Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of quick-frozen dumplings

A technology for the preparation of quick-frozen dumplings and additives, which is applied to the coating of food, the ingredients of oil-containing food, and the food ingredients as taste improvers, etc. The effect of improving food taste, prolonging shelf life and reducing freezing crack rate

Inactive Publication Date: 2021-07-09
太和县大刚食品有限公司
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in actual production, quick-frozen dumplings often have problems such as weak anti-freeze cracking ability and poor cooking quality (such as cracks after freezing, poor toughness and cooking resistance, and brown color of dumplings after cooking).

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of quick-frozen dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method for quick-frozen boiled dumplings, comprising the steps of:

[0024] (1) Preparation of additives:

[0025] a. Take the following materials by weight: 20 parts of vegetable oil, 4 parts of soybean lecithin, 1 part of gum arabic, 1 part of sodium alginate, 2 parts of konjac fine powder, 0.5 part of xanthan gum, 3 parts of sodium tripolyphosphate, 0.01 part of glucose oxidase, 0.02 part of xylanase, 50 parts of deionized water;

[0026] b. Put the materials weighed in operation a into the mixer together, stir evenly at a high speed and take out the additives for later use;

[0027] (2) Preparation of dumpling wrappers:

[0028] Add the additives prepared in step (1) to the wheat flour, stir well, then add 40% of the total mass of the wheat flour with water, keep kneading into dough, cover with plastic wrap and rest for 20 minutes, and finally take out the dough and press it into dumpling wrappers spare;

[0029] (3) Dumpling preparation:

[0030]...

Embodiment 2

[0037] A preparation method for quick-frozen boiled dumplings, comprising the steps of:

[0038] (1) Preparation of additives:

[0039] a. Take the following materials by weight: 23 parts of vegetable oil, 6 parts of soybean lecithin, 1.2 parts of gum arabic, 1.5 parts of sodium alginate, 3 parts of konjac fine powder, 1.5 parts of xanthan gum, 4 parts of sodium tripolyphosphate, 0.02 parts of glucose oxidase, 0.03 parts of xylanase, 53 parts of deionized water;

[0040] b. Put the materials weighed in operation a into the mixer together, stir evenly at a high speed and take out the additives for later use;

[0041] (2) Preparation of dumpling wrappers:

[0042] Add the additive prepared in step (1) to the wheat flour, stir well, then add water with 42% of the total mass of the wheat flour, keep kneading into dough, cover with plastic wrap and rest for 25 minutes, and finally take out the dough and press it into dumpling wrappers spare;

[0043] (3) Dumpling preparation: ...

Embodiment 3

[0051] A preparation method for quick-frozen boiled dumplings, comprising the steps of:

[0052] (1) Preparation of additives:

[0053] a. Take the following materials by weight: 25 parts of vegetable oil, 7 parts of soybean lecithin, 1.5 parts of gum arabic, 2 parts of sodium alginate, 4 parts of konjac powder, 2 parts of xanthan gum, 5 parts of sodium tripolyphosphate, 0.03 parts of glucose oxidase, 0.04 parts of xylanase, 55 parts of deionized water;

[0054] b. Put the materials weighed in operation a into the mixer together, stir evenly at a high speed and take out the additives for later use;

[0055] (2) Preparation of dumpling wrappers:

[0056] Add the additives prepared in step (1) to the wheat flour, stir well, then add 45% of the total mass of the wheat flour with water, keep kneading into dough, cover with plastic wrap and rest for 30 minutes, and finally take out the dough and press it into dumpling wrappers spare;

[0057] (3) Dumpling preparation:

[0058]...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing quick-frozen dumplings, which comprises the following steps: (1) preparation of additives, (2) preparation of dumpling wrappers, (3) preparation of dumplings, and (4) quick-freezing treatment. The invention specially improves the preparation method of quick-frozen dumplings, effectively improves the quality of quick-frozen dumplings, reduces the freezing crack rate and cooking loss rate, improves its edible taste, and prolongs its shelf life, which is very popular use value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing quick-frozen dumplings. Background technique [0002] Dumplings are a traditional specialty food loved by the Chinese people. With the improvement of people's living standards, the popularization and improvement of the cold chain in shopping malls and the change of diet structure, people's requirements for food have also changed significantly. Nutritious, convenient and quick diet has become the goal pursued by people, and quick-frozen food came into being and flourished under this requirement. At present, the quick-frozen food industry has become the fastest-growing emerging industry in the food industry, and quick-frozen dumplings have the fastest development. Quick-frozen dumplings account for about 30% of the total amount of quick-frozen food, and are the largest category of quick-frozen food. Almost all manufacturers of quick-froz...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L7/104A23L29/00A23L29/244A23L29/25A23L29/256A23L29/269A23P20/25
CPCA23V2002/00A23L7/10A23L7/107A23L29/03A23L29/05A23L29/06A23L29/244A23L29/25A23L29/256A23L29/27A23P20/25A23V2200/14A23V2200/216A23V2200/228A23V2250/18A23V2250/1842A23V2250/5028A23V2250/5026A23V2250/5066A23V2250/5086A23V2250/30
Inventor 朱贵刚屈蒙蒙
Owner 太和县大刚食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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