CN113545456A - Stuffing and application thereof - Google Patents
Stuffing and application thereof Download PDFInfo
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- CN113545456A CN113545456A CN202110564122.3A CN202110564122A CN113545456A CN 113545456 A CN113545456 A CN 113545456A CN 202110564122 A CN202110564122 A CN 202110564122A CN 113545456 A CN113545456 A CN 113545456A
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- filling
- cheese
- stuffing
- seasoning
- products
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- 235000013351 cheese Nutrition 0.000 claims abstract description 36
- 239000000463 material Substances 0.000 claims abstract description 17
- 241000238557 Decapoda Species 0.000 claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000014121 butter Nutrition 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 11
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 0.000 claims abstract description 11
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 11
- 239000008268 mayonnaise Substances 0.000 claims abstract description 11
- 235000010460 mustard Nutrition 0.000 claims abstract description 11
- 235000011197 perejil Nutrition 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 10
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 10
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 244000025272 Persea americana Species 0.000 claims abstract description 9
- 235000008673 Persea americana Nutrition 0.000 claims abstract description 9
- 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 abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 6
- 244000056139 Brassica cretica Species 0.000 claims abstract 6
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 4
- 235000013305 food Nutrition 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 12
- 239000006071 cream Substances 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 8
- 241000208317 Petroselinum Species 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000003607 modifier Substances 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000019895 oat fiber Nutrition 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims 14
- 241000234282 Allium Species 0.000 claims 6
- 230000003750 conditioning effect Effects 0.000 claims 6
- 235000013365 dairy product Nutrition 0.000 claims 6
- 241000143060 Americamysis bahia Species 0.000 claims 2
- 241000196324 Embryophyta Species 0.000 claims 2
- 235000013601 eggs Nutrition 0.000 claims 2
- 235000013569 fruit product Nutrition 0.000 claims 2
- 230000005484 gravity Effects 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 244000291564 Allium cepa Species 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 239000010985 leather Substances 0.000 abstract 1
- 239000001771 mentha piperita Substances 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 241000219198 Brassica Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 1
- 240000008867 Capsella bursa-pastoris Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 229940069978 calcium supplement Drugs 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a filling and application thereof, wherein the filling is prepared from the following raw materials: the invention takes minced fillet 1-28%, crab paste 1-28%, shrimp meat 1-65%, avocado 0.8-10%, onion 0.4-10%, butter cheese 4-15.5%, mayonnaise 10-13%, white sugar 0.25-3%, Laura pepper sauce 0.1-2.5%, Masui cheese 4-10%, parsley 0.1-0.15%, mustard 0.05-1%, sea salt 0.05%, edible starch 0.3-0.5%, egg white 0.5-2%, chesnea cheese 0.8-1% as main raw material, coconut juice 2-3%, butter 4-5%, peppermint leaf 0.2-0.25%, the invention adopts minced fillet, crab paste, shrimp meat, cheese, Laura sauce pepper, parsley, mustard, sea salt, edible starch, egg white and mayonnaise as main raw materials of leather stuffing, not only has novel taste, meanwhile, the mouthfeel is greatly improved by mixing the minced fillet and the cheese, the nutritive value of the stuffing is greatly improved by the minced fillet, the stuffing has a calcium supplementing effect for children and adults, the coconut juice, the butter and the mint leaves are selected as auxiliary materials of the stuffing, so that the stuffing is more delicious, and the nutrition can be more balanced and more comprehensive by matching the vegetables and the fruits.
Description
Technical Field
The invention relates to the field of food processing, in particular to stuffing and application thereof.
Background
Dumplings, wontons and spring rolls are representative of traditional Chinese delicacies, are delicious foods, contain rich traditional Chinese culture and have the delicacy meaning of being reutilized. The dumplings are both necessary to be eaten in winter and spring festival in many areas of China and are a food which is loved to be eaten in daily life of people, are used as delicious dumplings and wontons with important significance, and are continuously developed with various tastes of various fillings, for example, the common tastes at present comprise pork Chinese cabbage, mushroom three delicacies, pork shepherd's purse, pork celery, seafood, halal taste and the like, and meanwhile, the method is also innovative, and the dumplings are fried, and the snacks of the fried spring roll type are endless.
Although the stuffing is taken as the essence of dumplings, wontons and spring rolls, the stuffing with various tastes is derived at present, but the tastes are common, meat and vegetable materials are taken as main raw materials, the tastes are different greatly, and the nutrition level is difficult to have new breakthrough, so that the stuffing and the application thereof are needed to be provided.
Disclosure of Invention
The invention aims to provide a filling and application thereof, so as to solve the problems in the background technology.
