CN107484948A - A kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings - Google Patents
A kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings Download PDFInfo
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- CN107484948A CN107484948A CN201710802928.5A CN201710802928A CN107484948A CN 107484948 A CN107484948 A CN 107484948A CN 201710802928 A CN201710802928 A CN 201710802928A CN 107484948 A CN107484948 A CN 107484948A
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- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
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- 239000010839 body fluid Substances 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to quick-frozen food technical field, and in particular to a kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings.The processing technology of the root of kudzu vine musculus cutaneus quick-freezing boiled dumplings is simple, and appropriate kudzu-vine root powder is added in boiled dumpling musculus cutaneus can not only increase the overall nutrition of boiled dumpling, plays good health care and treatment disease effect.The interaction of kudzu-vine root powder and flour can also lift the whiteness of musculus cutaneus and improve the mouthfeel of musculus cutaneus, musculus cutaneus is become more smooth.The root of kudzu vine musculus cutaneus quick-freezing boiled dumplings storage dumpling skin being processed into by the preparation method is not easy to crack, boiling process boiled dumpling non muddy soup, has good application value.
Description
Technical field
The present invention relates to quick-frozen food technical field, and in particular to a kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings.
Background technology
Kudzu-vine root powder is a kind of full-natural nutritive good merchantable brand extracted from the liana root of kudzu vine, it have it is clearing heat and detoxicating,
Promote the production of body fluid to quench thirst, kidney and spleen invigorating, beneficial stomach are calmed the nerves, the improving eyesight that clears away heart-fire, ease constipation road just and the function pueraria starches such as sober up are included including different Huang
The several functions nutrition such as ketone compounds, triterpene compound, cumarin, root of kudzu vine glycosides compound, amino acid and alkaloid
Composition.Recorded according to medical science, its starch inducing sweat and dispelling exogenous evils, rising Yang are dissipated fire, main burning hot, headache fever of quenching one's thirst, bone fire, person's back inflexible pain,
Sober up, relieving restlessness, especially to the Diseases such as diabetes, cardiovascular disease, gastrointestinal disturbances system will be can not look for more it is optimal strong
The unique healthy food of body beauty treatment.Kudzu-vine root powder includes ten several amino acids and ten lot of trace member of human body needs
Element, wherein calcium, zinc, the content highest of phosphorus, " selenium " element contained by kudzu-vine root powder, there is certain cancer-resisting effect；It is simultaneously right
Coronary heart disease, throat pain caused by flu, aphthae, child rush down dysentery of relieving inflammation or internal heat have good therapeutic action, for typhoid fever apoplexy
Headache, controls chest diaphragm dysphoria with smothery sensation and goes mad, and hemostasis dysentery, logical small intestine, apocenosis blood-breaking, sharp stool and urine, relieves the effect of alcohol, controls the diseases such as weakness of the spleen and the stomach diarrhea
Suffer from the effect of certain.
Kudzu-vine root powder was once the tribute of medicine food one, under current environmental pollution serious situation, people advocate it is pure natural,
It is world trends to develop safe and effective health food.At this stage, the product using the root of kudzu vine as raw material mainly have flavouring, drink,
Starch-based product, baking goodses, soft sweets, health liquor etc..Existing quick-frozen food is mostly made with musculus cutaneus by wheat flour, is made
Musculus cutaneus whiteness out is relatively low, and mouthfeel is partially hard and taste is more single.If therefore developing a kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings, can incite somebody to action
Nutrition and health care effect of kudzu-vine root powder gives full play of, and makes consumer in diet while improving quick-freezing boiled dumplings mouthfeel
The health care of high quality is can obtain, there is good development prospect.
The content of the invention
Technical problem solved by the invention is to provide a kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings, to solve above-mentioned background technology
The problem of middle.
A kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings, its preparation method include following steps：
1. and face：Added in the lump in vacuum dough mixing machine after weighing root of kudzu vine musculus cutaneus raw material components in proportion, the vacuum of dough mixing machine is set
Spend for 70kPa ~ 84kPa, and the face time be after the completion of 340 ~ 380s, and face using proofer wake up face set the face time of waking up be 25 ~
35min, pressure surface 10 ~ 12 times after the completion of face of waking up, and it is standby to be pressed into roll；
2. make shaping：The fillings roll prepared in ready-made boiled dumpling fillings and step 1 being respectively placed in forming machine is put
Place and musculus cutaneus lay down location are put, the shaping weight of boiled dumpling needed for adjustment, roll is processed into root of kudzu vine musculus cutaneus and together with boiled dumpling fillings
Boiled dumpling is prepared into, enters conveyer belt after the boiled dumpling dress support after being molded being prepared；
It is 3. quick-frozen：By step, 2. the middle boiled dumpling for making shaping is weighed, and rejects underproof boiled dumpling, and qualified boiled dumpling is sent
Enter in instant freezer, the quick-frozen cavity temperature of instant freezer is adjusted to less than -30 DEG C, dumpling surface is sent into quick-frozen after being atomized Water spray
Cavity progress is quick-frozen, ensures that boiled dumpling central temperature drops to -12 ~ -16 DEG C during quick-frozen, is got product after the completion of quick-frozen；
The mass ratio of wherein described root of kudzu vine musculus cutaneus raw material components is as follows：
High gluten wheat flour 95-105
Kudzu-vine root powder 8-9
Converted starch 4-4.5
Quick-frozen stabilizer 0.4-0.6
Water 42-45.
