CN107432400A - 猪肉类速冻水饺改良方法 - Google Patents
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Abstract
本发明提供一种猪肉类速冻水饺改良方法，包括如下步骤：先按照常规方法制备好猪肉馅料，向馅料中加入蜂花酸、果胶酶、植物蛋白混合均匀；将混合均匀的馅料用紫外线照射；将馅料包裹到饺子皮内形成饺子，然后将饺子快速置于鸡蛋清中进行润湿，使得饺子表面沾上鸡蛋清即可，接着将饺子送入3‑8℃的冷藏室内冷藏；取出饺子并将饺子表面喷施清水，然后迅速将饺子冷冻使表面水冻成冰；将饺子置于保存液中再次润湿，接着再迅速将饺子冷冻成冰。本发明经过本改良方法的处理，速冻使能在饺子表面形成水膜，而且保存液在水膜外表面，即使水饺化冻后，保存液任然能紧密附着在水膜表面，防止了病菌侵入水饺里面。
Description
技术领域
本发明涉及速冻食品领域，具体涉及一种猪肉类速冻水饺改良方法。
背景技术
水饺是具有我国特色的大众食品，深受国内外人们的欢迎和青睐。然而，随着人们生活水平的提高，人们对食物的营养也越来越重视，对水饺等产品的选择也越来越挑剔。
随着社会的发展，人们生活节奏的加快，速冻食品越来越成为人们生活中重要的部分。速冻食品发展也越来越广泛，速冻食品的产品也越来越广；比如速冻水饺、速冻汤圆、速冻云吞等；速冻食品的发展规模也越来越大。
目前的速冻水饺都是经过低温冷冻，有时会将冷冻的水饺取出或是取出食用，经常会等到水饺快融化了才将水饺再次放入冷冻间继续冷冻，而水饺在反复的降温、复温中容易滋生病菌，导致水饺再次食用会不利于健康。
发明内容
本发明所要解决的技术问题在于提供一种猪肉类速冻水饺改良方法。
本发明所要解决的技术问题采用以下技术方案来实现：
一种猪肉类速冻水饺改良方法，包括如下步骤：
(1)先按照常规方法制备好猪肉馅料，向馅料中加入馅料总重量0.1％的蜂花酸、0.1％的果胶酶、0.1％的植物蛋白，然后混合均匀；
(2)将混合均匀的馅料用紫外线照射20分钟；
(3)将馅料包裹到饺子皮内形成饺子，然后将饺子快速置于鸡蛋清中进行润湿，使得饺子表面沾上鸡蛋清即可，接着将饺子送入3-8℃的冷藏室内冷藏；
(4)取出饺子并将饺子表面喷施清水，然后迅速将饺子冷冻使表面水冻成冰；
(5)将饺子置于保存液中再次润湿，接着再迅速将饺子冷冻成冰；
所述保存液包括以下重量份组分：羧甲基纤维素钠1-4份、芦荟提取液3-7份、黄芪苷0.2-0.4份、L-鹅膏覃氨酸0.5-1份、硬脂酰乳酸钠0.5-1份、水100-120份；其制备方法是：将各原料混合均匀即可；
(6)将一个个冷冻的饺子包装好再进行低温冷冻即可。
步骤(2)中紫外线波长为240-280nm。
步骤(3)中冷藏20小时后取出饺子再在饺子表面上鸡蛋清，然后再放入3-8℃的冷藏室内冷藏4小时。
鸡蛋清中还加有是其重量百分数1％的植物蛋白。
冷冻的饺子包装时还向包装袋内加入了活化酵母。
活化酵母按照每个饺子加0.01g的标准附加。
所述保存液包括以下重量份组分：羧甲基纤维素钠3份、芦荟提取液5份、黄芪苷0.3份、L-鹅膏覃氨酸0.8份、硬脂酰乳酸钠0.8份、水110份。
所述馅料中还加入了是馅料重量份0.1％甲基丁香酚、0.1％菖蒲螺烯酮。
本发明的有益效果是：经过本改良方法的处理，速冻使能在饺子表面形成水膜，而且保存液在水膜外表面，即使水饺化冻后，保存液任然能紧密附着在水膜表面，防止了病菌侵入水饺里面，而且改良后的水饺因为有保存液的存在，即使化冻后饺子皮也不会粘连到一起。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种猪肉类速冻水饺改良方法，包括如下步骤：
(1)先按照常规方法制备好猪肉馅料，向馅料中加入馅料总重量0.1％的蜂花酸、0.1％的果胶酶、0.1％的植物蛋白，然后混合均匀；
(2)将混合均匀的馅料用紫外线照射20分钟；紫外线波长为240-280nm；
(3)将馅料包裹到饺子皮内形成饺子，然后将饺子快速置于鸡蛋清中进行润湿，使得饺子表面沾上鸡蛋清即可，接着将饺子送入3-8℃的冷藏室内冷藏；
(4)取出饺子并将饺子表面喷施清水，然后迅速将饺子冷冻使表面水冻成冰；
(5)将饺子置于保存液中再次润湿，接着再迅速将饺子冷冻成冰；
保存液包括以下重量份组分：羧甲基纤维素钠3份、芦荟提取液5份、黄芪苷0.3份、L-鹅膏覃氨酸0.8份、硬脂酰乳酸钠0.8份、水110份；其制备方法是：将各原料混合均匀即可；
(6)将一个个冷冻的饺子包装好再进行低温冷冻即可。
步骤(3)中冷藏20小时后取出饺子再在饺子表面上鸡蛋清，然后再放入3-8℃的冷藏室内冷藏4小时，鸡蛋清中还加有是其重量百分数1％的植物蛋白。
冷冻的饺子包装时还向包装袋内加入了活化酵母，活化酵母按照每个饺子加0.01g的标准附加。
馅料中还加入了是馅料重量份0.1％甲基丁香酚、0.1％菖蒲螺烯酮。
活化酵母能减弱病菌的活动性能。
实施例2
一种猪肉类速冻水饺改良方法，包括如下步骤：
(1)先按照常规方法制备好猪肉馅料，向馅料中加入馅料总重量0.1％的蜂花酸、0.1％的果胶酶、0.1％的植物蛋白，然后混合均匀；
(2)将混合均匀的馅料用紫外线照射20分钟；紫外线波长为240-280nm；
(3)将馅料包裹到饺子皮内形成饺子，然后将饺子快速置于鸡蛋清中进行润湿，使得饺子表面沾上鸡蛋清即可，接着将饺子送入3-8℃的冷藏室内冷藏；
(4)取出饺子并将饺子表面喷施清水，然后迅速将饺子冷冻使表面水冻成冰；
(5)将饺子置于保存液中再次润湿，接着再迅速将饺子冷冻成冰；
保存液包括以下重量份组分：羧甲基纤维素钠1份、芦荟提取液3份、黄芪苷0.2份、L-鹅膏覃氨酸0.5份、硬脂酰乳酸钠0.5份、水100份；其制备方法是：将各原料混合均匀即可；
(6)将一个个冷冻的饺子包装好再进行低温冷冻即可。
步骤(3)中冷藏20小时后取出饺子再在饺子表面上鸡蛋清，然后再放入3-8℃的冷藏室内冷藏4小时，鸡蛋清中还加有是其重量百分数1％的植物蛋白。
冷冻的饺子包装时还向包装袋内加入了活化酵母，活化酵母按照每个饺子加0.01g的标准附加。
馅料中还加入了是馅料重量份0.1％甲基丁香酚、0.1％菖蒲螺烯酮。
活化酵母能减弱病菌的活动性能。
实施例3
一种猪肉类速冻水饺改良方法，包括如下步骤：
(1)先按照常规方法制备好猪肉馅料，向馅料中加入馅料总重量0.1％的蜂花酸、0.1％的果胶酶、0.1％的植物蛋白，然后混合均匀；
(2)将混合均匀的馅料用紫外线照射20分钟；紫外线波长为240-280nm；
