CN107736568A - A kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof - Google Patents
A kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof Download PDFInfo
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- CN107736568A CN107736568A CN201711113650.7A CN201711113650A CN107736568A CN 107736568 A CN107736568 A CN 107736568A CN 201711113650 A CN201711113650 A CN 201711113650A CN 107736568 A CN107736568 A CN 107736568A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 74
- 238000007710 freezing Methods 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 title claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229920002752 Konjac Polymers 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 13
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 12
- 150000001447 alkali salts Chemical class 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000003292 glue Substances 0.000 claims description 36
- 235000013555 soy sauce Nutrition 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 24
- 244000291564 Allium cepa Species 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 14
- 238000005491 wire drawing Methods 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 239000006071 cream Substances 0.000 claims description 13
- 235000015277 pork Nutrition 0.000 claims description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 12
- 240000008415 Lactuca sativa Species 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 235000012045 salad Nutrition 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 11
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 238000011017 operating method Methods 0.000 claims description 5
- 240000006108 Allium ampeloprasum Species 0.000 claims description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 4
- 235000010591 Appio Nutrition 0.000 claims description 4
- 240000007124 Brassica oleracea Species 0.000 claims description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 4
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 4
- 241000272201 Columbiformes Species 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 2
- 235000011009 potassium phosphates Nutrition 0.000 claims description 2
- 239000001488 sodium phosphate Substances 0.000 claims description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- QNEFNFIKZWUAEQ-UHFFFAOYSA-N carbonic acid;potassium Chemical compound [K].OC(O)=O QNEFNFIKZWUAEQ-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000009835 boiling Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 235000014347 soups Nutrition 0.000 abstract description 5
- 238000013329 compounding Methods 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000002427 irreversible effect Effects 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 238000007596 consolidation process Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000005282 brightening Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 17
- 241000234314 Zingiber Species 0.000 description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food processing technology field, and in particular to a kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof.Meat gruel improving agent of stuffing material of the present invention is by konjaku flour, carragheen, xanthans, monoglyceride compounding use, and add basic salt, konjaku flour can form heat irreversible gel in the basic conditions, carragheen is compounded again, xanthans and monoglyceride, synergistic function, lift unite effect of the modifying agent to meat gruel fillings, during so that meat gruel fillings prepared by modifying agent of the present invention being used as preparing the quick-frozen foods such as boiled dumpling, avoid fillings occur in boiling process after quick-frozen it is scattered caused by fillings ixoderm phenomenon, fillings surface-brightening, unite consolidation, the water conservation water lock performance of fillings is lifted simultaneously, so that the quick-frozen time soup such as boiled dumpling prepared is enriched, disperse the defects of mouthfeel caused by drying out is dry and astringent after being cooked after overcoming traditional meat gruel fillings quick-frozen.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and its system
Preparation Method.
Background technology
With the quickening of people's rhythm of life, quick freezed instant food is increasingly pursued by consuming public, especially
Quick-frozen meat gruel fillings food, such as quickly frozen meat filling boiled dumpling, quickly frozen meat filling steamed stuffed bun etc., but current quick-frozen meat gruel fillings food
The meat gruel fillings freeze-thaw stability of product is poor, and uniting property of meat gruel fillings is poor in quick-frozen and boiling process, and fillings can disperse, and glues
Glutinous musculus cutaneus, causes the rupture of musculus cutaneus, and can not pin fillings soup well so that whole food mouthfeel is astringent.Therefore, need
The uniting property of fillings that be directed to quick-frozen meat gruel fillings food is improved, and lifts the texture quality and mouthfeel of quick-frozen meat gruel fillings.
The content of the invention
The defects of in order to overcome prior art, an object of the present invention are to provide a kind of meat gruel improving agent of stuffing material, lifting
The performance of uniting of meat gruel fillings, it is not easy to disperse during quick-frozen and re-heat, strengthens water lock and mouthfeel.
The second object of the present invention is to provide a kind of quick-freezing boiled dumplings.
The third object of the present invention is to provide a kind of preparation method of quick-freezing boiled dumplings.
