CN114568620A - Fish dumpling formula - Google Patents
Fish dumpling formula Download PDFInfo
- Publication number
- CN114568620A CN114568620A CN202210062237.7A CN202210062237A CN114568620A CN 114568620 A CN114568620 A CN 114568620A CN 202210062237 A CN202210062237 A CN 202210062237A CN 114568620 A CN114568620 A CN 114568620A
- Authority
- CN
- China
- Prior art keywords
- dumpling
- fixedly connected
- flour
- dumplings
- rice flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 claims abstract description 69
- 240000007594 Oryza sativa Species 0.000 claims abstract description 52
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 52
- 235000009566 rice Nutrition 0.000 claims abstract description 52
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 35
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 33
- 241000251468 Actinopterygii Species 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
- 235000004347 Perilla Nutrition 0.000 claims abstract description 10
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 10
- 239000010495 camellia oil Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 235000014347 soups Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 11
- 229920001592 potato starch Polymers 0.000 claims description 11
- 238000004080 punching Methods 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007790 scraping Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 230000000712 assembly Effects 0.000 claims 4
- 238000000429 assembly Methods 0.000 claims 4
- 238000009472 formulation Methods 0.000 claims 3
- 239000000203 mixture Substances 0.000 claims 3
- 244000203593 Piper nigrum Species 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 6
- 235000012149 noodles Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000722363 Piper Species 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 238000004898 kneading Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 240000002582 Oryza sativa Indica Group Species 0.000 description 2
- 238000004590 computer program Methods 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Images
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived 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
- 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
- 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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a dumpling formula, which belongs to the technical field of dumpling formulas and comprises a dumpling wrapper formula and a dumpling stuffing formula, wherein the component ratio of long-shaped rice flour, glutinous rice flour, strong flour and sweet potato powder is 4:3:2:1, the sweet potato powder is directly punched on the long-shaped rice flour and the glutinous rice flour at the temperature of more than 90 ℃, then the strong flour is added to be kneaded to form noodles, the kneaded noodles have good taste, purple perilla, lemon, tea oil and soup-stock are added to fish meat to effectively remove fishy smell and improve freshness, the dumplings are placed in a steam box to be dehydrated at the temperature of 60 ℃, the water in the dumplings is evaporated to dryness, the loss of nutrition of the dumplings is avoided, the dehydrated dumplings are packaged in an automatic packaging machine, the dumplings have less water and long shelf life, can be produced in batches through packaging bags, and are convenient to eat.
Description
Technical Field
The application relates to the technical field of dumpling formulas, in particular to a fish dumpling formula.
Background
As is well known, dumplings are one of traditional foods, are traditional special foods which are well liked by people, are also called dumplings, are staple food and local snacks for people and are also annual food. A ballad called "big cold and small cold", is used for a long time. The dumpling is made by boiling the stuffing in water.
The dumplings mainly comprise wrappers and stuffing, the existing dumpling processing technology is simple, the wrapper and the stuffing are in no effective proportion in the making process, the problem of poor dumpling taste is caused, and in the process of making dumplings with fish stuffing, the fishy smell in the dumpling stuffing is difficult to remove.
Disclosure of Invention
The invention aims to provide a fish dumpling formula to solve the problems in the background technology.
The embodiment of the application adopts the following technical scheme:
the fish dumpling formula comprises a dumpling wrapper formula and a dumpling stuffing formula, wherein the dumpling wrapper formula comprises long-shaped rice flour, glutinous rice flour, strong flour and sweet potato flour, and the dumpling stuffing formula comprises fish, ginger, scallion, purple perilla, lemon juice, white sugar, salt, pepper powder, tea oil and soup stock.
Preferably, the weight ratio of the long-shaped rice flour, the glutinous rice flour, the strong flour and the sweet potato flour in the dumpling wrapper formula is 4:3:2: 1.
