CN105309868A - Quick-frozen dumpling wrappers without chemical additives - Google Patents
Quick-frozen dumpling wrappers without chemical additives Download PDFInfo
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- CN105309868A CN105309868A CN201410393063.8A CN201410393063A CN105309868A CN 105309868 A CN105309868 A CN 105309868A CN 201410393063 A CN201410393063 A CN 201410393063A CN 105309868 A CN105309868 A CN 105309868A
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Abstract
The invention discloses quick-frozen dumpling wrappers. The quick-frozen dumpling wrappers are characterized by being formed in the manner that wheat flour, modified potato starch and a konjak improver serve as raw materials, the raw materials are mixed and then added with water to be processed and blended into dough, and the dough is diced and pressed, wherein the konjak improver is formed by mixing konjak flour, maltose powder, table salt and vitamin C. The dumpling wrappers produced through the method do not break or crack and have good elasticity and ductility, production cost can be lowered, the return rate can be reduced, product quality can be improved, and the dumpling wrappers can be preserved in a refrigerator 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 dumpling skin added without any chemistry.
Background technology
Quick-frozen food has become one of field of food industry with fastest developing speed in the world, and within 2006, the domestic quick-frozen food gross output value is just more than 10,000,000,000 yuan.Wherein quick-freezing boiled dumplings is the important component part of China's quick-frozen food, but quick-freezing boiled dumplings is in processing, storage, transport and sales process, fluctuation due to temperature can cause the continuous drying on quick-freezing boiled dumplings surface, i.e. " drying loss " phenomenon, thus cause quick-freezing the boiled meat dumpling peel quality degradation, in the period of processing and storing, Frost cleft rate 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.For a change this present situation, promote the quality of quick-freezing boiled dumplings, production unit reaches by adding food additives the object improving dumpling wrapper quality, is undertaken composite, join different additives respectively in flour under the condition meeting food additives addition by different proportion.Along with the increase of quick-freezing boiled dumplings output, quick-freezing boiled dumplings musculus cutaneus modifying agent arises at the historic moment, and various quick-freezing boiled dumplings musculus cutaneus additive is flourish.
The food additives principle 1 that quick-freezing boiled dumplings musculus cutaneus is selected). gluten network can be improved and formed: gluten network improves and is conducive to strengthening the intensity of dumpling wrapper self, resist because moisture freezes the pressure that volumetric expansion causes; 2). improve musculus cutaneus water-retaining property: utilize the good additive of water-retaining property can reduce the moisture loss of surface moisture in processing, logistics progress, avoid because the run off surface of causing of surface moisture is dry and cracked; 3). hydrophily preferably: hydrophily can make the moisture in musculus cutaneus be evenly distributed in musculus cutaneus with fine particle state preferably, reduces moisture when freezing to the pressure of musculus cutaneus.Boiled dumpling musculus cutaneus food additives use amount principle is: join respectively in flour under the condition meeting food additives addition.Be applied to quick-freezing dumpling flesh side food additives in recent years: as carragheen, pectin, sodium alginate, xanthans, flavoring essence reach tens kinds, the boiled dumpling modifying agent of various brand is also multifarious.The object improving dumpling wrapper quality is reached by adding food additives, but also tremble with fear owing to adding the right people of food additives, some quick-freezing boiled dumplings modifying agents are more terribly frightened consumer, such as: be used for making the flour of dumpling, strength road arrives by force " pinch into dough can ground bounce and rise ", reach from face to meat stuffing more than 20 plant additives allow people " hang back ".Recently, row media be a source says that, becoming entrance for allowing common dumpling has chewiness, and meat stuffing is fragrant, some businessmans add except essence except to meat stuffing, also target alignment dumpling wrapper, nearly the additive of tens kinds adds, and allows the fine flour chewiness cooking dumpling arrive as ball well, pinch into dough ground bounce and rise, this consumer that can be terribly frightened, food-safety problem, allows common people's is of weak nerves once more.Dumpling additive, just challenges the sense of taste and the nerve of consumer from flour.Adding brightening agent can make flour white especially, adds " sulphur ", makes under wheaten food easily ripe after water, can be antifreeze after adding additive, anticracking, dumpling wrapper is put together and is just not easily glued and have chewiness, and " " nearly all can use, add " fluffy ash " has been underlying rule to fluffy ash, and additive the most general is: various converted starch the modal additive of chewiness dumpling wrapper, sodium glutamate, edible gelatin, konjaku flour, konjaku essence, carragheen, pectin, sodium alginate, xanthans, flavoring essence, emulsifying agent, edible glue, phosphate, tripolyphosphate, composite phosphate, sucrose ester, gellan gum, TG enzyme, glutamine transaminage, these are all also the food additives that we can see from boiled dumpling packaging bag, and those be can't see?, one with food additives, genuine, the dumpling of pure ecology, is just genuine so difficulty sought? this really yes, produce quick-freezing boiled dumplings according to investigations also not exist temporarily and to add without any chemistry, the suitability for industrialized production of current quick-freezing boiled dumplings is too busy to get away additive, it is harmless that additive reasonable employment is seen at present to human body, the making of quick-freezing the boiled meat dumpling peel must add the auxiliary materials such as a modifying agent, if not can cause foaming, boiled dumpling skin crack after quick-frozen, cloudy liquid during poach, mouthfeel is glued rotten, the quality problems such as dumpling skin color burn.If the non-natural food additives adding various Prof. Du Yucang used in quick-freezing boiled dumplings, cause harm to the healthy of people.In recent years, food safety question more and more causes the attention of people, therefore seeks high-quality, focus that efficient, natural new additive agent has become quick-frozen rice made products industry research.Therefore, await carefully paying attention to food-safety problem, carefully research and develop a kind of quick-freezing dumpling skin added without any chemistry.
Summary of the invention
The object of the invention is to for the problems referred to above, under the condition not changing quick-freezing dumpling technique, provide a kind of quick-freezing dumpling skin added without any chemistry.
The technical solution adopted in the present invention is:
A kind of quick-freezing dumpling skin added without any chemistry, it is characterized in that with wheat flour, konjac composite, egg milk modifying agent for raw material, through mixing after add water, Processing farage dough, stripping and slicing compacting form, the weight portion of its component is: wheat flour 35-45 part, water 38-48 part, konjac composite 5-15 part, egg milk modifying agent 2-5 part.
Described konjac composite is mixed by konjaku flour, potato converted starch, glutinous rice flour, and the weight portion of its component is: konjaku flour 20-40 part, potato converted starch 20-40 part, glutinous rice flour 10-20 part.
Described egg milk modifying agent is mixed by egg, milk, salt, peanut oil, and the weight portion of its component is: egg 40-60 part, milk 25-35 part, salt 3-5 part, peanut oil 1-5 part.
Its preparation method specifically comprises the steps:
1) choose konjaku flour, potato converted starch, glutinous rice flour, by its components by weight: konjaku flour 20-40 part, potato converted starch 20-40 part, glutinous rice flour 10-20 part mix, obtained konjac composite is for subsequent use:
2) choose egg, milk, salt, peanut oil, by its components by weight: egg 40-60 part, milk 25-35 part, salt 3-5 part, peanut oil 1-5 part mix, obtained egg milk modifying agent is for subsequent use:
3) add in wheat flour 35-45 part by obtained konjac composite 5-15 part, obtained egg milk modifying agent 2-5 part, add water 45-48 part after mixing, more repeatedly carry out kneading modulation after stirring, until be modulated into smooth dough;
4) be twisted into cylinder strip by after dough stripping and slicing, then be cut into segment and i.e. obtained described dumpling wrapper after rolling into round skin.
Under the condition not changing quick-freezing dumpling production technology, promote the quality of quick-freezing boiled dumplings, importantly improve dumpling wrapper quality, the quality of dumpling wrapper is that to affect by flower characters be unblamable, boiled dumpling cracking has very complicated factor inside, the present invention mainly from improving flour quality, the preparation of natural material component controlled well selects, grasp amount of water, add suitable these factors of musculus cutaneus modifying agent considers, but it is a lot of to affect quick-freezing boiled dumplings qualitative factor, each link of only controlling well could effectively improve quick-freezing dumpling quality, improves the quality of products.
The dumpling wrapper adopting the present invention to produce enhances mechanical resistant stirring capacity and the fingerprinting stress of musculus cutaneus, make face absorb water faster evenly, finished product good forming effect, any surface finish effectively control ice crystal and formed, freeze rear flawless, bubble-free, dumpling finished product appearance is glossy, slightly transparent shape, mixed soup when boiling, boiling fastness significantly strengthens, and boils rear without hard-core phenomenon.
Egg milk modifying agent of the present invention has emulsibility, and dough ingredients can be made more even, smooth, dumpling wrapper resilient enough, mouthfeel is more smooth, significantly can prevent the sticky machine phenomenon of machine-processed dumpling, breakage rate is significantly reduced.
Raw material selected by the present invention is natural, add without any chemistry, aboundresources, low price, processing is simple, production cost is low, the science and dumpling wrapper nutrition and effect component are arranged in pairs or groups, adopt that the dumpling wrapper produced of the inventive method is not damaged, not crackle, be rich in good elasticity and ductility, production cost can be reduced, reduce return of goods rate, improve product quality.
