CN109077224A - Convenient for the freeze-drying matured food preparation method brewed - Google Patents
Convenient for the freeze-drying matured food preparation method brewed Download PDFInfo
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- CN109077224A CN109077224A CN201810920076.4A CN201810920076A CN109077224A CN 109077224 A CN109077224 A CN 109077224A CN 201810920076 A CN201810920076 A CN 201810920076A CN 109077224 A CN109077224 A CN 109077224A
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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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
- A23L29/30—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
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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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- 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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Abstract
The invention discloses the freeze-drying matured food preparation methods convenient for brewing, specifically comprise the following steps: prepared by S1. musculus cutaneus: flour, coarse grain powder are mixed in proportion with water, and mechanical stirring 30-50min is carried out by blender, dough is rested on into provocation 20-30min in blender after the completion of stirring, passes through noodle press after dough leavening and dough is successively rolled into round and the food musculus cutaneus with a thickness of 0.5-2.0mm；S2. prepared by fillings: it is in cutlet shape that pork, which is placed on process in meat grinder, collect and sequentially add ingredient foam, salt, ginger, sweetening material, monosodium glutamate material, spice, fresh green onion, garlic, starch, soy sauce, yellow rice wine, then by manually stirring 10-15min, obtain fillings.The present invention by freeze-drying matured food carry out punch operation, when brewing food with boiled water, fillings through hole be sharp-eyed speed sucking moisture, make its water surface skin and fillings restore it is original curing shape and natural moisture content efficiency.
Description
Technical field
The present invention relates to flour foods processing technique fields, more particularly to the freeze-drying matured food preparation side convenient for brewing
Method.
Background technique
With the acceleration of people's life rhythm, instant food is increasingly by the welcome of broad masses, and boiled dumpling is as one
The traditional food of kind of China is even more liked, but boiled dumpling is processed by broad masses because numerous in variety, full of nutrition
Journey is more complicated, generally requires existing packet and now boils existing food, although also there is the quick-freezing dumpling product of many types to sell on the market,
It is to be required to heating to cook, and mouthfeel can not show a candle to the dumpling that existing packet now boils and come well, brews the appearance of food, gives people's lives
It brings great convenience, but currently on the market there are no being suitble to brew the boiled dumpling product of heating, and sold on the market
Frost boiled dumpling be health product, buy back also need with boiling water cook could eat, extremely waste time, be boiled dumpling fan food
More trouble is brought with boiled dumpling.
Through retrieving, Chinese patent grant number is that CN101301106B discloses a kind of preparation method of instant boiled dumpling.
This method comprises: prepare raw material (special musculus cutaneus, special fillings), pack, cure and (cook), water drenching is cooling, freezing, vacuum are done
It is dry, pack to obtain finished product.The instant dumpling appearance of the method for the present invention preparation is neat, forming, and moisture content of finished products is low, is easy to protect
It deposits, convenient (boiled water brew can), in good taste, there is splendid foodsafety.Finished product obtained boiled water steeps hot several
Minute, one bowl of full of nutrition, mouthfeel and the now close instant dumpling of boiled dumpling processed can be obtained.The method of the present invention is easy, efficient, section
About time and the energy, greatly reduce cost.
The existing shortcoming for brewing boiled dumpling preparation method: boiled water can not be such that boiled water penetrates into boiled dumpling when brewing boiled dumpling
Portion is easy to rupture musculus cutaneus, invagination leakage causes the wave of food to cause cool in the outer heat of boiled dumpling when if brewing for a long time
Take, and the frozen dumpling sold in the market is too soft when boiling, be easy to be crushed when people pick up, to give people
Edible boiled dumpling brings more inconvenience.
Summary of the invention
The purpose of the present invention is to provide the freeze-drying matured food preparation methods convenient for brewing, by carrying out to frozen dried food
Punch operation makes fillings in boiled dumpling quickly absorb moisture so that boiled water when brewing boiled dumpling, is entered inside fillings by eyelet,
It accelerates food and restores original shape and natural moisture content, solve the existing boiled dumpling boiled water that brews when brewing boiled dumpling, it can not
It penetrates into boiled water inside boiled dumpling, to cause phenomena such as cool and fillings is stiff in the outer heat of boiled dumpling, is easy to when if brewing for a long time
The problem of rupturing musculus cutaneus, invaginating and leak outside, cause the waste of food.
Freeze-drying matured food preparation method according to an embodiment of the present invention convenient for brewing, specifically comprises the following steps:
S1. prepared by musculus cutaneus: flour, coarse grain powder are mixed in proportion with water, and mechanical stirring 30-50min is carried out by blender,
Dough is rested on into provocation 20-30min in blender after the completion of stirring, after dough leavening by noodle press by dough successively
It is rolled into round and the food musculus cutaneus with a thickness of 0.5-2.0mm；
S2. prepared by fillings: it is in cutlet shape that pork, which is placed on process in meat grinder, collects and sequentially adds ingredient foam, salt, life
Ginger, sweetening material, monosodium glutamate material, spice, fresh green onion, garlic, starch, soy sauce, yellow rice wine, then by manually stirring 10-15min, that is, make
Obtain fillings；
S3. semi-finished product pack: fillings obtained by S2 being sequentially placed into musculus cutaneus obtained by S1, and along the edge of musculus cutaneus
Adherency half-turn is water stain, then the both sides of musculus cutaneus are pressed merging by by way of pinching artificial mold；
S4. it cooks: the S3 cook meal for having packed completion being put into steamer, continuous heating, steam to 5-13 minutes and stop
Heating is taken out the food cooked and is moistened with cold water spray, and standing at normal temperature drains the outside moisture of food；
S5. it hardens: S4 moisture is drained and cool down the food finished and be placed at a temperature of 0 DEG C and 10-20min is pre-chilled, adjust later
Temperature is saved to -30--20 DEG C into quick-frozen work, until food adfreezing；
S6. it is lyophilized: the food of adfreezing being transferred in freeze-drier and is dried.
S7. it punches: being punched after food freeze-drying, the diameter of eyelet is 1.5-4.5mm.
S8. it packs: by food packaging after punching at bag, that is, the frozen dried food convenient for brewing is made.
On the basis of above scheme, in S1, the mixed proportion of the flour, coarse grain powder and water is 9:1:20.
On the basis of above scheme, in S2, the fillings includes 50-60 parts of pork, ingredient foam 20-25 by weight
Part, 5-10 parts of salt, 1-2 parts of ginger, 1-2 parts of sweetening material, 2-3 parts of monosodium glutamate material, 1-2 parts of spice, green onion 2-3 parts fresh, garlic 1-2
Part, 0.5-1 parts of starch, 1-2 parts of soy sauce, 1-2 parts of yellow rice wine.
On the basis of above scheme, in S2, the ingredient foam is celery foam, leek foam, Chinese cabbage foam, one in mushroom foam
Kind or two kinds.
On the basis of above scheme, in S5, the eyelet beaten on the frozen dried food is perpendicular to arrange or in parallel
Cloth；
On the basis of above scheme, the length and width of the freeze-drying matured food, thick respectively 35-50mm, 25-40mm, 15-30mm.
On the basis of above scheme, in S8, the boiled dumpling is dried in vacuo first in packaging, and vacuum drying is completed
It is vacuum-packed again afterwards.
On the basis of above scheme, set drying temperature is 60-70 DEG C in the vacuum drying, vacuum degree≤
50Pa。
On the basis of above scheme, the coarse grain powder is modified corn starch or pre-gelatinized tapioca.
On the basis of above scheme, the frozen dried food is any one that boiled dumpling is lyophilized, is lyophilized in chaos.
