Improved crisping agent, application thereof in pot stickers and preparation method of pot stickers

A crisping agent and improved technology, applied in the field of application and preparation of pot stickers, can solve the problems of high gluten of dough and hard dough products, and achieve the effects of crisp taste, increase of bound water, and promotion of covalent cross-linking.

Pending Publication Date: 2020-11-27
郑州康晖食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide an improved crisping agent and its application in pot stickers, and the preparation method of pot stickers, so as to solve the problem that noodle products need to be baked twice after steaming, because the thiol group of protein is dehydrogenated and oxidized. The generation of disulfide bonds causes the dough rubber band to be too high, resulting in the technical problem that the noodle product is hard and heavy

Method used

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  • Improved crisping agent, application thereof in pot stickers and preparation method of pot stickers
  • Improved crisping agent, application thereof in pot stickers and preparation method of pot stickers

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0021] Embodiment 1: a kind of preparation method of pot stickers, comprises the steps:

[0022] 1) Prepare pot sticker dough: take 100 parts of medium and high-gluten flour, 3 parts of edible lard, 15 parts of wheat starch, 0.2 part of crisping agent, add 30 parts of water, knead into dough, and rest for 20 minutes;

[0023] 2) Prepare pot stickers and minced meat: mince meat and / or vegetables, add seasonings and mix well; the ingredients are as follows:

[0024] 40 servings of pork belly, 6 servings of shallots, 20 servings of vermicelli, 1 serving of edible salt, 0.8 servings of sugar, 0.8 servings of monosodium glutamate, 3 servings of light soy sauce, 1 serving of cooking wine, 0.2 servings of thirteen spices, 2 servings of sesame oil, 15 servings of water share.

[0025] 3) Production of pot stickers: take the dough prepared in step (1) and the stuffing bag prepared in step (2) to make pot stickers, steam at 97-100°C for 4-6 minutes; after cooling, quickly freeze and tr...

Embodiment 2

[0028] Embodiment 2: the difference with embodiment 1 is:

[0029] An improved crisping agent, comprising the following raw materials in percentage by weight: 30 parts of potato starch, 40 parts of soluble soybean polysaccharide, 20 parts of diacetyl tartaric acid mono-diglycerides, 15 parts of propylene glycol alginate, 15 parts of konjac powder, hexadecimal Sodium phosphate 15 parts.

Embodiment 3

[0030] Embodiment 3: the difference with embodiment 1 is:

[0031] An improved crisping agent, comprising the following raw materials in percentage by weight: 30 parts of potato starch, 40 parts of soluble soybean polysaccharide, 18 parts of diacetyl tartaric acid mono-diglycerides, 13 parts of propylene glycol alginate, 13 parts of konjac powder, hexadecimal Sodium phosphate 13 parts.

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Abstract

The invention provides an improved crisping agent, application thereof in pot stickers and a preparation method of the pot stickers. The improved crisping agent comprises the following raw materials in parts by weight: 20-30 parts of potato starch, 30-40 parts of soluble soybean polysaccharide, 15-20 parts of diacetyl tartrate mono/diglycerides, 10-15 parts of propylene glycol alginate, 10-15 parts of konjac powder and 10-15 parts of sodium hexametaphosphate. The improved crisping agent aims to solve the technical problem that in mass-produced pot stickers, sulfhydryl groups of protein in cooked flour are deoxidized to form disulfide bonds, which causes too high wrapper toughness, hard and tough taste cannot be changed by frying and baking again and the palatability is poor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an improved crisping agent, its application in pot stickers, and a preparation method for pot stickers. Background technique [0002] There are many kinds of local flavor snacks in my country, each with its own characteristics, and pot stickers are one of them. Pot stickers are small foods with fried and stuffed stuffing. They are exquisitely made and delicious. They are very popular. With the development of my country's economy and the improvement of living standards, people's food requirements are gradually changing from food and clothing to sensory satisfaction and nutrition. [0003] The pot stickers currently on the market are derived from steamed dumplings. Industrialized pot stickers are often not ready to eat like street snacks, so as to give consumers a crispy taste; mass-produced pot stickers need to be steamed before processing. After cooling, it is further b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/16A21D2/14A21D2/36A21D2/02A21D13/38
CPCA21D2/186A21D2/181A21D2/16A21D2/14A21D2/36A21D2/02A21D13/38
Inventor 董明翟耀琨徐向英贾琳璐汤华
Owner 郑州康晖食品科技有限公司
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