Light-truck konjak dumplings and preparation method thereof

Abstract

The invention provides light-truck konjak dumplings and a preparation method thereof, and belongs to the technical field of food processing. The heat of the steamed dumpling product is reduced by 47% (only 23kcal), the fat content is reduced to less than or equal to 0.16 g / piece, the dietary fiber content is increased to 0.8 g / piece, the sodium content is reduced by 25%, and the steamed dumpling product is obviously superior to the traditional steamed dumpling product; the ductility of the wrapper and the elasticity after refrigeration are improved, the wrapper is free of cracking after quick freezing and elastic in taste after reheating, and the industrial production requirements are met; the stuffing is tender, smooth and juicy, the flavor level is rich, and the sensory score is improved by 30% or above. The product can be directly used as a light-truck, low-sodium and high-fiber functional quick-frozen food to be marketed, is particularly suitable for body building and fat control, diabetes management and healthy diet consumption scenes, and solves the problems that traditional steamed dumplings are high in calorie and high in fat, and industrial quick-frozen products are easy to break in skin and deteriorate in taste; and a new category with both nutritional value and commercial value is provided for the field of healthy quick-frozen foods.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to light-calorie konjac dumplings and a preparation method thereof. Background Art

[0002] Steamed dumplings, a representative category of traditional Chinese pasta, are made by wrapping fillings in dough and then steaming them. They are widely favored by consumers for their rich taste and balanced nutrition. Traditional steamed dumplings usually use wheat flour as the main raw material to prepare the dough, and the filling is usually a mixture of meat, vegetables and seasonings. High-temperature steam is used to gelatinize the starch and denature the protein to form a unique texture and flavor. With the development of the modern food industry and the upgrading of consumer demand, steamed dumplings have gradually shifted from handmade home production to large-scale production, and occupy an important position in the frozen food market. However, existing industrial steamed dumplings still have many technical bottlenecks in terms of nutritional and health properties, processing adaptability and sensory quality.

[0003] In terms of nutrition and health, traditional steamed dumpling dough is mainly made of refined wheat flour, which has a low dietary fiber content and cannot meet consumers' healthy needs for a low glycemic index and high dietary fiber. In addition, the filling system often relies on high salt and high fat ratios to enhance the flavor. Long-term intake can easily lead to excessive sodium and calorie problems. Although some studies have attempted to improve the nutritional structure of the dough by adding whole grain flour and plant protein, the gluten network is often damaged, resulting in reduced ductility, and cracking and breakage during industrial rolling and quick freezing. In addition, existing low-sodium formulas cannot maintain the water retention and flavor level of the filling while reducing the salt content, which can easily lead to defects such as loss of juice after steaming and dry meat.

[0004] In terms of processing and storage, conventional steamed dumpling wrappers are prone to structural collapse due to ice crystal growth during the quick-freezing and reheating process, resulting in a sticky texture and loss of elasticity after re-steaming. Vegetable fillings are also prone to browning and softening during thermal processing, affecting the product's appearance and chewing experience. Furthermore, existing processes are poorly compatible with the addition of functional ingredients (such as collagen and dietary fiber), often leading to degradation or functional failure of active substances due to factors such as processing temperature and pH.

[0005] Therefore, developing a steamed dumpling product that balances nutritional fortification, processing stability, and sensory quality is key to overcoming existing technological barriers and meeting healthy consumption trends. This requires innovative raw materials and process optimization to maintain the flavor characteristics of traditional steamed dumplings while enhancing their health benefits, such as low sodium, high fiber, and high protein. This also requires improving the mechanical properties of the dough and the water retention of the filling to meet the demands of industrial production. Summary of the Invention

[0006] The object of the present invention is to provide a light-calorie konjac dumpling and a preparation method thereof, which have both excellent nutritional properties and processing quality.

[0007] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0008] The present invention provides a steamed dumpling comprising a dumpling wrapper and a stuffing;

[0009] The raw materials of the dumpling wrapper include konjac flour, black oat flour, gluten flour, highland barley flour, whole wheat flour, pea protein powder, carrageenan, low sodium salt, glycerin, soybean oil and water;

[0010] The raw materials of the filling include chicken breast, konjac cubes, vegetables, oat bran and seasonings.

[0011] Preferably, the raw materials of the dumpling wrappers include, by weight: 15-30 parts of konjac flour, 10-20 parts of black oat flour, 3-8 parts of gluten, 5-15 parts of highland barley flour, 5-15 parts of whole wheat flour, 3-8 parts of pea protein powder, 0.1-0.5 parts of carrageenan, 0.5-1.5 parts of low sodium salt, 1-2 parts of glycerol, 2-4 parts of soybean oil, and 20-40 parts of water.

[0012] Preferably, the raw materials of the filling include, by weight, 50-60 parts of chicken breast, 5-15 parts of diced konjac, 15-40 parts of vegetables, 1-5 parts of oat bran and 5-10 parts of seasoning.

[0013] Preferably, the vegetables are selected from one or more of Pleurotus eryngii, Bok choy, Fungus and Shiitake mushrooms.

[0014] Preferably, the seasoning is selected from one or more of onion, ginger, garlic, salt, sugar, sugar substitute, chicken essence, MSG, black pepper, white pepper, light soy sauce and oil.

[0015] The present invention also provides a method for preparing the steamed dumplings, comprising the following steps:

[0016] The raw materials for the dumpling wrappers are mixed to form dough, rolled into dough wrappers and cut to obtain the dumpling wrappers;

[0017] Mixing chicken breast, oat bran and seasonings, and marinating in a refrigerator for 1 to 2 hours to obtain marinated chicken breast;

[0018] Combine marinated chicken breast with remaining stuffing ingredients to make stuffing;

[0019] Wrapping the dumpling wrappers and fillings to obtain dumpling greens;

[0020] The dumpling dough is sequentially steamed and quick-frozen to obtain steamed dumplings.

