CN111227197A - Production process of quick-frozen Cantonese fresh shrimp dumplings - Google Patents
Production process of quick-frozen Cantonese fresh shrimp dumplings Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
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Abstract
The invention discloses a production process of quick-frozen Cantonese fresh shrimp dumplings, which comprises the following steps: s1 dumpling making: the dumpling wrapper and the dumpling stuffing are made into Guangdong style fresh shrimp dumplings by a dumpling machine for later use. S2 sterilization: and sterilizing the Guangdong fresh shrimp dumplings by ultraviolet rays to obtain the sterilized Guangdong fresh shrimp dumplings. S3 freezing: quickly freezing the sterilized Cantonese fresh shrimp dumplings in a single freezer, packaging, and storing in a freezer at the temperature of 18-32 ℃. The invention is characterized in that the anti-freezing protective agent is added in the process of making the shrimp dumpling wrappers, and the frost cracking rate and the cooking loss rate of the quick-frozen Cantonese shrimp dumplings can be effectively reduced.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a production process of quick-frozen Cantonese fresh shrimp dumplings.
Background
Shrimp dumplings are a famous traditional snack in Guangdong, and clear flour is usually used as a wrapper, and is non-gluten wheat starch. The shrimp meat is used as the main stuffing. The shrimp dumpling is thin and transparent in skin after being cooked, clear and visible in shrimp meat inside, small and attractive, fragrant and delicious, rich in nutrition and deeply popular with eaters.
At present, the quick-frozen dumplings are almost necessary food for household and household refrigerators, but the quick-frozen Cantonese fresh shrimp dumplings are not common in markets and are expensive. The Cantonese fresh shrimp dumplings are thin in wrappers and low in toughness, and easily crack, have poor appearance and color and taste and the like in the processes of transportation, storage, repeated freezing and thawing, cooking and the like. Therefore, the Guangdong style fresh shrimps as quick-frozen wheaten food are greatly limited to go into every family.
At present, the main method for solving the problems of cracking, poor appearance and color, poor taste and the like of quick-frozen dumplings is to add an additive or a modifier into flour. The dumpling wrappers of the Cantonese fresh shrimps are much thinner than the dumpling wrappers of the common dumplings, high-gluten wheat flour is used for the common dumpling wrappers, and gluten-free wheat flour is used for the dumpling wrappers of the Cantonese fresh shrimps. The common additive or modifier is added into the gluten-free wheat flour, so that the effect of improving the problems is not great.
Aiming at the problems, the invention provides a production process of quick-frozen Cantonese fresh shrimp dumplings, which solves the technical problems that the quick-frozen Cantonese fresh shrimp dumplings are easy to crack, and have poor appearance, color and taste in the processes of transportation, storage, repeated freeze thawing, cooking and the like.
Disclosure of Invention
In view of the above-mentioned drawbacks of the prior art, the technical problems to be solved by the present invention are: aiming at the problems that the quick-frozen Cantonese fresh shrimp dumplings are easy to crack, have poor appearance and color and taste in the processes of transportation, storage, repeated freezing and thawing, cooking and the like in the prior art, the production process of the quick-frozen Cantonese fresh shrimp dumplings is provided.
In order to solve the technical problems, the invention adopts the technical scheme that:
a production process of quick-frozen Cantonese fresh shrimp dumplings comprises the following steps:
s1 dumpling making: making dumpling wrapper and dumpling stuffing into Guangdong style fresh shrimp dumpling with dumpling machine;
s2 sterilization: sterilizing the Guangdong fresh shrimp dumplings by ultraviolet rays to obtain sterilized Guangdong fresh shrimp dumplings;
s3 freezing: and quickly freezing the sterilized Cantonese fresh shrimp dumplings in a single freezer, packaging, and storing in a refrigeration house at the temperature of between 18 and 32 ℃.
The dumpling wrapper is prepared from the following raw materials in parts by weight:
80-150 parts of starch, 1-5 parts of salt, 5-10 parts of an anti-freezing protective agent and 600 parts of boiling water.
The starch is one or more of orange starch, potato acetate starch and cassava acetate starch.
Preferably, the starch is prepared from starch, potato acetate starch and cassava acetate starch in a mass ratio of 3: (0.5-3): (0.5: 3).
The potato/cassava acetate starch has the advantages that due to the existence of polar acetyl groups in the structure, the hydrophilicity is enhanced, the water absorption is easy to expand, and the potato/cassava acetate starch and protein can form a network structure in the dough kneading process, so that the strength of dumpling wrappers can be enhanced.
