TW202404472A - Stuffed dumpling product and it's preparation method thereof - Google Patents

Abstract

A stuffed dumpling product includes a dumpling wrapper and a meat stuffing. The dumpling wrapper includes 50%~60% flour and 0.7% first bacteriostatic agent. In the first bacteriostatic agent, the proportion of first sour agent is 90%~95%, and the proportion of first emulsifier is 5%~10%. The meat stuffing is wrapped by the dumpling wrapper, and includes 40%~50% meat material, 30%~40% vegetable material and 0.7% second bacteriostatic agent. In the second bacteriostatic agent, the proportion of second sour agent is 95%, and the proportion of second emulsifier is 5%.

Description

Stuffed dough products and preparation methods of stuffed dough and meat fillings

The present invention relates to food production technology, and in particular to a stuffed dough product and a method for preparing the outer dough and filling.

Modern people have a tight pace of life, and work and commuting take up most of their time. Therefore, foods that are simple, easy to cook and take a short time to prepare, such as dumplings, pies, fish dumplings and wontons that can be frozen/refrigerated, are popular. People are welcome. In addition, with the advent of the post-epidemic era, people's uncertainty about the epidemic has deepened, and the frequency of cooking at home has increased, which has also driven the growth in demand for storable frozen/refrigerated food.

However, frozen/refrigerated food is prone to bacterial growth during storage, especially refrigerated food sold in open refrigerators because it cannot maintain a stable refrigeration temperature. Microorganisms in the refrigerated food are more likely to multiply, causing rancidity of the refrigerated food. with odor.

In one embodiment, a stuffed dough product may include an outer dough skin and a meat filling. The outer dough includes 50% to 60% flour and 0.7% of the first bacteriostatic agent. The first bacteriostatic agent includes the first sour agent and the first emulsifier. The first sour agent accounts for 10% of the first bacteriostatic agent. The ratio is 90% to 95%, and the proportion of the first emulsifier in the first bacteriostatic agent is 5% to 10%. The meat filling is covered with outer dough and includes: 40% to 50% meat, 30% to 40% vegetables and 0.7% second bacteriostatic agent. The second bacteriostatic agent includes the second sour agent and The proportion of the second emulsifier, the second sour agent in the second bacteriostatic agent is 95%, and the proportion of the second emulsifier in the second bacteriostatic agent is 5%.

In one embodiment, a method for preparing outer dough may include mixing flour, edible starch and edible gum to form a premix; mixing a first bacteriostatic agent, glucose reducing solution, and water to form a premixed solution; The premixed solution and the premixed material are kneaded into dough, in which flour accounts for 50% to 60%, edible starch accounts for 8% to 12%, and edible glue accounts for 1.2% to 1.5%. %, the proportion of the first bacteriostatic agent is 0.7%, the proportion of glucose reducing solution is 0.8%~1%, and the proportion of water is 24.8%~39.4%; and the dough is pressed into a dough.

In one embodiment, a method for preparing meat fillings may include mixing meat, soy sauce and a second bacteriostatic agent to form a coarse meat filling; and adding vegetables and spices to the coarse meat filling and stirring evenly to form a meat filling. Meat fillings, among which meat ingredients account for 40% to 50%, soy sauce accounts for 1% to 2%, second bacteriostatic agent accounts for 0.7%, and vegetable ingredients The proportion of spices is 30%~40%, and the proportion of spices is 5%~8%.

In summary, the method for preparing stuffed dough products or outer dough or meat fillings in any embodiment is by adding a first bacteriostatic agent of a specific composition and proportion to the outer dough and adding a specific first bacteriostatic agent to the meat filling. The composition and proportion of the second bacteriostatic agent can effectively inhibit the reproduction of microorganisms in stuffed dough products, and can also prevent added sour agents and emulsifiers from affecting the taste and flavor of the food. In addition, by adding a first bacteriostatic agent of a specific composition and proportion to the outer dough and adding a second bacteriostatic agent of a specific composition and proportion to the meat filling, the stuffed dough can also be effectively prolonged relatively. The storage period of the product, for example, after being stored at a temperature below 12°C for 8 days, the total bacterial count of the stuffed dough products still does not exceed the standard for fresh food products, which in turn helps the stuffed dough products to be stored in open refrigerators.

