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Method for processing cooked dumplings through vacuum-cooling and quick-freezing

A vacuum cooling and dumpling technology, which is applied in application, food preparation, food science, etc., can solve the problems of time-consuming and labor-intensive, and achieve the effects of reducing infection, eating convenience, and inhibiting growth

Inactive Publication Date: 2012-12-12
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the quick-frozen dumplings on the market are quick-frozen raw dumplings. The existing quick-frozen raw dumplings need to be steamed before eating, which is time-consuming and labor-intensive.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The amount of raw materials used for dumpling stuffing and skin in this example is: dumpling powder 100g, water 80g, pork 80g, soy sauce 8g, oil 2g, green onion 10g, monosodium glutamate 0.3g, Chinese prickly ash (powder) 0.3g, salt 4.5g, sesame oil 1.5g, stuffing king 0.5g, cabbage 80g.

[0019] The specific process is as follows:

[0020] (1) Wash pork, cabbage and scallions, and make stuffing from pork, soy sauce, oil, scallions, monosodium glutamate, pepper (powder), salt, sesame oil, stuffing king, and cabbage.

[0021] In the process of making the stuffing, put the washed pork in the meat grinder, and add appropriate crushed ice cubes when grinding the meat to prevent the meat from heating up during the grinding process. Chop the cabbage, the water content of the cabbage is high, and the degree of dehydration should be controlled at 15-18%. The meat should be stirred with salt and other ingredients first, and the cabbage and oil should be stirred first to preven...

Embodiment 2

[0032] The amount of raw materials used for dumpling stuffing and skin in this example is: dumpling powder 100g, water 80g, pork 80g, soy sauce 8g, oil 2g, green onion 10g, monosodium glutamate 0.3g, Chinese prickly ash (powder) 0.3g, salt 4.5g, sesame oil 1.5g, stuffing king 0.5g, leek 80g.

[0033] The specific process is as follows:

[0034] (1) Wash the pork, leeks and shallots. Pork, soy sauce, oil, green onion, monosodium glutamate, pepper (powder), salt, sesame oil, stuffing king, leek, etc. are made into fillings.

[0035] In the process of making the stuffing, put the washed pork in the meat grinder, add appropriate crushed ice cubes when grinding the meat to prevent the meat from heating up during the grinding process, and chop the leeks. The meat should be stirred with salt and other ingredients first, and the leek and oil should be stirred first to prevent the vegetables from dehydrating.

[0036] Add water and knead the noodles, and make dumpling wrappers from ...

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PUM

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Abstract

The invention discloses a method for processing cooked dumplings through vacuum-cooling and quick-freezing, and provides a cooked dumpling making method by using which the food cooling time can be shortened and rapidly gets over a temperature interval at which microbes are easy to breed, and therefore, the growth of the microbes is maximumly restrained, the original flavor of products is maintained, and the products are convenient to eat. The preparation method comprises the following steps: cooking raw dumplings by using water with a temperature of 90-120 DEG C until the center temperature of the raw dumplings reaches over 80 DEG C, and carrying out steamed cooking on the dumplings; carrying out cooling on the cooked dumplings subjected to the steamed cooking in a vacuum cooling mode, wherein the temperature of a vacuum cooling chamber is maintained to be at 0-5 DEG C; when the temperature of cooked dumpling products is reduced to be at 0-4 DEG C, carrying out the quick-freezing on the cooked dumpling products for 30-40 min at a temperature of minus 30-minus 20 DEG C, so as to obtain the cooked dumpling products; and storing the obtained cooked dumpling products at a temperature of minus 18 DEG C. The obtained cooked dumpling products can be eaten through microwave heating, and therefore, the obtained cooked dumpling products are convenient to eat, and adapt to the fast-paced life needs of moderns, so that novel edible dumplings are provided for people.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for vacuum cooling and quick-freezing processing of boiled dumplings. Background technique [0002] Dumplings are traditional foods in my country. They are filled with raw materials such as normal meat and vegetables. After adjusting the fillings, they are mixed with dough and skinned. Raw dumplings need to be cooked before eating. [0003] With the improvement of people's living standards, people's dietary concepts are gradually changing, and the processing of handmade dumplings is too complicated to adapt to the needs of people's fast-paced modern life. Therefore, in recent years, people have become more and more fond of quick-frozen food. The birth of quick-frozen dumplings provides a simple and efficient method and way to solve this problem. It inherits the nutrition and traditional flavor of handmade dumplings, and is convenient, safe, fast, The advantages...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 张坤生王盼任云霞
Owner TIANJIN UNIV OF COMMERCE
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