CN114568621B - 一种可实现皮与馅同步脱水/复水的速食水饺制备与复原方法 - Google Patents
一种可实现皮与馅同步脱水/复水的速食水饺制备与复原方法 Download PDFInfo
- Publication number
- CN114568621B CN114568621B CN202210146844.1A CN202210146844A CN114568621B CN 114568621 B CN114568621 B CN 114568621B CN 202210146844 A CN202210146844 A CN 202210146844A CN 114568621 B CN114568621 B CN 114568621B
- Authority
- CN
- China
- Prior art keywords
- stuffing
- dumpling
- dumplings
- freeze
- instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 39
- 230000018044 dehydration Effects 0.000 title claims abstract description 30
- 238000006297 dehydration reaction Methods 0.000 title claims abstract description 30
- 230000001360 synchronised effect Effects 0.000 title claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 229920002472 Starch Polymers 0.000 claims abstract description 35
- 235000019698 starch Nutrition 0.000 claims abstract description 35
- 239000008107 starch Substances 0.000 claims abstract description 35
- 238000004108 freeze drying Methods 0.000 claims abstract description 33
- 229920001800 Shellac Polymers 0.000 claims abstract description 25
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 25
- 229940113147 shellac Drugs 0.000 claims abstract description 25
- 239000004208 shellac Substances 0.000 claims abstract description 25
- 229920001661 Chitosan Polymers 0.000 claims abstract description 21
- 239000011248 coating agent Substances 0.000 claims abstract description 20
- 238000000576 coating method Methods 0.000 claims abstract description 20
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 18
- 108010053481 Antifreeze Proteins Proteins 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 239000011148 porous material Substances 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 9
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 9
- 235000015497 potassium bicarbonate Nutrition 0.000 claims abstract description 9
