CN105495307A - Making method of ready-to-eat dumplings with water retention layers - Google Patents
Making method of ready-to-eat dumplings with water retention layers Download PDFInfo
- Publication number
- CN105495307A CN105495307A CN201510932821.3A CN201510932821A CN105495307A CN 105495307 A CN105495307 A CN 105495307A CN 201510932821 A CN201510932821 A CN 201510932821A CN 105495307 A CN105495307 A CN 105495307A
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- dumpling
- water conservation
- conservation layer
- dumplings
- weight portion
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- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 42
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000011049 filling Methods 0.000 claims abstract description 17
- 235000011187 glycerol Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract description 5
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 5
- 239000005017 polysaccharide Substances 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- -1 sucrose ester Chemical class 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 102000004407 Lactalbumin Human genes 0.000 claims description 3
- 108090000942 Lactalbumin Proteins 0.000 claims description 3
- 108010055615 Zein Proteins 0.000 claims description 3
- 229920002494 Zein Polymers 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000004014 plasticizer Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- MEYZYGMYMLNUHJ-UHFFFAOYSA-N tunicamycin Natural products CC(C)CCCCCCCCCC=CC(=O)NC1C(O)C(O)C(CC(O)C2OC(C(O)C2O)N3C=CC(=O)NC3=O)OC1OC4OC(CO)C(O)C(O)C4NC(=O)C MEYZYGMYMLNUHJ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food processing, and provides a making method of ready-to-eat dumplings with water retention layers. The ready-to-eat dumplings are particularly suitable for being eaten at stations or in travel and suitable for white-collar workers and field staff. The method comprises the following steps of dough blending, filling preparing, water retention layer material adding, making, bagging, vacuum packing and back pressure sterilization, wherein water retention layer materials are put on the inner surface of each dumpling and/or the outer surface of each dumpling filling, and the water retention layer materials are formed by mixing the soybean isolated protein material with glycerin or by mixing chitosan polysaccharide materials and the glycerin. Finished dumpling products are cooked dumplings, the products can be stored at normal temperature and eaten after bags are opened. The made ready-to-eat dumplings can be eaten after the bags are opened or eaten after being heated. Due to the fact that the water retention layer materials are put inside dumpling wrappers, the dumpling filling can maintain rich water content for a long time, the dumplings are delicious and succulent, and the ready-to-eat dumplings are ready-to-eat products which have great market development potential.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method with the instant dumpling of water conservation layer.
Background technology
Dumpling is traditional cuisines of the Chinese nation, very popular over the past thousands of years.But because the manufacturing process of dumpling is comparatively complicated, general family or individual making are wasted time and energy.Even if there has been now quick-freezing dumpling, still need that lower poach is ripe can be eaten after purchase, and must use the cooker such as stove and accessory, pot when boiling dumpling, whole process is difficult to complete at short notice; And realize at used during taking train or under office, medium situation of travelling because condition restriction is difficult to operation.This just makes this food of dumpling be not suitable with the requirement of modern people's fast pace life.
Summary of the invention
The object of the invention is to propose a kind of preparation method with the instant dumpling of water conservation layer, realize by bus, office, under the situation such as travelling because condition restriction is difficult to the object of edible dumpling.
A kind of preparation method with the instant dumpling of water conservation layer, comprise the steps: the modulation of dough, fillings batching, add water conservation layer material, pack, pack, vacuum packaging and back-pressure sterilization, wherein, dumpling wrapper inner surface is or/and filling for dumplings outer surface has water conservation layer material, water conservation layer material is that soybean protein isolate class material mixes with glycerine, or shitosan class polysaccharide material mixes with glycerine, mixing quality ratio is 1-3:1-3.
Further, soybean protein isolate class material is soybean protein, lactalbumin, zeins or wheat gluten protein; Shitosan class polysaccharide material is Glucomannan, cornstarch or farina.
Further, the modulation of dough: the flour preparing dumpling is formulated primarily of dumpling wheat flour specially, salt, molecular clock monoglyceride, sucrose ester and sodium alginate, wherein dumpling wheat flour specially 95-98 weight portion, salt 1-2 weight portion, molecular clock monoglyceride 0.5-1.2 weight portion, sucrose ester 0.5-1.2 weight portion, sodium alginate 0.3-0.5 weight portion; The ratio of flour and water is 2:1, and surface temperature 20-25 DEG C, Mixing time 3-5 minute, and the bonnet cloth that wets is waken up face, and prevent air-dry, wake up face time 25-30min.
Further, the batching of fillings: pork 35-45 weight portion, pigskin freeze 35-45 weight portion, edible agar 2-4 weight portion, salt 0.8-1.2 weight portion, soy sauce 4-5 weight portion, fresh ginger 2-3 weight portion, shallot 4-5 weight portion; Wherein, edible agar, in the ratio heating 95-100 DEG C of dissolving of 1g/5mL water, stirs together with other are prepared burden.
Further, described dumpling wrapper inner surface is or/and filling for dumplings outer surface has water conservation layer material, and its coating method is as follows:
A. the water conservation layer material of dumpling wrapper inner surface: before dumpling packs after preparing dumpling wrapper, hairbrush coating or spraying coating water conservation layer material is adopted at the inner surface of dumpling wrapper, fill the inner surface of dumpling wrapper, or on the inner surface of dumpling wrapper, cover the film be made up of water conservation layer material, thickness 50-1000 μm.
B. the water conservation layer material of filling for dumplings outer surface: be sent to dumpling wrapper and pack in the process of dumpling preparing filling for dumplings, water conservation layer material is sprayed on stuffing for dumplings outer surface, or filling for dumplings is dipped water conservation layer material.
The object of this invention is to provide a kind of convenient, fast, long shelf-life, the intact form that at utmost can retain dumpling and genuineness, nutritious instant dumpling.Owing to introducing water conservation layer material, dumpling has water conservation feature, and its filling for dumplings can maintain abundant water content for a long time, makes the delicious succulence of dumpling, is the instant product having market development potential.
Detailed description of the invention
Below by specific embodiment, preparation method of the present invention is described in further detail:
Embodiment 1:
The modulation of dough: the flour preparing dumpling, formulated by dumpling wheat flour specially, salt, molecular clock monoglyceride, sucrose ester, sodium alginate, wherein dumpling wheat flour specially 95g, salt 1g, molecular clock monoglyceride 0.5g, sucrose ester 0.5g, sodium alginate 0.3g.The addition of water is 47.5g, and surface temperature 20 DEG C, within 5 minutes, completes, and the bonnet cloth that wets prevents air-dry, and wake up face time 30min.
The batching of fillings is as follows: wherein, pork 35g, and pigskin freezes 35g, edible agar 2g, salt 0.8g, soy sauce 4g, fresh ginger 2g, shallot 4g; 2g eats agar and adds 10mL water 95 DEG C of heating for dissolving, stirs together with other are prepared burden.
By the soybean protein isolate of 1g, the glycerine of 1g is sufficiently uniformly dissolved, and prepares water conservation layer material.Dough leavening is complete, makes the dumpling wrapper that thickness is 0.3mm, adopts the method for hairbrush coating, water conservation layer material is uniformly coated on dumpling wrapper inner surface, adds dumpling filling, pack dumpling, pack, vacuum packaging, back-pressure sterilization, finished product.
Embodiment 2:
The modulation of dough and the batching of fillings are with embodiment 1.
By the Glucomannan of 3g, the glycerine of 3g is sufficiently uniformly dissolved, degassed, and 60 DEG C of dryings, make water-retaining film, thickness 50 μm.Dough leavening is complete, makes the dumpling wrapper that thickness is 0.3mm.Water conservation layer and dumpling wrapper are fitted tightly, makes the inner surface of dumpling wrapper cover water conservation tunic completely, add dumpling filling, pack dumpling, pack, vacuum packaging, back-pressure sterilization, finished product.
Embodiment 3:
The modulation of dough and the batching of fillings are with embodiment 1.
By the lactalbumin of 1g, the plasticizer glycerine of 3g is sufficiently uniformly dissolved, and prepares water conservation layer material.Dough leavening is complete, makes the dumpling wrapper that thickness is 2.0mm, adopts the method for spraying, water conservation layer material is evenly sprayed at musculus cutaneus inner surface and stuffing for dumplings outer surface, packs dumpling, pack, vacuum packaging, back-pressure sterilization, finished product.
Embodiment 4:
The modulation of dough and the batching of fillings are with embodiment 1.
By the cornstarch of 1g, the plasticizer glycerine of 1g is sufficiently uniformly dissolved, and prepares water conservation layer material.Dough leavening is complete, makes the dumpling wrapper that thickness is 2.0mm.Adopt the method for spraying to be sprayed on stuffing for dumplings outer surface water-keeping material, pack dumpling, pack, vacuum packaging, back-pressure sterilization, finished product.
Embodiment 5:
The modulation of dough and the batching of fillings are with embodiment 1.
By the zeins of 3g, the plasticizer glycerine of 3g is sufficiently uniformly dissolved, and prepares water conservation layer material.Dough leavening is complete, makes the dumpling wrapper that thickness is 0.3mm.Filling for dumplings outer surface is dipped water conservation layer material, packs dumpling, pack, vacuum packaging, back-pressure sterilization, finished product.
Claims (5)
1. there is a preparation method for the instant dumpling of water conservation layer, comprise the steps: the modulation of dough, fillings batching, add water conservation layer, pack, pack, vacuum packaging and back-pressure sterilization; It is characterized in that: dumpling wrapper inner surface is or/and filling for dumplings outer surface has water conservation layer material, described water conservation layer material is that soybean protein isolate class material mixes with glycerine, or shitosan class polysaccharide material mixes with glycerine, mixing quality ratio is 1-3:1-3.
