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Vegetarian stuffing huddling agent as well as preparation method and application thereof

A grouping agent and plain stuffing technology, which is applied in the field of food processing, can solve the problems of affecting the taste of stuffing products, being easy to be frozen and cracked, and increasing the rate of residual products, so as to reduce the easy to be frozen and cracked, avoid excessive soaking, improve The effect of organizational status

Pending Publication Date: 2022-04-12
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, seasoning and adding salt to plain fillings will cause the vegetables to release water rapidly, and the delicious ingredients of seasonings and vegetable juices will dissolve into the water and cannot be wrapped in the dough, thereby affecting the taste of stuffing products; moreover, the dissolved Moisture easily soaks the dough, and the soaked dough is easily cracked during the quick-freezing process, and the residual product rate increases. Therefore, suitable fillers are needed to manage the dissolved water of the plain stuffing, reduce the residual product rate, and improve production efficiency.

Method used

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  • Vegetarian stuffing huddling agent as well as preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0018] This embodiment provides a kind of vegetarian stuffing grouping agent, which is prepared from the following raw materials in parts by weight: 2 parts of wheat fiber, 1 part of xanthan gum, 5 parts of konjac flour, 2 parts of methyl cellulose, 0.5 part of calcium hydroxide, 400 parts of water. Use a high-speed chopping and mixing device to chop and mix into a certain jelly according to the proportion of weight.

[0019] The horned squash stuffing is prepared through the following recipe ingredients and steps:

[0020] 1) Weigh 500g horn melon, 200g fungus, 100g carrot, 50g mushroom, 100g salad oil, 10g salt, 5g chicken stock, 5g sugar, 5g ginger, 5g shallot, 10g soy sauce, 4g oyster sauce, 5g sesame oil, white pepper powder 1g, 150g of vegetarian filling agent;

[0021] 2) Wash and shred the melon, add 0.4% salt to marinate for 10 minutes, wash with water after a little water is precipitated, squeeze out the water slightly, add oil and stir for later use;

[0022] 3) ...

Embodiment 2

[0027] This embodiment provides a kind of vegetarian stuffing grouping agent, which is prepared from the following raw materials in parts by weight: 2 parts of wheat fiber, 3 parts of xanthan gum, 3 parts of konjac flour, 2 parts of methyl cellulose, 0.3 part of calcium hydroxide, 400 parts of water. Use a high-speed chopping and mixing device to chop and mix into a certain jelly according to the proportion of weight.

[0028] Prepare the vegetarian filling according to the formula raw materials and steps of the squash vegetarian filling in Example 1.

Embodiment 3

[0032] This embodiment provides a kind of vegetarian stuffing dough-holding agent, which is prepared from the following raw materials in parts by weight: 2 parts of wheat fiber, 1 part of xanthan gum, 3 parts of konjac flour, 3 parts of methyl cellulose, 0.3 part of calcium hydroxide, 400 parts of water. Use a high-speed chopping and mixing device to chop and mix into a certain jelly according to the proportion of weight.

[0033] Prepare the vegetarian filling according to the formula raw materials and steps of the squash vegetarian filling in Example 1.

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Abstract

The invention discloses a vegetarian stuffing huddling agent as well as a preparation method and application thereof. The vegetarian stuffing huddling agent comprises the following components in parts by weight: 1-5 parts of wheat fibers, 1-5 parts of xanthan gum, 1-10 parts of konjaku flour, 1-5 parts of methylcellulose, 0.1-1 part of dietary alkali and 300-500 parts of water. When the vegetarian stuffing huddling agent provided by the invention is applied to vegetarian stuffing, the problems that the vegetarian stuffing is loose in structure and water is discharged when the vegetarian stuffing is placed at normal temperature can be improved, and the vegetarian stuffing huddling agent is favorable for improving the production efficiency of stuffed products and reducing the defective rate of the products; after the stuffing is heated, the water in the vegetarian stuffing is released again, so that the taste and flavor of the stuffed product can be improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a plain stuffing grouping agent and a preparation method and application thereof. Background technique [0002] As people's requirements for the quality of life are getting higher and higher, consumers' taste requirements for stuffed foods are becoming more and more light. As the most light category, vegetarian stuffing products are more and more favored by consumers. However, seasoning and adding salt to plain fillings will cause the vegetables to release water quickly, and the delicious ingredients of seasonings and vegetable juices will dissolve into the water and cannot be wrapped in the dough, thus affecting the taste of stuffing products; moreover, the dissolved Moisture easily soaks the dough, and the soaked dough is easily cracked during the quick-freezing process, and the residual product rate increases. Therefore, suitable fillers are needed to manag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/269A23L19/10A23L29/00
Inventor 张凤敏雪芳军
Owner 苏州闻达食品配料有限公司
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