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Quick-frozen coarse grain dumplings and preparation method thereof

A production method and technology of coarse-grain dumplings, which are applied in the field of quick-frozen coarse-grain products and their production, can solve problems such as water loss, restrictions on the promotion and development of taro dumpling food, and easy cracking, so as to prevent water loss, enhance binding force, and hygroscopicity strong effect

Active Publication Date: 2011-10-12
罗晖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, sweet potato starch, which is the main component, can only take on a viscous shape at a higher temperature, and it will "retreat" (moisture loss) after it is cooled. Therefore, sweet potato starch and taro are used to make The dumpling wrapper is very easy to crack after freezing, and it cannot be made into quick-frozen food for long-term preservation, which restricts the promotion and development of taro dumpling food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Take 6Kg of taro (taro) and 6Kg of tapioca starch.

[0053] Peel and wash the taro, boil it and smash it into mashed taro, add 3 / 5 amount of tapioca starch and hot water to the mashed taro, mix the above materials with a mixer into a uniform paste, and mix into a dough; Put the above-mentioned primary dough into a heater and steam to 100°C, add the remaining amount of tapioca starch and stir evenly, and form a secondary dough, and then put the secondary dough on a skin press to press into dumpling skins.

[0054] Wrap the dumpling skin and dumpling filling into dumplings, freeze for 10 minutes in a quick-freezing warehouse of -35 to -20°C, and package to obtain quick-frozen coarse grain dumplings when the central temperature of the dumplings drops below -15 to -1°C.

[0055] Detection method: After the quick-frozen coarse grain dumplings were stored at -18°C for one year, they were taken out, and it was observed that the skin of the coarse grain dumplings had no cracks....

Embodiment 2

[0057] Take 4Kg of taro (taro), 3Kg of tapioca starch and 5Kg of corn starch.

[0058] Peel and wash the taro, boil it and smash it into mashed taro. Add 1 / 2 amount of tapioca starch, 1 / 2 amount of corn starch and hot water to the mashed taro, and stir the above materials with a mixer to form a uniform paste Put the above-mentioned first dough into the heater and cook to 50℃, add the remaining amount of tapioca starch and cornstarch, stir evenly, and make the second dough, and then put the second dough on the pressing machine to press into dumpling skins.

[0059] Wrap the dumpling skin and dumpling filling into dumplings, freeze for 30 minutes in a quick-freezing warehouse of -35~-20°C, and package to obtain quick-frozen coarse grain dumplings when the central temperature of the dumplings drops below -15~-1°C.

[0060] Detection method: take out the above-mentioned quick-frozen coarse-grain dumplings after being stored at -18°C for one year, and observe that the skin of the ...

Embodiment 3

[0062] Take 5Kg of taro (taro), 6Kg of tapioca starch and 3Kg of potato starch.

[0063] Peel and wash the taro, boil it and smash it into mashed taro, add 5 / 6 amount of tapioca starch, 5 / 6 amount of potato starch and hot water to the mashed taro, and stir the above materials with a mixer to form a uniform paste Put the above-mentioned first dough into the heater and cook it to 60℃, add the remaining amount of tapioca starch and potato starch, stir evenly, and make the second dough, and then put the second dough on the pressing machine to press into dumpling skins.

[0064] Wrap the dumpling skin and dumpling filling into dumplings, freeze for 30 minutes in a quick-freezing warehouse of -35~-20°C, and package to obtain quick-frozen coarse grain dumplings when the central temperature of the dumplings drops below -15~-1°C.

[0065] Detection method: take out the above-mentioned quick-frozen coarse-grain dumplings after being stored at -18°C for one year, and observe that the sk...

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Abstract

The invention discloses quick-frozen coarse grain dumplings and a preparation method thereof. Each quick-frozen coarse grain dumpling comprises a dumpling wrapper and stuffing, wherein the dumpling wrapper is mainly prepared from coarse grain and hot water; and the coarse grain comprises the following components in part by weight: 10 to 50 parts of taro and 20 to 90 parts of tapioca. The quick-frozen coarse grain dumplings have excellent mouthfeel and crystal clear appearance, are rich in dietary fibers, and can basically maintain the moisture contained in dumpling wrappers under freezing conditions so as to avoid the cracking of the dumpling wrappers caused by the loss of the moisture.

Description

technical field [0001] The invention relates to a quick-frozen coarse grain product and a preparation method thereof, in particular to a quick-frozen coarse grain dumpling and a preparation method thereof. Background technique [0002] Because the taste and appearance of coarse grain products (such as wowotou made from cornmeal) are relatively rougher than those of refined grains, today's food materials are becoming more and more refined, resulting in consumers' lack of dietary fiber and trace elements. It is necessary to additionally take dietary fiber products and trace element products produced by manufacturers to improve dietary fiber deficiency and trace element deficiency. In order to improve the above-mentioned contradictions, the present invention intends to provide a kind of coarse grain product with better taste to provide consumers voluntary , Consciously ingest whole grains. [0003] As a kind of coarse grains, taro dumplings are characterized by being smooth, r...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L35/00
Inventor 罗晖
Owner 罗晖
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