JPH06277013A - Steaming of gyoza - Google Patents

Abstract

PURPOSE:To steam gyozas (dumping stuffed with minced pork) equally soft both in a part where the coating of a gyoza warps up its ingredients and the circumferential part by arranging gyozas with their circumferential parts upside in inside of a steaming chamber and timely supplying an aqueous solution by a shower during heating with steam. CONSTITUTION:A number of gyozas are arranged with their circumferential parts upside in inside of a steaming chamber and a shower 34 installed in the chamber timely supplies an aqueous solution during heating by sending steam in the steaming chamber to steam up whole gyozas soft.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for steaming dumplings, and more particularly to a steaming method suitable for steaming a large amount of dumplings for commercial use at one time.

[0002]

2. Description of the Related Art Generally, as shown in FIG. 3, a dumpling A has a portion G of the ingredient wrapped in a round skin K, and the skin is bent at the center so that the peripheral edges H are adhered to each other. Has a substantially semi-circular shape. Then, when steaming the dumpling A, the part G of the ingredient is placed on the lower side and the peripheral portion H is placed on the upper side in the steamer.

In a steaming device for steaming a large amount of dumplings A having such a shape at a time, a large-sized steaming device is used.
Equipped with a conveyor to automatically feed and unload. That is, a conveyor for transporting gyoza A and a tunnel-shaped cover for surrounding a part of the conveyor are provided, steam is sent to the inside to make a steamer, and the gyoza A is moved by the conveyor to be steamed up. There is.

However, since the skin K of the dumpling A is composed of a portion which comes into contact with the ingredient G containing a large amount of water and a peripheral portion which does not, as described above, when it is placed in a steam atmosphere to be steamed, The skin K of the dumpling A described above undergoes heat and moisture from the outer surface due to steam, and at this time, the skin K forming the part of the ingredient G has steam generated from the ingredient in addition to the steam acting from the outer surface. Acts on the inner surface, the skin of the ingredient may become softer than the skin K forming the peripheral portion.

In order to solve such a problem, that is, when the time for steaming the gyoza is shortened so that the part of the gyoza skin K where the ingredients of the skin K are wrapped is not too soft, the peripheral portion H is steamed hard, Reduces the quality of dumpling A.

[0006]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems, and heats a large amount of dumplings in a uniform steam atmosphere, and further, the portion where the skin K of the dumplings is wrapped and the periphery thereof. The purpose is to obtain a method for steaming dumplings, in which the parts are similarly soft and steamy.

As described above, according to the present invention, dumplings are lined up inside the steaming chamber with their peripheral portions facing up, steam is sent into the steaming chamber to heat them, and a shower is provided above the steaming chamber so that the dumplings are placed on the upper surface of the dumpling. It is configured to supply water to the user at a proper time.

[0008]

When the dumplings are put into the steam atmosphere, water is sprayed from the upper shower, and the water wets the joint portion of the skin located above the aligned dumplings. Water soaks into the peripheral edges where the skin overlaps, prolongs the time that water acts on the ingredients, and absorbs more water to soften it.
When the temperature of the gyoza itself rises eventually, the skin of the part that wraps the ingredient also acts on the inside of the skin by evaporating the moisture contained in the ingredient in addition to the water vapor that acts from the outer surface. Therefore, much water will be absorbed in this part. In this way, the moisture contained in the peripheral portion and the ingredients of the dumpling skin K is substantially balanced, and the dumpling skin K is softly steamed as a whole.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the illustrated embodiments. In FIG. 1, 10 is a steamer for dumpling A,
It is used together with the cooler 15 as a set.

The steaming machine 10 is equipped with a belt conveyor 30 supported by an abutment 20. Abutment 20 consists of several legs 2
The supporting leg 21 supports a guide roller 23 and an electric motor 24 with a speed reducer. Reference numeral 31 is a conveyor belt wound between the guide rollers 23, 23. Reference numeral 32 denotes a hopper installed below the cross beam 22, which receives water drops dripping from the conveyor 30 and discharges them to the outside.

The cooler 15 for dumpling A is also a steamer 10.
Similarly to the above, since the belt conveyor 30 is provided and the remaining portion has substantially the same configuration, common portions are denoted by common reference numerals and detailed description thereof will be omitted.

The supporting leg 21 is provided with conveyor covers 33, 33 covering the upper side of the conveyor 30, one of the conveyor covers 33 is provided with a shower 34 therein, and the other of the conveyor covers 33 is provided with a shower 34. Is a cooling fan 3
5 are provided. 36 is the conveyor 3 of the steamer 10.
It is a steam ejection port attached to No. 0.

In this embodiment, since the steamer 10 is configured as described above, when the dumpling A is placed on the conveyor 30 and starts moving from the left side to the right side in the figure, the abutment Saturated steam is jetted from a steam jet port 36 opening below 20 to fill the inside of the conveyor cover 33.

On the other hand, water is sprinkled on the dumpling A from the shower 34 installed inside the conveyor cover 33. The water may be cold water, but in this example about 70-8.
Pressure is applied to hot water at 0 ° C to form a fine mist for spraying. As for the amount of water supplied, the particular gyoza A covers the conveyor 33
While passing under, 5-10 cc is supplied. However, in this embodiment, about 95% of the supplied water amount is recovered in the hopper 32.

Since the dumpling A is steamed when the dumpling A passes through the conveyor 30, it is cooled to room temperature by the cooling fan 35 when passing through the cooler 15.
The gyoza A produced in this way is then processed into a gyoza broiler (not shown) as shown in the flow chart of FIG.
It is baked by, then sold as a pack, or once cooled and stored, it flows to the market through distribution means,
Immediately before being served, it is thawed and baked.

[0016]

As described above, according to the present invention, when steaming the dumpling A by steam, water is supplied to the peripheral portion in advance so that the moisture contained in the peripheral portion can be compared with other portions. Since it is a device for steaming dumplings, the whole dumpling A can be steamed softly.

[Brief description of drawings]

FIG. 1 is a side view of a steamer showing an embodiment of the present invention.

FIG. 2 is a flow chart showing the operation of the steamer.

FIG. 3 is a cross-sectional view of dumplings to be steamed by this steamer.

4 is a sectional view taken along line IV-IV in FIG.

[Explanation of symbols]

 10 Steaming Machine 20 Abutment 21 Several Legs 22 Cross Beam 30 Belt Conveyor 31 Conveyor Belt, 32 Hopper 33 Conveyor Cover 34 Shower 35 Cooling Fan 36 Steam Jet

Claims (2)

[Claims] 1. A large number of gyoza are lined up inside the steaming room with their peripheral portions facing upward, steam is sent into the steaming room to heat the steaming room, and a shower is provided at the top of the steaming room so that the dumplings can be timely directed toward the upper surface. A method of steaming dumplings configured to supply water. 2. A tunnel-shaped conveyor cover is provided over the conveyor for transferring dumplings, and a shower is provided above the inner surface of the conveyor cover, and an upper portion is provided under the conveyor for sending steam into the conveyor cover. A steaming method for dumplings in which water is sprayed from the shower onto the conveyor either immediately before or immediately after the supply of steam to the inner surface of the conveyor cover is started from the jet opening. .