Sairfu frozen dumplings modifier select domestic and international high-quality enzymes, emulsifiers, thickeners, increasing muscle agent as the main raw material for the preparation of frozen-dumplings-made composite production process. Its main components are natural or biological extracts, safe, efficient, nutritious.
Properties: dry, fine, smooth powder.
It includes the dumpling skin improver and dumpling stuffing improver
Sairfu frozen wonton and dumplings skin modifier: Sairfu frozen wonton and dumplings modifier enhance muscle of flour and improve the flow of deformation force; to improve the water absorption of wrappers and effectively prevent the cracking of frozen dumplings in the freezing process ; to make dumpling bright, whitening color,no muddy soop or bubbles with good taste. Avoid the dumplings’ drying, cracking as well as the yellow,browning,etc due to dehydration in storage
Warm reminder: currently on the market,high level wontons and dumplings can be in good color, flavor and taste, such as the Wan Chai Pier brand wonton dumplings, their stuffings taste pure, skin looks crystal clear, silky texture feeling.Such dumplings focus high requirements for raw materials and additives. Obviously it is the combination of good raw materials and excellent additives, its stuffings often have to need adjunction of our company's meatballs modifier, so it would be the best for food processing enterprises to get effective guidance from our technical stuff in the production of high-grade dumplings and wontons.
Misunderstanding: Frozen dumplings modifier is not designed to only do quick-frozen dumplings, but in temperature dramatically changing environment, the modifier can effectively maintain the quality and the stability of food skin from water-losing or absorbing, sticking, cracking --- Li Minghui from flour products R & D staff).
Using method: scatter evenly in the flour, dry mixed 2-3 minutes, then add water to make doughs.
Attention: Please clean clear the feeder to avoid moisture absorption.
Sairfu dumpling stuffing agent: This product is applicable to all types of dumplings,wontons and other fillings.It can effectively improve the mechanical processing performance; make stuffings gather closer and water retention for a long time and good stability; Lessen molding shape time Significantly prevent dumplings damage during thawing; Lower stuffing leakage, cracks and other phenomena; Increase dumpling flavor; Significantly improve stuffing products stability, icy resistance; Lower shrinkage deformation phenomena such as dehydration.
Using method: Mix stuffing agent with the dumpling stuffing evenly, the best order to add : salt, monosodium glutamate, soy sauce, water,stuffing agent, meat.Please refer to specific instructions.
Operative Norm: Q / ZSS 001-2005. Recruitment: 0.3-0.5%, adjustable according to the quality of flour. Storage: room temperature, ventilation, drying, sealing.