Method for combining infrared and microwave to conduct repeated heating to promote brittleness of freezing cooked fried dumpling after repeated heating

A technology of frozen conditioning and pot stickers, which is applied in refrigerated storage, dough processing, baking, etc. It can solve the problems of processing that have not been reported, and achieve the effects of improving product quality, weakening the phenomenon of moisture diffusion, and good water retention characteristics

Inactive Publication Date: 2017-06-30
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] To sum up, there are some examples in the literature on the processing and production of fri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 The preparation process of pre-fried frozen pork pot stickers reheating and improving the brittleness

[0029] Soybean protein isolate is processed by superfine pulverization technology. Take refined flour, wheat starch, corn starch, soybean protein isolate, compound phosphate, maltodextrin, xanthan gum, lard, salt, and water and add them to the dough mixer in sequence and stir. The ratio is based on the quality of refined flour as 100%. , add 8% wheat starch, 10% corn starch, 3% soybean protein isolate, 0.5% complex phosphate, 1% maltodextrin, 1% xanthan gum, 2% lard, 0.3% salt, knead with appropriate amount of water , and make dough after dough.

[0030] Take lean meat and white fat and add them to a meat grinder to mix evenly, add solid seasoning and liquid seasoning and mix for 3 minutes. Add the required auxiliary materials: garlic, onion, and chives at a ratio of 1:1:1, select, wash, cut, and put them into a blender for 2 minutes to make the filling. ...

Embodiment 2

[0033] Example 2 The preparation process of pre-fried beef stuffed pot stickers reheating and improving crispness

[0034] Soybean protein isolate is processed by superfine pulverization technology. Take refined flour, wheat starch, corn starch, soybean protein isolate, complex phosphate, maltodextrin, xanthan gum, lard, salt, and water, and add them to the dough mixer in order to stir. The ratio is based on the mass of refined flour, and wheat starch is added. 8%, cornstarch 10%, soybean protein isolate 3%, compound phosphate 0.5%, maltodextrin 1%, xanthan gum 1%, lard 2%, salt 0.3%, mixed with water, and made after kneading Dough.

[0035] Take fresh beef and add it to a meat grinder to mix evenly, add solid seasoning and liquid seasoning and mix for 3 minutes. Garlic, onion, and chives are selected, washed, and cut, and then put into a blender and mixed for 2 minutes to make the stuffing. Take the prepared dough and stuffed stuffing to make pot stickers.

[0036] Take t...

Embodiment 3

[0038] Example 3 The preparation process of pre-fried vegetable stuffed pot stickers reheating and improving crispness

[0039] Soybean protein isolate is processed by superfine pulverization technology. Take refined flour, wheat starch, corn starch, soybean protein isolate, compound phosphate, maltodextrin, xanthan gum, lard, salt, and water and add them to the dough mixer in sequence and stir. Add 8% wheat starch, 10% corn starch, 3% soybean protein isolate, 0.5% complex phosphate, 1% maltodextrin, 1% xanthan gum, 2% lard, 0.3% salt, mix with water, and knead the dough Then make the dough.

[0040] Chop green vegetables and radishes, stir well, add solid seasoning and liquid seasoning and mix for 3 minutes. Garlic, onion, and leek are selected, washed, and cut respectively, and then put into a blender and mixed for 2 minutes to make the filling. Take the prepared dough and stuffed stuffing to make pot stickers.

[0041] Take the prepared pot stickers and place them flat ...

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PUM

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Abstract

The invention discloses a method for combining infrared and microwave to conduct repeated heating to promote brittleness of freezing cooked fried dumpling after repeated heating, and belongs to the technical field of microwave processing. According to the technical scheme, the cooked fried dumpling of which the repeated heating performance is promoted is obtained through steps of preparation of superfine grinding isolated soy protein, preparation of fried dumpling, pre-frying, freezing, and repeated heating. The awkward situation of the quality problem of freezing and microwave food is broken through, by adding the isolated soy protein which is subjected to superfine grinding and corn starch, composite phosphate, maltodextrin, and xanthan gum, the formula of traditional wrapper of fried dumpling is improved. The isolated soy protein which is subjected to superfine grinding has better water-retention performance. The corn starch, the isolated soy protein, the composite phosphate, the maltodextrin and the xanthan gum are added into an original formula of refined flour and wheat starch according to a certain ratio, the water-retention performance of the wrapper is improved, the moisture content diffusion phenomenon of the fried dumpling in a repeated heating process is sharply weakened, the brittleness is increased by 20%-27% than before, and the product quality is improved.

Description

technical field [0001] The invention relates to a method for combining infrared and microwave reheating to improve the crispness of frozen and cooked pot stickers after reheating, which is mainly used for fried and fried pasta, and specifically relates to the research on the formula of pot stickers, so as to alleviate the impact of microwave thawing and reheating on products. The wetting phenomenon belongs to the technical field of microwave processing. Background technique [0002] Frozen prepared food refers to agricultural products, livestock and poultry, aquatic products, etc. as the main raw materials. Packaged food for sale. The freezing technology in modern society is constantly developing, and at the same time, the relevant supporting equipment for freezing is also constantly being updated. The development of frozen food is very rapid, and it has become an important food development industry. In the 1990s, my country's frozen food industry developed rapidly, and th...

Claims

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Application Information

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IPC IPC(8): A21D13/60A21D2/18A21D2/26A21D13/31A21D13/38A21D15/02A21D2/02
CPCA21D2/02A21D2/181A21D2/186A21D2/266A21D15/02
Inventor 张慜王露莹杨子涵夏欢罗国向
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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