Steamed dumplings and preparation method thereof

A technology for steamed dumplings and dough skins, which is applied in the field of food processing, can solve the problems of poor edge taste of steamed dumpling skins, poor water retention of fillings, and exudation of filling soups, etc., and achieves high gluten content, good water retention and Low temperature freeze-thaw stability and the effect of reducing water loss

Active Publication Date: 2017-12-01
河南创新研霖食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the production process of traditional steamed dumplings, the noodles need to be scalded first, the process is complicated, and there are potential safety hazards. In addition, traditional steamed dumplings often have defects such as filling soup leaking out of the steamed dumpling skin, resulting in cracking of the steamed dumpling skin.
In addition, in order to adapt to the convenient and fast life concept of modern people, quick-frozen steam

Method used

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  • Steamed dumplings and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A steamed dumpling, the dough of which is prepared from the following raw materials in parts by weight: 100 parts of Wudeli snowflake powder, 5 parts of acetate modified starch, 5 parts of acetylated distarch phosphate, 0.4 part of dough improver, emulsified oil 2 parts, 42 parts of water;

[0060] The stuffing is prepared from the following raw materials in parts by weight: 23 parts of pork, 16.25 parts of marinated shrimp, 10 parts of fat, 4 parts of water, 10 parts of king oyster mushroom, 8 parts of fresh shiitake mushroom, 10 parts of Shanghai green, black 8 parts of fungus, 6 parts of water chestnut, 1.6 parts of light soy sauce, 0.8 parts of dark soy sauce, 0.4 parts of cooking wine, 0.25 parts of edible salt, 0.8 parts of monosodium glutamate, 0.6 parts of white sugar, 0.6 parts of chicken powder, and 0.7 parts of sesame oil;

[0061] The marinated shrimp is prepared from the following raw materials in parts by weight: 12 parts of shrimp, 1 part of steamed dumpl...

Embodiment 2

[0080] A steamed dumpling, the dough of which is prepared from the following raw materials in parts by weight: 95 parts of Wudeli snowflake powder, 4 parts of acetate modified starch, 4 parts of acetylated distarch phosphate, 0.3 part of dough improver, emulsified oil 1.5 parts, 40 parts of water;

[0081]The stuffing is prepared from the following raw materials in parts by weight: 20 parts of pork, 15 parts of marinated shrimp, 8 parts of fat, 3 parts of water, 8 parts of king oyster mushroom, 7 parts of fresh shiitake mushroom, 9 parts of Shanghai green, black 7 parts of fungus, 5 parts of water chestnut, 1.5 parts of light soy sauce, 0.5 parts of dark soy sauce, 0.3 parts of cooking wine, 0.2 parts of edible salt, 0.5 parts of monosodium glutamate, 0.4 parts of white sugar, 0.4 parts of chicken powder, and 0.5 parts of sesame oil;

[0082] The marinated shrimp is prepared from the following raw materials in parts by weight: 10 parts of shrimp, 0.5 part of steamed dumpling c...

Embodiment 3

[0101] A steamed dumpling, the skin of which is prepared from the following raw materials in parts by weight: 105 parts of Wudeli snowflake powder, 6 parts of acetate modified starch, 6 parts of acetylated distarch phosphate, 0.5 part of dough improver, emulsified oil 2.5 parts, 45 parts of water;

[0102] The stuffing is prepared from the following raw materials in parts by weight: 25 parts of pork, 18 parts of marinated shrimp, 12 parts of fat, 5 parts of water, 12 parts of king oyster mushroom, 9 parts of fresh shiitake mushroom, 11 parts of Shanghai green, black 9 parts of fungus, 7 parts of water chestnut, 2 parts of soy sauce, 1 part of dark soy sauce, 0.5 part of cooking wine, 0.5 part of edible salt, 1 part of monosodium glutamate, 0.8 part of white sugar, 0.8 part of chicken powder, 0.9 part of sesame oil;

[0103] The marinated shrimp is prepared from the following raw materials in parts by weight: 15 parts of shrimp, 1.5 parts of steamed dumpling compound, 4 parts o...

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Abstract

The invention relates to the technical field of food processing, in particular to steamed dumplings and a preparation method thereof. Wrappers of the steamed dumplings are prepared from the following raw materials in parts by weight: 95-105 parts of Wudeli snowflake flour (belonging to high-gluten flour), 4-6 parts of acetic ester modified starch, 4-6 parts of acetylated distarch phosphate, 0.3-0.5 part of a wrapper improver, 1.5-2.5 parts of emulsified oil and 40-45 parts of water. The Wudeli snowflake flour, the acetic ester modified starch and acetylated distarch phosphate modified starch are compounded for usage, so that synergistic effects are generated, a dense network structure can be formed in freezing storage link and a selling link, moisture loss can be reduced, brown stains of the wrappers can be delayed through strong freeze-thaw stability, and the wrappers have soft and tenacious mouth feel. The wrappers of the steamed dumplings disclosed by the invention can be processed and shaped without the step of making dough with boiling water; and besides, in the process of preparing fillings, shrimp meat is subjected to pickling treatment in advance, so that the moisture of the shrimp meat can be locked, and the situation that the shrimp meat is steamed to release out moisture to cause that the steamed dumplings are broken is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a steamed dumpling and a preparation method thereof. Background technique [0002] In the production process of traditional steamed dumplings, the noodles need to be scalded first. The process is complicated and there are potential safety hazards. In addition, traditional steamed dumplings often have defects such as filling soup leaking out of the steamed dumpling skin, resulting in cracking of the steamed dumpling skin. In addition, in order to adapt to the convenient and fast life concept of modern people, quick-frozen steamed dumplings have gradually appeared on the market, but the steamed dumpling skins of traditional quick-frozen steamed dumplings often have poor freeze-thaw stability, and the taste is hard after freezing and reheating, especially steamed dumplings. The edge of the skin has poor taste, and the filling is not strong enough to lock water and easily see...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L13/60A23L13/40A23L13/20A23L17/40A23L19/00A23L31/00A23L33/00A23P20/25
CPCA23L7/10A23L13/20A23L13/428A23L13/60A23L17/40A23L19/09A23L31/00A23L33/00A23P20/25
Inventor 周航董亚石威
Owner 河南创新研霖食品科技有限公司
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