CN1935041A - Method for preparing dumplings using prefreezing filling and nitrogen-filled packaging - Google Patents
Method for preparing dumplings using prefreezing filling and nitrogen-filled packaging Download PDFInfo
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- CN1935041A CN1935041A CNA2006101047871A CN200610104787A CN1935041A CN 1935041 A CN1935041 A CN 1935041A CN A2006101047871 A CNA2006101047871 A CN A2006101047871A CN 200610104787 A CN200610104787 A CN 200610104787A CN 1935041 A CN1935041 A CN 1935041A
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- dumpling
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Abstract
The present invention discloses a method capable of adopting prefrozen stuffing to make Chinese dumplings and nitrogen preservation method. The invented technical scheme includes the following steps: selecting meat and vegetable, adding flavouring material to prepare stuffing, placing said stuffing into mould, prefreezing stuffing and demoulding; selecting refined flour, kneading, proofing, making dumpling corappers; making clumplings and quickly-freezing dumplings, sealing-packaging and charging nitrogen gas.
Description
Technical field
The present invention relates to the preparation method that a kind of industrialization packs boiled dumpling, specifically is a kind of method that adopts prefrozen stuffing to pack boiled dumpling and nitrogen-filled packaging, belongs to food processing field.
Background technology
Freezing and refrigeration food is that China develops one of food processing industry faster, development through more than ten years has spreaded all over national nearly all provinces and regions, annual production reaches more than 8,000,000 tons, and it is annual to surpass 15% speed increment, at meat, marine products, the processing millet cake, in several big class frozen food of fruits and vegetables, quick-freezing boiled dumplings output accounts for first of processing millet cake class quick-frozen food, and production scale and sale are in the sustainable growth state, though quick-freezing boiled dumplings has been realized suitability for industrialized production, indivedual operations have been mechanization even intellectuality, but the whole process technology level of quick-freezing boiled dumplings is lower, the quality instability, particularly the boiled dumpling skin crack be produce at present and circulation in common quality defects encountered, its reason be in storage boiled dumpling moisture lose and dumpling filling and dumpling skin freeze the volumetric expansion difference and cause.Boiled dumpling cracking causes the dumpling filling to lose packaging protecting, and bacterial invasion easily also causes oxidation and the flavour that boils in the process is lost.Can not form " high pressure " slaking environment, make the taste of boiled dumpling descend significantly or go bad.The method that has producer's employing to add anticracking additive or modifying agent at present in flour reduces boiled dumpling cracking rate, though this method has obtained certain effect, but fundamentally do not solve the cracking problem, and cost is higher, the security risks of edible additive increases, particularly to having brought negative effect to a certain degree on the consumer psychology.
Summary of the invention
The objective of the invention is to overcome the existing defective that packs the boiled dumpling method, a kind of method that adopts prefrozen stuffing to pack boiled dumpling and nitrogen-filled packaging is provided.
The technical scheme that the present invention adopts prefrozen stuffing to pack boiled dumpling is:
Select meat, dish → mix dumpling farcing → dumpling filling dress mould → dumpling filling quick-frozen → dumpling filling demoulding with flavoring;
The refining flour of choosing → and the face → face → system dumpling wrapper of waking up;
Pack boiled dumpling → freezing boiled dumpling;
Seal package is also filled nitrogen.
The present invention is according to the freezing and refrigeration principle, characteristic in conjunction with boiled dumpling, adopt the technology of prefrozen stuffing to eliminate of the influence of volumetric expansion difference to skin crack, and do not use any additives or modifying agent, nitrogen-filled packaging has not only been discharged the oxygen in the packaging bag, prevent that the clam that the surface fat oxidation produces from drawing flavor, avoid more that boiled dumpling is split broken phenomenon by press, fall etc. in the transporting procedures.
The specific embodiment
It is as follows that the present invention adopts prefrozen stuffing to pack its specific embodiment of method of boiled dumpling:
A. select lean meat, fresh vegetable,
B. add flavoring and auxiliary material and mix the system dumpling farcing,
C. the mould molding of dumpling farcing being packed into,
D. quick-freezing boiled dumplings filling
D.1 temperature-35 ℃ is to-40 ℃
D.2 time 20-30 minute,
E. the dumpling filling demoulding
E.1 can be in advance at mould undercoating grease, or
E.2 in mould, preset dry powder, or
E.3 in mould, establish edible film, or
E.4 outside mould, slowly heat up,
F. choose Strong flour
G. and face
G.1 add 0.25% salt,
G.2 the ratio of flour and water is 2: 1,
H. awake face,
H.1 temperature is 20 ℃-25 ℃,
H.2 time 40min-45min
I. make dumpling wrapper
I.1 thickness 1.0-1.5mm
I.2 diameter 40-60mm
J. pack boiled dumpling with quick-frozen dumpling filling and dumpling wrapper
J.1 hand making, or
J.2 machinery packs,
K. freezing boiled dumpling
K.1 temperature-18 ℃ is to-25 ℃
K.2 time 5-10 minute,
With the boiled dumpling seal package that packs and fill nitrogen, nitrogen need reach food sanitation standard, drips amount per kilogram 10-15 gram.
Adopt the present invention to avoid fully that the moisture crystalline volume expands in the influence of boiled dumpling quick-frozen manufacturing process cracking in the boiled dumpling, cracking rate when quick-frozen finishes of realizing is zero effect, has reduced also that range estimation is difficult for finding and the hidden danger of crackle may take place duration of storage; Nitrogen-filled packaging has not only been discharged the oxygen in the packaging bag; the clam that prevents surface fat oxidation generation is drawn flavor; avoid more that boiled dumpling is split broken phenomenon by press, fall etc. in the transporting procedures; the quality and the wholesomeness of quick-freezing boiled dumplings have better been guaranteed; the original flavor and the nutritive value that have kept boiled dumpling to greatest extent; features simple and practical process, but continuity and large-scale production have great using value and marketing prospect.
Claims (3)
1. method that adopts prefrozen stuffing to pack boiled dumpling and nitrogen-filled packaging is characterized in that the method that adopts prefrozen stuffing to pack boiled dumpling is to make by following technical scheme:
Select meat, dish → mix dumpling farcing → dumpling filling dress mould → dumpling filling quick-frozen → dumpling filling demoulding with flavoring;
The refining flour of choosing → and the face → face → system dumpling wrapper of waking up;
Pack boiled dumpling → freezing boiled dumpling.
2. a kind of method that adopts prefrozen stuffing to pack boiled dumpling and nitrogen-filled packaging according to claim 1 is characterized in that the method that adopts prefrozen stuffing to pack boiled dumpling is to make by following concrete mode:
2.a select lean meat, fresh vegetable,
Mix the system dumpling farcing 2.b add flavoring and auxiliary material,
2.c with the dumpling farcing mould molding of packing into,
2.d quick-freezing boiled dumplings filling
2.d.1 temperature-35 ℃ is to-40 ℃
2.d.2 time 20-30 minute,
2.e the dumpling filling demoulding
2.e.1 can be in advance at mould undercoating grease, or
2.e.2 default dry powder in mould, or
2.e.3 in mould, establish edible film, or
2.e.4 outside mould, slowly heat up,
2.f choose Strong flour
2.g and face
2.g.1 add 0.25% salt,
2.g.2 the ratio of flour and water is 2: 1,
2.h the face of waking up,
2.h.1 20 ℃-25 ℃ of temperature,
2.h.2 time 40min-45min
2.i system dumpling wrapper
2.i.1 thickness 1.0-1.5mm
2.i.2 diameter 40-60mm
2.j pack boiled dumpling with quick-frozen dumpling filling and dumpling wrapper
2.j.1 hand making, or
2.j.2 machinery packs,
2.k freezing boiled dumpling
2.k.1 temperature-18 ℃ is to-25 ℃
2.k.2 time 5-10 minute,
3. method that adopts prefrozen stuffing to pack boiled dumpling and nitrogen-filled packaging, the method that it is characterized in that nitrogen-filled packaging are the boiled dumpling seal packages that will pack and fill nitrogen that nitrogen need reach food sanitation standard, drips amount per kilogram 10-15 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101047871A CN1935041A (en) | 2006-10-23 | 2006-10-23 | Method for preparing dumplings using prefreezing filling and nitrogen-filled packaging |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101047871A CN1935041A (en) | 2006-10-23 | 2006-10-23 | Method for preparing dumplings using prefreezing filling and nitrogen-filled packaging |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1935041A true CN1935041A (en) | 2007-03-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101047871A Pending CN1935041A (en) | 2006-10-23 | 2006-10-23 | Method for preparing dumplings using prefreezing filling and nitrogen-filled packaging |
Country Status (1)
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| CN (1) | CN1935041A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135830A (en) * | 2015-04-17 | 2016-11-23 | 通用磨坊销售公司 | A kind of filling method processed and for the method making freezing filling food product |
-
2006
- 2006-10-23 CN CNA2006101047871A patent/CN1935041A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135830A (en) * | 2015-04-17 | 2016-11-23 | 通用磨坊销售公司 | A kind of filling method processed and for the method making freezing filling food product |
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