CN101218985A - Production method for farci foods with cooking liquor - Google Patents
Production method for farci foods with cooking liquor Download PDFInfo
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- CN101218985A CN101218985A CNA2007100078025A CN200710007802A CN101218985A CN 101218985 A CN101218985 A CN 101218985A CN A2007100078025 A CNA2007100078025 A CN A2007100078025A CN 200710007802 A CN200710007802 A CN 200710007802A CN 101218985 A CN101218985 A CN 101218985A
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- filling
- food
- soup juice
- preparation
- heating
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Abstract
The invention discloses a making method of filling wrapped food with cooking liquor. The method is characterized by the steps that: jelly is added into the prepared filling, the filling with jelly is heated to unfreeze the jelly into cooking liquor, the filling and the cooking liquor are quick-frozen and the frozen filling and the cooking liquor are wrapped to obtain the filling wrapped food. The invention has the advantages of reducing time to heat the filling wrapped food when eating, decreasing the thickness of sheath and much more cooking liquor, thereby ensuring non-broken of the sheath during heating and maintaining the flavor of the food, as well as the advantages of convenience for scale production, good product quality and high production efficiency.
Description
Technical field
The present invention relates to food processing technology field, especially relate to a kind of food-processing method with soup juice.
Background technology
The food with filling of traditional band soup juice, as steamed stuffed bun, dumpling, steamed dumpling with the dough gathered at the top etc., preparation method normally adds in mixing up the filling material of flavor and be solid-state under the normal temperature and freezing of being in a liquid state easily after heating, as skin freeze, long-used soup jelly etc., choose certain component, use the musculus cutaneus or the skin of soya-bean milk etc. not to leak soup juice skin material its bag molding.The food that packs can directly heat edible, perhaps heating earlier, and the link that circulates after the quick-frozen again, perhaps without heating, link directly circulates after the quick-frozen.Because product needs thoroughly to be heated to the filling material before edible well-done, heat time heating time is long, and skin freezes etc. and to be penetrated into easily in the crust after material dissolves, and the immersion crust makes the crust leakage juice that breaks easily.Particularly to the circulate food with filling of link of needs, in order to reach sterilization and epidemic prevention requirement, the food that needs before dispatching from the factory to have packed heats, in order to prevent that crust from breaking, general make thicker of crust, perhaps reduce the amount of soup juice, so, this food with filling has just lost due local flavor.
Summary of the invention
The purpose of this invention is to provide and a kind ofly can solve defective of the prior art, conveniently pack out the preparation method of the many food with filling of the thin juice of skin.
Technical solution of the present invention is: a kind of preparation method of the food with filling with soup juice may further comprise the steps: will freeze and add in the filling material that modulates; The filling material that the heating tape is frozen, make freeze dissolve into soup juice after, with filling material and the quick-frozen moulding together of soup juice; Use crust parcel makes food with filling.
By prior heating filling material, reduce the time of heating when eating, thickness that accordingly can the attenuate crust, freezing after heating is dissolved mixes more even with the filling material, can wrap up in the filling material package after the quick-frozen and be integral, promptly conveniently pack, can guarantee the succulence of food again, the thin juice of the food with filling skin of making is many, and flavor taste is better.
As a kind of prioritization scheme, the filling material that band can be frozen places the mould of corresponding specification respectively, respectively heating and quick-frozen moulding.Be convenient to like this accomplish scale production, the efficient height, promptly can increase different size simultaneously is product type, can guarantee that again the weight of every batch of product is stable.
Described crust can be the musculus cutaneus or the skin of soya-bean milk, and also the material that can select as required not leak soup juice is made, and conveniently is easy to get, and keeps traditional properties.Mode of heating can use Steam Heating or poach mode of heating, selects suitable mode of heating for use according to different food materials, guarantees local flavor.Described food with filling can be steamed stuffed bun or dumpling or steamed dumpling with the dough gathered at the top, and described filling material can be by meat of poultris, artiodactyl meat or meat mixture, also can be Vegetarian.Described freezing can be that skin with pork skin is brewed into freezes, and also can be the jelly that long-used soup cooling back forms, the food that after heating, is in a liquid state easily so long as be solid-state under the normal temperature all can, increase local flavor.
Advantage of the present invention is: can reduce the heat time heating time of food with filling when edible, and the skin thickness attenuate, soup juice is more; crust does not break in the time of promptly can guaranteeing to heat; can keep the flavours in food products mouthfeel again, be convenient to large-scale production simultaneously, product quality and production efficiency are all excellent.
The specific embodiment
Embodiment: a kind of preparation method of the food with filling with soup juice, adopt following steps:
A, modulating the filling material as required, can be to make meat stuffing by meat of poultris, artiodactyl meat or meat mixture, also can be the plain filling made from Vegetarian such as mushrooms;
B, use pork skin to boil skin to freeze or prepare long-used soup and freeze;
C, will freeze and add in the filling material modulate, the filling material can be placed mould, and add again and freeze, also can be directly with freeze add stir in the filling material after, place mould respectively, mould uses the specification of different shape and size according to the requirement of packing food;
D, the filling material that uses steam or poach mode heating tape to freeze can only be heated to make to freeze and dissolve into soup juice, also can directly the filling material be made ripe product, with filling material in the mould and the quick-frozen moulding together of soup juice;
E, select musculus cutaneus or producing skin of soya-bean milk crust for use, suitably adjust the thickness of crust according to heating state, if the filling material is ripe product, crust can approach as far as possible; After crust being wrapped up the filling material of quick-frozen moulding, can make the food with filling of band soup juice.
Described crust can be the musculus cutaneus or the skin of soya-bean milk, and also the material that can select as required not leak soup juice is made, and conveniently is easy to get, and keeps traditional properties.Prepared food with filling can be steamed stuffed bun or dumpling or steamed dumpling with the dough gathered at the top.
The filling material that made band freezes also can be through after the heat treated, and through the quick-frozen moulding, directly freezing the peddling in packing back packed by self manufacture crust behind the purchase of customer, increases do-it-yourself enjoyment.
Above-listed detailed description is at the specifying of one of the present invention possible embodiments, and this embodiment is not in order to limiting claim of the present invention, and the equivalence that all the present invention of disengaging do is implemented or change, all should be contained in the claim of this case.
Claims (7)
1. preparation method with the food with filling of soup juice, it is characterized in that: it may further comprise the steps:
A, will freeze and add in the filling material modulate;
The filling material that b, heating tape are frozen, make freeze dissolve into soup juice after, with filling material and the quick-frozen moulding together of soup juice;
C, use crust parcel make the food with filling of being with soup juice.
2. the preparation method of a kind of food with filling with soup juice according to claim 1, it is characterized in that: the filling material that band can be frozen in step b places the mould of corresponding specification respectively, respectively heating and quick-frozen moulding.
3. the preparation method of a kind of food with filling with soup juice according to claim 1, it is characterized in that: mode of heating can use Steam Heating or poach mode of heating.
4. the preparation method of a kind of food with filling with soup juice according to claim 1, it is characterized in that: described crust can be the musculus cutaneus or the skin of soya-bean milk.
5. the preparation method of a kind of food with filling with soup juice according to claim 1, it is characterized in that: the food with filling of described band soup juice can be steamed stuffed bun or dumpling or steamed dumpling with the dough gathered at the top.
6. the preparation method of a kind of food with filling with soup juice according to claim 1, it is characterized in that: described filling material can be by meat of poultris, artiodactyl meat or meat mixture, also can be Vegetarian.
7. the preparation method of a kind of food with filling with soup juice according to claim 1 is characterized in that: described freezing can be that skin with pork skin is brewed into freezes, and also can be the jelly that long-used soup cooling back forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100078025A CN101218985A (en) | 2007-01-11 | 2007-01-11 | Production method for farci foods with cooking liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100078025A CN101218985A (en) | 2007-01-11 | 2007-01-11 | Production method for farci foods with cooking liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101218985A true CN101218985A (en) | 2008-07-16 |
Family
ID=39629288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100078025A Pending CN101218985A (en) | 2007-01-11 | 2007-01-11 | Production method for farci foods with cooking liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101218985A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859433A (en) * | 2014-03-07 | 2014-06-18 | 胡素芳 | Soup parcel production method |
| CN104000089A (en) * | 2014-06-19 | 2014-08-27 | 南京麦思德餐饮管理有限公司 | Waterfall steamed bun |
| CN105053749A (en) * | 2015-08-21 | 2015-11-18 | 王嫣俐 | Carassius auratus roe soup dumpling and production method thereof |
| CN109105436A (en) * | 2018-09-21 | 2019-01-01 | 上海老盛昌配送有限公司 | A kind of preparation method of fresh pork moon cake |
-
2007
- 2007-01-11 CN CNA2007100078025A patent/CN101218985A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859433A (en) * | 2014-03-07 | 2014-06-18 | 胡素芳 | Soup parcel production method |
| CN104000089A (en) * | 2014-06-19 | 2014-08-27 | 南京麦思德餐饮管理有限公司 | Waterfall steamed bun |
| CN105053749A (en) * | 2015-08-21 | 2015-11-18 | 王嫣俐 | Carassius auratus roe soup dumpling and production method thereof |
| CN109105436A (en) * | 2018-09-21 | 2019-01-01 | 上海老盛昌配送有限公司 | A kind of preparation method of fresh pork moon cake |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20080716 |