The antifreeze protective agent is one or more of soybean protein isolate, modified soybean protein isolate and alfalfa ice structural protein.
Preferably, the antifreeze protective agent is prepared from modified soybean protein isolate and alfalfa ice structural protein in a mass ratio of 1: (1-3) in the presence of a catalyst.
Soy protein has natural film-forming properties. A large number of hydrophobic bonds, ionic bonds and hydrogen bonds exist in molecules of the dumpling wrapper, and a certain amount of soybean protein isolate is added when the dumpling wrapper is made, so that a layer of film can be formed on the surface of the dumpling wrapper, a certain strength can be provided for the dumpling wrapper, and water vapor can be prevented from entering the interior of a dumpling. The surface activity of the isolated soy protein can be improved by modifying the isolated soy protein to break the non-covalent action of disulfide bonds in the protein and expose internal hydrophobic groups on the surface of the molecule.
The alfalfa is commonly called as the burclover, is a perennial flowering plant, has high protein content, and the average mass fraction of protein in the fresh alfalfa reaches more than 18 percent. The alfalfa ice structural protein obtained after the alfalfa is extracted has good freezing resistance, the gluten protein network structure in the quick-frozen dumpling wrappers is effectively prevented from being damaged, the cracking phenomenon in the freezing and thawing process is reduced, and the quick-frozen dumpling wrappers have good freezing resistance protection effect on the texture of the quick-frozen dumpling wrappers.
The preparation method of the modified isolated soy protein comprises the following steps:
dissolving the soybean protein isolate in a phosphate buffer solution with the pH value of 8-9, adding peroxyacetic acid, placing the obtained mixture in a dark environment with the temperature of 1-10 ℃ for reaction, stirring for 6-20h at the rotating speed of 300-1000r/min to obtain the oxidized soybean protein isolate, wherein the solid-to-liquid ratio of the soybean protein isolate to the buffer solution is 1 g: (20-40) mL, wherein the dosage of the peroxyacetic acid is 1-1.5 times of the mass of the soybean protein isolate.
Mixing the oxidized soybean protein isolate and sugar uniformly, stirring for 5-15min at the rotation speed of 300-700r/min, heating to 90-120 ℃, reacting for 1-2h, immediately freeze-drying for 3-8h after the reaction is finished, and taking out to obtain the modified soybean protein isolate. Wherein the mass ratio of the soybean protein isolate to the sugar mixture is 1: (2-3), wherein the sugar is glucose and/or fructose. Preferably, the sugar is a mixture of glucose and fructose in a mass ratio of 1 (1-3).
The extraction process of the alfalfa ice structuring protein comprises the following steps:
adding fresh alfalfa leaves into n-hexane at room temperature, stirring for 1-3h, wherein the solid-to-liquid ratio of the alfalfa leaves to the n-hexane is 1g at the rotation speed of 50-150 r/min: (5-10) mL, taking out, airing, performing steam blanching on the aired alfalfa leaves for 5-10min by using a steamer, cooling the steamed alfalfa leaves to 5-10 ℃ in an ice bath, and placing in a vacuum oven to dry for 2-6h at 30-50 ℃. Grinding dried herba Medicaginis leaf, and sieving with 50-80 mesh sieve to obtain herba Medicaginis fine powder with water content of 5.5-8.5%;
dispersing the fine alfalfa powder in water in an ultrasonic wave, wherein the solid-to-liquid ratio of the fine alfalfa powder to the water is 1 g: (20-40) mL of the obtained alfalfa dispersion liquid, wherein the ultrasonic frequency is 10-30kHz, and the power is constant at 100-200W. Adjusting pH of the herba Medicaginis dispersion to 9-11 with 0.5-2mol/L NaOH, centrifuging at 3000-8000r/min and 2-5 deg.C for 10-30min, collecting supernatant, performing tangential ultrafiltration with filter membrane with pore diameter of 1-100nm to obtain herba Medicaginis ice structure protein extract, acidifying the collected herba Medicaginis ice structure protein extract with 0.5-2mol/L HCl to pH3.5-4.5, and freeze drying at- (30-45) deg.C for 10-30h with freeze dryer to obtain herba Medicaginis ice structure protein.