[0021] Preferably, the dough making process further comprises subjecting the dough to proofing treatment;

[0022] The proofing treatment lasts for 15 to 30 minutes, and the proofing humidity is 70 to 80% and the temperature is 20 to 35°C.

[0023] Preferably, the steaming treatment includes first steaming at 95-105° C. for 4-6 minutes, and then steaming at 75-85° C. for 2-4 minutes.

[0024] Preferably, the temperature of the quick freezing treatment is -40 to -20°C, and the time is 20 to 40 minutes.

[0025] Preferably, the dumpling wrapper has a thickness of 0.7 to 1.5 mm and a diameter of 8 to 12 cm;

[0026] The maximum particle size of the chicken breast is 8 to 12 mm;

[0027] The weight of the dumpling green body is 15 to 25 g.

[0028] Beneficial effects of the present invention:

[0029] The present invention reduces the calorie content of steamed dumplings by 47% (only 23kcal per dumpling), reduces the fat content to ≤0.16g / dumpling, increases the dietary fiber content to 0.8g / dumpling, and reduces the sodium content by 25%, which is significantly better than traditional steamed dumplings; the dough has improved ductility and elasticity after refrigeration, does not crack after quick freezing, and has a chewy texture after reheating, meeting the needs of industrial production; the filling is tender and juicy, with rich flavor layers, and the sensory score is improved by more than 30%. This product can be directly marketed as a low-calorie, low-sodium, high-fiber functional quick-frozen food. It is particularly suitable for fitness and fat control, diabetes management, and healthy diet consumption scenarios. It solves the pain points of traditional steamed dumplings with high calories and high fat and industrial quick-frozen products that are easy to break and have a poor taste, providing a new category with both nutritional value and commercial value for the field of healthy quick-frozen foods. DETAILED DESCRIPTION

[0030] The present invention provides a steamed dumpling comprising a dumpling wrapper and a stuffing;

[0031] The raw materials of the dumpling wrapper include konjac flour, black oat flour, gluten flour, highland barley flour, whole wheat flour, pea protein powder, carrageenan, low sodium salt, glycerin, soybean oil and water;

[0032] The raw materials of the filling include chicken breast, konjac cubes, vegetables, oat bran and seasonings.

[0033] In this invention, the dough formula is first optimized: black oat flour (β-glucan) + konjac flour (glucomannan) + gluten (wheat protein) form a three-dimensional network structure, which improves the tensile strength compared to wheat flour; glycerin and soybean oil synergistically inhibit the hardening of the dough, allowing it to maintain elasticity after re-steaming after refrigeration. In addition, chicken breast is specially marinated and compounded with konjac cubes to lock in moisture, making it tender and juicy; konjac forms a gel matrix with king oyster mushrooms, black fungus (water-soluble fiber), shiitake mushrooms, and rapeseed, reducing fat adsorption.

[0034] In the present invention, preferably, the raw materials of the dumpling wrappers include, by weight: 15-30 parts of konjac flour, 10-20 parts of black oat flour, 3-8 parts of gluten, 5-15 parts of highland barley flour, 5-15 parts of whole wheat flour, 3-8 parts of pea protein powder, 0.1-0.5 parts of carrageenan, 0.5-1.5 parts of low sodium salt, 1-2 parts of glycerin, 2-4 parts of soybean oil, and 20-40 parts of water. Preferably, the raw materials of the filling include, by weight: 50-60 parts of chicken breast, 5-15 parts of diced konjac, 15-40 parts of vegetables, 1-5 parts of oat bran, and 5-10 parts of seasonings. Preferably, the vegetables are selected from one or more of king oyster mushrooms, bok choy, wood ear mushrooms, and shiitake mushrooms. Preferably, the seasoning is selected from one or more of onion, ginger, garlic, salt, sugar, sugar substitute, chicken essence, MSG, black pepper, white pepper, light soy sauce and oil.

[0035] In the present invention, the raw materials of the filling may also include the following components:

[0036] High-fiber foods, such as white fungus, kale, burdock, Jerusalem artichoke, okra, celery root, black bean skin, chia seeds, flax seeds, quinoa, buckwheat kernels, lotus root, bamboo shoots, shiitake mushroom stems, or purple cabbage;

[0037] Plant-based protein ingredients, such as dandelion, dried tofu, tempeh, chickpeas, natto, edamame, vegetarian meat cubes, black beans, green beans, broad beans, peanut protein nuggets, mung bean protein, hemp seeds, red kidney beans, or lupine beans;

[0038] Ingredients that adjust nutritional quality: such as broccoli, chopped eggs, sweet corn kernels, carrots, bell peppers, pumpkin cubes, diced purple potatoes, hummus, quinoa rice, chopped walnuts, pine nuts, chopped seaweed, diced shrimp, chopped salmon, or diced cheese;

[0039] Ingredients for flavor adjustment: such as durian, jackfruit, diced mango, passion fruit seeds, shredded coconut, chocolate chips, coffee powder, rose petals, osmanthus paste, mint leaves, lemon zest, vanilla pods, candied orange peel, plum powder, or wasabi puree;

[0040] Ingredients for adjusting the taste: such as bok choy, wood ear mushrooms, lotus stems, water chestnuts, bamboo shoots, bean sprouts, mung bean sprouts, shredded zucchini, cucumber chips, fried lotus root shreds, crispy yam cubes, shredded jellyfish, shredded konjac, diced konjac, or diced crispy bones;

