CN109077221A - A kind of industrialized preparing process of quick-frozen rice dumpling - Google Patents
A kind of industrialized preparing process of quick-frozen rice dumpling Download PDFInfo
- Publication number
- CN109077221A CN109077221A CN201810709539.2A CN201810709539A CN109077221A CN 109077221 A CN109077221 A CN 109077221A CN 201810709539 A CN201810709539 A CN 201810709539A CN 109077221 A CN109077221 A CN 109077221A
- Authority
- CN
- China
- Prior art keywords
- rice
- dumpling
- quick
- parts
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps: (1) weighs rice meal and additive is mixed to prepare mixed raw material；(2) water is added in mixed raw material obtained in step (1) and wheat flour obtains rice dough, use rice dough rice milling dumpling skin；(3) rice dumpling filling is made, a meter dumpling raw embryo is made using the rice dumpling suitcase in step (2)；(4) rice dumpling finished product is made in the rice dumpling in step (3) is quick-frozen, packaging.Present invention uses modifying agents, the modifying agent being prepared by the scientific matching that test of many times obtains can improve the mechanical resistant operability of rice dough, reduce the Frost cleft rate of rice dumpling skin, improve the freeze-thaw stability of quick-frozen rice dumpling, modifying agent not only plays the effect of single additive, there are also synergistic functions each other, to can be played the role of using low dose big.Production method of the invention realizes mechanization, improves production efficiency, and manufactured quick-frozen rice dumpling uniform specification is easy to control the quality, is suitble to industrialized production.
Description
Technical field
The present invention relates to the Industrialized processing technique field of quick-frozen food, in particular to a kind of industrial metaplasia of quick-frozen rice dumpling
Production method.
Background technique
Rice dumpling is also steamed rice cake, it with dumpling as, but skin be rice meal rather than flour and a kind of history are swung
Long civil food.Although rice dumpling is traditional food, but the quick-frozen rice dumpling of scale, continuous production is wanted to be not easy to, so limit
Popularization of the rice dumpling as Speciality Foods is made.
Traditional production method also in the kitchen manual processing stage, substantially need by puffed wheat, defibrination, Heat Gelatinization,
Cooling and face cooks filling and the techniques such as packs, and time-consuming, cumbersome, high to the technical requirements of cook, is easy by human factor
It influences, is unfavorable for scale industrial production.
Summary of the invention
The purpose of the present invention is to provide a kind of industrialized preparing process of quick-frozen rice dumpling, have solved the above problems.
The purpose of the present invention is what is realized with following technical proposals:
A kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps:
(1) it weighs rice meal and additive is mixed to prepare mixed raw material；
(2) water is added in mixed raw material obtained in step (1) and wheat flour obtains rice dough, use rice dough rice milling dumpling skin；
(3) rice dumpling filling is made, a meter dumpling raw embryo is made using the rice dumpling suitcase in step (2)；
(4) rice dumpling finished product is made in the rice dumpling in step (3) is quick-frozen, packaging.
The industrialized preparing process step (1) of quick-frozen rice dumpling includes following operation:
A. the glutinous rice powder of 70-80 parts of parts by weight and the glutinous rice flour of 20-30 parts of parts by weight are taken, is uniformly mixed after crossing 80-200 mesh screen
Rice meal is made；
B. the modifying agent for taking the element of the glue of rice meal weight 5-7%, the Gluten of 1-3% and 0.5-1%, with the rice meal in step a
It is uniformly mixed obtained mixed raw material.
Modifying agent in the industrialized preparing process step b of quick-frozen rice dumpling is made of the raw material of following parts by weight: polypropylene
30 ~ 35 parts of sour sodium, 25 ~ 30 parts of xanthan gum, 15 ~ 20 parts of guar gum, 15 ~ 30 parts of converted starch.
Wherein converted starch described in the industrialized preparing process of quick-frozen rice dumpling is the double starch of phosphate.
It includes following operation that the industrialized preparing process step (2) of quick-frozen rice dumpling, which neutralizes face: will be equivalent to rice meal weight
65 ~ 74% food production is added in the mixture in step 1 with water, is mixed slowly to moisture and is absorbed completely, then quickly
Stir to get that surface is smooth, the rice dough of non-stick pan.
