Fast-frozen flour and rice food and making method thereof

Abstract

The invention belongs to the technical field of fast-frozen flour and rice foods, in particularly relates to fast-frozen flour and rice food and a making method thereof. According to the fast-frozen flour and rice food disclosed by the invention, hydroxypropyl methylcellulose ether is added into dough, so that the water retention property, the frost resistance and the mouth feel of the dough are improved, and the breakage rate of the dough is reduced, and made fast-frozen dumplings are more three-dimensional in shape; licorice powder in fast-frozen oil is used for improving the sweetness of fillings, and has the characteristics of adjusting and protecting activity of a digestive system, a respiratory system, a nervous system, an endocrine system and the like; citrus dietary fibers are usedfor effectively preventing moisture from translocating, so that the water retention property, the chewiness and the mouth feel are improved; through adoption of nutrient substances and Chinese yam flour, the nutrients are strengthened, the flavor and the mouth feel of the fillings are improved, and the stability of the fast-frozen oil and the uniformity and the fineness of texture of the fast-frozen oil are improved, so that the conditions that the fast-frozen oil of the fast-frozen food is high in hardness, poor in flavor, and low in nutrition, and the fast-frozen food is liable to crack areobviously reduced; and the nutrient substances conform to the theory of monarch, minister, assistant and guide in traditional Chinese medical science, the components in a formula complement with eachother, the effect of easing mental anxiety is jointly achieved, and the sleep quality is improved.

Description

technical field [0001] The invention belongs to the technical field of quick-frozen food, in particular to a quick-frozen flour and rice food and a preparation method thereof. Background technique [0002] Quick-frozen food is quick-frozen food processed at a rapid low temperature (below -18°C). The water and juice in the food tissue will not be lost, and at such a low temperature, microorganisms will basically not reproduce, and food safety is guaranteed. Quick-frozen food Fast Frozen Food is the food that needs to be quick-frozen. After proper pre-treatment, it is quickly frozen in various ways, and it is packaged and stored at -18°C—-20°C (general requirements, different foods require different temperatures) at a consistent low temperature. The biggest advantage of low-temperature products delivered to the place of consumption under certain conditions is to completely preserve the original quality of the food at low temperature (reduce the heat inside the food or the ener...

AI Technical Summary

Problems solved by technology

Flour rice products usually have serious dehydration, cracking, starch aging and retrogradation during processing and frozen storage, which directly affect the quality of the product. However, the domestic technology in this area is not mature enough, and there are still defects, and the application effect is not good.

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