CN109480172A - A kind of storage practice of boiled dumpling - Google Patents
A kind of storage practice of boiled dumpling Download PDFInfo
- Publication number
- CN109480172A CN109480172A CN201710808242.7A CN201710808242A CN109480172A CN 109480172 A CN109480172 A CN 109480172A CN 201710808242 A CN201710808242 A CN 201710808242A CN 109480172 A CN109480172 A CN 109480172A
- Authority
- CN
- China
- Prior art keywords
- boiled dumpling
- flour
- boiled
- dumpling
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003860 storage Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 239000012528 membrane Substances 0.000 claims abstract description 4
- 238000005516 engineering process Methods 0.000 claims abstract 2
- 238000012856 packing Methods 0.000 claims abstract 2
- 238000007789 sealing Methods 0.000 claims abstract 2
- 230000011218 segmentation Effects 0.000 claims abstract 2
- 238000009461 vacuum packaging Methods 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- UKGRTCZMPQERFQ-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate Chemical compound CCCCCCCCCCCCCCCCCCOC(=O)C(C)O UKGRTCZMPQERFQ-UHFFFAOYSA-N 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 229920001592 potato starch Polymers 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000003292 glue Substances 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229940083466 soybean lecithin Drugs 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of storage practice of boiled dumpling comprising modulation dough adjusts filling, mediates boiled dumpling and technology of the package step, it is characterised in that: (1) after mediating boiled dumpling will to forming after boiled dumpling steaming 10~40 minutes；(2) boiled dumpling is packed into compound membrane bag when packing, the vacuum sealing bag under 0.08~0.095Mpa condition of negative pressure；(3) production method is using segmentation sterilization mode, successively boiled dumpling to the boiled dumpling after meat stuffing, forming and after vacuum packaging carries out high temperature wet heat sterilization, and meat stuffing is placed in cannery retort constant temperature in the range of 110~130 DEG C and is kept for 10~20 minutes by when sterilization.
Description
Technical field
The present invention relates to a kind of storage practices of boiled dumpling.
Background technique
Currently, quick-frozen food is many kinds of, very big convenience, especially quick-freezing boiled dumplings are brought to people's lives, are eaten
With convenient, delicious flavour is very popular, but the people for liking eating quick-freezing boiled dumplings have such experience: have to by
It is saved under cryogenic, otherwise do not cross at normal temperature how long, first is that boiled dumpling will glue and soft mutually be sticked to one
It rises, it is easy to rupture, second is that being influenced by many factors, the mainly effect of bacterium, boiled dumpling is easy to occur rotten.Furthermore
Because quick-freezing boiled dumplings need to save under cryogenic, inconvenience also is brought to the transport of boiled dumpling and preservation, to reduce its side
Just degree.
Summary of the invention
The purpose of the present invention is to provide a kind of storage practices of boiled dumpling, can be in room temperature item with the boiled dumpling that this method makes
It is saved under part, under these conditions, boiled dumpling itself will not glue soft, mutually be not bound to together, and within the time of a fixed length
It will not go bad.
The object of the present invention is achieved like this:
The production method of boiled dumpling includes modulation dough, adjusts filling, mediates boiled dumpling processing step, and the present invention has made larger on this basis
Improvement, be described in detail below:
1, it modulates dough: first with various auxiliary materials are dissolved with water in the works, dough is then kneaded into together with flour, smooth face is stand-by；
2, filling and sterilization are adjusted: the meat raw material of fresh cleaning being selected to be twisted into meat stuffing, meat stuffing is placed in cannery retort 110~
Constant temperature is kept for 10~20 minutes in the range of 130 DEG C, and vegatable stuffing and seasoning are then called in meat stuffing, is stirred evenly stand-by；
3, it mediates boiled dumpling: manually rolling suitcase filling and mediate boiled dumpling forming boiled dumpling；
4, water shortage gelatinization is handled: forming boiled dumpling is steamed 15~40 minutes；
Boiled dumpling is saved at normal temperature to need to solve there are two problem, first is that boiled dumpling is placed in a sack, is easy to glue soft mutual
It sticks together；Second is that dumpling band filling, bacterium are easy existence and breeding and keep food generation rotten.Boiled dumpling glues soft in order to prevent
It sticks to each other, the present invention carries out water shortage gelatinization processing to boiled dumpling after forming using the method steamed first, makes dumpling wrapper not
It is gelatinized when suctioning moisture (water absorption rate of starch is 150~200%), forms tougher surface layer film.The physics of high temperature and pressure
It damages and will not rupture, glue soft or even stick together, be able to maintain preferable product appearance；Secondly in order to preferably keep dumpling
The shape of son, when modulating dough, the formula of dough used is as follows:
1. wheat flour is superior wheat flour, weight is based on double centner；
2. the dosage of water is equivalent to 35~45 kilograms of flour weight；
3. the dosage of salt is equivalent to 2~4 kilograms of flour weight；
4. flour improver is grain starch or potato noodle improver, dosage is equivalent to 1~2 kilogram of flour weight；
5. emulsifier is soybean lecithin or stearyl lactate, dosage is equivalent to 0.1~0.5 kilogram of flour weight.,
The advantage of the invention is that people can at normal temperature preservation the method for the present invention production boiled dumpling, boiled dumpling itself will not
It glues soft, will not mutually stick together, and will not go bad within the time of a fixed length.Because the preservation of boiled dumpling is broken through
The limitation of cryogenic conditions, so people can eat boiled dumpling in the more common scenario, such as field worker, traveller exist
There is no that boiled dumpling can also be able to eat under the preservation condition of low temperature, boils heat i.e. as long as the boiled dumpling after wrapping will be opened before edible and be put into boiling water
It can；In addition, this also brings conveniently to storage and transport boiled dumpling.
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
It selects:
300 grams of flour, 140 grams of water, 12 grams of salt, 3 grams of grain starch, 1.2 grams of soybean lecithin；
150 grams of mutton filling, 150 grams of Chinese cabbage stuffing, seasoning is a little.
Auxiliary material is first dissolved in into 140 grams of water, then with this water face living, kneading dough, it is stand-by behind smooth face；Meat stuffing is placed in high pressure
It is maintained 20 minutes in retort in 121 DEG C of constant temperature, it is stand-by that Chinese cabbage stuffing and seasoning is then admixed into meat stuffing；By dough formulation,
Roll skin, it is faric, be kneaded into boiled dumpling；Forming boiled dumpling is first steamed 10 minutes, places into cannery retort and sterilizes 2 points in 121 DEG C
Clock is then charged into compound membrane bag, and packed boiled dumpling is finally put into high pressure sterilization by the hot-seal under 0.095Mpa condition of negative pressure
Maintain packed boiled dumpling can be obtained within 20 minutes in 110 DEG C of constant temperature in pot.
Embodiment 2
It selects:
5000 grams of flour, 1800 grams of water, 90 grams of salt, 50 grams of potato noodle improver, 15 grams of soybean lecithin；
2500 grams of pork filling, 2500 grams of fennel filling, 150 grams of seasoning.
Auxiliary material is first dissolved in into 1800 grams of water, then with this water face living, kneading dough, it is stand-by behind smooth face；Meat stuffing is placed in high pressure
It is maintained 12 minutes in retort in 125 DEG C of constant temperature, it is stand-by that fennel filling and seasoning is then admixed into meat stuffing；It is made of dumpling machine
After shaping boiled dumpling, forming boiled dumpling is first steamed 50 minutes, places into cannery retort and is kept for 25 minutes in 118 DEG C of constant temperature, then
It is respectively charged into compound membrane bag again, packed boiled dumpling is finally put into cannery retort by the hot-seal under 0.09Mpa condition of negative pressure
It is interior to maintain bagged instant boiled dumpling can be obtained within 15 minutes in 115 DEG C of constant temperature.
Claims (3)
1. a kind of storage practice of boiled dumpling comprising modulation dough adjusts filling, kneading boiled dumpling and technology of the package step, feature to exist
In: (1) after mediating boiled dumpling will to forming after boiled dumpling steam 10~40 minutes；(2) boiled dumpling is packed into compound membrane bag when packing
It is interior, the vacuum sealing bag under 0.08~0.095Mpa condition of negative pressure；(3) production method is successively right using segmentation sterilization mode
Boiled dumpling after boiled dumpling and vacuum packaging after meat stuffing, forming carries out high temperature wet heat sterilization, and meat stuffing is placed in high pressure and killed by when sterilization
Constant temperature is kept for 10~20 minutes in the range of 110~130 DEG C in bacterium pot.
2. the storage practice of boiled dumpling according to claim 1, it is characterised in that formula used when modulation dough are as follows: small
Wheat flour or superior wheat flour, weight press double centner；Water is equivalent to 35~45 kilograms of flour weight；Salt is equivalent to flour weight
2~4 kilograms of amount；Flour improver paddy gastral cavity powder or potato flour, dosage are equivalent to 1~2 kilogram of flour weight；Emulsifier soybean
Phosphatide or stearyl lactate, dosage are equivalent to 0.1~0.5 kilogram of flour weight.
3. the storage practice of boiled dumpling according to claim 2, it is characterised in that the ratio of dough and filling for dumplings is 1: 0.8
~1.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710808242.7A CN109480172A (en) | 2017-09-09 | 2017-09-09 | A kind of storage practice of boiled dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710808242.7A CN109480172A (en) | 2017-09-09 | 2017-09-09 | A kind of storage practice of boiled dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109480172A true CN109480172A (en) | 2019-03-19 |
Family
ID=65686995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710808242.7A Pending CN109480172A (en) | 2017-09-09 | 2017-09-09 | A kind of storage practice of boiled dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109480172A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020195293A (en) * | 2019-05-31 | 2020-12-10 | 日本製粉株式会社 | Retort water-ziaozi or retort wonton noodle skin |
-
2017
- 2017-09-09 CN CN201710808242.7A patent/CN109480172A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020195293A (en) * | 2019-05-31 | 2020-12-10 | 日本製粉株式会社 | Retort water-ziaozi or retort wonton noodle skin |
| JP7297535B2 (en) | 2019-05-31 | 2023-06-26 | 株式会社ニップン | Noodle skin for retort boiled dumplings or wontons |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190319 |
|
| WD01 | Invention patent application deemed withdrawn after publication |