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Stuffing for dumplings and preparation method thereof

A dumpling stuffing and mass ratio technology, which is applied in the field of food processing, can solve problems such as difficult packaging, insufficient umami taste, loose fillings, etc.

Inactive Publication Date: 2012-01-18
SANQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a dumpling filling and its preparation method, which can solve the problems in the prior art that the tuna dumpling filling fish has too much fishy smell, insufficient umami taste, loose filling, and is not easy to wrap.

Method used

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  • Stuffing for dumplings and preparation method thereof

Examples

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Effect test

preparation example Construction

[0028] The preparation method of dumpling filling is provided as follows, as figure 1 Shown is the flow chart of the dumpling filling preparation method provided by the present invention.

[0029] Step 101, select tuna;

[0030] The tuna meat is steamed, and the tuna with a small meaty smell, a large amount of fish meat and fish oil and a light color is selected as the raw material for making dumpling fillings.

[0031] Step 102, thawing the frozen tuna at 3-5°C for 10-15 hours;

[0032] Step 103, separating the thawed tuna flesh from the fish bone and fish head;

[0033] This step is carried out at 15°C, and the head of the fish is removed first, and then the flesh and bone are separated. If the fish meat, fish bones and fish head are not needed immediately, cut the fish meat into 200g, put them in fresh-keeping bags and store them at minus 18°C ​​for later use.

[0034] Step 104, stirring the fish into fish paste;

[0035] Thaw the subpackaged tuna pieces until the cent...

Embodiment 1

[0043] The stuffing includes tuna meat, pork, seafood soup, leeks and seasonings; take out 200 grams of tuna mash that has been ground by a meat grinder from the cold store, put it into the stuffing machine and stir it quickly until it becomes viscous. Put 100 grams of cold fresh pork into the stuffing machine for rapid stirring, add 0.2 grams of white pepper powder, 10 grams of ginger, salt, monosodium glutamate and other seasonings, and carry out rapid stirring. Add the cooled seafood fish soup in four times, each Stir quickly for the first time, and stir in one direction until the material becomes muddy and elastic, then add fat granules and stir quickly to enhance the flavor and increase the soup, finally add 100 grams of leeks, 8 grams of sesame oil, and slowly Stir for 3 minutes to form the filling.

Embodiment 2

[0045] The stuffing includes tuna, pork, seafood soup, chives and seasonings. Take out 300 grams of tuna puree or granules that have been ground by a meat grinder from the cold store, and put it into the stuffing machine for rapid stirring until it becomes viscous. Put 150 grams of cold fresh pork into the stuffing machine for rapid stirring, add 0.4 grams of white pepper powder, 15 grams of ginger, salt, monosodium glutamate and other seasonings, and carry out rapid stirring. Add the cooled seafood and fish soup in five times, each Stir quickly for the first time, and stir in one direction until the material becomes muddy and elastic, then add the fat granules and stir quickly to enhance the flavor and increase the soup, finally add 200 grams of leeks, 15 grams of sesame oil, and slowly Stir for 3 minutes to form the filling.

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Abstract

The invention provides a stuffing for dumplings and a preparation method thereof. The stuffing for dumplings includes tuna and vegetable or mushroom, wherein a mass ratio of the tuna to vegetable is 2-3:1-2, and a mass ratio of the tuna to mushroom is 2-3:0.5-2. The preparation method of the stuffing for dumplings comprises steps of: unfreezing the frozen tuna at 3-5 DEG C for 10-15 h; separating tuna flesh, fishbone and a fish head; stirring the flesh into fish flesh mud; adding salt into the fish flesh mud, stirring with high speed into a slurry form; then adding the vegetable or mushroom, and stirring into the stuffing. The dumplings prepared according to the stuffing formula provided by the invention has no fishiness and possesses a fresh and tender mouthfeel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dumpling filling and a preparation method thereof. Background technique [0002] Dumplings are a traditional delicacy in my country. They are the staple food and local snacks among the people in northern my country. They are also traditional foods during festivals. Especially during the Spring Festival, dumplings are not only a kind of food, but also a cultural symbol. The characteristics of dumplings are The skin is thin and the stuffing is tender, the taste is delicious, the shape is unique, and you will never tire of eating it. But the dumpling on the market is mostly with the meat of various vegetables or poultry as filling material now, although meets popular taste, there is limitation in mouthfeel and nutritional value. [0003] Tuna, also known as tuna and tuna, is a fish that lives in the middle and upper waters of the ocean. It has dark red flesh, firm flesh, and no smal...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/326A23L1/317A23L13/60A23L17/10
Inventor 崔俊锋杜双全黄娜程远伏
Owner SANQUAN FOOD
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