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Quick-freezing tomato dumplings and preparing technology thereof

A technology for tomato and dumplings, which is applied in the field of quick-frozen tomato dumplings and their production technology, can solve the problems of staleness, color and taste that are not suitable for long-term storage, easy to oxidize and discolor, and achieves the prevention of high blood pressure, increases the risk of disease, and enhances immunity. Effect

Inactive Publication Date: 2015-12-23
山东新润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the tomato scrambled egg dishes are easy to oxidize and change color and taste after heating, and the color and taste should not be stored for a long time, so it is difficult to put them on the table of ordinary people in the form of prefabricated dishes.

Method used

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  • Quick-freezing tomato dumplings and preparing technology thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: A kind of quick-frozen tomato scrambled egg boiled dumpling is made of outer skin and inner filling, and includes the following raw materials according to weight percentage:

[0033] Skin: 50% wheat flour, 5% sweet potato powder, 8% tomato juice, 0.5% salt, 0.5% edible alkali, 10% water;

[0034] Filling: 40% tomato, 30% egg, 6% salad oil, 0.5% salt, 4% sugar.

[0035] The manufacturing process of the above-mentioned quick-frozen tomato scrambled egg boiled dumplings comprises the following steps:

[0036] (1) Production of outer skin:

[0037] ① Production of tomato juice: Cut the top of the tomato with a knife to cut the cross, put it into hot water at 80°C to 90°C and let it stand for 30 seconds, remove the skin, separate and cut the tomato, separate the inner flesh and put it in a conditioning machine to squeeze the juice ,spare;

[0038] ② Kneading noodles: Dissolve salt and edible alkali in water and stir. After they are completely dissolved, add ...

Embodiment 2

[0048] Embodiment 2: A kind of quick-frozen tomato scrambled egg boiled dumpling, is made of outer skin and inner filling, comprises following raw material according to weight percentage:

[0049] Skin: 60% wheat flour, 7.5% sweet potato powder, 10% tomato juice, 0.8% salt, 1.5% edible alkali, 15% water;

[0050] Filling: 50% tomato, 40% egg, 8% salad oil, 0.8% salt, 4.5% white sugar.

[0051] The manufacturing process of the above-mentioned quick-frozen tomato scrambled egg boiled dumplings comprises the following steps:

[0052](1) Production of outer skin:

[0053] ① Production of tomato juice: Cut the top of the tomato with a knife to cut the cross, put it into hot water at 80°C to 90°C and let it stand for 30 seconds, remove the skin, separate and cut the tomato, separate the inner flesh and put it in a conditioning machine to squeeze the juice ,spare;

[0054] ② Kneading noodles: Dissolve salt and edible alkali in water and stir. After they are completely dissolved, a...

Embodiment 3

[0064] Embodiment 3: A kind of quick-frozen tomato scrambled egg boiled dumpling, is made of outer skin and inner filling, comprises following raw material according to weight percentage:

[0065] Skin: 70% wheat flour, 10% sweet potato powder, 12% tomato juice, 1% salt, 2.5% edible alkali, 20% water;

[0066] Filling: 60% tomato, 50% egg, 10% salad oil, 1% salt, 5% sugar.

[0067] The manufacturing process of the above-mentioned quick-frozen tomato scrambled egg boiled dumplings comprises the following steps:

[0068] (1) Production of outer skin:

[0069] ① Production of tomato juice: Cut the top of the tomato with a knife to cut the cross, put it into hot water at 80°C to 90°C and let it stand for 30 seconds, remove the skin, separate and cut the tomato, separate the inner flesh and put it in a conditioning machine to squeeze the juice ,spare;

[0070] ② Kneading noodles: Dissolve salt and edible alkali in water and stir. After they are completely dissolved, add them tog...

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Abstract

The invention discloses quick-freezing tomato and fried egg dumplings which are prepared from wrappers and inner stuffing. The quick-freezing tomato and fried egg dumplings are characterized in that the wrappers are prepared from wheat flour, sweet potato flour, tomato juice, salt and edible alkali, and the inner stuffing is prepared from tomatoes with pulp removed, eggs, salad oil, salt and white granulated sugar. The invention further discloses a preparing technology of the quick-freezing tomato and fried egg dumplings. The quick-freezing tomato and fried egg dumplings and the preparing method thereof have the following advantages that the dish, favored by the public, of fried eggs with tomatoes is moved into the view of people in the unique form of dumplings, a whole new flavor is provided for the dumplings, and the dumplings are rich in nutrition such as proteins, dietary fibers and lycopene, and are rich in nutrition, good in taste, delicious in flavor and convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to quick-frozen tomato dumplings and a manufacturing process thereof. Background technique [0002] Dumplings are a kind of folk food with a long history, which means "New Year's Day", and it is an indispensable delicacy for Chinese people during the Spring Festival. There is a folk saying that "dumplings are better than delicious", which shows that dumplings are very popular among the people. Traditional dumplings are generally made of pork, fish, etc. mixed with various vegetables, with a similar texture and taste. With the development of the economy and the continuous improvement of people's living standards, people have a higher level of pursuit of food. Modern society urgently needs a brand-new taste, creative and nutritious dumplings to inject new vitality into the dumpling industry, attract the attention of diners, and meet consumers' demand for dumplings. Modern society adv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/00A23L1/29
Inventor 孔晓牟俊张兰辛倩倩
Owner 山东新润食品有限公司
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