CN1561848A - Instant dumpling and producing method - Google Patents
Instant dumpling and producing method Download PDFInfo
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- CN1561848A CN1561848A CNA2004100212393A CN200410021239A CN1561848A CN 1561848 A CN1561848 A CN 1561848A CN A2004100212393 A CNA2004100212393 A CN A2004100212393A CN 200410021239 A CN200410021239 A CN 200410021239A CN 1561848 A CN1561848 A CN 1561848A
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Abstract
An instant dumpling is prepared through making dumplings, high-temp heating, cooling, vacuum freeze drying, packing, and optional filling N2 into package.
Description
Technical field:
The present invention relates to a kind of food and production method thereof, especially a kind ofly need not boiling, water brews ready-to-serve instant dumpling and the production method of brewing.
Background technology:
Dumpling is traditional cuisines of China, and is delicious and being rich in nutrition and firmly get people and like with it.But the making of dumpling is but very complicated, need through and face, transfer filling, pack, a plurality of steps such as boiling just can finish, for this reason, many people would rather abandon edible cuisines like this, also are reluctant making dumpling with wasting time and energy.For addressing this problem, quick-freezing dumpling has appearred on the market, and the living dumpling after be about to making carries out quick-frozen, when edible dumpling is boiled to get final product.Though quick-freezing dumpling has brought certain convenience for people's life, quick-freezing dumpling all must be in freezing state in storage and transportation, and also must possess the condition that quick-freezing dumpling is boiled simultaneously could eat, and still makes people feel inconvenience.
Summary of the invention:
The present invention is in order to solve the existing in prior technology technical problem, a kind of boiling, stored frozen of need not to be provided, only needing water to brew ready-to-serve instant dumpling and the production method of brewing.
Technical solution of the present invention is: a kind of instant dumpling that brews, comprise the dumpling that musculus cutaneus and filling constitute, and described dumpling is the ripe dumpling through vacuum freeze drying.
Described musculus cutaneus is by flour and account for the converted starch of flour gross weight 1～10%.
A kind of production method that brews instant dumpling comprises the steps:
A. make dumpling;
B. slaking dumpling;
C. cool off the dumpling of slaking;
D. vacuum freeze drying;
E. pack.
Described making dumpling is for adding the converted starch that accounts for flour weight 1～10% in flour.
The described cooling dumpling of slaking placed cold water 1～5 minute for the dumpling with slaking.
For described vacuum freeze drying is a pre-freeze 1～4 hour under-30～-70 ℃ the environment for cooled dumpling being placed temperature, use the vacuum freeze lyophilization then.
Described lyophilization is 2～10% for being dried to the dumpling wrapper water content.
Described being packaged as charges into nitrogen in packing container.
Disclosed in this invention to brew instant dumpling be ripe dumpling through vacuum freeze drying, need not culinary art when edible, only needs to fill bubble with boiling water and get final product; Transportation, storage etc. also need not to remain on freezing state, and be very convenient.Especially added the converted starch of regulation ratio in flour, the mouthfeel that has promptly satisfied dumpling wrapper requires to have strengthened again the viscosity of dumpling wrapper, avoids occurring in the vacuum freeze drying process phenomenon that dumpling wrapper breaks.Production method is simple, and desired cryogenic temperature and time, the color that can guarantee the dumpling produced is near bright product.In packing container, pour nitrogen, then can prevent phenomenons such as deliquescence appears in the dumpling in the packing container, go mouldy, prolonged the shelf-life of product.
The specific embodiment:
Embodiment 1:
With flour and become dough, flour can be long patent flour, dumpling flour, corn flour, heterozygosis face etc., suppresses dumpling wrapper afterwards, transfers filling, packs dumpling by the conventional method water, promptly finishes to prepare dumpling technology.Certainly also buyable or cooperation processing of dumpling.With the mode slaking of steaming or boiling, the dumpling with slaking cools off at normal temperatures again with the dumpling that makes.The dumpling of cooling is placed and carries out precooling in the household freezer, until deep colling.Place vacuum freeze to carry out lyophilization in the dumpling of deep colling.Dried dumpling is packed, all can with packaging bag or packing box.
Embodiment 2:
With flour and become dough, flour can be long patent flour, dumpling flour, corn flour, heterozygosis face etc. by the conventional method water, and adding accounts for the converted starch of flour weight 1～10% when closing face.Suppress dumpling wrapper afterwards, transfer filling, pack dumpling, promptly finish preparation dumpling technology.With the mode slaking of steaming or boiling, the dumpling with slaking cools off under low-temperature condition again, can be placed in refrigerating box or the cold water and cool off with the dumpling that makes.The dumpling that cooling and control are anhydrated part places and carries out precooling in the household freezer, temperature preferably-30～-70 ℃, until deep colling.Place vacuum freeze to carry out lyophilization in the dumpling of deep colling, being dried to the dumpling wrapper water content is 2%.Dried dumpling is packed, all can with packaging bag or packing box.
