CN101238827B - Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method - Google Patents
Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method Download PDFInfo
- Publication number
- CN101238827B CN101238827B CN2008100849889A CN200810084988A CN101238827B CN 101238827 B CN101238827 B CN 101238827B CN 2008100849889 A CN2008100849889 A CN 2008100849889A CN 200810084988 A CN200810084988 A CN 200810084988A CN 101238827 B CN101238827 B CN 101238827B
- Authority
- CN
- China
- Prior art keywords
- processing
- dumpling
- flour
- processing method
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a processing method of a kind of ready-to eat dehydration wonton, dumplings treated with enzymes, including dough cover process, stuffing material process, packing and forming, sterilizing and aging, dehydration treatment, filling and sealing and other steps; the said flask process is that treat the flour with compound enzyme into dough cover; the said stuffing material process is that treat the minced meat with compound prolease, then dehydrate it and add ingredients into it. The invention treats the dough and stuffing materials with enzymatic process, dehydrates water in the product with microwave dehydration process or low temperature cycle process, there are no deepfry processes in the whole process, the nutrients in the stuffing material lose less, the protein content is relatively high, the fat content is relatively low, the product is safer and healthier, with more nutrition, the product is suitable for low temperature storage (the shelf life at room temperature is 9 mouths) and easy to carry, and is suitable for long-distance sales and transportation. The device of the invention has the advantages of low investment, low running cost, low production cost and is easy to be popularized in large scale and put into practice.
Description
Technical field
The present invention relates to a kind of processing method of the instant food that dewaters, especially relate to a kind of method that adopts enzymatic treatment to prepare dehydration won ton, dumpling, belong to food processing field.
Background technology
Won ton, dumpling are traditional folk foods of China, in the existing nearly 2,000 years history of China, are loved by the people.That won ton, dumpling have is nutritious, delicious flavour, be easy to characteristics such as digestion, but its manufacture craft is loaded down with trivial details, and is difficult for preserving, not portable, the modern allegro life style of incompatibility people.Along with the raising of people's living standard and the quickening of rhythm of life, in today that nutrition, health, safety are extremely paid attention to, convenient, nutrition based food demand enlarges day by day.With won ton, dumpling be developed at normal temperatures long shelf-life, quality is good, mouthfeel is good, brew instant convenient dumpling soup, convenient dumpling, allow traditional food pass through the lifting of modern food engineering, become and brew instant, the convenience that can enjoy at any time, health, delicious New-type instant food, be the target that the food science and technology worker makes great efforts to explore always.
Application number is that the application for a patent for invention of 97105797.4 (denomination of invention " instant dumpling soup and processing methods thereof ") discloses a kind of won ton processing method, this method comprises the processing method of musculus cutaneus, the processing method of material filling and the manufacturing process of won ton, wherein, the processing method of described musculus cutaneus is: flour is processed behind the mature face pressure surface skin again; The processing method of described material filling is: select for use first-class lean meat it to be rubbed into graininess (promptly very little meat cubelets) after high pressure cooks again, send the drying chamber oven dry then.The deficiency that this method exists is: at first, owing to flour need be processed behind the mature face pressure surface skin again, be easy to make ripe musculus cutaneus to adhere on equipment container like this, cause production efficiency lower, labour intensity is big; In addition, the material filling is in process, and fresh meat cooks, rubs, dries and be processed into graininess through high pressure, causes meat stuffing nutritional labeling loss, and meat stuffing is handled through multiple high temp, has the serious sex change of protein, is difficult for defective such as rehydration.
Publication number is respectively the preparation method who all discloses a kind of instant dumpling that can be instant in the patent of invention specification of CN10778870A, CN1133143A, CN1195489A, but the common feature of this several method is all to adopt " fried " method to carry out the slaking dehydration, prepared boiled dumpling is being very different with traditional product aspect taste flavor and the nutrition, against non-fried healthy food theory, its mass defect mainly contains: high heat, higher fatty acid, nutritional labeling lacks, and carries out fried easy generation harmful substance with high temperature in the production process.
Publication number is in the application for a patent for invention of CN1203040A (denomination of invention is: " method for making instant dumpling "), a kind of preparation method of instant dumpling is also disclosed, its detailed process is: filling for dumplings is dewatered separately earlier, in follow-up step, again with wrapping in its outer dumpling wrapper once more through dehydration; Equally, the curing step that is associated with dehydration has also been passed through repeatedly and has been repeated.This method dehydrates and the high-temperature maturing treatment process repeats, and labour intensity is big, and meat stuffing is handled through multiple high temp, has the serious sex change of protein, is difficult for deficiency such as rehydration.
