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Method for making sleeve-fish boiled dumplings

A technology for squid and dumplings, which is applied in the field of aquatic food products, can solve the problems of poor taste, loose fillings, heavy fishy smell of squid dumplings, etc., and achieves the effects of full flexibility, proper ingredients and reasonable process.

Inactive Publication Date: 2015-03-25
HENGMAO IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of preparing dumplings with squid meat at present, improper handling or improper matching of auxiliary materials when making fillings with squid and meat often result in heavy fishy smell of squid dumplings, loose fillings, and poor taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A processing method for squid dumplings, through the following process steps:

[0029] (1) Selection of raw materials

[0030] (1.1), choose fresh squid as main raw material, standby;

[0031] (1.2), choose pork belly, eggs, green peppers, winter bamboo shoots, and green onions as auxiliary materials, dice the pork belly and set aside; remove the eggs and set aside; remove the stalks and seeds of the green peppers, wash them, dice them, and put them in a boiling water pot for a while Take it out and set aside; remove the old yellow leaves and beards of green onion, wash and mince, and set aside; cut winter bamboo shoots into fine grains, put them in a boiling water pot for a while, take them out, and set aside

[0032] (1.3), select commercially available qualified seasoning white vinegar, cooking wine, salt, monosodium glutamate, sesame oil, peanut oil, and Veda, and set aside;

[0033] (2), preparation of fillings

[0034] (2.1) Preparation of squid meat Thaw in ru...

Embodiment 2

[0047] A processing method for squid dumplings, through the following process steps:

[0048] (1) Selection of raw materials

[0049] (1.1), choose fresh squid as main raw material, standby;

[0050](1.2), choose pork belly, eggs, green peppers, winter bamboo shoots, and green onions as auxiliary materials, dice the pork belly and set aside; remove the eggs and set aside; remove the stalks and seeds of the green peppers, wash them, dice them, and put them in a boiling water pot for a while Take it out and set aside; remove the old yellow leaves and beards of green onion, wash and mince, and set aside; cut winter bamboo shoots into fine grains, put them in a boiling water pot for a while, take them out, and set aside

[0051] (1.3), select commercially available qualified seasoning white vinegar, cooking wine, salt, monosodium glutamate, sesame oil, peanut oil, and Veda, and set aside;

[0052] (2), preparation of fillings

[0053] (2.1) Preparation of squid meat Thaw in run...

Embodiment 3

[0066] A processing method for squid dumplings, through the following process steps:

[0067] 1) Selection of raw materials

[0068] (1.1), choose fresh squid as main raw material, standby;

[0069] (1.2), choose pork belly, eggs, green peppers, winter bamboo shoots, and green onions as auxiliary materials, dice the pork belly and set aside; remove the eggs and set aside; remove the stalks and seeds of the green peppers, wash them, dice them, and put them in a boiling water pot for a while Take it out and set aside; remove the old yellow leaves and beards of green onion, wash and mince, and set aside; cut winter bamboo shoots into fine grains, put them in a boiling water pot for a while, take them out, and set aside

[0070] (1.3), select commercially available qualified seasoning white vinegar, cooking wine, salt, monosodium glutamate, sesame oil, peanut oil, and Veda, and set aside;

[0071] (2), preparation of fillings

[0072] (2.1) Preparation of squid meat Thaw in run...

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Abstract

The invention relates to a method for making sleeve-fish boiled dumplings. The method comprises the following steps: using sleeve-fish as a main material; removing the mouth, the eyes and the internal organs of the sleeve-fish; soaking the cleaned fish into immersion liquid with white vinegar and cooking wine for removing fishiness, and pulverizing into particles; using diced streaky pork, egg white obtained from eggs, chopped and fried green peppers without handles or germs, minced green onions, fine particles of chopped winter bamboo shoots subjected to frying as auxiliaries; selecting seasonings such as edible salt, gourmet powder, sesame oil, peanut oil and Weidamei sauces; uniformly stirring the main material, the auxiliaries and the seasonings to prepare stuffing; using refined wheat flour with high quality and high gluten degree as a dough raw material; mixing the refined wheat flour with water to make a paste; kneading and fermenting; pressing into round wrappers; filling the wrappers with the stuffing with the; kneading the peripheries of the wrappers to form boiled dumplings; quick-freezing and packaging to obtain a finished product. The method for making the sleeve-fish boiled dumplings is reasonable in procedures, reasonable in proportioning of the stuffing and high in operability; the boiled dumplings prepared by using the method have a smooth and delicious taste, and are high in toughness, fresh and fragrant in smell, rich in nutrition and free of fishy and peculiar smell.

Description

technical field [0001] The invention relates to aquatic food products, in particular to a method for making squid dumplings. Background technique [0002] Boiled dumplings are a kind of traditional food that our people like. They are made of flour for dumpling wrappers, wrapped with fillings such as meat and vegetables, and processed into dumplings. At present, in addition to the freshly made dumplings, quick-frozen dumplings are also very popular in the market. With the improvement of people's living standards and the improvement of production technology, consumers not only have diversified taste requirements for dumplings, but also have requirements for the nutritional combination of dumplings. Also getting higher and higher. [0003] Squid, also known as "soft fish", can be eaten fresh or dried. The nutritional value of squid is very high, the protein content reaches 16% to 20%, and the fat content is extremely low, only less than 1%, so the calories are also low. For p...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/333A23L1/29A23L7/10A23L17/50A23L33/00
CPCA23L7/10A23L17/50A23L33/00A23P20/25A23V2002/00A23V2200/30
Inventor 张智袁玉刚李英霞
Owner HENGMAO IND GRP
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