CN106900812A - A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat - Google Patents

Abstract

The invention discloses a method for combined infrared and microwave reheating to improve the brittleness of frozen prepared pot stickers after reheating, which belongs to the technical field of microwave processing. The invention prepares the superfine pulverized soybean protein isolate, prepares the pot stickers, pre-fries, freezes and reheats to obtain the pot stickers with improved reheating brittleness. The invention breaks through the dilemma of the quality problem of frozen microwave food, and improves the formula of traditional pot sticker dough by adding ultrafinely pulverized soybean protein isolate, corn starch, compound phosphate, maltodextrin and xanthan gum. Ultrafinely pulverized soy protein isolate has better water retention properties. Corn starch, soybean protein isolate, compound phosphate, maltodextrin, and xanthan gum are added to the original formula of refined flour and wheat starch according to a certain ratio, which increases the water retention of the dough and makes the pot stickers moist during reheating. The diffusion phenomenon is greatly weakened, and the brittleness is increased by 20%‑27% compared with before, which improves the product quality.

Description

A combination of infrared and microwave reheating to enhance the brittleness of frozen prepared pot stickers after reheating method

technical field

The invention relates to a method for combining infrared and microwave reheating to improve the crispness of frozen and cooked pot stickers after reheating, which is mainly used for fried and fried pasta, and specifically relates to the research on the formula of pot stickers, so as to alleviate the impact of microwave thawing and reheating on products. The wetting phenomenon belongs to the technical field of microwave processing.

Background technique

Frozen prepared food refers to agricultural products, livestock and poultry, aquatic products, etc. as the main raw materials. Packaged food for sale. The freezing technology in modern society is constantly developing, and at the same time, the relevant supporting equipment for freezing is also constantly being updated. The development of frozen food is very rapid, and it has become an important food development industry. In the 1990s, my country's frozen food industry developed rapidly, and the market demand for frozen food increased rapidly, and there was a strong market demand. Up to now, there are more than 100 kinds of frozen food in our country, and it is still increasing at a rate of 10% every year.

In the current society, the penetration rate of microwave ovens is already very high, which strongly promotes the development of microwave food, and the demand for microwave food is also increasing. Microwave food is the application of modern processing technology, the use of scientific ratio and combination of food raw materials, pre-processed into food suitable for microwave reheating or modulation, easy to eat. Microwave food is convenient and fast, which is in line with the modern people's increasingly admirable leisure, diversified, convenient and fast lifestyle. Fried food is an indispensable food in our daily life. It has a crispy taste, a tangy aroma and a golden color, and has a large consumption. Many people eat it for breakfast, lunch and dinner. In recent years, there are convenient quick-frozen fried noodles to sell on the market, but they are basically limited to the supply of raw bodies, and pre-fried noodles are seldom sold.

Pot stickers are a kind of fried stuffed food that everyone loves in daily life. They are exquisitely made and delicious, and they are widely spread in southern China. In order to meet the needs of the public, a large number of pot stickers have also appeared in the market. However, due to technical problems, most of the frozen potstickers currently on the market cannot meet the crispness standard after microwave reheating. At the same time, the fried pot stickers have serious dough hardening. In some developed countries, such as Japan, there are already very mature technologies that can produce pot stickers that are reheated by microwaves and still taste similar to freshly fried pot stickers. At present, there is no frozen microwave cooking potsticker products in China, which is a major trend in the development of frozen pre-fried food in the future.

The purpose of the present invention is to improve the formula of pot stickers. On the basis of the formula of traditional pot stickers, superfinely pulverized soybean protein isolate is added according to a certain proportion, and corn starch, compound phosphate, maltodextrin, and xanthan gum are added at the same time. . The discreteness of particle size distribution of soybean protein isolate after ultrafine grinding increases, and the concentration of each substance added is adjusted to solve the situation that the skin of the pot stickers is wet and the brittleness is reduced after microwave reheating.

In terms of domestic patents on microwave frozen and fried foods, Yuan Keizhi and others invented a method for manufacturing frozen and fried foods suitable for microwave ovens (Chinese invention patent, patent number 200310104555.4). This patent adopts the CAS freezing method to freeze fried fried foods, and simultaneously processes the dishes with an edible emulsifier, which is characterized in that the edible emulsifier is a lipophilic emulsifier. CAS is the abbreviation of Cells Alie System: the living cell system. The frozen food obtained by this method can basically reproduce the state before freezing even if it is thawed and then heated and cooked. More than 50% of the fatty acids in its emulsifier are unsaturated fatty acid emulsifiers. Applicable dish codes are vegetables, fish and shrimp, meat or semi-finished products. The difference between the present invention and the above patents is that the improvement of the freezing technology is not required, and the expected effect can be achieved only through the change of the formula, and the cost is greatly reduced.