In sum, up to now, still lack a kind ofly can guarantee the quality for a long time at normal temperatures, nutritive loss is few, mouthfeel good, it is instant to brew and be suitable for convenient instant Chinese raviolis with soup, the dumpling processing method of industrial-scale production.
Summary of the invention
The object of the invention is to provide a kind of enzymatic treatment dehydration won ton of new convenient and instant, the processing method of dumpling, advantages such as won ton, the dumpling that the processing of this method obtains has that rehydration is good, long shelf-life, mouthfeel are good, convenient and instant are fit to large-scale industrial production.
The present invention seeks to be achieved through the following technical solutions:
A kind of enzymatic treatment dehydration won ton of convenient and instant, the processing method of dumpling comprise musculus cutaneus processing, the processing of filling material, bag molding, sterilization slaking, processed, filling and sealing; Wherein, described musculus cutaneus processing is with the musculus cutaneus thin slice that is processed into won ton or dumpling behind the complex enzyme processing flour again; Described filling material processing is after handling meat stuffing with compound protease, with its dehydration and adding batching; Described complex enzyme is made up of lipase, glucose oxidase and glutamine transaminage, and described compound protease is made up of bromelain, neutral proteinase and papain.
In order to reach better treatment effect, preferred: (((enzyme activity 20～1000u/g) is by 2～6: 1～4: form for enzyme activity 50000～100000u/g) and glutamine transaminage for enzyme activity 6000～32000u/g), glucose oxidase by 1～4 part by weight by lipase for described complex enzyme; Described compound protease by bromelain, neutral proteinase and papain by 1～3: 1～4: 1～4 part by weight is formed; Wherein, the specification of bromelain can be 20～1,500,000 u/g, and the specification of neutral proteinase can be 8～230,000 u/g, and the specification of papain can be 5～3,500,000 u/g.
Preferably, described musculus cutaneus processing is that the flour of 90～110 weight portions, the water of 35～45 weight portions, the complex enzyme of 0.0005～0.45 weight portion, the mixed emulsifying stabilizer of 0.1～4.5 weight portion and the composite salt of 0.1～4.5 weight portion are mixed, and gets mixture; Mixture is fully stirred and face, be positioned over that the enzyme processing reaction (was preferably 20～60 minutes) more than 5 minutes under 10～50 ℃ the temperature conditions; Be pressed into the musculus cutaneus thin slice, cut into the musculus cutaneus of various sizes and shape at last, standby; Wherein, described mixed emulsifying stabilizer is by Tripolyglycerol monostearates, lecithin, stearoyl lactate, high acyl gellan gum (Gellan gum, but claim triumphant glue again, complying with the fermentation of algae shoe microorganism belonging to genus by pseudomonad forms, one of microorganism belonging to genus polysaccharide has good gel stability under lower concentration.But U.S. Si Bikai CP Kelco company produces, and homemade the pertinent Bioisystech Co., Ltd in Zhejiang is arranged) and casein sodium by 1～4: 1～4: 1～3: 1～4: 2～6 part by weight composition; Composite salt by potash, sodium carbonate and sodium chloride by 1～3: 2～4: 2～6 part by weight is formed.
Preferred, described stirring is mixture to be beaten powder with the high speed powder beater stirred 2～10 minutes; Described and face is with dough mixing machine and face 5～20 minutes; The thickness of described musculus cutaneus thin slice is preferably 0.3～2.5mm.
Influence effect in order further to improve mouthfeel and to strengthen, can also in above-mentioned mixture, add compositions such as an amount of animal or plant albumen, vitamin.
The present invention adopts complex enzyme to handle flour, has the gluten network of improvement structure, improvement quality, improves texture and effect such as brightens; Described flour can be any flour that can make won ton or dumpling, for example, can be wheat flour or contain in corn flour, mealy potato, soy meal, mung bean flour, glutinous rice flour, the buckwheat etc. any one or more than one by the flour of arbitrary proportion combination.
Described filling material processing is preferably after the rubbing of meat filling material, compound protease with meat weight 0.005～5.5 ‰ is handled, to improve the institutional framework of meat, handle with high temperature, short time again after processing finishes and make the protease deactivation, dewater afterwards and add an amount of batching or auxiliary material, stir, promptly;
Described meat filling material can be any meat filling material that can be used for as won ton or dumpling, for example can be any one or more than one any combinations such as pork, chicken, beef, mutton or fishes and shrimps meat.
Preferred: described is to handle meat filling material 5～300 minutes under 10～55 ℃ of temperature conditions with compound protease processing meat filling material; Described protease inactivation treatment is the temperature inactivated proteases with 60～100 ℃; Described dehydration be adopt the mode of centrifugation or press dewatering dewater to solid content be 50～75%; Described batching be selected from flavouring (soy sauce, monosodium glutamate, salt, edible oil, vinegar, spice etc.), antioxidant (for example: TBHQ ditert-butylhydro quinone, BHA butylated hydroxy anisole or BHT dibutyl hydroxy toluene etc.), animal/vegetable protein, vegetables or the essence any one or more than one.
Preferably, described bag molding is that the above-mentioned filling material of handling through processing packs into various needed shapes in a conventional manner with musculus cutaneus; For example, described shape can have multiple shapes such as 3～5 folding flower shape won ton, mini dumpling.
Preferably, described sterilization slaking is to adopt that the mode of high pressure-temperature is disposable finishes the sterilization slaking; Preferred, described pressure is 0.01～0.4Mpa, and the temperature of sterilization slaking is 102～120 ℃, and the time of sterilization slaking is 3～30 minutes.
Preferably, described processed is that won ton after the sterilization slaking or dumpling are adopted microwave dehydration or low temperature circulating air processed, and is preferred, and the product after the sterilization slaking is dewatered to moisture≤18%.
Preferably, described filling and sealing step is put into the bowl for snack box for the won ton after will dewater or dumpling with various seasoning bag (oil bag, powder bag, vegetables are wrapped), plastics spoon, fills nitrogen or does not fill the nitrogen processing, carries out filling and sealing again.
Used various raw materials all can be bought by commercial sources and obtain among the present invention, for example used lipase, glucose oxidase, glutamine transaminage, bromelain, neutral proteinase, papain etc. all can be bought from biotech firm and obtain, as Danisco A/S BJ Rep Office, aginomoto (China) Co., Ltd., Nanning Pang Bo biotechnology Co., Ltd etc.
The present invention adopts modern food engineering new and high technology, the employing biological enzyme is handled, by gluten network structure enzymatic treatment, the reorganization of meat structure enzyme process is handled, prepare non-fried dehydration won ton or dumpling, can prepare under the normal temperature by this method guarantee the quality for a long time, the won ton or the dumpling of instant edible, characteristics such as have that health-nutrition, rehydration are good, long shelf-life (can guarantee the quality 9 months at normal temperatures), mouthfeel are good are fit to large-scale industrial production.
The inventive method adopts biological enzyme to handle dough and filling material, employing microwave dehydration or low temperature circulation technology are sloughed the moisture in the product, do not adopt any frying technological process in the whole technology, nutritional labeling in the filling material does not have loss substantially, protein content is higher, fat content is lower, and dumpling of being processed or won ton is safety and Health more, and is more being rich in nutrition.Prepared dumpling or won ton are fit to normal temperature to be preserved, and the shelf-life at normal temperatures can reach 9 months, and is very convenient to carry, is fit to remote the sale and transportation.
The dumpling that the present invention is prepared or won ton rehydration time are short, instant, instant, through boiling water brew 6,7 minutes promptly edible; Color, tissue and profile are all good, and taste is good; Rehydration is good, musculus cutaneus chewiness, smooth, and musculus cutaneus was not stuck with paste in 24 hours, non muddy soup, not broken skin, filling does not loose.
The inventive method is compared with vacuum freeze-drying technique or quick-frozen class technology, and its energy consumption is about 1/10 of vacuum freeze-drying technique, can cut down the consumption of energy significantly, saves a large amount of energy.The inventive method equipment investment is low, and operating cost is low, and product cost is low, adapts to level of mass consumption, is easy to large-scale promotion and implements.
Description of drawings
Fig. 1 processing process figure of the present invention.
The specific embodiment
Further describe the present invention below in conjunction with specific embodiment, advantage of the present invention and characteristics will be more clear along with description.But these embodiment only are exemplary, scope of the present invention are not constituted any restriction.It will be understood by those skilled in the art that and down can make amendment or replace without departing from the spirit and scope of the present invention, but these modifications and replacing all fall within the scope of protection of the present invention the details of technical solution of the present invention and form.
Test material:
(1) lipase, glucose oxidase, glutamine transaminage, bromelain, neutral proteinase and papain are available from aginomoto (China) Co., Ltd., Shanghai east wind biochemical technology Co., Ltd, Nanning Pang Bo biotechnology Co., Ltd etc., the specification of lipase is 6000～32000u/g, the specification of glucose oxidase is 50000～100000u/g, the specification of glutamine transaminage is 20～1000u/g, the specification of bromelain is 20～1,500,000 u/g, the specification of neutral proteinase is 8～230,000 u/g, and the specification of papain is 5～3,500,000 u/g.
(2) high acyl gellan gum is available from the pertinent Bioisystech Co., Ltd in Zhejiang.
Embodiment 1
1, musculus cutaneus enzyme process processing (gluten network structure enzymatic treatment): in 5000 gram wheat flours, add 1750 gram water purification, 0.025 the gram complex enzyme is (by lipase, glucose oxidase and glutamine transaminage are formed according to 2: 1: 1 part by weight), 5 gram mixed emulsifying stabilizer (Tripolyglycerol monostearates, lecithin, stearoyl lactate, high acyl gellan gum and casein sodium were by 1: 1: 1: 1: 2 part by weight is formed) and 5 restrain composite salts (by potash, sodium carbonate and sodium chloride are formed by 1: 2: 2 part by weight) mix, be aided with an amount of animal/vegetable protein, compositions such as vitamin (illustrate: animal/vegetable protein, vitamin can add as required in right amount).After the high speed powder beater is beaten powder and is stirred 2 minutes, again through single speed or double speed dough mixing machine and face 5～20 minutes, 15～50 ℃ of insulations, complex enzyme is handled 20～60 minutes (finishing the reorganization of gluten network structure enzyme process), during the face process of waking up finish simultaneously; Adopt drum-type to press flour wrapper machine, through the roll unit of multiple tracks different-thickness, the compound calendering of multiple tracks, and on musculus cutaneus surface evenly starch dusting with anti-stick, make the musculus cutaneus thin slice of 0.3～2.5mm thickness, cut into the won ton musculus cutaneus of elongated, square or other shape of various sizes at last, standby.
2, filling material enzyme process processing (filling material structure enzymatic treatment): it is major ingredient that the filling material adopts pork, through cleaning arrangement, the high speed cutmixer is cut and is mixed 0.5～8 minute, the meat grinder Minced Steak, add quantitative compound protease (forming by 1: 1: 1 part by weight) by bromelain, neutral proteinase and papain, the compound protein enzyme dosage is 0.005 ‰ of a meat weight, and Protease Treatment is 5～300 minutes under 10～55 ℃ of temperature, improves the institutional framework of meat; Handle through 60～100 ℃ of enzymes that go out in short-term, separate or the physical squeezing dehydration,, add an amount of flavouring, antioxidant, animal/vegetable protein, vegetables, powdered flavor etc., prepare burden to solid content 50% through high speed centrifugation, mixing and stirring, standby.
3, bag molding: the won ton or the dumpling that above-mentioned filling material through processing processing and musculus cutaneus are packed into needed different shape through machinery or manual type;
4, high pressure-temperature sterilization slaking: the won ton or the dumpling of bag molding are carried out the high pressure-temperature sterilization, disposable sterilization and the maturing process finished, pressure is 0.01～0.4Mpa, 102～120 ℃ of temperature, 3～30 minutes time;
5, microwave dehydration or low temperature circulating air processed: at last with dumpling or won ton through microwave dehydration or low temperature hot air circulation processed, product dewaters to moisture≤18%;
6, filling and sealing: will dewater won ton or dumpling, seasoning bag (oil bag, powder bag, vegetables bag), plastics spoon are put into the bowl for snack box, fill nitrogen or do not fill the nitrogen processing, carry out filling and sealing;
After testing, prepared dehydration won ton or the dumpling of present embodiment can be preserved 9 months at normal temperatures.
Embodiment 2
1, musculus cutaneus enzyme process processing (gluten network structure enzymatic treatment): in 5000 gram wheat flours, add 2250 gram water purification, 22.5 the gram complex enzyme is (by lipase, glucose oxidase and glutamine transaminage are formed by 6: 4: 4 part by weight), 225 gram mixed emulsifying stabilizers are (by Tripolyglycerol monostearates, lecithin, stearoyl lactate, high acyl gellan gum and casein sodium were by 4: 4: 3: 4: 6 part by weight is formed) and 225 restrain composite salts (by potash, sodium carbonate and sodium chloride are formed by 3: 4: 6 part by weight), mix, be aided with an amount of animal/vegetable protein, compositions such as vitamin.After the high speed powder beater is beaten powder and is stirred 2～10 minutes, again through single speed or double speed dough mixing machine and face 5～20 minutes, 15～50 ℃ of insulations, complex enzyme is handled 20～60 minutes (finishing the reorganization of gluten network structure enzyme process), during the face process of waking up finish simultaneously; Adopt drum-type to press flour wrapper machine, through the roll unit of multiple tracks different-thickness, the compound calendering of multiple tracks, and on musculus cutaneus surface evenly starch dusting with anti-stick, make the musculus cutaneus thin slice of 0.3～2.5mm thickness, cut into the won ton musculus cutaneus of elongated, square or other shape of various sizes at last, standby.
2, filling material enzyme process processing (filling material structure enzymatic treatment): it is major ingredient that the filling material adopts pork, through cleaning arrangement, the high speed cutmixer is cut and is mixed 0.5～8 minute, the meat grinder Minced Steak, add quantitative compound protease (forming by 3: 4: 4 part by weight) by bromelain, neutral proteinase and papain, the compound protein enzyme dosage is 5.5 ‰ of a meat weight, and Protease Treatment is 5～300 minutes under 10～55 ℃ of temperature, improves the institutional framework of meat; Handle through 60～100 ℃ of enzymes that go out in short-term, separate or the physical squeezing dehydration,, add an amount of flavouring, antioxidant, animal/vegetable protein, vegetables, powdered flavor etc., prepare burden to solid content 50～75% through high speed centrifugation, mixing and stirring, standby.
3, bag molding: the won ton or the dumpling that above-mentioned filling material through processing processing and musculus cutaneus are packed into needed different shape through machinery or manual type;
4, high pressure-temperature sterilization slaking: the won ton or the dumpling of bag molding are carried out the high pressure-temperature sterilization, disposable sterilization and the maturing process finished, pressure is 0.01～0.4Mpa, 102～120 ℃ of temperature, 3～30 minutes time;
5, microwave dehydration or low temperature circulating air processed: at last with dumpling or won ton through microwave dehydration or low temperature hot air circulation processed, product dewaters to moisture≤18%;
6, filling and sealing: will dewater won ton or dumpling, seasoning bag (oil bag, powder bag, vegetables bag), plastics spoon are put into the bowl for snack box, fill nitrogen or do not fill the nitrogen processing, carry out filling and sealing;
After testing, prepared dehydration won ton or the dumpling of present embodiment can be preserved 9 months at normal temperatures.
Embodiment 3
1, musculus cutaneus enzyme process processing (gluten network structure enzymatic treatment): in 5000 gram wheat flours, add 1850 gram water purification, with 12.5 the gram complex enzymes (by lipase, glucose oxidase and glutamine transaminage are formed by 4: 2: 3 part by weight), 100 gram mixed emulsifying stabilizers are (by Tripolyglycerol monostearates, lecithin, stearoyl lactate, high acyl gellan gum and casein sodium are formed by 2: 3: 1～3: 3: 4 part by weight), 80 gram composite salts are (by potash, sodium carbonate and sodium chloride are formed by 2: 3: 5 part by weight) mix, be aided with an amount of animal/vegetable protein, compositions such as vitamin.After the high speed powder beater is beaten powder and is stirred 2～10 minutes, again through single speed or double speed dough mixing machine and face 5～20 minutes, 15～50 ℃ of insulations, complex enzyme is handled 20～60 minutes (finishing the reorganization of gluten network structure enzyme process), during the face process of waking up finish simultaneously; Adopt drum-type to press flour wrapper machine, through the roll unit of multiple tracks different-thickness, the compound calendering of multiple tracks, and on musculus cutaneus surface evenly starch dusting with anti-stick, make the musculus cutaneus thin slice of 0.3～2.5mm thickness, cut into the won ton musculus cutaneus of elongated, square or other shape of various sizes at last, standby.
