Sea urchin dumplings and preparation method thereof

Abstract

The invention discloses sea urchin dumplings and a preparation method thereof. The sea urchin dumplings are prepared from the following components in parts by weight: stuffing components: 30-50 parts of sea urchin yellow, 30-50 parts of sea shrimp meat, 0.5-1 part of eggs, 0.5-1 part of edible salt, 0.5-1 part of peanut oil, 0.5-1 part of monosodium glutamate (containing sodium glutamate), 0.5-1 part of chicken powder seasoning, 0.5-1 part of white granulated sugar, 0.5-1 part of scallop meat zymolyte, 0.5-1 part of skipjack soup-stock concentrated powder and 1-1.5 parts of composite gel; the wrapper comprises the following components in parts by weight: 10-30 parts of wheat flour, 1-5 parts of starch, 1-5 parts of grain raw powder, 5-15 parts of drinking water, 1-5 parts of lard oil and 0.2-0.5 part of a composite modifier of sodium alginate; a sea urchin-scallop adductor-skipjack ternary synergistic system is constructed, so that the total amount of flavor amino acids is increased, the nutritional value of the sea urchin is enriched and improved, the sea urchin is low in heat and high in protein, and the industrialization breakthrough of a high-added-value sea urchin product is realized.

Description

Technical Field

[0001] The invention belongs to the technical field of marine food processing, and in particular relates to sea urchin dumplings and a preparation method thereof. Background Art

[0002] Dumplings can be made with a variety of ingredients, cleverly providing people with almost all the nutrients they need. They are much more convenient and nutritious than cooking with multiple ingredients. As people's living standards improve and they pay more and more attention to the nutritional and health functions of food, conventional fillings for dumplings can no longer meet people's needs. There is an urgent need for dumplings with delicious taste and high nutritional value.

[0003] Sea urchin is rich in high-quality protein, vitamin B12, zinc and other trace elements. It has antioxidant, hematopoietic and immune-enhancing effects. It is a low-calorie and high-nutrition marine food.

[0004] However, using the edible parts of sea urchin as a seafood flavoring ingredient in dumpling fillings holds enormous market potential, and developing quick-frozen sea urchin dumplings holds considerable market potential. However, due to the limited amount of sea urchin added to existing products, key umami substances (glutamate, AMP, etc.) do not reach the taste threshold, resulting in a less pronounced sea urchin flavor and a poor presentation. Summary of the Invention

[0005] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a sea urchin dumpling and a preparation method thereof.

[0006] To achieve the above object, the present invention adopts the following technical solution: a sea urchin dumpling, wherein the weight ratio of the ingredients is: Filling ingredients: 30-50 parts sea urchin roe, 30-50 parts shrimp, 0.5-1 part egg, 0.5-1 part edible salt, 0.5-1 part peanut oil, 0.5-1 part MSG (containing monosodium glutamate), 0.5-1 part chicken powder seasoning, 0.5-1 part white sugar, 0.5-1 part scallop enzymatic hydrolysate, 0.5-1 part bonito broth concentrate powder, 1-1.5 parts compound gelling agent; Dough components: 10-30 parts of wheat flour, 1-5 parts of starch, 1-5 parts of corn flour, 5-15 parts of drinking water, 1-5 parts of lard, and 0.2-0.5 parts of a composite improver of sodium alginate.

[0007] Preferably, the weight ratio of each component is: Filling ingredients: 50 parts sea urchin roe, 50 parts shrimp, 0.7 parts egg, 0.5 parts salt, 0.6 parts peanut oil, 0.7 parts MSG (containing monosodium glutamate), 0.7 parts chicken powder seasoning, 0.5 parts white sugar, 1 part scallop hydrolysate, 1 part bonito broth concentrate, 1.2 parts compound gelling agent; Dough components: 20 parts of wheat flour, 2 parts of starch, 1 part of corn flour, 10 parts of drinking water, 2 parts of lard, and 0.3 parts of a composite improver of sodium alginate.

[0008] A method for preparing sea urchin dumplings comprises the following steps: (1) Sea urchin pretreatment: Select fresh sea urchins for processing, wash with clean water and dry them, chop the sea urchin roe from the dried sea urchins, mix the processed sea urchin roe with scallop hydrolysate and bonito broth powder, add a composite gelling agent, and gel at a constant temperature of 45°C for 30 minutes. Put the eggs into a steamer and steam them. After steaming, cut them into small pieces and put them into a container and store them at 0-4°C for later use; (2) Shrimp pretreatment: Thaw the fresh shrimp, clean it, drain the water, cut it into small pieces with a chopper, and store it in a container at 0-4°C for later use; (3) Weigh the reserved sea urchin roe and shrimp and add them to the blender for 7-12 minutes. During the blending process, add salt, peanut oil, MSG (containing sodium glutamate), chicken powder seasoning, white sugar and other seasonings in turn and mix thoroughly. After the blending is completed, the dumpling filling is formed and set aside. (4) Wheat flour, starch and corn flour are weighed according to their specific gravity, drinking water is added, and the mixture is put into a dough mixer for mixing. During the mixing process, a composite improver of lard and sodium alginate is added. When the dough surface is smooth and does not stick to the hands, and the gluten formation degree is ≥85 parts, the dough is allowed to rest. After the dough is rested, dumpling wrappers are manually prepared and set aside. (5) Manually wrap the filling in the proofed dough using a stuffing ruler, pinch the edges tightly to form a dumpling shape, place it in a tray, and quickly freeze it for storage.

[0009] Preferably, the scallop hydrolysate is prepared by hydrolyzing flavor protease and trypsin in a ratio of 3:2, and the degree of hydrolysis is controlled at 18-22 parts.

[0010] Preferably, 0.1 parts of trehalose is added as a flavor protectant during the preparation of the scallop hydrolysate, the hydrolysis temperature is maintained at 50±1° C., and the pH value is controlled at 7.0-7.5.

[0011] Preferably, the composite gel further comprises 0.05-0.1 parts of transglutaminase (TG enzyme) for promoting the cross-linking reaction between sea urchin protein and scallop enzymatic hydrolysate.

[0012] Preferably, 0.5 parts of inulin is additionally added to the dough as a dietary fiber supplement, and the thickness of the dough is controlled within the range of 0.7-0.9 mm.

[0013] Preferably, the eggs are steamed in a steamer for 10-20 minutes.

[0014] Preferably, the weight ratio of sea urchin roe to shrimp in the dumpling filling is 1:1.

[0015] Preferably, the dough is rested at 15-20°.

[0016] The beneficial effects of the present invention are: 1. The sea urchin roe in the dumpling filling of the present invention can not only form a low-calorie and high-nutrition marine food material, but also add a unique flavor to the dumplings. The prepared sea urchin dumpling filling has a smooth, chewy texture, and the dumplings have a good taste and high nutritional value.

[0017] 2. The present invention constructs a ternary umami synergistic system of sea urchin, scallop and bonito, which greatly increases the total amount of umami amino acids, makes the umami taste more prominent, and maintains the seafood flavor.

[0018] 3. The components of the present invention are combined to make dumplings for consumption, and their nutrients complement each other and bring out the best in each other, which not only enriches, expands and enhances the nutritional value of sea urchins, but also plays a role in producing combined nutrition and low calories. At the same time, it is high in protein and low in fat, achieving a breakthrough in the industrialization of high-value-added sea urchin products, and has considerable market prospects. DETAILED DESCRIPTION

[0019] In order to better understand the present invention, the technical solutions of the present invention are described in detail below using specific examples. Example

[0020] A sea urchin dumpling, comprising the following ingredients in the following weight ratios: Filling ingredients: 50 parts sea urchin roe, 50 parts shrimp, 0.7 parts egg, 0.5 parts salt, 0.6 parts peanut oil, 0.7 parts MSG (containing monosodium glutamate), 0.7 parts chicken powder seasoning, 0.5 parts white sugar, 1 part scallop hydrolysate, 1 part bonito broth concentrate, 1.2 parts compound gelling agent; The dough consists of 20 parts wheat flour, 2 parts starch, 1 part cornstarch, 10 parts drinking water, 2 parts lard, and 0.3 parts sodium alginate compound improver. 0.5 parts inulin is added as a dietary fiber supplement, and the dough thickness is controlled within the range of 0.7-0.9 mm.

[0021] Sea urchins have the following benefits: 1. Anti-oxidation and anti-aging: Astaxanthin and selenium in sea urchin can neutralize free radicals, reduce oxidative damage, help delay skin aging to a certain extent, and have a potential protective effect on cardiovascular health.

[0022] 2. Promote hematopoietic function: Every 100g of sea urchin contains about 16μg of vitamin B12 (far exceeding the daily requirement for adults), which can help improve the symptoms of anemia, especially for vegetarians or people with malabsorption.

[0023] 3. Regulate metabolism and immunity: High content of zinc (about 1.5-2mg / 100g) participates in the regulation of enzyme activity and has an auxiliary promoting effect on immune cell differentiation, wound healing and reproductive health.

[0024] 4. Low-fat, high-protein nutritional supplement: The protein content is about 16-20g / 100g, and the fat content is only 4-6g. It is suitable for fitness people and those who need to control fat intake as a high-quality protein source.

[0025] Furthermore, the scallop hydrolysate is produced by hydrolyzing a 3:2 ratio of flavor protease and trypsin, with a degree of hydrolysis controlled at 18-22 parts. During the preparation of the scallop hydrolysate, 0.1 part of trehalose is added as a flavor protectant, the hydrolysis temperature is maintained at 50±1°C, and the pH is controlled at 7.0-7.5. The ternary umami synergistic system of sea urchin, scallop, and bonito greatly increases the total amount of umami amino acids, enhancing the umami flavor and maintaining the seafood flavor.

[0026] Furthermore, the composite gel also contains 0.05-0.1 parts of transglutaminase (TG enzyme) to promote the cross-linking reaction between sea urchin protein and scallop enzymatic hydrolysate.

[0027] A method for preparing sea urchin dumplings comprises the following steps: (1) Sea urchin pretreatment: Select fresh sea urchins for processing, wash with clean water and dry them. Take the sea urchin roe from the dried sea urchins and chop them into small pieces. Mix the processed sea urchin roe with scallop hydrolysate and bonito broth powder. Add the composite gelling agent and gel at a constant temperature of 45°C for 30 minutes. Steam the eggs in a steamer for 12 minutes. After steaming, cut into small pieces and place them in a container at 0-4°C for storage. (2) Shrimp pretreatment: Thaw the fresh shrimp, clean it, drain the water, cut it into small pieces with a chopper, and store it in a container at 0-4°C for later use; (3) Weigh the reserved sea urchin roe and shrimp in a ratio of 1:1, add them into a blender and stir for 10 minutes. During the stirring process, add salt, peanut oil, MSG (containing sodium glutamate), chicken powder seasoning, white sugar and other seasonings in turn and mix them thoroughly. After stirring, form dumpling fillings and set aside. (4) Wheat flour, starch and corn flour are weighed according to their specific gravity, drinking water is added, and the mixture is put into a dough mixer for mixing. During the mixing, a composite improver of lard and sodium alginate is added. When the dough surface is smooth and does not stick to the hands, and the gluten formation degree is ≥85%, the dough is rested at 15-20°. After resting, dumpling wrappers are manually prepared and set aside. (5) Manually wrap the filling in the proofed dough using a stuffing ruler, pinch the edges tightly to form a dumpling shape, place it in a tray, and quickly freeze it for storage. Example

[0028] A sea urchin dumpling, comprising the following ingredients in the following weight ratios: Filling ingredients: 35 parts sea urchin roe, 35 parts shrimp, 1 part egg, 0.5 parts edible salt, 0.6 parts peanut oil, 0.5 parts MSG (containing monosodium glutamate), 0.5 parts chicken powder seasoning, 0.5 parts white sugar, 0.6 parts scallop hydrolysate, 0.6 parts bonito broth concentrate powder, 1 part compound gelling agent; Dough components: 16 parts of wheat flour, 2 parts of starch, 1 part of corn flour, 8 parts of drinking water, 1.6 parts of lard, and 0.2 parts of a composite improver of sodium alginate.

[0029] A method for preparing sea urchin dumplings comprises the following steps: (1) Sea urchin pretreatment: Select fresh sea urchins for processing, wash with clean water and dry them. Take the sea urchin roe from the dried sea urchins and chop them into small pieces. Mix the processed sea urchin roe with scallop hydrolysate and bonito broth powder. Add the composite gelling agent and gel at a constant temperature of 45°C for 30 minutes. Steam the eggs in a steamer for 12 minutes. After steaming, cut into small pieces and place them in a container at 0-4°C for storage. (2) Shrimp pretreatment: Thaw the fresh shrimp, clean it, drain the water, cut it into small pieces with a chopper, and store it in a container at 0-4°C for later use; (3) Weigh the reserved sea urchin roe and shrimp in a ratio of 1:1, add them into a blender and stir for 10 minutes. During the stirring process, add salt, peanut oil, MSG (containing sodium glutamate), chicken powder seasoning, white sugar and other seasonings in turn and mix them thoroughly. After stirring, form dumpling fillings and set aside. (4) Wheat flour, starch and corn flour are weighed according to their specific gravity, drinking water is added, and the mixture is put into a dough mixer for mixing. During the mixing, a composite improver of lard and sodium alginate is added. When the dough surface is smooth and does not stick to the hands, and the gluten formation degree is ≥85%, the dough is rested at 15-20°. After resting, dumpling wrappers are manually prepared and set aside. (5) Manually wrap the filling in the proofed dough using a stuffing ruler, pinch the edges tightly to form a dumpling shape, place it in a tray, and quickly freeze it for storage. Example

[0030] A sea urchin dumpling, comprising the following ingredients in the following weight ratios: Filling ingredients: 45 parts sea urchin roe, 45 parts shrimp, 0.7 parts egg, 0.6 parts salt, 0.7 parts peanut oil, 0.7 parts MSG (containing monosodium glutamate), 0.6 parts chicken powder seasoning, 0.5 parts white sugar, 0.6 parts scallop hydrolysate, 0.5 parts bonito broth concentrate, 1.3 parts compound gelling agent; Dough components: 25 parts of wheat flour, 2 parts of starch, 1 part of corn flour, 12 parts of drinking water, 2 parts of lard, and 0.3 parts of a composite improver of sodium alginate.

[0031] A method for preparing sea urchin dumplings comprises the following steps: (1) Sea urchin pretreatment: Select fresh sea urchins for processing, wash with clean water and dry them. Take the sea urchin roe from the dried sea urchins and chop them into small pieces. Mix the processed sea urchin roe with scallop hydrolysate and bonito broth powder. Add the composite gelling agent and gel at a constant temperature of 45°C for 30 minutes. Steam the eggs in a steamer for 12 minutes. After steaming, cut into small pieces and place them in a container at 0-4°C for storage. (2) Shrimp pretreatment: Thaw the fresh shrimp, clean it, drain the water, cut it into small pieces with a chopper, and store it in a container at 0-4°C for later use; (3) Weigh the reserved sea urchin roe and shrimp in a ratio of 1:1, add them into a blender and stir for 10 minutes. During the stirring process, add salt, peanut oil, MSG (containing sodium glutamate), chicken powder seasoning, white sugar and other seasonings in turn and mix them thoroughly. After stirring, form dumpling fillings and set aside. (4) Wheat flour, starch and corn flour are weighed according to their specific gravity, drinking water is added, and the mixture is put into a dough mixer for mixing. During the mixing, a composite improver of lard and sodium alginate is added. When the dough surface is smooth and does not stick to the hands, and the gluten formation degree is ≥85%, the dough is rested at 15-20°. After resting, dumpling wrappers are manually prepared and set aside. (5) Manually wrap the filling in the proofed dough using a stuffing ruler, pinch the edges tightly to form a dumpling shape, place it in a tray, and quickly freeze it for storage.

[0032] The present invention makes dumplings with sea urchins and constructs a three-component umami synergistic system of sea urchin, scallop and bonito, thereby greatly increasing the total amount of umami amino acids. At the same time, the nutrients thereof complement each other and bring out the best in each other, which not only enriches, expands and enhances the nutritional value of sea urchins, but also plays a role in producing combined nutrition and low calories. At the same time, it is high in protein and low in fat, thus achieving an industrial breakthrough in high-value-added sea urchin products.

[0033] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A sea urchin dumpling, characterized in that: The weight ratio of each component is: Filling ingredients: 30-50 parts sea urchin roe, 30-50 parts shrimp, 0.5-1 part egg, 0.5-1 part edible salt, 0.5-1 part peanut oil, 0.5-1 part MSG (containing monosodium glutamate), 0.5-1 part chicken powder seasoning, 0.5-1 part white sugar, 0.5-1 part scallop enzymatic hydrolysate, 0.5-1 part bonito broth concentrate powder, 1-1.5 parts compound gelling agent; Dough components: 10-30 parts of wheat flour, 1-5 parts of starch, 1-5 parts of corn flour, 5-15 parts of drinking water, 1-5 parts of lard, and 0.2-0.5 parts of a composite improver of sodium alginate.

2. The sea urchin dumplings according to claim 1, characterized in that: The weight ratio of each component is: Filling ingredients: 50 parts sea urchin roe, 50 parts shrimp, 0.7 parts egg, 0.5 parts salt, 0.6 parts peanut oil, 0.7 parts MSG (containing monosodium glutamate), 0.7 parts chicken powder seasoning, 0.5 parts white sugar, 1 part scallop hydrolysate, 1 part bonito broth concentrate, 1.2 parts compound gelling agent; Dough components: 20 parts of wheat flour, 2 parts of starch, 1 part of corn flour, 10 parts of drinking water, 2 parts of lard, and 0.3 parts of a composite improver of sodium alginate.

3. A method for preparing sea urchin dumplings, characterized in that: The following steps are involved: (1) Sea urchin pretreatment: Select fresh sea urchins for processing, wash with clean water and dry them, chop the sea urchin roe from the dried sea urchins, mix the processed sea urchin roe with scallop hydrolysate and bonito broth powder, add a composite gelling agent, and gel at a constant temperature of 45°C for 30 minutes. Put the eggs into a steamer and steam them. After steaming, cut them into small pieces and put them into a container and store them at 0-4°C for later use; (2) Shrimp pretreatment: Thaw the fresh shrimp, clean it, drain the water, cut it into small pieces with a chopper, and store it in a container at 0-4°C for later use; (3) Weigh the reserved sea urchin roe and shrimp and add them to the blender for 7-12 minutes. During the blending process, add salt, peanut oil, MSG (containing sodium glutamate), chicken powder seasoning, white sugar and other seasonings in turn and mix thoroughly. After the blending is completed, the dumpling filling is formed and set aside. (4) Wheat flour, starch and corn flour are weighed according to their specific gravity, drinking water is added, and the mixture is put into a dough mixer for mixing. During the mixing process, a composite improver of lard and sodium alginate is added. When the dough surface is smooth and does not stick to the hands, and the gluten formation degree is ≥85 parts, the dough is allowed to rest. After the dough is rested, dumpling wrappers are manually prepared and set aside. (5) Manually wrap the filling in the proofed dough using a stuffing ruler, pinch the edges tightly to form a dumpling shape, place it in a tray, and quickly freeze it for storage.

4. The sea urchin dumplings according to claim 1, characterized in that: The scallop hydrolysate is prepared by hydrolyzing a mixture of flavor protease and trypsin in a ratio of 3:2, and the degree of hydrolysis is controlled at 18 parts to 22 parts.

5. The sea urchin dumplings according to claim 4, characterized in that: During the preparation of the scallop hydrolysate, 0.1 parts of trehalose are added as a flavor protectant, the hydrolysis temperature is maintained at 50±1° C., and the pH value is controlled at 7.0-7.

5.

6. The sea urchin dumplings according to claim 1, characterized in that: The composite gel further comprises 0.05 to 0.1 parts of transglutaminase (TG enzyme) for promoting the cross-linking reaction between sea urchin protein and scallop enzymatic hydrolysate.

7. The sea urchin dumplings according to claim 1, characterized in that: 0.5 parts of inulin are additionally added to the dough as a dietary fiber supplement, and the thickness of the dough is controlled within the range of 0.7-0.9 mm.

8. The method for preparing sea urchin dumplings according to claim 3, characterized in that: Steam the eggs in a steamer for 10-20 minutes.

9. The method for preparing sea urchin dumplings according to claim 3, wherein: The ratio of sea urchin roe to shrimp in the dumpling filling is 1:

1.

10. The method for preparing sea urchin dumplings according to claim 3, characterized in that: The dough is allowed to rest at 15-20°C.