CN1875782A - Preparation method of freeze dried convenient dumpling or wonton - Google Patents
Preparation method of freeze dried convenient dumpling or wonton Download PDFInfo
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- CN1875782A CN1875782A CNA2006100178635A CN200610017863A CN1875782A CN 1875782 A CN1875782 A CN 1875782A CN A2006100178635 A CNA2006100178635 A CN A2006100178635A CN 200610017863 A CN200610017863 A CN 200610017863A CN 1875782 A CN1875782 A CN 1875782A
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Abstract
The invention discloses a manufacturing method of frozen dry convenient dumpling or dumpling soup, which comprises the following steps: mixing dough; preparing case; making stuff; covering; ripening; spraying; proceeding vacuum freezing; drying; packing; sending the ripened dumpling or dumpling soup in the freezing part at -18--30 Deg C for 1.5-2.5 h; placing the disposed dumpling or dumpling soup in the vacuum drying cabin; drying under 40-250 Pa vacuum degree at 50-120 Deg C for 5-12 h with moisture capacity less than or equal 5 percent. The invention possesses long reserving time without any addictive, which satisfies different flavors.
Description
One, technical field: the present invention relates to a kind of production method of instant food, particularly relate to the production method of a kind of freeze dried convenient dumpling or won ton.
Two, technical background: dumpling, won ton are the traditional foods that people like always, have nutritious, delicious flavour, be easy to characteristics such as digestion, allegro life style is far from suitable but manufacture craft that it is loaded down with trivial details and people are modern, and it is edible to make that people often are difficult to.Continuous development along with food industry, quick-freezing boiled dumplings has 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, simultaneously, freezing banking system can not carry it when going out.
By retrieval, be respectively in the application documents of application for a patent for invention of CN10778870A, CN1133143A, CN1195489A at publication number, a kind of preparation method of instant dumpling that can be instant has all been proposed, but this several method all is to adopt that " fried " method is dewatered, slaking, and this makes boiled dumpling 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.
Three, summary of the invention:
The object of the invention: but the object of the invention is to provide a kind of production method of freeze dried convenient dumpling or won ton of instant.
Technical scheme of the present invention:
The production method of a kind of freeze dried convenient dumpling or won ton comprises according to a conventional method with face, system skin, preparation filling material, packs, slaking then, and spray, vacuum freeze drying and packing is characterized in that:
(1) steam 1.5～15 minutes under the high-temperature steam that dumpling that will pack during slaking or won ton at pressure are 0.04～0.4MPa, make its slaking, wetting with the cold water spray then, and cooled off 1～3 minute;
(2) vacuum freeze drying is that cooled dumpling of slaking or won ton are sent in the guick freezing room, under-18 ℃～30 ℃ temperature, freezed 1.5～2.5 hours, to freeze the dumpling or the won ton of solid shape again sends in the dry vacuum container, in vacuum is that 40～250Pa, heating-up temperature are under 50～120 ℃ the condition, dry 5～12 hours, make its water content≤5%.
Described being meant with face according to a conventional method mixed the back with a certain amount of flour and suitable quantity of water and system forms, or a certain amount of flour, water, proper amount of edible salt, proper amount of edible alkali mixed afterwards and system forms.
Described preparation filling material is that maybe fresh vegetables, water, slaking edible oil, an amount of condiment flavouring with chopping mixes and mix well the plain filling material made from the mixed filling material of making of mixing well of fresh vegetables, water, edible oil and an amount of condiment flavouring of conventional method with a certain amount of meat stuffing, chopping.
It is that musculus cutaneus and filling material are packed shaping with artificial or mechanical system that described dumpling packs, what pack is shaped as triangle, or semilune, or ingot-shaped, or it is circular, the junction of musculus cutaneus Bao Yan according to a conventional method when dumpling packs, or to keep length in the junction of musculus cutaneus be the slit of 2～5mm, or at the both sides of musculus cutaneus eyeletting.
Pack into bowl-shape cryodesiccated dumpling or won ton or case type container during packing, or in the packaging bag.
The production method of a kind of freeze dried convenient dumpling or won ton being furnished with a kind of in garnishes bags or the flavor pack in the packing when packaged convenience dumpling or won ton, or two kinds.
Described garnishes pack as method:
(1) cutting of selecting materials: be cut into the segment of 3～8mm after will vegetables cleaning,
(2) vacuum freeze drying: will send in the guick freezing room after the vegetables sabot that segment, under-18 ℃～-30 ℃ temperature, freezed 1.5～3 hours, to freeze good vegetables again sends in the vacuum freeze drying storehouse, under the vacuum of 40～250Pa, heating-up temperature is 50 ℃～120 ℃, dry 5～12 hours, make vegetables water content≤5%
(3) quantitative package: the vegetables go-on-go that drying is good becomes the garnishes bag by every bag of 3～6g quantitative package.
Described flavor pack preparation method is:
(1) slaking: one or more meats are cut into sheet or granular, boiling 5～10min,
(2) vacuum freeze drying: will send in the guick freezing room after the meat sabot of boiling, under-18 ℃～-30 ℃ temperature, freezed 1.5～3 hours, it is sent in the vacuum freeze drying storehouse again, in vacuum is that 40～250Pa, heating-up temperature are under 50 ℃～120 ℃ the condition dry 5～12 hours, make meat water content≤5%
(3) pulverize: the meat of drying is crushed to 50～120 purpose digested tankages,
(4) batching: represent with weight portion, contain 10～20 parts of digested tankages in the batching, 2～6 parts in chive powder, 20～30 parts of edible salts, 10～20 parts of monosodium glutamates, abundant stirring and evenly mixing,
(5) packing: the condiment that mixes is become flavor pack by every bag of 5～15g quantitative package.
Positive beneficial effect of the present invention:
Dumpling of the present invention or won ton adopt first high temperature to cook, the method for vacuum freezedrying again, but produce the dry dumpling or the won ton of instant; Be furnished with garnishes bag and flavor pack simultaneously, dumpling of producing or won ton have following advantage:
(1) dumpling of the present invention or won ton rehydration time are short, but instant is convenient for people to eat.Soak through boiling water and to get final product in 3 minutes, or be edible after 5～8 minutes, do not stay hard core through hot-water soak more than 80 ℃; The anti-bubble time in hot water is long, soaks in hot water 30 minutes, broken skin, the filling that do not loose, non muddy soup, and on local flavor, mouthfeel with traditional dumpling or won ton basically identical, satisfied the modern allegro life of people.
(2) do not add any chemical raw material in the technical process of the present invention, therefore dumpling or the won ton that makes is natural green food, and can accomplish genuineness, has abundant nutritive value simultaneously; And the holding time is long, and the following shelf-life of normal pressure is convenient to people and buys and deposit more than 6 months under the normal temperature, compares with quick-freezing dumpling or won ton, can save a large amount of energy.
(3) dumpling of the present invention or won ton adopt first high temperature to cook, the technology of vacuum freezedrying again, dewater with existing " fried " method, slaking is completely different, thereby the dumpling of producing or won ton had very big differently with " fried " method on mouthfeel, is more suitable for people's taste.
(4) be furnished with garnishes bag and flavor pack in the packing of the present invention, the selection that is convenient for people to can be fit to the different taste human needs.
(5) the inventive method is suitable for large-scale industrial production, is the deep processing to traditional food, and cost is low, is easy to promotion and implementation, has better economic and social benefit.
Four. the specific embodiment:
Embodiment one: the production method of freeze dried convenient dumpling
With face, proof: get 65 kilograms of wheat flours, edible salt is an amount of, and this example is 2.0 kilograms, and dietary alkali is an amount of, and this example is 0.3 kilogram, mixes the back and adds 32.7 kg of water and system 20min.To put into the face case of waking up with the dough that makes, under 35 ℃ ± 2 temperature, proof 30min;
2. system skin: it is the thick musculus cutaneus of 0.3～1.5mm that the dough that will proof rolls into thickness through machinery or manual type, with instrument musculus cutaneus is made square, prismatic or circular musculus cutaneus again;
3. the preparation of filling material: 50 kilograms of fresh porks, make mud shape meat stuffing after the cleaning, with 25 kilograms of cleanings of fresh shepherd's purse, be cut into the particle shape, fully mix with meat stuffing, add flavouring, 20 kilograms in water is mixed thoroughly, makes mud shape filling material; Wherein 1 kilogram of salt, 1.5 kilograms of spices in the flavouring, 1.5 kilograms in soy sauce, 1 kilogram of monosodium glutamate.
4. pack: musculus cutaneus that above-mentioned steps is made and filling material pack shaping with artificial or mechanical system, and what pack is shaped as triangle, semilune, ingot-shaped, circle etc., and middle part, the junction of musculus cutaneus remains with the long slit of 2～5mm when packing;
5. slaking: dumpling is packed in the steam box, is to steam 15min under the 0.04MPa pressure at high-temperature steam, slaking, and the filling for dumplings heart temperature after steaming should be 90～95 ℃; Make it wetting with the cold water spray, and cooling 3min,
6. vacuum freezedrying: cooled dumpling is sent in the guick freezing room, freezed 2.5h under-18 ℃ temperature, dumpling is sent in the dry vacuum container again, in the vacuum of 40Pa, temperature is under 120 ℃ the condition, dry 5 hours, to make its water content≤5%.
7. quantitative package: the dumpling of drying is packed greatly after go-on-go, packed net content greatly and be generally: several specifications such as 0.5kg, 1kg, 2kg, 3kg, 5kg.
Embodiment two: the preparation method of freeze dried convenient dumpling, and basic identical with embodiment one, difference is:
1. the proportioning of materials during with face: 69.8 kilograms of wheat dumpling flours, 1.8 kilograms of edible salts, add 28 kilograms in water by edible 0.4 kilogram after the mixing.
2. the proportioning of filling material: 25 kilograms of new fresh shrimps, 25 kilograms of fresh porks, 30 kilograms of new fresh mushrooms, 17.5 kilograms in water, salt is 1.5 kilograms in the flavouring, 1 kilogram of spice, 0.5 kilogram of slaking peanut oil.
3. vacuum freezedrying: cooled dumpling is sent in the guick freezing room, under-25 ℃ temperature, freezed 2.0h, will freeze the dumpling of solid shape again and send in the dry vacuum container, vacuum at 220Pa, temperature is under 100 ℃ the condition, dry 10 hours, makes its water content≤5%.
4. also contain flavor pack in the big packing of the dumpling of present embodiment:
The manufacture craft of flavor pack is as follows:
(1) slaking: will preparing chicken that soup stock uses, to be cut into size be the granular of 5 * 5～10 * 10mm, boiling 8min under 100 ℃ of temperature;
(2) vacuum freeze drying: the chicken sabot of boiling is sent in the guick freezing room, under-28 ℃ temperature, freezed 2.2 hours, it is sent in the vacuum freeze drying storehouse again, under the vacuum of 220Pa, heating-up temperature is 100 ℃, dry 10 hours, make meat water content≤5%
(3) pulverize: the chicken meal that drying is good is broken to 120 purpose digested tankages,
(4) batching: represent with weight portion, 10 parts of chicken meals, 2 parts in chive powder, 20 parts of edible salts, 5 parts of monosodium glutamates, abundant stirring and evenly mixing,
(5) quantitative package: the powdered seasonings that mixes is carried out quantitative small package by every bag of 10g.
Other production technologies are with embodiment one.
Embodiment three: the preparation method of freeze dried convenient dumpling, and basic identical with embodiment one, difference is:
1. the proportioning of materials during with face: 67 kilograms of wheat dumpling flours add 31 kg of water.
2. the proportioning of filling material: 60 kilograms of new fresh muttons, 10 kilograms of radish, 10 kilograms of celeries, 17 kilograms in water, 1.5 kilograms of salt, 1.5 kilograms of special-purpose dumpling seasonings in the flavouring.
3. vacuum freezedrying: cooled dumpling is sent in the guick freezing room, under-20 ℃ temperature, freezed 2.2h, will freeze the dumpling of solid shape again and send in the dry vacuum container, vacuum at 80Pa, temperature is under 80 ℃ the condition, dry 11 hours, makes its water content≤5%.
4. also comprise the garnishes bag in the big packing of the dumpling of present embodiment, the manufacture craft of garnishes bag is as follows:
(1) cutting of selecting materials: respectively will fresh chive, coriander, garlic sprouts seedling be cut into the segment of 3～8mm after cleaning;
(2) vacuum freeze drying: will send in the guick freezing room after the vegetables sabot that segment, freezed 2 hours under-20 ℃ of temperature, the vegetables that will freeze are sent in the vacuum freeze drying storehouse again, under the vacuum of 60Pa, heating-up temperature is 70 ℃, dry 12 hours, make vegetables water content≤5%
(3) quantitative package: the vegetables go-on-go that drying is good becomes the garnishes bag by every bag of 3～6g quantitative package.
Other production technologies are with embodiment one.
Embodiment four: the preparation method of freeze dried convenient won ton
1. with face materials proportioning: 70 kilograms of wheat refined powders, 1.5 kilograms of edible salts mix the back and add 28 kg of water.
2. the proportioning of filling material: 70 kilograms of fresh porks, 10 kilograms in fresh shallot, 15 kilograms in water, 2 kilograms of salt, 13 fragrant 0.5 kilogram, 1.5 kilograms in soy sauce, 0.5 kilogram in sesame oil, 0.5 kilogram of monosodium glutamate.
3. vacuum freezedrying: cooled won ton is sent in the guick freezing room, freezing 1.5h under-30 ℃ temperature, will freeze the won ton of solid shape again and send in the dry vacuum container, is under 50 ℃ the condition in vacuum 250Pa, temperature, dry 12 hours, make its water content≤5%.
4. pack: pack according to a conventional method.
5. slaking: won ton is packed in the steam box, is to steam 1.5min under the 0.39MPa pressure at high-temperature steam, and slaking makes it wetting with the cold water spray, and cooling 1min,
6. vacuum freezedrying: cooled won ton is sent in the guick freezing room, under-30 ℃ temperature, freezed 1.5h, again won ton is sent in the dry vacuum container, under the condition of 120 ℃ of vacuum 40Pa, temperature, dry 5 hours, make its water content≤5%.
7. quantitative small package: the won ton that drying is good is distributed into inner wrapping after go-on-go, the inner wrapping net content is generally: several specifications such as 50g, 70g, 90g, 120g.
8. the making of garnishes bag:
Batching is: 1 part of coriander, and 1 part of laver, its production technology is with embodiment three.
9. won ton and the garnishes package with quantitative small package closes, and is distributed into bag again and gets final product.
Embodiment five: the preparation method of freeze dried convenient won ton
According to a conventional method with face, system skin, preparation filling material and pack won ton 100kg, in the steam box of then won ton being packed into, be to steam 5min under the 0.1MPa pressure at high-temperature steam, slaking makes it wetting with the cold water spray again, and cooling 1min;
2. cooled won ton is sent in the guick freezing room, under-27 ℃ temperature, freezed 1.8h, again won ton is sent in the dry vacuum container, under the condition of 100 ℃ of vacuum 150Pa, temperature, dry 7 hours, make its water content≤5%.
3. the making of garnishes bag:
Garnishes bag batching is: chive grain 10kg, mushroom grain 10kg; After cutting, chive grain, the sabot of mushroom grain are sent in the guick freezing room, under-26 ℃ of temperature, freezed 2 hours, the vegetables that to freeze are sent in the vacuum freeze drying storehouse again, be under 70 ℃ the condition in vacuum 80Pa, heating-up temperature, dry 9 hours, make vegetables water content≤5%, the vegetables go-on-go that drying is good becomes the garnishes bag by every bag of 5g quantitative package.
4. quantitative package: the won ton that drying is good is distributed into bag after go-on-go, include won ton 120g, every bag of 5g of garnishes bag.
Embodiment six: the preparation method of freeze dried convenient won ton
According to a conventional method with face, system skin, preparation filling material and pack won ton 200kg, in the steam box of then won ton being packed into, be to steam 8min under the 0.3MPa pressure at high-temperature steam, slaking makes it wetting with the cold water spray again, and cooling 2min;
2. cooled won ton is sent in the guick freezing room, under-23 ℃ temperature, freezed 2h, again won ton is sent in the dry vacuum container, under the condition of 70 ℃ of vacuum 70Pa, temperature, dry 6 hours, make its water content≤5%;
3. quantitative package: the won ton that drying is good is distributed into bag after go-on-go, include won ton 100g, each one bag of garnishes bag flavor pack.
Wherein the method for making of garnishes bag is seen embodiment five, and the method for making of flavor pack is as follows:
(1) slaking: will preparing beef that soup stock uses, to be cut into size be the granular of 5 * 5～10 * 10mm, boiling 10min under 100 ℃ of temperature;
(2) vacuum freeze drying: the beef sabot of boiling is sent in the guick freezing room, under-20 ℃ temperature, freezed 2.5 hours, it is sent in the vacuum freeze drying storehouse again, under the vacuum of 80Pa, heating-up temperature is 70 ℃, dry 6 hours, make meat water content≤5%
(3) pulverize: the powdered beef that drying is good is broken to 70 purpose digested tankages,
(4) batching: represent with weight portion, 20 parts of powdered beefs, 6 parts in chive powder, 30 parts of edible salts, 10 parts of pepper powders, 5 parts of monosodium glutamates, 10 parts of chilli powders, abundant stirring and evenly mixing,
(5) quantitative package: the powdered seasonings that mixes is carried out quantitative small package by every bag of 5g.
Embodiment seven: the eating method of freeze dried convenient dumpling or won ton:
Method 1: when edible dumpling or won ton packaging bag are opened, put into container (the vegetables bag being arranged or/and during flavor pack, open in the lump and put into), add more than 80 ℃ hot water in right amount then, adding a cover and brewing 5～8min is edible.
Method 2: when edible dumpling or won ton packaging bag are opened, put into container (having vegetables to wrap or/and during flavor pack, open in the lump and put into), add proper amount of boiling water then, brewing 3min is edible.
Claims (8)
1. the production method of freeze dried convenient dumpling or won ton comprises according to a conventional method with face, system skin, preparation filling material, packs, slaking then, and spray, vacuum freeze drying and packing is characterized in that:
(1) steam 1.5～15 minutes under the high-temperature steam that dumpling that will pack during slaking or won ton at pressure are 0.04～0.4MPa, make its slaking, wetting with the cold water spray then, and cooled off 1～3 minute;
(2) vacuum freeze drying is that cooled dumpling of slaking or won ton are sent in the guick freezing room, under-18 ℃～-30 ℃ temperature, freezed 1.5～2.5 hours, to freeze the dumpling or the won ton of solid shape again sends in the dry vacuum container, in vacuum is that 40～250Pa, heating-up temperature are under 50～120 ℃ the condition, dry 5～12 hours, make its water content≤5%.
2. the production method of freeze dried convenient dumpling according to claim 1 or won ton, it is characterized in that: described being meant with face according to a conventional method mixed the back with a certain amount of flour and suitable quantity of water and system forms, or a certain amount of flour, water, proper amount of edible salt, proper amount of edible alkali mixed afterwards and system forms.
3. the production method of freeze dried convenient dumpling according to claim 1 or won ton, it is characterized in that: described preparation filling material is according to a conventional method with the mixed filling material of making of mixing well of the fresh vegetables of a certain amount of meat stuffing, chopping, water, edible oil and an amount of condiment flavouring, maybe with the mixed plain filling material of making of mixing well of fresh vegetables, water, edible oil, an amount of condiment flavouring of chopping.
4. the production method of freeze dried convenient dumpling according to claim 1 or won ton, it is characterized in that: it is that musculus cutaneus and filling material are packed shaping with artificial or mechanical system that described dumpling packs, and what pack is shaped as triangle or semilune, or it is ingot-shaped, or circular; Musculus cutaneus junction Bao Yan according to a conventional method when dumpling packs, or to keep length in the junction of musculus cutaneus be the slit of 2～5mm, or spile in the both sides of musculus cutaneus.
5. the production method of freeze dried convenient dumpling according to claim 1 or won ton is characterized in that: pack into bowl-shape cryodesiccated dumpling or won ton or case type container during packing, or in the packaging bag.
6. production method that contains the freeze dried convenient dumpling or the won ton of claim 1 is characterized in that: being furnished with a kind of in garnishes bag or the flavor pack when packaged convenience dumpling or won ton in the packing, or two kinds.
7. the production method of freeze dried convenient dumpling according to claim 6 or won ton is characterized in that: described garnishes pack as method and are:
(1) cutting of selecting materials: be cut into the segment of 3～8mm after will vegetables cleaning,
(2) vacuum freeze drying: will send in the guick freezing room after the vegetables sabot that segment, under-18 ℃～-30 ℃ temperature, freezed 1.5～3 hours, to freeze good vegetables again sends in the vacuum freeze drying storehouse, under the vacuum of 40～250Pa, heating-up temperature is 50 ℃～120 ℃, dry 5～12 hours, make vegetables water content≤5%
(3) quantitative package: the vegetables go-on-go that drying is good, carry out quantitative package by every bag of 3～6g and become the garnishes bag.
8. the production method of freeze dried convenient dumpling according to claim 6 or won ton is characterized in that: described flavor pack preparation method is:
(1) slaking: one or more meats are cut into sheet or granular, boiling 5～10min,
(2) vacuum freeze drying: will send in the guick freezing room after the meat sabot of boiling, under-18 ℃～-30 ℃ temperature, freezed 1.5～3 hours, it is sent in the vacuum freeze drying storehouse again, in vacuum is that 40～250Pa, heating-up temperature are under 50 ℃～120 ℃ the condition dry 5～12 hours, make meat water content≤5%
(3) pulverize: the meat of drying is crushed to 50～120 purpose digested tankages,
(4) batching: represent with weight portion, contain 10～20 parts of digested tankages in the batching, 2～6 parts in chive powder, 20～30 parts of edible salts, 10～20 parts of monosodium glutamates, abundant stirring and evenly mixing,
(5) packing: the condiment that mixes is become flavor pack by every bag of 5～15g quantitative package.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100178635A CN100469268C (en) | 2006-05-31 | 2006-05-31 | Preparation method of freeze dried convenient dumpling or wonton |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100178635A CN100469268C (en) | 2006-05-31 | 2006-05-31 | Preparation method of freeze dried convenient dumpling or wonton |
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| CN1875782A true CN1875782A (en) | 2006-12-13 |
| CN100469268C CN100469268C (en) | 2009-03-18 |
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Cited By (12)
| 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 |
| CN101574128B (en) * | 2009-06-02 | 2011-11-23 | 浙江工业大学 | Preparation method of non-fried instant wonton |
| CN102334645A (en) * | 2010-07-28 | 2012-02-01 | 李康伟 | Production method and molding die of vacuum freeze dried (FD) dumplings and wontons |
| CN102488142A (en) * | 2011-12-07 | 2012-06-13 | 全英滨 | Method for making universal safe health-care organic food non-transgenic dumplings for all nationalities |
| CN102648754A (en) * | 2011-02-26 | 2012-08-29 | 焦作洋晟食品有限公司 | Preparation method for freeze-dried dumpling |
| 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 |
| 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 |
| CN105410654A (en) * | 2015-11-30 | 2016-03-23 | 梁小宁 | Infant fruit-flavored cooked noodles capable of coordinating intestines and stomach and preparation method of noodles |
| CN105433252A (en) * | 2015-11-26 | 2016-03-30 | 河北千村绿食品有限公司 | Manufacture method of boiling water brewed edible and instant wonton |
| CN111374291A (en) * | 2020-04-09 | 2020-07-07 | 雷莉红 | Multi-taste instant food and preparation method thereof |
| CN115226841A (en) * | 2021-04-22 | 2022-10-25 | 浙江星菜农业科技有限公司 | Instant wonton and preparation method thereof |
-
2006
- 2006-05-31 CN CNB2006100178635A patent/CN100469268C/en not_active Expired - Fee Related
Cited By (13)
| 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 |
| CN101574128B (en) * | 2009-06-02 | 2011-11-23 | 浙江工业大学 | Preparation method of non-fried instant wonton |
| 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 |
| CN102648754A (en) * | 2011-02-26 | 2012-08-29 | 焦作洋晟食品有限公司 | Preparation method for freeze-dried dumpling |
| CN102488142A (en) * | 2011-12-07 | 2012-06-13 | 全英滨 | Method for making universal safe health-care organic food non-transgenic dumplings for all nationalities |
| 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 |
| CN105433252A (en) * | 2015-11-26 | 2016-03-30 | 河北千村绿食品有限公司 | Manufacture method of boiling water brewed edible and instant wonton |
| CN105410654A (en) * | 2015-11-30 | 2016-03-23 | 梁小宁 | Infant fruit-flavored cooked noodles capable of coordinating intestines and stomach and preparation method of noodles |
| CN111374291A (en) * | 2020-04-09 | 2020-07-07 | 雷莉红 | Multi-taste instant food and preparation method thereof |
| CN115226841A (en) * | 2021-04-22 | 2022-10-25 | 浙江星菜农业科技有限公司 | Instant wonton and preparation method thereof |
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| CN100469268C (en) | 2009-03-18 |
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