Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Novel quick-frozen dumpling and preparation method thereof

A technology for quick-freezing dumplings and dumpling skins, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of easy freezing and cracking of the skin, poor rehydration of the dumpling skins, and poor product freezing stability, and achieves the maintenance of fresh flavor and color. Better than science, no frost cracking and skin deterioration

Inactive Publication Date: 2012-12-12
河南省食品工业科学研究所
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a new type of quick-frozen dumplings and its production method, to overcome the current defects such as easy freezing and cracking of the skin of the product, poor rehydration of the dumpling skin after cooking, and poor freezing stability of the product.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Novel quick-frozen dumpling and preparation method thereof
  • Novel quick-frozen dumpling and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare dumpling wrappers and fillings:

[0026] The raw material formula of dumpling wrappers is as follows per 100 parts: flour 55, buckwheat flour 2.5, soybean protein powder 10, celery antifreeze protein (antifreeze protein extracted from celery) 0.01, lipoxygenase 0.03, artemisia gum 0.1, Water 32.36.

[0027] The raw material formula of dumpling stuffing is as follows for every 100 servings: pork stuffing 40, cabbage 33, carrot 5, soybean protein 10, wheat protein 1, porous starch 2, water 2, onion 2.5, ginger 1, salt, monosodium glutamate and other seasonings 1.5 2. Vegetable oil.

[0028] Production Method:

[0029] Making stuffing: first blanch the vegetables in boiling water for 30 seconds, then remove. Centrifuge and dehydrate, chop into small pieces with a chopping machine and mix with 2 parts of vegetable oil for later use. Mix the minced meat with onion, ginger, salt, monosodium glutamate and other seasonings. Mix vegetable protein, modified starch, m...

Embodiment 2

[0038] Prepare dumpling wrappers and fillings:

[0039] The raw material formula of dumpling skin is as follows per 100 parts: flour 60, corn flour 3.8, gluten powder 2, coriander antifreeze protein 0.03, acetic acidified potato starch 5, glutamine transaminase 0.07, konjac gum 0.1, water 29.

[0040] The raw material formula of dumpling stuffing is as follows per 100 servings: 20 chicken breast meat stuffing, 25 pork stuffing, 5 shiitake mushrooms, 28 cabbage, 2 beta-cyclodextrin, 5 egg whites, 10 water, 1 ginger, salt, monosodium glutamate and other seasonings Material 2, vegetable oil 2.

[0041] Production Method:

[0042] The stuffing, skin-making, and bag-making procedures are the same as in Example 1.

[0043] Quick-freezing: Place the wrapped dumplings on the conveyor belt of the first-stage spiral quick-freezing machine. The air temperature inside the quick-freezing machine is -20°C, the wind speed is 3m / s, and the pre-freezing time is 15 minutes. The pre-frozen du...

Embodiment 3

[0046] Prepare dumpling wrappers and fillings:

[0047] The raw material formula of dumpling skin is as follows per 100 parts: flour 55, mung bean powder 7, peanut protein powder 2, carrot antifreeze protein 0.06, acetic esterified tapioca starch 5, lipase 0.04, sodium alginate 0.7, water 30.2.

[0048] The raw material formula of dumpling stuffing is composed as follows for every 100 servings: beef stuffing 10, pork stuffing 30, carrot 20, celery 18, phosphated potato starch 4, peanut protein 5, water 8, onion 1.4, salt, monosodium glutamate and other seasonings 1.6, vegetable oil2.

[0049] The preparation method is the same as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the industrial field of quick-frozen foods, and in particular relates to a quick-frozen dumpling and a preparation method thereof. The novel quick-frozen dumpling comprises a dumpling wrapper and dumpling stuffing, wherein the dumpling wrapper is made from flour, coarse cereals flour, vegetable protein powder, anti-freezing protein, modified starch, an enzyme preparation, vegetable polysaccharide and water; and the dumpling stuffing is made from meat, vegetables, a seasoner, modified starch, vegetable proteins and water. The quick-frozen dumpling is even and reasonable in nutrition collocation, abundant in nutrition, and delicious in taste. The novel quick-frozen dumpling is fresh in taste and good in color and luster under the freezing status, can notbe frozen to be cracked, and can not degrade the dumpling wrapper, the electric energy can be saved by more than 20% during producing, and the multiple effects for improving the high quality, saving the energy, and reducing the consumption are realized.

Description

technical field [0001] The invention belongs to the field of quick-frozen food industry, in particular to a novel quick-frozen boiled dumpling and a production method thereof. Background technique [0002] Since the 1990s, my country's quick-frozen food industry has developed rapidly, and the output value and trade volume of quick-frozen food have increased at an average annual rate of 25% and 30%, respectively. It is predicted that in 2010 my country's quick-frozen food will reach 30 million tons, with an annual per capita consumption of about 20 kg and more than 1,500 varieties, which will become a new economic growth point for my country's food industry. Because of its delicious taste, convenient eating, and nutritious and hygienic properties, quick-frozen dumplings have overcome the disadvantages of troublesome and time-consuming home production, and have developed particularly rapidly, and have become the most common variety in frozen noodle products. At the same time,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/09
Inventor 杨立新沈祥坤张华原德树
Owner 河南省食品工业科学研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com