KR101757665B1

KR101757665B1 - High quality dumpling manufacturing method using low concentration saltwater spray

Info

Publication number: KR101757665B1
Application number: KR1020150078333A
Authority: KR
Inventors: 임대환
Original assignee: 주식회사 태성이엔에프
Priority date: 2015-06-03
Filing date: 2015-06-03
Publication date: 2017-07-26
Also published as: KR20160142511A

Abstract

The present invention relates to a method for manufacturing dumplings that maintains a unique soft texture even during long-term storage of dumplings, and has a rapid rise time and freeze time, thereby improving the texture and reducing the manufacturing cost. More particularly, the present invention relates to a method of manufacturing a dumplings characterized in that 1 to 3% of salt water is sprayed onto a dumpling formed in a molding machine, the dumpling is steamed, cooled, and rapidly frozen and then packaged in a sealed state with a polyethylene resin will be.

Description

Technical Field [0001] The present invention relates to a method for producing a high-quality dumpling using a low-concentration salt spraying method,

More particularly, the present invention relates to a method for manufacturing a dumplings which can be preserved for a long period of time and which has a high tasting time and freezing time. More specifically, (3) to 50% or more, followed by cooling, rapid freezing (-30 DEG C or less), and then sealing with a polyethylene resin. The method of manufacturing a dumpling includes: To a manufacturing method of dumpling which is low in manufacturing cost, excellent in texture and taste, and safe in hygienic manner.

In recent years, with the development of the food industry and the improvement of the national income, the demand for the consumer's dietary life has become very demanding. Therefore, even in the dumplings, which have a long shelf life (1 year) There is a demand for a fresh product which is maintained as it is, and the development of a hygienic dumplings having good preservability is required.

However, in general dandelion, there is a tendency of deterioration during cooking due to aging of dandelion during long - term storage and deterioration of lead and taste in long - term storage. Conventionally, a method of adding gluten component to wheat flour for making dumplings has been used. However, in this case, since the acidity of the cotton has deteriorated due to the acidification of the surface, blood has become hard to be hardened.

In addition to the above-mentioned problems, there is a problem that the taste of the dumplings is deteriorated during long-term storage because the dumplings contain frozen foods, such as cotton, vegetables, and meat.

The moisture content in the dumplings was 50 to 60%, and the dumplings had some moisture in the dumpling due to the reverse osmosis phenomenon during the steaming process.

Dumplings are the contents of dumplings when they are made to make dumplings. Generally, in terms of preservation of food, water in the dumplings affects the growth rate of microorganisms, However, the most important thing to determine the taste and quality of dumplings is water. Especially, consumers have low moisture content when they eat, so they have a higher moisture content than dumplings, so they prefer juicy dumplings while juicing out when they are chewed.

In the present invention, it was found that dumpling should be flexible and flexible, and dumpling should contain appropriate moisture, excellent preservability, and low cost of manufacturing. Considering the fact that dumpling is low in concentration, The inventors of the present invention have confirmed that the storage stability of the surface can be remarkably improved and the manufacturing cost can be reduced without greatly changing the taste and flavor of the dumpling and the texture and texture of the dumpling.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for manufacturing a dumplings which is fresh, sanitary, and unfit for a long period of time while maintaining the texture of dumplings.

In order to accomplish the above object, the present invention provides a method for preparing a dumpling made by mixing various raw materials and filling the dumpling into a dumpling shape, 1 ~ 3% of salt water was sprayed onto the dumplings and the mixture was firstly sterilized. Secondly, it was sterilized for more than 3 minutes and 50 seconds at 92 ℃ or higher, and then transferred to a tunnel freezer using a transfer conveyor. Wherein the dumpling is rapidly frozen to 30 ° C or lower, and the dumpling is improved in moisture retention ability and stiffness of the dumpling is prevented.

The dumplings containing a large amount of water produced by the present invention have a high thermal conductivity and shorten the steaming time. Indirect saline freezing with salt water is characterized not only by sterilization but also by freezing faster than air freezing. In addition, the steam cooking time and the rapid freezing time can be shortened by the above-described method in comparison with the traditional method of manufacturing the dumplings, so that the dumpling can not only reduce the cost but also provide preservation, initial taste and smooth texture preservation.

