CN1237911C - Instant squirrel dumplings and its production method - Google Patents
Instant squirrel dumplings and its production method Download PDFInfo
- Publication number
- CN1237911C CN1237911C CNB031089550A CN03108955A CN1237911C CN 1237911 C CN1237911 C CN 1237911C CN B031089550 A CNB031089550 A CN B031089550A CN 03108955 A CN03108955 A CN 03108955A CN 1237911 C CN1237911 C CN 1237911C
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- China
- Prior art keywords
- ravioli
- won ton
- instant
- preparation
- shortening
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- 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.)
- Expired - Lifetime
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to instant ravioli and a making method thereof, particularly to cooked instant ravioli dehydrated by the technique of vacuum dehydration. Various materials and seasonings, such as plumeria rubra, vegetable, shredded meat, etc., are added to the ravioli in the process of boiling the ravioli, so that the ravioli is not only nutrient but also delicious. The present invention has the advantages that the making time is shortened; the ravioli can be eaten anytime and anywhere; the ravioli is convenient to carry, transport and store; the shelf life reaches three years at normal temperatures; the ravioli can provide convenience for all kinds of consumers, such as consumers from the fields of troops, railways, aviation, etc.
Description
Technical field
The present invention relates to a kind of won ton and preparation method thereof, utilize instant convenient dumpling soup that vacuum dehydration technology obtains and preparation method thereof behind particularly a kind of shortening.Technical field belongs to the instant food field.
Background technology
Won ton is a kind of traditional noodle soup food in China, be at home life or eat out all well received, be that people like the traditional product that eats, traditional processing method all is oneself to be in by rolling skin, mixing filling, through packing, with soup stock with boil, just can obtain finished product, or go to the restaurant could satisfy people's needs.In recent years, the technology of instant food has obtained very big development, and this has satisfied people's needs to a certain extent.
Summary of the invention
An object of the present invention is to provide a kind of instant convenient dumpling soup and preparation method thereof;
Another object of the present invention has provided and has a kind ofly not only kept the original local flavor of won ton, and does not lose the instant convenient dumpling soup of nutrition.
Product of the present invention can satisfy the vast consumer demand of liking eating won ton, and only needing brewed in hot water is edible, the promptly time saving and energy saving taste and the nutrition that can keep fresh won ton again.
In order to realize above-mentioned purpose, technical scheme of the present invention is as follows:
The preparation method of product instant convenient dumpling soup of the present invention is as follows: at first prepare Wantun skin, system filling, prepare won ton, shortening won ton according to conventional method, then with won ton cooling, quick-frozen, vacuum drying and packing behind the shortening;
Be specially and pull cooling out after won ton boiled, swing in and put into freezer in the dish of definite shape and carry out quick-frozen, putting into dry vacuum container after the central temperature for the treatment of each entity is lower than subzero 30 degrees centigrade dehydrates, make the water content of each entity be lower than 3%, take out at last carry out damp-prrof packing finished product;
The preparation method of above-mentioned Wantun skin is as follows: with flour, egg and salt, with become dough after make that 0.1cm is thick, the square sheet of 5 * 5cm;
In the shortening process of above-mentioned won ton, in soup, add egg flower, vegetables, shredded meat and flavoring;
In the packaging step of above-mentioned won ton, use damp-prrof packing;
The product that the inventive method obtains eats very convenient, only need just edible with the brewed in hot water more than 60 degrees centigrade, and can reach sliding soft, the degree that filling is delicious of crust in 6 minutes, the same fresh and nutrition with the won ton that has just boiled, taste can both remain unchanged.
The beneficial effect of product of the present invention is as follows:
Product weight of the present invention is light, can carry, and transports and stores all and facility, and the following shelf-life of normal temperature reaches 3 years, is particularly useful for departments such as army, railway, aviation.
The specific embodiment
The invention will be further described to utilize embodiment below:
Embodiment 1
Flour adds egg and rubs into dough with salt, is pressed into that 0.1cm is thick, 5cm * 5cm side's sheet; Standby; Again lean meat is beaten meat mud with machine, add various flavouring and stir, standby;
Musculus cutaneus and the meat stuffing got ready are bundled into won ton, put into the boiling water boiling, add egg flower, laver, shredded meat, salt, chickens' extract etc. simultaneously, pull cooling after boiling out, neatly swing in then and put into freezer in the dish and carry out quick-frozen, treat that the central temperature of each entity is lower than and take out after-30 ℃ that putting into dry vacuum container dehydrates, make the water content of each entity be lower than 3%, take out at last and carry out protection against the tide, packing finished product.
Claims (3)
1. the preparation method of an instant convenient dumpling soup, it is characterized in that: at first prepare Wantun skin, system filling, prepare won ton, shortening won ton according to conventional method, then with won ton cooling, quick-frozen, vacuum drying and packing behind the shortening, wherein, the quick-frozen process is that the central temperature that makes won ton reaches below-30 ℃, make the water content of won ton individuality be lower than 3% in the process of vacuum drying, the preparation method of above-mentioned Wantun skin is as follows: with flour, egg and salt, with become dough after make that 0.1cm is thick, the square sheet of 5 * 5cm.
2. the preparation method of instant convenient dumpling soup according to claim 1 in the process of wherein said shortening won ton, adds egg flower, vegetables, shredded meat and flavoring in soup.
3. the preparation method of instant convenient dumpling soup according to claim 1 in the wherein said packaging step, uses damp-prrof packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031089550A CN1237911C (en) | 2002-04-23 | 2003-04-12 | Instant squirrel dumplings and its production method |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02116020A CN1408272A (en) | 2002-04-23 | 2002-04-23 | Instant dumplings and producing method thereof |
| CN02116020.1 | 2002-04-23 | ||
| CNB031089550A CN1237911C (en) | 2002-04-23 | 2003-04-12 | Instant squirrel dumplings and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1494835A CN1494835A (en) | 2004-05-12 |
| CN1237911C true CN1237911C (en) | 2006-01-25 |
Family
ID=34275973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031089550A Expired - Lifetime CN1237911C (en) | 2002-04-23 | 2003-04-12 | Instant squirrel dumplings and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1237911C (en) |
-
2003
- 2003-04-12 CN CNB031089550A patent/CN1237911C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1494835A (en) | 2004-05-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| CX01 | Expiry of patent term |
Granted publication date: 20060125 |
|
| CX01 | Expiry of patent term |