Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method

Abstract

The invention discloses a processing method of a kind of ready-to eat dehydration wonton, dumplings treated with enzymes, including dough cover process, stuffing material process, packing and forming, sterilizing and aging, dehydration treatment, filling and sealing and other steps; the said flask process is that treat the flour with compound enzyme into dough cover; the said stuffing material process is that treat the minced meat with compound prolease, then dehydrate it and add ingredients into it. The invention treats the dough and stuffing materials with enzymatic process, dehydrates water in the product with microwave dehydration process or low temperature cycle process, there are no deepfry processes in the whole process, the nutrients in the stuffing material lose less, the proteincontent is relatively high, the fat content is relatively low, the product is safer and healthier, with more nutrition, the product is suitable for low temperature storage (the shelf life at room temperature is 9 mouths) and easy to carry, and is suitable for long-distance sales and transportation. The device of the invention has the advantages of low investment, low running cost, low production cost and is easy to be popularized in large scale and put into practice.

Description

technical field [0001] The invention relates to a processing method of dehydrated instant food, in particular to a method for preparing dehydrated ravioli and dumplings by enzymatic treatment, belonging to the field of food processing. Background technique [0002] Wontons and dumplings are traditional folk foods in my country. They have a history of nearly 2,000 years in China and are deeply loved by the people. Wonton and dumplings have the characteristics of rich nutrition, delicious taste, and easy digestion, but their manufacturing process is loaded down with trivial details, and they are not easy to preserve and carry, and are not suitable for people's modern fast-paced lifestyle. With the improvement of people's living standards and the acceleration of the pace of life, nutrition, health and safety are highly valued today, and the demand for convenient and nutritious food is increasing day by day. Develop wontons and dumplings into convenient wontons and dumplings th...

AI Technical Summary

Problems solved by technology

The disadvantages of this method are: firstly, because the flour needs to be processed into mature noodles and then the dough is pressed, it is easy to make the cooked dough stick to the equipment container, resulting in low production efficiency and high labor intensity; Among them, the fresh meat is processed into granules by high-pressure steaming, mincing, and drying, resulting in the loss of nutrients in the meat filling. The meat filling has been subjected to multiple high-temperature treatments, and there are defects such as severe protein denaturation and difficulty in rehydration.

The dehydration, drying and high-temperature curing process of this method is repeated, and the labor intensity is high. The meat filling has been subjected to multiple high-temperature treatments, and there are disadvantages such as severe protein denaturation and difficult rehydration.

[0006] In summary, so far, there is still a lack of a convenient instant wonton and dumpling processing method that can be preserved for a long time at room temperature, has less nutritional loss, has a good taste, is ready to eat after brewing, and is suitable for industrial scale production.

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