CN1164361A - Method for preparing instant dumpling and Wonton - Google Patents
Method for preparing instant dumpling and Wonton Download PDFInfo
- Publication number
- CN1164361A CN1164361A CN97105708A CN97105708A CN1164361A CN 1164361 A CN1164361 A CN 1164361A CN 97105708 A CN97105708 A CN 97105708A CN 97105708 A CN97105708 A CN 97105708A CN 1164361 A CN1164361 A CN 1164361A
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- China
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- dumpling
- won ton
- preparation
- wonton
- boiled dumpling
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Abstract
The present invention provides a method for preparing instant dumpling and wonton, including preparation of filling for dumplings and wonton, preparation of dumpling dough and glutinous rice flour for wonton, microwave cooking (cooking temp. is controlled at 100-120 deg.C, cooking time is controlled at 6-10 min.), pasteurizing (time is controlled at 10-20 min.), and vacuum packing. As compared with existent techniques, said invented cooked dumpling and wonton are identical to water-boiled dumpling and wonton in appearance free from broken wrapper, so that it is easy to store and carry about, and its freshness-preserving time is long.
Description
The present invention relates to a kind of preparation method of instant food, the preparation method of specifically a kind of instant dumpling and won ton.
Boiled dumpling and won ton are that Chinese like best edible traditional food, every on New Year's Day or other festivals, birthday celebration, week at the weekend won ton of all can't do without making dumplings down is blunt, also to make dumplings before even travel on official business and see off for it, the dumpling of the going out face one of entering is said, boiled dumpling and the won ton critical role in Chinese cooking culture can be described thus.The making of traditional boiled dumpling and won ton is on-the-spot filling and the face transferred with eating, and has just wrapped and has boiled, and just boils and eats, generally can not be stored for a long time, and musculus cutaneus afterwards stored for a long time is broken easily, loses its original local flavor and edibility.Though boiled dumpling and won ton are nice, entire making process is remarkable from transferring filling and face to boiling after all, and one to two people is tightly busy also to want 1 hour, as the people who eats is many, and the needed time is just more.In the prior art in order to solve the problem of bag boiled dumpling difficulty easily of eating boiled dumplings, released quick-freezing boiled dumplings on the market, just boiled dumpling is wrapped put into then carry out under the low temperature environment freezing rapidly, pack then, sell in the low-temp. refrigerator in market, want the poach that reburns after the people who eats boiled dumplings buys back quick-freezing boiled dumplings, just lacked the trouble of bag boiled dumpling, but still can't resolve the trouble of dumpling to boil water.Boiled dumpling all can you be done to deposit at normal temperatures after ripe edible for the consumer? there are a lot of people all to do trial, but all do not have successfully, one of its reason is that boiled dumpling and the big back stored for a long time of the won ton musculus cutaneus water content musculus cutaneus behind the poach is easily broken, it two is that boiled dumpling and won ton filling are the mixtures of meat dish or seafood, has very high nutritional labeling, storage is easy to putrid and deteriorated at normal temperatures, the boiled dumpling of prior art processing is 25 ℃ at normal temperatures can only be deposited at most 24 hours, if can only deposit at most 4-8 hour summer.Also do not have good method can make people like best edible tradition name to eat boiled dumplings as having instant noodles with regard to present, or as eating can, have long storage time to never degenerate, soft hard packaging is easy to carry, promptly opens and promptly eats hot cold random characteristics.
The purpose of this invention is to provide and a kind ofly have as eating can or instant noodles, long storage time is never degenerated, and soft hard packaging is easy to carry, promptly opens promptly and eats, the instant dumpling of the cold random characteristics of heat and the preparation method of won ton.
The objective of the invention is to realize in the following manner, the boiled dumpling won ton wrapped by the heating using microwave slaking, is got final product through sterilization and vacuum packing machine packing.Using the purpose of heating using microwave slaking is to overcome the slaking of prior art poach to make the musculus cutaneus water content big easily, fragmentation is difficult for drawback stored for a long time easily, almost slaking simultaneously of musculus cutaneus and filling when using heating using microwave, boiled dumpling after the slaking and the outward appearance of won ton and poach identical, it is not crisp but musculus cutaneus is soft, cannot not put brokenly for a long time, have beyond thought effect.
The preparation method of instant dumpling of the present invention and won ton, comprise microwave ripening, pasteurization and the vacuum packaging of preparation, boiled dumpling and won ton of preparation, boiled dumpling and the wonton ﹠ noodles of boiled dumpling and won ton filling, the microwave ripening temperature that it is characterized in that boiled dumpling and won ton is controlled at 100-120 ℃, time was controlled at 6-10 minute, and the pasteurization sterilization time was controlled at 10-20 minute.
The prescription of boiled dumpling and won ton filling is: bright smart pork 60-80%, %, material delivering 2-10%, egg 10-20%, vegetables 1-5% and salt 2-3%, surplus are condiment water.
The preparation of boiled dumpling and wonton ﹠ noodles is got smart powder, water, salt and is mixed in 1: 0.5: 0.05 ratio and knead, and static placement is pressed into boiled dumpling after 10 minutes and the blunt skin of won ton is standby.
Embodiment:
The preparation method of instant dumpling of the present invention and won ton is very simple and convenient.Concrete preparation method is as follows:
The preparation of boiled dumpling and won ton musculus cutaneus: get 100 kilograms in smart powder, 50 kilograms in water, 0.05 kilogram of mixing of salt and knead, static placement is pressed into boiled dumpling after 10 minutes and Wantun skin is standby.
Prescription one:
Popular taste boiled dumpling and won ton filling prescription: (by 100 kilograms of calculating) 70 kilograms of bright smart porks, 20 kilograms in condiment water, 7 kilograms of material deliverings and 3 kilograms of mixing and stirring of salt are standby.
Prescription two:
The prescription of Boiled dumplings with "three fresh delicacies" and won ton filling is: (by 100 kilograms of calculating) 60 kilograms of bright smart porks, 10 kilograms in condiment water, 10 kilograms of material deliverings, 16 kilograms in egg, 1 kilogram of vegetables and 3 kilograms of mixing and stirring of salt are standby.
Prescription three:
The prescription of seafood boiled dumpling and won ton filling is: (by 100 kilograms of calculating) 60 kilograms of bright smart porks, 5 kilograms in condiment water, 2 kilograms of material deliverings, 30 kilograms of seafood and 3 kilograms of mixing and stirring of salt are standby.
Filling is wrapped among the musculus cutaneus, and the method that specifically packs is identical with prior art.Put into micro-wave oven after boiled dumpling and won ton are wrapped immediately, heating and temperature control preferably is controlled at 115 ℃ at 100-120 ℃, and the time was controlled at 6-10 minute, and the heat time heating time of won ton is short, generally is controlled at 8 minutes.The polybag of packing into immediately after the heating using microwave slaking vacuumizes heat seal encapsulation, moves into then in the pasteurizer to be finished product in sterilization 6-10 minute.
Material delivering in the above-mentioned prescription can be used material preparations such as green onion, ginger, bean vermicelli, egg;
Vegetables in the above-mentioned prescription can be used material preparations such as Chinese cabbage, celery, carrot, mushroom, auricularia auriculajudae.
Condiment water in the above-mentioned prescription can be used material modulation such as Chinese prickly ash, aniseed, meat soup, soy sauce, southern wine, monosodium glutamate, sugar, oil consumption, pepper powder.
Seafood in the above-mentioned prescription is meant marine products such as fresh shrimp, scallop, crab meat, extra large intestines, sea cucumber.
The preparation method of the instant dumpling of convenience of the present invention and won ton is compared with existing technology, and has slaking After boiled dumpling and the outward appearance of won ton and poach identical, not crisp but musculus cutaneus is soft, cannot not put brokenly for a long time, Have beyond thought effect, as eating can or instant noodles, fresh-keeping never degenerating is true for a long time The empty package clean hygiene, easy to carry, namely open namely and eat, the cold random characteristics of heat. Thereby, have very Good extension use value.
Claims (3)
1. the preparation method of instant dumpling and won ton, comprise microwave ripening, pasteurization and the vacuum packaging of preparation, boiled dumpling and won ton of preparation, boiled dumpling and the wonton ﹠ noodles of boiled dumpling and won ton filling, the microwave ripening temperature that it is characterized in that boiled dumpling and won ton is controlled at 100-120 ℃, time was controlled at 6-10 minute, and the pasteurization sterilization time was controlled at 10-20 minute.
2. the preparation method of instant dumpling according to claim 1 and won ton is characterized in that the prescription of boiled dumpling and the blunt filling of won ton is: bright smart pork 60-80%, %, material delivering 2-10%, egg 10-20 kilogram, vegetables 1-5 and salt 2-3%, surplus are condiment water.
3. the preparation method of instant dumpling according to claim 1 and won ton, it is characterized in that the preparation of boiled dumpling and wonton ﹠ noodles, get smart powder, water, salt and mix in 1: 0.5: 0.05 ratio and knead, static placement is pressed into boiled dumpling after 10 minutes and Wantun skin is standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97105708A CN1066619C (en) | 1997-03-03 | 1997-03-03 | Method for preparing instant dumpling and Wonton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97105708A CN1066619C (en) | 1997-03-03 | 1997-03-03 | Method for preparing instant dumpling and Wonton |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1164361A true CN1164361A (en) | 1997-11-12 |
| CN1066619C CN1066619C (en) | 2001-06-06 |
Family
ID=5168018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97105708A Expired - Fee Related CN1066619C (en) | 1997-03-03 | 1997-03-03 | Method for preparing instant dumpling and Wonton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1066619C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982122A (en) * | 2010-09-16 | 2011-03-02 | 王清明 | Fresh-keeping preservation technology of cooking product |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078870A (en) * | 1993-03-03 | 1993-12-01 | 李洪雨 | The manufacture method of instant dumpling, won ton |
| CN1105530A (en) * | 1994-01-22 | 1995-07-26 | 陈宏� | Instant dumpling and preparation technology thereof |
-
1997
- 1997-03-03 CN CN97105708A patent/CN1066619C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982122A (en) * | 2010-09-16 | 2011-03-02 | 王清明 | Fresh-keeping preservation technology of cooking product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1066619C (en) | 2001-06-06 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20010606 Termination date: 20120303 |