Industrilized production of nutritive dumpling and its making method

Abstract

A nutritive dumpling is industrially prepared from wheat flour, the flour of food grains other than wheat and rice, meat, vegetables, marrow extract, the extract of health-care function food, and flavourings through carefully choosing raw materials, pretreating, mechanically preparing stuffing, preparing dough, mechanically wrapping, and quick freezing. Its advantages are delicious taste and balanced rich nutrients.

Description

technical field [0001] The invention relates to an industrially produced dumpling with delicious taste and rich nutrition and a production method thereof. Background technique [0002] Traditional quick-frozen dumplings are made by first separating or mixing livestock and poultry meat and vegetables, then seasoning and mixing to make meat fillings, then adding water and salt to flour to make dumpling wrappers, and finally wrapping the meat fillings with dumpling wrappers. into dumplings. Its nutrients are mainly derived from meat, vegetables and flour, and it is a common food in the diets of southern and northern my country. In the traditional handmade dumpling production, meat chopping, dough kneading, rolling, stuffing and molding are all done by hand, which is labor-intensive, takes a long time, and is easy to pollute, especially in hot high-temperature seasons. Due to the long production time of dumplings, the Handmade meat is very easy to go rancid, which is very like...

AI Technical Summary

Problems solved by technology

In the traditional handmade dumpling production, meat chopping, dough kneading, skin rolling, and stuffing are all done by hand, which is labor-intensive, takes a long time, and is easy to pollute, especially in hot high-temperature seasons. Handmade meat is prone to sourness and deterioration, which is likely to cause food poisoning such as vomiting, stomachache, and diarrhea

Although the dumplings made by machines have improved labor efficiency and greatly reduced the chance of cross-contamination of meat and skin materials by people and things, but because the meat has been squeezed and chopped to become meat filling, the cell membrane of the meat tissue Rupture often occurs under mechanical extrusion conditions, resulting in the loss of cell juice in the cells, which not only makes the dumpling meat feel rough and loses its flavor, but also increases the various nutrients in the dumplings due to the heating and aging process of cooking dumplings Depletion of components such as amino acids and vitamins

It can be seen that the production methods of the above two kinds of dumplings are not scientific and ideal production methods.

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