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Prepackaged large egg dumpling and processing method thereof

A processing method and technology of large egg dumplings, which is applied in the field of prepackaged large egg dumplings and its processing, can solve the problems of inability to meet the limitations of batch production, low adhesion of egg skins, and poor forming degree, and achieve the appearance Beautiful, aroma-increasing, fluid-increasing effects

Active Publication Date: 2022-06-28
鸿海(苏州)食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the purpose of the present invention is to provide a kind of pre-packaged large egg dumpling and its processing method. The average weight of the pre-packaged large egg dumpling is about 60 grams. The adhesion is not high, and the egg skin is easy to break, which cannot meet the limitations of mass production
And most of them restore the taste, color and shape of traditional egg dumplings, and also solve the problem of red meat and water loss rate caused by the destruction of tissues in the high temperature engineering of traditional crafts

Method used

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  • Prepackaged large egg dumpling and processing method thereof
  • Prepackaged large egg dumpling and processing method thereof
  • Prepackaged large egg dumpling and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The ingredients are based on weight percentage, and the meat filling is composed of: 18-20% of pork leg, 20-22% of pig fat, 20-25% of chicken breast, 5-6% of seasoning, and 5% of egg liquid , other excipients do not exceed 10%, and the amount of ice water added is mainly set to 14%.

[0063] The processing method of prepackaged egg dumplings is as follows:

[0064] Step 1. Material preparation:

[0065] 1) Thaw the pork leg meat to a central temperature of about -4°C, remove large pieces of fascia on the surface, and cut into large pieces;

[0066] 2) Thaw the pork fat to a central temperature of about -4°C, and cut it into pieces;

[0067] 3) Thaw the chicken breast to about 0°C and wash it;

[0068] 4) Boil chicken suet to produce oil, filter it while it is still hot, and mix it with soybean salad oil at a ratio of 1:1 for use.

[0069] Step 2. Preparation of egg liquid:

[0070] 1) After the eggs are cleaned and sterilized by the automatic cleaning line, the she...

Embodiment 2

[0104] According to the ingredient ratio of egg dumplings provided in Example 1, the addition amount of ice water was adjusted to 8%.

[0105] The processing method of prepackaged large egg dumplings is the same as that of Example 1.

[0106] Check the on-line forming, quick-freezing process, and freezing packaging process. The amount of water added is 6% lower than that of Example 1. When making egg dumplings and filling with tendons, the meat filling is too thick due to the small amount of water, so the filling machine is unloaded. Unstable, the weight deviation of the meat filling is relatively large, and the weight is unstable. If there is a lot of meat filling, the meat filling will easily leak out when the egg dumplings are folded, and the folding will be exposed, and the meat filling will be dry and the taste will be poor. Less than the tender and juicy taste, the degree of deviation in the size of the egg dumplings was 68.49%, and the degree of egg dumplings folded and...

Embodiment 3

[0108] According to the ingredient ratio of egg dumplings provided in Example 1, the addition amount of ice water was adjusted to 10%.

[0109] The processing method of prepackaged large egg dumplings is the same as that of Example 1.

[0110] Check the online forming, quick-freezing process, and freezing packaging process. The amount of water added is reduced by 4% compared with Example 1. When making egg dumplings and meat filling, the amount of water is not enough, the meat filling is still thick, the feeding is unstable, and the friction resistance of the filling machine It is still relatively large. At this time, the size deviation of egg dumplings is 45.35%, while the stickiness of egg dumplings and meat filling is relatively good, and egg dumplings are easier to fold, so egg dumplings are folded to a lesser extent, and egg dumplings are folded to reveal fillings of 10.11%. The egg dumplings processed in Example 3 were subjected to total arsenic, lead, cadmium, total mer...

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Abstract

The invention discloses a prepackaged large egg dumpling and a processing method thereof. The average weight of the size is about 60 grams. The processing method mainly includes the processing steps of raw and auxiliary materials, standing and refrigerating the egg liquid, blending and mixing the meat stuffing, forming and cooking, and quick-freezing. , product packaging, the processing method of the present invention overcomes the poor forming degree of traditional large egg dumplings, the adhesion between the egg skins is not high, the egg skins are easy to break, and cannot meet the limitations of batch production, and basically restores the traditional egg dumplings. The taste, color and appearance of dumplings also solved the problem of red meat and water loss rate caused by the destruction of tissue in the high-temperature engineering of traditional crafts, and obtained a large dumpling with beautiful appearance, excellent taste and high market acceptance. Egg dumplings.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to prepackaged egg dumplings and a processing method thereof, in particular to a prepackaged large egg dumpling (about 60 g) and a processing method thereof. Background technique [0002] Egg dumplings are a kind of traditional combination food, which are made by using cooked egg cakes as dumpling skins and wrapping them with different fillings. During the processing of egg dumplings, it is very difficult to make dumpling skins, that is, egg skins. Traditional egg dumplings put eggs into a bowl, add salt, chopped green onion, and stir evenly with the egg liquid; put a round soup spoon on the fire Heat it up and spread a layer of lard evenly; pour the evenly stirred eggs into the spoon, shake it evenly so that the inner wall of the spoon is covered with eggs, then pour the excess egg liquid back into the bowl; put the dumpling filling into the spoon ; Lift the egg skin and fol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23L13/60A23L5/10A23L13/50A23P20/25A23P30/10
CPCA23L15/00A23L13/62A23L5/12A23L13/52A23P20/25A23P30/10A23V2002/00A23V2300/20
Inventor 刘明亮
Owner 鸿海(苏州)食品科技股份有限公司
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