The quality of dumplings is determined by the appearance and taste, and the appearance and taste are determined by the skin and filling respectively. Cracking, water loss, browning and microorganism exceeding the standard become the main quality problems. There are many reasons for the poor quality of quick-frozen dumplings, such as the poor quality of special powder for dumpling skin, improper use of additives and unreasonable production process.
1) Poor quality of dumpling skin powder
Flour, as a basic raw material, is directly related to the quality of dumplings. Because the quick-frozen food enterprises often use flour with short forming time and stable time, high weakening degree and poor quality to produce quick-frozen dumplings, the product strength and taste are poor.
2) Improper use of additives
The results showed that choosing appropriate additives was beneficial to reduce the rate of frozen cracking and improve the cooking quality of quick frozen dumplings. In the actual production, the improper use of additives (such as over dependence on quality improvers) often affects the quality of quick-frozen dumplings.
3) Unreasonable production process
Frozen temperature, wind speed and other technological conditions have an impact on the quality of dumplings. The research on the processing technology of quick-frozen dumplings is not deep enough, and the current production technology is difficult to meet the requirements of processing, storage and circulation of quick-frozen dumplings.
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