CN1105530A

CN1105530A - Instant dumpling and preparation technology thereof

Info

Publication number: CN1105530A
Application number: CN94100659A
Authority: CN
Inventors: 陈宏�
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-01-22
Filing date: 1994-01-22
Publication date: 1995-07-26

Abstract

The present invention relates to an instant dumpling and its production process, belonging to the field of food processing technology. Firstly, the dumplings made up by using conventional method are placed in packaging bag made of composite material, and then are vacuum (-0.07 MPa)-packaged, and then they are passed through the processes of high-temp. (115 deg.C) and high-pressure (0.07 MPa) curing and sterilizing, and the time is 20 min, and then the invented finished product can be made up. The invented instant dumpling has merits of good convenience and easy-to-store. When eating, it is just soaked in hot water, and then it can be eaten, and its storage period can be up to 1 year at normal temp.

Description

Instant dumpling and preparation technology thereof

The present invention a kind ofly has the more instant dumpling-instant dumpling and the production technology thereof of advantageous characteristic than quick-freezing boiled dumplings.Belong to food processing technology field.

The production technology of quick-freezing boiled dumplings is generally: raw material+water-and face-faric-boiled dumpling-packing-quick-frozen finished product refrigeration.Owing to do not finish maturing process, must could eat through the boiling slaking before edible.Make the consumer with the shortest time, not reach the purpose of fast food with simple heating means or method.Thereby reduced the function of instant food.

The characteristic of quick-freezing boiled dumplings has determined its transportation, sells and preserved needs complicated freezing equipment to refrigerate (10 degrees centigrade-18 degrees centigrade).Loss a large amount of electric energy, cause energy waste.In view of this, there is wretched insufficiency in its performance of quick-freezing boiled dumplings, the edible preceding boiling slaking rear edible that needs.And must refrigerate this critical defect, make it lose convenience to a certain extent.Make consumers in general and the personnel that sell not satisfied.

Learn by inquiry: in order to improve this type of food performance, people have invented a kind of " making things convenient for the method for making of farci flour " (seeing CN85105190A) in recent years, as apply to food such as steamed stuffed bun still can, but be used for boiled dumpling, its rehydration does not still comply with one's wishes.Because as when normal temperature and pressure heat, the gelatinization of at first being heated of outer starch, particle expands and the rearrangement of breaking gradually, and combines with other particle and produce viscosity, thereby forms a kind of fine and close gelatinized starch layer necessarily heat insulation, the water proof effect that has at skin.Make the internal starch gelatinization be obstructed.Therefore, the rehydration difficulty increases when being soaked in water, and promptly causes rehydration to reduce (seeing CN1053996A) relatively.

Therefore, the present invention provides a kind of novel instant dumpling and production technology thereof.This product can systematically solve above-mentioned variety of issue.Comprising the inconvenience that has solved quick-frozen food, make it to be easier to produce, process.Paying attention to actual property is aim of the present invention.Its concrete technology is after boiled dumpling is bundled into, and in the composite of packing into, (0.06MPa--0.08MPa), handle through high pressure (0.05MPa--0.14MPa) high temperature (110 degrees centigrade-126 degrees centigrade), the time is 15-30 minute through vacuum packaging.Starch slaking and sterilization united two into one finish.Its effect is that high pressure-temperature is forced dumpling slaking fully from inside to outside.Penetrate the outer field fine and close gelatinized starch layer of starch, impel internal starch gelatinization and inner filling slaking.In thorough gelatinization and slaking, the purpose of the sterilization that also reaches a high temperature.Make to form aseptic dress attitude in the packaging bag, thus the characteristic that makes product have convenience and easily preserve.

Example:

Get wheat flour, water stirs and face (water content is at 30%-35%), with filling routinely the method for making dumplings wrap in the musculus cutaneus.Then it is packed in the composite wood pocket, use the vacuum packing machine packing (0.06MPa), to put into high pressure-temperature autoclave (115 degrees centigrade of 0.07MPa) boiling and got final product in 20 minutes.When edible, use 90 degrees centigrade of hot-water soak boiled dumplings after 5 minutes, i.e. edible.

Claims

1, instant dumpling and production method thereof, procedure of processing is: flour+water----faric--boiled dumpling of and face, after it is characterized in that being bundled into boiled dumpling, be placed in the composite wood pocket, through vacuum (＜-0.06MPa) packing after, carry out HTHP (0.05MPa, 110 degrees centigrade), disposable slaking and sterilization, the time is more than 15 minutes.

2, instant dumpling as claimed in claim 1 is characterized in that need not passing through deepfreeze, adds thermal maturation when edible again, but when edible only through the ready-to-serve instant dumpling in simple heating (hot-water soak) back.

3, production method as claimed in claim 1, pressure 0.05-0.14MPa when it is characterized in that the slaking sterilization.Temperature is 110-126 degree centigrade.

4, as right 1 described production method, it is that vacuum is-0.06-0.08MPa.

5, production method as claimed in claim 1 is characterized in that vacuum is-0.07MPa, slaking sterilization pressure 0.07MPa, and temperature is 115 degrees centigrade, the time is to be optimal conditions in 20 minutes.