The industrialized preparing process of quick-frozen rice dumpling, rice milling dumpling skin includes the following steps: that rice dough is squeezed into circle in step (2)
Cylindricality is cut into the small dough of 10 ~ 12g, is once rolled into the rice dumpling skin of 2 ~ 3mm thickness.
Rice dumpling filling is made of following weight proportion in the industrialized preparing process step (3) of quick-frozen rice dumpling: streaky pork 40 ~ 50
Part, 15 ~ 20 parts of soybean protein, 18 ~ 23 parts of cabbage, 5 ~ 8 parts of onion, 2 ~ 3 parts of ginger, 1.8 ~ 2 parts of salt, 0.5 ~ 0.8 part of monosodium glutamate, chicken
0.3 ~ 0.5 part of powder, 0.1 ~ 0.2 part of zanthoxylum powder, 0.2 ~ 0.3 part of white sugar, 0.4 ~ 0.6 part of cooking wine, 1.5 ~ 2 parts of dark soy sauce, salad oil 1 ~ 2
Part.
It includes following operation that meter dumpling is packed in the industrialized preparing process step (3) of quick-frozen rice dumpling: by with good rice dough
It is transferred on dumpling forming machine in corresponding hopper with ready-made rice dumpling filling, a meter dumpling raw embryo is made in starting machine.
Rice dumpling obtained is quick-frozen in the case where 35 DEG C of 30 ~ ﹣ of ﹣ in the industrialized preparing process step (3) of quick-frozen rice dumpling, rice dumpling center
Temperature is completed quick-frozen when reaching 18 DEG C of ﹣ or so；Up to quick-frozen rice dumpling finished product after sealed package.
Beneficial effects of the present invention are as follows:
1, present invention uses modifying agent, the modifying agent being prepared by the scientific matching that test of many times obtains can improve rice flour
The mechanical resistant operability of group, reduces the Frost cleft rate of rice dumpling skin, improves the freeze-thaw stability of quick-frozen rice dumpling, is adapted to large-scale
Mechanization production requirement.The modifying agent that the present invention uses be by numerous food additive by reasonably match it is compound after use, no
The effect of single additive is only played, there are also synergistic functions each other, to can play the role of using low dose big.
2, production method of the invention realizes mechanization substantially, improves production efficiency, manufactured quick-frozen rice dumpling specification
It is unified, it is easy to control the quality, it is suitble to industrialized production.
3, quick-frozen rice dumpling produced by the invention can cook edible or be cooked edible, increase a meter dumpling eating method
Diversity.It does not crack after rice dumpling produced by the invention is quick-frozen, resistance to boiling is not fragile；Appearance is white greasy glossy after shortening, mouthfeel
It is soft it is glutinous do not stick to one's teeth, have chewy texture.
Specific embodiment
Embodiment 1
A kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps:
(1) it weighs rice meal and additive is mixed to prepare mixed raw material；
(2) water is added in mixed raw material obtained in step (1) and wheat flour obtains rice dough, use rice dough rice milling dumpling skin；
(3) rice dumpling filling is made, a meter dumpling raw embryo is made using the rice dumpling suitcase in step (2)；
(4) rice dumpling finished product is made in the rice dumpling in step (3) is quick-frozen, packaging.
Embodiment 2
A kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps:
(1) a. takes the glutinous rice powder of 70-80 parts of parts by weight and the glutinous rice flour of 20-30 parts of parts by weight, mixes after crossing 80-200 mesh screen
Uniformly obtained rice meal；
B. the modifying agent for taking the element of the glue of rice meal weight 5-7%, the Gluten of 1-3% and 0.5-1%, with the rice meal in step a
It is uniformly mixed obtained mixed raw material.
(2) water is added in mixed raw material obtained in step (1) and wheat flour obtains rice dough, use rice dough rice milling dumpling skin；
(3) rice dumpling filling is made, a meter dumpling raw embryo is made using the rice dumpling suitcase in step (2)；
(4) rice dumpling finished product is made in the rice dumpling in step (3) is quick-frozen, packaging.
Embodiment 3
A kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps:
(1) a. takes the glutinous rice powder of 75 parts of parts by weight and the glutinous rice flour of 25 parts of parts by weight, sieves with 100 mesh sieve uniformly mixed after netting be made greatly
Rice flour；
B. the element of the glue of rice meal weight 6%, 2% Gluten and 0.8% modifying agent are taken, is mixed with the rice meal in step a
Even obtained mixed raw material.
(2) water is added in mixed raw material obtained in step (1) and wheat flour obtains rice dough, use rice dough rice milling dumpling skin；
(3) rice dumpling filling is made, a meter dumpling raw embryo is made using the rice dumpling suitcase in step (2)；
(4) rice dumpling finished product is made in the rice dumpling in step (3) is quick-frozen, packaging.
Embodiment 4
A kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps:
(1) a. takes the glutinous rice powder of 72 parts of parts by weight and the glutinous rice flour of 28 parts of parts by weight, is uniformly mixed after 150 mesh screens excessively and is made big
Rice flour；
B. take the rice meal in plain, 1.8% Gluten of the glue of rice meal weight 5.5% and 0.7% modifying agent, with step a mixed
Close uniformly obtained mixed raw material.
(2) water is added in mixed raw material obtained in step (1) and wheat flour obtains rice dough, use rice dough rice milling dumpling skin；
(3) rice dumpling filling is made, a meter dumpling raw embryo is made using the rice dumpling suitcase in step (2)；
(4) rice dumpling finished product is made in the rice dumpling in step (3) is quick-frozen, packaging.
Modifying agent in step b is made of the raw material of following parts by weight: 32.5 parts of Sodium Polyacrylate, 27.5 parts of xanthan gum,
17.5 parts of guar gum, 22.5 parts of converted starch.
Embodiment 5
A kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps:
(1) a. takes the glutinous rice powder of 75 parts of parts by weight and the glutinous rice flour of 25 parts of parts by weight, sieves with 100 mesh sieve uniformly mixed after netting be made greatly
Rice flour；
B. the element of the glue of rice meal weight 6%, 2% Gluten and 0.7% modifying agent are taken, is mixed with the rice meal in step a
Even obtained mixed raw material；
Modifying agent in step b is made of the raw material of following parts by weight: 33 parts of Sodium Polyacrylate, 28 parts of xanthan gum, and 18 parts of guar gum,
Double 18 parts of the starch of phosphate.
(2) it will be equivalent in the mixture that the food production of rice meal weight 70% is added in step 1 with water, stir at a slow speed
It mixes to moisture and is absorbed completely, it is smooth then quickly to stir to get surface, the rice dough of non-stick pan.
(3) rice dumpling filling is made of following weight proportion: 45 parts of streaky pork, 18 parts of soybean protein, and 21 parts of cabbage, onion
6.5 parts, 2.5 parts of ginger, 1.9 parts of salt, 0.7 part of monosodium glutamate, 0.4 part of chicken powder, 0.2 part of zanthoxylum powder, 0.25 part of white sugar, 0.5 part of cooking wine, always
Take out 0.8 part, 1.5 parts of salad oil；Corresponding hopper on dumpling forming machine will be transferred to good rice dough and ready-made rice dumpling filling
In, start machine, rice dough is squeezed into cylinder, is cut into the small dough of 11g, is once rolled into the rice dumpling skin of 2.5mm thickness, makes
At rice dumpling raw embryo.
(4) rice dumpling made from step (3) is quick-frozen in the case where 33 DEG C of ﹣, rice dumpling central temperature completes speed when reaching 18 DEG C of ﹣ or so
Freeze；Up to quick-frozen rice dumpling finished product after sealed package.
Raw material, auxiliary material weight percent are shown in the industrialized preparing process for the quick-frozen rice dumpling that 6-29 of the embodiment of the present invention is provided
Table 1-4, other production methods are the same as embodiment 5.
Comparative example 1
A kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps:
(1) a. takes the glutinous rice powder of 75 parts of parts by weight and the glutinous rice flour of 25 parts of parts by weight, sieves with 100 mesh sieve uniformly mixed after netting be made greatly
Rice flour；
B. the element of the glue of rice meal weight 6%, 2% Gluten and 0.7% modifying agent are taken, is mixed with the rice meal in step a
Even obtained mixed raw material；
Modifying agent in step b is made of the raw material of following parts by weight: 28 parts of xanthan gum, 18 parts of guar gum, and the double starch 18 of phosphate
Part.
(2) it will be equivalent in the mixture that the food production of rice meal weight 70% is added in step 1 with water, stir at a slow speed
It mixes to moisture and is absorbed completely, it is smooth then quickly to stir to get surface, the rice dough of non-stick pan.
(3) rice dumpling filling is made of following weight proportion: 45 parts of streaky pork, 18 parts of soybean protein, and 21 parts of cabbage, onion
6.5 parts, 2.5 parts of ginger, 1.9 parts of salt, 0.7 part of monosodium glutamate, 0.4 part of chicken powder, 0.2 part of zanthoxylum powder, 0.25 part of white sugar, 0.5 part of cooking wine, always
Take out 0.8 part, 1.5 parts of salad oil；Corresponding hopper on dumpling forming machine will be transferred to good rice dough and ready-made rice dumpling filling
In, start machine, rice dough is squeezed into cylinder, is cut into the small dough of 11g, is once rolled into the rice dumpling skin of 2.5mm thickness, makes
At rice dumpling raw embryo.
(4) rice dumpling made from step (3) is quick-frozen in the case where 33 DEG C of ﹣, rice dumpling central temperature completes speed when reaching 18 DEG C of ﹣ or so
Freeze；Up to quick-frozen rice dumpling finished product after sealed package.
This example is compared with Example 5 compared with unused Sodium Polyacrylate in modifying agent.
Comparative example 2
A kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps:
(1) a. takes the glutinous rice powder of 75 parts of parts by weight and the glutinous rice flour of 25 parts of parts by weight, sieves with 100 mesh sieve uniformly mixed after netting be made greatly
Rice flour；
B. the element of the glue of rice meal weight 6%, 2% Gluten and 0.7% modifying agent are taken, is mixed with the rice meal in step a
Even obtained mixed raw material；
Modifying agent in step b is made of the raw material of following parts by weight: 33 parts of Sodium Polyacrylate, 18 parts of guar gum, phosphate is double to form sediment
18 parts of powder.
(2) it will be equivalent in the mixture that the food production of rice meal weight 70% is added in step 1 with water, stir at a slow speed
It mixes to moisture and is absorbed completely, it is smooth then quickly to stir to get surface, the rice dough of non-stick pan.
(3) rice dumpling filling is made of following weight proportion: 45 parts of streaky pork, 18 parts of soybean protein, and 21 parts of cabbage, onion
6.5 parts, 2.5 parts of ginger, 1.9 parts of salt, 0.7 part of monosodium glutamate, 0.4 part of chicken powder, 0.2 part of zanthoxylum powder, 0.25 part of white sugar, 0.5 part of cooking wine, always
Take out 0.8 part, 1.5 parts of salad oil；Corresponding hopper on dumpling forming machine will be transferred to good rice dough and ready-made rice dumpling filling
In, start machine, rice dough is squeezed into cylinder, is cut into the small dough of 11g, is once rolled into the rice dumpling skin of 2.5mm thickness, makes
At rice dumpling raw embryo.
(4) rice dumpling made from step (3) is quick-frozen in the case where 33 DEG C of ﹣, rice dumpling central temperature completes speed when reaching 18 DEG C of ﹣ or so
Freeze；Up to quick-frozen rice dumpling finished product after sealed package.
This example is compared with Example 5 compared with unused xanthan gum in raw material.
Comparative example 3
A kind of industrialized preparing process of quick-frozen rice dumpling, comprising the following steps:
(1) a. takes the glutinous rice powder of 75 parts of parts by weight and the glutinous rice flour of 25 parts of parts by weight, sieves with 100 mesh sieve uniformly mixed after netting be made greatly
Rice flour；
B. the element of the glue of rice meal weight 6%, 2% Gluten and 0.7% modifying agent are taken, is mixed with the rice meal in step a
Even obtained mixed raw material；
Modifying agent in step b is made of the raw material of following parts by weight: 33 parts of Sodium Polyacrylate, 28 parts of xanthan gum, 18 parts of guar gum.
(2) it will be equivalent in the mixture that the food production of rice meal weight 70% is added in step 1 with water, stir at a slow speed
It mixes to moisture and is absorbed completely, it is smooth then quickly to stir to get surface, the rice dough of non-stick pan.
(3) rice dumpling filling is made of following weight proportion: 45 parts of streaky pork, 18 parts of soybean protein, and 21 parts of cabbage, onion
6.5 parts, 2.5 parts of ginger, 1.9 parts of salt, 0.7 part of monosodium glutamate, 0.4 part of chicken powder, 0.2 part of zanthoxylum powder, 0.25 part of white sugar, 0.5 part of cooking wine, always
Take out 0.8 part, 1.5 parts of salad oil；Corresponding hopper on dumpling forming machine will be transferred to good rice dough and ready-made rice dumpling filling
In, start machine, rice dough is squeezed into cylinder, is cut into the small dough of 11g, is once rolled into the rice dumpling skin of 2.5mm thickness, makes
At rice dumpling raw embryo.
(4) rice dumpling made from step (3) is quick-frozen in the case where 33 DEG C of ﹣, rice dumpling central temperature completes speed when reaching 18 DEG C of ﹣ or so
Freeze；Up to quick-frozen rice dumpling finished product after sealed package.
This example is compared with Example 5 compared with the unused double starch of phosphate in raw material.
Influence test of the modifying agent to quick-frozen rice dumpling Frost cleft rate
1, test method
Using completely randomized experiment, 9 processing are set altogether:
A: the quick-frozen rice dumpling of the modifying agent production in 0.7% embodiment 5 of rice meal weight, other lifes are added in rice meal
Production method is the same as embodiment 5；
B: the quick-frozen rice dumpling of the modifying agent production in 0.7% comparative example 1 of rice meal weight, other lifes are added in rice meal
Production method is the same as embodiment 5；
C: the quick-frozen rice dumpling of the modifying agent production in 0.7% comparative example 2 of rice meal weight, other lifes are added in rice meal
Production method is the same as embodiment 5；
D: the quick-frozen rice dumpling of the modifying agent production in 0.7% comparative example 3 of rice meal weight, other lifes are added in rice meal
Production method is the same as embodiment 5；
E: not adding modifying agent in rice meal, adds 0.7% Sodium Polyacrylate of rice meal weight, other production methods are same
Embodiment 5；
F: not adding modifying agent in rice meal, adds 0.7% xanthan gum of rice meal weight, other production methods are the same as implementation
Example 5；
G: not adding modifying agent in rice meal, adds 0.7% guar gum of rice meal weight, the same embodiment of other production methods
5；
H: not adding modifying agent in rice meal, adds the double starch of 0.7% phosphate of rice meal weight, other production methods
With embodiment 5.
(1) freezing and thawing test method
It is freezed using the rice dumpling in above-mentioned 9 processing, the rice dumpling frozen thaws 30min under the conditions of 25 DEG C, then places into ﹣ 45
DEG C refrigerator in quick-frozen 60min, be denoted as a Frozen-thawed cycled, above-mentioned freezing and thawing test three times is done in repetition.
The calculation method of quick-frozen rice dumpling Frost cleft rate is as follows:
Frost cleft rate=(bursting by freezing number/total number) × 100%.
(2) high temperature boiling test method
It is freezed using the rice dumpling in above-mentioned 9 processing, the rice dumpling of freezing will be poured into boiled water after water boiled 1 minute, wait water again
It is boiled after boiled and pulls a meter dumpling out after five minutes, above-mentioned high temperature boiling test twice is done in repetition, calculates the rupture rate of each processing rice dumpling.
The calculation method of quick-frozen rice dumpling rupture rate is as follows:
Rupture rate=(rupture number/total number) × 100%.
2, test result
(1) the results are shown in Table 5 for freezing and thawing test.
As can be seen from Table 5, first time freezing and thawing test, second of freezing and thawing test and the third time of A processing
Freezing and thawing test Frost cleft rate is significantly lower than the Frost cleft rate of other processing.The jelly that A is handled in first time freezing and thawing test
Rate is split compared with using E, F, G, H of single additive to handle, and reduces 16%, 22%, 19%, 24%, in second of Frozen-thawed cycled
Reduce 21%, 24%, 22%, 28% in test, 23%, 28%, 26%, 30% is reduced in third time freezing and thawing test, freeze thawing
Number is more, and Frost cleft rate reduction is more, therefore illustrates the freeze-thaw stability of quick-frozen rice dumpling paper modifying agent used in A processing more
It is high.
(2) high temperature boiling test result is as shown in table 6.
As can be seen from Table 6, the Average Broken rate of A processing is significantly lower than the rupture rate of other processing, and A processing is averaged
Rupture rate reduces 14%, 13%, 15% and 16% compared with using E, F, G, H of single additive to handle.
Modifying agent usage amount determines test
1, test method
Using completely randomized experiment, 10 processing are set altogether:
I: the modifying agent in 0.3% embodiment 5 of rice meal weight, the same embodiment of other preparation methods are added in rice meal
5；
J: the modifying agent in 0.5% embodiment 5 of rice meal weight, the same embodiment of other preparation methods are added in rice meal
5；
K: the modifying agent in 0.8% embodiment 5 of rice meal weight, the same embodiment of other preparation methods are added in rice meal
5；
L: the modifying agent in 1.0% embodiment 5 of rice meal weight, the same embodiment of other preparation methods are added in rice meal
5；
M: the modifying agent in 1.2% embodiment 5 of rice meal weight, the same embodiment of other preparation methods are added in rice meal
5；
N: 0.5% Sodium Polyacrylate of rice meal weight is added in rice meal, other preparation methods are the same as embodiment 5；
O: 0.8% Sodium Polyacrylate of rice meal weight is added in rice meal, other preparation methods are the same as embodiment 5；
P: the Sodium Polyacrylate of 1.0 % of rice meal weight is added in rice meal, other preparation methods are the same as embodiment 5；
Q: 1.2% Sodium Polyacrylate of rice meal weight is added in rice meal, other preparation methods are the same as embodiment 5；
R: 1.5% Sodium Polyacrylate of rice meal weight is added in rice meal, other preparation methods are the same as embodiment 5.
It is freezed using the rice dumpling in above-mentioned 10 processing, the rice dumpling frozen thaws 30min under the conditions of 25 DEG C, then puts again
Enter quick-frozen 60min in 45 DEG C of ﹣ of refrigerator, be denoted as a Frozen-thawed cycled, above-mentioned freezing and thawing test three times is done in repetition, calculates bursting by freezing
Rate, calculation method are same as above.
2, test result
Modifying agent usage amount determines that test result is as shown in table 7.
As can be seen from Table 7, bursting by freezing when the modifying agent additive amount prepared in embodiment 3 reaches the 0.5% of rice meal quality
Rate is decreased obviously, and minimum Frost cleft rate has been reached at 0.8%, and usage amount effect in 0.5-1% is best；Use Sodium Polyacrylate
Frost cleft rate is decreased obviously when additive amount reaches the 0.8% of rice meal quality, and minimum Frost cleft rate has been reached at 1.2%, and usage amount exists
Effect is best when 0.8-1.2%；It can show that numerous food additive of the invention is compound by reasonably matching from the data of table 5
After use, the effect of single additive is not only played, each other there are also synergistic function, to can play using low dose
Big effect.
Claims (9)
1. a kind of industrialized preparing process of quick-frozen rice dumpling, it is characterised in that the following steps are included:
(1) it weighs rice meal and additive is mixed to prepare mixed raw material；
(2) water is added in mixed raw material obtained in step (1) and wheat flour obtains rice dough, use rice dough rice milling dumpling skin；
(3) rice dumpling filling is made, a meter dumpling raw embryo is made using the rice dumpling suitcase in step (2)；
(4) rice dumpling finished product is made in the rice dumpling in step (3) is quick-frozen, packaging.
2. the industrialized preparing process of quick-frozen rice dumpling according to claim 1, it is characterised in that step (1) includes following behaviour
Make:
A. the glutinous rice powder of 70-80 parts of parts by weight and the glutinous rice flour of 20-30 parts of parts by weight are taken, is uniformly mixed after crossing 80-200 mesh screen
Rice meal is made；
B. the modifying agent for taking the element of the glue of rice meal weight 5-7%, the Gluten of 1-3% and 0.5-1%, with the rice in step a
Powder is uniformly mixed obtained mixed raw material.
3. the industrialized preparing process of quick-frozen rice dumpling according to claim 2, it is characterised in that modifying agent in step b by
The raw material of following parts by weight forms: 30 ~ 35 parts of Sodium Polyacrylate, 25 ~ 30 parts of xanthan gum, and 15 ~ 20 parts of guar gum, converted starch 15 ~
30 parts.
4. the industrialized preparing process of quick-frozen rice dumpling according to claim 3, it is characterised in that the converted starch is
The double starch of phosphate.
5. the industrialized preparing process of quick-frozen rice dumpling according to claim 1, it is characterised in that step (2) neutralization face includes
Following operation: it will be equivalent in the mixture that rice meal weight 65 ~ 74% food production is added in step 1 with water, stir at a slow speed
It mixes to moisture and is absorbed completely, it is smooth then quickly to stir to get surface, the rice dough of non-stick pan.
6. the industrialized preparing process of quick-frozen rice dumpling according to claim 1, it is characterised in that rice milling dumpling skin in step (2)
Include the following steps: that rice dough is squeezed into cylinder, be cut into the small dough of 10 ~ 12g, is once rolled into the rice dumpling of 2 ~ 3mm thickness
Skin.
7. the industrialized preparing process of quick-frozen rice dumpling according to claim 1, it is characterised in that in step (3) rice dumpling filling by
Following weight proportion composition: 40 ~ 50 parts of streaky pork, 15 ~ 20 parts of soybean protein, 18 ~ 23 parts of cabbage, 5 ~ 8 parts of onion, ginger 2 ~ 3
Part, 1.8 ~ 2 parts of salt, 0.5 ~ 0.8 part of monosodium glutamate, 0.3 ~ 0.5 part of chicken powder, 0.1 ~ 0.2 part of zanthoxylum powder, 0.2 ~ 0.3 part of white sugar, cooking wine
0.4 ~ 0.6 part, 1.5 ~ 2 parts of dark soy sauce, 1 ~ 2 part of salad oil.
8. the industrialized preparing process of quick-frozen rice dumpling according to claim 1, it is characterised in that step packs a meter dumpling in (3)
Including operating as follows: will be transferred on dumpling forming machine in corresponding hopper with good rice dough and ready-made rice dumpling filling, starting
A meter dumpling raw embryo is made in machine.
9. the industrialized preparing process of quick-frozen rice dumpling according to claim 1, it is characterised in that: step (3) is obtained
Rice dumpling is quick-frozen in the case where 35 DEG C of 30 ~ ﹣ of ﹣, and rice dumpling central temperature is completed quick-frozen when reaching 18 DEG C of ﹣ or so；Up to quick-frozen after sealed package
Rice dumpling finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810709539.2A CN109077221A (en) | 2018-07-02 | 2018-07-02 | A kind of industrialized preparing process of quick-frozen rice dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810709539.2A CN109077221A (en) | 2018-07-02 | 2018-07-02 | A kind of industrialized preparing process of quick-frozen rice dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109077221A true CN109077221A (en) | 2018-12-25 |
Family
ID=64836938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810709539.2A Pending CN109077221A (en) | 2018-07-02 | 2018-07-02 | A kind of industrialized preparing process of quick-frozen rice dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109077221A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463899A (en) * | 2019-09-06 | 2019-11-19 | 河南创新研霖食品科技有限公司 | A kind of quick-freezing frying glutinous rice cake and its industrialized preparing process |
