Optimization of Formula for Pre-Fried Frozen Pan-Fried Meat Dumplings

Abstract:

The quality improvement of pre-fried microwave frozen food was studied in this paper. Through the selection of flour, modified starch, cellulose, hydrophilic gel and proteins, the addition of brittle starch, HPMC, soy protein isolate and guar gum were determined for the improvement of the crispness and the drenching phenomenon after microwave reheating of the products. The product formula was presented as followed: plain flour 100 g, brittle starch 10 g, HPMC 1 g, soy protein isolate 2 g, guar gum 1.5 g, oil 2 g, salt 0.5 g and water 50 mL.