CN107549615A - A kind of formula and processing method of quick-freezing pork boiled dumpling - Google Patents

A kind of formula and processing method of quick-freezing pork boiled dumpling Download PDF

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Publication number
CN107549615A
CN107549615A CN201710892532.4A CN201710892532A CN107549615A CN 107549615 A CN107549615 A CN 107549615A CN 201710892532 A CN201710892532 A CN 201710892532A CN 107549615 A CN107549615 A CN 107549615A
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China
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parts
quick
vegetables
dumpling
boiled dumpling
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CN201710892532.4A
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Chinese (zh)
Inventor
陈本来
赵德龙
胡社柱
叶琴华
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Chaohu Meadville Food Co Ltd
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Chaohu Meadville Food Co Ltd
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Priority to CN201710892532.4A priority Critical patent/CN107549615A/en
Publication of CN107549615A publication Critical patent/CN107549615A/en
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Abstract

The present invention provides a kind of formula of quick-freezing pork boiled dumpling, is related to quick-freezing boiled dumplings field, including following components by weight percent：Boiled dumpling cladding：60~85 parts of wheat flour, 10~12 parts of mung bean flour, 15~25 parts of buckwheat, 10~15 parts of plant protein powder, 1~5 part of converted starch；Boiled dumpling fillings：40~55 parts of lean meat, 15~20 parts of fat meat, vegetables are dry 5~7 parts, 4~6 parts of vegetable juice, 10~15 parts of egg, 1~2 part of sesame oil, 1~2 part of sesame oil, 6~10 parts of flavouring, 0.5~1 part of the sapidity nucleotide disodium, 0.5~1 part of spice；The invention provides a kind of formula and processing method of quick-freezing pork boiled dumpling, vegetables are subjected to squeezing and are fabricated to vegetable juice, the vegetables after squeezing are dried again, sterilized, cut after be fabricated to vegetables and do, make full use of raw material, make the collocation of dumpling meat and vegetables reasonable, vegetables are dry to make taste excellent, is rich in a variety of free amino acids in vegetable juice, makes quick-freezing dumpling nutritious.