In order to realize the above object the technical solution adopted in the present invention is：
A kind of meat gruel improving agent of stuffing material, is made up of the raw material of following parts by weight：35 ~ 55 parts of konjaku flour, 5 ~ 10 parts of carragheen, Huang
5 ~ 10 parts of virgin rubber, 4 ~ 30 parts of basic salt, 5 ~ 20 parts of monoglyceride.
Preferably, the modifying agent of above-mentioned meat gruel fillings is by 55 parts of konjaku flour, 10 parts of carragheen, 5 parts of xanthans, monoglyceride 10
Part, add basic salt adjustment pH=10 ~ 12 and form.
Optionally, the basic salt is sodium carbonate, potassium carbonate, sodium phosphate or potassium phosphate.
A kind of quick-freezing boiled dumplings, in its fillings addition use above-mentioned meat gruel improving agent of stuffing material.
Optionally, above-mentioned quick-freezing boiled dumplings, its fillings are prepared by the raw material of following parts by weight：15 ~ 35 parts of meat, soybean
8 ~ 13 parts of 10 ~ 20 parts of wire-drawing protein, 0 ~ 8 part of water, 15 ~ 30 parts of vegetables, onion or shallot, 0.9 ~ 1.6 part of edible salt, monosodium glutamate 0.3 ~
0.8 part, 0.1 ~ 0.5 part of white granulated sugar, 0 ~ 0.8 part of chicken powder, 0.1 ~ 0.3 part of spice, 1.0 ~ 2.0 parts of ginger, 0.8 ~ 1.5 part of dark soy sauce,
0 ~ 1.0 part of light soy sauce, 0.3 ~ 1.0 part of cooking wine, 0.3 ~ 0.6 part of pork cream, 0 ~ 2 part of salad oil, 12 ~ 25 parts of modifying agent glue；
Wherein modifying agent glue is prepared by the raw material of following parts by weight：Above-mentioned 1 part of modifying agent, 25 ~ 32 parts of water.
Preferably, the fillings of above-mentioned quick-freezing boiled dumplings is prepared by the raw material of following parts by weight：23 parts of meat, soybean wire drawing
10 parts of protein 18 part, 5 parts of water, 20 parts of vegetables, onion or shallot, 1.4 parts of edible salt, 0.5 part of monosodium glutamate, 0.3 part of white granulated sugar, chicken powder
0.4 part, 0.2 part of spice, 1.5 parts of ginger, 1.2 parts of dark soy sauce, 0.5 part of light soy sauce, 0.5 part of cooking wine, 0.4 part of pork cream, salad oil 1
Part, 15 parts of modifying agent glue；
Wherein modifying agent glue is prepared by the raw material of following parts by weight：Above-mentioned 1 part of modifying agent, 30 parts of water.
Optionally, the meat is made up of cock skin meat and fat meat and/or pigeon breast meat mincing and/or chicken peritonaeum meat；The vegetables
For cabbage or celery or leek.
The preparation method of above-mentioned quick-freezing boiled dumplings, including following operating procedure：
1）Prepare modifying agent glue：Each raw material of composition modifying agent is taken by weight, is added to the water, stirring and dissolving is uniform, produces
Described modifying agent glue；
2）Prepare fillings：After taking meat to be stranding into meat gruel, with soybean wire-drawing protein, water, vegetables, onion or shallot, edible salt, taste
Essence, white granulated sugar, chicken powder, spice, ginger, dark soy sauce, light soy sauce, cooking wine, pork cream, salad oil, modifying agent glue, mix equal
It is even, produce fillings；
3）Take step 2）The fillings of preparation uses dumpling wrapper bag molding, quick-frozen, that is, completes.
Optionally, step 1）The modifying agent glue of middle preparation is needed after placing 40 minutes, is used within 3 hours；
Step 2）In the specific method that is mixed evenly be：Meat gruel and soybean wire-drawing protein are put into and mixed in filling pot, in 45r/
2-3min is stirred under min rotating speed, 4-8min is stirred under 85r/min rotating speed, adds edible salt, monosodium glutamate, white granulated sugar, chicken
Powder, spice, ginger, dark soy sauce, light soy sauce, cooking wine, pork cream, salad oil, stir 2-3min, in 85r/ under 45r/min rotating speed
4-6min is stirred under min rotating speed, adds water, 2-3min is stirred under 45r/min rotating speed, under 85r/min rotating speed
4-6min is stirred, the vegetables, onion or shallot of chopping is then added, 2-4min is stirred under 45r/min rotating speed, to uniform,
Modifying agent glue is eventually adding, stir 15-120s under 45r/min rotating speed, that is, completes.
Meat gruel improving agent of stuffing material of the present invention, by konjaku flour, carragheen, xanthans, monoglyceride compounding use, and add alkalescence
Salt, konjaku flour can form heat irreversible gel in the basic conditions, then compound carragheen, xanthans and monoglyceride, Synergistic
Effect, unite effect of the lifting modifying agent to meat gruel fillings so that meat gruel fillings prepared by modifying agent of the present invention is used as preparing water
During the quick-frozen foods such as dumpling, avoid fillings occur during cooking after quick-frozen it is scattered caused by fillings ixoderm phenomenon, fillings table
Face is bright, consolidation of uniting, while lifts the water conservation water lock performance of fillings so that and the quick-frozen time soup such as boiled dumpling of preparation is enriched,
Disperse the defects of mouthfeel caused by drying out is dry and astringent after being cooked after overcoming traditional meat gruel fillings quick-frozen.
Meanwhile meat gruel improving agent of stuffing material of the present invention, during for preparing fillings, addition water is made glue and directly admixed
Fillings, it is easy for operation.
Brief description of the drawings
Fig. 1 is that embodiment 1 prepares fillings state diagram after boiled dumpling boiling；
Fig. 2 is that comparative example 1 prepares fillings state diagram after boiled dumpling boiling.
Embodiment
Technical scheme is described in detail below by specific embodiment.
Embodiment 1
A kind of meat gruel improving agent of stuffing material, is made up of the raw material of following parts by weight：55 parts of konjaku flour, 10 parts of carragheen, xanthans 5
Part, 4 parts of sodium carbonate, 10 parts of monoglyceride.
A kind of quick-freezing boiled dumplings, its fillings are prepared by the raw material of following parts by weight：18 parts of cock skin meat, 5 parts of fat meat,
18 parts of soybean wire-drawing protein, 5 parts of water, 20 parts of cabbage, 10 parts of onion, 1.4 parts of edible salt, 0.5 part of monosodium glutamate, 0.3 part of white granulated sugar, chicken
0.4 part of powder, 0.2 part of spice, 1.5 parts of ginger, 1.2 parts of dark soy sauce, 0.5 part of light soy sauce, 0.5 part of cooking wine, 0.4 part of pork cream, salad oil 1
Part, 15 parts of modifying agent glue；
Wherein modifying agent glue is prepared by the raw material of following parts by weight：1 part of the present embodiment modifying agent, 30 parts of water.
The preparation method of above-mentioned quick-freezing boiled dumplings, including following operating procedure：
1）Prepare modifying agent glue：Each raw material of composition modifying agent is taken by weight, is added to the water, and stirring and dissolving is uniform, places
It is standby after 40 minutes, produce described modifying agent glue；
2）Prepare fillings：Take cock skin meat and after fat meat is stranding into meat gruel, meat gruel and soybean wire-drawing protein be put into and mixed in filling pot,
Stir 2.5min under 45r/min rotating speed, stir 6min under 85r/min rotating speed, add edible salt, monosodium glutamate, white granulated sugar,
Chicken powder, spice, ginger, dark soy sauce, light soy sauce, cooking wine, pork cream, salad oil, 2.5min is stirred under 45r/min rotating speed,
5min is stirred under 85r/min rotating speed, adds water, 2.5min is stirred under 45r/min rotating speed, in 85r/min rotating speed
Lower stirring 5min, cabbage, the onion of chopping are then added, 3min is stirred under 45r/min rotating speed, to uniform, be eventually adding
Modifying agent glue, stir 90s under 45r/min rotating speed, produces fillings；
3）Take step 2）The fillings of preparation uses dumpling wrapper bag molding, quick-frozen, that is, completes.
Embodiment 2
A kind of meat gruel improving agent of stuffing material, is made up of the raw material of following parts by weight：45 parts of konjaku flour, 5 parts of carragheen, xanthans 7
Part, 30 parts of tertiary sodium phosphate, 20 parts of monoglyceride.
