CN107373313B - Improved method for quick-frozen fruit, vegetable and beef dumplings - Google Patents
Improved method for quick-frozen fruit, vegetable and beef dumplings Download PDFInfo
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- CN107373313B CN107373313B CN201710571834.1A CN201710571834A CN107373313B CN 107373313 B CN107373313 B CN 107373313B CN 201710571834 A CN201710571834 A CN 201710571834A CN 107373313 B CN107373313 B CN 107373313B
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- 235000015278 beef Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 15
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 15
- 238000009736 wetting Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000006872 improvement Effects 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 229920001661 Chitosan Polymers 0.000 claims abstract description 7
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims abstract description 7
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000005057 refrigeration Methods 0.000 claims abstract description 6
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 6
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 6
- 239000004334 sorbic acid Substances 0.000 claims abstract description 6
- 238000005507 spraying Methods 0.000 claims abstract description 6
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 20
- 230000007480 spreading Effects 0.000 claims description 19
- 239000007789 gas Substances 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 108010024636 Glutathione Proteins 0.000 claims description 10
- 229960003180 glutathione Drugs 0.000 claims description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
- 239000001301 oxygen Substances 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims 1
- 244000052616 bacterial pathogen Species 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 238000010030 laminating Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- 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
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Abstract
The invention provides an improvement method of quick-frozen fruit, vegetable and beef dumplings, which comprises the following steps: adding sorbic acid accounting for 0.4 percent of the total weight of the stuffing and clean water accounting for 0.4 percent of the total weight of the stuffing into the stuffing and uniformly mixing; feeding the uniformly mixed stuffing into a centrifuge for centrifugal treatment; wrapping the stuffing into dumpling wrappers to form dumplings, spraying a carboxymethyl chitosan solution on the surfaces of the dumplings, taking out the dumplings, and drying the dumplings in a drying machine until white dry spots exist on the surfaces of the dumpling wrappers, so that the dumplings can be taken out; covering the dried dumplings with hot vinasse, and then wetting the dumplings in hypochlorous acid aqueous solution; the wetted dumplings are immediately put into a refrigeration house with the temperature of minus 40 ℃ for freezing, and then the dumplings are packaged and frozen at low temperature. The processed dumpling wrappers can not bubble, the stuffing can be well attached to the dumpling wrappers, germs can not be generated after the quick-frozen dumplings are stored for a long time, and particularly, the dumpling wrappers can not crack when the quick-frozen dumplings are cooked.
Description
Technical Field
The invention relates to the field of quick-frozen foods, in particular to an improvement method of quick-frozen fruit, vegetable and beef dumplings.
Background
The boiled dumplings are popular food with Chinese characteristics, and are popular with people at home and abroad. However, with the improvement of living standard of people, people pay more and more attention to the nutrition of food and choose more and more products such as dumplings.
With the development of society, the pace of life of people is accelerated, and quick-frozen foods become more and more important parts in the life of people. The development of quick-frozen foods is more and more extensive, and the products of the quick-frozen foods are more and more extensive; such as quick-frozen dumplings, quick-frozen glue puddings, quick-frozen wontons and the like; the development scale of quick-frozen foods is also getting larger and larger.
After the existing quick-frozen dumplings are frozen at low temperature, the appearance is very influenced and the dumplings are inconvenient to eat because the dumpling wrappers are broken frequently during cooking.
Disclosure of Invention
The invention aims to solve the technical problem of providing an improvement method of quick-frozen fruit, vegetable and beef dumplings.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
an improvement method of quick-frozen fruit, vegetable and beef dumplings comprises the following steps:
(1) firstly, preparing fruit and vegetable beef stuffing according to a conventional method, adding sorbic acid accounting for 0.4 percent of the total weight of the stuffing and clear water accounting for 0.4 percent of the total weight of the stuffing into the stuffing, and then uniformly mixing;
(2) feeding the uniformly mixed stuffing into a centrifuge for centrifugal treatment, and after the centrifugal treatment is finished, keeping the stuffing for later use;
(3) wrapping stuffing in dumpling wrappers to form dumplings, spraying a carboxymethyl chitosan solution on the surfaces of the dumplings to wet the surfaces of the dumplings, then putting the dumplings into an environment with the pressure of 0.01MPa and the relative humidity of 35% for storage for 24 hours, taking out the dumplings, putting the dumplings into a dryer with the temperature of 50-60 ℃ for drying until white dry spots exist on the surfaces of the dumpling wrappers, and taking out the dumplings;
(4) covering the dried dumplings with hot vinasse, taking out the dumplings after 1-5 hours, and then putting the dumplings into hypochlorous acid aqueous solution for wetting;
(5) the wetted dumplings are immediately put into a refrigeration house with the temperature of minus 40 ℃ for freezing, and then the frozen dumplings are packaged and frozen at low temperature.
The centrifugation speed of the centrifugation in the step (2) was 1500 rpm.
And (4) introducing mixed gas with the oxygen and nitrogen contents of 35% and 65% respectively into the dryer every 10 minutes in the drying process of the dryer in the step (3).
The amount of the mixed gas introduced each time is 1 cubic.
And (3) spreading and airing the dumplings in an environment with the pressure of 0.01MPa and the relative humidity of 35%, spreading the soybean peptide on the surfaces of the dumplings after 12 hours, and wetting the dumplings with deionized water after spreading to wet the surfaces of the dumplings.
Glutathione accounting for 0.1 to 0.2 percent of the total weight of the stuffing is added into the stuffing.
Glutathione accounting for 0.1 percent of the total weight of the stuffing is added into the stuffing.
And (5) wetting the dumplings in the step (5) in a hypochlorous acid aqueous solution, spreading and airing for 30-60 minutes, and then quickly washing the dumplings with clean water for one time.
The invention has the beneficial effects that: through the treatment of the improved method, the dumpling wrappers can not bubble, the stuffing can be well attached to the dumpling wrappers, germs can not be generated after the quick-frozen dumplings are stored for a long time, and particularly, the dumpling wrappers can not crack when the quick-frozen dumplings are cooked.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
An improvement method of quick-frozen fruit, vegetable and beef dumplings comprises the following steps:
(1) firstly, preparing fruit and vegetable beef stuffing according to a conventional method, adding sorbic acid accounting for 0.4 percent of the total weight of the stuffing and clear water accounting for 0.4 percent of the total weight of the stuffing into the stuffing, and then uniformly mixing;
(2) feeding the uniformly mixed stuffing into a centrifuge for centrifugal treatment, and after the centrifugal treatment is finished, keeping the stuffing for later use; the centrifugation speed is 1500 rpm;
(3) wrapping stuffing in dumpling wrappers to form dumplings, spraying a carboxymethyl chitosan solution on the surfaces of the dumplings to wet the surfaces of the dumplings, then putting the dumplings into an environment with the pressure of 0.01MPa and the relative humidity of 35% for storage for 24 hours, taking out the dumplings, putting the dumplings into a dryer with the temperature of 50-60 ℃ for drying until white dry spots exist on the surfaces of the dumpling wrappers, and taking out the dumplings;
(4) covering the dried dumplings with hot vinasse, taking out the dumplings after 1-5 hours, then putting the dumplings into a hypochlorous acid aqueous solution for wetting, immediately taking out the dumplings after wetting, wherein hypochlorous acid can condense dumpling wrappers and improve the binding power of the dumpling wrappers;
(5) the wetted dumplings are immediately put into a refrigeration house with the temperature of minus 40 ℃ for freezing, and then the frozen dumplings are packaged and frozen at low temperature.
And (3) in the drying process of the dryer in the step (3), introducing mixed gas with the oxygen and the nitrogen in the proportions of 35% and 65% every 10 minutes into the dryer, wherein the amount of the mixed gas introduced every time is 1 cubic, and introducing oxygen-enriched gas can enhance the anti-mildew capability of the dumpling wrappers.
And (3) spreading and airing the dumplings in an environment with the pressure of 0.01MPa and the relative humidity of 35%, spreading the soybean peptide on the surfaces of the dumplings after 12 hours, and wetting the dumplings with deionized water after spreading to wet the surfaces of the dumplings.
Glutathione accounting for 0.1 percent of the total weight of the stuffing is added into the stuffing. The glutathione enhances the laminating effect of the stuffing and the dumpling wrappers.
And (5) wetting the dumplings in the step (5) in a hypochlorous acid aqueous solution, spreading and airing for 30-60 minutes, and then quickly washing the dumplings with clean water for one time.
Example 2
An improvement method of quick-frozen fruit, vegetable and beef dumplings comprises the following steps:
(1) firstly, preparing fruit and vegetable beef stuffing according to a conventional method, adding sorbic acid accounting for 0.4 percent of the total weight of the stuffing and clear water accounting for 0.4 percent of the total weight of the stuffing into the stuffing, and then uniformly mixing;
(2) feeding the uniformly mixed stuffing into a centrifuge for centrifugal treatment, and after the centrifugal treatment is finished, keeping the stuffing for later use; the centrifugation speed is 1500 rpm;
(3) wrapping stuffing in dumpling wrappers to form dumplings, spraying a carboxymethyl chitosan solution on the surfaces of the dumplings to wet the surfaces of the dumplings, then putting the dumplings into an environment with the pressure of 0.01MPa and the relative humidity of 35% for storage for 24 hours, taking out the dumplings, putting the dumplings into a dryer with the temperature of 50-60 ℃ for drying until white dry spots exist on the surfaces of the dumpling wrappers, and taking out the dumplings;
(4) covering the dried dumplings with hot vinasse, taking out the dumplings after 1-5 hours, then putting the dumplings into a hypochlorous acid aqueous solution for wetting, immediately taking out the dumplings after wetting, wherein hypochlorous acid can condense dumpling wrappers and improve the binding power of the dumpling wrappers;
(5) the wetted dumplings are immediately put into a refrigeration house with the temperature of minus 40 ℃ for freezing, and then the frozen dumplings are packaged and frozen at low temperature.
And (3) in the drying process of the dryer in the step (3), introducing mixed gas with the oxygen and the nitrogen in the proportions of 35% and 65% every 10 minutes into the dryer, wherein the amount of the mixed gas introduced every time is 1 cubic, and introducing oxygen-enriched gas can enhance the anti-mildew capability of the dumpling wrappers.
And (3) spreading and airing the dumplings in an environment with the pressure of 0.01MPa and the relative humidity of 35%, spreading the soybean peptide on the surfaces of the dumplings after 12 hours, and wetting the dumplings with deionized water after spreading to wet the surfaces of the dumplings.
Glutathione accounting for 0.15 percent of the total weight of the stuffing is added into the stuffing. The glutathione enhances the laminating effect of the stuffing and the dumpling wrappers.
And (5) wetting the dumplings in the step (5) in a hypochlorous acid aqueous solution, spreading and airing for 30-60 minutes, and then quickly washing the dumplings with clean water for one time.
Example 3
An improvement method of quick-frozen fruit, vegetable and beef dumplings comprises the following steps:
(1) firstly, preparing fruit and vegetable beef stuffing according to a conventional method, adding sorbic acid accounting for 0.4 percent of the total weight of the stuffing and clear water accounting for 0.4 percent of the total weight of the stuffing into the stuffing, and then uniformly mixing;
(2) feeding the uniformly mixed stuffing into a centrifuge for centrifugal treatment, and after the centrifugal treatment is finished, keeping the stuffing for later use; the centrifugation speed is 1500 rpm;
(3) wrapping stuffing in dumpling wrappers to form dumplings, spraying a carboxymethyl chitosan solution on the surfaces of the dumplings to wet the surfaces of the dumplings, then putting the dumplings into an environment with the pressure of 0.01MPa and the relative humidity of 35% for storage for 24 hours, taking out the dumplings, putting the dumplings into a dryer with the temperature of 50-60 ℃ for drying until white dry spots exist on the surfaces of the dumpling wrappers, and taking out the dumplings;
(4) covering the dried dumplings with hot vinasse, taking out the dumplings after 1-5 hours, then putting the dumplings into a hypochlorous acid aqueous solution for wetting, immediately taking out the dumplings after wetting, wherein hypochlorous acid can condense dumpling wrappers and improve the binding power of the dumpling wrappers;
(5) the wetted dumplings are immediately put into a refrigeration house with the temperature of minus 40 ℃ for freezing, and then the frozen dumplings are packaged and frozen at low temperature.
And (3) in the drying process of the dryer in the step (3), introducing mixed gas with the oxygen and the nitrogen in the proportions of 35% and 65% every 10 minutes into the dryer, wherein the amount of the mixed gas introduced every time is 1 cubic, and introducing oxygen-enriched gas can enhance the anti-mildew capability of the dumpling wrappers.
And (3) spreading and airing the dumplings in an environment with the pressure of 0.01MPa and the relative humidity of 35%, spreading the soybean peptide on the surfaces of the dumplings after 12 hours, and wetting the dumplings with deionized water after spreading to wet the surfaces of the dumplings.
Glutathione accounting for 0.2 percent of the total weight of the stuffing is added into the stuffing. The glutathione enhances the laminating effect of the stuffing and the dumpling wrappers.
And (5) wetting the dumplings in the step (5) in a hypochlorous acid aqueous solution, spreading and airing for 30-60 minutes, and then quickly washing the dumplings with clean water for one time.
Test of
Tests on the improved dumplings show that the anti-mildew performance of quick-frozen foods is greatly enhanced by the carboxymethyl chitosan solution.
The dumplings treated in examples 1, 2 and 3 were tested. The test results are as follows:
the test proves that: the improved method ensures that the dumpling wrappers are not easy to crack during cooking, and the quantity of germs in the quick-frozen dumplings for a long time is small.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. An improvement method of quick-frozen fruit, vegetable and beef dumplings is characterized by comprising the following steps:
(1) firstly, preparing fruit and vegetable beef stuffing according to a conventional method, adding sorbic acid accounting for 0.4 percent of the total weight of the stuffing and clear water accounting for 0.4 percent of the total weight of the stuffing into the stuffing, and then uniformly mixing;
(2) feeding the uniformly mixed stuffing into a centrifuge for centrifugal treatment, and after the centrifugal treatment is finished, keeping the stuffing for later use;
(3) wrapping stuffing in dumpling wrappers to form dumplings, spraying a carboxymethyl chitosan solution on the surfaces of the dumplings to wet the surfaces of the dumplings, then putting the dumplings into an environment with the pressure of 0.01MPa and the relative humidity of 35% for storage for 24 hours, taking out the dumplings, putting the dumplings into a dryer with the temperature of 50-60 ℃ for drying until white dry spots exist on the surfaces of the dumpling wrappers, and taking out the dumplings;
(4) covering the dried dumplings with hot vinasse, taking out the dumplings after 1-5 hours, and then putting the dumplings into hypochlorous acid aqueous solution for wetting;
(5) immediately freezing the wetted dumplings in a refrigeration house at the temperature of-40 ℃, packaging the frozen dumplings one by one, and freezing at low temperature;
introducing mixed gas with 35 percent and 65 percent of oxygen and nitrogen respectively into the dryer every 10 minutes in the drying process of the dryer in the step (3);
and (3) spreading and airing the dumplings in an environment with the pressure of 0.01MPa and the relative humidity of 35%, spreading the soybean peptide on the surfaces of the dumplings after 12 hours, and wetting the dumplings with deionized water after spreading to wet the surfaces of the dumplings.
2. The improvement method of quick-frozen fruit, vegetable and beef dumplings as claimed in claim 1, wherein the centrifugation speed in step (2) is 1500 rpm.
3. The improvement method of quick-frozen fruit, vegetable and beef dumplings as claimed in claim 1, wherein the amount of mixed gas introduced each time is 1 cubic.
4. The improvement method of quick-frozen fruit, vegetable and beef dumplings as claimed in claim 1, wherein glutathione is added to the filling in an amount of 0.1-0.2% by weight of the total filling.
5. The improvement method of quick-frozen fruit, vegetable and beef dumplings as claimed in claim 4, wherein glutathione is added to the filling in an amount of 0.1% by weight based on the total weight of the filling.
6. The improvement method of quick-frozen fruit, vegetable and beef dumplings as claimed in claim 1, wherein in step (5), the dumplings are placed in hypochlorous acid aqueous solution for wetting, then spread and dried for 30-60 minutes, and then the dumplings are washed with clear water once.
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| CN114568621B (en) * | 2022-02-17 | 2023-07-25 | 江南大学 | Preparation and restoration method of instant dumplings capable of realizing synchronous dehydration/rehydration of skin and stuffing |
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| CN105614656A (en) * | 2015-12-31 | 2016-06-01 | 林时本 | Quick-frozen dumplings not prone to cracking and preparing method thereof |
| CN106260839A (en) * | 2015-06-05 | 2017-01-04 | 修世江 | A kind of manufacture method of quick-freezing boiled dumplings |
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|---|---|---|---|---|
| CN106260839A (en) * | 2015-06-05 | 2017-01-04 | 修世江 | A kind of manufacture method of quick-freezing boiled dumplings |
| CN105341657A (en) * | 2015-11-11 | 2016-02-24 | 济南舜祥医药科技有限公司 | Quick-frozen dumpling wrapper composite additive |
| CN105495307A (en) * | 2015-12-15 | 2016-04-20 | 吉林大学 | Making method of ready-to-eat dumplings with water retention layers |
| CN105614656A (en) * | 2015-12-31 | 2016-06-01 | 林时本 | Quick-frozen dumplings not prone to cracking and preparing method thereof |
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| CN107373313A (en) | 2017-11-24 |
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Denomination of invention: Improvement method of quick-frozen dumplings with fruits, vegetables and beef Effective date of registration: 20210809 Granted publication date: 20200211 Pledgee: Huishang Bank Co.,Ltd. Hanshan sub branch Pledgor: ANHUI HONGYUN FOOD Co.,Ltd. Registration number: Y2021980007380 |
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