Seafood frozen dumplings and production method thereof

A production method and technology of preparation method, which are applied in the directions of food preparation, protein composition of fish, food science, etc., can solve the problems of intolerant seafood and meat, and easy breakage of frozen dumpling skins, so as to enhance the beauty of color and increase appetite. , the effect of improving stability

Inactive Publication Date: 2015-07-08
YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a seafood frozen dumpling and its production method, which solves the problems that the frozen dumpling skin is easily damaged and seafood and meat are not resistant to freezing

Method used

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  • Seafood frozen dumplings and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A seafood frozen dumpling, wherein 1.5-8.0% of collagen powder is added to the minced frozen dumpling meat, and the collagen powder is added to the dumpling skin of the frozen dumpling meat in an amount of 1.0-3.0%.

[0025] A method for making seafood frozen dumplings, the method steps are: minced meat preparation: turbot / square clam→pretreatment→meat extraction→drying→hammering→meat mince→taste; vegetable minced preparation: sea sausage / sea cucumber Intestines→pretreatment→blanching→draining→cut into small cubes, carrots, kelp, leeks, ginger and onions, etc.→chopping; stuffing preparation: minced meat→stir in the same direction→add collagen→add minced vegetables→stir well; Preparation of dumpling wrappers: Refined flour→adding collagen powder→kneading noodles→restoring noodles→dumpling wrappers; making dumplings→freezing at -18°C.

[0026] The specific steps are as follows: the method of preparing the meat velvet is as follows: thaw the turbot, remove the head and ski...

Embodiment 2

[0032] A method for making seafood stuffing, the method steps are: minced meat preparation: turbot / square clam→pretreatment→meat extraction→drying→hammering→meat mince→taste; vegetable mince preparation: sea sausage / sea cucumber Intestines→pretreatment→blanching→draining→dicing, carrots, kelp, leeks, ginger and onions, etc.→chopping; stuffing preparation: minced meat→stir in the same direction→add collagen→add minced vegetables→stir well.

[0033] The meat velvet preparation method is as follows: thaw the turbot, remove the head and skin, remove the skirt and viscera, clean it, divide it into two pieces along both sides to separate the fish bones, dry the fish fillets to a moisture content of 80%, The four-cornered clam is temporarily raised and purified for 12 hours, and then the meat is matured and dried to 80%. After the two parts are mixed, they are hammered into meat fluff with a special wooden mallet.

[0034] The method for flavoring the minced meat is as follows: addin...

Embodiment 3

[0044] Collagen was extracted by different enzymatic hydrolysis methods as dumpling wrapper binder.

[0045]Taking the extraction of collagen from turbot skin as an example, the extraction processes of pepsin, papain, Alcalase and hot water were compared. When the ratio of solid to liquid is 1:15, extract at the following temperature for 4 hours respectively. From 60-80°C, the collagen extraction rate rises from 86.9% to 91.3%, an increase of 4.4%, while from 80-100°C, the collagen extraction rate increases from 91.3% % rose to 92.1%, up just 0.8%. Taking factors such as production efficiency and production cost into consideration, 80°C is taken.

[0046] The hot water treatment extraction process route is: fish skin cleaning, chopping, alkali leaching, washing, hot water treatment, filtration, centrifugation.

[0047] The process route of pepsin extraction is: fish skin, cleaning, alkali treatment, mincing, washing, enzymolysis, enzyme inactivation, filtration, deodorizatio...

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Abstract

The invention provides seafood frozen dumplings and belongs to the technical field of processing of aquatic products. According to the seafood frozen dumplings, 1.5%-8.0% (by mass percent) of collagen powder is added into frozen dumpling chopped meat; and 1.0%-3.0% (by mass percent) of the collagen powder is added into dumpling wrappers of the frozen dumpling meat. According to the dumpling wrappers and stuffing prepared by the method, the problems that the frozen dumpling wrappers are easy to break and seafood meat cannot be frozen for a long period are solved; and a method for producing the stuffing by the seafood meat and producing the collagen by fish skins is further improved, so that the seafood stuffing is stable and can be stored for long time, and the zero cracking effect of the dumpling wrappers is realized.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a frozen seafood dumpling and a preparation method thereof. Background technique [0002] At present, the output of quick-frozen dumplings is relatively high, but the overall processing level is low, especially seafood frozen dumplings. Problems such as easy cracking after ripening are difficult to solve. By searching papers and patents related to seafood frozen dumplings, the main ones are as follows: (1) Li Qiuping's patent "A Seafood and Vegetable Dumpling" uses dried seafood such as squid, dried shrimp, and various fresh vegetables, pork and seasonings as dumpling fillings. It is processed by a meat and vegetable machine and electric dumpling making; (2) Dai Jun's patent "A Method for Making Fish Dumplings" is made of large grass carp, pig fat, leeks, egg whites, and some auxiliary materials; (3) Liu Tieling et al. "A Silver Carp Filling and I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/00A23L1/29A23J1/04A23J1/10A23L7/10A23L33/00
Inventor 王彩理滕瑜王秀华韩强沈建
Owner YELLOW SEA FISHERIES RES INST CHINESE ACAD OF FISHERIES SCI
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