CN107712583A - A kind of quick-freezing dumpling and its processing technology - Google Patents

Abstract

The invention belongs to the technical field of quick-frozen food processing, and discloses a quick-frozen dumpling and a processing technology thereof, including dough and stuffing, the dough includes flour, yeast, sugar, stirring liquid; the stuffing is fatty pork, lean pork, celery, shiitake mushrooms, Asparagus, fungus, carrot, tofu, seasoning. The processing technology of quick-frozen dumplings comprises the steps of making dumplings, quick-freezing dumplings, and packing. The invention solves the problem in the prior art that after the dumplings are frozen, they stick to the freezing plate and are difficult to take out.

Description

A kind of quick-frozen dumpling and its processing technology

technical field

The invention belongs to the field of quick-frozen food processing, and in particular relates to quick-frozen dumplings and a processing technology thereof.

Background technique

With the progress of society, people's pace of life is gradually becoming faster, especially the current white-collar workers, who have short daily rest time and long overtime hours. Convenient and fast food has become the first choice for this type of people, so quick-frozen food gradually occupies the market. Among them, quick-frozen dumplings are one of the main types of quick-frozen food. Quick-frozen dumplings refer to a kind of food that can be eaten at any time after the wrapped dumplings are quick-frozen and then refrigerated.

The processing technology of quick-frozen dumplings mainly includes the steps of dough preparation, filling configuration, packaging and molding, shaping, quick-freezing, and bagging and packaging. The quick-freezing process is an important part of quick-frozen dumpling processing and directly affects the quality of quick-frozen dumplings. Present dumpling quick-freezing all is to utilize quick-freezing device to realize at present, and quick-freezing device comprises quick-freezing box and freezing plate, and freezing plate is provided with some freezing grooves. When in use, the dumplings are placed in the freezing tank, and the freezing tray is placed in the quick-freezing box for quick-freezing.

The above-mentioned quick-freezing device has the following technical problems: 1. After the dumplings are made, the water content is relatively large. If the dumplings are placed directly on the freezing plate, it will cause the dumplings to stick to the freezing plate after quick-freezing, and it is difficult to remove; 2. The dumplings are quick-frozen. Finally, it is necessary to manually take out the freezing plate, and then take out the dumplings, so that the time interval between two adjacent quick-freezing dumplings is longer, resulting in low efficiency of quick-freezing dumplings.

Contents of the invention

The present invention aims to provide a quick-frozen dumpling and its processing technology, so as to solve the problem in the prior art that the dumpling sticks to the freezing plate after being frozen and is difficult to take out.

In order to achieve the above object, the present invention provides the following technical solutions, a kind of quick-frozen dumplings, including dough and stuffing,

The dough includes the following raw materials in parts by mass: 320-350 parts of flour, 3-5 parts of yeast, 1-3 parts of white sugar, and stirring liquid;

The stuffing includes the following raw materials in parts by mass: 220-250 parts of fatty pork, 100-150 parts of lean pork, 50-85 parts of celery, 20-35 parts of shiitake mushrooms, 10-15 parts of asparagus, 10-18 parts of fungus, 15-15 parts of carrot 20 parts, 12-18 parts of tofu, seasoning.

The dough includes flour, yeast, sugar and stirring liquid. Yeast can ferment the flour, making the dough more chewy and taste good.

The fillings include fatty pork, lean pork, celery, shiitake mushrooms, asparagus, fungus, carrots, tofu, and seasonings. Among them, fatty pork can provide a large amount of fat, lecithin and cholesterol needed by the human body; lean pork is rich in protein, fat, vitamin B1, B2, phosphorus, calcium, iron and other nutrients; through the ratio of fat pork and lean pork , can make the mouthfeel of the made dumplings good, and make the made dumplings neither greasy nor too dry.

Celery is rich in protein, fat, sugar, calcium, phosphorus, iron, carotene and other B vitamins. Efficacy; and celery contains volatile aromatic oils, which can not only increase appetite, promote blood circulation, but also have a therapeutic effect of refreshing the brain.

Shiitake mushrooms are rich in vitamin B group, iron, potassium, vitamin D and various amino acids. They have the effects of improving the body's immunity, delaying aging, preventing and fighting cancer, lowering blood pressure, blood fat, and cholesterol. Asparagus contains vitamin B, vitamin A, folic acid, selenium, iron, manganese, zinc and other trace elements, and also contains various amino acids necessary for the human body. It has the effects of clearing heat and diuresis, anti-cancer, relieving fatigue, lowering blood pressure, improving cardiovascular function, increasing appetite, improving the body's metabolic capacity, and improving immunity.

Fungus is rich in protein, fat, polysaccharides, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitamin B2, niacin, etc., and also contains nutrients such as phospholipids and sterols. It has the effect of preventing iron deficiency anemia, thrombosis, arteriosclerosis, coronary heart disease, and can also lower blood sugar and blood fat.

Carrots are rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. It has the functions of removing phlegm, eliminating indigestion, removing bloating, calming breath, preventing arteriosclerosis, lowering blood pressure and heart disease, enhancing immune function, benefiting liver and improving eyesight.

Tofu is rich in nutrients such as protein, iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lecithin, and vitamin B6. , cleans the stomach and other effects.

Through the combination of celery, shiitake mushrooms and carrots, the gastrointestinal health of the eater can be improved, and constipation of the eater can be avoided. Through the combination of tofu, fungus and asparagus, the protein content of dumplings can be increased, and it has the effect of nourishing Qi.

The following is a preferred solution based on the above scheme:

Preferred solution 1: based on the basic solution, the seasoning includes salt, oil consumption, sesame oil, chicken oil, green onion, ginger, garlic, pepper, and tangerine peel powder. It makes quick-frozen dumplings taste better, and tangerine peel powder can prevent food accumulation.

Preferred option 2: Based on preferred option 1, the mass parts of the seasoning are: 50-60 parts of salt, 20-25 parts of oil consumption, 10-15 parts of sesame oil, 20-25 parts of chicken oil, 60-65 parts of green onion, 15-20 parts of ginger, 15-20 parts of garlic, 12-15 parts of pepper, 20-30 parts of tangerine peel powder. It is proved by experiments that the dumplings made of the seasoning of this proportion have the best taste.

Preferred option 3: based on preferred option 2, the stirring liquid is made by boiling chrysanthemum, mint, astragalus, boletus chrysanthemum and water.

Beneficial effects: chrysanthemum has the effects of clearing heat and reducing fire, expelling wind and dampness, reducing swelling and relieving pain. Mint has the effects of invigorating the spleen, helping digestion and helping sleep. Astragalus has the functions of enhancing the immune function of the body, protecting the liver, diuresis, anti-aging, anti-stress, and lowering blood pressure. Yellow Boletus has medicinal effects such as clearing away heat and relieving restlessness, nourishing blood, harmonizing neutralization, and aiding digestion. Through the proportioning of chrysanthemum, mint, astragalus and yellow boletus, the prepared stirring liquid has the effects of clearing away heat, dispersing wind-heat and treating liver-fire.

Preferred option 4: based on preferred option 3, the mass parts of the stirring liquid are: 10-20 parts of chrysanthemum, 3-5 parts of mint, 1-2 parts of astragalus, 2-3 parts of boletus, and 150-200 parts of water. It is proved by experiments that the heat-clearing effect of the stirring liquid with this proportion is the best.

Preferred option 5: based on preferred option 4, the mass parts of the dough are: 335 parts of flour, 4 parts of yeast, and 2 parts of white sugar. It is proved by experiments that the mouthfeel of the dough made by this ratio is the best.

Preferred option 6: Based on preferred option 5, the mass parts of the stuffing are: 235 parts of fatty pork, 130 parts of lean pork, 65 parts of celery, 30 parts of shiitake mushrooms, 12 parts of asparagus, 14 parts of fungus, 17 parts of carrot, and 15 parts of tofu share. It is proved by experiments that the mouthfeel of the dumplings made with the filling of this proportion is the best.

Preferred option 7: Based on preferred option 6, the mass parts of the seasoning are: 55 parts of salt, 23 parts of oil consumption, 12 parts of sesame oil, 23 parts of chicken oil, 62 parts of green onion, 17 parts of ginger, 17 parts of garlic, pepper powder 14 parts, 25 parts of tangerine peel powder. It is proved by experiments that the seasoning in this proportion makes the dumplings taste better.

