CN105341657A - Quick-frozen dumpling wrapper composite additive - Google Patents
Quick-frozen dumpling wrapper composite additive Download PDFInfo
- Publication number
- CN105341657A CN105341657A CN201510763945.3A CN201510763945A CN105341657A CN 105341657 A CN105341657 A CN 105341657A CN 201510763945 A CN201510763945 A CN 201510763945A CN 105341657 A CN105341657 A CN 105341657A
- Authority
- CN
- China
- Prior art keywords
- quick
- freezing
- compound additive
- dumpling
- composite additive
- 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
- 239000000654 additive Substances 0.000 title claims abstract description 37
- 230000000996 additive effect Effects 0.000 title claims abstract description 36
- 239000002131 composite material Substances 0.000 title abstract 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 10
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 10
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 10
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 235000019799 monosodium phosphate Nutrition 0.000 claims abstract description 10
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims abstract description 10
- 235000015165 citric acid Nutrition 0.000 claims abstract description 3
- 150000001875 compounds Chemical class 0.000 claims description 30
- 238000007710 freezing Methods 0.000 claims description 27
- 235000013372 meat Nutrition 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 235000009508 confectionery Nutrition 0.000 claims description 18
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 9
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- -1 diacetyl tartarate Chemical compound 0.000 claims description 9
- 235000019800 disodium phosphate Nutrition 0.000 claims description 9
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 4
- AYNSTGCNKVUQIL-UHFFFAOYSA-N C(CCCCCCCCCCC)C=1C=CC(=C(C=1)C1=NC(=CC(=C1)N(CCN(C)C)C)C1=C(C=CC(=C1)CCCCCCCCCCCC)OC)OC Chemical compound C(CCCCCCCCCCC)C=1C=CC(=C(C=1)C1=NC(=CC(=C1)N(CCN(C)C)C)C1=C(C=CC(=C1)CCCCCCCCCCCC)OC)OC AYNSTGCNKVUQIL-UHFFFAOYSA-N 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 238000009835 boiling Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 238000012425 Freezing-thawing process Methods 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 5
- 238000005336 cracking Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a quick-frozen dumpling wrapper composite additive. The composite additive comprises sodium alginate, citric acid, sodium dihydrogen phosphate, disodium hydrogen phosphate, carboxymethyl cellulose, salt and semen plantaginis gum. The composite additive solves the problems effectively that quick-frozen dumplings are frozen and thawed repeatedly in storage and transportation processes, then the dumplings are easy to crack and appearance color and mouthfeel get bad when boiled in water, and the dumplings are not resistant to water boiling. The made dumpling wrappers taste good and has abundant nutrients. The provided composite additive has good dissolvability, good mixing performance and high security, is simple to use and has abundant nutrients. The water locking performance of dumpling wrappers in processing, boiling and freezing-thawing processes can be improved.
Description
Technical field
The present invention relates to technical field of food additives, particularly relate to a kind of quick-freezing the boiled meat dumpling peel compound additive.
Background technology
Present quick-frozen food because it is convenient, wide variety and nutritious and receive the extensive welcome of people, Chinese like eating dumpling, and quick-freezing dumpling occupies great market in quick-frozen food, but, quick-freezing dumpling freeze thawing repeatedly storing, in transportation, cracking, appearance luster and taste bad, the not problem of water boiling resistance is easily there is again through poach.Water content and the lock water-based of dumpling wrapper can be improve the key of above problem.Therefore, a kind of compound additive that effectively can improve above problem is needed.
Summary of the invention
Object of the present invention is exactly defect for above-mentioned existence and provides a kind of quick-freezing the boiled meat dumpling peel compound additive.Quick-freezing the boiled meat dumpling peel compound additive of the present invention effectively overcomes quick-freezing dumpling freeze thawing repeatedly storing, in transportation, cracking, appearance luster and taste bad is easily there is again through poach, the not problem of water boiling resistance, and the dumpling wrapper mouthfeel produced is good, nutritious.Quick-freezing the boiled meat dumpling peel compound additive dissolubility of the present invention is good, Combination is good, security is high, easy to use, nutritious, the lock water-based energy in the processing of dumpling wrapper, boiling and frozen-thaw process can be improved.
