CN110269183A - A kind of musculus cutaneus, quick-frozen fillings wheaten food and preparation method thereof - Google Patents
A kind of musculus cutaneus, quick-frozen fillings wheaten food and preparation method thereof Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- 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
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Abstract
The present invention provides a kind of musculus cutaneus, is mainly made of the raw material of following parts by weight: double 2-4 parts of the starch of 95-105 parts of wheat flour, 13-17 parts of hydroxypropyl PASELLI EASYGEL, phosphate, 1-3 parts of acetate converted starch, 0.5-2 parts of soluble soybean polysaccharide, 0.8-1.5 parts of oil emulsion, 5-7 parts of refined lard, 60-66 parts of water and 0.2-0.4 parts of musculus cutaneus modifying agent.The present invention provides a kind of quick-frozen fillings wheaten food and preparation method thereof, the quick-frozen fillings wheaten food prepares fillings wheaten food first with above-mentioned musculus cutaneus during the preparation process, then freezing processing directly can be carried out to the fillings wheaten food, the fillings wheaten food first pre- steaming can be also handled and carries out freezing processing again.So above-mentioned musculus cutaneus has wide range of applications, while under the premise of mouthfeel after guaranteeing quick-frozen fillings wheaten food re-heat, so that quick-frozen fillings wheaten food is readily produced operation, it is at low cost, it is easy to industrialized production.
Description
Technical field
The invention belongs to food processing technology field, it is related to a kind of musculus cutaneus, quick-frozen fillings wheaten food and preparation method thereof.
Background technique
It is reported that quick-frozen food has replaced tinned food to leap to the first place of processed food at present, prospect is very good.It is drunk
The influence of dietary habits, our people is still mainly based on the consumption of quick-freezing cooked wheaten food class, especially fillings such as dumpling, won ton, steamed stuffed bun
Expect wheaten food.However commercially available quick-freezing cooked wheaten food product often goes out due to quick-frozen technique, holding conditions etc. are various
Existing musculus cutaneus cracking falls off or the products such as brown stain deterioration problem, has seriously affected product quality.
Therefore, numerous domestic manufacturer and scientific research institutions put into great effort and economy on quick-frozen fillings wheaten food
It supports.Currently, quick-freezing boiled dumplings technology is mature on the whole and quality is higher.Due to the manufacture craft of boiled dumpling and the manufacture craft of steamed dumpling
Difference, so Technique of Speed Freezing is not also identical.Traditional steamed dumpling needs to carry out dough made with boiling water first in the production process, and complex process exists
Security risk, and traditional steamed dumpling can usually have the defects of fillings soup oozes out steamed dumpling skin, steamed dumpling skin is caused to rupture.Separately
Outside, in order to adapt to modern people's conveniently life idea, quick-frozen steamed dumpling has also been gradually appeared on the market, but tradition is quick-frozen
It is poor often to there is freeze-thaw stability in the steamed dumpling skin of steamed dumpling, and mouthfeel is harder after freezing re-heat, especially steamed dumpling skin edge poor taste, filling
The defects of not strong easily exudation steamed dumpling skin of material water lock causes steamed dumpling skin to rupture.
For this purpose, Zhengzhou Yan Lin Biotechnology Co., Ltd the applying date be on July 27th, 2017, application No. is
A kind of steamed dumpling and preparation method thereof is disclosed in the patent of invention of CN2017106228782.Specifically, the preparation method of steamed dumpling, packet
It includes following operating procedure: 1) preparing musculus cutaneus；2) fillings is prepared；3) the fillings packet for musculus cutaneus and step 2) preparation for taking step 1) to prepare
Type is made；4) boiling, the quick-frozen steamed dumpling by bag molding steam 2~3 min at a temperature of 100~105 DEG C, make starch in skin
Denaturation, skin reach pellucidity, and fillings still maintains raw state, quick-frozen 25 in the environment of being put into -30~-35 DEG C after cooling~
30 min make steamed dumpling central temperature reach -18 DEG C, freezen protective, wherein the musculus cutaneus the preparation method comprises the following steps: in parts by weight
It weighs five get profit snowflake powder, acetate converted starch, Ultra Tex 2 and musculus cutaneus modifying agents and is mixed 2 minutes extremely
Uniformly, mixed powder is obtained；Oil emulsion and water are added in mixed powder, broken particle shape dough is stirred into, by broken particle shape
Dough is put into noodle press hopper, is put to 1 grade, pressure surface 10 times, wake up 20 min of face, then 2 grades, 3 grades and 4 grades each pressure surface one time,
It is adjusted to 5 grades, pressure surface one time；Then the musculus cutaneus that molding is made described is pressed using musculus cutaneus molding die.It can be seen that foregoing invention
The steamed dumpling musculus cutaneus of patent disclosure without dough made with boiling water can machine-shaping, and marinated place in advance is carried out to peeled shrimp in fillings preparation process
Reason locks peeled shrimp moisture, and peeled shrimp boiling is avoided to release the rupture of steamed dumpling caused by moisture；But steamed dumpling is gone back in the production process
It is to need boiling, so that musculus cutaneus is become prepared food, then freeze again.In this way, the manufacture craft of steamed dumpling or more complicated, factory's metaplasia
It is also required to purchase a large amount of digesting apparatus during producing, production cost is relatively high.
In addition, quick-frozen steamed dumplings also progresses into market, but preparatory dough made with boiling water is needed in the manufacturing process of quick-frozen steamed dumplings at present,
But also its manufacturing process is many and diverse, production cost is higher.
Summary of the invention
In view of this, the present invention is it is necessory to provide a kind of musculus cutaneus, quick-frozen fillings wheaten food and preparation method thereof, with solution
The certainly above problem.
For this purpose, the present invention provides a kind of musculus cutaneus, mainly it is made of the raw material of following parts by weight: 95-105 parts of wheat flour,
Double 2-4 parts of the starch of 13-17 parts of hydroxypropyl PASELLI EASYGEL, phosphate, 1-3 parts of acetate converted starch, soluble soybean are more
0.5-2 parts sugared, 0.8-1.5 parts of oil emulsion, 5-7 parts of refined lard, 60-66 parts of water and 0.2-0.4 parts of musculus cutaneus modifying agent.
It based on above-mentioned musculus cutaneus, is mainly made of the raw material of following parts by weight: 100 parts of roc Thailand wheat flour, two starch of hydroxypropyl
Double 3 parts of the starch of 14 parts of phosphate, phosphate, 2 parts of acetate converted starch, 1 part of soluble soybean polysaccharide, 1 part of oil emulsion, refining
6 parts of lard, 62 parts of water and 0.3 part of musculus cutaneus modifying agent.
The musculus cutaneus can be obtained by uniformly mixing raw material therein at normal temperature, wherein being formed sediment using acetate denaturation
The double starch of powder, hydroxypropyl PASELLI EASYGEL, phosphate and soluble soybean polysaccharide are used in compounding, and wherein acetate starch has
Extraordinary ageing resistance, water-retaining property, film forming, film forming is soft, bright and clean, there is certain mechanical strength, the double starch tools of phosphate
There are good hydrophilic property, easily gelatinization, gelatinized corn starch body fine and smooth, transparent, water holding is good, freeze-thaw stability is strong, and hydroxypropyl PASELLI EASYGEL has
Have the characteristics that viscosity stability is good, water-retaining property is strong and resist processing is good, soluble soybean polysaccharide is adhered to starchy compounds
If musculus cutaneus surface forms hydration layer, increases its retentiveness, inhibits starch retrogradation, prevent starchy compounds aging due to dehydration,
Make product adhesion, do not mix soup, not by bursting by freezing in refrigeration.Acetate converted starch, hydroxypropyl PASELLI EASYGEL,
Four kinds of raw material synergistic effects of the double starch of phosphate and soluble soybean polysaccharide, and be added in fillings wheaten food musculus cutaneus, it can be in face
Epidermis face forms fine and close network structure and one layer of preferable skin covering of the surface, can effectively reduce moisture loss, and can make musculus cutaneus surface
Seem smooth, bright and clean, assigns the mouthfeel of the soft bullet of musculus cutaneus, and there is certain freeze-thaw resistance.
Based on above-mentioned, the musculus cutaneus modifying agent is mainly made of the raw material of following parts by weight: diacetyl tartarate list is double sweet
30-40 parts of grease, 22-28 parts of Sodium Polyacrylate, 20-25 parts of glucose oxidase, 8-12 parts of casein sodium and cornstarch 5-9
Part.
Based on above-mentioned, the musculus cutaneus modifying agent is mainly made of the raw material of following parts by weight: diacetyl tartarate list is double sweet
35 parts of grease, 25 parts of Sodium Polyacrylate, 23 parts of glucose oxidase, 10 parts of casein sodium and 7 parts of cornstarch.
The musculus cutaneus modifying agent is by diacetyl tartaric acid monodiglyceride, casein sodium, glucose oxidase, polyacrylic acid
It is used after sodium and cornstarch compounding, has synergistic function, more to reach soft and soggy bullet and have draftability.
Specifically, diacetyl tartaric acid monodiglyceride has the effects that stronger emulsification, dispersion, anti-aging, is good
Emulsifier and dispersing agent.The elasticity of dough, toughness and persistence can effectively be enhanced, reduce dough weakness degree；It is added in musculus cutaneus
After diacetyl tartaric acid monodiglyceride, the combination of grease and starch can delay starch retrogradation, play anti-aging effect；Double second
The interaction for strengthening lipid and protein in wheat flour of acyl tartaric acid list double glyceride can make oil fraction newborn
Change, the grease emulsified can absorb again by gluten, and gluten network can more careful and high resilience.Casein sodium not only has
Emulsibility, and dissolve it is cooling after can become gel, high resilience, water-retaining property is strong.Sodium Polyacrylate can enhance in wheat flour
Protein cohesive force, so that amylum grain is be combined with each other, dispersion infiltrates into the reticular structure of protein, and it is fine and close to form quality
Dough keeps dough surface smooth and has gloss；And water-retaining property is strong, is held in uniform moisture in dough, prevents drying；Separately
It is outer to interact as electrolyte and protein, change protein structure, improve the ductility of dough, enhances fillings wheaten food
Viscoplasticity, improve tissue.Thin base (- SH) in gluten molecule can be oxidized to disulfide bond (- S-S-) by glucose oxidase, thus
Increase gluten strength, improves dough ductility.
Based on above-mentioned, the oil emulsion is made of the raw material of following parts by weight: 44-46 parts of glycerol, 28-30 parts of soybean oil,
6-18 parts of phosphatidase 1,4-6 parts of diacetyl tartaric acid monodiglyceride and 3-5 parts of polyglyceryl fatty acid ester.
The oil emulsion is emulsifier containing greasy, by glycerol, soybean oil, phosphatide, diacetyl tartarate list diglycerol
Ester and polyglyceryl fatty acid ester composition, oil emulsion is Water/oil dual-purpose emulsifier, after oil emulsion is added, due to that can be promoted containing grease
The flexibility and ductility of dough keep musculus cutaneus soft, smooth；Emulsifier can be interacted shape with starch granules by hydrophilic radical
At hydrogen bond, enhance the network structure of musculus cutaneus, the inside that emulsifier also can enter amylose helical structure is combined by hydrophobic bond
At complex supermolecule, amylose is made to be fixed in starch granules, reduces what starch was moved into Free water around
The amount of dissolution, so as to prevent musculus cutaneus aging.
The present invention also provides a kind of quick-frozen fillings wheaten food, the above-mentioned musculus cutaneus including fillings and the package fillings.
Based on above-mentioned, the quick-frozen fillings wheaten food is quick-frozen steamed dumpling, quick-frozen steamed dumplings or quick-frozen steamed stuffed bun.
Based on above-mentioned, the quick-frozen fillings wheaten food is quick-frozen steamed dumpling, and the fillings is mainly by the original of following quality point
Material composition: 18-22 parts of lean pork, 9-11 parts of Fresh Grade Breast, 12-15 parts of show condition, 13-15 parts of mushroom water, 20-24 parts of mushroom, agaric
6-9 parts, 5-8 parts of onion, 0.5-1.5 parts of ginger, 0.6-0.85 parts of salt, 0.6-0.8 parts of monosodium glutamate, 0.3-0.5 parts of white granulated sugar, dark soy sauce
0.7-1.0 parts, 1.4-1.8 parts of light soy sauce and 0.5-1.2 parts of sesame oil.Wherein, which is properly termed as pork mushroom filling.
Based on above-mentioned, the quick-frozen fillings wheaten food is quick-frozen steamed dumplings, and the fillings is mainly by the original of following quality point
Material composition: glutinous rice 55-62 parts, 5-9 parts of mushroom, 2-3 parts of shallot, 1-3 parts of ginger, 6-9 parts of lean pork, 8-10 parts of show condition, salt are steamed
0.6-0.85 parts, 0.5-0.7 parts of monosodium glutamate, 1.2-1.8 parts of white granulated sugar, 0.2-0.3 parts of steamed dumplings compound material, 1.0-1.2 parts of dark soy sauce, life
1.4-1.6 parts of pumping, 0.3-0.5 parts of cooking wine and 2-4 parts of salad oil.Wherein, which is properly termed as glutinous rice mushroom filling.
The present invention also provides a kind of preparation methods of above-mentioned quick-frozen fillings wheaten food, comprising steps of production musculus cutaneus；Preparation
Fillings；Fillings wheaten food is packed using the musculus cutaneus and the fillings；Directly the fillings wheaten food is carried out at freezing
Reason, or pre- steaming processing first is carried out to the fillings wheaten food and carries out freezing processing again.
Wherein, the step of production musculus cutaneus includes:
Each raw material is weighed according to above-mentioned formula rate, first by the wheat flour, acetate converted starch, two starch phosphorus of hydroxypropyl
The double starch of acid esters, phosphate, soluble soybean polysaccharide and musculus cutaneus modifying agent pour into uniform stirring in dough mixing machine；At normal temperature, then
Oil emulsion, refined lard and water are poured into uniform stirring in the dough mixing machine to cover preservative film on the dough at dough and wake up
Face；Dough behind the face of waking up, which is put into noodle press hopper, carries out compression process, and the musculus cutaneus is made.Wherein, the production of entire musculus cutaneus
Process carries out at normal temperature.Preferably, during the production musculus cutaneus, the temperature of the water of addition is 5 DEG C~15 DEG C.
Wherein, the step of freezing processing being carried out to the fillings wheaten food include: the fillings wheaten food is put into-
Quick-frozen 25~35 min in 30 DEG C~-35 DEG C freeze tunnels makes the central temperature of the fillings wheaten food reach -18 DEG C, cold
Freeze and saves.
First carrying out the step of pre- steaming processing carries out freezing processing again to the fillings wheaten food includes: first to the fillings
Wheaten food carries out pre-cooked processing, until starch denaturalization in the musculus cutaneus, reaches pellucidity, the fillings after obtaining pre-cooked
Wheaten food；The fillings wheaten food after the pre-cooked is put into quick-frozen 25~35 min in -30 DEG C~-35 DEG C freeze tunnels again, makes institute
The central temperature for stating fillings wheaten food reaches -18 DEG C, freezen protective.
Compared with prior art, wheat flour and acetate converted starch, hydroxypropyl in the musculus cutaneus provided by the invention
The additives such as PASELLI EASYGEL, phosphate double starch, soluble soybean polysaccharide, flour improver, oil emulsions are multiple at normal temperature
It is used after matching, each raw material synergistic effect, so that the musculus cutaneus has preferable water-retaining property, ageing resistance, the smooth bright and clean, jelly in surface
The advantages that melting stability freezes the soft bullet of mouthfeel after re-heat, and musculus cutaneus is not easily broken, especially the fillingss wheaten food such as steamed dumpling, steamed dumplings, steamed stuffed bun
Musculus cutaneus edge mouthfeel it is also relatively good.Therefore, above-mentioned musculus cutaneus makes at normal temperature, can not have to carry out dough made with boiling water processing, make
It, both can be direct after the production for completing fillings wheaten food during making quick-frozen fillings wheaten food with above-mentioned musculus cutaneus
Freezing processing is carried out to fillings wheaten food, is freezed again after first can also carrying out pre- steaming processing to the fillings wheaten food
Processing.So can not need to carry out boiling processing, such as quick-frozen steamed dumpling in the preparation process of the quick-frozen fillings wheaten food；
It is also not necessary to carry out dough made with boiling water processing, such as quick-frozen steamed dumplings, therefore, the manufacture craft letter of the quick-frozen fillings wheaten food
Single, production cost is relatively low.Therefore musculus cutaneus provided by the invention not only improves production fillings wheaten food, can be used for making
The fillingss wheaten food such as quick-frozen steamed dumplings, is widely used, while under the premise of in good taste after guaranteeing the re-heat of fillings wheaten food, so that fillings face
Food product is readily produced operation, at low cost, is convenient for industrialized production.
Specific embodiment
Below by specific embodiment, technical scheme of the present invention will be described in further detail.
Embodiment 1
The present embodiment provides a kind of musculus cutaneus, are made of the raw material of following parts by weight: 100 parts of roc Thailand snowflake powder, two starch of hydroxypropyl
Double 3 parts of the starch of 14 parts of phosphate, phosphate, 2 parts of acetate converted starch, 1 part of soluble soybean polysaccharide, 1 part of oil emulsion, refining
6 parts of lard, 0.3 part of musculus cutaneus modifying agent, 62 parts of water.
Wherein, the musculus cutaneus modifying agent is made of the raw material of following parts by weight: 35 parts of diacetyl tartaric acid monodiglyceride,
25 parts of Sodium Polyacrylate, 23 parts of glucose oxidase, 10 parts of casein sodium and 7 parts of cornstarch.
The oil emulsion is made of the raw material of following parts by weight: 45 parts of glycerol, 29 parts of soybean oil, 7 parts of phosphatidase 1, biacetyl
5 parts and 4 parts of polyglyceryl fatty acid ester of tartaric acid list double glyceride.
The present embodiment also provides a kind of quick-frozen steamed dumpling, the above-mentioned face including pork mushroom filling and package the pork mushroom filling
Skin.Wherein, the pork mushroom filling is mainly made of the raw material of following quality point: 20 parts of lean pork, 10 parts of Fresh Grade Breast, show condition 14
Part, 14 parts of mushroom water, 22 parts of mushroom, 7 parts of agaric, 6 parts of onion, 1 part of ginger, 0.8 part of salt, 0.7 part of monosodium glutamate, 0.4 part of white granulated sugar,
0.8 part of dark soy sauce, 1.6 parts of light soy sauce and 1 part of sesame oil.
The present embodiment also provides a kind of preparation method of above-mentioned quick-frozen steamed dumpling, comprising steps of
(1) musculus cutaneus is made
Each raw material is weighed according to above-mentioned formula rate provided in this embodiment, load weighted roc Thailand snowflake powder is first poured into dough mixing machine
In, then by load weighted acetate converted starch, hydroxypropyl PASELLI EASYGEL, phosphate double starch, soluble soybean polysaccharide
It is poured into the dough mixing machine with above-mentioned musculus cutaneus modifying agent, mixes slowly 2 min of mixing to uniform；
The oil emulsion, refined lard and cold water are weighed and are uniformly mixed, wherein the water temperature of cold water is controlled at 5 DEG C~15 DEG C
Left and right, is poured into the dough mixing machine, and 6 min of stirring or so obtain dough, and preservative film awake 10 min for the first time are covered on the dough；
It will be put into noodle press hopper, put to 1 grade, pressure surface 10 times by the dough of first awake surface treatment；Dough again wake up face 20
Min, then 2 grades, 3 grades, 4 grades and 5 grades each pressure surface one time, be adjusted to 6 grades, can be prepared by steamed dumpling musculus cutaneus, the monolithic steaming pressure surface one time
8 g of weight of dumpling musculus cutaneus or so.
(2) fillings is prepared
(1) feedstock processing
Pork and the big chest of chicken are twisted into broken particle shape with meat grinder (8 mm orifice plate) respectively, the temperature before show condition twists is controlled -6
DEG C~-4 DEG C, it is twisted into fine strip shape with 6 mm orifice plates, -4 DEG C~-2 DEG C of temperature, it is spare to put refrigerator freezing after strand；
Dried thin mushroom is put into boiled water that boil 15 min or so completely well-done to mushroom core, pours into immediately cooling in cold water, extracts moisture,
It is cut into the particle of 6~8 mm, it is spare；
It after black fungus cleans up, is put into 60 DEG C~80 DEG C of warm water and impregnates 20 min, after agaric bubbles open, be placed in band mesh
Basin in, place 10 min after, be cut into the sheet of 6~8 mm, it is spare；
Onion removes Lao Pi, dry hide and root, cleans up, and controls water, is cut into the particle of 6~8 mm sizes, spare；
Various vegetables are claimed together by formula ratio, in addition sesame oil, mixes, it is spare；
Dry powder weighs together, spare；
Liquid batching is together, spare；
Pork, pigeon breast and show condition weigh, spare.
(2) fillings is mixed
Pork, pigeon breast and show condition after load weighted rubbing is placed in stuffing mixer, 2 min is mixed slowly and is uniformly mixed, quickly
2 min are stirred, the dry powder weighed up and liquid small powder is added, after mixing slowly 2 min, 1 min is quickly stirred, is quickly stirred after adding water
The show condition block that 2 min have beans big into filling is mixed, mixes slowly 2 min after adding dish, completes the mixing of the pork mushroom filling；
(3) steamed dumpling is packed
Described 12 g of pork mushroom filling or so is taken, packs into steamed dumpling using steamed dumpling musculus cutaneus described in individual；The weight of single steamed dumpling product
Control is in 20 g, can be using hand making at lacery in order to promote the molding sense of steamed dumpling.
