CN1279040A - Freeze vacuum drying technology for producing instant dumplings or won ton - Google Patents
Freeze vacuum drying technology for producing instant dumplings or won ton Download PDFInfo
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- CN1279040A CN1279040A CN99114305A CN99114305A CN1279040A CN 1279040 A CN1279040 A CN 1279040A CN 99114305 A CN99114305 A CN 99114305A CN 99114305 A CN99114305 A CN 99114305A CN 1279040 A CN1279040 A CN 1279040A
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Abstract
A freezing vacuum drying technology for producing instant dumplings or wonton includes such steps as preparing dough wrapper and stuffing, wrapping, drying in air to a certain extent, drilling pinholes on the dough wrapper, steaming, spraying cold water for quick cooling, vacuum frozen crying, sterilizing and vacuum packaging. Its advantages include high productivity and good taste.
Description
The present invention relates to a kind of food-processing method.More particularly, be the instant dumpling that a kind of production can be instant, the method for won ton.
In China, boiled dumpling, won ton have market widely as staple food.The edible boiled dumpling of tradition is the existing food of existing system.Along with the continuous development of food processing industry, quick-freezing boiled dumplings, won ton have brought some facilities to daily life.But quick-freezing boiled dumplings has also just prolonged the waiting time of the unboiled water dumpling that packs shaping, can not instantly eat, and simultaneously, freezing banking system can not carry it when need going out.
By retrieval, be respectively in the application documents of several applications for a patent for invention of CN1078870A, CN1133143A, CN1195489A at publication number, all proposed a kind of preparation method of instant dumpling that can be instant, but this several method all is that employing " fried " method is dewatered, slaking.This makes boiled dumpling, won ton have very big different with traditional product on mouthfeel and taste.
At publication number is that CN1203040A, name are called in the application for a patent for invention of " method for making instant dumpling ", a kind of instant dumpling is also disclosed, but in its concrete making step, the dumpling filling dewaters at first separately, in follow-up step, with wrapping in its outer dumpling skin, design unreasonable again once more through dehydration.Equally, follow the curing step of dehydration also to pass through once repetition.In addition, adopt the mode of " baking " to carry out slaking in this method, can produce bigger change the traditional properties of boiled dumpling, won ton.
The objective of the invention is to avoid above-mentioned weak point of the prior art, provide a kind of technical process scientific and reasonable, the boiled dumpling that makes, won ton and traditional boiled dumpling, won ton is extremely close lyophilization boiled dumpling convenient for production, the method for won ton on local flavor.
The present invention also aims to provide the main batching composition of musculus cutaneus, filler in this method material preparation step, so that its mouthfeel is bulk and sustained.
Purpose of the present invention yet is to provide in this method packaging step, is equipped with the packaged form into different flavor soup stock bag.
Purpose of the present invention is achieved through the following technical solutions.
Characteristics of the present invention are to possess following steps:
A, get the raw materials ready, make musculus cutaneus with flour, an amount of conventional batching and water; With dried meat floss, dehydrated vegetables is raw material, is equipped with seasoning matter and mixes thoroughly and make mud shape filler;
B, shaping, musculus cutaneus and filler that above-mentioned steps a is made pack shaping, and be air-dry tack-free to epidermis;
C, perforation, eyeletting on the musculus cutaneus that is positioned at the filler bilateral makes semi-finished product;
D, slaking cook above-mentioned semi-finished product with high-temperature vapour in food steamer, rapidly through the cold water spray, make its epidermis moistening after coming out of steamer;
E, drying are finished product through vacuum freezedrying;
F, packing, finished product sterilization, vacuum packaging.
Characteristics of the present invention also are in described material preparation step a, and the master of musculus cutaneus, batching composition are as follows:
Flour 800 gram skimmed soybean protein powder 145 gram xanthan rubber powders 50 grams
Yeastex 5 gram anticorrisive agents (TBHQ) 0.01 gram water is an amount of.
