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Improved method of quick-frozen dumplings

A technology for quick-freezing dumplings and dumplings, which is applied in the field of food processing, can solve the problems of inconvenience to eat, cracked dumpling skins, affecting aesthetics and the like

Inactive Publication Date: 2017-12-29
CHAOHU MEADVILLE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After the current quick-frozen dumplings are frozen at a low temperature, the dumpling skin often cracks when cooking, which greatly affects the aesthetics and is very inconvenient to eat

Method used

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  • Improved method of quick-frozen dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] An improved method for quick-frozen boiled dumplings, comprising the steps of:

[0020] (1) Prepare fillings according to conventional methods earlier, add 0.1% melispermic acid, 0.1% pectinase, 0.1% vegetable protein, 0.2% sorbic acid, 0.4% water, and mix well;

[0021] (2) microwave the evenly mixed filling material, then send it into a centrifuge and a blender for processing, and then set aside;

[0022] (3) Brush one side of the dumpling wrapper with egg white, and wrap the filling into the dumpling wrapper on the side brushed with egg white to form dumplings.

[0023] (4) The dumplings are sent into the drying machine at a temperature of sending and dried until the surface of the dumpling wrapper is dry;

[0024] (5) Take out the dumplings and spray clear water on the surface of the dumplings, then quickly freeze the dumplings to freeze the surface water into ice;

[0025] (6) Put the dumplings in the soup to moisten again, then quickly freeze the soup on the ou...

Embodiment 2

[0030] An improved method for quick-frozen boiled dumplings, comprising the steps of:

[0031] (1) Prepare fillings according to conventional methods earlier, add 0.1% melispermic acid, 0.1% pectinase, 0.1% vegetable protein, 0.2% sorbic acid, 0.4% water, and mix well;

[0032] (2) microwave the evenly mixed filling material, then send it into a centrifuge and a blender for processing, and then set aside;

[0033] The concrete steps of described step (2) are:

[0034] Put the stuffing in a blender and stir for 10-15 minutes at a speed of 700-800r / min;

[0035] Put the stuffing in a centrifuge and centrifuge for 4-5 minutes at a speed of 1400-1500r / min;

[0036] Put the stuffing in a blender and stir for 4-5 minutes at a speed of 600-700r / min;

[0037] Put the stuffing in a centrifuge and centrifuge for 3-4 minutes at a speed of 1500-1600r / min;

[0038] Put the stuffing in a blender and stir for 3-4 minutes at a speed of 500-700r / min;

[0039] (3) Brush one side of the du...

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Abstract

The invention provides an improved method of quick-frozen dumplings, and relates to the field of food processing. The method comprises the following steps of firstly, preparing stuffing according to a conventional method and performing uniform mixing; performing microwave treatment on the uniformly mixed stuffing, then sending the stuffing after microwave treatment into a centrifugal machine and a mixer, and treating the stuffing for standby application; brushing egg white onto one side of each of dumpling wrappers, and wrapping the stuffing with the side, on which the egg white is brushed, of the dumpling wrappers, so as to obtain dumplings; taking out the dumplings and spraying clear water onto the surfaces of the dumplings; putting the dumplings on which the clear water is sprayed into soup liquid so that the dumplings are wet again, and then quickly freezing the soup liquid outside the dumplings into ice; and encapsulating the dumplings, performing packaging, and then storing the dumplings at a low temperature. Through the adoption of the improved method disclosed by the invention, dumpling wrappers cannot have the phenomenon of bubbling; the stuffing can well adhere to the dumpling wrappers; when being cooked, the dumpling wrappers cannot break; three layers of ice are formed on the outer layer of each dumpling wrapper, and after the dumplings are boiled, the delicious taste of the dumpling soup can be increased; and the egg white is used for the dumpling wrappers, so that adhesion degree is increased, the dumplings are wrapped well and the soup juice of the stuffing does not leak outward after the dumplings are cooked.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an improved method for quick-frozen dumplings. Background technique [0002] Boiled dumplings are popular foods with Chinese characteristics, and are deeply welcomed and favored by people at home and abroad. However, with the improvement of people's living standards, people pay more and more attention to the nutrition of food, and are more and more picky about the selection of products such as dumplings. [0003] With the development of society and the acceleration of people's life rhythm, quick-frozen food has become an important part of people's life. The development of quick-frozen food is becoming more and more extensive, and the products of quick-frozen food are also becoming more and more extensive; such as quick-frozen dumplings, quick-frozen glutinous rice balls, quick-frozen wontons, etc.; the development scale of quick-frozen food is also growing. [0004] After current...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L15/00A23P20/25
CPCA23L7/10A23L15/30A23P20/25
Inventor 陈本来赵德龙胡社柱叶琴华
Owner CHAOHU MEADVILLE FOOD CO LTD
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