Processing technology of sargassum and sleeve-fish dumplings

A processing technology and technology of seaweed, applied in the field of processing technology of seaweed and squid dumplings, can solve the problems of single seaweed and squid processing products, single types, unbalanced dumpling nutrition, etc., and achieve outstanding seafood flavor, simple and practical operation, and convenient eating Effect

Active Publication Date: 2013-04-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to provide a nutritionally balanced and novel processing technology for seaweed and squid dumplings in order to solve the defects of unbalanced nutrition of dumplings in the prior art, single type, and single seaweed and squid processed products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of processing technology of seaweed squid boiled dumpling, described processing technology comprises the following steps:

[0040] a) Seaweed pretreatment: select fresh seaweed, wash it with water and drain it, cut the drained seaweed into pieces with a length of 0.3 mm with a vegetable cutter, and place it at 0°C for use; the seaweed must be tested to ensure that each All food safety indicators are fully up to the standard; wash off the algae, mud and sand and other sundries attached to the laver with clean water; if the cleaning is not clean, the laver has poor gloss, quick deterioration, and poor taste;

[0041] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The squid meat and soaking solution are weighed The ratio is 1:1. The composition and content of the soaking solution are shown in Table 1. The t...

Embodiment 2

[0051] A kind of processing technology of seaweed squid boiled dumpling, described processing technology comprises the following steps:

[0052] a) Pretreatment of seaweed: select sun-dried kelp, foam it with clean water, wash with clean water and drain, cut the drained seaweed into pieces with a length of 0.4mm with a vegetable cutter, and place it at 2°C for later use; The kelp must be tested to ensure that all food safety indicators are fully up to standard; wash off the algae, mud, sand and other sundries attached to the kelp with clean water; if the cleaning is not clean, the kelp has poor gloss, deteriorates quickly, and has a poor taste;

[0053] b) Pretreatment of squid: peel the frozen squid after natural thawing, remove the skin, viscera, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking liquid, squid meat and The weight ratio of the soaking solution is 1:2. The components and contents of th...

Embodiment 3

[0063] A kind of processing technology of seaweed squid boiled dumpling, described processing technology comprises the following steps:

[0064] a) Seaweed pretreatment: select fresh wakame, wash with water and drain, cut the drained wakame into pieces with a length of 0.6mm with a vegetable cutter, and place it at 4°C for later use; the wakame must be tested , to ensure that all edible safety indicators are fully up to the standard; wash off the algae, mud and sand attached to the wakame with clean water; if the cleaning is not clean, the gloss of the wakame is not good, it deteriorates quickly, and the taste is poor;

[0065] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The squid meat and soaking solution are weighed The ratio is 1: 3. The components and contents of the soaking solution are shown in Table 1. T...

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Abstract

The invention relates to a processing technology of sargassum and sleeve-fish dumplings. Fillings of the sargassum and sleeve-fish dumplings are mixtures of sargassum, sleeve-fish and pork. The technology comprises the following steps of: preprocessing the sargassum, the sleeve-fish and the pork, mixing the materials to prepare the dumpling fillings, making wrappers of the dumplings, wrapping, shaping, freezing quickly the dumplings, packaging the dumplings, and the like. According to the invention, the sleeve-fish, the sargassum and the pork are mixed, and then seasonings are added to the mixture to prepare the dumplings, and the dumplings are complete in color, fragrance and taste and suitable for industrialized production, are green and healthy, and are novel in variety and convenient to eat; and meanwhile, the sleeve-fish subjected to tenderization treatment is tender and crisp in mouthfeel and has obvious seafood flavor; and the dumplings with the sargassum is good for health protection, and conforms to the concept of healthy consumption.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing technology of seaweed and squid dumplings. [0002] Background technique [0003] As we all know, dumplings are the traditional food of Chinese families, especially in the north of our country. As a food, dumplings have not only become a simple meal in the family, but also often appear on dining tables and banquets on various occasions, becoming an indispensable food. Missing delicacies. Dumplings are made of dough wrapped with various fillings, and then eaten by steaming or boiling. [0004] Seaweed such as kelp, wakame, seaweed, etc. are rich in carbohydrates, protein, crude fiber, minerals, fat, vitamins and trace elements. Most seaweed contains high iodine content, which can prevent goiter and goiter caused by iodine deficiency. The occurrence of mental retardation, dementia, etc. in children. Seaweed protein has a complete range of amino a...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/337A23L1/333A23L1/29A23L17/50A23L17/60A23L33/00
Inventor 付万冬廖妙飞杨会成钟明杰周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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