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Improved method of fruit, vegetable and beef type quick-frozen dumpling

A technology for quick-freezing dumplings, fruits, vegetables, and beef, which is applied in food science, food preservation, and protein-containing food ingredients, etc., and can solve problems such as cracked dumpling skins, affecting aesthetics, and inconvenient eating

Active Publication Date: 2017-11-24
ANHUI HONGYUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new way makes it easier for people who have been trying to make delicate bread with frostbaked or steamed flour instead of just plain rice without causing any problems like cracks on their hands during preparation time.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the appearance quality or taste preference for fast-food items like boiling dumples during storage after being frostbaked without cracking their surface over time due to changes made on them caused by factors like high temperatures that can cause damage from freezing conditions.

Method used

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  • Improved method of fruit, vegetable and beef type quick-frozen dumpling

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Experimental program
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Effect test

Embodiment 1

[0023] A method for improving quick-frozen dumplings of fruits, vegetables and beef, comprising the steps of:

[0024] (1) First prepare the fruit and vegetable beef filling according to the conventional method, add 0.4% sorbic acid and 0.4% clear water of the total weight of the filling to the filling, and then mix evenly;

[0025] (2) Send the uniformly mixed filling into a centrifuge for centrifugation. After the centrifugation is over, the filling is ready for use; the centrifugal speed is 1500 rpm;

[0026] (3) Wrap the stuffing in the dumpling wrapper to form dumplings, then spray carboxymethyl chitosan solution on the surface of the dumplings to make the surface wet, and then send the dumplings into % environment for 24 hours, then take out the dumplings and then send the dumplings to a dryer with a temperature of 50-60°C for drying until there are white dry spots on the surface of the dumpling skin, then the dumplings can be taken out;

[0027] (4) Cover the dried dum...

Embodiment 2

[0034] A method for improving quick-frozen dumplings of fruits, vegetables and beef, comprising the steps of:

[0035] (1) First prepare the fruit and vegetable beef filling according to the conventional method, add 0.4% sorbic acid and 0.4% clear water of the total weight of the filling to the filling, and then mix evenly;

[0036] (2) Send the uniformly mixed filling into a centrifuge for centrifugation. After the centrifugation is over, the filling is ready for use; the centrifugal speed is 1500 rpm;

[0037] (3) Wrap the stuffing in the dumpling wrapper to form dumplings, then spray carboxymethyl chitosan solution on the surface of the dumplings to make the surface wet, and then send the dumplings into % environment for 24 hours, then take out the dumplings and then send the dumplings to a dryer with a temperature of 50-60°C for drying until there are white dry spots on the surface of the dumpling skin, then the dumplings can be taken out;

[0038] (4) Cover the dried dum...

Embodiment 3

[0045] A method for improving quick-frozen dumplings of fruits, vegetables and beef, comprising the steps of:

[0046] (1) First prepare the fruit and vegetable beef filling according to the conventional method, add 0.4% sorbic acid and 0.4% clear water of the total weight of the filling to the filling, and then mix evenly;

[0047] (2) Send the uniformly mixed filling into a centrifuge for centrifugation. After the centrifugation is over, the filling is ready for use; the centrifugal speed is 1500 rpm;

[0048] (3) Wrap the stuffing in the dumpling wrapper to form dumplings, then spray carboxymethyl chitosan solution on the surface of the dumplings to make the surface wet, and then send the dumplings into % environment for 24 hours, then take out the dumplings and then send the dumplings to a dryer with a temperature of 50-60°C for drying until there are white dry spots on the surface of the dumpling skin, then the dumplings can be taken out;

[0049] (4) Cover the dried dum...

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Abstract

The invention provides an improved method of a fruit, vegetable and beef type quick-frozen dumpling. The improved method comprises the following steps: adding sorbic acid and clear water respectively accounting for 0.4% of the total weight of stuffing into the stuffing, and uniformly mixing; feeding the uniformly mixed stuffing into a centrifugal machine, and carrying out centrifugal treatment; wrapping the stuffing with dumpling wrappers to form dumplings, then spraying carboxymethyl chitosan solution onto the surfaces of the dumplings, then taking out the dumplings, feeding the dumplings into a dryer, drying until white and dry spots are formed on the surfaces of the dumplings, and taking out the dumplings; covering the dried dumplings with hot vinasse, and then putting the dumplings into hypochlorous acid aqueous solution to be wetted; immediately putting the wetted dumplings into a cold storage at the temperature of -40 DEG C to be frozen, then packaging, and then carrying out low temperature freezing. The improved method provided by the invention has the advantages that the dumpling wrappers cannot be bubbled after being treated, the stuffing can well fit the dumpling wrappers, and the quick-frozen dumplings cannot produce pathogenic bacteria after being stored for a long time, especially the dumplings wrappers of the quick-frozen dumplings cannot be broken when being cooked.

Description

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Claims

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Application Information

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Owner ANHUI HONGYUN FOOD
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