摘要
本文对速冻燕皮虾仁水饺的加工工艺进行了研究,以感官评分、冻裂率、蒸煮损失率为评价指标,经实验确定水饺的加工工艺为:燕皮中鱼肉、面粉和淀粉的比例为40∶36∶24;燕皮与馅的比例为25∶75;燕皮中食盐添加量1%、水47%;面团调制时间为20min;冻藏温度-20℃。此工艺条件下制作的水饺光亮、爽口、细腻、不粘牙、有咬劲,饺皮完好,汤较清晰,感官评分92分,冻裂率3.1%,蒸煮损失率7.43%。
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, and 47% water included in the formula of yan pi. Dough mixing time 20min, 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%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第17期248-251,共4页
Science and Technology of Food Industry
关键词
燕皮
虾仁
水饺
工艺
yan pihe
shrimp
dumpling
formula