Preferred option 8: Based on preferred option 7, the mass parts of the stirring liquid are: 15 parts of chrysanthemum, 4 parts of peppermint, 1.5 parts of astragalus, 2.5 parts of boletus, and 180 parts of water. According to experiments, the heat-clearing effect of the stirring liquid with this proportion is the best.

Another basic solution of the technical solution includes the following steps:

(1) Dumpling making: configure the raw materials of the dumpling skin, knead the flour into a dough, and ferment for 30-40 minutes, then make the dough into a skin; crush the raw materials of the filling and seasonings, and mix them Evenly set aside; then use the dough and fillings to make a shape;

(2) Quick-freezing of dumplings: Utilize a quick-freezing device to quickly freeze dumplings. The quick-freezing device includes a transmission mechanism and a freezer. The transmission mechanism includes a freezing plate and two conveyor chains arranged side by side. The freezing plate is arranged between the two conveyor chains. The upper surface of the container is uniformly provided with several material receiving troughs, and each material receiving trough is provided with a number of through holes; one side of the freezer is provided with a quick-freezing chamber, and the transmission chain runs through the side wall of the freezer with the quick-freezing chamber installed, and The conveying chain runs through the quick-freezing chamber; the quick-freezing chamber is equipped with a limit mechanism, which includes an inflatable cavity and a limit net. , the bottom of the inflatable cavity is provided with an air inlet, and a blower is arranged below the air inlet in the quick-freezing chamber. The blower includes an air outlet, and the air inlet and the air outlet are connected through a trachea;

Place the dumplings in the trough, and transport the dumplings to the quick-freezing chamber through the conveyor chain for 40-50 minutes of quick-freezing. The temperature of the quick-freezing room is -30—-40°C. During quick-freezing, the blower generates gas and blows the dumplings upward, making the dumplings Separated from the material receiving trough; after the quick-freezing of the dumplings is completed, they are transported to the freezer through the conveyor chain. When the freezer tray carrying the dumplings moves to the lower part, under the action of gravity, the dumplings fall into the freezer for storage. The freezer The temperature is -10—-20°C;

(3) Packaging: Take out the quick-frozen dumplings in the freezer, place them in a packaging box, and place the packaging box in a packaging bag, and seal the packaging bag for storage.

working principle:

Firstly, the raw materials of dough and stuffing are proportioned, and the dough and stuffing are made, and then the dough and stuffing are wrapped into dumplings. Then put the dumplings in the material receiving trough on the freezing plate, start the transmission chain, the transmission chain drives the dumplings to move, and transfer the dumplings to the quick freezing chamber for quick freezing, so that the dumplings are frozen quickly. When the dumplings are frozen quickly, start the blower, and the blower will fill the air cavity with gas, and the gas will flow out from the vent hole, blowing the dumplings upward, so that the dumplings will be separated from the trough, preventing the dumplings from sticking to the trough after freezing; at the same time, the blower will When the dumplings are blown, the limit net restricts the dumplings to prevent the dumplings from moving up too far.

After the quick freezing is completed, the dumplings are driven to move through the continuous transmission of the conveyor belt. When the freezing tray containing the dumplings moves to the lower part, the dumplings fall into the freezer for storage under the action of gravity. The quick-frozen dumplings are taken out and packaged.

Beneficial effect:

1. By setting up a quick-freezing chamber in the freezer, the dumplings can be stored in the freezer after being quick-frozen, which can prevent the quick-frozen dumplings from melting and causing the dumplings to stick;

2. By setting the limit mechanism, the blower generates gas to blow the dumplings upwards, so that the dumplings are separated from the trough during the quick-freezing process, so as to avoid sticking between the dumplings and the trough, and facilitate the removal of the dumplings after quick-freezing;

3. The dumplings are transported through the conveyor chain. When the freezing tray containing the dumplings moves to the bottom, the dumplings will fall into the freezer for storage under the action of gravity, and there is no need for manual removal, which makes the labor intensity low;

4. The gas generated by the blower can reduce the temperature of the dumplings, so that the quick-freezing time of the dumplings is shortened and the efficiency of the quick-freezing of the dumplings is improved;

5. By setting the conveying chain, when the quick-frozen dumplings are conveyed out through the conveying chain, the dumplings to be quick-frozen are transported in the quick-freezing chamber, so that the quick-freezing of the dumplings can be carried out continuously, thereby reducing the waste of time and making the quick-freezing of the dumplings more efficient. .

Description of drawings

Fig. 1 is the structural representation of quick-freezing device of the present invention;

Fig. 2 is an enlarged view of part A in Fig. 1;

Fig. 3 is a structural schematic diagram of the freezing tray in Fig. 1 .

detailed description

The present invention will be described in further detail below by means of specific embodiments:

The reference signs in the accompanying drawings of the description include: freezer 1, discharge port 11, airtight door 12, sponge layer 13, quick-freeze box 2, limit mechanism 3, blower 31, air-filled chamber 32, vent hole 321, air inlet 322, air pipe 33, limit net 34, flow limiting plate 35, conveying chain 4, freezing tray 5, material receiving trough 51, through hole 511.

As shown in FIG. 1 , a dumpling freezing device includes a workbench, on which a transmission mechanism and a freezer 1 are arranged, and the freezer 1 is installed on the right side of the workbench. The bottom of the freezer 1 is inclined, and the right side of the bottom of the freezer 1 is higher than the left side; the bottom of the freezer 1 is provided with a sponge layer 13 . The top of the left side wall in the freezer 1 is provided with a quick-freezing chamber, and the bottom of the left side wall of the freezer 1 is provided with a discharge port 11, and the discharge port 11 is provided with a sealed door 12. Quick-freezing chamber and freezer 1 are all provided with check valve.

The left end of the workbench and the freezer 1 are all provided with support columns, and the tops of the support columns are flush; There is a driven wheel, the driving wheel is installed on the left supporting column, the driven wheel is installed on the left supporting column, and the left supporting column is also equipped with a motor, and the driving wheel is connected with the output shaft of the motor; two transmission Chain 4 is arranged on driving wheel and driven wheel side by side.

The right end of the conveyor chain 4 top runs through the quick-freezing chamber, the right end of the conveyor chain 4 bottom runs through the left side wall of the freezer 1, and the bottom of the conveyor chain 4 is positioned below the quick-freezing chamber. As shown in Figure 3, the freezing tray 5 is located between the two conveyor chains 4, and the freezing tray 5 is a silica gel tray. The bottom is provided with several through holes 511.

The quick-freezing chamber is provided with a limiter 3, as shown in Figure 2, the limiter 3 includes an air chamber 32, a limiter 34 and a flow limiting plate 35, the limiter 34 is a silica gel mesh, and the limiter 34 is located on the conveyor chain 4 The top of the air chamber 32 is located below the conveyor chain 4, and the top of the air chamber 32 is provided with some air holes 321, and the air holes 321 are located below the material receiving tank 51; the bottom of the air chamber 32 is provided with an air inlet 322, and the quick-freezing chamber A blower 31 is provided at the bottom of the bottom, and the blower 31 includes an air outlet, and the air inlet 322 and the air outlet are connected by an air pipe 33 . The flow limiting plate 35 is L-shaped, and the flow limiting plate 35 includes a horizontal plate and a vertical plate, the top of the vertical plate is connected with the spacer net 34, the left end of the horizontal plate runs through the air pipe 33, and the horizontal plate is provided with a ventilation hole matched with the air pipe 33 The quick-freezing chamber is also provided with pillars, and the joints of the horizontal plates and the vertical plates are hinged on the pillars.

A kind of quick-frozen dumpling of the present invention and the parameter of processing technology embodiment thereof, as table 1

Table 1

Now taking embodiment 1 as an example, the processing technology of a kind of quick-frozen boiled dumpling of the present invention is illustrated, comprising the following steps:

(1) Boil 15kg of chrysanthemum, 4kg of mint, 1.5kg of astragalus, 2.5kg of yellow boletus and 180L of water to make a stirring liquid. After the stirring liquid is cooled, mix it with 335kg of flour, 4kg of yeast and 2kg of sugar, and knead it into Dough, and ferment the dough for 36 minutes, and then make the fermented dough into dough; 235kg fat pork, 130kg lean pork, 65kg celery, 30kg shiitake mushrooms, 12kg asparagus, 14kg fungus, 17kg carrots, 15kg tofu, 62kg green onions, 17kg ginger , 17kg of garlic is crushed, and mixed with 55kg of salt, 23kg of oil, 12kg of sesame oil, 23kg of chicken oil, 14kg of pepper, and 25kg of tangerine peel powder to make fillings. Then use the dough and stuffing to make dumplings.

(2) Place the wrapped dumplings in the material receiving trough, start the motor, and the motor drives the driving wheel to rotate, thereby driving the transmission chain to transport the dumplings, and transport the dumplings to the quick-freezing chamber. During the quick-freezing process of dumplings, the blower is started, and the blower generates gas, which is introduced into the inflatable chamber through the air pipe, and then flows out through the air hole, blowing the dumplings upwards, so that the dumplings are separated from the trough; and the dumplings are limited by the limit net, Avoid moving the dumplings upward for too long.

The gas generated by the blower blows the dumplings, and at the same time, it blows on the limit net, so that the temperature of the limit net decreases. According to the principle of thermal expansion and cold contraction, the limit net shrinks, and the vertical plate moves, thereby driving the horizontal plate to move. , so that the ventilation holes of the horizontal plate are interlaced with the trachea, and the gas flowing out of the blower is reduced, so that the temperature of the limiting net rises, and the limiting net returns to its original shape. After the dumplings are quick-frozen in the quick-freezing chamber, they are continuously transported through the conveyor chain. The quick-frozen dumplings are transported to the freezer.

(3) The quick-frozen dumplings will slide along the bottom of the inclined freezer. When packaging is required, open the airtight door, take out the dumplings and place them in the packaging box, place the packaging box in the packaging bag, and seal the packaging bag save.

Embodiments 2-6 differ from Embodiment 1 only in parameters.

experiment:

The parameters of Comparative Examples 1-6 are as shown in Table 2,

Table 2

Comparative Example 1 uses the existing quick-freezing device to quick-freeze the dumplings. The difference between Comparative Examples 2-6 and Example 1 is that the parameters are different; Comparative Example 7 is the existing quick-frozen dumplings.

260 healthy people with similar taste and constipation were selected as the investigation objects. 260 people were divided into 13 groups on average, 20 people in each group, let 13 groups of investigators eat the quick-frozen dumplings made in Examples 1-6 and Comparative Examples 1-7 for lunch every day, and feedback the following situation after 10 days:

A: The quick-frozen dumplings prepared from the same raw material, the damage rate (%) during the preparation process;

B: The number of people (persons) who feel that quick-frozen dumplings taste good;

C: the number of people (people) whose constipation situation has improved;

D: After 10 days of continuous eating, the number of people who still think it is delicious;

The results are shown in Table 3,

table 3

A B C D. Example 1 0.5 20 19 17 Example 2 2 18 17 15 Example 3 1 18 18 16 Example 4 0.8 19 16 15 Example 5 1 17 16 14 Example 6 1 18 17 15 Comparative example 1 5 15 16 13 Comparative example 2 2 12 10 10 Comparative example 3 2 9 2 6 Comparative example 4 1 5 9 1 Comparative example 5 2 3 8 2 Comparative example 6 1 5 9 1 Comparative example 7 6 8 4 3

It can be seen that the quick-frozen dumplings of Example 1 have the best mouthfeel, the best improvement for constipation, and can be eaten for a long time.

For those skilled in the art, under the premise of not departing from the technical solution of the present invention, some deformations and improvements can also be made, and these should also be regarded as the protection scope of the present invention, and these will not affect the effect and effect of the implementation of the present invention. Utility of patents.

