CN106722859A - The preparation method of quick-frozen steamed dumpling stuffed with lard and sugar - Google Patents
The preparation method of quick-frozen steamed dumpling stuffed with lard and sugar Download PDFInfo
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- CN106722859A CN106722859A CN201611233933.0A CN201611233933A CN106722859A CN 106722859 A CN106722859 A CN 106722859A CN 201611233933 A CN201611233933 A CN 201611233933A CN 106722859 A CN106722859 A CN 106722859A
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- lard
- sugar
- steamed dumpling
- water
- dumpling stuffed
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 125
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 107
- 239000011265 semifinished product Substances 0.000 claims abstract description 81
- 238000001816 cooling Methods 0.000 claims abstract description 49
- 229920002472 Starch Polymers 0.000 claims abstract description 44
- 239000008107 starch Substances 0.000 claims abstract description 44
- 235000019698 starch Nutrition 0.000 claims abstract description 44
- 239000008236 heating water Substances 0.000 claims abstract description 43
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 235000004611 garlic Nutrition 0.000 claims abstract description 20
- 238000005253 cladding Methods 0.000 claims abstract description 18
- 241000234282 Allium Species 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 244000000626 Daucus carota Species 0.000 claims abstract description 17
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 17
- 239000002245 particle Substances 0.000 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 230000021736 acetylation Effects 0.000 claims abstract description 12
- 238000006640 acetylation reaction Methods 0.000 claims abstract description 12
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000000047 product Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 229920002907 Guar gum Polymers 0.000 claims abstract description 10
- 229960002154 guar gum Drugs 0.000 claims abstract description 10
- 235000010417 guar gum Nutrition 0.000 claims abstract description 10
- 239000000665 guar gum Substances 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims abstract description 6
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 18
- 239000013078 crystal Substances 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 11
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000498 cooling water Substances 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 230000005484 gravity Effects 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 2
- 230000005540 biological transmission Effects 0.000 claims description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 238000007790 scraping Methods 0.000 description 24
- 238000005453 pelletization Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 6
- 238000009835 boiling Methods 0.000 description 4
- 238000003475 lamination Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 238000010923 batch production Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- -1 during conveying Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000011888 snacks Nutrition 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
Abstract
A kind of preparation method of quick-frozen steamed dumpling stuffed with lard and sugar, comprises the steps：（1）Starch, water, acetylation double starch adipate, guar gum, pork, carrot, onion, verdant, soybean protein, white granulated sugar, head of garlic particle, chilli powder, edible salt, soy sauce, sodium glutamate, flavoring essence spices are equipped with proportion；（2）Pretreatment of raw material；（3）Cladding is made using starch, water, the double starch adipates of acetylation and guar gum；（4）Fillings is made using pork, carrot, onion, verdant, soybean protein, white granulated sugar, head of garlic particle, chilli powder, edible salt, soy sauce, sodium glutamate and flavoring essence spices；（5）Fillings is wrapped up using cladding, steamed dumpling stuffed with lard and sugar semi-finished product are obtained；（6）Steamed dumpling stuffed with lard and sugar semi-finished product are sequentially sent into preheating tank, heating water tank reclaimed water to boil；（7）Cooling；（8）Drain away the water and freeze, obtain quick-frozen steamed dumpling stuffed with lard and sugar.The present invention can realize producing quick-frozen steamed dumpling stuffed with lard and sugar, products taste, safe and healthy and long shelf-life in batches.
Description
Technical field
The present invention relates to food-processing method, and in particular to a kind of preparation method of quick-frozen steamed dumpling stuffed with lard and sugar.
Background technology
Steamed dumpling stuffed with lard and sugar is a kind of traditional properties snack, and its thin skin, refreshing soft, color are white, and sparkling and crystal-clear bright, internal fillings is may be seen indistinctly.
It can not only be used for the small food of dessert, but also as banquet on a course.The steamed dumpling stuffed with lard and sugar sold in the market, major part is small by hand
Workshop produces, and production efficiency is low, yields poorly, it is difficult to meet the market demand, and quality is unstable, and health is dangerous, consumer
Exist to its quality safety and worry；And, the dispensing in different workshops, preparation method are different, cause product special flavour otherness larger.
The batch production of steamed dumpling stuffed with lard and sugar is realized accordingly, it is capable to no, and obtains in good taste, safe and healthy and long shelf-life product, it has also become be anxious
The problem that need to be solved.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation method of quick-frozen steamed dumpling stuffed with lard and sugar, can realize that batch is raw
Quick-frozen steamed dumpling stuffed with lard and sugar is produced, products taste, the safe and healthy and long shelf-life for obtaining.The technical scheme of use is as follows：
A kind of preparation method of quick-frozen steamed dumpling stuffed with lard and sugar, it is characterised in that comprise the steps：
（1）Dispensing
By weight, 24~26 parts of starch, 30~35 parts of water, acetylation double 24~26 parts of starch adipate, guar gums are equipped with
0.4~0.6 part, 50~55 parts of pork, 15~18 parts of carrot, 15~18 parts of onion, verdant 10~12 parts, soybean protein 14~
17 parts, 5~7 parts of white granulated sugar, 2~3 parts of head of garlic particle, 9~10 parts of chilli powder, 1.4~1.6 parts of edible salt, soy sauce 1.1~1.8
Part, 2~4 parts of sodium glutamate, 3~5 parts of flavoring essence spices；
（2）Pretreatment of raw material
（2-a）Pork is rubbed, it is stand-by；
（2-b）By carrot cleaning, peeling, stripping and slicing, cook after shred, it is stand-by；
（2-c）Onion is cleaned, chopping after crust is gone, it is stand-by；
（2-d）By it is verdant go root, cleaning after shred, it is stand-by；
（2-e）Rubbed after soybean protein immersion, dehydration, it is stand-by；
（3）Cladding makes
By step（1）The starch of outfit, water, the double starch adipates of acetylation and guar gum are poured into the first agitated kettle, are stirred
Into cladding；
（4）Filling production
Will be through step（2）The pork of pretreatment, carrot, onion, verdant and soybean protein, and step（1）The white sand of outfit
Sugar, head of garlic particle, chilli powder, edible salt, soy sauce, sodium glutamate and flavoring essence spices are added in the second agitated kettle, are stirred into
Fillings；
（5）Shaping
Fillings is wrapped up using cladding, steamed dumpling stuffed with lard and sugar semi-finished product are obtained；
（6）Water is boiled
First by steamed dumpling stuffed with lard and sugar semi-finished product feeding preheating tank, water boils 4~6 minutes at 80~85 DEG C, then by steamed dumpling stuffed with lard and sugar half into
In product feeding heating water tank, water is boiled 4~6 minutes at 92~95 DEG C；
（7）Cooling
Cooled down in the steamed dumpling stuffed with lard and sugar semi-finished product feeding bosh that will be boiled by water, steamed dumpling stuffed with lard and sugar semi-finished product are cooled to 20~25
℃；
（8）It is anxious to freeze
Will be through step（7）The steamed dumpling stuffed with lard and sugar semi-finished product of cooling drain away the water, then in the Double helix deepfreezing machine of temperature -33~-37 DEG C
Freezing 45~60 minutes, obtains quick-frozen steamed dumpling stuffed with lard and sugar.
Obtained quick-frozen crystal be packaged into packaging bag and seal, case, lamination, storage, then in temperature -18~-20 DEG C
Under anxious freeze storage in storehouse.Only need to thaw before consumption, boiling heating.
It is preferred that above-mentioned starch is the mixture of tapioca, farina and wheaten starch.More preferably in scheme, by weight
Gauge, the starch is made up of 55~65% tapioca, 25~35% farina and 5~15% wheaten starch.
Above-mentioned head of garlic particle obtains head of garlic pelletizing（Also carried out generally after pelletizing fried）.
Step（3）First agitated kettle used and step（4）Second agitated kettle used can be using Horizontal stirring pot.
Step（5）In, crystal wrap molding can be carried out using steamed dumpling stuffed with lard and sugar forming machine.Steamed dumpling stuffed with lard and sugar semi-finished product after shaping can be top
The cone of portion's patterned.
Step（6）In, using twice tank（Preheating tank and heating water tank）In two stages using different temperatures to water
Brilliant bag semi-finished product water is boiled, soft, the sparkling and crystal-clear bright, resilient enough it is advantageously ensured that steamed dumpling stuffed with lard and sugar product skin is felt well.It is preferred that above-mentioned preheating tank
Preheating tank cover body is installed on the opening of upper end, heating water tank cover body is installed on the opening of heating water tank upper end, so may be used
Energy saving, and the security of operative can be greatly improved.
Step（7）In, the cooling water filled in bosh can be dress normal-temperature water or frozen water.Steamed dumpling stuffed with lard and sugar after cooling half into
The central temperature of product generally should be below 25 DEG C.
Through step（8）After anxious jelly, steamed dumpling stuffed with lard and sugar central temperature can reach -18 DEG C.
Step（8）In, using double helix Technique of Speed Freezing, temperature is rapidly decreased under growth of microorganism active temperature, is had
Beneficial to the activity and enzymatic biochemical reaction that suppress microorganism, the central temperature for freezing rear food will reach less than -18~-15 DEG C,
Moisture forms the small ice crystal of countless needle-likes in quick-frozen steamed dumpling stuffed with lard and sugar, and its diameter should be less than 100 μm, it is to avoid form larger in space between cells
The ice crystal of grain；Ice crystal distribution is close with liquid water distribution in raw material, to cell tissue structural damage very little；Quick-frozen steamed dumpling stuffed with lard and sugar solution
During jelly, the moisture that ice crystal melts can be absorbed without producing juice loss, so as to maximally maintain product rapidly by cell again
Original local flavor.
In order to improve the automaticity and product quality of production, in preferred scheme, above-mentioned steps（6）~（8）Using water
Boil cooling and the anxious production line that freezes realized, the water boil cooling and it is anxious freeze production line include frame, feed conveyor belt, preheating device, plus
Thermal, water-cooling apparatus and Double helix deepfreezing machine, in frame, heater is after preheating device for feed conveyor belt
Side, water-cooling apparatus is located at heater rear, and Double helix deepfreezing machine is located at water-cooling apparatus rear；Preheating device includes described
Preheating tank and first conveyer belt, in frame, the forward section of first conveyer belt is in the preheating water to the preheating tank
In groove；Heater includes the heating water tank and the second conveyer belt, and the heating water tank is located in frame, the second conveyer belt
The section that moves ahead is in the heating water tank；Water-cooling apparatus includes the bosh and the 3rd conveyer belt, the bosh
In frame, the forward section of the 3rd conveyer belt is in the bosh；Feed conveyor belt rear end is in the preheating water
The top of front of the slot, in the top of the heating water tank front end, the second conveyer belt rear end is described for first conveyer belt rear end
The top of bosh front end；It is provided between water-cooling apparatus and Double helix deepfreezing machine and drains foraminous conveyer and material transfer transmission
Band, drains foraminous conveyer and material transfer conveyor belt in frame, and the 3rd conveyer belt rear end is before foraminous conveyer is drained
The top at end, drains top of the foraminous conveyer rear end in material transfer conveyor belt front end, and material transfer conveyor belt extends back
To Double helix deepfreezing machine；
Step（5）The steamed dumpling stuffed with lard and sugar semi-finished product that shaping is obtained fall in feed conveyor belt, are conveyed backward by feed conveyor belt；Steamed dumpling stuffed with lard and sugar
After semi-finished product reach feed conveyor belt rear end, in falling into preheating tank under gravity；80~85 are equipped with preheating tank
DEG C water, preheat tank in, steamed dumpling stuffed with lard and sugar semi-finished product are in first conveyer belt, from A-P under the drive of first conveyer belt
Gradually it is moved rearwards by, steamed dumpling stuffed with lard and sugar semi-finished product are preheated during being moved rearwards by；In preheating tank rear end, preheated steamed dumpling stuffed with lard and sugar
During semi-finished product fall into heating water tank from first conveyer belt rear end；Equipped with 92~95 DEG C of water in heating water tank, in heating water tank
In, steamed dumpling stuffed with lard and sugar semi-finished product are on the second conveyer belt, are gradually moved rearwards by from A-P under the drive of the second conveyer belt, crystal
Bag semi-finished product are heated during being moved rearwards by and are gradually cooked；In heating water tank rear end, the steamed dumpling stuffed with lard and sugar semi-finished product being cooked
In bosh being fallen into from the second conveyer belt rear end；In bosh, steamed dumpling stuffed with lard and sugar semi-finished product are on the 3rd conveyer belt,
Gradually it is moved rearwards by from A-P under the drive of the 3rd conveyer belt, steamed dumpling stuffed with lard and sugar semi-finished product connect during being moved rearwards by with cooling water
Touch, be gradually cooled as it passes through the cooler sizing；In bosh rear end, water cooled steamed dumpling stuffed with lard and sugar semi-finished product but drop from the 3rd conveyer belt rear end
Drain on foraminous conveyer；Then, steamed dumpling stuffed with lard and sugar semi-finished product are drained during foraminous conveyer is moved rearwards by edge and gradually drained；Work as water
Brilliant bag semi-finished product are reached when draining foraminous conveyer rear end, are dropped on material transfer conveyor belt, and defeated by material transfer conveyor belt
Deliver to Double helix deepfreezing machine to be freezed, obtain quick-frozen steamed dumpling stuffed with lard and sugar.
The above-mentioned foraminous conveyer that drains plays a part of to convey and drain steamed dumpling stuffed with lard and sugar semi-finished product, during conveying, water
The water adhered on brilliant bag semi-finished product can flow out or evaporate, and the water of outflow drops from the mesh drained on foraminous conveyer.It is preferred that above-mentioned
Foraminous conveyer is drained for stainless (steel) wire band.
In preferred scheme, cooling blower is additionally provided with above-mentioned frame, cooling blower is in and drains foraminous conveyer top, cooling
Blower fan is dried towards foraminous conveyer is drained.By blowing, steamed dumpling stuffed with lard and sugar semi-finished product can be made further to cool down, and by the good water of water cooling
The excessive moisture of brilliant bag surface of semi-finished is air-dried, it is to avoid frost is played on surface after steamed dumpling stuffed with lard and sugar semi-finished product freeze.
In preferred scheme, the above-mentioned foraminous conveyer lower section that drains is provided with water receiving tank, and water receiving tank is arranged in frame, water receiving tank bottom
Portion is connected with drainpipe, and drainpipe is connected with the cavity of water receiving tank, and drainage switch valve is provided with drainpipe.Above-mentioned water receiving tank can
Receive from the water that is dropped on foraminous conveyer is drained, be conducive to keeping workshop condition cleaning.After opening drainage switch valve, in water receiving tank
The water of collection can be discharged from drainpipe.
Generally, above-mentioned first conveyer belt includes the forward section, rear changeover portion, reversion section and the preceding changeover portion that are sequentially connected, its
The forward section of middle first conveyer belt from A-P run, the reversion Duan Zihou of first conveyer belt to preceding operation, first conveyer belt
Forward section is in the reversion section top of first conveyer belt.
Generally, above-mentioned second conveyer belt includes the forward section, rear changeover portion, reversion section and the preceding changeover portion that are sequentially connected, its
In the second conveyer belt forward section from A-P run, the reversion Duan Zihou of the second conveyer belt to preceding operation, the second conveyer belt
Forward section is in the reversion section top of the second conveyer belt.
Generally, above-mentioned 3rd conveyer belt includes the forward section, rear changeover portion, reversion section and the preceding changeover portion that are sequentially connected, its
In the 3rd conveyer belt forward section from A-P run, the reversion Duan Zihou of the 3rd conveyer belt to preceding operation, the 3rd conveyer belt
Forward section is in the reversion section top of the 3rd conveyer belt.
In preferred scheme, above-mentioned preheating device also includes the first cover body and the first cover body hoisting mechanism, and the first cover body is covered
On the opening of preheating tank upper end, the first cover body hoisting mechanism in frame, the first cover body and the first cover body hoisting mechanism
Connection.First cover body is covered on the opening of preheating tank upper end so that in warm, and the steam that hot water is evaporated retains
In tank is preheated, so, thermal loss can be avoided, hot water is kept certain temperature, energy saving, and workshop can be avoided
Visibility is influenceed because steam diffuses, facilitates staff to operate and walk about, additionally, the first cover body will preheat opening for tank upper end
Mouth closing, can improve security.
In preferred scheme, above-mentioned heater also includes the second cover body and the second cover body hoisting mechanism, and the second cover body is covered
On the opening of heating water tank upper end, the second cover body hoisting mechanism in the frame, the second cover body and the second cover body hoisting mechanism
Connection.Second cover body is covered on the opening of heating water tank upper end so that in heating process, and the steam that hot water is evaporated retains
In heating water tank, so, thermal loss can be avoided, hot water is kept certain temperature, energy saving, and workshop can be avoided
Visibility is influenceed because steam diffuses, facilitates staff to operate and walk about, additionally, the second cover body opening heating water tank upper end
Mouth closing, can improve security.
In preferred scheme, above-mentioned preheating device also includes the first pusher, and the first pusher is located at first conveyer belt
Top；First pusher includes left and right two the first driving chains and multiple first scraping wings side by side, each first scraping wings
Left and right two ends are connected with two first driving chains respectively；The first scraping wings above the forward section of the first driving chain is in preheating
In tank.Generally, in above-mentioned first pusher, the multiple first scraping wings is uniform on the first driving chain.Above-mentioned
One driving chain includes the forward section, rear changeover portion, reversion section and the preceding changeover portion that are sequentially connected, wherein before the first driving chain
Row section is run from A-P, the reversion Duan Zihou of the first driving chain to preceding operation, and the forward section of the first driving chain is in the
The reversion section lower section of one driving chain.The first scraping wings above the forward section of the first driving chain is moved from A-P, is in
Steamed dumpling stuffed with lard and sugar between adjacent two first scraping wings（Steamed dumpling stuffed with lard and sugar is in adjacent two first scraping wings and preheating tank left and right sidewall is surrounded
Space in）Moved from A-P under the promotion of the first scraping wings, by setting the first pusher, can effectively control crystal
Wrap the moving direction in tank is preheated and residence time（The time being preheated）.
In preferred scheme, above-mentioned heater also includes the second pusher, and the second pusher is located at the second conveyer belt
Top；Second pusher includes left and right two the second driving chains and multiple second scraping wings side by side, each second scraping wings
Left and right two ends are connected with two second driving chains respectively；The second scraping wings above the forward section of the second driving chain is in heating
In tank.Generally, in above-mentioned second pusher, the multiple second scraping wings is uniform on the second driving chain.Above-mentioned
Two driving chains include the forward section, rear changeover portion, reversion section and the preceding changeover portion that are sequentially connected, wherein before the second driving chain
Row section is run from A-P, the reversion Duan Zihou of the second driving chain to preceding operation, and the forward section of the second driving chain is in the
The reversion section lower section of two driving chains.The second scraping wings above the forward section of the second driving chain is moved from A-P, is in
Steamed dumpling stuffed with lard and sugar semi-finished product between adjacent two second scraping wings（Steamed dumpling stuffed with lard and sugar semi-finished product are in adjacent two second scraping wings and heating water tank
In the space that left and right sidewall is surrounded）Moved from A-P under the promotion of the second scraping wings, by setting the second pusher, can
Effectively control moving direction and residence time of the steamed dumpling stuffed with lard and sugar semi-finished product in heating water tank（The i.e. heated time）.
Above-mentioned water-cooling apparatus also includes the 3rd pusher, and the 3rd pusher is located at the 3rd conveyer belt top；3rd
Pusher includes left and right two the 3rd driving chains and multiple 3rd scraping wings side by side, each 3rd scraping wings or so two ends point
It is not connected with two the 3rd driving chains；The 3rd scraping wings above the forward section of the 3rd driving chain is in bosh.It is logical
Often, in above-mentioned 3rd pusher, the multiple 3rd scraping wings is uniform on the 3rd driving chain.Above-mentioned 3rd driving chain
Including be sequentially connected forward section, rear changeover portion, reversion section and preceding changeover portion, wherein the forward section of the 3rd driving chain from it is preceding extremely
After run, to preceding operation, the forward section of the 3rd driving chain is in the 3rd driving chain to the reversion Duan Zihou of the 3rd driving chain
Reversion section lower section.The 3rd scraping wings above the forward section of the 3rd driving chain is moved from A-P, is in adjacent two the 3rd
Steamed dumpling stuffed with lard and sugar semi-finished product between scraping wings（Steamed dumpling stuffed with lard and sugar semi-finished product are in adjacent two the 3rd scraping wings and bosh left and right sidewall is enclosed
Into space in）Moved from A-P under the promotion of the 3rd scraping wings, by setting the 3rd pusher, can effectively control water
Moving direction of the brilliant bag semi-finished product in bosh.
The present invention realizes industrialized production steamed dumpling stuffed with lard and sugar, and cladding as obtained crystal is felt well, and soft, color is white, and sparkling and crystal-clear bright, fillings is hidden
About visible, delicious, delicious aromatic, quality is good, and the shelf-life is 12 months under conditions of refrigeration.In brief, the present invention
Can realize that batch production can be realized producing quick-frozen steamed dumpling stuffed with lard and sugar in batches, products taste, the safe and healthy and long shelf-life for obtaining,
Better quality products at good values can be provided for consumer.
Brief description of the drawings
Fig. 1 is that water used in the preferred embodiment of the present invention boils cooling and the anxious structural representation for freezing production line；
Fig. 2 is that water shown in Fig. 1 boils cooling and anxious jelly in production line drains transport portion（Including draining foraminous conveyer, cooling wind
Machine and water receiving tank etc.）Structural representation.
Specific embodiment
Embodiment 1
In the present embodiment, the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar comprises the steps：
（1）Dispensing
By weight, 25 parts of starch, 33 parts of water, acetylation double 25 parts of starch adipate, 0.5 part of guar gum, porks 52 are equipped with
Part, 17 parts of carrot, 16 parts of onion, verdant 11 parts, 15 parts of soybean protein, 6 parts of white granulated sugar, 2.5 parts of head of garlic particle, chilli powder 9.5
Part, 1.5 parts of edible salt, 1.5 parts of soy sauce, 3 parts of sodium glutamate, 4 parts of flavoring essence spices；
（2）Pretreatment of raw material
（2-a）Pork is rubbed, it is stand-by；
（2-b）By carrot cleaning, peeling, stripping and slicing, cook after shred, it is stand-by；
（2-c）Onion is cleaned, chopping after crust is gone, it is stand-by；
（2-d）By it is verdant go root, cleaning after shred, it is stand-by；
（2-e）Rubbed after soybean protein immersion, dehydration, it is stand-by；
（3）Cladding makes
By step（1）The starch of outfit, water, the double starch adipates of acetylation and guar gum are poured into the first agitated kettle, are stirred
Into cladding；
（4）Filling production
Will be through step（2）The pork of pretreatment, carrot, onion, verdant and soybean protein, and step（1）The white sand of outfit
Sugar, head of garlic particle, chilli powder, edible salt, soy sauce, sodium glutamate and flavoring essence spices are added in the second agitated kettle, are stirred into
Fillings；
（5）Shaping
Fillings is wrapped up using cladding, steamed dumpling stuffed with lard and sugar semi-finished product are obtained；
（6）Water is boiled
First by steamed dumpling stuffed with lard and sugar semi-finished product feeding preheating tank 21, water is boiled 5 minutes at 83 DEG C, then sends into steamed dumpling stuffed with lard and sugar semi-finished product
In heating water tank 31, water is boiled 5 minutes at 93 DEG C；
（7）Cooling
Cooled down in the steamed dumpling stuffed with lard and sugar semi-finished product feeding bosh 41 that will be boiled by water, steamed dumpling stuffed with lard and sugar semi-finished product are cooled to 20~
25℃；
（8）It is anxious to freeze
Will be through step（7）The steamed dumpling stuffed with lard and sugar semi-finished product of cooling drain away the water, then the freezing in the Double helix deepfreezing machine 5 of -35 DEG C of temperature
50 minutes, obtain quick-frozen steamed dumpling stuffed with lard and sugar.
Obtained quick-frozen crystal be packaged into packaging bag and seal, case, lamination, storage, then in temperature -18~-20 DEG C
Under anxious freeze storage in storehouse.Only need to thaw before consumption, boiling heating.
Step（1）The starch of outfit is the mixture of tapioca, farina and wheaten starch, by weight, institute
Starch is stated to be made up of 60% tapioca, 30% farina and 10% wheaten starch.Head of garlic particle is by head of garlic pelletizing
Obtain（Also carried out generally after pelletizing fried）.
Step（3）First agitated kettle used and step（4）Second agitated kettle used can be using Horizontal stirring pot.
Step（5）In, crystal wrap molding can be carried out using steamed dumpling stuffed with lard and sugar forming machine.
Above-mentioned steps（6）~（8）Cooling is boiled using water and the anxious production line that freezes is realized, as shown in figure 1, the water is boiled cooling down and anxious
Freezing production line includes frame 1, feed conveyor belt 12, preheating device 2, heater 3, water-cooling apparatus 4 and Double helix deepfreezing machine
5, in frame 1, heater 3 is located at the rear of preheating device 2 to feed conveyor belt 12, and water-cooling apparatus 4 is located at heater 3
Rear, Double helix deepfreezing machine 5 is located at the rear of water-cooling apparatus 4；It is provided between water-cooling apparatus 4 and Double helix deepfreezing machine 5 and is drained
Foraminous conveyer 6 and material transfer conveyor belt 7, drain foraminous conveyer 6 and material transfer conveyor belt 7 and are located in frame 1.Pre- hot charging
Putting 2 includes preheating tank 21 and the first conveyer belt 22, and the preheating tank 21 is located in frame 1, first conveyer belt 22
The section 221 that moves ahead is in the preheating tank 21.Heater 3 includes the conveyer belt 32 of the heating water tank 31 and second, described
In frame 1, the forward section 321 of the second conveyer belt 32 is in the heating water tank 31 heating water tank 31.Water-cooling apparatus 4
Including the conveyer belt 42 of the bosh 41 and the 3rd, in frame 1, the 3rd conveyer belt 42 moves ahead the bosh 41
Section 421 is in the bosh 41.The rear end of feed conveyor belt 12 is in the top of preheating tank 21 front end, and first is defeated
Send with 22 rear ends in the top of the front end of the heating water tank 31, the rear end of the second conveyer belt 32 is in the front end of the bosh 41
Top, the rear end of the 3rd conveyer belt 42 draining the top of the front end of foraminous conveyer 6, draining the rear end of foraminous conveyer 6 in material
The top of the front end of transfer conveyor belt 7, material transfer conveyor belt 7 extands rearward to Double helix deepfreezing machine 5；
Step（5）The steamed dumpling stuffed with lard and sugar semi-finished product that shaping is obtained fall in feed conveyor belt 12, are conveyed backward by feed conveyor belt 12；Water
After brilliant bag semi-finished product reach the rear end of feed conveyor belt 12, in falling into preheating tank 21 under gravity；In preheating tank 21
Equipped with 83 DEG C of water, in tank 21 is preheated, steamed dumpling stuffed with lard and sugar semi-finished product are in first conveyer belt 22, in the band of first conveyer belt 22
Gradually it is moved rearwards by from A-P under dynamic, steamed dumpling stuffed with lard and sugar semi-finished product are preheated during being moved rearwards by；In preheating tank 21 rear end,
Preheated steamed dumpling stuffed with lard and sugar semi-finished product fall into heating water tank 31 from the rear end of first conveyer belt 22；93 DEG C are equipped with heating water tank 31
Water, in heating water tank 31, steamed dumpling stuffed with lard and sugar semi-finished product are on the second conveyer belt 32, from preceding under the drive of the second conveyer belt 32
Gradually it is moved rearwards by after, steamed dumpling stuffed with lard and sugar semi-finished product are heated during being moved rearwards by and are gradually cooked；In heating water tank 31
Rear end, the steamed dumpling stuffed with lard and sugar semi-finished product being cooked fall into bosh 4 from the rear end of the second conveyer belt 32；Equipped with cold in bosh 41
But water（Cooling water can use normal-temperature water or frozen water）, in bosh 41, steamed dumpling stuffed with lard and sugar semi-finished product are on the 3rd conveyer belt 42,
Gradually be moved rearwards by from A-P under the drive of the 3rd conveyer belt 42, steamed dumpling stuffed with lard and sugar semi-finished product during being moved rearwards by with cooling
Water is contacted, and is gradually cooled as it passes through the cooler sizing；In the rear end of bosh 41, water cooled steamed dumpling stuffed with lard and sugar semi-finished product but are from after the 3rd conveyer belt 42
Make a clean sweep of on foraminous conveyer 6 is drained；Then, steamed dumpling stuffed with lard and sugar semi-finished product along drain during foraminous conveyer 6 is moved rearwards by by
Gradually drain；When steamed dumpling stuffed with lard and sugar semi-finished product are reached drains 6 rear end of foraminous conveyer, drop on material transfer conveyor belt 7, and by material
Transfer conveyor belt 7 is delivered to Double helix deepfreezing machine 5 and is freezed, and obtains quick-frozen steamed dumpling stuffed with lard and sugar.
Foraminous conveyer 6 is drained for stainless (steel) wire band.
Cooling blower 8 is additionally provided with reference to Fig. 2, in frame, cooling blower 8 is in and drains the top of foraminous conveyer 6, cooling blower
8 directions drain foraminous conveyer 6 and dry.Drain the lower section of foraminous conveyer 6 and be provided with water receiving tank 9, water receiving tank 9 is arranged in frame 1, water receiving
The bottom of groove 9 is connected with drainpipe 10, and drainpipe 10 is connected with the cavity of water receiving tank 9, and drainage switch valve is provided with drainpipe 10
11, water receiving tank 9 can be received from the water that is dropped on foraminous conveyer 6 is drained, and open the water collected in water receiving tank 9 after drainage switch valve 11
Can be discharged from drainpipe 10.
First conveyer belt 22 includes the forward section 221, rear changeover portion 222, reversion section 223 and the preceding changeover portion that are sequentially connected
224, the wherein forward section 321 of first conveyer belt is run from A-P, and the reversion section 223 of first conveyer belt is certainly rear to preceding operation,
The forward section 221 of first conveyer belt is in the top of reversion section 223 of first conveyer belt.
Second conveyer belt 32 includes the forward section 321, rear changeover portion 322, reversion section 323 and the preceding changeover portion that are sequentially connected
324, wherein the forward section 321 of the second conveyer belt is run from A-P, the reversion section 323 of the second conveyer belt is certainly rear to preceding operation,
The forward section 321 of the second conveyer belt is in the top of reversion section 323 of the second conveyer belt.
3rd conveyer belt 42 includes the forward section 421, rear changeover portion 422, reversion section 423 and the preceding changeover portion that are sequentially connected
424, wherein the forward section 421 of the 3rd conveyer belt is run from A-P, the reversion section 423 of the 3rd conveyer belt is certainly rear to preceding operation,
The forward section 421 of the 3rd conveyer belt is in the top of reversion section 423 of the 3rd conveyer belt.
Preheating device 2 also includes the first cover body 23 and the first cover body hoisting mechanism, and the first cover body 23 is covered in preheating tank
On the opening of 21 upper ends, in frame 1, the first cover body 23 is connected the first cover body hoisting mechanism with the first cover body hoisting mechanism.
First cover body hoisting mechanism is used to control the first cover body 23 to rise or fall, and can use conventional lifting control mechanism, herein not
It is described in detail.
Heater 3 also includes the second cover body 33 and the second cover body hoisting mechanism, and the second cover body 33 is covered in heating water tank
On the opening of 31 upper ends, in frame 1, the second cover body 33 is connected the second cover body hoisting mechanism with the second cover body hoisting mechanism.
Second cover body hoisting mechanism is used to control the second cover body 33 to rise or fall, and can use conventional lifting control mechanism, herein not
It is described in detail.
Embodiment 2
In the present embodiment, the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar comprises the steps：
（1）Dispensing
By weight, 26 parts of starch, 35 parts of water, acetylation double 24 parts of starch adipate, 0.6 part of guar gum, porks 50 are equipped with
Part, 18 parts of carrot, 18 parts of onion, verdant 10 parts, 17 parts of soybean protein, 7 parts of white granulated sugar, 2 parts of head of garlic particle, 9 parts of chilli powder,
1.4 parts of edible salt, 1.8 parts of soy sauce, 2 parts of sodium glutamate, 5 parts of flavoring essence spices；
（2）Pretreatment of raw material
（2-a）Pork is rubbed, it is stand-by；
（2-b）By carrot cleaning, peeling, stripping and slicing, cook after shred, it is stand-by；
（2-c）Onion is cleaned, chopping after crust is gone, it is stand-by；
（2-d）By it is verdant go root, cleaning after shred, it is stand-by；
（2-e）Rubbed after soybean protein immersion, dehydration, it is stand-by；
（3）Cladding makes
By step（1）The starch of outfit, water, the double starch adipates of acetylation and guar gum are poured into the first agitated kettle, are stirred
Into cladding；
（4）Filling production
Will be through step（2）The pork of pretreatment, carrot, onion, verdant and soybean protein, and step（1）The white sand of outfit
Sugar, head of garlic particle, chilli powder, edible salt, soy sauce, sodium glutamate and flavoring essence spices are added in the second agitated kettle, are stirred into
Fillings；
（5）Shaping
Fillings is wrapped up using cladding, steamed dumpling stuffed with lard and sugar semi-finished product are obtained；
（6）Water is boiled
First by steamed dumpling stuffed with lard and sugar semi-finished product feeding preheating tank 21, water is boiled 6 minutes at 80 DEG C, then sends into steamed dumpling stuffed with lard and sugar semi-finished product
In heating water tank 31, water is boiled 6 minutes at 92 DEG C；
（7）Cooling
Cooled down in the steamed dumpling stuffed with lard and sugar semi-finished product feeding bosh 41 that will be boiled by water, steamed dumpling stuffed with lard and sugar semi-finished product are cooled to 20~
25℃；
（8）It is anxious to freeze
Will be through step（7）The steamed dumpling stuffed with lard and sugar semi-finished product of cooling drain away the water, then the freezing in the Double helix deepfreezing machine 5 of -33 DEG C of temperature
60 minutes, obtain quick-frozen steamed dumpling stuffed with lard and sugar.
Obtained quick-frozen crystal be packaged into packaging bag and seal, case, lamination, storage, then in temperature -18~-20 DEG C
Under anxious freeze storage in storehouse.Only need to thaw before consumption, boiling heating.
Step（1）The starch of outfit is the mixture of tapioca, farina and wheaten starch, by weight, institute
Starch is stated to be made up of 65% tapioca, 30% farina and 5% wheaten starch.Head of garlic particle is by head of garlic pelletizing
Obtain（Also carried out generally after pelletizing fried）.
Step（3）First agitated kettle used and step（4）Second agitated kettle used can be using Horizontal stirring pot.
Step（5）In, crystal wrap molding can be carried out using steamed dumpling stuffed with lard and sugar forming machine.
Above-mentioned steps（6）~（8）Cooling is boiled using the water of structure same as Example 1 and the anxious production line that freezes realizes that institute is not
With equipped with 80 DEG C of water in preheating tank 21, equipped with 92 DEG C of water in heating water tank 31.
Embodiment 3
In the present embodiment, the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar comprises the steps：
（1）Dispensing
By weight, 24 parts of starch, 30 parts of water, acetylation double 26 parts of starch adipate, 0.4 part of guar gum, porks 55 are equipped with
Part, 15 parts of carrot, 15 parts of onion, verdant 12 parts, 14 parts of soybean protein, 5 parts of white granulated sugar, 3 parts of head of garlic particle, 10 parts of chilli powder,
1.6 parts of edible salt, 1.1 parts of soy sauce, 4 parts of sodium glutamate, 3 parts of flavoring essence spices；
（2）Pretreatment of raw material
（2-a）Pork is rubbed, it is stand-by；
（2-b）By carrot cleaning, peeling, stripping and slicing, cook after shred, it is stand-by；
（2-c）Onion is cleaned, chopping after crust is gone, it is stand-by；
（2-d）By it is verdant go root, cleaning after shred, it is stand-by；
（2-e）Rubbed after soybean protein immersion, dehydration, it is stand-by；
（3）Cladding makes
By step（1）The starch of outfit, water, the double starch adipates of acetylation and guar gum are poured into the first agitated kettle, are stirred
Into cladding；
（4）Filling production
Will be through step（2）The pork of pretreatment, carrot, onion, verdant and soybean protein, and step（1）The white sand of outfit
Sugar, head of garlic particle, chilli powder, edible salt, soy sauce, sodium glutamate and flavoring essence spices are added in the second agitated kettle, are stirred into
Fillings；
（5）Shaping
Fillings is wrapped up using cladding, steamed dumpling stuffed with lard and sugar semi-finished product are obtained；
（6）Water is boiled
First by steamed dumpling stuffed with lard and sugar semi-finished product feeding preheating tank 21, water is boiled 4 minutes at 85 DEG C, then sends into steamed dumpling stuffed with lard and sugar semi-finished product
In heating water tank 31, water is boiled 4 minutes at 95 DEG C；
（7）Cooling
Cooled down in the steamed dumpling stuffed with lard and sugar semi-finished product feeding bosh 41 that will be boiled by water, steamed dumpling stuffed with lard and sugar semi-finished product are cooled to 20~
25℃；
（8）It is anxious to freeze
Will be through step（7）The steamed dumpling stuffed with lard and sugar semi-finished product of cooling drain away the water, then the freezing in the Double helix deepfreezing machine 5 of -37 DEG C of temperature
45 minutes, obtain quick-frozen steamed dumpling stuffed with lard and sugar.
Obtained quick-frozen crystal be packaged into packaging bag and seal, case, lamination, storage, then in temperature -18~-20 DEG C
Under anxious freeze storage in storehouse.Only need to thaw before consumption, boiling heating.
Step（1）The starch of outfit is the mixture of tapioca, farina and wheaten starch, by weight, institute
Starch is stated to be made up of 55% tapioca, 35% farina and 10% wheaten starch.Head of garlic particle is by head of garlic pelletizing
Obtain（Also carried out generally after pelletizing fried）.
Step（3）First agitated kettle used and step（4）Second agitated kettle used can be using Horizontal stirring pot.
Step（5）In, crystal wrap molding can be carried out using steamed dumpling stuffed with lard and sugar forming machine.
Above-mentioned steps（6）~（8）Cooling is boiled using the water of structure same as Example 1 and the anxious production line that freezes realizes that institute is not
With equipped with 85 DEG C of water in preheating tank 21, equipped with 95 DEG C of water in heating water tank 31.
Claims (9)
1. a kind of preparation method of quick-frozen steamed dumpling stuffed with lard and sugar, it is characterised in that comprise the steps：
（1）Dispensing
By weight, 24~26 parts of starch, 30~35 parts of water, acetylation double 24~26 parts of starch adipate, guar gums are equipped with
0.4~0.6 part, 50~55 parts of pork, 15~18 parts of carrot, 15~18 parts of onion, verdant 10~12 parts, soybean protein 14~
17 parts, 5~7 parts of white granulated sugar, 2~3 parts of head of garlic particle, 9~10 parts of chilli powder, 1.4~1.6 parts of edible salt, soy sauce 1.1~1.8
Part, 2~4 parts of sodium glutamate, 3~5 parts of flavoring essence spices；
（2）Pretreatment of raw material
（2-a）Pork is rubbed, it is stand-by；
（2-b）By carrot cleaning, peeling, stripping and slicing, cook after shred, it is stand-by；
（2-c）Onion is cleaned, chopping after crust is gone, it is stand-by；
（2-d）By it is verdant go root, cleaning after shred, it is stand-by；
（2-e）Rubbed after soybean protein immersion, dehydration, it is stand-by；
（3）Cladding makes
By step（1）The starch of outfit, water, the double starch adipates of acetylation and guar gum are poured into the first agitated kettle, are stirred
Into cladding；
（4）Filling production
Will be through step（2）The pork of pretreatment, carrot, onion, verdant and soybean protein, and step（1）The white sand of outfit
Sugar, head of garlic particle, chilli powder, edible salt, soy sauce, sodium glutamate and flavoring essence spices are added in the second agitated kettle, are stirred into
Fillings；
（5）Shaping
Fillings is wrapped up using cladding, steamed dumpling stuffed with lard and sugar semi-finished product are obtained；
（6）Water is boiled
First by steamed dumpling stuffed with lard and sugar semi-finished product feeding preheating tank, water boils 4~6 minutes at 80~85 DEG C, then by steamed dumpling stuffed with lard and sugar half into
In product feeding heating water tank, water is boiled 4~6 minutes at 92~95 DEG C；
（7）Cooling
Cooled down in the steamed dumpling stuffed with lard and sugar semi-finished product feeding bosh that will be boiled by water, steamed dumpling stuffed with lard and sugar semi-finished product are cooled to 20~25
℃；
（8）It is anxious to freeze
Will be through step（7）The steamed dumpling stuffed with lard and sugar semi-finished product of cooling drain away the water, then in the Double helix deepfreezing machine of temperature -33~-37 DEG C
Freezing 45~60 minutes, obtains quick-frozen steamed dumpling stuffed with lard and sugar.
2. the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar according to claim 1, it is characterised in that：The starch be tapioca,
The mixture of farina and wheaten starch.
3. the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar according to claim 2, it is characterised in that：By weight, the starch by
55~65% tapioca, 25~35% farina and 5~15% wheaten starch composition.
4. the preparation method of the quick-frozen steamed dumpling stuffed with lard and sugar according to claim any one of 1-3, it is characterised in that：The step（6）
~（8）Cooling is boiled using water and the anxious production line that freezes is realized, the water boil cooling and it is anxious freeze production line include frame, feed conveyor belt,
Preheating device, heater, water-cooling apparatus and Double helix deepfreezing machine, in frame, heater is located at feed conveyor belt
Preheating device rear, water-cooling apparatus is located at heater rear, and Double helix deepfreezing machine is located at water-cooling apparatus rear；Pre- hot charging
Put including preheating tank and the first conveyer belt, in frame, the forward section of first conveyer belt is in the preheating tank
In the preheating tank；Heater includes the heating water tank and the second conveyer belt, and the heating water tank is located in frame, the
The forward section of two conveyer belts is in the heating water tank；Water-cooling apparatus includes the bosh and the 3rd conveyer belt, institute
Bosh is stated in frame, the forward section of the 3rd conveyer belt is in the bosh；Feed conveyor belt rear end exists
The top of the preheating water front of the slot, first conveyer belt rear end in the top of the heating water tank front end, after the second conveyer belt
End is in the top of the bosh front end；It is provided between water-cooling apparatus and Double helix deepfreezing machine and drains foraminous conveyer and thing
Material transfer conveyor belt, drains foraminous conveyer and material transfer conveyor belt in frame, and the 3rd conveyer belt rear end is being drained
The top of foraminous conveyer front end, drains top of the foraminous conveyer rear end in material transfer conveyor belt front end, material transfer transmission
Band extands rearward to Double helix deepfreezing machine；
Step（5）The steamed dumpling stuffed with lard and sugar semi-finished product that shaping is obtained fall in feed conveyor belt, are conveyed backward by feed conveyor belt；Steamed dumpling stuffed with lard and sugar
After semi-finished product reach feed conveyor belt rear end, in falling into preheating tank under gravity；80~85 are equipped with preheating tank
DEG C water, preheat tank in, steamed dumpling stuffed with lard and sugar semi-finished product are in first conveyer belt, from A-P under the drive of first conveyer belt
Gradually it is moved rearwards by, steamed dumpling stuffed with lard and sugar semi-finished product are preheated during being moved rearwards by；In preheating tank rear end, preheated steamed dumpling stuffed with lard and sugar
During semi-finished product fall into heating water tank from first conveyer belt rear end；Equipped with 92~95 DEG C of water in heating water tank, in heating water tank
In, steamed dumpling stuffed with lard and sugar semi-finished product are on the second conveyer belt, are gradually moved rearwards by from A-P under the drive of the second conveyer belt, crystal
Bag semi-finished product are heated during being moved rearwards by and are gradually cooked；In heating water tank rear end, the steamed dumpling stuffed with lard and sugar semi-finished product being cooked
In bosh being fallen into from the second conveyer belt rear end；In bosh, steamed dumpling stuffed with lard and sugar semi-finished product are on the 3rd conveyer belt,
Gradually it is moved rearwards by from A-P under the drive of the 3rd conveyer belt, steamed dumpling stuffed with lard and sugar semi-finished product connect during being moved rearwards by with cooling water
Touch, be gradually cooled as it passes through the cooler sizing；In bosh rear end, water cooled steamed dumpling stuffed with lard and sugar semi-finished product but drop from the 3rd conveyer belt rear end
Drain on foraminous conveyer；Then, steamed dumpling stuffed with lard and sugar semi-finished product are drained during foraminous conveyer is moved rearwards by edge and gradually drained；Work as water
Brilliant bag semi-finished product are reached when draining foraminous conveyer rear end, are dropped on material transfer conveyor belt, and defeated by material transfer conveyor belt
Deliver to Double helix deepfreezing machine to be freezed, obtain quick-frozen steamed dumpling stuffed with lard and sugar.
5. the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar according to claim 4, it is characterised in that：The foraminous conveyer that drains is not for
Rust steel mesh belt.
6. the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar according to claim 4, it is characterised in that：Cooling is additionally provided with the frame
Blower fan, cooling blower is in and drains foraminous conveyer top, and cooling blower is dried towards foraminous conveyer is drained.
7. the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar according to claim 4, it is characterised in that：It is described to drain foraminous conveyer lower section
Water receiving tank is provided with, water receiving tank is arranged in frame, water receiving trench bottom is connected with drainpipe, drainpipe connects with the cavity of water receiving tank
It is logical, drainage switch valve is installed on drainpipe.
8. the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar according to claim 4, it is characterised in that：The preheating device also includes the
One cover body and the first cover body hoisting mechanism, the first cover body are covered on the opening of preheating tank upper end, the first cover body hoisting mechanism
In frame, the first cover body is connected with the first cover body hoisting mechanism.
9. the preparation method of quick-frozen steamed dumpling stuffed with lard and sugar according to claim 4, it is characterised in that：The heater also includes the
Two cover bodies and the second cover body hoisting mechanism, the second cover body are covered on the opening of heating water tank upper end, the second cover body hoisting mechanism
In frame, the second cover body is connected with the second cover body hoisting mechanism.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611233933.0A CN106722859A (en) | 2016-12-28 | 2016-12-28 | The preparation method of quick-frozen steamed dumpling stuffed with lard and sugar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611233933.0A CN106722859A (en) | 2016-12-28 | 2016-12-28 | The preparation method of quick-frozen steamed dumpling stuffed with lard and sugar |
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| Publication Number | Publication Date |
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| CN106722859A true CN106722859A (en) | 2017-05-31 |
Family
ID=58924542
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611233933.0A Pending CN106722859A (en) | 2016-12-28 | 2016-12-28 | The preparation method of quick-frozen steamed dumpling stuffed with lard and sugar |
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| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125811A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Steamed stuffed bun capable of being boiled and preparation method thereof |
| CN103892182A (en) * | 2014-03-26 | 2014-07-02 | 福建圣农食品有限公司 | Lard and sugar stuffed steamed bun with mushroom stuffing and preparation method thereof |
| CN205284892U (en) * | 2015-12-18 | 2016-06-08 | 广东八记食品股份有限公司 | Steamed dumpling stuffed with lard and sugar heating device |
| CN205284899U (en) * | 2015-12-21 | 2016-06-08 | 广东八记食品股份有限公司 | Leaf -lard bun production line |
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2016
- 2016-12-28 CN CN201611233933.0A patent/CN106722859A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125811A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Steamed stuffed bun capable of being boiled and preparation method thereof |
| CN103892182A (en) * | 2014-03-26 | 2014-07-02 | 福建圣农食品有限公司 | Lard and sugar stuffed steamed bun with mushroom stuffing and preparation method thereof |
| CN205284892U (en) * | 2015-12-18 | 2016-06-08 | 广东八记食品股份有限公司 | Steamed dumpling stuffed with lard and sugar heating device |
| CN205284899U (en) * | 2015-12-21 | 2016-06-08 | 广东八记食品股份有限公司 | Leaf -lard bun production line |
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| 潘英俊: "《厨房"佩"方》", 31 December 2014, 岭南美术出版社 * |
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