CN106900812A - A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat - Google Patents
A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat Download PDFInfo
- Publication number
- CN106900812A CN106900812A CN201710092544.9A CN201710092544A CN106900812A CN 106900812 A CN106900812 A CN 106900812A CN 201710092544 A CN201710092544 A CN 201710092544A CN 106900812 A CN106900812 A CN 106900812A
- Authority
- CN
- China
- Prior art keywords
- heat
- fried dumpling
- lightly fried
- lightly
- dumpling
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Beans For Foods Or Fodder (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The method of fragility, belongs to microwave processing technique field after a kind of infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat.The present invention is obtained the multiple hot short lightly fried dumpling of lifting by preparation, the preparation of lightly fried dumpling, pre- fried, cold storage and the re-heat of ultramicro grinding soybean protein isolate.The present invention breaches the awkward situation of freezing microwave food quality problem, by adding by the soybean protein isolate of ultramicro grinding, and cornstarch, composite phosphate, maltodextrin, xanthans, improve the formula of traditional lightly fried dumpling musculus cutaneus.Possess more preferable water retention characteristic by the soybean protein isolate of ultramicro grinding.Cornstarch, soybean protein isolate, composite phosphate, maltodextrin, xanthans are added in original formula of flour of choosing and wheaten starch according to certain proportioning, increased the water-retaining property of musculus cutaneus, lightly fried dumpling moisture diffusion phenomenon during re-heat is set to weaken significantly, fragility increased 20% 27% than before, improve product quality.
Description
Technical field
The present invention relates to it is a kind of it is infrared with microwave combined re-heat after lifting freezing conditioning lightly fried dumpling re-heat fragility method, mainly
For fried, frying class wheaten food, and in particular to the research of lightly fried dumpling musculus cutaneus formula is soaked to product alleviating microwave thawing re-heat
Phenomenon, belongs to microwave processing technique field.
Background technology
Frozen Prepared Food refer to agricultural production, livestock and poultry, aquatic products etc. as primary raw material, through pre-treatment and formulated after,
Using quick-frozen technique, and in the frozen state（Product center temperature is below 18 DEG C）The packaging food of storage, transport and sale
Product.The Refrigeration Technique of modern society is constantly developing, and the related corollary equipment at the same time freezing also is being constantly updated, freezing
The development of food is very fast, as important food development industry.In the nineties in last century, the frozen food industry of China flies
Speed development, the market demand of frozen food rapidly increases, and has the strong market demand.Till now, China's freezing food
The species of product has reached kind more than 100, is also continuously increased in the ratio with 10% every year.
Current social, the popularity rate of micro-wave oven is very high, the powerful development for promoting microwave food, to micro-
The demand of ripple food is also more and more.Microwave food is to apply modern processing, to raw-food material using science proportioning and
Combination, is pre-machined into suitable micro-wave oven re-heat or modulation, is easy to edible food.Microwave food is simple and efficient, meets the modern times
People increasingly praises highly leisure variation, conveniently life style.Fried food is essential food in our daily lifes
Product, its fragrance and golden yellow color and luster that there is crisp sense of food, assail the nostrils, with very big consumption figure, many people are early, middle and late
Meal has edible.In recent years in the market has and facilitates quick-frozen fried noodle product to sell, but is substantially also limited to green compact supply, pre- oil
Fried pastries rarely have sale.
Lightly fried dumpling is a kind of filling class pot foods of frying that everybody especially has deep love in daily life, skilfully manufactured, taste essence
U.S., in the southern wide-spread of China.In order to meet the demand of masses, a large amount of lightly fried dumpling class kitchen conditionings are also occurred in that above market
Food.But, at present on the market it is most freezing lightly fried dumpling product due to technical problem, crunchy sensation is difficult to reach after micro-oven reheated
Mark, is occurred, it is necessary to eater oneself is fried with boiling frozen form, is not to facilitate very much.Meanwhile, by fried
There is the phenomenon that serious musculus cutaneus hardens in lightly fried dumpling.In some developed countries, such as Japan has had very ripe technology to give birth to
Output is by after micro-oven reheated, mouthfeel is still and the firm fried lightly fried dumpling for taking the dish out of the pot is much like.The country does not freeze microwave conditioning also at present
Lightly fried dumpling class product, this is a main trend of following freezing pre-fried food development.