Embodiment 3:
With flour and become dough, flour can be long patent flour, dumpling flour, corn flour, heterozygosis face etc. by the conventional method water, and adding accounts for the converted starch of flour weight 1～10% when closing face.Suppress dumpling wrapper afterwards, transfer filling, pack dumpling, promptly finish preparation dumpling technology.With the mode slaking of steaming or boiling, the dumpling with slaking cools off under low-temperature condition again, can be placed in refrigerating box or the cold water and cool off with the dumpling that makes, and be 1～5 minute cool time.The dumpling of cooling is placed and carries out precooling in the household freezer, temperature preferably-40 ℃ or-60 ℃, until deep colling.Place vacuum freeze to carry out lyophilization in the dumpling of deep colling, being dried to the dumpling wrapper water content is 10%.Dried dumpling is packed, all can with packaging bag or packing box.Sealing after pouring nitrogen in the packing container during packing.
Embodiment 4:
With flour and become dough, flour can be long patent flour, dumpling flour, corn flour, heterozygosis face etc. by the conventional method water, and adding accounts for the converted starch of flour weight 1～10% when closing face.Suppress dumpling wrapper afterwards, transfer filling, pack dumpling, promptly finish preparation dumpling technology.With the mode slaking of steaming or boiling, the dumpling with slaking cools off under low-temperature condition again, can be placed in refrigerating box or the cold water and cool off with the dumpling that makes, and be 1～5 minute cool time.The dumpling of cooling is placed and carries out precooling in the household freezer, temperature preferably-30～70 ℃, cooling time preferably 1～4 hour.Place vacuum freeze to carry out lyophilization in the dumpling behind the precooling, being dried to the dumpling wrapper water content is 5%.Dried dumpling is packed, all can with packaging bag or packing box.Sealing after pouring nitrogen in the packing container during packing.
Claims (8)
1. one kind brews instant dumpling, comprises the dumpling that musculus cutaneus and filling constitute, and it is characterized in that: described dumpling is the ripe dumpling through vacuum freeze drying.
2. the instant dumpling that brews according to claim 1 is characterized in that: described musculus cutaneus is by flour and account for the converted starch of flour gross weight 1～10%.
3. a production method that brews instant dumpling comprises the steps:
A. make dumpling;
B. slaking dumpling;
C. cool off the dumpling of slaking;
D. vacuum freeze drying;
E. pack.
4. the production method that brews instant dumpling according to claim 3 is characterized in that: described making dumpling is for adding the converted starch that accounts for flour weight 1～10% in flour.
5. according to claim 3 or the 4 described production methods that brew instant dumpling, it is characterized in that: the described cooling dumpling of slaking placed cold water 1～5 minute for the dumpling with slaking.
6. the production method that brews instant dumpling according to claim 5, it is characterized in that:, use the vacuum freeze lyophilization then for described vacuum freeze drying is a pre-freeze 1～4 hour under-30～-70 ℃ the environment for cooled dumpling being placed temperature.
7. the production method that brews instant dumpling according to claim 6 is characterized in that: described lyophilization is 2～10% for being dried to the dumpling wrapper water content.
8. according to claim claim 3 or the 4 described production methods that brew instant dumpling, it is characterized in that: described being packaged as charges into nitrogen in packing container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100212393A CN1561848A (en) | 2004-04-05 | 2004-04-05 | Instant dumpling and producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100212393A CN1561848A (en) | 2004-04-05 | 2004-04-05 | Instant dumpling and producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1561848A true CN1561848A (en) | 2005-01-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100212393A Pending CN1561848A (en) | 2004-04-05 | 2004-04-05 | Instant dumpling and producing method |
Country Status (1)
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| CN (1) | CN1561848A (en) |
Cited By (7)
| 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 |
| CN102334645A (en) * | 2010-07-28 | 2012-02-01 | 李康伟 | Production method and molding die of vacuum freeze dried (FD) dumplings and wontons |
| CN102783608A (en) * | 2012-08-31 | 2012-11-21 | 河南爱芙帝食品有限公司 | Production method of freeze-dried instant stewed noodles |
| CN102972461A (en) * | 2012-12-19 | 2013-03-20 | 滨州中裕食品有限公司 | Dumpling flour, formula for making dumpling wrappers by using same, as well as dough kneading method |
| CN102125277B (en) * | 2010-01-12 | 2013-04-24 | 薛辉明 | Method for producing freeze-dried instant dumplings or wontons |
| CN103238786A (en) * | 2012-02-03 | 2013-08-14 | 邹芸天 | Convenient dumplings |
| CN109007597A (en) * | 2018-09-29 | 2018-12-18 | 安陆市林鑫食品股份有限公司 | Using the instant packed instant half-dried dumpling of self-heating |
-
2004
- 2004-04-05 CN CNA2004100212393A patent/CN1561848A/en active Pending
Cited By (8)
| 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 |
| 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 |
| CN103238786A (en) * | 2012-02-03 | 2013-08-14 | 邹芸天 | Convenient dumplings |
| CN102783608A (en) * | 2012-08-31 | 2012-11-21 | 河南爱芙帝食品有限公司 | Production method of freeze-dried instant stewed noodles |
| CN102783608B (en) * | 2012-08-31 | 2013-11-06 | 河南爱芙帝食品有限公司 | Production method of freeze-dried instant stewed noodles |
| CN102972461A (en) * | 2012-12-19 | 2013-03-20 | 滨州中裕食品有限公司 | Dumpling flour, formula for making dumpling wrappers by using same, as well as dough kneading method |
| CN109007597A (en) * | 2018-09-29 | 2018-12-18 | 安陆市林鑫食品股份有限公司 | Using the instant packed instant half-dried dumpling of self-heating |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |