CN105231427A - Modifier for quick-frozen wonton wrappers - Google Patents
Modifier for quick-frozen wonton wrappers Download PDFInfo
- Publication number
- CN105231427A CN105231427A CN201510763784.8A CN201510763784A CN105231427A CN 105231427 A CN105231427 A CN 105231427A CN 201510763784 A CN201510763784 A CN 201510763784A CN 105231427 A CN105231427 A CN 105231427A
- Authority
- CN
- China
- Prior art keywords
- quick
- frozen
- modifying agent
- wantun skin
- modifier
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a modifier for quick-frozen wonton wrappers. The modifier comprises sodium alginate, citric acid, vitamin C, calcium stearyl lactylate, sodium tripolyphosphate, sodium pyrophosphate, table salt, dietary alkali, semen cassiae gum and mannitol. The modifier for the quick-frozen wonton wrappers, disclosed by the invention, effectively solves the problems that quick-frozen wontons are easy to crack, the appearance, the color and the mouth feel of the quick-frozen wontons become bad, and the quick-frozen wontons are not resistant to cook with water, and besides, the made wonton wrappers are good in mouth feel and rich in nutrition. The modifier for the quick-frozen wonton wrappers, disclosed by the invention, is good in solubility, good in mixing property, high in safety, simple and convenient to use, and rich in nutrition; besides, the problems that the wonton wrappers are easy to crack due to thin wrappers and the color of the wonton wrappers is dark in the process of processing, cooking, freezing and melting the wonton wrappers can be solved.
Description
Technical field
The present invention relates to technical field of food additives, particularly relate to a kind of quick-frozen Wantun skin modifying agent.
Background technology
Present quick-frozen food because it is convenient, wide variety and nutritious and receive the extensive welcome of people, along with the raising of people's living standard and the quickening of rhythm of life, China's fast freezing food industry shoots up, and since the nineties in 20th century, annual output is with the speed increment more than 20%.
No matter won ton is a kind of food that southern china and the north are all liked, Wantun skin is thin, soup is fresh, but this is also its weak tendency place as quick-frozen food, because skin is thin, therefore in the freeze thawing repeatedly storing, in transportation, cracking, appearance luster and taste bad, the not problem of water boiling resistance is especially easily there is again through poach.Therefore, need a kind ofly effectively to improve that skin is thin easily to be split and the modifying agent of the problem that is a bit darkish in color.
Summary of the invention
Object of the present invention is exactly defect for above-mentioned existence and provides a kind of quick-frozen Wantun skin modifying agent.Quick-frozen Wantun skin modifying agent of the present invention effectively overcomes quick-frozen won ton and easily occurs cracking, appearance luster and taste bad, the not problem of water boiling resistance, and the Wantun skin mouthfeel produced is good, nutritious.Quick-frozen Wantun skin modifying agent dissolubility of the present invention is good, Combination is good, security is high, easy to use, nutritious, can improve that skin in the processing of Wantun skin, boiling and frozen-thaw process is thin easily to be split and the problem that is a bit darkish in color.
A kind of quick-frozen Wantun skin modifying agent technical scheme of the present invention is that this modifying agent comprises sodium alginate, citric acid, vitamin C, CSL, sodium phosphate trimer, sodium pyrophosphate, salt, dietary alkali, Cassia bean gum, sweet mellow wine.
Described a kind of quick-frozen Wantun skin modifying agent, also comprises carboxymethyl cellulose.
Described a kind of quick-frozen Wantun skin modifying agent, also comprises paddy gastral cavity powder.
Described a kind of quick-frozen Wantun skin modifying agent also comprises gumbo glue.
Described a kind of quick-frozen Wantun skin modifying agent, is grouped into by following one-tenth by weight: sodium alginate 10-50, citric acid 1-5, vitamin C 1-5, CSL 1-10, sodium phosphate trimer 1-5, sodium pyrophosphate 1-5, carboxymethyl cellulose 1-10, paddy gastral cavity powder 5-10, salt 10-55, dietary alkali 5-15, Cassia bean gum 1-10, sweet mellow wine 0.1-2, gumbo glue 1-10.
Further, be grouped into by following one-tenth by weight: sodium alginate 20-35, citric acid 3-4, Catergen-3, CSL 3-6, sodium phosphate trimer 2-3, sodium pyrophosphate 2-3, carboxymethyl cellulose 3-8, paddy gastral cavity powder 6-8, salt 30-50, dietary alkali 8-12, Cassia bean gum 3-8, sweet mellow wine 0.5-1, gumbo glue 3-8.
Preferably, be grouped into by following one-tenth by weight: sodium alginate 28, citric acid 3, Catergen, CSL 5, sodium phosphate trimer 3, sodium pyrophosphate 3, carboxymethyl cellulose 5, paddy gastral cavity powder 7, salt 40, dietary alkali 10, Cassia bean gum 5, sweet mellow wine 0.8, gumbo glue 6.
Modifying agent addition is by weight the 2-3% being flour.
A kind of quick-frozen Wantun skin modifying agent beneficial effect of the present invention is: quick-frozen Wantun skin modifying agent of the present invention uses after numerous food additive compound, to reach the additive of synergistic function.The complementarity of each material can be played during use, improve toughness and the lock water-based energy of Wantun skin, thus make Wantun skin when very thin, be more suitable for quick-frozen and store.
Quick-frozen Wantun skin modifying agent of the present invention effectively overcomes quick-frozen won ton because of the thin characteristic of its skin, and multigelation easily occurs cracking, appearance luster and taste bad, the not problem of water boiling resistance through poach again, and the Wantun skin mouthfeel produced is good, nutritious.Quick-frozen Wantun skin modifying agent of the present invention security is high, nutritious.
detailed description of the invention:
In order to understand the present invention better, describe technical scheme of the present invention in detail with instantiation below, but the present invention is not limited thereto.
Embodiment 1
This quick-frozen Wantun skin modifying agent is grouped into by following one-tenth by weight: sodium alginate 28, citric acid 3, Catergen, CSL 5, sodium phosphate trimer 3, sodium pyrophosphate 3, carboxymethyl cellulose 5, paddy gastral cavity powder 7, salt 40, dietary alkali 10, Cassia bean gum 5, sweet mellow wine 0.8, gumbo glue 6.
Modifying agent addition is by weight the 2-3% being flour.
Certain conventional commercial wheat flour is added in proportion this quick-frozen Wantun skin modifying agent and prepare won ton.
In the freezer of about-20 DEG C, 10 days are stored with the won ton not adding this additive to the won ton adding the embodiment of the present invention 1 modifying agent, then poach under the same conditions.
Non-additive wonton soup is muddy, a large amount of solid content of Tang Zhongyou, and the Wantun skin more than 80% has cracking broken, and musculus cutaneus is nonelastic.
The wonton soup adding the embodiment of the present invention 1 modifying agent is clear, and in soup, solid content is low, and crack-free explodes line phenomenon, and crust is smooth, smooth in taste, and local flavor keeps good.
Prove through overtesting, in quick-frozen Wantun skin, use the moisture that modifying agent of the present invention can effectively keep in Wantun skin, ensure the elasticity of Wantun skin in digestion process.Wantun skin is not easy to crack, nondiscolouring, effectively extends the shelf-life of quick-frozen won ton.
Claims (8)
1. a quick-frozen Wantun skin modifying agent, is characterized in that, comprises sodium alginate, citric acid, vitamin C, CSL, sodium phosphate trimer, sodium pyrophosphate, salt, dietary alkali, Cassia bean gum, sweet mellow wine.
2. a kind of quick-frozen Wantun skin modifying agent according to claim 1, is characterized in that, also comprise carboxymethyl cellulose.
3. a kind of quick-frozen Wantun skin modifying agent according to claim 1, is characterized in that, also comprise following composition: paddy gastral cavity powder.
4. a kind of quick-frozen Wantun skin modifying agent according to claim 1, is characterized in that, also comprise following composition: gumbo glue.
5. a kind of quick-frozen Wantun skin modifying agent according to claim 1, it is characterized in that, be grouped into by following one-tenth by weight: sodium alginate 10-50, citric acid 1-5, vitamin C 1-5, CSL 1-10, sodium phosphate trimer 1-5, sodium pyrophosphate 1-5, carboxymethyl cellulose 1-10, paddy gastral cavity powder 5-10, salt 10-55, dietary alkali 5-15, Cassia bean gum 1-10, sweet mellow wine 0.1-2, gumbo glue 1-10.
6. a kind of quick-frozen Wantun skin modifying agent according to claim 5, it is characterized in that, be grouped into by following one-tenth by weight: sodium alginate 20-35, citric acid 3-4, Catergen-3, CSL 3-6, sodium phosphate trimer 2-3, sodium pyrophosphate 2-3, carboxymethyl cellulose 3-8, paddy gastral cavity powder 6-8, salt 30-50, dietary alkali 8-12, Cassia bean gum 3-8, sweet mellow wine 0.5-1, gumbo glue 3-8.
7. a kind of quick-frozen Wantun skin modifying agent according to claim 6, it is characterized in that, be grouped into by following one-tenth by weight: sodium alginate 28, citric acid 3, Catergen, CSL 5, sodium phosphate trimer 3, sodium pyrophosphate 3, carboxymethyl cellulose 5, paddy gastral cavity powder 7, salt 40, dietary alkali 10, Cassia bean gum 5, sweet mellow wine 0.8, gumbo glue 6.
