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Modifying agent for minced meat stuffing, quick-frozen dumpling and preparation method of quick-frozen dumpling

A quick-frozen dumpling and improver technology, which is applied in the field of minced meat stuffing improver, quick-frozen dumpling and its preparation, can solve the problems of not being able to lock the filling soup well, poor clumping of minced meat stuffing, poor freeze-thaw stability, etc. , to achieve the effect of improving water retention and water locking performance, enhancing the grouping effect, and brightening the surface

Inactive Publication Date: 2018-02-27
郑州研霖生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the acceleration of people's life rhythm, quick-frozen convenience foods are more and more sought after by mass consumers, especially quick-frozen minced meat filling foods, such as quick-frozen meat dumplings, quick-frozen meat buns, etc. However, the current quick-frozen minced meat fillings Food minced meat fillings have poor freeze-thaw stability. During quick freezing and cooking, the minced meat fillings have poor agglomeration properties, and the fillings will disperse and stick to the dough, causing cracks in the dough, and the filling soup cannot be well locked. Makes the whole food taste astringent

Method used

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  • Modifying agent for minced meat stuffing, quick-frozen dumpling and preparation method of quick-frozen dumpling
  • Modifying agent for minced meat stuffing, quick-frozen dumpling and preparation method of quick-frozen dumpling

Examples

Experimental program
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Effect test

Embodiment 1

[0028] The invention discloses a filling improver for minced meat, which is composed of the following raw materials in parts by weight: 55 parts of konjac flour, 10 parts of carrageenan, 5 parts of xanthan gum, 4 parts of sodium carbonate and 10 parts of monoglyceride.

[0029] A quick-frozen dumpling, the stuffing of which is prepared from the following raw materials in parts by weight: 18 parts of chicken skin, 5 parts of fat meat, 18 parts of soybean protein, 5 parts of water, 20 parts of cabbage, 10 parts of onion, edible 1.4 parts of salt, 0.5 parts of monosodium glutamate, 0.3 parts of white sugar, 0.4 parts of chicken powder, 0.2 parts of spices, 1.5 parts of ginger, 1.2 parts of dark soy sauce, 0.5 parts of soy sauce, 0.5 parts of cooking wine, 0.4 parts of pork paste, 1 part of salad oil, Improver glue 15 parts;

[0030] The modifier glue is prepared from the following raw materials in parts by weight: 1 part of the modifier in this example and 30 parts of water.

[...

Embodiment 2

[0036] The invention discloses a filling improving agent for minced meat, which is composed of the following raw materials in parts by weight: 45 parts of konjac flour, 5 parts of carrageenan, 7 parts of xanthan gum, 30 parts of trisodium phosphate and 20 parts of monoglyceride.

[0037] A quick-frozen dumpling, the stuffing of which is prepared from the following raw materials in parts by weight: 18 parts of chicken skin meat, 5 parts of fat meat, 6 parts of minced chicken breast meat, 6 parts of peritoneal meat, 20 parts of soybean silk protein, and 8 parts of water , 30 parts of leeks, 13 parts of green onions, 1.6 parts of edible salt, 0.8 parts of monosodium glutamate, 0.5 parts of white sugar, 0.8 parts of chicken powder, 0.3 parts of spices, 2.0 parts of ginger, 1.5 parts of dark soy sauce, 1.0 parts of light soy sauce, 1.0 parts of cooking wine, 0.6 parts of pork paste, 2 parts of salad oil, 25 parts of improver glue;

[0038] Wherein the modifier glue is prepared from...

Embodiment 3

[0044] The invention discloses a filling improver for minced meat, which is composed of the following raw materials in parts by weight: 35 parts of konjac flour, 7 parts of carrageenan, 10 parts of xanthan gum, 15 parts of tripotassium phosphate and 5 parts of monoglyceride.

[0045]A quick-frozen dumpling, the filling of which is prepared from the following raw materials in parts by weight: 15 parts of chicken skin, 10 parts of soybean protein, 15 parts of celery, 8 parts of onion, 0.9 parts of edible salt, 0.3 parts of monosodium glutamate, and 0.1 parts of white sugar 0.1 part of spice, 1.0 part of ginger, 0.8 part of dark soy sauce, 0.3 part of cooking wine, 0.3 part of pork paste, 12 parts of improver glue;

[0046] The modifier glue is prepared from the following raw materials in parts by weight: 1 part of the modifier in this example, 32 parts of water.

[0047] The preparation method of above-mentioned quick-frozen boiled dumplings comprises the following steps:

[00...

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Abstract

The invention relates to the technical field of food processing, and particularly relates to a modifying agent for minced meat stuffing, a quick-frozen dumpling and a preparation method of the quick-frozen dumpling. According to the modifying agent for the minced meat stuffing, which is provided by the invention, konjaku flour, carrageenan, xanthan gum and glycerol monostearate are compounded foruse; alkaline salt is added; the konjaku flour can form thermally irreversible gel in an alkaline condition, and then is compounded with the carrageenan, the xanthan gum and the glycerol monostearate;a synergistic effect is realized; the agglomeration effect of the modifying agent on the minced meat stuffing is promoted, so that when the minced meat stuffing prepared by using the modifying agentprovided by the invention is used for preparing quick-frozen food such as the dumpling, the phenomenon which is caused when stuffing is dispersed in a cooking process after being quick-frozen that thestuffing is stuck to a wrapper is avoided; the stuffing is bright in surface and compact in agglomeration; meanwhile, the water-retention and water-locking performance of the stuffing is promoted; the prepared quick-frozen food, such as the dumpling is enabled to be rich in soup and the defect of the dry and astringent taste which is caused by moisture loss when conventional minced meat stuffingis dispersed after being quick-frozen and cooked is overcome.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a minced meat stuffing improver, quick-frozen dumplings and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm, quick-frozen convenience foods are more and more sought after by mass consumers, especially quick-frozen minced meat filling foods, such as quick-frozen meat dumplings, quick-frozen meat buns, etc. However, the current quick-frozen minced meat fillings Food minced meat fillings have poor freeze-thaw stability. During quick freezing and cooking, the minced meat fillings have poor agglomeration properties, and the fillings will disperse and stick to the dough, causing cracks in the dough, and the filling soup cannot be well locked. Makes the whole food taste astringent. Therefore, it is necessary to improve the filling grouping property of quick-frozen minced meat filling food, and improve the texture quality...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23P20/25A23L13/50A23L13/60
CPCA23V2002/00A23L13/42A23L13/422A23L13/52A23L13/60A23P20/25A23V2250/5036A23V2250/5086A23V2250/5066A23V2250/18
Inventor 周航霍树春陈瑞红
Owner 郑州研霖生物科技有限公司
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