Applications of food modifier in quick-frozen wonton
The technology of a food improver and wonton is applied to the application field of the food improver in the quick-frozen wonton, which can solve the problems of thin skin, easily cracked color, darkening and the like, and achieves the effects of short reaction time, simple preparation method and stable performance.
Inactive Publication Date: 2014-12-10
QINGDAO KEWEIYUAN ENVIRONMENTAL PROTECTION TECH
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0004] For wontons with thin skin and fresh soup, due to technical, equipment, process and other reasons, the thin skin is easy to crack and the color is dark is one of the main problems in the industrialization of quick-frozen wontons.
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0014] Add 0.1 g of guar gum, 0.1 g of sucrose ester, and 1 g of hydroxypropyl waxy corn starch (based on 100 g of flour), and stir evenly (preparation before use), and the food improver is obtained.
Embodiment 2
[0016] Add 0.3 g of guar gum, 0.2 g of sucrose ester, and 2 g of hydroxypropyl waxy corn starch (based on 100 g of flour), and stir evenly (preparation before use), and the food improver is obtained.
Embodiment 3
[0018] Add 0.4g of guar gum, 0.2g of sucrose ester, and 2g of hydroxypropyl waxy cornstarch (based on 100g of flour), and stir evenly (preparation and use first) to obtain the food improver.
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The objective of the invention is to provide applications of a food modifier in quick-frozen wonton. To achieve the objective, a technical scheme including adding 0.1-0.4% of guar gum, 0.1-0.4% of sucrose ester and 1-4% of hydroxypropylated waxy corn starch and stirring uniformly to obtain the food modifier is adopted.
Description
technical field [0001] The invention relates to a food improver, in particular to the application of a food improver in quick-frozen wontons. Background technique [0002] In recent years, with the improvement of people's living standards and the acceleration of the pace of life, my country's quick-frozen food industry has grown rapidly. Since the 1990s, the annual output has increased by more than 20%, and it has become a new star in the food industry. [0003] Quick-frozen food refers to rice, noodles, miscellaneous grains, etc. as the main raw materials, with meat, vegetables, etc. Low temperature is used to maintain the original quality of food, which has the advantages of delicious, convenient, healthy, hygienic, nutritious and affordable. [0004] For wontons with thin skin and fresh soup, due to reasons such as technology, equipment, and craftsmanship, thin skin that is easily cracked and dark in color is one of the main problems in the industrialization of quick-fro...
Claims
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IPC IPC(8): A23L1/164
CPCA23L7/10A23L29/20A23P20/25A23V2002/00
Inventor 不公告发明人
Owner QINGDAO KEWEIYUAN ENVIRONMENTAL PROTECTION TECH