Frozen clam soup dumplings and production method thereof

A technology for filling soup dumplings and clams, which is applied in the field of food processing, can solve the problems affecting the taste of soup dumplings, and achieve the effects of good taste, thick soup and good water retention

Active Publication Date: 2015-01-07
亚洲渔港股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese Patent Publication No. CN101044912A introduces a method of making soup dumplings with hot water inner skin; phenomenon, but to a certain extent, the thickness of the dough is increased, which affects the taste of the soup dumpling. Therefore, how to use modern production technology and methods to make quick-frozen seafood soup dumpling products with thin skin, good taste and full seafood flavor. The "scale", "factory" and "standardized" production of seafood soup dumplings will have huge consumption potential

Method used

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  • Frozen clam soup dumplings and production method thereof
  • Frozen clam soup dumplings and production method thereof
  • Frozen clam soup dumplings and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0040] 1. Frozen Clam Soup Making

[0041] According to the mass portion, the preparation of frozen flower clam soup dumplings is carried out according to the following process steps:

[0042] 1) Making dough

[0043] ① Mixing noodles: At room temperature, mix the special wheat flour and tapioca starch in a two-speed noodle mixer according to the ratio, then add salt, soybean oil and hot water at 80°C in sequence, stir well, knead for 15 minutes, add to room temperature Cold water and transglutaminase for mixing;

[0044] ② Enzymatic hydrolysis: Place the dough that has been neutralized in step ① at 35°C for 60 minutes to make it fully enzymatically hydrolyzed;

[0045] ③Forming: The dough after enzymolysis is pressed into a dough using a roller pressing machine.

[0046] 2) Making of fillings

[0047] (1) Production of jelly

[0048] Take 200 portions of fresh pork skins and place them in a steaming pot, add 1000 portions of water and raise the temperature to 100°C for cooking. After 2 h...

Embodiment 1

[0062] The above-mentioned process is used to make the flower clam soup dumplings. According to the mass percentage of the total mass of the noodles, weigh 48.45% of the wheat flour and 30.40% of the tapioca starch in the double-speed kneading machine and mix them evenly, then add 0.1 % Table salt, 1% soybean oil and 10% 80℃ hot water, mix and knead evenly, add 10% cold water and 0.05% transglutaminase again to knead the dough, and place the dough after mixing. Let it stand for 60 minutes under the environment of 35℃ for enzymatic hydrolysis, and finally press the dough into dough with a thickness of 0.5mm; according to the mass, weigh 100 parts of fresh pork skin and place it in the cooking pot, add 800 parts of water and increase the temperature Boil at 100°C, add 1 part of agar after 2 hours. After the agar is completely melted, continue to cook for 4 hours at 60°C, and add 30 parts of clam juice to the boiled soup based on 100 parts. Stir evenly to make skin jelly; accordin...

Embodiment 2

[0064] The above-mentioned process is used to make the glutinous clam soup dumplings. According to the mass percentage of the total mass of the noodles, weigh 40.35% of the wheat flour and 36.35% of the tapioca starch, mix them evenly in the double-speed mixing machine, and add 0.2 in sequence. % Table salt, 2% soybean oil and 12% 80℃ hot water, mix and knead evenly, add 9% cold water and 0.1% transglutaminase again to mix the dough, and place the dough after making the dough Let it stand for 60 minutes at 35°C for enzymatic hydrolysis, and finally press the dough into a dough with a thickness of 0.8mm; according to the mass, weigh 120 parts of fresh pork skin and place it in a cooking pot, add 800 parts of water and increase the temperature Boil at 100°C, add 1 part of agar after 2 hours. After the agar is completely melted, continue to simmer for 4 hours at 60°C, and add 38 parts of clam juice to 100 parts. , Stir evenly to make skin jelly; according to the mass, weigh 250 pa...

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Abstract

The invention relates to frozen clam soup dumplings and a production method of the clam soup dumplings, and belongs to the technical field of food processing. The soup dumplings are produced by wrapping clam-based fillings into wrappers, and then freezing, thus obtaining the frozen clam soup dumplings; special wheat flour, cassava starch and glutamine transaminase and the like are scientifically compounded to form the wrapper; and the filling is prepared from pork skin aspic, fresh lean meat, pork nape, whole clam, ingredients and seasonings. Compared with the conventional method, the frozen clam soup dumplings have thin wrappers, sufficient filling, rich soup, full seafood smell, and no cracking and soup absorption in the wrapper, are elastic and chewy, and taste good.

Description

Technical field [0001] The invention relates to a frozen flower clam soup dumpling and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] With the advancement of science and technology, future products will surely enter an era of fully standardized production. As a populous country that likes noodle products, my country has a huge demand for all kinds of standardized noodle products. In recent years, frozen food has been widely recognized for its safety and convenience. At present, various filling products such as frozen buns and dumplings are emerging in endlessly. However, looking at the entire quick-frozen food market, as the main pastry food, buns are mostly ordinary buns. People can rarely buy buns with soup like soup buns on the market. In the quick-frozen soup dumplings that have appeared in recent years, the fillings are mainly traditional meat fillings, vegetarian fillings or mixed meat fillings, and the t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/00A23L1/10A23L1/09A23L7/10
Inventor 姜晓袁智峰
Owner 亚洲渔港股份有限公司
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