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Production process of microwave-cooked dumplings

A production process, dumpling technology, which is applied in the field of microwave dumpling production process, can solve the problems of flavor and nutritional deficiency, product taste decline, etc., and achieve the effect of being easy to eat, smooth and delicate in taste, and having a broad market prospect

Inactive Publication Date: 2012-09-26
DANIANG DUMPLINGS DINING GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the quick-frozen microwave food on the market mostly adopts the method of secondary cooking, that is, the product has been steamed or cooked before leaving the factory, and it is microwaved again after consumers purchase it, which will cause the taste of the product to decrease and the flavor and nutrition to be lost.

Method used

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  • Production process of microwave-cooked dumplings

Examples

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Comparison scheme
Effect test

Embodiment 1

[0023] The production technology of making microwave boiled dumplings comprises:

[0024] 1) Kneading dough: Weigh 10kg of flour, add 20g of salt to the flour, then take 3.3kg of normal temperature water and the above flour at room temperature and use a vacuum dough kneading machine to knead the dough. The kneading time is 18 minutes; no need to scald the dough;

[0025] 2) Mix stuffing: Take 135g of salt, 15g of chicken essence, 77.5g of monosodium glutamate, 200g of light soy sauce, 40g of soft white sugar, 100g of rice wine, 150g of chives, and 62.5g of ginger, mix and stir to make 0.78kg of seasoning; clean and pick fresh meat Use a chopping machine to mince meat; soak the picked vegetables for 20 minutes, then blanch the washed and soaked vegetables at a temperature of 85°C for 35 seconds, then drain the blanched vegetables Finally, chop and pulverize, and finally carry out dehydration treatment; weigh 5kg of meat stuffing, then add 4kg of crushed and dehydrated vegetable...

Embodiment 2

[0031] The production technology of making microwave boiled dumplings comprises:

[0032] 1) Kneading dough: Weigh 20kg of flour, add 40g of salt to the flour, then take 6.6kg of normal temperature water and the above flour at room temperature and use a vacuum dough kneading machine to knead the dough. The kneading time is 19 minutes; no need to scald the dough;

[0033] 2) Mix stuffing: Take 270g of salt, 30g of chicken essence, 155g of monosodium glutamate, 400g of light soy sauce, 80g of soft white sugar, 200g of rice wine, 300g of chives, and 125g of ginger, mix and stir to make 1.56kg of seasoning; clean and pick fresh meat with chopped Mixing machine to make meat stuffing; Soak the picked vegetables for 25 minutes, then blanch the washed and soaked vegetables, the blanching temperature is 87°C, and the blanching time is 45 seconds, then drain the blanched vegetables and chop them Cut and pulverize, and finally carry out dehydration treatment; weigh 10kg of minced meat, t...

Embodiment 3

[0039] The production technology of making microwave boiled dumplings comprises:

[0040] 1) Kneading dough: Weigh 20kg of flour, add 40g of salt to the flour, then take 6.4kg of normal temperature water and the above-mentioned flour at room temperature and use a vacuum dough kneading machine to knead the dough. The kneading time is 20 minutes; no need to scald the dough;

[0041] 2) Mix stuffing: Take 280g of salt, 40g of chicken essence, 160g of monosodium glutamate, 450g of light soy sauce, 90g of soft white sugar, 250g of rice wine, 350g of chives, and 126g of ginger, mix and stir to prepare 1.746kg of seasoning; clean and pick fresh meat with chopped Mixing machine to make meat stuffing; Soak the picked vegetables for 30 minutes, then blanch the washed and soaked vegetables, the blanching temperature is 89°C, and the blanching time is 60 seconds, then drain the blanched vegetables and chop Cut and pulverize, and finally carry out dehydration treatment; weigh 10kg of mince...

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Abstract

The invention provides a production process of microwave-cooked dumplings. The production process of the microwave-cooked dumplings includes the steps of firstly, using a vacuum dough mixer to make dough; secondly, mixing vegetable, minced meat, condiments and drinking water to make stuffing; thirdly, using a miniature dumpling maker to make crust and make the dumplings; fourthly, precooling the made dumplings; fifthly, quick-freezing the precooled dumplings; and sixthly, packaging the dumplings. The production process has the advantages of simple process, easiness to operate and low production cost, the dumplings can be cooked by microwave heating, complex procedures of steaming and cooking are avoided, and the dumplings are more convenient for eating and have broad market prospect and fine economic and social benefits.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of microwave dumplings. Background technique [0002] With the acceleration of people's life rhythm, convenience food is more and more welcomed by the masses, and dumplings, as a traditional Chinese food, are loved by the masses because of their variety and rich nutrition, but the processing process of dumplings is relatively It is complicated and generally needs to be cooked and eaten now. Although there are many types of quick-frozen dumplings sold in the market, they all need to be heated and cooked, and the taste is far less good than that of freshly wrapped and cooked dumplings. The advent of microwave food has brought great convenience to people's life, but there is no boiled dumpling product suitable for microwave heating on the market at present. When cooking food on an ordinary stove, the heat is always gradually transferred from the outsi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 吴国强
Owner DANIANG DUMPLINGS DINING GROUP
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