Preferably, the converted starch is acetate tapioca or the double starch of phosphate.
Preferably, the shaping weight of the step 2. middle single boiled dumpling is 16 ~ 17g, and wherein root of kudzu vine musculus cutaneus weighs 6.8 ~ 7.2g,
Root of kudzu vine musculus cutaneus is wide 7 ~ 7.5cm, long 10.5 ~ 11cm ellipticity.
Beneficial effect：A kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings of the present invention, its processing technology is simple, is adapted to batch production
And sales promotion.Its by unique formula and and face be fabricated to root of kudzu vine musculus cutaneus, appropriate kudzu-vine root powder is added in boiled dumpling musculus cutaneus not
The overall nutrition of boiled dumpling can only be increased, play good health care and treatment disease effect, the interaction of kudzu-vine root powder and flour
The whiteness of musculus cutaneus can also be lifted and improve the mouthfeel of musculus cutaneus, musculus cutaneus is become more smooth.It is processed into by the preparation method
Root of kudzu vine musculus cutaneus quick-freezing boiled dumplings storage dumpling skin is not easy to crack, boiling process boiled dumpling non muddy soup.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Close specific embodiment and the present invention is expanded on further.
Embodiment one
A kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings, its preparation method comprise the following steps：
1. and face：Weigh high gluten wheat flour 100kg, kudzu-vine root powder 8.5kg, acetate tapioca 4.2kg, quick-frozen stabilizer
0.5kg, water 42kg are added in vacuum dough mixing machine in the lump, and the vacuum for setting dough mixing machine is 80kPa, and the face time is 360s, and
It is 30min to set the face time of waking up using the awake face of proofer after the completion of face, pressure surface 12 times after the completion of face of waking up, and it is standby to be pressed into roll；
2. make shaping：The fillings roll prepared in ready-made boiled dumpling fillings and step 1 being respectively placed in forming machine is put
Put place and musculus cutaneus lay down location, the shaping weight for adjusting boiled dumpling is 16 ~ 17g, by roll be processed into root of kudzu vine musculus cutaneus and with boiled dumpling fillings
Be prepared into boiled dumpling together, in preparation process the root of kudzu vine musculus cutaneus Weight control of single boiled dumpling in 6.8 ~ 7.2g, root of kudzu vine musculus cutaneus for it is wide by 7 ~
7.5cm, long 10.5 ~ 11cm ellipticity, enter conveyer belt after the boiled dumpling dress support after being molded being prepared；
It is 3. quick-frozen：By step, 2. the middle boiled dumpling for making shaping is weighed, and rejects underproof boiled dumpling, and qualified boiled dumpling is sent
Enter in instant freezer, the quick-frozen cavity temperature of instant freezer is adjusted to less than -30 DEG C, dumpling surface is sent into quick-frozen after being atomized Water spray
Cavity progress is quick-frozen, ensures that boiled dumpling central temperature drops to -12 ~ -16 DEG C during quick-frozen, is got product after the completion of quick-frozen.
Embodiment two
A kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings, its preparation method comprise the following steps：
1. and face：Weigh the double starch 4.5kg of high gluten wheat flour 105kg, kudzu-vine root powder 9kg, phosphate, quick-frozen stabilizer 0.6kg, water
45kg is added in vacuum dough mixing machine in the lump, and the vacuum for setting dough mixing machine is 72kPa, and the face time is after the completion of 380s, and face
Being waken up using proofer, to set the face time of waking up be 25min in face, pressure surface 10 times after the completion of awake face, and it is standby to be pressed into roll；
2. make shaping：The fillings roll prepared in ready-made boiled dumpling fillings and step 1 being respectively placed in forming machine is put
Put place and musculus cutaneus lay down location, the shaping weight for adjusting boiled dumpling is 16 ~ 17g, by roll be processed into root of kudzu vine musculus cutaneus and with boiled dumpling fillings
Be prepared into boiled dumpling together, in preparation process the root of kudzu vine musculus cutaneus Weight control of single boiled dumpling in 6.8 ~ 7.2g, root of kudzu vine musculus cutaneus for it is wide by 7 ~
7.5cm, long 10.5 ~ 11cm ellipticity, enter conveyer belt after the boiled dumpling dress support after being molded being prepared；
It is 3. quick-frozen：By step, 2. the middle boiled dumpling for making shaping is weighed, and rejects underproof boiled dumpling, and qualified boiled dumpling is sent
Enter in instant freezer, the quick-frozen cavity temperature of instant freezer is adjusted to less than -30 DEG C, dumpling surface is sent into quick-frozen after being atomized Water spray
Cavity progress is quick-frozen, ensures that boiled dumpling central temperature drops to -12 ~ -16 DEG C during quick-frozen, is got product after the completion of quick-frozen.