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 239000011736 potassium bicarbonate Substances 0.000 claims abstract description 9
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 241000196324 Embryophyta Species 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims description 28
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims description 4
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims description 4
- 235000013874 shellac Nutrition 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- YFFUDTJUCNGCAQ-UHFFFAOYSA-M [Cl-].[N+](=O)([O-])[O-].[Ag+2] Chemical compound [Cl-].[N+](=O)([O-])[O-].[Ag+2] YFFUDTJUCNGCAQ-UHFFFAOYSA-M 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- FDRCDNZGSXJAFP-UHFFFAOYSA-M sodium chloroacetate Chemical compound [Na+].[O-]C(=O)CCl FDRCDNZGSXJAFP-UHFFFAOYSA-M 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 15
- 239000012752 auxiliary agent Substances 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract description 2
- 208000005156 Dehydration Diseases 0.000 description 24
- 239000000047 product Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 239000000463 material Substances 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 239000000306 component Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 240000007124 Brassica oleracea Species 0.000 description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 238000009777 vacuum freeze-drying Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 238000005553 drilling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 241000157076 Ammopiptanthus Species 0.000 description 1
- 241000743756 Bromus inermis Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开一种可实现皮与馅同步脱水/复水的速食水饺制备与复原方法。在面粉中加入羧甲基小孔径多孔淀粉、植物源抗冻蛋白、茶多酚、谷朊粉、碳酸氢钾及轻质碳酸钙,按照配方制备水饺皮和馅。水饺皮经激光微孔处理,有效提高了后续馅心的脱水速率。水饺成品经微波烹饪后进行壳寡糖‑紫虫胶涂膜,然后进行冷冻,冷冻后经过红外喷动冻干得到速食水饺干制品。本发明通过高效产气助剂、激光微孔处理及复合可食用涂膜解决了饺子皮及饺子馅冻干难以同步问题,使冻干过程中饺子馅与饺子皮含水率差值低于4%。同时本发明解决了脱水饺子皮/馅复水不同步问题,实现冻干饺子皮/馅沸水中5 min内完成同步复水,且皮/馅复水率达到95%以上。
Description
技术领域
本发明涉及一种可实现皮与馅同步脱水/复水的速食水饺制备与复原方法,属于食品加工领域。
背景技术
水饺是深受欢迎的传统特色食品,随着人民生活水平的提高和生活节奏的加快,方便即食水饺倍受人们的青睐。但用风干等传统方法干燥的制品通常会使水饺品质降低。相比于传统干燥方法,冻干水饺能保持原有新鲜食品的色、香、味、形和营养成分不损失,在常温下可长时间保存,食用方便。但是,复水性与人们快节奏生活的要求还有很大差距。
战凯等(公开号:CN105614648A)公开了一种冻干即食营养水饺或馄饨及其加工方法,包括以下重量份配比的组分,面料:面粉、淀粉、食盐、强化营养素;馅料:鲜肉、大豆蛋白、蔬菜、鱼肉、虾仁、香葱、食用油、生姜、白糖、食盐、五香粉、抗氧化剂;所述面料与所述馅料的重量配比为1:0.5~1:2.6;在面皮中加入了强化营养素补充各种营养素,并搭配馅料中的不同蔬菜、鲜肉、鱼肉、虾仁等达到营养的科学合理搭配,同时熟化过程采用沸水熟化替代传统的蒸汽熟化,使产品的复水效率大大提高,真正做到即泡即食。但其为具体表明水饺馅料种类,食品组分更为复杂,很难把控最终产品品质。
李康伟(公开号:CN102334645A)公开了一种真空冷冻干燥(冻干-FD)饺子、馄饨的生产方法,包括以下步骤:(1)拌馅;(2)包制;(3)蒸制;(4)预冷;(5) 速冻;(6)真空干燥。该发明还公开了上述方法使用的成型模具。该发明利用真空冷冻干燥技术制成的饺子/馄饨在常温下能长期储存;饺子/馄饨内外能达到同步复水一致性;营养成份不流失、原有口感味道不变;复水几分钟即可食用。该发明解决了以前热风干燥水饺/馄饨改变原有物料成分、导致口味改变的缺点,利用真空冷冻干燥技术不破坏物料原有细胞组织,不改变口味,达到传统手工纯正口味;此外,该发明利用开口达到同步真空冷冻干燥,生产出的饺子/馄饨可同步复水,而且复水率高,但是其干燥效率低,未添加保护剂和改良剂,产品品质较低。
谈卫国等(公开号:CN110353150A)公开了一种微波速食饺子的生产方法,包括以下步骤:蔬菜预处理、肉类处理、制馅、和面、包制、烹煮、速降温度、速冻和包装,该发明通过将烹煮后饺子进行快速降温,同时饺子中心温度低于 -14℃,不仅可以最大限度地保持水饺的原有风味以及原有的营养价值;该发明通过对饺皮厚度、大小及肉馅的选料控制不仅可以提高微波加热的速度,而且不会造成因水份大量流失而造成饺皮发干的情况。但是其生产的水饺为速冻生水饺,需要进行煮\蒸制等熟化,其食用方便性较差。
赫桂丹等(CN105495307A)提供了一种具有保水层的即食方便饺子制作方法,特别适用于车站、白领、旅游与野外工作人员。其方法包括:包括如下步骤: 面团的调制、馅料的配料、添加保水层材料、包制、装袋、真空包装及反压杀菌,其中,饺子皮内表面或/和饺子馅外表面具有保水层材料,保水层材料是大豆分离蛋白类材料与丙三醇混合,或壳聚糖类多糖材料与丙三醇混合。饺子成品为制熟饺子,可常温保存,开袋即食。由于饺子皮内具有保水材层料,其饺子馅可长期保持有丰富的含水量,使饺子味美多汁,是极具市场发展潜力的速食产品。但是,上述发明所得产品为高含水饺子,货架期短,携带性差。
发明内容
为了克服现有技术的不足,本发明提供一种可实现皮与馅同步脱水/复水的速食水饺制备与复原方法,旨在面粉中加入羧甲基小孔径多孔淀粉、植物源抗冻蛋白、茶多酚、谷朊粉、碳酸氢钾及轻质碳酸钙,按照配方制备水饺皮和馅。水饺皮经激光微孔处理,有效提高了后续馅心的脱水速率;水饺成品经微波烹饪后进行壳寡糖-紫虫胶涂膜,进行冷冻。冷冻后的饺子经过红外喷动冻干得到速食水饺干制品。本发明高效产气助剂、激光微孔处理及复合可食用涂膜解决了饺子皮及饺子馅冻干难以同步问题,使冻干过程中饺子馅与饺子皮含水率差值低于 4%。同时,本发明用强吸附改性淀粉(羧甲基小孔径多孔淀粉)还解决了脱水饺子皮/馅复水不同步问题,实现冻干饺子皮/馅沸水中5min内完成同步复水,且皮/馅复水率达到95%以上。整个生产过程较传统冻干水饺节约50%~60%干燥时间,复水后产品软硬适当,具有应有的弹性口感,适合在工业推广应用。
为了实现上述目的,本发明采用的技术方案如下:
以下本发明所涉及的单位“份”为“重量份”。
一种可实现皮与馅同步脱水/复水的速食水饺,包括饺子皮与馅心,所述饺子皮的制备原料以重量份计包括面粉100~150份、食用盐2~3份、羧甲基小孔径多孔淀粉20~40份、抗冻蛋白0.1~0.3份、茶多酚0.02~0.05份、谷朊粉1.5~2.0 份、碳酸氢钾0.15~0.18份、轻质碳酸钙0.17~0.19份。
进一步的,所述的可实现皮与馅同步脱水/复水的速食水饺,所述羧甲基小孔径多孔淀粉制备方法包括以下步骤:
1)将以重量份计的马铃薯淀粉2份分散在20~40份90%异丙醇中,以100~150 r/min速率搅拌15~20min以形成悬浮液;
2)温度保持在25~30℃,在悬浮液中加入0.98~1份NaOH,以100~150r/min 速率搅拌搅拌1~1.5h,升温至35~40℃后加入1~2份的氯乙酸钠,反应3~3.5 h后离心得淀粉浆,然后悬浮在80%乙醇中,再用10%乙酸溶液将pH调至 7.0,离心混合物用80%乙醇洗涤至滤液硝酸银氯化物测试为阴性;
3)将洗涤后的混合物置于冻干机中以50~70℃加热温度干燥10~15h,得到的脱水淀粉经粉碎机粉碎后过60目筛制得羧甲基小孔径多孔淀粉。
以上所得羧甲基小孔径多孔淀粉孔径在30~300nm。
进一步的,所述的可实现皮与馅同步脱水/复水的速食水饺,所述抗冻蛋白为植物源抗冻蛋白。更进一步的,所述的植物源抗冻蛋白包含但不限于:沙冬青抗冻蛋白、胡萝卜抗冻蛋白、无芒雀麦抗冻蛋、燕麦抗冻蛋白中的一种或多种的任意复配。
进一步的,所述的可实现皮与馅同步脱水/复水的速食水饺的制备方法,包括以下步骤:
(1)混料:将面粉、食用盐、羧甲基小孔径多孔淀粉、抗冻蛋白、茶多酚、谷朊粉、碳酸氢钾和轻质碳酸钙混合,制得原料;
(2)饺子皮制备:将步骤(1)制得的原料中加水后按照饺子皮制备工艺制备饺子皮;
(3)激光微孔处理:将步骤(2)制备的饺子皮通过激光打孔机进行微孔处理;
(4)水饺馅心的制备:将馅料原材料按照馅心制备工艺制备得到馅心;
(5)微波烹饪:将步骤(3)得到的饺子皮和步骤(4)得到的馅心制作成水饺,将水饺浸入水中,通过微波进行加热烹饪;
(6)壳寡糖-紫虫胶涂膜:将步骤(5)加热烹饪后的饺子浸入壳寡糖-紫虫胶溶液中浸泡涂膜,捞出涂膜后的水饺,20-30℃沥干;
(7)冷冻:将经过步骤(6)得到的饺子进行冷冻;
(8)红外喷动冻干:将步骤(7)所得冻结水饺,进行红外喷动冻干脱水干燥处理,水饺含水率小于8%,即干燥结束。
进一步的,所述的可实现皮与馅同步脱水/复水的速食水饺的制备方法,步骤(2)中所述原料和水的质量比为10-15:4-5。
进一步的,所述的可实现皮与馅同步脱水/复水的速食水饺的制备方法,步骤(3)中所述微孔处理的微孔直径为10~50nm,打孔间距为3~9mm。
进一步的,所述的可实现皮与馅同步脱水/复水的速食水饺的制备方法,步骤(5)中微波进行加热烹饪的微波功率为0.6~0.8W/g,加热烹饪时长为10~13 min。
进一步的,所述的可实现皮与馅同步脱水/复水的速食水饺的制备方法,步骤(6)中所述壳寡糖-紫虫胶溶液中,壳寡糖的质量体积比浓度为1-1.5%,紫虫胶的质量体积比浓度为3-6%。
进一步的,所述的可实现皮与馅同步脱水/复水的速食水饺的制备方法,步骤(7)中所述冷冻条件为-80℃,冷冻时间10~16h。
进一步的,所述的可实现皮与馅同步脱水/复水的速食水饺的制备方法,步骤(8)中所述红外喷动冻干的红外冻干灯管功率密度为3~10kW/m2;冻干系统冷肼温度为-40℃,系统压强为80Pa。
以上所述的可实现皮与馅同步脱水/复水的速食水饺的复原方法,将以上所述的速食水饺放入沸水中进行复原,所述速食水饺与水的质量比为1:100~1:150。
本发明用强吸附改性淀粉(羧甲基小孔径多孔淀粉)解决了脱水饺子皮/馅复水不同步问题,实现冻干饺子皮/馅沸水中5min内完成同步复水,且皮/馅复水率达到95%以上。整个生产过程较传统冻干水饺节约50%~60%干燥时间,复水后产品软硬适当,具有应有的弹性口感。
本发明的有益效果:
本发明通过添加抗冻蛋白以及茶多酚抑制馅料在冻结以及脱水过程中的品质劣变;添加碳酸氢钾、轻质碳酸钙使饺子在高温熟化时产生多孔结构强化干燥及复水过程;添加谷朊粉提升面皮支撑强度,避免面皮内部多孔结构丰富后出现开裂;添加羧甲基小孔径多孔淀粉以提升冻干水饺亲水能力,辅助水饺皮/馅同步复原;采用微波烹饪进一步破坏面皮淀粉微结构,抑制冻干过程中淀粉回生;同时介入激光微孔、壳寡糖-紫虫胶涂膜及红外喷动冻干生产速食水饺,解决冻干过程中饺子皮/馅干燥不同步问题,降低了干燥时间和能耗,提升了冻干水饺的加工效率和产品品质。
本发明解决了饺子皮及饺子馅冻干难以同步问题,使冻干过程中饺子馅与饺子皮含水率差值低于4%。此外,本发明所得速食水饺含水率小于5%达到安全含水率;整个生产过程较传统冻干水饺节约50%~60%干燥时间,复水后产品软硬适当,具有应有的弹性口感,适合在工业推广应用。
具体实施方式
下面将结合具体实施例对本发明的技术方案进行进一步的说明。
以下实施例和对照例中,采用的羧甲基小孔径多孔淀粉,制备方法包括以下步骤:
