CN1509654A - Boiled dumplings and producing method thereof - Google Patents
Boiled dumplings and producing method thereof Download PDFInfo
- Publication number
- CN1509654A CN1509654A CNA021577471A CN02157747A CN1509654A CN 1509654 A CN1509654 A CN 1509654A CN A021577471 A CNA021577471 A CN A021577471A CN 02157747 A CN02157747 A CN 02157747A CN 1509654 A CN1509654 A CN 1509654A
- Authority
- CN
- China
- Prior art keywords
- dumpling
- boiled
- boiled dumpling
- starch
- water
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A quickly frozen stuffed dumpling is prepared through preparing stuffing, preparing wrapper from wheat flour, cassava starch, modified starch, edible salt and water, mechanically wrapping the stuffing by said wrapper, boiling in the boiling water for 2-5 min, cooling in cold water for 2-5 min, and quick freezing.
Description
Technical field:
The invention belongs to the technical field of food and food processing, specifically relate to boiled dumpling and preparation method.
Background technology:
Market boiled dumpling commonly used all is to be the dumpling skin with flour at present, be surrounded by the filling material again, carry out frozen-pack then, the weak point of this boiled dumpling is to boil loaded down with trivial details time-consumingly, and general freezing boiled dumpling need boil vexed again 10 minutes at least 10 minutes, be lower than subzero 20 degree as freezing temperature in addition, the dumpling skin ftractures easily, has not only influenced the pot-life of boiled dumpling, has also influenced the taste of boiled dumpling.
The object of the present invention is to provide a kind of boiled dumpling and preparation method thereof, its instant, not easy to crack.
Technical scheme of the present invention is achieved in that a kind of boiled dumpling, it mainly comprises dumpling skin and the filling material that wraps in the dumpling skin, it is characterized in that: the dumpling skin of described boiled dumpling is made up of flour, tapioca, converted starch, salt and water, and their weight percentages of components is flour 40-60%, tapioca 5-25%, converted starch 1-4%, salt 0.1-1%, water 30-35%.
A kind of preparation method of boiled dumpling, it is characterized in that: be that the water of the salt of converted starch, 0.1-1% of tapioca, the 1-4% of flour, the 5-25% of 40-60% and 30-35% mixes to stir and makes the dumpling skin with percentage by weight, put the dumpling skin and the filling material that make into boiled dumpling making machine faric moulding again, boil soon with boiling water again and put cold water cooling 2-5 minute after picking up in 2-5 minute at once into, boiled dumpling is picked up in the cold water put the freezing back quantitative package of freeze tunnel into again.
The present invention is owing to adopt unique prescription and the preparation method of boiling soon, cooling off with the dumpling skin, the boiled dumpling dumpling skin perfume (or spice) of working it out is glutinous, mouthfeel is good, and need not boil, thaw, needing only in the micro-wave oven transfer was edible in 2-3 minute, can not ftracture under the environment of subzero 30-40 degree through overtesting dumpling skin, not only guaranteed the original taste of boiled dumpling, also prolonged the shelf-life, this boiled dumpling be not general eating at home easily and fast, the working clan's one big Gospel especially.
Below the invention will be further described and provide embodiment.
The present invention is a kind of boiled dumpling, it mainly comprises dumpling skin and the filling material that wraps in the dumpling skin, it is different from prior art and is: the dumpling skin of described boiled dumpling is made up of flour, tapioca, converted starch, salt and water, and their weight percentages of components is flour 40-60%, tapioca 5-25%, converted starch 1-4%, salt 0.1-1%, water 30-35%; Converted starch is a kind of in denaturation cornstarch, sex change potato starch, modified tapioca starch, the sex change starch from sweet potato or their mixture in the enforcement, and all there is sale in these converted starch markets; Salt generally adopts refined salt, and hydromining pure water, the tapioca that increases in the dumpling skin, converted starch and salt can improve the mouthfeel of dumpling skin and make it not easy to crack.
