CN102334645A - Production method and molding die of vacuum freeze dried (FD) dumplings and wontons - Google Patents
Production method and molding die of vacuum freeze dried (FD) dumplings and wontons Download PDFInfo
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- CN102334645A CN102334645A CN2010102395680A CN201010239568A CN102334645A CN 102334645 A CN102334645 A CN 102334645A CN 2010102395680 A CN2010102395680 A CN 2010102395680A CN 201010239568 A CN201010239568 A CN 201010239568A CN 102334645 A CN102334645 A CN 102334645A
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Abstract
The invention discloses a production method of vacuum freeze dried (FD) dumplings and wontons. The method comprises steps of: (1) stuffing blending; (2) wrapping; (3) steaming; (4) pre-cooling; (5) quick freezing; and (6) vacuum drying. The invention also discloses a molding die used in the production method. According to the invention, the dumplings/wontons produced with the vacuum freeze drying technology can be stored for a long term under normal temperature; synchronic reconstitution consistency can be realized in the inner sides and the outer sides of the dumplings/wontons; nutrients do not run off, and original mouthfeels and tastes are not changed; and the dumplings/wontons can be eaten with several minutes of infusion. With prior hot air drying methods, original material components of the dumplings/wontons are changed, such that the tastes are changed. With the method provided by the invention, the defect is solved. With the vacuum freeze drying technology, original cell tissues of the materials are not damaged, the tastes are not changed, and pure tastes of traditionally and manually made dumplings/wontons are reached. According to the invention, synchronic vacuum freeze drying is realized by using openings, produced dumplings/wontons can be synchronically reconstituted, and a reconstitution rate is high.
Description
Technical field
The present invention relates to a kind of vacuum freeze drying (freeze-drying-FD) production method, the mould of dumpling, won ton.
Background technology
At present, the instant boiled dumpling/won ton that occurs on the market is to utilize the heated-air drying technology to process mostly.The defective that the dumpling that this technology is processed/won ton exists is: 1, nutrition runs off, and can not keep the genuineness of dumpling/won ton, and mouthfeel is bad when edible; 2, can not reach the filling and the synchronously inside and outside rehydration of skin of dumpling/won ton, rehydration efficient is low, and interior filling was not easy heat when boiling water dashed food, or the ripe back of interior filling dumpling/Wantun skin comes off.Dry dumpling/the won ton of opening has also appearred on the market being reserved with, though the rehydration effect that can acquire a certain degree is given the game away but be easy to generate leakage of oil.
Summary of the invention
The purpose of this invention is to provide a kind of vacuum freeze drying (freeze-drying-FD) production method and the employed dumpling of this method/won ton mould of dumpling/won ton, inside and outside rehydration synchronously was consistent when produced dumpling/won ton was edible, mouthfeel is better.
For realizing above-mentioned purpose, technical scheme of the present invention is:
A kind of vacuum freeze drying (production method of dumpling, won ton of freeze-drying-FD) may further comprise the steps:
(1) mixes filling: choose meat, vegetables in proportion, stir through machine then, make dumpling/won ton filling;
(2) pack: dumpling/won ton filling, skin are packed the dumpling/won ton that becomes to have opening through mould;
(3) steam: the dumpling/won ton that will pack is put into food steaming cabinet and is steamed;
(4) precooling: the dumpling/won ton after will steaming carries out precooling through quick freezing unit;
(5) quick-frozen: the dumpling/won ton after the precooling is cooled off quick-frozen;
(6) vacuum drying: the dumpling after the quick-frozen is carried out vacuum drying, make dumpling/won ton.
Preferably, the meat in the said step (1) is chosen first-class refining thin meat; Before steaming in the said step (3), the steam off valve is slowly opened door lock; If open cabinet after the then first pressure release of steam being arranged in the food steaming cabinet, put into tight locker door after the dumpling/won ton that packs, open steam; The time of each steam open is 10～15 minutes, and the pressure of steam is no more than 0.02mpa; Quick freezing unit is a freezer in the said step (4), and the precooling time is 1～1.5 hour, and precooling temperature is subzero 15～18 degree; The quick-frozen time is 2.5～3 hours in the said step (5), and quick freezing temperature is subzero 25～30 degree; Vacuum in the said step (6) during vacuum drying is 70～80pa, and temperature is that the time is 7～8 hours below 120 degree.
The mould that a kind of said method uses; Comprise die main body; Described die main body is disc, and the center of said die main body is provided with and is used for the through hole that turning cylinder passes through, and the circular surface of said die main body is provided with puts filling device, shaped device, shedding motion; The described filling device of putting is used to place dumpling/won ton filling; Its circular surface by said die main body is offered from outside to inside and is formed; Described shaped device is used to mold dumpling/won ton profile, and it comprises the fin on some circular surfaces that are arranged at said die main body, and described fin surrounds dumpling/won ton profile on the circular surface of said die main body; Described shedding motion is used in dumpling/Wantun skin upper shed; Its circular surface by said die main body is offered from outside to inside and is formed, and describedly puts the centre that the filling device is arranged at shaped device, and described shedding motion is arranged at the next door of putting the filling device.
Preferably, the described filling device of putting is round table-like; The fin of said shaped device surrounds triangle; The edge of said fin is bladed; Described shedding motion is rectangular-shaped.
Therefore compared with prior art, the present invention has following beneficial effect:
(1) the present invention utilizes the dumpling that Vacuum Freezing & Drying Technology processes at normal temperatures can long term storage; External enwergy reaches synchronous rehydration uniformity in dumpling/won ton; Nutrition does not run off, original mouthfeel taste is constant; Brewing a few minutes is edible.The shortcoming that heated-air drying boiled dumpling/won ton changes original material component, causes taste to change before the invention solves utilizes Vacuum Freezing & Drying Technology not destroy the original cell tissue of material, does not change taste, reaches the pure taste of traditional-handwork; In addition, the present invention utilizes opening to reach synchronous vacuum freeze drying, and dumpling/won ton of producing is rehydration synchronously, and reconstitution rate is high;
(2) adopt first-class refining thin meat and vegetables to stir in the step of the present invention (1), can make filling for dumplings mouthfeel, taste all can reach standard through machine;
(3) pack dumpling/won ton through dumpling/won ton mould in the step of the present invention (2); Its shedding motion can make dumpling/Wantun skin and filling can receive heat absorbing water simultaneously in dumpling/Wantun skin upper shed, rehydration synchronously when edible; Rehydration effect is better; Delicious in taste pure, the mouthfeel effect of traditional-handwork dumpling/won ton can be reached, and the situation that leakage of oil is given the game away can not be occurred;
The situation of wrinkle or fracture appears in the crust that (4) causes carrying out quick-frozen precooling before can avoid dumpling under the big environment of the temperature difference, to cool off rapidly in the step of the present invention (3);
(5) control chilling temperature and time in the step of the present invention (4) within the specific limits; Make dumpling/won ton can keep profile constant; Internal moisture is fully solidified and is let it produce uniform molecule ice crystal, so that the carrying out smoothly of follow-up entering dryness storehouse material sublimation step;
(6) vacuum drying can be under the prerequisite that the original cell tissue of not destroying dumpling/won ton and the original composition of maintenance do not run off in the step of the present invention (5); Make the dumpling internal moisture distillation after freezing; And control moisture is separated out to 5% scope; Reach the finished product rehydration effect, standards such as mouthfeel and inner proper constituent.
Description of drawings
Accompanying drawing described herein is used to provide further understanding of the present invention, constitutes the application's a part, does not constitute to improper qualification of the present invention, in the accompanying drawings:
Fig. 1 is the structural representation of the embodiment of the invention two.
The specific embodiment
To combine accompanying drawing and specific embodiment to specify the present invention below, be used for explaining the present invention in this illustrative examples of the present invention and explanation, but not as to qualification of the present invention.
Embodiment one
Make dumpling/won ton according to following steps:
(1) mixes filling: choose meat, vegetables in proportion, stir through machine then, make dumpling/won ton filling;
(2) pack: filling for dumplings, dumpling wrapper are packed the dumpling/won ton that becomes to have opening through the dumpling mould;
(3) steam: the dumpling/won ton that will pack is put into food steaming cabinet and is steamed;
(4) precooling: the dumpling/won ton after will steaming carries out precooling through quick freezing unit;
(5) quick-frozen: the dumpling/won ton after the precooling is cooled off quick-frozen;
(6) vacuum drying: the dumpling after the quick-frozen is carried out vacuum drying, make dumpling/won ton.
During practical operation, the meat in the step (1) is preferentially chosen first-class refining thin meat; Before steaming in the step (3), the steam off valve is slowly opened door lock; If open cabinet after the then first pressure release of steam being arranged in the food steaming cabinet, put into tight locker door after the dumpling/won ton that packs, open steam; The time of each steam open is 10～15 minutes, and the pressure of steam is no more than 0.02mpa; The preferred freezer of quick freezing unit in the step (4), the precooling time is 1～1.5 hour, precooling temperature is subzero 15～18 degree; The quick-frozen time is 2.5～3 hours in the step (5), and quick freezing temperature is subzero 25～30 degree; Vacuum in the step (6) during vacuum drying is 70～80pa, and temperature is that the time is 7～8 hours below 120 degree.
Embodiment two
Be illustrated in figure 1 as the embodiment of the mould of the method for the invention use; Comprise die main body 1; Die main body 1 is disc, and the center of die main body 1 is provided with and is used for the through hole 2 that turning cylinder passes through, and the circular surface of die main body 1 is provided with puts filling device 3, shaped device 4, shedding motion 5; Put filling device 3 and be used to place filling for dumplings; Its circular surface by die main body 1 is offered from outside to inside and is formed; Shaped device 4 is used to mold the dumpling profile, and it comprises the fin 41 on some circular surfaces that are arranged at die main body 1, and fin 41 surrounds dumpling/won ton profile on the circular surface of die main body 1; Shedding motion 5 is used in dumpling/Wantun skin upper shed; Its circular surface by die main body 1 is offered from outside to inside and is formed, and puts the centre that filling device 3 is arranged at shaped device 4, and shedding motion 5 is arranged at the next door of putting filling device 3.
During practical operation, entire die is installed on the turning cylinder through through hole 2, turning cylinder is connected in external power source; Earlier the dumpling wrapper lining is rolled into tubular and puts into filling device 3; Then dumpling/won ton filling is put filling device 3 through outside feeding device input, open external power source and drive the mould rotation, die main body 1 and shaped device 4 make the dumpling moulding with outside roller bearing roll extrusion during rotation; Shedding motion 5 carries out opening on dumpling/Wantun skin simultaneously, and opening is positioned at the next door of dumpling/won ton filling.
For dumpling/won ton profile of molding is more attractive in appearance, in the present embodiment, puts filling device 3 and be round table-like; The fin 41 of shaped device 4 surrounds triangle, and conservation more helps the enforcement of opening technology so more; Shedding motion 5 is rectangular-shaped.
In order more easily dumpling/Wantun skin to be cut moulding, in the present embodiment, the edge of fin 41 is bladed.
More than the technical scheme that the embodiment of the invention provided has been carried out detailed introduction; Used concrete example among this paper the principle and the embodiment of the embodiment of the invention are set forth, the explanation of above embodiment only is applicable to the principle that helps to understand the embodiment of the invention; Simultaneously, for one of ordinary skill in the art, according to the embodiment of the invention, the part that on the specific embodiment and range of application, all can change, in sum, this description should not be construed as limitation of the present invention.
Claims (10)
- A vacuum freeze drying (production method of dumpling, won ton of freeze-drying-FD) is characterized in that may further comprise the steps:(1) mixes filling: choose meat, vegetables in proportion, stir through machine then, make dumpling/won ton filling;(2) pack: filling, musculus cutaneus are packed the dumpling/won ton that becomes to have opening through mould;(3) steam: the dumpling/won ton that will pack is put into food steaming cabinet and is steamed;(4) precooling: the dumpling/won ton after will steaming carries out precooling through quick freezing unit;(5) quick-frozen: the dumpling/won ton after the precooling is cooled off quick-frozen;(6) vacuum drying: the dumpling/won ton after the quick-frozen is carried out vacuum drying, make dumpling.
- 2. (production method of dumpling, won ton of freeze-drying-FD) is characterized in that: the meat in the said step (1) is chosen first-class refining thin meat to vacuum freeze drying according to claim 1.
- Vacuum freeze drying 3. according to claim 1 (production method of dumpling, won ton of freeze-drying-FD) is characterized in that: before steaming in the said step (3), and the steam off valve; Slowly open door lock; If open cabinet after the then first pressure release of steam being arranged in the food steaming cabinet, put into tight locker door after the dumpling/won ton that packs, open steam; The time of each steam open is 10～15 minutes, and the pressure of steam is no more than 0.02mpa.
- 4. (production method of dumpling, won ton of freeze-drying-FD) is characterized in that: quick freezing unit is a freezer to vacuum freeze drying according to claim 1 in the said step (4), and the precooling time is 1～1.5 hour, and precooling temperature is subzero 15～18 degree.
- 5. (production method of dumpling, won ton of freeze-drying-FD) is characterized in that: the quick-frozen time is 2.5～3 hours to vacuum freeze drying according to claim 1 in the said step (5), and quick freezing temperature is subzero 25～30 degree.
- 6. (production method of dumpling, won ton of freeze-drying-FD) is characterized in that: the vacuum in the said step (6) during vacuum drying is 70～80pa to vacuum freeze drying according to claim 1, and temperature is that the time is 7～8 hours below 120 degree.
- 7. mould of using of method according to claim 1; Characteristic is: comprise die main body; Described die main body is disc; The center of said die main body is provided with and is used for the through hole that turning cylinder passes through, and the circular surface of said die main body is provided with puts filling device, shaped device, shedding motion; The described filling device of putting is used to place dumpling/won ton filling; Its circular surface by said die main body is offered from outside to inside and is formed; Described shaped device is used to mold dumpling/won ton profile, and it comprises the fin on some circular surfaces that are arranged at said die main body, and described fin surrounds dumpling/won ton profile on the circular surface of said die main body; Described shedding motion is used in dumpling/Wantun skin upper shed; Its circular surface by said die main body is offered from outside to inside and is formed, and describedly puts the centre that the filling device is arranged at shaped device, and described shedding motion is arranged at the next door of putting the filling device.
- 8. mould according to claim 7 is characterized in that: the described filling device of putting is round table-like.
- 9. mould according to claim 7 is characterized in that: the fin of said shaped device surrounds triangle; The edge of said fin is bladed.
- 10. mould according to claim 7 is characterized in that: described shedding motion is rectangular-shaped.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102395680A CN102334645A (en) | 2010-07-28 | 2010-07-28 | Production method and molding die of vacuum freeze dried (FD) dumplings and wontons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102395680A CN102334645A (en) | 2010-07-28 | 2010-07-28 | Production method and molding die of vacuum freeze dried (FD) dumplings and wontons |
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| CN102334645A true CN102334645A (en) | 2012-02-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102395680A Pending CN102334645A (en) | 2010-07-28 | 2010-07-28 | Production method and molding die of vacuum freeze dried (FD) dumplings and wontons |
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| CN (1) | CN102334645A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831231A (en) * | 2016-04-14 | 2016-08-10 | 吉林厚德食品有限公司 | Processing method and device of quick-frozen prepared food and quick-frozen prepared food |
| CN105942279A (en) * | 2016-05-16 | 2016-09-21 | 吉林厚德食品有限公司 | Method and device for processing quick-frozen prepared food |
| CN108850190A (en) * | 2018-07-02 | 2018-11-23 | 湖州丁莲芳食品有限公司 | A kind of instant thousand sheets steamed stuffed bun and preparation method thereof |
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| CN2349802Y (en) * | 1998-12-04 | 1999-11-24 | 尹涛 | Opened stuffing-exposed dumpling |
| CN1279040A (en) * | 1999-07-06 | 2001-01-10 | 马辉 | Freeze vacuum drying technology for producing instant dumplings or won ton |
| CN1561848A (en) * | 2004-04-05 | 2005-01-12 | 王淑云 | Instant dumpling and producing method |
| CN1875782A (en) * | 2006-05-31 | 2006-12-13 | 石峰 | Preparation method of freeze dried convenient dumpling or wonton |
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2010
- 2010-07-28 CN CN2010102395680A patent/CN102334645A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2349802Y (en) * | 1998-12-04 | 1999-11-24 | 尹涛 | Opened stuffing-exposed dumpling |
| CN1279040A (en) * | 1999-07-06 | 2001-01-10 | 马辉 | Freeze vacuum drying technology for producing instant dumplings or won ton |
| CN1561848A (en) * | 2004-04-05 | 2005-01-12 | 王淑云 | Instant dumpling and producing method |
| CN1875782A (en) * | 2006-05-31 | 2006-12-13 | 石峰 | Preparation method of freeze dried convenient dumpling or wonton |
Non-Patent Citations (1)
| Title |
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| 房菁等: "方便馄饨冷冻干燥工艺参数的优化研究", 《粮油加工与食品机械》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831231A (en) * | 2016-04-14 | 2016-08-10 | 吉林厚德食品有限公司 | Processing method and device of quick-frozen prepared food and quick-frozen prepared food |
| CN105942279A (en) * | 2016-05-16 | 2016-09-21 | 吉林厚德食品有限公司 | Method and device for processing quick-frozen prepared food |
| CN108850190A (en) * | 2018-07-02 | 2018-11-23 | 湖州丁莲芳食品有限公司 | A kind of instant thousand sheets steamed stuffed bun and preparation method thereof |
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Application publication date: 20120201 |