CN105309858A - Quick-frozen dumpling wrappers and making method thereof - Google Patents
Quick-frozen dumpling wrappers and making method thereof Download PDFInfo
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- CN105309858A CN105309858A CN201410393064.2A CN201410393064A CN105309858A CN 105309858 A CN105309858 A CN 105309858A CN 201410393064 A CN201410393064 A CN 201410393064A CN 105309858 A CN105309858 A CN 105309858A
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Abstract
The invention discloses quick-frozen dumpling wrappers which are characterized in that wheat flour, potato modified starch and a konjac modifier serve as raw materials and are mixed, water is added, the materials are processed, made into dough, diced and pressed, and the dumpling wrappers are made. The konjac modifier is prepared by mixing konjac powder, maltose powder, salt and vitamin C. The dumpling wrappers made through the method are not broken or do not crack, has good elasticity and extensibility, can reduce production cost, reduce the return rate and improve product quality, and can be refrigerated in a refrigeratory for a long time without cracking.
Description
Technical field
The invention belongs to quick-frozen rice food field, be specifically related to a kind of quick-freezing the boiled meat dumpling peel and preparation method thereof.
Background technology
Along with the quickening of people's rhythm of life, the raising of diet consumption level, nutrition, easily and efficiently diet become the target that people require, quick-frozen food arises at the historic moment just under this requirement, flourish.As the dumpling of quintessence of Chinese culture food, five flavor harmony, comprehensive nutrition, pattern enriches, and multiple tastes, becomes the opera involving much singing and action of quick-frozen food naturally.But, easily break tripe etc. in commercially available dumpling wrapper cracking, dehydration, brown stain, boiling process and had a strong impact on product quality, for consumer, lacked a kind of delicious food, concerning enterprise, but lost a part of market.Can say that this has become a key factor of restriction quick-freezing boiled dumplings development, boiled dumpling Frost cleft rate in the period of processing and storing is higher, and particularly boiled dumpling in bulk occurs that bursting by freezing problem is more obvious.Boiled dumpling is when carrying out freezing, first dumpling wrapper freezes hardening, filling freezes subsequently, portion of water in filling and other liquids can form larger ice crystal, huge pressure can be produced to the dumpling wrapper fettering it around after ice crystal is formed, will produce when dumpling wrapper can not bear so huge pressure and break, and water loss in dumpling wrapper and repeatedly freezing surface of also causing are dry and cracked.Therefore, for a change this present situation, strengthens enterprise competitiveness, and promote the quality of quick-freezing boiled dumplings, key to improve dumpling wrapper quality.
Summary of the invention
Object of the present invention be solve that the dumpling wrapper that occurs in frozen storage of quick-freezing boiled dumplings is easy to crack, easily broken tripe, mouthfeel are bad in boiling process technical problem, provide a kind of and improve quick-freezing the boiled meat dumpling peel of dumpling wrapper quality and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of quick-freezing the boiled meat dumpling peel, this feature is for raw material with wheat flour, potato converted starch, konjaku modifying agent, through mixing after add water, Processing farage dough, stripping and slicing compacting form, the weight portion of its component is: wheat flour 40-47 part, water 46-49 part, potato converted starch 4-9 part, konjaku modifying agent 2-5 part.
Described konjaku modifying agent is mixed by konjaku flour, maltitol powder, salt and vitamin C, and the weight portion of its component is: konjaku flour 40-60 part, maltitol powder 20-30 part, salt 1-5 part, vitamin C 0.1-1 part.
Its preparation method specifically comprises the steps:
1) choose konjaku flour, maltitol powder, salt and vitamin C, mix by its components by weight, obtained konjaku modifying agent is for subsequent use:
2) obtained konjaku modifying agent 2-5 part is added wheat flour 40-47 part, potato converted starch 4-9 part, add water 46-49 part after mixing, more repeatedly carry out kneading modulation after stirring, until be modulated into smooth dough;
3) will and be twisted into cylinder strip after rolling into a ball stripping and slicing, then be cut into segment and i.e. obtained described dumpling wrapper after rolling into round skin.
Beneficial effect of the present invention: the dumpling wrapper adopting method provided by the invention to produce is not damaged, not crackle, is rich in good elasticity and ductility, production cost can be reduced, reduce return of goods rate, improve product quality, not ftracture in energy long term storage and freezer.
Detailed description of the invention
Embodiment 1
To gather konjaku flour, maltitol powder, salt and vitamin C, take konjaku flour 2 kilograms by its components by weight, maltitol powder 1.5 kilograms, salt 0.4 kilogram, vitamin C 0.1 kilogram, through mixing obtained konjaku modifying agent 4 kilograms, for subsequent use:
Obtained konjaku modifying agent 4 kilograms is added wheat flour 43 kilograms, potato converted starch 5 kilograms, 48 kilograms are added water after mixing, repeatedly kneading modulation is carried out after stirring again, until be modulated into smooth and roll into a ball, again will and be twisted into cylinder strip after rolling into a ball stripping and slicing, then be cut into segment and i.e. obtained dumpling wrapper of the present invention after rolling into round skin.
Embodiment 2
To gather konjaku flour, maltitol powder, salt and vitamin C, take konjaku flour 2 kilograms by its components by weight, maltitol powder 1.6 kilograms, salt 0.3 kilogram, vitamin C 0.1 kilogram, through mixing obtained konjaku modifying agent 4 kilograms, for subsequent use:
Obtained konjaku modifying agent 4 kilograms is added wheat flour 42 kilograms, potato converted starch 6 kilograms, 48 kilograms are added water after mixing, repeatedly kneading modulation is carried out after stirring again, until be modulated into smooth and roll into a ball, again will and be twisted into cylinder strip after rolling into a ball stripping and slicing, then be cut into segment and i.e. obtained dumpling wrapper of the present invention after rolling into round skin.
Embodiment 3
To gather konjaku flour, maltitol powder, salt and vitamin C, take konjaku flour 3 kilograms by its components by weight, maltitol powder 1.6 kilograms, salt 0.3 kilogram, vitamin C 0.1 kilogram, through mixing obtained konjaku modifying agent 5 kilograms, for subsequent use:
Obtained konjaku modifying agent 5 kilograms is added wheat flour 42 kilograms, potato converted starch 5 kilograms, 48 kilograms are added water after mixing, repeatedly kneading modulation is carried out after stirring again, until be modulated into smooth and roll into a ball, again will and be twisted into cylinder strip after rolling into a ball stripping and slicing, then be cut into segment and i.e. obtained dumpling wrapper of the present invention after rolling into round skin.
Claims (3)
1. quick-freezing the boiled meat dumpling peel and preparation method thereof, this feature is for raw material with wheat flour, potato converted starch, konjaku modifying agent, through mixing after add water, Processing farage dough, stripping and slicing compacting form, the weight portion of its component is: wheat flour 40-47 part, water 46-49 part, potato converted starch 4-9 part, konjaku modifying agent 2-5 part.
2. a kind of quick-freezing the boiled meat dumpling peel according to claim 1 and preparation method thereof, it is characterized in that described konjaku modifying agent is mixed by konjaku flour, maltitol powder, salt and vitamin C, the weight portion of its component is: konjaku flour 40-60 part, maltitol powder 20-30 part, salt 1-5 part, vitamin C 0.1-1 part.
3. a kind of quick-freezing the boiled meat dumpling peel according to claim 1 and preparation method thereof, obtained konjaku modifying agent 2-5 part is it is characterized in that to add wheat flour 40-47 part, potato converted starch 4-9 part, add water 46-49 part after mixing, repeatedly kneading modulation is carried out, until be modulated into smooth dough after stirring again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410393064.2A CN105309858A (en) | 2014-07-31 | 2014-07-31 | Quick-frozen dumpling wrappers and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410393064.2A CN105309858A (en) | 2014-07-31 | 2014-07-31 | Quick-frozen dumpling wrappers and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105309858A true CN105309858A (en) | 2016-02-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410393064.2A Pending CN105309858A (en) | 2014-07-31 | 2014-07-31 | Quick-frozen dumpling wrappers and making method thereof |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744021A (en) * | 2009-12-28 | 2010-06-23 | 河南兴泰科技实业有限公司 | Frozen dumpling modifying agent, preparation method thereof and application |
| CN102715417A (en) * | 2012-06-25 | 2012-10-10 | 泰祥集团技术开发有限公司 | Quick-frozen anti-cracking dumpling wrapper |
| CN103053933A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Processing technology of sargassum and sleeve-fish dumplings |
| CN104171821A (en) * | 2014-07-08 | 2014-12-03 | 上海妙禾食品配送有限公司 | Preparation method of wrappers of quick-frozen wontons |
-
2014
- 2014-07-31 CN CN201410393064.2A patent/CN105309858A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744021A (en) * | 2009-12-28 | 2010-06-23 | 河南兴泰科技实业有限公司 | Frozen dumpling modifying agent, preparation method thereof and application |
| CN102715417A (en) * | 2012-06-25 | 2012-10-10 | 泰祥集团技术开发有限公司 | Quick-frozen anti-cracking dumpling wrapper |
| CN103053933A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Processing technology of sargassum and sleeve-fish dumplings |
| CN104171821A (en) * | 2014-07-08 | 2014-12-03 | 上海妙禾食品配送有限公司 | Preparation method of wrappers of quick-frozen wontons |
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Application publication date: 20160210 |
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| WD01 | Invention patent application deemed withdrawn after publication |