(4) it freezes
The steamed dumpling product are put into quick-frozen 30 min in -35 DEG C~-30 DEG C freeze tunnels, reach the central temperature of the steamed dumpling product
To -18 DEG C, freezen protective.
It can be seen that steamed dumpling provided in this embodiment does not use dough made with boiling water, without pre- steaming processing is carried out, so that steamed dumpling
Simple production process, be readily produced operation, be convenient for industrialized production, so, musculus cutaneus provided in this embodiment it is widely used.
Embodiment 2
The present embodiment provides a kind of essentially identical, the main differences of raw material composition for the musculus cutaneus that musculus cutaneus, the musculus cutaneus are provided with embodiment 1
It is that the proportion of raw material is different.Specifically, musculus cutaneus provided in this embodiment is made of the raw material of following parts by weight: roc Thailand snowflake powder
95 parts, 13 parts of hydroxypropyl PASELLI EASYGEL, phosphate double 2 parts of starch, 1 part of acetate converted starch, soluble soybean polysaccharide
0.5 part, 0.8 part of oil emulsion, 5 parts of refined lard, 0.2 part of musculus cutaneus modifying agent, 60 parts of water, wherein the musculus cutaneus in the embodiment changes
Good dose identical as the composition of musculus cutaneus modifying agent in embodiment 1.
The present embodiment also provides a kind of quick-frozen steamed dumpling using musculus cutaneus provided in this embodiment, which includes pork
Mushroom filling and the above-mentioned musculus cutaneus for wrapping up the pork mushroom filling.The present embodiment also provides a kind of preparation method of quick-frozen steamed dumpling, should
Preparation method and the preparation method for the steamed dumpling that embodiment 1 provides are essentially identical.
Embodiment 3
The present embodiment provides a kind of essentially identical, the main differences of raw material composition for the musculus cutaneus that musculus cutaneus, the musculus cutaneus are provided with embodiment 1
It is that the proportion of raw material is different.Specifically, musculus cutaneus provided in this embodiment is made of the raw material of following parts by weight: roc Thailand snowflake powder
105 parts, 17 parts of hydroxypropyl PASELLI EASYGEL, phosphate double 4 parts of starch, 3 parts of acetate converted starch, soluble soybean polysaccharide
2 parts, 1.5 parts of oil emulsion, 7 parts of refined lard, 0.4 part of musculus cutaneus modifying agent, 66 parts of water, wherein the musculus cutaneus improvement in the embodiment
Agent is identical as the composition of musculus cutaneus modifying agent in embodiment 1.
The present embodiment also provides a kind of quick-frozen steamed dumpling using musculus cutaneus provided in this embodiment, which includes pork
Mushroom filling and the above-mentioned musculus cutaneus for wrapping up the pork mushroom filling.The present embodiment also provides a kind of preparation method of quick-frozen steamed dumpling, should
Preparation method and the preparation method for the steamed dumpling that embodiment 1 provides are essentially identical.
Embodiment 4
The present embodiment provides a kind of essentially identical, the main differences of raw material composition for the musculus cutaneus that musculus cutaneus, the musculus cutaneus are provided with embodiment 1
It is that the proportion of raw material is different.Specifically, musculus cutaneus provided in this embodiment is made of the raw material of following parts by weight: roc Thailand snowflake powder
100 parts, 14 parts of hydroxypropyl PASELLI EASYGEL, phosphate double 3.5 parts of starch, 1.5 parts of acetate converted starch, soluble soybean
1.5 parts of polysaccharide, 1.2 parts of oil emulsion, 6 parts of refined lard, 0.4 part of musculus cutaneus modifying agent, 65 parts of water, wherein the face in the embodiment
Paper modifying agent is identical as the composition of musculus cutaneus modifying agent in embodiment 1.
The present embodiment also provides a kind of quick-frozen steamed dumplings using above-mentioned musculus cutaneus, which includes glutinous rice mushroom filling and packet
It wraps up in the musculus cutaneus of the glutinous rice mushroom filling, wherein the glutinous rice mushroom filling is made of the raw material of following parts by weight: steaming 58 parts of glutinous rice, perfume
7 parts of mushroom, 3 parts of shallot, 2 parts of ginger, 8 parts of lean pork, 9 parts of show condition, 0.8 part of salt, 0.6 part of monosodium glutamate, 1.5 parts of white granulated sugar, steamed dumplings are multiple
0.25 part of conjunction material, 1.1 parts of dark soy sauce, 1.5 parts of light soy sauce, 0.4 part of cooking wine and 3 parts of salad oil.
The present embodiment also provides a kind of preparation method of above-mentioned quick-frozen steamed dumplings, comprising steps of
(1) musculus cutaneus is made
Step " (one) in the preparation method of steamed dumpling in the present embodiment in the specific preparation method reference embodiment 1 of the step
The steamed dumplings musculus cutaneus of method production 12 g of monolithic weight of production musculus cutaneus " or so, does not need to carry out dough made with boiling water processing to flour.
(2) fillings is prepared
(1) feedstock processing
Circle glutinous rice cold water steeps 1.5 h, 35 min of steamed, and long glutinous rice steeps 2~3 h with cold water, and 40 min of steamed or so is put
It is cool spare；
Dried thin mushroom is put into boiled water that boil 15 min or so completely well-done to mushroom core, pours into immediately cooling in cold water, extracts moisture,
It is cut into small fourth, it is spare；
Onion removes Lao Pi, dry hide and root, cleans up, and controls water, is diced, spare；
The meat meat grinder of Zhu Of-thin (8 mm orifice plate) is twisted into unqualified shape；Temperature before show condition rubs is controlled at -6 DEG C~-4 DEG C,
It is twisted into fine strip shape with 6 mm orifice plates, -4 DEG C~-2 DEG C of temperature, it is spare to put refrigerator freezing after rubbing.
