CN102356848A - Spanish mackerel stuffing of boiled dumpling - Google Patents
Spanish mackerel stuffing of boiled dumpling Download PDFInfo
- Publication number
- CN102356848A CN102356848A CN2011102843003A CN201110284300A CN102356848A CN 102356848 A CN102356848 A CN 102356848A CN 2011102843003 A CN2011102843003 A CN 2011102843003A CN 201110284300 A CN201110284300 A CN 201110284300A CN 102356848 A CN102356848 A CN 102356848A
- Authority
- CN
- China
- Prior art keywords
- spanish mackerel
- mackerel
- egg
- stuffing
- boiled dumpling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food, and discloses a Spanish mackerel stuffing of boiled dumpling. The stuffing comprises, by weight, 40-70% of Spanish mackerel flesh, 3-10% of egg, 1-2% of pure milk, 2-8% of lard, 2-8% of peanut oil, 10-30% of leek and 4-10% of flavoring. The Spanish mackerel stuffing of boiled dumpling contains abundant nutrients, and a plurality of high content vitamins. Especially, the Spanish mackerel with abundant nutrients and certain medicinal efficacy can effectively supplement and adjust nutrition required by human body, so as to realize efficacies of enhancing body immunity, resisting fatigue and delaying aging, etc. Besides, the boiled dumpling has a unique effect of multiple tastes and a flavor of delicate fragrance and freshness but not greasiness for eating, and thereby can be used as an anti-ageing staple food, which is for nutrition and health, and can be used as both medicine and food.
Description
Technical field
The invention belongs to food technology field, particularly a kind of Jiaozi Stuffed with Mackerel filling material.
Background technology
Boiled dumpling is the traditional food of China, and meat or fish falls into and just to divide a variety ofly, and edible various boiled dumplings of all shapes and colors have become indispensable part in people's life; Along with improving constantly of The development in society and economy and people's living standard; People taste the taste of boiled dumpling also in continuous lifting, and at present, the kind of existing meat dumpling is more single on the market; Relatively more traditional; Can not satisfy the cooking culture requirement that people enrich, the green grass or young crops that the boiled dumpling that people begin to pay attention to novel taste, new style, particularly seafood more receives people narrows.
Summary of the invention
The object of the present invention is to provide a kind of Jiaozi Stuffed with Mackerel filling material.
For realizing above-mentioned purpose, the technical scheme that the present invention takes is following:
A kind of Jiaozi Stuffed with Mackerel filling material, its weight percentage consists of: Spanish mackerel meat 40 ~ 70%, egg 3 ~ 10%, plain chocolate 1 ~ 2%, lard 2 ~ 8%, peanut oil 2 ~ 8%, leek 10 ~ 30%, flavoring 4 ~ 10%.
Preferably, its weight percentage consists of: Spanish mackerel meat 60%, egg 4%, plain chocolate 1.6%, lard 4%, peanut oil 4%, leek 20%, flavoring 6.4%.
Preferably, it is characterized in that its weight percentage consists of: Spanish mackerel meat 50%, egg 6%, plain chocolate 2%, lard 6%, peanut oil 6%, leek 22%, flavoring 8%.
Preferably, said egg is a Countryside Egg.
Flavoring mainly plays seasoning and flavouring effect, can choose common seasoning component according to the personal like and add, and the present invention preferably is made up of salt compounded of iodine, monosodium glutamate and chicken powder, and the addition of salt compounded of iodine, monosodium glutamate and chicken powder can take the circumstances into consideration to add according to individual taste.
The present invention is based on the understanding of motherland's medical science to dietotherapy mechanism, with reference to the experience of traditional Chinese medicine and nutrition aspect, select for use have nutrition, the Spanish mackerel meat of medicinal double effects; Add and join egg and the plain chocolate that is of high nutritive value, and the green organic leek, other is with flavoring; Preparation nutritious tonifying boiled dumpling; Make that it refreshing is fitted in mouthfeel, in the herbal cuisine homology, play and not only eat but also mend, the health-care effect that can grow the strong body of body again, delays senility.
Nutritive value and the medicinal efficacy of the raw materials used Spanish mackerel of the present invention are following: its meat exquisiteness of Spanish mackerel, delicious flavour, nutritious contain nutrients such as rich in protein, vitamin A, mineral matter; Spanish mackerel has tonifying Qi, flat coughs effect, to weak cough to breathe heavily certain curative effect is arranged, Spanish mackerel also has refreshes oneself and the health care dietotherapy function of waiting for a long time, normal food has certain auxiliary curative effect to diseases such as treatment anaemia, early ageing, malnutrition, puerperal asthenia and neurasthenia.
