Quick-frozen boiled dumpling easy to preserve

Abstract

The invention discloses a quick-frozen boiled dumpling easy to preserve. The quick-frozen boiled dumpling comprises the following substances in parts by weight: 35-40 parts of vegetable protein powder, 15-20 parts of myrobalan, 55-60 parts of peanut oil, 17-30 parts of deep-sea fish oil, 22-30 parts of olive oil, 3-19 parts of sodium dehydroacetate, 11-24 parts of linseed oil, 3-17 parts of silicone emulsion, 11-24 parts of sorbitan monostearate, 5-20 parts of malic acid, 1-5 parts of fructus amomi, 2-7 parts of clove, 11-14 parts of sodium dihydrogen citrate, 12-15 parts of sugar, 1-5 parts of monosodium glutamate, 3-17 parts of guar gum and 10-20 parts of edible salt. The boiled dumpling is uniform and reasonable in nutrition collocation, rich in nutrition, and delicious and tasty in flavor. The fresh flavor and a color can be kept for a long term in a frozen state, no frost crack or wrapper deterioration happens, electric energy can be saved by above 20% in a production process, and multiple effects of improving quality, saving energy and reducing consumption are realized at the same time.

Description

technical field [0001] The invention relates to a novel quick-frozen dumpling that is easy to preserve. 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 my country's quick-frozen food will reach 30 million tons in 2010, with an annual per capita consumption of about 20 kilograms and more than 1,500 varieties, which will become a new economic growth point for my country's food industry. Quick-frozen dumplings have become the most common variety in frozen noodle products because of their delicious taste, convenient eating, and nutritional hygiene, overcoming the troublesome and time-consuming shortcomings of home production. At the same time, my country's research on quick-frozen dumplings has made great progress. Through the research on its freezing processing techno...

AI Technical Summary

Problems solved by technology

The main manifestations are that the skin of the product is generally frozen and cracked, the color and taste of the product change, the rehydration of the dumpling skin after cooking is poor, the belly is severely broken, the filling is dropped, sticking, and the product’s freezing stability is poor.