3. In order to achieve the purpose, the invention provides the following technical scheme: the stuffing is prepared from the following raw materials in parts by weight: 1-28% of minced fish, 1-28% of crab paste, 1-65% of shrimp meat, 0.8-10% of avocado, 0.4-10% of onion, 4-15.5% of cream cheese, 10-13% of mayonnaise, 0.25-3% of white sugar, 0.1-2.5% of Laura pepper sauce, 4-10% of Masui cheese, 0.1-0.15% of parsley, 0.05-1% of mustard, 0.05% of sea salt, 0.3-0.5% of edible starch, 0.5-2% of egg white, 0.8-1% of chekiang cheese as main raw materials, 2-3% of coconut juice, 4-5% of butter and 0.2-0.25% of mint leaf. Preferably, the formula proportion 1 of the stuffing is as follows:
preferably, the formula proportion 2 of the stuffing is as follows:
preferably, the formula proportion 3 of the stuffing is as follows:
preferably, the formula proportion 4 of the stuffing is as follows:
preferably, the production process of the stuffing comprises the following steps:
s1, melting the frozen minced fillet, crab paste and shrimp meat at room temperature;
s2, putting the melted minced fillet, crab paste and shrimp meat into a stirring pot, adding a proper amount of water, cream cheese and mayonnaise, and pre-stirring for 5-8 minutes;
s3, adding edible starch, white sugar, onion and cream cheese which are Laura pepper sauce, Masui cheese, chekiang cheese, parsley, avocado, mustard, sea salt, egg white, coconut juice, butter and mint leaves into a stirring pot according to the parts by weight, mixing the mixture with the minced fillet, minced crab and shelled shrimp obtained in the step S2, and fully stirring for 5-10 minutes;
s4, subpackaging, namely adding the stuffing obtained in the step S3 to the prepared wrapper, covering the stuffing with cheese, and adhering the wrapper to the opposite corners;
s5: freezing and frying.
Preferably, the filling is used to make fried food.
Preferably, when the stuffing is used for preparing fried food, the shape of the wrapper can be made into a quadrangle star shape.
Preferably, a proper amount of stuffing modifier can be added in the stuffing making process, and the stuffing modifier is prepared by mixing wheat fiber, oat fiber and edible gelatin, so that the stuffing has better freeze-thaw stability.
Preferably, the double-layer water bath type food sterilization pot selected in the S3 adopts a water bath heating mode to perform high-temperature sterilization on the oatmeal, and the sterilization pot can be turned over, so that the oatmeal is uniformly heated, and the sterilization effect is better.
The invention has the technical effects and advantages that: the invention relates to a filling and application thereof, wherein minced fillet, crab paste, shelled shrimp, cheese, Laura pepper sauce, parsley, mustard, sea salt, edible starch, egg white and mayonnaise are used as main raw materials of the filling, so that the taste is reformed, the mouthfeel is greatly improved by mixing the minced fillet with the cheese, the nutritive value of the filling is greatly improved by the presence of the minced fillet, the calcium supplement effect can be realized for children and adults, the coconut juice, butter and mint leaves are used as auxiliary materials of the filling, the filling is more delicious, and the nutrition can be balanced and more comprehensive by matching vegetables and fruits.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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. 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.
4. The invention provides a stuffing and application thereof, which comprises 1-28% of minced fillet, 1-28% of crab paste, 1-65% of shelled shrimp, 0.8-10% of avocado, 0.4-10% of onion, 4-15.5% of butter cheese, 10-13% of mayonnaise, 0.25-3% of white sugar, 0.1-2.5% of Ladu chilli sauce, 4-10% of Masui cheese, 0.1-0.15% of parsley, 0.05-1% of mustard, 0.05% of sea salt, 0.3-0.5% of edible starch, 0.5-2% of egg white, 0.8-1% of Cherokee cheese as a main raw material, 2-3% of coconut juice, 4-5% of butter and 0.2-0.25% of mint leaf.
In the first embodiment, the formula proportion 1 of the stuffing is as follows:
in the second embodiment, the formula proportion 2 of the stuffing is as follows:
in the third embodiment, the formula proportion 3 of the stuffing is as follows:
in the fourth embodiment, the formula proportion 4 of the stuffing is as follows:
in the fifth embodiment, the production process of the stuffing comprises the following steps:
s1, melting the frozen minced fillet, crab paste and shrimp meat at room temperature;
s2, putting the melted minced fillet, crab paste and shrimp meat into a stirring pot, adding a proper amount of water, cream cheese and mayonnaise, and pre-stirring for 5-8 minutes;
s3, adding edible starch, white sugar, onion and cream cheese which are Laura pepper sauce, Masui cheese, chekiang cheese, parsley, avocado, mustard, sea salt, egg white, coconut juice, butter and mint leaves into a stirring pot according to the parts by weight, mixing the mixture with the minced fillet, minced crab and shelled shrimp obtained in the step S2, and fully stirring for 5-10 minutes;
s4, subpackaging, namely adding the stuffing obtained in the step S3 to the prepared wrapper, covering the stuffing with cheese, and adhering the wrapper to the opposite corners;
s5: freezing and frying.
