Production method for farci foods with cooking liquor

A production method and stuffing technology, which are applied in food preparation, food shaping, baked food, etc., can solve the problems of stuffed food losing flavor, easy cracking of the outer skin, leakage of juice, and long heating time, so as to maintain the flavor and taste, and facilitate Large-scale production, excellent product quality and production efficiency

Inactive Publication Date: 2008-07-16
綦军书
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 ent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0009] Embodiment: a kind of preparation method of the stuffed food with soup, adopts following steps:

[0010] a. Prepare the stuffing as needed, which can be meat stuffing made from poultry meat, cloven-hoofed animal meat or mixed meat, or vegetarian stuffing made from vegetarian vegetables such as shiitake mushrooms;

[0011] b. Use pork skin to cook skin jelly or prepare old soup jelly;

[0012] c. Add the jelly to the prepared filling. You can put the filling in the mold and then add the jelly, or you can directly add the jelly to the filling and stir evenly before placing them in the molds. The molds are based on the food to be packaged. specifications of various shapes and sizes;

[0013] d. Use steam or boiling to heat the frozen stuffing. It can be heated only until the frozen stuffing melts into a soup, or the stuffing can be directly made into a mature product, and the stuffing and soup in the mold can be quickly frozen together to shape;

[0014] e. Use dough or ...

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PUM

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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 ...

Claims

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Application Information

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IPC IPC(8): A23P1/08A23L1/48A23L1/39A23L1/164A23L1/10A21D13/08A23L1/01A23L1/20A23C20/02A23L1/31A23L1/312A23L5/10A23L7/10A23L11/45A23L23/00A23L35/00
Inventor 綦军书
Owner 綦军书
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