| CN111903901A (en) * | 2020-08-17 | 2020-11-10 | 湖南粮食集团有限责任公司 | Special flour for rice dumplings, preparation method of special flour, rice dumpling wrappers prepared from special flour and preparation method of rice dumpling wrappers |
| CN112971010A (en) * | 2021-03-24 | 2021-06-18 | 广西大学 | Preparation method of special flour for quick-frozen rice dumpling |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN102144742A (en) * | 2010-12-16 | 2011-08-10 | 郑州思念食品有限公司 | Rice ball modifier and preparation method thereof |
| CN107440150A (en) * | 2017-09-08 | 2017-12-08 | 湖南金健速冻食品有限公司 | Quick-freezing pork rice dumpling |
-
2018
- 2018-07-02 CN CN201810709539.2A patent/CN109077221A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN102144742A (en) * | 2010-12-16 | 2011-08-10 | 郑州思念食品有限公司 | Rice ball modifier and preparation method thereof |
| CN107440150A (en) * | 2017-09-08 | 2017-12-08 | 湖南金健速冻食品有限公司 | Quick-freezing pork rice dumpling |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463899A (en) * | 2019-09-06 | 2019-11-19 | 河南创新研霖食品科技有限公司 | A kind of quick-freezing frying glutinous rice cake and its industrialized preparing process |
| CN111903901A (en) * | 2020-08-17 | 2020-11-10 | 湖南粮食集团有限责任公司 | Special flour for rice dumplings, preparation method of special flour, rice dumpling wrappers prepared from special flour and preparation method of rice dumpling wrappers |
| CN111903901B (en) * | 2020-08-17 | 2022-08-26 | 湖南粮食集团有限责任公司 | Special flour for rice dumplings, preparation method of special flour, rice dumpling wrappers prepared from special flour and preparation method of rice dumpling wrappers |
| CN112971010A (en) * | 2021-03-24 | 2021-06-18 | 广西大学 | Preparation method of special flour for quick-frozen rice dumpling |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105145866A (en) | Preparation method for spiced dried bean curds | |
| CN107594323A (en) | A kind of improving agent of stuffing material, boiled dumpling and preparation method thereof | |
| CN104719762A (en) | Vacuum frozen-dried potato noodle as well as preparation method of vacuum frozen-dried potato noodle and instant food | |
| CN109077221A (en) | A kind of industrialized preparing process of quick-frozen rice dumpling | |
| CN105407737A (en) | Method for manufacturing frozen cooked noodles | |
| CN107440150A (en) | Quick-freezing pork rice dumpling | |
| CN108783211A (en) | A kind of dumpling wrapper and quick-frozen micro-wave instant boiled dumplings | |
| CN107736554A (en) | A kind of quick-frozen stewing face and preparation method thereof | |
| KR101471628B1 (en) | Manufacturing method of seafood bread | |
| CN103210980A (en) | Meat, vegetable and egg deep-fried dough stick and preparation method thereof | |
| CN104770653A (en) | Potato steamed dumpling and manufacture method thereof | |
| CN107348347A (en) | A kind of preparation method of whole wheat Thailand formula chicken Pizza bag | |
| CN108094927A (en) | A kind of crisp chip and preparation method thereof | |
| CN107788377A (en) | Breadcrumbs and preparation method thereof | |
| KR20150128249A (en) | Manufacture method of rice noodles with the crust of overcooked rice | |
| CN103504181A (en) | Pumpkin bun and preparation method thereof | |
| CN107307285A (en) | A kind of preparation method of Tung-Po meat bag | |
| KR101582257B1 (en) | Manufacturing method of fish paste with ddukboki | |
| CN108125125A (en) | A kind of leek egg filling acid soup dumpling and its processing method | |
| CN103876156A (en) | Pork rolls capable of invigorating spleen, tonifying Qi and resisting cancers and preparation method thereof | |
| RU2597865C2 (en) | Method for producing vegetarian sausage products | |
| KR20150056924A (en) | Green vegetables with natural pigments method of dumplings | |
| CN113424935A (en) | Beef bone soup sweet potato powder dumplings and preparation method thereof | |
| CN105558877A (en) | Pork roll capable of clearing away internal heat and improving eyesight and preparation method of pork roll | |
| CN110393263A (en) | A kind of preparation method of vacuum freeze drying noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181225 |
|
| RJ01 | Rejection of invention patent application after publication |