CN107811191A - A kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" - Google Patents
A kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" Download PDFInfo
- Publication number
- CN107811191A CN107811191A CN201710893224.3A CN201710893224A CN107811191A CN 107811191 A CN107811191 A CN 107811191A CN 201710893224 A CN201710893224 A CN 201710893224A CN 107811191 A CN107811191 A CN 107811191A
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- Prior art keywords
- fresh
- casing
- preparation
- dumpling
- fillings
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing field, and in particular to a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies".The preparation method of the fresh plain Boiled dumplings with "three fresh delicacies" of the present invention, it is characterised in that the film of composition making is wanted based on konjak portuguese gansu polyose Icing Sugar in fillings outer wrapping, is then placed in dumpling skin and carries out bag molding, be subsequently placed in special air-conditioning fresh-keeping device and store.The boiled dumpling of gained is prepared using the method for the present invention, by subjective appreciation, more than 6 points are held in 10d, up to acceptable level；Dryer and comfortableer outer surface is also kept in 5d, up to acceptable level.With reference to GB/T23786 2009, the quick-freezing boiled dumplings of SB/T10422 2007 requirement raw product total number of bacteria≤3 × 106cfu/g。
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies".
Background technology
Boiled dumpling is deep because of its instant, wide variety, nutritious, taste giving off a strong fragrance as a kind of food of Chinese tradition
Welcome by consumers in general.For working clan, even more good selection.But the processing technology of boiled dumpling is cumbersome,
And boiled dumpling majority on the market is quick-freezing boiled dumplings, often there are problems in quick-freezing dumpling：Cracking, dehydration, brown in quality be present
Become, the problems such as freezing tolerance is weak, microorganism is exceeded；Occur after boiling dumpling skin poor toughness, boiling fastness be poor, the rupture of dumpling skin, outside juice
The problems such as leakage, taste degradation；Often the shelf-life is caused substantially to shorten because of cold chain " chain rupture " during transportation and sale, quality
Deterioration, food safety hazards be present.
Fresh boiled dumpling because its freshness it is high, in good taste, nutritive loss is small the features such as, be loved by consumers.China's patent
The fresh perfume dumpling air regulating fresh-keeping method (20161029429.9) of characteristic is carried out using magnetic salting liquid and face, improves the water conservation of dumpling skin
Property, fillings is wrapped up using porous-starch and zein, pins the fragrance of fillings, refrigeration guarantor is carried out using air-conditioning preservation box
It is fresh.But the raw material of its fillings do not carry out sterilization pre-treatment, and dumpling skin does not carry out the tackling key problem of anti-sticking wall, prevent-browning, Prevention of Mould Development, cold
Under the conditions of Tibetan, shelf life is shorter.Therefore, it is necessary to shelf life under refrigerated condition is studied up to a kind of fresh plain three delicacies of 5-10 days
The method and its air adjusting preservation equipment of boiled dumpling.
The content of the invention
It is an object of the invention to overcome fresh boiled dumpling technically existing blank, there is provided under refrigerated condition, a kind of element three
Fresh boiled dumpling can effectively prevent fresh dumpling skin from gluing wall, brown stain, the growth of mould, and fillings keeps original color and luster, and fillings is not being added
Under conditions of preservative, total plate count is controlled 3 × 106Under.The air adjusting preservation equipment of fresh boiled dumpling can effectively keep preferable
Outward appearance condition and the shelf life of holding 5-10 days.
Idea of the invention is that：Novelty of the invention have developed konjac glncomanan film, be wrapped using the film layer
Fillings, prevent the moisture in fillings from soaking dumpling skin, effectively maintain the mouthfeel of plain Boiled dumplings with "three fresh delicacies".The wrap film also has steady blood
Sugar, the functions such as blood fat, ecological defaecation are reduced, and heat and easily melt, do not influence product quality completely.
The integrated artistic of the present invention is from the sterilization processings of raw material, to the microwave disinfection of finished product, then the storage to low temperature, all
The effective growth for inhibiting bacterium, extends its shelf life.And the fresh boiled dumpling is relative to frozen dumpling, dumpling skin broken skin rate compared with
It is low, it is good in taste.
In addition, the mode that the present invention additionally uses controlled atmosphere is stored to the plain Boiled dumplings with "three fresh delicacies" packed, relative to
Freezing processing in conventional method, air regulating fresh-keeping method provided by the present invention effectively postpone the generation of dumpling skin brown stain, extend
The shelf life of boiled dumpling, improves product quality.
Meanwhile devise the special controlled atmosphere of above-mentioned plain Boiled dumplings with "three fresh delicacies" present invention is alternatively directed to controlled atmosphere mode and set
Standby, in the structure of the equipment, field generator continuously sends out electric field boiled dumpling by electroplax and keeps its fresh quality as before
And mouthfeel.By above-mentioned design, make the present invention equipment reached the suitable reserve temperature of effective holding boiled dumpling, gas into
Point, the fresh quality characteristic as before of boiled dumpling can be kept and effectively extend the shelf life of fresh boiled dumpling.
The present invention solves above-mentioned technical problem and takes following technical scheme to realize：
A kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies", it is unique in that, in fillings outer wrapping with konjak portuguese gansu polyose
Icing Sugar is the film that main component makes, and is then placed in dumpling skin and carries out bag molding.
The above mentioned specific preparation method of film is：Using konjak portuguese gansu polyose Icing Sugar KGM as primary raw material, in room temperature bar
Under part, slowly 1.4-1.6g KGM is added in 100g distilled water while stirring, continuously stirs 1-2h；Add 0.1-
0.2ml glycerine, continue to stir 40-60min, by the plastisol cast of gained in a diameter of 9-9.5cm polyethylene culture dish or glass
In glass culture dish, place and 8-9h is dried in the baking oven with 55 DEG C, sam is taken off film after easing back, is placed in standby in dry environment.
The preparation method of the fresh plain Boiled dumplings with "three fresh delicacies" of the present invention, is comprised the following steps that：
(1) fillings is made：
Leek pre-processes：Yellow leaf or rotten leaf or the other inedible parts of leek are removed, is cleaned up with clear water；
Leek after cleaning is placed in the ClO 2 solution that concentration is 10-100mg/L and soaks 5-10min sterilizations, so
After take out, draining simultaneously dries；
Egg pre-processes：The egg liquid of egg is stirred, fry cooked；
Agaric pre-processes：Agaric is placed in 60-70 DEG C of bubbly water to send out, cleaning, steams 3-5min；
Vermicelli pre-process：Vermicelli are placed in boiling water and soften 3-5min, are then cooled down in sterilized water；
Dried small shrimp pre-processes：Dried small shrimp is cleaned, dries, steams 3-5min；
Leek 400-500g, vermicelli 50-100g, egg 100-200g after being handled more than learning from else's experience, agaric 40-50g, dried small shrimp
15-20g, chopping, takes monosodium glutamate 5-10g, chickens' extract 10-15g, salt 6-8g, ready-mixed oil 35-40g, sesame oil 10-15g, ginger 5- in addition
10g, thirteen spices quelite powder 1-2g, stirs and evenly mixs, obtains fillings, adds accounting for fillings gross weight 0.01- in above-mentioned fillings
0.03% Tea Polyphenols, the phytic acid for adding 0.1-0.15g/kg；Added again in the ratio that 0.1-0.3g is added in every kilogram of fillings
The general sweet glycan of konjaku or addition account for fillings gross weight 0.06-0.1% sodium alginate；
(2) preparation of dough：
Edible salt is added in 25-28 DEG C of water, the weight of edible salt is the 1-3% of water weight, stirs, obtains quality
Concentration is 1-3% salting liquid；
Sodium alginate and sodium carboxymethylcellulose are added in Strong flour；
Sodium alginate accounts for the 0.2-0.5% of Strong flour gross weight, sodium carboxymethylcellulose and Strong flour part by weight
For：0.05-0.15g/kg；
Add composite modifying agent：Ascorbic acid, composite phosphate and compound emulsifying agent；
Ascorbic acid is 0.11-0.13%, composite phosphate 0.3-0.5%, compound emulsifying agent 0.3-0.5%；Compare above
Example is to account for the percentage by weight of Strong flour；
Add composite preservative：Calcium propionate and Capmul MCM C8；
0.1-0.2g calcium propionate and 0.2-0.6g Capmul MCM C8 are added in every kilogram of Strong flour；It is eventually adding
Account for Strong flour gross weight 0.8-1.0% Tea Polyphenols；
Above-mentioned raw material are well mixed, it is 1- to add mass concentration according to the ratio for accounting for Strong flour gross weight 38-40%
3% salting liquid, using vacuum dough mixing machine and face 15-25min；
(3) treacle is sent out
After dough-kneading is agglomerating, wrapped up with food-grade preservative film, treacle sends out 25-35min under the conditions of 25-28 DEG C；
(4) preparation of dumpling skin：
The face become reconciled is pressed into thickness as 0.7-1.5mm, a diameter of 5-7cm dumpling skin by bark press；
(5) preparation of fillings wrap film：
Fillings wrap film uses konjak portuguese gansu polyose Icing Sugar KGM as primary raw material, at ambient temperature, slowly will while stirring
1.4-1.6g KGM is added in 100g distilled water, continuously stirs 1-2h, is added volume 0.1-0.2ml glycerine, is further continued for
Stir 40-60min, by the plastisol cast of gained in a diameter of 9-9.5cm polyethylene culture dish or glass culture dish, place with
8-9h is dried in 55 DEG C of baking oven, sam takes off film after easing back, and is placed in standby in dry environment；
(6) pack：The fillings modulated is put into KGM films, then is placed in dumpling skin and carries out bag molding；
(7) surface disinfection：The boiled dumpling that will have been packed, sterilization processing, microwave are carried out to it using continuous microwave disinfection equipment
Sterilizing power is 1000-2000W, time 40-60s.
In this way, the plain Boiled dumplings with "three fresh delicacies" of the better performances such as ageing resistance, inoxidizability, retentiveness can be obtained.
As the preferred scheme of the present invention, composite phosphate is 2 by weight ratio:3:1 tripolyphosphate：Sodium pyrophosphate：
Calgon forms；
Compound emulsifying agent is：Stearoyl lactate：CSL=1:1, above ratio is weight percentage；
In order to further improve the effect of boiled dumpling preservation and freshness, the present invention have also been devised the controlled atmosphere of above-mentioned plain Boiled dumplings with "three fresh delicacies"
Freshness preserving equipment, its fresh-keeping and storage are：Fresh-keeping in air adjusting preservation equipment, the controlled atmosphere will be placed in by the boiled dumpling of surface disinfection
Freshness preserving equipment is in advance using the sterile-processed equipment of 75% alcohol.The boiled dumpling air adjusting preservation equipment includes casing, refrigeration system
System, field generator and several boiled dumpling abeyance layers, the material of casing be insulation material, and casing top is provided with case lid, on case lid
Provided with sealing strip, to ensure the sealing between casing and case lid.Case lid is connected with casing in the form of hinge.
