CN1254530A - Rapidly frozen biologic dumplings - Google Patents
Rapidly frozen biologic dumplings Download PDFInfo
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- CN1254530A CN1254530A CN98110597A CN98110597A CN1254530A CN 1254530 A CN1254530 A CN 1254530A CN 98110597 A CN98110597 A CN 98110597A CN 98110597 A CN98110597 A CN 98110597A CN 1254530 A CN1254530 A CN 1254530A
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Abstract
A quick frozen biologic dumpling is made up of non-polluted vegetables, hormnoe free meat and the extract of marine living things as flavouring, and features no contents of pig's fat, gourmet powder and raw water, fully retaining the nutrients of raw materials and bioactivity to maximum, and regulating physiologic functions.
Description
The present invention relates to food processing technology field, relate in particular to the anxious jelly food machining technology of a kind of biology.
Edible boiled dumpling is the traditional food feature of China.No matter its preparation method of the boiled dumpling of Chu Shouing is in technology in the market, prescription, aspects such as processing all are to continue to use traditional practice to satisfy people to the food look, flavor, fragrant requirement, only be particular about delicious perfume (or spice), do not consider trophic structure, along with the raising day by day of people's living standard and the continuous increase of income, people are to the requirement of various food such as boiled dumpling, also simply having adequate food and clothing by the past to the health transition, food configuration and dietetic requirement are also more and more paid attention to, and as the boiled dumpling goods, though under the situation of difference batching, possess different separately local flavors, but because the restriction of production equipment and production technology, can not keep original nutrient contents in all kinds of vegetables and the food, very few to the health beneficial trace elements in the condiment, the biologically active that how can keep the boiled dumpling raw material to greatest extent is to be worth drawing attention and should to research and develop as early as possible.
The objective of the invention is to improve the defective of prior art, the rapidly frozen biologic dumplings that provides a kind of marine organisms to combine with anxious jelly food---a kind ofly do not add a big oil, do not add a monosodium glutamate, do not add a unboiled water, do not contain any anticorrisive agent, adopt pollution-free vegetable, no hormone oils, make the pure manual naturally boiled dumpling of flavouring with marine organism extract.
The objective of the invention is to be implemented by following technical solution.Rapidly frozen biologic dumplings, in line with the theory of traditional traditional Chinese medical science " integration of drinking and medicinal herbs ", the prescription that utilization is unique, the processing of science is bundled into by hand.The condiment difference of boiled dumpling, role is also different, make the Boiled dumplings with "three fresh delicacies" of condiment making with beta carotene, nucleoprotamine by pork 45%, peeled shrimp 30%, scallop 25% batching and ratio, six bright boiled dumplings by pork 34%, peeled shrimp 18%, sea cucumber 15%, scallop 18%, razor clam 15% batching and ratio, by the beef boiled dumpling of beef 75%, celery 25% batching and ratio, by the mutton boiled dumplings of mutton 75%, shallot 25% batching and ratio; Make the horse-ride step fish and water dumpling that condiment is made with iodine, calcium, nucleoprotamine by horse-ride step fish 65%, pork 34% batching and ratio, Jiaozi Stuffed with Mackerel by Spanish mackerel 65%, pork 34% batching and ratio, crust octopus boiled dumpling by crust octopus 65%, pork 34% batching and ratio, extra large intestines boiled dumpling by extra large intestines 56%, pork 44% batching and ratio, by the radish silk boiled dumpling of radish 40%, bean vermicelli 40%, dried small shrimp 20% batching and ratio, by the leek egg boiled dumpling of leek 55%, egg 28%, dried shrimps 16% batching and ratio; Make the swan egg boiled dumpling of condiment making with active selenium, active zinc by swan egg 42%, pork 58% batching and ratio; Make the peeled shrimp boiled dumpling of condiment making with nucleoprotamine by peeled shrimp 35%, pork 65% batching and ratio.
Various boiled dumplings are at-18 ℃--and 25 ℃ of quick-freezing rooms are had to go to the toilet and are frozen 25-30 minute.
Below the storage temperature of various rapidly frozen biologic dumplings-18 ℃.
Used condiment has following effect in embodiment of the present invention:
Beta carotene: in time remove harmful substances such as the free radical that produces in the body metabolism process, peroxide, prevent various cardiovascular and cerebrovascular diseases, prevent that blood viscosity from raising and thrombosis, prevents artery sclerosis.The elderly is often edible, can prevent multiple disease of old people.
Nucleoprotamine: contain most important, the most effective anti-oxidant enzyme, as peroxidase (POD), catalase (POL), superoxide dismutase (SOD), the Ms is often edible, can reduce wrinkle and generate, and delays senility, and makes the skin smooth delicacy.
Iodine: promote intelligence development, cure thyroid disease.
Calcium: help body development, diseases such as prevention rickets, osteoporosis are the requisite nutrients of the elderly and child.
Active selenium: can eliminate people's body lipid peroxide, the Normocellular destruction of radical pair, remove virulence factor, strengthen myocardial function; Also can strengthen immunity, alimentary tract cancer, diabetes, uremia and angiocardiopathy are had special efficacy, and can obviously repair radiotherapy the time to normal cells injury.
Active zinc: relevant with the activity of 30 plurality of enzymes in the body, particularly remarkable to the influence that people's intelligence and physical growth are grown, enough zinc can quicken baby and teenagers growth.Lack zinc childhood, can cause the stagnation of growing, brain development is bad etc.
An amount of adding that is used as the trace element of condiment is exceeded to be no more than 1%.
Compared with the prior art rapidly frozen biologic dumplings provided by the invention has tangible advantage and significant effect.The food feature traditional according to China adopts advanced technology, unique prescription, refining the forming of processing method of science.Because the anxious production equipment of biological food and the particularity of production technology of freezing, intactly kept original nutrient contents in all kinds of vegetables and the food, moment freezes to have kept to greatest extent especially the biologically active of raw material, remove and possess trophicity and sense organ function (look, fragrant, flavor) outside, the 3rd function that also has " adjusting physiology ", as improve the human immunologic function, regulate hormone secretion, stable nervous system, effects such as slight beauty treatment, and be rich in iodine, zinc, calcium, selenium and other trace elements has high edibility, except that the cooking culture of having enriched people, obtained happy and healthy again in the moment of tasting delicious food especially.
Provide specific embodiment of the present invention below.
Embodiment 1
Boiled dumplings with "three fresh delicacies" batching and ratio
| The batching title | Pork | Peeled shrimp | Scallop | Beta carotene | Nucleoprotamine |
| The ratio bound | ??40-48％ | ??27-34％ | ??23-28％ | In right amount | In right amount |
| Optimal proportion | ??45％ | ??30％ | ??25％ | In right amount | In right amount |
Embodiment 2
Six bright boiled dumpling batching and ratios
| The batching title | Pork | Peeled shrimp | Sea cucumber | Scallop | Razor clam | Milt | Beta carotene | Nucleoprotamine |
| The ratio bound | ??28-36％ | ?15-20％ | ??12-17％ | ??16-21％ | ???12-16％ | In right amount | In right amount | In right amount |
| Optimal proportion | ??34％ | ?18％ | ??15％ | ??18％ | ???15％ | In right amount | In right amount | In right amount |
Embodiment 3
Mutton boiled dumplings batching and ratio
| The batching title | Mutton | Shallot | Beta carotene | Nucleoprotamine |
| The ratio bound | ???70-80％ | ???20-30％ | In right amount | In right amount |
| Optimal proportion | ???75％ | ???25％ | In right amount | In right amount |
Embodiment 4
Beef boiled dumpling batching and ratio
| The batching title | Beef | Celery | Beta carotene | Nucleoprotamine |
| The ratio bound | ??66-78％ | ??22-32％ | In right amount | In right amount |
| Optimal proportion | ??75％ | ??25％ | In right amount | In right amount |
Embodiment 5
Horse-ride step fish and water dumpling batching and ratio
| The batching title | The horse-ride step fish | Pork | Iodine | Calcium | Nucleoprotamine |
| The ratio bound | ???60-75％ | ???25-37％ | In right amount | In right amount | In right amount |
| Optimal proportion | ???65％ | ???34％ | In right amount | In right amount | In right amount |
Embodiment 6
Jiaozi Stuffed with Mackerel batching and ratio
| The batching title | Spanish mackerel | Pork | Iodine | Calcium | Nucleoprotamine |
| The ratio bound | ?????56-68％ | ????30-38％ | In right amount | In right amount | In right amount |
| Optimal proportion | ?????65％ | ????34％ | In right amount | In right amount | In right amount |
Embodiment 7
Crust octopus boiled dumpling batching and ratio
| The batching title | The crust octopus | Pork | Iodine | Calcium | Nucleoprotamine |
| The ratio bound | ??56-68％ | ??25-38％ | In right amount | In right amount | In right amount |
| Optimal proportion | ??65％ | ??34％ | In right amount | In right amount | In right amount |
Embodiment 8
Sea intestines boiled dumpling batching and ratio
| The batching title | The sea intestines | Pork | Iodine | Calcium | Nucleoprotamine |
| The ratio bound | ?????52-62％ | ?????28-38％ | In right amount | In right amount | In right amount |
| Optimal proportion | ?????56％ | ?????44％ | In right amount | In right amount | In right amount |
Embodiment 9
Radish silk boiled dumpling batching and ratio
| The batching title | Radish | Bean vermicelli | Dried small shrimp | Iodine | Calcium | Nucleoprotamine |
| The ratio bound | ???35-42％ | ???34-42％ | ??14-18％ | In right amount | In right amount | In right amount |
| Optimal proportion | ???40％ | ???40％ | ??20％ | In right amount | In right amount | In right amount |
Embodiment 10
Leek egg boiled dumpling batching and ratio
| The batching title | Leek | Egg | Dried shrimps | Iodine | Calcium | Nucleoprotamine |
| The ratio bound | ??42-50％ | ??26-32％ | ??14-20％ | In right amount | In right amount | In right amount |
| Optimal proportion | ??55％ | ??28％ | ??16％ | In right amount | In right amount | In right amount |
Embodiment 11
Swan egg boiled dumpling batching and ratio
| The batching title | The swan egg | Pork | Active selenium | Active zinc |
| The ratio bound | ??38-50％ | ???50-60％ | In right amount | In right amount |
| Optimal proportion | ??42％ | ???58％ | In right amount | In right amount |
Embodiment 12
Peeled shrimp boiled dumpling batching and ratio
| The batching title | Peeled shrimp | Pork | Nucleoprotamine |
| The ratio bound | ??30-40％ | ???60-70％ | In right amount |
| Optimal proportion | ??35％ | ???65％ | In right amount |
The eating method of this product:
1, boiling water very hot oven, freezing cooking, cold water point pot gets final product after three boilings.
2, boiled dumpling thaws slightly, goes into pot after the oily heat, and little fire is fried in shallow oil to the gold look and got final product.
3, after water is opened, boiled dumpling is put into food steamer, got final product in about 15 minutes.
4, boiled dumpling thaws slightly, cooks after the oily heat, fried gets final product to the gold look.
Claims (4)
1, a kind of rapidly frozen biologic dumplings, be by seafood, meat, Vegetarian be the batching processing and fabricating, it is characterized in that making the Boiled dumplings with "three fresh delicacies" of condiment making by pork 45%, peeled shrimp 30%, scallop 25% batching and ratio with beta carotene, nucleoprotamine, six bright boiled dumplings by pork 34%, peeled shrimp 18%, sea cucumber 15%, scallop 18%, razor clam 15% batching and ratio, by the beef boiled dumpling of beef 75%, celery 25% batching and ratio, by the mutton boiled dumplings of mutton 75%, shallot 25% batching and ratio; Make the horse-ride step fish and water dumpling that condiment is made with iodine, calcium, nucleoprotamine by horse-ride step fish 65%, pork 34% batching and ratio, Jiaozi Stuffed with Mackerel by Spanish mackerel 65%, pork 34% batching and ratio, crust octopus boiled dumpling by crust octopus 65%, pork 34% batching and ratio, extra large intestines boiled dumpling by extra large intestines 56%, pork 44% batching and ratio, by the radish silk boiled dumpling of radish 40%, bean vermicelli 40%, dried small shrimp 20% batching and ratio, by the leek egg boiled dumpling of leek 55%, egg 28%, dried shrimps 16% batching and ratio; Make the swan egg boiled dumpling of condiment making with active selenium, active zinc by swan egg 42%, pork 58% batching and ratio; Make the peeled shrimp boiled dumpling of condiment making with nucleoprotamine by peeled shrimp 35%, pork 65% batching and ratio.
2, a kind of rapidly frozen biologic dumplings according to claim 1 is characterized in that exceeding to be no more than 1% as an amount of adding of trace elements such as beta carotene, nucleoprotamine and the iodine of condiment, calcium, active selenium, active zinc.
3, a kind of rapidly frozen biologic dumplings according to claim 1 is characterized in that the boiled dumpling after the various refining processing, at-18 ℃--and 25 ℃ of quick-freezing rooms are had to go to the toilet and are frozen 25-30 minute.
4, a kind of rapidly frozen biologic dumplings according to claim 1, the storage temperature that it is characterized in that various rapidly frozen biologic dumplings is below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110597A CN1254530A (en) | 1998-11-25 | 1998-11-25 | Rapidly frozen biologic dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110597A CN1254530A (en) | 1998-11-25 | 1998-11-25 | Rapidly frozen biologic dumplings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1254530A true CN1254530A (en) | 2000-05-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98110597A Pending CN1254530A (en) | 1998-11-25 | 1998-11-25 | Rapidly frozen biologic dumplings |
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| CN (1) | CN1254530A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178148A (en) * | 2011-03-23 | 2011-09-14 | 乳山正洋食品有限公司 | Making method of marine fish dumplings |
| CN101756167B (en) * | 2008-11-13 | 2011-12-28 | 河南省淇县永达食业有限公司 | Color protection method of fragrant-flowered garlic in quick-freezing boiled dumplings |
| CN102415566A (en) * | 2011-11-01 | 2012-04-18 | 乳山正洋食品有限公司 | Preparation method for dumplings stuffed with mackerels |
| CN102726769A (en) * | 2012-07-13 | 2012-10-17 | 威海国际商务大厦有限公司 | Sea cucumber dumplings and preparation method thereof |
| CN103340335A (en) * | 2013-05-27 | 2013-10-09 | 马鞍山牧牛湖水产品有限公司 | Quick-frozen beef and vermicelli boiled dumplings and preparation method thereof |
-
1998
- 1998-11-25 CN CN98110597A patent/CN1254530A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756167B (en) * | 2008-11-13 | 2011-12-28 | 河南省淇县永达食业有限公司 | Color protection method of fragrant-flowered garlic in quick-freezing boiled dumplings |
| CN102178148A (en) * | 2011-03-23 | 2011-09-14 | 乳山正洋食品有限公司 | Making method of marine fish dumplings |
| CN102415566A (en) * | 2011-11-01 | 2012-04-18 | 乳山正洋食品有限公司 | Preparation method for dumplings stuffed with mackerels |
| CN102726769A (en) * | 2012-07-13 | 2012-10-17 | 威海国际商务大厦有限公司 | Sea cucumber dumplings and preparation method thereof |
| CN102726769B (en) * | 2012-07-13 | 2013-07-10 | 威海国际商务大厦有限公司 | Sea cucumber dumplings and preparation method thereof |
| CN103340335A (en) * | 2013-05-27 | 2013-10-09 | 马鞍山牧牛湖水产品有限公司 | Quick-frozen beef and vermicelli boiled dumplings and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |