Study on the quick-frozen dumpling with Yan Pihe and shrimp

SHI Wen-tian; LI Xi-teng

doi:10.13386/j.issn1002-0306.2014.17.046

SHI Wen-tian, LI Xi-teng. Study on the quick-frozen dumpling with Yan Pihe and shrimp[J]. Science and Technology of Food Industry, 2014, (17): 248-251. DOI: 10.13386/j.issn1002-0306.2014.17.046

Citation:

SHI Wen-tian, LI Xi-teng. Study on the quick-frozen dumpling with Yan Pihe and shrimp[J]. Science and Technology of Food Industry, 2014, (17): 248-251. DOI: 10.13386/j.issn1002-0306.2014.17.046

Citation:

SHI Wen-tian, LI Xi-teng. Study on the quick-frozen dumpling with Yan Pihe and shrimp[J]. Science and Technology of Food Industry, 2014, (17): 248-251. DOI: 10.13386/j.issn1002-0306.2014.17.046

Study on the quick-frozen dumpling with Yan Pihe and shrimp

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In this paper, a kind of quick- frozen dumpling was studied using sensory score, cracking ratio and cooking loss rate as the evaluation index. The results showed that the optimal technology parameters were as follows: the ratio of fish, flour and starch was 40∶36∶24, and the ratio of yan pi, and stuffing was 25∶75, 1% salt, and47% water included in the formula of yan pi. Dough mixing time 20 min, refrigeration temperature- 20℃. The product was bright, refreshing and tough.The dumpling wrappers was intact.The soup was clear.The sense value of the dumpling was 92, cracking ratio 3.1%, cooking loss rate 7.43%.

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Study on the quick-frozen dumpling with Yan Pihe and shrimp

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