Katsumaru Yuko and others invented edible coatings, fried foods and frozen fried foods heated by microwave ovens (Chinese invention patent, patent No. 96107220.2). This patent discloses a paint comprising alkaline earth metal bound soy protein and wheat flour or starch as the main ingredients. Even after frozen storage, the coating of the frozen fried food has a crunchy texture. Its raw materials also contain water and oil, and the ingredients to be fried are soaked in the noodles, breaded on the noodles, fried to make fried food, and then frozen into pre-fried fried food. The difference between the present invention and the above patents is that the formula for making the whole dough is not just the surface layer of raw materials, but the quality of the whole product is improved by changing the formula. Reheating after frying and freezing can also basically restore the freshly fried state of the product.

Chen Wei and others invented a method for making microwaveable frozen pre-fried spring rolls (Chinese invention patent, patent number 200410014754.7). In this invention, a certain amount of high-amylose crisp-enhancing starch is added to the ingredients of the spring roll wrapper, and a layer of high-amylose-chain crisp-enhancing starch paste is coated on the inner side of the prepared spring roll wrapper, and then the processed spring roll wrapper is used to wrap the stuffing core and deep-fry to form spring rolls. The finished spring rolls prepared by this method were stored in a freezer at -38°C for 30 days, and the original brittleness was maintained after microwave reset for 1.5 min. The difference between the present invention and the above patents is that the internal test coating process is eliminated, and cornstarch and the like are directly added to the formula, which saves the trouble of the process.

Chen Wei and others invented a microwaveable pickle composition for frozen pre-fried meat, a method for making pre-fried meat and the resulting product (Chinese invention patent, patent number 200810146677.0). The used pickling agent is composed of salt, granulated sugar, soy sauce, cooking wine, onion, barbecue powder, spices, water retaining agent and water. Xiang Dan et al. invented a microwave pre-fried batter and a method of using the batter to process cooked meat (Chinese invention patent, patent number 201410463490.9). The coating material is mainly composed of all-purpose flour, modified starch, soybean protein isolate, guar gum, methyl cellulose, and sodium bicarbonate to increase the crispness of the food after reheating. Kong Baohua and others invented a dipping liquid for microwave-freezing and pre-fried breaded products and its processing method (Chinese invention patent, patent number 201310215518.2). The dipping solution is mainly composed of xanthan gum, carrageenan, tapioca modified starch, soybean protein isolate and compound phosphate. Fan Daming and others invented a compound film composition for frozen pre-fried food, their preparation method and application (Chinese invention patent, patent number 200810146678.5). The composite film composition mainly consists of soybean protein isolate, gum arabic, glutamine transaminase and tris hydrochloric acid buffer. Shen Liguo and others studied a preparation method of microwave fried dough sticks (Chinese invention patent, patent number 201410236983.9). The organic combination of flour, water, baking powder, fried dough stick improver, and starchy ingredients are added to the formula to complement each other. Zhang Qingmiao et al. invented a microwave-freezing and pre-fried glutinous rice cake production method (Chinese invention patent, patent number 201110257595.5). Glutinous rice flour, low-gluten flour, sucrose laurate, and high-temperature-resistant amylase are mainly added to the formula to improve the taste. The above patents have improved and explored the formula, and obtained a certain effect of increasing crispness. The difference from the above-mentioned patents is that this patent has carried out ultrafine pulverization to soybean protein isolate. After the material is ultrafinely pulverized, the particle size of the powder can be effectively improved, and due to the action of mechanochemical stress, it can have various effects on the edible characteristics, physical and chemical properties and functional properties of some natural biological resources, so the effect of increasing crispness is even better. it is good.

Zhou Taoying and others studied a microwave instant frozen seasoning marinated chicken skewer and its production process (Chinese invention patent, patent number 201310067587.3). Through the improvement of kneading, pickling, frying, freezing, preservation and other processes, the problems of insufficient flavor and light color of the chicken skewers after microwave are solved. It is not obvious to improve the reheating taste of the product after freezing only by strengthening kneading, but this patent improves the formula, especially the taste and crispness are obviously improved.

Liu Tongge and others studied a preparation method of microwave instant fish (Chinese invention patent, patent number 201410674225.5). The product has undergone pretreatment, pickling, drying, battering, frying and other processes to reduce the oil content of the product and at the same time retain the rich nutrition in the fish. However, in the battering process, the batter is only composed of flour, and the mouthfeel of the fish cannot be well preserved after microwave reheating. This patent improves this problem by improving the formula, and improves the brittleness of the product after microwave reheating.

Zhang Min and others invented a method for improving the crispness of the surface layer of fried fish cakes in small packages before eating (Chinese invention patent, patent number 201310564248.6). In this invention, after rinsing and dehydration, water-retaining agent is added to the fish meat for crushing, then seasoning is added to shape and gelatinize, and a layer of crisp starch slurry is applied on the outside of the fish cakes for frying to make fish cakes. This invention is the same as the present invention, saves the step of repeatedly frying fish cakes, and adopts microwave reheating, which is convenient for consumers to eat. But this inventive formula is only applicable to fish, and it is not very good to fried pasta such as pot stickers. The invention innovates and improves the formula of pasta such as pot stickers, which is beneficial to expand the fried pasta processing market and produces excellent economic benefits.

Zhang Min and others studied a rapid production method of conditioning smoked chicken wings combined with low-temperature drying and medium-short-wave infrared baking (Chinese invention patent, patent number 201210518795.6). This patent adopts the combination drying method of cold air low temperature and negative pressure microwave spraying, and adopts the method of medium and short wave infrared baking to process chicken wings. Medium and short-wave infrared baking has the advantages of rapidity, uniformity, and high heat transfer efficiency, which changes the defect of product drying and increases product stability. This patent uses the advantages of medium and short wave infrared to process the pot stickers that need to be reheated, which increases the crispness of the pot stickers and maintains the original taste of the pot stickers.

In summary, there have been some examples in the literature on the processing and production of fried microwave products, but the processing of fried pasta such as pot stickers has not been reported. However, the present invention is specific to the processing of pot stickers. By improving the formula and using microwave reheating technology, the product quality is improved, the processing steps are simplified, and the product cost is saved.

Contents of the invention

The purpose of the present invention is to provide a method for improving the brittleness of frozen cooked pot stickers combined with infrared and microwave reheating, which is improved on the basis of the traditional pot sticker formula, using ultrafine pulverization technology to process soybean protein isolate, and adding microwave reheating at the same time Technology simplifies the trouble of eating for consumers and improves the quality of products.

On the basis of traditional pot stickers, the present invention adds superfinely pulverized soybean protein isolate according to a certain proportion, and also adds wheat starch, corn starch, compound phosphate, maltodextrin, xanthan gum, lard, and salt at the same time. Get pot stickers. The water retention of the improved dough is greatly enhanced, and the water retention performance is good in the process of microwave reheating. After rapidly cooling and freezing in a cold storage at -18°C, and then microwave treatment at 2450MHz for 30s, the water retention of the improved dough is greatly enhanced, and the water retention performance is good during the microwave reheating process, and the brittleness of the original formula is improved. 20%-27% of pot stickers.

The technical solution of the present invention is a method for combined reheating of infrared and microwave to improve the brittleness of frozen cooked pot stickers after reheating, the steps are:

(1) Preparation of ultrafine pulverized soybean protein isolate: process soybean protein isolate with ultrafine pulverization, and the pulverization airflow is 0.8MPa, to obtain superfine pulverized soybean protein isolate;

(2) Preparation of pot stickers: preparation of pot stickers: using refined flour as the main ingredient, adding 8% wheat starch, 10% corn starch, 3% soybean protein isolate, 0.5% compound phosphate, 1% maltodextrin, 1% xanthan gum, 2% lard, 0.3% salt, knead with appropriate amount of water to prepare the dough;

(3) Frying: Take the prepared pot stickers and place them flat in a frying pan at a temperature of 180°C for 4 minutes;

(4) Frozen storage: Place the fried pot stickers in a freezer at -18°C to cool down quickly and freeze them for storage;

(5) Reheating: Set the wavelength of medium and short-wave infrared to 2.4-6.5μm, the box temperature is 120°C, the irradiation distance is 15cm, and the time is 40s for reheating, then set the frequency to 2450MHz, the power to 800W, and the microwave treatment time to 30s The pot stickers are reheated with microwaves to obtain pot stickers with improved crispness after reheating.

The preparation process of described pot stickers is:

(1) Production of dough: Add refined flour, wheat starch, corn starch, soybean protein isolate, compound phosphate, maltodextrin, xanthan gum, lard, salt, and water into the dough mixer in sequence and stir, and the refined flour The mass is 100% and they are: wheat starch 8%, corn starch 10%, soybean protein isolate 3%, compound phosphate 0.5%, maltodextrin 1%, xanthan gum 1%, lard 2%, salt 0.3% , prepare the dough with appropriate amount of water and knead;

(2) Making the filling: mince the meat and add it to the mixer, add solid and liquid seasonings, mix for 3 minutes, add the required auxiliary materials (garlic: onion: chives = 1:1:1), and the mixer continues to stir Evenly make the filling;

(3) Production of pot stickers: Take the dough made in step (1) and the stuffed stuffed bun prepared in step (2) to make pot stickers.

Beneficial effects of the present invention: the present invention breaks through the dilemma of frozen microwave food quality problems, and improves the quality of traditional pot stickers by adding ultrafinely pulverized soybean protein isolate, corn starch, compound phosphate, maltodextrin, and xanthan gum. formula. Ultrafinely pulverized soy protein isolate has better water retention properties. Corn starch, soybean protein isolate, compound phosphate, maltodextrin, and xanthan gum are added to the original formula of refined flour and wheat starch according to a certain ratio, which increases the water retention of the dough and makes the pot stickers more durable during the reheating process. The moisture diffusion phenomenon is greatly weakened, and the brittleness is increased by 20%-27% compared with before, which improves the product quality.

detailed description

Example 1 The preparation process of pre-fried frozen pork pot stickers reheating and improving the brittleness

Soybean protein isolate is processed by superfine pulverization technology. Take refined flour, wheat starch, corn starch, soybean protein isolate, compound phosphate, maltodextrin, xanthan gum, lard, salt, and water and add them to the dough mixer in sequence and stir. The ratio is based on the quality of refined flour as 100%. , add 8% wheat starch, 10% corn starch, 3% soybean protein isolate, 0.5% complex phosphate, 1% maltodextrin, 1% xanthan gum, 2% lard, 0.3% salt, knead with appropriate amount of water , and make dough after dough.

Take lean meat and white fat and add them to a meat grinder to mix evenly, add solid seasoning and liquid seasoning and mix for 3 minutes. Add the required auxiliary materials: garlic, onion, and chives at a ratio of 1:1:1, select, wash, cut, and put them into a blender for 2 minutes to make the filling. Take the prepared dough and stuffed stuffing to make pot stickers.

Take the prepared pot stickers and place them flat in a frying pan at a temperature of 180°C for 4 minutes.

Afterwards, it was placed in a freezer at -18°C to cool down rapidly and stored in a freezer. After freezing for a week, set the wavelength of medium and short-wave infrared to 2.4-6.5 μm, the box temperature to 120°C, the irradiation distance to 15cm, and the reheating time to 40s, then set the microwave frequency to 2450 MHz, the power to 800W, and the microwave processing time to be Reheat the pot stickers in microwave for 30 seconds to make pot stickers with better brittleness. The brittleness of this treatment is 24% higher than that of the non-brittle treatment.

Example 2 The preparation process of pre-fried beef stuffed pot stickers reheating and improving crispness

Soybean protein isolate is processed by superfine pulverization technology. Take refined flour, wheat starch, corn starch, soybean protein isolate, complex phosphate, maltodextrin, xanthan gum, lard, salt, and water, and add them to the dough mixer in order to stir. The ratio is based on the mass of refined flour, and wheat starch is added. 8%, cornstarch 10%, soybean protein isolate 3%, compound phosphate 0.5%, maltodextrin 1%, xanthan gum 1%, lard 2%, salt 0.3%, mixed with water, and made after kneading Dough.

Take fresh beef and add it to a meat grinder to mix evenly, add solid seasoning and liquid seasoning and mix for 3 minutes. Garlic, onion, and chives are selected, washed, and cut, and then put into a blender and mixed for 2 minutes to make the stuffing. Take the prepared dough and stuffed stuffing to make pot stickers.

Take the prepared pot stickers and place them flat in a frying pan at a temperature of 180°C for 4 minutes.

Afterwards, it was placed in a freezer at -18°C to cool down rapidly and stored in a freezer. After freezing for a week, set the wavelength of medium and short-wave infrared to 2.4-6.5 μm, the box temperature to 120°C, the irradiation distance to 15cm, and the reheating time to 40s, then set the microwave frequency to 2450 MHz, the power to 800W, and the microwave processing time to be Reheat the pot stickers in microwave for 30 seconds to make pot stickers with better brittleness. The brittleness of the pot stickers under this treatment was increased by 20% compared with the non-crisp treatment.

Example 3 The preparation process of pre-fried vegetable stuffed pot stickers reheating and improving crispness

Soybean protein isolate is processed by superfine pulverization technology. Take refined flour, wheat starch, corn starch, soybean protein isolate, compound phosphate, maltodextrin, xanthan gum, lard, salt, and water and add them to the dough mixer in sequence and stir. Add 8% wheat starch, 10% corn starch, 3% soybean protein isolate, 0.5% complex phosphate, 1% maltodextrin, 1% xanthan gum, 2% lard, 0.3% salt, mix with water, and knead the dough Then make the dough.

Chop green vegetables and radishes, stir well, add solid seasoning and liquid seasoning and mix for 3 minutes. Garlic, onion, and leek are selected, washed, and cut respectively, and then put into a blender and mixed for 2 minutes to make the filling. Take the prepared dough and stuffed stuffing to make pot stickers.

Take the prepared pot stickers and place them flat in a frying pan at a temperature of 180°C for 4 minutes.

Afterwards, it was placed in a freezer at -18°C to cool down rapidly and stored in a freezer. After freezing for a week, set the wavelength of medium and short-wave infrared to 2.4-6.5 μm, the box temperature to 120°C, the irradiation distance to 15cm, and the reheating time to 40s, then set the microwave frequency to 2450 MHz, the power to 800W, and the microwave processing time to be Reheat the pot stickers in microwave for 30 seconds to make pot stickers with better brittleness. The brittleness of the pot stickers under this treatment was increased by 27% compared with the non-crisp treatment.

Claims (2)

1. A method of combining infrared and microwave reheating to improve the brittleness of frozen cooked pot stickers after reheating, characterized in that the steps are: (1) Preparation of ultrafine pulverized soybean protein isolate: process soybean protein isolate with ultrafine pulverization, and the pulverization airflow is 0.8MPa, to obtain superfine pulverized soybean protein isolate; (2) Preparation of pot stickers: preparation of pot stickers: using refined flour as the main ingredient, adding 8% wheat starch, 10% corn starch, 3% soybean protein isolate, 0.5% compound phosphate, 1% maltodextrin, 1% xanthan gum, 2% lard, 0.3% salt, knead with appropriate amount of water to prepare the dough; (3) Frying: Take the prepared pot stickers and place them flat in a frying pan at a temperature of 180°C for 4 minutes; (4) Frozen storage: Place the fried pot stickers in a freezer at -18°C to cool down quickly and freeze them for storage; (5) Reheating: Set the wavelength of medium and short-wave infrared to 2.4-6.5μm, the box temperature is 120°C, the irradiation distance is 15cm, and the reheating time is 40s. After that, set the microwave frequency to 2450MHz, the power to 800W, and the microwave processing time to be After 30 seconds, the pot stickers were reheated in microwave to obtain pot stickers with improved brittleness after reheating. 2. according to the method for infrared and microwave combined reheating to improve the brittleness after reheating of frozen conditioning pot stickers according to claim 1, it is characterized in that the preparation process of said pot stickers is: (1) Production of dough: Add refined flour, wheat starch, corn starch, soybean protein isolate, compound phosphate, maltodextrin, xanthan gum, lard, salt, and water into the dough mixer in sequence and stir, and the refined flour The mass is 100% and they are: wheat starch 8%, corn starch 10%, soybean protein isolate 3%, compound phosphate 0.5%, maltodextrin 1%, xanthan gum 1%, lard 2%, salt 0.3% , prepare the dough with appropriate amount of water and knead; (2) Making the stuffing: mince the meat and add it to the mixer, add solid and liquid seasonings, mix for 3 minutes, add the required auxiliary materials: garlic: onion: chives = 1:1:1, continue to stir evenly with the mixer make stuffing (3) Production of pot stickers: Take the dough made in step (1) and the stuffed stuffed bun prepared in step (2) to make pot stickers.