The purpose of the present invention is that the formula of lightly fried dumpling is improved, on the basis of the formula of traditional lightly fried dumpling according to a certain percentage
Add by the soybean protein isolate of ultramicro grinding, while also added cornstarch, composite phosphate, maltodextrin, xanthan
Glue.Increase by the dispersion of the soybean protein isolate particle diameter distribution after ultramicro grinding, by adjusting every kind of material addition
Concentration invades wet come lightly fried dumpling epidermis after solving micro-oven reheated, the situation of fragility reduction.
Just from the point of view of the domestic patent on microwave freezing fried food, former Gui will et al. has been invented suitable for the cold of micro-wave oven
The manufacture method of the fried based food of frozen oil（Chinese invention patent, the patent No. 200310104555.4）.This patent uses CAS freezing processes
Freeze the fried based food of fry, while processing dish code with edible emulsifying agent, be characterised by that edible emulsifying agent is parent
The emulsifying agent of oiliness.CAS is living cells system：The abbreviation of Cells Alie Systerm, the frozen food obtained with the method
Cooked even if thawing and reheating, can substantially reproduce the state before freezing.The aliphatic acid that its emulsifying agent is constituted has 50% above is not
Saturated fat acids emulsifiers.Applicable dish code is greengrocery, fish and shrimp, meat or semi-finished product.The present invention is with above patent not
It is not require the lifting of Refrigeration Technique with part, can be just got a desired effect only by the change of formula, cost is significantly
Degree is reduced.
Victory abundant son of ball et al. has invented the freezing fried food of edible coating, fried food and microwave stove heat（Middle promulgated by the State Council
Bright patent, the patent No. 96107220.2）.A kind of coating of this patented invention, including alkaline-earth metal combination soybean protein and conduct
The wheat flour or starch of main component.Even if after refrigerated storage, the coating of this freezing fried food also has crisp mouthfeel.
Also contain water and grease in its raw material, soak to hang in Orly and want fried dispensing, breading on Orly is fried that fried food is obtained
Product, are frozen into pre- fried fried food afterwards.The present invention is a difference in that the formula for making whole musculus cutaneus with above patent, without
Only raw material top layer table is dragged, but by changing the quality of the formula whole product of lifting.The re-heat after fried freezing, also can base
The fresh fried state of this recovery product.
Chen Wei et al. has invented a kind of preparation method of microwave treatable frozen pre-fried spring roll（Chinese invention patent, patent
Numbers 200410014754.7）.This invention adds a certain amount of straight chain high in the dispensing of spring roll wrapping and increases crisp starch, then is making
Spring roll wrapping inner side coat a floor height straight chain and increase crisp gelatinized corn starch, then be fried into spring roll with the spring roll wrapping parcel heart of filling after processing.This
Spring roll finished product freezen protective 30 days at -38 DEG C obtained in method, microwave resets 1.5 min and also keeps original fragility.This hair
It is bright from eliminated unlike above patent it is interior survey coating operation, directly by cornstarch etc. add formula in, eliminate
The trouble of technique.
Chen Wei et al. invented can microwave freezing pre-fried meat product curing agent composition, pre-fried meat food system
Make method with resulting product（Chinese invention patent, the patent No. 200810146677.0）.Curing agent used by it be by salt,
Granulated sugar, soy sauce, cooking wine, onion, barbecue powder, spice, water-loss reducer and water composition.Invent that microwave is pre- fried to wrap up in slurry to pellet et al.
Material and the method that slurry processing cooked meat food is wrapped up in using this（Chinese invention patent, the patent No. 201410463490.9）.This wraps up in slurry
Material mainly is made up of to increase Plain flour, converted starch, soybean protein isolate, guar gum, methylcellulose, sodium acid carbonate
Fragility after food re-heat.Kong Baohua et al. invented it is a kind of can the pre- fried flour-warped products of microwave freezing dipping liquid and its
Processing method（Chinese invention patent, the patent No. 201310215518.2）.The dipping liquid is main to be become by xanthans, carragheen, cassava
Property starch, soybean protein isolate, composite phosphate composition.Model is bright et al. greatly to have invented a kind of freezing pre-fried food compounding film group
Compound, their preparation method and purposes（Chinese invention patent, the patent No. 200810146678.5）.Compositional film combination master
To be made up of soybean protein isolate, Arabic gum, glutamine transaminage, trishydroxymethylaminomethane hydrochloride buffer.Shen Li
State et al. have studied a kind of preparation method of microwave deep-fried twisted dough sticks（Chinese invention patent, the patent No. 201410236983.9）.In formula
In add flour, water, baking powder, deep-fried twisted dough sticks modifying agent, starch food materials organic assembling, complement each other.Open feelings seedling et al. invention
It is a kind of can the pre- fried sticky rice dough cake of microwave freezing production method（Chinese invention patent, the patent No. 201110257595.5）.It is main
To add glutinous rice flour, Self- raising flour, sucrose laurate, fire resistant alpha-diastase etc. in formula to improve mouthfeel.Above specially
Profit is all improved and explored to formula, has obtained the crisp effect of certain increasing.This patent pair is a difference in that with above-mentioned patent
Soybean protein isolate has carried out ultramicro grinding.Material can be effectively improved the grain graininess of powder after ultramicro grinding, and due to machine
The effect of tool chemical stress, can produce many-sided to the edibility characteristic of some natural biological resources, physicochemical property and functional characteristic
Influence, so it is more preferable to increase crisp effect.
Zhou Taoying et al. have studied a kind of microwave fast food freezing seasoning and pickle chicken skewer and its production technology（Chinese invention is special
Profit, the patent No. 201310067587.3）.By rub rolling, pickle, it is fried, freezing, preserve etc. technique improvement, solve chicken skewer
Local flavor is not enough after microwave, the thin problem of color and luster.Only strengthen rubbing rolling improving to re-heat mouthfeel effect after product freezing not
Be it is obvious that and this patent is improved formula, particularly mouthfeel and fragility lifting is apparent.
Liu have studied a kind of preparation method of microwave fast food fish with leather et al.（Chinese invention patent, the patent No.
201410674225.5）.The product reduces the oil-containing of product by pre-processing, pickling, drying, hanging the technique such as paste, fried
Rate, while the abundant nutrition in the flesh of fish can be retained.But during paste is hung, batter is only made up of flour, by microwave
The mouthfeel of the flesh of fish can not be effectively maintained after re-heat.This patent improves this problem by the improvement being formulated, and improves microwave
Product fragility after re-heat.
Open Min etc. and invent the method that a kind of edible preceding surface brittleness of the fried fish cake of inner wrapping is improved（Chinese invention patent,
The patent No. 201310564248.6）.Oppressed in this invention and burst by adding water-loss reducer beat after rinsing, dehydration, be subsequently adding
Flavoring is molded and gelation, and also applying one layer and increase crisp starch slurry in the outside of fish cake carries out fried being made fish cake.This is invented and this
Invention is the same, the step of eliminate repetition fried fish cake, takes micro-oven reheated, facilitates consumer and eats.But this is invented
Formula is suitable only for fish, is not fine to lightly fried dumpling this class frying class wheaten food effect.The present invention is to the class wheaten food of lightly fried dumpling one
Formula has carried out innovation improvement, is conducive to expanding frying class wheaten food processing market, produces excellent economic benefit.
Zhang Min et al. have studied the quick Fabrication of a kind of chicken wing treated low-temperature and combined drying of conditioning and the infrared baking of intermediate waves
Method（Chinese invention patent, the patent No. 201210518795.6）.This patent is combined using cold wind low temperature is spouted with negative-pressure microwave
Drying means, while employing the method treatment chicken wings of the infrared baking of intermediate waves.The infrared baking of intermediate waves have it is quick, uniform,
The advantages of heat transfer efficiency is high, changes the defect of product drying, increased the stability of product.This patent is infrared using intermediate waves
Advantage treatment need the lightly fried dumpling of re-heat, increased the fragility of lightly fried dumpling, maintain the original mouthfeel of lightly fried dumpling.
To sum up, existing some examples of production, but lightly fried dumpling this class frying class are processed in document to fried microwave product
The processing of wheaten food has no report.And the present invention, by the improvement being formulated, uses micro-oven reheated skill specific to the processing of lightly fried dumpling case
Art, improves product quality, simplifies procedure of processing, saves product cost.
