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Method for producing instant dumpling

A production method and technology for dumplings, which are applied in the field of convenient dumpling production, can solve problems such as deformation, difficult to maintain the shape of dumplings, long production cycle, etc., and achieve the effects of clear process technical parameters, stable process quality control, and reduced production costs.

Inactive Publication Date: 2008-11-12
SICHUAN BAI JIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the ordinary dough-making process adopted in the preparation process of the instant dumplings produced by this method may easily cause poor toughness of the prepared dough. After the dumplings are made into shapes, the perforations make the dumplings difficult to maintain. Disadvantages of skin and uncovered stuffing
Moreover, after the dumplings are cooked, too much water or too long time of cold water spraying will easily cause the dumplings to collapse and deform. Too little water or too short time of cold water spraying will cause the dumplings to regenerate and age the starch. whitening phenomenon
Due to the low vacuum degree of conventional refrigeration vacuum, generally about 630Pa, the drying time takes 20-24 hours, the production cycle is long, the energy consumption is high, the nutritional content of the product will be destroyed, and the water content of dumplings is 3-5%, which affects the quality of dumplings. shelf life
Its dumpling filling formula uses dehydrated vegetables and meat floss and other ingredients, not only the nutritional content of dumplings is reduced, but also the taste of dumplings made with handmade fillings is quite different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0018] 1. Dough preparation: according to the formula, add appropriate amount of water into the raw materials at a uniform speed and knead the noodles, including 80-95 parts by weight of flour for dumplings; 3-10 parts by weight of corn modified starch; 1-3 parts by weight of table salt; 0.1-0.5 parts by weight of sodium carbonate The mixing time is 15-20 minutes; the proofing time is controlled at 30-40 minutes, and the temperature of the proofing room is adjusted to 25-30°C; then press the reconciled dough 5-8 times to make a uniform thickness of dough. Then press the dough into a dumpling skin with a thickness of 0.3-1.5mm and a diameter of 25-80mm, and perforate the middle of the formed dough with a diameter of 1.5-2.5mm;

[0019] 2. Filling preparation: prepare pork, fresh vegetables, salt, monosodium glutamate, pepper powder, shallot powder, soy sauce powder, soybean lecithin. Among them: 50-60 parts by weight of pork; 20-30 parts by weight of fresh vegetables; 3-5 parts...

Embodiment approach 2

[0025] The steps (1) and (3) of dough preparation, stuffing preparation process and boiled dumplings are the same as embodiment one, and the low-temperature freeze vacuum drying process of its step (2) is: boiled dumplings are first pre-frozen, that is, drop from room temperature to within half an hour. -18°C, the pre-freezing time is 0.5-1 hour; then vacuumize, the vacuum degree is ≤50Pa; then freeze the dumplings, the freezing temperature of the dumplings is -18--30°C, and the freezing time is 2-4.5 hours; then carry out Vacuum drying, the drying temperature is 75-80°C, the vacuum degree is ≤50Pa, the drying time is 3-4 hours, then the drying temperature is increased to 80-85°C, and the temperature is kept for 3-4 hours.

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Abstract

The present invention provides a preparation method for instant quick-frozen dumplings, which comprises the steps of preparing base material (predetermined wrapper and predetermined stuffing), wrapping, cooking (steaming), tricking water and cooling, freezing, vacuum drying, and packaging to obtain final product. The instant dumpling of the present invention has the advantages of regular appearance, well-formed shape, low water content, easy storing, convenience, good taste, and excellent food safety. The preparation method of the present invention is simple with high efficiency, can save time and energy, and can also reduce cost.

Description

technical field [0001] The invention relates to a production method of instant dumplings. Background technique [0002] Dumplings are a traditional popular staple food and local snack, and are very popular among the people. Dumplings are mostly stuffed with dumpling skin and boiled. In recent years, with the development of the food industry, quick-frozen dumplings and instant dumplings have appeared, which provide more convenience for people to store and eat immediately. Especially the Chinese patent 99114305.1 specification discloses a method for producing instant dumplings and wontons by freeze-vacuum drying. Make into shape, air-dry until the skin is not sticky; punch small holes on the skin on both sides of the stuffing core to get a semi-finished product; quickly spray cold water after aging to make the skin moist; freeze and dry in a vacuum to become a finished product; the finished product is sterilized, Vacuum packed. [0003] However, the ordinary dough-making pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P1/08A23L1/164A23L7/10A23P20/25
Inventor 盛家武陈宏陈永京刘东平李军
Owner SICHUAN BAI JIA FOOD CO LTD
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