CN111296733A - Donkey meat dumplings and preparation method thereof - Google Patents
Donkey meat dumplings and preparation method thereof Download PDFInfo
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- CN111296733A CN111296733A CN202010098920.7A CN202010098920A CN111296733A CN 111296733 A CN111296733 A CN 111296733A CN 202010098920 A CN202010098920 A CN 202010098920A CN 111296733 A CN111296733 A CN 111296733A
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- 241000283074 Equus asinus Species 0.000 title claims abstract description 101
- 235000013372 meat Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 24
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 24
- 239000004310 lactic acid Substances 0.000 claims abstract description 24
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 24
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 12
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 12
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 12
- 229920001661 Chitosan Polymers 0.000 claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 claims abstract description 10
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
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- 238000004898 kneading Methods 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 21
- 244000295724 Allium chinense Species 0.000 claims description 20
- 235000016790 Allium chinense Nutrition 0.000 claims description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 20
- 239000008158 vegetable oil Substances 0.000 claims description 20
- 210000000988 bone and bone Anatomy 0.000 claims description 13
- 239000004278 EU approved seasoning Substances 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 claims description 10
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
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- 150000004665 fatty acids Chemical class 0.000 description 1
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- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- 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
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
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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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
Abstract
The invention belongs to the field of food, and particularly relates to quick-frozen donkey meat dumplings and a preparation method thereof. The soybean protein and the eggs are added into the flour, so that the toughness of dumpling wrappers is improved, and the chitosan is added to act on the flour and the soybean protein under the action of high-temperature steam, so that the taste is improved, the mouthfeel is improved, and the dumplings are prevented from cracking after quick freezing. The donkey meat and the mushrooms are treated by the lactic acid bacteria, so that the donkey meat and the mushrooms are decomposed into micromolecular nutrient substances which are easy to absorb, meanwhile, the mouth feel of the donkey meat and the mushrooms is improved, the eating population is enlarged, in addition, the water retention of the meat is increased by adding the sodium pyrophosphate, and the freshness, tenderness and cohesiveness of the finished product are improved; and finally, performing lactobacillus fermentation to remove the mutton smell of fresh donkey meat and obtain dumplings with good taste.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to quick-frozen donkey meat dumplings and a preparation method thereof.
Background
The dumplings are popular among people who have a long history and are deeply popular with common people, and people have a popular language of' good dumplings. Every time a new spring festival is good, the dumplings become an indispensable delicacy. At present, dumplings on the market are usually made of flour and clear water, and made of pork, beef, mutton and other meat matched with proper vegetables, and the nutritional ingredients are relatively single. With the improvement of living standard of people and the increasing emphasis on food nutrition and health care functions, the conventional materials of the existing dumpling wrappers and dumpling fillings can not meet the requirements of people, and dumplings with delicious taste and higher nutritional value are urgently needed.
TABLE 1 donkey meat Main Nutrition ingredients and comparison (100 g)
"Tianshanglong meat and underground donkey meat". Donkey exhibits great economic value due to its unique biological properties. According to the record of the compendium of materia Medica Li Shizhen of the Ming Dynasty: the donkey meat is sweet in taste and warm in nature. Relieving vexation, and stopping mania; for diabetes of many years, no symptoms exist; tonify blood and qi, treat long-term strain. The main nutritional components of the donkey meat are shown in table 1, each 100 g of donkey meat contains 18.6 g of protein, 0.7 g of fat, 10 mg of calcium, 144 mg of phosphorus, 13.6 mg of iron and 0.0074 mg of cholesterol, has the characteristics of 'three high' (high protein, high essential fatty acid and high unsaturated fatty acid) and 'three low' (low fat, low cholesterol and low calorie), is rich in unsaturated fatty acid, accounts for about 70% of the total amount of higher fatty acid, has good health care effect on arteriosclerosis, coronary heart disease and hypertension, has higher content of delicious amino acid in the donkey meat, and makes the donkey meat more delicious, integrates the taste and the nutritional value into a whole, and becomes one of meat foods most popular with consumers. The donkey hide is the main raw material of the national medicine treasure-donkey hide gelatin, contains 18 kinds of amino acids, and has 8 efficacies of enriching blood, stopping bleeding, resisting shock, enhancing the immunity of the organism and the like. The donkey bone is rich in collagen, and can be used for preparing health products, cosmetic products, and treating diabetes for many years (Taiping Shenghui Fang).
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides donkey meat dumplings which are prepared by decomposing mushrooms and donkey meat through lactic acid bacteria, so that dumplings with good taste and no peculiar smell are obtained.
A donkey meat dumpling comprises dumpling wrapper and dumpling stuffing,
the dumpling wrapper comprises the following raw materials in parts by weight: 55-65 parts of flour, 10-15 parts of eggs, 10-15 parts of soybean protein, 3-8 parts of chitosan and 15-25 parts of donkey bone glue;
the dumpling stuffing comprises the following raw materials in parts by weight: 40-50 parts of donkey meat, 2-8 parts of donkey skin cake, 20-30 parts of mushroom, 10-15 parts of green Chinese onion, 2-8 parts of lactic acid bacteria, 2-3 parts of vegetable oil and 1-2 parts of seasoning.
The donkey bone glue is prepared by adding 6-8 times of water into donkey bone, and decocting under high pressure for 1.5-2.5 h.
The preparation process of the donkey-hide cake comprises the following steps: washing the donkey skin with water; cutting into pieces, and soaking in cold water to remove odor; steaming at high pressure for 20-30min, filtering, adding water into the filter cake, steaming at high pressure, filtering, repeating for three times, mixing filtrates, and concentrating to 2 times of original donkey hide weight; placing for standby.
The seasoning is prepared from 3-5 parts of extremely fresh taste, 1-2 parts of chicken essence, 2-3 parts of white sugar, 1-2 parts of refined salt, 2-3 parts of light soy sauce, 1-2 parts of cooking wine, 2-3 parts of ginger and 0-0.8 part of sodium pyrophosphate.
The preparation method of the donkey meat dumpling comprises the following steps:
(1) treating donkey meat and mushrooms with lactic acid bacteria: chopping Carnis equi Asini and Agaricus campestris into 0.5-1.5cm, adding lactobacillus, and fermenting at 42 deg.C for 6-8 hr; standby;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
The method also comprises freezing the formed dumpling at-20 deg.C for 2 hr, packaging, and freezing for storage.
The invention has the advantages of
1. The soybean protein and the egg are added into the flour, so that the toughness of dumpling wrappers is improved, and the chitosan is added to act on the flour and the soybean protein under the action of high-temperature steam, so that the taste is improved, the mouthfeel is improved, and the water-retaining property of the dumplings is guaranteed not to crack after quick freezing.
2. The donkey meat and the mushrooms are treated by the lactic acid bacteria, so that the donkey meat and the mushrooms are decomposed into micromolecular nutrient substances which are easy to absorb, and in addition, the lactic acid bacteria can also promote the absorption of other components; in addition, sodium pyrophosphate is added to increase the water retention of the meat and improve the tenderness and cohesiveness of the finished product; meanwhile, the mouth feel of donkey meat and mushrooms is improved, and the eating population is expanded; and finally, performing fractional fermentation by using lactic acid bacteria to remove the cowy flavor of the fresh donkey meat.
3. The donkey-hide gelatin cake has the functions of donkey-hide gelatin component, tendering meat stuffing and the like. Meanwhile, donkey bone water is adopted when dumpling wrappers are made, so that the nutritional ingredients of the dumplings are enriched, and the dumplings are more comprehensive in nutrition. The sodium pyrophosphate is added to increase the water retention of the meat and improve the tenderness and cohesiveness of the finished product.
Detailed Description
The donkey bone water used in the embodiment is 1kg of donkey bone added with 7kg of water, and the mixture is decocted for 2 hours in a pressure cooker.
The preparation process of the donkey-hide cake used in the embodiment is as follows:
boiling 1kg donkey hide in boiling water for 5min, cleaning to remove impurities, etc.; then cutting into small pieces, soaking with 2kg cold water each time, and after 10 times, no peculiar smell exists; taking out, adding 3kg of water, steaming in autoclave for 20min, filtering, adding 3kg of water into the filter cake, steaming for 30min, filtering, mixing filtrates, and concentrating to 2 kg; placing for standby.
