CN1294877A - Fast frozen dumping or won ton - Google Patents
Fast frozen dumping or won ton Download PDFInfo
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- CN1294877A CN1294877A CN00132429A CN00132429A CN1294877A CN 1294877 A CN1294877 A CN 1294877A CN 00132429 A CN00132429 A CN 00132429A CN 00132429 A CN00132429 A CN 00132429A CN 1294877 A CN1294877 A CN 1294877A
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- won ton
- filling
- filling material
- freezing
- starch hydrolysate
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Abstract
The fast frozen dumpling and won ton of the present invention features that their filling contains starch hydrolyzing product in the amount of 3-30%, which may be malt dextrin, oligosaccharide or maltose or their mixture. The starch hydrolyzing product is added into filling during filling production, dispersed homogeneously and dissolved in filling juice. Compared with conventional fast frozen dumpling and won ton, the product of the present invention containing starch hydrolyzing product has less or even no freezing crack, low cost and good eaten effect.
Description
The invention belongs to a kind of quick-frozen/frozen convenience food, specifically a kind of fast frozen dumping or won ton.
Dumpling and won ton are traditional cooked wheaten foods of China, and fast frozen dumping and won ton are to develop national cooking culture advantage, and exploitation has the product of the quick-frozen food of " distinct Chinese characteristics ".This is one of important directions of China's quick-frozen food production development.
Fast frozen dumping or won ton are made up of musculus cutaneus and filling material.The filling material is the important component part of fast frozen dumping or won ton, and it can embody the uniqueness of product the most highlightedly.The filling material that quick-freezing dumpling or won ton use to give birth to salty filling, is the main body taste with salty delicate flavour promptly generally, without cooking maturation, forms with the raw material mix in the system filling process.Can be divided into numerous kinds such as fresh meat stuffing, three delicacies filling, dish meat stuffing and plain filling by its used primary raw material and local flavor raw material.Main animal raw materials has pig, ox, sheep, chicken, duck, fish, shrimp, crab etc., and the main plant raw material has bright vegetables in various seasons, bamboo shoot, mushroom etc., is equipped with the filling material that animal and plant fat and flavoring are made different cultivars and local flavor simultaneously.Except that " fetching water ", " mixing and freeze " in the filling material is the means of the increase water content used always, and the making of " freezing " can be used pork skin, also can be with thickeners such as gelatin.In addition, vegetable protein is as a kind of vegetable raw material extensive use in quick-freezing dumpling and won ton.As FSPC, protein isolate or histone etc., they not only can increase the nutrition of product, and the balanced nutrients structure can also absorb moisture, the filling material is easily wrapped pinch, and can reduce product cost.When the system filling, make tiny being even more important of various raw material forms.Tiny form can increase the surface area of raw material, enlarges the contact-making surface between the filling material particle.Can strengthen the hydration of protein during with animal raw materials system filling, improve the ability of adsorbed water, strengthen viscosity, and help fresh and tender, the many halogen of filling matter.Can reduce moisture and laxity during with fresh and tender vegetables system filling, help to strengthen viscosity, improve bag and pinch performance.Flavoring is to guarantee that filling deliciousness, the degree of saltiness suit, eliminate peculiar smell and increase the important means of bright fragrance.The selling point difference of each producer has than big-difference on the apolegamy of flavoring and consumption.Musculus cutaneus is to be primary raw material and can be equipped with other cereal materials with the wheat flour, adds water by a certain percentage and is modulated into to suppress behind the dough and forms.The preparation method of quick-freezing dumpling or won ton is: supplementary material processing → system filling → and face system skin and faric → quick-frozen → product.
(1) supplementary material is handled
The processing of supplementary material is with the supplementary material decontamination and cleans up that the animality meat raw material is processed into meat pulp, and vegetable raw material such as vegetables, green onion, ginger etc. are processed into broken end respectively, as needs, and should remove part moisture.
(2) system filling
Earlier various flavorings are added in the meat pulp with mixer and to stir, can divide to add water, " soup-stock " or vegetable juice and stir for several times and carry out " fetching water ", the dish end is evenly admixed in the meat pulp get final product again, then cooling number hour under low temperature.
(3) and face system skin and faric
In the about 2.0-2.5 of face water ratio: 1 usefulness dough mixing machine is made the dough of soft or hard appropriateness, and because of the flour difference, amount of water is different, and can add quality improver in the flour.The available packages dumpling machine is directly faric, also can manually pack dumpling or won ton.As manually packing and should adding water during face, make dough softer slightly.
(4) quick-frozen
Dumpling of wrapping or won ton should be as early as possible-30 ℃ of following quick-frozens 10 to 30 minutes, and pack is sealed and obtained product then.
