CN111671044A - Frozen sea intestine dumplings - Google Patents
Frozen sea intestine dumplings Download PDFInfo
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- CN111671044A CN111671044A CN202010569957.3A CN202010569957A CN111671044A CN 111671044 A CN111671044 A CN 111671044A CN 202010569957 A CN202010569957 A CN 202010569957A CN 111671044 A CN111671044 A CN 111671044A
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- 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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- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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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
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- 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
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Abstract
The invention relates to frozen sea intestine dumplings. The frozen sea intestine dumpling stuffing comprises the following raw materials in parts by weight: 25-35 parts of sea sausages, 10-25 parts of chicken breast meat paste, 35-50 parts of vegetable foam, 5-10 parts of seasonings, 5-10 parts of vegetable oil and 1-2 parts of sesame oil; the dumpling wrapper is prepared from the following raw materials in parts by mass: 60-70 parts of high gluten flour, 10-20 parts of water, 10-20 parts of brewed beer and 5-10 parts of fresh protein liquid. The frozen sea intestine dumplings prepared by the invention have thin skins and large stuffing, are convenient to eat, and solve the problems that the cooking time of the frozen sea intestines is not easy to master, the sea intestines are easier to age after being cooked, the meat quality shrinks, and the mouth feel is tough, so that the frozen sea intestine dumplings are cooked and eaten, the mouth feel and taste are still kept in a fresh sea intestine state, and the frozen sea intestine dumplings are fresh, crisp and tender, have extremely high reduction degree which can reach more than 95%; the dumpling wrapper is added with brewed beer and fresh protein liquid, so that the dumpling wrapper is thin and large in stuffing and is not easy to break after being boiled, and the boiled wrapper is bright in color, chewy in taste and strong in toughness.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to frozen sea intestine dumplings.
Background
The sea intestine, the scientific name sandworm, is not beautiful and elegant, but the nutrition, taste, medicine and food therapy value are not inferior to other precious marine products, so the sea intestine is well known as the 'beach sausage'. It is rich in protein, polypeptide and 17 amino acids, and contains 12 trace elements of Ca, P, Fe, Zn, Mn, Mg, etc. and the nutrients of cordycepin, etc. with the functions of resisting oxidation, bacteria, radiation, virus, fatigue, cancer, regulating immunity and delaying senility.
In coastal areas of the Jiaodong and Liaodong, people prefer to use sea intestines to make dumplings, and the taste is extremely delicious. The sea intestine is troublesome in sand removal treatment, the sea intestine is fresh and tender in meat quality, the meat quality is compact after being heated, the sea intestine is extremely easy to age, the mouth feeling is tough, the cooking duration is difficult to master, and the sea intestine is not widely distributed. The invention provides frozen sea intestine dumplings taking sea intestines as main stuffing, which are convenient to eat, do not age after the sea intestines are boiled, have fresh, tender and crisp mouthfeel, and have no worry about the mouthfeel and taste of the dumplings prepared from fresh sea intestines.
Disclosure of Invention
The invention aims to provide frozen sea intestine dumplings taking sea intestines as main stuffing, which are convenient to eat and delicious in taste.
In order to achieve the purpose, the invention adopts the following technical scheme:
frozen sea intestine dumplings, the stuffing of which consists of the following raw materials in parts by mass:
25-35 parts of sea sausages, 10-25 parts of chicken breast meat paste, 35-50 parts of vegetable foam, 5-10 parts of seasonings, 5-10 parts of vegetable oil and 1-2 parts of sesame oil;
the seasoning is prepared by blending ginger juice, chicken essence, white pepper powder, salt and monosodium glutamate according to the following mass percentage: 15-25% of ginger juice, 30-35% of chicken essence, 10-15% of white pepper powder, 25-35% of salt and 10-15% of monosodium glutamate.
Further, the ginger juice is obtained by putting fresh ginger and water into a juicer according to the mass ratio of 1:1, squeezing and filtering ginger residues.
Further, the sea intestines in the stuffing of the frozen sea intestine dumpling are processed and prepared as follows:
(1) cutting the two ends of the sea intestine, stroking out the internal organs and body fluid of the sea intestine, and cleaning with running water;
(2) soaking the cleaned sea intestines in saline water with the mass percentage concentration of 2-4% for 4 hours;
(3) fishing out the sea intestines, putting the sea intestines into sodium bicarbonate water with the water temperature of 20-25 ℃ and the mass percentage concentration of 1-3%, and rubbing off mucus;
(4) putting the sea intestines with the mucus washed away into a tumbling machine, adding papain with the weight of 0.005-0.01% of that of the sea intestines, and performing vacuum tumbling treatment;
(5) putting the mixture into a refrigerating chamber at the temperature of 0-5 ℃, and cooling for 4 hours;
(6) continuously adding brewed beer with the weight of 5-10% of that of the sea intestines into the tumbling machine, performing vacuum tumbling treatment, taking out the sea intestines, and draining;
the concentration of wort of the brewed beer is 10-12 DEG P.
In the process of carrying out vacuum rolling and kneading on the sea intestines in the steps (4) and (6), the vacuum degree of a rolling and kneading machine is 0.07-0.08 Mpa, the rolling and kneading speed is 8-10 r/min, and the rolling and kneading time is 2-3 min.
(7) Adding fresh chicken protein liquid accounting for 10-15% of the weight of the sea intestines into the rolling and kneading machine, and uniformly stirring to enable the protein liquid to be uniformly hung on the sea intestines;
furthermore, the vegetable foam is prepared from Chinese chives, celery seedlings, Chinese cabbages and the like.
The frozen sea intestine dumplings are characterized in that dumpling wrappers are prepared from the following raw materials in parts by weight: 60-70 parts of high gluten flour, 10-20 parts of water, 10-20 parts of brewed beer and 5-10 parts of fresh protein liquid.
Further, the wort concentration of the brewed beer is 12-15 DEG P.
The frozen sea intestine dumplings are immediately frozen after being formed and prepared, and are quickly frozen within 30 minutes until the temperature of dumpling cores is-18 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. the problems that the cooking time of the frozen sea intestines is not easy to master, the sea intestines are easier to age after being cooked, the meat quality shrinks and the taste feels tough are solved by controlling the technological conditions of weak base, enzymolysis, cooling temperature and the like in the preparation of the stuffing formula and the preparation, so that the frozen sea intestine boiled dumplings are edible, the taste and the taste are still kept in a fresh sea intestine state, and the sea intestine boiled dumplings are fresh, crisp and tender and have extremely high reduction degree which can reach more than 95%;
2. the variety of the seafood dumplings is enriched, so that the delicious sea intestines are presented on a popular dining table in the form of dumplings;
3. the problems that the traditional quick-frozen wrappers are thick and not tough and tough, are easy to crack after being frozen and are easy to break after being boiled are solved, and the dumpling wrappers are thin and have large stuffing, are not easy to break after being boiled and are bright in color, tough and tough in mouthfeel by adding brewed beer and fresh protein liquid;
in conclusion, the frozen sea intestine dumplings prepared by the invention are thin in skin and large in stuffing, are convenient to eat and delicious in taste, so that the sea intestines can be used as a daily dining table for the public, meet the increasing requirements of consumers on nutrition and delicious taste and fast food consumption time, taste the delicious taste of the traditional handmade dumplings, meet the food consumption requirements of modern people, and are favored.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments described in the present application, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a process flow diagram of the preparation method of frozen sea intestine dumplings according to the present invention;
FIG. 2 is a flow chart of the sea intestine treatment preparation process in the stuffing of the frozen sea intestine dumpling of the present invention;
FIG. 3 is a photograph of the frozen sea intestine dumplings after they are ripened in example 1 of the present invention.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict. The present invention will be described in detail below with reference to the embodiments with reference to the attached drawings.
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
The relative arrangement of the components and steps, the numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise. Meanwhile, it should be understood that the sizes of the respective portions shown in the drawings are not drawn in an actual proportional relationship for the convenience of description. Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate. Any specific values in all examples shown and discussed herein are to be construed as exemplary only and not as limiting. Thus, other examples of the exemplary embodiments may have different values. It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, further discussion thereof is not required in subsequent figures.
In the description of the present invention, it is to be understood that the orientation or positional relationship indicated by the directional terms such as "front, rear, upper, lower, left, right", "lateral, vertical, horizontal" and "top, bottom", etc., are generally based on the orientation or positional relationship shown in the drawings, and are used for convenience of description and simplicity of description only, and in the absence of any contrary indication, these directional terms are not intended to indicate and imply that the device or element so referred to must have a particular orientation or be constructed and operated in a particular orientation, and therefore should not be considered as limiting the scope of the present invention: the terms "inner and outer" refer to the inner and outer relative to the profile of the respective component itself.
Spatially relative terms, such as "above … …," "above … …," "above … …," "above," and the like, may be used herein for ease of description to describe one device or feature's spatial relationship to another device or feature as illustrated in the figures. It will be understood that the spatially relative terms are intended to encompass different orientations of the device in use or operation in addition to the orientation depicted in the figures. For example, if a device in the figures is turned over, devices described as "above" or "on" other devices or configurations would then be oriented "below" or "under" the other devices or configurations. Thus, the exemplary term "above … …" can include both an orientation of "above … …" and "below … …". The device may be otherwise variously oriented (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly.
It should be noted that the terms "first", "second", and the like are used to define the components, and are only used for convenience of distinguishing the corresponding components, and the terms have no special meanings unless otherwise stated, and therefore, the scope of the present invention should not be construed as being limited.
Example 1
Frozen sea intestine dumplings, the stuffing of which consists of the following raw materials in parts by mass:
30 parts of sea intestines, 10 parts of chicken breast paste, 40 parts of leek powder, 5 parts of seasoning, 5 parts of vegetable oil and 1 part of sesame oil; the seasoning is prepared by blending ginger juice, chicken essence, white pepper powder, salt and monosodium glutamate according to the following mass percentage: 20% of ginger juice, 30% of chicken essence, 10% of white pepper powder, 25% of salt and 15% of monosodium glutamate. The ginger juice is obtained by putting fresh ginger and water into a juicer according to the mass ratio of 1:1, squeezing and filtering ginger residues.
The dumpling wrapper of the frozen sea intestine dumplings is prepared from the following raw materials in parts by weight: 60 parts of high gluten flour, 10 parts of water, 10 parts of brewed beer and 8 parts of fresh protein liquid; the wort concentration of the brewed beer is 12 degrees P.
The frozen sea intestine dumplings are immediately frozen after being formed and prepared, and are quickly frozen within 30 minutes until the temperature of dumpling cores is-18 ℃.
As shown in fig. 1, the preparation method of the frozen sea intestine dumplings comprises the following steps:
the method comprises the following steps: sea intestine raw material treatment, as shown in fig. 2, the preparation treatment is as follows:
(1) cutting the two ends of the sea intestine, stroking out the internal organs and body fluid of the sea intestine, and cleaning with running water;
(2) soaking the cleaned sea intestines in saline water with the mass percentage concentration of 4% for 4 hours;
(3) fishing out the sea intestines, putting the sea intestines into sodium bicarbonate water with the water temperature of 20 ℃ and the mass percentage concentration of 3%, and rubbing off mucus;
(4) putting the sea intestines with the mucus washed away into a rolling and kneading machine, adding papain with the weight of 0.005% of that of the sea intestines, performing vacuum rolling and kneading treatment, and improving the tenderness of the sea intestines through enzymolysis;
(5) putting the mixture into a refrigerating chamber at the temperature of 0-5 ℃, and cooling for 4 hours;
(6) continuously adding brewed beer with the weight of 10% of the sea intestines into the tumbling machine, wherein the concentration of wort of the brewed beer is 10 ℃ P, carrying out vacuum tumbling treatment, wherein the vacuum degree of the tumbling machine is 0.07Mpa, the tumbling speed is 8 r/min, and the tumbling time is 3 min; then taking out the sea intestine and draining;