The content of the invention
The infrared method lifted with microwave combined re-heat fragility of conditioning lightly fried dumpling is freezed it is an object of the invention to provide a kind of,
It is improved on the basis of traditional lightly fried dumpling formula, albumen is separated with superfine communication technique processed soybeans, while adding micro-
The technology of ripple re-heat, simplifies the edible trouble of consumer, and improves product quality.
The present invention is added by ultramicro grinding soybean separation protein according to a certain percentage on the basis of traditional lightly fried dumpling musculus cutaneus
In vain, while also added wheaten starch, cornstarch, composite phosphate, maltodextrin, xanthans, lard, salt, pot is obtained
Veneer skin.Musculus cutaneus water-retaining property after improvement is greatly enhanced, and water conservation sex expression is good during micro-oven reheated.By -18 DEG C
Freezer in rapid cooling freezing, the microwave treatment 30s under the conditions of 2450MHz afterwards, the musculus cutaneus water-retaining property after improvement is big
Amplitude strengthens, and water conservation sex expression is good during micro-oven reheated, can obtain being raised than original formulation fragility the pot of 20%-27%
Patch.
Technical scheme, the side of fragility after a kind of infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat
Method, step is：
（1）The preparation of ultramicro grinding soybean protein isolate：Albumen is separated with ultramicro grinding processed soybeans, crushing air-flow is
0.8MPa, obtains ultramicro grinding soybean protein isolate；
（2）The preparation of lightly fried dumpling：Prepare lightly fried dumpling musculus cutaneus：With flour of choosing as major ingredient, addition is counted with flour of choosing quality as 100%：It is small
Wheat starch 8%, cornstarch 10%, soybean protein isolate 3%, composite phosphate 0.5%, maltodextrin 1%, xanthans 1%, lard
2%th, salt 0.3%, with suitable quantity of water and the standby musculus cutaneus of kneading；Using musculus cutaneus and sunken pericardium lightly fried dumpling；
（3）It is fried：Take in the lightly fried dumpling placing flat frying pans for preparing, temperature is 180 DEG C, fried 4min；
（4）Cold storage：The good lightly fried dumpling of frying is positioned in -18 DEG C of freezer and is lowered the temperature rapidly, freezing；
（5）Re-heat：It is 2.4-6.5 μm to set the infrared wavelength of intermediate waves, 120 DEG C of case temperature, and irradiation distance 15cm, the time is 40s
Re-heat is carried out, afterwards setpoint frequency 2450MHz, lightly fried dumpling is carried out micro-oven reheated by power 800W, microwave treatment time again for 30s,
The lightly fried dumpling of fragility after i.e. prepared lifting re-heat.
The preparation process of the lightly fried dumpling is：
（1）The making of musculus cutaneus：By flour of choosing, wheaten starch, cornstarch, soybean protein isolate, composite phosphate, malt paste
Essence, xanthans, lard, salt, water sequentially add dough mixing machine stirring, and it is counted as 100% with flour of choosing quality and is respectively：Wheat
Starch 8%, cornstarch 10%, soybean protein isolate 3%, composite phosphate 0.5%, maltodextrin 1%, xanthans 1%, lard 2%,
Salt 0.3%, with suitable quantity of water and the standby musculus cutaneus of kneading；
（2）The making of heart of filling：Meat stuffing blends addition mixer, adds the flavoring of solid and liquid, mixes 3min, needed for adding
The auxiliary material wanted（Garlic: onion: hotbed chives=1: 1: 1）, mixer continues to stir and is made heart of filling；
（3）The making of lightly fried dumpling：Take step（1）The musculus cutaneus and step made（2）The heart of filling of preparation packs into lightly fried dumpling.
