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Egg dumpling wrapper modifier, egg dumplings, and preparation method of modifier and egg dumplings

A technology of improver and egg dumpling, which is applied in the direction of food ingredients as taste improvers, food ingredients as thickeners, and functions of food ingredients. Industrial production and other issues, to achieve the effect of facilitating industrial production operation, increasing brittleness and maintaining stability

Inactive Publication Date: 2019-03-08
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

Most of the egg dumplings currently on the market are handmade, which cannot be industrialized and cannot meet the needs of fast-paced life. Acceptance of

Method used

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  • Egg dumpling wrapper modifier, egg dumplings, and preparation method of modifier and egg dumplings
  • Egg dumpling wrapper modifier, egg dumplings, and preparation method of modifier and egg dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An egg dumpling wrapper improver, prepared from the following raw materials: 20 parts of acetylated distarch phosphate, 15 parts of acetate modified starch, 25 parts of hydroxypropyl modified starch, 20 parts of guar gum, 20 parts of sodium bicarbonate, 10 parts of compound phosphate; wherein the composition of compound phosphate is: 35 parts of sodium hexametaphosphate, 30 parts of sodium pyrophosphate, 20 parts of sodium tripolyphosphate, 10 parts of dipotassium hydrogen phosphate, and 5 parts of disodium dihydrogen pyrophosphate.

[0027] An egg dumpling, the egg dumpling skin is prepared from the following raw materials in parts by weight: 100 parts of egg liquid, 4.5 parts of phosphate ester distarch, 1 part of egg dumpling skin improver, 0.05 part of β-carotene pigment, and 0.6 part of table salt;

[0028] The stuffing is prepared from the following raw materials in parts by weight: 15 parts of fat meat, 20 parts of chicken breast, 13 parts of lean pork, 8 parts of...

Embodiment 2

[0035] An egg dumpling wrapper improver, prepared from the following raw materials: 15 parts of acetylated distarch phosphate, 10 parts of acetate modified starch, 20 parts of hydroxypropyl modified starch, 15 parts of guar gum, 15 parts of sodium bicarbonate, 5 parts of compound phosphate; wherein the composition of compound phosphate is: 30 parts of sodium hexametaphosphate, 25 parts of sodium pyrophosphate, 10 parts of sodium tripolyphosphate, 15 parts of dipotassium hydrogen phosphate, and 3 parts of disodium dihydrogen pyrophosphate.

[0036] An egg dumpling, the egg dumpling skin is prepared from the following raw materials in parts by weight: 100 parts of egg liquid, 4.5 parts of phosphate ester distarch, 1 part of egg dumpling skin improver, 0.05 part of β-carotene pigment, and 0.6 part of table salt;

[0037] The stuffing is prepared from the following raw materials in parts by weight: 12 parts of fat meat, 15 parts of chicken breast, 10 parts of lean pork, 6 parts of ...

Embodiment 3

[0040] An egg dumpling wrapper improver, prepared from the following raw materials: 25 parts of acetylated distarch phosphate, 20 parts of acetate modified starch, 30 parts of hydroxypropyl modified starch, 25 parts of guar gum, 25 parts of sodium bicarbonate, 15 parts of compound phosphate; wherein the composition of compound phosphate is: 40 parts of sodium hexametaphosphate, 35 parts of sodium pyrophosphate, 30 parts of sodium tripolyphosphate, 15 parts of dipotassium hydrogen phosphate, and 7 parts of disodium dihydrogen pyrophosphate.

[0041]An egg dumpling, the egg dumpling skin is prepared from the following raw materials in parts by weight: 100 parts of egg liquid, 4.5 parts of phosphate ester distarch, 1 part of egg dumpling skin improver, 0.05 part of β-carotene pigment, and 0.6 part of table salt;

[0042] The stuffing is prepared from the following raw materials in parts by weight: 18 parts of fat meat, 25 parts of chicken breast, 15 parts of lean pork, 12 parts of...

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Abstract

The invention discloses an egg dumpling wrapper modifier. The modifier comprises the following raw materials in parts by weight: 15-25 parts of acetylated distarch phosphate, 10-20 parts of acetate modified starch, 20-30 parts of hydroxypropyl modified starch, 15-25 parts of a thickening agent, 15-25 parts of an embrittling agent and 5-15 parts of composite phosphates. The acetylated distarch phosphate, the acetate modified starch and the hydroxypropyl modified starch are compounded for use so as to form a compact network structure after the egg dumpling wrappers are cured, to effectively reduce the moisture loss, and to endow egg dumpling wrappers with a soft and chewy mouth feel. The invention also provides egg dumplings, the egg dumpling wrapper modifier is added into egg dumpling wrappers, and the prepared egg dumplings still have better elasticity and edible mouth feel when heated for use after quick freezing and transportation. The invention also provides a preparation method ofthe egg dumplings, and the method realizes the industrialized batch processing manufacturing of the egg dumplings, and improves the production efficiency.

Description

technical field [0001] The invention relates to the field of food, in particular to an egg dumpling wrapper improver, egg dumplings and a preparation method thereof. Background technique [0002] At present, with the improvement of people's living standards and more emphasis on their own health, the requirements for food convenience and taste are getting higher and higher. Traditional dumplings use flour as the main raw material for the dough. In order to further increase the nutritional value of the food , people invented egg dumplings, which are made of eggs as the main component of the dough. Because the egg liquid is rich in nutrients, it can meet the needs of human health and is easy to absorb. It is combined with fillings, making egg dumplings a popular dish. food. Most of the egg dumplings currently on the market are handmade, which cannot be industrialized and cannot meet the needs of fast-paced life. acceptance. Contents of the invention [0003] In order to ov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/10A23L13/40A23L13/50A23L19/10A23L29/00A23L29/238A23L29/30
CPCA23V2002/00A23L7/10A23L13/10A23L13/428A23L13/52A23L19/10A23L29/015A23L29/238A23L29/35A23V2200/14A23V2200/242A23V2200/24
Inventor 周航訾营磊董亚黄满利
Owner 河南创新研霖食品科技有限公司
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