CN1505986A

CN1505986A - Fish dumpling

Info

Publication number: CN1505986A
Application number: CNA021484732A
Authority: CN
Inventors: 蔡学富
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-12-07
Filing date: 2002-12-07
Publication date: 2004-06-23

Abstract

The present invention is fish dumplings series. The technological scheme is that dumpling is made with dumpling wrapping and dumpling filling produced in factory, and the dumpling filling consists of fish 85-90 wt%, fatty pork 2-4 wt%, egg 2-3 wt%, ginger 0.3-0.4 wt%, scallion 0.2-0.4 wt%, salt 0.6-0.8 wt%, gourmet powder 0.1-0.2 wt% and water in certain amount. The fish dumplings series are new type of food with high protein, low fat content, low cholesterol, and low cost, and the present invention has the benefits of improving food structure, developing children's intelligence, improving ecological environment, etc.

Description

Fish dumpling

Technical field

The invention belongs to field of food.

Background technology

Along with the process of modern industrialization, development of food industry is rapid.Boiled dumpling industry is that the meat and vegetables of raw material center is various in style with pig, sheep, beef, has greatly enriched cooking culture, has satisfied people and has liked wrapping the traditional habit that boiled dumpling is eaten boiled dumplings.China's stock of fish is abundant, oppresses same pig, sheep, beef and relatively has the characteristics of " Senior Three is low ", i.e. high protein, low fat, low cholesterol, low cost.Therefore, developing energetically with the flesh of fish is the boiled dumpling series of products of raw material, and market prospects are wide.

Summary of the invention

In view of this, the object of the present invention is to provide a kind of high protein, low fat, low cholesterol, Fish dumpling cheaply.

Technical scheme of the present invention is: Fish dumpling is packed by batch production technology by dumpling skin and filling and forms, wherein the prescription of filling is (percentage is heavy): flesh of fish 85-90%, pig plain boiled pork 2-4%, egg 2-3%, ginger 0.3-0.4%, green onion 0.2-0.4%, salt 0.6-0.8%, fecula 2-3%, monosodium glutamate 0.1-0.2%, water should.

Fish dumpling is because the price of fish is that cost is low all can to bring material benefit to the consumers and producers about half of pig, sheep, beef.The flesh of fish belongs to the nutrient type food of " Senior Two is low ", and promptly high protein, low fat, low cholesterol to improving people's eating patterns, improve health, and the exploitation children's intelligence all is very useful.China's fishery aboundresources simultaneously, people have and like the traditional habit of eating fish, eating boiled dumplings.Therefore, the serial boiled dumpling market prospects of the prediction flesh of fish are wide, and the present invention can promote fish production to a certain extent, improve the ecological environment.

Specific embodiments

Fish dumpling is made by batch production technology by dumpling skin and filling, filling wherein: fast to grow, build is big, output height, the rich tender grass carp of meat, carp, silver carp etc. are raw material, remove the peel the thorn that picks a bone, mix a small amount of pig plain boiled pork, be twisted into meat and stick with paste, add batching green onion, ginger, cooking wine, monosodium glutamate, egg, salt, water and make the boiled dumpling center.

Grass carp meat boiled dumpling center prescription: grass carp meat 89%, pig plain boiled pork 3.5%, egg 3%, cooking wine 0.3%, green onion 0.4%, ginger 0.4%, salt 0.8%, monosodium glutamate 0.2%, fecula 2%, water should.

Silver carp Boiled minced pork dumplings center prescription: silver carp meat 86%, pig plain boiled pork 4.5%, egg 4%, cooking wine 0.3%, ginger 0.4%, green onion 0.4%, salt 0.9%, monosodium glutamate 0.2%, fecula 3%, water should.

Claims

1, Fish dumpling, it is packed by existing batch production production technology by dumpling skin and filling and forms, and it is characterized in that: the prescription of its filling is (percentage is heavy); Flesh of fish 85-90%, pig plain boiled pork 2-4%, egg 2-3%, ginger 0.3-0.4%, green onion 0.2-0.4%, salt 0.6-0.8%, monosodium glutamate 0.1-0.2%, water should.

2, according to the described Fish dumpling of claim 1, it is characterized in that: peeling forms the flesh of fish by growth is fast, build is big, output is high, the rich tender fish of meat are picked a bone.

3, according to the described Fish dumpling of claim 1, it is characterized in that: grass carp meat boiled dumpling center prescription (percentage is heavy) is, the flesh of fish 89%, pig plain boiled pork 3.5%, egg 3%, cooking wine 0.3%, ginger 0.4%, green onion 0.4%, salt 0.8%, monosodium glutamate 0.2%, fecula 2%, water should.

4, according to the described Fish dumpling of claim 1, it is characterized in that: silver carp Boiled minced pork dumplings center prescription (percentage is heavy) is, the flesh of fish 86%, pig plain boiled pork 4.5%, egg 4%, cooking wine 0.3%, ginger 0.4%, green onion 0.4%, salt 0.9%, monosodium glutamate 0.2%, fecula 3%, water should.