阅读说明：本技术 一种具有保健作用的三文鱼馅料及其加工方法 (Salmon stuffing with health-care function and processing method thereof ) 是由 刘婷 于 2018-09-12 设计创作，主要内容包括：一种具有保健作用的三文鱼馅料,由下列重量份的原料组成：三文鱼肉55-80份,水10-15份,蛋清液2-5份,艾蒿原汁1-2.5份,色拉油1-2份,食用盐0.1-0.5份。将三文鱼肉与艾蒿相结合,即使得馅料产品营养全面又提供一种特殊香气,与三文鱼的鲜香相辅相成,香味独特,营养丰富同时具有保健功效。整体光滑细腻、肉颗粒感十足、味道鲜美,添加艾蒿粉,艾蒿原汁使得三文鱼的鲜美味道更加独特。既满足了市场对于三文鱼产品的需求同时又满足了当代人群亚健康状况的需求。(A salmon stuffing with a health care effect is composed of the following raw materials in parts by weight: 55-80 parts of salmon meat, 10-15 parts of water, 2-5 parts of egg white, 1-2.5 parts of artemisia argyi raw juice, 1-2 parts of salad oil and 0.1-0.5 part of edible salt. The salmon meat and the mugwort are combined, so that the stuffing product is comprehensive in nutrition and provides a special fragrance, the special fragrance supplements the fresh fragrance of the salmon, the fragrance is unique, the nutrition is rich, and the stuffing product has a health-care effect. The whole is smooth and fine, the meat has enough granular feeling and delicious taste, and the delicious taste of the salmon is more unique by adding the mugwort powder and the mugwort raw juice. Not only meets the market demand for salmon products, but also meets the demand of the sub-health condition of contemporary people.)

1. A salmon stuffing with health care function is characterized in that: the composition is prepared from the following raw materials in parts by weight: 55-80 parts of salmon meat, 10-15 parts of water, 2-5 parts of egg white, 1-2.5 parts of artemisia argyi raw juice, 1-2 parts of salad oil and 0.1-0.5 part of edible salt.

2. The salmon stuffing with health care function as claimed in claim 1, wherein: also comprises 2-6 parts of konjaku flour, 0-0.5 part of mugwort powder, 1-2 parts of apple juice, 2-5 parts of cooking wine, 0-0.5 part of ginger juice and 0-0.5 part of white pepper powder.

3. The salmon stuffing with health care function as claimed in claim 1, wherein: the salmon meat comprises 15-20 parts of salmon dices and 40-60 parts of salmon paste.

4. The salmon stuffing with health care function as claimed in claim 1, wherein: the mugwort raw juice is obtained by decocting fresh mugwort leaves which are dried to have the moisture content of 20% and water according to the ratio of 1:8-10, and timing 15-30 minutes after the water in the decoction is boiled.

5. The salmon stuffing with health care function as claimed in claim 2, wherein: the folium Artemisiae Argyi powder is prepared by drying fresh folium Artemisiae Argyi with a dryer with a drying tunnel temperature of 50-60 deg.C until water content is 10-15%, taking out the pulverizer, and pulverizing to powder of 50-80 mesh.

6. The salmon stuffing with health care function as claimed in claim 2, wherein: the apple juice is obtained by squeezing apple pulp and water in a ratio of 2: 1.

7. A processing method of salmon stuffing with health care function is characterized in that: the method comprises the following steps:

step 1) preparing salmon;

step 2) preparing the mugwort raw juice: sun drying fresh folium Artemisiae Argyi, decocting folium Artemisiae Argyi and water at a ratio of 1:8-10 to 20%, stopping heating after the decoction water boils for 15-30 min, and taking out folium Artemisiae Argyi to obtain solution as folium Artemisiae Argyi natural juice;

and 3) stirring the fillings, and fully stirring the fillings according to the proportion of the raw materials and the auxiliary materials in the claim 1 to form uniform salmon fillings.

8. The processing method of salmon stuffing with health care function as claimed in claim 7, wherein: in the step 1), cutting salmon meat into salmon dices with a square of 1 cm; and putting the salmon meat into a chopping mixer, and setting the chopping speed to 3000 and 4000 revolutions per minute for 30-120 seconds to obtain the salmon mud.

9. The processing method of salmon stuffing with health care function as claimed in claim 7, wherein: further comprising the steps of: preparing folium Artemisiae Argyi, cleaning fresh folium Artemisiae Argyi, drying with air duct dryer at 50-60 deg.C until water content is 10-15%, taking out, and pulverizing with pulverizer to 50-80 mesh; preparing apple juice, taking apple pulp and water in a ratio of 2:1, and juicing by using a juicer to obtain the apple juice.

