CN113545456A - Stuffing and application thereof - Google Patents

Stuffing and application thereof Download PDF

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Publication number
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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Prior art keywords
filling
cheese
stuffing
seasoning
products
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CN202110564122.3A
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Chinese (zh)
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李珊岚
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Individual
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Priority to CN202110564122.3A priority Critical patent/CN113545456A/en
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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
    • A23L17/10—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

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

Stuffing and application thereof
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:
Figure BDA0003080220730000021
preferably, the formula proportion 2 of the stuffing is as follows:
Figure BDA0003080220730000022
Figure BDA0003080220730000031
preferably, the formula proportion 3 of the stuffing is as follows:
Figure BDA0003080220730000032
preferably, the formula proportion 4 of the stuffing is as follows:
Figure BDA0003080220730000041
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:
Figure BDA0003080220730000061
in the second embodiment, the formula proportion 2 of the stuffing is as follows:
Figure BDA0003080220730000062
Figure BDA0003080220730000071
in the third embodiment, the formula proportion 3 of the stuffing is as follows:
Figure BDA0003080220730000072
Figure BDA0003080220730000081
in the fourth embodiment, the formula proportion 4 of the stuffing is as follows:
Figure BDA0003080220730000082
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:
medicinal materials Variety of raw material Specific gravity of Minced fillet Aquatic product conditioning food material 28％ Crab paste Aquatic product conditioning food material 1.5％ Shrimp meat Aquatic product conditioning food material 1％ Onion (onion) Vegetable products 10％ Avocado Fruit products 10％ Cream cheese Dairy product 15.5％ Mayonnaise Seasoning sauce 10％ White sugar Seasoning 3％ Is Laura pepper sauce Seasoning sauce 0.5％ Masui cheese Dairy product 10％ Parsley Vegetable products 0.15％ Mustard Seasoning products 0.05％ Sea salt Seasoning products 0.05％ Edible starch Starches 0.5％ Egg white Eggs 0.5％ Cheese making vehicle Dairy product 1％ Coconut juice Extract of plant 3％ Butter oil Seasoning 5％ Mint leaf Seasoning products 0.25％
3. The filling according to claim 1, wherein the filling has a formula ratio of 2:
medicinal materials Variety of raw material Specific gravity of Minced fillet Aquatic product conditioning food material 26％ Crab paste Aquatic product conditioning food material 1.5％ Shrimp meat Aquatic product conditioning food material 1％ Onion (onion) Vegetable products 10％ Avocado Fruit products 10％ Cream cheese Dairy product 15.5％ Mayonnaise Seasoning sauce 10％ White sugar Seasoning 3％ Is Laura pepper sauce Seasoning sauce 2.5％ Masui cheese Dairy product 10％ Parsley Vegetable products 0.15％ Mustard Seasoning products 0.05％ Sea salt Seasoning products 0.05％ Edible starch Starches 0.5％ Egg white Eggs 0.5％ Vehicle beaterCheese Dairy product 1％ Coconut juice Extract of plant 3％ Butter oil Seasoning 5％ Mint leaf Seasoning products 0.25％
4. The filling according to claim 1, wherein the filling has a formula ratio of 3:
Figure RE-FDA0003263380940000021
Figure RE-FDA0003263380940000031
5. the filling according to claim 1, wherein the filling has a formula ratio of 4:
Figure RE-FDA0003263380940000032
Figure RE-FDA0003263380940000041
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.
CN202110564122.3A 2021-05-24 2021-05-24 Stuffing and application thereof Pending CN113545456A (en)

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Application Number Priority Date Filing Date Title
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Cited By (1)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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