The results showed that the content of wet gluten and the content of protein and the development time and the stability time are the main factors to affect the quality of the quick-frozen dumplings.

• 相关分析结果表明，湿面筋含量、蛋白质含量、沉降值、形成时间、稳定时间与弱化度为影响速冻饺子质量的主要因素；