CN106071682A - A kind of cuttlefish wonton and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of food production and processing, and discloses cuttlefish wonton and a preparation method thereof. Based on the idea of a healthy diet, the present invention provides a filling that uses thicker and tougher cuttlefish and belly meat as raw materials instead of traditional pork, mutton and common shrimp meat without food additives completely. wonton food. Through the precise determination and adjustment of the preparation process of the stuffing core and the ratio of raw materials and ingredients, a cooked structure is tight and plump and elastic, and the stuffing core does not separate from the wonton skin; the taste is smooth, springy, The cuttlefish wonton has outstanding umami taste and unique fresh fragrance of cuttlefish, which can meet the eating needs of people of all ages and enrich the choices of cuttlefish products for the general public. The preparation process of the cuttlefish wonton is simple and stable, the production cost is low, the operability is strong, the scale production is easy, and the invention has good popularization and market value.

Description

A kind of cuttlefish wonton and preparation method thereof

technical field

The invention relates to the technical field of food production and processing, in particular to a cuttlefish wonton and a preparation method thereof.

Background technique

Cuttlefish is a marine cephalopod mollusc. It not only tastes crisp and refreshing, but also has high nutritional value and is rich in medicinal value. The food products after deep processing of cuttlefish circulating in the market mainly include dried cuttlefish, cuttlefish slices, and cuttlefish shreds. Dried and ready-to-eat products such as grilled cuttlefish. However, after the above-mentioned products have been popular for a period of time, the market has gradually entered a trough. The main reason is that the above-mentioned snack foods basically have to go through the technological process of high-temperature baking or high-temperature sterilization. After high-temperature baking, the product loses moisture and has defects such as hard texture, which restricts the consumer group, especially the elderly and children.

Wonton is a kind of snack in Guangxi and Guangdong. It is made of wonton skin wrapped with minced fillings. Usually the wonton skin is made of eggs and flour, cut into squares of about 8cm by 8cm; the stuffing is usually mixed with pork, vegetables (such as coriander, celery) and chopped green onion, chopped and seasoned, and shrimp and earth fish are also added. Wonton stuffing made of minced egg yolks, mushrooms, and horsetail. The wrapping method of Guangxi and Guangdong wontons is generally fast, and it does not necessarily have to be folded neatly step by step. Due to the requirements of the production process, the stuffing of wontons is usually mainly made of easy-to-cook animal raw materials such as pork, mutton and common shrimp meat, and the taste is single and the nutrients it can provide are limited.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the defects of the prior art. The present invention provides a cuttlefish wonton with smooth mouthfeel, springy teeth, outstanding umami taste and unique umami fragrance of cuttlefish.

The invention also provides a preparation method of cuttlefish wonton, the method is simple and stable in process, and can effectively retain the original flavor, mouthfeel and nutritional components of cuttlefish as a raw material.

The object of the present invention is achieved through the following technical solutions:

A kind of cuttlefish wonton is provided and comprises wonton skin and stuffing core, and described stuffing core is made up of the component of following parts by weight:

Described wonton skin is made up of the component of following parts by weight:

Cuttlefish is a large seafood, rich in nutrition and cheap and easy to get, but the meat is thicker and tougher, and the taste is not good. In food processing technology, the cuttlefish is usually crushed and prepared together with other foods into cuttlefish-flavored food or directly processed Dried cuttlefish, etc., but the amount of cuttlefish contained in the former is usually small, and the latter has a hard taste, which is not suitable for the elderly and children, and usually has a relatively heavy cuttlefish smell, which affects the eating experience. Just because of many of the cuttlefish's own characteristics, there has not been a cuttlefish stuffing made of cuttlefish meat. After continuous efforts, the inventors have creatively explored a kind of cuttlefish stuffed with cuttlefish meat as the main component. Wonton, and accurately determine the components that make up the wonton. The obtained cuttlefish wonton has a firm, plump and elastic structure, and the cooked wonton filling does not separate from the wonton skin; the color is white with some green onion Green and turmeric; the taste is smooth, elastic, and the umami taste is outstanding, and the unique umami taste of cuttlefish still exists.