[0041] In the present invention, the seasoning can also be selected from Sichuan pepper flavor marinade, green peppercorns, pickled pepper juice, curry powder, shacha sauce, cumin seeds, lemongrass, black bean sauce, fermented bean curd juice, fish sauce, miso sauce, garlic crisps, shrimp paste, shallot sauce or yellow bell pepper sauce;

[0042] The present invention also provides a method for preparing the steamed dumplings, comprising the following steps:

[0043] The raw materials for the dumpling wrappers are mixed to form dough, rolled into dough wrappers and cut to obtain the dumpling wrappers;

[0044] Mixing chicken breast, oat bran and seasonings, and marinating in a refrigerator for 1 to 2 hours to obtain marinated chicken breast;

[0045] Combine marinated chicken breast with remaining stuffing ingredients to make stuffing;

[0046] Wrapping the dumpling wrappers and fillings to obtain dumpling greens;

[0047] The dumpling dough is sequentially steamed and quick-frozen to obtain steamed dumplings.

[0048] Preferably, after making the dough, the process also includes proofing the dough; the proofing time is 15 to 30 minutes, the humidity of the proofing is 70 to 80%, and the temperature is 20 to 35°C. Preferably, the steaming process includes first steaming at 95 to 105°C for 4 to 6 minutes, and then stewing at 75 to 85°C for 2 to 4 minutes. Preferably, the temperature of the quick-freezing process is -40 to -20°C, and the time is 20 to 40 minutes. Preferably, the thickness of the dumpling wrapper is 0.7 to 1.5 mm, and the diameter is 8 to 12 cm; the maximum particle size of the chicken breast is 8 to 12 mm; and the weight of the dumpling raw material is 15 to 25 g.

[0049] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0050] Example 1

[0051] 1. Raw material composition (parts by weight)

[0052] Dumpling wrappers: 20 parts of konjac flour, 15 parts of black oat flour, 5 parts of gluten, 10 parts of barley flour, 10 parts of whole wheat flour, 5 parts of pea protein powder, 0.3 parts of carrageenan, 0.8 parts of low sodium salt, 1.5 parts of glycerin, 3 parts of soybean oil, and 30 parts of water.

[0053] Filling: 55 parts of chicken breast, 10 parts of diced konjac, 5 parts of king oyster mushrooms, 5 parts of bok choy, 5 parts of black fungus, 6 parts of shiitake mushrooms, 2 parts of chopped green onions, 3 parts of oat bran, seasoning: 0.8 parts of low-sodium salt, 0.2 parts of chicken powder, 0.15 parts of black pepper, 1 part of erythritol, 2 parts of low-sodium light soy sauce, 2 parts of soybean oil.

[0054] 2. Preparation Method

[0055] Step 1: Prepare the dumpling wrappers

[0056] Mix the dough: Weigh the mixture according to the above dumpling wrapper ratio, mix konjac flour, oat flour, gluten, highland barley flour, whole wheat flour, pea protein, and carrageenan, put it into a dough mixer, stir, add 40-50°C warm water and stir, add glycerin, edible low-sodium salt, and soybean oil, add water twice and stir until flocculent;

[0057] After proofing for 20 minutes (humidity 75%, 25°C), knead the dough again until smooth;

[0058] Roll out the dough into 1mm thick sheets and cut into 9cm diameter round sheets.

[0059] Step 2: Prepare the filling

[0060] 1. Raw material pretreatment

[0061] According to the ratio, mince the chicken breast into 10mm perforated plate, add oat bran and seasonings, and marinate in the refrigerator for 1.5 hours;

[0062] Blanch the king oyster mushrooms and cut them into 0.5-0.8cm cubes, soak the black fungus and cut them into 0.3-0.5cm cubes, blanch the shiitake mushrooms and cut them into 0.4-0.6cm cubes, and cut the konjac into 0.6-0.8cm cubes; dice the rapeseed stems into 0.5cm cubes and the leaves into 0.2-0.3cm minced pieces, then dehydrate them by centrifugation before use; finely chop the green onions and set aside.

[0063] 2. Stuffing process

[0064] Add soybean oil in three batches, stir clockwise until the fibers become stringy, and refrigerate and marinate for 1 hour.

[0065] Step 3: Wrapping

[0066] The thickness of the dough is controlled at 0.8-1.2mm, and a crescent-shaped wrapping method is used to avoid breaking the skin. Each dumpling weighs 18-20g.

[0067] Step 4: Steaming process

[0068] After wrapping, place it on a steamer pad (air permeability ≥ 200L / ㎡ / S) and steam it in stages: first steam at 100℃ for 5 minutes, then steam at 80℃ for 3 minutes to lock in moisture.

[0069] Step 5: Quick Freeze

[0070] After cooling, quick freeze (-35℃ for 30 minutes).

[0071] Example 2

[0072] Raw material composition (parts by weight)

[0073] Dumpling wrappers: 25 parts of konjac flour, 18 parts of black oat flour, 7 parts of gluten, 12 parts of barley flour, 12 parts of whole wheat flour, 7 parts of pea protein powder, 0.4 parts of carrageenan, 1.2 parts of low sodium salt, 1.8 parts of glycerin, 3.5 parts of soybean oil, and 35 parts of water.

[0074] Filling: 58 parts of chicken breast, 12 parts of diced konjac, 6 parts of king oyster mushrooms, 6 parts of bok choy, 6 parts of wood ear mushrooms, 7 parts of shiitake mushrooms, 2.5 parts of chopped green onions, 4 parts of oat bran, seasoning: 1.0 parts of low-sodium salt, 0.3 parts of chicken powder, 0.18 parts of black pepper, 1.2 parts of erythritol, 2.5 parts of low-sodium light soy sauce, 2.5 parts of soybean oil.

[0075] Preparation method

[0076] Step 1: Prepare the dumpling wrappers

[0077] Mix the dough: Weigh the dough according to the above dumpling wrapper ratio, mix konjac flour, black oat flour, gluten, highland barley flour, whole wheat flour, pea protein powder, and carrageenan, put them into a dough mixer, stir, add 42-48°C warm water and stir, add glycerin, edible low-sodium salt, and soybean oil, add water twice and stir until flocculent;

[0078] Let it rise for 25 minutes (humidity 78%, temperature 28°C), then knead the dough again until smooth;

[0079] Roll out the dough into 1.2mm thick sheets and cut into 10cm diameter round slices.

[0080] Step 2: Prepare the filling

[0081] Raw material pretreatment

[0082] According to the ratio, mince the chicken breast into 11mm perforated plate, add oat bran and seasonings, and marinate in the refrigerator for 1.8 hours;

[0083] Blanch the king oyster mushrooms and cut them into 0.6-0.9cm cubes, soak the black fungus and cut them into 0.4-0.6cm cubes, blanch the shiitake mushrooms and cut them into 0.5-0.7cm cubes, and cut the konjac into 0.7-0.9cm cubes; dice the rapeseed stems into 0.6cm cubes and the leaves into 0.3-0.4cm minced pieces, then dehydrate them by centrifugation; finely chop the green onions and set aside.

[0084] Stuffing process

[0085] Add soybean oil in three batches, stir clockwise until the fibers become stringy, and refrigerate for 1.2 hours.

[0086] Step 3: Wrapping

[0087] The thickness of the dough is controlled at 1.0-1.4mm, and a crescent-shaped wrapping method is used to avoid breaking the skin. Each dumpling weighs 22g.

[0088] Step 4: Steaming process

[0089] After wrapping, place it on a steamer pad (air permeability ≥ 200L / ㎡ / S) and steam it in stages: first steam it at 98℃ for 5.5 minutes, then steam it at 78℃ for 3.5 minutes to lock in moisture.

[0090] Step 5: Quick Freeze

[0091] After cooling, quick freeze (-38℃ for 35 minutes).

[0092] Example 3

[0093] Raw material composition (parts by weight)

[0094] Dumpling wrappers: 18 parts of konjac flour, 12 parts of black oat flour, 4 parts of gluten, 8 parts of barley flour, 8 parts of whole wheat flour, 4 parts of pea protein powder, 0.2 parts of carrageenan, 0.6 parts of low sodium salt, 1.2 parts of glycerin, 2.5 parts of soybean oil, and 25 parts of water.

[0095] Filling: 52 parts chicken breast, 8 parts diced konjac, 4 parts king oyster mushroom, 4 parts bok choy, 4 parts black fungus, 5 parts shiitake mushroom, 1.8 parts chopped green onion, 2 parts oat bran, seasoning: 0.7 parts low sodium salt, 0.15 parts chicken powder, 0.12 parts black pepper, 0.8 parts erythritol, 1.8 parts low sodium light soy sauce, 1.8 parts soybean oil.

[0096] Preparation method

[0097] Step 1: Prepare the dumpling wrappers

[0098] Mix the dough: Weigh the dough according to the above dumpling wrapper ratio, mix konjac flour, black oat flour, gluten, highland barley flour, whole wheat flour, pea protein powder, and carrageenan, put them into a dough mixer and stir, add 38-45°C warm water and stir, add glycerin, edible low-sodium salt, and soybean oil, add water twice and stir until flocculent;

[0099] Let it rise for 18 minutes (humidity 72%, temperature 22°C), then knead the dough again until smooth;

[0100] Roll out the dough into 0.9mm thick sheets and cut into 8.5cm diameter round sheets.

[0101] Step 2: Prepare the filling

[0102] Raw material pretreatment

[0103] According to the ratio, mince the chicken breast into 9mm perforated plate, add oat bran and seasonings, and marinate in the refrigerator for 1.2 hours;

[0104] Blanch the king oyster mushrooms and cut them into 0.4-0.7cm cubes, soak the black fungus and cut them into 0.2-0.4cm cubes, blanch the shiitake mushrooms and cut them into 0.3-0.5cm cubes, and cut the konjac into 0.5-0.7cm cubes; dice the rapeseed stems into 0.4cm cubes and the leaves into 0.1-0.2cm minced pieces, then dehydrate them by centrifugation; finely chop the green onions and set aside.

[0105] Stuffing process

[0106] Add soybean oil in three batches, stir clockwise until the fibers become stringy, and refrigerate for 0.8 hours.

[0107] Step 3: Wrapping

[0108] The thickness of the dough is controlled at 0.7-1.1mm, and a crescent-shaped wrapping method is used to avoid breaking the skin. Each dumpling weighs 16g.

[0109] Step 4: Steaming process

[0110] After wrapping, place it on a steamer pad (air permeability ≥ 200L / ㎡ / S) and steam it in stages: first steam it at 92℃ for 4.5 minutes, then steam it at 76℃ for 2.5 minutes to lock in moisture.

[0111] Step 5: Quick Freeze

[0112] After cooling, quick freeze (-28℃ for 25 minutes).

