Dumpling wrapper special for fresh dumpling and making method

A production method and technology of fresh dumplings, which are applied in the fields of application, function of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of dumpling skin collapse and deformation, unrecorded dumpling skin, collapse deformation, etc., to reduce the dissolution rate, Reduce dumpling skin collapse and improve stability

Inactive Publication Date: 2017-05-31
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the quick-freezing process of dumplings, cracks on the surface of the dumpling skin are prone to occur, which will affect the appearance of the finished product, resulting in discoloration and taste change of the product.
Causes the problems of high market return rate, short product shelf life, high production cost and poor benefit
In addition, because quick-frozen dumplings are quickly frozen at low temperatures, it directly or indirectly affects the nutritional value and taste of dumplings.
[0004] Whether in terms of appearance or taste, consumers prefer handmade dumplings, but the production time and cost of handmade dumplings are relatively high
For places with a large supply demand, such as central kitchen distribution, fresh logistics, etc., it is often chosen to refrigerate the wrapped fresh dumplings at low temperature for a short time, but the dumpling skin is prone to collapse and deformation during the low-temperature refrigeration process
[0005] Through the retrieval of existing public documents, there are a large number of methods for preventing quick-frozen dumplings from cracking, such as a quick-frozen dumpling and its production method (CN102048069A), a method for preventing quick-frozen dumplings from cracking (CN102077852A) and a new quick-frozen dumpling (CN1021255226A), but there is no technical scheme for solving the problem of collapse and deformation of fresh and refrigerated dumplings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The special dumpling wrapper for fresh dumplings and its production method are as follows:

[0026] (1) Prepare magnetized salt water: take 1.5g edible salt, dissolve in 100ml normal temperature magnetized water, make magnetized salt water, set aside;

[0027] (2) Knead the dough: fully mix the mixed powder, configure 50% additive solution with the magnetized salt water in step (1), and use the additive solution to knead the dough for 3 minutes;

[0028] (3) Dough proofing: After the dough is kneaded into a ball, wrap it with food-grade plastic wrap, put it in a 27°C thermostat to proof for 10 minutes, then knead the dough for 10 minutes, and perform a second proofing for 5 minutes;

[0029] (4) Making dumpling wrappers: the dough of step (3) proofed is rushed to make dumpling wrappers with a thickness of 1.0mm and a diameter of 50mm, and evenly smears 3% konjac powder and 1% carrageenan on the surface of the prepared dumpling wrappers , 1% potassium chloride solution,...

Embodiment 2

[0034] The special dumpling wrapper for fresh dumplings and its production method are as follows:

[0035] (1) Prepare magnetized salt water: take 2.5g edible salt, dissolve in 100ml normal temperature magnetized water, make magnetized salt water, set aside;

[0036] (2) Knead the dough: fully mix the mixed powder, configure 70% additive solution with the magnetized salt water in step (1), and use the additive solution to knead the dough for 7 minutes;

[0037] (3) Dough proofing: After the dough is kneaded into a ball, wrap it with food-grade plastic wrap, put it in a 27°C thermostat to proof for 20 minutes, then knead the dough for 20 minutes, and perform a second proofing for 15 minutes;

[0038] (4) making dumpling wrapper: the dough of step (3) wakes up, rushes to make the dumpling wrapper that thickness is 2.0mm, diameter is 80mm, smear konjac flour 7%, carrageenan 3% evenly on the surface of prepared dumpling wrapper , 5% potassium chloride solution, let stand for 30mi...

Embodiment 3

[0043] The special dumpling wrapper for fresh dumplings and its production method are as follows:

[0044] (1) Prepare magnetized salt water: take 2g edible salt, dissolve in 100ml normal temperature magnetized water, make magnetized salt water, set aside;

[0045] (2) Knead the dough: fully mix the mixed powder, configure 60% additive solution with the magnetized salt water in step (1), and use the additive solution to knead the dough for 5 minutes;

[0046](3) Dough proofing: After the dough is kneaded into a ball, wrap it with food-grade plastic wrap, put it in a 27°C incubator to proof for 15 minutes, then knead the dough for 15 minutes, and perform a second proofing for 10 minutes;

[0047] (4) make dumpling wrapper: the dough of step (3) wakes up, rushes to make the dumpling wrapper that thickness is 1.5mm, diameter is 65mm, smear konjac flour 5%, carrageenan 2% evenly on the surface of prepared dumpling wrapper , 3% potassium chloride solution, let it stand for 15 minu...

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PUM

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Abstract

The invention relates to a dumpling wrapper special for a fresh dumpling and a making method. An additive-containing magnetic salt solution is creatively adopted for dough kneading, the fermentation temperature and time are controlled, and the modified atmosphere processing temperature and time are ensured. The water retention of the dumpling wrapper can be effectively improved. The dumpling made by the dumpling wrapper is uniform and reasonable in matching, nutrient-rich and delicious in flavor. The fresh flavor and the color can be maintained for a long time in a cold storage state, the phenomena of surface sinking and wrapper deterioration are avoided, the flavor of a dumpling stuffing can be kept persistent, the production cost and the return rate are reduced, the quality of the product is improved, and the shelf life of the product is prolonged.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to pasta processing, in particular to dumpling wrappers for fresh dumplings and a production method. Background technique [0002] Fresh dumplings refer to the state of dumplings after they are made and shaped before they are cooked in the pot. Due to consumers' demand for convenience and fast food, quick-frozen dumplings have become common fresh dumplings on the market. The quick-frozen dumplings are a class of fresh dumplings that are quickly frozen within 15 to 30 minutes and stored and circulated at -18°C below -30°C. [0003] During the quick-freezing process of dumplings, cracks on the surface of the dumpling skin are prone to occur, which affects the appearance of the finished product, resulting in discoloration and taste of the product. Causes the problems of high market return rate, short product shelf life, high production cost and poor benefit. In addition, because quick-fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
CPCA23V2002/00A23V2200/30A23V2250/5036A23V2250/1614A23V2250/154A23V2250/16
Inventor 庞玲玲李喜宏汪轩羽乔丽萍
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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