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Quick-frozen salmon egg dumplings

A salmon and egg dumpling technology, applied in food science, function of food ingredients, coating of food, etc., can solve the problems of limited nutritional value, high difficulty of egg skin, single taste, etc., and achieve rich nutritional value and operability. Strong, unique taste effect

Inactive Publication Date: 2019-01-11
SHANDONG HUACHANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The key to making egg dumplings is the egg skin, and making the egg skin is very difficult, not only time-consuming, but also requires patience and skill
Most of the egg dumplings on the market are made of pork or beef and mutton, with a single taste and limited nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A quick-frozen salmon egg dumpling, which consists of the following raw materials in parts by mass: 350 parts of minced salmon, 100 parts of minced gold thread surimi, 100 parts of minced seawater AA fish, 100 parts of pig fat, 15 parts of garlic, 25 parts of ginger, acetyl 25 parts of double starch adipate starch, 100 parts of ice water, 2 parts of compound phosphate, 3 parts of seafood marinade, 12 parts of salt, 15 parts of sugar, 4 parts of monosodium glutamate, 6 parts of spices, 0.75 parts of flavor oil .

[0017] The above-mentioned quick-frozen salmon egg dumpling comprises the following steps:

[0018] Step 1: Take 100 parts of good minced salmon and let the minced salmon thaw naturally. After it is completely thawed, add 3 parts of seafood marinade and 1 part of compound phosphate, marinate for 1 hour, and put it in the fresh-keeping store for later use;

[0019] Step 2: Take 50 parts of fat, twist out with 8mm orifice plate for later use;

[0020] Step 3: T...

Embodiment 2

[0026] A quick-frozen fish egg dumpling, consisting of the following raw materials in parts by mass: 550 parts of pork, 100 parts of pig fat, 15 parts of garlic, 25 parts of ginger, 25 parts of acetylated double starch adipate starch, and 100 parts of ice water , 2 parts of compound phosphate, 12 parts of salt, 15 parts of sugar, 4 parts of monosodium glutamate, 6 parts of spices, and 0.75 parts of flavor oil.

[0027] Step 1: Take 550 parts of pork 4# meat and twist it out with an 8mm orifice plate for later use; take 50 parts of fat and twist it out with an 8mm orifice plate for later use;

[0028] Step 2: Put 550 parts of pork 4# into the chopping machine, chop at high speed for about 1 minute, add 1 part of compound phosphate, chop and mix at high speed for 1 minute, add 12 parts of salt, 15 parts of garlic, and 25 parts of ginger, continue Chop and mix at high speed for 1 minute;

[0029] Step 3: Take 25 parts of acetylated double starch adipate starch, put it into a cho...

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PUM

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Abstract

Quick-frozen salmon egg dumplings consist of the following raw materials in parts by mass: 350 parts of salmon surimi, 100 parts of golden threadfin bream surimi, 100 parts of seawater AA surimi, 100parts of pork fat, 15 parts of garlic, 25 parts of ginger, 25 parts of acetylated distarch adipate starch, 100 parts of ice water, 2 parts of compound phosphate, 3 parts of seafood marinade, 12 partsof salt, 15 parts of sugar, 4 parts of MSG, 6 parts of spices, and 0.75 part of flavored fragrant oil. The quick-frozen salmon egg dumplings are rich in nutrients and rich in unsaturated fatty acids.The protein of the quick-frozen salmon egg dumplings contains 18 kinds of amino acids (including 8 kinds of essential amino acids), and the protein content of the quick-frozen salmon egg dumplings issignificantly higher than that of other products.

Description

technical field [0001] The invention relates to an egg dumpling, in particular to a quick-frozen salmon egg dumpling. Background technique [0002] Egg dumplings are a delicacy made with pork or beef and mutton as fillings and wrapped in egg skins. The taste is delicious and fragrant, suitable for all ages. Eggs are sweet in taste and flat in nature, and have the effects of nourishing the heart and calming the nerves, nourishing blood, nourishing yin and moistening dryness. The key to making egg dumplings is the egg skin, and making the egg skin is very difficult, not only time-consuming, but also requires patience and skill. Most of the egg dumplings on the market are made of pork or beef and mutton, which have a single taste and limited nutritional value. The invention is a salmon egg dumpling prepared by using salmon with high nutritional value and chicken, which is not only rich in nutrition, but also has little fishy smell. Contents of the invention [0003] The t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L17/00A23L33/00A23P20/25
CPCA23V2002/00A23L15/00A23L17/70A23L33/00A23P20/25A23V2200/3262A23V2200/328A23V2200/326
Inventor 王立海孙炳强
Owner SHANDONG HUACHANG FOOD TECH
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