Red sour soup quick-frozen dumplings and preparation method thereof

Abstract

The invention provides sour soup quick-frozen dumplings and a preparation method thereof, and relates to the technical field of food processing. The red sour soup quick-frozen dumplings disclosed by the invention are prepared by wrapping dumpling wrappers and dumpling fillings, the dumpling wrappers comprise flour, starch, edible salt and other raw materials; the dumpling stuffing comprises red sour soup, meat stuffing, vegetables, fresh ginger, edible oil, pungent litse fruit oil, seasonings, water and other raw materials. The red sour soup and the pungent litse fruit oil are used as raw materials to prepare the dumpling stuffing, the dumplings with the unique strong Qiandonast sour soup flavor are obtained, the requirements of consumers for dumplings with new taste are met, and the dumplings have high competitiveness and wide application prospects.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to red sour soup quick-frozen dumplings and a preparation method thereof. Background Art

[0002] Sour soup is a traditional fermented food with a thousand-year history of consumption by ethnic minorities in Guizhou, mainly represented by the production process of the Miao and Dong ethnic groups. According to the different raw materials and fermentation processes, it is divided into red sour soup and white sour soup. Traditional red sour soup uses fresh peppers and tomatoes as the main raw materials, and is made through multiple processes such as cleaning, sealed fermentation, etc., with a unique sour and spicy taste. Red sour soup not only has a unique flavor, but is also rich in a variety of physiologically active substances such as lactic acid, vitamin C, lycopene, capsaicin, flavonoids and polyphenols, and has the effects of anti-oxidation, regulating blood lipids and enhancing immunity. In addition, red sour soup also has the functions of seasoning, removing fishy smell, relieving greasiness, strengthening the spleen and appetizing, and increasing appetite. Therefore, various foods made with red sour soup as raw materials are increasingly popular among consumers.

[0003] However, the current production method of red sour soup is still mainly traditional natural fermentation, with mixed and unstable microbial flora, long fermentation cycle and large quality differences. At the same time, red sour soup products have problems such as uneven production technology levels, a high proportion of small workshops, insufficient brand building and market promotion, and incomplete upstream and downstream product derivative chains. These problems have jointly led to the limited development of the red sour soup industry.

[0004] Quick-frozen dumplings are a convenient and popular food product that is popular for its easy storage and quick cooking. The production process of quick-frozen dumplings involves wrapping the fillings in a thin dough wrapper and then freezing it quickly to preserve its freshness and texture. This freezing process not only extends the shelf life of the dumplings, but also allows them to retain their original flavor and taste when cooked.

[0005] Therefore, combining red and sour soup with quick-frozen dumplings can not only overcome the problems existing in the red and sour soup industry, but also further enrich the category of pre-made quick-frozen dumplings in my country. Summary of the invention

[0006] To achieve the above-mentioned purpose, the present invention provides a red sour soup quick-frozen dumplings and a preparation method thereof. The method significantly improves the sensory quality of the dumplings by limiting the composition and ratio of the dumpling wrappers and the dumpling fillings and combining them with a specific preparation process, and ultimately obtains high-quality red sour soup quick-frozen dumplings with a unique sour and spicy taste, appetizing and refreshing, and a unique and strong southeastern Guizhou flavor.

[0007] The red sour soup quick-frozen dumplings of the present invention are made of dumpling wrappers and dumpling stuffing;

[0008] The weight ratio of the dumpling wrapper to the dumpling filling is (8-10):(9-12).

[0009] The dumpling wrapper comprises the following raw materials in parts by weight: 7-9 parts of flour, 1-3 parts of water, 0.5-1 parts of starch, and 0.035-0.9 parts of edible salt;

[0010] The dumpling filling comprises the following raw materials in parts by weight:

[0011] 5-15 portions of red and sour soup, 50-70 portions of minced meat, 10-30 portions of vegetables, 0.5-2 portions of ginger, 0.5-2 portions of cooking oil, 0.1-1 portions of litsea cubeba oil, 1.5-4 portions of seasonings, and 3-5 portions of water.

[0012] Furthermore, the red and sour soup comprises the following raw materials in parts by weight:

[0013] 65-75 parts of tomatoes, 10-15 parts of red peppers, 5-9 parts of salt, 7-10 parts of ginger, 1-4 parts of garlic, 3-6 parts of glutinous rice, and 3 parts of compound fermented bacteria.

[0014] Furthermore, the preparation method of the red sour soup is as follows: steam glutinous rice, blend tomatoes, red peppers, salt, ginger and garlic, add them into the cooked glutinous rice, inoculate composite fermentation bacteria, and ferment at 25° C. for 15 days to obtain the red sour soup.

[0015] Furthermore, the composite fermentation bacteria is obtained by mixing Lactobacillus acidophilus and Lactobacillus casei in a weight ratio of 1:1, and the effective viable count of the composite fermentation bacteria is 1×10 7 ~1×10 9 CFU / mL.

[0016] Furthermore, the meat filling is made from commercially available fresh meat that has passed sanitary inspection, which is deboned and skinned, and the lymph nodes, large blood vessels, and severely congested and congested areas are trimmed, and the hair roots are trimmed, and the meat is minced into particles.

[0017] Furthermore, the fresh meat is one or more of pork, mutton and beef.

[0018] Further, the vegetables are one or more of spinach, cabbage, zucchini, tomato, small pumpkin, cucumber. Preferably, the vegetables are one or more of cabbage, zucchini, tomato.

[0019] Furthermore, the cabbage or zucchini is freed of inedible parts such as roots and dead leaves, washed, chopped, blanched in boiling water for 3 minutes, rinsed with cold water, cooled to room temperature before use; the tomato is freed of tomato stalks, blanched in boiling water, peeled, chopped, cooled to room temperature before use.

[0020] Furthermore, the seasoning comprises the following raw materials in parts by weight: 0.3-1 part of soy sauce, 0.5-1 part of oyster sauce, 0.5-1 part of cooking wine, and 0.5-1 part of white sugar.

[0021] The present invention also provides a method for preparing the red sour soup quick-frozen dumplings, which specifically comprises the following steps:

[0022] S1, mixing flour, water, starch and edible salt into dough, proofing the dough after the surface is smooth, and pressing to obtain dumpling wrappers;

[0023] S2, mix the red sour soup, meat filling, vegetables, ginger, Litsea cubeba oil, and seasonings, add water and cooking oil, and stir evenly in the same direction to obtain dumpling filling;

[0024] S3, making dumplings with the dumpling filling and the dumpling wrapper;

[0025] S4, quick-freezing the dumplings to obtain quick-frozen dumplings.

[0026] Furthermore, in the step S1, the proofing time is 20 to 40 minutes. Preferably, in the step S1, the proofing time is 30 to 40 minutes.

[0027] Furthermore, in step S1, the dumpling wrapper has an oval shape of 10 cm×8.5 cm.

[0028] Furthermore, the quick freezing method is liquid nitrogen quick freezing, and the core temperature of the dumplings after quick freezing is -40°C to -18°C.

[0029] Compared with the prior art, the beneficial technical effects of the present invention are:

[0030] The invention uses a specific fermentation process to make the red sour soup bright red and shiny, with a delicious and sour taste, rich layers and unique fermentation aroma. The fermentation process can also increase the types and contents of free amino acids, organic acids and volatile flavor substances in the red sour soup, and finally obtains a red sour soup raw material with unique taste and rich nutrition.

[0031] The present invention adopts liquid nitrogen quick-freezing technology, which can quickly reduce the core temperature of dumplings to -40°C to -18°C, thereby maintaining the freshness and taste of dumplings to the maximum extent and extending the shelf life.

[0032] The quick-frozen dumplings of the invention are convenient to store and eat. The common use of red sour soup and litsea cubeba oil makes the dumplings have a unique hot and sour taste, are appetizing and refreshing, and have a unique and strong southeastern Guizhou flavor, thus satisfying consumers' demand for new tastes and having strong competitiveness and broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] The present invention will be further described below in conjunction with the accompanying drawings.

[0034] Figure 1 The present invention is a process flow chart for preparing quick-frozen dumplings in red sour soup. DETAILED DESCRIPTION

[0035] The invention provides a red sour soup quick-frozen dumpling, which is made of dumpling wrappers and dumpling stuffing;

[0036] The weight ratio of the dumpling wrapper to the dumpling filling is (8-10):(9-12).

[0037] The dumpling wrapper comprises the following raw materials in parts by weight:

[0038] 7-9 parts flour, 1-3 parts water, 0.5-1 part starch, 0.035-0.9 part salt;

[0039] The dumpling filling comprises the following raw materials in parts by weight:

[0040] 5-15 portions of red and sour soup, 50-70 portions of minced meat, 10-30 portions of vegetables, 0.5-2 portions of ginger, 0.5-2 portions of cooking oil, 0.1-1 portions of litsea cubeba oil, 1.5-4 portions of seasonings, and 3-5 portions of water.

[0041] The present invention uses a small amount of Litsea cubeba oil as an ingredient, which can play a good synergistic role with the red sour soup and significantly improve the sensory quality of dumplings. Specifically: the red sour soup itself has a unique hot and sour flavor, which mainly comes from the fruit acid of tomatoes and the organic acid produced by fermentation, plus the spiciness of red peppers. Litsea cubeba oil has a fragrance similar to lemon and ginger, which can remove fishy smells and enhance fragrance. When the two are used in combination, the hot and sour flavor of the red sour soup and the fragrance of Litsea cubeba oil are intertwined, forming a flavor experience with rich layers and unique taste, giving it a unique and strong flavor of Southeast Guizhou.

[0042] In one embodiment, the red and sour soup comprises the following raw materials in parts by weight:

[0043] 65-75 parts of tomatoes, 10-15 parts of red peppers, 5-9 parts of salt, 7-10 parts of ginger, 1-4 parts of garlic, 3-6 parts of glutinous rice, and 3 parts of compound fermented bacteria.

[0044] In one embodiment, the preparation method of the red sour soup is as follows: steam glutinous rice, blend tomatoes, red pepper, salt, ginger, and garlic, add them to the cooked glutinous rice, inoculate composite fermentation bacteria, and ferment at 25° C. for 15 days to obtain the red sour soup.

[0045] In one embodiment, the composite fermentation bacteria is obtained by mixing Lactobacillus acidophilus and Lactobacillus casei in a weight ratio of 1:1, and the effective viable count of the composite fermentation bacteria is 1×10 7 ~1×10 9 CFU / mL.

[0046] Invention 1. By formulating the production formula of red sour soup and inoculating a certain amount of composite fermentation bacteria (such as Lactobacillus acidophilus and Lactobacillus casei) to standardize the production of red sour soup, the problems of long traditional natural fermentation time, large flavor differences between different batches, large differences in water content, and the reproduction of harmful microorganisms are solved; the controllability of the fermentation process and the safety and quality of food are ensured. 2. By adjusting the proportion of red sour soup in the raw materials and adding appropriate amounts of sugar and zucchini to increase the degree of integration of the red sour soup flavor with the pork dumpling filling, and adding appropriate amounts of Litsea cubeba to enhance the richness of the sour soup flavor, making its characteristic aroma more prominent, the finished dumplings have both the unique red sour soup flavor of Guizhou Qianxinan area and harmonious and palatable sensory characteristics; 3. The red sour soup added to the red sour soup dumplings in the invention has a large amount of probiotics, and vegetable zucchini is also added to the dumpling formula. The red sour soup dumplings are not only unique in flavor, but also can increase the intake of probiotics and dietary fiber in the consumer's diet, and have high nutritional value.

[0047] In one embodiment, the meat filling is made from commercially available fresh meat that has passed health inspection, which is deboned and skinned, and the lymph nodes, large blood vessels, and severely congested and congested areas are trimmed, and the hair roots are trimmed, and the meat is minced into particles.

[0048] In one embodiment, the fresh meat is one or more of pork, mutton, and beef.

[0049] In one embodiment, the vegetable is one or more of spinach, cabbage, zucchini, tomato, small pumpkin, and cucumber.

[0050] In one embodiment, the vegetable is one or more of cabbage, zucchini, and tomato.

[0051] In one embodiment, the cabbage or zucchini is cleaned, chopped, blanched in boiling water for 3 minutes, rinsed with cold water, cooled to room temperature and then used; the tomato stems are removed from the tomato, the skin is peeled by boiling water, chopped, and cooled to room temperature and then used.

