Instant dumpling and producing method

A production method, dumpling technology, applied in food preparation, food science, food shaping, etc., can solve inconvenience and other problems, achieve the effect of prolonging shelf life, preventing deliquescence, and simple production method

Inactive Publication Date: 2005-01-12
王淑云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although quick-frozen dumplings have brought certain convenience to people's lives, quick-frozen dumplings must be in a frozen state during storage and transportation, and must have the condition that quick-frozen dumplings are cooked before they can be eaten, which still makes people feel inconvenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] According to the traditional method, the flour is mixed with water to form a dough, and the flour can be ordinary flour, dumpling powder, corn flour, hybrid noodles, etc. Afterwards, the dumpling skin is pressed, the filling is adjusted, and the dumplings are made, and the dumpling preparation process is completed. Of course, dumplings can also be purchased or processed outside. The prepared dumplings are ripened by steaming or boiling, and then the ripened dumplings are cooled at normal temperature. Place the cooled dumplings in the freezer for pre-freezing until frozen through. The frozen dumplings are placed in vacuum freeze-drying equipment for sublimation drying. Pack the dried dumplings, either in bags or boxes.

Embodiment 2

[0021] According to the traditional method, the flour is mixed with water to form a dough. The flour can be ordinary flour, dumpling powder, corn flour, mixed noodles, etc., and the modified starch accounting for 1-10% of the weight of the flour is added when the noodles are combined. Afterwards, the dumpling wrapper is pressed, the stuffing is adjusted, and the dumplings are wrapped, and the dumpling preparation process is completed. The prepared dumplings are ripened by steaming or boiling, and then the cooked dumplings are cooled at a low temperature, which can be placed in a refrigerator or cooled in cold water. The dumplings that have been cooled and dehydrated are placed in a freezer for pre-freezing, preferably at a temperature of -30 to -70°C, until they are completely frozen. The frozen dumplings are placed in vacuum freeze-drying equipment for sublimation drying until the water content of the dumpling skin is 2%. Pack the dried dumplings, either in bags or boxes.

Embodiment 3

[0023] According to the traditional method, the flour is mixed with water to form a dough. The flour can be ordinary flour, dumpling powder, corn flour, mixed noodles, etc., and the modified starch accounting for 1-10% of the weight of the flour is added when the noodles are combined. Afterwards, the dumpling wrapper is pressed, the stuffing is adjusted, and the dumplings are wrapped, and the dumpling preparation process is completed. The prepared dumplings are ripened by steaming or boiling, and then the cooked dumplings are cooled at a low temperature, which can be placed in a refrigerator or cold water for cooling, and the cooling time is 1 to 5 minutes. Place the cooled dumplings in a freezer for pre-freezing, preferably at -40°C or -60°C, until frozen through. The frozen dumplings are placed in vacuum freeze-drying equipment for sublimation drying until the water content of the dumpling skin is 10%. Pack the dried dumplings, either in bags or boxes. Nitrogen gas is flus...

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PUM

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Abstract

An instant dumpling is prepared through making dumplings, high-temp heating, cooling, vacuum freeze drying, packing, and optional filling N2 into package.

Description

Technical field: [0001] The invention relates to a food and a production method thereof, in particular to a ready-to-eat brewed dumpling that can be eaten without steaming and brewing with water and a production method thereof. Background technique: [0002] Dumplings are traditional Chinese delicacies, which are deeply loved by people because of their delicious taste and rich nutrition. However, the production of dumplings is very complicated, and it needs to go through multiple steps such as dough mixing, stuffing, wrapping, and steaming. For this reason, many people would rather give up eating such delicacies than waste time and effort in making dumplings. In order to solve this problem, quick-frozen dumplings have appeared on the market, and the raw dumplings after making are about to be quick-frozen, and the dumplings can be cooked when eating. Although quick-frozen dumplings have brought certain convenience to people's lives, quick-frozen dumplings must be in a frozen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/122A23P20/25
Inventor 王淑云
Owner 王淑云
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