The preparation method of the dumpling wrapper comprises the following steps:
s1, preparing materials: respectively taking starch, salt, an anti-freezing protective agent and boiling water according to the weight parts; standby;
s2 and dough: firstly, mixing starch and an anti-freezing protective agent to form powder; dissolving salt in boiling water to obtain salt water; then, adding saline water into the powder, uniformly mixing, and kneading into dough for later use;
s3 dough leavening: standing the dough at 20-40 deg.C for 30-50min to obtain leavened dough;
s4, dumpling wrappers are prepared: mechanically making the leavening dough into dumpling wrapper with thickness of 2.0-3.0mm and diameter of 60-90 mm.
The dumpling filling pill is prepared from the following raw materials in parts by weight:
400 parts of shrimp meat, 80-120 parts of diced meat, 2-5 parts of salt, 6-8 parts of sugar, 30-70 parts of corn kernels, 30-70 parts of diced carrot, 10-30 parts of wheat starch and 20-40 parts of corn oil.
The preparation method of the dumpling stuffing comprises the following steps:
s1, preparing materials: taking shrimp meat, diced fat meat, salt, sugar, corn kernels, diced carrot, wheat starch and corn oil according to the weight parts respectively for later use;
s2 mixing: mixing the above materials, stirring, and mechanically making into stuffing pill.
The invention has the beneficial effects that:
1. the traditional shrimp dumpling wrappers are mainly made of wheat starch without gluten, and the made dumpling wrappers are not chewy. According to the invention, a certain amount of potato/cassava acetate starch and the orange powder are mixed to prepare the dumpling wrapper, and the potato/cassava acetate starch has enhanced hydrophilicity due to the polar acetyl groups in the structure, is easy to absorb water and expand, can form a network structure together with protein in the dough kneading process, can enhance the strength of the dumpling wrapper, improves the chewing force, and simultaneously keeps the transparent characteristic of the shrimp dumpling wrapper.
2. A certain amount of anti-freezing protective agent is added in the process of making the shrimp dumpling wrappers, so that the frost cracking rate of the quick-frozen Cantonese fresh shrimp dumplings and the cooking loss rate of the shrimp dumpling wrappers can be reduced. The antifreeze protective agent is formed by mixing modified soybean protein isolate and alfalfa ice structural protein. The alfalfa ice structural protein obtained after the alfalfa is extracted has good freezing resistance, the gluten protein network structure in the quick-frozen dumpling wrappers is effectively prevented from being damaged, the cracking phenomenon in the freezing and thawing process is reduced, and the quick-frozen dumpling wrappers have good freezing resistance protection effect on the texture of the quick-frozen dumpling wrappers. While soy protein has natural film-forming properties. A large number of hydrophobic bonds, ionic bonds and hydrogen bonds exist in molecules of the dumpling wrapper, and a certain amount of soybean protein isolate is added when the dumpling wrapper is made, so that a layer of film can be formed on the surface of the dumpling wrapper, a certain strength can be provided for the dumpling wrapper, and water vapor can be prevented from entering the interior of a dumpling. The surface activity of the isolated soy protein can be improved by modifying the isolated soy protein to break the non-covalent action of disulfide bonds in the protein and expose internal hydrophobic groups on the surface of the molecule. The modified soybean protein isolate and the alfalfa ice structural protein have a synergistic effect, so that the quality of the quick-frozen Cantonese fresh shrimp dumplings is guaranteed, and the guarantee is provided.
Detailed Description
In the examples, the sources of the raw materials are as follows:
and (3) clarification of powder: wheat starch, a non-gluten flour, the brand purchased: and changed to gold.
Potato acetate starch: CAS number 9045-28-7, grade: food grade, purchase brand: dahua.
Cassava acetate starch: grade: food grade, purchase brand: a high source.
Isolated soy protein: CAS number: 9010-10-0, grade: food grade, purchase brand: mountain pine organisms.
Example 1
A production process of quick-frozen Cantonese fresh shrimp dumplings comprises the following steps:
s1 dumpling making: making dumpling wrapper and dumpling stuffing into Guangdong style fresh shrimp dumpling with dumpling machine;
s2 sterilization: sterilizing the Guangdong fresh shrimp dumplings by ultraviolet rays to obtain sterilized Guangdong fresh shrimp dumplings;
s3 freezing: quickly freezing the sterilized Cantonese fresh shrimp dumplings in a single freezer, packaging, and storing in a-32 deg.C freezer.
The dumpling wrapper is prepared from the following raw materials in parts by weight:
400 parts of starch, 2 parts of salt, 8 parts of an anti-freezing protective agent and 400 parts of boiling water.
The starch is prepared from starch and potato acetate starch according to a mass ratio of 3: 1.
The anti-freezing protective agent is soybean protein isolate.
The preparation method of the dumpling wrapper comprises the following steps:
s1, preparing materials: respectively taking starch, salt, an anti-freezing protective agent and boiling water according to the weight parts; standby;
s2 and dough: firstly, mixing starch and an anti-freezing protective agent to form powder; dissolving salt in boiling water to obtain salt water; then, adding saline water into the powder, uniformly mixing, and kneading into dough for later use;
s3 dough leavening: standing the dough at 30 deg.C for 40min to obtain leavened dough;
s4, dumpling wrappers are prepared: mechanically making the leavening dough into dumpling wrappers with the thickness of 2.0mm and the diameter of 80mm for later use.
The dumpling filling pill is prepared from the following raw materials in parts by weight:
300 parts of shrimp meat, 100 parts of diced fat meat, 3 parts of salt, 6 parts of sugar, 50 parts of corn kernels, 50 parts of diced carrot, 20 parts of wheat starch and 30 parts of corn oil.
The preparation method of the dumpling stuffing comprises the following steps:
s1, preparing materials: taking shrimp meat, diced fat meat, salt, sugar, corn kernels, diced carrot, wheat starch and corn oil according to the weight parts respectively for later use;
s2 mixing: mixing the above materials, stirring, and mechanically making into stuffing pill.
Example 2
In substantial agreement with example 1, the only difference is that:
the starch is prepared from starch and cassava acetate starch according to a mass ratio of 3: 1.
Example 3
In substantial agreement with example 1, the only difference is that:
the starch is prepared from orange powder, potato acetate starch and cassava acetate starch in a mass ratio of 3: 1: 1.
Example 4
In substantial agreement with example 1, the only difference is that:
the starch is clarified powder.
Example 5
A production process of quick-frozen Cantonese fresh shrimp dumplings comprises the following steps:
s1 dumpling making: making dumpling wrapper and dumpling stuffing into Guangdong style fresh shrimp dumpling with dumpling machine;
s2 sterilization: and sterilizing the Guangdong fresh shrimp dumplings by ultraviolet rays to obtain the sterilized Guangdong fresh shrimp dumplings.
S3 freezing: and quickly freezing the sterilized Cantonese fresh shrimp dumplings in a single freezer, packaging, and storing in a refrigeration house at the temperature of between 18 and 32 ℃.
The dumpling wrapper is prepared from the following raw materials in parts by weight:
400 parts of starch, 2 parts of salt, 8 parts of an anti-freezing protective agent and 400 parts of boiling water.
The starch is prepared from orange powder, potato acetate starch and cassava acetate starch in a mass ratio of 3: 1: 1.
The anti-freezing protective agent is modified soybean protein isolate.
The preparation method of the modified isolated soy protein comprises the following steps:
dissolving the isolated soy protein in a phosphate buffer solution with the pH value of 8.0, adding peroxyacetic acid, placing the obtained mixture in a dark environment with the temperature of 4 ℃ for reaction, stirring for 12 hours at the rotating speed of 500r/min, and obtaining the oxidized isolated soy protein, wherein the solid-to-liquid ratio of the isolated soy protein to the buffer solution is 1 g: 30mL, the dosage of the peroxyacetic acid is 1.2 times of the mass of the soybean protein isolate.
And (3) uniformly mixing the oxidized soybean protein isolate with sugar, stirring for 10min at the rotating speed of 500r/min, heating to 100 ℃, reacting for 1h, immediately freeze-drying for 5h after the reaction is finished, and taking out to obtain the modified soybean protein isolate. Wherein the mass ratio of the soybean protein isolate to the sugar mixture is 1: 2, the sugar is glucose.
The preparation method of the dumpling wrapper comprises the following steps:
s1, preparing materials: respectively taking starch, salt, an anti-freezing protective agent and boiling water according to the weight parts; standby;
s2 and dough: firstly, mixing starch and an anti-freezing protective agent to form powder; dissolving salt in boiling water to obtain salt water; then, adding saline water into the powder, uniformly mixing, and kneading into dough for later use;
s3 dough leavening: standing the dough at 30 deg.C for 40min to obtain leavened dough;
s4, dumpling wrappers are prepared: mechanically making the leavening dough into dumpling wrappers with the thickness of 2.0mm and the diameter of 80mm for later use.
The dumpling filling pill is prepared from the following raw materials in parts by weight:
300 parts of shrimp meat, 100 parts of diced fat meat, 3 parts of salt, 6 parts of sugar, 50 parts of corn kernels, 50 parts of diced carrot, 20 parts of wheat starch and 30 parts of corn oil.