2, filling material enzyme process processing (filling material structure enzymatic treatment): it is major ingredient that the filling material adopts pork, through cleaning arrangement, the high speed cutmixer is cut and is mixed 0.5～8 minute, the meat grinder Minced Steak, add quantitative compound protease (forming by 2: 3: 3 part by weight) by bromelain, neutral proteinase and papain, the compound protein enzyme dosage is 1.5 ‰ of a meat weight, and Protease Treatment is 5～300 minutes under 30～55 ℃ of temperature, improves the institutional framework of meat; Handle through 60～100 ℃ of enzymes that go out in short-term, separate or the physical squeezing dehydration,, add an amount of flavouring, antioxidant, animal/vegetable protein, vegetables, powdered flavor etc., prepare burden to solid content 50～75% through high speed centrifugation, mixing and stirring, standby.
3, bag molding: the won ton or the dumpling that above-mentioned filling material through processing processing and musculus cutaneus are packed into needed different shape through machinery or manual type;
4, high pressure-temperature sterilization slaking: the won ton or the dumpling of bag molding are carried out the high pressure-temperature sterilization, disposable sterilization and the maturing process finished, pressure is 0.01～0.4Mpa, 102～120 ℃ of temperature, 3～30 minutes time;
5, microwave dehydration or low temperature circulating air processed: at last with dumpling or won ton through microwave dehydration or low temperature hot air circulation processed, product dewaters to moisture≤18%;
6, filling and sealing: will dewater won ton or dumpling, seasoning bag (oil bag, powder bag, vegetables bag), plastics spoon are put into the bowl for snack box, fill nitrogen or do not fill the nitrogen processing, carry out filling and sealing;
After testing, prepared dehydration won ton or the dumpling of present embodiment can be preserved 9 months at normal temperatures.
Embodiment 4
1, musculus cutaneus enzyme process processing (gluten network structure enzymatic treatment): in 5000 gram wheat flours, add 1900 gram water purification, with 10.5 the gram complex enzymes (by lipase, glucose oxidase and glutamine transaminage are formed by 2: 4: 1 part by weight), 125 gram mixed emulsifying stabilizers are (by Tripolyglycerol monostearates, lecithin, stearoyl lactate, high acyl gellan gum and casein sodium were by 4: 1: 3: 4: 2 part by weight is formed), 35 gram composite salts are (by potash, sodium carbonate and sodium chloride are formed by 1: 4: 2 part by weight) mix, be aided with an amount of animal/vegetable protein, compositions such as vitamin.After the high speed powder beater is beaten powder and is stirred 2～10 minutes, again through single speed or double speed dough mixing machine and face 5～20 minutes, 15～50 ℃ of insulations, complex enzyme is handled 20～60 minutes (finishing the reorganization of gluten network structure enzyme process), during the face process of waking up finish simultaneously; Adopt drum-type to press flour wrapper machine, through the roll unit of multiple tracks different-thickness, the compound calendering of multiple tracks, and on musculus cutaneus surface evenly starch dusting with anti-stick, make the musculus cutaneus thin slice of 0.3～2.5mm thickness, cut into the won ton musculus cutaneus of elongated, square or other shape of various sizes at last, standby.
2, filling material enzyme process processing (filling material structure enzymatic treatment): it is major ingredient that the filling material adopts pork, through cleaning arrangement, the high speed cutmixer is cut and is mixed 0.5～8 minute, the meat grinder Minced Steak, add quantitative compound protease (forming by 1: 4: 1 part by weight) by bromelain, neutral proteinase and papain, the compound protein enzyme dosage is 0.5 ‰ of a meat weight, and Protease Treatment is 5～300 minutes under 30～55 ℃ of temperature, improves the institutional framework of meat; Handle through 60～100 ℃ of enzymes that go out in short-term, separate or the physical squeezing dehydration,, add an amount of flavouring, antioxidant, animal/vegetable protein, vegetables, powdered flavor etc., prepare burden to solid content 50～75% through high speed centrifugation, mixing and stirring, standby.
3, bag molding: the won ton or the dumpling that above-mentioned filling material through processing processing and musculus cutaneus are packed into needed different shape through machinery or manual type;
4, high pressure-temperature sterilization slaking: the won ton or the dumpling of bag molding are carried out the high pressure-temperature sterilization, disposable sterilization and the maturing process finished, pressure is 0.01～0.4Mpa, 102～120 ℃ of temperature, 3～30 minutes time;
5, microwave dehydration or low temperature circulating air processed: at last with dumpling or won ton through microwave dehydration or low temperature hot air circulation processed, product dewaters to moisture≤18%;
6, filling and sealing: will dewater won ton or dumpling, seasoning bag (oil bag, powder bag, vegetables bag), plastics spoon are put into the bowl for snack box, fill nitrogen or do not fill the nitrogen processing, carry out filling and sealing;
After testing, prepared dehydration won ton or the dumpling of present embodiment can be preserved 9 months at normal temperatures.
Claims (9)
1. the processing method of the enzymatic treatment of convenient and instant dehydration won ton, dumpling is characterized in that: comprise musculus cutaneus processing, the processing of filling material, bag molding, sterilization slaking, processed, filling and sealing; Wherein, described musculus cutaneus processing is that the flour of 90～110 weight portions, the water of 35～45 weight portions, the complex enzyme of 0.0005～0.45 weight portion, the mixed emulsifying stabilizer of 0.1～4.5 weight portion and the composite salt of 0.1～4.5 weight portion are mixed, be aided with an amount of animal/vegetable protein, vitamin ingredients, get mixture; Mixture is fully stirred and face, be positioned under 10～50 ℃ the temperature conditions enzyme and handle; After enzyme is finished dealing with it is pressed into the musculus cutaneus thin slice, cuts into the musculus cutaneus of various sizes and shape at last, standby; Wherein, described complex enzyme by lipase, glucose oxidase and glutamine transaminage by 2～6: 1～4: 1～4 part by weight is formed; Described mixed emulsifying stabilizer by Tripolyglycerol monostearates, lecithin, stearoyl lactate, high acyl gellan gum and casein sodium by 1～4: 1～4: 1～3: 1～4: 2～6 part by weight is formed; Described composite salt by potash, sodium carbonate and sodium chloride by 1～3: 2～4: 2～6 part by weight is formed; Described filling material processing is after meat filling material is rubbed, 0.005～5.5 ‰ compound protease with meat filling material weight is handled under 10～55 ℃ of temperature, and processing makes the protease deactivation with high-temperature process after finishing again, and batching is also added in dehydration after the deactivation, stir, promptly; Wherein, described compound protease by bromelain, neutral proteinase and papain by 1～3: 1～4: 1～4 part by weight is formed.
2. according to the processing method of claim 1, it is characterized in that: described stirring is mixture to be beaten powder with the high speed powder beater stirred 2～10 minutes; Described and face is with dough mixing machine and face 5～20 minutes; The thickness of described musculus cutaneus thin slice is 0.3～2.5mm.
3. according to the processing method of claim 1, it is characterized in that: described flour is any flour that can make won ton or dumpling, be wheat flour or add in corn flour, mealy potato, soy meal, mung bean flour, glutinous rice flour, the buckwheat any one or more than one by flour that arbitrary proportion made up.
4. according to the processing method of claim 1, it is characterized in that: described is to handle meat filling material 5～300 minutes under 10～55 ℃ of temperature conditions with compound protease processing meat filling material; Described protease inactivation treatment is the temperature with 60～100 ℃, and high temperature, short time is handled inactivated proteases; Described dehydration be adopt centrifugation or squeezing mode dewater to solid content be 50～75%; Described batching be selected from flavouring, antioxidant, animal or plant albumen, vegetables or the essence any one or more than one.
5. according to the processing method of claim 1, it is characterized in that: described bag molding is to pack into various needed shapes through the filling material that processing is handled in a conventional manner with musculus cutaneus.
6. according to the processing method of claim 1, it is characterized in that: described sterilization slaking is to adopt that the mode of high pressure-temperature is disposable finishes the sterilization slaking; Wherein, described pressure is 0.01～0.4Mpa, and the temperature of sterilization slaking is 102～120 ℃, and the sterilization curing time is 3～30 minutes.
7. according to the processing method of claim 1, it is characterized in that: described processed is that the product after the sterilization slaking is dewatered to moisture≤18%.
8. according to the processing method of claim 1, it is characterized in that: described filling and sealing step is put into the bowl for snack box for the won ton after will dewater or dumpling and various seasoning bag, plastics spoon, fills nitrogen or does not fill the nitrogen processing, carries out filling and sealing again.
9. by preparation-obtained dehydration won ton of any one processing method of claim 1～8 or dumpling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100849889A CN101238827B (en) | 2008-03-12 | 2008-03-12 | Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100849889A CN101238827B (en) | 2008-03-12 | 2008-03-12 | Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101238827A CN101238827A (en) | 2008-08-13 |
| CN101238827B true CN101238827B (en) | 2010-07-28 |
Family
ID=39930876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100849889A Expired - Fee Related CN101238827B (en) | 2008-03-12 | 2008-03-12 | Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101238827B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302184B (en) * | 2011-08-29 | 2013-01-30 | 河南省淇县永达食业有限公司 | Method for preparing chicken skin pork dumplings |
| CN105918385A (en) * | 2016-05-20 | 2016-09-07 | 湖北顾大嫂食品有限公司 | Flour food wrappers prepared through microbial fermentation and preparation process of flour food wrappers |
| CN107432400B (en) * | 2017-07-13 | 2020-04-07 | 安徽红云食品有限公司 | Improvement method of quick-frozen pork dumplings |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294877A (en) * | 2000-11-20 | 2001-05-16 | 吴玉凯 | Fast frozen dumping or won ton |
| CN1369226A (en) * | 2001-02-13 | 2002-09-18 | 王新生 | Quckly frozen aloe dumpling and its preparing process |
| CN1419859A (en) * | 2002-07-25 | 2003-05-28 | 朴永茂 | Instant dumpling and Won ton, and producing process thereof |
| US20030118693A1 (en) * | 2001-10-16 | 2003-06-26 | Teran James F. | Method for tenderizing chicken |
-
2008
- 2008-03-12 CN CN2008100849889A patent/CN101238827B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294877A (en) * | 2000-11-20 | 2001-05-16 | 吴玉凯 | Fast frozen dumping or won ton |
| CN1369226A (en) * | 2001-02-13 | 2002-09-18 | 王新生 | Quckly frozen aloe dumpling and its preparing process |
| US20030118693A1 (en) * | 2001-10-16 | 2003-06-26 | Teran James F. | Method for tenderizing chicken |
| CN1419859A (en) * | 2002-07-25 | 2003-05-28 | 朴永茂 | Instant dumpling and Won ton, and producing process thereof |
Non-Patent Citations (4)
| Title |
|---|
| 于见亮等.酶制剂在肉制品加工中的应用.肉类工业 2007年06期.2007,(2007年06期),36-38. |
| 于见亮等.酶制剂在肉制品加工中的应用.肉类工业 2007年06期.2007,(2007年06期),36-38. * |
| 李梦琴等.高档速冻饺子粉的研究.食品工业科技第28卷 2007年08期.2007,第28卷(2007年08期),163-166. |
| 李梦琴等.高档速冻饺子粉的研究.食品工业科技第28卷 2007年08期.2007,第28卷(2007年08期),163-166. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101238827A (en) | 2008-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Li et al. | Traditional Chinese food technology and cuisine. | |
| CN102125226B (en) | Novel quick-frozen dumpling and preparation method thereof | |
| CN103564305B (en) | Instant microwave seafood baked rice and preparation method thereof | |
| CN1094913A (en) | The little algae food material and food and the production method that contain DHA | |
| CN110367511A (en) | The tasty and refreshing appetizing beef paste of one kind and its manufacture craft | |
| CN105614003A (en) | Soft granular dog food and preparation method thereof | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN104970270A (en) | Breadcrumbs for fermented meat product and preparation process of breadcrumbs | |
| CN113812561A (en) | Coarse cereal freeze-dried instant noodles and preparation method thereof | |
| CN105053966A (en) | Fermenting type fragrant mushroom fish sauce and preparation method thereof | |
| CN101238827B (en) | Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| KR20130048505A (en) | Manufacturing method of rice ramyon using enzyme fermentation zymotechnics | |
| CN106261864A (en) | A kind of quick-freezing Egg roll stuffed with minced pork conditioning bag and preparation method thereof | |
| CN106418176A (en) | Pumpkin seed oil instant sliced noodles | |
| CN103099123A (en) | Making method of scallop/fig dumplings | |
| CN102524833A (en) | Crab meal fish meat gluten and preparation method thereof | |
| KR101629157B1 (en) | Noodles paper | |
| CN112120152A (en) | Instant Guilin flavor wet powder | |
| RU2356394C1 (en) | Production method for tinned food "zhumshak-at" | |
| KR102614224B1 (en) | Manufacturing method of fermentation jerky using whole soybean curd with rice | |
| CN110810742A (en) | Truffle sausage and preparation method thereof | |
| CN111616314B (en) | Three-color egg sausage and preparation method thereof | |
| CN101744188A (en) | Animal and plant compound protein soybean production and manufacturing method thereof | |
| TWI693896B (en) | Raw material and method for preparing three-color wine stuffed dried meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100728 Termination date: 20170312 |