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Freeze vacuum drying technology for producing instant dumplings or won ton

A freeze vacuum drying and convenient technology, applied in the field of food processing, can solve the problem of changing the traditional flavor of dumplings and achieve the effect of scientific and reasonable design of process steps, good rehydration and convenient consumption

Inactive Publication Date: 2002-07-24
马辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, this method adopts the method of "baking" for ripening, which will greatly change the traditional flavor of dumplings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0029] a. Prepare materials.

[0030] 800 grams of flour, 145 grams of defatted soybean protein powder, 50 grams of xanthan gum powder, 5 grams of yeast essence, 0.01 grams of preservatives and an appropriate amount of water are used to prepare the dough.

[0031] The meat floss and dehydrated vegetables are used as raw materials, mixed with condiments to make a muddy filling core. Its main ingredients and ingredients are as follows:

[0032] 500 grams of meat floss, 280 grams of isolated soybean protein powder, 50 grams of dehydrated vegetables,

[0033] 50 grams of meat flavor, 28 grams of xanthan gum, 20 grams of guar gum,

[0034] 10 grams of yeast essence, 10 grams of yeast, 0.01 grams of preservatives,

[0035] Moderate amount of sugar, salt and vegetable oil.

[0036] b. Forming: Wrap the dough and stuffing core prepared in the above step a into a shape, and air-dry until the skin is not sticky to the hands. It can be placed to dry naturally, or an air duct can be ...

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PUM

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Abstract

A freezing vacuum drying technology for producing instant dumplings or wonton includes such steps as preparing dough wrapper and stuffing, wrapping, drying in air to a certain extent, drilling pinholes on the dough wrapper, steaming, spraying cold water for quick cooling, vacuum frozen crying, sterilizing and vacuum packaging. Its advantages include high productivity and good taste.

Description

Technical field: [0001] The invention relates to a food processing method. More specifically, it is a method for producing ready-to-eat instant dumplings. Background technique: [0002] In my country, dumplings have a wide market as a staple food. Traditional edible boiled dumplings are made and eaten now. With the continuous development of the food processing industry, quick-frozen boiled dumplings have brought some convenience to people's daily life. But quick-frozen boiled dumplings also just prolong the storage time of the raw boiled dumplings wrapped in shape, and can't be ready-to-eat. At the same time, the frozen storage method makes it impossible to carry it when going out. [0003] After retrieval, in the application documents of several invention patent applications whose publication numbers are respectively CN10778870A, CN1133143A, and CN1195489A, a kind of preparation method of ready-to-eat instant dumplings has been proposed, but these methods all adopt "frie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/44A23L35/00
Inventor 马辉
Owner 马辉