Example 1
A donkey meat dumpling comprises dumpling wrapper and dumpling stuffing,
the dumpling wrapper comprises the following raw materials in parts by weight: 55 parts of flour, 10 parts of eggs, 10 parts of soybean protein, 3 parts of chitosan and 15 parts of donkey bone water;
the dumpling stuffing comprises the following raw materials in parts by weight: 50 parts of donkey meat, 20 parts of mushroom, 8 parts of donkey-hide cake, 10 parts of green Chinese onion, 8 parts of lactic acid bacteria, 3 parts of vegetable oil and 2 parts of seasoning.
The seasoning comprises 5 parts of seasoning, 1 part of chicken essence, 2 parts of white sugar, 2 parts of refined salt, 2 parts of light soy sauce, 2 parts of cooking wine and 2 parts of ginger.
The preparation method of the donkey meat dumpling comprises the following steps:
(1) treating donkey meat and mushrooms with lactic acid bacteria: chopping Carnis equi Asini and Agaricus campestris into 0.5-1.5cm, adding lactobacillus, and fermenting at 42 deg.C for 6 hr; standby;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
Example 2
A donkey meat dumpling comprises dumpling wrapper and dumpling stuffing,
the dumpling wrapper comprises the following raw materials in parts by weight: 65 parts of flour, 15 parts of eggs, 15 parts of soybean protein, 8 parts of chitosan and 25 parts of donkey bone water;
the dumpling stuffing comprises the following raw materials in parts by weight: 40 parts of donkey meat, 30 parts of mushroom, 2 parts of donkey-hide cake, 15 parts of green Chinese onion, 2 parts of lactic acid bacteria, 2 parts of vegetable oil and 1 part of seasoning.
The seasoning comprises 3 parts of delicious food, 2 parts of chicken essence, 3 parts of white sugar, 1 part of refined salt, 3 parts of light soy sauce, 1 part of cooking wine, 3 parts of ginger and 0.8 part of sodium pyrophosphate.
The preparation method of the donkey meat dumpling comprises the following steps:
(1) treating donkey meat and mushrooms with lactic acid bacteria: chopping Carnis equi Asini and Agaricus campestris into 0.5-1.5cm, adding lactobacillus, and fermenting at 42 deg.C for 8 hr; standby;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
Example 3
A donkey meat dumpling comprises dumpling wrapper and dumpling stuffing,
the dumpling wrapper comprises the following raw materials in parts by weight: 60 parts of flour, 13 parts of eggs, 12 parts of soybean protein, 5 parts of chitosan and 20 parts of donkey bone water;
the dumpling stuffing comprises the following raw materials in parts by weight: 45 parts of donkey meat, 25 parts of mushroom, 5 parts of donkey-hide cake, 13 parts of green Chinese onion, 6 parts of lactic acid bacteria, 3 parts of vegetable oil and 2 parts of seasoning.
The seasoning comprises 4 parts of delicious food, 2 parts of chicken essence, 3 parts of white sugar, 2 parts of refined salt, 3 parts of light soy sauce, 2 parts of cooking wine, 3 parts of ginger and 0.4 part of sodium pyrophosphate.
The preparation method of the donkey meat dumpling comprises the following steps:
(1) treating donkey meat and mushrooms with lactic acid bacteria: chopping Carnis equi Asini and Agaricus campestris into 0.5-1.5cm, adding lactobacillus, and fermenting at 42 deg.C for 7 hr; standby;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
Comparative example 1
A donkey meat dumpling comprises dumpling wrapper and dumpling stuffing,
the dumpling wrapper comprises the following raw materials in parts by weight: 60 parts of flour, 13 parts of eggs, 12 parts of soybean protein and 20 parts of donkey bone water;
the dumpling stuffing comprises the following raw materials in parts by weight: 45 parts of donkey meat, 25 parts of mushroom, 5 parts of donkey-hide cake, 13 parts of green Chinese onion, 6 parts of lactic acid bacteria, 3 parts of vegetable oil and 2 parts of seasoning.