A kind of preparation method of boiled dumpling, it is characterized in that: be that the water of the salt of converted starch, 0.1-1% of tapioca, the 1-4% of flour, the 5-25% of 40-60% and 30-35% mixes to stir and makes the dumpling skin with percentage by weight, put the dumpling skin and the filling material that make into boiled dumpling making machine faric moulding again, boil soon with boiling water again and put cold water cooling 2-5 minute after picking up in 2-5 minute at once into, boiled dumpling is picked up in the cold water again and put the freezing back quantitative package of freeze tunnel into, the temperature in the freeze tunnel is subzero 20-40 degree.This boiled dumpling has instant, saves trouble, the timesaving characteristics.Provide embodiment below, the percentage among the embodiment that provides all is weight percentage.
Embodiment 1
Select for use flour 40%, tapioca 25%, modified tapioca starch 2%, pure water 32.9%, the refined salt 0.1% of high-quality to mix to stir and make the dumpling skin, put the dumpling skin and the filling material that make into boiled dumpling making machine faric moulding again, boil soon with boiling water again and put cold water cooling 5 minutes after picking up in 5 minutes at once into, again boiled dumpling is picked up the freezing back quantitative package of the freeze tunnels of putting subzero 30 degree in cold water.
Embodiment 2
Select for use flour 45%, tapioca 18%, sex change starch from sweet potato 4%, pure water 32.7%, the refined salt 0.3% of high-quality to mix to stir and make the dumpling skin, put the dumpling skin and the filling material that make into boiled dumpling making machine faric moulding again, boil soon with boiling water again and put cold water cooling 4 minutes after picking up in 5 minutes at once into, again boiled dumpling is picked up the freezing back quantitative package of the freeze tunnels of putting subzero 28 degree in cold water.
Embodiment 3
Select for use flour 50%, tapioca 14%, denaturation cornstarch 3%, pure water 32.8%, the refined salt 0.2% of high-quality to mix to stir and make the dumpling skin, put the dumpling skin and the filling material that make into boiled dumpling making machine faric moulding again, boil soon with boiling water again and put cold water cooling 3 minutes after picking up in 3 minutes at once into, again boiled dumpling is picked up the freezing back quantitative package of the freeze tunnels of putting subzero 35 degree in cold water.
Embodiment 4
Select for use flour 55%, tapioca 10%, sex change potato starch 2%, pure water 32.5%, the refined salt 0.5% of high-quality to mix to stir and make the dumpling skin, put the dumpling skin and the ripe filling material that make into boiled dumpling making machine faric moulding again, boil soon with boiling water again and put cold water cooling 2 minutes after picking up in 2 minutes at once into, again boiled dumpling is picked up the freezing back quantitative package of the freeze tunnels of putting subzero 38 degree in cold water.
Embodiment 5
Select for use flour 60%, tapioca 5.5%, modified tapioca starch 1%, pure water 33%, the refined salt 0.5% of high-quality to mix to stir and make the dumpling skin, put the dumpling skin and the filling material that make into boiled dumpling making machine faric moulding again, boil soon with boiling water again and put cold water cooling 4 minutes after picking up in 4 minutes at once into, again boiled dumpling is picked up the freezing back quantitative package of the freeze tunnel of putting 40 degrees below zero in cold water.
Claims (4)
1, a kind of boiled dumpling, it mainly comprises dumpling skin and the filling material that wraps in the dumpling skin, it is characterized in that: the dumpling skin of described boiled dumpling is made up of flour, tapioca, converted starch, salt and water, and their weight percentages of components is flour 40-60%, tapioca 5-25%, converted starch 1-4%, salt 0.1-1%, water 30-35%.
2, by the described a kind of boiled dumpling of claim 1, it is characterized in that: converted starch is a kind of in denaturation cornstarch, sex change potato starch, modified tapioca starch, the sex change starch from sweet potato or their mixture.
3, press the preparation method of the described a kind of boiled dumpling of claim 1, it is characterized in that: be that the water of the salt of converted starch, 0.1-1% of tapioca, the 1-4% of flour, the 5-25% of 40-60% and 30-35% mixes to stir and makes the dumpling skin with percentage by weight, put the dumpling skin and the filling material that make into boiled dumpling making machine faric moulding again, boil soon with boiling water again and put cold water cooling 2-5 minute after picking up in 2-5 minute at once into, boiled dumpling is picked up in the cold water put the freezing back quantitative package of freeze tunnel into again.
4, press the preparation method of the described a kind of boiled dumpling of claim 3,, it is characterized in that: the temperature in the freeze tunnel is subzero 20-40 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021577471A CN1509654A (en) | 2002-12-26 | 2002-12-26 | Boiled dumplings and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021577471A CN1509654A (en) | 2002-12-26 | 2002-12-26 | Boiled dumplings and producing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1509654A true CN1509654A (en) | 2004-07-07 |
Family
ID=34236679
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021577471A Pending CN1509654A (en) | 2002-12-26 | 2002-12-26 | Boiled dumplings and producing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1509654A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125226A (en) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN102429173A (en) * | 2011-10-31 | 2012-05-02 | 大连友兰企业集团有限公司 | Horseradish dumpling and processing method thereof |
| CN102524711A (en) * | 2012-02-08 | 2012-07-04 | 福建海壹食品饮料有限公司 | Sweet potato ball skin and preparation method thereof |
| CN102715411A (en) * | 2012-03-19 | 2012-10-10 | 谈发来 | Production method of quick frozen dumplings |
| CN102771529A (en) * | 2012-07-30 | 2012-11-14 | 河南云鹤食品有限公司 | Flour for frozen chafing dish noodles and frozen chafing dish noodles |
| CN103371370A (en) * | 2012-04-12 | 2013-10-30 | 启东天地机械制造有限公司 | Strawberry-flavored crystal dumpling wrapper |
| CN103621845A (en) * | 2013-11-20 | 2014-03-12 | 福建海壹食品饮料有限公司 | Taro dumplings and preparation method thereof as well as dough mixing equipment |
| CN104351656A (en) * | 2014-12-02 | 2015-02-18 | 张小平 | kudzuvine root powder dumpling |
| CN104585619A (en) * | 2015-02-16 | 2015-05-06 | 宁夏法福来清真食品股份有限公司 | Special dumpling flour added with potato starch and production process for special dumpling flour |
| CN107048159A (en) * | 2017-04-14 | 2017-08-18 | 南昌珍诗食品销售有限公司 | A kind of musculus cutaneus of flexible and preparation method thereof |
| CN108720065A (en) * | 2017-04-19 | 2018-11-02 | 统企业股份有限公司 | Avoid the manufacturing method of the dry and cracked microwave food with musculus cutaneus clad structure and its made microwave food after microwave |
| CN109221941A (en) * | 2018-10-24 | 2019-01-18 | 郑州思念食品有限公司 | A kind of quick-frozen micro-wave boiled dumpling and preparation method thereof |
| JPWO2019216390A1 (en) * | 2018-05-10 | 2020-05-28 | イートアンド株式会社 | Frozen dumpling skin, frozen gyoza, water dumpling, method for producing frozen gyoza |
-
2002
- 2002-12-26 CN CNA021577471A patent/CN1509654A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125226B (en) * | 2010-08-18 | 2012-12-12 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN102125226A (en) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN102429173A (en) * | 2011-10-31 | 2012-05-02 | 大连友兰企业集团有限公司 | Horseradish dumpling and processing method thereof |
| CN102524711B (en) * | 2012-02-08 | 2014-04-30 | 福建海壹食品饮料有限公司 | Sweet potato ball skin and preparation method thereof |
| CN102524711A (en) * | 2012-02-08 | 2012-07-04 | 福建海壹食品饮料有限公司 | Sweet potato ball skin and preparation method thereof |
| CN102715411A (en) * | 2012-03-19 | 2012-10-10 | 谈发来 | Production method of quick frozen dumplings |
| CN103371370A (en) * | 2012-04-12 | 2013-10-30 | 启东天地机械制造有限公司 | Strawberry-flavored crystal dumpling wrapper |
| CN102771529A (en) * | 2012-07-30 | 2012-11-14 | 河南云鹤食品有限公司 | Flour for frozen chafing dish noodles and frozen chafing dish noodles |
| CN102771529B (en) * | 2012-07-30 | 2013-09-11 | 河南云鹤食品有限公司 | Flour for frozen chafing dish noodles and frozen chafing dish noodles |
| CN103621845A (en) * | 2013-11-20 | 2014-03-12 | 福建海壹食品饮料有限公司 | Taro dumplings and preparation method thereof as well as dough mixing equipment |
