CN103798316A - Fried dumpling flour, preparing method thereof, fried dumpling and preparing method thereof - Google Patents

Fried dumpling flour, preparing method thereof, fried dumpling and preparing method thereof Download PDF

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Publication number
CN103798316A
CN103798316A CN201410043505.6A CN201410043505A CN103798316A CN 103798316 A CN103798316 A CN 103798316A CN 201410043505 A CN201410043505 A CN 201410043505A CN 103798316 A CN103798316 A CN 103798316A
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China
Prior art keywords
dumpling
flour
powder
decoct
decocting
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CN201410043505.6A
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Chinese (zh)
Inventor
王新俊
马智刚
李震
张崇山
戚江旭
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QINGDAO PINPINHAO MILLING CO Ltd
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QINGDAO PINPINHAO MILLING CO Ltd
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Priority to CN201410043505.6A priority Critical patent/CN103798316A/en
Publication of CN103798316A publication Critical patent/CN103798316A/en
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Abstract

The invention relates to the technical field of food, in particular to fried dumpling flour and a fried dumpling. The fried dumpling flour is a mixture of high-gluten flour and low-gluten flour; the mass ratio of the high-gluten flour and the low-gluten flour is (40-60): (40-60). Flour products made by the fried dumpling flour have good ductility and water retention.

Description

Decoct dumpling powder and preparation method thereof, decoct dumpling and preparation method thereof
Technical field
The present invention relates to food technology field, particularly decoct dumpling powder and preparation method thereof, decoct dumpling and preparation method thereof.
Background technology
With the quickening pace of modern life, in daily bread, consumer consumes as main take quick-freezing cooked wheaten food class, particularly dumpling.Dumpling is the wheaten food of a kind of semicircle that has a filling or semilune, dihedral, is the traditional characteristics food that liked by the China Han people, is the Spring Festival holidays food that must eat the annual Spring Festival.The Chinese Eastern Han Dynasty cures holy Zhang Zhongjing and first invents according to legend, also has the custom of eating dumpling Winter Solstice in many provinces and cities of China.
Dumpling is agent mainly with cold water and flour, by face and water with together with, be kneaded into huge dough, cover wet gauze or the towel of evaporate to dryness, place about one hour, cutter is cut into several little doughs, then rub into the rectangular of 3 centimeters of left and right of diameter, be cut into little flour dumpling, the thinner dumpling wrapper of slightly thick periphery in the middle of these facet dumplings are rolled into little rolling pin, the parcel filling heart, pinches into crescent or dihedral.Dumpling is decocted dumpling, fried dumpling, steamed dumpling, boiled dumpling etc. because ripe mode difference is divided into.The processing mode of decocting dumpling is: flat non-stick pan is poured appropriate oil into, first on fire, burn, some closes fire hot time to treat oil, the pot of putting into neat dumpling, add water to the half body position of dumpling, cover lid is with the boiled moderate heat that turns of big fire, after poach is dry, uncaps and adding a little water, put down dumpling bottom just passable, cover lid is stewing with moderate heat, treats that water dryouies dumpling bottom embrittlement and gets final product sabot off the pot.
Decoct dumpling skin and be called as " skeleton of decocting dumpling ", thin and thick, the humidity of decocting dumpling skin are just right, and too dry too thick suitcase gets up not sturdy, and fillings is easily loose, excessively thin suitcase get up fillings will be easily in any one discontented extruding of skin.Traditional craft is decocted dumpling and is generally selected bran content few, fine and smooth, smooth, and gluten quality is not less than 28%, and moisture is no more than 14.5%, and the refining flour that look white is raw material, adopt cold water dough with method processed.And adding edible salt with time processed, to increase toughness, biceps and water imbibition and the elastic strength of face, therefore often there is the saying of " alkali is bone, and salt is muscle ".
At present, industrialized production of decocting dumpling skin is to adopt special equipment, require higher to the ductility of flour and water-retaining property (relevant with production environment, condition of storage, practice in factory), and tradition is used for producing, to decoct the flour of dumpling not strong aspect ductility and water-retaining property, make to make to decoct dumpling skin depth thin inhomogeneous, easily dehydration, cracking, therefore utilize the existing dumpling powder of decocting to make the requirement of decocting dumpling skin and can not meet sophisticated equipment.Therefore, how improving ductility and the water-retaining property of decocting dumpling skin, is to decoct the common problem of paying close attention to of dumpling powder business and consumer.
Summary of the invention
In view of this, the invention provides and decoct dumpling powder and preparation method thereof, decoct dumpling and preparation method thereof.This decocts dumpling powder by Strong flour and Self-raising flour are mixed and decoct dumpling powder, makes and the mask made has good ductility and water-retaining property.
In order to realize foregoing invention object, the invention provides following technical scheme:
The invention provides one and decoct dumpling powder, decoct the mixture that dumpling powder comprises Strong flour and Self-raising flour; The mass ratio of Strong flour and Self-raising flour is (40~60): (40~60).
The existing flour material of decocting the use of dumpling powder is Strong flour, can make the dumpling leatherware of decocting making have stronger ductility and water-retaining property, but single Strong flour easily dehydration, cracking in actual production, the quality that dumpling is decocted in impact.The present invention is by by the mixing of Strong flour and Self-raising flour, makes and the mask made has good extensibility and water-retaining property, the requirement that can meet production of machinery completely and decoct dumpling skin, make to decoct dumpling skin depth thin, dry wet moderate, make to decoct dumpling not easy to crack.
In the present invention, the grinding in flour preparing process adopts reduction technology.The effect of reduction is that the varigrained endosperm obtaining after shelling, sizing and clear powder is finely ground to powder.Grinding roller adopts smooth roll, can be when endosperm grain be finely ground to powder, and make a small amount of wheat skin and the wheat germ of sneaking into be rolled into sheet, be convenient to become oversize and separate in the time of screen, after avoiding pulverizing, sneak in flour, reduce end product quality.But endosperm particle also can thereby be pressed into powder sheet, so enter sieve after must pulverizing with wheat flour detacher.Material grinds by road in reduction system, until the endosperm on bran particle is ground totally, till obtaining certain flour extraction.Milled-in path number is generally 6~9 roads, and processing rigid wheat needs more road number.
In the present invention, the flour that flour goes out from first reduction.The pure white exquisiteness of flour that first reduction goes out, gluten quality is good, quantity is low, convenient operation, freeze proof split effective.
As preferably, the mass ratio of Strong flour and Self-raising flour is 60:40.
As preferably, to decoct in dumpling powder and also comprise acceptable auxiliary material in bromatology, in bromatology, acceptable auxiliary material is the mixture of CSL sodium and glycerin monostearate.CSL sodium can be used as dough conditioning agent, stabilizing agent, can reduce the adhesive of dough, prevents that manufactured goods from decocting dumpling and breaking when freezing; Glycerin monostearate has the effects such as emulsification, dispersion, stable, foaming, froth breaking and resisting starch ageing.In the present invention, CSL sodium and glycerin monostearate are made additive package, make and the mask made has good extensibility and water-retaining property.
As preferably, the mass ratio of CSL sodium and glycerin monostearate is 1:(1~3).
For the dough that makes making decoct dumpling has best extensibility and water-retaining property, preferably, the mass ratio of CSL sodium and glycerin monostearate is 1:2.
As preferably, in bromatology, the mass ratio of acceptable auxiliary material and flour is (10~20): 10000.
The hard white wheat of Australia (being called for short APH) is the top high protein wheat of world-famous Australia, and its protein content, more than 13%, and has the characteristic of high starch yield, strong biceps, the preparation that is therefore very suitable for decocting dumpling skin simultaneously.In embodiment more provided by the invention, the raw material of Strong flour is the hard white wheat of Australia.
