CN108576607B - Quick-frozen vegetable horns and preparation method thereof - Google Patents
Quick-frozen vegetable horns and preparation method thereof Download PDFInfo
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- CN108576607B CN108576607B CN201810549478.8A CN201810549478A CN108576607B CN 108576607 B CN108576607 B CN 108576607B CN 201810549478 A CN201810549478 A CN 201810549478A CN 108576607 B CN108576607 B CN 108576607B
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- IIEJGTQVBJHMDL-UHFFFAOYSA-N 2-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-5-[2-oxo-2-[3-(sulfamoylamino)pyrrolidin-1-yl]ethyl]-1,3,4-oxadiazole Chemical compound C1CN(CC1NS(=O)(=O)N)C(=O)CC2=NN=C(O2)C3=CN=C(N=C3)NC4CC5=CC=CC=C5C4 IIEJGTQVBJHMDL-UHFFFAOYSA-N 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
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- SFMJNHNUOVADRW-UHFFFAOYSA-N n-[5-[9-[4-(methanesulfonamido)phenyl]-2-oxobenzo[h][1,6]naphthyridin-1-yl]-2-methylphenyl]prop-2-enamide Chemical compound C1=C(NC(=O)C=C)C(C)=CC=C1N1C(=O)C=CC2=C1C1=CC(C=3C=CC(NS(C)(=O)=O)=CC=3)=CC=C1N=C2 SFMJNHNUOVADRW-UHFFFAOYSA-N 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
- 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
Abstract
The invention discloses a quick-frozen vegetable corner, which comprises a wrapper and stuffing, wherein the wrapper is prepared from the following raw materials in parts by weight: 90-110 parts of scalded noodles, 38-44 parts of medium gluten flour, 0.5-0.7 part of vegetable horn modifier, 3-5 parts of glucose, 4-6 parts of soybean oil, 0.4-0.7 part of emulsified oil and 18-22 parts of water. The invention provides a quick-frozen vegetable horn, which is characterized in that the dough sheet is added with the hot-rolled dough and the medium gluten flour, and the dough sheet is matched with the vegetable horn modifier and the emulsified oil, so that the dough sheet has soft and slightly glutinous taste, better elasticity and toughness, stable dough sheet property and difficult frost cracking, and can meet the requirement of industrial production.
Description
Technical Field
The invention relates to a quick-frozen food, in particular to a quick-frozen vegetable corner and a preparation method thereof.
Background
The vegetable horns are fried food made of wheat flour and usually eaten by northern people, and the making raw materials mainly comprise vermicelli, eggs, leeks and the like. The skin of the dish corner is often made of the hot-rolled noodles in order to reduce the hardness of the dough, namely the gluten is hot-softened by using boiling water, the hardness of the dough is reduced, and the skin of the dish corner is soft, but the hot-rolled noodles have the defects of sticking teeth, sticking hands and sticking a working plate, so that great inconvenience is brought to the manufacturing process, mechanical operation is not facilitated, the dish corner which is made of the hot-rolled noodles is frozen and then fried, the dish corner is usually seriously dehydrated, the edible taste is harder, the ageing resistance is poor, the stability in the shelf life is poor, and the preservation of the dish corner is influenced.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the quick-frozen vegetable horns which have the characteristics of stability in shelf life, higher quality and good taste.
The second purpose of the invention is to provide a preparation method of the above-mentioned vegetable horns.
One of the purposes of the invention is realized by adopting the following technical scheme:
the quick-frozen vegetable horns comprise wrappers and stuffing, wherein the wrappers are prepared from the following raw materials in parts by weight: 90-110 parts of scalded noodles, 38-44 parts of medium gluten flour, 0.5-0.7 part of vegetable horn modifier, 3-5 parts of glucose, 4-6 parts of soybean oil, 0.4-0.7 part of emulsified oil and 18-22 parts of water.
Further, the hot surface comprises the following components: the ratio of the flour to the boiled water is 1:0.75, and the flour is medium gluten flour.