Beneficial effects of the present invention：The present invention breaches the awkward situation of freezing microwave food quality problem, is passed through by adding
The soybean protein isolate of ultramicro grinding, and cornstarch, composite phosphate, maltodextrin, xanthans, improve traditional lightly fried dumpling musculus cutaneus
Formula.Possess more preferable water retention characteristic by the soybean protein isolate of ultramicro grinding.It is cornstarch, soybean protein isolate, multiple
Close phosphate, maltodextrin, xanthans to be added in original formula of flour of choosing and wheaten starch according to certain proportioning, increase
The water-retaining property of musculus cutaneus is added, lightly fried dumpling moisture diffusion phenomenon during re-heat is weakened significantly, fragility increased 20%- than before
27%, improve product quality.
Specific embodiment
The preparation process of the pre- fried Frozen Pork filling lightly fried dumpling re-heat fragility lifting of embodiment 1
Albumen is separated with superfine communication technique processed soybeans.Take flour of choosing, wheaten starch, cornstarch, soybean protein isolate,
Composite phosphate, maltodextrin, xanthans, lard, salt, water sequentially add dough mixing machine stirring, and proportioning is with flour of choosing matter
It is 100% meter to measure, addition wheaten starch 8%, cornstarch 10%, soybean protein isolate 3%, composite phosphate 0.5%, maltodextrin
1%th, xanthans 1%, lard 2%, salt 0.3%, with suitable quantity of water and rubbing, and are made musculus cutaneus after face.
Take lean meat and white fat adds meat grinder to be well mixed, add solid seasoning and liquid quelite mixing 3min.Plus
Enter required auxiliary material：Garlic, onion, hotbed chives are 1: 1: 1, put into mixer mixing 2min systems after selection, clean, cutting respectively
Into heart of filling.Take the musculus cutaneus made and heart of filling packs into lightly fried dumpling.
Take in the lightly fried dumpling placing flat frying pans for preparing, temperature is 180 DEG C, fried 4min.
It is positioned over afterwards in -18 DEG C of freezer and lowers the temperature rapidly, freezing.After cold storage one week, setting intermediate waves is infrared
Wavelength is 2.4-6.5 μm, 120 DEG C of case temperature, and irradiation distance 15cm, the time carries out re-heat for 40s, and microwave frequency is set afterwards
Lightly fried dumpling is carried out micro-oven reheated by 2450 MHz, power 800W, microwave treatment time for 30s, you can the preferable lightly fried dumpling of fragility is obtained.
Present treatment fragility improves 24% than not increasing crisp treatment.
The preparation process of the pre- fried beef filling lightly fried dumpling re-heat fragility lifting of embodiment 2
Albumen is separated with superfine communication technique processed soybeans.Take flour of choosing, wheaten starch, cornstarch, soybean protein isolate,
Composite phosphate, maltodextrin, xanthans, lard, salt, water sequentially add dough mixing machine stirring, match with flour of choosing quality
Meter, addition wheaten starch 8%, cornstarch 10%, soybean protein isolate 3%, composite phosphate 0.5%, maltodextrin 1%, xanthans
1%th, lard 2%, salt 0.3%, appropriate amount of water is mixed and stirred, and musculus cutaneus is made after face.
Taking fresh beef adds meat grinder to be well mixed, and adds solid seasoning and liquid quelite mixing 3min.Garlic,
Onion, hotbed chives choose, clean respectively, cut after put into mixer mixing 2min and be made heart of filling.Take the musculus cutaneus and heart of filling made
Pack into lightly fried dumpling.
Take in the lightly fried dumpling placing flat frying pans for preparing, temperature is 180 DEG C, fried 4min.
It is positioned over afterwards in -18 DEG C of freezer and lowers the temperature rapidly, freezing.After cold storage one week, setting intermediate waves is infrared
Wavelength is 2.4-6.5 μm, 120 DEG C of case temperature, and irradiation distance 15cm, the time carries out re-heat for 40s, and microwave frequency is set afterwards
Lightly fried dumpling is carried out micro-oven reheated by 2450 MHz, power 800W, microwave treatment time for 30s, you can the preferable lightly fried dumpling of fragility is obtained.
Present treatment lightly fried dumpling fragility improves 20% than not increasing crisp treatment.
The preparation process of the pre- pakora filling lightly fried dumpling re-heat fragility lifting of embodiment 3
Albumen is separated with superfine communication technique processed soybeans.Take flour of choosing, wheaten starch, cornstarch, soybean protein isolate,
Composite phosphate, maltodextrin, xanthans, lard, salt, water sequentially add dough mixing machine stirring, match with flour of choosing quality
Be 100% meter, addition wheaten starch 8%, cornstarch 10%, soybean protein isolate 3%, composite phosphate 0.5%, maltodextrin 1%,
Xanthans 1%, lard 2%, salt 0.3%, appropriate amount of water is mixed and stirred, and musculus cutaneus is made after face.
Green vegetables, radish are minced, and are stirred, and add solid seasoning and liquid quelite mixing 3min.Garlic, onion, fragrant-flowered garlic
Dish chooses, cleans respectively, cut after put into mixer mixing 2min and be made heart of filling.Take the musculus cutaneus made and heart of filling packs into pot
Patch.
Take in the lightly fried dumpling placing flat frying pans for preparing, temperature is 180 DEG C, fried 4min.
It is positioned over afterwards in -18 DEG C of freezer and lowers the temperature rapidly, freezing.After cold storage one week, setting intermediate waves is infrared
Wavelength is 2.4-6.5 μm, 120 DEG C of case temperature, and irradiation distance 15cm, the time carries out re-heat for 40s, and microwave frequency is set afterwards
Lightly fried dumpling is carried out micro-oven reheated by 2450 MHz, power 800W, microwave treatment time for 30s, you can the preferable lightly fried dumpling of fragility is obtained.
Present treatment lightly fried dumpling fragility improves 27% than not increasing crisp treatment.
Claims (2)
1. it is a kind of it is infrared with microwave combined re-heat after lifting freezing conditioning lightly fried dumpling re-heat fragility method, it is characterised in that step
It is：
（1）The preparation of ultramicro grinding soybean protein isolate：Albumen is separated with ultramicro grinding processed soybeans, crushing air-flow is
0.8MPa, obtains ultramicro grinding soybean protein isolate；
（2）The preparation of lightly fried dumpling：Prepare lightly fried dumpling musculus cutaneus：With flour of choosing as major ingredient, addition is counted with flour of choosing quality as 100%：It is small
Wheat starch 8%, cornstarch 10%, soybean protein isolate 3%, composite phosphate 0.5%, maltodextrin 1%, xanthans 1%, lard
2%th, salt 0.3%, with suitable quantity of water and the standby musculus cutaneus of kneading；Using musculus cutaneus and sunken pericardium lightly fried dumpling；
（3）It is fried：Take in the lightly fried dumpling placing flat frying pans for preparing, temperature is 180 DEG C, fried 4min；
（4）Cold storage：The good lightly fried dumpling of frying is positioned in -18 DEG C of freezer and is lowered the temperature rapidly, freezing；
（5）Re-heat：It is 2.4-6.5 μm to set the infrared wavelength of intermediate waves, 120 DEG C of case temperature, and irradiation distance 15cm, the time is 40s
Re-heat is carried out, microwave frequency 2450MHz is set afterwards, power 800W, microwave treatment time is answered for lightly fried dumpling to be carried out 30s microwave again
Heat, that is, be obtained the lightly fried dumpling of fragility after lifting re-heat.
2. it is infrared according to claim 1 to lift the method that fragility after lightly fried dumpling re-heat is nursed one's health in freezing with microwave combined re-heat, its
The preparation process for being characterised by the lightly fried dumpling is：
（1）The making of musculus cutaneus：By flour of choosing, wheaten starch, cornstarch, soybean protein isolate, composite phosphate, malt paste
Essence, xanthans, lard, salt, water sequentially add dough mixing machine stirring, and it is counted as 100% with flour of choosing quality and is respectively：Wheat
Starch 8%, cornstarch 10%, soybean protein isolate 3%, composite phosphate 0.5%, maltodextrin 1%, xanthans 1%, lard 2%,
Salt 0.3%, with suitable quantity of water and the standby musculus cutaneus of kneading；
（2）The making of heart of filling：Meat stuffing blends addition mixer, adds the flavoring of solid and liquid, mixes 3min, needed for adding
The auxiliary material wanted：Garlic: onion: hotbed chives=1: 1: 1, mixer continues to stir and is made heart of filling；
（3）The making of lightly fried dumpling：Take step（1）The musculus cutaneus and step made（2）The heart of filling of preparation packs into lightly fried dumpling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710092544.9A CN106900812A (en) | 2017-02-21 | 2017-02-21 | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710092544.9A CN106900812A (en) | 2017-02-21 | 2017-02-21 | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106900812A true CN106900812A (en) | 2017-06-30 |
Family
ID=59209254
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710092544.9A Pending CN106900812A (en) | 2017-02-21 | 2017-02-21 | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106900812A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112471206A (en) * | 2020-11-27 | 2021-03-12 | 宁波海通食品科技有限公司 | Compounding method for preventing hardening of pot skin after microwave heating |
| CN112913886A (en) * | 2021-02-22 | 2021-06-08 | 江苏美伦食品有限公司 | Quick-freezing conditioning pot sticker |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263913A (en) * | 2008-04-28 | 2008-09-17 | 江南大学 | Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition |
| CN101433223A (en) * | 2007-11-16 | 2009-05-20 | 通用磨坊中国有限公司 | Improver of pastry |
| CN103997911A (en) * | 2012-11-30 | 2014-08-20 | 日清制粉株式会社 | Method for producing spring roll wrapper |
-
2017
- 2017-02-21 CN CN201710092544.9A patent/CN106900812A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433223A (en) * | 2007-11-16 | 2009-05-20 | 通用磨坊中国有限公司 | Improver of pastry |
| CN101263913A (en) * | 2008-04-28 | 2008-09-17 | 江南大学 | Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition |
| CN103997911A (en) * | 2012-11-30 | 2014-08-20 | 日清制粉株式会社 | Method for producing spring roll wrapper |
Non-Patent Citations (2)
| Title |
|---|
| 乔一腾等: "超微粉碎对大豆分离蛋白功能性质的影响", 《中国食品学报》 * |
| 兰肯等著，张慜等译: "《食品工业手册》", 31 January 2002, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112471206A (en) * | 2020-11-27 | 2021-03-12 | 宁波海通食品科技有限公司 | Compounding method for preventing hardening of pot skin after microwave heating |
| CN112913886A (en) * | 2021-02-22 | 2021-06-08 | 江苏美伦食品有限公司 | Quick-freezing conditioning pot sticker |
| CN112913886B (en) * | 2021-02-22 | 2023-04-07 | 江苏美伦食品有限公司 | Quick-freezing conditioning pot sticker |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104207152B (en) | Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball | |
| CN101861995A (en) | Method for preparing microwave instant grilled prawns | |
| CN106858308A (en) | A kind of quick-frozen micro-wave steamed dumpling and preparation method thereof | |
| CN106858411A (en) | A kind of freezing pre-fried fish and shrimp wrap up in powder food and preparation method thereof | |
| CN102726763A (en) | Processing method for crisp fritter prepared by using minced fillet as raw material | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN106900812A (en) | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat | |
| CN109548832B (en) | Method for regulating reheating brittleness of pre-fried conditioning fried dough sheet | |
| CN109349529A (en) | A kind of preparation method of the low non-fried purple sweet potato instant noodles of oil content | |
| CN109938296A (en) | A kind of preparation method of high-elastic breaded fish stick | |
| CN103829280B (en) | A kind of fish product and processing method thereof | |
| CN108902790A (en) | Seasoning composition is used in the roasted Tilapia mossambica grilled fish of a kind of processing method, this method of Tilapia mossambica grilled fish and processing | |
| CN107348347A (en) | A kind of preparation method of whole wheat Thailand formula chicken Pizza bag | |
| CN106376937A (en) | Fotiaoqiang frozen conditioning bag and processing process thereof | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN103005517B (en) | Preparation method for coconut milk tilapia food | |
| JPH07231766A (en) | Gold colored butter prawn and its producing process | |
| CN103549508B (en) | A kind of arrowroot fish face and preparation method thereof | |
| KR20140005000A (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| CN112220002A (en) | Processing method of instant squid | |
| CN108740768A (en) | A kind of non-fried lotus leaf face | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry | |
| CN107319480A (en) | A kind of roe flavoring and preparation method thereof | |
| CN107136386A (en) | A kind of process technology for facilitating seasoning steck | |
| CN104957485A (en) | A Hami melon flavored dumpling wrapper and a preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170630 |