Study on Quality Improvement of Fastfrozen Dumplings Processing Technology

[1]

[2]

WU Yutong, ZHANG Chao, KONG Baohua. Effect of Ultrasonic-Assisted Immersion Freezing on the Quality of Pork Dumpling Filling [J]. FOOD SCIENCE, 2020, 41(23): 107-113.

[3]

WANG Qiang, WU Kai, WANG Xinyu, SUN Yu, YANG Xiaoyan, LOU Xiaohua. Recognition of Dumplings with Foreign Body Based on X-Ray and Convolutional Neural Network [J]. FOOD SCIENCE, 2019, 40(16): 314-320.

[4]

QU Min, GENG Haoyuan, SUN Yue, TIAN Ye, YANG Liyuan, CHEN Fenglian. Effect of Ice Structuring Proteins from Alfalfa on Texture of Quick Frozen Dumpling Wrapper [J]. FOOD SCIENCE, 2018, 39(20): 86-91.

[5]

WU Yu, LI Hongyan, ZHANG Shuifeng, NIU Canjie, HONG Huang, CHEN Zhaogui, CHEN Xiaozhen. Determination of Flavonoids in Rice Dumplings by High Performance Liquid Chromatography and Their Migration Patterns [J]. FOOD SCIENCE, 2016, 37(8): 115-120.

[6]

YANG Anqi, KONG Xiaoxue, ZHENG Tiesong*. Properties of Tapioca Acetyl Starch and Application in Quick-Frozen Dumplings [J]. FOOD SCIENCE, 2015, 36(9): 55-59.

[7]

ZHU Jin-jin，PAN Zhi-li，XIE Xin-hua，SUO Biao，YUE Zong-yang，AI Zhi-lu*. Optimization of Testing Conditions for TPA Analysis of Rice Dumplings [J]. FOOD SCIENCE, 2013, 34(6): 171-174.

[8]

[9]

[10]

HUANG Xian-qing，GAO Xiao-ping，ZHANG Qiu-hui，LIU Yan-xia，ZHAO Gai-ming，LI Miao-yun，SUN Ling-xia，ZHANG Jian-wei. Total Bacterial Counts in Fast-frozen Dumplings and Rice Balls Produced in Different Months [J]. FOOD SCIENCE, 2011, 32(7 ): 293-295.

[11]

LAN Jing1，FU Bin-xiao2，Esey Assefaw2，WANG Le-kai1， ZHAO Lin1，DAI Chang-jun1，LI Hui1，LI Wan1，ZHAO Nai-xin1. Processing and Quality Evaluation of Dumplings [J]. FOOD SCIENCE, 2010, 31(3): 136-141.

[12]

CHANG Jun-xiao，XIE Xin-hua，PAN Zhi-li，LI Zhen，CHEN Jun，AI Zhi-lu*. Effect of Food Additive on Sensory Quality of Microwave-cooked Instant Frozen Stuffed Dumplings [J]. FOOD SCIENCE, 2010, 31(20): 166-169.

[13]

[14]

LIU Ye，REN Zhan-dong*，LIU Zhi-kuan，ZHANG Xing-wei. Efficacy of Electrolyzed Oxidizing Water for Inactivating Bacteria in Pork Stuffing of Deep-frozen Dumpling [J]. FOOD SCIENCE, 2009, 30(14): 119-122.

[15]

DENG Yun, LI Yun-Fei, ZHANG Qing-Gang, YANG Ming-Duo, YU Shan-Ming. Study on Application of Fuzzy Technology in Processing Quick-freezing Dumplings [J]. FOOD SCIENCE, 2004, 25(7): 121-124.

RichHTML