2. a kind of preparation method with the instant dumpling of water conservation layer as described in right 1, is characterized in that: described soybean protein isolate class material is lactalbumin, zeins or wheat gluten protein; Shitosan class polysaccharide material is Glucomannan, cornstarch or farina.
3. a kind of preparation method with the instant dumpling of water conservation layer as described in right 1, is characterized in that: described dumpling wrapper inner surface is or/and filling for dumplings outer surface has water conservation layer material, and its coating method is as follows:
A. the water conservation layer material of dumpling wrapper inner surface: before dumpling packs after preparing dumpling wrapper, hairbrush coating or spraying coating water conservation layer material is adopted at the inner surface of dumpling wrapper, fill the inner surface of dumpling wrapper, or on the inner surface of dumpling wrapper, cover the film be made up of water conservation layer material, thickness 50-1000 μm;
B. the water conservation layer material of filling for dumplings outer surface: be sent to dumpling wrapper and pack in the process of dumpling preparing filling for dumplings, water conservation layer material is sprayed on stuffing for dumplings outer surface, or filling for dumplings is dipped water conservation layer material.
4. a kind of preparation method with the instant dumpling of water conservation layer as described in right 1, it is characterized in that: the modulation of described dough: the flour preparing dumpling is formulated primarily of dumpling wheat flour specially, salt, molecular clock monoglyceride, sucrose ester and sodium alginate, wherein dumpling wheat flour specially 95-98 weight portion, salt 1-2 weight portion, molecular clock monoglyceride 0.5-1.2 weight portion, sucrose ester 0.5-1.2 weight portion, sodium alginate 0.3-0.5 weight portion; The ratio of flour and water is 2:1, and surface temperature 20-25 DEG C, Mixing time 3-5 minute, and the bonnet cloth that wets is waken up face, and prevent air-dry, wake up face time 25-30min.
5. a kind of preparation method with the instant dumpling of water conservation layer as described in right 1, it is characterized in that: the batching of described fillings: pork 35-45 weight portion, pigskin freezes 35-45 weight portion, edible agar 2-4 weight portion, salt 0.8-1.2 weight portion, soy sauce 4-5 weight portion, fresh ginger 2-3 weight portion, shallot 4-5 weight portion; Wherein, edible agar adds water heating for dissolving and becomes liquid, and heating-up temperature is 95-100 DEG C, after admix in fillings together with other are prepared burden and stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510932821.3A CN105495307A (en) | 2015-12-15 | 2015-12-15 | Making method of ready-to-eat dumplings with water retention layers |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510932821.3A CN105495307A (en) | 2015-12-15 | 2015-12-15 | Making method of ready-to-eat dumplings with water retention layers |
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| CN105495307A true CN105495307A (en) | 2016-04-20 |
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| CN201510932821.3A Pending CN105495307A (en) | 2015-12-15 | 2015-12-15 | Making method of ready-to-eat dumplings with water retention layers |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213173A (en) * | 2016-08-26 | 2016-12-14 | 李军 | Fresh-keeping production equipment with stuffing material food |
| CN107373313A (en) * | 2017-07-13 | 2017-11-24 | 安徽红云食品有限公司 | Fruits and vegetables Beef quick-freezing boiled dumplings modification method |
| CN115969005A (en) * | 2023-03-20 | 2023-04-18 | 中国农业大学 | Preparation method of convenient instant dumplings with long shelf life at normal temperature |
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| CN104431783A (en) * | 2014-10-22 | 2015-03-25 | 安徽一闻香清真食品有限公司 | Soft and crispy Chinese wolfberry cake and preparation method thereof |
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2015
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| CN1403031A (en) * | 2001-08-30 | 2003-03-19 | 王淑兰 | Production process of instant won ton and instant dumpling |
| CN1541552A (en) * | 2002-12-19 | 2004-11-03 | ���ҵ�ۼ���ѧͶ�ʿعɹ�˾ | Moisture barrier for foods |
| CN101371688A (en) * | 2007-08-22 | 2009-02-25 | 童伟雄 | Smooth dough sheet and method for producing the same |
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Non-Patent Citations (1)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213173A (en) * | 2016-08-26 | 2016-12-14 | 李军 | Fresh-keeping production equipment with stuffing material food |
| CN107373313A (en) * | 2017-07-13 | 2017-11-24 | 安徽红云食品有限公司 | Fruits and vegetables Beef quick-freezing boiled dumplings modification method |
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| CN115969005A (en) * | 2023-03-20 | 2023-04-18 | 中国农业大学 | Preparation method of convenient instant dumplings with long shelf life at normal temperature |
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Application publication date: 20160420 |