Case lid front end is provided with buckle, casing is preferably fastened with case lid by the buckle.
Air inlet is provided with above the side of casing, gas outlet is provided with the side-lower of casing.
Air inlet and gas outlet are each corresponding with the first sealing-plug and the second sealing-plug, with guard box body gas it is steady
It is fixed.
The gas being passed through in casing is CO2With N2, volume ratio between the two is 6-7:3-4.
Trailing flank in casing is provided with refrigeration system, and refrigeration system is connected with power supply, is protected by controlling refrigeration system
Demonstrate,prove the constant of the temperature in casing.
There are temperature sensor, humidity sensor, CO in top in casing2Sensor；Respectively to the temperature in monitoring case body
Degree, fully ensures that humidity and CO of the temperature in casing in 0 DEG C or so, and control cabinet body2Concentration suitable scope it
It is interior；
There is refrigeration system in casing, refrigeration system is connected with power supply；
Two sides of casing are relatively set with electroplax respectively, and electroplax is connected with the main frame of field generator, electric field hair
Raw device is located at the left side or right side of casing；Discharged by the lasting food in casing of the control panel of field generator main frame
Electric field.Electric field is advantageous to the holding of food quality, allows food to keep fresh state as before；
Temperature sensor, humidity sensor, CO2Sensor, field generator are connected by controller with display screen respectively
Connect.
Some boiled dumpling abeyance layers are provided with casing, the boiled dumpling abeyance layer is circular shelf, and shelf is equal with horizontal plane
OK, and the distance between shelf is slightly larger than the height of boiled dumpling, the purpose is to which boiled dumpling is fixed in limited space, is advantageous to protect
The overall mode of appearance of water holding dumpling.Shelf is provided with some boiled dumpling lattice units, and each boiled dumpling occupies a small lattice, avoid boiled dumpling that
Phase adhesion between this.Circular kick is provided with shelf bottom, prevents the adhesion of boiled dumpling bottom, instant dumpling takes.
The edge of shelf is provided with circular stomata, is advantageous to the circulation of cold air.
The leading flank of casing has display screen, there is temperature control key, humid control key, CO on display screen2Operating key, electric-field strength
Spend operating key, Pause key, on ＆ off switch；
Drier is provided with the bottom of casing, the moisture in adsorbable casing, keeps humidity environment suitable in casing.
The beneficial effects of the present invention are：
(1) during to musculus cutaneus processing, add with anti-aging characteristic, inoxidizability, retentiveness and with changing
The storage and preservation respectively using auxiliary material, not only there is using musculus cutaneus of good action, and improve its mouthfeel and performance；
(2) using Amorphophallus rivieri glucomannan sugar film carry out fillings parcel, effectively avoid the moisture in fillings soak dumpling skin from
And influence the mouthfeel of boiled dumpling；In addition, above-mentioned Amorphophallus rivieri glucomannan sugar film also has steady blood glucose, reduces the physiological functions such as blood fat, it is high
It is warm easily to melt, keep the effect of the initial mouthfeel of food；
(3) overall manufacture craft reduces the quantity of bacterium in boiled dumpling, has and utilizes Shelf-life；
(4) using boiled dumpling preservation and freshness of the specific air conditioning apparatus to having packed, compared with chilled storage mode, its is fresh-keeping
Boiled dumpling mouthfeel and quality more preferably.
Brief description of the drawings
Fig. 1 is the structural representation of the air adjusting preservation equipment of the present invention；
Fig. 2-1 is the shelf board structure schematic diagram of boiled dumpling abeyance layer in the present invention；
Fig. 2-2 is the upward view of boiled dumpling abeyance layer in the present invention；
Fig. 3-1 is the structural representation of the display screen of air adjusting preservation equipment of the present invention；
Fig. 3-2 is the circuit control planning figure in the present invention；
Fig. 4 is the comparison diagram of the total plate count of the boiled dumpling of the embodiment of the present invention 1 and reference examples 1；
Fig. 5 is that the Escherichia coli logarithm ratio of the boiled dumpling of the embodiment of the present invention 1 and reference examples 1 is relatively schemed；
Fig. 6 is that the mould logarithm ratio of the boiled dumpling of the embodiment of the present invention 1 and reference examples 1 is relatively schemed；
Fig. 7 is the sensory evaluation score value figure of the fresh boiled dumpling of the embodiment of the present invention 1 and reference examples 1；
Fig. 8 is the 2nd day outside drawing after the boiled dumpling of reference examples 1 refrigerates；
Fig. 9 is the 5th day outside drawing after the boiled dumpling of embodiment 1 refrigerates；
Figure 10 is the comparison diagram of the dumpling wrapper viscous force of embodiment 1 and reference examples 1；
Figure 11 is sensory evaluation scores after the boiled dumpling shortening of embodiment 1 and reference examples 1；
In figure：1- temperature sensors, 2- humidity sensors, 3- case lids, 401- air inlets, the sealing-plugs of 402- first, 5- casees
Body, 6- stomatas, 7- boiled dumpling abeyance layers, 8- electroplaxs, 9-CO2Sensor, 10- sealing strips, 11- boiled dumpling lattice units, 121- gas outlets,
The sealing-plugs of 122- second, 13- drier, 14- field generators, 15- refrigeration systems, 16- display screens, 17- buckles, 18- projections,
19- shelves, 20- temperature control keys, 21- humid control keys, 22-CO2Operating key, 23- electric-field intensity operating keys, 24- Pause key,
25- on ＆ off switches.
Embodiment
The present invention is further described with reference to the accompanying drawings and detailed description, so as to the technology of this area
Personnel know more about the present invention, but do not limit the present invention with this.
Embodiment 1
The preparation method of fresh plain Boiled dumplings with "three fresh delicacies", including following steps：
(1) sterilization pretreatment of raw material：
The sterilization pretreatment of leek：After part of the leek through going yellow leaf, rotten leaf etc. inedible or edible degree is not high is handled,
After carrying out surface clean 3min using clear water, according to the requirement of GB 26366-2010 disinfection agent of chlorine dioxide sanitary standards, by fragrant-flowered garlic
Dish, which is put into the ClO 2 solution that concentration is 100mg/L, soaks 5min progress sterilization processings.After sterilization processing, basket is placed
Middle draining, then dry its surface moisture.It is stand-by.
The pretreatment of egg：By in beating eggs to the container held, according to each egg 0.05g ratio in egg liquid
Salt is added, is stirred evenly.Edible oil is added in hot pot, the egg liquid stirred evenly is poured into fried maturation in pot.It is stand-by
The pretreatment of agaric：Agaric is soaked using 60 DEG C of warm water, after being cleaned with clear water, gone out using steam
Bacterium carries out steaming 5min.It is stand-by.
The pretreatment of vermicelli：Vermicelli are put into boiling water and carry out softening 4min, places into sterilized water and cools down, are put into vegetables
Drained away the water in basket, it is stand-by；
The pretreatment of dried small shrimp：By dried small shrimp after clear water cleans, dry.Carry out steaming 3min using steam sterilizing.It is stand-by.
(2) modulation of fillings：Plain three delicacies formula：Leek 500g, vermicelli 100g, egg 100g, agaric 50g, dried small shrimp 15g,
Monosodium glutamate 10g, chickens' extract 15g, salt 6g, ready-mixed oil 40g, sesame oil 10g, ginger 5g, thirteen spices quelite powder 1.5g.
Anti-oxidant treatment：0.02% Tea Polyphenols is added in fillings, 0.1g/kg phytic acid carries out anti-oxidant treatment.
Retentiveness processing：The 0.2g/kg general sweet glycan of konjaku or 0.08% sodium alginate is added in fillings.
(3) preparation of dough：
1% edible salt is added in normal-temperature water, the salting liquid that mass concentration is 1% is made, it is stand-by.
0.3% sodium alginate and 0.1g/kg sodium carboxymethylcellulose are added in 100g Strong flours, with the face of improving
The anti-aging characteristic of group.
Add composite modifying agent：Ascorbic acid, composite phosphate, compound emulsifying agent；
Ascorbic acid 0.12%, composite phosphate (tripolyphosphate：Sodium pyrophosphate：Calgon=2:3:1, quality
Than) 0.4%, compound emulsifying agent (stearoyl lactate：CSL=1:1, mass ratio) 0.5%, above-mentioned compound improvement
The addition of agent effectively prevents the brown stain of dough；Above accounting is to account for the percentage by weight of Strong flour；
Composite preservative 0.15g/kg calcium propionate and 0.4g/kg Capmul MCM C8 (GB2760-2011) are added, is had
Effect presses down mycostatic growth, in terms of every kilogram of Strong flour.
0.9% Tea Polyphenols is added, is advantageous to the anti-oxidant of dough and prevents from becoming sour, above-mentioned raw material are well mixed.
The normal temperature salting liquid that mass concentration is 1% is added according to 39% part by weight.
Using vacuum dough mixing machine and face 20min.
Vacuum and face can improve the absorption speed and water absorption rate of flour, be advantageous to being sufficiently formed for gluten network.
After dough-kneading is agglomerating, wrapped up with food-grade preservative film, treacle hair 30min is carried out under the conditions of 25 DEG C, makes it
It is sufficiently formed gluten network structure.
(4) preparation of dumpling skin：The face become reconciled is pressed into 1mm thickness, a diameter of 6cm dumpling skin, in dumpling skin by bark press
Outside is provided with wafer, to mitigate the adhesion between dumpling skin and container.
(5) preparation of fillings wrap film：Fillings wrap film uses konjak portuguese gansu polyose Icing Sugar (KGM) as primary raw material, in room
Under the conditions of temperature, slowly 1.5g KGM is added in 100g distilled water while stirring, after continuously stirring 1.5h, adds volume
0.1ml glycerine (food-grade), be further continued for stirring 50min, by the plastisol cast of gained in a diameter of 9cm polyethylene culture dish or
In glass culture dish, place in the baking oven with 55 DEG C and 8h is dried, sam takes off film after easing back, and is placed in the drying that humidity is 0%
It is standby in environment.
(6) pack：The fillings modulated is put into KGM films, then is placed in dumpling skin and carries out bag molding.
(7) surface disinfection：The boiled dumpling that will have been packed, sterilization processing is carried out to it using continuous microwave disinfection equipment, adopted
2000W, 40s.
(8) fresh and storage is wrapped：It will be put into air adjusting preservation equipment and packed and fresh-keeping through the good boiled dumpling of sterilization processing, should
Air adjusting preservation equipment carries out 75% alcohol sterilization processing in advance, stand-by.
The boiled dumpling air adjusting preservation equipment includes casing 5, refrigeration system 15, field generator 14 and several boiled dumpling abeyance layers
7, the material of casing 5 is insulation material, and the top of casing 5 is provided with case lid 3, and case lid 3 is provided with sealing strip 10, with ensure casing 5 and
Sealing between case lid 3, case lid 3 are connected with casing 5 in the form of hinge；
The front end of case lid 3 is provided with buckle 17, casing 5 is preferably fastened with case lid 3 by the buckle 17.
Air inlet 401 is provided with above the side of casing 5, gas outlet 121 is provided with the side-lower of casing 5.
Air inlet 401 and gas outlet 121 are each corresponding with the first sealing-plug 402 and the second sealing-plug 122, to ensure casing
The stabilization of gas in 5.
The gas being passed through in casing 5 is CO2With N2, ratio between the two is 7:3.
Trailing flank in casing 5 is provided with refrigeration system 15, and refrigeration system 15 is connected with power supply, by controlling refrigeration system
15 ensure the constant of the temperature in casing 5.
There are temperature sensor 1, humidity sensor 2, CO in top in casing 52Sensor 9；Respectively monitoring in casing 5
Temperature, fully ensure that the temperature in casing 5 at 0 DEG C or so, and control casing 5 in humidity and CO2Concentration is suitable
Within the scope of；
There is refrigeration system 15 in casing 5, refrigeration system 15 is connected with power supply；
Two sides of casing 5 are relatively set with electroplax 8 respectively, and electroplax 8 is connected with the main frame of field generator 14, electricity
Field generator 14 is located at the left side of casing；Released by the lasting food in casing of control panel of the main frame of field generator 14
Electric discharge field, electric field are advantageous to the holding of food quality, allow food to keep fresh state as before, while can also reduce microbial bacteria
Fall sum；
Temperature sensor 1, humidity sensor 2, CO2Sensor 9, field generator 14 by controller and are located at case respectively
The display screen 16 of the leading flank of body 5 is connected, and has temperature control key 20, humid control key 21, CO on display screen 162Operating key 22,
Electric-field intensity operating key 23, Pause key 24, on ＆ off switch 25；
Some boiled dumpling abeyance layers 7 are provided with casing 5, the boiled dumpling abeyance layer 7 is circular shelf 19, shelf 19 and casing 5
Inwall be flexibly connected, shelf 19 is parallel with horizontal plane, and the distance between shelf 19 be slightly larger than boiled dumpling height, its mesh
Be to be fixed on boiled dumpling in limited space, be advantageous to the mode of appearance for keeping boiled dumpling overall.If shelf 19 is provided with solid carbon dioxide
Dumpling lattice unit 11, each boiled dumpling unit 11 occupy a small lattice, avoid phase adhesion between boiled dumpling.It is provided with the bottom of shelf 19
Circular projection 18, prevents the adhesion of boiled dumpling bottom, instant dumpling takes.
The edge of shelf 19 is provided with circular stomata 6, is advantageous to the circulation of cold air.
Drier 13 is provided with the bottom of casing 5, the moisture in adsorbable casing 5, keeps humidity ring suitable in casing 5
Border.
Reference examples 1
Method is packed using traditional plain Boiled dumplings with "three fresh delicacies" to be packed.
(1) pretreatment of raw material
Leek is rinsed well using clear water, is dried, stand-by.
By in beating eggs to the container held, salt is added in egg liquid according to each egg 0.05g ratio, is stirred
It is even.Edible oil is added in hot pot, the egg liquid stirred evenly is poured into fried maturation in pot, it is stand-by；
Agaric is soaked using 60 DEG C of warm water, after being cleaned with clear water, dried, it is stand-by.
By dried small shrimp after clear water cleans, dry.It is stand-by.
Vermicelli are put into boiling water and carry out softening 4min, are drained moisture using basket, it is stand-by.
The modulation of fillings：Plain three delicacies formula：Leek 500g, vermicelli 100g, egg 100g, agaric 50g, dried small shrimp 15g, monosodium glutamate
10g, chickens' extract 15g, salt 6g, ready-mixed oil 40g, sesame oil 10g, ginger 5g, thirteen spices quelite powder 1.5g.Filling is carried out according to aforementioned proportion
The modulation of material.
39g water is added in 100g Strong flours using the progress of vacuum dough mixing machine and face 20min, then places 25 DEG C of rings
Proofed under border.
The preparation of dumpling skin：The face become reconciled is pressed into 1mm thickness, a diameter of 6cm dumpling skin by bark press.
Pack：The fillings mixed up is put into dumpling skin and packed.
Storage：The boiled dumpling packed is placed under 0 DEG C of environment and stored.
Embodiments of the invention 1 and the storage period of reference examples 1, total plate count, coliform count, fungi count, exterior quality,
Sensory evaluation relatively refers to following.
The contrast of the total plate count of the boiled dumpling of the reference examples 1 of embodiment 1 is carried out, it is as a result as follows：
With reference to GB/T23786-2009, SB/T10422-2007 quick-freezing boiled dumplings requirement raw product total plate count≤3 ×
106.Fillings after processing is after 10 days also within the scope of controlling, and the total plate count of reference examples 14 days is just beyond controlled model
Enclose.
It is carried out example 1 and the contrast of the coliform count of the boiled dumpling of reference examples 1, the boiled dumpling of embodiment 1,10d's
Its coliform count is below the boiled dumpling of reference examples 1 in shelf life.
It is carried out example 1 and the contrast of the boiled dumpling fungi count of reference examples 1, the boiled dumpling of embodiment 1, its mould in storage period
Number is below the boiled dumpling of reference examples 1.
Be carried out the contrast of the fresh boiled dumpling sensory evaluation of example 1 and reference examples 1, by the observation to fillings outward appearance and
The evaluation of smell, overall assessment value is drawn, more than 6 points are held in the boiled dumpling 10d of embodiment 1, up to acceptable level.Control
The boiled dumpling of example 1 is later just unacceptable in 4d.
It is carried out the contrast of the exterior quality of the boiled dumpling of example 1 and reference examples 1, the boiled dumplings of reference examples 1 was at the 2nd day, water
Dumpling skin just shows very glutinous state, up to unacceptable level, and passes through the boiled dumpling that water holding and coating are handled, is also kept in 5d
Dryer and comfortableer outer surface, up to acceptable level.
It is carried out example 1 and the measure of the boiled dumpling dumpling skin viscous force of reference examples 1, the boiled dumpling dumpling of the 10th day of embodiment 1
The viscous force of skin is less than the viscous force of the 2nd day untreated boiled dumpling dumpling skin.
It is carried out example 1 and the sensory evaluation after the boiled dumpling shortening of reference examples 1, the total body-sensing of boiled dumpling of embodiment 1
Official evaluates score value and is above reference examples 1.
Embodiment 2
Boiled dumpling in Example 1, and stored 2 days, 4 days, 8 days, 10 days by above-mentioned air adjusting preservation equipment
Sample boiled dumpling, detect colony count therein；
Take the boiled dumpling in comparative example 1, and by the boiled dumpling in comparative example 1 by cold storing and fresh-keeping stored 2 days, 4 days, 8 days,
The boiled dumpling of 10 days, detect total plate count mesh therein；
Detection method is surveyed according to GB 4789.2-2016 national food safety standard food microbiological examinations total plate count
It is fixed to perform；The result of gained is as follows：(cfu/g)
| 0d (colony count) | 2d (colony count) | 4d (colony count) | 8d (colony count) | 10d (colony count) | |
| Embodiment 1 | 5.0×104 | 8×104 | 1.1×105 | 4.5×105 | 2.4×106 |
| Comparative example 1 | 9.6×105 | 1.4×106 | 8.6×106 | 1.9×107 | 3.0×108 |
Data more than can be seen that the boiled dumpling of the present invention even not by controlled atmosphere, cold by conventional method
Hide fresh-keeping, its colony count is also far smaller than the boiled dumpling in comparative example 1, this explanation, the overall technique of method of the invention and sets
Meter is better than the commonsense method in comparative example 1.Embodiment 1 and the boiled dumpling in comparative example 1 respectively after above-mentioned refrigeration 4 days are put
In the water boiled, cook 10 minutes, observation, the boiled dumpling in embodiment 1 is glittering and translucent, and mouthfeel is smooth, and dumpling soup is clarified, and breaks
Skin is less；And the boiled dumpling broken skin in comparative example 1 is serious, dumpling soup is more muddy.Its sensory evaluation is as follows, and 1 boiled dumpling of embodiment is also protected for 4 days
Preferable mouthfeel is held, broken skin is less, and the boiled dumpling of comparative example 1 is at 4 days with regard to inedible.
Embodiment 2
The preparation method of fresh plain Boiled dumplings with "three fresh delicacies", including following steps：
(1) sterilization pretreatment of raw material：
The sterilization pretreatment of leek：After part of the leek through going yellow leaf, rotten leaf etc. inedible or edible degree is not high is handled,
After carrying out surface clean 3min using clear water, according to the requirement of GB 26366-2010 disinfection agent of chlorine dioxide sanitary standards, by fragrant-flowered garlic
Dish, which is put into the ClO 2 solution that concentration is 100mg/L, soaks 5min progress sterilization processings.After sterilization processing, basket is placed
Middle draining, then dry its surface moisture.It is stand-by.
The pretreatment of egg：By in beating eggs to the container held, according to each egg 0.05g ratio in egg liquid
Salt is added, is stirred evenly.Edible oil is added in hot pot, the egg liquid stirred evenly is poured into fried maturation in pot.It is stand-by
The pretreatment of agaric：Agaric is soaked using 60 DEG C of warm water, after being cleaned with clear water, gone out using steam
Bacterium carries out steaming 5min.It is stand-by.
The pretreatment of vermicelli：Vermicelli are put into boiling water and carry out softening 4min, places into sterilized water and cools down, are put into vegetables
Drained away the water in basket, it is stand-by；
The pretreatment of dried small shrimp：By dried small shrimp after clear water cleans, dry.Carry out steaming 3min using steam sterilizing.It is stand-by.
(2) modulation of fillings：
Plain three delicacies formula：Leek 500g, vermicelli 100g, egg 100g, agaric 50g, dried small shrimp 15g, monosodium glutamate 10g, chickens' extract
15g, salt 6g, ready-mixed oil 40g, sesame oil 10g, ginger 5g, thirteen spices quelite powder 1.5g；
Anti-oxidant treatment：0.03% Tea Polyphenols is added in fillings, 0.15g/kg phytic acid carries out anti-oxidant treatment.
Retentiveness processing：The 0.25g/kg general sweet glycan of konjaku or 0.07% sodium alginate is added in fillings.
(3) preparation of dough：
1% edible salt is added in normal-temperature water, the salting liquid that mass concentration is 1% is made, it is stand-by.
0.4% sodium alginate and 0.15g/kg sodium carboxymethylcellulose are added in 100g Strong flours, to improve
The anti-aging characteristic of dough.
Add composite modifying agent：Ascorbic acid, composite phosphate, compound emulsifying agent；
Ascorbic acid 0.13%, composite phosphate (tripolyphosphate：Sodium pyrophosphate：Calgon=2:3:1, quality
Than) 0.4%, compound emulsifying agent (stearoyl lactate：CSL=1:1, mass ratio) 0.5%, above-mentioned compound improvement
The addition of agent effectively prevents the brown stain of dough；Above accounting is to account for the percentage by weight of Strong flour；
Composite preservative 0.15g/kg calcium propionate and 0.4g/kg Capmul MCM C8 (GB2760-2011) are added, is had
Effect presses down mycostatic growth, in terms of every kilogram of Strong flour.
0.9% Tea Polyphenols is added, is advantageous to the anti-oxidant of dough and prevents from becoming sour, above-mentioned raw material are well mixed.
The normal temperature salting liquid that mass concentration is 1% is added according to 39% part by weight.
Using vacuum dough mixing machine and face 20min.
Vacuum and face can improve the absorption speed and water absorption rate of flour, be advantageous to being sufficiently formed for gluten network.
After dough-kneading is agglomerating, wrapped up with food-grade preservative film, treacle hair 30min is carried out under the conditions of 25 DEG C, makes it
It is sufficiently formed gluten network structure.
(4) preparation of dumpling skin：The face become reconciled is pressed into 1mm thickness, a diameter of 6cm dumpling skin, in dumpling skin by bark press
Outside is provided with wafer, to mitigate the adhesion between dumpling skin and container.
(5) preparation of fillings wrap film：Fillings wrap film uses konjak portuguese gansu polyose Icing Sugar (KGM) as primary raw material, in room
Under the conditions of temperature, slowly 1.5g KGM is added in 100g distilled water while stirring, after continuously stirring 1.5h, adds volume
0.1ml glycerine (food-grade), be further continued for stirring 50min, by the plastisol cast of gained in a diameter of 9cm polyethylene culture dish or
In glass culture dish, place in the baking oven with 55 DEG C and 8h is dried, sam takes off film after easing back, and is placed in the drying that humidity is 0%
It is standby in environment.
(6) pack：The fillings modulated is put into KGM films, then is placed in dumpling skin and carries out bag molding.
(7) surface disinfection：The boiled dumpling that will have been packed, sterilization processing is carried out to it using continuous microwave disinfection equipment, adopted
2000W, 40s.
Boiled dumpling in boiled dumpling in embodiment 2 and reference examples 1 is respectively placed in boiling water, cooked 10 minutes, it is observed that hair
Boiled dumpling mouthfeel in current embodiment 2 is smooth, more chewiness；And there is the phenomenon of soft or glutinous tooth in the dumpling wrapper in comparative example 1.Point
Reason is analysed, the present invention starts with from the performance for improving Strong flour during face, is sufficiently formed gluten network, so that pack out
Dumpling mouthfeel is more preferable.
Claims (10)
- A kind of 1. preparation method of fresh plain Boiled dumplings with "three fresh delicacies", it is characterised in that fillings outer wrapping using konjak portuguese gansu polyose Icing Sugar as The film that main component makes, is then placed in dumpling skin and carries out bag molding.
- 2. a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" as claimed in claim 1, it is characterised in that film uses following methods It is made：Using konjak portuguese gansu polyose Icing Sugar KGM as primary raw material, at ambient temperature, slowly 1.4-1.6g KGM is added while stirring Enter into 100g distilled water, continuously stir 1-2h；0.1-0.2ml glycerine is added, continues to stir 40-60min, by gained Plastisol cast in a diameter of 9-9.5cm polyethylene culture dish or glass culture dish, place with drying 8- in 55 DEG C of baking oven 9h, sam take off film after easing back, and are placed in standby in dry environment.
- 3. a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" as claimed in claim 1, including following steps：（1）Make fillings：Leek pre-processes：Yellow leaf or rotten leaf or the other inedible parts of leek are removed, is cleaned up with clear water；Leek after cleaning is placed in the ClO 2 solution that concentration is 10-100mg/L and soaks 5-10min sterilizations, Ran Houqu Go out, draining simultaneously dries；Egg pre-processes：The egg liquid of egg is stirred, fry cooked；Agaric pre-processes：Agaric is placed in 60-70 DEG C of bubbly water to send out, cleaning, steams 3-5min；Vermicelli pre-process：Vermicelli are placed in boiling water and soften 3-5min, are then cooled down in sterilized water；Dried small shrimp pre-processes：Dried small shrimp is cleaned, dries, steams 3-5min；Leek 400-500g, vermicelli 50-100g, egg 100-200g, agaric 40-50g, dried small shrimp 15- after being handled more than learning from else's experience 20g, chopping, takes monosodium glutamate 5-10g, chickens' extract 10-15g, salt 6-8g in addition, ready-mixed oil 35-40g, sesame oil 10-15g, ginger 5-10g, and ten Three seasoning powder 1-2g, stir and evenly mix, obtain fillings, in above-mentioned fillings addition account for fillings gross weight 0.01-0.03% tea it is more Phenol, add 0.1-0.15g/kg phytic acid；Again in the ratio that 0.1-0.3g is added in every kilogram of fillings add the general sweet glycan of konjaku or Addition accounts for fillings gross weight 0.06-0.1% sodium alginate；（2）The preparation of dough：Edible salt is added in 25-28 DEG C of water, the weight of edible salt is the 1-3% of water weight, stirs, obtains mass concentration For 1-3% salting liquid；Sodium alginate and sodium carboxymethylcellulose are added in Strong flour；Sodium alginate accounts for the 0.2-0.5% of Strong flour gross weight, and the part by weight of sodium carboxymethylcellulose and Strong flour is： 0.05-0.15g/kg；Add composite modifying agent：Ascorbic acid, composite phosphate and compound emulsifying agent；Ascorbic acid is 0.11-0.13%, composite phosphate 0.3-0.5%, compound emulsifying agent 0.3-0.5%；Above ratio is to account for height The percentage by weight of gluten flour；Add composite preservative：Calcium propionate and Capmul MCM C8；0.1-0.2g calcium propionate and 0.2-0.6g Capmul MCM C8 are added in every kilogram of Strong flour；It is eventually adding and accounts for height Gluten flour gross weight 0.8-1.0% Tea Polyphenols；Above-mentioned raw material are well mixed, the salt that mass concentration is 1-3% is added according to the ratio for accounting for Strong flour gross weight 38-40% Solution, using vacuum dough mixing machine and face 15-25min；（3）Treacle is sent outAfter dough-kneading is agglomerating, wrapped up with food-grade preservative film, treacle sends out 25-35min under the conditions of 25-28 DEG C；（4）The preparation of dumpling skin：The face become reconciled is pressed into thickness as 0.7-1.5mm, a diameter of 5-7cm dumpling skin by bark press；（5）The preparation of fillings wrap film：Fillings wrap film uses konjak portuguese gansu polyose Icing Sugar KGM as primary raw material, at ambient temperature, while stirring slowly by 1.4- 1.6g KGM is added in 100g distilled water, continuously stirs 1-2h, is added volume 0.1-0.2ml glycerine, is further continued for stirring 40-60min, by the plastisol cast of gained in a diameter of 9-9.5cm polyethylene culture dish or glass culture dish, place and 55 DEG C Baking oven in 8-9h is dried, sam takes off film after easing back, and is placed in standby in dry environment；（6）Pack：The fillings modulated is put into KGM films, then is placed in dumpling skin and carries out bag molding；（7）Surface disinfection：The boiled dumpling that will have been packed, sterilization processing, microwave disinfection are carried out to it using continuous microwave disinfection equipment Power is 1000-2000W, time 40-60s.
- 4. a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" as claimed in claim 3, it is characterised in that composite phosphate is by weight Amount is than being 2:3:1 tripolyphosphate：Sodium pyrophosphate：Calgon forms.
- 5. a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" as claimed in claim 3, it is characterised in that compound emulsifying agent is： Stearoyl lactate：CSL=1:1, above ratio is weight percentage.
- 6. a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" as claimed in claim 3, it is characterised in that also including step（8）：Fresh-keeping and storage：Boiled dumpling by surface disinfection is placed in fresh-keeping in air adjusting preservation equipment, the air adjusting preservation equipment is carries The preceding equipment sterile-processed using 75% alcohol.
- A kind of 7. preparation method of fresh plain Boiled dumplings with "three fresh delicacies" as claimed in claim 6, it is characterised in that the air adjusting preservation equipment Structure it is as follows：The equipment includes casing, has matched and flexible connection case lid above casing, is contacted on case lid with casing Position is provided with sealing strip；There are air inlet and corresponding first sealing-plug above the side of casing；The side-lower of casing has gas outlet and corresponding second sealing-plug；There are multiple boiled dumpling abeyance layers parallel with horizontal plane in casing, each abeyance layer is rounded shelf, is set on shelf There are some boiled dumpling lattice units, shelf lower bottom part there are multiple projections, and the edge of shelf there are multiple stomatas；The leading flank of casing has display screen, there is temperature control key, humid control key, CO on display screen2Operating key, electric-field intensity control Key processed, Pause key, on ＆ off switch；Drier arranged at the bottom of casing, and there are temperature sensor, humidity sensor, CO in the top in casing2Sensor；There is refrigeration system in casing, refrigeration system is connected with power supply；Two sides of casing are relatively set with electroplax respectively, and electroplax is connected with the main frame of field generator；Temperature sensor, humidity sensor, CO2Sensor, field generator are connected by controller with display screen respectively.
- 8. a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" as claimed in claim 6, it is characterised in that boiled dumpling is placed in controlled atmosphere When fresh-keeping in freshness preserving equipment, toward casing in be passed through CO2With N2, CO2With N2Volume ratio be 6-7:3-4.
- 9. a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" as claimed in claim 6, it is characterised in that the front end of case lid has and made The buckle that case lid tightly fastens with casing.
- 10. a kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" as claimed in claim 6, it is characterised in that casing leads to case lid Hinge is crossed to be connected.
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