The bursting by freezing problem often appears in quick-freezing dumpling or the won ton made according to above-mentioned batching and method.The product of bursting by freezing had both influenced consumer's purchase, also influenced eating effect.Now the way that solves usually of manufacturer is to select for use sound flour to make musculus cutaneus, and in making the flour that musculus cutaneus uses the using character modifying agent, as gluten fortifier and emulsifying agent etc.Reduce watering quantity in addition when making the filling material, not even water mixing is removed part moisture as far as possible when using fresh vegetables, can suitably reduce bursting by freezing as far as possible.Because moisture reduces in the filling material, product boils back halogen few (juice is few), and eating effect is not good.
The purpose of this invention is to provide a kind of fast frozen dumping or won ton that is difficult for bursting by freezing.
Fast frozen dumping of the present invention or won ton comprise musculus cutaneus and filling material, it is characterized in that containing 3% to 30% starch hydrolysate in the filling material, preferably contain 5% to 20% starch hydrolysate.Starch hydrolysate is to be raw material through the product of enzyme process and/or chemical method control hydrolysis gained with amyloid agricultural product or its purified starch.Starch hydrolysate is one or more the mixture in maltodextrin, compound sugar or the maltose.The DE value (dextrose equivalent) of maltodextrin is 5 to 25.The degree of polymerization of compound sugar is 3 to 100.
In implementing process of the present invention, except that adding the starch hydrolysate in the filling material, preparation method can be with reference to existing quick-freezing dumpling or the preparation method of won ton and the preparation method of traditional dumpling or won ton.
The method that adds starch hydrolysate in the filling material comprises:
A kind of method is direct adding, because starch hydrolysate is generally powdery, and whenever all can add in processing filling material process.As when the Minced Steak, be dissolved in the water that adds in the meat pulp, add simultaneously with flavoring or make filling after adding etc. again.
Another kind method is indirect adding, other supplementary material that starch hydrolysate and system filling are used can be carried out compound back and add.Can make special powder product with animal and plant fat and/or emulsifying agent are compound as starch hydrolysate, further improve dissolubility, reduce conglomeration; Also can make compound seasoner etc. with other flavoring.
When in the filling material, " mixing and freezing ", when " freezing ", should add starch hydrolysate with making such as pork skin, gelatin and/or other thickeners.
In a word, directly or indirectly the method purpose that adds starch hydrolysate is to make in the filling material of final products quick-freezing dumpling or won ton and contains 3% to 30% starch hydrolysate, and it can evenly be disperseed and be dissolved in the juice of filling material.Quick-freezing dumpling of the present invention or won ton are compared with the product that does not add starch hydrolysate, and the bursting by freezing of this product can significantly reduce or eliminate, and cost can reduce, and eating effect is good.Using character modifying agent in the flour that the making musculus cutaneus is used as gluten fortifier and emulsifying agent etc., can make the present invention produce better effect.
Below in conjunction with specific embodiment to the detailed description of the invention.
Embodiment 1.
Flour is selected common superior wheat flour for use, adds 1.5% salt in the flour, and the back that stirs was made the dough of soft or hard appropriateness in about 2.30: 1 in face water ratio.
Control group filling material: pig fore-clamp meat 1.00Kg, vegetables 0.60Kg, green onion 0.10Kg, soy sauce 0.10Kg, vegetable oil 0.12Kg, salt 0.03Kg, monosodium glutamate 0.02Kg, water 0.10Kg.
Elder generation cleans pork and is twisted into meat pulp, and vegetables and green onion are removed foreign material and Lao Ye, is cut into smalls after cleaning.Will soy sauce, vegetable oil, salt and monosodium glutamate add in the meat pulp and stir along a direction, adding after the entry also is to stir along a direction.Vegetables and the green onion that to be cut into smalls afterwards add, and stir.
Experiment 1A group filling material: directly adding the DE value in time on the control group basis, at Minced Steak is 5 to 10 maltodextrin 0.11Kg, makes to contain 5% the starch hydrolysate of having an appointment in the filling material.
Experiment 1B group filling material: directly adding the DE value in time on the control group basis, at Minced Steak is 5 to 10 maltodextrin 0.28Kg, makes to contain 12% the starch hydrolysate of having an appointment in the filling material.
Be pressed into the musculus cutaneus of uniformity with oodle maker, hand making dumpling, about 8 to 11 grams of each dumpling tare weight, about 16 to 22 grams of gross weight.
The dumpling of wrapping carries out checking bursting by freezing after the quick-frozen.The bursting by freezing rate is the percentage that the number of bursting by freezing dumpling accounts for all dumpling sums.
Experimental result: control group bursting by freezing rate is 40%; Experiment 1A group bursting by freezing rate is 15%; Experiment 1B group bursting by freezing rate is 0%.