In embodiment more provided by the invention, Strong flour protein content 12.5~13.5%.
In embodiment more provided by the invention, the raw material of Self-raising flour is the soft white wheat of Australia (ASW).
In embodiment more provided by the invention, Self-raising flour protein content is below 8.5%.
In embodiment more provided by the invention, the preparation method of Strong flour or Self-raising flour is: get wheat, regulate, then through grinding (first reduction), screen, to obtain final product through screening, de-stone, magnetic separation, moisture.
In embodiment more provided by the invention, wheat silt content≤0.015% after de-stone.
In embodiment more provided by the invention, wheat magnetic metal thing≤0.001% after magnetic separation.
In embodiment more provided by the invention, time >=24 hour of wheat wetting when moisture regulates, after wheat wetting, moisture is 14.8~15.2%.
The present invention also provides this to decoct the preparation method of dumpling powder, comprises the steps:
Obtain Strong flour;
Obtain Self-raising flour;
Get Strong flour and mix with Self-raising flour, to obtain final product.
In embodiment more provided by the invention, when decocting dumpling powder and also comprising in bromatology acceptable auxiliary material, the preparation method that this decocts dumpling powder, comprises the steps:
Obtain Strong flour;
Obtain Self-raising flour;
Get Strong flour, Self-raising flour mixes with acceptable auxiliary material in bromatology, to obtain final product.
The present invention also provides one to decoct dumpling, comprises salt, guar gum, tapioca, Gluten, water, the filling heart and the dumpling powder of decocting provided by the invention; This decocts the mixture that dumpling powder comprises Strong flour and Self-raising flour; The mass ratio of Strong flour and Self-raising flour is (40~60): (40~60); As preferably, the mass ratio of Strong flour and Self-raising flour is 60:40; As preferably, to decoct dumpling powder and also comprise acceptable auxiliary material in bromatology, in bromatology, acceptable auxiliary material is the mixture of CSL sodium and glycerin monostearate; As preferably, the mass ratio of CSL sodium and glycerin monostearate is 1:(1~3); Preferably, the mass ratio of CSL sodium and glycerin monostearate is 1:2; As preferably, in bromatology, the mass ratio of acceptable auxiliary material and flour is (10~20): 10000; In embodiment more provided by the invention, the raw material of Strong flour is the hard white wheat (APH) of Australia; In embodiment more provided by the invention, Strong flour protein content 12.5~13.5%; In embodiment more provided by the invention, the raw material of Self-raising flour is the soft white wheat of Australia (ASW); In embodiment more provided by the invention, Self-raising flour protein content is below 8.5%; In embodiment more provided by the invention, the preparation method of Strong flour or Self-raising flour is: get wheat, regulate, then through grinding, screen, to obtain final product through screening, de-stone, magnetic separation, moisture; The preparation method who decocts dumpling powder comprises: obtain Strong flour; Obtain Self-raising flour; Get Strong flour and mix with Self-raising flour, to obtain final product; When decocting dumpling powder and also comprising in bromatology acceptable auxiliary material, this preparation method who decocts dumpling powder comprises: obtain Strong flour; Obtain Self-raising flour; Get Strong flour, Self-raising flour mixes with acceptable auxiliary material in bromatology, to obtain final product.
Can increase toughness, biceps, water imbibition and the elastic strength of face adding of edible salt.
Guar gum also claims ancient ear glue, guar gum or guanidine glue, is added water, is precipitated with 20% ethanol after carrying out pressurized hydrolysis again by the endosperm part after the seed peeling degerming of cluster bean after cleaning, drying and crushing, dry after centrifugation, pulverizing and obtaining.General 75%~85% polysaccharide, 5%~6% protein, 2%~3% fiber and 1% the ash content of containing.Guar gum is a kind of nonionic galactomannans, and guar gum and derivative thereof have better water-soluble, and presents very high viscosity under low quality mark.Play in as dumpling wrapper, noodles, vermicelli, instant noodles, vermicelli in Flour product and prevent bonding, water conservation, increase biceps, the good effect that keeps quality, and extended the upper shelf time.
Tapioca is that cassava dehydrates the powder forming after starch isolation.Adding tapioca is mainly mouthfeel and the rehydration that improves dumpling wrapper.
Gluten claims again active face strength flour, wheat gluten protein, be the native protein extracting from wheat, be faint yellow, protein content is up to 75%~85%, be nutritious plant protein resource, there is viscosity, elasticity, extensibility, film forming and liposuction.Gluten is a kind of good flour-dough improver, is widely used in the production of bread, noodles, instant noodles, dumpling wrapper, also can use with meat product in as water-loss reducer, be simultaneously also the basic material of high-grade aquatic feeds.At present domestic also using Gluten as the efficient green flour gluten fortifier of one, use it for the production of high-strength flour, tailored flour for bread.Gluten still increases the effective ways of phytoprotein content in food, and eating mouth feel is slided, do not stuck to one's teeth, nutritious.
In embodiment more provided by the invention, the filling heart is meat stuffing.But the filling heart is not limited thereto, the filling heart well known to those skilled in the art is all within protection scope of the present invention, and the present invention does not limit at this.
In embodiment more provided by the invention, salt, guar gum, tapioca, Gluten, water and the mass ratio of decocting dumpling powder are (0.5~1.5): (0.6~0.8): (12~15): (0.5~1.5): (50~60): (80~120).
As preferably, salt, guar gum, tapioca, Gluten, water and the mass ratio of decocting dumpling powder are 1:0.7:14:1:56:100.
The present invention also provides this to decoct the preparation method of dumpling, comprises the steps:
Take food salt, guar gum, tapioca, Gluten, water, decoct dumpling powder and mix and make dough, get dough and the filling heart, through packing, quick-frozen, to obtain final product.
The invention provides and decoct dumpling powder and preparation method thereof, decoct dumpling and preparation method thereof.This decocts the mixture that dumpling powder comprises Strong flour and Self-raising flour; The mass ratio of Strong flour and Self-raising flour is (40~60): (40~60).By opaque tension test, result shows that the dumpling powder maximum tension resistance of decocting provided by the invention is that extensibility is to show that the dumpling powder of decocting provided by the invention has good ductility, can meet the requirement of modern production equipment; By decocting dumpling Quality Detection test, result shows utilizes the dumpling of decocting that dumpling powder makes of decocting provided by the invention, and cracking ratio is %, show that the present invention makes to decoct dumpling powder water-retaining property good.As can be seen here, utilize the mask of decocting dumpling powder and system that the present invention makes to have good ductility and water-retaining property.
The specific embodiment
The invention discloses and decoct dumpling powder and preparation method thereof, decoct dumpling and preparation method thereof, those skilled in the art can use for reference content herein, suitably improve technological parameter and realize.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can change methods and applications as herein described in content of the present invention, spirit and scope or suitably change and combination not departing from, and realizes and apply the technology of the present invention.
Provided by the inventionly decoct dumpling powder and preparation method thereof, decoct raw materials used in dumpling and preparation method thereof or auxiliary material and all can be buied by market.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1 decocts the preparation of dumpling powder
Get the hard white wheat of Australia, regulate (wheat wetting >=24 hour through screening, de-stone (wheat silt content≤0.015%), magnetic separation (wheat magnetic metal thing≤0.001%), moisture, wheat wetting moisture 14.8~15.2%) etc. liquidation procedures, again through grinding, screen, obtain Strong flour (1M), go out rate 6%.Flour meets LS/T3201, LS/T3209.
Get the soft white wheat of Australia, regulate (wheat wetting >=24 hour through screening, de-stone (wheat silt content≤0.015%), magnetic separation (wheat magnetic metal thing≤0.001%), moisture, wheat wetting moisture 14.8~15.2%) etc. liquidation procedures, again through grinding, screen, obtain Self-raising flour (1M), go out rate 6%.Flour meets LS/T3201, LS/T3209.
Get the above-mentioned Strong flour 6000g making, Self-raising flour 4000g, CSL sodium 5g and glycerin monostearate 10g and adopt batch mixer (model: DSHB-500) fully to mix, incorporation time is 180~240 seconds/title, to obtain final product.
Embodiment 2 decocts the preparation of dumpling powder
Get the hard white wheat of Australia, regulate (wheat wetting >=24 hour through screening, de-stone (wheat silt content≤0.015%), magnetic separation (wheat magnetic metal thing≤0.001%), moisture, wheat wetting moisture 14.8~15.2%) etc. liquidation procedures, again through grinding, screen, obtain Strong flour (1M), go out rate 6%.Flour meets LS/T3201, LS/T3209.
Get the soft white wheat of Australia, regulate (wheat wetting >=24 hour through screening, de-stone (wheat silt content≤0.015%), magnetic separation (wheat magnetic metal thing≤0.001%), moisture, wheat wetting moisture 14.8~15.2%) etc. liquidation procedures, again through grinding, screen, obtain Self-raising flour (1M), go out rate 6%.Flour meets LS/T3201, LS/T3209.
Get the above-mentioned Strong flour 4000g making, Self-raising flour 6000g, CSL sodium 5g and glycerin monostearate 5g and adopt batch mixer (model: DSHB-500) fully to mix, incorporation time is 180~240 seconds/title, to obtain final product.
Embodiment 3 decocts the preparation of dumpling powder
Get the hard white wheat of Australia, regulate (wheat wetting >=24 hour through screening, de-stone (wheat silt content≤0.015%), magnetic separation (wheat magnetic metal thing≤0.001%), moisture, wheat wetting moisture 14.8~15.2%) etc. liquidation procedures, again through grinding, screen, obtain Strong flour (1M), go out rate 6%.Flour meets LS/T3201, LS/T3209.
Get the soft white wheat of Australia, regulate (wheat wetting >=24 hour through screening, de-stone (wheat silt content≤0.015%), magnetic separation (wheat magnetic metal thing≤0.001%), moisture, wheat wetting moisture 14.8~15.2%) etc. liquidation procedures, again through grinding, screen, obtain Self-raising flour (1M), go out rate 6%.Flour meets LS/T3201, LS/T3209.
Get the above-mentioned Strong flour 5000g making, Self-raising flour 5000g, CSL sodium 5g and glycerin monostearate 15g and adopt batch mixer (model: DSHB-500) fully to mix, incorporation time is 180~240 seconds/title, to obtain final product.
Embodiment 4 decocts the preparation of dumpling powder
Obtain Strong flour; Obtain Self-raising flour; Get Strong flour and mix with Self-raising flour, to obtain final product.
Embodiment 5 opaque tension tests
The mensuration of decocting dumpling powder and carry out water absorption and rheological properties that adopts according to GB/T14614-2006 that farinograph method makes embodiment 1, adopts tensilometer method to carry out the mensuration of rheological properties according to GB/T14615-2006.In test, be provided with 4 control groups, be respectively the first control group, the second control group, the 3rd control group and the 4th control group.Wherein, the dumpling powder formula of decocting that the first control group adopts is: Strong flour 10000g, CSL sodium 5g and glycerin monostearate 10g; The dumpling powder formula of decocting that the second control group adopts is: Strong flour 6000g, Self-raising flour 4000g, CSL sodium 15g; The dumpling powder formula of decocting that the 3rd control group adopts is: Strong flour 6000g, Self-raising flour 4000g, glycerin monostearate 15g; The 4th control group is that the commercially available five high muscle special refined flours of getting profit are decocted dumpling powder.Result is as shown in table 1.
Table 1 opaque stretch test result
From table 1 test data, with respect to each control group, face maximum tension resistance, stretch ratio, extension area, the extensibility of what the embodiment of the present invention 1 made decoct dumpling powder and system are respectively 450BU, 2.5%, 56cm 2, 180mm, difference has conspicuousness (p < 0.05) compared with the data of each control group.Result shows that the mask of decocting dumpling powder and system that embodiment 1 makes has good ductility.
Get the dumpling powder of decocting that embodiment 2 to 4 makes and carry out opaque tension test, the result of the test of decocting dumpling powder that result and embodiment 1 make is close, and result shows that the mask of decocting dumpling powder and system that embodiment 2 to 4 makes has good ductility.
As can be seen here, the mask of what the present invention made decoct dumpling powder and system has good ductility, can meet the requirement of modern production equipment.
Embodiment 6 decocts the preparation of dumpling
Take food salt 1kg, guar gum 0.7kg, tapioca 14kg, Gluten 1kg, warm water (60 ℃) 56kg provide with embodiment 1 decoct dumpling powder 100kg and become dough, after kneading, semifinished product is plucked in rubbing, rolls circular musculus cutaneus (as far as possible thin).Adopt craft or dumpling machine meat stuffing bag in musculus cutaneus, pinch into certain shape, require fullly, weight is between 13~15 grams, take the thin large filling of skin as good.The dumpling of wrapping is placed on stainless steel disc, puts on the chain of instant freezer or in quick-freezer, carry out quick-frozen, require quick freezing temperature to reach-34 degrees Celsius, 30 minutes quick-frozen time, to obtain final product.
Embodiment 7 decocts the preparation of dumpling
Take food salt 0.5kg, guar gum 0.7kg, tapioca 15kg, Gluten 0.5kg, warm water (60 ℃) 55kg provide with embodiment 2 decoct dumpling powder 120kg and become dough, after kneading, semifinished product is plucked in rubbing, rolls circular musculus cutaneus (as far as possible thin).Adopt craft or dumpling machine meat stuffing bag in musculus cutaneus, pinch into certain shape, require fullly, weight is between 13~15 grams, take the thin large filling of skin as good.The dumpling of wrapping is placed on stainless steel disc, puts on the chain of instant freezer or in quick-freezer, carry out quick-frozen, require quick freezing temperature to reach-34 degrees Celsius, 30 minutes quick-frozen time, to obtain final product.
Embodiment 8 decocts the preparation of dumpling
Take food salt 1kg, guar gum 0.8kg, tapioca 12kg, Gluten 1kg, warm water (60 ℃) 60kg provide with embodiment 3 decoct dumpling powder 80kg and become dough, after kneading, semifinished product is plucked in rubbing, rolls circular musculus cutaneus (as far as possible thin).Adopt craft or dumpling machine meat stuffing bag in musculus cutaneus, pinch into certain shape, require fullly, weight is between 13~15 grams, take the thin large filling of skin as good.The dumpling of wrapping is placed on stainless steel disc, puts on the chain of instant freezer or in quick-freezer, carry out quick-frozen, require quick freezing temperature to reach-34 degrees Celsius, 30 minutes quick-frozen time, to obtain final product.
Embodiment 9 decocts the preparation of dumpling
Take food salt 1.5kg, guar gum 0.6kg, tapioca 13kg, Gluten 1.5kg, warm water (60 ℃) 50kg provide with embodiment 4 decoct dumpling powder 100kg and become dough, after kneading, semifinished product is plucked in rubbing, rolls circular musculus cutaneus (as far as possible thin).Adopt craft or dumpling machine meat stuffing bag in musculus cutaneus, pinch into certain shape, require fullly, weight is between 13~15 grams, take the thin large filling of skin as good.The dumpling of wrapping is placed on stainless steel disc, puts on the chain of instant freezer or in quick-freezer, carry out quick-frozen, require quick freezing temperature to reach-34 degrees Celsius, 30 minutes quick-frozen time, to obtain final product.
Embodiment 10 decocts the test of dumpling Quality Detection
Get the dumpling of decocting that embodiment 6 makes and deposit continuously 3 months under-30 ℃ of conditions, as test group.The first control group to the three control groups that adopt embodiment 5 to provide decoct dumpling powder and commercially available brand A decocts dumpling powder, make and decoct dumpling, as a control group by embodiment 6 same procedure.Invite experienced professional and technical personnel to form 10 people's criticism groups, dumpling cracking situation is carried out to sense organ appraise, and record data, every group is extracted 100 boiled dumplings as checked object.Result is as shown in table 2.
Table 2 is decocted dumpling Quality Detection result of the test
From table 2 test data, what the embodiment of the present invention 6 made decocts dumpling cracking ratio is 0%, has conspicuousness (p < 0.05) with respect to the cracking proportional difference of each control group.Show that the face water-retaining property of decocting dumpling powder and system that the embodiment of the present invention 1 makes is good.
Get the dumpling of decocting that embodiment 7 to 9 makes and carry out Quality Detection, the quality of decocting dumpling that result and embodiment 6 provide is close, shows that the face water-retaining property of decocting dumpling powder and system that the embodiment of the present invention 2 to 4 makes is good.
The face water-retaining property of what as can be seen here, the present invention made decoct dumpling powder and system is good.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (10)

1. decoct a dumpling powder, it is characterized in that, described in decoct the mixture that dumpling powder comprises Strong flour and Self-raising flour; The mass ratio of described Strong flour and described Self-raising flour is (40~60): (40~60).
2. the dumpling powder of decocting according to claim 1, is characterized in that, also comprises acceptable auxiliary material in bromatology, and in described bromatology, acceptable auxiliary material is the mixture of CSL sodium and glycerin monostearate.
3. the dumpling powder of decocting according to claim 2, is characterized in that, the mass ratio of described CSL sodium and described glycerin monostearate is 1:(1~3).
4. the dumpling powder of decocting according to claim 2, is characterized in that, in described bromatology, the mass ratio of acceptable auxiliary material and described flour is (10~20): 10000.
5. the dumpling powder of decocting according to claim 1, is characterized in that, the raw material of described Strong flour is the hard white wheat of Australia.
6. the dumpling powder of decocting according to claim 1, is characterized in that, the raw material of described Self-raising flour is the soft white wheat of Australia.
7. the preparation method who decocts dumpling powder as claimed in claim 1, is characterized in that, comprises the steps:
Obtain Strong flour;
Obtain Self-raising flour;
Get described Strong flour and mix with described Self-raising flour, to obtain final product.
8. decoct a dumpling, it is characterized in that, comprise salt, guar gum, tapioca, Gluten, water, the filling heart and decoct dumpling powder as described in any one in claim 1 to 6.
9. the dumpling of decocting according to claim 8, it is characterized in that, described salt, described guar gum, described tapioca, described Gluten, described water with described in decoct dumpling powder mass ratio be (0.5~1.5): (0.6~0.8): (12~15): (0.5~1.5): (50~60): (80~120).
10. the preparation method who decocts as claimed in claim 8 or 9 dumpling, is characterized in that, comprises the steps:
Take food salt, guar gum, tapioca, Gluten, water, decoct dumpling powder and mix and make dough, get described dough and the filling heart, through packing, quick-frozen, to obtain final product.
CN201410043505.6A 2014-01-29 2014-01-29 Fried dumpling flour, preparing method thereof, fried dumpling and preparing method thereof Pending CN103798316A (en)

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CN104664281A (en) * 2015-03-06 2015-06-03 中国农业科学院农产品加工研究所 Production method of fried potato dumpling
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CN109548832A (en) * 2019-01-18 2019-04-02 宁波海通食品科技有限公司 A kind of method of pre- fried conditioning pot lagging re-heat brittleness regulation

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Application publication date: 20140521