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Making method of ready-to-eat dumplings with water retention layers

A production method and water-retaining layer technology, applied in the field of food processing, can solve the problems of not adapting to fast-paced life, complicated production process, time-consuming and laborious production, etc.

Inactive Publication Date: 2016-04-20
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complex process of making dumplings, it is time-consuming and labor-intensive for ordinary families or individuals to make dumplings.
Even if there are quick-frozen dumplings now, they still need to be boiled in water after purchase, and cooking utensils such as stoves and pots must be used to cook dumplings. The whole process is difficult to complete in a short time; Difficult to operate due to conditional constraints in the situation
This just makes this food of dumpling not suitable for the requirement of modern people's fast-paced life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The modulation of dough: prepare the flour of dumpling, be formulated by dumpling special flour, salt, molecular distillation monoglyceride, sucrose ester, sodium alginate, wherein 95g of dumpling special flour, salt 1g, molecular distillation monoglyceride 0.5g, sucrose Esters 0.5g, sodium alginate 0.3g. The amount of water added is 47.5g, the dough temperature is 20°C, and it takes 5 minutes to complete. Cover with a damp cloth to prevent air drying, and the dough rest time is 30 minutes.

[0015] The ingredients for the stuffing are as follows: among them, 35g of pork, 35g of pork skin jelly, 2g of edible agar, 0.8g of salt, 4g of soy sauce, 2g of fresh ginger, and 4g of green onion; add 2g of edible agar to 10mL of water and heat at 95°C to dissolve, and stir together with other ingredients uniform.

[0016] Fully dissolve 1g of soybean protein isolate and 1g of glycerol evenly to prepare the water-retaining layer material. After proofing the dough, make a dumplin...

Embodiment 2

[0018] The modulation of dough and the batching of filling are the same as embodiment 1.

[0019] 3 g of glucomannan and 3 g of glycerin were fully dissolved and uniform, degassed, and dried at 60° C. to form a water-retaining film with a film thickness of 50 μm. After the proofing of the dough is completed, a dumpling skin with a thickness of 0.3mm is made. The water-retaining layer and the dumpling skin are closely attached, so that the inner surface of the dumpling skin is completely covered with the water-retaining layer film, the dumpling filling is added, the dumplings are made, bagged, vacuum-packed, and back-pressure sterilized, the finished product is finished.

Embodiment 3

[0021] The modulation of dough and the batching of filling are the same as embodiment 1.

[0022] Fully dissolve 1g of whey protein and 3g of plasticizer glycerin to prepare the water-retaining layer material. After proofing the dough, make a dumpling skin with a thickness of 2.0mm. Spray the water-retaining layer material evenly on the inner surface of the dough and the outer surface of the dumpling filling by spraying, wrap the dumplings, pack them in bags, vacuum pack them, and sterilize them under back pressure , finished product.

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Abstract

The invention belongs to the technical field of food processing, and provides a making method of ready-to-eat dumplings with water retention layers. The ready-to-eat dumplings are particularly suitable for being eaten at stations or in travel and suitable for white-collar workers and field staff. The method comprises the following steps of dough blending, filling preparing, water retention layer material adding, making, bagging, vacuum packing and back pressure sterilization, wherein water retention layer materials are put on the inner surface of each dumpling and / or the outer surface of each dumpling filling, and the water retention layer materials are formed by mixing the soybean isolated protein material with glycerin or by mixing chitosan polysaccharide materials and the glycerin. Finished dumpling products are cooked dumplings, the products can be stored at normal temperature and eaten after bags are opened. The made ready-to-eat dumplings can be eaten after the bags are opened or eaten after being heated. Due to the fact that the water retention layer materials are put inside dumpling wrappers, the dumpling filling can maintain rich water content for a long time, the dumplings are delicious and succulent, and the ready-to-eat dumplings are ready-to-eat products which have great market development potential.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making instant instant dumplings with a water-retaining layer. Background technique [0002] Dumplings are a traditional delicacy of the Chinese nation and have been loved by people for thousands of years. But, because the making process of dumpling is comparatively complicated, general family or individual make time-consuming and laborious. Even if there are quick-frozen dumplings now, they still need to be boiled in water after purchase, and cooking utensils such as stoves and pots must be used to cook dumplings. The whole process is difficult to complete in a short time; Under the situation, it is difficult to operate and realize due to conditional restrictions. This just makes this food of dumpling not adapt to the requirement of modern people's fast-paced life. Contents of the invention [0003] The purpose of the present invention is to...

Claims

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Application Information

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IPC IPC(8): A23L7/10
CPCA23V2002/00A23V2250/5488A23V2250/54252A23V2250/5058A23V2250/5118
Inventor 赫桂丹殷涌光
Owner JILIN UNIV
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