The preparation method of the dumpling stuffing comprises the following steps:
s1, preparing materials: taking shrimp meat, diced fat meat, salt, sugar, corn kernels, diced carrot, wheat starch and corn oil according to the weight parts respectively for later use;
s2 mixing: mixing the above materials, stirring, and mechanically making into stuffing pill.
Example 6
In substantial agreement with example 5, the only difference is that:
the sugar is fructose.
Example 7
In substantial agreement with example 5, the only difference is that:
the sugar is a mixture of glucose and fructose in a mass ratio of 1: 1.
Example 8
Substantially in accordance with example 5, except that
The antifreeze protective agent is alfalfa ice structural protein.
The extraction process of the alfalfa ice structuring protein comprises the following steps:
adding fresh alfalfa leaves into n-hexane at room temperature, stirring for 2h, wherein the solid-to-liquid ratio of the alfalfa leaves to the n-hexane is 1g at the rotating speed of 100 r/min: 5mL, taking out and airing, performing steam blanching on the aired alfalfa leaves for 5min by using a steamer, then cooling the steamed alfalfa leaves to 7 ℃ in an ice bath, and placing the cooled alfalfa leaves in a vacuum oven to dry for 4h at 40 ℃. Grinding dried alfalfa leaves and sieving with a 50 mesh sieve to obtain a fine alfalfa powder with a moisture content of 5.5%.
Dispersing the fine alfalfa powder in water in an ultrasonic wave, wherein the solid-to-liquid ratio of the fine alfalfa powder to the water is 1 g: 30mL of the obtained alfalfa dispersion liquid has the ultrasonic frequency of 20kHz and the constant power of 100W. Adjusting pH of the alfalfa dispersion to 9 with 1mol/L NaOH, centrifuging at 5000r/min and 4 ℃ for 20min, taking supernatant, performing tangential ultrafiltration extraction with a filter membrane with the aperture of 100nm to obtain alfalfa ice structure protein extract, acidifying the collected alfalfa ice structure protein extract with 1mol/L HCl to pH3.5, and freeze-drying the acidified collected alfalfa ice structure protein extract with a freeze dryer at-32 ℃ for 24h to obtain alfalfa ice structure protein.
Example 9
A production process of quick-frozen Cantonese fresh shrimp dumplings comprises the following steps:
s1 dumpling making: making dumpling wrapper and dumpling stuffing into Guangdong style fresh shrimp dumpling with dumpling machine;
s2 sterilization: sterilizing the Guangdong fresh shrimp dumplings by ultraviolet rays to obtain sterilized Guangdong fresh shrimp dumplings;
s3 freezing: quickly freezing the sterilized Cantonese fresh shrimp dumplings in a single freezer, packaging, and storing in a-32 deg.C freezer.
The dumpling wrapper is prepared from the following raw materials in parts by weight:
400 parts of starch, 2 parts of salt, 8 parts of an anti-freezing protective agent and 400 parts of boiling water.
The starch is prepared from orange powder, potato acetate starch and cassava acetate starch in a mass ratio of 3: 1: 1.
The antifreeze protective agent is prepared from modified soybean protein isolate and alfalfa ice structural protein according to a mass ratio of 1:1, in a mixture of the components.
The preparation method of the modified isolated soy protein comprises the following steps:
dissolving the isolated soy protein in a phosphate buffer solution with the pH value of 8.0, adding peroxyacetic acid, placing the obtained mixture in a dark environment with the temperature of 4 ℃ for reaction, stirring for 12 hours at the rotating speed of 500r/min, and obtaining the oxidized isolated soy protein, wherein the solid-to-liquid ratio of the isolated soy protein to the buffer solution is 1 g: 30mL, the dosage of the peroxyacetic acid is 1.2 times of the mass of the soybean protein isolate.
And (3) uniformly mixing the oxidized soybean protein isolate with sugar, stirring for 10min at the rotating speed of 500r/min, heating to 100 ℃, reacting for 1h, immediately freeze-drying for 5h after the reaction is finished, and taking out to obtain the modified soybean protein isolate. Wherein the mass ratio of the soybean protein isolate to the sugar mixture is 1: 2, the sugar is a mixture of glucose and fructose in a mass ratio of 1: 1.
The extraction process of the alfalfa ice structuring protein comprises the following steps:
adding fresh alfalfa leaves into n-hexane at room temperature, stirring for 2h, wherein the solid-to-liquid ratio of the alfalfa leaves to the n-hexane is 1g at the rotating speed of 100 r/min: 5mL, taking out and airing, performing steam blanching on the aired alfalfa leaves for 5min by using a steamer, then cooling the steamed alfalfa leaves to 7 ℃ in an ice bath, and placing the cooled alfalfa leaves in a vacuum oven to dry for 4h at 40 ℃. Grinding dried alfalfa leaves and sieving with a 50 mesh sieve to obtain a fine alfalfa powder with a moisture content of 5.5%.
Dispersing the fine alfalfa powder in water in an ultrasonic wave, wherein the solid-to-liquid ratio of the fine alfalfa powder to the water is 1 g: 30mL of the obtained alfalfa dispersion liquid has the ultrasonic frequency of 20kHz and the constant power of 100W. Adjusting pH of the alfalfa dispersion to 9 with 1mol/L NaOH, centrifuging at 5000r/min and 4 ℃ for 20min, taking supernatant, performing tangential ultrafiltration extraction with a filter membrane with the aperture of 100nm to obtain alfalfa ice structure protein extract, acidifying the collected alfalfa ice structure protein extract with 1mol/L HCl to pH3.5, and freeze-drying the acidified collected alfalfa ice structure protein extract with a freeze dryer at-32 ℃ for 24h to obtain alfalfa ice structure protein.
The preparation method of the dumpling wrapper comprises the following steps:
s1, preparing materials: respectively taking starch, salt, an anti-freezing protective agent and boiling water according to the weight parts; standby;
s2 and dough: firstly, mixing starch and an anti-freezing protective agent to form powder; dissolving salt in boiling water to obtain salt water; then, adding saline water into the powder, uniformly mixing, and kneading into dough for later use;
s3 dough leavening: standing the dough at 30 deg.C for 40min to obtain leavened dough;
s4, dumpling wrappers are prepared: mechanically making the leavening dough into dumpling wrappers with the thickness of 2.0mm and the diameter of 80mm for later use.
The dumpling filling pill is prepared from the following raw materials in parts by weight:
300 parts of shrimp meat, 100 parts of diced fat meat, 3 parts of salt, 6 parts of sugar, 50 parts of corn kernels, 50 parts of diced carrot, 20 parts of wheat starch and 30 parts of corn oil.
The preparation method of the dumpling stuffing comprises the following steps:
s1, preparing materials: taking shrimp meat, diced fat meat, salt, sugar, corn kernels, diced carrot, wheat starch and corn oil according to the weight parts respectively for later use;
s2 mixing: mixing the above materials, stirring, and mechanically making into stuffing pill.
Comparative example 1
In substantial agreement with example 8, the only difference is that:
the dumpling wrapper is prepared from the following raw materials in parts by weight:
400 parts of starch, 2 parts of salt and 400 parts of boiling water.
Test example 1
And (3) measuring the frost cracking rate of the quick-frozen dumplings: taking out 1000 quick-frozen Cantonese fresh shrimp dumplings, observing the surfaces of the shrimp dumplings, regarding the cracks regardless of the sizes and the thicknesses of the cracks as the cracks, and then calculating the frost cracking rate of the shrimp dumplings according to the following formula: the cracking rate (%) of shrimp dumpling is equal to the number of cracked dumplings/total dumplings number multiplied by 100%
TABLE 1 Frost crack rate of quick-frozen Cantonese fresh shrimp dumpling
| Examples/comparative examples | Frost crack rate (%) of shrimp dumpling |
| Example 1 | 1.5 |
| Example 2 | 1.6 |
| Example 3 | 1.3 |
| Example 4 | 2.3 |
| Example 5 | 1.0 |
| Example 6 | 1.1 |
| Example 7 | 0.8 |
| Example 8 | 0.9 |
| Example 9 | 0.3 |
| Comparative example 1 | 10.1 |
As can be seen from Table 1, the frost resistance protective agent is added to the shrimp dumpling wrappers in example 8, the frost resistance protective agent is not added to the shrimp dumpling wrappers in comparative example 1, and the frost cracking rate of the shrimp dumplings in example 9 is significantly lower than that of comparative example 1. The reason for this is that: the antifreeze protective agent is formed by mixing modified soybean protein isolate and alfalfa ice structural protein. The alfalfa ice structural protein obtained after the alfalfa is extracted has good freezing resistance, the gluten protein network structure in the quick-frozen dumpling wrappers is effectively prevented from being damaged, the cracking phenomenon in the freezing and thawing process is reduced, and the quick-frozen dumpling wrappers have good freezing resistance protection effect on the texture of the quick-frozen dumpling wrappers. While soy protein has natural film-forming properties. A large number of hydrophobic bonds, ionic bonds and hydrogen bonds exist in molecules of the dumpling wrapper, and a certain amount of soybean protein isolate is added when the dumpling wrapper is made, so that a layer of film can be formed on the surface of the dumpling wrapper, a certain strength can be provided for the dumpling wrapper, and water vapor can be prevented from entering the interior of a dumpling. The surface activity of the isolated soy protein can be improved by modifying the isolated soy protein to break the non-covalent action of disulfide bonds in the protein and expose internal hydrophobic groups on the surface of the molecule.
Examples 1-3 one or more of orange powder, potato acetate starch, and tapioca acetate starch was added to the shrimp dumpling wrappers, while example 4 only orange powder was added. The frost crack rate of the shrimp dumplings of examples 1-3 is significantly lower than that of example 4. The reason for this is that: the potato/cassava acetate starch has the advantages that due to the existence of polar acetyl groups in the structure, the hydrophilicity is enhanced, the water absorption is easy to expand, and the potato/cassava acetate starch and protein can form a network structure in the dough kneading process, so that the strength of the dumpling wrapper can be enhanced, the chewing strength is improved, and the transparent characteristic of the shrimp dumpling wrapper is kept.
Test example 2:
and (3) determining the cooking loss rate of the shrimp dumpling skin: thawing frozen Cantonese fresh shrimp dumpling wrappers, weighing, quickly putting the frozen Cantonese fresh shrimp dumpling wrappers into 500mL of boiling water, keeping the water in a slightly boiling state, boiling for the best cooking time, fishing out the boiled dumpling wrappers and putting the boiled dumpling wrappers on a drain net, then transferring the noodle soup into a 500mL volumetric flask for constant volume, pouring 100mL of the noodle soup into a 200mL beaker with constant weight, putting the beaker on an electric furnace for steaming to a little, putting the beaker into a 105 ℃ oven for constant weight, calculating the cooking loss, and repeatedly measuring for 3 times.
P＝5M/[G×(1-W)]×100％
In the formula: p is the cooking loss rate; m is dry matter in 100mL of noodle soup; g is the quality of the quick-frozen dumpling wrappers; w is the moisture content of the quick-frozen dumpling wrapper.
TABLE 2 cooking loss rate of quick-frozen Cantonese fresh shrimp dumpling wrapper
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (9)
1. A production process of quick-frozen Cantonese fresh shrimp dumplings comprises the following steps:
s1 dumpling making: making dumpling wrapper and dumpling stuffing into Guangdong style fresh shrimp dumpling with dumpling machine;
s2 sterilization: sterilizing the Guangdong fresh shrimp dumplings by ultraviolet rays to obtain sterilized Guangdong fresh shrimp dumplings;
s3 freezing: and quickly freezing the sterilized Cantonese fresh shrimp dumplings in a single freezer, packaging, and storing in a refrigeration house at the temperature of between 18 and 32 ℃.
2. The production process of the quick-frozen Cantonese fresh shrimp dumplings as claimed in claim 1, wherein the dumpling wrappers are prepared from the following raw materials in parts by weight:
700 parts of starch, 1-5 parts of salt, 5-10 parts of anti-freezing protective agent and 600 parts of boiling water.
3. The production process of the quick-frozen Cantonese fresh shrimp dumplings as claimed in claim 2, wherein the starch is one or more of orange starch, potato acetate starch and cassava acetate starch.
4. The production process of the quick-frozen Cantonese fresh shrimp dumplings as claimed in claim 2, wherein the antifreeze protective agent is one or more of soybean protein isolate, modified soybean protein isolate and alfalfa ice structural protein.
5. The production process of the quick-frozen Cantonese fresh shrimp dumplings as claimed in claim 4, wherein the preparation method of the modified soy protein isolate comprises the following steps:
dissolving the isolated soy protein in a phosphate buffer solution with the pH value of 8-9, adding peroxyacetic acid, placing the obtained mixture in a dark environment with the temperature of 1-10 ℃ for reaction, stirring for 6-20h at the rotating speed of 300-1000r/min, and obtaining the oxidized isolated soy protein, wherein the solid-to-liquid ratio of the isolated soy protein to the buffer solution is 1 g: (20-40) mL, wherein the dosage of the peroxyacetic acid is 1-1.5 times of the mass of the isolated soy protein;
uniformly mixing the oxidized soybean protein isolate with sugar, stirring for 5-15min at the rotation speed of 300-; wherein the mass ratio of the soybean protein isolate to the sugar is 1: (2-3), wherein the sugar is glucose and/or fructose.