A kind of quick-freezing boiled dumplings, its fillings are prepared by the raw material of following parts by weight：18 parts of cock skin meat, 5 parts of fat meat,
6 parts of pigeon breast meat mincing, 6 parts of peritonaeum meat, 20 parts of soybean wire-drawing protein, 8 parts of water, 30 parts of leek, 13 parts of shallot, 1.6 parts of edible salt, taste
0.8 part of essence, 0.5 part of white granulated sugar, 0.8 part of chicken powder, 0.3 part of spice, 2.0 parts of ginger, 1.5 parts of dark soy sauce, 1.0 parts of light soy sauce, cooking wine 1.0
Part, 0.6 part of pork cream, 2 parts of salad oil, 25 parts of modifying agent glue；
Wherein modifying agent glue is prepared by the raw material of following parts by weight：1 part of the present embodiment modifying agent, 25 parts of water.
The preparation method of above-mentioned quick-freezing boiled dumplings, including following operating procedure：
1）Prepare modifying agent glue：Each raw material of composition modifying agent is taken by weight, is added to the water, and stirring and dissolving is uniform, places
It is standby after 40 minutes, produce described modifying agent glue；
2）Prepare fillings：After taking cock skin meat, fat meat, pigeon breast meat mincing, peritonaeum meat to be stranding into meat gruel, by meat gruel and soybean wire drawing egg
White be put into is mixed in filling pot, and 3min is stirred under 45r/min rotating speed, and 8min is stirred under 85r/min rotating speed, is added edible
Salt, monosodium glutamate, white granulated sugar, chicken powder, spice, ginger, dark soy sauce, light soy sauce, cooking wine, pork cream, salad oil, under 45r/min rotating speed
3min is stirred, 6min is stirred under 85r/min rotating speed, adds water, 3min is stirred under 45r/min rotating speed, in 85r/
6min is stirred under min rotating speed, leek, the shallot of chopping is then added, 4min is stirred under 45r/min rotating speed, to uniform,
Modifying agent glue is eventually adding, stir 120s under 45r/min rotating speed, produces fillings；
3）Take step 2）The fillings of preparation uses dumpling wrapper bag molding, quick-frozen, that is, completes.
Embodiment 3
A kind of meat gruel improving agent of stuffing material, is made up of the raw material of following parts by weight：35 parts of konjaku flour, 7 parts of carragheen, xanthans 10
Part, 15 parts of tripotassium phosphate, 5 parts of monoglyceride.
A kind of quick-freezing boiled dumplings, its fillings are prepared by the raw material of following parts by weight：15 parts of cock skin meat, soybean wire drawing egg
White 10 parts, 15 parts of celery, 8 parts of onion, 0.9 part of edible salt, 0.3 part of monosodium glutamate, 0.1 part of white granulated sugar, 0.1 part of spice, ginger 1.0
Part, 0.8 part of dark soy sauce, 0.3 part of cooking wine, 0.3 part of pork cream, 12 parts of modifying agent glue；
Wherein modifying agent glue is prepared by the raw material of following parts by weight：1 part of the present embodiment modifying agent, 32 parts of water.
The preparation method of above-mentioned quick-freezing boiled dumplings, including following operating procedure：
1）Prepare modifying agent glue：Each raw material of composition modifying agent is taken by weight, is added to the water, and stirring and dissolving is uniform, places
It is standby after 40 minutes, produce described modifying agent glue；
2）Prepare fillings：After taking cock skin meat to be stranding into meat gruel, meat gruel and soybean wire-drawing protein are put into and mixed in filling pot, in 45r/
Stir 2min under min rotating speed, stir 4min under 85r/min rotating speed, add edible salt, monosodium glutamate, white granulated sugar, spice,
Ginger, dark soy sauce, cooking wine, pork cream, 2min is stirred under 45r/min rotating speed, 4min is stirred under 85r/min rotating speed, then add
Enter water, 2min stirred under 45r/min rotating speed, 4min is stirred under 85r/min rotating speed, then add chopping celery,
Onion, 2min is stirred under 45r/min rotating speed, to uniform, be eventually adding modifying agent glue, stirred under 45r/min rotating speed
Uniform 15s is mixed, produces fillings；
3）Take step 2）The fillings of preparation uses dumpling wrapper bag molding, quick-frozen, that is, completes.