Further, the rapeseed meal modifier is YL2090 which is produced and sold by Zhengzhou Shanglin biotechnology limited company and consists of sodium bicarbonate, carrageenan, xanthan gum and sodium dihydrogen phosphate; the emulsified oil is YL5077 produced and sold by Zhengzhou Shanglin Biotechnology limited company, and comprises glycerol, soybean oil, phospholipid, diacetyl tartaric acid monoglyceride and diglyceride, and polyglycerol fatty acid ester.
The invention relates to a rapeseed meal modifier, which is YL2090 produced and sold by Zhengzhou Lin biotechnology limited company and consists of sodium bicarbonate, carrageenan, xanthan gum and sodium dihydrogen phosphate, wherein hydrophilic colloid can enhance the protein binding power in raw material flour, so that starch particles are mutually combined and dispersed and permeated into a protein mesh structure. And can form dough with compact texture, smooth and glossy surface, form stable dough colloid, prevent soluble starch from exuding, have strong water retention, uniformly maintain water in the dough, prevent drying and improve the extensibility of the dough. The oil and fat components in the raw material can be stably dispersed in the dough.
The emulsified oil provided by the invention is YL2286 produced and sold by Zhengzhou Sullina Biotechnology Limited company, and consists of glycerol, soybean oil, phospholipid, diacetyl tartaric acid monoglyceride and diglyceride and polyglycerol fatty acid ester, wherein the glycerol and the soybean oil are emulsified together under the synergistic effect of the phospholipid, the diacetyl tartaric acid monoglyceride and the polyglycerol fatty acid ester, and the functions of moisturizing, brightening and softening are achieved.
Further, the wrapper is prepared from the following raw materials in parts by weight: 100 parts of scalded noodles, 42 parts of medium gluten flour, 0.6 part of vegetable corner modifier, 4 parts of glucose, 5 parts of soybean oil, 0.5 part of emulsified oil and 20 parts of water.
Further, the stuffing is prepared from the following raw materials in parts by weight: 35-45 parts of leek, 35-45 parts of vermicelli, 8-14 parts of bean curd skin, 1.2-1.5 parts of salt, 0.3-0.6 part of monosodium glutamate, 0.2-0.6 part of chicken powder, 0.05-0.2 part of white sugar, 0.2-0.3 part of thirteen-spices, 0.7-1.0 part of light soy sauce, 0.4-1.0 part of dark soy sauce, 1-3 parts of ginger, 4-6 parts of scallion oil, 0.5-0.8 part of sesame oil and 0.4-0.8 part of water-retaining agent.
Further, the stuffing is prepared from the following raw materials in parts by weight: 40 parts of Chinese chives, 40 parts of vermicelli, 10 parts of bean curd skin, 1.35 parts of salt, 0.4 part of monosodium glutamate, 0.3 part of chicken powder, 0.15 part of white sugar, 0.2 part of thirteen-spices, 0.8 part of light soy sauce, 0.5 part of dark soy sauce, 2 parts of ginger, 5 parts of onion oil, 0.6 part of sesame oil and 0.5 part of water-retaining agent.
Furthermore, the chicken powder is YL6177 produced and sold by Zhengzhou Yanglin biotechnology limited, the thirteen spices are YL1089 produced and sold by Zhengzhou Yanglin biotechnology limited, the water-retaining agent is YL2281 produced and sold by Zhengzhou Yanglin biotechnology limited, and the water-retaining agent consists of methyl cellulose, potassium lactate and ascorbic acid, and the water-retaining agent is added to lock the moisture of the stuffing, so that the stuffing tastes smooth when eaten, and can lubricate the stuffing and be easily filled, the stuffing of the corner dish can meet the gram weight requirement, and in addition, the color can be protected, so that the green can be still kept after the leeks are often frozen for a long time.
The second purpose of the invention is realized by adopting the following technical scheme:
the preparation method of the quick-frozen vegetable horns is characterized by comprising the following steps of:
(1) preparing a wrapper:
a: preparing the hot noodles: adding boiled water into flour, stirring, and cooling for later use;
b: b, adding the plain flour, the vegetable horn modifier and the glucose into the scalded noodles obtained in the step A, and stirring until the mixture is uniformly mixed;
c: pouring the weighed emulsified oil and soybean oil into water, stirring until the emulsified oil and the soybean oil are fully dissolved, adding the mixture into the mixture obtained in the step (2), and uniformly stirring to obtain dough;
d: cutting the dough prepared in the step (3) into blocks, and pressing the blocks for later use;
(2) preparing stuffing:
a: treating the Chinese chives: cleaning Chinese chives, draining, and cutting into segments for later use;
b: treating vermicelli: soaking vermicelli in warm water until no hard core exists, taking out, cooling in cold water to normal temperature, mincing, adding dark soy sauce, light soy sauce, ginger and half of scallion oil, stirring, and pickling;
c: treating the bean curd skin: frying the bean curd sheets until the bean curd sheets are crisp, draining oil, and crushing for later use;
d: and (3) stuffing mixing: mixing salt, monosodium glutamate, chicken powder, thirteen spices, white sugar and water-retaining agent, adding the mixture into the treated bean curd sheets and the pickled vermicelli, mixing uniformly, adding the leek, the rest part of onion oil and sesame oil, and continuously stirring uniformly to obtain stuffing;
(3) wrapping the stuffing and the pressed dough into vegetable horns;
(4) and (4) quickly freezing the vegetable horns wrapped and formed in the step (3) to obtain the quick-frozen vegetable horns.
Further, the vermicelli processing process further comprises the following steps: adding water 4-5 times of the weight of the vermicelli into the vermicelli, and soaking the vermicelli at the water temperature of 40-50 ℃ until no hard core exists; the mincing process is to mince by adopting a meat mincer with an 8mm pore plate; the curing time is 1 h.
Further, the vegetable corners in the step (4) are quickly frozen for 25-30 min in a quick-freezing tunnel at-30 ℃ to-35 ℃.
Compared with the prior art, the invention has the beneficial effects that: the invention provides a quick-frozen vegetable horn, which is characterized in that the dough sheet is added with the hot-rolled dough and the medium gluten flour, and the dough sheet is matched with the vegetable horn modifier and the emulsified oil, so that the dough sheet has soft and slightly glutinous taste, better elasticity and toughness, stable dough sheet property, difficult frost cracking and capability of meeting the requirement of industrial production.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
The vegetable horn modifier in the following examples is YL2090 produced and sold by Zhengzhou Suanlin biotech limited and composed of sodium bicarbonate, carrageenan, xanthan gum and sodium dihydrogen phosphate;
the emulsified oil is YL5077 produced and sold by Zhengzhou Shanglin Biotechnology limited company, and comprises glycerol, soybean oil, phospholipid, diacetyl tartaric acid monoglyceride and diglyceride, and polyglycerol fatty acid ester;
the water-retaining agent is YL2281 produced and sold by Zhengzhou Shanglin Biotechnology Limited company and consists of methylcellulose, potassium lactate and ascorbic acid;
the chicken powder is YL6177 produced and sold by Zhengzhou Shanglin Biotechnology limited company;
thirteen spices are YL1089 manufactured and sold by Zhengzhou Shanglin Biotech limited.
Example 1
The quick-frozen vegetable horns comprise wrappers and stuffing, wherein the wrappers are prepared from the following raw materials in parts by weight: 100 parts of scalded noodles, 42 parts of medium gluten flour, 0.6 part of vegetable corner modifier, 4 parts of glucose, 5 parts of soybean oil, 0.5 part of emulsified oil and 20 parts of water;
the stuffing is prepared from the following raw materials in parts by weight: 40 parts of Chinese chives, 40 parts of vermicelli, 10 parts of bean curd skin, 1.35 parts of salt, 0.4 part of monosodium glutamate, 0.3 part of chicken powder, 0.15 part of white sugar, 0.2 part of thirteen-spices, 0.8 part of light soy sauce, 0.5 part of dark soy sauce, 2 parts of ginger, 5 parts of onion oil, 0.6 part of sesame oil and 0.5 part of water-retaining agent.
The preparation method of the quick-frozen vegetable horns comprises the following steps:
(1) preparing a wrapper:
a: preparing the hot noodles: adding boiled water into the plain flour, wherein the ratio of the plain flour to the boiled water is 1:0.75, stirring at high speed for 4min, and cooling for later use;
b: b, adding the plain flour, the vegetable horn modifier and the glucose into the scalded noodles obtained in the step A, stirring for 2min, and uniformly mixing;
c: pouring the weighed emulsified oil and soybean oil into water, stirring until the emulsified oil and the soybean oil are fully dissolved, adding the mixture into the mixture obtained in the step (2), and stirring for 4min to uniformly mix to obtain dough;
d: cutting the dough prepared in the step (3) into blocks, and pressing the dough for 4 times for later use;
(2) preparing stuffing:
a: treating the Chinese chives: cleaning the Chinese chives, draining, and cutting into 6mm small sections for later use;
b: treating vermicelli: adding warm water 4 times of the weight of the vermicelli into the vermicelli, soaking for 20 minutes at the water temperature of 40 ℃ until no hard core exists, taking out, adding cold water, cooling to normal temperature, putting into a meat grinder with an orifice plate of 8mm, mincing, adding dark soy sauce, light soy sauce, ginger and half of onion oil, stirring uniformly, and pickling for 1 hour for later use;
c: treating the bean curd skin: adjusting the temperature of a frying pan to 180 ℃, pouring the whole sheet of the bean curd skin, frying for 4 minutes until the bean curd skin is crisp, draining oil, and putting the bean curd skin into a meat grinder to be smashed for later use;
d: and (3) stuffing mixing: mixing salt, monosodium glutamate, chicken powder, thirteen spices, white sugar and water-retaining agent, adding into the processed bean curd sheet and the pickled vermicelli, mixing, adding folium Allii tuberosi, the rest part of shallot oil and sesame oil, stirring at low speed for 2min, and mixing to obtain stuffing;
(3) respectively placing the stuffing and the pressed dough on a stuffing hopper and a flour belt, starting a machine, and forming the vegetable horns;
(4) quickly freezing the vegetable horns wrapped and formed in the step (3) in a quick-freezing tunnel at the temperature of between 30 ℃ below zero and 35 ℃ below zero
And (5) obtaining the quick-frozen vegetable horns after 25 min.
Example 2
The quick-frozen vegetable horns comprise wrappers and stuffing, wherein the wrappers are prepared from the following raw materials in parts by weight: 90 parts of scalded noodles, 38 parts of medium gluten flour, 0.5 part of vegetable corner modifier, 3 parts of glucose, 5 parts of soybean oil, 0.5 part of emulsified oil and 18 parts of water;
the stuffing is prepared from the following raw materials in parts by weight: 35 parts of Chinese chives, 35 parts of vermicelli, 8 parts of bean curd skin, 1.2 parts of salt, 0.3 part of monosodium glutamate, 0.2 part of chicken powder, 0.05 part of white sugar, 0.2 part of thirteen-spices, 0.7 part of light soy sauce, 0.4 part of dark soy sauce, 1 part of ginger, 4 parts of onion oil, 0.5 part of sesame oil and 0.4 part of water-retaining agent.
The preparation method of the quick-frozen vegetable horns comprises the following steps:
(1) preparing a wrapper:
a: preparing the hot noodles: adding boiled water into the plain flour, wherein the ratio of the plain flour to the boiled water is 1:0.75, stirring at high speed for 4min, and cooling for later use;
b: b, adding the plain flour, the vegetable horn modifier and the glucose into the scalded noodles obtained in the step A, stirring for 3min, and uniformly mixing;
c: pouring the weighed emulsified oil and soybean oil into water, stirring until the emulsified oil and the soybean oil are fully dissolved, adding the mixture into the mixture obtained in the step (2), and stirring for 5min to obtain dough;
d: cutting the dough prepared in the step (3) into blocks, and pressing the dough for 5 times for later use;
(2) preparing stuffing:
a: treating the Chinese chives: cleaning the Chinese chives, draining, and cutting into 7mm small sections for later use;
b: treating vermicelli: adding warm water 5 times of the weight of the vermicelli into the vermicelli, soaking at 50 ℃ for 20 minutes until no hard core exists, taking out, adding cold water, cooling to normal temperature, putting into a meat grinder with an orifice plate of 8mm, mincing, adding dark soy sauce, light soy sauce, ginger and half of onion oil, stirring uniformly, and pickling for 1 hour for later use;
c: treating the bean curd skin: adjusting the temperature of a frying pan to 180 ℃, pouring the whole sheet of the bean curd skin, frying for 4 minutes until the bean curd skin is crisp, draining oil, and putting the bean curd skin into a meat grinder to be smashed for later use;
d: and (3) stuffing mixing: mixing salt, monosodium glutamate, chicken powder, thirteen spices, white sugar and water-retaining agent, adding into the processed bean curd sheet and the pickled vermicelli, mixing, adding folium Allii tuberosi, the rest part of shallot oil and sesame oil, stirring at low speed for 2min, and mixing to obtain stuffing;
(3) respectively placing the stuffing and the pressed dough on a stuffing hopper and a flour belt, starting a machine, and forming the vegetable horns;
(4) and (4) quickly freezing the vegetable horns wrapped and formed in the step (3) for 28min in a quick-freezing tunnel at the temperature of between 30 ℃ below zero and 35 ℃ below zero to obtain the quick-frozen vegetable horns.
Example 3
The quick-frozen vegetable horns comprise wrappers and stuffing, wherein the wrappers are prepared from the following raw materials in parts by weight: 110 parts of scalded noodles, 44 parts of medium gluten flour, 0.7 part of vegetable corner modifier, 5 parts of glucose, 6 parts of soybean oil, 0.7 part of emulsified oil and 22 parts of water;
the stuffing is prepared from the following raw materials in parts by weight: 45 parts of Chinese chives, 45 parts of vermicelli, 14 parts of bean curd skin, 1.5 parts of salt, 0.6 part of monosodium glutamate, 0.6 part of chicken powder, 0.2 part of white sugar, 0.3 part of thirteen-spices, 1.0 part of light soy sauce, 1.0 part of dark soy sauce, 3 parts of ginger, 6 parts of onion oil, 0.8 part of sesame oil and 0.8 part of water-retaining agent.
The preparation method of the quick-frozen vegetable horns comprises the following steps:
(1) preparing a wrapper:
a: preparing the hot noodles: adding boiled water into the plain flour, wherein the ratio of the plain flour to the boiled water is 1:0.75, stirring at high speed for 4min, and cooling for later use;
b: b, adding the plain flour, the vegetable horn modifier and the glucose into the scalded noodles obtained in the step A, stirring for 3min, and uniformly mixing;
c: pouring the weighed emulsified oil and soybean oil into water, stirring until the emulsified oil and the soybean oil are fully dissolved, adding the mixture into the mixture obtained in the step (2), and stirring for 6min to obtain dough;
d: cutting the dough prepared in the step (3) into blocks, and pressing the dough for 5 times for later use;
(2) preparing stuffing:
a: treating the Chinese chives: cleaning the Chinese chives, draining, and cutting into 8mm small sections for later use;
b: treating vermicelli: adding warm water 5 times of the weight of the vermicelli into the vermicelli, soaking for 20 minutes at the water temperature of 45 ℃ until no hard core exists, taking out, adding cold water, cooling to normal temperature, putting into a meat grinder with an orifice plate of 8mm, mincing, adding dark soy sauce, light soy sauce, ginger and half of onion oil, stirring uniformly, and pickling for 1 hour for later use;
c: treating the bean curd skin: adjusting the temperature of a frying pan to 180 ℃, pouring the whole sheet of the bean curd skin, frying for 4 minutes until the bean curd skin is crisp, draining oil, and putting the bean curd skin into a meat grinder to be smashed for later use;
d: and (3) stuffing mixing: mixing salt, monosodium glutamate, chicken powder, thirteen spices, white sugar and water-retaining agent, adding into the processed bean curd sheet and the pickled vermicelli, mixing, adding folium Allii tuberosi, the rest part of shallot oil and sesame oil, stirring at low speed for 2min, and mixing to obtain stuffing;
(3) respectively placing the stuffing and the pressed dough on a stuffing hopper and a flour belt, starting a machine, and forming the vegetable horns;
(4) and (4) quickly freezing the vegetable horns wrapped and formed in the step (3) for 30min in a quick-freezing tunnel at the temperature of between 30 ℃ below zero and 35 ℃ below zero to obtain the quick-frozen vegetable horns.
Comparative example 1
Comparative example 1 provides a quick-frozen croquette, the medium gluten flour was omitted, the amount of the dough to be cooked was adjusted to 142 parts, and the rest was the same as in example 1.
Comparative example 2
Comparative example 2 provides a quick-frozen croquette, which is different from example 1 in that medium gluten flour is replaced with low gluten flour, and the rest is the same as example 1.
Comparative example 3
Comparative example 3 provides a quick-frozen croquette, which is different from example 1 in that medium gluten flour is replaced with high gluten flour, and the rest is the same as example 1.
Comparative example 4
Comparative example 4 provides a quick-frozen croaker, which is different from example 1 in that the croaker modifier is omitted, the amount of emulsified oil is adjusted to 1.1 parts, and the rest is the same as example 1.
Comparative example 5
Comparative example 5 provides a quick-frozen croquette, which is different from example 1 in that the emulsified oil is omitted and the amount of the croquette modifier is adjusted to 1.1 parts, and the rest is the same as example 1.
Comparative example 6
Comparative example 6 provides a quick-frozen vegetable horns, which is different from comparative example 2 in that the vegetable horn improving agent is omitted, the amount of emulsified oil is adjusted to 1.1 parts, and the rest is the same as comparative example 2.
Comparative example 7
Comparative example 7 provides a quick-frozen vegetable horns, which is different from comparative example 2 in that emulsified oil is omitted, the amount of the vegetable horn improver is adjusted to 1.1 parts, and the rest is the same as in comparative example 2.
Comparative example 8
Comparative example 8 provides a quick-frozen vegetable horns, which is different from comparative example 3 in that the vegetable horn improving agent is omitted, the amount of emulsified oil is adjusted to 1.1 parts, and the rest is the same as in comparative example 3.
Comparative example 9
Comparative example 9 provides a quick-frozen vegetable horns, which is different from comparative example 3 in that emulsified oil is omitted, the amount of the vegetable horn improver is adjusted to 1.1 parts, and the rest is the same as in comparative example 3.
Texture Performance test
The test method comprises the following steps: after the quick-frozen vegetable horns prepared in example 1 and comparative examples 1-7 are fried, the hardness, elasticity and toughness of the dough skin are detected by adopting a texture analyzer, and the specific detection method comprises the following steps: cutting a 6cm multiplied by 4cm small piece of the dough skin to be detected, flatly paving and fixing the dough skin on a texture analyzer objective table, detecting the hardness, elasticity and toughness of the dough skin by an xtpa.prj program by using a P/35 type probe, wherein the detection results are shown in the following table 1;
wherein hardness (N): the force required for deforming the food sample to a certain extent is expressed, and the sample maintains the internal binding force of the original shape;
elasticity (mm): the deformation of the sample under the action of pressure is shown, and the sample can be restored to the original state after losing the action of pressure;
toughness (N): the work before cutting off the wrapper, the curve of the force before the maximum force, the area of the area enclosed by the vertical line of the maximum force to the abscissa and the abscissa.