Characteristics of the present invention also are in described material preparation step a, and the master of filler, batching composition are as follows:
Dried meat floss 500 gram soy protein isolate powder 280 gram dehydrated vegetables 50 grams
Meat type essence 50 gram xanthans 28 gram guar gums 20 grams
Yeastex 10 gram yeast 10 gram anticorrisive agents (TBHQ) 0.01 gram
Sugar, salt, vegetable oil are an amount of.
Characteristics of the present invention also are to allocate the soup stock bag in the packing in its packaging step f.
This soup stock bag can adopt following batching:
The smart powder 10 gram salt of meat 5 gram monosodium glutamates 2 gram dehydrated onions 5 grams.
This soup stock bag also can adopt following batching:
Chilli powder 10 gram sesame oil 2 gram vinegar 10 gram salt 1 gram.
Compared with the prior art, advantage of the present invention is:
1, processing step design science of the present invention is reasonable, is convenient to mass mechanized production." instant dumpling, the won ton " rehydration that makes is good, and is extremely close on local flavor with traditional boiled dumpling, won ton.
2, the present invention gets the raw materials ready meticulously, and musculus cutaneus, the filler mouthfeel is bulk and sustained, does not harden.
3, the present invention has the packaged form of different flavor soup stock bag, and is edible more convenient.
By the following examples, the present invention is further described.
Embodiment:
A, get the raw materials ready.
Make musculus cutaneus with flour, an amount of conventional batching and water.Concrete main batching composition is as follows:
Flour 800 gram skimmed soybean protein powder 145 gram xanthan rubber powders 50 grams
Yeastex 5 gram anticorrisive agents (TBHQ) 0.01 gram water is an amount of.
With dried meat floss, dehydrated vegetables is raw material, is equipped with seasoning matter and mixes thoroughly and make mud shape filler.It is main, the batching composition is as follows:
Dried meat floss 500 gram soy protein isolate powder 280 gram dehydrated vegetables 50 grams
Meat type essence 50 gram xanthans 28 gram guar gums 20 grams
Yeastex 10 gram yeast 10 gram anticorrisive agents (TBHQ) 0.01 gram
Sugar, salt, vegetable oil are an amount of.
B, shaping, musculus cutaneus and filler that above-mentioned steps a is made pack shaping, and be air-dry tack-free to epidermis.Can put natural air drying, also the air channel can be set on production line.
C, perforation, eyeletting on the musculus cutaneus that is positioned at the filler bilateral is so that dehydration and rehydration make semi-finished product immediately.
D, slaking cook above-mentioned semi-finished product with high-temperature vapour in food steamer, rapidly through the cold water spray, make its epidermis moistening after coming out of steamer.
E, drying are finished product through vacuum freezedrying.Specifically can adopt the freezing and incorporate process equipment of functions/drying, also can be earlier through freezing equipment, drying equipment again.
F, packing, finished product sterilization, vacuum packaging.Can in packing, allocate the soup stock bag into.Soup stock bag batching is:
The smart powder 10 gram salt of meat 5 gram monosodium glutamates 2 gram dehydrated onions 5 grams.
Soup stock bag batching also can for:
Chilli powder 10 gram sesame oil 2 gram vinegar 10 gram salt 1 gram.
Eating method: after opening bag, boiling water soaks and got final product in several minutes.
Claims (6)
1, the method for lyophilization boiled dumpling convenient for production, won ton is characterized in that possessing following steps:
A, get the raw materials ready, make musculus cutaneus with flour, an amount of conventional batching and water; With dried meat floss, dehydrated vegetables is raw material, is equipped with seasoning matter and mixes thoroughly and make mud shape filler;
B, shaping, musculus cutaneus and filler that above-mentioned steps a is made pack shaping, and be air-dry tack-free to epidermis;
C, perforation, eyeletting on the musculus cutaneus that is positioned at the filler bilateral makes semi-finished product;
D, slaking cook above-mentioned semi-finished product with high-temperature vapour in food steamer, rapidly through the cold water spray, make its epidermis moistening after coming out of steamer;
E, drying are finished product through vacuum freezedrying;
F, packing, finished product sterilization, vacuum packaging.
2, the method for lyophilization according to claim 1 boiled dumpling convenient for production, won ton is characterized in that in described material preparation step a, the master of musculus cutaneus, the batching composition as follows:
Flour 800 gram skimmed soybean protein powder 145 gram xanthan rubber powders 50 grams
Yeastex 5 gram anticorrisive agents (TBHQ) 0.01 gram water is an amount of.
3, the method for lyophilization according to claim 1 boiled dumpling convenient for production, won ton is characterized in that in described material preparation step a, the master of filler, the batching composition as follows:
Dried meat floss 500 gram soy protein isolate powder 280 gram dehydrated vegetables 50 grams
Meat type essence 50 gram xanthans 28 gram guar gums 20 grams
Yeastex 10 gram yeast 10 gram anticorrisive agents (TBHQ) 0.01 gram
Sugar, salt, vegetable oil is an amount of.
4, the method for lyophilization according to claim 1 boiled dumpling convenient for production, won ton is characterized in that allocating the soup stock bag in the packing in its packaging step f.
5, lyophilization according to claim 4 boiled dumpling convenient for production, the blunt method of won ton is characterized in that described soup stock bag is following batching:
The smart powder 10 gram salt of meat 5 gram monosodium glutamates 2 gram dehydrated onions 5 grams.
6, the method for lyophilization according to claim 4 boiled dumpling convenient for production, won ton is characterized in that described soup stock bag is following batching:
Chilli powder 10 gram sesame oil 2 gram vinegar 10 gram salt 1 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99114305A CN1087917C (en) | 1999-07-06 | 1999-07-06 | Freeze vacuum drying technology for producing instant dumplings or won ton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99114305A CN1087917C (en) | 1999-07-06 | 1999-07-06 | Freeze vacuum drying technology for producing instant dumplings or won ton |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1279040A true CN1279040A (en) | 2001-01-10 |
| CN1087917C CN1087917C (en) | 2002-07-24 |
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ID=5277405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99114305A Expired - Fee Related CN1087917C (en) | 1999-07-06 | 1999-07-06 | Freeze vacuum drying technology for producing instant dumplings or won ton |
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| Country | Link |
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| CN (1) | CN1087917C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301106B (en) * | 2007-05-10 | 2010-06-02 | 四川白家食品有限公司 | Method for producing instant dumpling |
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN102334645A (en) * | 2010-07-28 | 2012-02-01 | 李康伟 | Production method and molding die of vacuum freeze dried (FD) dumplings and wontons |
| CN102125277B (en) * | 2010-01-12 | 2013-04-24 | 薛辉明 | Method for producing freeze-dried instant dumplings or wontons |
| CN104012813A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried wontons and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063034C (en) * | 1997-03-18 | 2001-03-14 | 索荣斌 | Preparation of mandarin style dumplings |
| CN1068192C (en) * | 1997-04-09 | 2001-07-11 | 李里特 | Method for preparing instant Wonton (dumpling) |
-
1999
- 1999-07-06 CN CN99114305A patent/CN1087917C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301106B (en) * | 2007-05-10 | 2010-06-02 | 四川白家食品有限公司 | Method for producing instant dumpling |
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN102125277B (en) * | 2010-01-12 | 2013-04-24 | 薛辉明 | Method for producing freeze-dried instant dumplings or wontons |
| CN102334645A (en) * | 2010-07-28 | 2012-02-01 | 李康伟 | Production method and molding die of vacuum freeze dried (FD) dumplings and wontons |
| CN104012813A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried wontons and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1087917C (en) | 2002-07-24 |
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