Quick freezing rice dumpling capable of preventing soup turbidness

Abstract

The invention relates to a quick-frozen dumpling in soup which can prevent soup from blending, the method for preparing the skin of the dumpling in soup is to putting the powder of 100 units for preparing the dumpling block into basin, adding edible glue 0.1-30 units, mixing them uniformly, adding water of 15-40 units to make flour dough, then choosing the stuffing material for dumpling, making dumpling according to the ratio of 0.5:1-3:1 between skin and stuffing, quick freezing under temperature not below five Deg C below zero, and storing. Because of the containing of edible glue, the dumpling is characterized by preventing soup from blending, the shape maintaining during boiling, and the taste equal to that of not frozen.

Description

Technical field: [0001] The invention relates to the field of food, in particular to quick-frozen glutinous rice balls which can prevent soup mixing. technical background: [0002] Tangyuan, also known as Yuanxiao, is a kind of traditional glutinous rice snack food in my country. The formula of its skin is composed of pure glutinous rice flour and water, and the glutinous rice balls on the market must be stored and sold in the cold chain. Due to the high water content of glutinous rice balls, and glutinous rice is basically composed of amylopectin, which has limited mechanical strength and ductility, freezing will cause large stress in the system, especially the expansion of water in the filling, while the stickiness in glutinous rice is insufficient. To support this strength, this makes the glutinous rice balls prone to freezing and cracking. When the frozen glutinous rice balls are boiled, the contact area with water increases, which will greatly increase the chance of e...

AI Technical Summary

Problems solved by technology

Due to the high water content of glutinous rice balls, and glutinous rice is basically composed of amylopectin, which has limited mechanical strength and ductility, freezing will cause large stress in the system, especially the expansion of water in the filling, while the stickiness in glutinous rice is insufficient. To support this strength, this makes the glutinous rice balls prone to freezing and cracking

When the frozen glutinous rice balls are boiled, the contact area with water increases, which will greatly increase the chance of excessive starch gelatinization and partial dispersion into the water, resulting in the phenomenon of soup mixing; moreover, some fillings in the frozen glutinous rice balls will also Direct contact with boiling water, some will run out of the glutinous rice balls, which will further aggravate the phenomenon of soup mixing and affect the taste and shape of the glutinous rice balls