The method of manufacturing the dumplings according to the present invention will be described below.

[Example]

Hereinafter, the present invention will be described by way of examples. The present invention is not limited to the embodiments.

[Step 1]

5 millimeters or less and 5 millimeters or less of granulated pork and fat are quantitatively weighed according to the blending ratio, and the mixture is put into a mixer and mixed with the amount of rotation and the rotation time according to the characteristics of each composition.

[Second Step]

After the first step is completed, the seasoning is added to the mixer and the meat flavor is increased by stirring the meat with the seasoning with a stirring device at 20 to 30 RPM for 16 to 20 minutes. However, the above-mentioned seasoning is a mixture of one or more of sodium glutamate, soy sauce, and pepper.

[Third Step]

7kg of wheat flour and 3.6ℓ of purified water are vacuum-kneaded for 13 minutes to 15 minutes.

The surface of the kneaded surface of the knitted fabric is prepared using an extrusion molding machine at normal pressure.

The above mash-up surface is aged for 20 minutes to 25 minutes at room temperature after making a 5 mm thick face sheet using a continuous 5-step rolling roller.

[Step 4]

The dumpling made in the second step is filled in the dumpling prepared in the third step using a molding machine to form 30 g of dumplings.

[Step 5]

A brine having the required concentration of 2% is prepared.

The salted dumplings formed in the fourth step are sprayed on the buns while being transferred to the steaming machine using a transfer net.

The reason for this is that the salt can kill bacteria by osmotic pressure, so that the activity of the harmful bacteria can be expected to be inhibited in the first place, and the deterioration (decay) and the preservation of the product can be obtained even after the steaming process. At this time, when the salt concentration is lower than 1%, the sterilizing effect is lowered, and when the salt concentration is higher than 3%, the taste is too woven. Therefore, it is appropriate to set the salt concentration to 1 to 3%.

[Step 6]

The dumplings coated with salt water are mixed at a temperature of 92 ° C or higher for 5 minutes and 50 seconds or more.

Since water has a higher thermal conductivity than air, the dumplings coated with salt water can be reduced in manufacturing costs by shortening the time required by conventional manufacturing methods by 20%.

Salty water can inhibit bacterial fertility.

It can save 2 ~ 3% of the cost compared to the dumpling weight by adding salt water. In the conventional manufacturing method, it is possible to prevent the moisture loss in the dumpling by making the concentration of the dumpling be similar to that of the dumpling by applying the salt water to the dumpling that the moisture content is lowered due to the reverse osmosis phenomenon caused by the reverse osmosis phenomenon at the time of the steamed dumpling, The manufacturing cost can be reduced by about 5% of the weight.

The salt water sprayed on the product after forming will form a thin protective film on the dentifrice to prevent moisture escape from the product during the boiling, to maintain the initial quality and prevent the denture from being stiff.

The longer the steaming time is, the higher the viscosity of the dandelion becomes, and the appearance defect and the phenomenon sticking to the feeding net occur, resulting in defects, and the texture is not soft and has a hard texture. On the other hand, when cooking in a short time, the homogenization of the moisture can ensure fresh taste.

[Step 7]

After thoroughly pre-cooling the dumplings that have been steamed at room temperature using a fan, quickly freeze them at -30 ° C or lower so that the product center temperature is below -10 ° C.

In freezing, the shorter the time, the more difficult it is to destroy the tissue of the food by preventing the formation of ice crystals in the cells. Therefore, freezing time and freshness in food are closely related.

By shortening the time for steaming and freezing time of dumplings, the production of drips during thawing is small and easily returned to a state close to the original state, so that the quality of the food can be kept good.

Since water has a higher thermal conductivity than air, the dumplings coated with salt water shorten the rapid freezing time, thereby preserving the original taste of dumplings. In addition, in the conventional manufacturing method, the product center temperature is lower than -10 ° C But the manufacturing method according to the present invention can shorten the production time to 25 minutes, thereby reducing manufacturing cost.

