CN110122757A - A kind of quick-frozen coarse cereals boiled dumpling and preparation method thereof - Google Patents
A kind of quick-frozen coarse cereals boiled dumpling and preparation method thereof Download PDFInfo
- Publication number
- CN110122757A CN110122757A CN201910559748.8A CN201910559748A CN110122757A CN 110122757 A CN110122757 A CN 110122757A CN 201910559748 A CN201910559748 A CN 201910559748A CN 110122757 A CN110122757 A CN 110122757A
- Authority
- CN
- China
- Prior art keywords
- parts
- musculus cutaneus
- powder
- starch
- quick
- 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
- 235000013339 cereals Nutrition 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 82
- 235000019698 starch Nutrition 0.000 claims abstract description 82
- 239000008107 starch Substances 0.000 claims abstract description 82
- 239000000843 powder Substances 0.000 claims abstract description 57
- 235000013312 flour Nutrition 0.000 claims abstract description 48
- 241000209140 Triticum Species 0.000 claims abstract description 42
- 235000021307 Triticum Nutrition 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 40
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 28
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 27
- 230000021736 acetylation Effects 0.000 claims abstract description 26
- 238000006640 acetylation reaction Methods 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 108010068370 Glutens Proteins 0.000 claims abstract description 22
- 235000021312 gluten Nutrition 0.000 claims abstract description 22
- 230000003647 oxidation Effects 0.000 claims abstract description 20
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000003549 soybean oil Substances 0.000 claims description 21
- 235000012424 soybean oil Nutrition 0.000 claims description 21
- 241000238557 Decapoda Species 0.000 claims description 18
- 240000006108 Allium ampeloprasum Species 0.000 claims description 15
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 15
- 241000237502 Ostreidae Species 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 235000020636 oyster Nutrition 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 15
- 235000013555 soy sauce Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 235000020997 lean meat Nutrition 0.000 claims description 12
- 239000008159 sesame oil Substances 0.000 claims description 12
- 235000011803 sesame oil Nutrition 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 11
- 150000002148 esters Chemical class 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 8
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 8
- 244000062793 Sorghum vulgare Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000019713 millet Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 241000371652 Curvularia clavata Species 0.000 claims description 5
- 240000004922 Vigna radiata Species 0.000 claims description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 5
- 240000001417 Vigna umbellata Species 0.000 claims description 5
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 5
- 240000006162 Chenopodium quinoa Species 0.000 claims description 4
- 244000077995 Coix lacryma jobi Species 0.000 claims description 4
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 241001107116 Castanospermum australe Species 0.000 claims description 3
- 235000021279 black bean Nutrition 0.000 claims description 3
- 238000000748 compression moulding Methods 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 239000000463 material Substances 0.000 claims 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 abstract description 11
- -1 hydroxypropyl Chemical group 0.000 abstract description 7
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 33
- 230000000052 comparative effect Effects 0.000 description 28
- 241000234314 Zingiber Species 0.000 description 12
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 12
- 230000009286 beneficial effect Effects 0.000 description 11
- 125000005456 glyceride group Chemical group 0.000 description 11
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 11
- 239000001521 potassium lactate Substances 0.000 description 11
- 229960001304 potassium lactate Drugs 0.000 description 11
- 235000011085 potassium lactate Nutrition 0.000 description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 10
- 229920002261 Corn starch Polymers 0.000 description 10
- 239000008120 corn starch Substances 0.000 description 10
- 229940099112 cornstarch Drugs 0.000 description 10
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 10
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 10
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 10
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 10
- 239000000661 sodium alginate Substances 0.000 description 10
- 235000010413 sodium alginate Nutrition 0.000 description 10
- 229940005550 sodium alginate Drugs 0.000 description 10
- 235000013305 food Nutrition 0.000 description 7
- 239000013049 sediment Substances 0.000 description 5
- 239000002956 ash Substances 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000006196 deacetylation Effects 0.000 description 2
- 238000003381 deacetylation reaction Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000000418 atomic force spectrum Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000002513 implantation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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 kind of quick-frozen coarse cereals boiled dumplings; including musculus cutaneus and fillings, musculus cutaneus includes the raw material of following parts by weight: 98-102 parts of wheat core wheat flour, 3-6 parts of acetate converted starch, hydroxypropul starch 3-5 parts of oxidation, acetylation double 1-3 parts of starch adipate, 0.4-0.6 parts of dumpling modifying agent, 0.4-0.6 parts of salt, 7-32 parts of coarse cereal powder, 1.5-3 parts of Gluten, 47-64 parts of water.Acetate converted starch, the double starch adipates of acetylation, oxidation hydroxypropul starch is added in musculus cutaneus to be used in compounding; wherein acetate starch has extraordinary ageing resistance, water-retaining property, film forming; the double starch adipates of acetylation are with anti-aging, freeze-thaw stability is strong; oxidation hydroxypropyl converted starch has stronger elasticity, water-retaining property and ageing resistance; three kinds of raw material synergistic effects are added in musculus cutaneus; fine and close network structure and one layer of preferable skin covering of the surface can be formed on musculus cutaneus surface; moisture loss can be effectively reduced; the toughness for increasing musculus cutaneus, prevents musculus cutaneus from rupturing.
Description
Technical field
The present invention relates to field of food more particularly to a kind of quick-frozen coarse cereals boiled dumpling and preparation method thereof.
Background technique
Currently, coarse cereals are in general, to refer to that breeding time is short, cultivated area is small, regional strong, implantation methods are special a variety of
Grain bean crop, it is mainly (sweet including grain class (broom corn millet, millet), wheat (barley, oat), miscellaneous beans (mung bean, pea etc.), potato
Potato, potato) and buckwheat class (sweet tea buckwheat, bitter buckwheat) etc..Contain dietary fiber abundant, microorganism, minerals (such as zinc, iron in coarse cereals
Deng) and the functional components such as antioxidants, there is high nutritive value.Studies have shown that long-term consumption coarse cereals are to II type
Diabetes, the prevention of cardiovascular and cerebrovascular disease and adjuvant treatment have irreplaceable positive effect.Chinese tradition diet is particular about " food
Do not mind miscellaneous ", people's dietary structure too fineization in recent years, based on the consumption of pure white cereal, weight mouthfeel and light nutrition cause to be permitted
The generation of more " rich people's diseases ".With the continuous improvement of living standards, the food consumption idea of people is changing, by " eating
Essence ", " eating thin " change to " high-quality ", " nutrition ", " health ", " equilibrium ".
The one kind of quick-freezing boiled dumplings as pure white cereal deep processed product, nutrition fresh with its, health, convenient feature are existing
Have become conditioning class quick frozen product industry development strength the most rapid.Coarse cereals are added in dumpling wrapper, on the one hand will be not easy by
Masses receive, the coarse cereals of coarse mouthfeel are combined with fine staple food grain, prepare traditional staple food of high nutrition value；On the other hand rich
The rich type of boiled dumpling food, has agreed with the demand that modern innovates food variety.But in application process, coarse cereal powder is used
There are two kinds of unfavorable factors in quick-freezing dumpling, cause coarse cereals dumpling rupture rate high.Fineness degree is partially thick compared with flour first, followed by
Ash content is bigger than normal.General coarse cereals powder fineness in 80 mesh or so, the fineness of flour in 100 mesh or so, in addition coarse cereal powder contain it is more
Dietary cellulosic, content of ashes is big, and ash content is mainly the reflection of flour processing precision, and main composition is cellulose,
During face, cellulose forms node in gluten network, destroys the intensity of gluten network；And since cellulose absorbs water
It is very fast and more, moisture accumulation point is formed in gluten network, causes rupture rate in boiled dumpling freezing process higher.
Summary of the invention
For overcome the deficiencies in the prior art, one of the objects of the present invention is to provide a kind of coarse cereals boiled dumpling, the coarse cereals water
The musculus cutaneus of dumpling is not easily broken, and has preferable freeze-thaw stability.
The second object of the present invention is to provide a kind of preparation method of coarse cereals boiled dumpling, has easy to operate, is easy to batch
Metaplasia produces.
An object of the present invention adopts the following technical scheme that realization:
A kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, the musculus cutaneus include the raw material of following parts by weight: wheat core wheat
98-102 parts of powder, 3-6 parts of acetate converted starch, hydroxypropul starch 3-5 part of oxidation, acetylation pair 1-3 parts of starch adipate,
0.4-0.6 parts of dumpling modifying agent, 0.4-0.6 parts of salt, 7-32 parts of coarse cereal powder, 1.5-3 parts of Gluten, 47-64 parts of water.
Further, above-mentioned wheat core wheat flour selects 600 wheat core wheat flour of benefit Hai Jiali perfume (or spice) gardenful, and wheat core flour is also known as wheat
Heart powder is wheat flour made of being ground as the endosperm of wheat central part.Silty is pure white, and gluten quality is good, machining accuracy height,
Biceps is strong, pink colour is naturally soft, and extensibility and operability are good, and silty is fine and smooth, and edible quality is good.
Further, the coarse cereal powder is corn flour, oatmeal, buckwheat, quinoa powder, red bean powder, mung bean flour, semen sojae atricolor
One or more of powder, soybean powder, black rice flour, millet flour, coixlacrymajobi powder, coarse rice powder.
Further, when the coarse cereal powder is corn flour, dosage is 28-32 parts；The coarse cereal powder is oatmeal, buckwheat
When one or more of powder, quinoa powder, dosage is 13-15 parts；The coarse cereal powder is red bean powder, mung bean flour, black bean powder, Huang
When one or more of bean powder, dosage is 7-9 parts；The coarse cereal powder is black rice flour, in millet flour, coixlacrymajobi powder, coarse rice powder
One or more when, dosage be 13-15 parts.
Further, the musculus cutaneus modifying agent is YL2287.The musculus cutaneus modifying agent is made of the raw material of following parts by weight:
18-24 parts of hydroxypropyl methyl cellulose, 15-21 parts of sodium alginate, 15-20 parts of potassium lactate, citric acid fatty glyceride 10-14
Part, 12-17 parts of glutamine transaminage, 6-12 parts of cornstarch.
Further, above-mentioned musculus cutaneus modifying agent is made of the raw material of following parts by weight: 24 parts of hydroxypropyl methyl cellulose, sea
20 parts of mosanom, 18 parts of potassium lactate, 12 parts of citric acid fatty glyceride, 15 parts of glutamine transaminage, 7 parts of cornstarch.
Glutamine transaminage is added, the network structure of dough is reinforced through covalent cross-linking, and the starch in dough can be more
It is wrapped in well in this network structure, the solid content discharged into boiling water after boiling is also just reduced, while the table of dumpling
The decline of face viscosity, is not easy to stick together when boiling, and the turbidity of soup also just reduces；And glutamine transaminage is formed covalent
Cross-linked structure be it is heat-resisting, the dumpling wrapper in hot soup can maintain elastic construction the long period, improve dumpling wrapper mouthfeel.Hydroxypropyl
Methylated cellulose aqueous solution has preferable hydrophily, and the moisture in musculus cutaneus can be made to be evenly distributed on musculus cutaneus with fine particle state
In, moisture is reduced when freezing to the pressure of musculus cutaneus.Sodium alginate can improve gluten network and be formed, and gluten network improves advantageous
In the intensity of enhancing dumpling wrapper itself, the pressure due to caused by moisture icing volume expansion is resisted.Potassium lactate is protected as moisture
Agent is held, musculus cutaneus water-retaining property can be improved, reduces the moisture loss in processing, logistics progress, avoids being lost institute by surface moisture
Caused by surface it is dry and cracked.After citric acid fatty glyceride is added in musculus cutaneus, the combination of grease and starch can delay starch retrogradation,
Play anti-aging effect.
Further, the fillings includes the raw material of following parts by weight: 12-17 parts of lean meat fourth, 32-40 parts of leek, egg
21-28 parts, 13-18 parts of peeled shrimp, 0.9-1.1 parts of salt, 0.6-0.8 parts of chickens' extract, 0.2-0.4 parts of white sugar, 0.8-1.2 parts of light soy sauce,
0.4-0.6 parts of oyster sauce, 0.8-1.5 parts of ginger, 5-6 parts of soybean oil, 0.8-1.2 parts of sesame oil.
Further, the fillings includes the raw material of following parts by weight: 15 parts of lean meat fourth, 32-35 parts of leek, egg 25
Part, 15 parts of peeled shrimp, 1 part of salt, 0.7 part of chickens' extract, 0.3 part of white sugar, 1 part of light soy sauce, 0.5 part of oyster sauce, 1 part of ginger, soybean oil 5.5
Part, 1 part of sesame oil.
The second object of the present invention adopts the following technical scheme that realization:
The preparation method of above-mentioned quick-frozen coarse cereals boiled dumpling, comprising the following steps:
(1) musculus cutaneus is prepared；
(2) fillings is prepared；
(3) musculus cutaneus and the laggard scanning frequency of fillings bag molding are frozen.
Further, the detailed process of musculus cutaneus is prepared in above-mentioned steps (1) are as follows:
A: by acetate converted starch, oxidation hydroxypropul starch, the double starch adipate of acetylation, coarse cereal powder, Gluten,
Dumpling modifying agent and Mai Xin wheat flour are uniform；
B: salt is poured into water, and after completely dissolution, is added in the mixture of above-mentioned steps A, 6-7min is stirred, until dough
At broken particle shape, wake up face 10-15min；
C: broken particle dough is put into noodle press hopper, is put to 1 grade, pressure surface 10 times, and wake up face 20min, then 2 grades, 3
Shelves, 4 grades each pressure surface one time, be adjusted to 5 grades, pressure surface three times, using musculus cutaneus molding die compression moulding up to musculus cutaneus.
9. the preparation method of quick-frozen coarse cereals boiled dumpling according to claim 7, which is characterized in that system in above-mentioned steps (2)
The detailed process of standby fillings are as follows:
A: fresh fore shank is diced, and is put into soybean oil, ginger, oyster sauce and light soy sauce and is stir-fried 4 minutes or so, cools spare；
B: peeled shrimp is thawed, and removes shrimp line, is cleaned, and control water is spare, and leek is cleaned and is switched to 6-8mm sections of shapes；
C: egg liquid taking-up is filtered after mixing evenly, and the aperture of filter screen used is 6mm, according to egg liquid: soybean oil
The ratio of=10:1 weighs raw material, and soybean oil is first put into electric frying pan, to 200 DEG C of oil temperature or more, is put into egg liquid, fries,
It cools spare；
D: by the raw material of above process preparation and surplus stock after mixing up to fillings.
Further, the quick-frozen process of above-mentioned steps (3) is that the dumpling of bag molding is put into -30--35 DEG C of freeze tunnels
In quick-frozen 30min, so that its central temperature is reached -18 DEG C.
Compared with prior art, the beneficial effects of the present invention are: the present invention provides a kind of quick-frozen coarse cereals boiled dumpling, in musculus cutaneus
Addition acetate converted starch, the double starch adipates of acetylation, oxidation hydroxypropul starch are used in compounding, wherein acetate starch
With extraordinary ageing resistance, water-retaining property, film forming, film forming is soft, bright and clean, there is certain mechanical strength, and acetylation is double to form sediment
Powder adipate ester has that anti-aging, freeze-thaw stability is strong, and oxidation hydroxypropyl converted starch has stronger elasticity, water-retaining property and anti-ageing
The property changed, three kinds of raw material synergistic effects add acetate converted starch, the double starch adipates of acetylation, oxidation hydroxypropul starch
Enter in musculus cutaneus, fine and close network structure and one layer of preferable skin covering of the surface can be formed on musculus cutaneus surface, moisture loss can be effectively reduced,
The toughness for increasing musculus cutaneus, prevents musculus cutaneus from rupturing.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
Embodiment 1
A kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, the musculus cutaneus include the raw material of following parts by weight: beneficial Hai Jiali
Fragrant 600 100 parts of wheat core wheat flour of gardenful, 5 parts of acetate converted starch, 4 parts of hydroxypropul starch of oxidation, the double starch of acetylation oneself two
2 parts of acid esters, 0.5 part of dumpling modifying agent YL2287,0.5 part of salt, 30 parts of corn flour, 2.5 parts of Gluten, 60 parts of water.
Above-mentioned dumpling modifying agent is made of the raw material of following parts by weight: 24 parts of hydroxypropyl methyl cellulose, sodium alginate 20
Part, 18 parts of potassium lactate, 12 parts of citric acid fatty glyceride, 15 parts of glutamine transaminage, 7 parts of cornstarch.