Embodiment 2.
With embodiment 1 different being:
Flour is commercially available dumpling flour.
Control group filling material: pig fore-clamp meat 0.80Kg, vegetables 0.60Kg, the 0.20Kg of textured soybean protein, green onion 0.10kg, ginger 0.05Kg, soy sauce 0.08Kg, vegetable oil 0.10Kg, salt 0.03Kg, monosodium glutamate 0.02Kg, five-spice powder 0.01Kg.
Wherein textured soybean protein should be soaked in water earlier, makes to remove moisture content after its deliquescing and be processed into broken powder, adds at last in the filling material.
Experiment 2A group: directly adding the DE value on the control group basis, after having made filling again is 10 to 15 maltodextrin 0.53Kg, makes to contain 21% the starch hydrolysate of having an appointment in the filling material.
Experiment 2B group: directly adding the DE value on the control group basis, after having made filling again is 22 to 25 maltodextrin 0.23Kg, makes to contain 10% the starch hydrolysate of having an appointment in the filling material.
Experimental result: control group bursting by freezing rate is 25%; Experiment 2A group bursting by freezing rate is 0%; Experiment 2B group bursting by freezing rate is 0%.
Embodiment 3.
With embodiment 2 different being:
Control group filling material: pork 0.40Kg, vegetables (removing part moisture) 0.80Kg, the 0.30Kg of textured soybean protein, green onion 0.10Kg, soy sauce 0.10Kg, vegetable oil 0.10Kg, salt 0.03Kg, other flavoring is an amount of.
Experiment 3A group: on the control group basis, directly to add the DE value simultaneously with flavoring be 15 to 20 maltodextrin 0.10Kg, make to contain 5% the starch hydrolysate of having an appointment in the filling material.
Experiment 3B group: on the control group basis, directly to add the DE value simultaneously with flavoring be 10 to 15 maltodextrin 0.25Kg, make to contain 12% the starch hydrolysate of having an appointment in the filling material.
Experiment 3C group: on control group prescription basis, directly to add the DE value simultaneously with flavoring be 10 to 15 maltodextrin 0.15Kg and maltose 0.10Kg, make to contain 12% the starch hydrolysate of having an appointment in the filling material.
Experiment 3D group: on control group prescription basis, to add the degree of polymerization simultaneously with flavoring be 4 compound sugar 0.25Kg, make to contain 12% the starch hydrolysate of having an appointment in the filling material.
Experiment 3F group: on control group prescription basis, add maltose 0.20Kg simultaneously, make to contain 10% the starch hydrolysate of having an appointment in the filling material with flavoring.
Experimental result: control group bursting by freezing rate is 15%; Experiment 3A group bursting by freezing rate is 5%; Experiment 3B group bursting by freezing rate is 0%; Experiment 3C group bursting by freezing rate is 0%; Experiment 3D group bursting by freezing rate is 0%; Experiment 3F group bursting by freezing rate is 0%.
Embodiment 4.
With embodiment 2 different being:
Control group filling material: pork 0.50Kg, vegetables 0.80Kg, the 0.30Kg of textured soybean protein, green onion 0.10Kg, soy sauce 0.10Kg, vegetable oil 0.10Kg, salt 0.03Kg freezes 0.30Kg, and other flavoring is an amount of.
The method for making that control group freezes: gelatin 0.07Kg, add entry 1.00Kg, be heated to about 75 ℃, and stir about all dissolved gelatin in 40 minutes, remove by filter foreign material, the about 1.00Kg of solution, being cooled to about 25 ℃ must freeze, and its rubbing is stand-by.Freeze with the vegetables end and add.
Experiment 4A group: on the control group basis, add the DE value and be 10 to 15 maltodextrin 0.35Kg, make to contain 15% the starch hydrolysate of having an appointment in the filling material.
The method for making that experiment 4A group is frozen: gelatin 0.07Kg, the DE value is 10 to 15 maltodextrin 0.17Kg, add entry 1.00Kg, be heated to about 75 ℃, and stir about all dissolved gelatin in 40 minutes, removed by filter foreign material, the about 1.15Kg of solution, being cooled to about 25 ℃ must freeze, and contains 15% the starch hydrolysate of having an appointment in freezing.Its rubbing is stand-by.Freeze with the vegetables end and add.
Experimental result: control group bursting by freezing rate is 15%; Experiment 4A group bursting by freezing rate is 0%.
Embodiment 5.
With embodiment 2 different being:
Control group filling material: pork 1.30Kg, the 0.30Kg of textured soybean protein, green onion 0.20Kg, ginger 0.03Kg, soy sauce 0.10Kg, vegetable oil 0.10Kg, salt 0.03Kg, water 0.20Kg, other flavoring is an amount of.
Experiment 5A group: on the control group basis, be dissolved in that directly to add the DE value in the water that adds in the meat pulp be 15 to 20 maltodextrin 0.20Kg, make to contain 8% the starch hydrolysate of having an appointment in the filling material.
The product of hand making is a won ton, and wherein each won ton musculus cutaneus 4 to 7 restrains, gross weight 7 to 12 grams.
Experimental result: control group bursting by freezing rate is 10%; Experiment 5A group bursting by freezing rate is 0%.
Embodiment 6.
With embodiment 2 different being:
Control group filling material: pork 0.50Kg, vegetables (removing part moisture) 0.60Kg, the 0.40Kg of textured soybean protein, green onion 0.10Kg, soy sauce 0.06Kg, vegetable oil 0.10Kg, salt 0.03Kg, other flavoring is an amount of.
Experiment 6A group: on the control group basis, add vegetable oil 0.10Kg in maltodextrin 0.25Kg and the prescription and emulsifying agent etc. and make special powder product 0.36Kg, make to contain 11% the starch hydrolysate of having an appointment in the filling material.
Experiment 6B group: the joint product that adds the DE value and be 10 to 15 maltodextrin 0.28Kg and Flavouring spicery etc. on the control group basis amounts to 0.32Kg, makes to contain 13% the starch hydrolysate of having an appointment in the filling material.
Experimental result: control group bursting by freezing rate is 10%; Experiment 6A group bursting by freezing rate is 0%; Experiment 6B group bursting by freezing rate is 0%.
Claims (5)
1. fast frozen dumping or won ton comprise musculus cutaneus and filling material, it is characterized in that containing in the filling material 3% to 30% starch hydrolysate.
2. fast frozen dumping as claimed in claim 1 or won ton is characterized in that containing in the filling material 5% to 20% starch hydrolysate.
3. fast frozen dumping as claimed in claim 1 or 2 or won ton is characterized in that starch hydrolysate is any one or two kinds of above mixtures in maltodextrin, compound sugar or the maltose.
4. fast frozen dumping as claimed in claim 3 or won ton, the DE value that it is characterized in that maltodextrin is 5 to 25.
5. fast frozen dumping as claimed in claim 3 or won ton, the degree of polymerization that it is characterized in that compound sugar is 3 to 100.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00132429A CN1294877A (en) | 2000-11-20 | 2000-11-20 | Fast frozen dumping or won ton |
| CN01103905A CN1353949A (en) | 2000-11-20 | 2001-02-13 | Improving agent of stuffing material for frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00132429A CN1294877A (en) | 2000-11-20 | 2000-11-20 | Fast frozen dumping or won ton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1294877A true CN1294877A (en) | 2001-05-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00132429A Pending CN1294877A (en) | 2000-11-20 | 2000-11-20 | Fast frozen dumping or won ton |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005104877A1 (en) * | 2004-04-30 | 2005-11-10 | Shuxiao Song | Ready to consume' instant wonton and its preparation |
| CN101238827B (en) * | 2008-03-12 | 2010-07-28 | 陈坚 | Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method |
| CN102550958A (en) * | 2011-12-28 | 2012-07-11 | 郑州三全食品股份有限公司 | Dumplings made of sticky rice and pickle and preparation method thereof |
| CN104012815A (en) * | 2014-06-17 | 2014-09-03 | 无锡华顺民生食品有限公司 | Hot pot baozi and preparation method thereof |
| CN104757391A (en) * | 2015-04-20 | 2015-07-08 | 中国水产科学研究院黄海水产研究所 | Seafood frozen dumplings and production method thereof |
-
2000
- 2000-11-20 CN CN00132429A patent/CN1294877A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005104877A1 (en) * | 2004-04-30 | 2005-11-10 | Shuxiao Song | Ready to consume' instant wonton and its preparation |
| CN101238827B (en) * | 2008-03-12 | 2010-07-28 | 陈坚 | Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method |
| CN102550958A (en) * | 2011-12-28 | 2012-07-11 | 郑州三全食品股份有限公司 | Dumplings made of sticky rice and pickle and preparation method thereof |
| CN104012815A (en) * | 2014-06-17 | 2014-09-03 | 无锡华顺民生食品有限公司 | Hot pot baozi and preparation method thereof |
| CN104012815B (en) * | 2014-06-17 | 2016-04-13 | 无锡华顺民生食品有限公司 | A kind of chafing dish bag and preparation method thereof |
| CN104757391A (en) * | 2015-04-20 | 2015-07-08 | 中国水产科学研究院黄海水产研究所 | Seafood frozen dumplings and production method thereof |
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