Flos chrysanthemi-cod steamed dumplings

Abstract

The invention discloses flos chrysanthemi-cod steamed dumplings which comprise dumpling wrappers and a stuffing with the weight ratio being (3-4) to (7-8), wherein the dumpling wrappers are prepared from the following raw materials in parts by weight: 60-65 parts of rice meal, 8-14 parts of puffing rice meal, 18-22 parts of cassava starch, 12-17 parts of hydroxypropyl modified starch, 5-6 parts oflard, 2.5-3.0 parts of modifier and 68-74 parts of water; the stuffing is prepared from the following raw materials in parts by weight: 95 parts of cod, 112 parts of fat, 10 parts of flos chrysanthemi, 45 parts of white radish, 30 parts of chive, 8 parts of ginger, 35 parts of onion, 105 parts of water, 0.88 part of salt, 4 parts of potato starch, 2 parts of aginomoto, 0.12 part of white pepper,1.2 parts of cooking wine, 1 part of oyster sauce, 2 parts of light soy sauce and 0.8 part of sesame oil. The flos chrysanthemi-cod steamed dumplings are pure white and transparent in dumpling wrappers, rich in nutrition of the stuffing and fine in taste, has faint flos chrysanthemi fragrance and is in perfect combination of color, aroma and taste.

Description

technical field [0001] The invention relates to the technical field of quick-frozen foods, in particular to steamed dumplings of chrysanthemum cod fish. Background technique [0002] At present, the dumpling skins of existing steamed dumplings on the market are mostly processed from wheat flour. Although they are improved by additives, they still have low whiteness and insufficient transparency. , Excessive consumption is not conducive to digestion. At the same time, most of the existing steamed dumpling fillings are made of pork mixed with seasonings, and their varieties are single, which cannot meet the needs of contemporary people for healthy, nutritious and rich delicacies. Cod fish contains various essential amino acids and unsaturated nutrients required by the human body. Fatty acids are fresh, tender, white and fine, refreshing and not greasy, have the advantages of high nutrition, low cholesterol, easy to be absorbed by the human body, etc., are nutritious food suit...

AI Technical Summary

Problems solved by technology

[0002] Most of the existing steamed dumpling wrappers on the market are made of wheat flour. Although they are improved by additives, they still have low whiteness and insufficient transparency. , excessive consumption is not conducive to digestion

At the same time, most of the existing steamed dumpling fillings are made of pork and condiments, which are single in variety and cannot meet the needs of contemporary people for healthy, nutri...