Processing method of quick-freeze seafood crystal boiled dumplings

A processing method and dumpling technology, which is applied in the field of quick-frozen seafood crystal dumpling processing, can solve the problems of unsightly appearance and unbalanced nutritional configuration of dumpling, and achieve the effects of beautiful appearance, improved color, and enhanced hydrogen bond strength

Inactive Publication Date: 2010-04-14
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiency of unbalanced nutritional configuration of dumpling fillings in the prior art, and at the same time solve the technical problem of unsightly appearance of dumplings,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A processing method for quick-frozen sea fish crystal dumplings, characterized in that it includes the following steps

[0033] a. Raw material pretreatment

[0034] a.1 Selection of dough material

[0035] Select high-quality, white, high-gluten special refined white flour, high-quality wheat starch, and crystal-shaped deformed starch as raw materials for dumpling dough. The wheat starch is selected from Shanghai Baoding Brewing Co., Ltd., and the crystal-shaped deformed starch is selected from Crystal-type special deformed starch produced by Tianjin Dingfeng Starch Development Co., Ltd.

[0036] a.2 Selection and processing of raw seafood meat Choose fresh Spanish mackerel, take its fish meat and mince it into surimi, and set aside;

[0037] a.3 Selection and processing of raw vegetables Choose pollution-free, fresh and tender leeks, remove all dead leaves, rotten parts and roots, wash with running water, soak in boiling water, cut into small pieces, and set aside; ...

Embodiment 2

[0048] A processing method for quick-frozen prawn crystal dumplings, characterized in that it comprises the following steps

[0049] a. Raw material pretreatment

[0050] a.1 Selection of dough material

[0051] Select high-quality, white, high-gluten special refined white flour sold on the market, and high-quality wheat starch and crystal-shaped deformed starch as raw materials for dumpling dough;

[0052] a.2 Selection and processing of raw seafood meat Choose fresh prawns, remove their heads, shells, and intestinal glands, and cut the shrimp meat into 1cm cubes for later use;

[0053] a.3 Selection and processing of raw vegetables Choose pollution-free and fresh radishes, wash them with running water, cut them into filaments, soak them in boiling water, cut them into small pieces, and set them aside;

[0054] a.4 Selection and processing of auxiliary materials

[0055] Choose safe and hygienic sugar, salt, monosodium glutamate, and reserve;

[0056]Select pollution-free...

Embodiment 3

[0064] A processing method for quick-frozen scallop crystal dumplings, characterized in that it comprises the following steps

[0065] a. Raw material pretreatment

[0066] a.1 Selection of dough material

[0067] Select high-quality, white, high-gluten special refined white flour sold on the market, and high-quality wheat starch and crystal-shaped deformed starch as raw materials for dumpling dough; among them, the wheat starch produced by Shanghai Baoding Brewing Co., Ltd. The crystal-type deformed starch is selected from the crystal-type special deformed starch produced by Tianjin Dingfeng Starch Development Co., Ltd.

[0068] a.2 Selection and processing of raw seafood meat Select fresh scallops, wash them, remove shells and shell edges, take the scallops and cut them into 1cm small cubes for later use;

[0069] a.3 Selection and processing of raw vegetables Choose pollution-free, fresh green peppers, wash them with running water, soak them in boiling water, cut them int...

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PUM

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Abstract

The invention relates to a processing method of quick-freeze seafood crystal boiled dumplings, which comprises the steps: selecting 30-60% (by weight percent) of powder with higher wheat gluten degree, 30 -60% by weight of wheat starch and 10-40% by weight of crystal deformed starch as wheat dough wrapper, charging salt, food gums and water to stir up into dough and rise, selecting fresh seafood as raw material to mince or cut into small pieces and prepare for use, selecting fresh vegetables to boil in hot water, cut up and prepare, mixing pig fat meat and treated seafood with the proportion of 1:3 to 5, preparing the stuffing materials in percentage by weight: 60-75%of pig fat meat and seafood meat, 8-12% of vegetables, 3-5% of shallot, 1-3% of ginger, 1-2% of table salt, 0.2-0.5% of aginomoto, 1-3% of edible oil and12-18% of water, making up dough to prepare boiled dumplings with stuffing materials and shaping to quickly freeze. The boiled dumplings produced in the invention have the advantages of scientific dosing, balanced nutrition, beautiful appearances, rational processing method and strong operational performance, and are applicable to factory production.

Description

technical field [0001] The invention relates to the processing of a food composition, in particular to a processing method of quick-frozen seafood crystal dumplings. Background technique [0002] Dumplings are a kind of traditional food loved by our people. They are made of various flours, especially white flour, wrapped with fillings such as pork, mutton, beef, and vegetables, and processed into steamed or boiled dumplings. [0003] With the improvement of people's living standards, consumers require food with higher nutritional value. Because seafood products have many nutritional values ​​such as high protein, low fat, rich nutrition, and less pollution, seafood is used as the main ingredient for stuffing, and according to the theory of nutritional balance, it is equipped with various auxiliary materials to make the product contain high-quality protein, various essential amino acids, Inorganic salts and trace elements calcium, iron, phosphorus, magnesium, selenium, iodin...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L1/03A23L1/05A23L1/325A23L1/212A23L1/22A23L7/10
Inventor 吴新颖李钰金李银塔朱文慧步营郭玉华
Owner TAIXIANG GRP TECH DEV
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