Quick-frozen anti-cracking dumpling wrapper

A dumpling skin and anti-cracking technology, applied in the field of dumpling skins, can solve the problems of limited sales price, affecting the quality of dumplings, and short shelf life of products, and achieve the effects of prolonging product shelf life, increasing stretchability, and improving transparency

Inactive Publication Date: 2012-10-10
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the quick-frozen dumplings sold in the market generally have skin cracking during the shelf life. Because of the cracking, the dumplings appear discolored, cracked, broken after cooking, and the soup is muddy, which seriously affects the quality of the dumplings and results in a short shelf life. , high return rate, limited sales price, low profit, etc.

Method used

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  • Quick-frozen anti-cracking dumpling wrapper

Examples

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Comparison scheme
Effect test

Embodiment 1

[0011] A quick-frozen anti-cracking dumpling wrapper, comprising the following raw materials in parts by weight: 100 kg of flour, 5 kg of modified starch, and 1.5 kg of a quality improver, wherein the modified starch adopts potato modified starch, and the quality improver consists of compound phosphate, curdlan gum Mixed with ascorbic acid, the ratio of the three is: compound phosphate: curdlan gum: ascorbic acid = 2:3:1.

[0012] The production method of quick-frozen dumpling wrappers: Accurately weigh the above-mentioned flour and modified starch, stir and mix them thoroughly; accurately weigh the above-mentioned quality improver, mix and dissolve in 40Kg, knead the dough for 20 minutes, and let the dough stand at 30°C for curing time 20 minutes.

Embodiment 2

[0014] A quick-frozen anti-cracking dumpling wrapper, comprising the following raw materials in parts by weight: 100 kg of flour, 12 kg of modified starch, and 1.8 kg of a quality improver, wherein the modified starch adopts potato modified starch, and the quality improver consists of compound phosphate, curdlan gum Mixed with ascorbic acid, the ratio of the three is: compound phosphate: curdlan gum: ascorbic acid = 2:3:1.

[0015] The production method of quick-frozen dumpling wrappers: Accurately weigh the above flour and modified starch, and mix them thoroughly; accurately weigh the above-mentioned quality improver, mix and dissolve them in 50Kg of water, knead the dough for 25 minutes, and let the dough stand and mature at 20°C Time 30 minutes.

Embodiment 3

[0017] A quick-frozen anti-cracking dumpling wrapper, comprising the following raw materials in parts by weight: 100 kg of flour, 15 kg of modified starch, and 2 kg of a quality improver, wherein the modified starch adopts potato modified starch, and the quality improver consists of compound phosphate, curdlan and Ascorbic acid is mixed, and the ratio of the three is: compound phosphate: curdlan gum: ascorbic acid = 2:3:1.

[0018] The production method of quick-frozen dumpling wrappers: Accurately weigh the above-mentioned flour and modified starch, stir and mix them thoroughly; accurately weigh the above-mentioned quality improver, mix and dissolve them in 55g of water, knead the dough for 30 minutes, and leave the dough to mature at 10°C Time 40 minutes.

[0019] On the basis of the above-mentioned examples, the present invention also compared the freeze-cracking rate, belly breaking rate and mouthfeel of dumpling wrappers made by adding different weight parts of modified s...

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Abstract

The invention relates to dumpling wrapper, solves the technical problems that wrapper of existing quick-frozen dumplings is easy to crack during cold storage, and the existing quick-frozen dumplings are easy to break, and provides quick-frozen anti-cracking dumpling wrapper. The quick-frozen anti-cracking dumpling wrapper is made by mixing flour, potato modified starch and quality improver, adding water to make dough and pressing the dough. The quick-frozen anti-cracking dumpling wrapper is characterized in that based on 100 parts of flour, 5-15 parts of the potato modified starch is added, 1.5-2 parts of the quality improver is added, 40-55 parts of the water is added, the quality improver is made by mixing composite phosphate, curdlan and ascorbic acid according to a portion of 2:3:1. Shelf life of dumplings made of the quick-frozen anti-cracking dumpling wrapper can be prolonged effectively, quality of the dumplings can be improved, and return rate can be reduced.

Description

[0001] technical field [0002] The invention relates to a dumpling wrapper, in particular to a quick-frozen anti-crack dumpling wrapper. Background technique [0003] Dumpling is a common traditional food in my country's urban and rural areas, and has a long history in my country. Along with the acceleration of people's life rhythm, the market transportation cold chain is perfect day by day, as a kind of popular food, the production of quick-frozen boiled dumpling develops extremely rapidly. [0004] At present, the quick-frozen dumplings sold in the market generally have skin cracking during the shelf life. Because of the cracking, the dumplings appear discolored, cracked, broken after cooking, and the soup is muddy, which seriously affects the quality of the dumplings and results in a short shelf life. , high return rate, limited sales price, low profit and other issues. Contents of the invention [0005] The object of the present invention is to provide a quick-froze...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 刘远平李钰金朱文慧位正鹏岳晓娜李银塔
Owner TAIXIANG GRP TECH DEV
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