CN102058062A - Method for improving quality of quick-frozen dumplings by using porous starch - Google Patents
Method for improving quality of quick-frozen dumplings by using porous starch Download PDFInfo
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- CN102058062A CN102058062A CN2010105479404A CN201010547940A CN102058062A CN 102058062 A CN102058062 A CN 102058062A CN 2010105479404 A CN2010105479404 A CN 2010105479404A CN 201010547940 A CN201010547940 A CN 201010547940A CN 102058062 A CN102058062 A CN 102058062A
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Abstract
The invention relates to a method for improving the quality of quick-frozen dumplings by using porous starch. Dough preparation is realized by adding 44-50% of water and adding 2-6% of enzymolytic porous corn starch; the dough is kneaded for 20-30 min and statically fermented for 5-15 min by controlling the temperature at 20-25 DEG C and the humidity at 75%; and wrappers are prepared by rolling the knead three times into lamellar shapes for later use. Stuffing preparation is realized by the following steps of: firstly, pretreating various kinds of meat and vegetables, and chopping into sizes of a required specification; adding weighed blend oil and sesame oil into the vegetables, and uniformly stirring, wherein the procedure is very critical and important; pouring the raw materials of meat stuffing into a basin, stirring while gradually adding 40-48% of water, adding 2-5% of porous starch into the meat stuffing after the water is completely absorbed by the meat stuffing, adding the seasonings of salt, gourmet powder, thirteen spices, bruised ginger and the like in sequence, mixing and uniformly stirring in the same direction; and finally, uniformly mixing the vegetables and the meat to obtain the stuffing. Various dumplings are manually made according to the ratio of wrappers to stuffing, being (1:1)-(1:1.4), and are quickly frozen for 15-30 min at subzero 35 to subzero 45 DEG C till the core temperature is subzero 18 DEG C to obtain the finished product. The dumplings produced by using the method have smooth wrappers and fresh taste. The result of a taste experiment shows that the score of the product is increased by 5% in contrast to that of a control group. The cracking rate of the dumplings is obviously reduced.
Description
Technical field
The present invention relates to a kind of method of improving the quick-freezing boiled dumplings quality, particularly relate to the method that a kind of porous-starch improves the quick-freezing boiled dumplings quality.
Background technology
Porous-starch is a kind of novel converted starch, compare with native starch and to have bigger specific pore volume, specific area, premium properties such as low bulk density, grain density and good suction, oil suction, dispersion can be used as microcapsules core, adsorbent, embedding medium etc. and are applied to industrial circles such as food, medicine, environment, chemical industry.At present, research to porous-starch both at home and abroad mainly concentrates on Japan, the U.S., the research contents that relates to be mainly porous-starch preparation, use and change long-pending, premium properties such as low bulk density, grain density and good suction, oil suction, dispersion can be used as microcapsules core, adsorbent, embedding medium etc. and are applied to industrial circles such as food, medicine, environment, chemical industry.
Along with the quickening of people's rhythm of life, the development of quick-frozen food is also more and more faster, and its volume of trade is just with annual 10%～30% speed increase.At present, the total output of quick-frozen food has surpassed 6,000 ten thousand t in the world, and kind reaches about 4500 kinds.The year consumption per head of developed country surpasses 10kg, and quick-frozen food industry has formed large-scale production.Whole world quick-frozen food average year growth rate is 15%～20%.At present, quick-frozen food has become the people's of developed country daily necessities.Proportion is increasing in food composition, accounts for 60% of all foods.China's quick-frozen food is started in the eighties in 20th century, has experienced fast development and price war, has become the most competitive field of food service industry at present.
Porous-starch is applied to be with in the filling quick-frozen flour-made food, can reaches the organoleptic quality and the edible quality that improve product, the purpose that reaches fresh-keeping, protects salty, flavouring and improve the quality, thus lay a solid foundation for the range of application of expanding porous-starch.
Summary of the invention
The purpose of this invention is to provide the method that a kind of porous-starch improves the quick-freezing boiled dumplings quality, the dumpling epidermis that the method is produced is smooth, clean taste, and product improves 5% through tasting experimental comparison according to the group scoring.Obviously reduce the be full of cracks rate of dumpling.
For achieving the above object, the present invention adopts following technical scheme: the modulation of dough, and amount of water is about 44-50%, adds enzymolysis porous cornstarch 2-6%; With face 20-30min, after with the static 5-15min that proofs of dough, temperature is 20-25 ℃, humidity 75%; It is standby that three times of musculus cutaneus are rolled into sheet.The preparation of filling material earlier with various meat, dish preliminary treatment, and is cut into needed specification size; Load weighted ready-mixed oil and sesame oil are added in the dish, stir, this is a quite crucial and important operation.The meat stuffing raw material is poured into the water that adds 40-48% in the basin while stirring gradually, after treating that water is all absorbed by meat stuffing, the 2-5% porous-starch adds in the meat stuffing, add condiment such as salt, monosodium glutamate, 13 perfume (or spice), ginger end more successively, mixing and stirring, requirement is stirred according to same direction, dish meat is mixed to get final product at last.In skin filling ratio 1: 1-1: 1.4 hand makings become various dumplings, under-35--45 ℃ temperature quick-frozen 15-30 minute to central temperature-18 ℃, finished product.
The dumpling epidermis that the method is produced is smooth, clean taste, and product improves 5% through tasting experimental comparison according to the group scoring.Obviously reduce the be full of cracks rate of dumpling.
Add enzymolysis porous cornstarch 2-6%.
With face 20-30min, after with the static 5-15min that proofs of dough, temperature is 20-25 ℃, humidity 75%; Be rolled into sheet three times of musculus cutaneus.
Ready-mixed oil and sesame oil are added in the dish, stir.
The 2-5% porous-starch adds in the meat stuffing.
Skin filling ratio 1: 1-1: 1.4 hand makings become various dumplings, under-35--45 ℃ temperature quick-frozen 15-30 minute to central temperature-18 ℃.
The specific embodiment
Embodiment 1: the modulation of dough, and amount of water is about 44%, adds enzymolysis porous cornstarch 3%; With face 20-30min, after with the static 5-15min that proofs of dough, temperature is 20-25 ℃, humidity 75%; It is standby that three times of musculus cutaneus are rolled into sheet.The preparation of filling material earlier with various meat, dish preliminary treatment, and is cut into needed specification size; Load weighted ready-mixed oil and sesame oil are added in the dish, stir, this is a quite crucial and important operation.The meat stuffing raw material is poured into the water that adds 40-48% in the basin while stirring gradually, after treating that water is all absorbed by meat stuffing, 4% porous-starch adds in the meat stuffing, add condiment such as salt, monosodium glutamate, 13 perfume (or spice), ginger end more successively, mixing and stirring, requirement is stirred according to same direction, dish meat is mixed to get final product at last.In skin filling ratio 1: 1-1: 1.4 hand makings become various dumplings, under-35--45 ℃ temperature quick-frozen 15-30 minute to central temperature-18 ℃, finished product.
Embodiment 2: the modulation of dough, and amount of water is about 50%, adds enzymolysis porous cornstarch 6%; With face 20-30min, after with the static 5-15min that proofs of dough, temperature is 20-25 ℃, humidity 75%; It is standby that three times of musculus cutaneus are rolled into sheet.The preparation of filling material earlier with various meat, dish preliminary treatment, and is cut into needed specification size; Load weighted ready-mixed oil and sesame oil are added in the dish, stir, this is a quite crucial and important operation.The meat stuffing raw material is poured into the water that adds 40-48% in the basin while stirring gradually, after treating that water is all absorbed by meat stuffing, 5% porous-starch adds in the meat stuffing, add condiment such as salt, monosodium glutamate, 13 perfume (or spice), ginger end more successively, mixing and stirring, requirement is stirred according to same direction, dish meat is mixed to get final product at last.In skin filling ratio 1: 1-1: 1.4 hand makings become various dumplings, under-35--45 ℃ temperature quick-frozen 15-30 minute to central temperature-18 ℃, finished product.
Embodiment 3: the modulation of dough, and amount of water is about 50%, adds enzymolysis porous cornstarch 6%; With face 20-30min, after with the static 5-15min that proofs of dough, temperature is 20-25 ℃, humidity 75%; It is standby that three times of musculus cutaneus are rolled into sheet.The preparation of filling material earlier with various meat, dish preliminary treatment, and is cut into needed specification size; Load weighted ready-mixed oil and sesame oil are added in the dish, stir, this is a quite crucial and important operation.The meat stuffing raw material is poured into the water that adds 40-48% in the basin while stirring gradually, after treating that water is all absorbed by meat stuffing, 2% porous-starch adds in the meat stuffing, add condiment such as salt, monosodium glutamate, 13 perfume (or spice), ginger end more successively, mixing and stirring, requirement is stirred according to same direction, dish meat is mixed to get final product at last.In skin filling ratio 1: 1-1: 1.4 hand makings become various dumplings, under-35--45 ℃ temperature quick-frozen 15-30 minute to central temperature-18 ℃, finished product.
Claims (6)
1. the invention provides the method that a kind of porous-starch improves the quick-freezing boiled dumplings quality, the dumpling epidermis that the method is produced is smooth, clean taste, and product improves 5% through tasting experimental comparison according to the group scoring.Obviously reduce the be full of cracks rate of dumpling.Technical scheme: the modulation of dough, amount of water is about 44-50%, adds enzymolysis porous cornstarch 2-6%; With face 20-30min, after with the static 5-15min that proofs of dough, temperature is 20-25 ℃, humidity 75%; It is standby that three times of musculus cutaneus are rolled into sheet.The preparation of filling material earlier with various meat, dish preliminary treatment, and is cut into needed specification size; Load weighted ready-mixed oil and sesame oil are added in the dish, stir, this is a quite crucial and important operation.The meat stuffing raw material is poured into the water that adds 40-48% in the basin while stirring gradually, after treating that water is all absorbed by meat stuffing, the 2-5% porous-starch adds in the meat stuffing, add condiment such as salt, monosodium glutamate, 13 perfume (or spice), ginger end more successively, mixing and stirring, requirement is stirred according to same direction, dish meat is mixed to get final product at last.In skin filling ratio 1: 1-1: 1.4 hand makings become various dumplings, under-35--45 ℃ temperature quick-frozen 15-30 minute to central temperature-18 ℃, finished product.
The dumpling epidermis that the method is produced is smooth, clean taste, and product improves 5% through tasting experimental comparison according to the group scoring.Obviously reduce the be full of cracks rate of dumpling.
2. preparation method as claimed in claim 1 is characterized in that, adds enzymolysis porous cornstarch 2-6%.
3. preparation method as claimed in claim 1 is characterized in that and face 20-30min, after with the static 5-15min that proofs of dough, temperature is 20-25 ℃, humidity 75%; Be rolled into sheet three times of musculus cutaneus.
4. preparation method as claimed in claim 1 is characterized in that ready-mixed oil and sesame oil are added in the dish, stir.
5. preparation method as claimed in claim 1 is characterized in that, the 2-5% porous-starch adds in the meat stuffing.
6. preparation method as claimed in claim 1 is characterized in that, skin filling ratio 1: 1-1: 1.4 hand makings become various dumplings, under-35--45 ℃ temperature quick-frozen 15-30 minute to central temperature-18 ℃.
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| CN2010105479404A CN102058062A (en) | 2010-11-18 | 2010-11-18 | Method for improving quality of quick-frozen dumplings by using porous starch |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715419A (en) * | 2012-06-27 | 2012-10-10 | 郑州三全食品股份有限公司 | Six-delicacy filling for dumplings and preparation method thereof |
| CN105962402A (en) * | 2016-06-29 | 2016-09-28 | 河南农业大学 | Frost crack-resisting quick-frozen food |
| CN114568621A (en) * | 2022-02-17 | 2022-06-03 | 江南大学 | Preparation and recovery method of instant dumplings capable of realizing synchronous dehydration/rehydration of wrappers and stuffing |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0646781A (en) * | 1991-04-03 | 1994-02-22 | Kumamoto Seifun Kk | Production of quick boiled noodles |
| CN101423620A (en) * | 2008-12-16 | 2009-05-06 | 中国科学院长春应用化学研究所 | Method for preparing porous starch |
-
2010
- 2010-11-18 CN CN2010105479404A patent/CN102058062A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0646781A (en) * | 1991-04-03 | 1994-02-22 | Kumamoto Seifun Kk | Production of quick boiled noodles |
| CN101423620A (en) * | 2008-12-16 | 2009-05-06 | 中国科学院长春应用化学研究所 | Method for preparing porous starch |
Non-Patent Citations (1)
| Title |
|---|
| 《食品工业科技》 20051231 张锦丽 改善速冻水饺品质的研究 第26卷, 第5期 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715419A (en) * | 2012-06-27 | 2012-10-10 | 郑州三全食品股份有限公司 | Six-delicacy filling for dumplings and preparation method thereof |
| CN102715419B (en) * | 2012-06-27 | 2013-10-02 | 郑州三全食品股份有限公司 | Six-delicacy filling for dumplings and preparation method thereof |
| CN105962402A (en) * | 2016-06-29 | 2016-09-28 | 河南农业大学 | Frost crack-resisting quick-frozen food |
| CN105962402B (en) * | 2016-06-29 | 2018-06-29 | 河南农业大学 | One kind is freeze proof to split quick-frozen food |
| CN114568621A (en) * | 2022-02-17 | 2022-06-03 | 江南大学 | Preparation and recovery method of instant dumplings capable of realizing synchronous dehydration/rehydration of wrappers and stuffing |
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