Quick-frozen dumpling wrappers and preparation method thereof

A technology of quick-frozen dumplings and a production method, which is applied in the field of dumpling skins, can solve the problems of short product shelf life, influence on the quality of dumplings, and high production costs, and achieve the effects of reducing production costs, prolonging product shelf life, and improving product quality.

Inactive Publication Date: 2011-05-11
河南省淇县永达食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the times, the traditional dumpling processing continues to develop toward industrialization, rationalization of nutrition, diversification of flavors, and convenience of eating; at present, the quick-frozen dumplings sold in the market have the problem of skin cracking. Phenomena such as sticking, muddy soup, broken belly and stuffing have seriously affected the quality of dumplings, and there have been problems such as high market return rate, short shelf life, high production cost, and poor profitability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A quick-frozen dumpling wrapper, comprising the following raw materials in parts by weight: 100Kg of flour, 5Kg of modified starch, and 0.3Kg of an improving agent.

[0014] The preparation method of the quick-frozen dumpling wrapper comprises weighing flour, modified starch and improver in proportion, adding water with 40% of the total mass of the above-mentioned substances after stirring, kneading the dough for 20 minutes, and standing the dough for curing for 30 minutes.

Embodiment 2

[0016] A quick-frozen dumpling wrapper, comprising the following raw materials in parts by weight: 100Kg of flour, 8Kg of modified starch, and 0.8Kg of an improving agent.

[0017] The preparation method of the quick-frozen dumpling wrapper comprises weighing flour, modified starch and improver in proportion, adding water with 50% of the total mass of the above-mentioned substances after stirring, mixing the dough for 30 minutes, and standing the dough for curing for 30 minutes.

Embodiment 3

[0019] A quick-frozen dumpling wrapper comprises the following raw materials in parts by weight: 100Kg of flour, 6Kg of modified starch, and 0.5Kg of an improving agent.

[0020] The preparation method of the quick-frozen dumpling wrapper comprises weighing flour, modified starch and improver in proportion, adding water with 45% of the total mass of the above-mentioned substances after stirring, kneading the dough for 25 minutes, and standing the dough for curing for 25 minutes.

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PUM

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Abstract

The invention discloses quick-frozen dumpling wrappers, which comprise the following components in part by weight: 100 parts of flour, 5 to 8 parts of modified starch and 0.3 to 0.8 part of modifier. The dumpling wrappers can be prevented from being cracked, the production cost and reject rate are reduced, the product quality is improved, and the shelf life of products is prolonged.

Description

technical field [0001] The invention relates to a dumpling wrapper, in particular to a quick-frozen dumpling wrapper and a preparation method thereof. Background technique [0002] Quick-frozen dumplings, as a popular food, are one of the staple foods favored by consumers for their convenience, hygiene, nutrition, and safety. With the development of the times, the traditional dumpling processing continues to develop toward industrialization, rationalization of nutrition, diversification of flavors, and convenience of eating; at present, the quick-frozen dumplings sold in the market have the problem of skin cracking. Phenomena such as sticking, muddy soup, broken belly and stuffing have seriously affected the quality of dumplings, and there have been problems such as high market return rate, short product shelf life, high production cost, and poor efficiency. Therefore, the method for preventing quick-frozen boiled dumplings from cracking is very important. Contents of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/117
Inventor 张红乾
Owner 河南省淇县永达食业有限公司
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