Coriander flavored silver carp dumpling and manufacturing method thereof
A production method and silver carp technology are applied in the field of food processing to achieve the effects of repairing damaged gastric mucosa, promoting gastrointestinal motility, and having rich taste.
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[0013] Take 35-38 parts of silver carp, 8-10 parts of coriander, 10-12 parts of pumpkin, 12-15 parts of cabbage, 6-8 parts of red cabbage, 8-11 parts of dried shrimp, 6-8 parts of broad beans, and 15- 17 parts, 5-8 parts of red sour soup, 4-6 parts of sweet potato powder, 0.6-0.8 parts of salt, 0.3-0.5 parts of white sugar;
[0014] After the silver carp is peeled and destabilized, the pork liver is washed and cooked in water, then twisted together with silver carp meat, pumpkin and broad beans into a velvet shape to obtain the first filling;
[0015] Chopped cabbage, coriander, and red cabbage, and stirred with the first filling at a speed of 40-45r / min for 20-25 minutes, and added red sour soup during the stirring process to obtain the second filling;
[0016] Place the second stuffing at a temperature of 35-38°C for sealed fermentation for 8-10 hours;
[0017] Add sweet potato powder, salt, and sugar to the fermented second filling, and stir for 5-8 minutes at a speed of 6...
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