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Beancurd sheet and fish flesh dumplings and making method thereof

A technology for tofu skin fish and meat dumplings, which is applied in the field of food processing, can solve problems such as inability to meet the needs of gourmet food, and achieve the effects of rich nutrients, excellent taste and unique flavor.

Inactive Publication Date: 2016-01-20
天津市宽达水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, when the tofu skin is eaten alone, it cannot meet the needs of modern people for food. Therefore, it is necessary to develop a new variety of food that uses tofu skin as a food material, so as to meet the needs of people's taste while ensuring the nutrition of the tofu skin.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of bean curd fish meat dumpling, is made up of dumpling skin and stuffing, and described dumpling skin is bean curd skin; Said stuffing comprises the raw material of following parts by weight: 60 parts of small breast meat of chicken; 90 parts of hairtail paste; 15 parts of fatty meat 15 parts of potato starch; 15 parts of corn modified starch; 20 parts of leek; 45 parts of water chestnut; 7.5 parts of fried sesame seeds; 15 parts of ice water; 6.1 parts of edible salt; 0.3 parts of incense; 0.3 parts of lobster essence; 0.7 parts of crab extract; 58500.4 parts of essence; 0.5 parts of fresh fragrance powder; 5.8 parts of white sugar;

[0025] The phosphate is a mixture of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and the mass ratio of the three is 2:1:2.

[0026] A method for preparing the above-mentioned bean curd fish dumpling, comprising the steps of,

[0027] (1) Preparation of inner stuffing: Weigh the stuffing material, t...

Embodiment 2

[0032] A kind of bean curd fish meat dumpling, is made up of dumpling skin and stuffing, and described dumpling skin is bean curd skin; Said stuffing comprises the raw material of following parts by weight: chicken small breast meat 55 parts; Hairtail 85 parts; Fat meat 12 parts 12 parts of potato starch; 12 parts of corn modified starch; 12 parts of leek; 37 parts of water chestnut; 6 parts of fried sesame seeds; 12 parts of ice water; 4 parts of edible salt; 1.5 parts of MSG; 0.2 parts of incense; 0.2 parts of lobster essence; 0.5 parts of crab extract; 58500.2 parts of essence; 0.3 parts of fresh fragrance powder; 5.2 parts of white sugar;

[0033] The phosphate is a mixture of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and the mass ratio of the three is 2:1:2.

[0034] A method for preparing the above-mentioned bean curd fish dumpling, comprising the steps of,

[0035] (1) Preparation of the filling: Weigh the stuffing material, twist the ...

Embodiment 3

[0040] A bean curd fish dumpling, which consists of dumpling skin and stuffing, the dumpling skin is tofu skin; the stuffing includes the following raw materials in parts by weight: 65 parts of chicken; 95 parts of fish paste; 18 parts of fatty meat; 16 parts of potato starch; 16 parts of corn modified starch; 25 parts of leek; 45 parts of water chestnut; 8 parts of fried sesame seeds; 18 parts of ice water; 8 parts of edible salt; 0.4 parts of lobster essence; 0.9 parts of crab extract; 58500.6 parts of essence; 0.7 parts of fresh flavor powder; 6.2 parts of white sugar; 0.8 parts of phosphate;

[0041] The phosphate is a mixture of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and the mass ratio of the three is 2:1:2.

[0042] A method for preparing the above-mentioned bean curd fish dumpling, comprising the steps of,

[0043] (1) Preparation of inner stuffing: Weigh the stuffing material, twist the chicken into mince, mix it with fish paste, a...

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PUM

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Abstract

The invention provides beancurd sheet and fish flesh dumplings. The beancurd sheet and fish flesh dumplings are composed of dumpling wrappers and stuffing. The dumpling wrappers are made of beancurd sheets. The stuffing is prepared from, by weight, 50-70 parts of chicken, 80-100 parts of fish pulp, 10-20 parts of fat meat, 20-40 parts of starch, 45-85 parts of vegetables, 5-10 parts of sesame seeds, 10-20 parts of ice water and seasoning. The beancurd sheet and fish flesh dumplings are made in the way that the beancurd sheets serve as the dumpling wrappers, and the flesh of fishes and the chicken are used as main raw materials. The chicken is high in protein content and low in fat content, the chicken and the flesh of the fishes are matched so that a novel beancurd sheet and fish flesh dumpling product can be developed, the nutrition of the beancurd sheets is reserved, the defect of being single in flavor is overcome, the product structure is enriched, and the need of modern people is met.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a bean curd fish dumpling and a preparation method thereof. Background technique [0002] Tofu skin is a traditional soy product of the Han nationality. It is flat in nature and sweet in taste. Tofu skin is rich in nutrition, high in protein and amino acid content, and according to modern scientific determination, there are 18 kinds of trace elements necessary for human body such as iron, calcium and molybdenum. Children's consumption can improve immunity and promote physical and intellectual development. Long-term consumption of the elderly can prolong life. Especially for pregnant women during the postpartum period, it can not only restore their health quickly, but also increase milk supply. Tofu skin also has the advantages of easy digestion and fast absorption. It is a good edible product suitable for women, children, old and weak. [0003] However, when the to...

Claims

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Application Information

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IPC IPC(8): A23L5/00
Inventor 于冬梅杨武强聂正穆丽娟张玲朱晓芳张木发肖艳
Owner 天津市宽达水产食品有限公司
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