Dumpling stuffing modifier and application thereof

Abstract

The invention relates to the technical field of food processing, in particular to a dumpling stuffing modifier and application thereof. The invention provides a dumpling stuffing modifier. The dumpling stuffing modifier is prepared from the following components in parts by mass: 20-30 parts of curdlan, 10-20 parts of methyl cellulose, 40-50 parts of wheat fibers, 5-20 parts of microporous starch and 1-3 parts of potassium carbonate. According to the egg and cucumber dumpling stuffing modifier and the application method, the water holding capacity, the oil holding capacity and the huddling property of egg yolk stuffing can be effectively improved, the effect of facilitating processing and making is achieved, the made dumplings are good in heating formability and free of collapse, the taste is not sticky when the dumplings are eaten cold and hot, the color of the stuffing is always kept emerald green after long-time heating and heat preservation, and the dumpling stuffing has a good market prospect. The problem that the eating quality of dumplings in take-out is reduced can be effectively solved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a dumpling stuffing improver and application thereof. Background Art

[0002] Fried cucumber with egg is a delicious home-cooked dish. Dumplings made with these two ingredients have the refreshing taste of cucumber and are also quite popular. However, cucumbers contain a lot of water, and a lot of water will seep out after adding seasonings, which makes the filling loose, difficult to seal during the wrapping process, and easy to collapse when cooked. The traditional method is to use salt to kill the water from the cucumber before making the filling. This method not only increases the cost, but also causes a certain amount of nutritional loss. With the rise of takeout in recent years, dumplings are also a variety with a very high takeout order rate. It takes an average of 1 hour from the time the deliveryman receives the goods to the time they are delivered to the consumer. During this process, the dumplings are kept warm, the green vegetables will turn yellow, appear stale, and the taste will deteriorate.

[0003] The vegetarian filling improver provided by invention patent CN 110063487A mainly utilizes the thermoreversible gel property of methylcellulose, which increases the viscosity and clumping property of raw fillings, and forms a gel under high temperature conditions after being cooked, so that the fillings can maintain their shape. However, when the dumplings are cooled and eaten, the methylcellulose will form a gel to increase the viscosity of the fillings, and the taste will be sticky, especially in winter when the dumplings cool down very quickly, which will significantly affect the edible quality of the dumplings. The sauerkraut and egg dumplings provided by invention patent CN111685265A use konjac gum to solve the water leakage problem of sauerkraut, but konjac gum cannot form a gel after being cooked, and it will also produce a sticky taste.

[0004] Therefore, current technical means cannot solve the above-mentioned series of problems encountered by vegetarian dumplings in new application scenarios. Summary of the invention

[0005] The purpose of the invention is to provide a dumpling stuffing improver and application thereof.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The invention provides a dumpling stuffing improver, which is prepared from the following components in parts by weight: 20 to 30 parts of curdlan, 10 to 20 parts of methyl cellulose, 40 to 50 parts of wheat fiber, 5 to 20 parts of microporous starch and 1 to 3 parts of potassium carbonate.

[0008] Preferably, it is prepared from the following components in parts by weight: 20 parts of curdlan, 20 parts of methyl cellulose, 50 parts of wheat fiber, 8 parts of microporous starch, and 2 parts of potassium carbonate.

[0009] The invention also provides application of the dumpling filling improver in preparing the dumpling filling.

[0010] Preferably, the dumpling filling is a filling containing cucumber, a filling containing cabbage, a filling containing zucchini or a filling containing leek.

[0011] The present invention also provides an egg and cucumber dumpling filling, which is prepared from the following components in parts by mass: 40 to 60 parts of eggs, 40 to 60 parts of cucumbers, 1 to 3 parts of the dumpling filling improver and 3 to 6 parts of seasoning.

[0012] The present invention also provides a method for preparing the egg and cucumber dumpling filling, comprising the following steps:

[0013] (1) frying the eggs to obtain egg crumbs, and refrigerating;

[0014] (2) Cut the cucumber into cubes and refrigerate;

[0015] (3) Mixing the refrigerated egg shreds and cucumber cubes, the dumpling filling improver and seasoning to obtain the egg and cucumber dumpling filling.

[0016] Preferably, the refrigeration temperature in steps (1) and (2) is 0 to 4°C.

[0017] Preferably, the refrigeration time in steps (1) and (2) is 1 to 3 hours.

[0018] Preferably, the side length of the cucumber cubes in step (2) is 3 to 5 mm.

[0019] The invention also provides an egg and cucumber dumpling, which comprises wrapping the egg and cucumber dumpling stuffing into a dough skin.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The filling modifier provided by the present invention has the characteristics of strong water absorption, good raw filling cohesion, good cooked filling formability, crisp taste, and emerald green cucumber color after being applied to the filling. The aqueous solution formed by methylcellulose is a thermoreversible gel, that is, it dissolves in cold water to form a high-viscosity liquid, which makes loose vegetable particles stick together, and begins to form a gel when heated to above 30°C, and has certain chewiness and elasticity. Generally, dumplings are in gel form at the normal edible temperature and will not produce a sticky feeling, but the gel softens at a lower temperature, especially in winter when the temperature drops rapidly, which will bring a sticky feeling of the colloid. The curdlan used in the present invention is insoluble in cold water, and heating can form a thermoirreversible gel. When used in combination with methylcellulose, the filling can maintain a gel structure at low temperature and eliminate the sticky feeling. The hot gel will dehydrate during the gelation process, and the addition of wheat fiber can absorb free water through capillary action to enhance the water holding capacity of the filling. Microporous starch has the characteristic of oil absorption, which can absorb the grease brought by egg crumbs, so that the strength of the formed filling gel is increased. Potassium carbonate is alkaline, which can keep chlorophyll green, thus keeping the filling fresh and enhancing appetite.

[0022] After the improver is added into the cucumber and egg dumpling stuffing prepared by the invention, the improver can absorb the water seeped out of the cucumber after adding salt and absorb the oil seeped out of the scrambled eggs, thereby increasing the viscosity of the stuffing and facilitating stuffing and shaping; reducing the dehydration of vegetables during the cooking process of the dumplings, increasing the clumping property of the stuffing after cooking, and improving the convenience of eating; and increasing the pH value of the stuffing and keeping the cucumber green.

[0023] The egg and cucumber dumpling stuffing improver and application method provided by the present invention can effectively improve the water holding capacity, oil holding capacity and clumping capacity of the egg yolk stuffing, thus facilitating processing and production. The dumplings produced have good heating formability and do not collapse, and have a non-sticky taste when eaten hot or cold. The stuffing can be heated and kept warm for a long time and its color always remains emerald green, thus effectively solving the problem of decreased edible quality of dumplings for takeout. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The control example 1 and the embodiment 6 were placed on white paper and left to stand for 10 minutes to observe the water absorption phenomenon of the white paper.

[0025] Figure 2 This is the clumping phenomenon of the fillings in Control Example 1 and Example 6 after stirring.

[0026] Figure 3 This is the clumping phenomenon of the filling after cooking in Control Example 2.

[0027] Figure 4 This is the clumping phenomenon of the filling after cooking in Example 6. DETAILED DESCRIPTION

[0028] The present invention provides a dumpling stuffing improver, which is prepared from the following components by weight: 20 to 30 parts of curdlan, 10 to 20 parts of methyl cellulose, 40 to 50 parts of wheat fiber, 5 to 20 parts of microporous starch, and 1 to 3 parts of potassium carbonate;

[0029] Preferably, it is prepared from the following components in parts by weight: 20-28 parts of curdlan, 12-20 parts of methyl cellulose, 42-50 parts of wheat fiber, 6-15 parts of microporous starch, and 2 parts of potassium carbonate;

[0030] More preferably, it is prepared from the following components in parts by weight: 20 parts of curdlan, 20 parts of methyl cellulose, 50 parts of wheat fiber, 8 parts of microporous starch, and 2 parts of potassium carbonate.

[0031] The invention also provides application of the dumpling filling improver in preparing the dumpling filling.

[0032] In the present invention, the dumpling filling is a filling containing cucumber, a filling containing cabbage, a filling containing zucchini or a filling containing leek.

[0033] The present invention also provides an egg and cucumber dumpling filling, which is prepared from the following components in parts by mass: 40-60 parts of eggs, 40-60 parts of cucumbers, 1-3 parts of the dumpling filling improver and 3-6 parts of seasonings; preferably, it is prepared from the following components in parts by mass: 44-56 parts of eggs, 44-56 parts of cucumbers, 2 parts of the dumpling filling improver and 4-5 parts of seasonings; further preferably, it is prepared from the following components in parts by mass: 48-52 parts of eggs, 48-52 parts of cucumbers, 2 parts of the dumpling filling improver and 4.5 parts of seasonings; more preferably, it is prepared from the following components in parts by mass: 50 parts of eggs, 50 parts of cucumbers, 2 parts of the dumpling filling improver and 4.5 parts of seasonings.

[0034] In the present invention, the seasoning is prepared from the following components in parts by mass: 20 parts of edible salt, 40 parts of white sugar, 10 parts of monosodium glutamate, 25 parts of light soy sauce, and 5 parts of thirteen spices.

[0035] The present invention also provides a method for preparing the egg and cucumber dumpling filling, comprising the following steps:

[0036] (1) frying the eggs to obtain egg crumbs, and refrigerating;

[0037] (2) Cut the cucumber into cubes and refrigerate;

[0038] (3) Mixing the refrigerated egg shreds and cucumber cubes, the dumpling filling improver and seasoning to obtain the egg and cucumber dumpling filling.

[0039] In the present invention, the refrigeration temperature in steps (1) and (2) is 0-4°C; preferably 1-3°C; more preferably 2°C.

[0040] In the present invention, the refrigeration time in steps (1) and (2) is 1 to 3 hours, preferably 2 hours.

[0041] In the present invention, the side length of the cucumber cubes in step (2) is 3 to 5 mm, preferably 4 mm.

[0042] The invention also provides an egg and cucumber dumpling, which comprises wrapping the egg and cucumber dumpling stuffing into a dough skin.

[0043] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0044] Example 1

[0045] An egg and cucumber dumpling stuffing improver is prepared from the following raw materials in parts by weight: 20 parts of curdlan, 20 parts of methyl cellulose, 50 parts of wheat fiber, 8 parts of microporous starch and 2 parts of potassium carbonate.

[0046] Example 2

[0047] An egg and cucumber dumpling stuffing improver is prepared from the following raw materials in parts by weight: 25 parts of curdlan, 15 parts of methyl cellulose, 45 parts of wheat fiber, 14 parts of microporous starch and 1 part of potassium carbonate.

[0048] Example 3

[0049] An egg and cucumber dumpling stuffing improver is prepared from the following raw materials in parts by weight: 30 parts of curdlan, 10 parts of methyl cellulose, 50 parts of wheat fiber, 7 parts of microporous starch and 3 parts of potassium carbonate.

[0050] Example 4

[0051] A method for preparing egg and cucumber dumpling fillings, comprising the following steps:

[0052] (1) Beat the eggs, fry them with vegetable oil, remove them and drain them; crush them into small particles to obtain egg crumbs, and refrigerate them at 0°C for 2 h;

[0053] (2) Wash the cucumber, remove the inedible parts at both ends, cut into 3 mm square cubes, and place in a refrigerator at 0°C for 1 h;

[0054] (3) 400 g of egg shreds, 600 g of cucumber cubes and 30 g of the filling improver of Example 1 were mixed evenly, and finally 30 g of seasoning was added and mixed evenly to obtain the final filling; the seasoning was: 6 g of edible salt, 12 g of white sugar, 3 g of monosodium glutamate, 7.5 g of light soy sauce, and 1.5 g of thirteen spices.

[0055] Example 5

[0056] A method for preparing egg and cucumber dumpling fillings, comprising the following steps:

[0057] (1) Beat the eggs, fry them with vegetable oil, remove them and drain them; crush them into small particles to obtain egg crumbs, and refrigerate them at 4°C for 3 h;

[0058] (2) Wash the cucumber, remove the inedible parts at both ends, cut into 4 mm square cubes, and place in a refrigerator at 4°C for 2 h;

[0059] (3) 500 g of egg shreds, 500 g of cucumber cubes and 20 g of the filling improver of Example 2 were mixed evenly, and finally 40 g of seasoning was added and mixed evenly to obtain the final filling; the seasoning was: 11 g of edible salt, 15 g of white sugar, 4 g of monosodium glutamate, 8 g of light soy sauce, and 2 g of thirteen spices.

[0060] Example 6

[0061] A method for preparing egg and cucumber dumpling fillings, comprising the following steps:

[0062] (1) Beat the eggs, fry them with vegetable oil, remove them and drain them; crush them into small particles to obtain egg crumbs, and refrigerate them at 2°C for 3 h;

[0063] (2) Wash the cucumber, remove the inedible parts at both ends, cut into 4 mm square cubes, and place in a refrigerator at 2°C for 2 h;

[0064] (3) 600 g of egg shreds, 400 g of cucumber cubes and 10 g of the filling improver of Example 3 were mixed evenly, and finally 60 g of seasoning was added and mixed evenly to obtain the final filling; the seasoning was: 12 g of edible salt, 24 g of white sugar, 6 g of monosodium glutamate, 15 g of light soy sauce, and 3 g of thirteen spices.

[0065] Example 7

[0066] A method for preparing egg and cucumber dumplings comprises wrapping the egg and cucumber dumpling filling obtained in Example 6 into dough.

[0067] Comparative Example 1

[0068] A method for preparing egg and cucumber dumpling fillings, comprising the following steps:

[0069] Steps (1) and (2) are the same as steps (1) and (2) in Example 6;

[0070] Step (3): Mix 600 g of egg shreds and 400 g of cucumber cubes evenly, then add 60 g of seasoning and mix evenly to obtain the final filling; the seasoning is: 12 g of edible salt, 24 g of white sugar, 6 g of monosodium glutamate, 15 g of light soy sauce, and 3 g of thirteen spices.

[0071] Comparative Example 2

[0072] A method for preparing egg and cucumber dumplings comprises wrapping the egg and cucumber dumpling filling obtained in reference example 1 into dough.

[0073] Experimental Example 1

[0074] The fillings obtained in Example 6 and Comparative Example 1 were placed on white paper and left to stand for 10 minutes to observe the water absorption phenomenon of the white paper. Figure 1 It can be seen that the filling obtained in Comparative Example 1 has obvious water absorption on the white paper, while the filling obtained in Example 6 does not have any water absorption. Figure 2 This is the clumping phenomenon of the fillings in Control Example 1 and Example 6 after stirring.

[0075] Experimental Example 2

[0076] The dumplings made in Example 7 and Comparative Example 2 were cooked and cut in half to observe the clumping of the fillings. Figure 3 and Figure 4 As shown: the filling obtained in Example 6 has a good clumping phenomenon, while the filling obtained in Control Example 1 is loose and does not have a clumping phenomenon.

[0077] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A dumpling stuffing improver, characterized in that: The invention is prepared from the following components in parts by weight: 20 to 30 parts of curdlan, 10 to 20 parts of methyl cellulose, 40 to 50 parts of wheat fiber, 5 to 20 parts of microporous starch and 1 to 3 parts of potassium carbonate.

2. The dumpling stuffing improver according to claim 1, characterized in that: The invention is prepared from the following components in parts by weight: 20 parts of curdlan, 20 parts of methyl cellulose, 50 parts of wheat fiber, 8 parts of microporous starch and 2 parts of potassium carbonate.

3. Use of the dumpling filling improver according to claim 1 or 2 in the preparation of dumpling fillings.

4. The use according to claim 3, characterized in that: The dumpling filling is a filling containing cucumber, a filling containing cabbage, a filling containing zucchini or a filling containing leek.

5. An egg and cucumber dumpling filling, characterized in that: The dumpling filling improver is prepared from the following components in parts by mass: 40 to 60 parts of eggs, 40 to 60 parts of cucumbers, 1 to 3 parts of the dumpling filling improver according to claim 1 or 2, and 3 to 6 parts of seasonings.

6. The method for preparing the egg and cucumber dumpling filling according to claim 5, characterized in that: The steps include: (1) frying the eggs to obtain egg crumbs, and refrigerating; (2) Cut the cucumber into cubes and refrigerate; (3) Mixing the refrigerated chopped eggs and diced cucumbers, the dumpling filling improver according to claim 1 or 2, and seasonings to obtain an egg and cucumber dumpling filling.

7. The preparation method according to claim 6, characterized in that: The refrigeration temperature in steps (1) and (2) is 0 to 4°C.

8. The preparation method according to claim 6, characterized in that: The refrigeration time in steps (1) and (2) is 1 to 3 hours.

9. The preparation method according to claim 6, characterized in that: The side length of the cucumber cubes in step (2) is 3 to 5 mm.

10. An egg and cucumber dumpling, characterized in that: Wrap the egg and cucumber dumpling filling described in claim 5 into the dough.

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