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Health-care quick-frozen boiled dumpling recipe and processing method

A technology of quick-frozen dumplings and processing methods, which is applied in food coating, food science, and food ingredients as taste improvers, etc. It can solve the problems of popular taste, no novelty, and nutritional value that cannot bring benefits to health, and achieve retention Nutritional ingredients, unique flavor, and the effect of extending the shelf life

Inactive Publication Date: 2016-09-07
临泽县久久聚宝元食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to homemade, fresh dumplings and quick-frozen dumplings on the market are mostly filled with various vegetables or poultry meat. Generally, the vegetables selected are mostly leeks, cabbage, celery, radish, and the meat is basically pork. Mutton, although it meets the taste of the public, has a popular taste and is nothing new, and it cannot bring benefits to the health of modern people in terms of nutritional value

Method used

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Embodiment

[0034] Raw material ratio:

[0035] Dumpling skin material: wheat flour: 70 parts, buckwheat flour: 15 parts, vegetable protein powder: 12 parts, modified starch: 3 parts, carrageenan: 0.6 parts, walnut powder 3 parts, stabilizer 2 parts, improver 1.5 parts;

[0036] Dumpling filling: vegetables: 60 parts, meat: 50 parts, condiments: 7 parts, pigments: 0.2 parts, spices: 0.8 parts, steviol glycosides: 5 parts, dipotassium glycyrrhizinate: 0.5 parts, bioflavonoids: 1.2 parts parts, selenoprotein: 2 parts, vitamin E: 0.2 parts.

[0037] Condiments include soy sauce, vinegar, sesame oil, salt, monosodium glutamate, cooking wine, chicken essence, and potassium chloride.

[0038] Spices include green onion, ginger powder, garlic powder, pepper powder, chili powder, tangerine peel, cinnamon, grass fruit, fennel, cardamom, aniseed, pepper.

[0039] The stabilizer is polysaccharide gum, sodium carboxymethyl cellulose, carboxymethyl chitosan, and the pigment is natural plant pigment....

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PUM

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Abstract

The present invention discloses a health-care quick-frozen boiled dumpling recipe. The health-care quick-frozen boiled dumpling recipe comprises the following components in ratios: boiled dumpling wrapper materials: wheat flour, buckwheat flour, vegetable protein powder, modified starch, carrageenan, walnut kernel powder, a stabilizer and a modifier; and boiled dumpling stuffing materials: vegetables, meat, spices, pigment, spices, steviol glycosides, dipotassium glycyrrhizinate, bioflavonoids, selenoproteins and vitamin E. The processing method includes material preparing, wrapper preparing, stuffing preparing, pressed sealing and forming, quick-freezing, sterilizing and packaging. The recipe is reasonable, the technology is scientific, and the prepared boiled dumplings are good in mouthfeel, unique in flavor, and rich in nutrition, benefit health, maximally retain nutrients, and have better health-care effects.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing and production, in particular to the technical field of a recipe for health-care quick-frozen dumplings and a processing method thereof. 【Background technique】 [0002] Dumplings are a popular traditional food in my country. Dumplings are not only a kind of food, but also a cultural symbol. Dumplings are characterized by their delicious taste, unique shape, and never tire of eating them, so they are very popular among consumers. Traditional dumplings are made of dumpling wrappers and dumpling fillings. The dumpling wrappers are kneaded from flour, water or egg whites, and then rolled into dough. There are many types of dumpling fillings, including meat fillings and vegetarian fillings. , Most of them focus on nutrition and taste. In addition to homemade, fresh dumplings and quick-frozen dumplings on the market are mostly filled with various vegetables or poultry meat. Generally, the ve...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L25/00A23L33/185A23L13/60A23L13/40A23L19/00A23P20/20
CPCA23V2002/00A23V2200/14
Inventor 陈海霞刘利
Owner 临泽县久久聚宝元食品有限公司
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