6. The production process of the quick-frozen Cantonese fresh shrimp dumplings as claimed in claim 4, wherein the extraction process of the alfalfa ice structural protein comprises the following steps:
adding fresh alfalfa leaves into n-hexane at room temperature, stirring for 1-3h, wherein the solid-to-liquid ratio of the alfalfa leaves to the n-hexane is 1g at the rotation speed of 50-150 r/min: (5-10) mL, taking out, airing, performing steam blanching on the aired alfalfa leaves for 5-10min by using a steamer, then cooling the steamed alfalfa leaves to 5-10 ℃ in an ice bath, placing the cooled alfalfa leaves in a vacuum oven for drying at 30-50 ℃ for 2-6h, grinding the dried alfalfa leaves, and sieving the ground alfalfa leaves by using a 50-80-mesh sieve to obtain alfalfa fine powder with the moisture content of 5.5-8.5%;
dispersing the fine alfalfa powder in water in an ultrasonic wave, wherein the solid-to-liquid ratio of the fine alfalfa powder to the water is 1 g: (20-40) mL of alfalfa dispersion liquid is obtained, the ultrasonic frequency is 10-30kHz, and the power is constant at 100-200W; adjusting pH of the herba Medicaginis dispersion to 9-11 with 0.5-2mol/L NaOH, centrifuging at 3000-8000r/min and 2-5 deg.C for 10-30min, collecting supernatant, performing tangential ultrafiltration with filter membrane with pore diameter of 1-100nm to obtain herba Medicaginis ice structure protein extract, acidifying the collected herba Medicaginis ice structure protein extract with 0.5-2mol/L HCl to pH3.5-4.5, and freeze drying at- (30-45) deg.C for 10-30h with freeze dryer to obtain herba Medicaginis ice structure protein.
7. The production process of the quick-frozen Cantonese fresh shrimp dumplings as claimed in claim 2, wherein the preparation method of the dumpling wrappers comprises the following steps:
s1, preparing materials: respectively taking starch, salt, an anti-freezing protective agent and boiling water according to the weight parts; standby;
s2 and dough: firstly, mixing starch and an anti-freezing protective agent to form powder; dissolving salt in boiling water to obtain salt water; then, adding saline water into the powder, uniformly mixing, and kneading into dough for later use;
s3 dough leavening: standing the dough at 20-40 deg.C for 30-50min to obtain leavened dough;
s4, dumpling wrappers are prepared: mechanically making the leavening dough into dumpling wrapper with thickness of 2.0-3.0mm and diameter of 60-90 mm.
8. The production process of the quick-frozen Cantonese fresh shrimp dumplings as claimed in claim 1, wherein the dumpling stuffing is prepared from the following raw materials in parts by weight:
400 parts of shrimp meat, 80-120 parts of diced meat, 2-5 parts of salt, 6-8 parts of sugar, 30-70 parts of corn kernels, 30-70 parts of diced carrot, 10-30 parts of wheat starch and 20-40 parts of corn oil.
9. The production process of the quick-frozen Cantonese fresh shrimp dumplings as claimed in claim 8, wherein the preparation method of the dumpling filling comprises the following steps:
s1, preparing materials: taking shrimp meat, diced fat meat, salt, sugar, corn kernels, diced carrot, wheat starch and corn oil according to the weight parts respectively for later use;
s2 mixing: mixing the above materials, stirring, and mechanically making into stuffing pill.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471379A (en) * | 2020-11-26 | 2021-03-12 | 成明 | Wrapped point fresh-keeping quick-freezing method |
| CN114568621A (en) * | 2022-02-17 | 2022-06-03 | 江南大学 | Preparation and recovery method of instant dumplings capable of realizing synchronous dehydration/rehydration of wrappers and stuffing |
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2020
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471379A (en) * | 2020-11-26 | 2021-03-12 | 成明 | Wrapped point fresh-keeping quick-freezing method |
| CN114568621A (en) * | 2022-02-17 | 2022-06-03 | 江南大学 | Preparation and recovery method of instant dumplings capable of realizing synchronous dehydration/rehydration of wrappers and stuffing |
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