Fresh shrimp and crab wonton and preparation method thereof
By using raw materials such as minced meat, egg whites, etc. in the filling of wonton, combined with shrimp and crab roe, the auxiliary digestion effect of the extract is improved through specific enzymatic decomposition and fermentation processes, and the problem of existing wontons being difficult to provide excellent nutrition and deliciousness, while assisting digestion, achieving high nutritional and good digestion auxiliary effects of fresh shrimp, crab wontons.
Patent Information
- Application Number
- CN202510095292.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-21
- Publication Date
- 2025-04-18
AI Technical Summary
Existing wontons are difficult to provide excellent nutrition and deliciousness, but also assist in digestion, and there are problems with indigestion.
The filling is prepared using minced meat, egg white, edible salt, sesame oil, ginger juice and hawthorn/wool barbarum/mulberry extract, and combined with shrimp and crab roe as fillings for wontons, which improves the auxiliary digestion effect of the extract through specific enzymatic decomposition and fermentation processes.
The prepared fresh shrimp, crab wontons have a good sense of smell, taste and appearance. The rich nutrients can improve the edible effect and effectively assist digestion through the added extracts.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food products, and in particular to fresh shrimp and crab roe wontons and a preparation method thereof. Background Art
[0002] Wonton, also known as wonton, is a small and exquisite pasta, known for its thin skin, large fillings, and smooth taste. The skin of wonton is as thin as a cicada's wing, and the fillings are mainly pork and shrimp, with a smooth and delicate taste. The skin of wonton is made of a mixture of eggs and flour. It has a certain toughness and softness, and can perfectly wrap the rich fillings; the choice of fillings is extremely wide, and the common ones are pork, shrimp, coriander, celery, etc. You can also add egg yolks, mushrooms and other ingredients to increase the taste and nutritional value.
[0003] Wontons containing shrimp and crab can give consumers a taste shock and also provide energy, nutrition and other effects. However, with the progress of society, the improvement of people's consumption level and the diversification of people's diet, they often overeat and suffer from indigestion and other defects; therefore, providing wontons with excellent nutrition and delicious taste and can also assist digestion to a certain extent is a technical problem that needs to be studied and solved at present. Summary of the invention
[0004] In view of the above technical problems, the present invention proposes a technical solution of the present invention, which includes fresh shrimp and crab roe wontons and a preparation method thereof.
[0005] The invention provides a filling. The raw materials include, by weight, 100-150 parts of minced meat, 10-20 parts of egg whites, 0.8-1.5 parts of edible salt, 0.7-1.2 parts of sesame oil, 1-2 parts of ginger juice and 0.5-1 part of hawthorn / wolfberry / mulberry extract.
[0006] Preferably, the minced meat is obtained by mixing lean pork and fat pork in a mass ratio of 1:(0.4-0.6) and then dicing.
[0007] Preferably, the raw material used for the minced meat is pork front leg meat and / or pork hind leg meat.
[0008] Preferably, the dicing is performed using a three-dimensional dicing machine, and the size of the diced pieces is about (4-8) mm×(4-8) mm×(4-8) mm.
[0009] The present invention also provides a method for preparing the filling, which can be obtained by combining with a conventional preparation method, including but not limited to the step of stirring and mixing the raw materials.
[0010] The invention also provides a fresh shrimp and crab roe wonton filling, comprising the filling, crab roe and shrimp meat.
[0011] The invention also provides a fresh shrimp and crab roe wonton, comprising the fresh shrimp and crab roe wonton filling and wonton wrapper.
[0012] Preferably, the ingredients of each wonton are: 1 wonton wrapper, 1 shrimp, 0.3-0.6g crab roe and 8-14g of the filling according to claim 1.
[0013] Preferably, the swallow skin is in a square shape, with a length and width of 8cm-11cm and a thickness of 0.3mm-1mm.
[0014] Preferably, the mass of one shrimp is 1.5-8g.
[0015] The present invention also provides a method for preparing the fresh shrimp and crab roe wontons, comprising the following steps: Step 1: Prepare the ingredients according to the above mentioned quantities; Step 2: Wrap the shrimp, crab roe and fillings in wonton skin and knead it by machine to get wontons.
[0016] The present invention also provides a method for preparing a hawthorn / wolfberry / mulberry extract, comprising the following steps: S1: preparing materials: taking 1-3 parts of hawthorn, 0.8-2.5 parts of wolfberry and 0.9-2.8 parts of mulberry, mixing to obtain a mixture, adding 0.5-1.5 times the mass of water of the mixture, and crushing to obtain crushed materials; S2: adding water 5-15 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 200-400u ginger protease and 300-600u ficin per gram of the pretreated material, performing enzymolysis at 35-55°C for 3-7 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 2-4.5% glucose and 0.01-0.1% potassium dihydrogen phosphate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, fermenting at 30-45° C. for 150-270 hours, sterilizing, and obtaining a fermentation product; S4: filtering the fermented product to obtain a filtrate, then ultrafiltering to obtain an ultrafiltrate, and then freeze-drying to obtain the hawthorn / wolfberry / mulberry extract.
[0017] Preferably, the fermentation bacteria are composed of Lactobacillus rhamnosus CICC6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC6100 at a live bacteria count ratio of 0.4-0.8:1.
[0018] Preferably, the fermentation bacteria dosage is 7×10 9 -5×10 10 cfu / mL of enzymatic digest.
[0019] Preferably, the enzymatic hydrolysis process is performed with stirring, specifically, the enzymatic hydrolysis is performed at 35-55° C. and the stirring is performed for 3-7 hours.
[0020] Preferably, the fermentation process is stirred, specifically, the fermentation is stirred at 30-45° C. for 150-270 hours.
[0021] Preferably, the ultrafiltration is performed using an ultrafiltration membrane with a molecular weight cut-off lower than 1000Da.
[0022] Preferably, freeze drying is performed to a water content of less than 6 wt %.
[0023] The present invention also prepares the aforementioned filling or fresh shrimp and crab roe wonton filling or fresh shrimp and crab roe wonton according to the aforementioned hawthorn / wolfberry / mulberry extract.
[0024] Beneficial effects of the present invention: The invention adopts minced meat, egg white, edible salt, sesame oil, ginger juice and hawthorn / wolfberry / mulberry extract to prepare stuffing, and then uses the stuffing with shrimp and crab roe as wonton stuffing to prepare wonton. The fresh shrimp and crab roe wonton prepared by the invention has good smell, taste and appearance effect, has high concentration of meat and shrimp and crab aroma, and has sweet taste and fresh appearance; the minced meat and shrimp and crab ingredients are added, which has rich nutrition and can improve the edible effect of wonton; the hawthorn / wolfberry / mulberry extract is added, which can effectively assist the human body to digest food.
[0025] The addition of an enzymatic hydrolysis process in the extract prepared by the present invention can improve the digestion-aiding effect of the extract; and the combination of ginger protease and ficin for enzymatic hydrolysis has a better auxiliary effect than the equivalent replacement or combination of other enzymes. The present invention uses specific enzymes for combination, which can significantly improve the digestion-aiding effect of the extract. The present invention uses a fermentation process to significantly improve the strength of the extract in assisting digestion. The use of specific rhamnosus Lactobacillus casei CICC 6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC 6100 in the fermentation process can synergistically improve the digestion-aiding effect; and the effect obtained by fermenting with a live bacterial count of 0.4-0.8:1 is better.
[0026] The wonton raw materials of the invention are convenient to source, the prepared wontons have good smell, taste and appearance, are rich in nutrition, can assist human body in digestion, and have good application prospects. DETAILED DESCRIPTION
[0027] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.
