Stuffing modifier, dumpling and preparation methods thereof

Abstract

The invention relates to the technical field of food processing and specifically relates to a stuffing modifier, a dumpling and preparation methods thereof. The modifier is prepared from gellan gum, calcium hydrophosphate, xanthan gum, composite phosphate, monoglyceride and corn starch, wherein the gellan gum and the calcium hydrophsphate interact with each other to form gel; thus, under the situation that diced meat is utilized as a stuffing raw material, stuffing huddling performance can be still well kept, and granular sensation of meat stuffing is enhanced; the composite phosphate, the corn starch and the monoglyceride are added to effectively improve water binding capacity; thus, meat tenderness is kept, meat stuffing taste is prevented from being dry and skinny; meanwhile, product texture is improved, granular sensation is obvious when the meat stuffing is eaten, and the meat stuffing has elasticity; the xanthan gum is utilized as a thickener and can absorb moisture precipitatedfrom the meat stuffing, meat stuffing thickness is improved, and production operation is facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a stuffing improving agent, boiled dumplings and a preparation method thereof. Background technique [0002] Foods with fillings such as steamed stuffed buns, dumplings, and pan-fried are all traditional Chinese pasta. Traditional stuffed foods such as steamed stuffed buns, dumplings, and pan-fried are all prepared on-site and then packaged into shapes and then eaten directly after cooking. The filling food made on the spot is directly packaged and cooked after the filling is prepared, and there is no change in the texture quality of the filling such as water retention and clumping during long-term storage in the whole process. However, people's pace of life is accelerating nowadays, and these stuffing foods are usually not satisfied with on-site production. Therefore, quick-frozen buns, dumplings and other convenience foods have gradually appeared on the market. Boiling...

AI Technical Summary

Problems solved by technology

However, people's pace of life is accelerating nowadays, and these stuffing foods are usually not satisfied with on-site production. Therefore, quick-frozen buns, dumplings and other convenience foods have gradually appeared on the market. Boiling or steaming or frying and reheating, the traditional fillings often have poor clumping effect during these processes. During the cooking process, the fillings are scattered and bonded to the outer skin, causing the outer skin to rupture, and the fillings still have water-retaining properties. Poor, the stuffing after quick freezing and reheating is dry and woody

In addition, although there are dumplings or steamed buns on the market that can improve the clumping phenomenon of fillings by adding improvers, the current improvers are all for minced meat fillings, and the improvement of clumping performance for diced raw materials is not strong. There is a defect that the fillings are easily dispersed and adhered to the dough after being quick-frozen and re-cooked