Comparative example 1
This comparative example boiled dumpling and the difference of the boiled dumpling of embodiment 1 are that the modifying agent that uses is different, the modifying agent that this comparative example uses
In save addition use sodium carbonate, other are the same as embodiment 1.
Comparative example 2
This comparative example boiled dumpling and the difference of the boiled dumpling of embodiment 1 are that the modifying agent that uses is different, the modifying agent that this comparative example uses
In save carragheen and xanthans, adjust konjaku flour dosage be 70 parts, other are the same as embodiment 1.
Comparative example 3
This comparative example boiled dumpling and the difference of the boiled dumpling of embodiment 1 are that the modifying agent that uses is different, the modifying agent that this comparative example uses
In save konjaku flour, adjust carragheen dosage be 30 parts, xanthans be 30 parts, other are the same as embodiment 1.
Test example
After the quick-freezing boiled dumplings boiling for respectively preparing embodiment 1, comparative example 1, comparative example 2 and comparative example 3 is cooked, different water are observed
The state of dumpling fillings, as a result as shown in figure 1, the fillings of boiled dumpling prepared by embodiment 1 is united closely, do not disperse, pin soup water
Point, delicate mouthfeel is without dry and astringent；As shown in Fig. 2 disperse after the fillings of boiled dumpling prepared by comparative example 1 and comparative example 3 is cooked, dumpling wrapper
Stick together, soup is oozed out, and mouthfeel is dry and astringent；Although the boiled dumpling fillings of comparative example 2 is disperseed not as the boiled dumpling fillings of comparative example 1,
It is also to occur compared to embodiment 1 a certain degree of scattered, a certain degree of adhesion is produced to dumpling wrapper, mouthfeel is not so good as embodiment 1.
The fillings of quick-freezing boiled dumplings prepared by embodiment 2 and embodiment 3 unite effect and embodiment 1 it is substantially equivalent.
Basic salt is added in modifying agent of the present invention as can be seen here, creates alkaline environment so that konjaku flour is under alkaline environment
Heat irreversible gel is generated, and under the compounding collaboration compatibility effect of xanthans, carragheen and monoglyceride, Synergistic, lifting
Unite effect of the modifying agent to fillings so that quick-freezing boiled dumplings fillings after re-heat is united closely, pins moisture, and delicate mouthfeel is felt well
It is sliding.
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
The present invention is described in detail with reference to the foregoing embodiments, it will be understood by those within the art that：It still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic；
And these modification or replace, do not make appropriate technical solution essence depart from various embodiments of the present invention technical scheme spirit and
Scope.
Claims (9)
1. a kind of meat gruel improving agent of stuffing material, it is characterised in that be made up of the raw material of following parts by weight：35 ~ 55 parts of konjaku flour, card
Draw 5 ~ 10 parts of glue, 5 ~ 10 parts of xanthans, 4 ~ 30 parts of basic salt, 5 ~ 20 parts of monoglyceride.
2. the modifying agent of meat gruel fillings as claimed in claim 1, it is characterised in that by 55 parts of konjaku flour, 10 parts of carragheen, Huang
5 parts of virgin rubber, 10 parts of monoglyceride, add basic salt adjustment pH=10 ~ 12 and form.
3. meat gruel improving agent of stuffing material as claimed in claim 1 or 2, it is characterised in that the basic salt is sodium carbonate, carbonic acid
Potassium, sodium phosphate or potassium phosphate.
4. a kind of quick-freezing boiled dumplings, it is characterised in that addition uses the meat gruel filling as described in any one of claim 1 ~ 3 in its fillings
Expect modifying agent.
5. quick-freezing boiled dumplings as claimed in claim 4, it is characterised in that its fillings by following parts by weight raw material prepare and
Into：15 ~ 35 parts of meat, 10 ~ 20 parts of soybean wire-drawing protein, 0 ~ 8 part of water, 15 ~ 30 parts of vegetables, onion or 8 ~ 13 parts of shallot, edible salt
0.9 ~ 1.6 part, 0.3 ~ 0.8 part of monosodium glutamate, 0.1 ~ 0.5 part of white granulated sugar, 0 ~ 0.8 part of chicken powder, 0.1 ~ 0.3 part of spice, ginger 1.0 ~ 2.0
Part, 0.8 ~ 1.5 part of dark soy sauce, 0 ~ 1.0 part of light soy sauce, 0.3 ~ 1.0 part of cooking wine, 0.3 ~ 0.6 part of pork cream, 0 ~ 2 part of salad oil, modifying agent
12 ~ 25 parts of glue；
Wherein modifying agent glue is prepared by the raw material of following parts by weight：Modifying agent 1 described in any one of claim 1 ~ 3
Part, 25 ~ 32 parts of water.
