Wrapper of stuffing flour product as well as preparation method and application of wrapper

A technology for dough and pasta, which is applied to the dough of frozen stuffed pasta products and the preparation thereof, the dough of stuffed pasta products and the field of preparation thereof, can solve the problems of difficult large-scale application, general product quality, difficult operation and the like, and achieves the Easy to operate, better taste, good water retention effect

Inactive Publication Date: 2013-06-05
亚洲渔港股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Most of the patents disclosed above have complex processes, cumbersome additives, are not easy to operate, and the quality of the products produced is average. In addition, the prices of calcium stearoyl lactylate and sodium stearoyl lactylate that are often added in some patents are also relatively expensive. Not easy to apply on a large scale

Method used

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  • Wrapper of stuffing flour product as well as preparation method and application of wrapper
  • Wrapper of stuffing flour product as well as preparation method and application of wrapper
  • Wrapper of stuffing flour product as well as preparation method and application of wrapper

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0043] One, the preparation technology of frozen dumpling

[0044] ①Mix and knead dough: at room temperature, mix special wheat flour, tapioca starch (Zhengzhou Chenyang Chemical Co., Ltd.), glutamine transaminase (Shanghai Jienuo Biotechnology Co., Ltd.), wheat plant protein (Shanghai Jienuo Biotechnology Co., Ltd. ), salt and salad oil are mixed evenly in the mixer according to the ratio, and then placed in a two-speed dough mixer for 15 minutes;

[0045] ②Static enzymatic hydrolysis: put the dough neutralized in step ① at 35°C for 60 minutes to fully enzymatically hydrolyze.

[0046] ③Press forming: the enzymatically hydrolyzed dough is pressed into a dough with a roller-type noodle press, and the thickness of the dough is 1.0mm;

[0047] ④ Filling: put stuffing in the dough to make dumplings;

[0048] ⑤Steaming: Steam the wrapped dumplings in a steamer for 10 minutes and let cool to room temperature;

[0049] ⑥ Freezing: Place the finished dumplings in a -18°C refrigera...

Embodiment 1

[0059] Adopt the freezing dumpling craft that above-mentioned dough is made, get the wheat starch of 20%, the cassava starch of 35% and 0.05% glutamine transaminase, the wheat plant protein of 0.01%, the salt of 1.5% and the salad oil of 0.1% to take mass percent to use After the mixer is fully mixed evenly, add water with a balance of 43.34% at room temperature and knead the dough in the two-speed dough mixer for 15 minutes. After kneading the dough, put the dough at 35°C for 60 minutes and then press it. Frozen dumplings are made after the dough skin, stuffing, freezing and other processes. The state of the frozen dumplings made by this process was subjected to sensory evaluation and freezing cracking after 10 days, 1 month, 2 months, 3 months, 4 months, 5 months and 6 months after freezing storage. Determination of rate and broken belly rate after cooking.

Embodiment 2

[0061] Adopt the frozen dumpling craft that above-mentioned dough is made, get the wheat starch of 25%, the cassava starch of 30% and 2% transglutaminase, the wheat plant protein of 0.5%, the salt of 1.2% and the salad oil of 0.5% to take mass percent After the mixer is fully mixed evenly, add water with a balance of 40.8% at room temperature and knead the dough in the two-speed dough mixer for 15 minutes. After kneading the dough, put the dough at 35°C for 60 minutes and then press it. Frozen dumplings are made after the dough skin, stuffing, freezing and other processes. The state of the frozen dumplings made by this process was subjected to sensory evaluation and freezing cracking after 10 days, 1 month, 2 months, 3 months, 4 months, 5 months and 6 months after freezing storage. Determination of rate and broken belly rate after cooking.

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Abstract

The invention relates to wrapper of a stuffing flour product as well as a preparation method and an application of the wrapper, and in particular relates to wrapper for a frozen stuffing flour product as well as a preparation and an application of the wrapper, belonging to the technical field of food processing. The wrapper for the frozen stuffing flour product is prepared by scientific compounding of special wheat powder, cassava starch, glutamine transaminase, wheat plant protein, common salt and water, through kneading dough, enzymolysis and pressing. In comparison with the existing method, the preparation method provided by the invention has the advantages of effectively reducing frozen cracking rate of the product and rupture rate after the product is boiled when the prepared frozen wrapper product is frozen and stored for long time, and the product is bright in color and good in mouthfeel.

Description

technical field [0001] The invention relates to a stuffed pasta product dough and its preparation method and application, in particular to a stuffed pasta product dough used for freezing, its preparation method and application, and belongs to the technical field of food processing. Background technique [0002] According to reports, at present, quick-frozen food has replaced canned food and leapt to the top of processed food, and will become the fastest-growing food developed country in the world, and its sales volume accounts for 40% to 60% of all food. Its prospects are very promising. Affected by eating habits, Chinese people still mainly consume quick-frozen pasta, especially stuffed pasta products such as dumplings, ravioli, and buns. However, due to various reasons such as quick-freezing process and storage conditions, the quick-frozen pasta products on the market often have product deterioration problems such as cracking, shedding or browning of the dough, which seri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/164A23L7/109
Inventor 袁智峰
Owner 亚洲渔港股份有限公司
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