Check patentability & draft patents in minutes with Patsnap Eureka AI!

Fruit vinegar fragrance quick-freezing dumpling wrapper and preparation method thereof

A technology for quick-frozen dumplings and aroma, which is used in food ingredients as a taste improver, food science and other directions, can solve the problems of insufficient elasticity and poor taste of quick-frozen dumplings, and achieve the effects of reducing cooking loss rate, reducing yellowness and improving microstructure.

Inactive Publication Date: 2016-03-02
YINGSHANG GUANSHI FLOUR PROD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A quick-frozen dumpling wrapper with fruit vinegar flavor, made of the following raw materials in parts by weight: 100 parts by weight of wheat flour, 1 part of salt, 5 parts of corn acetate starch, 1 part of perilla meal powder, 2 parts of aloe vera juice, 15 parts of blueberry vinegar, 2 parts of dried bean curd sticks, and 1 part of taro powder 2. Daylily, appropriate amount of water.

[0020] According to the preparation method of taro flour and fruit vinegar flavor quick-frozen dumpling wrapper described in claim 1, follow the steps successively:

[0021] 1. Soak bean curd sticks and day lily in blueberry vinegar. After 2 hours, remove and drain, dry and pulverize to obtain vinegar powder; mix vinegar powder and taro powder to obtain nutrition 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 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fruit vinegar fragrance quick-freezing dumpling wrapper and a preparation method thereof. The fruit vinegar fragrance quick-freezing dumpling wrapper is prepared from, by weight part, 100-120 parts of wheat flour, 1-2 parts of salt, 5-7 parts of corn acetic ester starch, 1-2 parts of perilla frutescens, 2-3 parts of aloe juice, 15-20 parts of blueberry vinegar, 2-4 parts of dried beancurd sticks, 1-3 parts of dasheen powder, 2-4 parts of day-lily buds and an appropriate amount of water. In the process, the blueberry vinegar and the dried beancurd sticks and the like are cooked together and then made into powder to be added into the wheat flour, and the prepared dumpling wrapper has fruit vinegar fragrance and is unique in taste.

Description

technical field [0001] The invention relates to the field of food technology, in particular to quick-frozen dumpling wrappers with fruit vinegar 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 quick-frozen dumpling wrapper with fruit v...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/00A23L29/30
CPCA23V2002/00A23V2200/14
Inventor 管士喜
Owner YINGSHANG GUANSHI FLOUR PROD
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com