The sixth embodiment of the invention provides a stuffing material which can be used for preparing fried food, wherein when the stuffing material is used for preparing fried food, the wrapper shape of the stuffing material can be made into a four-pointed star shape, a proper amount of stuffing material modifying agent can be added in the preparation process of the stuffing material, the stuffing material modifying agent is prepared by mixing wheat fiber, oat fiber and edible gelatin, the stuffing material has better freeze-thaw stability, the double-layer water bath type food sterilization pot selected in the S3 adopts a water bath heating mode to perform high-temperature sterilization on oatmeal, and meanwhile, the sterilization pot can be turned over, so that the oatmeal is ensured to be uniformly heated, and the sterilization effect is better.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
The standard parts used by the invention can be purchased from the market, and the special-shaped parts can be customized according to the description of the specification.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The stuffing and the application thereof are characterized in that the stuffing is prepared from the following raw materials in parts by weight: 1-28% of minced fish, 1-28% of crab paste, 1-65% of shrimp meat, 0.8-10% of avocado, 0.4-10% of onion, 4-15.5% of cream cheese, 10-13% of mayonnaise, 0.25-3% of white sugar, 0.1-2.5% of Laura pepper sauce, 4-10% of Masui cheese, 0.1-0.15% of parsley, 0.05-1% of mustard, 0.05% of sea salt, 0.3-0.5% of edible starch, 0.5-2% of egg white, 0.8-1% of chekiang cheese as main raw materials, 2-3% of coconut juice, 4-5% of butter and 0.2-0.25% of mint leaf.
2. The filling according to claim 1, wherein the filling has a formula ratio of 1:
3. The filling according to claim 1, wherein the filling has a formula ratio of 2:
6. the filling according to claim 1, wherein the filling is produced by a process comprising the steps of:
s1, melting the frozen minced fillet, crab paste and shrimp meat at room temperature;
s2, putting the melted minced fillet, crab paste and shrimp meat into a stirring pot, adding a proper amount of water, cream cheese and mayonnaise, and pre-stirring for 5-8 minutes;
s3, adding edible starch, white sugar, onion and cream cheese which are Laura pepper sauce, Masui cheese, chekiang cheese, parsley, avocado, mustard, sea salt, egg white, coconut juice, butter and mint leaves into a stirring pot according to the parts by weight, mixing the mixture with the minced fillet, minced crab and shelled shrimp obtained in the step S2, and fully stirring for 5-10 minutes;
s4, subpackaging, namely adding the stuffing obtained in the step S3 to the prepared wrapper, covering the stuffing with cheese, and adhering the wrapper to the opposite corners;
s5: freezing and frying.
7. The filling and the use thereof according to claim 1, wherein the filling is used for preparing fried food.
8. The filling and the use thereof according to claim 6, wherein the filling is used for making fried food, and the wrapper shape can be made into a quadrangle star shape.
9. The filling and the application thereof as claimed in claim 6, wherein a proper amount of filling modifier is added during the preparation process of the filling, and the filling modifier is prepared by mixing wheat fiber, oat fiber and edible gelatin, so that the filling has better freeze-thaw stability.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN202110564122.3A CN113545456A (en) | 2021-05-24 | 2021-05-24 | Stuffing and application thereof |
Applications Claiming Priority (1)
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CN202110564122.3A CN113545456A (en) | 2021-05-24 | 2021-05-24 | Stuffing and application thereof |
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CN113545456A true CN113545456A (en) | 2021-10-26 |
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CN202110564122.3A Pending CN113545456A (en) | 2021-05-24 | 2021-05-24 | Stuffing and application thereof |
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CN (1) | CN113545456A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114304537A (en) * | 2021-12-27 | 2022-04-12 | 上海世达食品有限公司 | Coconut pulp shrimp ball formula and preparation method thereof |
-
2021
- 2021-05-24 CN CN202110564122.3A patent/CN113545456A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114304537A (en) * | 2021-12-27 | 2022-04-12 | 上海世达食品有限公司 | Coconut pulp shrimp ball formula and preparation method thereof |
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