Jinan Meat Dumplings
Contact: Manager Wu
Address: No. 8 South Biaoshan Road, Jinan City, Shandong Province
1. Adding water to the surface: Excessive moisture is beneficial to the formation of the gluten net, but it is easy to cause moisture accumulation, which is not conducive to reducing the freezing speed during the freezing process; if water is added, the surface of the dough will dry out, which is not good for dumpling skins. Retains internal moisture.
2, the choice of dumpling stuffing: the type of dumplings will have a certain impact on the cracking rate. Since fat shrinks when frozen, the higher the fat content, the lower the rate of freezing cracking. Vegetables have high moisture content and are difficult to remove completely, so the cracking rate of vegetable-filled dumplings is high.
3. Dough time: If the surface time is short, the gluten net is not perfect, the water absorption is not uniform, and the water absorption is insufficient, it cannot resist the pressure caused by the volume expansion during icing; the surface time is too long, and the gluten network has been formed, which is mechanically damaged, so Reduced dough strength.
4. Determine the wind speed, wind volume and direction: if the wind speed and volume are too large, the water on the surface of the dumpling skin will dry and sublimate, which will cause the skin to crack; if it is too small, it will not provide the cooling capacity required for rapid freezing, which is not good for Control ice crystals in dumplings. Generation and growth. Unreasonable wind direction may cause part of the tunnel or part of the dumplings to crack.
5. Choice of packaging form: In the dumplings with trays, there is a space at the contact between the tray and the dumplings. During the rapid freezing process, the air circulation inside the space is slower and there is less heat exchange, which results in a slower freezing speed. The dumplings are frozen.
6. Choice of freezing temperature: If the freezing temperature in the front of the tunnel is too low, the temperature difference between dumplings and water will be too large, resulting in rapid freezing and hardening of the surface. The volume change of the skin during internal freezing does not provide more concessionary space and cracks appear.
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