1)将以重量份计的马铃薯淀粉2~5份分散在20~40份90%异丙醇中,以100~150r/min速率搅拌15~20min以形成悬浮液;
2)温度保持在25~30℃,在悬浮液中加入0.98~1份NaOH,以100~150r/min 速率搅拌搅拌1~1.5h,升温至35~40℃后加入1~2份的氯乙酸钠,反应3~3.5 h后离心得淀粉浆,然后悬浮在80%乙醇中,再用10%乙酸溶液将pH调至 7.0,离心混合物用80%乙醇洗涤至滤液硝酸银氯化物测试为阴性;
3)将洗涤后的混合物置于冻干机中以50~70℃干燥10~15h,得到的脱水淀粉。将以上制备得到的脱水淀粉经粉碎机粉碎后过60目筛,备用。
实施例1:一种可实现皮与馅同步脱水/复水的速食白菜猪肉水饺的制备与复原方法
一种可实现皮与馅同步脱水/复水的速食白菜猪肉水饺的制备方法,包括以下步骤:
(1)混料:按照高筋小麦粉100份、食用盐2份、羧甲基小孔径多孔淀粉 20份、抗冻蛋白0.1份、茶多酚0.02份、谷朊粉1.5份、碳酸氢钾0.15份、轻质碳酸钙0.17份的配比制备原料,用均质机均质3min,使其充分混合,备用。
(2)饺子皮制备:取制备好的原料130份,加水50份,在打面机中和面 25min,放入压面机中压制成厚度为2mm的面皮;将压好的面皮制作为直径5cm 的圆形饺子皮。
(3)激光微孔处理:将步骤(2)饺子皮放在激光打孔机操作板上进行微孔处理;其中微孔直径为10nm,打孔间距为3mm,重复加工次数为20次。
(4)水饺馅心的制备:将白菜和猪肉清洗干净,然后将食盐3份和清洗干净的猪肉40份与60份白菜放入破碎机中,破碎3min。
(5)微波烹饪:将步骤(3)得到的饺子皮和馅心按照常规比例制作水饺;将水饺平铺于微波加热盘中,添加去离子水,直至水面超出饺子顶端3mm,将加热盘放入微波加热箱中在0.8W/g的功率下加热10min。
(6)壳寡糖-紫虫胶涂膜:将微波烹饪后的饺子放入足量壳寡糖-紫虫胶溶液中浸泡15min。捞出涂膜后的水饺,室温25℃沥干5min,其中壳寡糖-紫虫胶溶液配置方法为按重量份计算100份水中添加壳寡糖1份,添加紫虫胶3份。
(7)冷冻:将预处理的饺子放入-80℃冰箱中冻结16h,用于后续的红外冷冻干燥。
(8)红外喷动冻干:将所得冻结水饺,放入红外喷动冻干仓中进行同步脱水处理,所用红外冻干灯管功率密度为3.77kW/m2;冻干系统冷肼温度为-40℃,系统压强为80Pa;红外喷动冻干条件如下:0~500min:喷动间隔时间为15min,喷动时长为0.2s,后续关闭喷动系统继续干燥直至干燥结束。系统最高温度限定在85℃。所得脱水水饺皮含水率为4.45%,饺子馅含水率为4.93%。
以上方法制备得到的可实现皮与馅同步脱水/复水的速食白菜猪肉水饺进行复热,具体过程如下:将冻干水饺按比例添加至沸水中,并置于线性保温炉中进行复水处理,冻干饺子与水的质量为1:100;线性保温炉需维持复水过程中温度下降速率为1.85℃/min,所得饺子复水时长为4min。
实施例2:一种可实现皮与馅同步脱水/复水的速食牛肉水饺的制备与复原方法
一种可实现皮与馅同步脱水/复水的速食牛肉水饺的制备方法,包括以下步骤:
(1)混料:将高筋小麦粉100份、食用盐2份、羧甲基小孔径多孔淀粉 20份、抗冻蛋白0.1份、茶多酚0.02份、谷朊粉1.5份、碳酸氢钾0.15份、轻质碳酸钙0.17份用均质机均质3min,使其充分混合,备用。
(2)饺子皮制备:将混匀的原料120份,加水50份,在打面机中和面25 min,放入压面机中压制成厚度为2mm面皮;将压好的面皮制作为直径5cm的圆形饺子皮。
(3)激光微孔处理:将步骤(2)饺子皮放在激光打孔机操作板上进行微孔处理;其中微孔直径为25nm,打孔间距为4mm,重复加工次数为25次。
(4)水饺馅心的制备:将牛肉洗干净,然后将食盐3份食盐和清洗干净的牛肉100份放入破碎机中,破碎3min。
(5)微波烹饪:将步骤(3)得到的饺子皮和馅心按照常规比例制作水饺;将水饺平铺于微波加热盘中,添加去离子水没过水饺,将加热盘放入微波加热箱中在0.8W/g的功率下加热10min。
(6)壳寡糖-紫虫胶涂膜:将微波烹饪后的饺子放入足量壳寡糖-紫虫胶溶液中浸泡15min。捞出涂膜后的水饺,室温沥干5min,其中壳寡糖-紫虫胶溶液配置过程为按重量份计算100份水中添加壳寡糖1.5份,添加紫虫胶5份。
(7)冷冻:将预处理的饺子放入-80℃冰箱中冻结16h,用于后续的红外冷冻干燥。
