Making method of Spanish Mackerel dumpling

Abstract

The invention relates to a making method of a Spanish Mackerel dumpling. The method includes: selecting Spanish mackerel meat as the main raw material, selecting minced white meat, egg white, and minced Chinese chives as auxiliary materials, and selecting seasoning milk, salt, chicken essence, sesame oil, zanthoxylum oil and peanut oil; selecting high quality white flour with a high gluten degree as a dumpling wrapper raw material, mixing the white flour with water to prepare a dough, then conducting kneading and proofing, and pressing the dough into a round dumpling wrapper; filling the dumpling wrapper with stuffing, and kneading the rim of the dumpling wrapper to obtain the dumpling. The stuffing is prepared by: firstly subjecting the Spanish mackerel meat and water to melt expansion, then stirring the auxiliary material minced white meat, the seasoning milk, salt, and water, and finally conducting blending with the other selected auxiliary materials and seasonings. The making method has the advantages of reasonable process, appropriate ingredients and strong operability. The dumpling made by the method provided by the invention has the characteristics of reasonably collocated nutrition, delicate, tender and smooth mouthfeel, enough elasticity, fresh and delicious taste, and rich nutrition.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making Spanish mackerel dumplings. Background technique [0002] Boiled dumplings are a kind of traditional food that our people like. They are made of flour for dumpling wrappers, wrapped with fillings such as meat and vegetables, and processed into dumplings. At present, in addition to the freshly made dumplings, quick-frozen dumplings are also very popular in the market. With the improvement of people's living standards and the improvement of production technology, consumers not only have diversified taste requirements for dumplings, but also have requirements for the nutritional combination of dumplings. Also getting higher and higher. [0003] According to the determination, every 100 grams of mackerel meat contains 19 grams of protein and 2.5 grams of fat. Spanish mackerel is rich in nutrients such as protein, vitamin A, and mineral blue-spot mackerel. It has t...

AI Technical Summary

Problems solved by technology

However, in the current process of using mackerel meat to prepare dumplings, often due to improper handling of fish meat or improper auxiliary materials matched with fish meat, the filling of mackerel dumplings will be spoiled and the taste will be poor.