Preferably, the stuffing center consists of the following components in parts by weight:

Described wonton skin is made up of the component of following parts by weight:

The present invention also provides a preparation method of cuttlefish wonton, comprising the steps of:

S1. Preparation of filling

S11. Preparation of cuttlefish meat: take fresh cuttlefish, remove the dirt, clean it, cut it into pieces, put it into a blender and grind it, and get the cuttlefish meat for later use;

S12. Preparation of belly meat: take fresh belly meat, wash it, cut it into pieces, put it into a blender and grind it, and get the belly meat for later use;

S13. Stuffing and gelling: mix the cuttlefish meat obtained in step S11, the belly meat obtained in step S12 and the rest of the ingredients forming the stuffing core, stir evenly and beat into glue to obtain the stuffing core;

S2. Preparation of wonton skin: Mix and knead all the components that make up the wonton skin to form a ball, let it stand, put it into a crisper and cut it into thin slices, then cut the opened thin slices into square slices of the same size, spare;

S3. Preparation of cuttlefish wonton: take a piece of skin base, put the stuffing core into it, wrap and knead into an ingot shape, heat and cook until the cuttlefish wonton is obtained.

Preferably, the mixing time of the blender in steps S11 and S12 is 8 to 10 minutes. The mixing time is very important to maintain the elasticity of cuttlefish meat, the main ingredient of stuffing. The later wonton lacks elasticity.

Preferably, in step S13, the cuttlefish meat obtained in step S11, the belly meat obtained in step S12 and the remaining components forming the stuffing core are mixed together. First, the cuttlefish meat obtained in step S11 and the belly meat obtained in step S12 are mixed together and stirred, Then add salt and stir, then add light soy sauce, cooking wine, and blended oil and stir well, then add the well-mixed egg white, cornstarch and sugar and stir well, finally add minced ginger and chopped green onion and stir well. First mix the cuttlefish meat obtained in step S11 and the belly meat obtained in step S12 and stir together, then add salt and stir, which can improve the water holding capacity and toughness of the cuttlefish meat, and at the same time add condiments such as soy sauce and cooking wine in the later stage It works better, with a small amount of light soy sauce and cooking wine, it can easily remove the smell of cuttlefish meat, and then add egg white, raw powder and sugar to enhance the freshness; finally add ginger and green onion to maximize the retention The umami taste of the material makes the wonton taste richer and the layers more obvious.

Preferably, the side length of the square sheet in step S2 is 6-10 cm, and the thickness is 0.1-0.2 cm. Wonton is a kind of instant food, and the appropriate size is more convenient to eat. The thickness and size of the wonton skin directly affect the cooking time and taste.

Preferably, the mass of the stuffing core described in step S3 is 10-12 g, and the amount of the stuffing core is matched with the wonton skin.

Preferably, the heating and cooking described in step S3 is to boil the water with a high fire, and then add cuttlefish wontons and keep boiling slightly for 4-6 minutes.

More preferably, the heating and cooking described in step S3 is to boil the water with a high fire, and then add cuttlefish wontons and keep boiling slightly for 5 minutes.

Compared with the prior art, the present invention has the following beneficial effects:

Based on the concept of healthy diet, the present invention provides a kind of food additives, which creatively uses thicker and tougher cuttlefish as the main raw material, belly meat as auxiliary materials, and conventional pure green seasonings such as salt, green onion, ginger and egg white The ingredients are used as the filling, and the healthy and nutritious cuttlefish wonton is obtained. The structure of cuttlefish wonton obtained by preparing wonton is firm, plump and elastic. After the prepared wonton is cooked, the filling core of wonton will not separate from the wonton skin; the color is white with green onion and turmeric; the taste It is smooth, springy, and has outstanding umami taste, and the unique umami taste of cuttlefish still exists. It can meet the eating needs of people of all ages and enrich the choices of cuttlefish products for the general public.

The process for preparing cuttlefish wonton in the present invention is simple and stable, and all the required equipments are common equipments, the cost is low, the operability is strong, and the scale production is easy. The formula of the invention is simple and easy to obtain. It is processed through a simple and stable process, and the original flavor and nutrition of the product raw materials are retained to the greatest extent. The obtained cuttlefish wonton has a simple preparation process and unique taste. At the same time, it provides a high-quality food with rich nutrition and high cost performance for the masses of people of all ages, and has good promotion and market value.

detailed description

The present invention will be further described below in conjunction with specific examples. Unless otherwise specified, the raw materials and methods used in the examples of the present invention are commercially available raw materials and conventionally used methods in this field, and the equipment used is conventional equipment in this field.

Example 1

According to Table 1 and Table 2, prepare each composition of required weight portion proportioning, specifically, the preparation method of cuttlefish wonton comprises the following steps:

S1. Preparation of filling

S11. Preparation of cuttlefish meat: remove the dirt from fresh cuttlefish, clean it, cut it into pieces, put it into a blender and grind it for 10 minutes, and get the cuttlefish meat for later use;

S12. Preparation of belly meat: wash the fresh belly meat, cut it into pieces, put it into a blender and grind it for 8 minutes, and get the belly meat for later use;

S13. Stuffing and gelling: First mix the cuttlefish meat obtained in step S11 and the belly meat obtained in step S12 and stir together, then add salt and stir, then add light soy sauce, cooking wine, blended oil and stir well, then add the well-mixed egg white , cornstarch and sugar, stir evenly, finally add minced ginger and chopped green onion, stir evenly and make a gel, that is, the filling;

S2. Preparation of wonton skin: Mix and knead all the components that make up the wonton skin to form a ball, let it stand still, put it into a crisper to cut into thin slices with a thickness of 0.1cm, and then cut the opened thin slices into sides 8cm square slices, set aside;

S3. Preparation of cuttlefish wonton: take a sheet of skin, put 12g of stuffing into it, wrap it and knead it into an ingot shape, boil the water over high heat, then add cuttlefish wonton, keep boiling for 5 minutes, and you get The cuttlefish wonton.

According to the sensory quality evaluation standard of cuttlefish wonton shown in Table 3, the integrity, appearance, taste, mouthfeel, etc. of the product of this embodiment were evaluated sensory, and the results are shown in Table 4.

Embodiment 2～6

The difference between Examples 2-6 and Example 1 is that the required components by weight are prepared according to the proportions of the components specified in Table 1 and Table 2, and the rest of the conditions are the same. The sensory evaluation results are shown in Table 4.

Example 7

Different from Example 1, cuttlefish wonton is prepared as follows:

S1. Preparation of filling

S11. Preparation of cuttlefish meat: remove the dirt from fresh cuttlefish, clean it, cut it into pieces, put it into a blender and grind it for 10 minutes, and get the cuttlefish meat for later use;

S12. Preparation of belly meat: wash the fresh belly meat, cut it into pieces, put it into a blender and grind it for 10 minutes, and get the belly meat for later use;

S13. Stuffing and gelling: First mix the cuttlefish meat obtained in step S11 and the belly meat obtained in step S12 and stir together, then add salt and stir, then add light soy sauce, cooking wine, blended oil and stir well, then add the well-mixed egg white , cornstarch and sugar, stir evenly, finally add minced ginger and chopped green onion, stir evenly and make a gel, that is, the filling;

S2. Preparation of wonton skin: Mix and knead all the components that make up the wonton skin to form a ball, let it stand still, put it into a crisper to cut into thin slices with a thickness of 0.1cm, and then cut the opened thin slices into sides 10cm square slices, set aside;

S3. Preparation of cuttlefish wonton: take a sheet of skin, put 12g filling into it, wrap it and knead it into an ingot shape, boil the water over high heat, then add cuttlefish wonton, keep boiling for 6 minutes, and get The cuttlefish wonton.

According to the sensory quality evaluation standard of cuttlefish wonton shown in Table 3, the integrity, appearance, taste, mouthfeel, etc. of the product of this embodiment were evaluated sensory, and the results are shown in Table 4.

Example 8

Different from Example 1, cuttlefish wonton is prepared as follows:

S1. Preparation of filling

S11. Preparation of cuttlefish meat: remove the dirt from fresh cuttlefish, clean it, cut it into pieces, put it into a blender and grind it for 8 minutes, and get the cuttlefish meat for later use;

S12. Preparation of belly meat: wash the fresh belly meat, cut it into pieces, put it into a blender and grind it for 10 minutes, and get the belly meat for later use;

S13. Stuffing and gelling: First mix the cuttlefish meat obtained in step S11 and the belly meat obtained in step S12 and stir together, then add salt and stir, then add light soy sauce, cooking wine, blended oil and stir well, then add the well-mixed egg white , cornstarch and sugar, stir evenly, finally add minced ginger and chopped green onion, stir evenly and make a gel, that is, the filling;

S2. Preparation of wonton skin: Mix and knead all the components that make up the wonton skin to form a ball, let it stand still, put it into a crisper to cut into thin slices with a thickness of 0.2cm, and then cut the opened thin slices into sides Square thin slices with a length of 6cm, set aside;

S3. Preparation of cuttlefish wonton: take a sheet of skin, put 10g of stuffing into it, wrap it and knead it into an ingot shape, boil the water over high heat, then add cuttlefish wonton, keep boiling for 4 minutes, and you get it The cuttlefish wonton.

