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Steamed shrimp dumpling in soup and method for producing same

A production method and technology of benevolent dumplings are applied in the field of food processing to achieve the effects of sufficient retention, easy shelling and scientific production

Active Publication Date: 2012-10-10
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the technical problems of low umami taste of shrimp dumplings, insufficient use of shrimp brain fluid and waste of raw materials, the present invention provides a shrimp dumpling filled with soup and its Production Method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A shrimp dumpling filled with soup, the dumpling comprises dumpling skin and stuffing wrapped by the dumpling skin, the stuffing is composed of shrimp, shrimp juice jelly, pork, kohlrabi, onion and seasoning, and the weight ratio of each part is: shrimp 20%, shrimp jelly 20%, pork 25%, kohlrabi and onion 30%, seasoning 5%, the seasoning is green onion, ginger, vegetable oil, sesame oil, soy sauce, oyster sauce, cooking wine, pepper, chicken essence one or more of them.

[0025] The production steps of the above-mentioned shrimp dumpling filled with soup are as follows:

[0026] A. Making Shrimp Jelly and Shrimp

[0027] A.1 Production of shrimp juice jelly:

[0028] Use shrimp as raw material, wash and add cold water, the amount of water is 20-30 times the weight of the shrimp, after simmering, remove the shrimp, mix the boiled shrimp juice and gelatin according to the weight ratio of 1:1, boil until the gelatin After completely thawing, cool it into a freezer, freez...

Embodiment 2

[0037] A shrimp dumpling filled with soup, the dumpling comprises dumpling skin and stuffing wrapped by the dumpling skin, the stuffing is composed of shrimp, shrimp juice jelly, pork, kohlrabi, green pepper and seasoning, and the weight ratio of each part is: shrimp 15%, shrimp jelly 25%, pork 30%, kohlrabi and green pepper 28%, seasoning 2%.

[0038] The types of vegetables in the stuffing are replaced with kohlrabi and green pepper, and the weight percentage of each component in the stuffing can be replaced according to the stuffing data given in this embodiment.

Embodiment 3

[0040] A shrimp dumpling filled with soup, the dumpling comprises dumpling skin and stuffing wrapped by the dumpling skin, the stuffing is composed of shrimp, shrimp juice jelly, pork, carrot, onion and seasoning, and the weight ratio of each part is: shrimp 25%, shrimp jelly 15%, pork 20%, carrot and onion 35%, seasoning 5%.

[0041] The production method of this embodiment is consistent with the production steps of Example 1. The vegetables in the stuffing are replaced with carrots and onions, and the weight percentages of each component in the stuffing are replaced according to the stuffing data given in this example.

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Abstract

The invention belongs to the technical field of food. In order to overcome the problems that the existing shrimp dumpling is low in delicate flavor, the shrimp juice cannot be fully utilized and raw materials are wasted. The invention provides a steamed shrimp dumpling in soup and a method for producing the same. The invention adopts the technical scheme that: the steamed shrimp dumpling in soup comprises a dumpling wrapper and filling which is wrapped by the dumpling wrapper, and is characterized in that: the filling consists of shrimp meat, shrimp juice jelly, pork, vegetables and seasonings; the weight ratios of all the components are 15-25% of the shrimp meat, 15-25% of the shrimp juice jelly, 20-30% of the pork, 25-35% of the vegetables and 2-6% of the seasonings. The method for producing the steamed shrimp dumpling in soup comprises the steps of production of the shrimp juice jelly and the shrimp meat, vegetable preparation, filling preparation and dumpling making. The filling of the steamed shrimp dumpling in soup is scientifically made, contains fully maintained nutritional ingredients, and can be used as the fillings of not only instant dumplings but also instant frozen dumpling products.

Description

[0001] Technical field: [0002] The invention belongs to the technical field of food processing, and in particular relates to soup-filled shrimp dumpling and a preparation method thereof. Background technique: [0003] Dumplings are a traditional food in my country. There are many kinds of dumpling fillings, ranging from traditional vegetable and meat fillings to seafood fillings. Seafood dumpling fillings are especially popular for their juiciness and delicious taste. In seafood dumplings, shrimp meat is the most common filling because of its delicious taste and high nutritional value. Such as application number: 201010190602X, Chinese patent application number: 2011100464125, application number: 2006100685733, in the above-mentioned patent applications, there are shrimps used as fillings to make dumplings. But we know that the umami taste of shrimp is mainly concentrated in the brain of the shrimp. Usually when cooking the shrimp, we will find that the liquid color of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/33A23L17/40
Inventor 岳晓娜李钰金位正鹏朱文慧刘远平常学法
Owner TAIXIANG GRP TECH DEV
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