Quick-frozen seaweed crystal dumplings and preparation method

A technology of crystal and dumplings, applied in the field of food processing, can solve the problems of intolerant dumpling skins, poor cohesion and easy breakage of dumpling fillings, etc., and achieve the effects of improving immunity, convenient eating and easy operation and control.

Inactive Publication Date: 2016-03-30
QINGDAO BRIGHT MOON SEAWEED BIO HEALTH TECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned deficiencies in the industrial production of quick-frozen crystal dumplings in the existing market, the purpose of the present invention is to solve the problems of the dumpling wrappers in the industrial production, which are not resistant to boiling, easy to break, and poor clumping properties of dumpling fillings, and to produce a kind of dumpling with rich nutrition, good taste and delicious taste. Seaweed Crystal Dumplings

Method used

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  • Quick-frozen seaweed crystal dumplings and preparation method

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preparation example Construction

[0030] The preparation method of described dumpling wrapper, comprises the steps:

[0031] ①Preparation of sodium alginate aqueous solution: first dissolve 1-3 parts of sodium alginate with 25-35 parts of water, stir well, and prepare sodium alginate aqueous solution;

[0032] ②Crystal dough preparation: mix flour, potato starch, buckwheat starch and kelp concentrated powder evenly according to the components, then knead the dough with the above sodium alginate aqueous solution, mix evenly, and knead into dough;

[0033] ③ Resting: place the above dough at 20-40°C for 40-60 minutes to mature;

[0034] ④ Prepare dumpling wrappers: make dumpling wrappers with a thickness of 1-2mm and a diameter of 50-70mm from the cooked dough.

[0035] The quick-frozen crystal dumpling wrapper of the invention adopts novel functional ingredients: kelp concentrated powder, tartary buckwheat starch and sodium alginate. Among them, concentrated kelp powder is rich in fucoidan, and the mass conte...

Embodiment 1

[0052] A kind of preparation method of seaweed quick-frozen crystal dumpling adopts the following process steps:

[0053] (1) Production of seaweed quick-frozen crystal dumpling wrappers

[0054]The dumpling wrapper is prepared from the following raw materials in parts by weight: 20kg of flour, 20kg of potato starch, 25kg of tartary buckwheat starch, 30kg of water, 8kg of concentrated kelp powder, and 2kg of sodium alginate.

[0055] The preparation method of dumpling skin is as follows: ①Preparation of sodium alginate solution: first dissolve 2kg of sodium alginate with 30kg of water, stir well, and prepare an aqueous solution of sodium alginate; ②Preparation of crystal dough: first mix flour, potato starch , tartary buckwheat starch and concentrated kelp powder are mixed evenly, and then the sodium alginate aqueous solution prepared above is used for kneading the dough, mixed evenly, kneaded into a dough, and set aside; ; ④Preparation of dumpling wrappers: machine-press the...

Embodiment 2

[0062] A kind of preparation method of seaweed quick-frozen crystal dumpling adopts the following process steps:

[0063] (1) Production of seaweed quick-frozen crystal dumpling wrappers

[0064] The dumpling wrapper is prepared from the following raw materials in parts by weight: 15kg of flour, 25kg of potato starch, 20kg of tartary buckwheat starch, 20kg of water, 6kg of concentrated kelp powder, and 1.5kg of sodium alginate.

[0065] The preparation method is as follows: ①Preparation of sodium alginate solution: first dissolve 1.5kg of sodium alginate with 20kg of water, stir well, and prepare an aqueous solution of sodium alginate; ②Preparation of crystal dough: first mix flour, potato starch, Mix tartary buckwheat starch and concentrated kelp powder evenly, then knead dough with the above-mentioned prepared sodium alginate aqueous solution, mix evenly, knead into dough, and set aside; ③ wake up dough: put the spare dough at 40°C for 45 minutes, and ripen it for later use;...

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Abstract

The invention provides quick-frozen seaweed crystal dumplings and a preparation method. The quick-frozen seaweed crystal dumplings comprise dumpling wrappers and dumpling fillings, wherein the dumpling wrappers are prepared from the following components in parts by weight: 25-35 parts of water, 10-20 parts of flour, 20-30 parts of potato starch, 15-25 parts of tartarian buckwheat starch, 6-12 parts of concentrated kelp powder, and 1-3 parts of sodium alginate; the dumpling fillings are prepared from the following components in parts by weight: 20-30 parts of ground meat, 50-65 parts of vegetables, 10-20 parts of seasoning, and 1-2 parts of an alginate compounding thickening agent. The made quick-frozen crystal dumplings provided by the invention are rich in fucoidin and high in nutrient value, and have the efficacies of improving immunity and the like; besides, the sodium alginate and compounded components are added, so that the mouth feel of the dumpling wrappers is tenacious and smooth, the crystal dumplings can be cooked and fried; the dumpling fillings are good in mass forming performance, are not diverged and are good in quality, so that the technical problems that conventional quick-frozen crystal dumpling wrappers are easy to crack, conventional quick-frozen crystal dumplings are easy to break when being cooked, and conventional dumpling fillings are poor in mass forming performance are effectively solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, mainly relates to the research and development field of quick-frozen products, and relates to a method for preparing seaweed quick-frozen crystal dumplings by using seaweed raw materials and sodium alginate. Background technique [0002] Dumplings are a unique traditional food in China and are very popular among people. Crystal dumplings have become a new favorite on the dining table because the dumpling skin is as transparent as jade and crystal clear, and the fillings inside the dumplings are clearly visible, smooth and delicious. It can be steamed, fried, and shabu-shabu. Soft, easy to break, dumpling fillings are poor in grouping and water holding capacity, which are often headaches for merchants. In addition, the color and nutrition of traditional crystal dumplings are relatively single. In order to make up for the shortcomings of traditional crystal dumplings, the present inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/00A23L29/30A23L17/60A23L33/10A23L3/36
CPCA23L3/36A23V2002/00A23V2200/30A23V2200/324A23V2200/326A23V2200/332A23V2250/5118
Inventor 刘海燕李可昌范素琴解素花王春霞王晓梅代增英
Owner QINGDAO BRIGHT MOON SEAWEED BIO HEALTH TECH GRP CO LTD
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