| CN103621845B (en) * | 2013-11-20 | 2015-09-09 | 福建海壹食品饮料有限公司 | A kind of taro dumpling and preparation method thereof and and face equipment |
| CN104351656A (en) * | 2014-12-02 | 2015-02-18 | 张小平 | kudzuvine root powder dumpling |
| CN104585619A (en) * | 2015-02-16 | 2015-05-06 | 宁夏法福来清真食品股份有限公司 | Special dumpling flour added with potato starch and production process for special dumpling flour |
| CN107048159A (en) * | 2017-04-14 | 2017-08-18 | 南昌珍诗食品销售有限公司 | A kind of musculus cutaneus of flexible and preparation method thereof |
| CN108720065A (en) * | 2017-04-19 | 2018-11-02 | 统企业股份有限公司 | Avoid the manufacturing method of the dry and cracked microwave food with musculus cutaneus clad structure and its made microwave food after microwave |
| JPWO2019216390A1 (en) * | 2018-05-10 | 2020-05-28 | イートアンド株式会社 | Frozen dumpling skin, frozen gyoza, water dumpling, method for producing frozen gyoza |
| JP2020171326A (en) * | 2018-05-10 | 2020-10-22 | イートアンド株式会社 | Skin of frozen dumplings, frozen boiled dumpling, boiled dumpling, and manufacturing method of frozen dumplings |
| CN109221941A (en) * | 2018-10-24 | 2019-01-18 | 郑州思念食品有限公司 | A kind of quick-frozen micro-wave boiled dumpling and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1301651C (en) | Special composite biological antistaling agent for freeze dough fermentation | |
| CN1509654A (en) | Boiled dumplings and producing method thereof | |
| CN104905086A (en) | Aging-resistant starch composition, tapioca pearls and preparation method of tapioca pearls | |
| CN104026452B (en) | The convenient processing method of embracing sieve powder of a kind of high-quality aviation | |
| CN104824812B (en) | Composite coating flour, processing method thereof, and method for processing chicken wings by using coating flour | |
| CN103110049B (en) | Crystal flour wrapper as well as preparation method and application thereof | |
| CN108576558A (en) | A kind of leaf cake and its batch production method for producing | |
| CN105146012A (en) | Chocolate Bobo candy and manufacturing method thereof | |
| CN105124426A (en) | Stuffed rice cake and preparation method thereof | |
| CN103168987A (en) | Production method of grape vermicelli | |
| CN103284234A (en) | Preparation and application methods of purple sweet potato powder used for coated peanut foods | |
| CN101077146A (en) | Process for manufactruing flour ball | |
| CN110754621A (en) | Dough with chicken as main raw material and production method of flour product thereof | |
| CN100346724C (en) | Transparent rice dumpling and method for making the same | |
| CN102499391B (en) | Method for improving viscoelasticity of shrimp ball product | |
| CN101224018B (en) | High starch contained fish meat restructured food and producing method thereof | |
| CN1466897A (en) | Glutinous rice dumplings and method for making same | |
| CN108464496A (en) | A kind of thickening plum blossom is frozen and its prepares and application | |
| CN109077221A (en) | A kind of industrialized preparing process of quick-frozen rice dumpling | |
| CN106173850B (en) | A kind of hypoglycemia patient tartary buckwheat noodle and its processing method | |
| CN100403910C (en) | Method for improving freeze-proof storage stability of frozen dough by functional sand sagebrush gel | |
| KR100813640B1 (en) | A food thermostable jam manufacturing method using a fruits and vegetables | |
| CN105341683A (en) | Chinese yam noodle processing method | |
| CN114868870A (en) | Biological modifier for snowseductive and application thereof | |
| CN114766658A (en) | Potato flour with low aluminum content and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |