CN107518272A - A kind of modification method of quick-freezing boiled dumplings - Google Patents
A kind of modification method of quick-freezing boiled dumplings Download PDFInfo
- Publication number
- CN107518272A CN107518272A CN201710891752.5A CN201710891752A CN107518272A CN 107518272 A CN107518272 A CN 107518272A CN 201710891752 A CN201710891752 A CN 201710891752A CN 107518272 A CN107518272 A CN 107518272A
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- China
- Prior art keywords
- dumpling
- fillings
- parts
- soup
- wrapper
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
Abstract
The present invention provides a kind of modification method of quick-freezing boiled dumplings, is related to food processing field；Comprise the following steps：Fillings is conventionally first prepared, is then well mixed；By well mixed fillings microwave treatment, it is then fed into centrifuge and mixer is handled, it is then standby；The one side of dumpling wrapper is painted into egg white, fillings parcel is arrived to the interior formation dumpling of the face dumpling wrapper brushed with egg white；Take out dumpling and by dumpling surface spray clear water；Dumpling is placed in soup and soaked again, the soup outside dumpling is then frozen into ice rapidly again；Dumpling is encapsulated, packages and carries out Cord blood again；The dumpling wrapper of the present invention is not in bubbling phenomenon, and fillings can be bonded dumpling wrapper well, and when cooking, dumpling wrapper will not rupture；Dumpling outer cortex forms three layers of ice sheet, can increase the delicious of jiaozi water after boiling, and dumpling wrapper uses egg white addition degree of adhesion so that dumpling wraps up fine, and the soup of cooked rear filling for dumplings does not leak.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of modification method of quick-freezing boiled dumplings.
Background technology
Boiled dumpling is the popular food for having China's characteristic, deep welcome and favor by domestic and international people.However, with people
Growth in the living standard, nutrition of the people to food are also increasingly paid attention to, and the selection to products such as boiled dumplings is also more and more fastidious.
With the development of society, the quickening of people's rhythm of life, quick-frozen food increasingly becomes important in people's life
Part.Quick-frozen food development is also more and more extensive, and the product of quick-frozen food is also more and more wider；Such as quick-freezing boiled dumplings, made quick-frozen dumpling,
Quick-frozen Wanton etc.；The development scale of quick-frozen food is also increasing.
Current quick-freezing boiled dumplings can often occur the present of dumpling wrapper rupture when cooking, very after cryogenic freezing
Aesthetic property is influenceed, and it is also very inconvenient to taste.
The content of the invention
In view of the shortcomings of the prior art, the invention provides a kind of modification method of quick-freezing boiled dumplings.
A kind of modification method of quick-freezing boiled dumplings, comprises the following steps：
(1) fillings is conventionally first prepared, the melissic acid of addition fillings gross weight 0.1%, 0.1% into fillings
Pectase, 0.1% vegetable protein, 0.2% sorbic acid, 0.4% clear water, be then well mixed；
(2) by well mixed fillings microwave treatment, it is then fed into centrifuge and mixer is handled, Ran Houbei
With；
(3) one side of dumpling wrapper is painted into egg white, fillings parcel is arrived to the interior formation dumpling of the face dumpling wrapper brushed with egg white
Son,
(4) it is to carry out being dried to dumpling wrapper dry tack free in dryer dumpling to be sent into temperature；
(5) take out dumpling and by dumpling surface spray clear water, then surface water is frozen into ice dumpling freezing rapidly；
(6) dumpling is placed in soup and soaked again, the soup outside dumpling is then frozen into ice, Ran Houzai rapidly again
It is secondary to dumpling surface spray clear water, the soup layer outside dumpling is then tied into last layer ice again rapidly；
(7) dumpling is encapsulated, packages and carry out Cord blood again.
Preferably, a dioxy was passed through into dryer every 10 minutes during drying machine drying in the step (4)
Change carbon, nitrogen accounting are respectively 35%, 65% mixed gas, and temperature is 55~65 DEG C, and the time is 30~40min.
Preferably, the step (6) includes following parts by weight of component：Extract solution from aloe 3-7 parts, stearoyl lactate
0.5-1 parts, 6~8 parts of cabbage juice, 4~6 parts of tomato juice, 2~3 parts of white granulated sugar, 2~4 parts of hawthorn, 2~3 parts of honey, pig bone made soup
100-120 parts；Its preparation method is：Each raw material is well mixed and then boiled, room temperature is then naturally cooled to, then with 2~3
DEG C cooling rate be cooled to 7~10 DEG C of temperature ranges.
The invention provides a kind of modification method of quick-freezing boiled dumplings, and by the processing of this modification method, dumpling wrapper will not go out
Existing bubbling phenomenon, and fillings can be bonded dumpling wrapper well, and quick-freezing dumpling dumpling wrapper when cooking will not rupture；In dumpling wrapper
Outer layer forms ice-three layers of soup-ice ice sheet, allows dumpling to increase the delicious of jiaozi water after boiling, and dumpling wrapper uses egg
Clear addition degree of adhesion so that dumpling wraps up fine, and the soup of cooked rear filling for dumplings does not leak.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1：
A kind of modification method of quick-freezing boiled dumplings, comprises the following steps：
(1) fillings is conventionally first prepared, the melissic acid of addition fillings gross weight 0.1%, 0.1% into fillings
Pectase, 0.1% vegetable protein, 0.2% sorbic acid, 0.4% clear water, be then well mixed；
(2) by well mixed fillings microwave treatment, it is then fed into centrifuge and mixer is handled, Ran Houbei
With；
(3) one side of dumpling wrapper is painted into egg white, fillings parcel is arrived to the interior formation dumpling of the face dumpling wrapper brushed with egg white
Son,
(4) it is to carry out being dried to dumpling wrapper dry tack free in dryer dumpling to be sent into temperature；
(5) take out dumpling and by dumpling surface spray clear water, then surface water is frozen into ice dumpling freezing rapidly；
(6) dumpling is placed in soup and soaked again, the soup outside dumpling is then frozen into ice, Ran Houzai rapidly again
It is secondary to dumpling surface spray clear water, the soup layer outside dumpling is then tied into last layer ice again rapidly；
(7) dumpling is encapsulated, packages and carry out Cord blood again.
Preferably, a dioxy was passed through into dryer every 10 minutes during drying machine drying in the step (4)
Change carbon, nitrogen accounting are respectively 35%, 65% mixed gas, and temperature is 55~65 DEG C, and the time is 30~40min.
Preferably, the step (6) includes following parts by weight of component：Extract solution from aloe 3-7 parts, stearoyl lactate
0.5-1 parts, 6~8 parts of cabbage juice, 4~6 parts of tomato juice, 2~3 parts of white granulated sugar, 2~4 parts of hawthorn, 2~3 parts of honey, pig bone made soup
100-120 parts；Its preparation method is：Each raw material is well mixed and then boiled, room temperature is then naturally cooled to, then with 2~3
DEG C cooling rate be cooled to 7~10 DEG C of temperature ranges.
Embodiment 2：
A kind of modification method of quick-freezing boiled dumplings, comprises the following steps：
(1) fillings is conventionally first prepared, the melissic acid of addition fillings gross weight 0.1%, 0.1% into fillings
Pectase, 0.1% vegetable protein, 0.2% sorbic acid, 0.4% clear water, be then well mixed；
(2) by well mixed fillings microwave treatment, it is then fed into centrifuge and mixer is handled, Ran Houbei
With；
Step (2) concretely comprise the following steps：
Fillings is put into mixer stirring, mixing time is 10~15min, and rotating speed is 700~800r/min；
Fillings is put into centrifuge, centrifugation time is 4~5min, and rotating speed is 1400~1500r/min；
Fillings is put into mixer stirring, mixing time is 4~5min, and rotating speed is 600~700r/min；
Fillings is put into centrifuge, centrifugation time is 3~4min, and rotating speed is 1500~1600r/min；
Fillings is put into mixer stirring, mixing time is 3~4min, and rotating speed is 500~700r/min；
(3) one side of dumpling wrapper is painted into egg white, fillings parcel is arrived to the interior formation dumpling of the face dumpling wrapper brushed with egg white
Son,
(4) it is to carry out being dried to dumpling wrapper dry tack free in dryer dumpling to be sent into temperature；
(5) take out dumpling and by dumpling surface spray clear water, then surface water is frozen into ice dumpling freezing rapidly；
(6) dumpling is placed in soup and soaked again, the soup outside dumpling is then frozen into ice, Ran Houzai rapidly again
It is secondary to dumpling surface spray clear water, the soup layer outside dumpling is then tied into last layer ice again rapidly；
(7) dumpling is encapsulated, packages and carry out Cord blood again.
Preferably, a dioxy was passed through into dryer every 10 minutes during drying machine drying in the step (4)
Change carbon, nitrogen accounting are respectively 35%, 65% mixed gas, and temperature is 55~65 DEG C, and the time is 30~40min.
Preferably, the step (6) includes following parts by weight of component：Extract solution from aloe 3-7 parts, stearoyl lactate
0.5-1 parts, 6~8 parts of cabbage juice, 4~6 parts of tomato juice, 2~3 parts of white granulated sugar, 2~4 parts of hawthorn, 2~3 parts of honey, pig bone made soup
100-120 parts；Its preparation method is：Each raw material is well mixed and then boiled, room temperature is then naturally cooled to, then with 2~3
DEG C cooling rate be cooled to 7~10 DEG C of temperature ranges.
Experiment
Dumpling after above-mentioned improvement is tested, and is contrasted with the common dumpling in market.
The dumpling of the processing of embodiment 1,2,3 is tested.Result of the test is as follows：
The invention provides a kind of modification method of quick-freezing boiled dumplings, and by the processing of this modification method, dumpling wrapper will not go out
Existing bubbling phenomenon, and fillings can be bonded dumpling wrapper well, and quick-freezing dumpling dumpling wrapper when cooking will not rupture；In dumpling wrapper
Outer layer forms ice-three layers of soup-ice ice sheet, allows dumpling to increase the delicious of jiaozi water after boiling, and dumpling wrapper uses egg
Clear addition degree of adhesion so that dumpling wraps up fine, and the soup of cooked rear filling for dumplings does not leak.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (3)
1. a kind of modification method of quick-freezing boiled dumplings, it is characterised in that comprise the following steps：
(1) first conventionally prepare fruits and vegetables beef fillings, added into fillings fillings gross weight 0.1% melissic acid,
0.1% pectase, 0.1% vegetable protein, 0.2% sorbic acid, 0.4% clear water, are then well mixed；
(2) by well mixed fillings microwave treatment, it is then fed into centrifuge and mixer is handled, it is then standby；
(3) one side of dumpling wrapper is painted into egg white, fillings parcel is arrived to the interior formation dumpling of the face dumpling wrapper brushed with egg white,
(4) it is to carry out being dried to dumpling wrapper dry tack free in dryer dumpling to be sent into temperature；
(5) take out dumpling and by dumpling surface spray clear water, then surface water is frozen into ice dumpling freezing rapidly；
(6) dumpling is placed in soup and soaked again, the soup outside dumpling is then frozen into ice rapidly again, it is then right again
Dumpling surface spray clear water, the soup layer outside dumpling is then tied into last layer ice again rapidly；
(7) dumpling is encapsulated, packages and carry out Cord blood again.
2. the modification method of quick-freezing boiled dumplings according to claim 1, it is characterised in that dryer dries in the step (4)
During dry, a carbon dioxide was passed through into dryer every 10 minutes, nitrogen accounting be respectively 35%, 65% gaseous mixture
Body, temperature are 55~65 DEG C, and the time is 30~40min.
3. the modification method of quick-freezing boiled dumplings according to claim 1, it is characterised in that the step (6) includes following
Parts by weight of component：Extract solution from aloe 3-7 parts, stearoyl lactate 0.5-1 parts, 6~8 parts of cabbage juice, 4~6 parts of tomato juice, white sand
2~3 parts of sugar, 2~4 parts of hawthorn, 2~3 parts of honey, pig bone made soup 100-120 parts；Its preparation method is：Each raw material is well mixed
Then boil, then naturally cool to room temperature, 7~10 DEG C of temperature ranges are then cooled to 2~3 DEG C of cooling rate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710891752.5A CN107518272A (en) | 2017-09-27 | 2017-09-27 | A kind of modification method of quick-freezing boiled dumplings |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710891752.5A CN107518272A (en) | 2017-09-27 | 2017-09-27 | A kind of modification method of quick-freezing boiled dumplings |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101937103B1 (en) * | 2018-08-10 | 2019-01-09 | 마영모 | Gamjatang Dumpling and Method for Manufacturing the same |
| CN110897081A (en) * | 2019-12-09 | 2020-03-24 | 河南省农业科学院农副产品加工研究中心 | Method for reducing white core phenomenon of boiled dumplings |
| CN114223839A (en) * | 2021-12-21 | 2022-03-25 | 辽宁吴大嫂食品有限公司 | Fried dumplings with potato pickled vegetable stuffing |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101937103B1 (en) * | 2018-08-10 | 2019-01-09 | 마영모 | Gamjatang Dumpling and Method for Manufacturing the same |
| CN110897081A (en) * | 2019-12-09 | 2020-03-24 | 河南省农业科学院农副产品加工研究中心 | Method for reducing white core phenomenon of boiled dumplings |
| CN114223839A (en) * | 2021-12-21 | 2022-03-25 | 辽宁吴大嫂食品有限公司 | Fried dumplings with potato pickled vegetable stuffing |
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Application publication date: 20171229 |
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