Dumpling stuffed with sea mollusk and making method thereof

A marine mollusk and dumpling technology, which is applied in the field of seafood dumplings, can solve the problems of brokenness, poor adhesion, and affecting the taste and taste of seafood dumplings, and achieve good adhesion, excellent taste, and the effect of improving immunity

Active Publication Date: 2010-12-01
裴振军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dumplings are a traditional delicacy in our country, a staple food and a local snack in northern my country, and also a traditional food during festivals, especially during the Spring Festival. Dumplings are not only a kind of food, but also a cultural symbol; but now The dumplings eaten by people are generally filled with various vegetables or livestock meat, which has limitations in taste and nutritional value; in order t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A dumpling stuffed with marine fish, the filling is composed of diced marine mollusk meat, seafood puree, egg white, broth and seasoning: take 800 grams of sea cucumber, cut into fine diced meat; take 800 grams of sea prawns with shrimp lines removed , minced to make shrimp paste; put chicken bones, pork bones, and beef bones into clear water, boil them over a slow fire for 6 hours, filter the supernatant and take clear soup as broth; mix 100 grams of egg white with appropriate amount of pepper oil, Add salt, monosodium glutamate, sugar and other seasonings into the mixture of diced sea cucumber and shrimp paste, and pour in 200 grams of broth, and keep stirring clockwise during the pouring of the broth until the raw materials become puree , and take an appropriate amount of muddy fillings and place them in the pre-made dumpling wrappers, and wrap them in traditional ways to make dumplings.

Embodiment 2

[0024] A dumpling stuffed with marine fish, the stuffing is composed of fish paste, egg white, broth, seafood soup and seasoning: take 1000 grams of sea sausage, cut into fine diced meat; Mince the meat of Kombe, bay shell, and Ezo shell to make 900 grams of mixed meat paste; put chicken bones, pork bones, and beef bones into clean water, boil for 8 hours on a slow fire, filter the supernatant and take The clear soup is used as the broth; put 300 grams of egg white and appropriate seasonings such as pepper oil, salt, monosodium glutamate, and sugar into the mixture of diced sea sausage and shellfish puree, and pour 300 grams of broth. During the process, keep stirring in a clockwise direction until the raw materials become muddy, and take an appropriate amount of muddy fillings and place them in the pre-made dumpling wrappers, and wrap them in traditional ways to make dumplings.

[0025] When making the dumplings stuffed with marine molluscs according to the embodiment of the ...

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PUM

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Abstract

The invention discloses a dumpling stuffed with sea mollusk, which is characterized in that the dumpling stuffed with sea mollusk is formed by dumpling wrapper and stuffing, wherein the stuffing is made from diced sea mollusk meat, mashed seafood, soup stock, seafood soup and seasoning. The making method comprises the following steps: mixing the diced sea mollusk meat and the mashed seafood, adding egg white, the soup stock and the seasoning to the mixture while stirring in the clockwise direction until the materials are made into paste, placing a right amount of paste sea mollusk stuffing in a dumpling wrapper and making into the dumpling. The invention provides a dumpling stuffed with sea fish, which uses diced sea mollusk meat as the main material, has fresh taste and abundant nutritive values and simultaneously does not have the stuffing broken in the boiling process.

Description

technical field [0001] The invention relates to a dumpling and a production method thereof, in particular to a seafood dumpling which uses marine molluscs as fillings, has delicious taste, excellent taste, high nutritional value, and the fillings will not shatter during cooking. Background technique [0002] Dumplings are a traditional delicacy in our country, a staple food and a local snack in northern my country, and also a traditional food during festivals, especially during the Spring Festival. Dumplings are not only a kind of food, but also a cultural symbol; but now The dumplings eaten by people are generally filled with various vegetables or livestock meat, which has limitations in taste and nutritional value; in order to allow people to taste more delicious dumplings with higher nutritional value, people try to use seafood as The stuffing of dumplings, but there is a problem that is difficult to solve in the pure seafood filling: that is, the adhesion of the pure seafo...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/311A23L1/326A23L7/10A23P20/25
Inventor 裴振军
Owner 裴振军
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