8. a kind of quick-frozen Wantun skin modifying agent according to claim 1, is characterized in that, modifying agent addition is by weight the 2-3% being flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763784.8A CN105231427A (en) | 2015-11-11 | 2015-11-11 | Modifier for quick-frozen wonton wrappers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763784.8A CN105231427A (en) | 2015-11-11 | 2015-11-11 | Modifier for quick-frozen wonton wrappers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231427A true CN105231427A (en) | 2016-01-13 |
Family
ID=55029489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510763784.8A Pending CN105231427A (en) | 2015-11-11 | 2015-11-11 | Modifier for quick-frozen wonton wrappers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231427A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685804A (en) * | 2016-01-28 | 2016-06-22 | 河南兴泰科技实业有限公司 | Food auxiliary material and long-guarantee-period sealed packaged steamed buns prepared from food auxiliary material |
| CN106036367A (en) * | 2016-06-06 | 2016-10-26 | 江苏如意食品有限责任公司 | Formula and production method of cold and fresh wontons |
| CN108740715A (en) * | 2018-04-20 | 2018-11-06 | 湖南闽忠食品有限公司 | Modifying agent, preparation method and freezing won ton |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254511A (en) * | 1999-12-01 | 2000-05-31 | 河南兴泰精细化工有限公司 | Adding agent for flour of rapidly frozen dumplings |
| CN1299598A (en) * | 2001-02-13 | 2001-06-20 | 吴玉凯 | Wheaten food improver |
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN104187392A (en) * | 2014-07-18 | 2014-12-10 | 青岛科维源环保技术有限公司 | Applications of food modifier in quick-frozen wonton |
-
2015
- 2015-11-11 CN CN201510763784.8A patent/CN105231427A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254511A (en) * | 1999-12-01 | 2000-05-31 | 河南兴泰精细化工有限公司 | Adding agent for flour of rapidly frozen dumplings |
| CN1299598A (en) * | 2001-02-13 | 2001-06-20 | 吴玉凯 | Wheaten food improver |
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN104187392A (en) * | 2014-07-18 | 2014-12-10 | 青岛科维源环保技术有限公司 | Applications of food modifier in quick-frozen wonton |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685804A (en) * | 2016-01-28 | 2016-06-22 | 河南兴泰科技实业有限公司 | Food auxiliary material and long-guarantee-period sealed packaged steamed buns prepared from food auxiliary material |
| CN105685804B (en) * | 2016-01-28 | 2019-07-05 | 河南兴泰科技实业有限公司 | A kind of food ingredient and long shelf-life sealed package steamed bun made of it |
| CN106036367A (en) * | 2016-06-06 | 2016-10-26 | 江苏如意食品有限责任公司 | Formula and production method of cold and fresh wontons |
| CN108740715A (en) * | 2018-04-20 | 2018-11-06 | 湖南闽忠食品有限公司 | Modifying agent, preparation method and freezing won ton |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102415584B (en) | Processing method of minced fillet product | |
| CN101411343B (en) | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same | |
| CN103843871A (en) | Preservation method of peeled water chestnut | |
| CN104663763A (en) | Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof | |
| CN105231427A (en) | Modifier for quick-frozen wonton wrappers | |
| CN105410880A (en) | Quick-frozen dumpling skin modifier | |
| CN103960349A (en) | Canned arbutus | |
| CN105192016A (en) | Composite modifier for bread | |
| CN102450727A (en) | Water-retaining agent for shrimps | |
| CN105559032A (en) | Special compound modified starch for quick-frozen fish balls | |
| CN105192486A (en) | Composite additive of quick-freezing wonton wrappers | |
| KR101118065B1 (en) | Process for the preparation of salted anchovy containing rubus coreanus miquel and salted anchovy containing rubus coreanus miquel prepared therefrom | |
| CN104489074A (en) | Preservative for storing and preserving fresh large cherry Brooks | |
| CN105165954A (en) | Pastry modifier | |
| CN104686993A (en) | Chicken chilli sauce | |
| CN103610001A (en) | Characteristic kumquat pickles and preparation method thereof | |
| CN105341657A (en) | Quick-frozen dumpling wrapper composite additive | |
| CN101744201A (en) | Brined tender pink ginger convenience food and preparation method | |
| CN104473112A (en) | Preparation method of color-protecting and brittleness-keeping semen euryales product | |
| CN104430778A (en) | Hami melon flavored cookie | |
| CN103263023A (en) | Preparation method of low-sugar type middle-water sliced dried beef | |
| CN105558065A (en) | Gumbo sour soybean milk powder and manufacturing method thereof | |
| CN101336733A (en) | Squid rice roll and processing method thereof | |
| KR20170068103A (en) | Salted liquid and manufacturing method of radish | |
| CN105475926A (en) | Preparation method for chicken-vegetable composite pickles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |
|
| RJ01 | Rejection of invention patent application after publication |