Special slow release salt for boiled dumplings and steamed stuffed buns, and preparation method thereof

Abstract

The invention discloses special slow release salt for boiled dumplings and steamed stuffed buns. The slow release salt is prepared through spraying a slow release liquid on the surfaces of table salt particles. The slow release liquid is prepared from the following raw materials in parts by weight: 100 parts of water, 6 to 10 parts of gamma-polyglutamic acid, 2 to 4 parts of sucrose ester, 0.5 to 1.0 part of soluble soybean polysaccharide, and 0.3 to 0.8 part of transglutaminase. The invention also discloses a preparation method of the slow release salt. The special slow release salt for the boiled dumplings and the steamed stuffed buns has a better slow release effect, and starts to be dissolved after being added into a filling for 10 to 30min, so that the discharge of a vegetable juice in the filling is remarkably slowed down, the original taste and flavor of the filling is maximally retained, the dumplings and the steamed stuffed buns can be conveniently prepared and are delicious and juicy, the quality and the taste of the dumplings and the steamed stuffed buns are improved, and the slow release salt is not only suitable for home use but also suitable to be popularized and applied in large scale in a fast freezing industry. The slow release salt provided by the invention is simple in preparation process, stable in product quality, and suitable for larger-scale production and application.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a special slow-release salt for dumplings and steamed buns and a preparation method thereof. Background technique [0002] Table salt is indispensable in people's life. The composition of table salt is sodium chloride. These two elements, chlorine and sodium, mainly play the role of maintaining acid-base balance and regulating osmotic pressure in the human body. When there is a lack of table salt, the content of sodium ions in the body When potassium ions are reduced, potassium ions enter the blood from the cells, and symptoms such as blood thickening, oliguria, and yellowing of the skin will occur, and physiological reactions such as indigestion, loss of appetite, hypotension, and fatigue will occur. However, eating too much salt is detrimental to health. It can cause edema, hypertension, arteriosclerosis and other diseases, increase the burden on heart and kidney funct...

AI Technical Summary

Problems solved by technology

Use leeks, cabbage and other vegetables as stuffing. After adding salt, the juice in the vegetables will flow out, and the stuffing will become thinner. When making dumplings or steamed buns, the edges of the dough are easy to be stained with oil and water, making it difficult to pinch, and it is easy to break when cooking.

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