Novel easy-to-preservation quick-frozen dumpling
A kind of quick-frozen dumplings and a new technology, which are applied in the field of new and easy-to-preserve quick-frozen dumplings, can solve the problems of product discoloration and taste, poor product freezing stability, poor rehydration of dumpling skins, etc., and achieve uniform and reasonable nutritional matching, delicious and delicious dumplings, and energy-saving quality. The effect of reducing consumption
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Embodiment 1
[0010] A new type of easy-to-preserve quick-frozen dumplings, including the following parts by weight: 40 parts of plant protein powder, 62 parts of miscellaneous grain powder, 9 parts of β-glucose, 25 parts of American ginseng, 70 parts of glutinous rice flour, 11 parts of kidney beans, fern 8 parts vegetable, 24 parts lotus root, 16 parts hydrogenated lecithin, 8 parts boletus dry powder, 27 parts palm oil, 46 parts hind elbow, 7 parts laurel, 5 parts amomum, 7 parts clove, 14 parts monosodium citrate , 15 parts of sugar, 5 parts of monosodium glutamate, 17 parts of guar gum, 20 parts of edible salt.
Embodiment 2
[0012] A new type of easy-to-preserve quick-frozen dumplings, comprising the following parts by weight: 35 parts of vegetable protein powder, 55 parts of miscellaneous grain powder, 5 parts of β-glucose, 13 parts of American ginseng, 55 parts of glutinous rice flour, 5 parts of flower kidney beans, fern fern 3 parts vegetable, 15 parts lotus root, 7 parts hydrogenated lecithin, 3 parts boletus dry powder, 15 parts palm oil, 35 parts hind elbow, 2 parts laurel, 1 part amomum, 2 parts clove, 11 parts monosodium citrate , 12 parts of sugar, 1-5 parts of monosodium glutamate, 3 parts of guar gum, 10 parts of edible salt.
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