CN1656939A - Manufacturing method of instant dumpling - Google Patents
Manufacturing method of instant dumpling Download PDFInfo
- Publication number
- CN1656939A CN1656939A CN2005100494498A CN200510049449A CN1656939A CN 1656939 A CN1656939 A CN 1656939A CN 2005100494498 A CN2005100494498 A CN 2005100494498A CN 200510049449 A CN200510049449 A CN 200510049449A CN 1656939 A CN1656939 A CN 1656939A
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- dumpling
- vacuum
- film
- paper bowl
- instant
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Abstract
An instant dumpling is prepared through feeding the dough wrappers and stuffing in an automatic dumpling making machine, shaping dumplings, pressure steaming for 10-15 min, quantitatively loading it along flavouring bag in a paper bowl, and vacuum packing.
Description
Technical field
The present invention relates to food-processing method, especially for the manufacturing method of instant dumpling of field work and traveller's instant snack.
Background technology
Quick-freezing dumpling is edible very general in the prior art, and solve long preservation and fresh-keeping problem, but needed freezing equipment, and the transportation and the edible inconvenience of going out.By retrieval, publication number is the patent of CN1158709A, discloses the method for the fried making of boiled dumpling, because fried food is harmful to health, though solved the packed and transported and the edible problem of going out, also has defective; Publication number is the patent of CN1227732A, discloses a kind of preparation method of instant boiled dumplings, but adopts artificial inclusion, and microwave oven bakes method shortening for producing in enormous quantities, then can not adapt to far away, and behind the artificial inclusion, the individual type of boiled dumpling is nonstandard.
Summary of the invention
The manufacturing method of instant dumpling that the purpose of this invention is to provide a kind of suitable production in enormous quantities.Overcome the deficiencies in the prior art, provide genuine, kept the desirable instant food of homely mouthfeel to large quantities of go out operation and travellers.
Technical scheme of the present invention is on original making dumpling musculus cutaneus, modulation filling material, moulding, shortening and packaging step method basis, boiled dumpling musculus cutaneus and filling material is placed respectively continuous inclusion is shaped to dumpling raw material base one by one on the full-automatic dumpling machine; The dumpling raw material base of inclusion moulding is put into pressure steaming cooker cook, digestion time is 10-15 minute; By every bag of quantitative vacuum heat sealed package, packaging material food composite plastic film, the vacuum-packed complex pocket of boiled dumpling is made on vacuum packing machine; Vacuum-packed boiled dumpling complex pocket is reinstalled in the paper bowl, and the fork of packing into, seasoning bag, paper bowl lid are with the composite plastic film sealing, and last integral body is sealed by the transparent plastic film cover.The pressure of said pressure steaming cooker is 0.4Mpa, and the steamer temperature inside is 150 ℃; Its vacuum of said vacuum packaging is 80 degree; Said food composite plastic film is that resin film and polyethylene film are composited; To be that glassine paper and polyethylene film are compound make in said paper bowl capping; Said whole external packing is the transparent nylon film.
Advantage of the present invention is owing to adopt full-automatic dumpling machine can produce speed bubble instant boiled dumplings in enormous quantities continuously; Product process thermophilic digestion sterilization, vacuum sealed package, it is fresh-keeping to guarantee the quality, filling heart genuineness; Than quick-freezing boiled dumplings and handbag boiled dumpling fuel savings and seasoning seasoning matter, and make on machine, each and every one boiled dumpling external form is uniform, attractive in appearance, and color, smell and taste are all good, is applicable to field work personnel and traveller's instant edible.
The specific embodiment
Describe in detail below in conjunction with embodiment.
Embodiment: as with Manufactured 500 kilograms dumpling musculus cutaneus and 500 kilograms filling material, put into two import departments on the full-automatic dumpling machine respectively, start full-automatic dumpling machine, the moulding of mechanical movement inclusion continuously produces dumpling raw material base one by one, this little boiled dumpling, 500 gram dumpling numbers have 100-120; Be involved in the pressure steaming cooker by conveyer belt then, pressure is controlled at 0.4Mpa, and the water proof digestion time is 10-15 minute, and steam temperature is controlled at 150 ℃ in the steamer.After cooking process is finished, enter conveyer belt, be transported in the package packing machine, every bag is quantitatively as be 250 grams, then streamline is loaded each packing sack after, carry out the vacuum heat sealed package, the sack hot pressing of each sack is sealed, packaging material adopt the food composite plastic film, finish on vacuum packing machine, and vacuum degree control is 80 degree.Composite plastic film is generally with the resin film of non-toxic sanitary class and polyethylene film is compound makes.The boiled dumpling complex pocket that vacuum packet installs reinstalls in the paper bowl, and the fork of packing into, seasoning bag are convenient to eat; The paper bowl lid is with the composite plastic film sealing, and paper bowl seals with the transparent nylon plastic film cover one by one then, thereby completes finished product one by one.
When edible, as long as boiled dumpling paper bowl cover envelope is torn, the vacuum-packed compound sack of boiled dumpling taken out torn again, the seasoning matter in boiled dumpling in the bag and the seasoning bag is poured in the paper bowl, pouring that boiling water brews into is edible again.The filling material of instant dumpling has science preparations such as pork, chicken, seafood, vegetables, delicious flavour, and nutritious, as the boiled dumpling of household hand making, genuineness is rich in mouthfeel, simultaneously the high-temperature sterilization long shelf-life.
Claims (2)
1, manufacturing method of instant dumpling comprises and makes dumpling musculus cutaneus, modulation filling material, moulding, shortening and packaging step, it is characterized in that:
A, place respectively on the full-automatic dumpling machine boiled dumpling musculus cutaneus and filling material continuously that inclusion is shaped to dumpling raw material base one by one;
B, the dumpling raw material base of inclusion moulding is put into pressure steaming cooker cook, digestion time is 10-15 minute;
C, by every bag of quantitative vacuum heat sealed package, packaging material food composite plastic film is vacuum-packed on the vacuum packing machine and makes;
D, vacuum-packed boiled dumpling complex pocket is reinstalled in the paper bowl, the fork of packing into, seasoning bag, the paper bowl lid seals with the composite plastic film cover.
2, according to the said manufacturing method of instant dumpling of claim 1, the pressure that it is characterized in that said pressure steaming cooker is 0.4Mpa, and the steamer temperature inside is 150 ℃; Its vacuum of said vacuum packaging is 80 degree; Said food composite plastic film is that resin film and polyethylene film are composited; To be that glassine paper and polyethylene film are compound make in said paper bowl capping; Said whole external packing is the transparent nylon film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100494498A CN1656939A (en) | 2005-03-22 | 2005-03-22 | Manufacturing method of instant dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2005100494498A CN1656939A (en) | 2005-03-22 | 2005-03-22 | Manufacturing method of instant dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1656939A true CN1656939A (en) | 2005-08-24 |
Family
ID=35006805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2005100494498A Pending CN1656939A (en) | 2005-03-22 | 2005-03-22 | Manufacturing method of instant dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1656939A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187987A (en) * | 2010-03-18 | 2011-09-21 | 冯浚洋 | Method for making seasoning for adjusting taste of dumplings |
| CN102813137A (en) * | 2012-09-05 | 2012-12-12 | 天津商业大学 | Method for processing cooked dumplings through vacuum-cooling and quick-freezing |
-
2005
- 2005-03-22 CN CN2005100494498A patent/CN1656939A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187987A (en) * | 2010-03-18 | 2011-09-21 | 冯浚洋 | Method for making seasoning for adjusting taste of dumplings |
| CN102813137A (en) * | 2012-09-05 | 2012-12-12 | 天津商业大学 | Method for processing cooked dumplings through vacuum-cooling and quick-freezing |
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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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |