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浅析速冻水饺饺皮总是开裂怎么办?

来源:http://www.roudingxiangshuijiao.com 日期:2021-02-06

随着生活节奏的加快,速冻食品正在迅速占据当今年轻人的生活。速冻饺子方便,快捷,美味,已成为年轻人收藏冰箱的首要选择。
With the accelerated pace of life, frozen food is rapidly occupying the lives of today's young people. Quick frozen dumplings are convenient, fast and delicious, which has become the first choice for young people to collect refrigerators.
随着时代的进步和生活水平的提高,对速冻饺子的需求变得越来越严格。饺子厂家在速冻饺子的生产中,饺子皮破裂的问题是挺麻烦的。然后,今天我将带您仔细分析速冻饺子开裂的原因和解决方案。
With the progress of the times and the improvement of living standards, the demand for quick-frozen dumplings has become more and more strict. Dumpling manufacturers in the production of frozen dumplings, dumpling skin rupture problem is very troublesome. Then, today I will take you to carefully analyze the reasons and solutions for the cracking of quick-frozen dumplings.
裂纹表现
Crack appearance
饺子皮上的裂纹通常具有以下形状,饺子批发厂家可以根据裂纹形状进行分析。
The cracks on dumpling skin usually have the following shapes, which can be analyzed by dumpling wholesalers.
1.大裂纹:可能是由于饺子馅中水含量高或初始冷冻温度低所致;减少了饺子馅的加水量,初始冷冻温度提高到-30℃?-35℃。
1. Large cracks: it may be caused by high water content or low initial freezing temperature in dumpling stuffing; the amount of water added in dumpling stuffing was reduced, and the initial freezing temperature was increased to - 30 ℃? - 35 ℃.
2.裂缝小:饺子皮含水量太低,或隧道内的风速和风量不合理;
2. Small cracks: the water content of dumpling skin is too low, or the wind speed and air volume in the tunnel are unreasonable;
3.底部裂纹:在冷冻过程中,可能是由于包含饺子的托盘底部的水引起的;
3. Bottom crack: during freezing, it may be caused by water at the bottom of the tray containing dumplings;
4.单边裂纹:这可能是由于隧道一侧的风量过多引起的;
4. Unilateral crack: this may be caused by excessive air flow on one side of the tunnel;
裂开的原因
The reason for the split
1.水在0℃以下冻结并膨胀约9%的体积。在此过程中,周围的饺子包装纸将承受巨大压力。当饺子包装纸无法承受如此巨大的压力时,它将产生破裂。
1. Water freezes below 0 ℃ and expands about 9% of its volume. In this process, the dumpling wrapping paper around will bear great pressure. When dumpling wrapping paper can't bear such great pressure, it will crack.
                  济南速冻水饺批发
2.饺子皮中水分的流失也会导致表面干燥,开裂,然后开裂。因此,为了控制速冻水饺的冻裂,关键是控制水饺中的水分。
2. The loss of water in dumpling skin will also lead to surface drying, cracking, and then cracking. Therefore, in order to control the cracking of quick-frozen dumplings, the key is to control the water content in dumplings.
1.添加到面团中的水量:
1. Amount of water added to dough:
虽然太高有利于面筋网络的形成,但很容易形成大的冰晶而太低而不能干燥。同时,加水过多会使面团变稠并影响外观。太低而无法干燥和不完善的面筋网。皮肤干燥,粗糙和破裂;添加到面粉中的水量是50%抽真空和47%不抽真空。用户可以根据实际情况进行调整;
Although too high is conducive to the formation of gluten network, it is easy to form large ice crystals and too low to dry. At the same time, too much water will thicken the dough and affect the appearance. Too low to dry and imperfect gluten mesh. The skin is dry, rough and cracked; the amount of water added to flour is 50% vacuumized and 47% non vacuumized. Users can adjust according to the actual situation;
2.混合时间:
2. Mixing time:
较短的面筋网络形成并不完善,抗糖霜能力低;更长的时间,网络被破坏,面团强度降低;通常,建议使用真空搅拌机约7分钟;
The results show that the formation of short gluten network is not perfect, and the frost resistance is low; longer time, the network is destroyed, and the dough strength is reduced; generally, it is recommended to use a vacuum mixer for about 7 minutes;
3.饺子馅的含水量:
3. Water content of dumpling stuffing:
冷冻脂肪时,体积缩小,冷冻开裂率低。蔬菜中水分大,体积扩大,冻裂率高。解决方法:增加蔬菜脱水量,在馅中加入较少的水,并增加脂肪。通常,水的添加量为10%?16%。
When fat is frozen, the volume is reduced and the freezing cracking rate is low. The vegetables have high moisture content, large volume and high frost cracking rate. Solution: increase vegetable dehydration, add less water to the filling, and increase fat. Generally, the amount of water added is 10%? 16%.
4.冷冻温度:
4. Freezing temperature:
前部的冷冻温度太低,进入后温差过大,会导致饺子迅速冷冻变硬。内部冻结时体积会发生变化,而皮肤无法提供更多的让步空间,并且会出现裂缝。前段温度可以适当降低,但不高于-30℃;
The front of the freezing temperature is too low, into the temperature difference is too large, will cause dumplings quickly frozen hard. When the interior freezes, the volume will change, and the skin can not provide more room for compromise, and cracks will appear. The front temperature can be reduced appropriately, but not higher than - 30 ℃;
5.风速,风量和风向:
5. Wind speed, air volume and wind direction:
如果风速和风量太大,则饺子皮的表面水分会升华并干燥,皮肤会破裂;如果太小,则不能提供快速冷冻所需的冷交换,特别是当通过大冰晶区(0℃?-5℃)时速度太慢时,不利于控制地层的形成。饺子中细小冰晶的生长。不合理的风向会在隧道的某些部分或饺子的某些部分引起更多的冻结和破裂。
If the wind speed and air volume are too high, the moisture on the surface of dumpling skin will sublimate and dry, and the skin will crack; if the wind speed and air volume are too small, the cold exchange required for rapid freezing cannot be provided, especially when the speed is too slow through the large ice crystal area (0 ℃? - 5 ℃), which is not conducive to controlling the formation of the stratum. The growth of small ice crystals in dumplings. Unreasonable wind direction will cause more freezing and cracking in some parts of the tunnel or dumpling.
6.皮陷填充率:
6. Filling rate of skin pit:
不合理的皮陷填充率也会增加饺子的开裂率。通常55:45更好;
Unreasonable filling rate of skin pit will also increase the cracking rate of dumplings. Usually 55:45 is better;
7.在包装方面
7. In terms of packaging
在装有托盘的饺子中,托盘与饺子之间的接触点对流较少,冷冻较慢。
In the dumpling with tray, the convection between the tray and dumpling is less, and the freezing is slower.
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