[0113] Example 4

[0114] Raw material composition (parts by weight)

[0115] Dumpling wrappers: 18 parts of konjac flour, 12 parts of black oat flour, 4 parts of gluten, 8 parts of barley flour, 8 parts of whole wheat flour, 4 parts of pea protein powder, 0.2 parts of carrageenan, 0.6 parts of low sodium salt, 1.2 parts of glycerin, 2.5 parts of soybean oil, and 25 parts of water.

[0116] Filling: 50 parts chicken breast, 8 parts diced konjac, 6 parts kale, 3 parts king oyster mushrooms, 3 parts white fungus, 3 parts shiitake mushrooms, 1.8 parts chopped green onion, 2 parts oat bran, seasoning: 0.7 parts low sodium salt, 0.15 parts chicken powder, 0.12 parts black pepper, 0.8 parts erythritol, 1.8 parts low sodium light soy sauce, 1.8 parts soybean oil.

[0117] Preparation method

[0118] Step 1: Prepare the dumpling wrappers

[0119] Mix the dough: Weigh the dough according to the above dumpling wrapper ratio, mix konjac flour, black oat flour, gluten, highland barley flour, whole wheat flour, pea protein powder, and carrageenan, put them into a dough mixer and stir, add 38-45°C warm water and stir, add glycerin, edible low-sodium salt, and soybean oil, add water twice and stir until flocculent;

[0120] Let it rise for 18 minutes (humidity 72%, temperature 22°C), then knead the dough again until smooth;

[0121] Roll out the dough into 0.9mm thick sheets and cut into 8.5cm diameter round sheets.

[0122] Step 2: Prepare the filling

[0123] Raw material pretreatment

[0124] According to the ratio, mince the chicken breast into 9mm perforated plate, add oat bran and seasonings, and marinate in the refrigerator for 1.2 hours;

[0125] Blanch the kale and dice into 0.3-0.5cm, blanch the king oyster mushroom and dice into 0.2-0.3cm, soak the white fungus and dice into 0.2-0.4cm, blanch the shiitake mushroom and dice into 0.3-0.5cm, and dice the konjac into 0.5-0.7cm pieces; dehydrate them by centrifugation before use; finely chop the green onion and set aside.

[0126] Stuffing process

[0127] Add soybean oil in three batches, stir clockwise until the fibers become stringy, and refrigerate for 0.8 hours.

[0128] Step 3: Wrapping

[0129] The thickness of the dough is controlled at 0.7-1.1mm, and a crescent-shaped wrapping method is used to avoid breaking the skin. Each dumpling weighs 16g.

[0130] Step 4: Steaming process

[0131] After wrapping, place it on a steamer pad (air permeability ≥ 200L / ㎡ / S) and steam it in stages: first steam it at 92℃ for 4.5 minutes, then steam it at 76℃ for 2.5 minutes to lock in moisture.

[0132] Step 5: Quick Freeze

[0133] After cooling, quick freeze (-28℃ for 25 minutes).

[0134] Example 5

[0135] Raw material composition (parts by weight)

[0136] Dumpling wrappers: 18 parts of konjac flour, 12 parts of black oat flour, 4 parts of gluten, 8 parts of barley flour, 8 parts of whole wheat flour, 4 parts of pea protein powder, 0.2 parts of carrageenan, 0.6 parts of low sodium salt, 1.2 parts of glycerin, 2.5 parts of soybean oil, and 25 parts of water.

[0137] Filling: 50 parts chicken breast, 8 parts diced konjac, 5 parts dandelion, 3 parts dried tofu, 3 parts cabbage, 3 parts king oyster mushroom, 1.8 parts chopped green onion, 2 parts oat bran, seasoning: 0.7 parts low sodium salt, 0.15 parts chicken powder, 0.12 parts black pepper, 0.8 parts erythritol, 1.8 parts low sodium light soy sauce, 1.8 parts soybean oil.

[0138] Preparation method

[0139] Step 1: Prepare the dumpling wrappers

[0140] Mix the dough: Weigh the dough according to the above dumpling wrapper ratio, mix konjac flour, black oat flour, gluten, highland barley flour, whole wheat flour, pea protein powder, and carrageenan, put them into a dough mixer and stir, add 38-45°C warm water and stir, add glycerin, edible low-sodium salt, and soybean oil, add water twice and stir until flocculent;

[0141] Let it rise for 18 minutes (humidity 72%, temperature 22°C), then knead the dough again until smooth;

[0142] Roll out the dough into 0.9mm thick sheets and cut into 8.5cm diameter round sheets.

[0143] Step 2: Prepare the filling

[0144] Raw material pretreatment

[0145] According to the ratio, mince the chicken breast into 9mm perforated plate, add oat bran and seasonings, and marinate in the refrigerator for 1.2 hours;

[0146] Blanch the king oyster mushrooms and cut them into 0.4-0.7cm dices; soak the dandelions and cut them into 0.2-0.4cm sections; blanch the dried tofu and cut them into 0.2-0.3cm dices; and cut the konjac into 0.5-0.7cm dices; cut the cabbage into 0.2-0.4cm dices and centrifuge to dehydrate them before use; finely chop the green onions and set aside.

[0147] Stuffing process

[0148] Add soybean oil in three batches, stir clockwise until the fibers become stringy, and refrigerate for 0.8 hours.

[0149] Step 3: Wrapping

[0150] The thickness of the dough is controlled at 0.7-1.1mm, and a crescent-shaped wrapping method is used to avoid breaking the skin. Each dumpling weighs 16g.

[0151] Step 4: Steaming process

[0152] After wrapping, place it on a steamer pad (air permeability ≥ 200L / ㎡ / S) and steam it in stages: first steam it at 92℃ for 4.5 minutes, then steam it at 76℃ for 2.5 minutes to lock in moisture.

[0153] Step 5: Quick Freeze

[0154] After cooling, quick freeze (-28℃ for 25 minutes).

[0155] Example 6

[0156] Raw material composition (parts by weight)

[0157] Dumpling wrappers: 18 parts of konjac flour, 12 parts of black oat flour, 4 parts of gluten, 8 parts of barley flour, 8 parts of whole wheat flour, 4 parts of pea protein powder, 0.2 parts of carrageenan, 0.6 parts of low sodium salt, 1.2 parts of glycerin, 2.5 parts of soybean oil, and 25 parts of water.

[0158] Filling: 50 parts chicken breast, 8 parts diced konjac, 6 parts broccoli, 5 parts chopped eggs, 3 parts cabbage, 3 parts king oyster mushrooms, 1.8 parts onion, 2 parts oat bran, seasoning: 0.7 parts low sodium salt, 0.15 parts chicken powder, 0.12 parts black pepper, 0.8 parts erythritol, 1.8 parts low sodium soy sauce, 1.8 parts soybean oil.

[0159] Preparation method

[0160] Step 1: Prepare the dumpling wrappers

[0161] Mix the dough: Weigh the dough according to the above dumpling wrapper ratio, mix konjac flour, black oat flour, gluten, highland barley flour, whole wheat flour, pea protein powder, and carrageenan, put them into a dough mixer and stir, add 38-45°C warm water and stir, add glycerin, edible low-sodium salt, and soybean oil, add water twice and stir until flocculent;

[0162] Let it rise for 18 minutes (humidity 72%, temperature 22°C), then knead the dough again until smooth;

[0163] Roll out the dough into 0.9mm thick sheets and cut into 8.5cm diameter round sheets.

[0164] Step 2: Prepare the filling

[0165] Raw material pretreatment

[0166] According to the ratio, mince the chicken breast into 9mm perforated plate, add oat bran and seasonings, and marinate in the refrigerator for 1.2 hours;

[0167] Blanch the king oyster mushrooms and dice them into 0.4-0.7cm, blanch the broccoli and dice them into 0.3-0.6cm, and dice the konjac into 0.5-0.7cm pieces; dice the cabbage into 0.2-0.4cm pieces and centrifuge to dehydrate them before use; scramble the eggs and dice them into 0.3-0.5cm pieces, and chop the onion for later use.

[0168] Stuffing process

[0169] Add soybean oil in three batches, stir clockwise until the fibers become stringy, and refrigerate for 0.8 hours.

[0170] Step 3: Wrapping

[0171] The thickness of the dough is controlled at 0.7-1.1mm, and a crescent-shaped wrapping method is used to avoid breaking the skin. Each dumpling weighs 16g.

[0172] Step 4: Steaming process

[0173] After wrapping, place it on a steamer pad (air permeability ≥ 200L / ㎡ / S) and steam it in stages: first steam it at 92℃ for 4.5 minutes, then steam it at 76℃ for 2.5 minutes to lock in moisture.

[0174] Step 5: Quick Freeze

[0175] After cooling, quick freeze (-28℃ for 25 minutes).

[0176] Example 7

[0177] Raw material composition (parts by weight)

[0178] Dumpling wrappers: 18 parts of konjac flour, 12 parts of black oat flour, 4 parts of gluten, 8 parts of barley flour, 8 parts of whole wheat flour, 4 parts of pea protein powder, 0.2 parts of carrageenan, 0.6 parts of low sodium salt, 1.2 parts of glycerin, 2.5 parts of soybean oil, and 25 parts of water.

[0179] Filling: 50 parts chicken breast, 8 parts diced konjac, 5 parts durian, 3 parts king oyster mushrooms, 1.8 parts onion, 2 parts oat bran, seasoning: 0.7 parts low sodium salt, 0.15 parts chicken powder, 0.12 parts black pepper, 0.8 parts erythritol, 1.8 parts low sodium soy sauce, 1.8 parts soybean oil.

[0180] Preparation method

[0181] Step 1: Prepare the dumpling wrappers

[0182] Mix the dough: Weigh the dough according to the above dumpling wrapper ratio, mix konjac flour, black oat flour, gluten, highland barley flour, whole wheat flour, pea protein powder, and carrageenan, put them into a dough mixer and stir, add 38-45°C warm water and stir, add glycerin, edible low-sodium salt, and soybean oil, add water twice and stir until flocculent;

[0183] Let it rise for 18 minutes (humidity 72%, temperature 22°C), then knead the dough again until smooth;

[0184] Roll out the dough into 0.9mm thick sheets and cut into 8.5cm diameter round sheets.

[0185] Step 2: Prepare the filling

[0186] Raw material pretreatment

[0187] According to the ratio, mince the chicken breast into 9mm perforated plate, add oat bran and seasonings, and marinate in the refrigerator for 1.2 hours;

[0188] Blanch the king oyster mushrooms and dice them into 0.4-0.7cm cubes, the durian into 0.3-0.5cm cubes, and the konjac into 0.5-0.7cm cubes; finely chop the onion and set aside.

[0189] Stuffing process

[0190] Add soybean oil in three batches, stir clockwise until the fibers become stringy, and refrigerate for 0.8 hours.

[0191] Step 3: Wrapping

[0192] The thickness of the dough is controlled at 0.7-1.1mm, and a crescent-shaped wrapping method is used to avoid breaking the skin. Each dumpling weighs 16g.

[0193] Step 4: Steaming process

[0194] After wrapping, place it on a steamer pad (air permeability ≥ 200L / ㎡ / S) and steam it in stages: first steam it at 92℃ for 4.5 minutes, then steam it at 76℃ for 2.5 minutes to lock in moisture.

