Production method for farci foods with cooking liquor

Abstract

The invention discloses a making method of filling wrapped food with cooking liquor. The method is characterized by the steps that: jelly is added into the prepared filling, the filling with jelly is heated to unfreeze the jelly into cooking liquor, the filling and the cooking liquor are quick-frozen and the frozen filling and the cooking liquor are wrapped to obtain the filling wrapped food. The invention has the advantages of reducing time to heat the filling wrapped food when eating, decreasing the thickness of sheath and much more cooking liquor, thereby ensuring non-broken of the sheath during heating and maintaining the flavor of the food, as well as the advantages of convenience for scale production, good product quality and high production efficiency.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a food processing method with soup. Background technique [0002] Traditional stuffed foods with soup, such as buns, dumplings, siu mai, etc., are usually prepared by adding jelly that is solid at room temperature but tends to be liquid after heating, such as skin jelly, old soup, etc. For jelly, etc., select a certain amount, and wrap it into a shape with non-leaking soup skin materials such as noodle skin or tofu skin. The packaged food can be directly heated and eaten, or heated first, and then quick-frozen before entering the circulation link, or directly quick-frozen and then enter the circulation link without heating. Because the product needs to be thoroughly heated until the filling is cooked through before eating, the heating time is long, and materials such as skin jelly can easily penetrate into the outer skin after melting, soaking the outer skin, making the ...

AI Technical Summary

Problems solved by technology

Because the product needs to be thoroughly heated until the filling is cooked through before eating, the heating time is long, and the skin jelly and other materials are easy to penetrate into the outer skin after melting, soaking the outer skin, making the outer skin easy to crack and leak juice

Especially for stuffed foods that need to enter the circulation link, in order to meet the requirements of sterilization and epidemic prevention, the packaged food needs to be heated before leaving the factory. In order to prevent the outer skin from breaking, the outer skin is generally made thicker, or the amount of soup is reduced. , so that the stuffed food loses its proper flavor