High-grade quickly freezing dumpling flour
A high-grade technology for quick-frozen dumplings, applied in the field of formula of high-grade quick-frozen dumpling powder, can solve the problems of insufficient research on the improvement of special flour for quick-frozen dumplings, affecting the overall benefit of quick-frozen food, and incapable of fully exerting advantages, achieving good appearance quality and texture, improving Texture and appearance, the effect of improving frost resistance
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
example 1
[0014] Take 1 ton (1000 kg) of Yunong 949 wheat basic flour and put it into a blender, then add 0.1 kg of biopolysaccharide colloid, 10 g of transglutaminase, and 1 kg of sucrose ester and stir evenly to make quick-frozen dumpling powder.
example 2
[0016] Take 1 ton (1000 kg) of Yunong 949 wheat base powder and put it into a blender, then add 0.5 kg of biopolysaccharide colloid, 20 g of transglutaminase, and 2 kg of sucrose ester and stir evenly to make quick-frozen dumpling powder.
example 3
[0018] Take 1 ton (1000 kg) of Yunong 949 wheat basic flour and put it into a blender, then add 1 kg of biopolysaccharide colloid, 40 grams of transglutaminase, and 2.5 kg of sucrose ester and stir evenly to make quick-frozen dumpling powder.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com