In this article, the unit "%" used to express ingredient content refers to weight percentage. "Stuffed dough products" include dumplings, pies, fish dumplings, wontons and other products with dough outer covering and meat filling.

In one embodiment, a stuffed dough product may include an outer dough skin and a meat filling. Among them, the outer dough includes 50% to 60% flour and 0.7% of the first bacteriostatic agent. The first bacteriostatic agent includes the first sour agent and the first emulsifier. The first sour agent is in the first bacteriostatic agent. The proportion of the first emulsifier in the first bacteriostatic agent is 90% to 95%, and the proportion of the first emulsifier in the first bacteriostatic agent is 5% to 10%.

In some embodiments, the first sour agent may include at least one of sodium acetate, malic acid, and citric acid. The first emulsifier may include at least one of fatty acid sucrose ester and fatty acid glyceride. In some embodiments, the first sour agent can be sodium acetate, and the first emulsifier can be fatty acid sucrose ester.

Please refer to Figure 1. In one embodiment, the above-mentioned method for preparing the outer wrapper includes the following steps. First, flour, edible starch and edible gum are mixed to form a ready-mixed product (step S10). In some embodiments, the flour is, for example, high-gluten flour, all-purpose flour, or low-gluten flour. Edible starch is, for example, powder ground from mung beans, potatoes, corn or sweet potatoes. Edible gums are, for example, pectin, carrageenan, carrageenan or xanthan gum.

After step S10, the first bacteriostatic agent, glucose reducing solution, and water are mixed to form a premixed solution (step S11).

After step S11, the premixed solution and the premixed material are kneaded into dough (step S12), in which flour accounts for 50% to 60%, edible starch accounts for 8% to 12%, The proportion of edible glue is 1.2%~1.5%, the proportion of the first bacteriostatic agent is 0.7%, the proportion of glucose reducing solution is 0.8%~1%, and the proportion of water is 24.8%~39.4%. Next, the dough is pressed into dough (step S13).

In some embodiments, the first bacteriostatic agent includes a first sour agent and a first emulsifier, the first sour agent accounts for 90% to 95% of the first bacteriostatic agent, and the first emulsifier accounts for 90% to 95% of the first bacteriostatic agent. The proportion of bacteriostatic agents is 5% to 10%.

Based on this, by adding a first bacteriostatic agent containing a compound component in a specific proportion to the outer dough and adding a second bacteriostatic agent containing a compound component in a specific proportion to the meat filling, the heat-resistant bacteria in the outer dough can be effectively suppressed. Spores and other types of microorganisms multiply in large quantities to prevent the microorganisms in the dough from multiplying into the meat fillings, thereby effectively extending the storage period of stuffed dough products at temperatures below 12°C.

The meat filling is covered by the outer dough. The meat filling includes 40% to 50% meat, 30% to 40% vegetables and 0.7% second bacteriostatic agent. The second bacteriostatic agent includes a second sour agent and a second emulsifier. The second sour agent accounts for 95% of the second bacteriostatic agent, and the second emulsifier accounts for 95% of the second bacteriostatic agent. is 5%.

In some embodiments, the second sour agent includes at least one of sodium acetate, malic acid, citric acid, sodium citrate and edible vinegar. The second emulsifier includes at least one of fatty acid sucrose ester and fatty acid glyceride.

In some embodiments, the second sour agent is composed of 80% sodium acetate, 10% sodium citrate and 5% edible vinegar, and the second emulsifier is fatty acid glyceride.

Please refer to Figure 2. In one embodiment, the method for preparing meat fillings includes the following steps. First, mix meat, soy sauce and a second bacteriostatic agent to form a coarse meat filling (step S20).

In some embodiments, the second bacteriostatic agent includes a second sour agent and a second emulsifier, the second sour agent accounts for 95% of the second bacteriostatic agent, and the second emulsifier accounts for 95% of the second bacteriostatic agent. The proportion in the agent is 5%.

In some embodiments, the meat may be ground pork, beef, chicken, or other meat.

After step S20, add vegetables and spices to the coarse meat filling and stir evenly to form a meat filling (step S21). In the meat filling, the proportion of meat and soy sauce is 40% to 50%. The proportion of the second bacteriostatic agent is 0.7%, the proportion of vegetables is 30%~40%, and the proportion of spices is 5%~8%. Here, the vegetables can be cabbage, porridge, green vegetables or green beans that are commonly used in meat fillings. Moreover, the garnishes can be green vegetables used for seasoning such as onions, ginger, garlic or nine-layer pagoda.

The meat filling formed through steps S20 to step S21 is wrapped in the outer dough formed through steps S10 to step S13 to form a stuffed dough product. Next, the stuffed dough products are cooked and can be stored refrigerated.

Based on this, adding a second emulsifier with a specific composition and proportion into the meat filling can not only inhibit the reproduction of microorganisms in the meat filling, help soften the meat tissue and optimize the chewing texture, but also constitute the second sour agent. The ingredients and the proportions of each ingredient help maintain the texture and flavor of meat fillings and avoid the common problems of poor texture and flavor caused by the addition of sour agents and emulsifiers.

Demonstration example one:

First, the stuffed dough products of the experimental group and the control group were prepared. Here, the stuffed dough product is cooked dumplings.

The experimental group was prepared by the above-mentioned preparation method of outer dough skin and meat filling. Here, the outer dough of the experimental group has 0.7% of the first bacteriostatic agent, of which sodium acetate accounts for 90% of the first bacteriostatic agent, and fatty acid sucrose ester accounts for 90% of the first bacteriostatic agent. is 10%. The meat filling of the experimental group has 0.7% of the second bacteriostatic agent, among which, sodium acetate accounts for 80% of the second bacteriostatic agent, and sodium citrate accounts for 80% of the second bacteriostatic agent. 10%, edible vinegar accounts for 5% in the second bacteriostatic agent, and fatty acid glyceride accounts for 5% in the second bacteriostatic agent.

The control group was prepared by the same preparation method as the above-mentioned outer dough skin and meat filling, except that the proportion of the first bacteriostatic agent added was different from the above-mentioned preparation method of the outer dough skin. Here, only 0.5% of the first bacteriostatic agent was added to the outer dough of the control group, and the composition of the first bacteriostatic agent and the ratio of each component were the same as those of the experimental group. The addition ratio of the second bacteriostatic agent in the meat filling, as well as the composition of the second bacteriostatic agent and the ratio of each component were the same as those in the experimental group.

Then, the experimental group and the control group were stored in a refrigerated cabinet at 12°C, and the total bacterial counts (cfu/g) of the experimental group and the control group were measured on days 0, 3, 5, 7, and 8. Here, the sample is taken from equal proportions of outer dough and meat filling, and the total bacterial count is measured using the inspection method specified by the Food and Drug Administration of the Ministry of Health and Welfare. The measurement results of the experimental group are as follows in Table 1, and the measurement results of the control group are as follows in Table 2.

Table I Storage days at 12℃ Day 0 3rd day Day 5 Day 7 Day 8 Total bacterial count (cfu/g) 4×10 ² 4.7×10 ² 6.3×10 ³ 7.4×10 ⁴ 9.6×10 ⁴

Table II Storage days at 12℃ Day 0 3rd day Day 5 Day 7 Day 8 Total bacterial count (cfu/g) 1.2×10 ² 3.0×10 ² 1.6×10 ³ 3.8×10 ⁴ 1.62×10 ⁶

The Taiwan Delica Foods (TDF) stipulates that the total bacterial count in fresh food products must be less than or equal to 10 ⁵ cfu/g. It can be seen from the above Table 1 and Table 2 that the total bacterial count in the experimental group on the 8th day was 9.6×10 ⁴ cfu/g, and the total bacterial count in the control group on the 8th day was 1.62×10 ⁶ cfu/g. Among them, only The total bacterial count in the experimental group was less than 10 ⁵ cfu/g, which complied with the standards for fresh food products.

Therefore, when the proportion of the first bacteriostatic agent added is not less than 0.5%, especially when it is 0.7%, the first bacteriostatic agent can effectively inhibit the reproduction of microorganisms in stuffed dough products, so that the stuffed dough products can be stored for 12 The total bacterial count will not exceed the standard for fresh food products until the 8th day when the temperature is below ℃, which is helpful for storing stuffed dough products in open refrigerators.

Demonstration example two:

Here, the experiment was conducted using the outer dough of four groups of stuffed dough products: Group A, Group B, Group C, and Group D. The outer dough skins of Group A, Group B, Group C and Group D are prepared by the same preparation method as the aforementioned outer dough skin, except that the proportion of the first bacteriostatic agent added is different from the above-mentioned preparation method of the outer skin dough. Here, the stuffed dough product is a cooked dumpling, so the outer dough in Demonstration Example 2 is a cooked dumpling wrapper.

Among them, the outer dough of group A did not add any antibacterial agent. The outer dough of Group B is added with 0.3% sodium acetate (i.e. sour agent). The outer dough of group C has 0.48% fatty acid sucrose ester (i.e. emulsifier) added to the outer dough. The outer dough of Group D was added with 0.3% sodium acetate (i.e. sour agent) and 0.48% fatty acid sucrose ester (i.e. emulsifier). Next, the outer doughs of the four groups of outer dough products were stored in a refrigerator at 12°C, and the total bacterial count of the four groups of outer doughs was measured on days 0, 3, 5, 7, 8 and 9. Number (cfu/g). Here, the total bacterial count was measured using the inspection method specified by the Food and Drug Administration of the Ministry of Health and Welfare. The measurement results are shown in Table 3 below.

Table 3 Day 0 Day 1 3rd day Day 5 Day 7 Day 8 Day 9 No bacteriostatic agent added (Group A) 1×10 ¹ <10 ¹ 1×10 ¹ 2.4×10 ² 2.4×10 ³ 5.4×10 ⁴ 6.8×10 ⁵ 0.3% sodium acetate (Group B) 1×10 ¹ <10 ¹ 4×10 ¹ <10 ¹ 1×10 ¹ <10 ¹ 2×10 ¹ 0.48% fatty acid sucrose esters (Group C) <10 ¹ <10 ¹ 6×10 ¹ 1.7×10 ² 1.1×10 ³ 8.7×10 ⁴ 3.0×10 ⁴ 0.3% sodium acetate and 0.48% fatty acid sucrose ester (Group D) <10 ¹ 1×10 ¹ 2×10 ¹ 1×10 ¹ 1×10 ¹ <10 ¹ 1×10 ¹

As can be seen from Table 3, the total bacterial count measured in the outer dough of Group D from the 5th to the 9th day was significantly less than that of the outer dough of Group A, Group B and Group C. It can be seen that the antibacterial effect of adding sodium acetate and fatty acid sucrose ester to the outer dough is better, which means that the antibacterial effect of the first antibacterial agent using a compound component containing a sour agent and an emulsifier is better than that of only a sour agent (without emulsification). agent) or a single ingredient first bacteriostatic agent containing only emulsifier (no sour agent). In other words, using the first bacteriostatic agent containing a compound component (that is, having both a first sour agent and a first emulsifier) is beneficial to inhibiting the proliferation of microorganisms in the outer dough.

Demonstration example three:

First, prepare the meat fillings of the blank group, experimental group, control group a and control group b. The experimental group was prepared by the aforementioned preparation method of meat filling. Here, the meat filling had a second bacteriostatic agent of 0.7%, and the meat filling had a second bacteriostatic agent of 0.7%, in which acetic acid Sodium accounts for 80% of the second bacteriostatic agent, sodium citrate accounts for 10% of the second bacteriostatic agent, edible vinegar accounts for 5% of the second bacteriostatic agent, and fatty acid glycerin The proportion of ester in the second bacteriostatic agent is 5%. Here, the blank group, experimental group, control group a and control group b are cooked meat fillings.

The blank group was prepared by using the aforementioned meat filling preparation method except that no bacteriostatic agent was added.

The control group is divided into control group a and control group b. Except for the second bacteriostatic agent added, control group a and control group b are different from the experimental group. Control group a and control group b use the above-mentioned outer meat filling. Preparation method.

Here, control group a also added 0.7% bacteriostatic agent, of which sodium acetate accounted for 80% and citric acid accounted for 20% of the bacteriostatic agent, and control group a did not Includes emulsifiers (i.e. fatty acid glycerides in the secondary bacteriostasis).

Control group b also added 0.7% bacteriostatic agent, among which, anhydrous sodium acetate accounted for 90% of the bacteriostatic agent, glycine accounted for 6% of the bacteriostatic agent, and citric acid accounted for 6% of the bacteriostatic agent. The proportion is 4%, and control group b does not include emulsifiers.

Then, the blank group, experimental group, control group a, and control group b were stored in a refrigerated cabinet at 12°C, and the total bacterial count (cfu/g) was measured on days 0, 3, 5, 7, and 8, respectively. The measurement results are shown in Table 4 below. Here, the total number of bacteria in the meat filling is measured using the inspection method prescribed by the Food and Drug Administration of the Ministry of Health and Welfare.

Table 4 Total bacterial count for each refrigeration day taste 3rd day Day 5 Day 7 Day 10 No bacteriostatic agent added (blank group) 1×10 ¹ 1.5×10 ² 1×10 ³ 4×10 ⁵ normal 80% sodium acetate and 20% citric acid (control group a) 4×10 ¹ 3.4×10 ² 1×10 ¹ 1.9×10 ² The taste becomes heavier; the tissue becomes stronger. 90% sodium acetate, 6% glycine and 6% citric acid (control group b) 4×10 ¹ 1.2×10 ² 5×10 ¹ 2.3×10 ² The taste becomes heavier, the saltiness increases, and it is slightly bitter; the texture becomes stronger. 80% sodium acetate, 10% sodium citrate, 5% vinegar and 5% fatty acid glycerides (experimental group) <10 ¹ 8×10 ¹ <10 ¹ 1×10 ¹ Flavor changes less; tissue softens.

It can be seen from the above Table 4 that control group a and control group b do not include emulsifiers (i.e., fatty acid glycerides in the second antibacterial agent), and the content of sour agents (i.e., sodium acetate, citric acid and glycine) is relatively high, so that The texture of the meat fillings in control group a and control group b became stronger, which affected the chewing texture and also increased the overall taste of the meat fillings, such as salt, umami, sweetness, sourness and meaty taste. . In addition, control group b uses glycine as one of the components of the second sour agent, so that the meat filling of control group b increases in saltiness and has a bitter taste.

In addition, when the meat fillings of the experimental group were stored in a refrigerator at 12°C for 10 days, the total bacterial count was lower than that of the blank group, control group a, and control group b.

Therefore, through the composition and proportion of the second sour agent and the second emulsifier of the second bacteriostatic agent in some embodiments of the present invention, it is not only possible to avoid a large number of microorganisms in the meat fillings, but also to avoid the addition of sour agents and Emulsifiers cause poor flavor and texture of meat fillings.

In summary, the preparation method of stuffed dough products or outer dough or meat fillings in any embodiment is by adding a first bacteriostatic agent of a specific composition and proportion to the outer dough and adding it to the meat filling. Adding a second bacteriostatic agent with a specific composition and proportion can effectively inhibit the reproduction of microorganisms in stuffed dough products, and can also prevent the added sour agents and emulsifiers from affecting the taste and flavor of the food. In addition, by adding a first bacteriostatic agent of a specific composition and proportion to the outer dough and adding a second bacteriostatic agent of a specific composition and proportion to the meat filling, the stuffed dough can also be effectively prolonged relatively. The storage period of the product, for example, after being stored at a temperature below 12°C for 8 days, the total bacterial count of the stuffed dough products still does not exceed the standard for fresh food products, which in turn helps the stuffed dough products to be stored in open refrigerators.

S10~S13: Steps S20~S21: steps

[Fig. 1] is a flow chart of a method for preparing an outer dough crust according to an embodiment. [Fig. 2] is a flow chart of a method for preparing meat stuffing according to an embodiment.

S10~S13: Steps

Claims (15)

A stuffed dough product, including: An outer dough, including: 50% to 60% flour and 0.7% of a first bacteriostatic agent, wherein the first bacteriostatic agent includes a first sour agent and a first emulsifier, the first sour agent is The first bacteriostatic agent accounts for 90% to 95%, and the first emulsifier accounts for 5% to 10% of the first bacteriostatic agent; and A meat filling, covered by the outer dough, including: 40% to 50% of meat, 30% to 40% of vegetables and 0.7% of a second bacteriostatic agent, wherein the second bacteriostatic agent includes A second sour agent and a second emulsifier, the second sour agent accounts for 95% of the second bacteriostatic agent, and the second emulsifier accounts for 95% of the second bacteriostatic agent. 5%. The stuffed dough product as claimed in claim 1, wherein the first sour agent includes at least one of sodium acetate, malic acid and citric acid. The stuffed dough product according to claim 1, wherein the first emulsifier includes at least one of fatty acid sucrose ester and fatty acid glyceride. The stuffed dough product of claim 1, wherein the first sour agent is sodium acetate, and the first emulsifier is fatty acid sucrose ester. The stuffed dough product according to claim 1, wherein the second sour agent includes at least one of sodium acetate, malic acid, citric acid, sodium citrate and edible vinegar. The stuffed dough product according to claim 1, wherein the second emulsifier includes at least one of fatty acid sucrose ester and fatty acid glyceride. The stuffed dough product as described in claim 1, wherein the second sour agent is composed of 80% sodium acetate, 10% sodium citrate and 5% edible vinegar, and the second emulsifier is fatty acid Glycerides. A method for preparing outer dough skin, including: Mix a flour, an edible starch and an edible gum to form a ready-mix; Mix a first bacteriostatic agent, a glucose reducing solution, and water to form a premixed solution; Knead the premixed solution and the premixed material into a dough, wherein in the dough, the flour accounts for 50% to 60%, the edible starch accounts for 8% to 12%, and the edible gum The proportion of the first bacteriostatic agent is 1.2%~1.5%, the proportion of the first bacteriostatic agent is 0.7%, the proportion of the glucose reducing solution is 0.8%~1%, and the proportion of the water is 24.8%~39.4%; and Press this dough into a crust. The preparation method as described in claim 8, wherein the first bacteriostatic agent includes a first sour agent and a first emulsifier, and the proportion of the first sour agent in the first bacteriostatic agent is 90%~ 95%, and the proportion of the first emulsifier in the first bacteriostatic agent is 5% to 10%. The preparation method according to claim 9, wherein the first sour agent includes at least one of sodium acetate, malic acid and citric acid, and the first emulsifier includes at least one of fatty acid sucrose ester and fatty acid glyceride. The preparation method as claimed in claim 8, wherein the first sour agent is sodium acetate, and the first emulsifier is fatty acid sucrose ester. A method for preparing meat fillings, including: Mix a meat material, a soy sauce and a second bacteriostatic agent to form a coarse meat filling; and Add a vegetable and a spice to the thick meat filling and stir evenly to form a meat filling, in which the meat filling accounts for 40% to 50% and the soy sauce accounts for 40% to 50%. The proportion of the second bacteriostatic agent is 0.7%, the proportion of the vegetable material is 30%~40%, and the proportion of the spice is 5%~8%. The preparation method as described in claim 12, wherein the second bacteriostatic agent includes a second sour agent and a second emulsifier, and the second sour agent accounts for 95% of the second bacteriostatic agent, And the proportion of the second emulsifier in the second bacteriostatic agent is 5%. The preparation method according to claim 13, wherein the second sour agent includes at least one of sodium acetate, malic acid, citric acid, sodium citrate and edible vinegar, and the second emulsifier includes fatty acid sucrose ester and fatty acid glyceride. At least one of them. The preparation method as claimed in claim 12, wherein the second sour agent is composed of 80% sodium acetate, 10% sodium citrate and 5% edible vinegar, and the second emulsifier is fatty acid glyceride.

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