Making method of quick-frozen dumplings

The invention discloses a making method of quick-frozen dumplings. The making method comprises the following steps of (1) preparing an additive; (2) making dumpling wrappers; (3) making dumplings; and(4) performing quick-freezing treatment. According to the making method of the quick-frozen dumpling...

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Bibliographische Detailangaben
Hauptverfasser:	ZHU GUIGANG, QU MENGMENG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a making method of quick-frozen dumplings. The making method comprises the following steps of (1) preparing an additive; (2) making dumpling wrappers; (3) making dumplings; and(4) performing quick-freezing treatment. According to the making method of the quick-frozen dumplings, special improvement treatment is performed, so that the quality of quick-frozen dumplings is effectively improved, the frost crack rate and the cooking loss rate of the dumplings are reduced, the eating mouth feel of the dumplings is improved, the maintaining period of the dumplings is prolonged, and the making method has extremely high popularization and use value. 本发明公开了种速冻水饺的制备方法，包括如下步骤：（1）添加剂制备、（2）饺皮制备、（3）饺子制备、（4）速冻处理。本发明对速冻水饺的制备方法进行了特殊的改进处理，有效改善了速冻水饺的品质，降低了其冻裂率、烹煮损失率，提升了其食用口感，延长了其保持期限，极具推广使用价值。