Steamed dumpling filling modifier, steamed dumplings and making method of steamed dumplings

Abstract

The invention discloses a steamed dumpling filling modifier. The steamed dumpling filling modifier comprises the following raw materials in parts by weight of 60-68 parts of hydroxypropyl distarch phosphate, 25-35 parts of esterified crossbonded starch, 0.1-0.3 part of transglutaminase, 3-5 parts of composite phosphate and 1-3 parts of a composite leavening agent. According to the filling modifier, all components are in synergistic reaction, so that the water retention property and the stickiness of fillings can be improved, the tissue structure of meat quality is improved, and the eating mouth feel is smooth, tender, elastic and crisp. The invention further provides steamed dumplings. The steamed dumpling filling modifier is added to the fillings, so that shaping of the steamed dumplingsis facilitated, and the made steamed dumplings are plump and good in mouth feel. The invention further provides a making method of the steamed dumplings. The preparation method has the characteristicsof being simple, convenient and quick, and needs for industrialized batch production are met.

Description

technical field [0001] The invention relates to a food additive, in particular to a steamed dumpling stuffing improver, steamed dumpling and a preparation method thereof. Background technique [0002] There is a habit of eating steamed dumplings in many provinces and cities in China. It is also generally liked to eat steamed dumplings as breakfast. Steamed dumplings are characterized by thin skin and tender filling, delicious and juicy, unique shape, and never tire of eating. At present, the steamed dumplings on the market generally have unstable fillings, easy to leak out, and easy separation of skin fillings, which is not conducive to the formation of steamed dumplings, and after quick-freezing and transportation, the taste of consumers will become poor when eating. Loading is loaded down with trivial details, is not suitable for industrialized production, so be badly in need of a kind of stuffing stable, be suitable for industrialized production, and the steamed dumplin...

AI Technical Summary

Problems solved by technology

At present, the steamed dumplings on the market generally have unstable fillings, easy to leak out, and easy separation of skin fillings, which is not conducive to the formation of steamed dumplings, and after quick-freezing and transportation, the taste of consumers will become poor when eating. It is cumbersome and not suitable for industrial production. Therefore, there is an urgent need for a steamed dumpling with stable fillings, suitable for industrial production, and simple and quick eating methods to meet people's fast-paced life.

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