CN1620932A - Production method of convenient dumpling combining steaming and spraying - Google Patents
Production method of convenient dumpling combining steaming and spraying Download PDFInfo
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- CN1620932A CN1620932A CNA2004100603274A CN200410060327A CN1620932A CN 1620932 A CN1620932 A CN 1620932A CN A2004100603274 A CNA2004100603274 A CN A2004100603274A CN 200410060327 A CN200410060327 A CN 200410060327A CN 1620932 A CN1620932 A CN 1620932A
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- dumpling
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- decatize
- slaking
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Abstract
The dumpling production process combining steaming and spraying includes the following steps: making dumpling wrapper, making dumpling filling, formation, cooking, packing, sterilizing and secondary packing; and features the cooking step as the combination of steaming and spraying. During cooking, dumpling is in the comprehensive environment of high temperature steam and water curtain, and emulsifier is sprayed in the late stage to avoid adhesion. The present invention has the advantages of both steaming and boiling to make dumpling good in water recombining performance, soft and delicious.
Description
Technical field: instant food
Background technology: along with the quickening of society operation rhythm, the raising of people's living standard, " Well fed,well bred. " has not been the subject matter that people are concerned about, and eat convenient, fastly, nutrition, health, the tasty people's of becoming main pursuit.As the dumpling of thousands of years Chinese people's traditional foods, but can be plain with its meat or fish, the main non-staple food combination, so of all shapes and colors, the tasty favor that is subjected to people is there is proverb: the saying of " the only dumpling of being fond of eating ".In recent years, the quick-freezing dumpling of large-scale production comes out, and has adapted to the needs in market to a certain extent, but blemish in an otherwise perfect thing is, these quick-freezing dumplings still belong to be eaten raw, and desiring that it is made prepared food still needs certain condition (equipment and time).This does not just satisfy have dinner in the fast family of rhythm of life, the class family, road travelling family and the military needs of part.The input of market in urgent need convenient dumpling.
At publication number is CN1078870A, CN1133143A, CN1195489A, in the application documents of CN1300566A and CN1203040A patent of invention, though all proposed the mode of production of some convenient dumplings, but shortcomings such as oil content height, rehydration are poor, mouthfeel difference that these methods or adopt fried type or drying-type or simple decatize type, the dumpling of making like this exist have difference with the traditional flavor dumpling of people's custom.
Summary of the invention: at the deficiency of prior art, the present invention aims to provide a kind of production method of convenient dumpling.
Technical scheme of the present invention: the method for a kind of decatize and spray Joint Production convenient dumpling is characterized in that it is made up of following operation:
(1) dumpling wrapper is made: with an amount of wheat flour, conventional batching and water mix, and make dumpling or dough with artificial or machinery.
(2) filling for dumplings is made: meat, seafood are rubbed with the vegetables, the flavouring that rub and suitably dewater mix, (artificial or machinery) stirs.
(3) moulding: with artificial or mechanical with dumpling wrapper and filling for dumplings bag molding.
(4) slaking: sprayed combination plant slaking goods 3-8 minute with the continous way decatize.
(5) packing: but pack in nontoxic microwave-type polybag sealing or the food location of packing into of the dumpling after the slaking arranged in the case (but nontoxic microwave-type), but overcoat microwave plastic bag sealing.
(6) sterilization: sterilize with industrial microwave machine to packing dumpling.
(7) secondary package: above goods are packed in the duricrust carton or the low bowl of duricrust that is printed with relevant commercial explanation item, and with the soup stock bag.Seal.
Characteristics of the present invention also are, in curing step (4), in the slaking of overall process decatize, overwhelming majority time spray clear water, hinge son is in the comprehensive state of the temperature of high temperature decatize and water curtain ring bag, in the maturing process later stage, suitably sprays emulsifier solution.
Characteristics of the present invention also are the emulsifying agent that curing step is used, and can select the stearic acid grease for use, the aqueous emulsion of sucrose ester or sorbitol ester, and its consumption is 0.5-1.0%.Also can select the edible oil emulsion for use, oil-water ratio is 0.5-1.0%.Emulsifying agent kind consumption can suitably change.
Compared with the prior art, advantage of the present invention is:
(1) without fried and oven dry, fatty low, rehydration is good, does not contain anticorrisive agent, is beneficial to health.
(2) reasonable in design, low equipment investment helps scale, serialization production.
(3) technical solution of the present invention, combine the advantage of decatize dumpling method and poach dumpling method, avoided two kinds of methods defective separately simultaneously, the product that promptly adopts the present invention to produce is compared soft good to eat with steamed dumpling, rehydration is good, compare with the poach dumpling, avoided the mutual extrusion of dumpling in the poach process, collision and the phase mutual friction in boiling water, so dumpling is indeformable, do not ftracture, mashed dumpling, filling material original flavor does not run off.The spray emulsifying agent makes the dumpling adhesion, and lustrous surface is good, can match in excellence or beauty with traditional boiled dumpling fully.Normal temperature can be guaranteed the quality three months.
The embodiment of the invention:
1, dumpling wrapper is made: with the water of a certain amount of wheat flour adding 30%, make dumpling wrapper.
2, filling for dumplings is made: meat (pork, mutton, beef, chicken) is rubbed or the same vegetables of seafood (shrimp crab) (leek, Chinese cabbage, radish, celery, lotus dish) rubbing mixing flavouring, stir evenly repeatedly.
3, moulding: with artificial or machine with filling skin and filling for dumplings bag molding.
4, slaking: in continous way steaming face spray combination machine, decatize 4 minutes sprays simultaneously with dumpling, and its method is:
0-3 minute spray clear water
Spray suspended in 3 minutes-3 minutes 30 seconds
3 minutes 30 seconds-3 minutes 40 seconds spray oil water-in-oil emulsions, oil-water ratio: 0.5-1.0%
Stopped spray in 3 minutes 40 seconds-4 minutes
5, packing: but will be the dumpling of slaking pack in the microwave-type polybag, or the food location of packing into arranges in the case (but microwave), but adds the microwave-type plastic bag sealing.
6, sterilization: in microwave equipment, carry out sterilization treatment.
7, secondary package: the dumpling after the sterilization packed into to be printed with in the duricrust carton or duricrust paper bowl of relevant commercial explanation, and with the soup stock bag.Seal.
Eating method:
1, promptly break a seal instant.
2, boiling water soaks and ate in 3-5 minute.
3, the micro-wave oven heating ate in 0.5-1.5 minute.
Claims (3)
1, a kind of decatize and the method that sprays the Joint Production convenient dumpling is characterized in that it is made of following operation:
(1) dumpling wrapper is made: mix with an amount of wheat flour, conventional batching and water, make dumpling wrapper or dough with artificial or machinery.
(2) filling for dumplings is made: (manually or mechanical) with meat, the seafood dumpling is broken with rub and vegetables, the flavouring of suitably dehydration mix, stirs.
(3) moulding: with artificial or mechanical with dumpling wrapper and filling for dumplings bag molding.
(4) slaking: with continous way decatize spray combination plant, slaking goods 3-8 minute.
(5) packing: but pack in nontoxic microwave-type polybag sealing or the food location of packing into of the dumpling after the slaking arranged in the case (nontoxic, but microwave), but overcoat microwave plastic bag sealing.
(6) sterilization: the dumpling of having packed is sterilized with industrial microwave machine.
(7) secondary package: above goods are packed into to be printed with in the duricrust carton or duricrust paper bowl of relevant commercial explanation item, and with the soup stock bag, seals.
By the method for claim 1 said a kind of decatize, it is characterized in that in the maturing process that 2, overwhelming majority times spray clear water are in the comprehensive state of the temperature of high-temperature steam and water curtain ring bag dumpling with spray Joint Production convenient dumpling.The slaking later stage is the spray emulsifier solution suitably.
3, by the method for claim 1 said a kind of decatize with spray Joint Production convenient dumpling, it is characterized in that the emulsifying agent of curing step use can be selected the stearic acid grease for use, the aqueous emulsion of sucrose ester or sorbitol ester, its consumption is 0.5-1.0%.Also can select the edible oil emulsion for use, oil-water ratio is 0.5-1.0%.Emulsifying agent kind consumption can suitably change.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100603274A CN1620932A (en) | 2004-12-14 | 2004-12-14 | Production method of convenient dumpling combining steaming and spraying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100603274A CN1620932A (en) | 2004-12-14 | 2004-12-14 | Production method of convenient dumpling combining steaming and spraying |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1620932A true CN1620932A (en) | 2005-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100603274A Pending CN1620932A (en) | 2004-12-14 | 2004-12-14 | Production method of convenient dumpling combining steaming and spraying |
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| CN (1) | CN1620932A (en) |
Cited By (4)
| 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 |
| CN102599204A (en) * | 2012-03-21 | 2012-07-25 | 大连交通大学 | Water flour distributing device for mechanical dumpling machine |
| CN103238786A (en) * | 2012-02-03 | 2013-08-14 | 邹芸天 | Convenient dumplings |
| CN114788562A (en) * | 2021-01-25 | 2022-07-26 | 袁立新 | Production method of convenient instant dumplings |
-
2004
- 2004-12-14 CN CNA2004100603274A patent/CN1620932A/en active Pending
Cited By (4)
| 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 |
| CN103238786A (en) * | 2012-02-03 | 2013-08-14 | 邹芸天 | Convenient dumplings |
| CN102599204A (en) * | 2012-03-21 | 2012-07-25 | 大连交通大学 | Water flour distributing device for mechanical dumpling machine |
| CN114788562A (en) * | 2021-01-25 | 2022-07-26 | 袁立新 | Production method of convenient instant dumplings |
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