[0052] In one embodiment, the seasoning includes the following raw materials in parts by weight: 0.3-1 part of soy sauce, 0.5-1 part of oyster sauce, 0.5-1 part of cooking wine, and 0.5-1 part of white sugar.

[0053] The present invention also provides a method for preparing the red sour soup quick-frozen dumplings, which specifically comprises the following steps:

[0054] S1, mixing flour, water, starch and edible salt into dough, proofing the dough after the surface is smooth, and pressing to obtain dumpling wrappers;

[0055] S2, mix the red sour soup, meat filling, vegetables, ginger, Litsea cubeba oil, and seasonings, add water and cooking oil, and stir evenly in the same direction to obtain dumpling filling;

[0056] S3, making dumplings with the dumpling filling and the dumpling wrapper;

[0057] S4, quick-freezing the dumplings to obtain quick-frozen dumplings.

[0058] In one embodiment, in step S1, the proofing time is 20 to 40 minutes.

[0059] In one embodiment, in step S1, the proofing time is 30 to 40 minutes.

[0060] In one embodiment, in step S1, the dumpling wrapper has an oval shape of 10 cm×8.5 cm.

[0061] In one embodiment, the quick freezing method is liquid nitrogen quick freezing, and the core temperature of the dumplings after quick freezing is -40°C to -18°C.

[0062] The technical solution provided by the present invention is further described below in conjunction with embodiments.

[0063] Embodiment 1 A method for preparing quick-frozen dumplings in red sour soup, comprising the following steps:

[0064] S1. Mix 8.5 parts of flour, 1 part of drinking water, 0.5 parts of starch, and 0.0425 parts of edible salt to form a dough. After the dough surface is smooth, let it rise for 40 minutes. Press 10 g of the dough into an oval dumpling wrapper of 10 cm×8.5 cm.

[0065] S2, mix 5 parts of red sour soup, 70 parts of meat, 10 parts of cabbage, 2 parts of ginger, 0.5 parts of soy sauce, 0.5 parts of oyster sauce, 5 parts of tomatoes, 0.5 parts of cooking wine, 0.1 parts of Litsea cubeba oil, and 0.9 parts of white sugar, add 5 parts of drinking water and 0.5 parts of cooking oil, stir and mix in the same direction until it is strong, and obtain dumpling filling;

[0066] S3, making dumplings with 10 g dumpling stuffing and dumpling wrappers;

[0067] S4, laying the dumplings flat on a quick-freezing plate, placing the quick-freezing plate into a liquid nitrogen quick-freezing cabinet for liquid nitrogen quick-freezing, lowering the core temperature of the dumplings to -18°C, and obtaining quick-frozen dumplings.

[0068] The preparation method of the red sour soup is as follows:

[0069] Steam the glutinous rice, mix and mash 70 parts of tomatoes, 10 parts of red pepper, 7 parts of salt, 7 parts of ginger, 3 parts of garlic and 3 parts of glutinous rice, add them to the cooked glutinous rice and mix well, inoculate with Lactobacillus acidophilus and Lactobacillus casei mixed in a ratio of 1:1, with an effective viable count of 1×10 8 CFU / mL of the composite fermentation bacteria were added in 3 portions and fermented at 25°C for 15 days to obtain red sour soup.

[0070] Embodiment 2 A method for preparing quick-frozen dumplings in red sour soup, comprising the following steps:

[0071] S1. Mix 7 parts of flour, 2 parts of drinking water, 1 part of starch and 0.035 parts of edible salt into dough. After the dough surface is smooth, let it rest for 30 minutes. Press 11g of the dough into 10cm×8.5cm oval dumpling wrappers.

[0072] S2. Mix 10 parts of red sour soup, 60 parts of meat, 15 parts of zucchini, 1 part of ginger, 1 part of soy sauce, 1 part of oyster sauce, 2 parts of tomatoes, 1 part of cooking wine, 1 part of Litsea cubeba oil, and 1 part of white sugar, add 5 parts of drinking water and 2 parts of cooking oil, stir and mix in the same direction until firm, and obtain dumpling filling;

[0073] S3, making dumplings with 10 g dumpling stuffing and dumpling wrappers;

[0074] S4, laying the dumplings flat on a quick-freezing plate, placing the quick-freezing plate into a liquid nitrogen quick-freezing cabinet for liquid nitrogen quick-freezing, lowering the core temperature of the dumplings to -30°C, and obtaining quick-frozen dumplings.

[0075] Steam the glutinous rice, mix and mash 70 parts of tomatoes, 10 parts of red peppers, 9 parts of salt, 7 parts of ginger, 1 part of garlic, and 3 parts of glutinous rice, add them to the cooked glutinous rice and mix well, and inoculate with Lactobacillus acidophilus and Lactobacillus casei mixed in a ratio of 1:1, with an effective viable count of 1×10 7 CFU / mL of composite fermentation bacteria 3 times, fermented at 25 ℃ for 15 days, to obtain red sour soup.

[0076] Example 3 A method for preparing quick-frozen dumplings in red sour soup, the steps are as follows:

[0077] S1. Mix 7 parts of flour, 2 parts of drinking water, 1 part of starch and 0.035 parts of edible salt to form a dough. After the dough surface is smooth, let it rest for 30 minutes. Press 10 g of the dough into an oval dumpling wrapper of 10 cm×8.5 cm.

[0078] S2. Mix 15 parts of red sour soup, 50 parts of meat, 20 parts of zucchini, 0.5 parts of ginger, 0.3 parts of soy sauce, 0.7 parts of oyster sauce, 10 parts of tomatoes, 0.5 parts of cooking wine, 0.5 parts of Litsea cubeba oil, and 0.5 parts of white sugar, add 3 parts of drinking water and 1 part of cooking oil, stir and mix in the same direction until strong, and obtain dumpling filling;

[0079] S3, making dumplings with 10 g dumpling stuffing and dumpling wrappers;

[0080] S4, laying the dumplings flat on a quick-freezing plate, placing the quick-freezing plate into a liquid nitrogen quick-freezing cabinet for liquid nitrogen quick-freezing, lowering the core temperature of the dumplings to -40°C, and obtaining quick-frozen dumplings.

[0081] Steam the glutinous rice, mix and mash 65 parts of tomatoes, 15 parts of red peppers, 5 parts of salt, 9 parts of ginger, 3 parts of garlic, and 3 parts of glutinous rice, add them to the cooked glutinous rice and mix well, inoculate with a mixture of Lactobacillus acidophilus and Lactobacillus casei in a ratio of 1:1, with an effective viable count of 10 7 CFU / ml of composite fermentation bacteria (3 portions) were fermented at 25°C for 15 days to obtain red sour soup.

[0082] Comparative Example 1

[0083] Same as Example 1, except that the fermentation temperature is 30° C. and the fermentation time is 7 days.

[0084] Comparative Example 2

[0085] Same as Example 1, except that: the red sour soup is prepared by traditional technology, and the specific preparation method is as follows:

[0086] The preparation method of the red sour soup is as follows: steam glutinous rice, mix and crush 70 parts of tomatoes, 10 parts of red peppers, 7 parts of salt, 7 parts of ginger, 3 parts of garlic, and 3 parts of glutinous rice, add the cooked glutinous rice, stir evenly, and naturally ferment at room temperature for 1 month.

[0087] Comparative Example 3

[0088] Same as Example 1, except that no litsea cubeba oil was added.

[0089] Test Example 1

[0090] Referring to the requirements for sensory evaluation of quick-frozen dumplings in the national standard "Quick-frozen Dumplings" GB / T23786-2009 and combining the special aroma and taste of red sour soup quick-frozen dumplings, the sensory evaluation standard for red sour soup quick-frozen raw dumplings was designed, as shown in Table 1.

[0091] Table 1 Sensory evaluation standards for red sour soup dumplings

[0092]

[0093] The one-page multi-word method of quantitative description analysis experiment in the intelligent sensory analysis system was used to invite 20 male and female sensory evaluators aged between 15 and 35 years old who met the characteristics of the target consumer group of the product to conduct a comprehensive analysis of the sensory characteristics of the cooked quick-frozen dumplings of the embodiment and the comparative example. The sensory evaluation results are shown in Table 2.

[0094] Table 2 Sensory evaluation results of red sour soup dumplings

[0095]

[0096] It can be seen from the contents and sensory evaluation results recorded in Example 1 and Comparative Example 1 that the fermentation temperature and fermentation time in the red sour soup preparation process have a very significant effect on the sensory quality of dumplings, so it is necessary to strictly limit the fermentation temperature and fermentation time in the red sour soup fermentation process. It can be seen from the contents and sensory evaluation results recorded in Example 1 and Comparative Example 2 that there is no significant difference in the sensory quality of the product obtained by the red sour soup preparation process of the present invention and the traditional red sour soup preparation process, and it overcomes the problems of long natural fermentation time of traditional red sour soup, large flavor differences between different batches, large differences in moisture content, and breeding of harmful microorganisms, ensuring the controllability of the fermentation process and food safety quality. It can be seen from the contents and sensory evaluation results recorded in Example 1 and Comparative Example 3 that there is a synergistic effect between Litsea cubeba oil and red sour soup, which can improve the sensory quality of dumplings and increase the flavor of dumplings.

[0097] The principles and implementation methods of the present invention are described in this article using specific examples. The description of the above embodiments is only used to help understand the method and core idea of ​​the present invention. At the same time, for those skilled in the art, according to the idea of ​​the present invention, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as limiting the present invention.

Claims

1. A kind of quick-frozen dumplings in red and sour soup, characterized in that: Made of dumpling wrappers and dumpling stuffing; The dumpling wrapper comprises the following raw materials in parts by weight: 7-9 parts flour, 1-3 parts water, 0.5-1 part starch, 0.035-0.9 part salt; The dumpling filling comprises the following raw materials in parts by weight: 5-15 portions of red and sour soup, 50-70 portions of minced meat, 10-30 portions of vegetables, 0.5-2 portions of ginger, 0.5-2 portions of cooking oil, 0.1-1 portions of litsea cubeba oil, 1.5-4 portions of seasonings, and 3-5 portions of water.

2. The quick-frozen red sour soup dumplings according to claim 1, characterized in that: The red and sour soup comprises the following raw materials in parts by weight: 65-75 parts of tomatoes, 10-15 parts of red peppers, 5-9 parts of salt, 7-10 parts of ginger, 1-4 parts of garlic, 3-6 parts of glutinous rice, and 3 parts of composite fermented bacteria.

3. The quick-frozen red sour soup dumplings according to claim 1, characterized in that: The preparation method of the red sour soup is as follows: steam glutinous rice, blend tomatoes, red pepper, salt, ginger and garlic, add them into the cooked glutinous rice, inoculate composite fermentation bacteria, and ferment at 25° C. for 15 days to obtain the red sour soup.

4. The quick-frozen red sour soup dumplings according to claim 1, characterized in that: The weight ratio of the dumpling wrapper to the dumpling filling is (8-10):(9-12).

5. The quick-frozen red sour soup dumplings according to claim 2, characterized in that: The composite fermentation bacteria is obtained by mixing Lactobacillus acidophilus and Lactobacillus casei in a weight ratio of 1:1, and the effective viable bacteria count of the composite fermentation bacteria is 1×10 7 ~1×10 9 CFU / mL, and the inoculation amount is 2% to 4% of cooked glutinous rice.

6. The quick-frozen red sour soup dumplings according to claim 1, characterized in that: The seasoning comprises the following raw materials in parts by weight: 0.3-1 part of soy sauce, 0.5-1 part of oyster sauce, 0.5-1 part of cooking wine and 0.5-1 part of white sugar.

7. The method for preparing quick-frozen dumplings in red sour soup according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1, mixing flour, water, starch and edible salt into dough, proofing the dough after the surface is smooth, and pressing to obtain dumpling wrappers; S2, mix the red sour soup, meat filling, vegetables, ginger, Litsea cubeba oil, and seasonings, add water and cooking oil, and stir evenly in the same direction to obtain dumpling filling; S3, making dumplings with the dumpling filling and the dumpling wrapper; S4, quick-freezing the dumplings to obtain quick-frozen dumplings.

8. The preparation method according to claim 7, characterized in that: In step S1, the proofing time is 20 to 40 minutes.

9. The preparation method according to claim 7, characterized in that: In step S1, the proofing time is 30 to 40 minutes.

10. The preparation method according to claim 7, characterized in that: The quick freezing method is liquid nitrogen quick freezing, and the core temperature of the dumplings after quick freezing is -40°C to -18°C.

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