According to the sensory quality evaluation standard of cuttlefish wonton shown in Table 3, the integrity, appearance, taste, mouthfeel, etc. of the product of this embodiment were evaluated sensory, and the results are shown in Table 4.

Example 9

Different from Example 1, cuttlefish wonton is prepared as follows:

S1. Preparation of filling

S11. Preparation of cuttlefish meat: remove the dirt from fresh cuttlefish, clean it, cut it into pieces, put it into a blender and grind it for 8 minutes, and get the cuttlefish meat for later use;

S12. Preparation of belly meat: wash the fresh belly meat, cut it into pieces, put it into a blender and grind it for 8 minutes, and get the belly meat for later use;

S13. Stuffing and gelling: First mix the cuttlefish meat obtained in step S11 and the belly meat obtained in step S12 and stir together, then add salt and stir, then add light soy sauce, cooking wine, blended oil and stir well, then add the well-mixed egg white , cornstarch and sugar, stir evenly, finally add minced ginger and chopped green onion, stir evenly and make a gel, that is, the filling;

S2. Preparation of wonton skin: Mix and knead all the components that make up the wonton skin to form a ball, let it stand still, put it into a crisper to cut into thin slices with a thickness of 0.2cm, and then cut the opened thin slices into sides 10cm square slices, set aside;

S3. Preparation of cuttlefish wonton: take a sheet of skin, put 12g filling into it, wrap it and knead it into an ingot shape, boil the water over high heat, then add cuttlefish wonton, keep boiling for 4 minutes, and you get it The cuttlefish wonton.

According to the sensory quality evaluation standard of cuttlefish wonton shown in Table 3, the integrity, appearance, taste, mouthfeel, etc. of the product of this embodiment were evaluated sensory, and the results are shown in Table 4.

Comparative example 1

Different from Example 1, cuttlefish wonton is prepared as follows:

S1. Preparation of filling

S11. Preparation of cuttlefish meat: remove the dirt from fresh cuttlefish, clean it, cut it into pieces, put it into a blender and grind it for 10 minutes, and get the cuttlefish meat for later use;

S12. Preparation of belly meat: wash the fresh belly meat, cut it into pieces, put it into a blender and grind it for 8 minutes, and get the belly meat for later use;

S13. Stuffing and gelling: first mix the cuttlefish meat obtained in step S11, the belly meat obtained in step S12 and other filling components and stir together, stir evenly and beat into glue to obtain the filling;

S2. Preparation of wonton skin: Mix and knead all the components that make up the wonton skin to form a ball, let it stand still, put it into a crisper to cut into thin slices with a thickness of 0.2cm, and then cut the opened thin slices into sides 8cm square slices, set aside;

S3. Preparation of cuttlefish wonton: take a sheet of skin, put 12g of stuffing into it, wrap it and knead it into an ingot shape, boil the water over high heat, then add cuttlefish wonton, keep boiling for 5 minutes, and you get The cuttlefish wonton.

According to the sensory quality evaluation standard of cuttlefish wonton shown in Table 3, the integrity, appearance, taste, mouthfeel, etc. of the product of this embodiment were evaluated sensory, and the results are shown in Table 4.

Experimental results

(1) Evaluation method of sensory quality

Select 10 members to set up a sensory evaluation team, conduct sensory evaluation on the integrity, appearance, taste, texture and other textures of cuttlefish wontons, score according to the 10-point system, use Excel software for statistical analysis, and the test data are taken in parallel three times average value. Table 3 is the evaluation criteria for the sensory quality of cuttlefish wonton. The results are shown in Table 4.

Table 1

Filling ingredients Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 cuttlefish meat 250 200 300 200 250 300 belly meat 100 50 50 150 50 100 sugar 5 5 8 2 2 8 soy sauce 5 2 5 8 2 8 cooking wine 1 2 1 2 1 2 Salt 5 5 7 2 2 7 blend oil 10 5 15 10 15 5 egg white twenty four 28 20 twenty four 20 28 Cornstarch 15 5 10 5 20 10 minced ginger 6 6 8 10 2 10 chopped green onion 3 1 5 3 1 5 water 100 100 150 50 150 50

Table 2

Wonton Skin Components Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 High-gluten flour 500 400 500 500 450 400 egg liquid 100 50 150 50 100 50 Salt 3 1 5 3 3 1 water 125 100 150 150 125 100

table 3

Table 4 Score results of sensory quality of cuttlefish wonton

sample integrity Exterior taste Taste Example 1 9 8 10 9 Example 2 9 9 8 9 Example 3 8 10 9 10 Example 4 9 9 10 9 Example 5 9 9 9 9 Example 6 10 9 9 9 Example 7 10 9 8 9 Example 8 9 10 9 8 Example 9 9 9 9 9 Comparative example 1 5 6 4 7

Claims (10)

1. a cuttlefish wonton includes wonton skin and the filling heart, it is characterised in that the described filling heart is made up of the component of following weight portion:

Cuttlefish meat 200～300 parts；

Sirloin meat 50～150 parts；

Sugar 2～8 parts；

Light soy sauce 2～8 parts；

Cooking wine 1～2 parts；

Salt 2～7 parts；

Mixed oil 5～15 parts；

Ovum Gallus domesticus album 20～28 parts；

Fecula 5～20 parts；

Bruised ginger 2～10 parts；

1～5 part of Herba Alii fistulosi end；

Water 50～150 parts；

Described wonton skin is made up of the component of following weight portion:

Gluten flour 400～500 parts；

Egg liquid 50～150 parts；

Salt 1～5 parts；

Water 100～150 parts.

Cuttlefish wonton the most according to claim 1, it is characterised in that the described filling heart is made up of the component of following weight portion:

Cuttlefish meat 250 parts；

Sirloin meat 100 parts；

Sugar 5 parts；

Light soy sauce 5 parts；

Cooking wine 1 part；

Salt 5 parts；

Mixed oil 10 parts；

24 parts of Ovum Gallus domesticus album；

Fecula 15 parts；

Bruised ginger 6 parts；

3 parts of Herba Alii fistulosi end；

100 parts of water,

Described wonton skin is made up of the component of following weight portion:

Gluten flour 500 parts；

Egg liquid 100 parts；

Salt 3 parts；

125 parts of water.

3. the preparation method of cuttlefish wonton described in preparation claim 1, it is characterised in that comprise the steps:

S1. the preparation of the filling heart

S11. the preparation of cuttlefish meat: take fresh cuttlefish and go dirty, clean up, be cut into bulk, put blender into and blend, obtain cuttlefish Meat is standby；

S12. the preparation of sirloin meat: take fresh sirloin meat and clean, clean up, be cut into bulk, put blender into and blend, obtain sirloin meat standby With；

S13. filling, gluing are adjusted: by step S11 gained cuttlefish meat, step S12 gained sirloin meat and remaining component of the composition filling heart Mix, stir and break into glue, obtain the filling heart；

S2. the preparation of wonton skin: each component of all composition wonton skins is mixed kneading agglomerating, stand, puts into the crisp machine of pressure and is split into Thin slice, then the thin slice held successfully is cut into the square sheets that size is identical, standby；

S3. the preparation of cuttlefish wonton: bark fetching base one, loads wherein with by the filling heart, packs and be kneaded into ingot-shaped, and heating system is ripe, Obtain described cuttlefish wonton.

The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that stir described in step S11 and step S12 It is 8～10min that machine blends the time.

The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that by step S11 gained described in step S13 Remaining component of cuttlefish meat, step S12 gained sirloin meat and the composition filling heart mix into: first by step S11 gained cuttlefish Meat and step S12 gained sirloin meat mix stirring, add salt stirring, then add light soy sauce, cooking wine, mixed oil stirring Uniformly, add the Ovum Gallus domesticus album of mix homogeneously, fecula and white sugar and stir, be eventually adding bruised ginger and Herba Alii fistulosi end stirs.

The preparation method of cuttlefish wonton the most according to claim 5, it is characterised in that stirring described in step S13 is along same The stirring in one direction, mixing time is 1～3min.

The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that the limit of square sheets described in step S2 A length of 6～10cm, thickness is 0.1～0.2cm.

The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that the quality of the filling heart described in step S3 is 10 ～12g.

The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that heating system described in step S3 is ripe for big Torch decocting in water is opened, and is subsequently adding cuttlefish wonton and keeps micro-boiling 4～6min.

The preparation method of cuttlefish wonton the most according to claim 9, it is characterised in that heating system described in step S3 is ripe for using Big torch decocting in water is opened, and is subsequently adding cuttlefish wonton and keeps micro-boiling 5min.