Health dumplings with mantis shrimp heads and shells
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A technology of mantis shrimp shell and mantis shrimp head, which is applied in food coating, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of poor flavor, inability to be used as food base material, and enzymatic protein solution of mantis shrimp Bitter and fishy smell and other problems, to achieve unique flavor, enhance human immunity, and facilitate digestion and absorption
Inactive Publication Date: 2014-12-10
陆思烨
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[0004] The purpose of the present invention is to aim at the deficiencies in the current development and utilization of mantis shrimp heads and mantis shrimp shells, and provide a process to provide a health-care dumpling containing mantis shrimp heads and mantis shrimp shells, which not only solves the problem of the bitter taste of mantis shrimp enzymatically hydrolyzed protein liquid Strong taste, poor flavor, can not be used as a food base, but also makes dumplings chewy, full of toughness, stronger ability to resist freezing and cracking, better taste and flavor, richer nutritional elements, and more prominent health care effects, so as to meet people's increasing life needs
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Embodiment 1
[0022] 1. Raw material preparation:
[0023] ①Preparation of mantis shrimp enzymatic protein powder: Collect fresh mantis shrimp heads, wash them, pour them into the extraction tank, add water three times the weight of the mantis shrimp heads, boil for 10 minutes, filter, collect the filter residue and glue mill, add while grinding Water 5 times the weight of the filter residue, adjust the pH to 8.5, add trypsin of 0.6% of the weight of the filter residue, enzymolyze at 60°C for 5 hours, then heat to 95°C to inactivate the enzyme for 15 minutes, centrifuge, take the supernatant, add the above Debittering and deodorizing with 5% of mandarin polysaccharides, 0.15% of citric acid and 0.5% of glycine by weight of the clear liquid, concentrated under reduced pressure, and spray-dried to obtain mantis shrimp enzymatic protein powder;
[0024] ②Preparation of calcium ascorbate: collect fresh mantis shrimp shells, wash and dry them, add liquid nitrogen with 1.5% weight of mantis shrim...
Embodiment 2
[0030] 1. Raw material preparation:
[0031] ①Preparation of mantis shrimp enzymatic protein powder: Collect fresh mantis shrimp heads, wash them, pour them into the extraction tank, add water 5 times the weight of the mantis shrimp heads, boil for 15 minutes, filter, collect the filter residue and glue mill, add while grinding Water 3 times the weight of the filter residue, adjust the pH to 7.5, add trypsin with 0.9% of the weight of the filter residue, enzymolyze at 75°C for 3 hours, then heat to 100°C to inactivate the enzyme for 15 minutes, centrifuge, take the supernatant, add the above Debitter and fishy deodorization with 4% of mangosteen polysaccharides, 0.1% of citric acid and 0.35% of glycine by weight of the clear liquid, concentrated under reduced pressure, and spray-dried to obtain mantis shrimp enzymatic protein powder;
[0032] ②Preparation of calcium ascorbate: Collect fresh mantis shrimp shells, wash and dry them, add 1.5% of the weight of mantis shrimp shells...
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Abstract
The invention relates to health dumplings with mantis shrimp heads and shells. The health dumplings comprise dumpling wrappers and dumpling stuffing which is wrapped in the dumpling wrappers. A method for preparing the dumpling wrappers comprises the following steps: uniformly mixing 65-85 percent by weight of flour, 7-15 percent by weight of mantis shrimp enzymolysis protein powder, 2-7 percent by weight of calcium ascorbate, 1-3 percent by weight of pectin and 5-10 percent by weight of common bluebeard herb powder, then adding water into the mixture to make dough, and rolling the dough to make the wrappers. The wrappers are good in elasticity and taste, high in toughness and high in gluten degree and can be boiled for a long time without breaking; the dumplings prepared by the wrappers can be preserved in a refrigerator for a long time without cracking, are smooth in surfaces and free of thick soup after being boiled with water, taste chewy, fresh and delicious, are special in flavor and relatively rich in nutrient elements, have a relatively excellent health effect, and are relatively favorable for digestion and absorption in a human body and long in shelf life; if people take the dumplings often, oxygen free radicals can be removed, the immunity of the human body can be enhanced, and the dumplings have the functions of nourishing stomach and tonifying spleen and warmly invigorating qi and blood so as to achieve the health effects of building body and prolonging life; meanwhile, the waste is comprehensively utilized, so that the dumplings have great social, ecological, environmental and economic benefits.
Description
technical field [0001] The invention relates to the field of food biotechnology, in particular to a health-care dumpling containing mantis shrimp heads and mantis shrimp shells. Background technique [0002] Dumplings, also known as dumplings, have a history of more than 1,800 years in China and are the most representative food in Chinese cuisine. The advancement of modern quick-freezing technology has also led to the vigorous development of quick-frozen dumplings. However, in actual production, quick-frozen dumplings often have weak anti-freeze cracking ability. After long-term refrigerated storage, the degree of gelatinization of dumpling skin decreases, the content of moisture, amylose, and protein all show a downward trend, and the microscopic network structure of gluten protein weakens. De-powdering, aging, cracking and other phenomena will occur. At the same time, the existing dumplings are all made of flour to make dumpling wrappers and then wrap dumpling fillings. ...
Claims
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Application Information
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