(2) fillings is mixed
Salad oil is poured into pot, when warm, pours into lean pork end, and show condition stir-fries 3~5 min；Add salt, monosodium glutamate, white sand
Sugar, steamed dumplings compound material, dark soy sauce, light soy sauce, cooking wine, mushroom fourth and shallot fry, and the fillings fried slightly cools, then with it is steamed glutinous
Rice uniform stirring, glutinous rice mushroom filling mix.
(3) steamed dumplings is packed
The steamed dumplings musculus cutaneus control is in 12 g or so, and the Weight control of the glutinous rice mushroom filling is in 48 g or so, by the steamed dumplings
Musculus cutaneus and the glutinous rice mushroom filling pack into the shape of the fluffy Shu Zheru flower in top, and steamed dumplings product is made.
(4) pre- to steam
The steamed dumplings product is put into 10 min of boiling or so in steam box, makes starch denaturalization in the steamed dumplings musculus cutaneus, skin reaches
Bright state.
(5) quick-frozen
Steamed dumplings after pre- steaming is put into quick-frozen 30 min in -35 DEG C~-30 DEG C freeze tunnels, is made pre- steaming by being manually placed into pallet
The central temperature of steamed dumplings afterwards reaches -18 DEG C.
It can be seen that the musculus cutaneus of quick-frozen steamed dumplings during the preparation process can not be scalded in advance from preparation process above
Surface treatment simplifies the production technology of quick-frozen steamed dumplings.
The technical solution further illustrating the present invention and being protected is tested below by performance verification.
Sample: the quick-frozen steamed dumplings that the quick-frozen steamed dumpling and embodiment 4 that Examples 1 to 3 and comparative example 1~8 provide provide；Wherein
The fillings and preparation method for the quick-frozen steamed dumpling that the quick-frozen steamed dumpling of the offer of comparative example 1~8 is provided with embodiment 1 are essentially identical, no
The formula that the steamed dumpling skin used is essentially consisted in place is different, specific as follows:
The musculus cutaneus that the steamed dumpling that 1 comparative example of comparative example provides uses is made of the raw material of following parts by weight: roc Thailand snowflake powder 100
Part, phosphate double 18 parts of starch, 2 parts of acetate converted starch, 1 part of soluble soybean polysaccharide, 1 part of oil emulsions, refined lard 6
Part, 0.3 part of musculus cutaneus modifying agent, 62 parts of water.That is, eliminating hydroxypropyl PASELLI EASYGEL in the musculus cutaneus that comparative example 1 uses, and change
The double starch deals of phosphate are become, remaining is and embodiment 1 is identical.
The musculus cutaneus that the steamed dumpling that 2 comparative examples of comparative example provide uses is made of the raw material of following parts by weight: roc Thailand snowflake
Double 3 parts of the starch of 100 parts of powder, phosphate, 17 parts of acetate converted starch, 1 part of soluble soybean polysaccharide, 1 part of oil emulsion, refining pig
Oily 6 parts, 0.3 part of musculus cutaneus modifying agent, 62 parts of water.That is, hydroxypropyl PASELLI EASYGEL is eliminated in the musculus cutaneus that comparative example 1 uses,
And acetate converted starch deal is changed, remaining is and embodiment 1 is identical.
The musculus cutaneus that the steamed dumpling that 3 comparative examples of comparative example provide uses is made of the raw material of following parts by weight: roc Thailand snowflake
100 parts of powder, 18 parts of hydroxypropyl PASELLI EASYGEL, 2 parts of acetate converted starch, 1 part of soluble soybean polysaccharide, 1 part of oil emulsion,
6 parts of refined lard, 0.3 part of musculus cutaneus modifying agent, 62 parts of water.That is, the double starch of phosphate are eliminated in the musculus cutaneus that comparative example 1 uses,
And hydroxypropyl PASELLI EASYGEL deal is changed, remaining is and embodiment 1 is identical.
The musculus cutaneus that the steamed dumpling that 4 comparative examples of comparative example provide uses is made of the raw material of following parts by weight: roc Thailand snowflake
100 parts of powder, 15 parts of hydroxypropyl PASELLI EASYGEL, 5 parts of acetate converted starch, 1 part of soluble soybean polysaccharide, 1 part of oil emulsion,
6 parts of refined lard, 0.3 part of musculus cutaneus modifying agent, 62 parts of water.That is, the double starch of phosphate are eliminated in the musculus cutaneus that comparative example 1 uses,
And acetate converted starch deal is changed, remaining is and embodiment 1 is identical.
The musculus cutaneus that the steamed dumpling that 5 comparative examples of comparative example provide uses is made of the raw material of following parts by weight: roc Thailand snowflake
Double 3 parts of the starch of 100 parts of powder, 17 parts of hydroxypropyl PASELLI EASYGEL, phosphate, 1 part of soluble soybean polysaccharide, 1 part of oil emulsion, essence
Refine 6 parts of lard, 0.3 part of musculus cutaneus modifying agent, 62 parts of water.That is, acetate converted starch is eliminated in the musculus cutaneus that comparative example 1 uses,
And hydroxypropyl PASELLI EASYGEL deal is changed, remaining is and embodiment 1 is identical.
The musculus cutaneus that the steamed dumpling that 6 comparative examples of comparative example provide uses is made of the raw material of following parts by weight: roc Thailand snowflake
Double 5 parts of the starch of 100 parts of powder, 15 parts of hydroxypropyl PASELLI EASYGEL, phosphate, 1 part of soluble soybean polysaccharide, 1 part of oil emulsion, essence
Refine 6 parts of lard, 0.3 part of musculus cutaneus modifying agent, 62 parts of water.That is, acetate converted starch is eliminated in the musculus cutaneus that comparative example 1 uses,
And the double starch deals of phosphate are changed, remaining is and embodiment 1 is identical.
The musculus cutaneus that the steamed dumpling that 7 comparative examples of comparative example provide uses is made of the raw material of following parts by weight: roc Thailand snowflake
Double 3 parts of the starch of 100 parts of powder, 15 parts of hydroxypropyl PASELLI EASYGEL, phosphate, 2 parts of acetate converted starch, soluble soybean are more
Sugared 1 part, 1 part of oil emulsion, 6 parts of refined lard, 62 parts of water.That is, musculus cutaneus modifying agent is eliminated in the musculus cutaneus that comparative example 1 uses,
Yu Jun and embodiment 1 are identical.
The musculus cutaneus that the steamed dumpling that 8 comparative examples of comparative example provide uses is made of the raw material of following parts by weight: roc Thailand snowflake
Double 3 parts of the starch of 100 parts of powder, 15 parts of hydroxypropyl PASELLI EASYGEL, phosphate, 2 parts of acetate converted starch, 1 part of oil emulsion, essence
Refine 6 parts of lard, 0.3 part of musculus cutaneus modifying agent, 62 parts of water.That is, soluble soybean polysaccharide is eliminated in the musculus cutaneus that comparative example 1 uses,
Remaining is and embodiment 1 is identical.
Test method:
(1) after observing the quick-frozen steamed dumpling that Examples 1 to 3 and comparative example 1~8 provide and the quick-frozen steamed dumplings freezing that embodiment 4 provides
Appearance, observation the results are shown in Table 1.
(2) what the quick-frozen steamed dumpling and embodiment 4 provided using instrumental test Examples 1 to 3 and comparative example 1~8 was provided
After quick-frozen steamed dumplings re-heat cooks, hardness, elasticity and the toughness of musculus cutaneus, specific detection method are as follows: by musculus cutaneus to be measured shear 6cm ×
The fritter of 4cm tiles and is fixed on Texture instrument objective table, is popped one's head in P/35 type, by xttpa.prj program to the hard of egg skin
Degree, elasticity and toughness are detected, and testing result is as shown in table 1.
Wherein, hardness (N): expression required power when food samples being made to reach certain deformation, sample keep original shape
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 shape
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 abscissa
The area in enclosed region.
The performance test results table of the quick-frozen fillings wheaten food of table 1
As can be seen from Table 1: Examples 1 to 4 provide quick-frozen steamed dumpling skin and quick-frozen steamed dumplings skin hardness it is smaller, elasticity and toughness compared with
Good, hardness is lower, and elasticity is bigger, and toughness is bigger, and musculus cutaneus eating mouth feel is better.As can be seen from the above data: Examples 1 to 4
The texture for the musculus cutaneus being prepared is better than comparative example 1 to 8；By comparative example 1 and 2 it can be seen that saving two starch phosphate of hydroxypropyl
The musculus cutaneus hardness of ester, quick-frozen raw product steamed dumpling and steamed dumplings is big, and mouthfeel is bad；By comparative example 3 to 6 it can be seen that saving phosphoric acid respectively
When the double starch of ester and acetate converted starch, quick-frozen steamed dumpling raw product and steamed dumplings elasticity are bigger than normal, not easy to operate；By comparative example 2 and 4
When finding out that the amount of acetate converted starch is more, musculus cutaneus hardness becomes larger, taste bad；Found out by comparative example 7 and save musculus cutaneus modifying agent,
Quick-frozen steamed dumpling raw product and the easy bursting by freezing of steamed dumplings, mouthfeel are bad；Found out by comparative example 8 and saves soluble soybean polysaccharide, quick-frozen steamed dumpling
Raw product and the easy bursting by freezing of steamed dumplings, musculus cutaneus hardness becomes larger and easy adhesion, mouthfeel are bad.In brief, it is mentioned using the embodiment of the present invention
The musculus cutaneus of confession makes quick-frozen steamed dumpling and quick-frozen steamed dumplings all has preferable eating mouth feel.
Therefore, musculus cutaneus provided in an embodiment of the present invention carries out at normal temperature in whole preparation process, especially 5 DEG C~
15 DEG C are prepared, flour and hydroxypropyl PASELLI EASYGEL therein, the double starch of phosphate, acetate converted starch, can
Dissolubility soybean polyoses are used cooperatively, and under the collective effect of musculus cutaneus modifying agent, make the musculus cutaneus of quick-frozen steamed dumpling product of preparation and quick-frozen
The soft middle band muscle of steamed dumplings musculus cutaneus is simultaneously flexible, and mouthfeel is more preferably.So musculus cutaneus use provided by the invention is extensive, not only steamed dumpling can
With with can also not have to dough made with boiling water in steamed dumplings use process and handle, and effect is obvious, the soft bullet of musculus cutaneus.Steamed dumpling on the market or
Be dough made with boiling water otherwise be it is pre- steamed, steamed dumplings on the market be also required to dough made with boiling water processing, cumbersome；However, being provided using the present invention
Musculus cutaneus make fillings wheaten food under the premise of guaranteeing mouthfeel, production technology is easy, operation is readily produced, convenient for industrializing
Production.
Finally it should be noted that: the above embodiments are merely illustrative of the technical scheme of the present invention and are not intended to be limiting thereof；To the greatest extent
The present invention is described in detail with reference to preferred embodiments for pipe, it should be understood by those ordinary skilled in the art that: still
It can modify to a specific embodiment of the invention or some technical features can be equivalently replaced；Without departing from this hair
The spirit of bright technical solution should all cover within the scope of the technical scheme claimed by the invention.
Claims (10)
1. a kind of musculus cutaneus, which is characterized in that be mainly made of the raw material of following parts by weight: 95-105 parts of wheat flour, hydroxypropyl
13-17 parts of PASELLI EASYGEL, phosphate double 2-4 parts of starch, 1-3 parts of acetate converted starch, soluble soybean polysaccharide 0.5-2
Part, 0.8-1.5 parts of oil emulsion, 5-7 parts of refined lard, 60-66 parts of water and 0.2-0.4 parts of musculus cutaneus modifying agent.
2. musculus cutaneus according to claim 1, which is characterized in that be mainly made of the raw material of following parts by weight: roc Thailand wheat
Double 3 parts of the starch of 100 parts of powder, 14 parts of hydroxypropyl PASELLI EASYGEL, phosphate, 2 parts of acetate converted starch, soluble soybean are more
1 part of sugar, 1 part of oil emulsion, 6 parts of refined lard, 62 parts of water and 0.3 part of musculus cutaneus modifying agent.
3. musculus cutaneus according to claim 1 or 2, which is characterized in that the musculus cutaneus modifying agent is mainly by following parts by weight
Raw material composition: 30-40 parts of diacetyl tartaric acid monodiglyceride, 22-28 parts of Sodium Polyacrylate, 20-25 parts of glucose oxidase, junket
8-12 parts and cornstarch 5-9 parts of protein acid sodium.
4. musculus cutaneus according to claim 3, which is characterized in that the musculus cutaneus modifying agent is mainly by the raw material of following parts by weight
Composition: 35 parts of diacetyl tartaric acid monodiglyceride, 25 parts of Sodium Polyacrylate, 23 parts of glucose oxidase, 10 parts of casein sodium
With 7 parts of cornstarch.
5. musculus cutaneus according to claim 3, which is characterized in that the oil emulsion is made of the raw material of following parts by weight: sweet
44-46 parts oily, 28-30 parts of soybean oil, 6-18 parts of phosphatidase 1,4-6 parts of diacetyl tartaric acid monodiglyceride and polyglycerol fatty acid
3-5 parts of ester.
6. a kind of quick-frozen fillings wheaten food, which is characterized in that any including fillings and the Claims 1 to 5 for wrapping up the fillings
Musculus cutaneus described in.
7. quick-frozen fillings wheaten food according to claim 6, which is characterized in that it for quick-frozen steamed dumpling, quick-frozen steamed dumplings or
Quick-frozen steamed stuffed bun.
8. quick-frozen fillings wheaten food according to claim 6, which is characterized in that it is quick-frozen steamed dumpling, the fillings master
It to be made of the raw material of following quality point: 18-22 parts of lean pork, 9-11 parts of Fresh Grade Breast, 12-15 parts of show condition, mushroom water 13-15
Part, 20-24 parts of mushroom, 6-9 parts of agaric, 5-8 parts of onion, 0.5-1.5 parts of ginger, 0.6-0.85 parts of salt, 0.6-0.8 parts of monosodium glutamate,
0.3-0.5 parts of white granulated sugar, 0.7-1.0 parts of dark soy sauce, 1.4-1.8 parts of light soy sauce and 0.5-1.2 parts of sesame oil.
9. quick-frozen fillings wheaten food according to claim 6, which is characterized in that it is quick-frozen steamed dumplings, the fillings master
It to be made of the raw material of following quality point: steam glutinous rice 55-62 parts, 5-9 parts of mushroom, 2-3 parts of shallot, 1-3 parts of ginger, lean pork 6-9
Part, 8-10 parts of show condition, 0.6-0.85 parts of salt, 0.5-0.7 parts of monosodium glutamate, 1.2-1.8 parts of white granulated sugar, steamed dumplings compound material 0.2-0.3
Part, 1.0-1.2 parts of dark soy sauce, 1.4-1.6 parts of light soy sauce, 0.3-0.5 parts of cooking wine and 2-4 parts of salad oil.
10. a kind of preparation method of the described in any item fillings wheaten foods of claim 6~9, comprising steps of claim 1
The production of~5 described in any item musculus cutaneus；Prepare fillings；Fillings wheaten food is packed using the musculus cutaneus and the fillings；Directly
It connects and freezing processing is carried out to the fillings wheaten food, or pre- steaming processing first is carried out to the fillings wheaten food and is freezed again
Processing.
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| CN111184207A (en) * | 2020-03-02 | 2020-05-22 | 无锡威尔森淀粉工业有限公司 | Non-ironing noodle premixed flour for making steamed rice cake skins |
| CN113875928A (en) * | 2020-07-01 | 2022-01-04 | 安琪酵母股份有限公司 | Pre-steamed quick-frozen semi-cooked green steamed stuffed bun and preparation method and application thereof |
| WO2022001827A1 (en) * | 2020-07-01 | 2022-01-06 | 安琪酵母股份有限公司 | Pre-steaming quick-frozen semi-cooked raw blank steamed stuffed bun and preparation method therefor and application thereof |
| CN113875928B (en) * | 2020-07-01 | 2024-01-02 | 安琪酵母股份有限公司 | Pre-steamed quick-frozen semi-cooked green steamed stuffed bun, and preparation method and application thereof |
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