A kind of quick-freezing the boiled meat dumpling peel compound additive technical scheme of the present invention is that this compound additive comprises sodium alginate, citric acid, sodium dihydrogen phosphate, sodium hydrogen phosphate, carboxymethyl cellulose, salt, plantasan.
CSL can also be contained.
Following composition can also be contained: the sweet fat of diacetyl tartarate, gumbo glue.
Following composition can also be contained: vitamin C, sweet mellow wine.
Described a kind of quick-freezing the boiled meat dumpling peel compound additive, is grouped into by following one-tenth by weight: the sweet fat 1-8 of sodium alginate 10-35, citric acid 1-5, CSL 1-8, sodium dihydrogen phosphate 0.1-5, sodium hydrogen phosphate 0.1-5, carboxymethyl cellulose 1-8, vitamin C 0.2-2, sweet mellow wine 0.1-2, salt 20-50, diacetyl tartarate, gumbo glue 1-10, plantasan 1-10.
Further, be grouped into by following one-tenth by weight: the sweet fat 3-5 of sodium alginate 15-30, citric acid 2-3, CSL 3-5, sodium dihydrogen phosphate 0.2-2, sodium hydrogen phosphate 0.2-2, carboxymethyl cellulose 3-6, vitamin C 0.5-1, sweet mellow wine 0.2-1.5, salt 30-45, diacetyl tartarate, gumbo glue 3-6, plantasan 3-8.
Preferably, be grouped into by following one-tenth by weight: the sweet fat 4 of sodium alginate 25, citric acid 2, CSL 3, sodium dihydrogen phosphate 0.8, sodium hydrogen phosphate 0.8, carboxymethyl cellulose 4, vitamin C 0.7, sweet mellow wine 0.6, salt 40, diacetyl tartarate, gumbo glue 5, plantasan 6.
Compound additive addition is by weight the 2-3% being flour.
A kind of quick-freezing the boiled meat dumpling peel compound additive beneficial effect of the present invention is: quick-freezing the boiled meat dumpling peel compound additive of the present invention effectively overcomes quick-freezing dumpling freeze thawing repeatedly storing, in transportation, cracking, appearance luster and taste bad is easily there is again through poach, the not problem of water boiling resistance, and the dumpling wrapper mouthfeel produced is good, nutritious.Quick-freezing the boiled meat dumpling peel compound additive dissolubility of the present invention is good, Combination is good, security is high, easy to use, nutritious, the lock water-based energy in the processing of dumpling wrapper, boiling and frozen-thaw process can be improved.
Quick-freezing the boiled meat dumpling peel compound additive 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, thus make dumpling wrapper be more suitable for quick-frozen storage.
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-freezing the boiled meat dumpling peel compound additive is grouped into by following one-tenth by weight: the sweet fat 4 of sodium alginate 25, citric acid 2, CSL 3, sodium dihydrogen phosphate 0.8, sodium hydrogen phosphate 0.8, carboxymethyl cellulose 4, vitamin C 0.7, sweet mellow wine 0.6, salt 40, diacetyl tartarate, gumbo glue 5, plantasan 6.
Compound additive addition is by weight the 2-3% being flour.
Certain conventional commercial wheat flour is added this quick-freezing the boiled meat dumpling peel compound additive in proportion and prepares boiled dumpling.
In the freezer of about-20 DEG C, 10 days are stored with the boiled dumpling not adding this additive to the boiled dumpling adding the embodiment of the present invention 1 compound additive, then poach under the same conditions.
Non-additive boiled dumpling soup is muddy, a large amount of solid content of Tang Zhongyou, and the dumpling wrapper more than 80% has cracking phenomena, and crust foaming phenomena is obvious, and musculus cutaneus is nonelastic.
The boiled dumpling soup adding the embodiment of the present invention 1 compound additive is clear, and crack-free explodes line phenomenon, and crust is smooth, smooth in taste, and local flavor keeps good.
Prove through overtesting, in quick-freezing dumpling skin, use the moisture that compound additive of the present invention can effectively keep in dumpling wrapper, ensure the elasticity of dumpling wrapper in digestion process.Dumpling wrapper is not easy to crack, nondiscolouring, effectively extends the shelf-life of quick-freezing boiled dumplings.
Claims (8)
1. a quick-freezing the boiled meat dumpling peel compound additive, is characterized in that, comprises sodium alginate, citric acid, sodium dihydrogen phosphate, sodium hydrogen phosphate, carboxymethyl cellulose, salt, plantasan.
2. a kind of quick-freezing the boiled meat dumpling peel compound additive according to claim 1, is characterized in that, also comprise CSL.
3. a kind of quick-freezing the boiled meat dumpling peel compound additive according to claim 1, is characterized in that, also comprise following composition: the sweet fat of diacetyl tartarate, gumbo glue.
4. a kind of quick-freezing the boiled meat dumpling peel compound additive according to claim 1, is characterized in that, also comprise following composition: vitamin C, sweet mellow wine.
5. a kind of quick-freezing the boiled meat dumpling peel compound additive according to claim 1, it is characterized in that, be grouped into by following one-tenth by weight: the sweet fat 1-8 of sodium alginate 10-35, citric acid 1-5, CSL 1-8, sodium dihydrogen phosphate 0.1-5, sodium hydrogen phosphate 0.1-5, carboxymethyl cellulose 1-8, vitamin C 0.2-2, sweet mellow wine 0.1-2, salt 20-50, diacetyl tartarate, gumbo glue 1-10, plantasan 1-10.
6. a kind of quick-freezing the boiled meat dumpling peel compound additive according to claim 5, it is characterized in that, be grouped into by following one-tenth by weight: the sweet fat 3-5 of sodium alginate 15-30, citric acid 2-3, CSL 3-5, sodium dihydrogen phosphate 0.2-2, sodium hydrogen phosphate 0.2-2, carboxymethyl cellulose 3-6, vitamin C 0.5-1, sweet mellow wine 0.2-1.5, salt 30-45, diacetyl tartarate, gumbo glue 3-6, plantasan 3-8.
7. a kind of quick-freezing the boiled meat dumpling peel compound additive according to claim 6, it is characterized in that, be grouped into by following one-tenth by weight: the sweet fat 4 of sodium alginate 25, citric acid 2, CSL 3, sodium dihydrogen phosphate 0.8, sodium hydrogen phosphate 0.8, carboxymethyl cellulose 4, vitamin C 0.7, sweet mellow wine 0.6, salt 40, diacetyl tartarate, gumbo glue 5, plantasan 6.
8. a kind of quick-freezing the boiled meat dumpling peel compound additive according to claim 1, is characterized in that, compound additive addition is by weight the 2-3% being flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763945.3A CN105341657A (en) | 2015-11-11 | 2015-11-11 | Quick-frozen dumpling wrapper composite additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510763945.3A CN105341657A (en) | 2015-11-11 | 2015-11-11 | Quick-frozen dumpling wrapper composite additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341657A true CN105341657A (en) | 2016-02-24 |
Family
ID=55317935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510763945.3A Pending CN105341657A (en) | 2015-11-11 | 2015-11-11 | Quick-frozen dumpling wrapper composite additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341657A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722028A (en) * | 2016-12-19 | 2017-05-31 | 青岛品品好食品发展有限公司 | A kind of dumpling flour and preparation method thereof |
| CN107373313A (en) * | 2017-07-13 | 2017-11-24 | 安徽红云食品有限公司 | Fruits and vegetables Beef quick-freezing boiled dumplings modification method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1223239A (en) * | 1998-09-18 | 1999-07-21 | 赵文厚 | Al-Mg-Ti refractory material and production method |
| 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 |
-
2015
- 2015-11-11 CN CN201510763945.3A patent/CN105341657A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1223239A (en) * | 1998-09-18 | 1999-07-21 | 赵文厚 | Al-Mg-Ti refractory material and production method |
| 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 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722028A (en) * | 2016-12-19 | 2017-05-31 | 青岛品品好食品发展有限公司 | A kind of dumpling flour and preparation method thereof |
| CN107373313A (en) * | 2017-07-13 | 2017-11-24 | 安徽红云食品有限公司 | Fruits and vegetables Beef quick-freezing boiled dumplings modification method |
| CN107373313B (en) * | 2017-07-13 | 2020-02-11 | 安徽红云食品有限公司 | Improved method for quick-frozen fruit, vegetable and beef dumplings |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160224 |