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Method of quickly freezing cooked stuffed dumpling in vacuum cooling

A technology of vacuum cooling and vacuum degree, which is applied in the field of food processing, can solve problems such as time-consuming and labor-consuming, and achieve the effects of reducing energy consumption, reducing microbial infection, and reducing the number of microorganisms

Inactive Publication Date: 2013-04-24
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the quick-frozen glutinous rice balls on the market are quick-frozen raw glutinous rice balls. The existing quick-frozen raw glutinous rice balls 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

[0020] The used raw material consumption of glutinous rice ball stuffing and skin in the present embodiment is: glutinous rice flour 85g, rice flour 15g, water 76g, black sesame seed 25g, white granulated sugar 25g, honey 5g, walnut kernel 2.5g, cassava pregelatinized modified starch 1.5g, Sodium carboxymethylcellulose (CMC-Na) 0.75g.

[0021] The specific process is as follows:

[0022] (1) Mix glutinous rice flour, rice flour, and cassava pregelatinized modified starch evenly, add water, stir and knead for 5 minutes, and then stand still for 15 minutes.

[0023] Stir-fry the black sesame seeds with a slow fire until they are almost mature, peel them, and grind them into sesame powder; grind the walnut kernels into the size of millet grains; finally, mix the sesame powder, walnut kernels, white sugar, honey and CMC-Na to prepare the stuffing.

[0024] Take 7.5g of noodles and knead the skin, and make 2.5g of stuffed heart wraps to get raw glutinous rice balls.

[0025] Boil...

Embodiment 2

[0033] The amount of raw materials used in the glutinous rice ball stuffing and skin in this example is: 85g of glutinous rice flour, 15g of rice flour, 76g of water, 1.5g of hydroxypropyl glutinous rice starch, 50g of pork belly, 5g of chives, 2g of ginger, 0.3g of monosodium glutamate, and 0.3g of pepper powder. g, salt 2.5g, sesame oil 1g.

[0034] The specific process is as follows:

[0035] (1) Mix glutinous rice flour, rice flour, and hydroxypropyl glutinous rice starch evenly, add water, stir and knead for 5 minutes, then let stand for 15 minutes.

[0036] In the process of making the stuffing, put the washed pork belly 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 ginger and shallot into foam; chop the meat Stuffing, minced ginger and scallion, pepper, monosodium glutamate, salt, sesame oil, and water starch are mixed well, marinated for 5 minutes, and the fil...

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PUM

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Abstract

The invention discloses a method of quickly freezing cooked stuffed dumpling in vacuum cooling, so that the stuffed dumpling is convenient for eating. The method comprises the following steps: steaming or cooking the raw stuffed dumpling to a condition that the centre temperature achieves 80 DEG C by using water at 90-120 DEG C, steaming or cooking thoroughly; cooling the steamed or cooked stuffed dumpling using the vacuum cooling way, maintaining a vacuum cooling chamber at 25+ / -1 DEG C, when the centre temperature of the cooked stuffed dumpling is reduced to 25 DEG.C, quickly freezing at -30 to -20 DEG.C so as to obtain the quick-frozen cooked stuffed dumping in vacuum cooling; storing the cooled quick-frozen cooked stuffed dumping at -18 DEG.C. The method provided by the invention is used for processing the cooked stuffed dumpling by using combined vacuum cooling and quick freezing to obtain the quick-frozen cooked stuffed dumpling. The re-cooked product has similar taste and favor with the cooked product of the quick-frozen raw stuffed dumpling. The quick-frozen cooked stuffed dumpling only needs to be simply re-heated without steaming or cooking for a long time when being eaten, and a new quick-frozen food is provided for the people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for vacuum cooling and quick-freezing processing cooked glutinous rice balls. Background technique [0002] Tangyuan is a traditional food in my country. Most of the Tangyuan products are named according to the filling ingredients inside, such as sesame glutinous rice balls, bean paste glutinous rice balls, jujube glutinous rice balls, hawthorn glutinous rice balls, sugar glutinous rice balls, fresh meat glutinous rice balls, etc. After the stuffing is prepared, knead the dough to make a skin, then put the stuffing on the glutinous rice ball skin for wrapping and kneading to get the raw glutinous rice ball product. Raw glutinous rice balls need to be cooked before they can be eaten. [0003] With the improvement of people's living standards, people's diet concepts are gradually changing, and the processing of handmade glutinous rice balls is too comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36A23L1/01A23L5/10
Inventor 张坤生郑春燕任云霞
Owner TIANJIN UNIV OF COMMERCE
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