Crystal steamed dumpling premix powder

A technology of pre-mixed powder and steamed dumplings, which is applied in the field of food processing, can solve the problems of cracked skin, insufficient transparency of the skin, hardening of the skin, etc., and achieve the effect of high transparency, hard hardening, and hard cracking

Inactive Publication Date: 2019-06-25
无锡威尔森淀粉工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main raw materials for the production of crystal steamed dumpling wrappers are Chengfen and raw flour. Therefore, the crystal steamed dumplings produced industrially are prone to skin cracks during storage, hardened skin after cooking, and insufficient transparency of the skin.

Method used

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  • Crystal steamed dumpling premix powder
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  • Crystal steamed dumpling premix powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Crystal dumpling premix powder of the present invention is made up of each raw material of following parts by weight:

[0037] Wheat starch: 50 parts

[0038] Tapioca acetylated distarch phosphate: 25 servings

[0039] Hydroxypropyl distarch phosphate: 15 parts

[0040] Potato starch: 12 servings

[0041] Trehalose: 5 parts

[0042] Sodium alginate: 0.3 parts.

[0043] Crystal steamed dumpling wrapper of the present invention is made up of each raw material of following parts by weight:

[0044] Crystal dumpling premix: 250 servings

[0045] Emulsified oil: 13 parts

[0046] Boiling water: 180 parts.

[0047] The method for preparing crystal steamed dumpling wrappers by using crystal steamed dumpling premix powder of the present invention is:

[0048] (1) Put 100 parts of crystal dumpling premix powder into a mixing pot, stir and scald the noodles with 180 parts of boiling water until the noodles are evenly scalded;

[0049] (2) Stir until the temperature of th...

Embodiment 2

[0052] Crystal dumpling premix powder of the present invention is made up of each raw material of following parts by weight:

[0053] Wheat starch: 40 parts

[0054] Tapioca acetylated distarch adipate: 30 servings

[0055] Hydroxypropyl distarch phosphate: 5 parts

[0056] Potato starch: 20 servings

[0057] Trehalose: 2 parts

[0058] Carrageenan: 0.2 parts.

[0059] Crystal steamed dumpling wrapper of the present invention is made up of each raw material of following parts by weight:

[0060] Crystal dumpling premix: 200 servings

[0061] Emulsified oil: 5 parts

[0062] Boiling water: 150 parts.

[0063] The method for preparing crystal steamed dumpling wrappers by using crystal steamed dumpling premix powder of the present invention is:

[0064] (1) Put 80 parts of crystal steamed dumpling premix powder into a stirring pot, stir and scald the noodles with 150 parts of boiling water until the noodles are evenly scalded;

[0065] (2) Stir until the temperature of t...

Embodiment 3

[0068] Crystal dumpling premix powder of the present invention is made up of each raw material of following parts by weight:

[0069] Wheat starch: 60 parts

[0070] Tapioca acetylated distarch phosphate: 15 servings

[0071] Hydroxypropyl distarch phosphate: 20 parts

[0072] Potato Starch: 5 parts

[0073] Trehalose: 8 parts

[0074] Xanthan gum: 0.5 parts.

[0075] Crystal steamed dumpling wrapper of the present invention is made up of each raw material of following parts by weight:

[0076] Crystal dumpling premix: 300 servings

[0077] Emulsified oil: 10 parts

[0078] Salad oil: 5 parts

[0079] Boiling water: 300 parts.

[0080] The method for preparing crystal steamed dumpling wrappers by using crystal steamed dumpling premix powder of the present invention is:

[0081] (1) Put 120 parts of crystal steamed dumpling premix powder into a stirring pot, stir and scald the noodles with 300 parts of boiling water until the noodles are evenly scalded;

[0082] (2) Sti...

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Abstract

The invention provides crystal steamed dumpling premix powder which comprises, by weight, 40-60 parts of wheat starch, 15-30 parts of one or two of cassava acetylated distarch phosphate or cassava acetylated double starch adipates, 5-20 parts of hydroxypropyl distarch phosphate, 5-20 parts of potato starch, 2-8 parts of trehalose or other polysaccharides and 0.2-0.8 part of edible glue. If the premix powder is added in the process of making crystal steamed dumplings, the premix powder has the following advantage that (1) the dough has good operability, is easy to form and prone to stuffing wrapping, and crystal steamed dumpling wrappers are not easy to crack during storage; (2) the obtained crystal steamed dumpling wrappers are high in transparency and elastic in taste and has the bite force; (3) the obtained crystal steamed dumpling wrappers have better anti-aging performance, and the steamed dumpling wrappers are not easy to harden; (4) the crystal steamed dumplings obtained have good heat resistance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a crystal steamed dumpling premix powder. Background technique [0002] Crystal steamed dumpling is a very common snack in Guangdong morning tea. It is crystal clear, springy and tender, full of fragrance and unique ingredients. The most traditional steamed crystal dumpling in Guangdong is the shrimp dumpling. There is a fresh shrimp inside, and the whole shrimp can be seen through the crystal skin, which is very delicious. [0003] At present, the main raw materials for producing crystal steamed dumpling wrappers are Chengfen and Raw Flour. Therefore, the industrially produced crystal steamed dumplings are prone to cracking of the skin during storage, hardening of the skin after cooking, and insufficient transparency of the skin. Contents of the invention [0004] In order to solve the problems existing in the prior art, the present invention provides a cr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/20A23L29/30
Inventor 周宇许世枫任红克胡倩
Owner 无锡威尔森淀粉工业有限公司
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