COATING DOUGH FOR JIAOZI, RAW JIAOZI, REFRIGERATED JIAOZI, FROZEN JIAOZI AND JIAOZI PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide coating dough for jiaozi solving such a problem that well-known jiaozi is insufficient in hardening-preventive effect although the coating dough for jiaozi is made by adding oil and fat, sugar or a sugar derivative, and water to wheat flour, kneading the mixture to make noodle coating dough for jiaozi or shao mai, wrapping a predetermined amount of ingredients with the noodle coating dough, and cooking the resultant jiaozi followed by freezing, containing pregelatinized wheat flour and at least either of tapioca starch or waxy cornstarch, and suitable for freezing or refrigeration.;SOLUTION: The coating dough for jiaozi contains torehalose at a weight ratio of 3-20 wt.% based on raw material flour, and oil and fat at 1-20 wt.%, so as to have a characteristic to be hardly hardened with the lapse of time.;COPYRIGHT: (C)2004,JPO