10. The method for processing salmon stuffing with health care function according to claim 9, wherein the method comprises the following steps: in the step 3), weighing salmon paste, water, konjac powder, mugwort juice, apple juice, chicken powder, white pepper powder, edible salt, cooking wine and ginger juice according to weight components, putting the weighed materials into a cutting and mixing machine, quickly cutting and mixing the materials at 3000 and 4000 revolutions per minute for 2-5 minutes, and cutting and mixing the materials into uniform emulsion; adding egg white liquid and salad oil, quickly chopping at 3000-; finally, salmon fish dices are added, and are chopped at a slow speed of 300-.

Technical Field

The invention relates to the technical field of food processing, in particular to a stuffing processing method.

Background

Since ancient times, residents in China prefer food with stuffing, such as dumplings, steamed stuffed buns, pies and the like. The taste, mouthfeel and nutritive value of the stuffing directly influence the quality of the stuffed food. The stuffing of residents in China mostly takes vegetables and livestock and poultry meat as main raw materials, and aquatic products such as spanish mackerel, yellow croaker, shrimp meat and the like are matched with vegetables such as Chinese chives and the like in part of coastal areas to prepare the stuffing. The development of the stuffing of the aquatic products is relatively simple and boring, and does not go from shallow sea to deep sea. On the other hand, residents in inland regions have relatively less modulation experience on the fillings of aquatic products and have less daily preparation.

The salmon as a deep sea fish is characterized by high content of unsaturated fatty acid, low fat content, rich high-quality protein and fragrant and tender meat and is suitable for being used as stuffing. Mugwort, perennial herb or slightly half-shrub, the plant has strong fragrance; the whole herb is used as a medicine and has the functions of warming channels, removing dampness, dispelling cold, stopping bleeding, diminishing inflammation, relieving asthma, relieving cough, preventing miscarriage, resisting allergy and the like. Mugwort has been widely used in the fields of traditional Chinese medicine and food since ancient times, such as mugwort glutinous rice cake, mugwort rice cracker and other foods.

The salmon and the mugwort are scientifically matched through special treatment, so that a product with specific aroma can be prepared, and the stuffing has a health-care effect and is particularly suitable for women to eat. The stuffing can be freely processed into various foods with stuffing, such as dumplings, wontons, steamed stuffed buns and the like, and is very convenient to use.

Disclosure of Invention

The invention aims to provide salmon stuffing which combines salmon and mugwort and has a health care effect.

The technical scheme adopted by the invention for realizing the purpose is as follows: a salmon stuffing with a health care effect is composed of the following raw materials in parts by weight: 55-80 parts of salmon meat, 10-15 parts of water, 2-5 parts of egg white, 1-2.5 parts of artemisia argyi raw juice, 1-2 parts of salad oil and 0.1-0.5 part of edible salt.

Also comprises 2-6 parts of konjaku flour, 0-0.5 part of mugwort powder, 1-2 parts of apple juice, 2-5 parts of cooking wine, 0-0.5 part of ginger juice and 0-0.5 part of white pepper powder.

The salmon meat comprises 15-20 parts of salmon dices and 40-60 parts of salmon paste.

The mugwort raw juice is obtained by decocting fresh mugwort leaves which are dried to have the moisture content of 20% and water according to the ratio of 1:8-10, and timing 15-30 minutes after the water in the decoction is boiled.

The folium Artemisiae Argyi powder is prepared by drying fresh folium Artemisiae Argyi with a dryer with a drying tunnel temperature of 50-60 deg.C until water content is 10-15%, taking out the pulverizer, and pulverizing to powder of 50-80 mesh.

The apple juice is obtained by squeezing apple pulp and water in a ratio of 2: 1.

A method for processing salmon stuffing with health care function comprises the following steps:

step 1) preparing salmon;

step 2) preparing the mugwort raw juice: sun drying fresh folium Artemisiae Argyi, decocting folium Artemisiae Argyi and water at a ratio of 1:8-10 to 20%, stopping heating after the decoction water boils for 15-30 min, and taking out folium Artemisiae Argyi to obtain solution as folium Artemisiae Argyi natural juice;

step 3) stirring the fillings, fully stirring the fillings according to the proportion of the raw materials and the auxiliary materials in the claim 1 to form uniform salmon fillings;

in the step 1), cutting salmon meat into salmon dices with a square of 1 cm; and putting the salmon meat into a chopping mixer, and setting the chopping speed to 3000 and 4000 revolutions per minute for 30-120 seconds to obtain the salmon mud.

Further comprising the steps of: preparing folium Artemisiae Argyi, cleaning fresh folium Artemisiae Argyi, drying with air duct dryer at 50-60 deg.C until water content is 10-15%, taking out, and pulverizing with pulverizer to 50-80 mesh; preparing apple juice, taking apple pulp and water in a ratio of 2:1, and juicing by using a juicer to obtain the apple juice.

In the step 3), weighing salmon paste, water, konjac powder, mugwort juice, apple juice, chicken powder, white pepper powder, edible salt, cooking wine and ginger juice according to weight components, putting the weighed materials into a cutting and mixing machine, quickly cutting and mixing the materials at 3000 and 4000 revolutions per minute for 2-5 minutes, and cutting and mixing the materials into uniform emulsion; adding egg white liquid and salad oil, quickly chopping at 3000-; finally, salmon fish dices are added, and are chopped at a slow speed of 300-.

The salmon stuffing is a salmon product stuffing product with unique taste and health care function, and solves the problem that common consumers cannot make and eat salmon related products; breaks through the traditional matching and combining mode of stuffing, combines salmon meat and mugwort, so that the stuffing product has comprehensive nutrition and provides a special fragrance, supplements the fresh fragrance of salmon, has unique fragrance and rich nutrition and has health care effect. The whole is smooth and fine, the meat has enough granular feeling and delicious taste, and the delicious taste of the salmon is more unique by adding the mugwort powder and the mugwort raw juice. Not only meets the market demand for salmon products, but also meets the demand of the sub-health condition of contemporary people.

Detailed Description

The salmon stuffing with the health care function is prepared from the following raw materials in parts by weight: 15-20 parts of salmon fillet, 40-60 parts of salmon mud, 10-15 parts of water, 2-5 parts of egg white liquid, 2-6 parts of konjaku flour, 1-2 parts of artemisia vulgaris raw juice, 1-2 parts of salad oil, 1-2 parts of apple juice, 1-2 parts of chicken essence, 0.1-0.5 part of edible salt, 2-5 parts of cooking wine, 0-0.5 part of artemisia vulgaris powder, 0-0.5 part of ginger juice and 0-0.5 part of white pepper powder.

The processing steps are as follows:

step 1) selecting deep-sea salmon as a production raw material, and performing thawing, slicing, peeling, boning removal and thorn removal. Obtaining salmon fillets;

step 2) a preparation method of salmon fillet, wherein salmon fillets obtained in the step 1) are cut into 1 cm square, and salmon fillets are obtained;

step 3) a salmon fillet preparation method, wherein salmon slices obtained in the step 1) are placed into a chopping and mixing machine, and the rapid chopping and mixing is set at 3000-;

step 4) a preparation method of the mugwort raw juice, drying fresh mugwort in the sun, decocting the mugwort leaves and water according to the proportion of 1:8-10, stopping heating after the water in the decoction is boiled and the time is counted for 20 minutes, and fishing out the mugwort leaves to obtain a solution, namely the mugwort raw juice;

step 5) a preparation method of the artemisia argyi powder comprises the steps of cleaning fresh artemisia argyi leaves, drying the cleaned fresh artemisia argyi leaves by an air duct dryer at the drying temperature of 50-60 ℃ until the moisture content is 10-15%, and taking out the dried artemisia argyi leaves; the pulverizer pulverizes to 50-80 meshes.

Step 6), taking apple juice, namely juicing apple pulp and water in a ratio of 2:1 by using a juicer to obtain apple juice;

and 7) stirring the fillings, and fully stirring the fillings according to the proportion of the raw materials and the auxiliary materials in the claim 1 to form uniform salmon fillings. Weighing salmon paste, water, konjac flour, mugwort raw juice, apple juice, chicken powder, white pepper powder, edible salt, cooking wine and ginger juice according to weight components, putting into a chopping and mixing machine, and rapidly chopping at 3000-4000 revolutions per minute for 2-5 minutes. Chopping and stirring into uniform emulsion; then egg white liquid and salad oil are added, and the mixture is chopped at 3000-4000 rpm for 1-2 minutes. Chopping and stirring into uniform emulsion; finally, salmon fish dices are added, and are chopped at a slow speed of 300-.

And 8) packaging and storing, filling into a vacuum bag, vacuumizing and packaging, and freezing and storing at-18 ℃.