Frozen Dumpling Batter Coating for Even Cooking
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Solution Overview
Problem
Cooking dumplings requires skillful addition of water and oil in a frying pan, leading to uneven cooking and risk of water splashing, making the process tedious and prone to errors.
Innovation Solution
Applying a batter layer (5-30% by weight) followed by a water or seasoning solution layer (20-100% by weight) to dumplings before freezing, eliminating the need for additional water and oil during cooking, and forming a crispy crust.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If water is added to the frying pan during cooking, then the dumplings can be cooked properly, but water may fly out of the pan causing safety issues
Solution Approach 1:
The dumplings are pre-treated with a batter coating and freezing before cooking. This preliminary preparation creates a protective layer and controlled moisture state that eliminates the need for adding water during cooking, thereby preventing water splashing while ensuring proper cooking
2Manufacturing precision
If oil and water are added during cooking, then the dumplings can be cooked evenly, but the cooking process becomes tedious requiring repeated lid operations
Solution Approach 1:
The dumplings undergo preliminary treatment with batter application and freezing, which pre-establishes the conditions for even cooking. This eliminates the need for repeated water addition and lid operations during cooking, making the process simple even for novices while maintaining cooking evenness
Solution Approach 2:
The frozen dumplings with batter coating are designed to cook evenly through self-regulation during the cooking process, without requiring external intervention for water or oil addition. The dumplings essentially cook themselves with proper heat application alone
3Reliability
If traditional cooking method is used, then the dumplings can be cooked, but skill and practice are required making it difficult for novices
Solution Approach 1:
The dumplings are pre-prepared with batter coating and freezing, which encodes the cooking requirements into the product itself. This preliminary action transfers the skill requirement from the cooking process to the manufacturing process, allowing novices to achieve reliable results without practice
Solution Approach 2:
The invention changes the physical state parameters of the dumplings by freezing them after batter application. This parameter change (from fresh to frozen) fundamentally alters the cooking behavior, making the cooking process more forgiving and reliable for novice users
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables easy and even cooking of dumplings with a succulent, crispy texture without turning or adding water, suitable for novice cooks, as the batter layer prevents sticking and the solution layer imparts flavor and moisture.
Implementation Method 1
applying to a dumpling a first layer which includes a batter
Implementation Method 2
applying to a dumpling a second layer which includes water or a seasoning solution
Implementation Method 3
freezing the dumpling
Data Source
AI summary
A frozen dumpling is obtained by applying to a dumpling, a first layer of a batter, and a second layer of water or a seasoning solution, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling, and then freezing the dumpling. Tray-packed frozen dumplings are obtained by placing the dumplings on a tray, and contacting the dumplings with a first layer of batter, and a second layer of water or a seasoning solution, and freezing the dumplings, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling.