Frozen Pork Rice Dumplings

A quick-frozen pork and rice dumpling technology, which is applied in food science, food coating, food preservation, etc., can solve problems such as increased difficulty in commercialization, unfavorable transportation and sales, and impact on the taste of rice dumplings, and achieves easy standardized control, Rich variety, distinct taste effect

Active Publication Date: 2020-06-19
湖南湘粮食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the rice dumplings made by the traditional production method are made and sold now. If they are stored for a long time, the rice dumpling skin will easily age and affect the taste of the rice dumplings. It is not conducive to transportation and sales, which leads to the commercialization of the traditional name of rice dumplings. Increased difficulty
Existing rice dumpling product taste is comparatively single, and nutritional labeling is simple, and the contemporary catering industry is highly respected to nutrition and health care, thereby it is necessary to do further development and improvement to rice dumpling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Rice dumpling comprises the raw material of following mass parts:

[0024] Rice dumpling skin includes: rice flour 65kg, white glutinous rice flour 25kg, hydroxypropyl modified starch 10kg, gluten powder 5kg, quick-frozen oil 3.0kg, improver 0.5kg, water 70kg;

[0025] Rice dumpling stuffing includes: lean meat 328kg, fat fat 328kg, shallot 44kg, onion 60kg, ginger 20kg, wheat starch 4kg, salt 6.4kg, sugar 8kg, monosodium glutamate 10kg, dark soy sauce 6kg, light soy sauce 24kg, chicken juice 10kg, cooking wine 10kg, sesame oil 12kg, five-spice powder 0.8kg, white pepper powder 0.8kg, chicken extract 2kg, water 124kg.

[0026] The preparation method is specifically:

[0027] ① Kneading noodles: Weigh the above-mentioned raw materials by mass as the raw materials of rice dumpling wrappers in proportion, pour rice flour, white glutinous rice flour, and hydroxypropyl modified starch into the mixer, add 3kg of quick-frozen oil and 35kg of water, and start the mixer to stir...

Embodiment 2

[0033] Rice dumpling comprises the raw material of following mass parts:

[0034] Rice dumpling skin includes: rice flour 60kg, white glutinous rice flour 26kg, hydroxypropyl modified starch 9kg, gluten powder 5kg, quick-frozen oil 2.5kg, improver 0.7kg, water 72kg;

[0035] Rice dumpling stuffing includes: lean meat 320kg, fat fat 335kg, shallot 40kg, onion 70kg, ginger 25kg, wheat starch 5kg, salt 6.5kg, sugar 9kg, monosodium glutamate 11kg, dark soy sauce 8kg, light soy sauce 26kg, chicken juice 10kg, cooking wine 9kg, sesame oil 10kg, five-spice powder 0.6kg, white pepper powder 0.6kg, chicken extract 3kg, water 120kg.

[0036] The preparation method is specifically:

[0037] ① Kneading noodles: Weigh the above-mentioned raw materials by mass as the raw materials of rice dumpling wrappers in proportion, pour rice flour, white glutinous rice flour, and hydroxypropyl modified starch into the mixer, add 3kg of quick-frozen oil and 25kg of water, and start the mixer to stir ...

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PUM

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Abstract

The invention relates to the technical field of quick-frozen foods, in particular to a quick-frozen pork rice dumpling. The problems of easiness in aging of rice dumpling, poor storage, and low nutritional value are improved by adding hydroxypropyl modified starch, wheat gluten, quick-frozen oil and an improving agent into the formula of rice dumpling wrapper. The richness and depth sense of the mouth feel of the rice dumpling are further increased by improving the formula of the rice dumpling stuffing. The quick-frozen pork rice dumpling has the advantages that the processing technology is simple, the mechanical degree is high, the standardized control in the process is easy, the product quality can be easily controlled, and the quick-frozen pork rice dumpling is suitable for batched production and commercialized popularizing of the rice dumpling.

Description

technical field [0001] The invention relates to the technical field of quick-frozen food, in particular to a quick-frozen pork rice dumpling. Background technique [0002] Rice is the main food crop in southern my country, 85% of which is consumed as staple food, while the proportion of deep processing is less than 10%. At present, rice deep processing products mainly include rice noodles, rice cakes, rice beverages, biscuits, rice dumplings, etc. Rice dumplings are commonly known as Baoxinba, also known as rice cake, which is a traditional name in Anhui, Jiangxi, Hunan and other regions. Rice dumplings are made of indica rice, rice flour and other ingredients. The traditional production method is to steam the indica rice or japonica rice until half-cooked, grind it into a fine powder, add an appropriate amount of water and make noodles, and then wrap the stuffing in it and put it on the pot Steamed, this traditional production process is mostly purely manual, the processin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P20/25A23L3/36A23L7/10
CPCA23L3/36A23L7/10A23P20/25
Inventor 李子清高登科孙宇
Owner 湖南湘粮食品科技有限公司
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