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Preparation method for dumplings stuffed with mackerels

A production method and dumpling technology, applied in food preparation, application, food science, etc., can solve the problems of monotonous eating, too many fish bones, stuck fish bones, etc., achieve the effect of delicate and smooth taste, and meet the nutritional needs of human body

Inactive Publication Date: 2012-04-18
RUSHAN ZHENGYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

But for a long time, most of them are directly boiled and eaten directly, the eating method is monotonous, and there are too many fish bones, which are easy to be stuck by fish bones accidentally, causing a lot of inconvenience to the eaters

Method used

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Experimental program
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Effect test

Embodiment Construction

[0014] The technical measure that the present invention adopts is:

[0015] A kind of preparation method of Spanish mackerel dumpling is characterized in that comprising the following steps:

[0016] A. Dough preparation: Add 5 grams of salt and 450 grams of pure water to 1000 grams of dumpling powder, and knead it into a soft, smooth and non-sticky dough, and leave it for 20 minutes;

[0017] B. Dumpling stuffing preparation:

[0018] (1) After cleaning the Spanish mackerel, remove the skin, head and tail, and impurities, place it flat on the board, cut the top piece with a blade along the spine, and then turn it around and cut the bottom piece. At this time, only the fish near the middle There are a few thorns on both sides. After removing the thorns, scrape them flat with a knife. The fish is easy to scrape clean, and then chop them into minced fish with a knife;

[0019] (2) Wash 300 grams of pork belly and grind it into meat stuffing for later use;

[0020] (3) Wash 10...

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PUM

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Abstract

The invention discloses a preparation method for foods, and particularly discloses a preparation method for dumplings stuffed with mackerels. The method is characterized by comprising the following steps of: preparing flour dough; preparing filling for dumplings; making dumplings; rapidly refrigerating; and packing and preserving at the low temperature. In the preparation method for dumplings stuffed with mackerels provided by the invention, mackerels are taken as a basic raw material, streaky pork, peanut oil and Chinese chives are taken as auxiliary materials, and an appropriate amount of seasonings is added for preparing the filling, so that the dumplings taste fine and smooth, just melt in the mouth and can fully meet the requirement of human body nutrition; and the process has compact steps and high operability, and is suitable for industrial mass production.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making Spanish mackerel dumplings. Background technique [0002] As we all know, mackerel meat is rich in nutrition, rich in protein, vitamin A, minerals and other nutrients, especially the muscle fibers of fish meat are relatively short, the protein structure is loose, and the water content is relatively high. Therefore, the meat quality is relatively fresh and tender, comparable to livestock and poultry meat It tastes softer and easier to digest and absorb. But for a long time, most of them are directly boiled and eaten directly, and the way of eating is monotonous, and there are too many fish bones, which are easy to be stuck by fish bones accidentally, causing a lot of inconvenience to the eaters. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the above-mentioned deficiencies in the prior art and provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/326A23L1/164A23L17/10A23L33/00
Inventor 段云才郭静
Owner RUSHAN ZHENGYANG FOOD
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