Dumpling wrappers and deep-frozen microwave instant dumplings

Abstract

The invention provides dumpling wrappers and deep-frozen microwave instant dumplings. The dumpling wrappers are prepared from the following components in parts by weight: 60.5-69.7 parts of special dumpling flour, 2-6 parts of modified starch, 0.15-0.25 part of edible salt, 0.15-0.25 part of dietary alkali powder and 28-33 parts of water. Dumplings prepared by the dumpling wrappers do not have dryor hard phenomenon after being heated with a microwave oven.

Description

technical field [0001] The invention relates to the field of food processing, in particular to dumpling wrappers and quick-frozen microwave ready-to-eat dumplings. Background technique [0002] Dumplings are a traditional specialty food loved by the Chinese Han people, and they are a must-eat food during the Spring Festival every year. [0003] Quick-frozen dumplings are a kind of food that can be eaten at any time after quick-freezing the wrapped dumplings to achieve refrigeration. The production process of quick-frozen dumplings is generally: preparation of raw materials, auxiliary materials, water → dough, dumpling filling preparation → packaging → shaping → quick freezing → bagging, weighing, packaging → low-temperature refrigeration. [0004] The selection of flour is very important in the production process of quick-frozen dumplings. The quality of flour directly affects the products of dumplings. Most of the quick-frozen dumplings at this stage can only be cooked in ...

AI Technical Summary

Problems solved by technology

[0004] The selection of flour is very important in the production process of quick-frozen dumplings. The quality of flour directly affects the products of dumplings. Most of the quick-frozen dumplings at this stage can only be cooked in boiling water and cannot be heated in a microwave oven. After reheating, there are many problems such as water loss and dry taste, which affect the eating experience of the food itself

It can be seen that the microwave heating of dumplings at the present stage cannot obtain food with the same effect as the traditional cooking method, that is, the color, aroma, taste, and even nutrition of the food cannot be preserved at the same time.

However, the traditional cooking method cannot avoid problems such as damage during the cooking process of dumplings, and cannot satisfy consumers' demands for convenience.

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