Quick-frozen dumpling with novel flavor

Abstract

The invention discloses a quick-frozen dumpling with a novel flavor. The quick-frozen dumpling is characterized by comprising the following substances in parts by weight: 45-55 parts of plant protein powder, 6-10 parts of portunus trituberculatus, 3-5 parts of vital gluten, 7-15 parts of lactic acid, 3-8 parts of Chinese parsley, 2-6 parts of cumin, 11-39 parts of tenderloin, 12-16 parts of cucumber, 2-7 parts of laurel, 2-6 parts of fructus amomi, 2-7 parts of clove, 11-14 parts of sodium dihydrogen citrate anhydrous, 8-13 parts of sugar, 3-17 parts of guar gum and 10-20 parts of salt. The quick-frozen dumpling is uniform and reasonable in nutrition matching, rich in nutrition and delicious and tasty in flavor. The fresh flavor and the color of the quick-frozen dumpling can be maintained for a long time in the frozen state, no freeze-cracking or dough degradation phenomenon is caused, more than 20% of power can also be saved in the production process, and meanwhile multiple effects of improving the quality, saving the energy and reducing the consumption are achieved.

Description

technical field [0001] The invention relates to a novel easy-to-preserve quick-frozen boiled dumpling. 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, the research on quick-frozen dumplings in our country has made great pro...

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.