TABLE 1
| Sample (I) | Hardness (N) | Elasticity (mm) | Toughness (N) |
| Example 1 | 10 | 15 | 17 |
| Comparative example 1 | 14 | 9 | 12 |
| Comparative example 2 | 12 | 9 | 12 |
| Comparative example 3 | 15 | 8 | 9 |
| Comparative example 4 | 12 | 12 | 13 |
| Comparative example 5 | 11 | 13 | 14 |
| Comparative example 6 | 13 | 8 | 10 |
| Comparative example 7 | 11 | 11 | 13 |
| Comparative example 8 | 14 | 9 | 11 |
| Comparative example 9 | 16 | 7 | 10 |
As can be seen from Table 1, the quick-frozen vegetable corners of example 1 have a low hardness, a good elasticity and a good toughness, and the lower the hardness, the higher the elasticity, the higher the toughness, and the better the mouthfeel of the dough sheet. It can be seen from the above data that the texture of the dough sheet prepared in example 1 is superior to that of comparative examples 1 to 5, which shows that only the blanched dough and the medium gluten flour are used in combination, under the combined action of the vegetable-rib modifier and the emulsified oil, the prepared quick-frozen vegetable-rib dough sheet is soft and elastic and has better taste, the medium gluten flour is omitted and only the blanched dough is used, the prepared quick-frozen vegetable-rib is smaller in hardness and poorer in elasticity and toughness, the medium gluten flour is the flour with the protein content of about 11%, the medium gluten flour is replaced by other flour and then is larger in hardness and poorer in elasticity and toughness, and the dough sheet prepared by only using the medium gluten flour and the blanched dough in combination has better taste. The texture quality of the comparative example 2 is between the comparative example 6 and the comparative example 7, the texture quality of the comparative example 3 is between the comparative example 8 and the comparative example 9, and the result shows that after the medium gluten flour is replaced by the low gluten flour or the high gluten flour, no synergistic effect exists between the medium gluten flour and the rapeseed angle modifier and the emulsified oil, the synergistic effect can be achieved only by combining the medium gluten flour, the rapeseed angle modifier and the emulsified oil, the soft and slightly waxy mouthfeel of the rapeseed angle skin is guaranteed, the elasticity and the toughness are good, the mechanical processing performance of the rapeseed angle skin is improved, and the industrial production requirements are met.
After freeze-thawing the quick-frozen vegetable horns of example 1 and comparative examples 1 to 8 repeatedly, the frost cracking rate was counted, and the results are shown in table 2.
TABLE 2
As can be seen from the above table, the freeze-fracture rate of the quick-frozen vegetable horns in the example 1 is zero, the freeze-fracture rate of the comparative examples 1 to 5 is higher than that of the example 1, the middle gluten flour in the dough sheet is omitted and only the dough is used for ironing, or the middle gluten flour is replaced by the flour with other protein content, the freeze-fracture rate is obviously increased, the dough sheet is added with the ironing surface and the middle gluten flour for use, the stability of the dough sheet is improved, the freeze-fracture rate is reduced, the freeze-fracture rate of the comparative example 2 is between the comparative example 6 and the comparative example 7, the freeze-fracture rate of the comparative example 3 is between the comparative example 8 and the comparative example 9, the middle gluten flour is replaced by the low gluten flour or the high gluten flour, the synergy between the dough sheet and the emulsification oil is avoided, the synergy exists between the middle gluten flour and the vegetable horn improver, the synergy exists between the oil, the synergy disappears after the middle gluten flour is replaced by the flour of other types, and the stability of the dough sheet is poor, the frost cracking rate increases.
According to the invention, the dough sheet is added with the scalded flour and the medium gluten flour, and then the rapeseed improver and the emulsified oil are matched, so that the dough sheet has good elasticity and toughness, meets the requirement of industrial production, has good edible taste and stable dough sheet property, and is not easy to frost crack.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (8)
1. The quick-frozen vegetable horns comprise wrappers and stuffing, and are characterized in that the wrappers are prepared from the following raw materials in parts by weight: 90-110 parts of scalded noodles, 38-44 parts of medium gluten flour, 0.5-0.7 part of vegetable horn modifier, 3-5 parts of glucose, 4-6 parts of soybean oil, 0.4-0.7 part of emulsified oil and 18-22 parts of water;
the ratio of the flour to the boiled water in the dough is 1:0.75, and the flour is medium gluten flour;
the vegetable horn modifier is YL2090 and consists of sodium bicarbonate, carrageenan, xanthan gum and sodium dihydrogen phosphate; the emulsified oil is YL5077, and is composed of glycerol, soybean oil, phospholipid, diacetyl tartaric acid ester of mono-and diglycerides, and polyglycerol fatty acid ester.
2. The quick-frozen vegetable horn as claimed in claim 1, wherein the dough skin is prepared from the following raw materials in parts by weight: 100 parts of scalded noodles, 42 parts of medium gluten flour, 0.6 part of vegetable corner modifier, 4 parts of glucose, 5 parts of soybean oil, 0.5 part of emulsified oil and 20 parts of water.
3. The quick-frozen vegetable horns according to claim 1, wherein the stuffing is prepared from the following raw materials in parts by weight: 35-45 parts of leek, 35-45 parts of vermicelli, 8-14 parts of bean curd skin, 1.2-1.5 parts of salt, 0.3-0.6 part of monosodium glutamate, 0.2-0.6 part of chicken powder, 0.05-0.2 part of white sugar, 0.2-0.3 part of thirteen-spices, 0.7-1.0 part of light soy sauce, 0.4-1.0 part of dark soy sauce, 1-3 parts of ginger, 4-6 parts of scallion oil, 0.5-0.8 part of sesame oil and 0.4-0.8 part of water-retaining agent.
4. The quick-frozen vegetable cornel as set forth in claim 3, characterized in that the stuffing is prepared from the following raw materials in parts by weight: 40 parts of Chinese chives, 40 parts of vermicelli, 10 parts of bean curd skin, 1.35 parts of salt, 0.4 part of monosodium glutamate, 0.3 part of chicken powder, 0.15 part of white sugar, 0.2 part of thirteen-spices, 0.8 part of light soy sauce, 0.5 part of dark soy sauce, 2 parts of ginger, 5 parts of onion oil, 0.6 part of sesame oil and 0.5 part of water-retaining agent.
5. The quick-frozen vegetable horns according to claim 3 or 4, wherein the water-retaining agent is YL2281 and is composed of methylcellulose, potassium lactate and ascorbic acid.
6. A method for preparing the quick-frozen vegetable horns as claimed in claim 5, which comprises the following steps:
(1) preparing a wrapper:
a: preparing the hot noodles: adding boiled water into flour, stirring, and cooling for later use;
b: b, adding the plain flour, the vegetable horn modifier and the glucose into the scalded noodles obtained in the step A, and stirring until the mixture is uniformly mixed;
c: b, pouring the weighed emulsified oil and soybean oil into water, stirring until the emulsified oil and the soybean oil are fully dissolved, adding the mixture into the mixture obtained in the step B, and uniformly stirring to obtain dough;
d: c, cutting the dough prepared in the step C into blocks, and pressing the blocks for later use;
(2) preparing stuffing:
a: treating the Chinese chives: cleaning Chinese chives, draining, and cutting into segments for later use;
b: treating vermicelli: soaking vermicelli in warm water until no hard core exists, taking out, cooling in cold water to normal temperature, mincing, adding dark soy sauce, light soy sauce, ginger and half of scallion oil, stirring, and pickling;
c: treating the bean curd skin: frying the bean curd sheets until the bean curd sheets are crisp, draining oil, and crushing for later use;
d: and (3) stuffing mixing: mixing salt, monosodium glutamate, chicken powder, thirteen spices, white sugar and water-retaining agent, adding the mixture into the treated bean curd sheets and the pickled vermicelli, mixing uniformly, adding the leek, the rest part of onion oil and sesame oil, and continuously stirring uniformly to obtain stuffing;
(3) wrapping the stuffing and the pressed dough into vegetable horns;
(4) and (4) quickly freezing the vegetable horns wrapped and formed in the step (3) to obtain the quick-frozen vegetable horns.
7. The method for preparing quick-frozen vegetable horns according to claim 6, wherein the vermicelli processing process further comprises: adding water 4-5 times of the weight of the vermicelli into the vermicelli, and soaking the vermicelli at the water temperature of 40-50 ℃ until no hard core exists; the mincing process is to mince by adopting a meat mincer with an 8mm pore plate; the curing time is 1 h.
8. The preparation method of the quick-frozen vegetable horns according to claim 6, wherein the vegetable horns in the step (4) are quickly frozen for 25-30 min in a quick-freezing tunnel at-30 ℃ to-35 ℃.
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| CN107410856A (en) * | 2017-07-27 | 2017-12-01 | 郑州研霖生物科技有限公司 | A kind of steamed dumpling and preparation method thereof |
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