CN102813137A - Method for processing cooked dumplings through vacuum-cooling and quick-freezing - Google Patents
Method for processing cooked dumplings through vacuum-cooling and quick-freezing Download PDFInfo
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- CN102813137A CN102813137A CN2012103260073A CN201210326007A CN102813137A CN 102813137 A CN102813137 A CN 102813137A CN 2012103260073 A CN2012103260073 A CN 2012103260073A CN 201210326007 A CN201210326007 A CN 201210326007A CN 102813137 A CN102813137 A CN 102813137A
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Abstract
The invention discloses a method for processing cooked dumplings through vacuum-cooling and quick-freezing, and provides a cooked dumpling making method by using which the food cooling time can be shortened and rapidly gets over a temperature interval at which microbes are easy to breed, and therefore, the growth of the microbes is maximumly restrained, the original flavor of products is maintained, and the products are convenient to eat. The preparation method comprises the following steps: cooking raw dumplings by using water with a temperature of 90-120 DEG C until the center temperature of the raw dumplings reaches over 80 DEG C, and carrying out steamed cooking on the dumplings; carrying out cooling on the cooked dumplings subjected to the steamed cooking in a vacuum cooling mode, wherein the temperature of a vacuum cooling chamber is maintained to be at 0-5 DEG C; when the temperature of cooked dumpling products is reduced to be at 0-4 DEG C, carrying out the quick-freezing on the cooked dumpling products for 30-40 min at a temperature of minus 30-minus 20 DEG C, so as to obtain the cooked dumpling products; and storing the obtained cooked dumpling products at a temperature of minus 18 DEG C. The obtained cooked dumpling products can be eaten through microwave heating, and therefore, the obtained cooked dumpling products are convenient to eat, and adapt to the fast-paced life needs of moderns, so that novel edible dumplings are provided for people.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of method of vacuum cooled quick-frozen processing cooked-dumpding.
Background technology
Dumpling is the traditional food of China, is to select raw material system fillings such as normal meat and vegetables for use, carries out and face system skin after mixing up the filling material, then filling is placed on to pack on the dumpling wrapper promptly to get living dumpling goods.After need boiling, the unboiled water dumpling could eat.
Along with the raising of living standards of the people, people's diet idea gradually changes, and the processing of manual boiled dumpling is too loaded down with trivial details, is difficult to adapt to the needs of the allegro modern life of people.Therefore; People more and more was favored in quick-frozen food in recent years; The birth of quick-freezing boiled dumplings is for addressing this problem simple and high-efficient method and the approach of providing; It has inherited the nutrition and the traditional properties of manual boiled dumpling, has convenience, safety, quick, cost performance advantages of higher, is one of industrialized best point of penetration of Chinese traditional food.But the quick-freezing boiled dumplings on the market all is quick-frozen unboiled water dumpling mostly, needs boiling before existing quick-frozen unboiled water dumpling is edible, takes time and effort.Therefore, in order to adapt to the trend that people advocate the simple and fast life, the research and development of shortening boiled dumpling become a kind of new trend.
Summary of the invention
The objective of the invention is to the technological deficiency that exists in the prior art; And a kind of time that can shorten goods coolings is provided; Cross the temperature range that microorganism is easy to breed fast; Thereby suppress microbial growth to greatest extent, keep the original local flavor of product, the preparation method of the cooked-dumpding of instant.
For realizing that the technical scheme that the object of the invention adopted is:
A kind of method of vacuum cooled quick-frozen processing cooked-dumpding is characterized in that, comprises the steps:
(1) with 90～120 ℃ of water the boiling of unboiled water dumpling is reached more than 80 ℃ to central temperature, boiling is ripe;
(2) adopt the mode of vacuum cooled to cool off the cooked-dumpding after the boiling; The vacuum cooled room temperature maintains 0～5 ℃; When the central temperature of treating the cooked-dumpding goods was reduced to 0～4 ℃, quick-frozen under-30～-20 ℃ condition promptly got vacuum cooled quick-frozen cooked-dumpding goods.
The vacuum cooled quick-frozen cooked-dumpding goods that obtain store under-18 ℃.
In the step (2), the time of quick-frozen is 30～40min under-30～-20 ℃ condition.
The vacuum of vacuum cooled is 0.1MPa.
Wherein, the manufacturing process of unboiled water dumpling is identical with prior art.
Compared with prior art, the invention has the beneficial effects as follows:
1, the processing method of the cooked-dumpding of the present invention means that adopt vacuum cooled to combine with quick-frozen are handled the shortening boiled dumpling, and the vacuum cooled utilization vacuumizes step-down, makes moisture rapid evaporation under low temperature, low-pressure state in the food; When absorbing self heat, make in the food can reduce, the decline of article temperature, can significantly shorten the time that food cools off; Cross the temperature range that microorganism is easy to breed fast, thereby suppress microbial growth to greatest extent, reduced the infection by microorganisms that the conventional type of cooling causes; And the original local flavor of maintenance product; Safe, can reduce the micro organism quantity of product, prolong the shelf-life of goods; Boiled dumpling is in the quick-frozen process, and low temperature can make it in the extremely short time, freeze hardening, the flexibility decrease of filling skin, and plasticity promotes, and makes boiled dumpling reach fresh-keeping purpose, simultaneously, can prolong the shelf-life of goods.
2, can access cooked-dumpding through method of the present invention; Need not boiling, the edible again method of the multiple ripe employing heating using microwave of the cooked-dumpding goods that obtain gets final product instant; Adapted to the allegro life requirement of modern, for people provide a kind of new edible boiled dumpling.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further explain.
Embodiment 1
The raw materials used consumption of dumpling farcing in the present embodiment and skin is: dumpling flour 100g, water 80g, pork 80g, soy sauce 8g, oily 2g, green onion 10g, monosodium glutamate 0.3g, Chinese prickly ash (powdery) 0.3g, salt 4.5g, sesame oil 1.5g, accent filling king 0.5g, Chinese cabbage 80g.
Concrete technology is following:
(1) pork, Chinese cabbage and green onion are cleaned, pork, soy sauce, oil, green onion, monosodium glutamate, Chinese prickly ash (powdery), salt, sesame oil, accent filling king, Chinese cabbage etc. are processed the filling material.
In the process of making the filling material, washed pork is placed in the meat grinder, add suitable rubble ice during Minced Steak, heat up in strand system process to prevent meat.With the Chinese cabbage chopping, the water content of Chinese cabbage is high, and degree of dehydration is controlled at 15～18%.Meat will stir earlier with batching such as salt etc., and Chinese cabbage and oil will mix and stir earlier in case the dish dehydration.
Add water and face, the face that will become reconciled carries out the making of dumpling wrapper.
The filling material of approximate equality is placed on the dumpling wrapper packs, obtain living dumpling.
With living dumpling with 100 ℃ of poach to boiled dumpling central temperatures more than 80 ℃, about 7min.
(2) cooked-dumpding after will boiling is transferred in the vacuum cooling equipment and cools off; The vacuum cooled room temperature maintains 0～5 ℃, and vacuum is 0.1MPa, treats that boiled dumpling article center temperature reduces to 4 ℃ of immigration refrigerating chambers; Be about 18min cool time, obviously shortens than the normal temperature or the cool time of ventilating.
Under-30 ℃ condition, carry out quick-frozen 30min, promptly get vacuum cooled quick-frozen cooked-dumpding goods, under-18 ℃, store afterwards.
(3) method of the multiple ripe employing heating using microwave of boiled dumpling.
Vacuum cooled can make boiled dumpling produce mass loss, therefore answers in the ripe process at the shortening boiled dumpling to add low amounts of water, can make that the mouthfeel of boiled dumpling is better.General amount of water is the 4%-10% of cooked-dumpding weight.
Result of study shows that every 100g cooked-dumpding goods adding 4～10g water micro-wave oven moderate heat heating 2～3min is just edible.
Through tasting; Multiple ripe back of the ripe Chinese cabbage boiled dumpling of the vacuum cooled quick-frozen of adopting above-mentioned technology to obtain and cooked after the living Chinese cabbage boiled dumpling of quick-frozen boils have similar mouthfeel and local flavor; And shelf life prolongs greatly, and than the product that common process is handled and preserved, shelf life extension 1.6-1.8 doubly.
Embodiment 2
The raw materials used consumption of dumpling farcing in the present embodiment and skin is: dumpling flour 100g, water 80g, pork 80g, soy sauce 8g, oily 2g, green onion 10g, monosodium glutamate 0.3g, Chinese prickly ash (powdery) 0.3g, salt 4.5g, sesame oil 1.5g, accent filling king 0.5g, leek 80g.
Concrete technology is following:
(1) pork, leek and green onion are cleaned.Pork, soy sauce, oil, green onion, monosodium glutamate, Chinese prickly ash (powdery), salt, sesame oil, accent filling king, leek etc. are processed the filling material.
In the process of making the filling material, washed pork is placed in the meat grinder, add suitable rubble ice during Minced Steak, heat up in strand system process to prevent meat, leek is shredded.Meat will stir earlier with batching such as salt, and leek and oil will mix and stir earlier in case the dish dehydration.
Add water and face, the face that will become reconciled carries out the making of dumpling wrapper.
The filling material of approximate equality is placed on the dumpling wrapper packs, obtain the unboiled water dumpling.
With the unboiled water dumpling with 100 ℃ of poach to boiled dumpling central temperatures more than 80 ℃, about 7min.
(2) cooked-dumpding after will boiling is transferred in the vacuum cooling equipment and cools off; The vacuum cooled room temperature maintains 0～5 ℃, and vacuum is 0.1MPa, treats to move into refrigerating chamber after boiled dumpling article center temperature is reduced to 4 ℃; Be about 18min cool time, obviously shortens than the normal temperature or the cool time of ventilating.