Detailed description of the invention
Embodiment 1
To gather konjaku flour, potato converted starch, glutinous rice flour, take konjaku flour 3 kilograms by its components by weight, potato converted starch 4 kilograms, glutinous rice flour 2 kilograms, through mixing obtained konjaku konjac composite 9 kilograms, for subsequent use:
Egg of gathering is beaten clearly, milk, salt, peanut oil, takes egg 1.5 kilograms by its components by weight, 1 kilogram, milk, salt 0.3 kilogram, peanut oil 0.2 kilogram, through mixing obtained egg milk modifying agent 3 kilograms, for subsequent use:
Obtained konjac composite 9 kilograms, obtained egg milk modifying agent 3 kilograms are added wheat flour 40 kilograms, 48 kilograms are added water after mixing, repeatedly kneading modulation is carried out after stirring again, until be modulated into smooth dough, be twisted into cylinder strip by after dough stripping and slicing again, 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, potato converted starch, glutinous rice flour, take konjaku flour 4 kilograms by its components by weight, potato converted starch 5 kilograms, glutinous rice flour 2 kilograms, through mixing obtained konjaku konjac composite 11 kilograms, for subsequent use:
Egg of gathering is beaten clearly, milk, salt, peanut oil, takes egg 1.5 kilograms by its components by weight, 1 kilogram, milk, salt 0.3 kilogram, peanut oil 0.2 kilogram, through mixing obtained egg milk modifying agent 3 kilograms, for subsequent use:
Obtained konjac composite 11 kilograms, obtained egg milk modifying agent 3 kilograms are added wheat flour 40 kilograms, 46 kilograms are added water after mixing, repeatedly kneading modulation is carried out after stirring again, until be modulated into smooth dough, be twisted into cylinder strip by after dough stripping and slicing again, 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, potato converted starch, glutinous rice flour, take konjaku flour 4 kilograms by its components by weight, potato converted starch 6 kilograms, glutinous rice flour 3 kilograms, through mixing obtained konjaku konjac composite 13 kilograms, for subsequent use:
Egg of gathering is beaten clearly, milk, salt, peanut oil, takes egg 1.4 kilograms by its components by weight, 1 kilogram, milk, salt 0.4 kilogram, peanut oil 0.2 kilogram, through mixing obtained egg milk modifying agent 3 kilograms, for subsequent use:
Obtained konjac composite 13 kilograms, obtained egg milk modifying agent 3 kilograms are added wheat flour 39 kilograms, 45 kilograms are added water after mixing, repeatedly kneading modulation is carried out after stirring again, until be modulated into smooth dough, be twisted into cylinder strip by after dough stripping and slicing again, then be cut into segment and i.e. obtained dumpling wrapper of the present invention after rolling into round skin.
Claims (3)
1. the quick-freezing dumpling skin added without any chemistry, it is characterized in that with wheat flour, konjac composite, egg milk modifying agent for raw material, through mixing after add water, Processing farage dough, stripping and slicing compacting form, the weight portion of its component is: wheat flour 35-45 part, water 38-48 part, konjac composite 5-15 part, egg milk modifying agent 2-5 part.
2. a kind of quick-freezing dumpling skin added without any chemistry according to claim 1, it is characterized in that described konjac composite is mixed by konjaku flour, potato converted starch, glutinous rice flour, the weight portion of its component is: konjaku flour 20-40 part, potato converted starch 20-40 part, glutinous rice flour 10-20 part.
3. a kind of quick-freezing the boiled meat dumpling peel according to claim 1 and preparation method thereof, it is characterized in that described egg milk modifying agent is mixed by egg, milk, salt, peanut oil, the weight portion of its component is: egg 40-60 part, milk 25-35 part, salt 3-5 part, peanut oil 1-5 part.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410393063.8A CN105309868A (en) | 2014-07-31 | 2014-07-31 | Quick-frozen dumpling wrappers without chemical additives |
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| CN201410393063.8A CN105309868A (en) | 2014-07-31 | 2014-07-31 | Quick-frozen dumpling wrappers without chemical additives |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185286A (en) * | 2017-12-27 | 2018-06-22 | 河南飞天农业开发股份有限公司 | A kind of production technology of quick-freezing dumpling tailored flour |
Citations (5)
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| 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 |
| CN103892168A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Flavorful spinach dumpling |
| 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 CN201410393063.8A patent/CN105309868A/en active Pending
Patent Citations (5)
| 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 |
| CN103892168A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Flavorful spinach dumpling |
| 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185286A (en) * | 2017-12-27 | 2018-06-22 | 河南飞天农业开发股份有限公司 | A kind of production technology of quick-freezing dumpling tailored flour |
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