tangyuan

Feasibility study of making quick frozen tangyuan from glutinous corn;

用糯玉米制作速冻汤圆的可行性研究

The control chart was applied to the control of aerobic bacterial count in the quick-frozen dumpling.

研究将单值移动极差控制图应用于速冻汤圆菌落总数监控中,通过判断监控过程是否正常,可以起到预防控制作用,避免潜在危害的发生,从而促进食品生产企业提高卫生水平,确保产品质量。

This paper introduced the technology of quick-frozen dumpling made of full glutinous corn,passing wet grinding method to take powder dumpling,add modifying agent and rolled to make the skin directly,while can prevent from crack and turbidity cooked effectively,the dumpling which produces has the same quality as the common glutinous rice.

介绍了完全采用糯玉米生产速冻汤圆的生产工艺,通过湿磨法制取粉团,添加改良剂直接揉搓制作面皮,可以有效地防止速冻汤圆开裂和煮时的混汤等,生产出的汤圆具有同普通糯米粉生产的速冻汤圆同样的品质。

The application of HACCP to production of quick-frozen dumpling was investigated in this paper.

探讨了危害分析与关键控制点在速冻汤圆生产中的应用,提出速冻汤圆生产中存在三个关键控制点,分别是原料验收、速冻、入库冷藏。

Many factors, such as materials and production process parameters affect the quality of quick frozen tangyuan.

冷冻汤圆的品质受原料和加工工艺等因素的影响,常出现汤圆塌架、包馅开裂、冷冻后龟裂等现象。