Novel easy-to-preservation quick-frozen dumpling

Abstract

The invention discloses a novel easy-to-preservation quick-frozen dumpling including following components, by weight: 35-40 parts of plant protein powder, 55-62 parts of cereal powder, 5-9 parts of [beta]-glucolase, 13-25 parts of American ginseng, 55-70 parts of glutinous rice flour, 5-11 parts of phaseolus coccineus, 3-8 parts of pteridium aquilinum, 15-24 parts of lotus roots, 7-16 parts of hydrogenated lecithin, 3-8 parts of dried powder of boletes, 15-27 parts of palm oil, 35-46 parts of a back part of pork joints, 2-7 parts of laurus nobilis, 1-5 parts of fructus amomi, 2-7 parts of cloves, 11-14 parts of monosodium 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 quick-frozen dumpling is uniform and reasonable in nutrition combination, is rich in nutrition, is delicious in taste and can be maintained in fresh taste and color for a long period under a frozen situation without frost-crack and degradation in skin. During a producing process, electricity energy can be saved by more than 20%. Meanwhile, the quick-frozen dumpling is improved in quality and energy consumption is reduced.

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.