The seasoning comprises 4 parts of delicious food, 2 parts of chicken essence, 3 parts of white sugar, 2 parts of refined salt, 3 parts of light soy sauce, 2 parts of cooking wine, 3 parts of ginger and 0.4 part of sodium pyrophosphate.
The preparation method of the donkey meat dumpling comprises the following steps:
(1) treating donkey meat and mushrooms with lactic acid bacteria: chopping Carnis equi Asini and Agaricus campestris into 0.5-1.5cm, adding lactobacillus, and fermenting at 42 deg.C for 7 hr; standby;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
Comparative example 2
A donkey meat dumpling comprises dumpling wrapper and dumpling stuffing,
the dumpling wrapper comprises the following raw materials in parts by weight: 60 parts of flour, 13 parts of eggs, 12 parts of soybean protein, 5 parts of chitosan and 20 parts of donkey bone water;
the dumpling stuffing comprises the following raw materials in parts by weight: 45 parts of donkey meat, 25 parts of mushroom, 5 parts of donkey-hide cake, 13 parts of green Chinese onion, 10 parts of lactic acid bacteria, 3 parts of vegetable oil and 2 parts of seasoning.
The seasoning comprises 4 parts of delicious food, 2 parts of chicken essence, 3 parts of white sugar, 2 parts of refined salt, 3 parts of light soy sauce, 2 parts of cooking wine, 3 parts of ginger and 0.4 part of sodium pyrophosphate.
The preparation method of the donkey meat dumpling comprises the following steps:
(1) treating donkey meat and mushrooms: chopping donkey meat and mushroom into pieces of 0.5-1.5 cm;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
Comparative example 3
A donkey meat dumpling comprises dumpling wrapper and dumpling stuffing,
the dumpling wrapper comprises the following raw materials in parts by weight: 60 parts of flour, 13 parts of eggs, 12 parts of soybean protein, 5 parts of chitosan and 20 parts of donkey bone water;
the dumpling stuffing comprises the following raw materials in parts by weight: 60 parts of donkey meat, 13 parts of green Chinese onion, 5 parts of donkey-hide cake, 6 parts of lactic acid bacteria, 3 parts of vegetable oil and 2 parts of seasoning.
The seasoning comprises 4 parts of delicious food, 2 parts of chicken essence, 3 parts of white sugar, 2 parts of refined salt, 3 parts of light soy sauce, 2 parts of cooking wine, 3 parts of ginger and 0.4 part of sodium pyrophosphate.
The preparation method of the donkey meat dumpling comprises the following steps:
(1) treating donkey meat and mushrooms with lactic acid bacteria: chopping Carnis equi Asini and Agaricus campestris into 0.5-1.5cm, adding lactobacillus, and fermenting at 42 deg.C for 7 hr; standby;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
Comparative example 4
A donkey meat dumpling comprises dumpling wrapper and dumpling stuffing,
the dumpling wrapper comprises the following raw materials in parts by weight: 60 parts of flour, 13 parts of eggs, 12 parts of soybean protein, 5 parts of chitosan and 20 parts of donkey bone water;
the dumpling stuffing comprises the following raw materials in parts by weight: 45 parts of donkey meat, 25 parts of mushroom, 13 parts of green Chinese onion, 6 parts of lactic acid bacteria, 3 parts of vegetable oil, 2 parts of seasoning and 0.4 part of sodium pyrophosphate.
The seasoning comprises 4 parts of seasoning, 2 parts of chicken essence, 3 parts of white sugar, 2 parts of refined salt, 3 parts of light soy sauce, 2 parts of cooking wine and 3 parts of ginger.
The preparation method of the donkey meat dumpling comprises the following steps:
(1) treating donkey meat and mushrooms with lactic acid bacteria: chopping Carnis equi Asini and Agaricus campestris into 0.5-1.5cm, adding lactobacillus, and fermenting at 42 deg.C for 7 hr; standby;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
Comparative example 5
A donkey meat dumpling comprises dumpling wrapper and dumpling stuffing,
the dumpling wrapper comprises the following raw materials in parts by weight: 60 parts of flour, 13 parts of eggs, 12 parts of soybean protein and 5 parts of chitosan;
the dumpling stuffing comprises the following raw materials in parts by weight: 45 parts of donkey meat, 25 parts of mushroom, 5 parts of donkey-hide cake, 13 parts of green Chinese onion, 6 parts of lactic acid bacteria, 3 parts of vegetable oil and 2 parts of seasoning.