&Lt; Comparative Example 1 &

The criteria for the durability of the dumplings were determined by the physicochemical test, microbial test and sensory test at two-month intervals while keeping the dumplings prepared by the conventional manufacturing method and the dumplings prepared according to the present invention in freezing (below -18 ° C) The results are shown in Table 1 below. In the sensory evaluation method, 1,000 ml of boiling water was added to the prepared dumplings under the same conditions, and the dumplings were boiled for 3 minutes and 4 minutes, respectively, and then the cooked dumplings were evaluated by the sensory evaluation method.

The criteria for evaluation of the sensory test items are as follows.

The judging criteria of the cooked dumplings were 5 (good), 4 (good), 3 (normal), 2 (poor), and 1 (poor) , And the results were evaluated as follows.

Table 1. Results of comparative evaluation

According to the results of the above-mentioned experiments, the inventive product has excellent quality characteristics that can not be found in conventional dumplings in terms of preservability that preserves the initial taste of dumplings. Also, Which is a large difference from the manufacturing method by the above-mentioned method.

The dumplings coated with salt water are matured at a temperature of 92 ° C or higher for 5 minutes and 30 seconds or more.

&Lt; Comparative Example 2 &

The criterion of cost reduction according to the shortening of the manufacturing time of dumplings was evaluated by comparing the degree of time variation and the quality change with those of the conventional manufacturing method and the cooking method according to the present invention. Respectively. In the evaluation method, the shaped dumplings were transported to the steaming machine through the conveying belt, and the time according to the temperature change was confirmed and microbiological changes were compared and evaluated.

Table 2. Comparative evaluation results in the steaming process

According to the results of the above-mentioned experiments, the manufacturing method according to the present invention At the steaming time Thus, in the conventional manufacturing method, More than 7 minutes It was confirmed that the manufacturing cost reduction effect can be obtained by shortening the time taken to 5 minutes and 30 seconds and that the manufacturing by the salt spray application method has an effect of inhibiting the growth of the dumplings.

< Comparative Example 3 >

The criterion for cost reduction due to the shortening of the manufacturing time of dumplings was evaluated by comparing the degree of time change and the quality change with rapid freezing in the conventional manufacturing method and rapid freezing in the manufacturing method according to the present invention, . The evaluation method was as follows: Rapid freezing at -30 ℃ while transferring molding, cooked dumplings, and cooled dumplings to a tunnel freeze through a conveying belt. After the evaluation, the average value was recorded.

Table 3. Rapid freeze During the process Comparative evaluation result

According to the results of the above-mentioned experiments, it was confirmed that the time required for freezing was significantly shortened in the manufacturing method according to the present invention compared to the conventional manufacturing method in the freezing time Only preservation But the saving effect is guaranteed.

Claims

A first step of quantitatively measuring pork chopped in a size of 5 mm or less and pork chopped in a granule shape of 5 mm or less and a fat fat according to a blending ratio and putting it into a mixer to prepare a mixture;
A second step of adding a seasoning containing at least one of sodium glutamate, soy sauce, and pepper to the mixed vegetables, pork, and fats, and stirring the mixture at 20 to 30 RPM for 16 to 20 minutes with a stirrer to produce dumplings;
7 kg of wheat flour and 3.6 L of purified water are vacuum kneaded for 13 to 15 minutes to produce a dough;
A fourth step in which the dough is aged for 20 to 25 minutes to prepare a dentifrice after preparing a face sheet having a thickness of 5 mm using a rolling roller;
Filling the mandhod of the second stage into mandhod of the fourth step to form 30 g of dumplings;
A sixth step of placing the shaped dumplings of the fifth step in a transfer net connected to the steam boiler, and injecting nozzles of 3% low salt water into the dumplings transferred through the transfer nets;
A seventh step in which the dumplings injected with the low salt water are mixed at a temperature of 92 ° C or higher for 3 minutes and 50 seconds;
An eighth step in which the external temperature is -30 DEG C or less and the rapid freezing is performed so that the central portion temperature of the cooked dumpling is lower than -10 DEG C; And
And a ninth step of hermetically packing the quick-frozen dumplings so that the dumplings can be preserved for a long period of time and to maintain a unique soft texture even when stored for a long period of time.
Method of manufacturing dumpling.

The method according to claim 1,
The step of spraying the 3% low-salt water to the molded mandibular sheath,
Wherein the low salt water is used to improve the moisture holding ability of the dumplings and to prevent stiffness of the dumplings.