Description

A kind of formula and processing method of quick-freezing pork boiled dumpling
Technical field
The present invention relates to quick-freezing boiled dumplings field, and in particular to a kind of formula and processing method of quick-freezing pork boiled dumpling.
Background technology
Dumpling, also known as, original name " tender ear ", Shandong Weifang Prefecture have Jiao " Gu bundle " be China ancient traditional wheaten food, come from As if Central Plains city, away from modern existing more than 1,800 years history.Dumpling is liked by Chinese numerous people deeply, is that north of China is big The Spring Festival holidays food that some areas annual Spring Festival must eat, also there is the custom that Winter Solstice eats dumpling in many provinces and cities, there is a people in northeast Proverb：" comfortable not as upside down, nice to be not so good as dumpling ", reflects that northeasterner likes to dumpling.
Dumpling is Chinese Eastern Han Dynasty Nanyang holy doctor Zhang Zhongjing invention, and its Historic Evolution experienced very long process, the Ming Dynasty Last years of a dynasty or reign Zhang Zilie has done good explanation：" boiled dumpling ear, i.e. section accepted way of doing sth food, firm ball in soup, or meaning powder angle, northerner read angle and are Tender, because exhaling dumpling bait, puppet is dumpling." when making dumplings, people usually wrap golden as one wishes, sugar, peanut, jujube and chestnut etc. enter in filling. People that is as one wishes, having sugar is had, the date in the coming year is sweeter, and the people for having peanut will have good health and a long life, and has the people of jujube and chestnut It will have sons early.Some area other while dumpling is eaten, will also match somebody with somebody a little non-staple foodstuff it is lucky to show.For example take liberties with joke, signify Whole family's happiness；Dried persimmon is eaten, Everything come off satisfactorily for symbol；Three fresh vegetables are eaten, the New Year ushers in a renewal and a change of fortune for symbol, and south can break up chicken during some place New Year Heating, which does crust and wraps meat stuffing, after egg is referred to as egg dumplings.
With the quickening of social life rhythm, people make boiled dumpling not devoting a tremendous amount of time, but with " quick-frozen water Dumpling " replaces." quick-freezing boiled dumplings " are to refrigerate the dumpling wrapped to reach by quick-frozen, a kind of food that can be eaten at any time. Production procedure complexity, the dumpling taste bad and poor nutritional produced be present in quick-freezing dumpling in the market.
The content of the invention
In view of the shortcomings of the prior art, the invention provides a kind of formula and processing method of quick-freezing pork boiled dumpling so that Taste of dumplings is excellent, nutritious.
To realize object above, the present invention is achieved by the following technical programs：A kind of formula of quick-freezing pork boiled dumpling, Including following components by weight percent：
Boiled dumpling cladding：60~85 parts of wheat flour, 10~12 parts of mung bean flour, 15~25 parts of buckwheat, plant protein powder 10~ 15 parts, 1~5 part of converted starch；
Boiled dumpling fillings：40~55 parts of lean meat, 15~20 parts of fat meat, vegetables are dry 5~7 parts, 4~6 parts of vegetable juice, and egg 10~ 15 parts, 1~2 part of sesame oil, 1~2 part of sesame oil, 6~10 parts of flavouring, 0.5~1 part of the sapidity nucleotide disodium, spice 0.5~1 Part.
Preferably, the vegetables are dry and the processing method of vegetable juice is as follows：Vegetables are subjected to squeezing and are fabricated to vegetable juice, then Vegetables after squeezing are dried, sterilized, cut after be fabricated to vegetables and do.
Preferably, the vegetables include Chinese cabbage, spinach, celery, pea seedlings radish, carrot.
Preferably, the vegetable juice includes following components by weight percent：4~6 parts of Chinese cabbage juice, 2~4 parts of spinach juice, carrot juice 1~2 part.
Preferably, the flavouring include white sugar, vinegar, salt, yellow rice wine, the spice include chopped spring onion, bruised ginger, garlic granule, Zanthoxylum powder, dried orange peel, pepper powder.
Preferably, the formula and processing method of described quick-freezing pork boiled dumpling, comprises the following steps：
S1, stock：The lean meat chosen and fat meat are cleaned up, crushing meat mud is then carried out, muddy flesh is seasoned, Flavouring, spice are added, it is well mixed to be pickled, it is being put into 1~3 DEG C of refrigeration 1h of refrigerating chamber；By wheat flour, mung bean flour, Buckwheat, plant protein powder, converted starch with 100~200 eye mesh screens screen standby；
S2, skin processed：According to proportioning by wheat flour, mung bean flour, buckwheat, plant protein powder, converted starch with 25~27 DEG C Warm water synthesis dough, the dough become reconciled seals with preservative film, 30~45min is proofed in proofing box, then with skin-making machine tool It is standby that circular dumpling wrapper is made；
S3, filling processed：According to proportioning by muddy flesh, vegetables are dry, flavouring, the sapidity nucleotide disodium, spice stir, so After sequentially add 4~6 parts of vegetable juice, egg, sesame oil, sesame oil, then put into stuffing mixer mix thoroughly, dumpling farcing is made；
S4, shaping：Shaped with boiled dumpling forming machine or hand making, skin and filling ratio are 1:1~1.2 packs boiled dumpling；
It is S5, quick-frozen:Product is put into quick-frozen room and freezed, temperature is -20~-15 DEG C, and cooling time is 2~3h；
S6, packaging：Boiled dumpling after will be quick-frozen is inspected by random samples, is weighed, packed, encapsulated.
The invention provides a kind of formula and processing method of quick-freezing pork boiled dumpling, and vegetables are carried out into squeezing and are fabricated to vegetables Juice, then the vegetables after squeezing are dried, are sterilized, cut after be fabricated to vegetables and do, make full use of raw material, allow dumpling meat and vegetables Collocation is reasonable, and vegetables are dry to make taste excellent, is rich in a variety of free amino acids in vegetable juice, makes quick-freezing dumpling nutritious.
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 formula of quick-freezing pork boiled dumpling, including following components by weight percent：
Boiled dumpling cladding：60~85 parts of wheat flour, 10~12 parts of mung bean flour, 15~25 parts of buckwheat, plant protein powder 10~ 15 parts, 1~5 part of converted starch；
Boiled dumpling fillings：40~55 parts of lean meat, 15~20 parts of fat meat, vegetables are dry 5~7 parts, 4~6 parts of vegetable juice, and egg 10~ 15 parts, 1~2 part of sesame oil, 1~2 part of sesame oil, 6~10 parts of flavouring, 0.5~1 part of the sapidity nucleotide disodium, spice 0.5~1 Part.
Preferably, the vegetables are dry and the processing method of vegetable juice is as follows：Vegetables are subjected to squeezing and are fabricated to vegetable juice, then Vegetables after squeezing are dried, sterilized, cut after be fabricated to vegetables and do.
Preferably, the vegetables include Chinese cabbage, spinach, celery, pea seedlings radish, carrot.
Preferably, the vegetable juice includes following components by weight percent：4~6 parts of Chinese cabbage juice, 2~4 parts of spinach juice, carrot juice 1~2 part.
Preferably, the flavouring include white sugar, vinegar, salt, yellow rice wine, the spice include chopped spring onion, bruised ginger, garlic granule, Zanthoxylum powder, dried orange peel, pepper powder.
Preferably, the formula and processing method of described quick-freezing pork boiled dumpling, comprises the following steps：
S1, stock：The lean meat chosen and fat meat are cleaned up, crushing meat mud is then carried out, muddy flesh is seasoned, Flavouring, spice are added, it is well mixed to be pickled, it is being put into 1~3 DEG C of refrigeration 1h of refrigerating chamber；By wheat flour, mung bean flour, Buckwheat, plant protein powder, converted starch with 100~200 eye mesh screens screen standby；
S2, skin processed：According to proportioning by wheat flour, mung bean flour, buckwheat, plant protein powder, converted starch with 25~27 DEG C Warm water synthesis dough, the dough become reconciled seals with preservative film, 30~45min is proofed in proofing box, then with skin-making machine tool It is standby that circular dumpling wrapper is made；
S3, filling processed：According to proportioning by muddy flesh, vegetables are dry, flavouring, the sapidity nucleotide disodium, spice stir, so After sequentially add 4~6 parts of vegetable juice, egg, sesame oil, sesame oil, then put into stuffing mixer mix thoroughly, dumpling farcing is made；
S4, shaping：Shaped with boiled dumpling forming machine or hand making, skin and filling ratio are 1:1~1.2 packs boiled dumpling；
It is S5, quick-frozen:Product is put into quick-frozen room and freezed, temperature is -20~-15 DEG C, and cooling time is 2~3h；
S6, packaging：Boiled dumpling after will be quick-frozen is inspected by random samples, is weighed, packed, encapsulated.
Embodiment 2：
A kind of formula of quick-freezing pork boiled dumpling, including following components by weight percent：
Boiled dumpling cladding：60~85 parts of wheat flour, 10~12 parts of mung bean flour, 15~25 parts of buckwheat, plant protein powder 10~ 15 parts, 1~5 part of converted starch；
Boiled dumpling fillings：40~55 parts of lean meat, 15~20 parts of fat meat, vegetables are dry 5~7 parts, 4~6 parts of vegetable juice, and egg 10~ 15 parts, 1~2 part of sesame oil, 1~2 part of sesame oil, 6~10 parts of flavouring, 0.5~1 part of the sapidity nucleotide disodium, spice 0.5~1 Part.
Preferably, the vegetables are dry and the processing method of vegetable juice is as follows：Vegetables are subjected to squeezing and are fabricated to vegetable juice, then Vegetables after squeezing are dried, sterilized, cut after be fabricated to vegetables and do.
Preferably, the vegetables include Chinese cabbage, spinach, celery, pea seedlings radish, carrot.
Preferably, the vegetable juice includes following components by weight percent：4~6 parts of Chinese cabbage juice, 2~4 parts of spinach juice, carrot juice 1~2 part.
Preferably, the flavouring include white sugar, vinegar, salt, yellow rice wine, the spice include chopped spring onion, bruised ginger, garlic granule, Zanthoxylum powder, dried orange peel, pepper powder.
Preferably, the formula and processing method of described quick-freezing pork boiled dumpling, comprises the following steps：
S1, stock：The lean meat chosen and fat meat are cleaned up, crushing meat mud is then carried out, muddy flesh is seasoned, Flavouring, spice are added, it is well mixed to be pickled, it is being put into 1~3 DEG C of refrigeration 1h of refrigerating chamber；By wheat flour, mung bean flour, Buckwheat, plant protein powder, converted starch with 100~200 eye mesh screens screen standby；
S2, skin processed：According to proportioning by wheat flour, mung bean flour, buckwheat, plant protein powder, converted starch with 25~27 DEG C Warm water synthesis dough, the dough become reconciled seals with preservative film, 30~45min is proofed in proofing box, then with skin-making machine tool It is standby that circular dumpling wrapper is made；
S3, filling processed：According to proportioning by muddy flesh, vegetables are dry, flavouring, the sapidity nucleotide disodium, spice stir, so After sequentially add 4~6 parts of vegetable juice, egg, sesame oil, sesame oil, then put into stuffing mixer mix thoroughly, dumpling farcing is made；
S4, shaping：Shaped with boiled dumpling forming machine or hand making, skin and filling ratio are 1:1~1.2 packs boiled dumpling；
It is S5, quick-frozen:Product is put into quick-frozen room and freezed, temperature is -20~-15 DEG C, and cooling time is 2~3h；
S6, packaging：Boiled dumpling after will be quick-frozen is inspected by random samples, is weighed, packed, encapsulated.
Experiment
Quick-freezing pork boiled dumpling made from embodiment 1,2 is tested, and contrasted with the common quick-freezing boiled dumplings in market.Examination It is as follows to test result：
Experiment proves：Quick-freezing pork boiled dumpling provided by the invention, using fresh vegetable juice modulating fillings, make full use of original Material, allows the collocation of dumpling meat and vegetables is reasonable, and vegetables are dry to make taste excellent, and a variety of free amino acids are rich in vegetable juice, allows quick-frozen dumpling Son is nutritious.
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 (6)

1. a kind of formula of quick-freezing pork boiled dumpling, it is characterised in that including following components by weight percent：
Boiled dumpling cladding：60~85 parts of wheat flour, 10~12 parts of mung bean flour, 15~25 parts of buckwheat, 10~15 parts of plant protein powder, 1~5 part of converted starch；
Boiled dumpling fillings：40~55 parts of lean meat, 15~20 parts of fat meat, vegetables are dry 5~7 parts, 4~6 parts of vegetable juice, egg 10~15 Part, 1~2 part of sesame oil, 1~2 part of sesame oil, 6~10 parts of flavouring, 0.5~1 part of the sapidity nucleotide disodium, 0.5~1 part of spice.
2. the formula of quick-freezing pork boiled dumpling as claimed in claim 1, it is characterised in that the dry processing with vegetable juice of the vegetables Method is as follows：Vegetables are subjected to squeezing and are fabricated to vegetable juice, then the vegetables after squeezing are dried, sterilized, cut after make Done into vegetables.
3. the formula of quick-freezing pork boiled dumpling as claimed in claim 2, it is characterised in that the vegetables include Chinese cabbage, spinach, Celery, pea seedlings radish, carrot.
4. the formula of quick-freezing pork boiled dumpling as claimed in claim 2, it is characterised in that the vegetable juice includes following weight group Point：4~6 parts of Chinese cabbage juice, 2~4 parts of spinach juice, 1~2 part of carrot juice.
5. the formula of quick-freezing pork boiled dumpling as claimed in claim 1, it is characterised in that the flavouring includes white sugar, vinegar, food Salt, yellow rice wine, the spice include chopped spring onion, bruised ginger, garlic granule, zanthoxylum powder, dried orange peel, pepper powder.
6. the processing method of quick-freezing pork boiled dumpling as claimed in claim 1, it is characterised in that comprise the following steps：
S1, stock：The lean meat chosen and fat meat are cleaned up, crushing meat mud is then carried out, muddy flesh is seasoned, is added Flavouring, spice, it is well mixed to be pickled, it is being put into 1~3 DEG C of refrigeration 1h of refrigerating chamber；By wheat flour, mung bean flour, buckwheat Powder, plant protein powder, converted starch with 100~200 eye mesh screens screen standby；
S2, skin processed：According to proportioning by 25~27 DEG C wheat flour, mung bean flour, buckwheat, plant protein powder, converted starch of temperature Dough is hydrated into, the dough become reconciled is sealed with preservative film, and 30~45min is proofed in proofing box, is then made of skin-making machine tool Circular dumpling wrapper is standby；
S3, filling processed：According to proportioning by muddy flesh, vegetables are dry, flavouring, the sapidity nucleotide disodium, spice stir, Ran Houyi Secondary 4~6 parts of vegetable juice of addition, egg, sesame oil, sesame oil, then put into stuffing mixer and mix thoroughly, dumpling farcing is made；
S4, shaping：Shaped with boiled dumpling forming machine or hand making, skin and filling ratio are 1:1~1.2 packs boiled dumpling；
It is S5, quick-frozen:Product is put into quick-frozen room and freezed, temperature is -20~-15 DEG C, and cooling time is 2~3h；
S6, packaging：Boiled dumpling after will be quick-frozen is inspected by random samples, is weighed, packed, encapsulated.
CN201710892532.4A 2017-09-27 2017-09-27 A kind of formula and processing method of quick-freezing pork boiled dumpling Pending CN107549615A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112006315A (en) * 2020-09-18 2020-12-01 深圳市众口味食品集团有限公司 Processing technological process of flour food with stuffing

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1212852A (en) * 1998-08-27 1999-04-07 李健 Formula of quick-frozen 'green dumpling' and production method
CN1732805A (en) * 2005-06-24 2006-02-15 扬州大学 Process for preparing sausage with natural pigment
CN101617840A (en) * 2008-07-03 2010-01-06 林国梁 Making method of green boiled dumplings
CN102125226A (en) * 2010-08-18 2011-07-20 河南省食品工业科学研究所有限公司 Novel quick-frozen dumpling and preparation method thereof
CN102726750A (en) * 2012-07-06 2012-10-17 南京农业大学 Breakfast sausage and production method thereof
CN103704772A (en) * 2013-11-22 2014-04-09 张立杰 Fruit-vegetable sausage and preparation method thereof
KR20150056924A (en) * 2013-11-18 2015-05-28 영 남 황 Green vegetables with natural pigments method of dumplings
CN105918828A (en) * 2016-05-12 2016-09-07 临泽县久久聚宝元食品有限公司 Health-care quick-frozen boiled dumpling recipe and processing method

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1212852A (en) * 1998-08-27 1999-04-07 李健 Formula of quick-frozen 'green dumpling' and production method
CN1732805A (en) * 2005-06-24 2006-02-15 扬州大学 Process for preparing sausage with natural pigment
CN101617840A (en) * 2008-07-03 2010-01-06 林国梁 Making method of green boiled dumplings
CN102125226A (en) * 2010-08-18 2011-07-20 河南省食品工业科学研究所有限公司 Novel quick-frozen dumpling and preparation method thereof
CN102726750A (en) * 2012-07-06 2012-10-17 南京农业大学 Breakfast sausage and production method thereof
KR20150056924A (en) * 2013-11-18 2015-05-28 영 남 황 Green vegetables with natural pigments method of dumplings
CN103704772A (en) * 2013-11-22 2014-04-09 张立杰 Fruit-vegetable sausage and preparation method thereof
CN105918828A (en) * 2016-05-12 2016-09-07 临泽县久久聚宝元食品有限公司 Health-care quick-frozen boiled dumpling recipe and processing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112006315A (en) * 2020-09-18 2020-12-01 深圳市众口味食品集团有限公司 Processing technological process of flour food with stuffing

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