Dumpling wrapper capable of avoiding generation of muddy soup, and preparation method thereof

Abstract

The invention provides dumpling wrapper capable of avoiding generation of muddy soup, and a preparation method thereof. The preparation method comprises following steps: a, raw material powder mixing, wherein flour, potato starch acetate, and corn starch acetate are sieved respectively and mixed, and then an obtained mixture is uniformly mixed with guar gum; b, dough kneading, wherein table salt is dissolved in water completely, the obtained table salt solution is added into an obtained raw material powder obtained in step a slowly, and stirring is carried out so as to obtain dough; c, dough resting, wherein the obtained dough is sealed, and is allowed to stand for natural resting; d, moulding, wherein after dough resting, the dough is subjected to calendaring via a plurality of times so as to obtain dough wrapper; and e, quick freezing, wherein the obtained dough wrapper is subjected to prefreezing and deep refrigeration, and then is put on sale or stored. According to the preparation method, composite modified starch is added into flour, so that the gelatinization temperature of the obtained raw material powder is reduced, the raw material powder is provided with excellent thermal viscosity, in boiling of dumplings, connection of starch particles with gluten is realized preferably, surface starch loss is reduced, the transparency of quick-frozen dumplings after boiling is increased, a three-dimensional gel net structure similar to the structure of gluten is formed via quick hydration, starch particles are immobilized, and starch dissolving is reduced.

Description

technical field [0001] The invention relates to the technical field of food, in particular to dumpling wrappers in non-muddy soup and a preparation method thereof. Background technique [0002] Quick-frozen dumplings use pork, beef, mutton, etc. as the main raw materials, together with fresh vegetables and spices. They are hand-made or dumpling machines and then quickly frozen. The center temperature of the dumplings passes through the largest ice crystal formation zone within 30 minutes, and is kept at -18℃~-20℃. Circulation and preservation at low temperature, the original quality of dumplings can be preserved without the aid of additives. There is no need to defrost when eating. With its freshness, nutrition, hygiene and convenience, quick-frozen dumplings have become the fastest-growing force in the industry of quick-frozen conditioning products. [0003] Quick-frozen dumplings should have good cooking characteristics: the skin has a certain degree of transparency, whit...

AI Technical Summary

Problems solved by technology

However, in general quick-frozen dumplings, in order to prevent the starch inside the dumpling skin from being in contact with enough water and the phenomenon of incomplete gelatinization when the dumpling skin is cooked, the cooking time is longer. Long-term cooking will destroy the gluten network of the dumpling skin, resulting in starch on the surface of the dumpling skin. Particle loss, muddy soup, poor cooking quality of dumplings, seriously affecting product quality

[0004] From the point of view of the raw materials and process of quick-frozen dumplings, there are two main reasons for the high cooking loss rate of quick-frozen dumplings: first, the gelatinization temperature of raw material powder is high and the thermal viscosity is poor. Flour cannot combine starch granules and gluten structure well, resulting in a large loss of starch granules; second, during the quick-freezing process of dumplings, the temperature difference between front and back is too large, causing the dumpling skin to freeze and harden rapidly, and the ice crystals inside the dumplings are too large, destroying the three-dimensional structure of starch granules and gluten. structure, resulting in the drop of starch granules