The fillings is made of the raw material of following parts by weight: 15 parts of lean meat fourth, 35 parts of leek, 25 parts of egg, 15 parts of peeled shrimp,
1 part of salt, 0.7 part of chickens' extract, 0.3 part of white sugar, 1 part of light soy sauce, 0.5 part of oyster sauce, 1 part of ginger, 5.5 parts of soybean oil, 1 part of sesame oil.
The preparation method of above-mentioned quick-frozen coarse cereals boiled dumpling, comprising the following steps:
(1) musculus cutaneus is prepared；
A: by acetate converted starch, oxidation hydroxypropul starch, the double starch adipate of acetylation, coarse cereal powder, Gluten,
Dumpling modifying agent and Mai Xin wheat flour are uniform；
B: salt is poured into water, and after completely dissolution, is added in the mixture of above-mentioned steps A, 6-7min is stirred, until dough
At broken particle shape, wake up face 10-15min；
C: broken particle dough is put into noodle press hopper, is put to 1 grade, pressure surface 10 times, and wake up face 20min, then 2 grades, 3
Shelves, 4 grades each pressure surface one time, be adjusted to 5 grades, pressure surface three times, using musculus cutaneus molding die compression moulding up to musculus cutaneus.
(2) fillings is prepared；
A: fresh fore shank is diced, and is put into soybean oil, ginger, oyster sauce and light soy sauce and is stir-fried 4 minutes or so, cools spare；
B: peeled shrimp is thawed, and removes shrimp line, is cleaned, and control water is spare, and leek is cleaned and is switched to 6-8mm sections of shapes；
C: egg liquid taking-up is filtered after mixing evenly, and the aperture of filter screen used is 6mm, according to egg liquid: soybean oil
The ratio of=10:1 weighs raw material, and soybean oil is first put into electric frying pan, to 200 DEG C of oil temperature or more, is put into egg liquid, fries,
It cools spare；
D: by the raw material of above process preparation and surplus stock after mixing up to fillings.
(3) by musculus cutaneus and fillings in dumpling forming machine after bag molding by being manually placed into pallet, be put into -30--35 DEG C
Quick-frozen 30min in freeze tunnel, makes dumpling central temperature reach -18 DEG C.
Embodiment 2
A kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, the musculus cutaneus include the raw material of following parts by weight: beneficial Hai Jiali
Fragrant 600 98 parts of wheat core wheat flour of gardenful, 4 parts of acetate converted starch, 5 parts of hydroxypropul starch of oxidation, the double starch of acetylation oneself two
1 part of acid esters, 0.4 part of dumpling modifying agent YL2287,0.4 part of salt, 29 parts of corn flour, 2 parts of Gluten, 58 parts of water.
Above-mentioned dumpling modifying agent is made of the raw material of following parts by weight: 18 parts of hydroxypropyl methyl cellulose, sodium alginate 16
Part, 15 parts of potassium lactate, 12 parts of citric acid fatty glyceride, 14 parts of glutamine transaminage, 6 parts of cornstarch.
The fillings is made of the raw material of following parts by weight: 12 parts of lean meat fourth, 32 parts of leek, 21 parts of egg, 13 parts of peeled shrimp,
0.9 part of salt, 0.6 part of chickens' extract, 0.2 part of white sugar, 1 part of light soy sauce, 0.4 part of oyster sauce, 0.8 part of ginger, 5 parts of soybean oil, sesame oil 0.8
Part.
The preparation method is the same as that of Example 1 for above-mentioned quick-frozen coarse cereals boiled dumpling.
Embodiment 3
A kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, the musculus cutaneus include the raw material of following parts by weight: beneficial Hai Jiali
Fragrant 600 99 parts of wheat core wheat flour of gardenful, 5 parts of acetate converted starch, 5 parts of hydroxypropul starch of oxidation, the double starch of acetylation oneself two
1 part of acid esters, 0.5 part of dumpling modifying agent YL2287,0.5 part of salt, 13 parts of oatmeal, 2 parts of Gluten, 54 parts of water.
Above-mentioned dumpling modifying agent is made of the raw material of following parts by weight: 19 parts of hydroxypropyl methyl cellulose, sodium alginate 17
Part, 16 parts of potassium lactate, 11 parts of citric acid fatty glyceride, 12 parts of glutamine transaminage, 7 parts of cornstarch.
The fillings is made of the raw material of following parts by weight: 13 parts of lean meat fourth, 38 parts of leek, 23 parts of egg, 14 parts of peeled shrimp,
0.9 part of salt, 0.6 part of chickens' extract, 0.2 part of white sugar, 1.1 parts of light soy sauce, 0.4 part of oyster sauce, 0.9 part of ginger, 5.7 parts of soybean oil, sesame oil
0.9 part.
The preparation method is the same as that of Example 1 for above-mentioned quick-frozen coarse cereals boiled dumpling.
Embodiment 4
A kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, the musculus cutaneus include the raw material of following parts by weight: beneficial Hai Jiali
Fragrant 600 100 parts of wheat core wheat flour of gardenful, 5 parts of acetate converted starch, 4 parts of hydroxypropul starch of oxidation, the double starch of acetylation oneself two
2 parts of acid esters, 0.5 part of dumpling modifying agent YL2287,0.5 part of salt, 15 parts of buckwheat, 2 parts of Gluten, 56 parts of water.
Above-mentioned dumpling modifying agent is made of the raw material of following parts by weight: 24 parts of hydroxypropyl methyl cellulose, sodium alginate 20
Part, 18 parts of potassium lactate, 12 parts of citric acid fatty glyceride, 15 parts of glutamine transaminage, 7 parts of cornstarch.
The fillings is made of the raw material of following parts by weight: 15 parts of lean meat fourth, 35 parts of leek, 25 parts of egg, 15 parts of peeled shrimp,
1 part of salt, 0.7 part of chickens' extract, 0.3 part of white sugar, 1 part of light soy sauce, 0.5 part of oyster sauce, 1 part of ginger, 5.5 parts of soybean oil, 1 part of sesame oil.
The preparation method is the same as that of Example 1 for above-mentioned quick-frozen coarse cereals boiled dumpling.
Embodiment 5
A kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, the musculus cutaneus include the raw material of following parts by weight: beneficial Hai Jiali
Fragrant 600 98 parts of wheat core wheat flour of gardenful, 4 parts of acetate converted starch, 5 parts of hydroxypropul starch of oxidation, the double starch of acetylation oneself two
1 part of acid esters, 0.4 part of dumpling modifying agent YL2287,0.4 part of salt, 7 parts of red bean powder, 2 parts of Gluten, 49 parts of water.
Above-mentioned dumpling modifying agent is made of the raw material of following parts by weight: 18 parts of hydroxypropyl methyl cellulose, sodium alginate 16
Part, 15 parts of potassium lactate, 12 parts of citric acid fatty glyceride, 14 parts of glutamine transaminage, 6 parts of cornstarch.
The fillings is made of the raw material of following parts by weight: 12 parts of lean meat fourth, 32 parts of leek, 21 parts of egg, 13 parts of peeled shrimp,
0.9 part of salt, 0.6 part of chickens' extract, 0.2 part of white sugar, 1 part of light soy sauce, 0.4 part of oyster sauce, 0.8 part of ginger, 5 parts of soybean oil, sesame oil 0.8
Part.
The preparation method is the same as that of Example 1 for above-mentioned quick-frozen coarse cereals boiled dumpling.
Embodiment 6
A kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, the musculus cutaneus include the raw material of following parts by weight: beneficial Hai Jiali
Fragrant 600 99 parts of wheat core wheat flour of gardenful, 5 parts of acetate converted starch, 5 parts of hydroxypropul starch of oxidation, the double starch of acetylation oneself two
1 part of acid esters, 0.5 part of dumpling modifying agent YL2287,0.5 part of salt, 9 parts of soybean powder, 2.5 parts of Gluten, 54 parts of water.
Above-mentioned dumpling modifying agent is made of the raw material of following parts by weight: 19 parts of hydroxypropyl methyl cellulose, sodium alginate 17
Part, 16 parts of potassium lactate, 11 parts of citric acid fatty glyceride, 12 parts of glutamine transaminage, 7 parts of cornstarch.
The fillings is made of the raw material of following parts by weight: 13 parts of lean meat fourth, 38 parts of leek, 23 parts of egg, 14 parts of peeled shrimp,
0.9 part of salt, 0.6 part of chickens' extract, 0.2 part of white sugar, 1.1 parts of light soy sauce, 0.4 part of oyster sauce, 0.9 part of ginger, 5.7 parts of soybean oil, sesame oil
0.9 part.
The preparation method is the same as that of Example 1 for above-mentioned quick-frozen coarse cereals boiled dumpling.
Embodiment 7
A kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, the musculus cutaneus include the raw material of following parts by weight: beneficial Hai Jiali
Fragrant 600 100 parts of wheat core wheat flour of gardenful, 5 parts of acetate converted starch, 4 parts of hydroxypropul starch of oxidation, the double starch of acetylation oneself two
2 parts of acid esters, 0.5 part of dumpling modifying agent YL2287,0.5 part of salt, 14 parts of black rice flour, 2.5 parts of Gluten, 54 parts of water.
Above-mentioned dumpling modifying agent is made of the raw material of following parts by weight: 24 parts of hydroxypropyl methyl cellulose, sodium alginate 20
Part, 18 parts of potassium lactate, 12 parts of citric acid fatty glyceride, 15 parts of glutamine transaminage, 7 parts of cornstarch.
The fillings is made of the raw material of following parts by weight: 15 parts of lean meat fourth, 35 parts of leek, 25 parts of egg, 15 parts of peeled shrimp,
1 part of salt, 0.7 part of chickens' extract, 0.3 part of white sugar, 1 part of light soy sauce, 0.5 part of oyster sauce, 1 part of ginger, 5.5 parts of soybean oil, 1 part of sesame oil.
The preparation method is the same as that of Example 1 for above-mentioned quick-frozen coarse cereals boiled dumpling.
Embodiment 8
A kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, the musculus cutaneus include the raw material of following parts by weight: beneficial Hai Jiali
Fragrant 600 98 parts of wheat core wheat flour of gardenful, 4 parts of acetate converted starch, 5 parts of hydroxypropul starch of oxidation, the double starch of acetylation oneself two
1 part of acid esters, 0.4 part of dumpling modifying agent YL2287,0.4 part of salt, millet flour and Semen Coicis 2 parts of 15 parts of mixed powder, Gluten,
52 parts of water.
Above-mentioned dumpling modifying agent is made of the raw material of following parts by weight: 18 parts of hydroxypropyl methyl cellulose, sodium alginate 16
Part, 15 parts of potassium lactate, 12 parts of citric acid fatty glyceride, 14 parts of glutamine transaminage, 6 parts of cornstarch.
The fillings is made of the raw material of following parts by weight: 12 parts of lean meat fourth, 32 parts of leek, 21 parts of egg, 13 parts of peeled shrimp,
0.9 part of salt, 0.6 part of chickens' extract, 0.2 part of white sugar, 1 part of light soy sauce, 0.4 part of oyster sauce, 0.8 part of ginger, 5 parts of soybean oil, sesame oil 0.8
Part.
The preparation method is the same as that of Example 1 for above-mentioned quick-frozen coarse cereals boiled dumpling.
Comparative example 1
Comparative example 1 provides a kind of quick-frozen coarse cereals boiled dumpling and the acetate denaturation that is distinguished as saving in musculus cutaneus of embodiment 1 is formed sediment
The total dosage for aoxidizing hydroxypropul starch, the double starch adipates of acetylation is adjusted to 11 parts, remaining equal and 1 phase of embodiment by powder
Together.
Comparative example 2
Comparative example 2 provides a kind of quick-frozen coarse cereals boiled dumpling and embodiment 1 and is distinguished as saving deoxidation hydroxypropyl in musculus cutaneus and form sediment
Total dosage of acetate converted starch, the double starch adipates of acetylation is adjusted to 11 parts, remaining equal and 1 phase of embodiment by powder
Together.
Comparative example 3
Comparative example 3 provide a kind of quick-frozen coarse cereals boiled dumpling and embodiment 1 be distinguished as saving in musculus cutaneus the double starch of deacetylation oneself
Total dosage of acetate converted starch, oxidation hydroxypropul starch is adjusted to 11 parts by two acid esters, remaining is and embodiment 1 is identical.
Comparative example 4
Comparative example 4 provides being distinguished as the beneficial Hai Jiali perfume (or spice) gardenful in musculus cutaneus of a kind of quick-frozen coarse cereals boiled dumpling and embodiment 1
600 wheat core wheat flours replace with Strong flour, remaining is and embodiment 1 is identical.
Comparative example 5
Comparative example 5 provides a kind of quick-frozen coarse cereals boiled dumpling and the acetate denaturation that is distinguished as saving in musculus cutaneus of comparative example 4 is formed sediment
The total dosage for aoxidizing hydroxypropul starch, the double starch adipates of acetylation is adjusted to 11 parts, remaining equal and 4 phase of comparative example by powder
Together.
Comparative example 6
Comparative example 6 provides a kind of quick-frozen coarse cereals boiled dumpling and comparative example 4 and is distinguished as saving deoxidation hydroxypropyl in musculus cutaneus and form sediment
Total dosage of acetate converted starch, the double starch adipates of acetylation is adjusted to 11 parts, remaining equal and 4 phase of comparative example by powder
Together.
Comparative example 7
Comparative example 7 provide a kind of quick-frozen coarse cereals boiled dumpling and comparative example 4 be distinguished as saving in musculus cutaneus the double starch of deacetylation oneself
Total dosage of acetate converted starch, oxidation hydroxypropul starch is adjusted to 11 parts by two acid esters, remaining is and comparative example 4 is identical.
Test example: the appearance after the coarse cereals boiled dumpling of observation embodiment 1 and comparative example 1 to 7 is quick-frozen, the results are shown in Table 1.
Texture properties test: after being cooked using coarse cereals boiled dumpling prepared by instrumental test embodiment 1, comparative example 1~7, face
Hardness, elasticity and the toughness of skin, specific detection method are as follows: by the fritter of musculus cutaneus to be measured shearing 6cm × 4cm, tile and be fixed on
On Texture instrument objective table, is popped one's head in P/35 type, detected by hardness, elasticity and toughness of the xttpa.prj program to egg skin；
Wherein hardness (N): expression required power when food samples being made to reach certain deformation, sample keep former shaped
Internal bond strength；
Elastic (mm): indicating the deformation that sample is occurred under the effect of the pressure, after losing pressure effect, is restored to original
Carry out the ability of state；
Toughness (N): work done before cutting musculus cutaneus, force curve before maximum, force, maximum, force are to abscissa vertical line and horizontal
The area in the enclosed region of coordinate.
Testing result is as shown in table 1 below.
Table 1
As can be seen from Table 1, the coarse cereals boiled dumpling hardness of embodiment 1 is smaller, and elasticity and toughness are preferable.Musculus cutaneus hardness is lower,
Elasticity is bigger, and toughness is bigger, and musculus cutaneus eating mouth feel is better.Acetate converted starch is eliminated in comparative example 1 to 3, aoxidizes hydroxypropyl
Base starch, hardness, elasticity and the toughness of skin change behind any ingredient in the double starch adipates of acetylation, compare
Musculus cutaneus hardness is lower in example 1 and comparative example 2, and resistant to cook, not easily rupturable, although elasticity is larger in comparative example 1, musculus cutaneus is easily returned
Contracting, not easy to operate, musculus cutaneus hardness is partially hard in comparative example 3, and elasticity reduces, and mouthfeel is poor.By beneficial Hai Jiali perfume (or spice) gardenful in comparative example 4
600 wheat core wheat flours replace with Strong flour, and Strong flour protein content is excessively high, and gluten strength is too strong, will cause dough and adds
Work is difficult, rough surface, and whiteness decline, musculus cutaneus is really up to the mark, is not easy to be cooked.And 600 wheat core wheat flour gluten of benefit Hai Jiali perfume (or spice) gardenful
Content is moderate and coarse cereal powder is used in compounding, and solves that coarse cereals powder particles are partially thick, and musculus cutaneus caused by content of ashes is big is easily rupturable to ask
Topic.Using after Strong flour and acetate converted starch it can be seen from comparative example 5 to 7, hydroxypropul starch, acetylation are aoxidized
Synergistic effect between double starch adipates disappears, and the musculus cutaneus hardness of preparation is larger, elasticity and degraded toughness.Illustrate the application
Using wheat core wheat flour, acetate converted starch, hydroxypropul starch, the double starch adipates of acetylation and coarse cereal powder compounding are aoxidized
It uses, the musculus cutaneus elasticity and toughness of preparation are moderate, are not easily broken, mouthfeel is more preferable.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (10)
1. a kind of quick-frozen coarse cereals boiled dumpling, including musculus cutaneus and fillings, which is characterized in that the musculus cutaneus includes the original of following parts by weight
Material: 98-102 part of wheat core wheat flour, 3-6 part of acetate converted starch, aoxidize hydroxypropul starch 3-5 parts, acetylation pair starch oneself
Two 1-3 parts of acid esters, 0.4-0.6 parts of dumpling modifying agent, 0.4-0.6 parts of salt, 7-32 parts of coarse cereal powder, 1.5-3 parts of Gluten, water
47-64 parts.
2. quick-frozen coarse cereals boiled dumpling according to claim 1, which is characterized in that the coarse cereal powder is corn flour, oatmeal, buckwheat
One of powder, quinoa powder, red bean powder, mung bean flour, black bean powder, soybean powder, black rice flour, millet flour, coixlacrymajobi powder, coarse rice powder or
It is a variety of.
3. quick-frozen coarse cereals boiled dumpling according to claim 2, which is characterized in that when the coarse cereal powder is corn flour, dosage 28-
32 parts；When the coarse cereal powder is one or more of oatmeal, buckwheat, quinoa powder, dosage is 13-15 parts；It is described miscellaneous
When grain powder is one or more of red bean powder, mung bean flour, black bean powder, soybean powder, dosage is 7-9 parts；The coarse cereal powder is
When one or more of black rice flour, millet flour, coixlacrymajobi powder, coarse rice powder, dosage is 13-15 parts.
4. quick-frozen coarse cereals boiled dumpling according to claim 1, which is characterized in that the musculus cutaneus modifying agent is YL2287.
5. quick-frozen coarse cereals boiled dumpling according to claim 1, which is characterized in that the fillings includes the raw material of following parts by weight:
12-17 parts of lean meat fourth, 32-40 parts of leek, 21-28 parts of egg, 13-18 parts of peeled shrimp, 0.9-1.1 parts of salt, chickens' extract 0.6-0.8
Part, 0.2-0.4 parts of white sugar, 0.8-1.2 parts of light soy sauce, 0.4-0.6 parts of oyster sauce, 0.8-1.5 parts of ginger, 5-6 parts of soybean oil, sesame oil
0.8-1.2 parts.
6. quick-frozen coarse cereals boiled dumpling according to claim 5, which is characterized in that the fillings includes the raw material of following parts by weight:
15 parts of lean meat fourth, 32-35 parts of leek, 25 parts of egg, 15 parts of peeled shrimp, 1 part of salt, 0.7 part of chickens' extract, 0.3 part of white sugar, 1 part of light soy sauce,
0.5 part of oyster sauce, 1 part of ginger, 5.5 parts of soybean oil, 1 part of sesame oil.
7. a kind of preparation method of coarse cereals boiled dumpling quick-frozen as described in the claims 1, which comprises the following steps:
(1) musculus cutaneus is prepared；
(2) fillings is prepared；
(3) musculus cutaneus and the laggard scanning frequency of fillings bag molding are frozen.
8. the preparation method of quick-frozen coarse cereals boiled dumpling according to claim 7, which is characterized in that preparation face in above-mentioned steps (1)
The detailed process of skin are as follows:
A: by acetate converted starch, oxidation hydroxypropul starch, acetylation double starch adipate, coarse cereal powder, Gluten, dumplings
Modifying agent and Mai Xin wheat flour are uniform；
B: salt is poured into water, and after completely dissolution, is added in the mixture of above-mentioned steps A, 6-7min is stirred, until dough is at broken
Graininess, wake up face 10-15min；
C: broken particle dough is put into noodle press hopper, is put to 1 grade, pressure surface 10 times, and wake up face 20min, then 2 grades, 3 grades, 4 grades
Each pressure surface one time, is adjusted to 5 grades, and pressure surface three times, using musculus cutaneus molding die compression moulding up to musculus cutaneus.
9. the preparation method of quick-frozen coarse cereals boiled dumpling according to claim 7, which is characterized in that above-mentioned steps prepare filling in (2)
The detailed process of material are as follows:
A: fresh fore shank is diced, and is put into soybean oil, ginger, oyster sauce and light soy sauce and is stir-fried 4 minutes or so, cools spare；
B: peeled shrimp is thawed, and removes shrimp line, is cleaned, and control water is spare, and leek is cleaned and is switched to 6-8mm sections of shapes；
C: egg liquid taking-up is filtered after mixing evenly, and the aperture of filter screen used is 6mm, according to egg liquid: soybean oil=10:
1 ratio weighs raw material, and soybean oil is first put into electric frying pan, to 200 DEG C of oil temperature or more, is put into egg liquid, fries, cools standby
With；
D: by the raw material of above process preparation and surplus stock after mixing up to fillings.
10. the preparation method of quick-frozen coarse cereals boiled dumpling according to claim 7, which is characterized in that the quick-frozen mistake of above-mentioned steps (3)
Journey is that the dumpling of bag molding is put into quick-frozen 30min in -30--35 DEG C of freeze tunnels, its central temperature is made to reach -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910559748.8A CN110122757A (en) | 2019-06-26 | 2019-06-26 | A kind of quick-frozen coarse cereals boiled dumpling and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910559748.8A CN110122757A (en) | 2019-06-26 | 2019-06-26 | A kind of quick-frozen coarse cereals boiled dumpling and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110122757A true CN110122757A (en) | 2019-08-16 |
Family
ID=67579538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910559748.8A Pending CN110122757A (en) | 2019-06-26 | 2019-06-26 | A kind of quick-frozen coarse cereals boiled dumpling and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110122757A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971010A (en) * | 2021-03-24 | 2021-06-18 | 广西大学 | Preparation method of special flour for quick-frozen rice dumpling |
| CN114568628A (en) * | 2022-03-26 | 2022-06-03 | 周玉萍 | Quick-frozen tea dumpling and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125226A (en) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN103125811A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Steamed stuffed bun capable of being boiled and preparation method thereof |
| CN106858308A (en) * | 2017-04-19 | 2017-06-20 | 三全食品股份有限公司 | A kind of quick-frozen micro-wave steamed dumpling and preparation method thereof |
| CN107259319A (en) * | 2017-06-19 | 2017-10-20 | 隆昌万林科技有限公司 | A kind of nutritious coarse cereals dumpling wrapper and preparation method thereof |
| CN107594323A (en) * | 2017-11-13 | 2018-01-19 | 郑州研霖生物科技有限公司 | A kind of improving agent of stuffing material, boiled dumpling and preparation method thereof |
| CN109221941A (en) * | 2018-10-24 | 2019-01-18 | 郑州思念食品有限公司 | A kind of quick-frozen micro-wave boiled dumpling and preparation method thereof |
| CN109430695A (en) * | 2018-10-30 | 2019-03-08 | 河南创新研霖食品科技有限公司 | A kind of egg dumplings paper modifying agent, egg dumplings and preparation method thereof |
-
2019
- 2019-06-26 CN CN201910559748.8A patent/CN110122757A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125226A (en) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN103125811A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Steamed stuffed bun capable of being boiled and preparation method thereof |
| CN106858308A (en) * | 2017-04-19 | 2017-06-20 | 三全食品股份有限公司 | A kind of quick-frozen micro-wave steamed dumpling and preparation method thereof |
| CN107259319A (en) * | 2017-06-19 | 2017-10-20 | 隆昌万林科技有限公司 | A kind of nutritious coarse cereals dumpling wrapper and preparation method thereof |
| CN107594323A (en) * | 2017-11-13 | 2018-01-19 | 郑州研霖生物科技有限公司 | A kind of improving agent of stuffing material, boiled dumpling and preparation method thereof |
| CN109221941A (en) * | 2018-10-24 | 2019-01-18 | 郑州思念食品有限公司 | A kind of quick-frozen micro-wave boiled dumpling and preparation method thereof |
| CN109430695A (en) * | 2018-10-30 | 2019-03-08 | 河南创新研霖食品科技有限公司 | A kind of egg dumplings paper modifying agent, egg dumplings and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 慢性病防治知识进社区系列宣传活动组委会: "《慢性病防治知识手册》", 31 December 2010, 中国中医药出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971010A (en) * | 2021-03-24 | 2021-06-18 | 广西大学 | Preparation method of special flour for quick-frozen rice dumpling |
| CN114568628A (en) * | 2022-03-26 | 2022-06-03 | 周玉萍 | Quick-frozen tea dumpling and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3404986A (en) | Process for manufacturing corn flour | |
| JP2008211995A (en) | Bread crumb composition and bread crumb | |
| WO2007092087B1 (en) | Moisturizing composition for protein materials | |
| JPH05505098A (en) | Low calorie meat products and their manufacturing method | |
| KR20190025094A (en) | Method of manufacturing extrusion molding rices using brown rices and instant brown rices manufactured by the same | |
| CN103783391A (en) | Lotus root noodles and processing method thereof | |
| AU2021227333A1 (en) | Vegetable protein-containing food | |
| CN110122757A (en) | A kind of quick-frozen coarse cereals boiled dumpling and preparation method thereof | |
| CN109221941A (en) | A kind of quick-frozen micro-wave boiled dumpling and preparation method thereof | |
| EP0505412B1 (en) | Low calorie meat products and a process for preparing same | |
| CN107711988A (en) | A kind of preparation method of the fluffy health care sugar-free biscuit of coarse cereals alkali | |
| CN1199585C (en) | Meat ball and making method thereof | |
| CN114246316B (en) | Preparation method of gel-type fish soup instant food | |
| CA3208958C (en) | Puffed food composition containing beans and/or millet, and method for producing same | |
| KR101904342B1 (en) | process for preparing stir-fried rice cake with garlic sauce | |
| CN101513234B (en) | Cereal powder composite for instant noodles and instant noodle production method using the same | |
| CN109169783B (en) | Dietary fiber minced fish vegetable biscuit and preparation method thereof | |
| Amanyunose et al. | AMINO ACID PROFILES AND CHEMICAL CONSTITUENTS OF WHEAT-COCOYAMGROUNDNUT BISCUITS. | |
| CN112155163A (en) | Red oil spicy chicken soup noodles and preparation method thereof | |
| KR101132658B1 (en) | Well-being low-fat hamburger patty containing sea tangle powder and the method of producing the same | |
| KR101180711B1 (en) | Composition for Rice Noodle containing Apple and Preparation Method Thereof | |
| Rosniyana et al. | Nutritional properties and organoleptic acceptability of traditional cakes made from MR 220 rice flour. | |
| KR101942473B1 (en) | A method of making healthy whole grain gangjeong added with non-fired whole grains and barley-sugar, a healthy whole grain gangjeong maked by using the same | |
| JP6930898B2 (en) | Durum flour for tempura, mix for tempura and tempura | |
| CN108783175A (en) | A kind of beef effervescent tablet and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190816 |