| ≥1 piece |
Emulsified fat
The product is a stable micro-emulsion system made by the interaction of different emulsifiers with water and vegetable oil in a specific proportion. It can change the rheological properties of the dough, effectively reduce the adhesion between the dough and the machine, and reduce the loss in the process of noodle making. It can improve the elasticity and toughness, also the product quality. In particular, it can overcome the problems that when the frozen frozen dumplings are repeatedly frozen and thawed during transportation and storage, that they are prone to cracking and poor taste after being boiled.