Turbot dumpling

A technology of turbot and dumplings, applied in food science, functions of food ingredients, food preparation, etc., to achieve the effect of high colloidal protein content, delicious taste, and delicate fillings

Inactive Publication Date: 2015-04-01
李盈
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Turbot has a unique taste and good flavor. The edible part of the whole body is more than that of flounder. There is no dumpling with turbot as filling in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: dumpling wrapper is made up of following raw material by weight, flour 450g, water: 200g, flour and water are mixed evenly and become dough stand-by;

[0017] The dumpling stuffing is made up of the following raw materials by weight: 20g of turbot fish, 15g of pork, 5g of onion, 3g of ginger, 30g of oil, 2g of salt, 3g of monosodium glutamate, 0.5g of pepper, 0.5g of aniseed powder, Oil consumption 1g, soy sauce 0.5g, garlic juice 0.5g, seafood soy sauce 1g, sesame oil 0.5g, cabbage 10g.

[0018] Its preparation process is as follows: a: flour and water are mixed evenly to form a dough, and then made into dumpling wrappers;

[0019] b: Mix the dumpling stuffing well, then wrap it with dumpling wrappers to make dumplings.

Embodiment 2

[0020] Embodiment 2: The dumpling wrapper is made up of the following raw materials by weight, flour 500g, water: 210g, flour and water are mixed evenly to form a dough for later use;

[0021] The dumpling filling is composed of the following raw materials by weight: 23 g turbot fish, 18 g pork, 6 g green onion, 4 g ginger, 32 g oil, 3 g salt, 4 g monosodium glutamate, 1.5 g oil consumption, 0.6 g soy sauce, garlic 0.7 g of juice, 1.5 g of seafood soy sauce, 0.6 g of sesame oil, 12 g of Chinese cabbage;

[0022] Its preparation process is identical with embodiment 1.

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PUM

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Abstract

The invention discloses a turbot dumpling and relates to the technical field of food formulas. The turbot dumpling comprises a dumpling wrapper and dumpling filling. The dumpling wrapper comprises, by weight, 450-540 parts of flour and 200-240 parts of water, and the flour and the water are evenly mixed into dough for use. The dumpling filling comprises, by weight, 20-30 parts of turbot meat, 15-20 parts of pork, 5-8 parts of green onions, 3-5 parts of gingers, 30-35 parts of oil, 2-6 parts of salt, 3-7 parts of monosodium glutamate, 0.3-0.6 part of ground pepper, 0.4-0.7 part of aniseed powder, 1-2 parts of oyster sauce, 0.3-0.6 part of soybean sauce, 0.5-1 part of garlic juice, 1-2 parts of seafood sauce, 0.3-0.7 part of sesame oil and 8-12 parts of cabbages. The main ingredient of the dumpling is turbots, and the turbots are high in glial protein, delicious in taste and rich in nutrient, have good skin moisturizing and beautifying functions, can tonify the kidney and the brain, reinforce yang and refresh. A nourishing and health-care function can be achieved if people always eat the turbot dumpling, the anti-disease ability of people can be improved, the nutrient value is high, the taste is more delicious, the filling is smoother, and the taste is purer and more refreshing.

Description

technical field [0001] The invention relates to turbot dumplings and belongs to the technical field of food formula. Background technique [0002] Dumplings are a traditional specialty food loved by the Chinese people, also known as dumplings. They are the staple food and local snacks among the people in northern China, and they are also New Year's food. There is a folk song called "Nice Cold and Little Cold, eat dumplings for the New Year." Dumplings are mostly boiled with dough stuffing. Dumplings originated in the Eastern Han Dynasty and were first created by the medical sage Zhang Zhongjing. Dumplings mostly use cold water and flour as agents, mix the flour and water together, knead it into a large rough dough, cover it with a dry wet gauze or towel, let it stand (饧) for about an hour, cut it with a knife or pick it into several pieces The small dough is kneaded successively into long strips with a diameter of about 3 cm, cut with a knife or picked by hand into small n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/326A23L1/30A23L5/00
CPCA23L7/10A23L17/10A23L33/10A23P20/25A23V2002/00A23V2200/30A23V2200/318A23V2200/324
Inventor 李盈
Owner 李盈
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