A method of making dumplings comprising the steps of:
s1, placing the sweet potato powder in a boiling device for heating to make the sweet potato powder in soup;
s2, putting the long-shaped rice flour and the glutinous rice flour into a flour-mixing machine, and then directly washing the sweet potato flour in the soup state with the long-shaped rice flour and the glutinous rice flour in the flour-mixing machine at a temperature of more than 90 ℃;
s3, pouring the strong flour into a dough mixer, and starting the dough mixer to finish dough mixing;
s4, putting the fish, the ginger, the scallion, the purple perilla, the lemon juice, the white sugar, the salt, the pepper powder, the tea oil and the soup-stock into a fishy smell removing device to remove fishy smell, and finishing the preparation of the dumpling stuffing;
s5, putting the kneaded dough and the dumpling stuffing into a full-automatic dumpling making machine to obtain a made dumpling;
s6, putting the wrapped dumplings into a steam box, and dehydrating the dumplings at the temperature of 60 ℃;
and S7, packaging the dewatered dumplings in an automatic packaging machine.
Preferably, the dough mixer is a vertical dough mixer.
Preferably, the boiling device includes a supporting table, a tank body and a cooking bench, tank body bottom both sides fixedly connected with rotating assembly, rotating assembly bottom fixedly connected with removes the subassembly, remove the subassembly bottom with a supporting table top swing joint, the cooking bench sets up a supporting table top and be in the below of the tank body, tank body top fixedly connected with directly dashes the mouth, directly dashes the mouth for the rectangle opening.
Preferably, the moving assembly comprises an air cylinder, a sleeve and a moving plate, the bottom of the moving plate is fixedly connected with the sleeve, one end, far away from the moving plate, of the sleeve is fixedly connected with the air cylinder, and the rotating assembly is fixed on the side wall of the moving plate.
Preferably, the rotating assembly comprises a rotating motor and a connecting rod, the rotating motor is fixed on the moving plate, an output shaft of the rotating motor penetrates through the moving plate, the output shaft of the rotating motor is fixedly connected with the connecting rod, and the connecting rod is fixedly connected with the tank body.
Preferably, the fishy smell removing device comprises a shell, a driving motor, a rotating shaft and a mounting seat, the mounting seat is fixed on the inner wall of the bottom of the shell, the driving motor is arranged on the outer wall of the shell, the rotating shaft is arranged in the shell, the top of the rotating shaft penetrates through the shell and is fixedly connected with the driving motor, the bottom of the rotating shaft is movably connected with the mounting seat, the outer wall of the rotating shaft is provided with a plurality of fixing sleeves, a connecting column is connected on the plurality of fixing sleeves in a penetrating manner, a plurality of stirring plates in a rectangular array are fixedly connected on the connecting column, at least one spring is fixedly connected inside the fixing sleeve, a snap ring clamped with the spring is fixedly connected on the connecting column, a ball is movably connected on one side of the connecting column close to the mounting seat, and an arc-shaped bump is fixedly connected on one side of the mounting seat close to the ball, the connecting column is in rolling connection with the mounting seat.
Preferably, a scraper is fixedly connected to one side of the stirring plate close to the inner wall of the shell.
Preferably, the stirring plate is symmetrically and fixedly connected with knife edges.
The embodiment of the application adopts at least one technical scheme which can achieve the following beneficial effects:
firstly, the weight ratio of long-shaped rice flour, glutinous rice flour, strong flour and sweet potato powder is 4:3:2:1, the sweet potato powder is directly punched on the long-shaped rice flour and the glutinous rice flour at a temperature of more than 90 ℃, then the strong flour is added to be kneaded into noodles, the taste of the kneaded noodles is good, purple perilla, lemon, tea oil and soup are added to fish meat to effectively remove fishy smell and refresh the fish meat, the dumplings are placed in a steam box to be dehydrated at a temperature of 60 ℃, the moisture in the dumplings is evaporated to dryness and the loss of the nutrition of the dumplings is avoided, the dehydrated dumplings are packaged in an automatic packaging machine, the dumplings have less moisture and long shelf life, and can be produced in batches through packaging bags, and the dumplings are convenient to eat.
Secondly, when the sweet potato powder is directly punched and fused with the long-shaped rice flour and the glutinous rice flour through the boiling device, the air cylinder starts the pushing sleeve, the sleeve drives the tank body to horizontally move, when the tank body is positioned outside the supporting table, the rotating motor drives the tank body to rotate through the connecting rod, a direct punching opening of the tank body faces downwards, the sweet potato powder is conveniently and directly punched into the long-shaped rice flour and the glutinous rice flour below the tank body, and the direct punching opening is a rectangular opening, so that the flowing area of the sweet potato powder when the sweet potato powder is directly punched downwards can be increased, and the sweet potato powder is more uniformly contacted with the long-shaped rice flour and the glutinous rice flour.
Thirdly, when the dumpling stuffing is deodorized, the dumpling stuffing in the shell is stirred through the rotating motion and the transverse reciprocating motion of the stirring plate, the mobility of the dumpling stuffing is enhanced, the deodorization effect is improved, the scraper plate can clean the inner wall of the shell, and the dumpling stuffing is prevented from being stuck on the inner wall of the shell to cause resource waste.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
FIG. 1 is a flow chart of a recipe provided by an embodiment of the present invention;
fig. 2 is a schematic perspective view of a boiling device according to an embodiment of the present invention;
FIG. 3 is a perspective view of a moving assembly and a rotating assembly according to an embodiment of the present invention;
FIG. 4 is a schematic plan view of a cooking device according to an embodiment of the present invention;
fig. 5 is a schematic view of an internal three-dimensional structure of the deodorization device according to the embodiment of the present invention;
fig. 6 is a schematic cross-sectional view of a pouch according to an embodiment of the present invention;
fig. 7 is an enlarged view of the point a provided in the embodiment of the present invention.
In the figure: 100. a boiling device; 110. a support table; 120. a tank body; 130. a cooking bench; 140. a rotating assembly; 141. a rotating electric machine; 142. a connecting rod; 150. a moving assembly; 151. a cylinder; 152. a sleeve; 153. moving the plate; 160. directly punching a hole; 200. a fishy smell removing device; 210. a housing; 220. a drive motor; 230. a rotating shaft; 231. fixing a sleeve; 232. connecting columns; 233. stirring the plate; 234. a spring; 235. a snap ring; 236. a ball bearing; 237. a squeegee; 238. a knife edge; 240. a mounting seat; 241. An arc-shaped bump.
Detailed Description
In order to make the technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
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, it need not be further defined and explained in subsequent figures.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used merely for convenience of description and for simplicity of description, and do not indicate or imply that the referenced device or element must have a particular orientation-be constructed and operated in a particular orientation, and thus should not be construed as limiting the present invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.
Examples
Referring to fig. 1-7, the present invention provides a technical solution: the fish dumpling formula comprises a dumpling wrapper formula and a dumpling stuffing formula, wherein the dumpling wrapper formula comprises long-shaped rice flour, glutinous rice flour, strong flour and sweet potato flour, the dumpling stuffing formula comprises fish, ginger, scallion, purple perilla, lemon juice, white sugar, salt, ground pepper, tea oil and soup stock, and the weight ratio of the long-shaped rice flour, the glutinous rice flour, the strong flour and the sweet potato flour in the dumpling wrapper formula is 4:3:2: 1.
Specifically, the method comprises the following steps: the weight ratio of the long-shaped rice flour to the glutinous rice flour to the strong flour to the sweet potato flour is 4:3:2:1, the reasonable ratio is repeatedly trial-produced, the obtained flour is good in taste, and the purple perilla, the lemon, the tea oil and the soup-stock are added to fish meat to effectively remove fishy smell and improve freshness of the fish meat.
A method of making dumplings comprising the steps of:
s1, placing the sweet potato powder in the boiling device 100 for heating to make the sweet potato powder in soup;
s2, putting the long-shaped rice flour and the glutinous rice flour into a flour-mixing machine, and then directly punching the sweet potato flour in the soup state into the long-shaped rice flour and the glutinous rice flour in the flour-mixing machine at a temperature of more than 90 ℃ so that the sweet potato flour, the long-shaped rice flour and the glutinous rice flour are more uniformly fused;
s3, pouring the strong flour into a dough mixer, and starting the dough mixer to finish dough mixing;
s4, putting the fish, the ginger, the scallion, the purple perilla, the lemon juice, the white sugar, the salt, the pepper powder, the tea oil and the soup-stock into a fishy smell removing device 200 to remove fishy smell, and finishing the preparation of the dumpling stuffing;
s5, putting the kneaded dough and the dumpling stuffing into a full-automatic dumpling making machine to obtain a made dumpling;
s6, putting the prepared dumplings into a steam box, dehydrating the dumplings at the temperature of 60 ℃, evaporating the water in the dumplings to dryness and avoiding the loss of the nutrition of the dumplings;
and S7, packaging the dewatered dumplings in an automatic packaging machine.
The dumplings prepared by the method have the advantages of low water content, long shelf life, capability of being produced in batches through packaging bags and convenience in eating.
Furthermore, the dough kneading machine adopts a vertical dough kneading machine, in the arrangement, the opening of the vertical dough kneading machine is upward, so that the soup-shaped sweet potato powder can be directly punched into the long-shaped rice flour and the glutinous rice powder in the vertical dough kneading machine from a high position.
Further, the boiling device 100 includes a support table 110, a tank 120 and a cooking bench 130, two sides of the bottom of the tank 120 are fixedly connected with a rotating assembly 140, the bottom of the rotating assembly 140 is fixedly connected with a moving assembly 150, the bottom of the moving assembly 150 is movably connected with the top of the support table 110, the cooking bench 130 is arranged on the top of the support table 110 and is located below the tank 120, the top of the tank 120 is fixedly connected with a straight punching opening 160, the straight punching opening 160 is a rectangular opening, the moving assembly 150 includes a cylinder 151, a sleeve 152 and a moving plate 153, the bottom of the moving plate 153 is fixedly connected with the sleeve 152, one end of the sleeve 152 far away from the moving plate 153 is fixedly connected with the cylinder 151, the rotating assembly 140 is fixed on the side wall of the moving plate 153, the rotating assembly 140 includes a rotating motor 141 and a connecting rod 142, the rotating motor 141 is fixed on the moving plate 153, an output shaft of the rotating motor 141 penetrates through the moving plate 153, an output shaft of the rotating motor 141 is fixedly connected with the connecting rod 142, the connecting rod 142 is fixedly connected with the tank 120.
Specifically, the method comprises the following steps: put into jar body 120 with sweet potato powder, heat through top of a kitchen range 130, then cylinder 151 starts promotion sleeve 152, make sleeve 152 drive jar body 120 horizontal migration, when jar body 120 is in the brace table 110 outside, rotating electrical machines 141 drives jar body 120 through connecting rod 142 and rotates, make jar body 120's straight mouthful 160 down, be convenient for sweet potato powder straight dashes long-grained rice powder, glutinous rice flour of below, and straight mouthful 160 is the rectangle opening, so can increase the flow area when sweet potato powder directly dashes down, make sweet potato powder and long-grained rice powder, glutinous rice flour contact more even.
Further, the fishy smell removing device 200 comprises a housing 210, a driving motor 220, a rotating shaft 230 and a mounting seat 240, wherein the mounting seat 240 is fixed on the inner wall of the bottom of the housing 210, the driving motor 220 is arranged on the outer wall of the housing 210, the rotating shaft 230 is arranged in the housing 210, the top of the rotating shaft 230 penetrates through the housing 210 and is fixedly connected with the driving motor 220, the bottom of the rotating shaft 230 is movably connected with the mounting seat 240, the outer wall of the rotating shaft 230 is provided with a plurality of fixing sleeves 231, a connecting column 232 penetrates through the fixing sleeves 231, a plurality of stirring plates 233 in a rectangular array are fixedly connected on the connecting column 232, a spring 234 is fixedly connected inside at least one fixing sleeve 231, a snap ring 235 clamped with the spring 234 is fixedly connected on the connecting column 232, a ball 236 is movably connected on one side of the connecting column 232 close to the mounting seat 240, and an arc-shaped bump 241 is fixedly connected on one side of the mounting seat 240 close to the ball 236, the connecting column 232 is connected with the mounting base 240 in a rolling manner, a scraping plate 237 is fixedly connected to one side of the stirring plate 233 close to the inner wall of the shell 210, and knife edges 238 are symmetrically and fixedly connected to the stirring plate 233.
Specifically, the method comprises the following steps: drive motor 220 starts to drive rotation axis 230 rotatoryly, thereby rotation axis 230 drives spliced pole 232 synchronous revolution, spliced pole 232 can contradict with arc lug 241 on the mount pad 240 when rotatory, the conflict effect of arc lug 241 makes spliced pole 232 can carry out horizontal removal on fixed cover 231, and make spliced pole 232 reset on the transverse direction through spring 234 on fixed cover 231, rotary motion along with spliced pole 232, can carry out horizontal reciprocating motion in step, thereby stir the dumpling filling in casing 210 through stirring board 233 on spliced pole 232, strengthen the mobility of dumpling filling, improve and remove the fishy effect, wherein scraper 237 can clear up the casing 210 inner wall, avoid dumpling filling to glue on casing 210 inner wall, cause the waste of resource.
The working principle is as follows: firstly, sweet potato powder is placed in a boiling device 100 to be heated, so that the sweet potato powder is in a soup shape, then long-shaped rice flour and glutinous rice flour are placed in a flour-mixing machine, then the sweet potato powder in a soup state is directly washed with the long-shaped rice flour and the glutinous rice flour in the flour-mixing machine at the temperature of more than 90 ℃, so that the sweet potato powder, the long-shaped rice flour and the glutinous rice flour are more uniformly mixed, then strong flour is poured into the flour-mixing machine, the flour-mixing machine is started to finish flour mixing, in addition, fish meat, ginger, scallion, purple perilla, lemon juice, white sugar, salt, pepper powder, tea oil and soup are placed in a fishy smell removing device 200 to remove fishy smell, the dumpling stuffing is manufactured, the well-mixed flour and the dumpling stuffing are placed in a full-automatic dumpling making machine to obtain the well-made dumplings, the well-made dumplings are placed in a steam box to be dehydrated at the temperature of 60 ℃, the water in the dumplings is evaporated to be prevented from being lost, and the dumplings are packaged in an automatic packaging machine, the dumplings have the advantages of low water content, long shelf life, capability of being produced in batches through packaging bags and convenience for eating.
It should be noted that: the specific model specification of the driving equipment used in the invention needs to be determined by type selection according to the actual specification of the device, and the specific type selection calculation method adopts the prior art in the field, so detailed description is omitted.
The power supply of the drive device used in the present invention and its principle will be clear to the skilled person and will not be described in detail here.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.
It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.
Claims (10)
1. The fish dumpling formula is characterized by comprising a dumpling wrapper formula and a dumpling stuffing formula, wherein the dumpling wrapper formula comprises long-shaped rice flour, glutinous rice flour, strong flour and sweet potato flour, and the dumpling stuffing formula comprises fish, ginger, scallion, purple perilla, lemon juice, white sugar, salt, pepper powder, tea oil and soup stock.
2. The fish dumpling formulation of claim 1, wherein the weight ratio of the long-shaped rice flour, the glutinous rice flour, the strong flour and the sweet potato flour in the dumpling wrapper formulation is 4:3:2: 1.
3. Method for producing dumplings according to the fish dumpling formulation of any one of claims 1-2, comprising the steps of:
s1, placing the sweet potato powder in a boiling device (100) for heating to make the sweet potato powder in soup;
s2, putting the long-shaped rice flour and the glutinous rice flour into a flour-mixing machine, and then directly washing the sweet potato flour in the soup state with the long-shaped rice flour and the glutinous rice flour in the flour-mixing machine at a temperature of more than 90 ℃;
s3, pouring the strong flour into a dough mixer, and starting the dough mixer to finish dough mixing;
s4, putting the fish, the ginger, the scallion, the purple perilla, the lemon juice, the white sugar, the salt, the pepper powder, the tea oil and the soup-stock into a fishy smell removing device (200) for removing fishy smell to finish the preparation of the dumpling stuffing;
s5, putting the kneaded dough and the dumpling stuffing into a full-automatic dumpling making machine to obtain a made dumpling;
s6, putting the wrapped dumplings into a steam box, and dehydrating the dumplings at the temperature of 60 ℃;
and S7, packaging the dewatered dumplings in an automatic packaging machine.
4. The dough mixer in the method for making dumplings according to claim 3, wherein said dough mixer is a vertical dough mixer.
5. The cooking device (100) of the method for making dumplings according to claim 3, wherein the cooking device (100) comprises a support table (110), a tank body (120) and a cooking bench (130), wherein rotating assemblies (140) are fixedly connected to two sides of the bottom of the tank body (120), moving assemblies (150) are fixedly connected to the bottom of the rotating assemblies (140), the bottom of the moving assemblies (150) is movably connected to the top of the support table (110), the cooking bench (130) is arranged on the top of the support table (110) and is located below the tank body (120), straight punching holes (160) are fixedly connected to the top of the tank body (120), and the straight punching holes (160) are rectangular openings.
6. A boiling device (100) as claimed in claim 5, wherein the moving assembly (150) comprises a cylinder (151), a sleeve (152) and a moving plate (153), the bottom of the moving plate (153) is fixedly connected with the sleeve (152), one end of the sleeve (152) far away from the moving plate (153) is fixedly connected with the cylinder (151), and the rotating assembly (140) is fixed on the side wall of the moving plate (153).
7. The cooking device (100) as claimed in claim 6, wherein the rotating assembly (140) comprises a rotating motor (141) and a connecting rod (142), the rotating motor (141) is fixed on the moving plate (153), an output shaft of the rotating motor (141) penetrates through the moving plate (153), an output shaft of the rotating motor (141) is fixedly connected with the connecting rod (142), and the connecting rod (142) is fixedly connected with the tank (120).
8. The fishy smell removing device (200) of the method for making dumplings according to claim 3, wherein said fishy smell removing device (200) comprises a housing (210), a driving motor (220), a rotating shaft (230) and a mounting seat (240), said mounting seat (240) is fixed on the inner wall of the bottom of said housing (210), said driving motor (220) is arranged on the outer wall of said housing (210), said rotating shaft (230) is arranged inside said housing (210), the top of said rotating shaft (230) penetrates through the housing (210) and is fixedly connected with said driving motor (220), the bottom of said rotating shaft (230) is movably connected with said mounting seat (240), the outer wall of said rotating shaft (230) is provided with a plurality of fixing sleeves (231), a plurality of connecting columns (232) are connected through said fixing sleeves (231), a plurality of stirring plates (233) in rectangular array are fixedly connected with said connecting columns (232), at least one fixed cover (231) inside fixedly connected with spring (234), fixedly connected with on spliced pole (232) with snap ring (235) of spring (234) joint, spliced pole (232) are close to one side swing joint of mount pad (240) has ball (236), mount pad (240) are close to one side fixedly connected with arc lug (241) of ball (236), spliced pole (232) with mount pad (240) roll connection.
9. A fishy smell removing device (200) according to claim 8, wherein a scraping plate (237) is fixedly connected to one side of said stirring plate (233) close to the inner wall of said housing (210).
10. A fishy smell removing device (200) according to claim 8, wherein said agitating plate (233) is symmetrically and fixedly connected with a knife edge (238).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210062237.7A CN114568620A (en) | 2022-01-19 | 2022-01-19 | Fish dumpling formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210062237.7A CN114568620A (en) | 2022-01-19 | 2022-01-19 | Fish dumpling formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114568620A true CN114568620A (en) | 2022-06-03 |
Family
ID=81768909
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210062237.7A Pending CN114568620A (en) | 2022-01-19 | 2022-01-19 | Fish dumpling formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114568620A (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010939A (en) * | 2014-04-17 | 2015-11-04 | 天津市恒安食品有限公司 | Coarse grain powder for dumpling wrapper |
| CN107668645A (en) * | 2017-11-22 | 2018-02-09 | 成都市新津活活饭店 | A kind of fish condiment |
| CN107811212A (en) * | 2017-11-13 | 2018-03-20 | 秦海良 | The preparation method low in calories for having filling food |
| CN109043318A (en) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | A kind of chrysanthemum gadus steamed dumpling |
| CN109718107A (en) * | 2019-03-18 | 2019-05-07 | 台州学院 | A kind of automatic decocting device |
| CN109845794A (en) * | 2018-12-11 | 2019-06-07 | 湖南赤松亭农牧有限公司 | A kind of quick cutmixer of beef processing |
| CN209154523U (en) * | 2017-11-29 | 2019-07-26 | 重庆安森药业有限公司 | A kind of automatic decocting device and system |
| CN209202065U (en) * | 2018-10-08 | 2019-08-06 | 河北中科天恩食品有限公司 | A kind of thick chilli sauce production frying agitating device |
| CN212345201U (en) * | 2020-06-02 | 2021-01-15 | 长春华日食品有限公司 | Adjustable constant-pressure bean boiling device for production of sweetened bean paste |
| CN212414558U (en) * | 2020-03-05 | 2021-01-29 | 四川张飞牛肉有限公司 | Material device is mixed to food processing meat |
| CN213908365U (en) * | 2020-10-29 | 2021-08-10 | 福建富邦食品有限公司 | Production facility of cuttlefish ball emulsification thick liquids |
| CN214051342U (en) * | 2020-12-24 | 2021-08-27 | 山东华玫生物科技有限公司 | Rose flower sauce agitator wall scraping device |
-
2022
- 2022-01-19 CN CN202210062237.7A patent/CN114568620A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010939A (en) * | 2014-04-17 | 2015-11-04 | 天津市恒安食品有限公司 | Coarse grain powder for dumpling wrapper |
| CN107811212A (en) * | 2017-11-13 | 2018-03-20 | 秦海良 | The preparation method low in calories for having filling food |
| CN107668645A (en) * | 2017-11-22 | 2018-02-09 | 成都市新津活活饭店 | A kind of fish condiment |
| CN209154523U (en) * | 2017-11-29 | 2019-07-26 | 重庆安森药业有限公司 | A kind of automatic decocting device and system |
| CN109043318A (en) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | A kind of chrysanthemum gadus steamed dumpling |
| CN209202065U (en) * | 2018-10-08 | 2019-08-06 | 河北中科天恩食品有限公司 | A kind of thick chilli sauce production frying agitating device |
| CN109845794A (en) * | 2018-12-11 | 2019-06-07 | 湖南赤松亭农牧有限公司 | A kind of quick cutmixer of beef processing |
| CN109718107A (en) * | 2019-03-18 | 2019-05-07 | 台州学院 | A kind of automatic decocting device |
| CN212414558U (en) * | 2020-03-05 | 2021-01-29 | 四川张飞牛肉有限公司 | Material device is mixed to food processing meat |
| CN212345201U (en) * | 2020-06-02 | 2021-01-15 | 长春华日食品有限公司 | Adjustable constant-pressure bean boiling device for production of sweetened bean paste |
| CN213908365U (en) * | 2020-10-29 | 2021-08-10 | 福建富邦食品有限公司 | Production facility of cuttlefish ball emulsification thick liquids |
| CN214051342U (en) * | 2020-12-24 | 2021-08-27 | 山东华玫生物科技有限公司 | Rose flower sauce agitator wall scraping device |
Non-Patent Citations (1)
| Title |
|---|
| 李红珠等: "《药食两用话中药》", vol. 1, 科学技术文献出版社, pages: 341 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN203122060U (en) | Lifting separation type hot pot | |
| CN202078120U (en) | Rotary cage type hot pot | |
| CN114568620A (en) | Fish dumpling formula | |
| CN111772174A (en) | Preparation process and preparation device of marinated white mushrooms | |
| JP2009284893A (en) | Seasoning liquid imparting baking flavor, steamed noodle coated with the same, and method for producing the same | |
| CN211746863U (en) | Mixing and stirring device for self-heating rice preparation | |
| CN215836937U (en) | Production of hot pot seasoning is with automatic system device of frying | |
| CN102150873A (en) | Method for making goat liver paste | |
| CN214438461U (en) | Avoid crisp pill processing of adhesion to mix material device with raw materials | |
| CN2762712Y (en) | Baby's foods processor | |
| CN112167690B (en) | Post-processing equipment for fried peanuts | |
| CN213095968U (en) | Bean curd squeezer | |
| CN113349626A (en) | Cooking machine | |
| JP4025952B2 (en) | Manufacturing method of fried onion or sofrit | |
| CN215447261U (en) | Non-fried instant noodle cake drying device | |
| CN207391367U (en) | A kind of Luzhou-flavor rape oil-pressing preprocessing apparatus | |
| CN218604825U (en) | Automatic sesame scattering device for fried bread sticks | |
| CN111073753A (en) | Rapeseed oil is pressed with rotatory stir-fry equipment that turns over from top to bottom | |
| CN220936637U (en) | Rolling seasoning device for popcorn production | |
| CN217337308U (en) | Dried bean processing soak device | |
| CN214433763U (en) | Food processing barbecue machine | |
| CN216558158U (en) | Drying device of dried bean processing usefulness | |
| CN214758862U (en) | Oil dripping device for fried cake production | |
| CN215124115U (en) | Selenium-enriched navel orange jam boiling device | |
| JP3423658B2 (en) | Food manufacturing method and apparatus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220603 |