Under-30 ℃ condition, carry out quick-frozen 30min, promptly get vacuum cooled quick-frozen cooked-dumpding goods, under-18 ℃, store afterwards.
(3) method of the multiple ripe employing heating using microwave of boiled dumpling.
Vacuum cooled can make boiled dumpling produce mass loss, therefore answers in the ripe process at the shortening boiled dumpling to add low amounts of water, can make that the mouthfeel of boiled dumpling is better.General amount of water is the 4%-10% of cooked-dumpding weight.
Result of study shows that every 100g goods adding 4～10g water micro-wave oven moderate heat heating 2～3min is just edible.
Through tasting, the multiple ripe back of the ripe leek boiled dumpling of the vacuum cooled quick-frozen that obtains has similar mouthfeel and local flavor with cooked after the livings leek boiled dumpling of quick-frozen boils, and shelf life prolongs greatly, than the product that common process is handled and preserved, and shelf life extension 1.6-1.8 times.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (4)
1. the method for a vacuum cooled quick-frozen processing cooked-dumpding is characterized in that, comprises the steps:
(1) with 90～120 ℃ of water the boiling of unboiled water dumpling is reached more than 80 ℃ to central temperature, boiling is ripe;
(2) adopt the mode of vacuum cooled to cool off the cooked-dumpding after the boiling; The vacuum cooled room temperature maintains 0～5 ℃; When the central temperature of treating the cooked-dumpding goods was reduced to 0～4 ℃, quick-frozen under-30～-20 ℃ condition promptly got vacuum cooled quick-frozen cooked-dumpding goods.
2. the method for vacuum cooled quick-frozen processing cooked-dumpding according to claim 1 is characterized in that the vacuum cooled quick-frozen cooked-dumpding goods that obtain store under-18 ℃.
3. the method for vacuum cooled quick-frozen processing cooked-dumpding according to claim 1 is characterized in that in the step (2), the time of quick-frozen is 30～40min under-30～-20 ℃ condition.
4. the method for vacuum cooled quick-frozen processing cooked-dumpding according to claim 1 is characterized in that the vacuum of vacuum cooled is 0.1MPa.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497048A (en) * | 2018-02-08 | 2018-09-07 | 宁波海通食品科技有限公司 | A method of quality-improving after freezing recuperated vegetable is processed again |
| CN110353150A (en) * | 2019-08-15 | 2019-10-22 | 江苏美润食品有限公司 | A kind of production method of microwave fast food dumpling |
| CN112471379A (en) * | 2020-11-26 | 2021-03-12 | 成明 | Wrapped point fresh-keeping quick-freezing method |
| CN112715847A (en) * | 2020-12-31 | 2021-04-30 | 郑州思念食品有限公司 | Quick-frozen cold food boiled dumplings and making method thereof |
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| CN1907133A (en) * | 2006-08-08 | 2007-02-07 | 全英滨 | Preparing process of dietetic dumpling with antihypertensive, antihyperglycemic, and anticancer functions |
| CN1919086A (en) * | 2006-09-28 | 2007-02-28 | 中国农业科学院北京畜牧兽医研究所 | Fresh keeping method for fresh cooked boiled dumpling |
| CN101658268A (en) * | 2009-09-23 | 2010-03-03 | 郑州三全食品股份有限公司 | Microwaveable quick-frozen wontons or boiled dumplings and production method thereof |
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2012
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Patent Citations (4)
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| CN1656939A (en) * | 2005-03-22 | 2005-08-24 | 胡思筹 | Manufacturing method of instant dumpling |
| CN1907133A (en) * | 2006-08-08 | 2007-02-07 | 全英滨 | Preparing process of dietetic dumpling with antihypertensive, antihyperglycemic, and anticancer functions |
| CN1919086A (en) * | 2006-09-28 | 2007-02-28 | 中国农业科学院北京畜牧兽医研究所 | Fresh keeping method for fresh cooked boiled dumpling |
| CN101658268A (en) * | 2009-09-23 | 2010-03-03 | 郑州三全食品股份有限公司 | Microwaveable quick-frozen wontons or boiled dumplings and production method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497048A (en) * | 2018-02-08 | 2018-09-07 | 宁波海通食品科技有限公司 | A method of quality-improving after freezing recuperated vegetable is processed again |
| CN108497048B (en) * | 2018-02-08 | 2021-06-15 | 宁波海通食品科技有限公司 | Method for improving quality of frozen and conditioned vegetables after reprocessing |
| CN110353150A (en) * | 2019-08-15 | 2019-10-22 | 江苏美润食品有限公司 | A kind of production method of microwave fast food dumpling |
| CN112471379A (en) * | 2020-11-26 | 2021-03-12 | 成明 | Wrapped point fresh-keeping quick-freezing method |
| CN112715847A (en) * | 2020-12-31 | 2021-04-30 | 郑州思念食品有限公司 | Quick-frozen cold food boiled dumplings and making method thereof |
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