along with the improvement of living standard of people, the diversification of diet is more and more paid more and more attention by people. Guangdong shrimp dumplings originate from Guangzhou, have glittering and translucent appearance, smooth mouthfeel and very rich protein, are suitable for people of all ages, and therefore gradually go to dining tables of people all over the country. The Guangdong shrimp dumplings prepared by the traditional preparation method are difficult to highlight the delicate flavor because the shrimp meat is not processed properly, and the taste and the quality of the shrimp dumplings are poor because the delicate flavor is not highlighted. Therefore, the existing Cantonese shrimp dumplings have the problem of poor taste and quality due to no protruding delicate flavor.
Disclosure of Invention
The invention provides Guangdong-style fresh shrimp dumplings and a preparation method thereof, and aims to solve the problem that the taste and quality of the shrimp dumplings are poor due to no protruding delicate flavor in the prior art.
The invention is realized by the following technical scheme:
a Cantonese fresh shrimp dumpling comprises stuffing and a shrimp dumpling wrapper, wherein the stuffing comprises shelled shrimps, pork, salt, monosodium glutamate, white sugar, dry starch and vegetable oil, and the shrimp dumpling wrapper comprises clarified powder, dry starch, salt, lotus leaf powder and water;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 5-45min, quickly freezing the shrimp tails subjected to water saturation at a low temperature of-40 ℃ to-35 ℃ for more than 10min, and showering the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
The Cantonese fresh shrimp dumpling is characterized in that the weight ratio of the stuffing to the shrimp dumpling wrapper is 1: 0.5-1.5;
the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 10-15 parts of pork, 1-2 parts of salt, 1-2 parts of monosodium glutamate, 2-4 parts of white sugar, 2-5 parts of dry starch and 1-2 parts of vegetable oil;
the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.05-0.1 part of enzyme preparation, 20-40 parts of dry starch, 1 part of salt, 0.1-2 parts of lotus leaf powder and 95-105 parts of water.
The Cantonese fresh shrimp dumplings are characterized in that the temperature of the water is higher than 60 ℃.
The Guangdong fresh shrimp dumpling is characterized in that the vegetable oil is any one or more of olive oil, coconut oil, soybean oil, peanut oil, rapeseed oil, sesame oil, tea seed oil, sunflower seed oil and corn oil.
The Cantonese fresh shrimp dumplings are characterized in that the pork is fat meat, streaky pork or double-cut pork.
The Cantonese fresh shrimp dumpling comprises stuffing and spice powder, wherein 0.05-1 part of the spice powder is correspondingly added into the stuffing according to the weight components.
The Cantonese fresh shrimp dumpling is characterized in that the specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing and stirring ethanol water solution with volume concentration of 68-80%, coarse lotus leaf powder and lemon oil, stirring for 20-45min, filtering with 80-300 mesh filter membrane, centrifuging the filtrate, retaining the centrifugate, and ultrafiltering the centrifugate with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate under reduced pressure, and drying in a spray dryer to obtain folium Nelumbinis powder, wherein the volume mass ratio of the ethanol aqueous solution with volume concentration of 68-80%, the crude folium Nelumbinis powder and the lemon oil is (60-80): (3-5): (1-2) (mL/g/g).
The Cantonese fresh shrimp dumpling is characterized in that the enzyme preparation is one or more of transglutaminase and pentosanase.
The Cantonese fresh shrimp dumpling is characterized in that the enzyme preparation is prepared from transglutaminase and pentosanase according to the mass ratio of 1: (1-2) mixing.
The preparation method of the Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at the temperature of 30-40 ℃ for 2-4 hours, cutting the dough by the weight of 8-15 g of each part after standing is finished, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Compared with the prior art, the invention has the following outstanding advantages and effects: the enzyme preparation is added into the shrimp dumpling wrapper, so that the characteristics of the shrimp dumpling wrapper can be improved, the strength, toughness and heat resistance of the shrimp dumplings are improved, the lotus leaf powder is added into the shrimp dumpling wrapper, the freshness and the fineness of the shrimp dumplings can be improved, the shrimp meat is quickly frozen at low temperature after being subjected to water saturation treatment before the shrimp dumplings are made, the shrimp meat is firmer, the freshness of the shrimp meat can be kept to the maximum extent, the mouth feel of the shrimp dumplings made from the shrimp meat is finer, and the freshness of the shrimp dumplings cannot be lost even if the shrimp dumplings made are unfrozen again after being quickly frozen, so that the shrimp dumplings can be conveniently transported for a long distance by production enterprises, the requirements of consumers are met, and a very good effect is achieved in the practical application process.
Detailed Description
The invention provides Guangdong fresh shrimp dumplings and a preparation method thereof, and the invention is further explained in detail below in order to make the purpose, technical scheme and effect of the invention clearer and more clear. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Introduction of raw materials and equipment in the examples:
shelled shrimp, Hongzhan, Renzhou, Guangdong province, purchased from Xixiandao Shanghai Co.
Pork is skin-skinned rib meat with bones removed from abdomen of Huai black pig.
The salt is in food grade, and is prepared from refined low-sodium salt with iodine, which is produced by salt industry company of Shanghai medium-salt.
The monosodium glutamate is food grade, and adopts Sanjiu monosodium glutamate produced by Jinyao Shuihong chemical company Limited.
The white sugar is food grade, and is Honglin brand white sand white sugar provided by Sichuan Honglin food Co.
The dry starch is food grade, and is cassava starch produced by Jinan Lu wheat biotechnology limited.
The vegetable oil is mixed oil of goldfish 1:1:1 golden ratio produced by Yihaijiali food marketing limited company.
The orange powder is food grade, and is prepared from Zhan skill brand orange powder produced by Kunshan Zhenleng Men food Co.
The lotus leaf powder is food-grade, and dry lotus leaves provided by Runkan food Co., Ltd, Guangzhou city are adopted in the embodiment of the invention.
The spice powder is food grade and is thirteen-spice powder produced by thirteen-spice flavor group limited company.
The transglutaminase is food-grade, has enzyme activity of 10 ten thousand/ug, and is provided by Jiangsu Yao Poly biotechnology limited company.
The pentosanase is food grade, has the enzyme activity of 10 ten thousand/ug and is provided by Novoxin (China) biotechnology limited company.
The spray dryer is purchased from Pengzhou drying equipment Co., Ltd, Changzhou, Jiangsu province, and has the model of LPG.
The hollow cellulose membrane is purchased from Mei fiber membrane technology Co., Ltd. of Changzhou, Jiangsu province, and has the model of MAX-O-M6.
A rotary evaporator is purchased from Zhejiang Naddy scientific instruments, Inc. and has the model number of RC 600.
The following is a comparison of several examples to illustrate the specific implementation and beneficial effects of the scheme.
Example 1
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.08 part of enzyme preparation, 30 parts of dry starch, 1 part of salt, 0.5 part of lotus leaf powder and 100 parts of water, wherein the temperature of the water is 80 ℃, and the enzyme preparation is prepared from glutamine transaminase and pentosanase according to the mass ratio of 1: 1.5 mixing;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 25min, placing the shrimp tails subjected to water saturation for quick freezing at the low temperature of-40 ℃ for 30min, and spraying the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
The specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing 70% ethanol water solution, coarse lotus leaf powder and lemon oil, stirring at 30 deg.C and 500 rpm for 30min, filtering with 350 mesh filter membrane, centrifuging, retaining centrifugate, and ultrafiltering with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate in a rotary evaporator under reduced pressure of-0.08 Mpa at 47 deg.C to density of 1.01kg/L to obtain concentrated solution; and then drying in a spray dryer for 10min to obtain lotus leaf powder, wherein the interception relative molecular mass of the hollow cellulose membrane is 3000Da, and the volume-to-mass ratio of the ethanol aqueous solution with the volume concentration of 70%, the crude lotus leaf powder and the lemon oil is 70: 4: 1 (mL/g/g).
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 g of each part after standing, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Example 2
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.02 part of enzyme preparation, 30 parts of dry starch, 1 part of salt, 0.5 part of lotus leaf powder and 100 parts of water, wherein the temperature of the water is 80 ℃, and the enzyme preparation is prepared from glutamine transaminase and pentosanase according to the mass ratio of 1: 1.5 mixing;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 25min, placing the shrimp tails subjected to water saturation for quick freezing at the low temperature of-40 ℃ for 30min, and spraying the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
The specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing 70% ethanol water solution, coarse lotus leaf powder and lemon oil, stirring at 30 deg.C and 500 rpm for 30min, filtering with 350 mesh filter membrane, centrifuging, retaining centrifugate, and ultrafiltering with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate in a rotary evaporator under reduced pressure of-0.08 Mpa at 47 deg.C to density of 1.01kg/L to obtain concentrated solution; and then drying in a spray dryer for 10min to obtain lotus leaf powder, wherein the interception relative molecular mass of the hollow cellulose membrane is 3000Da, and the volume-to-mass ratio of the ethanol aqueous solution with the volume concentration of 70%, the crude lotus leaf powder and the lemon oil is 70: 4: 1 (mL/g/g).
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 g of each part after standing, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Example 3
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.08 part of enzyme preparation, 30 parts of dry starch, 1 part of salt, 0.5 part of lotus leaf powder and 100 parts of water, wherein the temperature of the water is 80 ℃, and the enzyme preparation is transglutaminase;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 25min, placing the shrimp tails subjected to water saturation for quick freezing at the low temperature of-40 ℃ for 30min, and spraying the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
The specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing 70% ethanol water solution, coarse lotus leaf powder and lemon oil, stirring at 30 deg.C and 500 rpm for 30min, filtering with 350 mesh filter membrane, centrifuging, retaining centrifugate, and ultrafiltering with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate in a rotary evaporator under reduced pressure of-0.08 Mpa at 47 deg.C to density of 1.01kg/L to obtain concentrated solution; and then drying in a spray dryer for 10min to obtain lotus leaf powder, wherein the interception relative molecular mass of the hollow cellulose membrane is 3000Da, and the volume-to-mass ratio of the ethanol aqueous solution with the volume concentration of 70%, the crude lotus leaf powder and the lemon oil is 70: 4: 1 (mL/g/g).
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 g of each part after standing, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Example 4
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.08 part of enzyme preparation, 30 parts of dry starch, 1 part of salt, 0.5 part of lotus leaf powder and 100 parts of water, wherein the temperature of the water is 80 ℃, and the enzyme preparation is pentosanase;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 25min, placing the shrimp tails subjected to water saturation for quick freezing at the low temperature of-40 ℃ for 30min, and spraying the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
The specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing 70% ethanol water solution, coarse lotus leaf powder and lemon oil, stirring at 30 deg.C and 500 rpm for 30min, filtering with 350 mesh filter membrane, centrifuging, retaining centrifugate, and ultrafiltering with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate in a rotary evaporator under reduced pressure of-0.08 Mpa at 47 deg.C to density of 1.01kg/L to obtain concentrated solution; and then drying in a spray dryer for 10min to obtain lotus leaf powder, wherein the interception relative molecular mass of the hollow cellulose membrane is 3000Da, and the volume-to-mass ratio of the ethanol aqueous solution with the volume concentration of 70%, the crude lotus leaf powder and the lemon oil is 70: 4: 1 (mL/g/g).
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 g of each part after standing, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Example 5
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 30 parts of dry starch, 1 part of salt, 0.5 part of lotus leaf powder and 100 parts of water, wherein the temperature of the water is 80 ℃;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 25min, placing the shrimp tails subjected to water saturation for quick freezing at the low temperature of-40 ℃ for 30min, and spraying the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
The specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing 70% ethanol water solution, coarse lotus leaf powder and lemon oil, stirring at 30 deg.C and 500 rpm for 30min, filtering with 350 mesh filter membrane, centrifuging, retaining centrifugate, and ultrafiltering with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate in a rotary evaporator under reduced pressure of-0.08 Mpa at 47 deg.C to density of 1.01kg/L to obtain concentrated solution; and then drying in a spray dryer for 10min to obtain lotus leaf powder, wherein the interception relative molecular mass of the hollow cellulose membrane is 3000Da, and the volume-to-mass ratio of the ethanol aqueous solution with the volume concentration of 70%, the crude lotus leaf powder and the lemon oil is 70: 4: 1 (mL/g/g).
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 g of each part after standing, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Example 6
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.08 part of enzyme preparation, 30 parts of dry starch, 1 part of salt, 0.5 part of lotus leaf powder and 100 parts of water, wherein the temperature of the water is 80 ℃, and the enzyme preparation is prepared from glutamine transaminase and pentosanase according to the mass ratio of 1: 1.5 mixing;
the preparation method of the shrimp meat comprises the following steps: the shrimp tails are treated to obtain the shrimp meat that is peeled and stripped of shrimp line.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
The specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing 70% ethanol water solution, coarse lotus leaf powder and lemon oil, stirring at 30 deg.C and 500 rpm for 30min, filtering with 350 mesh filter membrane, centrifuging, retaining centrifugate, and ultrafiltering with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate in a rotary evaporator under reduced pressure of-0.08 Mpa at 47 deg.C to density of 1.01kg/L to obtain concentrated solution; and then drying in a spray dryer for 10min to obtain lotus leaf powder, wherein the interception relative molecular mass of the hollow cellulose membrane is 3000Da, and the volume-to-mass ratio of the ethanol aqueous solution with the volume concentration of 70%, the crude lotus leaf powder and the lemon oil is 70: 4: 1 (mL/g/g).
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 g of each part after standing, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Example 7
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.08 part of enzyme preparation, 30 parts of dry starch, 1 part of salt and 100 parts of water, wherein the temperature of the water is 80 ℃, and the enzyme preparation is transglutaminase;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 25min, placing the shrimp tails subjected to water saturation for quick freezing at the low temperature of-40 ℃ for 30min, and spraying the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation and the salt which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 g of each part after standing, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Example 8
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.08 part of enzyme preparation, 30 parts of dry starch, 1 part of salt, 0.05 part of lotus leaf powder and 100 parts of water, wherein the temperature of the water is 80 ℃, and the enzyme preparation is prepared from glutamine transaminase and pentosanase according to the mass ratio of 1: 1.5 mixing;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 25min, placing the shrimp tails subjected to water saturation for quick freezing at the low temperature of-40 ℃ for 30min, and spraying the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
The specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing 70% ethanol water solution, coarse lotus leaf powder and lemon oil, stirring at 30 deg.C and 500 rpm for 30min, filtering with 350 mesh filter membrane, centrifuging, retaining centrifugate, and ultrafiltering with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate in a rotary evaporator under reduced pressure of-0.08 Mpa at 47 deg.C to density of 1.01kg/L to obtain concentrated solution; and then drying in a spray dryer for 10min to obtain lotus leaf powder, wherein the interception relative molecular mass of the hollow cellulose membrane is 3000Da, and the volume-to-mass ratio of the ethanol aqueous solution with the volume concentration of 70%, the crude lotus leaf powder and the lemon oil is 70: 4: 1 (mL/g/g).
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 g of each part after standing, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Example 9
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.08 part of enzyme preparation, 30 parts of dry starch, 1 part of salt, 0.5 part of lotus leaf powder and 100 parts of water, wherein the temperature of the water is 80 ℃, and the enzyme preparation is prepared from glutamine transaminase and pentosanase according to the mass ratio of 1: 1.5 mixing;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 25min, placing the shrimp tails subjected to water saturation for quick freezing at the low temperature of-40 ℃ for 30min, and spraying the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
The specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing 70% ethanol water solution, coarse lotus leaf powder and lemon oil, stirring at 30 deg.C and 500 rpm for 30min, filtering with 200 mesh filter membrane, centrifuging, retaining centrifugate, and ultrafiltering with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate in a rotary evaporator under reduced pressure of-0.08 Mpa at 47 deg.C to density of 1.01kg/L to obtain concentrated solution; and then drying in a spray dryer for 10min to obtain lotus leaf powder, wherein the interception relative molecular mass of the hollow cellulose membrane is 3000Da, and the volume-to-mass ratio of the ethanol aqueous solution with the volume concentration of 70%, the crude lotus leaf powder and the lemon oil is 70: 4: 1 (mL/g/g).
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 g of each part after standing, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Comparative example 1
The Cantonese fresh shrimp dumpling comprises stuffing and shrimp dumpling wrappers, wherein the weight ratio of the stuffing to the shrimp dumpling wrappers is 1:0.8, and the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 12 parts of pork, 1.5 parts of salt, 2 parts of monosodium glutamate, 3 parts of white sugar, 1 part of spice powder, 3 parts of dry starch and 1 part of vegetable oil; the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of starch, 30 parts of dry starch, 1 part of salt and 100 parts of water, wherein the temperature of the water is 80 ℃;
the preparation method of the shrimp meat comprises the following steps: and (4) processing the prawn tails to obtain peeled prawns and removing prawn threads to obtain the prawn meat.
Wherein the vegetable oil is mixed oil of goldfish in ratio of 1:1:1 and golden ratio. Wherein the pork is streaky pork.
A preparation method of Cantonese fresh shrimp dumplings comprises the following steps:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch and the salt which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at 35 ℃ for 3 hours, cutting the dough by the weight of 10 grams of each part after standing is finished, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
Test example 1
Sensory evaluation test: sensory evaluation tests were conducted on the Cantonese fresh shrimp dumplings of examples 1 to 9 and comparative example 1 of the present invention, and the sensory evaluation was a scientific method for measuring, analyzing and explaining the products by appearance, taste and the like. The test comprises 45 people forming a review group, 9 groups of the test are divided, sensory evaluation is respectively carried out on all groups of Guangdong fresh shrimp dumplings, and the specific grading standard refers to color and luster: 0-10 parts of color, 0-15 parts of luster, 0-10 parts of smoothness, 0-15 parts of toughness, 0-15 parts of fineness, 0-20 parts of delicate flavor and 0-15 parts of transparency. Each group member was scored after evaluating the examples of each group and averaged to obtain the test results shown in table 1:
table 1: sensory evaluation test result table
Test example 2
And (3) measuring the cooking quality: the cooking quality of the Cantonese fresh shrimp dumplings in examples 1-5, examples 7-9 and comparative example 1 of the invention was measured, the dough in the above examples and comparative examples was taken respectively, the dough was treated respectively to obtain the shrimp dumpling skin with the diameter of 80mm and the thickness of 2mm, the shrimp dumpling skin in the above examples and comparative examples was placed above the partition board of the steamer, 300ml of boiling water was filled below the partition board, and the timing was started. And (3) taking out the shrimp dumpling wrappers every 30s from 5min, and observing whether the white cores on the shrimp dumpling wrappers disappear or not, wherein the time for just disappearing the white cores is the optimal heating time.
Taking 5 shrimp dumpling wrappers with the diameter of 80mm, weighing the 5 shrimp dumpling wrappers respectively, placing the 5 shrimp dumpling wrappers above a partition plate of a steamer, filling 300ml of boiling water below the partition plate, timing and steaming to the optimal heating time, taking out the steamed shrimp dumpling wrappers, drying the noodle soup with the steamed shrimp dumpling wrappers at 105 ℃ for 4 hours, and measuring the dry matter loss rate. The dry matter loss rate can be used for reflecting the cooking quality of the flour product, and if the dry matter loss rate of the flour product is lower, the flour product has better heat resistance and good cooking quality; if the dry matter loss rate of the flour product is higher, the flour product is poor in heat resistance and cooking quality.
The dry matter loss rate is calculated by adopting the following formula: the dry matter loss (%). is the dry weight of boiling water after heating x 100%/dry weight of un-steamed shrimp dumpling skin.
The test results shown in table 2 were obtained by the above test:
TABLE 2 test results table
| Serial number | Dry matter loss rate/% |
| Example 1 | 3.69 |
| Example 2 | 4.24 |
| Example 3 | 3.81 |
| Example 4 | 3.63 |
| Example 5 | 4.87 |
| Example 7 | 3.85 |
| Example 8 | 3.73 |
| Example 9 | 3.79 |
| Comparative example 1 | 5.01 |
It is to be understood that the invention is not limited to the examples described above, but that modifications and variations may be effected thereto by those of ordinary skill in the art in light of the foregoing description, and that all such modifications and variations are intended to be within the scope of the invention as defined by the appended claims.
Claims (10)
1. A Cantonese fresh shrimp dumpling comprises stuffing and a shrimp dumpling wrapper, and is characterized in that the stuffing comprises shelled shrimps, pork, salt, monosodium glutamate, white sugar, dry starch and vegetable oil, and the shrimp dumpling wrapper comprises clarified powder, an enzyme preparation, dry starch, salt, lotus leaf powder and water;
the preparation method of the shrimp meat comprises the following steps: treating the shrimp tails to obtain peeled shrimp tails with the shrimp threads removed, placing the treated shrimp tails in clear water for water saturation for 5-45min, quickly freezing the shrimp tails subjected to water saturation at a low temperature of-40 ℃ to-35 ℃ for more than 10min, and showering the quick-frozen shrimp tails with clear water to obtain the shrimp meat.
2. The Cantonese fresh shrimp dumpling according to claim 1, wherein the weight ratio of the filling to the shrimp dumpling wrappers is 1 (0.5-1.5);
the stuffing comprises the following raw materials in parts by weight: 40 parts of shelled shrimps, 10-15 parts of pork, 1-2 parts of salt, 1-2 parts of monosodium glutamate, 2-4 parts of white sugar, 2-5 parts of dry starch and 1-2 parts of vegetable oil;
the shrimp dumpling wrapper comprises the following raw materials in parts by weight: 70 parts of orange powder, 0.05-0.1 part of enzyme preparation, 20-40 parts of dry starch, 1 part of salt, 0.1-2 parts of lotus leaf powder and 95-105 parts of water.
3. The Cantonese fresh shrimp dumpling according to claim 2, wherein the water is at a temperature greater than 60 ℃.
4. The Cantonese fresh shrimp dumpling according to claim 1 or 2, wherein the vegetable oil is any one or more of olive oil, coconut oil, soybean oil, peanut oil, rapeseed oil, sesame oil, tea seed oil, sunflower seed oil and corn oil.
5. The Cantonese fresh shrimp dumpling according to claim 1 or 2, wherein the pork is fat meat, streaky pork or double-cut pork.
6. The Cantonese fresh shrimp dumpling according to claim 2, wherein the filling further comprises spice powder, and 0.05-1 part of spice powder is correspondingly added into the filling according to weight components.
7. The Cantonese fresh shrimp dumpling according to claim 2, wherein the specific preparation method of the lotus leaf powder comprises the following steps: grinding dried lotus leaves to obtain coarse lotus leaf powder; mixing and stirring ethanol water solution with volume concentration of 68-80%, coarse lotus leaf powder and lemon oil, stirring for 20-45min, filtering with 80-300 mesh filter membrane, centrifuging the filtrate, retaining the centrifugate, and ultrafiltering the centrifugate with hollow cellulose membrane to obtain ultrafiltrate; concentrating the ultrafiltrate under reduced pressure, and drying in a spray dryer to obtain folium Nelumbinis powder, wherein the volume mass ratio of the ethanol aqueous solution with volume concentration of 68-80%, the crude folium Nelumbinis powder and the lemon oil is (60-80): (3-5): (1-2) (mL/g/g).
8. The Cantonese fresh shrimp dumpling according to claim 1, wherein the enzyme preparation is one or more of transglutaminase and pentosanase.
9. The Cantonese fresh shrimp dumpling according to claim 8, wherein the enzyme preparation is prepared by mixing transglutaminase and pentosanase in a mass ratio of 1: (1-2) mixing.
10. A method of making the Cantonese fresh shrimp dumplings according to any one of claims 1-9, comprising the steps of:
step 1, making shrimp dumpling wrappers: uniformly mixing the clarified powder, the dry starch, the enzyme preparation, the salt and the lotus leaf powder which are used as raw materials of the shrimp dumpling wrappers, adding water, uniformly stirring, kneading and fully mixing to form dough, standing the dough at the temperature of 30-40 ℃ for 2-4 hours, cutting the dough by the weight of 8-15 g of each part after standing is finished, and rolling the cut dough to obtain the shrimp dumpling wrappers;
step 2, making stuffing: mixing shelled shrimps and salt which are raw materials contained in the stuffing, stirring until the shelled shrimps and the salt are sticky, adding white sugar and monosodium glutamate, uniformly stirring, mincing the pork, adding minced pork, dry starch and vegetable oil, and uniformly stirring to obtain the stuffing;
step 3, stuffing wrapping and forming: and placing the stuffing on the shrimp dumpling wrappers, and kneading into a dumpling shape to obtain the formed fresh shrimp dumplings.
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| CN114343166A (en) * | 2021-12-30 | 2022-04-15 | 苏州闻达食品配料有限公司 | Plant-based meat stuffing of fried dumplings with crayfish and preparation method of plant-based meat stuffing |
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| CN114343166A (en) * | 2021-12-30 | 2022-04-15 | 苏州闻达食品配料有限公司 | Plant-based meat stuffing of fried dumplings with crayfish and preparation method of plant-based meat stuffing |
| CN114343166B (en) * | 2021-12-30 | 2024-05-24 | 苏州闻达食品配料有限公司 | Plant-based crayfish fried dumpling meat stuffing and preparation method thereof |
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Application publication date: 20200317 |