(8)红外喷动冻干:将所得冻结水饺,放入红外喷动冻干仓中进行同步脱水处理,所用红外冻干灯管功率密度为3.77kW/m2;冻干系统冷肼温度为-40℃,系统压强为80Pa;红外喷动冻干条件如下:0~500min:喷动间隔时间为20min,喷动时长为0.4s,后续关闭喷动系统继续干燥直至干燥结束。系统最高温度限定在90℃。所得脱水水饺皮含水率为4.01%,饺子馅含水率为4.53%。
以上方法制备得到的可实现皮与馅同步脱水/复水的速食牛肉水饺进行复热,具体过程如下:
将冻干水饺按比例添加至沸水中,并置于线性保温炉中进行复水处理,冻干饺子与水的质量为1:120;线性保温炉需维持复水过程中温度下降速率为 1.70℃/min,所得饺子复水时长为4.5min。
对照例1-2
本发明在制备可实现皮与馅同步脱水/复水的速食水饺的过程中,采用了传统冻干的方式进行了对照,其中对照例1采用了与实施例1相同的制备过程,区别仅在于在制备步骤(8)中采用了传统冻干方式(传统冻干在已优化的最佳干燥温度70℃);同样,对照例2采用了与实施例2相同的制备过程,区别仅在于在制备步骤(8)中采用了传统冻干方式;对于以上实施例和对照例进行脱水干燥时间与复水时间以及干燥过程中饺子皮与饺子馅含水率差值的比较,具体见下表:
从以上表中可以看出,本发明方案在实际生产过程中能够显著降低55%以上的干燥时间及65%以上的产品复水时间,同时干燥过程中饺子皮与饺子馅含水率差值被显著降低至4%以下,实现了饺子皮与馅同步脱水/复水。
对照例3-8
本发明在制备可实现皮与馅同步脱水/复水的速食水饺的过程中,还进行了各个组分与制备步骤的对比,其中以实施例1为基础:
对照例3:与实施例1采用相同的制备过程,区别在于未进行实施例1中的步骤(3)激光微孔处理、步骤(6)壳寡糖-紫虫胶涂膜,其余步骤相同;
对照例4:与实施例1采用相同的制备过程,区别在于在制备方法中,区别在于未在实施例1步骤(1)混料过程中添加羧甲基小孔径多孔淀粉;未进行步骤(6)壳寡糖-紫虫胶涂膜,其余步骤相同;
对照例5:与实施例1采用相同的制备过程,区别在于未在实施例1步骤(1) 混料过程中添加羧甲基小孔径多孔淀粉;未进行(3)激光微孔处理,其余步骤相同;
对照例6:与实施例1采用相同的制备过程,区别在于未进行实施例1中的步骤(6)壳寡糖-紫虫胶涂膜操作,其余步骤相同;
对照例7:与实施例1采用相同的制备过程,区别在于未进行实施例1中的步骤(3)激光微孔处理操作,其余步骤相同;
对照例8:与实施例1采用相同的制备过程,区别在于未在实施例1步骤(1) 混料过程中添加羧甲基小孔径多孔淀粉,其余步骤相同;
对以上对照例制备得到的速食水饺进行相应的干燥时间、复水时间和干燥过程中饺子皮与饺子馅含水率差值的比较,具体如下表:
从以上表中可以看出,当羧甲基小孔径多孔淀粉与激光微孔联合处理时能够产生在冻干时间降低、冻干饺子复水时长降低上有着协同效果,这些效果是单独添加羧甲基小孔径多孔淀粉或单独进行激光微孔联合处理所无法达到的;此外壳寡糖-紫虫胶涂膜与羧甲基小孔径多孔淀粉或激光微孔处理联合使用时能够产生在降低干燥过程中饺子皮与饺子馅含水率差值方面起到协同作用,实现饺子冻干过程的同步效果。然而,不管是羧甲基小孔径多孔淀粉、激光微孔处理或是壳寡糖-紫虫胶涂膜三者单独或两两联合使用均无法达到实施例1在实现皮与馅同步脱水/复水的速食水饺上的效果,因此本发明专利中羧甲基小孔径多孔淀粉、激光微孔处理及壳寡糖-紫虫胶涂膜三者需要联合使用才能达到更好的协同效果。
Claims (7)
1.一种可实现皮与馅同步脱水/复水的速食水饺,包括饺子皮与馅心,其特征在于,所述饺子皮的制备原料以重量份计包括面粉100~150份、食用盐2~3份、羧甲基小孔径多孔淀粉20~40份、抗冻蛋白0.1~0.3份、茶多酚0.02~0.05份、谷朊粉1.5~2.0份、碳酸氢钾0.15~0.18份、轻质碳酸钙0.17~0.19份;
所述羧甲基小孔径多孔淀粉的制备方法包括以下步骤:
1)将以重量份计的马铃薯淀粉2~5份分散在 20~40 份90%异丙醇中,以100~150 r/min速率搅拌15~20 min以形成悬浮液;
2)温度保持在 25~30 ℃,在悬浮液中加入 0.98~1 份 NaOH,以100~150 r/min速率搅拌 1~1.5 h,升温至 35~40 ℃后加入1~2份的氯乙酸钠,反应 3~3.5 h 后离心得淀粉浆,然后悬浮在 80%乙醇中,再用 10%乙酸溶液将 pH 调至 7.0,离心混合物用 80%乙醇洗涤至滤液硝酸银氯化物测试为阴性;
3)将洗涤后的混合物置于冻干机中以50~70 ℃干燥 10~15 h,得到羧甲基小孔径多孔淀粉;
所述速食水饺采用以下步骤制备:
(1)混料:将面粉、食用盐、羧甲基小孔径多孔淀粉、抗冻蛋白、茶多酚、谷朊粉、碳酸氢钾和轻质碳酸钙混合,制得原料;
(2)饺子皮制备:将步骤(1)制得的原料中加水后按照饺子皮制备工艺制备饺子皮;
(3)激光微孔处理:将步骤(2)制备的饺子皮通过激光打孔机进行微孔处理;
(4)水饺馅心的制备:将馅料原材料按照馅心制备工艺制备得到馅心;
(5)微波烹饪:将步骤(3)得到的饺子皮和步骤(4)得到的馅心制作成水饺,将水饺浸入水中,通过微波进行加热烹饪;
(6)壳寡糖-紫虫胶涂膜:将步骤(5)加热烹饪后的水饺浸入壳寡糖-紫虫胶溶液中浸泡涂膜,捞出涂膜后的水饺,20-30℃沥干;
(7)冷冻:将经过步骤(6)得到的水饺进行冷冻;
(8)红外喷动冻干:将步骤(7)所得冻结水饺,进行红外喷动冻干脱水干燥处理,水饺含水率小于8%,即干燥结束;
步骤(6)中所述壳寡糖-紫虫胶溶液中,壳寡糖的质量体积比浓度为1-1.5 %,紫虫胶的质量体积比浓度为3-6 %。
2.根据权利要求1所述的可实现皮与馅同步脱水/复水的速食水饺,其特征在于,所述抗冻蛋白为植物源抗冻蛋白。
3.根据权利要求1所述的可实现皮与馅同步脱水/复水的速食水饺,其特征在于,步骤(2)中所述原料和水的质量比为10-15:4-5。
4.根据权利要求1所述的可实现皮与馅同步脱水/复水的速食水饺,其特征在于,步骤(3)中所述微孔处理的微孔直径为10~50 nm,打孔间距为3~9 mm。
5.根据权利要求1所述的可实现皮与馅同步脱水/复水的速食水饺,其特征在于,步骤(5)中微波进行加热烹饪的微波功率为0.6~0.8 W/g,加热烹饪时长为10~13 min。
6. 根据权利要求1所述的可实现皮与馅同步脱水/复水的速食水饺,其特征在于,步骤(8)中所述红外喷动冻干的红外冻干灯管功率密度为3~10 kW/m2;冻干系统冷肼温度为-40˚C,系统压强为80 Pa。
7.权利要求1所述的可实现皮与馅同步脱水/复水的速食水饺的复原方法,其特征在于,将权利要求1所述的速食水饺放入沸水中进行复原,所述速食水饺与水的质量比为1:100~1:150。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210146844.1A CN114568621B (zh) | 2022-02-17 | 2022-02-17 | 一种可实现皮与馅同步脱水/复水的速食水饺制备与复原方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202210146844.1A CN114568621B (zh) | 2022-02-17 | 2022-02-17 | 一种可实现皮与馅同步脱水/复水的速食水饺制备与复原方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN114568621A CN114568621A (zh) | 2022-06-03 |
CN114568621B true CN114568621B (zh) | 2023-07-25 |
Family
ID=81770715
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202210146844.1A Active CN114568621B (zh) | 2022-02-17 | 2022-02-17 | 一种可实现皮与馅同步脱水/复水的速食水饺制备与复原方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114568621B (zh) |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101301106B (zh) * | 2007-05-10 | 2010-06-02 | 四川白家食品有限公司 | 一种方便水饺的生产方法 |
CN102125277B (zh) * | 2010-01-12 | 2013-04-24 | 薛辉明 | 冷冻干燥速食饺子或馄饨的生产方法 |
CN101830994B (zh) * | 2010-05-25 | 2011-09-14 | 西南大学 | 马铃薯羧甲基淀粉的制备方法 |
CN102058062A (zh) * | 2010-11-18 | 2011-05-18 | 河南工业大学 | 一种多孔淀粉改善速冻水饺品质的方法 |
CN102648754A (zh) * | 2011-02-26 | 2012-08-29 | 焦作洋晟食品有限公司 | 一种冻干饺子的生产方法 |
