CN114304598A - Vegetarian stuffing dough-holding agent and preparation method and application thereof - Google Patents
Vegetarian stuffing dough-holding agent and preparation method and application thereof Download PDFInfo
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- CN114304598A CN114304598A CN202111612297.3A CN202111612297A CN114304598A CN 114304598 A CN114304598 A CN 114304598A CN 202111612297 A CN202111612297 A CN 202111612297A CN 114304598 A CN114304598 A CN 114304598A
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Abstract
The invention discloses a vegetarian stuffing dough-holding agent and a preparation method and application thereof, wherein the vegetarian stuffing dough-holding agent comprises the following components in parts by weight: 1-5 parts of wheat fiber, 1-5 parts of xanthan gum, 1-10 parts of konjac flour, 1-5 parts of methyl cellulose, 0.1-1 part of dietary alkali and 300-500 parts of water. When the vegetarian stuffing clustering agent provided by the invention is applied to vegetarian stuffing, the problems of loose structure of the vegetarian stuffing and water discharge at normal temperature can be solved, the production efficiency of stuffing products can be improved, and the defective rate of the products can be reduced; after the stuffing is heated, the water in the vegetarian stuffing is released again, so that the mouthfeel and the flavor of stuffing products can be improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a vegetarian stuffing dough-holding agent and a preparation method and application thereof.
Background
With the increasing demand for quality of life, consumers are more and more relegating their taste to stuffed foods, and vegetarian stuffing products are more and more favored as the lightest category. However, the vegetable can quickly go out of water when the vegetable stuffing is seasoned and put with salt, and the seasoning and the delicious components of the vegetable juice are dissolved in the water and can not be wrapped in the wrapper, so that the taste of the stuffed product is influenced; moreover, the dissolved water is easy to wet the wrappers, the wetted wrappers are very easy to frost crack in the quick-freezing process, and the defective rate is improved, so that proper fillers are needed to manage the water dissolved from the vegetarian stuffing, the defective rate is reduced, and the production efficiency is improved.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides the vegetarian stuffing uniting agent and the manufacturing method and the application thereof, the vegetarian stuffing uniting agent can solve the problems of loose structure and water discharge at normal temperature of vegetarian stuffing, and is beneficial to improving the production efficiency of stuffing-containing products and reducing the defective rate of the products; after the stuffing is heated, the water in the vegetarian stuffing is released again, so that the mouthfeel and the flavor of stuffing products can be improved.
The invention provides the following technical scheme:
in a first aspect, the vegetarian stuffing uniting agent comprises the following components in parts by weight: 1-5 parts of wheat fiber, 1-5 parts of xanthan gum, 1-10 parts of konjac flour, 1-5 parts of methyl cellulose, 0.1-1 part of dietary alkali and 300-500 parts of water.
Further, the paint comprises the following components in parts by weight: 2 parts of wheat fiber, 1 part of xanthan gum, 5 parts of konjac flour, 2 parts of methyl cellulose, 0.5 part of dietary alkali and 400 parts of water.
Further, the edible alkali is calcium hydroxide.
In a second aspect, the method for making the vegetarian stuffing dough-holding agent according to the first aspect comprises the steps of mixing the wheat fiber, the xanthan gum, the konjac flour, the methyl cellulose, the dietary alkali and the water according to the weight ratio, and chopping and mixing the mixture into the dough-holding agent jelly by using a chopping device.
In a third aspect, the application of the vegetarian stuffing uniting agent prepared by the method in the second aspect in vegetarian stuffing is provided.
Further, the uniting agent jelly is added into the vegetarian stuffing according to 15-20% of the weight of the stuffing.
