Quick-frozen dumplings and making method thereof

A technology for quick-frozen dumplings and recipes, applied in food preparation, application, food science and other directions, can solve the problems of low nutritional value, unhealthy, poor taste, etc., and achieve the effect of delicious taste, cost saving, and original taste unchanged.

Inactive Publication Date: 2013-04-24
WUHAN MINYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If some pasta improvers are used, this phenomenon can also be better solved, but the pasta improvers contain some unnatural substances, which have low nutritional value, poor taste and are unhealthy

Method used

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  • Quick-frozen dumplings and making method thereof
  • Quick-frozen dumplings and making method thereof
  • Quick-frozen dumplings and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Example 1: Pack the No. 1 skin and No. 3 stuffing by machine to make dumplings with a weight of 13g, and then put them into the quick freezer for 30 minutes at -30°C~-34°C, then pack them according to the established specifications, and the packaging is complete Immediately sent to -18 ℃ cold storage for storage;

Embodiment 2

[0069] Example 2: Pack the No. 2 skin and No. 2 stuffing into dumplings with a weight of 13g, put them into the quick freezer for 30 minutes at -32°C~-36°C, and pack them according to the established specifications. The packaging is complete. Immediately sent to -18 ℃ cold storage for storage;

Embodiment 3

[0070] Example 3: Make dumplings with a weight of 15g by wrapping the No. 3 skin and No. 1 stuffing by machine, and put them into the quick freezer for 30 minutes at -31°C~-35°C, then pack them according to the established specifications, and the packaging is complete Immediately sent to -18 ℃ cold storage for storage;

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Abstract

The invention belongs to the technical field of quick-frozen foods and specifically discloses quick-frozen dumplings and a making method thereof. The quick-frozen dumplings disclosed by the invention are made by wrappers and stuffing according to the weight ratio of 1:(2-3), wherein the wrappers take pig skin slurry, sweet potato flour, cassava starch and gluten flour as raw materials; and stuffing takes pork shoulder, common salt, cabbage, pig skin soup particles, corn starch, onion particles and shrimp meat as raw materials, wherein the pig skin soup particles in the stuffing are formed by slow cooking of fresh pig skin, pony roll bones and assistant spices, and the remaining pig skin is further used for making the pig skin slurry. According to the quick-frozen dumplings disclosed by the invention, the quality of the dumplings is improved, and the production cost is simultaneously greatly saved; and in addition, the pig skin soup used in the quick-frozen dumplings disclosed by the invention is added into the meat stuffing in the form of frozen small particles and slowly fused with the meat stuffing during the stewing process of the dumplings, thus the taste is more delicious. The products are directly placed into boiling water for boiling continuously for 6 minutes and then taken out, thus the appearance is glittering and translucent, the taste of the wrappers is elastic and smooth, the stuffing is delicious and unchanged in original taste, and the soup of the dumplings is clear.

Description

technical field [0001] The invention relates to the technical field of quick-frozen food, in particular to a quick-frozen dumpling and a preparation method thereof. Background technique [0002] Dumplings are a folk food with a long history and are very popular among the common people. There is a saying among the people that "there is nothing better than dumplings". Every Spring Festival, dumplings become an indispensable delicacy in season. Because of its delicious taste, convenient eating, and nutritious and hygienic properties, quick-frozen dumplings have overcome the disadvantages of troublesome and time-consuming home production, and have developed particularly rapidly, and have become the most common variety in frozen noodle products. At present, there are many kinds of dumplings on the market. Generally, dumpling skins made of starch are easy to freeze and crack. The dumpling wrappers made of meat such as grass carp and eel can better solve this phenomenon, but the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00
Inventor 林道球夏辉
Owner WUHAN MINYI FOOD
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