Six-delicacy filling for dumplings and preparation method thereof

A dumpling stuffing and frying technology, which is applied in the field of food processing, can solve the problems of not being able to preserve for a long time, lack of rich nutrition, and not rich in layers, and achieve the effects of maintaining stable and long-lasting flavor, preventing fat oxidation and rancidity, and good emulsification stability

Active Publication Date: 2012-10-10
SANQUAN FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The operation is simple, the taste is simple and straightforward, the layers are not rich, and the nutrition is not rich enough, so it is easy to imitate and copy
When a variety of seafood is mixed together, the fishy smell will increase, and the umami taste will be covered up, so the taste is not good, and seafood dumplings are easy to oxidize and rancid because they contain a lot of unsaturated fatty acids, so they must be cooked and eaten immediately, and cannot be stored for a long time
Usually quick-frozen seafood dumplings can be stored for a long time at minus 18 degrees, but the umami taste is obviously not as delicious as freshly made seafood dumplings

Method used

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  • Six-delicacy filling for dumplings and preparation method thereof

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preparation example Construction

[0029] Such as figure 1 Shown, the present invention also provides a kind of preparation method of six fresh dumpling fillings, comprising:

[0030] Step 101, thawing lean pork and pig back fat, twisting into mud;

[0031] Step 102, soak the dried shrimps in clear water for 2 to 3 hours, then drain and set aside;

[0032] The dried shrimps are soaked in clear water, and the mass ratio of dried shrimps to clear water is 1:4.

[0033] Step 103, put the scallops into water and steam for 20-30 minutes, then drain and set aside;

[0034] The mass ratio of dried scallops to water in steaming is 1:7. Because fresh scallops have a strong fishy smell, dried products are full of freshness, less fishy smell and soft tendons after being steamed. And during the steaming process, the scallops in the scallop water are rich in fresh substances such as sodium glutamate and succinic acid, which can enrich the taste of the stuffing when mixed with stuffing.

[0035] Step 104, fry the shrimp...

Embodiment 1

[0046] Take 200g of lean pork meat and 300g of pig backfat and thaw naturally at room temperature for 10-15 hours, use a 6-8mm meat grinder to grind the meat into a muddy shape; take 20g of dried shrimp, soak in 80g of water for 2 ~3 hours, the water temperature is 40~60 degrees, drain the water for later use; take 80g of dried scallops, put them into 560g of water, put the water container into the steamer and steam for 20~30 minutes, cool down and set aside; take 30g of shrimp roe, wash Put it into an electric pot at 100-120 degrees, fry for 10-20 minutes, stir-fry the rich sea shrimp flavor, cool it for later use; take 120g of sea cucumbers and put it into boiling water at 85-100 degrees, cook for 1-2 minutes, cool Standby; take 80g of leeks, cut into small particles of 3~4mm, and set aside; add seasoning, vegetable oil and spices to the above raw materials, put them in a blender and stir evenly, add 150g of water and 20g of dry Shrimp water and 50g of scallop water are used...

Embodiment 2

[0048]Take 300g of lean pork meat and 200g of pig backfat and thaw naturally at room temperature for 10-15 hours, use a 6-8mm meat grinder to grind the meat into a muddy shape; take 40g of dried shrimp, soak in 150g of water for 2 ~3 hours, the water temperature is 40~60 degrees, drain the water for later use; take 50g of dried scallops, put them into 350g of water, put the container containing water into the steamer and steam for 20~30 minutes, cool down and set aside; take 40g of shrimp roe, wash Then put it into an electric pot at 100-120 degrees, fry for 10-20 minutes, stir-fry the strong sea shrimp flavor, cool it for later use; take 80g of sea cucumbers, put it into boiling water at 85-100 degrees, cook for 1-2 minutes, and cool Standby; take 40g of leeks, cut into small particles of 3~4mm, and set aside; add 1g of porous starch to the above raw materials, then add seasoning, vegetable oil and spices, put them in a blender and stir evenly, add 120g in four times during th...

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Abstract

The invention provides six-delicacy filling for dumplings and a preparation method thereof. The three-delicacy filling for the dumplings comprises pig lean meat 20-30 parts, pig backfat 20-30 parts, dried shelled shrimps 2-4 parts, Chinese chives 4-8 parts, dried scallops 5-8 parts, sea cucumbers 8-12 parts, shrimp eggs 2-4 parts, clear water 12-15 parts, dried shelled shrimp water 2-4 parts and dried scallop water 3-5 parts. The six-delicacy filling for the dumplings has multiple seafood species and enough delicate flavor and is free of fishy smell.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a six-fresh dumpling filling and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life, quick-frozen dumplings have become the first choice for family food due to their quickness and convenience. But now the dumplings that people eat generally all use the meat of various vegetables or domestic animals as fillings, and there are limitations in mouthfeel and nutritional value. Seafood dumplings in the prior art are mostly made of a single variety of seafood, meat, and vegetables through simple matching. The operation is simple, the taste is simple and straightforward, the layers are not rich, and the nutrition is not rich enough, so it is easy to imitate and copy. When a variety of seafood is mixed together, the fishy smell will be aggravated, and the umami taste will be covered up, so the taste is not good, and seafood dumplings are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/311A23L1/325A23L1/33A23L13/10A23L17/00A23L17/40
Inventor 王霞苏丽霞
Owner SANQUAN FOOD
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