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Quick-frozen vegetable Samosa and making method thereof

A technology for vegetable corners and leeks, which is applied to the field of quick-frozen vegetable corners and their preparation, can solve the problems of sticky hands, hard eating taste, sticking to work boards, etc., and achieves the effects of good elasticity and toughness, high degree of automation, and improved production efficiency.

Active Publication Date: 2018-09-28
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

In order to reduce the hardness of the dough, the skin of the cabbage is often made of hot noodles, that is, the gluten is scalded with boiling water to soften the hardness of the dough and the skin of the cabbage is soft. However, the hot noodles may stick to the teeth, hands, and work boards. The disadvantage is that it brings great inconvenience to the production process and is not conducive to mechanized operation. The vegetable corners that use hot noodles are frozen and then fried. The vegetable corners often lose water, the taste is relatively hard, and the anti-aging performance is poor. Poor stability, affecting the preservation of vegetable corners

Method used

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  • Quick-frozen vegetable Samosa and making method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0039] A quick-frozen vegetable corner, comprising dough and stuffing, the dough is made of the following raw materials in parts by weight: 100 parts of hot noodles, 42 parts of all-purpose flour, 0.6 part of vegetable corner improver, 4 parts of glucose, 5 parts of soybean oil, emulsified oil 0.5 parts, 20 parts of water;

[0040] The stuffing is prepared from the following raw materials in parts by weight: 40 parts of leeks, 40 parts of vermicelli, 10 parts of tofu skin, 1.35 parts of salt, 0.4 parts of monosodium glutamate, 0.3 parts of chicken powder, 0.15 parts of white sugar, 0.2 parts of thirteen spices, soy sauce 0.8 parts, dark soy sauce 0.5 parts, ginger 2 parts, scallion oil 5 parts, sesame oil 0.6 parts, water retaining agent 0.5 parts.

[0041] The preparation method of above-mentioned quick-frozen vegetable corner, comprises the following steps:

[0042] (1) Prepare the dough:

[0043] A: Prepare hot noodles: add boiled water to the all-purpose flour, the ratio...

Embodiment 2

[0056] A quick-frozen vegetable corner, comprising dough and stuffing, the dough is made of the following raw materials in parts by weight: 90 parts of hot noodles, 38 parts of all-purpose flour, 0.5 part of vegetable corner improver, 3 parts of glucose, 5 parts of soybean oil, emulsified oil 0.5 parts, 18 parts of water;

[0057] The stuffing is prepared from the following raw materials in parts by weight: 35 parts of leek, 35 parts of vermicelli, 8 parts of tofu skin, 1.2 parts of salt, 0.3 part of monosodium glutamate, 0.2 part of chicken powder, 0.05 part of white sugar, 0.2 part of thirteen spices, soy sauce 0.7 parts, dark soy sauce 0.4 parts, ginger 1 part, scallion oil 4 parts, sesame oil 0.5 parts, water retaining agent 0.4 parts.

[0058] The preparation method of above-mentioned quick-frozen vegetable corner, comprises the following steps:

[0059] (1) Prepare the dough:

[0060] A: Prepare hot noodles: add boiled water to the all-purpose flour, the ratio of all-p...

Embodiment 3

[0072] A quick-frozen vegetable corner, comprising dough and stuffing, the dough is made of the following raw materials in parts by weight: 110 parts of hot noodles, 44 parts of all-purpose flour, 0.7 part of vegetable corner improver, 5 parts of glucose, 6 parts of soybean oil, emulsified oil 0.7 parts, 22 parts of water;

[0073] The stuffing is prepared from the following raw materials in parts by weight: 45 parts of leeks, 45 parts of vermicelli, 14 parts of tofu skin, 1.5 parts of salt, 0.6 parts of monosodium glutamate, 0.6 parts of chicken powder, 0.2 parts of sugar, 0.3 parts of thirteen spices, soy sauce 1.0 parts, dark soy sauce 1.0 parts, ginger 3 parts, scallion oil 6 parts, sesame oil 0.8 parts, water retaining agent 0.8 parts.

[0074] The preparation method of above-mentioned quick-frozen vegetable corner, comprises the following steps:

[0075] (1) Prepare the dough:

[0076] A: Prepare hot noodles: add boiled water to the all-purpose flour, the ratio of all-...

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Abstract

The invention discloses quick-frozen vegetable Samosa. The quick-frozen vegetable Samosa comprises wrappers and fillings, wherein the wrappers are made from the following raw materials in parts by weight: 90-110 parts of dough made with boiling water, 38-44 parts of medium-gluten flour, 0.5-0.7 part of a vegetable Samosa modifying agent, 3-5 parts of glucose, 4-6 parts of soybean oil, 0.4-0.7 partof emulsifying oil and 18-22 parts of water. According to the quick-frozen vegetable Samosa provided by the invention, the dough made with boiling water and the medium-gluten flour are added to the wrappers, and the vegetable Samosa modifying agents and the emulsifying oil are used for cooperation, so that the eating mouth feel of the wrappers is soft and slight in glutinous properties, the wrappers have good elasticity and tenacity and are stable in property and not liable to be subjected to frost crack, and the requirement of industrial production can be met. The invention further providesa making method of the quick-frozen vegetable Samosa. Mechanized operation is adopted, so that the production efficiency is greatly improved.

Description

technical field [0001] The invention relates to a quick-frozen food, in particular to a quick-frozen vegetable corner and a preparation method thereof. Background technique [0002] Caijiao is a kind of fried food made of wheat flour that northerners often eat. The main raw materials are vermicelli, eggs, leeks and so on. In order to reduce the hardness of the dough, the skin of the cabbage is often made of hot noodles, that is, the gluten is scalded with boiling water to soften the hardness of the dough and the skin of the cabbage is soft. However, the hot noodles may stick to the teeth, hands, and work boards. The disadvantage is that it brings great inconvenience to the production process and is not conducive to mechanized operation. The vegetable corners that use hot noodles are frozen and then fried. The vegetable corners often lose water, the taste is relatively hard, and the anti-aging performance is poor. Poor stability affects the preservation of vegetable corners....

Claims

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Application Information

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IPC IPC(8): A23L7/10A23P20/25
CPCA23V2002/00A23L7/10A23P20/25A23V2200/14A23V2200/222A23V2250/1614A23V2250/1576A23V2250/5036A23V2250/5086A23V2250/1618A23V2250/6406A23V2250/18A23V2250/192A23V2250/182A23V2250/61
Inventor 周航訾营磊董亚
Owner 河南创新研霖食品科技有限公司
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