[0028] 1. Preparation of Extracts 1. Extract I The preparation method is as follows: S1: Prepare materials: take 2 parts of hawthorn, 1.5 parts of wolfberry and 2 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 12 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 300u ginger protease and 450u ficin per gram of the pretreated material, performing enzymolysis at 50°C and stirring at 70rpm for 4.5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.35% glucose and 0.037% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, stirring at 36.5° C. and 70 rpm for anaerobic fermentation for 240 hours, sterilizing, and obtaining a fermentation product; The fermentation bacteria consisted of Lactobacillus rhamnosus CICC6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC6100 in a live bacteria ratio of 0.5:1; the fermentation bacteria dosage was 1.5×10 10 cfu / mL hydrolysate; S4: The fermented product is filtered through a 1-micron pore size filter membrane, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 800Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.87 wt% to obtain the hawthorn / wolfberry / mulberry extract.
[0029] 2. Extract II The preparation method is as follows: S1: Prepare materials: take 1 part of hawthorn, 1.4 parts of wolfberry and 2.8 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 10 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 350u ginger protease and 500u ficin per gram of the pretreated material, performing enzymolysis at 47°C and stirring at 70rpm for 5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.72% glucose and 0.04% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, stirring at 37° C. and 70 rpm for anaerobic fermentation for 200 hours, sterilizing, and obtaining a fermentation product; The fermentation bacteria consisted of Lactobacillus rhamnosus CICC6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC6100 in a live cell count ratio of 0.7:1; the fermentation bacteria dosage was 1.7×10 10 cfu / mL hydrolysate; S4: The fermented product is filtered through a 1-micron pore size filter membrane, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 1000 Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.61 wt% to obtain the hawthorn / wolfberry / mulberry extract.
[0030] 3. Extract III The preparation method is as follows: S1: Prepare materials: take 2 parts of hawthorn, 1.5 parts of wolfberry and 2 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 12 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding bromelain and ficin in a ratio of 300u bromelain and 450u ficin per gram of the pretreated material, performing enzymolysis at 50°C and stirring at 70rpm for 4.5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.35% glucose and 0.037% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, stirring at 36.5° C. and 70 rpm for anaerobic fermentation for 240 hours, sterilizing, and obtaining a fermentation product; The fermentation bacteria consisted of Lactobacillus rhamnosus CICC6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC6100 in a live bacteria ratio of 0.5:1; the fermentation bacteria dosage was 1.5×10 10 cfu / mL hydrolysate; S4: The fermented product is filtered through a 1-micron pore size filter membrane, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 800Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.87 wt% to obtain the hawthorn / wolfberry / mulberry extract.
[0031] 4. Extract IV The preparation method is as follows: S1: Prepare materials: take 2 parts of hawthorn, 1.5 parts of wolfberry and 2 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 12 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding papain at a ratio of 750 u enzyme per gram of the pretreated material, performing enzymolysis at 50° C. and stirring at 70 rpm for 4.5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.35% glucose and 0.037% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, stirring at 36.5° C. and 70 rpm for anaerobic fermentation for 240 hours, sterilizing, and obtaining a fermentation product; The fermentation bacteria consisted of Lactobacillus rhamnosus CICC6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC6100 in a live bacteria ratio of 0.5:1; the fermentation bacteria dosage was 1.5×10 10 cfu / mL hydrolysate; S4: The fermented product is filtered through a 1-micron pore size filter membrane, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 800Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.87 wt% to obtain the hawthorn / wolfberry / mulberry extract.
[0032] 5. Extract V The preparation method is as follows: S1: Prepare materials: take 2 parts of hawthorn, 1.5 parts of wolfberry and 2 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 12 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 300u ginger protease and 450u ficin per gram of the pretreated material, performing enzymolysis at 50°C and stirring at 70rpm for 4.5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.35% glucose and 0.037% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, and then stirring at 36.5° C. and 70 rpm for 240 hours, sterilizing, to obtain a product; S4: The product obtained in S3 is filtered using a 1-micron pore size filter membrane, and the filtrate is ultrafiltered using an ultrafiltration membrane with a molecular weight cutoff of 800Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.87wt%, to obtain the hawthorn / wolfberry / mulberry extract.
[0033] 6. Extract VI The preparation method is as follows: S1: Prepare materials: take 2 parts of hawthorn, 1.5 parts of wolfberry and 2 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 12 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 300u ginger protease and 450u ficin per gram of the pretreated material, performing enzymolysis at 50°C and stirring at 70rpm for 4.5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.35% glucose and 0.037% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, stirring at 36.5° C. and 70 rpm for anaerobic fermentation for 240 hours, sterilizing, and obtaining a fermentation product; The fermentation bacteria was Lactobacillus rhamnosus CICC6163; the fermentation bacteria dosage was 1.5×10 10cfu / mL hydrolysate; S4: The fermented product is filtered through a 1-micron pore size filter membrane, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 800Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.87 wt% to obtain the hawthorn / wolfberry / mulberry extract.
[0034] 7 Extract VII The preparation method is as follows: S1: Prepare materials: take 2 parts of hawthorn, 1.5 parts of wolfberry and 2 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 12 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 300u ginger protease and 450u ficin per gram of the pretreated material, performing enzymolysis at 50°C and stirring at 70rpm for 4.5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.35% glucose and 0.037% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, stirring at 36.5° C. and 70 rpm for anaerobic fermentation for 240 hours, sterilizing, and obtaining a fermentation product; The fermentation bacteria was Lactobacillus delbrueckii subspecies bulgaricus CICC6100; the fermentation bacteria dosage was 1.5×10 10 cfu / mL hydrolysate; S4: The fermented product is filtered through a 1-micron pore size filter membrane, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 800Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.87 wt% to obtain the hawthorn / wolfberry / mulberry extract.
[0035] 8. Extract VIII The preparation method is as follows: S1: Prepare materials: take 2 parts of hawthorn, 1.5 parts of wolfberry and 2 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 12 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 300u ginger protease and 450u ficin per gram of the pretreated material, performing enzymolysis at 50°C and stirring at 70rpm for 4.5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.35% glucose and 0.037% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, stirring at 36.5° C. and 70 rpm for anaerobic fermentation for 240 hours, sterilizing, and obtaining a fermentation product; The fermentation bacteria consisted of Lactobacillus rhamnosus CICC6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC6100 in a live cell count ratio of 0.1:1; the fermentation bacteria dosage was 1.5×10 10 cfu / mL hydrolysate; S4: The fermented product is filtered through a 1-micron pore size filter membrane, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 800Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.87 wt% to obtain the hawthorn / wolfberry / mulberry extract.
[0036] 9. Extract IX The preparation method is as follows: S1: Prepare materials: take 2 parts of hawthorn, 1.5 parts of wolfberry and 2 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 12 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 300u ginger protease and 450u ficin per gram of the pretreated material, performing enzymolysis at 50°C and stirring at 70rpm for 4.5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.35% glucose and 0.037% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, stirring at 36.5° C. and 70 rpm for anaerobic fermentation for 240 hours, sterilizing, and obtaining a fermentation product; The fermentation bacteria consisted of Lactobacillus rhamnosus CICC6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC6100 in a live bacteria ratio of 2:1; the fermentation bacteria dosage was 1.5×10 10 cfu / mL hydrolysate; S4: The fermented product is filtered through a 1-micron pore size filter membrane, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 800Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.87 wt% to obtain the hawthorn / wolfberry / mulberry extract.
[0037] 10. Extract X The preparation method is as follows: S1: Prepare materials: take 2 parts of hawthorn, 1.5 parts of wolfberry and 2 parts of mulberry, mix to obtain a mixture, add 1 times the mass of water of the mixture, and crush to obtain crushed material; S2: adding water 12 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 300u ginger protease and 450u ficin per gram of the pretreated material, performing enzymolysis at 50°C and stirring at 70rpm for 4.5 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 3.35% glucose and 0.037% potassium dihydrogen phosphate in weight relative to the weight of the hydrolysate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, stirring at 36.5° C. and 70 rpm for anaerobic fermentation for 240 hours, sterilizing, and obtaining a fermentation product; The fermentation bacteria was Lactobacillus mucilaginosus CICC25124; the fermentation bacteria dosage was 1.5×10 10 cfu / mL hydrolysate; S4: The fermented product is filtered through a 1-micron pore size filter membrane, and the filtrate is ultrafiltered through an ultrafiltration membrane with a molecular weight cutoff of 800Da. The ultrafiltrate is freeze-dried at -37°C to a water content of 3.87 wt% to obtain the hawthorn / wolfberry / mulberry extract.
[0038] 2. Extract Testing The extracts were subjected to in vitro digestion experiment test to verify the digestion-assisting ability of the extracts. Specifically, in the test of simulating gastric juice digestion of wheat flour, the amount of flavonoids released in the simulated digestive fluid was used to characterize the digestion-assisting ability, and the more flavonoids released, the stronger the digestion-assisting ability.
[0039] The test steps are as follows: Sample treatment of the experimental group: 200 grams of extract solution (the above extract was diluted to a mass concentration of 2% with deionized water) and 20 grams of flour (wheat flour was sieved through 100 mesh, and the sieved material was taken), mixed, and boiled in a water bath for 20 minutes and stirred at 60rpm; cooled to room temperature, deionized water was added to 220 grams, the pH was adjusted to 2.0 with hydrochloric acid solution, and 2.5mL simulated gastric juice (composed of 0.2g pepsin + 5mL 0.01mol / L hydrochloric acid) was added. Protect from light, and digested in a 37℃ water bath shaker for 1 hour. Digested in a shaker for 0.5 hours and 1 hour, respectively, and part of the digestion solution was taken, centrifuged at 1500r / min and 4℃ for 20 minutes, the supernatant was taken and acetone was added to 80wt% for impurity removal, and the clear liquid was taken as a sample for subsequent testing. The blank group sample treatment was to replace the 200 grams of extract solution in the experimental group with 200 grams of deionized water, and the other sample treatment methods were the same as those of the experimental group.
[0040] Sample test: The aluminum chloride-sodium nitrite colorimetric method was used to test the flavonoid release in the sample. Specifically, 10 g of the above sample was added to an 80 wt% ethanol solution of equal volume concentration, extracted at 50 ° C for 120 minutes, and then centrifuged at 4500 rpm for 15 minutes to obtain a supernatant; then 10 mL of the supernatant was added, 0.7 mL of a 5 wt% sodium nitrite solution was added, mixed and allowed to stand for 5 minutes; then 0.7 mL of a 10 wt% aluminum nitrate solution was added, mixed and allowed to stand for 5 minutes; then 5 mL of a 4 wt% sodium hydroxide solution was added and shaken, and then the volume was fixed to 25 mL with 80 wt% ethanol, and placed at room temperature and away from light for 30 minutes. Then it was poured into a centrifuge tube and centrifuged at 5000 r / min for 8 minutes, and the supernatant was taken to measure the absorbance at 510 nm for colorimetric measurement, which was converted into the flavonoid release in different digestive juices. Each group was tested 4 times in parallel, and the average value was taken. The results are shown in Table 1, in mg / 100 g. According to the contents of Table 1, the increase (mg / 100g) and the increase ratio (%) of the flavonoids released at different times in different groups compared with the blank group were calculated. The results are shown in Table 2.
[0041] Table 1: Flavonoid release in different groups Table 2: Increased amount and increase ratio of each group compared with the blank group According to the test results in Table 1-2, the extract prepared by the present invention releases 258.7 mg / 100 g and 303.9 mg / 100 g of flavonoids after 0.5 hour and 1 hour of digestion, which is 34.7 mg / 100 g and 65.3 mg / 100 g more than that of the blank group, and the increase in release ratio is 13.4% and 21.5%; it can be seen that the extract prepared by the present invention has an excellent digestion-aiding effect. According to the test results of extracts I, III and IV, the addition of an enzymatic hydrolysis process can enhance the digestion-aiding effect of the extract; and the combination of ginger protease and ficin has a better auxiliary effect than the equivalent replacement or combination of other enzymes. The present invention uses specific enzymes for combination, which can significantly enhance the digestion-aiding effect of the extract.
[0042] According to the test results of extracts I and V, the fermentation process of the present invention can significantly improve the strength of the extract in assisting digestion. The use of specific Lactobacillus rhamnosus CICC 6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC 6100 in the fermentation process has a better effect of assisting digestion than fermenting with one of the bacteria, which is obtained by combining the test results of extracts I, VI and VII; and when fermenting, the effect obtained by fermenting with a live bacteria count ratio of 0.4-0.8:1 is better, which is obtained by combining the test results of extracts I, VIII and IX.
[0043] The specific fermentation bacteria used in the present invention has a better effect of enhancing the digestion-aiding effect of the extract compared with other fermentation bacteria, which can be obtained by comparing the test results of extracts I and X.
[0044] 3. Preparation and application test of wonton Wonton skin specifications: square, length and width are about 9cm, thickness is about 0.5mm; Shrimp: fresh shrimp, 1 shrimp specifications are about 4 grams; Crab roe: Crab roe of Huku hairy crab.
[0045] Wonton 1: The preparation is as follows: Step 1: Preparation of fillings: Take pork hind leg meat, cut the lean meat and fat meat into pieces according to a mass ratio of 1:0.5, and then dice them with a three-dimensional dicer to obtain minced meat with a specification of about (4-8) mm×(4-8) mm×(4-8) mm; prepare the following raw materials by mass: minced meat: 120 parts, egg white: 15 parts, edible salt: 1 part, sesame oil: 1 part, ginger juice: 1.5 parts, and hawthorn / wolfberry / mulberry extract I: 0.8 parts; mix the above raw materials and obtain the fillings; Step 2: Ingredients: Prepare the following ingredients before wrapping wontons: 1 wonton wrapper, 1 shrimp, 0.5g crab roe, 12g fillings from step 1; Step 3: Wrapping: Wrap the shrimp, crab roe and fillings in wonton wrappers and knead them using a machine to make wontons.
[0046] Wonton 2: The preparation is as follows: Step 1: Preparation of fillings: Take pork front leg meat, cut the lean meat and fat meat into pieces according to a mass ratio of 1:0.45, and then dice them with a three-dimensional dicer to obtain minced meat with a specification of about (4-8) mm×(4-8) mm×(4-8) mm; prepare the following raw materials by mass: minced meat: 150 parts, egg white: 20 parts, edible salt: 1.5 parts, sesame oil: 1.2 parts, ginger juice: 2 parts, and hawthorn / wolfberry / mulberry extract II: 1 part; mix the above raw materials and obtain the fillings; Step 2: Ingredients: Prepare the following ingredients before wrapping wontons: 1 wonton wrapper, 1 shrimp, 0.52g crab roe, 11g fillings from step 1; Step 3: Wrapping: Wrap the shrimp, crab roe and fillings in wonton wrappers and knead them using a machine to make wontons.
[0047] Wonton 3: Step 1: Preparation of fillings: Take pork hind leg meat, cut the lean meat and fat meat into pieces according to a mass ratio of 1:0.5, and then dice them with a three-dimensional dicer to obtain minced meat with a specification of about (4-8) mm×(4-8) mm×(4-8) mm; prepare the following raw materials by mass: minced meat: 120 parts, egg white: 15 parts, edible salt: 1 part, sesame oil: 1 part, ginger juice: 1.5 parts; mix the above raw materials and obtain the fillings; Step 2: Ingredients: Prepare the ingredients according to the following specifications before wrapping wontons: 1 wonton wrapper, 12g of the filling in step 1; Step 3: Wrapping: Wrap the fillings in wonton skin and knead it by machine to get wontons.
[0048] 10 volunteers were recruited to test the effect of the wontons prepared as above; the specific test method was: the wontons were cooked in boiling water, and then all 10 volunteers ate the wontons, and scored the average score of the 10 people as the test score. When eating different wontons, each volunteer was required to rinse his mouth with clean water to avoid the influence between groups. Specific test indicators include: Olfactory score: The aroma of meat and shrimp and crabs is used as the olfactory scoring indicator. The stronger the aroma, the higher the score; Taste score: The fresh and sweet taste is used as the scoring standard. The higher the freshness, the higher the score; Appearance score: The freshness of the appearance is used as the scoring standard. The brighter the appearance, the higher the score; The highest score for each of the above indicators is 10 points, and the lowest score is 1 point. The test results of each group are shown in Table 3 below.
[0049] Table 3: Wonton application test According to the test results in Table 3 above, the fresh shrimp and crab wontons prepared by the present invention have good olfactory, taste and appearance effects, have a relatively concentrated meat and shrimp and crab aroma, and have a fresh and sweet taste and a fresh and bright appearance.
[0050] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.
Claims
1. A filling, characterized in that: In terms of weight, the raw materials include: 100-150 parts of minced meat, 10-20 parts of egg whites, 0.8-1.5 parts of edible salt, 0.7-1.2 parts of sesame oil, 1-2 parts of ginger juice and 0.5-1 part of hawthorn / wolfberry / mulberry extract.
2. The filling according to claim 1, characterized in that The minced meat is obtained by mixing pork lean meat and pork fat in a mass ratio of 1: (0.4-0.6) and then dicing.
3. A fresh shrimp and crab wonton filling, characterized in that: The invention comprises the filling according to claim 1, crab roe and shrimp.
4. A fresh shrimp and crab wonton, characterized in that: The invention comprises the shrimp and crab roe wonton filling and wonton wrapper as described in claim 3.
5. The shrimp and crab roe wonton according to claim 4, characterized in that: The ingredients of each wonton are: 1 wonton wrapper, 1 shrimp, 0.3-0.6g of crab roe and 8-14g of the filling according to claim 1.
6. The shrimp and crab wonton according to claim 5, characterized in that: The wonton wrapper is square in shape, with a length and width of 8cm-11cm and a thickness of 0.3mm-1mm.
7. The shrimp and crab roe wonton according to claim 5, characterized in that: The weight of one shrimp is 1.5-8g.
8. A method for preparing shrimp and crab roe wontons according to any one of claims 4 to 7, characterized in that: The steps include: Step 1: Prepare the ingredients according to the above-mentioned amounts; Step 2: Wrap the shrimp, crab roe and fillings in wonton skin and knead it by machine to get wontons.
9. The preparation method according to claim 8, characterized in that: The preparation method of the hawthorn / wolfberry / mulberry extract comprises the following steps: S1: preparing materials: taking 1-3 parts of hawthorn, 0.8-2.5 parts of wolfberry and 0.9-2.8 parts of mulberry, mixing to obtain a mixture, adding 0.5-1.5 times the mass of water of the mixture, and crushing to obtain crushed materials; S2: adding water 5-15 times the mass of the crushed material to the crushed material, mixing to obtain a pretreated material, adding ginger protease and ficin in a ratio of 200-400u ginger protease and 300-600u ficin per gram of the pretreated material, performing enzymolysis at 35-55°C for 3-7 hours, inactivating the enzyme, and obtaining an enzymolyzate; S3: adding 2-4.5% glucose and 0.01-0.1% potassium dihydrogen phosphate to the hydrolysate, mixing, sterilizing, then inoculating fermentation bacteria, fermenting at 30-45° C. for 150-270 hours, sterilizing, and obtaining a fermentation product; S4: filtering the fermented product to obtain a filtrate, then ultrafiltering to obtain an ultrafiltrate, and then freeze-drying to obtain the hawthorn / wolfberry / mulberry extract.
10. The preparation method according to claim 8, characterized in that: The fermentation bacteria consisted of Lactobacillus rhamnosus CICC 6163 and Lactobacillus delbrueckii subspecies bulgaricus CICC 6100 in a live cell count ratio of 0.4-0.8:1; the fermentation bacteria dosage was 7×10 9 -5×10 10 cfu / mL of enzymatic digest.