6. quick-freezing boiled dumplings as claimed in claim 5, it is characterised in that its fillings by following parts by weight raw material prepare and
Into：10 parts of 23 parts of meat, 18 parts of soybean wire-drawing protein, 5 parts of water, 20 parts of vegetables, onion or shallot, 1.4 parts of edible salt, monosodium glutamate 0.5
Part, 0.3 part of white granulated sugar, 0.4 part of chicken powder, 0.2 part of spice, 1.5 parts of ginger, 1.2 parts of dark soy sauce, 0.5 part of light soy sauce, 0.5 part of cooking wine, pig
0.4 part of meat extract, 1 part of salad oil, 15 parts of modifying agent glue；
Wherein modifying agent glue is prepared by the raw material of following parts by weight：Modifying agent described in any one of claim 1 ~ 3
0.5 part, 15 parts of water.
7. the quick-freezing boiled dumplings as described in claim 5 or 6, it is characterised in that the meat is by cock skin meat and fat meat and/or pigeon breast
Meat mincing and/or chicken peritonaeum meat composition；The vegetables are cabbage or celery or leek.
8. a kind of preparation method of quick-freezing boiled dumplings as claimed in claim 5, it is characterised in that including following operating procedure：
1）Prepare modifying agent glue：Each raw material of composition modifying agent is taken by weight, is added to the water, stirring and dissolving is uniform, produces
Described modifying agent glue；
2）Prepare fillings：After taking meat to be stranding into meat gruel, with soybean wire-drawing protein, water, vegetables, onion or shallot, edible salt, taste
Essence, white granulated sugar, chicken powder, spice, ginger, dark soy sauce, light soy sauce, cooking wine, pork cream, salad oil, modifying agent glue, mix equal
It is even, produce fillings；
3）Take step 2）The fillings of preparation uses dumpling wrapper bag molding, quick-frozen, that is, completes.
9. the preparation method of quick-freezing boiled dumplings as claimed in claim 8, it is characterised in that step 1）The modifying agent glue of middle preparation
Need after placing 40 minutes, used within 3 hours；Step 2）In the specific method that is mixed evenly be：By meat gruel and greatly
Beans wire-drawing protein, which is put into, to be mixed in filling pot, stirs 2-3min under 45r/min rotating speed, 4- is stirred under 85r/min rotating speed
8min, edible salt, monosodium glutamate, white granulated sugar, chicken powder, spice, ginger, dark soy sauce, light soy sauce, cooking wine, pork cream, salad oil are added,
2-3min is stirred under 45r/min rotating speed, 4-6min is stirred under 85r/min rotating speed, adds water, in turning for 45r/min
The lower stirring 2-3min of speed, 4-6min is stirred under 85r/min rotating speed, then adds the vegetables, onion or shallot of chopping,
2-4min is stirred under 45r/min rotating speed, to uniform, modifying agent glue be eventually adding, stirred under 45r/min rotating speed
15-120s, that is, complete.
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| CN109864286A (en) * | 2019-04-22 | 2019-06-11 | 金极河北调味食品有限公司 | A kind of filling for dumplings juice and preparation method thereof |
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| CN111657424A (en) * | 2020-06-05 | 2020-09-15 | 必斐艾食品有限公司 | Mushroom boiled dumplings based on plant protein meat and preparation method thereof |
| CN111657423A (en) * | 2020-06-05 | 2020-09-15 | 必斐艾食品有限公司 | Spicy dumplings based on plant protein meat and preparation method thereof |
| CN115702681A (en) * | 2021-08-10 | 2023-02-17 | 安琪酵母股份有限公司 | Special chicken essence seasoning for meat stuffing as well as preparation method and application of special chicken essence seasoning |
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