Jiaozi Stuffed with Mackerel of the present invention contains the vitamin of rich nutrient contents and multiple high-load in its filling material.Particularly select the Spanish mackerel of nutritious and certain medicinal efficacy for use, it can effectively be replenished and regulate the human body desired nutritional, thereby reach enhancing body immunity, resisting fatigue, health-care efficacy such as delay senility.In addition, when edible this boiled dumpling, also have the unique effect of various tastes and taste delicate fragrance, aquatic foods and oiliness local flavor, so can cook the staple food anti-ageing commonly used of nourishing healthy, medicine-food two-purpose.
The specific embodiment
Embodiment 1
The Jiaozi Stuffed with Mackerel filling material of 1kg, weight consists of: Spanish mackerel meat 600g, egg 40g, plain chocolate 16g, lard 40g, peanut oil 40g, leek 200g, flavoring 64g; Said egg is a Countryside Egg, and said flavoring is made up of salt compounded of iodine 52g, monosodium glutamate 6g and chicken powder 6g.
Embodiment 2
The Jiaozi Stuffed with Mackerel filling material of 1kg, its weight consists of: Spanish mackerel meat 500g, egg 60g, plain chocolate 20g, lard 60g, peanut oil 60g, leek 220g, flavoring 80g; Said egg is a Countryside Egg, and said flavoring is made up of salt compounded of iodine 64g, monosodium glutamate 6g and chicken powder 10g.
Utilize filling material of the present invention to make boiled dumpling, method is following:
Selecting fresh Spanish mackerel meat, is that the placement of RG-D250 type meat grinder strand of 10mm is for use through removing thorn, cut the city cube meat after cleaning, putting into the outer comb of hilted broadsword hole; Leek is removed Lao Ye, impurity, get between cleaning Vehicle then and clean, guarantee to clean 3 times; It is limpid to have cleaned water the 3rd time, carries out dewatering vegetable with that, dewaters with dewaterer; Standard is slightly firmly to grab with hand, does not become burst dirty being advisable, and generally grasps at the 30 ~ 40wt% that sloughs vegetables moisture; After cutting leek, with an amount of peanut oil with leek mix thoroughly put for use; Egg fries that to do into fritter for use.Then Spanish mackerel meat is stirred by direction, wait Spanish mackerel meat sticky after, drip an amount of lard again and mix thoroughly, stir while dripping; Add the leek of getting ready, egg, plain chocolate, flavoring and remaining peanut oil and lard at last, continue to stir, until evenly; With musculus cutaneus parcel, when the dumpling that packs with such filling material is eaten, meat flavour bright perfume; Fragrant and oiliness, very be nice, can be rated as first-class delicious food.
Claims (5)
1. a Jiaozi Stuffed with Mackerel filling material is characterized in that its weight percentage consists of: Spanish mackerel meat 40 ~ 70%, egg 3 ~ 10%, plain chocolate 1 ~ 2%, lard 2 ~ 8%, peanut oil 2 ~ 8%, leek 10 ~ 30%, flavoring 4 ~ 10%.
2. Jiaozi Stuffed with Mackerel filling material as claimed in claim 1 is characterized in that its weight percentage consists of: Spanish mackerel meat 60%, egg 4%, plain chocolate 1.6%, lard 4%, peanut oil 4%, leek 20%, flavoring 6.4%.
3. Jiaozi Stuffed with Mackerel filling material as claimed in claim 1 is characterized in that its weight percentage consists of: Spanish mackerel meat 50%, egg 6%, plain chocolate 2%, lard 6%, peanut oil 6%, leek 22%, flavoring 8%.
4. like any described Jiaozi Stuffed with Mackerel filling material of claim 1 ~ 3, it is characterized in that: said egg is a Countryside Egg.