Claims (10)

1. a quick-frozen dumpling, comprising dough and stuffing, is characterized in that, The dough includes the following raw materials in parts by mass: 320-350 parts of flour, 3-5 parts of yeast, 1-3 parts of white sugar, and stirring liquid; The stuffing includes the following raw materials in parts by mass: 220-250 parts of fatty pork, 100-150 parts of lean pork, 50-85 parts of celery, 20-35 parts of shiitake mushrooms, 10-15 parts of asparagus, 10-18 parts of fungus, 15-15 parts of carrot 20 parts, 12-18 parts of tofu, seasoning. 2. The quick-frozen dumplings according to claim 1, characterized in that: the seasonings include salt, oil consumption, sesame oil, chicken oil, green onions, ginger, garlic, pepper powder, orange peel powder. 3. The quick-frozen dumpling according to claim 2, wherein the mass parts of the seasoning are: 50-60 parts of salt, 20-25 parts of oil consumption, 10-15 parts of sesame oil, 20-25 parts of chicken oil , 60-65 parts of green onion, 15-20 parts of ginger, 15-20 parts of garlic, 12-15 parts of pepper, 20-30 parts of tangerine peel powder. 4. The quick-frozen dumpling according to claim 3, characterized in that, the stirring liquid is boiled from chrysanthemum, mint, astragalus, boletus and water. 5. The quick-frozen dumpling according to claim 4, characterized in that, the mass parts of the stirring liquid are: 10-20 parts of chrysanthemum, 3-5 parts of mint, 1-2 parts of astragalus, 2-3 parts of boletus , 150-200 parts of water. 6 . The quick-frozen dumpling according to claim 5 , wherein the mass parts of the dough are: 335 parts of flour, 4 parts of yeast, and 2 parts of white sugar. 7. The quick-frozen dumpling according to claim 6, wherein the mass parts of the fillings are: 235 parts of fat pork, 130 parts of lean pork, 65 parts of celery, 30 parts of shiitake mushrooms, 12 parts of asparagus, and 14 parts of black fungus , 17 parts of carrots, 15 parts of tofu. 8. The quick-frozen dumpling according to claim 7, wherein the mass parts of the seasonings are: 55 parts of salt, 23 parts of oil consumption, 12 parts of sesame oil, 23 parts of chicken oil, 62 parts of green onion, 17 parts of ginger , 17 parts of garlic, 14 parts of pepper, 25 parts of tangerine peel powder. 9. The quick-frozen dumpling according to claim 8, wherein the mass parts of the stirring liquid are: 15 parts of chrysanthemum, 4 parts of mint, 1.5 parts of astragalus, 2.5 parts of boletus, and 180 parts of water. 10. according to the processing technology of a kind of quick-frozen dumpling described in any one of claim 1-9, it is characterized in that, comprises the following steps: (1) Dumpling making: configure the raw materials of the dumpling skin, knead the flour into a dough, and ferment for 30-40 minutes, then make the dough into a skin; crush the raw materials of the filling and seasonings, and mix them Evenly set aside; then use the dough and fillings to make a shape; (2) Quick-freezing of dumplings: The quick-freezing device is used to quickly freeze the dumplings. The quick-freezing device includes a transmission mechanism and a freezer. The transmission mechanism includes a freezing plate and two conveyor chains arranged side by side. The freezing plate is set between the two conveyor chains. The upper surface of the container is uniformly provided with several material receiving troughs, and each material receiving trough is provided with a number of through holes; one side of the freezer is provided with a quick-freezing chamber, and the transmission chain runs through the side wall of the freezer with the quick-freezing chamber installed, and The conveying chain runs through the quick-freezing chamber; the quick-freezing chamber is equipped with a limit mechanism, which includes an inflatable cavity and a limit net. , the bottom of the inflatable cavity is provided with an air inlet, and a blower is arranged below the air inlet in the quick-freezing chamber. The blower includes an air outlet, and the air inlet and the air outlet are connected through a trachea; Place the dumplings in the trough, and transport the dumplings to the quick-freezing chamber through the conveyor chain for 40-50 minutes of quick-freezing. The temperature of the quick-freezing room is -30—-40°C. During quick-freezing, the blower generates gas and blows the dumplings upward, making the dumplings Separated from the material receiving trough; after the quick-freezing of the dumplings is completed, they are transported to the freezer through the conveyor chain. When the freezer tray carrying the dumplings moves to the lower part, under the action of gravity, the dumplings fall into the freezer for storage. The freezer The temperature is -10—-20°C; (3) Packaging: Take out the quick-frozen dumplings in the freezer, place them in a packaging box, put the packaging box in a packaging bag, and seal the packaging bag for storage.