[0195] Step 5: Quick Freeze

[0196] After cooling, quick freeze (-28℃ for 25 minutes).

[0197] Example 8

[0198] 1. Raw material composition (parts by weight)

[0199] Dumpling wrappers: 20 parts of konjac flour, 15 parts of black oat flour, 5 parts of gluten, 10 parts of barley flour, 10 parts of whole wheat flour, 5 parts of pea protein powder, 0.3 parts of carrageenan, 0.8 parts of low sodium salt, 1.5 parts of glycerin, 3 parts of soybean oil, and 30 parts of water.

[0200] Filling: 55 parts of chicken breast, 10 parts of diced konjac, 5 parts of king oyster mushrooms, 5 parts of bok choy, 5 parts of black fungus, 6 parts of shiitake mushrooms, 2 parts of chopped green onions, 3 parts of oat bran, seasoning: 0.5 parts of low-sodium salt, 0.2 parts of chicken powder, 3 parts of Sichuan peppercorn marinade, 0.15 parts of black pepper, 1 part of erythritol, 2 parts of low-sodium light soy sauce, and 2 parts of soybean oil.

[0201] 2. Preparation Method

[0202] Step 1: Prepare the dumpling wrappers

[0203] Mix the dough: Weigh the mixture according to the above dumpling wrapper ratio, mix konjac flour, oat flour, gluten, highland barley flour, whole wheat flour, pea protein, and carrageenan, put it into a dough mixer, stir, add 40-50°C warm water and stir, add glycerin, edible low-sodium salt, and soybean oil, add water twice and stir until flocculent;

[0204] After proofing for 20 minutes (humidity 75%, 25°C), knead the dough again until smooth;

[0205] Roll out the dough into 1mm thick sheets and cut into 9cm diameter round sheets.

[0206] Step 2: Prepare the filling

[0207] 1. Raw material pretreatment

[0208] According to the ratio, mince the chicken breast into 10mm perforated plate, add oat bran and seasonings, and marinate in the refrigerator for 1.5 hours;

[0209] Blanch the king oyster mushrooms and cut them into 0.5-0.8cm cubes, soak the black fungus and cut them into 0.3-0.5cm cubes, blanch the shiitake mushrooms and cut them into 0.4-0.6cm cubes, and cut the konjac into 0.6-0.8cm cubes; dice the rapeseed stems into 0.5cm cubes and the leaves into 0.2-0.3cm minced pieces, then dehydrate them by centrifugation before use; finely chop the green onions and set aside.

[0210] 2. Stuffing process

[0211] Add soybean oil in three batches, stir clockwise until the fibers become stringy, and refrigerate and marinate for 1 hour.

[0212] Step 3: Wrapping

[0213] The thickness of the dough is controlled at 0.8-1.2mm, and a crescent-shaped wrapping method is used to avoid breaking the skin. Each dumpling weighs 18-20g.

[0214] Step 4: Steaming process

[0215] After wrapping, place it on a steamer pad (air permeability ≥ 200L / ㎡ / S) and steam it in stages: first steam at 100℃ for 5 minutes, then steam at 80℃ for 3 minutes to lock in moisture.

[0216] Step 5: Quick Freeze

[0217] After cooling, quick freeze (-35℃ for 30 minutes).

[0218] Experimental example

[0219] 1. Testing samples

[0220] Preparation method and steamed dumpling product provided in Example 1

[0221] ㈡Sensory evaluation steps

[0222] 1. Surface smoothness: Dough with high tensile strength has a smooth surface without obvious cracks, indicating that the gluten network is uniform and dense (such as high-quality konjac oatmeal mixed dough).

[0223] 2. Knead the dough:

[0224] High tensile strength: high resistance when kneading dough and fast rebound (similar to a rubber band);

[0225] Low tensile strength: It feels soft and the depression after pressing is not easy to recover.

[0226] 3. Tensile test:

[0227] Extensibility: Take a small piece of dough (100g) and slowly stretch it to both sides by hand until it breaks. Measure the maximum extension length and repeat 5 times to obtain the average value.

[0228] Traditional wheat dough: average extension length 6.2cm, loose broken edges.

[0229] Konjac oatmeal composite dough: average extension length is 12.5cm, and the broken edges are neat and fibrous.

[0230] Conclusion: The ductility of the composite dough is increased by 115%, and the tensile strength is significantly better than that of traditional dough.

[0231] The corresponding relationship between sensory evaluation and tensile strength is shown in Table 1:

[0232] Table 1 Correspondence between sensory evaluation and tensile strength

[0233] Sensory indicators High tensile strength performance Low tensile strength performance Ductility Stretchable film, extension length ≥12cm Easy to break, extension length ≤ 6cm elasticity Rebounds quickly after pressing, without obvious dents Slow rebound, long-lasting dents Surface state Smooth, crack-free, uniform color Rough, cracked, and uneven color Tensile fracture morphology The cross section is in a fibrous state with neat edges Loose cross section and jagged edges

[0234] ㈢Elasticity test after refrigeration

[0235] Experimental method: Steam the dough and refrigerate for 24 hours, then re-steam it and test its resilience (depression recovery time) by pressing it.

[0236] Traditional dough: The dent recovery time after pressing is >10 seconds, and the surface is dry and hard

[0237] Composite dough: The recovery time of the indentation after pressing is less than 3 seconds, and the elasticity is maintained well.

[0238] Conclusion: Glycerol and soybean oil work synergistically to effectively inhibit starch retrogradation and maintain elasticity after refrigeration.

[0239] ㈣ Chicken water loss rate

[0240] Experimental method: Weigh the chicken breast before and after marinating, and calculate the water loss rate to evaluate the effect of marinating time on the water-locking effect of the filling. The results are shown in Table 2:

[0241] Table 2 Effect of marinating time on water-locking effect

[0242] Marination time (hours) Chicken breast water loss rate (%) Taste rating (1-10 points) 0.5 8.2 7.5 1.0 5.3 8.8 1.5 4.1 9.2

[0243] Conclusion: Marinating for 1.5 hours can lock in moisture to the greatest extent, making the food tender and juicy.

[0244] ㈤Oat bran fat absorption rate

[0245] Experimental method: The filling was centrifuged to separate the free fat and the fat content was compared with that of the filling with and without oat bran.

[0246] No oat bran: Fat content 5.8g / 100g

[0247] Contains oat bran: Fat content 2.4g / 100g

[0248] Conclusion: Oat bran can absorb 58% of free fat, significantly reducing the fat content of the finished product

[0249] ㈥ Nutritional composition comparison, using traditional pork dumplings as a control, and referring to the "Chinese Food Composition Table" to calculate the nutritional value of each steamed dumpling (20g), as shown in Table 3:

[0250] Table 3 Comparison of nutritional components

[0251] index Traditional pork dumplings Steamed dumplings of the present invention Calories (kcal) 43 23 Fat (g) 2.24 0.16 Protein (g) 1.44 1.55 Dietary fiber (g) 0 0.8 Sodium (mg) 97.8 73.4

[0252] Conclusion: 47% fewer calories, 93% less fat

[0253] ㈦Sensory evaluation experiment on flavor and taste of steamed dumplings

[0254] Experimental method: 20 volunteers were invited to conduct a blind test to compare the traditional steamed dumplings with the steamed dumplings of the present invention, and the average score was taken. The results are shown in Table 4:

[0255] Table 4 Sensory evaluation results of steamed dumplings flavor and taste

[0256] Indicators (out of 10 points) Traditional steamed dumplings Reduced Fat Konjac Steamed Dumplings Appearance (gloss) 7.2 8.6 Smell (fragrant) 6.8 8.9 Taste (smoothness) 6.5 9.1 Flavor (layering) 7.0 8.7 Overall acceptance 6.9 9.0

[0257] Conclusion: The sensory scores of the steamed dumplings of the present invention are superior to those of traditional products in all aspects, especially in taste and flavor.

[0258] 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 principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A steamed dumpling, characterized in that: Including dumpling wrappers and fillings; The raw materials of the dumpling wrapper include konjac flour, black oat flour, gluten flour, highland barley flour, whole wheat flour, pea protein powder, carrageenan, low sodium salt, glycerin, soybean oil and water; The raw materials of the filling include chicken breast, konjac cubes, vegetables, oat bran and seasonings.

2. The steamed dumpling according to claim 1, characterized in that The raw materials of the dumpling wrappers include, by weight, 15 to 30 parts of konjac flour, 10 to 20 parts of black oat flour, 3 to 8 parts of gluten, 5 to 15 parts of highland barley flour, 5 to 15 parts of whole wheat flour, 3 to 8 parts of pea protein powder, 0.1 to 0.5 parts of carrageenan, 0.5 to 1.5 parts of low sodium salt, 1 to 2 parts of glycerol, 2 to 4 parts of soybean oil, and 20 to 40 parts of water.

3. The steamed dumpling according to claim 1, characterized in that Calculated by weight, the raw materials of the filling include: 50-60 parts of chicken breast, 5-15 parts of diced konjac, 15-40 parts of vegetables, 1-5 parts of oat bran and 5-10 parts of seasoning.

4. The steamed dumpling according to claim 1, characterized in that The vegetables are selected from one or more of king oyster mushrooms, bok choy, wood ear mushrooms and shiitake mushrooms.

5. The steamed dumpling according to claim 1, characterized in that The seasoning is selected from one or more of onion, ginger, garlic, salt, sugar, sugar substitute, chicken essence, monosodium glutamate, black pepper, white pepper, light soy sauce and oil.

6. The method for preparing steamed dumplings according to any one of claims 1 to 5, characterized in that: The following steps are involved: The raw materials for the dumpling wrappers are mixed to form dough, rolled into dough wrappers and cut to obtain the dumpling wrappers; Mixing chicken breast, oat bran and seasonings, and marinating in a refrigerator for 1 to 2 hours to obtain marinated chicken breast; Combine marinated chicken breast with remaining stuffing ingredients to make stuffing; Wrapping the dumpling wrappers and fillings to obtain dumpling greens; The dumpling dough is sequentially steamed and quick-frozen to obtain steamed dumplings.

7. The preparation method according to claim 6, characterized in that After the dough is made, the dough is further subjected to proofing treatment; The proofing treatment lasts for 15 to 30 minutes, and the proofing humidity is 70 to 80% and the temperature is 20 to 35°C.

8. The preparation method according to claim 6, characterized in that The steaming process comprises steaming at 95-105° C. for 4-6 minutes, and then steaming at 75-85° C. for 2-4 minutes.

9. The preparation method according to claim 6, characterized in that The temperature of the quick freezing treatment is -40 to -20°C, and the time is 20 to 40 minutes.

10. The preparation method according to claim 6, characterized in that The dumpling wrapper has a thickness of 0.7 to 1.5 mm and a diameter of 8 to 12 cm; The maximum particle size of the chicken breast is 8 to 12 mm; The weight of the dumpling green body is 15 to 25 g.