Supercharge Your Innovation With Domain-Expert AI Agents!

Quick-freeze boiled dumplings with squid stuffing

A quick-frozen dumpling and squid stuffing technology, which is applied in application, food preparation, food science, etc., can solve the problems of difficult marketing, high cost of dumpling, sour meat, etc., and achieve the effect of overcoming high cost, low cost and delicious taste

Inactive Publication Date: 2012-10-17
烟台新大洋水产食品有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

North Pacific squid is the best choice for making squid dumplings, but in recent years its output has dropped significantly, resources are becoming more and more scarce, the cost of making dumplings is too high, and marketing is difficult
Peruvian squid is rich in resources and low in price, and its nutrient content is not lower than that of North Pacific squid, but its meat is sour and astringent, and the taste of dumplings directly made is poor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0021] A quick-frozen dumpling with squid filling is prepared according to the following steps:

[0022] 1) Select frozen Peruvian squid qualified for quarantine, put it into a chopping machine after thawing and twist it into small diced squid; put the obtained diced squid into deacidification solution and soak for 16 hours, and the deacidification solution is potassium carbonate with a mass concentration of 0.15%, the mass concentration of sodium citrate potassium carbonate is 0.97%, the mass concentration of citrate potassium carbonate is 0.28% mixed ice water solution, the weight ratio of described squid meat and deacidification liquid is 1.5:1; Soak the deacidification liquid The squid meat was pulled out, put into salt water and soaked for 4 hours, and said salt water was an ice solution with a sodium chloride concentration of 1%; the squid meat soaked in salt water was pulled out, put into ice water and soaked for 4 hours, pulled out, Standby; during the above three soak...

specific Embodiment 2

[0029] A quick-frozen dumpling with squid filling is prepared according to the following steps:

[0030] 1) Select the frozen Peruvian squid qualified for quarantine, put it into a chopping machine after thawing and twist it into small diced squid; put the obtained diced squid into the deacidification solution and soak for 12 hours. The deacidification solution is potassium carbonate with a mass concentration of 0.5%, the mass concentration of sodium citrate potassium carbonate is 0.5%, the mass concentration of citrate potassium carbonate is 0.2% mixed ice water solution, the weight ratio of described squid meat and deacidification liquid is 1.5:1; Soak the deacidification liquid The squid meat was pulled out, put into salt water and soaked for 3 hours, and the salt water was an ice solution with a sodium chloride concentration of 1%; the squid meat soaked in salt water was pulled out, put into ice water and soaked for 3 hours, and then pulled out, Standby; during the above t...

specific Embodiment 3

[0037] A quick-frozen dumpling with squid filling is prepared according to the following steps:

[0038] 1) Select the frozen Peruvian squid that has passed the quarantine, put it into a chopping machine after thawing and twist it into small diced squid; put the resulting diced squid into the deacidification solution and soak for 24 hours. The deacidification solution is potassium carbonate with a mass concentration of 0.2%, the mass concentration of sodium citrate potassium carbonate is 1.5%, the mass concentration of citrate potassium carbonate is 0.3% mixed ice water solution, the weight ratio of described squid meat and deacidification liquid is 1.5:1; The squid meat was pulled out, put into salt water and soaked for 5 hours, and the salt water was an ice solution with a sodium chloride concentration of 1%; the squid meat soaked in salt water was pulled out, put into ice water and soaked for 5 hours, and then pulled out, Standby; during the above three soaking processes, t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to quick-freeze boiled dumplings with squid stuffing. The boiled dumplings select squid in Peru as raw materials, squid meat is subjected to pre-treatment, and then the quick-freeze boiled dumplings are prepared according to specific steps. The boiled dumplings disclosed by the invention have delicious taste, rich nutrients and low cost, are bright and colourful in appearance and have a wide market prospect.

Description

technical field [0001] The invention relates to quick-frozen dumplings filled with squid. Background technique [0002] Squid meat is delicious, nutritious and low in saturated fat, and the dumplings made from it are very popular. North Pacific squid is the first choice for making squid dumplings, but its output has dropped significantly in recent years, resources are becoming more and more scarce, the cost of making dumplings is too high, and marketing is difficult. Peruvian squid is rich in resources and low in price, and its nutrient content is not lower than that of North Pacific squid. However, its meat is sour and astringent, and the taste of dumplings directly made is poor. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a quick-frozen squid stuffed dumpling, which uses cheap but sour Peruvian squid as raw material, in order to make the dumpling taste delicious and widely accepted by consumers. [0004] ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/325A23L17/00
Inventor 刁书章卢春隆张宁牟建文林庆俊常小兵张伟徐艳萍
Owner 烟台新大洋水产食品有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com