(3)将馅料包裹到饺子皮内形成饺子，然后将饺子快速置于鸡蛋清中进行润湿，使得饺子表面沾上鸡蛋清即可，接着将饺子送入3-8℃的冷藏室内冷藏；
(4)取出饺子并将饺子表面喷施清水，然后迅速将饺子冷冻使表面水冻成冰；
(5)将饺子置于保存液中再次润湿，接着再迅速将饺子冷冻成冰；
保存液包括以下重量份组分：羧甲基纤维素钠4份、芦荟提取液7份、黄芪苷0.4份、L-鹅膏覃氨酸1份、硬脂酰乳酸钠1份、水120份；其制备方法是：将各原料混合均匀即可；
(6)将一个个冷冻的饺子包装好再进行低温冷冻即可。
步骤(3)中冷藏20小时后取出饺子再在饺子表面上鸡蛋清，然后再放入3-8℃的冷藏室内冷藏4小时，鸡蛋清中还加有是其重量百分数1％的植物蛋白。
冷冻的饺子包装时还向包装袋内加入了活化酵母，活化酵母按照每个饺子加0.01g的标准附加。
馅料中还加入了是馅料重量份0.1％甲基丁香酚、0.1％菖蒲螺烯酮。
活化酵母能减弱病菌的活动性能。
试验
将实施例1、2、3处理的饺子进行试验。试验结果如下：
试验证明：本改良方法使得饺子皮在煮食时不易破裂，而且经过速冻、化冻、速冻的饺子不会滋生病菌。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (8)
1.一种猪肉类速冻水饺改良方法，其特征在于，包括如下步骤：
(1)先按照常规方法制备好猪肉馅料，向馅料中加入馅料总重量0.1％的蜂花酸、0.1％的果胶酶、0.1％的植物蛋白，然后混合均匀；
(2)将混合均匀的馅料用紫外线照射20分钟；
(3)将馅料包裹到饺子皮内形成饺子，然后将饺子快速置于鸡蛋清中进行润湿，使得饺子表面沾上鸡蛋清即可，接着将饺子送入3-8℃的冷藏室内冷藏；
(4)取出饺子并将饺子表面喷施清水，然后迅速将饺子冷冻使表面水冻成冰；
(5)将饺子置于保存液中再次润湿，接着再迅速将饺子冷冻成冰；
所述保存液包括以下重量份组分：羧甲基纤维素钠1-4份、芦荟提取液3-7份、黄芪苷0.2-0.4份、L-鹅膏覃氨酸0.5-1份、硬脂酰乳酸钠0.5-1份、水100-120份；其制备方法是：将各原料混合均匀即可；
(6)将一个个冷冻的饺子包装好再进行低温冷冻即可。
2.根据权利要求1所述的猪肉类速冻水饺改良方法，其特征在于，步骤(2)中紫外线波长为240-280nm。
3.根据权利要求1所述的猪肉类速冻水饺改良方法，其特征在于，步骤(3)中冷藏20小时后取出饺子再在饺子表面上鸡蛋清，然后再放入3-8℃的冷藏室内冷藏4小时。
4.根据权利要求3所述的猪肉类速冻水饺改良方法，其特征在于，鸡蛋清中还加有是其重量百分数1％的植物蛋白。
5.根据权利要求1所述的猪肉类速冻水饺改良方法，其特征在于，冷冻的饺子包装时还向包装袋内加入了活化酵母。
6.根据权利要求6所述的猪肉类速冻水饺改良方法，其特征在于，活化酵母按照每个饺子加0.01g的标准附加。
7.根据权利要求1所述的猪肉类速冻水饺改良方法，其特征在于，所述保存液包括以下重量份组分：羧甲基纤维素钠3份、芦荟提取液5份、黄芪苷0.3份、L-鹅膏覃氨酸0.8份、硬脂酰乳酸钠0.8份、水110份。
8.根据权利要求1所述的猪肉类速冻水饺改良方法，其特征在于，所述馅料中还加入了是馅料重量份0.1％甲基丁香酚、0.1％菖蒲螺烯酮。
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