CN106562185A (zh) * | 2016-10-13 | 2017-04-19 | 铜仁职业技术学院 | 一种速冻抗老化回生米饭制作方法 |
CN107373313B (zh) * | 2017-07-13 | 2020-02-11 | 安徽红云食品有限公司 | 果蔬牛肉类速冻水饺改良方法 |
CN109363063A (zh) * | 2018-09-05 | 2019-02-22 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种肉皮冻莲藕水饺及其制备方法 |
CN111227197A (zh) * | 2020-03-17 | 2020-06-05 | 马艳华 | 一种速冻广式鲜虾饺的生产工艺 |
CN111418794B (zh) * | 2020-04-15 | 2023-01-10 | 尚好科技有限公司 | 一种激光-超声预处理结合红外冻干改善浆果脆粒抗吸潮和抗黏连的方法 |
CN111528281B (zh) * | 2020-04-15 | 2022-10-18 | 江南大学 | 一种基于红外喷动分级冻干的功能性玫瑰溶豆高效制作方法 |
CN113424918B (zh) * | 2021-06-25 | 2023-06-02 | 尚好科技有限公司 | 一种基于激光微孔及超声-红外烹饪的冻干面制作方法 |
-
2022
- 2022-02-17 CN CN202210146844.1A patent/CN114568621B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN114568621A (zh) | 2022-06-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104522551B (zh) | 一种高纤维重组芦笋脆片的制作方法 | |
CN102793214B (zh) | 海产小杂鱼的调理制作及高效均匀干燥方法 | |
CN110583996B (zh) | 一种冻干蔬菜面条的高效制作方法 | |
CN102630743B (zh) | 高复水性笋干的生产工艺 | |
CN108936424B (zh) | 一种真空脉动与负压脉冲喷动微波联合干燥黄瓜的方法 | |
CN105146553A (zh) | 一种中短波红外真空干燥结合柔性杀菌制备半干型调理手撕牛肉的方法 | |
CN106234564A (zh) | 一种低频超声波辅助提高葛仙米脱水及复水的方法 | |
CN110089702B (zh) | 一种果蔬丁肉脯及其制作方法 | |
CN108703330B (zh) | 一种真空脉动与负压脉冲喷动微波联合干燥苦瓜的方法 | |
CA2240090C (en) | Process for producing quick-boiling pastas and noodles | |
CN111084363A (zh) | 一种冷冻干燥结合微波干燥生产食用菌方便营养汤料的方法 | |
CN102405954B (zh) | 一种快速复水的均匀脱水鱼丸的联合干燥制作方法 | |
CN114568621B (zh) | 一种可实现皮与馅同步脱水/复水的速食水饺制备与复原方法 | |
CN112715918A (zh) | 一种复合沙拉酱的生产工艺 | |
CN109907250B (zh) | 一种咸蛋黄增油起沙的处理方法 | |
KR102414562B1 (ko) | 김치 제조방법 | |
CN1093748C (zh) | 可复原的米粒及其制备方法 | |
KR102353805B1 (ko) | 전복면 및 그의 제조 방법 | |
CN106666408A (zh) | 一种蛋白桑叶养生方便粥 | |
NZ509408A (en) | Quick-cook dehydrated vegetables having a moisture content of 12% or less | |
KR20100037668A (ko) | 죽의 제조방법 | |
CN110537696A (zh) | 黑木耳方便食品及其制备方法 | |
CN105077015B (zh) | 牛骨髓速冻面条的制备方法 | |
CN107927636A (zh) | 风味独特的海带制作方法 | |
CN111134278B (zh) | 一种面料合一非油炸方便面及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |