Fish dumpling

The present invention is fish dumplings series. The technological scheme is that dumpling is made with dumpling wrapping and dumpling filling produced in factory, and the dumpling filling consists of fish 85-90 wt%, fatty pork 2-4 wt%, egg 2-3 wt%, ginger 0.3-0.4 wt%, scallion 0.2-0.4 wt%, salt 0.6-0.8 wt%, gourmet powder 0.1-0.2 wt% and water in certain amount. The fish dumplings series are new type of food with high protein, low fat content, low cholesterol, and low cost, and the present invention has the benefits of improving food structure, developing childrení»s intelligence, improving ecological environment, etc. 鱼肉系列水饺属食品领域。我国淡水鱼的新情况是：产量成倍增长，吃鱼成了家常菜，价格降到了猪、羊、牛肉的一半，养殖者昔日发大财，而今举步艰难，形势喜忧掺半。解决问题的办法是结构调整，发展鱼类为原料的新食品，促进消费。本发明鱼肉系列水饺的技术方案：由饺皮和馅按工厂化工艺制作而成，其中馅的配方(百分重)为：鱼肉85-90％、猪白肉2-4％、鸡蛋2-3％、生姜0.3-0.4％、葱0.2-0.4％、食盐0.6-0.8％、味精0.1-0.2％，水相应。鱼肉系列水饺的优点：既满足了我国人人喜爱包水饺、吃水饺的习惯，又提供"一高三低"的新食品，即高蛋白质、低脂肪、低胆固醇、低成本，对改善食物结构、增进健康、开发儿童智力，推动生产、改善生态环境都有益。