Compared with the prior art, the invention has the beneficial effects that:
(1) after the vegetarian stuffing uniting agent provided by the invention is added into vegetarian stuffing, the phenomenon that the stuffing is easy to stick to the skin and the edge when a machine produces the vegetarian stuffing products can be effectively reduced, the attractiveness of the vegetarian stuffing products is improved, meanwhile, the vegetarian stuffing can be placed for 2 hours at normal temperature, the water yield is very low, so that the vegetarian stuffing can be prepared in advance when the vegetarian stuffing products are made, and the production efficiency is improved;
(2) the vegetarian stuffing uniting agent provided by the invention can manage the water dissolved out from the vegetarian stuffing, avoid the excessive soaking of the wrapper, reduce the phenomenon that the stuffed product is easy to be frozen and cracked in the quick-freezing process, and reduce the defective rate of the stuffed products;
(3) the vegetarian stuffing uniting agent provided by the invention can improve the tissue state of vegetarian stuffing, so that the stuffing still keeps a conglobation state in the cooking process, and the loose structure after cooking is avoided;
(4) the vegetarian stuffing dough-making agent provided by the invention can enable water added into vegetarian stuffing to be released again after being heated to form delicious soup-stock of stuffing-wrapped products, and meanwhile, the stuffing has no slippery and sticky feeling, no glue feeling and fresh mouthfeel.
Detailed Description
The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
Example 1
The embodiment provides a vegetarian stuffing uniting agent which is prepared from the following raw materials in parts by weight: 2 parts of wheat fiber, 1 part of xanthan gum, 5 parts of konjac flour, 2 parts of methyl cellulose, 0.5 part of calcium hydroxide and 400 parts of water. The mixture is chopped into certain jelly according to the weight ratio by using a device with high-speed chopping.
The cucurbitacin filling is prepared from the following formula raw materials and steps:
1) respectively weighing 500g of horned melon, 200g of agaric, 100g of carrot, 50g of mushroom, 100g of salad oil, 10g of salt, 5g of chicken essence, 5g of granulated sugar, 5g of ginger, 5g of chive, 10g of soy sauce, 4g of oyster sauce, 5g of sesame oil, 1g of white pepper powder and 150g of vegetarian stuffing dough holding agent;
2) cleaning horned melon, shredding, adding 0.4% of salt, pickling for 10 minutes, separating out a little water, cleaning with clear water, slightly squeezing water, adding oil, and stirring for later use;
3) dicing Lentinus Edodes, Auricularia and radix Dauci Sativae, and parching;
4) adding the flavoring and the vegetarian stuffing dough-holding agent into the raw materials prepared in the steps, and mixing to obtain the vegetarian stuffing.
Comparative example 1
The comparative example provides a vegetarian stuffing uniting agent, which is different from the embodiment 1 in that: the amount of konjac flour was adjusted to 6 parts without adding xanthan gum, and the rest was the same as in example 1.
Example 2
The embodiment provides a vegetarian stuffing uniting agent which is prepared from the following raw materials in parts by weight: 2 parts of wheat fiber, 3 parts of xanthan gum, 3 parts of konjac flour, 2 parts of methyl cellulose, 0.3 part of calcium hydroxide and 400 parts of water. The mixture is chopped into certain jelly according to the weight ratio by using a device with high-speed chopping.
Vegetarian stuffing was prepared according to the raw materials and procedures of the cucurbita pepo vegetarian stuffing formulation of example 1.
Comparative example 2
The comparative example provides a vegetarian stuffing hugging agent, which is different from the embodiment 2 in that: the amount of xanthan gum was adjusted to 6 parts without adding konjac flour, and the rest was the same as in example 2.
Example 3
The embodiment provides a vegetarian stuffing uniting agent which is prepared from the following raw materials in parts by weight: 2 parts of wheat fiber, 1 part of xanthan gum, 3 parts of konjac flour, 3 parts of methyl cellulose, 0.3 part of calcium hydroxide and 400 parts of water. The mixture is chopped into certain jelly according to the weight ratio by using a device with high-speed chopping.
Vegetarian stuffing was prepared according to the raw materials and procedures of the cucurbita pepo vegetarian stuffing formulation of example 1.
Comparative example 3
The comparative example provides a vegetarian stuffing hugging agent, which is different from the embodiment 3 in that: the amount of xanthan gum was adjusted to 4 parts without adding methylcellulose, and the rest was the same as in example 3.
Example 4
The embodiment provides a vegetarian stuffing uniting agent which is prepared from the following raw materials in parts by weight: 2 parts of wheat fiber, 1 part of xanthan gum, 6 parts of konjac flour, 1 part of methyl cellulose, 0.5 part of calcium hydroxide and 400 parts of water. The mixture is chopped into certain jelly according to the weight ratio by using a device with high-speed chopping.
Vegetarian stuffing was prepared according to the raw materials and procedures of the cucurbita pepo vegetarian stuffing formulation of example 1.
Comparative example 4
The comparative example provides a vegetarian stuffing hugging agent, which is different from the embodiment 4 in that: calcium hydroxide was replaced with sodium carbonate, and the rest was the same as in example 4.
The vegetarian stuffing prepared in examples 1-4 and comparative examples 1-4 were allowed to stand at room temperature for 1 hour, and the water yield of each stuffing was counted. The vegetarian stuffing prepared in examples 1-4 and comparative examples 1-4 was wrapped and then cooked by heating to taste the product. The filling water yield results and the mouthfeel taste results are shown in table 1.
Table 1: examples and comparative examples water yield and cooked filling mouthfeel after standing for different periods of time
As can be seen from Table 1, the vegetarian stuffing of examples 1-4 has little water when left for 2 hours, and the cooked stuffing has fresh taste, no gum feeling and no greasy feeling. The vegetarian stuffing of comparative examples 1-4 has different degrees of water after being placed for 1-2h, and the stuffing has changed taste and is not fresh, even has glue feeling and greasy feeling.
The vegetarian stuffing uniting agent provided by the invention is prepared by chopping xanthan gum, konjac flour and methyl cellulose in cold water to form colloid with certain viscosity and weak-gel jelly to keep the moisture of vegetables, so that the vegetarian stuffing is not scattered, and the vegetarian stuffing is produced and processed; with the increase of the curing temperature of the stuffing, the chopped weak gel can gradually form gel with certain strength, the formed gel has fresh taste, and the flavor of the vegetarian stuffing is not influenced.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (6)
1. The vegetarian stuffing uniting agent is characterized by comprising the following components in parts by weight: 1-5 parts of wheat fiber, 1-5 parts of xanthan gum, 1-10 parts of konjac flour, 1-5 parts of methyl cellulose, 0.1-1 part of dietary alkali and 300-500 parts of water.
2. The vegetarian stuffing hugging agent according to claim 1, which is characterized by comprising the following components in parts by weight: 2 parts of wheat fiber, 1 part of xanthan gum, 5 parts of konjac flour, 2 parts of methyl cellulose, 0.5 part of dietary alkali and 400 parts of water.
3. The vegetarian stuffing hugging agent of claim 1, wherein said edible alkali is calcium hydroxide.
4. A method for making the vegetarian stuffing uniting agent according to any one of claims 1 to 3, characterized in that wheat fiber, xanthan gum, konjac flour, methyl cellulose, edible alkali and water are mixed according to a weight ratio and are chopped into the uniting agent jelly by using a chopping device.
5. The use of a vegetarian stuffing uniting agent made by the method of claim 4 in a vegetarian stuffing.
6. The application of the vegetarian stuffing uniting agent according to claim 5, wherein the uniting agent jelly is added into the vegetarian stuffing according to 15-20% of the weight of the stuffing.
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| CN202111612297.3A CN114304598A (en) | 2021-12-27 | 2021-12-27 | Vegetarian stuffing dough-holding agent and preparation method and application thereof |
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| CN202111612297.3A CN114304598A (en) | 2021-12-27 | 2021-12-27 | Vegetarian stuffing dough-holding agent and preparation method and application thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3097079U (en) * | 2003-04-10 | 2004-01-15 | 株式会社キレネ | Wrappers |
| CN111685265A (en) * | 2020-07-07 | 2020-09-22 | 张丽珠 | Chinese sauerkraut and egg dumpling and making method thereof |
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2021
- 2021-12-27 CN CN202111612297.3A patent/CN114304598A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3097079U (en) * | 2003-04-10 | 2004-01-15 | 株式会社キレネ | Wrappers |
| CN111685265A (en) * | 2020-07-07 | 2020-09-22 | 张丽珠 | Chinese sauerkraut and egg dumpling and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张宁: "改性魔芋葡甘聚糖-甲基纤维素可食膜的研究", 中国优秀硕士学位论文全文数据库工程科技I辑, no. 10, pages 024 - 78 * |
| 杨悦，等: "基于碱性电解水形成的魔芋热不可逆凝胶性质研究", 食品发酵工业, vol. 48, no. 18, pages 149 - 154 * |
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