The seasoning comprises 4 parts of delicious food, 2 parts of chicken essence, 3 parts of white sugar, 2 parts of refined salt, 3 parts of light soy sauce, 2 parts of cooking wine, 3 parts of ginger and 0.4 part of sodium pyrophosphate.
The preparation method of the donkey meat dumpling comprises the following steps:
(1) treating donkey meat and mushrooms with lactic acid bacteria: chopping Carnis equi Asini and Agaricus campestris into 0.5-1.5cm, adding lactobacillus, and fermenting at 42 deg.C for 7 hr; standby;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
Examples of the effects of the invention
Analysis of quick-frozen dumplings
The formed dumplings prepared in examples 1 to 3 and comparative examples 1 to 5 were frozen at-20 ℃ for 2 hours, and then frozen for storage after packaging. The specific taste of boiled dumplings is shown in table 1 when 210 people are trying to work on related food in the age of 40-60 years.
Quickly freezing dumplings according to the national standard GB/T23786-2009, and simultaneously measuring the physical and chemical indexes of the dumpling stuffing according to GB/T19295-2011 quick-frozen flour rice products. The results are shown in Table 2.
TABLE 2 sensory evaluation and analysis of physical and chemical indexes in examples 1 to 3 and comparative examples 1 to 5
Claims (6)
1. A donkey meat dumpling comprises a dumpling wrapper and a dumpling stuffing and is characterized in that,
the dumpling wrapper comprises the following raw materials in parts by weight: 55-65 parts of flour, 10-15 parts of eggs, 10-15 parts of soybean protein, 3-8 parts of chitosan and 15-25 parts of purified water;
the dumpling stuffing comprises the following raw materials in parts by weight: 40-50 parts of donkey meat, 20-30 parts of mushrooms, 10-15 parts of green Chinese onions, 2-8 parts of lactic acid bacteria, 2-3 parts of vegetable oil and 1-2 parts of seasonings.
2. The donkey meat dumpling according to claim 1, wherein the donkey bone glue is prepared by adding 6-8 times of water into donkey bone and decocting under high pressure for 1.5-2.5 h.
3. The donkey meat dumpling according to claim 1, wherein the donkey skin cake is prepared by the following steps: washing the donkey skin with water; cutting into pieces, and soaking in cold water to remove odor; steaming at high pressure for 20-30min, filtering, adding water into the filter cake, steaming at high pressure for 20-30min, filtering, repeating for three times, mixing filtrates, and concentrating to 2 times of original donkey skin weight; placing for standby.
4. The donkey meat dumpling according to claim 1, wherein the seasoning is 3-5 parts of extremely fresh flavor, 1-2 parts of chicken essence, 2-3 parts of white sugar, 1-2 parts of refined salt, 2-3 parts of light soy sauce, 1-2 parts of cooking wine, 2-3 parts of ginger and 0-0.8 part of sodium pyrophosphate.
5. The method for preparing donkey meat dumpling according to claim 1, comprising the following steps:
(1) treating donkey meat and mushrooms with lactic acid bacteria: mechanically mincing donkey meat and mushroom into 0.5-1.5cm, adding lactobacillus, and fermenting at 42 deg.C for 6-8 hr; standby;
(2) preparing stuffing: adding vegetable oil and chopped green Chinese onions into the donkey meat and mushrooms treated in the step (1), then adding seasonings, uniformly stirring, and standing for later use;
(3) kneading: adding soybean protein into flour, stirring, adding egg and clear water, stirring, kneading, molding, sealing, and standing for 30 min; standing for 30min after dough kneading;
(4) preparing dumpling wrappers: pressing into dumpling wrappers for later use after dough standing is completed;
(5) and (3) manufacturing and forming: and (3) putting the stuffing obtained in the step (2) into the dough roll obtained in the step (3), and performing extrusion forming.
6. The method of claim 5, further comprising freezing the formed dumpling at-20 deg.C for 2h, packaging, and freezing for storage.
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