Dumplings should be a kind of food that everyone likes, because it tastes delicious. In the past, people had poor conditions at home, and they only ate dumplings on New Year's Day or holidays. Now it's different. jiaozi has become our daily meal, but now people buy quick-frozen dumplings in the supermarket to save trouble, which is cheap and convenient. But is it really good to eat quick-frozen dumplings? Let's discuss it together today.

1. Dumpling stuffing

Usually, when we wrap jiaozi at home, we pay more attention to the amount and variety of edible oil, but the amount of oil used in quick-frozen jiaozi is very large, which makes you feel like soup, and you want to eat it very much. Moreover, they have cost control and will not use particularly good ones.

Second, the use of meat stuffing

For meat stuffing, we basically buy and make it at home in jiaozi, and choose our favorite pork belly.

But the manufacturers of quick-frozen dumplings are different. They stock up in advance, and they basically purchase it regularly, which is enough for one production cycle, and the products purchased by manufacturers are almost cheap.

Third, the use of side dishes

Almost all dumplings we make at home need to be accompanied by suitable vegetables, such as Chinese cabbage, leeks, celery and mushrooms, but according to a person who has worked in such factories, the cleaning process of these vegetables in their workshop is very simple.

Fourth, the use of auxiliary materials

When we pack jiaozi at home, we basically use several basic seasonings, such as soaking Chinese prickly ash in water to get juice, or five-spice powder, soy sauce and monosodium glutamate. However, in order to pursue the tempting taste, many manufacturers inevitably add various additives, which will have an attractive special fragrance.

Fifthly, about bacteria

Quick-frozen food, it is generally enough to keep the raw materials and production process clean, unlike other foods such as drinks, which have to be sterilized at high temperature. The finished product must also be kept below-18, which looks very safe, but it is not safe if it is frozen. Besides, can dumplings always be kept below-18 during the shelf life during storage, transportation and sale? Hardly. Just look at the way supermarkets sell them.

Sixth, dumpling wrappers

Ordinary manufacturers dare not use too inferior flour, for one thing, they can't package jiaozi properly, and for another, they find out that the loss outweighs the gain. However, the dumpling skin of quick-frozen dumplings has a fatal problem: it is easy to freeze and crack. In order to solve this fatal injury, other auxiliary materials are added to the dumpling skin, that is, additives are added. Many manufacturers will add acetate starch, compound stabilizing thickener, sodium tripolyphosphate, xanthan gum, guar gum, konjac flour and sodium carbonate to the dumpling skin. The fundamental function of these additives is to increase the viscosity of dumpling skin separately or together, so that it is not easy to freeze and crack; Increase the cooking resistance so as not to expose stuffing and paste soup; Increase the transparency, so that the pan jiaozi is bright and non-adhesive.

For quick-frozen dumplings, it will really affect our health: it is not forbidden to eat, but it is better to eat less, especially those cheap or bulk quick-frozen dumplings. If you have time or do it yourself, it will be fun, delicious and enhance family feelings. Why not?