(7) adding fresh chicken protein liquid accounting for 10% of the weight of the sea intestines into the rolling and kneading machine, and uniformly stirring to enable the protein liquid to be uniformly hung on the sea intestines;
step two: processing chicken breast raw material
Selecting chicken breast meat, mincing the chicken breast meat into paste by using an 8mm pore plate meat mincer, and keeping the central temperature of the chicken meat paste to be 5-10 ℃ in the treatment process;
step three: processing of Chinese chives raw material
Selecting fresh Chinese chives, cleaning and cutting the fresh Chinese chives into vegetable foam with the diameter of about 3 mm;
step four: preparation of seasoning
Blending the ginger juice, the chicken essence, the white pepper powder, the salt and the monosodium glutamate according to the mass percentage: 20% of ginger juice, 30% of chicken essence, 10% of white pepper powder, 25% of salt and 15% of monosodium glutamate; the ginger juice is obtained by putting fresh ginger and water into a juicer according to the mass ratio of 1:1, squeezing and filtering ginger residues;
step five: preparation of stuffing for boiled dumplings
(1) Putting the chicken puree obtained in the step two and the seasoning obtained in the step four into a stirrer according to the proportion of 10 parts of chicken breast puree and 5 parts of seasoning by mass, wherein the stirrer is set to have a cutting speed of 2000 revolutions per minute and a pot rotating speed of 10 revolutions per minute, and stirring is carried out for 7 minutes;
(2) continuing to add the leek powder obtained in the third step into a stirrer, and adding the leek powder according to the proportion of 40 parts by mass of the leek powder, 5 parts by mass of vegetable oil and 1 part by mass of sesame oil, wherein the stirring speed of the stirrer is 1500 revolutions per minute, the rotating speed of a pot is 7 revolutions per minute, and the stirring is carried out for 1 minute;
(3) adding the sea intestines obtained in the step one into a stirrer according to the proportion of 30 parts by mass of the sea intestines, setting the cutter speed of the stirrer to be 2000 revolutions per minute, setting the pot rotating speed to be 10 revolutions per minute, stirring for 1 minute, and ensuring the central temperature of the stuffing to be 5-10 ℃ in the stirring process;
step six: preparing dumpling wrappers
(1) Putting the strong flour and water into a dough mixer according to the proportion of 60 parts of the strong flour and 10 parts of the water in parts by mass, and fully mixing;
(2) according to the proportion of 10 parts of brewed beer and 8 parts of fresh protein liquid in parts by mass, uniformly mixing the beer and the fresh protein liquid; the wort concentration of the brewed beer is 12 degrees P;
(3) putting the obtained mixed solution of the brewed beer and the fresh protein liquid into a dough mixer, and fully mixing the mixed solution with the dough obtained in the step (1) to obtain a dough with a smooth surface;
(4) dough standing, namely coating a preservative film on the dough, and standing for 20 minutes at the temperature of 10-15 ℃;
step seven: dumpling forming
Putting dumpling stuffing and dough into a dumpling forming machine, and setting 10g of stuffing and 9g of wrapper for forming preparation; after the dumplings are formed, the dumplings are quickly placed into a dumpling packaging box and quickly frozen within 30 minutes until the dumpling core is at-18 ℃.
The leeks in the stuffing of the frozen sea intestine dumplings in the above embodiments can be replaced by celery, celery seedlings or Chinese cabbages and other vegetables, as shown in fig. 3, the prepared frozen sea intestine dumplings are thin in wrapper, large in stuffing, convenient to eat and delicious in taste. The process conditions such as weak base, enzymolysis, cooling temperature and the like in the preparation of the sea intestine dumplings are controlled, so that the problems that the boiling time of the sea intestine is not easy to master after freezing, the sea intestine is easier to age after boiling, the meat quality is shrunk, and the mouth feel is tough are solved, the frozen sea intestine dumplings are boiled and eaten, the mouth feel taste is still kept in a fresh sea intestine state, and the sea intestine dumplings have the characteristics of freshness, crispness and tenderness, and have extremely high reduction degree which can reach more than 95%. Meanwhile, the invention solves the problems of thick and tough traditional quick-frozen wrappers, easy cracking after freezing and easy breaking after boiling, and the dumpling wrappers are thin and have large stuffing and are difficult to break after boiling by adding brewed beer and fresh protein liquid, and the boiled wrappers have bright color, tough mouthfeel and high toughness.
The invention enriches the types of the seafood dumplings, and makes the delicious sea intestines appear on a popular dining table in the form of dumplings; the delicious dumpling meets the increasing requirements of consumers on nutrition, delicacy and instant consumption time, tastes the delicacy of the traditional handmade dumplings, meets the requirements of modern people on food consumption, and is popular.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The frozen sea intestine dumplings are characterized in that the dumpling stuffing consists of the following raw materials in parts by mass:
25-35 parts of sea sausages, 10-25 parts of chicken breast meat paste, 35-50 parts of vegetable foam, 5-10 parts of seasonings, 5-10 parts of vegetable oil and 1-2 parts of sesame oil;
the wrapper of the frozen sea intestine dumplings is prepared from the following raw materials in parts by mass: 60-70 parts of high gluten flour, 10-20 parts of water, 10-20 parts of brewed beer and 5-10 parts of fresh protein liquid.
2. Frozen sea-intestine dumplings according to claim 1, characterized in that the sea-intestines in the filling of said frozen sea-intestine dumplings are treated to be prepared as follows:
(1) cutting the two ends of the sea intestine, stroking out the internal organs and body fluid of the sea intestine, and cleaning with running water;
(2) soaking the cleaned sea intestines in saline water with the mass percentage concentration of 2-4% for 4 hours;
(3) fishing out the sea intestines, putting the sea intestines into sodium bicarbonate water with the water temperature of 20-25 ℃ and the mass percentage concentration of 1-3%, and rubbing off mucus;
(4) putting the sea intestines with the mucus washed away into a tumbling machine, adding papain with the weight of 0.005-0.01% of that of the sea intestines, and performing vacuum tumbling treatment;
(5) putting the mixture into a refrigerating chamber at the temperature of 0-5 ℃, and cooling for 4 hours;
(6) continuously adding brewed beer with the weight of 5-10% of that of the sea intestines into the tumbling machine, performing vacuum tumbling treatment, taking out the sea intestines, and draining;
(7) and adding fresh chicken protein liquid accounting for 10-15% of the weight of the sea intestines into the rolling and kneading machine, and uniformly stirring to enable the protein liquid to be uniformly hung on the sea intestines.
3. Frozen sea-intestine dumplings as claimed in claim 2, wherein the concentration of wort in said brewed beer is 10-12 ° P during the vacuum tumbling treatment of said sea-intestine raw material.
4. Frozen sea-intestine dumplings as claimed in claim 2, wherein during the vacuum kneading treatment of sea-intestine raw material, the vacuum degree of the kneading machine is 0.07-0.08 Mpa, the kneading speed is 8-10 rpm, and the kneading time is 2-3 min during the vacuum kneading treatment of sea-intestine in steps (4) and (6).
5. The frozen sea intestine dumplings as claimed in claim 1, wherein the seasonings are prepared from ginger juice, chicken essence, white pepper powder, salt and monosodium glutamate by mixing the following components in percentage by mass: 15-25% of ginger juice, 30-35% of chicken essence, 10-15% of white pepper powder, 25-35% of salt and 10-15% of monosodium glutamate.
6. Frozen sea intestine dumplings as claimed in claim 5, wherein the ginger juice is obtained by squeezing fresh ginger and water in a mass ratio of 1:1 in a juicer and filtering out ginger residues.
7. Frozen sea-intestine dumplings as claimed in claim 1, wherein said vegetable foam is prepared from leek, celery seedlings or cabbage.
8. Frozen sea-intestine dumplings as claimed in claim 1, wherein the dumpling wrappers are prepared from the following raw materials in parts by mass: 60-70 parts of high gluten flour, 10-20 parts of water, 10-20 parts of brewed beer and 5-10 parts of fresh protein liquid.
9. Frozen sea-intestine dumplings according to claim 1, wherein the concentration of wort in the wrapper of said frozen sea-intestine dumplings for brewing beer is 12-15 ° P.
10. Frozen sea-intestine dumplings as claimed in claim 1, wherein said frozen sea-intestine dumplings are frozen immediately after being shaped and prepared, and are quick-frozen within 30 minutes to a dumpling core temperature of-18 ℃.
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Application publication date: 20200918 |