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Quick-frozen dumpling wrappers with red wine flavor and preparation method thereof

A technology of quick-frozen dumplings and red wine, which is applied in food ingredients as odor improvers, food ingredients containing natural extracts, food science, etc. It can solve the problems of poor taste and insufficient elasticity of quick-frozen dumplings, so as to reduce yellowness and cooking loss rate, enhance the effect of gluten network structure

Inactive Publication Date: 2016-02-10
张超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In addition, quick-frozen dumplings generally have defects such as insufficient elasticity and poor taste.

Method used

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Embodiment Construction

[0019] A quick-frozen dumpling wrapper with red wine flavor, made of the following raw materials in parts by weight: wheat flour 100, salt 1, corn acetate starch 5, perilla meal powder 1, aloe vera juice 2, red wine 15, baby cabbage 2, fungus 1, western Orchid 3. Appropriate amount of water.

[0020] According to the preparation method of taro powder and 1 described red wine fragrance quick-frozen dumpling wrapper of claim, follow the following steps successively:

[0021] 1. Soak baby cabbage, fungus and broccoli in red wine for 20 minutes, then remove all of them, drain, dry and pulverize to obtain nutritional powder;

[0022] 2. Mix wheat flour, corn acetate starch, perilla meal powder and salt, first put it in the environment of ℃ and stir for 5 minutes, then transfer to the environment of ℃ and stir for 5 minutes, then transfer to the environment of ℃ and stir for 5 minutes minutes, and finally, stir at room temperature for 2 minutes to obtain mixed flour;

[0023] 3. A...

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Abstract

The invention discloses quick-frozen dumpling wrappers with a red wine flavor and a preparation method thereof. The quick-frozen dumpling wrappers are prepared from the following raw materials in parts by weight: 100-120 parts of wheat flour, 1-2 parts of table salt, 5-7 parts of corn acetate starch, 1-2 parts of purple perilla meal, 2-3 parts of aloe juice, 15-20 parts of red wine, 2-4 parts of baby cabbage, 1-3 parts of auricularia auricula, 3-6 parts of broccoli and the balance of water. In the process, the red wine, broccoli and the like are processed and then prepared into powder to be added into wheat flour, so that the prepared dumpling wrappers has the unique flavor of the red wine.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a quick-frozen dumpling wrapper with red wine flavor and a preparation method thereof. Background technique [0002] At present, quick-frozen food has become one of the fastest-growing food industry fields in the world. In 2006, the total output value of quick-frozen food in China has exceeded 10 billion yuan. Among them, quick-frozen dumplings are an important part of quick-frozen food in my country, but during the process of processing, storage, transportation and sales of quick-frozen dumplings, the surface of quick-frozen dumplings will continue to dry due to temperature fluctuations, that is, the phenomenon of "dry consumption". [0003] In addition, quick-frozen dumplings generally have defects such as insufficient elasticity and poor taste. Contents of the invention [0004] The object of the present invention is to provide a kind of red wine flavor quick-frozen dumpling ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00A23V2250/21A23V2200/15
Inventor 张超
Owner 张超
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