5. like any described Jiaozi Stuffed with Mackerel filling material of claim 1 ~ 3, it is characterized in that: said flavoring is made up of salt compounded of iodine, monosodium glutamate and chicken powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102843003A CN102356848A (en) | 2011-09-23 | 2011-09-23 | Spanish mackerel stuffing of boiled dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102843003A CN102356848A (en) | 2011-09-23 | 2011-09-23 | Spanish mackerel stuffing of boiled dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102356848A true CN102356848A (en) | 2012-02-22 |
Family
ID=45582273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102843003A Pending CN102356848A (en) | 2011-09-23 | 2011-09-23 | Spanish mackerel stuffing of boiled dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102356848A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640899A (en) * | 2012-04-12 | 2012-08-22 | 泰祥集团技术开发有限公司 | Processing process of boiled dumplings stuffed with mackerel |
| CN103053920A (en) * | 2013-01-31 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN103549229A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method of Spanish Mackerel dumpling |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217164A (en) * | 1997-11-06 | 1999-05-26 | 山东省长岛县对外贸易公司 | A dumpling containing iodine |
| CN1266649A (en) * | 1999-02-02 | 2000-09-20 | 孙景文 | Edible wild herbs series of fillings and production process thereof |
| CN101897407A (en) * | 2010-07-12 | 2010-12-01 | 裴振军 | Marine fish dumpling and preparation method thereof |
-
2011
- 2011-09-23 CN CN2011102843003A patent/CN102356848A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1217164A (en) * | 1997-11-06 | 1999-05-26 | 山东省长岛县对外贸易公司 | A dumpling containing iodine |
| CN1266649A (en) * | 1999-02-02 | 2000-09-20 | 孙景文 | Edible wild herbs series of fillings and production process thereof |
| CN101897407A (en) * | 2010-07-12 | 2010-12-01 | 裴振军 | Marine fish dumpling and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《http://zhidao.baidu.com/question/3259688.html》 20081001 无 鲅鱼饺子馅做法3 1-5 , * |
| 《海洋世界》 20110731 项翔 最适合包饺子的海鲜-鲅鱼 74 1-5 , 第7期 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640899A (en) * | 2012-04-12 | 2012-08-22 | 泰祥集团技术开发有限公司 | Processing process of boiled dumplings stuffed with mackerel |
| CN103053920A (en) * | 2013-01-31 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN103053920B (en) * | 2013-01-31 | 2014-04-30 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN103549229A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method of Spanish Mackerel dumpling |
| CN103549229B (en) * | 2013-09-27 | 2015-08-19 | 恒茂实业集团有限公司 | A kind of preparation method of Jiaozi Stuffed with Mackerel |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101658307B (en) | Method for producing air-dried fish with crisp bones | |
| CN104000241A (en) | Preparation method for dried full-fish slice | |
| CN1305401C (en) | Health nutrition chafing dish, soup pot bottom seasoning and its preparing method | |
| CN109393350A (en) | A kind of improving eyesight sheep liver is dry and preparation method thereof | |
| CN102461910A (en) | Pigskin nutrition bar | |
| CN102342501A (en) | Formula of Wangzi colla piscis food and processing method thereof | |
| CN102987432A (en) | Nutritive stewed pork ball in brown sauce and processing technology thereof | |
| CN102845777A (en) | Seafood stick and processing method thereof | |
| KR101420772B1 (en) | A manufacturing method of low-fat chicket breast nugget including omega-3 | |
| CN102188015A (en) | Dried mushroom chicken sausage and processing method thereof | |
| CN102356848A (en) | Spanish mackerel stuffing of boiled dumpling | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN101011145B (en) | Edible Collybia albuminosa(Berk.) Petch stuffing | |
| CN102551015B (en) | Method for making fresh fish offal sauce | |
| KR101499066B1 (en) | Freeze-Thaw Dried Walleye Pollack with Sweet and Sour Sauce, and Method for Manufacturing The Same | |
| CN1981628A (en) | Mulse pork ribs and production thereof | |
| CN109077227A (en) | Stuffing for dumplings, dumpling and preparation method thereof | |
| CN106721983A (en) | Five colours fermentation decocts dumpling and preparation method thereof | |
| CN102461863A (en) | Slightly spicy chicken sauce and preparation method thereof | |
| CN102178187B (en) | Suaeda salsa bun and preparation method thereof | |
| CN201256624Y (en) | Chinese chestnut hamburger | |
| CN106261967A (en) | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio | |
| CN104783074A (en) | Black sticky rice dumpling with multiple healthcare functions and processing method of black sticky rice dumpling | |
| CN103250764A (en) | Stuffed deep-fried dough stick Chinese hamburger and making craft method | |
| CN104430714A (en) | Minced beef cake and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120222 |