CN1078055C

CN1078055C - Making method making method of instant boiled dumplings and dumpling soup

Info

Publication number: CN1078055C
Application number: CN95118584A
Authority: CN
Inventors: 赵耀东
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-11-23
Filing date: 1995-11-23
Publication date: 2002-01-23
Anticipated expiration: 2015-11-23
Also published as: CN1127094A

Abstract

The present invention relates to a preparation method for instant dumplings and ravioli. In the present invention, salt, alkali, water and a right quantity of food additives are added to wheat flour, and all the material is mixed, cooked and then pressed into sheets; any of pork, chicken, beef, mutton, fish, shrimp meat, crabmeat and vegetable proteins (grain products) can be used as main material; the stuffing material can be prepared by adding a right amount of vegetable, spice and seasoning to the main material to be mixed; the processed stuffing and dough covers are artificially prepared into dumplings and ravioli, and the dumplings and the ravioli are fried, dewatered and sterilized; the prepared dumplings and the ravioli are tightly packaged with plastic packets, and each plastic packet is accompanied by a soup material packet; then the dumplings and the ravioli are sterilized again by electromagnetic waves. The dumplings and the ravioli of the present invention can be preserved for a long time, and can be eaten after being soaked by boiled water for only 5 to 10 minutes.

Description

Make things convenient for the manufacture method of Wanton, boiled dumpling

The invention belongs to the manufacture method of instant food, particularly a kind of manufacture method that makes things convenient for Wanton, boiled dumpling.

China is because of from different places, and it is won ton that the Wanton of title is also arranged.Conveniently also can be described as instant or fast food.The title of boiled dumpling also has multiple appellation.Wanton and boiled dumpling are the traditional foods in 4,000 years cooking cultures of China, but it is developed as a kind of instant food is that market and consumers in general expect always, also are the problems of numerous food product scientific and technical personnel research in recent years.Its difficult point is that face is promptly arranged, and filling (promptly be Flour product but also be meat products) is arranged not only.Solution difficult point method preferably is to adopt Freeze Drying Technique, but investment is big, cost is high, price is high, is not suitable for masses' sterilisation level.So far the invention disclosed patent and the commodity of sale in the market all had weak point from 9 years.One, process the bag molding again of ripe filling, meat stuffing is through after dewatering, and fried again carrying out dewaters the second time, goods certainly will be subjected to the influence of factors such as water content, cause rehydration poor, fresh, sliding tender, delicious sensation that mouthfeel lacks is compared with fresh product, taste, mouthfeel differ greatly, some commodity of Chu Shouing have just proved this point qualitatively at it in the market, this commodity, and masses can not welcome; They are two years old, directly with living filling bag molding, fried dehydration then, pack again, often higher because of the water content and the protein remains of goods, its goods still easily produce propagation and the corruption of microorganism, and packing material does not have the sterilization treatment of carrying out in addition, thereby then can't guarantee the effect of long preservation (guaranteeing the quality), this has also just lost name part of instant food; They are three years old, the commodity of the market demand are that the matter high price is low, adapt to level of mass consumption, and instant food is not as reaching this demand, just might in the area, be subjected to the intense impact of fast food, and can't dominate the market, if be single primary raw material with meat, cost is just higher, expense such as packing material in addition, improved price relatively, competitiveness is just relatively poor like this, and profit is also lower.

The object of the present invention is to provide a kind of preparation method that makes things convenient for Wanton, boiled dumpling, it can improve the quality by improving the filling material, reduce cost, and control lower water content by the rational proportion of raw material, carry out sterilization treatment by sophisticated equipment simultaneously, obtain thus the low rehydration of a kind of delicious valency good and can guarantee the quality for a long time make things convenient for Wanton, boiled dumpling, make it to have the wide development prospect.

Technical solution of the present invention: a kind of preparation method that makes things convenient for Wanton, boiled dumpling, comprise hundred leathers work, the making of filling material, moulding, fried dehydration sterilization and packing, said musculus cutaneus is made as conventional method, is about to flour and mixes, after the slaking, is pressed into thin slice with salt, alkali, water and an amount of food additives; Said moulding is conventional by manually packing Wanton, boiled dumpling shape; Said fried dehydration sterilization is Wanton, the boiled dumpling that will wrap and put into the fried system of deep fat 2-5 minutes, 110-160 ℃ of oil temperature; Said packing is Wanton, the boiled dumpling that will make pack into and pack in the compound plastic bag (can attached soup stock), this method is characterised in that: said filling material is made except that adopting pork or chicken, beef, mutton, the flesh of fish, shrimp, crab meat class animal flesh 40-80% and vegetables 5-30% to do the raw material, still add vegetable protein (cereal products) 20-60%, add an amount of spice and flavouring simultaneously and mix stirring, feature also is behind the said finished product packing inner wrapping of making to be sterilized with electromagnetic wave.

That adopts that above technology makes makes things convenient for Wanton, boiled dumpling, and only need be soaked in water 5-10 minutes is edible, and the soup stock of product and filling material can take the circumstances into consideration to change according to the market demand, make method Wanton, the boiled dumpling of various tastes.

Superiority of the present invention is: (1) cost is lower, suitable level of mass consumption; (2) rehydration is good, and mouthfeel is good, really can reach the effect that compares favourably with fresh product, and 5-10 minutes is edible after the hot-water soak; (3) water content be controlled at reduced levels and the sterilization more thorough, really can guarantee goods long preservation (guaranteeing the quality); (4) manufacturing process is comparatively simple, is convenient to large-scale production; (5) nutritive value is higher, and protein content is compared all higher with various vitamin contents; (6) adopt the electromagnetic wave sterilization can also remove heavy in the past digesting apparatus, alleviated labour intensity, simplified production technology, further reduced cost.

Accompanying drawing is the flow chart of the related manufacture method of the present invention.

Be embodiments of the invention below.

One, musculus cutaneus is made

Hundred quantitative powder are added refined salt 2 ‰, dietary alkali 1-2 ‰, sodium acid carbonate 0.1 ‰, water 30% evenly stir, and place then to make it abundant slaking in 10 minutes, put into the tablet press machine tablet forming again, are cut into foursquare dough sheet.

Two, the filling material is made

Meat 50% and vegetable protein (cereal products) 20% rubbed, add an amount of vegetables 30% and spice, vegetable oil and flavoring and stir in right amount and get final product.

Three, moulding

Manually musculus cutaneus and filling material package are made Wanton, boiled dumpling.

Four, dehydration, sterilization

Wanton, the boiled dumpling wrapped are put into the fried system of deep fat about 4 minutes, about 155 ℃ of oil temperature.

Five, packing

The finished product that makes is quantitatively packed in the polybag, and, be equipped with different soup stocks, pack then with the difference of taste.

Six, sterilization for the second time

With the inner wrapping of making, sterilize with electromagnetic wave.Adopt 915 megahertz/seconds of the optional centre frequency of electromagnetic wave, 33 centimetres of centre wavelengths, or 12.2 centimetres of 2450 megahertz/seconds of centre frequency and centre wavelengths all can, desirable 2-5 minutes of time.

Claims

1, a kind of preparation method that makes things convenient for Wanton, boiled dumpling, comprise the musculus cutaneus making, the making of filling material, moulding, fried dehydration sterilization and packing, said musculus cutaneus is made as conventional method, be about to flour with salt, alkali, water and an amount of food additives mix, after the slaking, be pressed into thin slice: said moulding is conventional by manually packing Wanton, boiled dumpling shape; Said fried dehydration sterilization is the Wanton that will wrap, boiled dumpling was put into the fried system of deep fat 2-5 minutes, 110-160 ℃ of oil temperature: said packing is the Wanton that will make, boiled dumpling is packed into and is packed and attached soup stock in the compound plastic bag, this method is characterised in that: said filling material is made to remove and is adopted pork or chicken, beef, mutton, the flesh of fish, shrimp, crab meat class animal flesh 40-80% and vegetables 5-30% do outside the raw material, still add the vegetable protein goods 20-60% that from cereal, extract, add an amount of spice and flavouring simultaneously and mix stirring, feature also is behind the said finished product packing inner wrapping of making to be sterilized with electromagnetic wave.

2, according to the said manufacture method that makes things convenient for Wanton, boiled dumpling of claim 1, it is characterized in that the sterilization of said electromagnetic wave, its centre frequency got for 915 megahertz/seconds, and centre wavelength is that 33 centimetres or centre frequency got for 2450 megahertz/seconds, centre wavelength is 12.2 centimetres, and the time got 2-5 minutes.