Compared with the prior art, the invention has the beneficial effects that:
1, by carrying out punch operation to frozen dried food, so that boiled water, when brewing boiled dumpling, boiled water can enter filling by eyelet
Material is internal, to accelerate the conveying of heat, food is made quickly to absorb water, and accelerates food and restores original shape and natural water-bearing
The efficiency of amount, the size and location of institute's eyelet work are to be parallel to each other or vertically, food and fillings is made quickly to absorb moisture, without
Phenomena such as leakage of fillings can occur or fall；
2, method and process is simple, operation is easy, and made musculus cutaneus makes through flour and modified corn starch or pre-gelatinized
Tapioca mixes, and modified corn starch or pre-gelatinized tapioca can supplement other nutrition of needed by human body, while right
The molecular cell tissue of water surface skin plays adhesion and induration, so that the molecule stick to each other in water surface epidermis face is more stepped up
It gathers, so that the toughness of water surface skin is made to improve 20-30%, it is more flexible, avoid the hair that musculus cutaneus phenomenon is caught broken when people eat
It is raw, eat wheaten food fan more convenient；
3, used manufacturing process steps are easy, efficient, and technical data specific, concrete, process quality control is stablized, drop
Low production cost, and finished product obtained boiled water steeps hot a few minutes it can be served, mouthfeel and now boiled dumpling processed is close, raising
The cooking efficiency of food.
Specific embodiment
To further understand the features of the present invention, technological means and concrete function achieved, below with specific implementation
The invention will be described in further detail for mode.
Embodiment 1
The freeze-drying matured food preparation method convenient for brewing is present embodiments provided, is specifically comprised the following steps:
S1. prepared by musculus cutaneus: flour, coarse grain powder being mixed in proportion with water, and carry out mechanical stirring 30min by blender, is stirred
Dough is rested on into provocation 20min in blender after the completion of mixing, is successively rolled dough by noodle press after dough leavening
At round and with a thickness of the food musculus cutaneus of 0.5mm；
S2. prepared by fillings: it is in cutlet shape that pork, which is placed on process in meat grinder, collects and sequentially adds ingredient foam, salt, life
Ginger, sweetening material, monosodium glutamate material, spice, fresh green onion, garlic, starch, soy sauce, yellow rice wine, then by manually stirring 10min, obtain filling
Material；
S3. semi-finished product pack: fillings obtained by S2 being sequentially placed into musculus cutaneus obtained by S1, and along the edge of musculus cutaneus
Adherency half-turn is water stain, then the both sides of musculus cutaneus are pressed merging by by way of pinching artificial mold；
S4. it cooks: the S3 cook meal for having packed completion being put into steamer, continuous heating, steam to 5 minutes and stop adding
Heat is taken out the food cooked and is moistened with cold water spray, and standing at normal temperature drains the outside moisture of food；
S5. it hardens: S4 moisture is drained and cool down the food finished and be placed at a temperature of 0 DEG C and 10min is pre-chilled, adjust temperature later
Degree is to -20 DEG C into quick-frozen work, until food adfreezing；
S6. it is lyophilized: the food of adfreezing being transferred in freeze-drier and is dried.
S7. it punches: being punched after food freeze-drying, the diameter of eyelet is 1.5mm.
S8. it packs: by food packaging after punching at bag, that is, the frozen dried food convenient for brewing is made.
In S2, the fillings includes 50 parts of pork, 20 parts of ingredient foam, 5 parts of salt, 1 part of ginger, sweetening material by weight
1 part, 1 part of monosodium glutamate material, 1 part of spice, 2 parts of fresh green onion, 1 part of garlic, 0.5 part of starch, 1 part of soy sauce, 1 part of yellow rice wine.
The ingredient foam is celery foam.
The perpendicular arrangement of eyelet that the punching instrument is beaten on boiled dumpling.
The length and width of the freeze-drying matured food, thick respectively 45mm, 40mm, 30mm.
Set drying temperature is 60 DEG C in the vacuum drying, vacuum degree 50Pa.
The coarse grain powder is modified corn starch.
The frozen dried food is freeze-drying boiled dumpling.
Embodiment 2
The freeze-drying matured food preparation method convenient for brewing is present embodiments provided, is specifically comprised the following steps:
S1. prepared by musculus cutaneus: flour, coarse grain powder being mixed in proportion with water, and carry out mechanical stirring 35min by blender, is stirred
Dough is rested on into provocation 22min in blender after the completion of mixing, is successively rolled dough by noodle press after dough leavening
At round and with a thickness of the food musculus cutaneus of 1.0mm；
S2. prepared by fillings: it is in cutlet shape that pork, which is placed on process in meat grinder, collects and sequentially adds ingredient foam, salt, life
Ginger, sweetening material, monosodium glutamate material, spice, fresh green onion, garlic, starch, soy sauce, yellow rice wine, then by manually stirring 11min, obtain filling
Material；
S3. semi-finished product pack: fillings obtained by S2 being sequentially placed into musculus cutaneus obtained by S1, and along the edge of musculus cutaneus
Adherency half-turn is water stain, then the both sides of musculus cutaneus are pressed merging by by way of pinching artificial mold；
S4. it cooks: the S3 cook meal for having packed completion being put into steamer, continuous heating, steam to 6 minutes and stop adding
Heat is taken out the food cooked and is moistened with cold water spray, and standing at normal temperature drains the outside moisture of food；
S5. it hardens: S4 moisture is drained and cool down the food finished and be placed at a temperature of 0 DEG C and 12min is pre-chilled, adjust temperature later
Degree is to -24 DEG C into quick-frozen work, until food adfreezing；
S6. it is lyophilized: the food of adfreezing being transferred in freeze-drier and is dried.
S7. it punches: being punched after food freeze-drying, the diameter of eyelet is 2.0mm.
S8. it packs: by food packaging after punching at bag, that is, the frozen dried food convenient for brewing is made.
In S2, the fillings includes 52 parts of pork, 21 parts of ingredient foam, 6 parts of salt, 1 part of ginger, sweetening material by weight
1 part, 2 parts of monosodium glutamate material, 1 part of spice, 2 parts of fresh green onion, 2 parts of garlic, 0.6 part of starch, 1 part of soy sauce, 2 parts of yellow rice wine.
The ingredient foam is celery foam, leek foam, mixed proportion 1:1.
The perpendicular arrangement of eyelet that the punching instrument is beaten in freeze-drying chaos.
The length and width of the freeze-drying matured food, thick respectively 35mm, 25mm, 15mm.
Set drying temperature is 62 DEG C in the vacuum drying, vacuum degree 48Pa.
The coarse grain powder is pre-gelatinized tapioca.
The frozen dried food is freeze-drying chaos.
Embodiment 3
The freeze-drying matured food preparation method convenient for brewing is present embodiments provided, is specifically comprised the following steps:
S1. prepared by musculus cutaneus: flour, coarse grain powder being mixed in proportion with water, and carry out mechanical stirring 40min by blender, is stirred
Dough is rested on into provocation 25min in blender after the completion of mixing, is successively rolled dough by noodle press after dough leavening
At round and with a thickness of the food musculus cutaneus of 1.5m；
S2. prepared by fillings: it is in cutlet shape that pork, which is placed on process in meat grinder, collects and sequentially adds ingredient foam, salt, life
Ginger, sweetening material, monosodium glutamate material, spice, fresh green onion, garlic, starch, soy sauce, yellow rice wine, then by manually stirring 13min, obtain filling
Material；
S3. semi-finished product pack: fillings obtained by S2 being sequentially placed into musculus cutaneus obtained by S1, and along the edge of musculus cutaneus
Adherency half-turn is water stain, then the both sides of musculus cutaneus are pressed merging by by way of pinching artificial mold；
S4. it cooks: the S3 cook meal for having packed completion being put into steamer, continuous heating, steam to 10 minutes and stop adding
Heat is taken out the food cooked and is moistened with cold water spray, and standing at normal temperature drains the outside moisture of food；
S5. it hardens: S4 moisture is drained and cool down the food finished and be placed at a temperature of 0 DEG C and 15min is pre-chilled, adjust temperature later
Degree is to -25 DEG C into quick-frozen work, until food adfreezing；
S6. it is lyophilized: the food of adfreezing being transferred in freeze-drier and is dried.
S7. it punches: being punched after food freeze-drying, the diameter of eyelet is 2.5mm.
S8. it packs: by food packaging after punching at bag, that is, the frozen dried food convenient for brewing is made.
In S2, the fillings includes 55 parts of pork, 23 parts of ingredient foam, 7 parts of salt, 1 part of ginger, sweetening material by weight
1 part, 2 parts of monosodium glutamate material, 2 parts of spice, 2 parts of fresh green onion, 2 parts of garlic, 1 part of starch, 1 part of soy sauce, 2 parts of yellow rice wine.
The ingredient foam is mushroom foam.
The eyelet that the punching instrument is beaten on boiled dumpling is in parallel arrangement.
The length and width of the freeze-drying matured food, thick respectively 45mm, 40mm, 30mm.
Set drying temperature is 65 DEG C in the vacuum drying, vacuum degree 45Pa.
The coarse grain powder is modified corn starch.
The frozen dried food is freeze-drying boiled dumpling.
Embodiment 4
The freeze-drying matured food preparation method convenient for brewing is present embodiments provided, is specifically comprised the following steps:
S1. prepared by musculus cutaneus: flour, coarse grain powder being mixed in proportion with water, and carry out mechanical stirring 45min by blender, is stirred
Dough is rested on into provocation 28min in blender after the completion of mixing, is successively rolled dough by noodle press after dough leavening
At round and with a thickness of the food musculus cutaneus of 1.8mm；
S2. prepared by fillings: it is in cutlet shape that pork, which is placed on process in meat grinder, collects and sequentially adds ingredient foam, salt, life
Ginger, sweetening material, monosodium glutamate material, spice, fresh green onion, garlic, starch, soy sauce, yellow rice wine, then by manually stirring 13min, obtain filling
Material；
S3. semi-finished product pack: fillings obtained by S2 being sequentially placed into musculus cutaneus obtained by S1, and along the edge of musculus cutaneus
Adherency half-turn is water stain, then the both sides of musculus cutaneus are pressed merging by by way of pinching artificial mold；
S4. it cooks: the S3 cook meal for having packed completion being put into steamer, continuous heating, steam to 12 minutes and stop adding
Heat is taken out the food cooked and is moistened with cold water spray, and standing at normal temperature drains the outside moisture of food；
S5. it hardens: S4 moisture is drained and cool down the food finished and be placed at a temperature of 0 DEG C and 18min is pre-chilled, adjust temperature later
Degree is to -28 DEG C into quick-frozen work, until food adfreezing；
S6. it is lyophilized: the food of adfreezing being transferred in freeze-drier and is dried.
S7. it punches: being punched after food freeze-drying, the diameter of eyelet is 3.0mm.
S8. it packs: by food packaging after punching at bag, that is, the frozen dried food convenient for brewing is made.
In S2, the fillings includes 58 parts of pork, 24 parts of ingredient foam, 8 parts of salt, 2 parts of ginger, sweetening material by weight
1 part, 2 parts of monosodium glutamate material, 2 parts of spice, 2 parts of fresh green onion, 2 parts of garlic, 1 part of starch, 1 part of soy sauce, 2 parts of yellow rice wine.
The ingredient foam is mushroom foam.
The eyelet that the punching instrument is beaten on boiled dumpling is in parallel arrangement.
The length and width of the freeze-drying matured food, thick respectively 35mm, 25mm, 15mm.
Set drying temperature is 68 DEG C in the vacuum drying, vacuum degree 40Pa.
The coarse grain powder is pre-gelatinized tapioca.
The frozen dried food is freeze-drying chaos.
Embodiment 5
The freeze-drying matured food preparation method convenient for brewing is present embodiments provided, is specifically comprised the following steps:
S1. prepared by musculus cutaneus: flour, coarse grain powder being mixed in proportion with water, and carry out mechanical stirring 50min by blender, is stirred
Dough is rested on into provocation 30min in blender after the completion of mixing, is successively rolled dough by noodle press after dough leavening
At round and with a thickness of the food musculus cutaneus of 2.0mm；
S2. prepared by fillings: it is in cutlet shape that pork, which is placed on process in meat grinder, collects and sequentially adds ingredient foam, salt, life
Ginger, sweetening material, monosodium glutamate material, spice, fresh green onion, garlic, starch, soy sauce, yellow rice wine, then by manually stirring 15min, obtain filling
Material；
S3. semi-finished product pack: fillings obtained by S2 being sequentially placed into musculus cutaneus obtained by S1, and along the edge of musculus cutaneus
Adherency half-turn is water stain, then the both sides of musculus cutaneus are pressed merging by by way of pinching artificial mold；
S4. it cooks: the S3 cook meal for having packed completion being put into steamer, continuous heating, steam to 13 minutes and stop adding
Heat is taken out the food cooked and is moistened with cold water spray, and standing at normal temperature drains the outside moisture of food；
S5. it hardens: S4 moisture is drained and cool down the food finished and be placed at a temperature of 0 DEG C and 20min is pre-chilled, adjust temperature later
Degree is to -30 DEG C into quick-frozen work, until food adfreezing；
S6. it is lyophilized: the food of adfreezing being transferred in freeze-drier and is dried.
S7. it punches: being punched after food freeze-drying, the diameter of eyelet is 3.5mm.
S8. it packs: by food packaging after punching at bag, that is, the frozen dried food convenient for brewing is made.
In S2, the fillings includes 60 parts of pork, 25 parts of ingredient foam, 10 parts of salt, ginger 2, sweetening material by weight
2,3 parts of monosodium glutamate material, 2 parts of spice, 3 parts of fresh green onion, 2 parts of garlic, 1 part of starch, 2 parts of soy sauce, 2 parts of yellow rice wine.
The ingredient foam is leek foam, Chinese cabbage foam, mixed proportion 1:2.
The eyelet that the punching instrument is beaten on boiled dumpling is in parallel arrangement.
The length and width of the freeze-drying matured food, thick respectively 35mm, 15mm, 20mm.
Set drying temperature is 70 DEG C in the vacuum drying, vacuum degree 35Pa.
The coarse grain powder is modified corn starch.
The frozen dried food is freeze-drying chaos.
Reference examples
Brewing time now is carried out with the freeze-drying matured food sold in the market by embodiment 1-5 and broken situation compares,
The result is as follows:
| Reference examples | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Brew duration (min) | 10 | 5 | 6 | 5 | 7 | 6 |
| Integrity degree | Local damage | Completely | Local damage | Completely | Completely | Completely |
| Fillings is heated situation | It is internal colder | Uniformly | It is internal colder | It is internal colder | Uniformly | Uniformly |
It can be obtained by upper table, freeze-drying curing boiled dumpling or freeze-drying chaos prepared by the present invention, brewing time is shorter, and is heated
Uniformly, it brews efficiency to greatly improve, while the less of musculus cutaneus breakage occurs, edible for wheaten food brings conveniently.
Place is not described in detail by the present invention, is the well-known technique of those skilled in the art.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (10)
1. convenient for the freeze-drying matured food preparation method brewed, which is characterized in that specifically comprise the following steps:
S1. prepared by musculus cutaneus: flour, coarse grain powder are mixed in proportion with water, and mechanical stirring 30-50min is carried out by blender,
Dough is rested on into provocation 20-30min in blender after the completion of stirring, after dough leavening by noodle press by dough successively
It is rolled into round and the food musculus cutaneus with a thickness of 0.5-2.0mm；
S2. prepared by fillings: it is in cutlet shape that pork, which is placed on process in meat grinder, collects and sequentially adds ingredient foam, salt, life
Ginger, sweetening material, monosodium glutamate material, spice, fresh green onion, garlic, starch, soy sauce, yellow rice wine, then by manually stirring 10-15min, that is, make
Obtain fillings；
S3. semi-finished product pack: fillings obtained by S2 being sequentially placed into musculus cutaneus obtained by S1, and along the edge of musculus cutaneus
Adherency half-turn is water stain, then the both sides of musculus cutaneus are pressed merging by by way of pinching artificial mold；
S4. it cooks: the S3 cook meal for having packed completion being put into steamer, continuous heating, steam to 5-13 minutes and stop
Heating is taken out the food cooked and is moistened with cold water spray, and standing at normal temperature drains the outside moisture of food；
S5. it hardens: S4 moisture is drained and cool down the food finished and be placed at a temperature of 0 DEG C and 10-20min is pre-chilled, adjust later
Temperature is saved to -30--20 DEG C into quick-frozen work, until food adfreezing；
S6. it is lyophilized: the food of adfreezing being transferred in freeze-drier and is dried；
S7. it punches: being punched after food freeze-drying, the diameter of eyelet is 1.5-4.5mm；
S8. it packs: by food packaging after punching at bag, that is, the frozen dried food convenient for brewing is made.
2. the freeze-drying matured food preparation method according to claim 1 convenient for brewing, it is characterised in that: in S1, institute
The mixed proportion for stating flour, coarse grain powder and water is 9:1:20.
3. the freeze-drying matured food preparation method according to claim 1 convenient for brewing, it is characterised in that: in S2, institute
State fillings by weight and include 50-60 parts of pork, 20-25 parts of ingredient foam, 5-10 parts of salt, 1-2 parts of ginger, 1-2 parts of sweetening material,
2-3 parts of monosodium glutamate material, 1-2 parts of spice, green onion 2-3 parts fresh, 1-2 parts of garlic, 0.5-1 parts of starch, 1-2 parts of soy sauce, 1-2 parts of yellow rice wine.
4. the freeze-drying matured food preparation method according to claim 3 convenient for brewing, it is characterised in that: in S2, institute
Stating ingredient foam is one or both of celery foam, leek foam, Chinese cabbage foam, mushroom foam.
5. the freeze-drying matured food preparation method according to claim 1 convenient for brewing, it is characterised in that: in S5, institute
State the perpendicular arrangement of the eyelet beaten on frozen dried food or in parallel arrangement.
6. the frozen dried food preparation method according to claim 1 convenient for brewing, it is characterised in that: the freeze-drying curing food
The length and width of product, thick respectively 35-50mm, 25-40mm, 15-30mm.
7. the frozen dried food preparation method according to claim 1 convenient for brewing, it is characterised in that: in S8, the water
Dumpling is dried in vacuo first in packaging, is vacuum-packed again after the completion of vacuum drying.
8. the frozen dried food preparation method according to claim 7 convenient for brewing, it is characterised in that: in the vacuum drying
Set drying temperature is 60-70 DEG C, vacuum degree≤50Pa.
9. the frozen dried food preparation method according to claim 2 convenient for brewing, it is characterised in that: the coarse grain powder is jade
Rice converted starch or pre-gelatinized tapioca.
10. the frozen dried food preparation method according to claim 1 convenient for brewing, it is characterised in that: the frozen dried food
For any one in freeze-drying boiled dumpling, freeze-drying chaos.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810920076.4A CN109077224A (en) | 2018-08-14 | 2018-08-14 | Convenient for the freeze-drying matured food preparation method brewed |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401117A (en) * | 2020-11-20 | 2021-02-26 | 郑州轻工业大学 | Pearl powder ball and preparation method and beverage thereof |
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2018
- 2018-08-14 CN CN201810920076.4A patent/CN109077224A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401117A (en) * | 2020-11-20 | 2021-02-26 | 郑州轻工业大学 | Pearl powder ball and preparation method and beverage thereof |
| CN112401117B (en) * | 2020-11-20 | 2024-02-06 | 郑州轻工业大学 | Pearl powder ball and preparation method and beverage thereof |
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Application publication date: 20181225 |