Extend a kind of quick-frozen won ton of root of kudzu vine musculus cutaneus by the root of kudzu vine musculus cutaneus quick-freezing boiled dumplings, its preparation method includes following step
Suddenly：
1. and face：Weigh the double starch 4.5kg of high gluten wheat flour 105kg, kudzu-vine root powder 9kg, phosphate, quick-frozen stabilizer 0.6kg, water
45kg is added in vacuum dough mixing machine in the lump, and the vacuum for setting dough mixing machine is 72kPa, and the face time is after the completion of 380s, and face
Being waken up using proofer, to set the face time of waking up be 25min in face, pressure surface 10 times after the completion of awake face, and it is standby to be pressed into roll；
2. make shaping：The fillings roll prepared in ready-made boiled dumpling fillings and step 1 being respectively placed in forming machine is put
Put place and musculus cutaneus lay down location, the shaping weight for adjusting won ton is 7 ~ 7.5g, by roll be processed into root of kudzu vine musculus cutaneus and with boiled dumpling fillings
It is prepared into won ton together, for the root of kudzu vine musculus cutaneus Weight control of single won ton in 3.0 ~ 3.5g, root of kudzu vine musculus cutaneus is width in preparation process
7.5cm, long 11cm rectangle, enter conveyer belt after the won ton dress support after being molded being prepared；
It is 3. quick-frozen：By step, 2. the middle won ton for making shaping is weighed, and rejects underproof won ton, and qualified won ton is sent
Enter in instant freezer, the quick-frozen cavity temperature of instant freezer is adjusted to less than -30 DEG C, won ton surface is sent into quick-frozen after being atomized Water spray
Cavity progress is quick-frozen, ensures that won ton central temperature drops to -12 ~ -16 DEG C during quick-frozen, is got product after the completion of quick-frozen.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings, it is characterised in that its preparation method comprises the following steps：
1. and face：Added in the lump in vacuum dough mixing machine after weighing root of kudzu vine musculus cutaneus raw material components in proportion, the vacuum of dough mixing machine is set
Spend for 70kPa ~ 84kPa, and the face time be after the completion of 340 ~ 380s, and face using proofer wake up face set the face time of waking up be 25 ~
35min, pressure surface 10 ~ 12 times after the completion of face of waking up, and it is standby to be pressed into roll；
2. make shaping：The fillings roll prepared in ready-made boiled dumpling fillings and step 1 being respectively placed in forming machine is put
Place and musculus cutaneus lay down location are put, the shaping weight of boiled dumpling needed for adjustment, roll is processed into root of kudzu vine musculus cutaneus and together with boiled dumpling fillings
Boiled dumpling is prepared into, enters conveyer belt after the boiled dumpling dress support after being molded being prepared；
It is 3. quick-frozen：By step, 2. the middle boiled dumpling for making shaping is weighed, and rejects underproof boiled dumpling, and qualified boiled dumpling is sent
Enter in instant freezer, the quick-frozen cavity temperature of instant freezer is adjusted to less than -30 DEG C, dumpling surface is sent into quick-frozen after being atomized Water spray
Cavity progress is quick-frozen, ensures that boiled dumpling central temperature drops to -12 ~ -16 DEG C during quick-frozen, is got product after the completion of quick-frozen；
The mass ratio of wherein described root of kudzu vine musculus cutaneus raw material components is as follows：
High gluten wheat flour 95-105
Kudzu-vine root powder 8-9
Converted starch 4-4.5
Quick-frozen stabilizer 0.4-0.6
Water 42-45.
2. a kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings according to claim 1, it is characterised in that the converted starch is acetate
Tapioca or the double starch of phosphate.
A kind of 3. root of kudzu vine musculus cutaneus quick-freezing boiled dumplings according to claim 1, it is characterised in that the step 2. middle single boiled dumpling
Shaping weight be 16 ~ 17g, wherein root of kudzu vine musculus cutaneus weighs 6.8 ~ 7.2g, and root of kudzu vine musculus cutaneus is wide 7 ~ 7.5cm, and long 10.5 ~ 11cm's is ellipse
Round shape.
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| CN201710802928.5A CN107484948A (en) | 2017-09-08 | 2017-09-08 | A kind of root of kudzu vine musculus cutaneus quick-freezing boiled dumplings |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043319A (en) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | A kind of preparation method of quick-freezing boiled dumplings protective agent and quick-freezing boiled dumplings |
| CN114223839A (en) * | 2021-12-21 | 2022-03-25 | 辽宁吴大嫂食品有限公司 | Fried dumplings with potato pickled vegetable stuffing |
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| CN103330106A (en) * | 2013-06-26 | 2013-10-02 | 安徽鑫河清真牛羊肉加工有限公司 | Healthy multi-mushroom dumplings |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043319A (en) * | 2018-08-03 | 2018-12-21 | 湖南金健速冻食品有限公司 | A kind of preparation method of quick-freezing boiled dumplings protective agent and quick-freezing boiled dumplings |
| CN114223839A (en) * | 2021-12-21 | 2022-03-25 | 辽宁吴大嫂食品有限公司 | Fried dumplings with potato pickled vegetable stuffing |
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