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Boiled dumpling rich in unsaturated fatty acids

An unsaturated fatty acid and dumpling technology, applied in the field of dumplings, can solve the problems of accelerated oxidation rate, spoilage, failure to prevent fat oxidation of dumpling stuffing, and achieve the effects of increasing viscosity, eliminating starchy feeling, and improving product taste.

Inactive Publication Date: 2016-12-07
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, frozen storage cannot prevent the fat oxidation of dumpling stuffing, and as time goes on, the oxidation will continue to deepen, and the oxidation rate will gradually accelerate, until finally spoilage occurs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A. Flaxseed powder is prepared by the following process

[0044] Preparation of flaxseed powder by low-temperature liquid nitrogen crushing technology: crush the dried flaxseeds at -25°C, the liquid nitrogen feed rate is 600mL / min, the flaxseed feed rate is 800g / min, and the flaxseeds are crushed to 80 mesh , to prepare linseed powder;

[0045] B. Meiteng fruit powder is prepared by the following process

[0046] The satoko pulp after cold rolling and oil extraction is selected as the raw material of satoko powder, and the satoko powder is prepared by using the low-temperature liquid nitrogen crushing technology: the dried satoko pulp is crushed at -25°C, and the amount of liquid nitrogen 400mL / min, the amount of fruit meal is 1200g / min, and the fruit meal is crushed to 100 mesh to prepare saiteng fruit powder;

[0047] C, described dumpling skin is to be prepared from by following raw material by weight:

[0048] Flour 90, linseed powder 4, salt 2, modified starch 2...

Embodiment 2

[0064] A. Flaxseed powder is prepared by the following process

[0065] Preparation of flaxseed powder by low-temperature liquid nitrogen crushing technology: crush the dried flaxseeds at -25°C, the liquid nitrogen feed rate is 400mL / min, the flaxseed feed rate is 600g / min, and the flaxseeds are crushed to 60 mesh , to prepare linseed powder;

[0066] B. Meiteng fruit powder is prepared by the following process

[0067] The satoko pulp after cold rolling and oil extraction is selected as the raw material of satoko powder, and the satoko powder is prepared by using the low-temperature liquid nitrogen crushing technology: the dried satoko pulp is crushed at -25°C, and the amount of liquid nitrogen 600mL / min, the amount of fruit meal is 1000g / min, and the fruit meal is crushed to 80 mesh to prepare satoshi fruit powder;

[0068] C, described dumpling skin is to be prepared from by following raw material by weight:

[0069] Flour 95, linseed powder 3, salt 3, modified starch 2,...

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Abstract

The invention discloses a boiled dumpling rich in unsaturated fatty acids. The boiled dumpling comprises a boiled dumpling wrapper and boiled dumpling stuffing, wherein the boiled dumpling wrapper is added with linseed meal, and the boiled dumpling stuffing is added with the linseed meal and Plukenetia volubilis flour. According to the boiled dumpling rich in unsaturated fatty acids, the boiled dumpling wrapper is properly added with the linseed meal, so that the frost crack resistance and taste of the boiled dumpling wrapper are improved; the boiled dumpling stuffing is added with the linseed meal and the Plukenetia volubilis flour, so that the water retention property, taste and nutritive value of the boiled dumpling stuffing are improved; particularly, the boiled dumpling is rich in unsaturated fatty acids, the boiled dumpling stuffing can be effectively inhibited from oxidative deterioration during frozen preserving, the texture, taste, nutrition and oxidation resistance of quick-frozen boiled dumplings are improved, and the quality defect of the traditional quick-frozen boiled dumplings is overcome.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dumpling. Background technique [0002] Dumplings, also known as flat food, are deeply loved by the people of our country, especially the northern residents, because of their convenience and delicious taste. According to legend, it was first invented by Zhang Zhongjing, a native of Nanyang, Henan Province, during the Eastern Han Dynasty. Many provinces and cities in China still retain the habit of eating dumplings during the winter solstice. Quick-frozen dumplings are wrapped dumplings that are quick-frozen to achieve the purpose of refrigeration. They belong to quick-frozen prepared foods and are currently the most consumed category of quick-frozen foods in my country. Quick-frozen dumplings not only retain the nutrition and umami taste of dumplings, but also make them have the convenience, fast and affordable characteristics of quick-frozen food. [0003] However,...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/10A23P20/25
Inventor 杜冰杨子银梁钻好蔡尤林李燕杰夏雨江东文
Owner SOUTH CHINA AGRI UNIV
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