Production and preparation technology of organic dumplings capable of being quickly cooked within five minutes

Abstract

The invention discloses a production and preparation process of organic dumplings capable of being quickly cooked within five minutes. According to the production and preparation process of the organic dumplings capable of being quickly cooked within five minutes, a hundred-year inherited pure manual preparation process is adopted, only organic pork (Yumountain black) from the source area of Wengang village in Dexing City is used as a stuffing raw material, and no essence or preservative is added in the stuffing preparation period. As the stuffing adopts Yushan black variety organic pork which is slowly raised for enough years, the pork is rich in fragrance, the fat-lean ratio is thirty-seven, and the taste is fresh, tender and juicy. Potato starch is added into the dumpling wrapper formula, so that the softness and chewy taste of the dumpling wrapper are improved, and the cooking speed of the dumpling wrapper is accelerated. The weight ratio of the dumpling stuffing to the dumpling wrapper is strictly controlled to be 62: 38, so that nourishing nutrition and delicious taste are guaranteed, and the cooking speed of the dumpling stuffing is increased. The dumplings produced by the method can be cooked after being put into a pot for 5 minutes without unfreezing boiled water, are convenient and quick, simplify cooking steps, save time and cost, and accord with the pursuit of people on the cooking speed of the dumplings in modern society.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a production and preparation process for organic dumplings that are quickly cooked in five minutes. Background Art

[0002] As one of the representatives of traditional Chinese food, dumplings have a long history and rich cultural connotations. In this ever-changing era, the development trend of dumplings is also gradually changing and adjusting. First, modern consumers have an increasing demand for the cooking speed of food. With the development of society and the acceleration of the pace of life, people have put forward faster requirements for the cooking speed of dumplings, hoping to eat nutritious and healthy dumplings in the shortest time. Secondly, health and nutrition have become important criteria for consumers to choose food. In the modern society where fast food and processed food are rampant, people are paying more and more attention to the health and safety of food. For dumplings, consumers hope to choose healthier products that do not contain harmful substances. Therefore, dumpling manufacturers need to strengthen food safety management to ensure the quality of raw materials and the sanitary conditions of food processing. In addition, the nutritional content of dumplings also needs to be paid more attention. For example, the meat in the filling of dumplings should be made of organic pork, and inferior parts such as lymph meat and trough head meat should not be used, so as to improve the nutritional value and health level of dumplings. Summary of the invention

[0003] The purpose of the present invention is to provide a five-minute quick-cooking organic dumplings production process to solve the problems raised in the above background technology.

[0004] To achieve the above object, the present invention provides the following technical solutions: A five-minute quick-cooking organic dumplings production and preparation process, characterized by the following steps: 1) Dough preparation: Mix the flour evenly, add 0.6 times of pure water, add appropriate salt, use a machine to knead, and make a round dough. The dough needs to rest for 30-35 minutes, the bottom of the dough is concave, and the air and the dough are fully reacted; 2) Preparation of meat filling: Cut the organic pork into 2-3 mm cubes manually, add seasonings and stir evenly in a clockwise direction, first add scallion and ginger water to the seasoned meat filling, then seal it with scallion oil, and then put it in a refrigerator to stand for 30-45 minutes to obtain the meat filling; 3) Preparation of dough pieces: After the dough has rested, divide it into dough pieces weighing 150-155g. Knead the dough pieces manually to make them chewy, roll them into long strips, and cut them into about 20 dough pieces weighing 7.4-7.8g. Repeat the process to make dough pieces. After the dough pieces are made, cover them with plastic wrap and let them rest for 8-10 minutes. 4) Preparation of fillings: according to the type of dumpling fillings, add corresponding side dish fillings to the prepared meat fillings, mix and stir, and season to prepare the fillings; 5) Dough preparation: Flatten the dough into a pancake, and roll it into dumpling dough by hand. The dough should be thick in the middle and thin around the edges. After the dumplings are wrapped, the thickness of the edge of the dumpling should be the same as the thickness of the bottom of the dumpling. 6) Dumpling making: Use an electronic dosing spoon to take 12.1-12.7g of dumpling filling and 7.4-7.8g of dough, and use a crescent-shaped wrapping technique to make organic dumplings weighing about 19-21g. ​​The dumplings must have consistent weight, with an error of less than 2g and a neat appearance. 7) Tunnel freezing: Place the wrapped organic dumplings in a quick freezing tunnel and then pack and store them.

[0005] As a further solution of the present invention: the mixed flour in step (1) is composed of 87% by weight of organic wheat flour and 13% by weight of organic potato starch.

[0006] As a further solution of the present invention, the dumpling meat filling in step (2) is made of Yushan black organic pork originating from Wengang Village, Dexing City, and only the front leg meat and pork belly are selected, with a fat-to-lean ratio of 3:7, and is manually cut into 2-3 mm diced meat particles without using a machine for grinding.

[0007] As a further solution of the present invention: in the step (6), the weight ratio of the filling and the skin of the organic dumplings is 62:38.

[0008] As a further solution of the present invention: the quick-freezing tunnel in step (7) is divided into two sections, the front section quick-freezing temperature is -10°C, the quick-freezing time is 15-20 minutes, and the back section quick-freezing temperature is -40°C, the quick-freezing time is 10-15 minutes.

[0009] Compared with the prior art, the present invention has the following beneficial effects: 1. A production and preparation process for organic dumplings that can be cooked in five minutes, comprising the steps of adding potato starch to dumpling dough to increase the softness and chewy texture of the dumpling dough and speeding up the cooking speed of the dumpling dough, manually dicing front leg meat and pork belly into stuffing, strictly controlling the weight ratio of the dumpling stuffing to the dumpling dough to be 62:38, thereby ensuring that the dumplings are nutritious and delicious while speeding up the cooking speed of the dumpling stuffing. By setting the above process, organic dumplings that can be cooked in five minutes can be prepared, which can be cooked in 5 minutes without thawing and boiling water, are convenient and fast, simplify the cooking steps, save time and cost, and meet people's pursuit of dumpling cooking speed in modern society.

[0010] 2. A five-minute quick-cooking organic dumpling production and preparation process, using a century-old pure handmade production process, using only organic pork (Yushan Black) from Wengang Village, Dexing City as the stuffing material, and no flavors or preservatives are added during the stuffing process. Because the stuffing uses Yushan Black organic pork that has been raised slowly for a full year, the pork is full of aroma, with a fat-to-lean ratio of 3:7, and the taste is fresh, tender, and juicy, with excellent flavor. By setting up the above process, a five-minute quick-cooking organic dumpling is obtained, which has the effects of nourishing nutrition, delicious taste, easy cooking, and quick convenience, which meets the modern people's pursuit of quick-cooked food. DETAILED DESCRIPTION

[0011] The technical solution of the present invention is further described in detail below in conjunction with specific implementation methods. Example

[0012] In this embodiment, the five-minute quick-cooking organic dumplings production process comprises the following steps: 1) Dough preparation: Mix the flour evenly, add 0.6 times of pure water, add appropriate salt, use a machine to knead, and make a round dough. The dough needs to rest for 30-35 minutes, the bottom of the dough is concave, and the air and the dough are fully reacted; 2) Preparation of meat filling: Cut the organic pork into 2-3 mm cubes manually, add seasonings and stir evenly in a clockwise direction, first add scallion and ginger water to the seasoned meat filling, then seal it with scallion oil, and then put it in a refrigerator to stand for 30-45 minutes to obtain the meat filling; 3) Preparation of dough pieces: After the dough has rested, divide it into dough pieces weighing 150-155g. Knead the dough pieces manually to make them chewy, roll them into long strips, and cut them into about 20 dough pieces weighing 7.4-7.8g. Repeat the process to make dough pieces. After the dough pieces are made, cover them with plastic wrap and let them rest for 8-10 minutes. 4) Preparation of fillings: according to the type of dumpling fillings, add corresponding side dish fillings to the prepared meat fillings, mix and stir, and season to prepare the fillings; 5) Dough preparation: Flatten the dough into a pancake, and roll it into dumpling dough by hand. The dough should be thick in the middle and thin around the edges. After the dumplings are wrapped, the thickness of the edge of the dumpling should be the same as the thickness of the bottom of the dumpling. 6) Dumpling making: Use an electronic dosing spoon to take 12.1-12.7g of dumpling filling and 7.4-7.8g of dough, and use a crescent-shaped wrapping technique to make organic dumplings weighing about 19-21g. ​​The dumplings must have consistent weight, with an error of less than 2g and a neat appearance. 7) Tunnel freezing: Place the wrapped organic dumplings in a quick freezing tunnel and then pack and store them.

[0013] The five-minute quick-cooking organic dumplings prepared by the present invention adopt a pure handmade production process inherited for a hundred years, and only use organic pork (Yushan Black) from the origin of Wengang Village, Dexing City as the filling material, and no flavors or preservatives are added during the filling making process. Because the filling uses the Yushan Black organic pork that is slowly raised for a full year, the pork is full of aroma, the fat-to-lean ratio is 30:70, and the taste is fresh and juicy. Potato starch is added to the dumpling skin to increase the softness and chewy taste of the dumpling skin, and the cooking speed of the dumpling skin is accelerated. The front leg meat and pork belly are manually diced into the filling, and the weight ratio of the dumpling filling and the dumpling skin is strictly controlled to be 62:38. While ensuring nourishing nutrition and delicious taste, the cooking speed of the dumpling filling is accelerated. By setting the above process, a five-minute quick-cooking organic dumpling is obtained, which is cooked in 5 minutes without thawing and boiling water. It is convenient and fast, simplifies the cooking steps, saves time and cost, and meets people's pursuit of dumpling cooking speed in modern society.

[0014] The preferred embodiments of the present invention are described in detail above, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge scope of ordinary technicians in this field without departing from the purpose of the present invention.

Claims

1. A five-minute quick-cooking organic dumpling production process, characterized in that: Here are the steps: 1) Dough preparation: Mix the flour evenly, add 0.6 times of pure water, add appropriate salt, use a machine to knead, and make a round dough. The dough needs to rest for 30-35 minutes, the bottom of the dough is concave, and the air and the dough are fully reacted; 2) Preparation of meat filling: Cut the organic pork into 2-3 mm cubes manually, add seasonings and stir evenly in a clockwise direction, first add scallion and ginger water to the seasoned meat filling, then seal it with scallion oil, and then put it in a refrigerator to stand for 30-45 minutes to obtain the meat filling; 3) Preparation of dough pieces: After the dough has rested, divide it into dough pieces weighing 150-155g. Knead the dough pieces manually to make them chewy, roll them into long strips, and cut them into about 20 dough pieces weighing 7.4-7.8g. Repeat the process to make dough pieces. After the dough pieces are made, cover them with plastic wrap and let them rest for 8-10 minutes. 4) Preparation of fillings: according to the type of dumpling fillings, add corresponding side dish fillings to the prepared meat fillings, mix and stir, and season to prepare the fillings; 5) Dough preparation: Flatten the dough into a pancake, and roll it into dumpling dough by hand. The dough should be thick in the middle and thin around the edges. After the dumplings are wrapped, the thickness of the edge of the dumpling should be the same as the thickness of the bottom of the dumpling. 6) Dumpling making: Use an electronic dosing spoon to take 12.1-12.7g of dumpling filling and 7.4-7.8g of dough, and use a crescent-shaped wrapping technique to make organic dumplings weighing about 19-21g. ​​The dumplings must have consistent weight, with an error of less than 2g and a neat appearance. 7) Tunnel freezing: Place the wrapped organic dumplings in a quick freezing tunnel and then pack and store them.

2. The five-minute quick-cooking organic dumplings production process according to claim 1 is characterized in that: The mixed flour in step (1) consists of 87% by weight of organic wheat flour and 13% by weight of organic potato starch.

3. The five-minute quick-cooking organic dumplings production process according to claim 1 is characterized in that: The dumpling meat filling in step (2) is made of Yushan black organic pork originating from Wengang Village, Dexing City, and only the front leg meat and pork belly are selected, with a fat-to-lean ratio of 3:

7. The meat is cut into 2-3 mm diced particles by hand without using a machine for grinding.

4. The five-minute quick-cooking organic dumplings production process according to claim 1 is characterized in that: In the step (6), the weight ratio of the filling and the skin of the organic dumplings is 62:

38.

5. The five-minute quick-cooking organic dumplings production process according to claim 1 is characterized in that: The quick freezing tunnel in step (7) is divided into two sections, the front section has a quick freezing temperature of -10°C and a quick freezing time of 15-20 min, and the back section has a quick freezing temperature of -40°C and a quick freezing time of 10-15 min.