METHOD FOR IMPROVING QUALITY OF GIAOZ AND SHAO-MAI

摘要

PURPOSE:To prepare GIAOZ (a long-shaped dumpling stuffed with minced pork), SHAO-MAI (a purse-shaped dumpling stuffed with minced pork), HARU-MAKI (a Chinese dish prepared by wrapping minced pork, etc. with a thin pastry sheet, and frying in oil), etc., having excellent freeze preservability, by adding hydrolyzed starch composed mainly of polymeric dextrin obtained by hydrolyzing waxy starch with amylase. CONSTITUTION:Waxy starch is hydrolyzed with alpha-amylase until the viscosity of the hydrolyzate reaches 15-350cps at 20% concentration (measured by B-type viscometer at 25 deg.C). The hydrolyzate is treated with beta-amylase, and if necessary, the low molecular weight decomposition product is removed to obtain hydrolyzed starch composed mainly of polymeric dextrin having an average molecular weight of 100,000-2,000,000 and a branched-chain content of =50%. 0.3-3pts. of the hydrolyzate is added to 100pts. of wheat flour used as a raw material of GIAOZ, SHAO-MAI, etc.