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Squid stuffing dumpling and processing process

A processing technology and squid stuffing technology, which is applied in the field of squid stuffed dumplings and its processing technology, can solve the problems of single type of dumplings and unbalanced nutrition, and achieve the effects of outstanding seafood flavor, delaying aging and rich nutrition

Inactive Publication Date: 2014-08-20
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are that the nutrition is unbalanced and the types of dumplings are single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A kind of processing technology of dumpling stuffed with squid, described processing technology comprises the following steps:

[0045] a) Seaweed pretreatment: select fresh kelp, wash it with water and drain it, cut the drained kelp into pieces with a length of 0.3mm with a vegetable cutter, and place it at 0-4°C for later use;

[0046] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The squid meat and soaking solution are weighed The ratio is 1:1, then use ultrasonic treatment for 20 minutes, the temperature of the soaking solution is 15°C; rinse and chop: cut the squid meat into strips with a width of 2-3cm, grind it into minced meat with a meat grinder, and put it at 0-4°C for later use Wherein, the ultrasonic frequency of ultrasonic treatment is 25kHz, each component of soaking liquid and mass fraction ...

Embodiment 2

[0056] A kind of processing technology of dumpling stuffed with squid, described processing technology comprises the following steps:

[0057] a) Pretreatment of seaweed: select fresh laver, wash it with water and drain it, cut the drained laver into pieces with a length of 0.5mm with a vegetable cutter, and place it at 0-4°C for later use;

[0058] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The squid meat and soaking solution are weighed The ratio is 1:2, then ultrasonic treatment for 40 minutes, the temperature of the soaking solution is 20°C; rinsing and chopping: cut the squid meat into strips with a width of 2-3cm, grind it into minced meat with a meat grinder, and place it at 0-4°C Standby; wherein, the ultrasonic frequency of ultrasonic treatment is 35kHz, each component of soaking liquid and its mass fr...

Embodiment 3

[0068] A kind of processing technology of dumpling stuffed with squid, described processing technology comprises the following steps:

[0069] a) Seaweed pretreatment: select fresh wakame, wash it with clean water, drain it, cut the drained wakame into pieces with a length of 0.6mm with a vegetable cutter, and place it at 0-4°C for later use;

[0070] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The squid meat and soaking solution are weighed The ratio is 1:3, then use ultrasonic treatment for 60 minutes, the temperature of the soaking liquid is 25°C; rinse and chop: cut the squid meat into strips with a width of 2-3cm, grind it into minced meat with a meat grinder, and place it at 0-4°C Standby; wherein, the ultrasonic frequency of ultrasonic treatment is 55kHz, each component of soaking liquid and its mass fractio...

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PUM

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Abstract

The present invention relates to a squid stuffing dumpling, which comprises dumpling wrappers and a stuffing, wherein the stuffing comprises, by mass, 15-25 parts of squid, 5-15 parts of seaweed, 12-20 parts of seafood mud, 1-3 parts of a seasoning and 2-5 arts of a composite soup paste. According to the present invention, the product is green, health and novel, is easy to eat, and meets requirements of consumers; the product is rich in iodine, selenium and other trace elements and a variety of amino acids, such that effects of body constitution enhancing, immunity improving, aging delaying and the like can be provided after long-term consumption of the product; cortex mori radicis, salvia miltiorrhiza bunge, tuckahoe and licorice root are added to the stuffing so as to provide effects of liver protection, intestine and stomach invigorating, antibacterial and blood fat lowering; and the seafood mud comprising nereis succinea, urechis unicinctus and shrimp mud is added to combine with the and squid meat so as to make the seafood flavor significant, and the nereis succinea and the urechis unicinctus are rich in nutrition so as to meet the health consumption concept.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to squid stuffed dumplings with rich nutrition and delicious taste and a processing technology thereof. [0002] Background technique [0003] As we all know, dumplings are the traditional food of Chinese families, especially in the north of our country. As a food, dumplings have not only become a simple meal in the family, but also often appear on dining tables and banquets on various occasions, becoming an indispensable food. Missing delicacies. Dumplings are made of dough wrapped with various fillings, and then eaten by steaming or boiling. [0004] Seaweed such as kelp, wakame, seaweed, etc. are rich in carbohydrates, protein, crude fiber, minerals, fat, vitamins and trace elements. Most seaweed contains high iodine content, which can prevent goiter and goiter caused by iodine deficiency. The occurrence of mental retardation, dementia, etc. in childre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/333A23L1/337A23L1/29A23L17/50A23L17/60A23L33/00
CPCA23L7/10A23L17/50A23L17/60A23L33/00A23P20/25A23V2002/00A23V2200/30A23V2200/32A23V2200/3262
Inventor 宋茹王阳光江旭华
Owner ZHEJIANG OCEAN UNIV
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