TW202033107A - Packaged frozen foodstuff of soup-filled fried dumplings - Google Patents

Abstract

To provide a packaged frozen foodstuff of soup-filled fried dumplings with which oil and water are not required, particularly when cooked in a frying pan, and the textures of a crispy batter wing and a juicy filling can be enjoyed. A packaged frozen foodstuff of soup-filled fried dumplings comprising: a tray; a wing-forming batter liquid accommodated on the tray and able to form a crispy batter wing around the bottom surface of a dumpling body when fried, the majority of the batter liquid being frozen and disposed on the upper surface of the dumpling body; and the dumpling body. The packaged frozen foodstuff of soup-filled fried dumplings, wherein a side peripheral surface of the dumpling body in a frozen state conforms to an accommodating recess of the tray. The packaged frozen foodstuff of soup-filled fried dumplings, wherein the upper surface of the dumpling body in a frozen state has the shape of a convex dome, and the batter liquid is frozen and disposed in an area enclosed by the upper surface of the convex dome-shaped dumpling body and a side surface of the accommodating recess of the tray.

Description

Packaged frozen ingredients for fried snacks containing soup

The present invention relates to a packaged frozen food and the like for fried snacks containing soup. In particular, it relates to a kind of frozen food material for fried dim sum containing soup and suitable for frying and cooking in a fly pan. The present invention relates to a technology for making packaged frozen food materials suitable for making crispy fried dim sum cooked in a frying pan. Among them, as dim sum, there are Xiao Long Bao, Zhonghua Bao, Pork Bao, Leek Bao and the like.

Traditionally, as a dessert containing soup, for example, Xiaolongbao has been widely accepted by demanders, whether it is eaten at home or out, it is a popular food. Snacks are made by mixing ground meat, seafood, or vegetables into fillings (filling) and then wrapping them in the skin. The texture of the skin after being boiled, fried, steamed, etc. will affect the dessert The overall food feel has a greater impact. Furthermore, after the Xiaolongbao is cooked, the filling soup will affect the taste of the Xiaolongbao.

As a person who can easily eat this kind of Xiaolongbao at home, various companies sell frozen Xiaolongbao and have gained a certain market. The frozen xiaolongbaos sold are: those who place this kind of frozen xiaolongbao in a frying pan, pour a certain amount of water, and cover the pot for steaming and frying; or use a microwave to treat the frozen xiaolongbao Those who have cooked or steamed frozen xiao long bao in a steamer.

On the other hand, as a crispy frozen food, crispy frozen dumplings are more popular. The frozen dumplings are in the packaged state and the coating liquid is attached to the fried noodles of the frozen dumplings. When eating, place the frozen dumplings in a frying pan and simmer them over a medium heat for 7 to 8 minutes. After frying, the batter liquid melts out, and a crispy skin is formed on the frying side of the dumplings (Patent Document 1).

Only use frozen ingredients, that is, just take them out of the bag without adding batter liquid and other operations to fry, so that juicy dumplings and other soup-containing snacks are formed like crispy dumplings When the skin is crispy, it is necessary to take into account the crispy skin and the crispy fried noodles, the soft skin and the overflowing soup when the skin is broken, but this is very difficult.

One of the reasons is that it is difficult to pre-frozen a sufficient amount of batter liquid on frozen snacks such as Xiaolongbao and firmly adhere to the skin to maintain the packaged state, and then take it out of the package and place it in a frying pan During other operations, it is difficult to reduce the defect rate caused by the peeling of the adhered frozen topcoat liquid. Moreover, the reason is that it is also difficult to find fillings that happen to make the soup ingredients contained in the desserts not boil on the outer side of the desserts, including the crispy crusts, and the skins are broken but the desserts do not break. The composition of facial liquid and skin.

[Prior Technical Literature]

[Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 2018-148928

The technique of Patent Document 1 is to freeze the batter liquid to the vicinity of the bottom of the frozen dumplings. This method is directly applied to the frozen dumplings, especially when cooking with a frying pan, etc., it is difficult to achieve both crispy and crispy skin. Frozen ingredients for simmered confectionery with gravy texture.

The purpose of the present invention is to solve the conventional problems, in particular to provide a packaged frozen food material for fried confectionery containing soup, which can be cooked in a frying pan without oil and water. Crispy and juicy fillings.

In order to solve the above-mentioned problems, in the present invention, the following packaged frozen food materials for fried confectionery containing soup are provided. That is, the first invention is a packaged frozen food material for simmered confectionery containing soup, comprising: a tray; a liquid for forming a crispy crust, which is contained in the tray, and more than half is frozen and arranged on the confectionery body On the surface, a crispy crust can be formed around the bottom surface of the snack body by frying; and the snack body (corresponding to claim 1).

In addition to the above features, in the frozen state, the side peripheral surface of the snack body is in a state that fits with the receiving recess of the tray (corresponding to claim 2).

In addition to the above features, the upper surface of the snack body in the frozen state is convex dome-shaped, and the above-mentioned dough coating liquid is frozen and arranged in the area surrounded by the upper surface of the convex dome-shaped snack body and the side surface of the receiving recess of the tray ( Corresponds to request item 3).

In addition to the above characteristics, the composition of the frozen state of the above-mentioned noodle liquid, which can form a crispy and crispy skin around the bottom surface of the snack body during frying, is used to form the frozen soup raw material by heating to form the edible temperature soup. At the same time, the way to become a crispy fried finished product is adjusted (corresponding to request item 4).

In addition to the above-mentioned features, the tray of packaged frozen foods for pan-seared confectionery containing broth is constructed in such a way that the above-mentioned batter liquid poured from the upper surface side of the confectionery body flows to the bottom surface of the confectionery body (corresponding to the request 5).

In addition to the above characteristics, the composition of the crispy skin formed on the bottom surface of the dessert body by the synergistic effect of the above-mentioned noodle liquid during frying is in the frozen state of the composition, so that the frozen soup raw materials are heated to a edible temperature At the same time as the soup, the way to become a crispy fried product is adjusted (corresponding to claim 6).

In addition to the above-mentioned features, the packaged frozen ingredients for fried dim sum with soup, the dim sum is Xiaolongbao, Zhonghua Bao with soup inside, and pig with soup inside Any of meat buns and leek buns with soup inside (corresponding to claim 7).

The second invention is a frozen food for simmered confectionery containing broth, which is a cylindrical overall shape and includes: a confectionery body, which occupies more than half of the cylinder from the bottom surface of the cylinder, and the upper surface of the The cylinder is in the shape of a convex dome; and the facecoat liquid is frozen and arranged from the convex dome-shaped upper surface of the cylinder to the top surface of the cylinder (corresponding to claim 8).

In addition to the above-mentioned features, the frozen ingredients for fried dim sum with soup are any one of Xiao Long Bao, Chinese Bao with soup inside, pork Bao with soup inside, and Leek Bao with soup inside者 (corresponding to request item 9).

According to the above-mentioned structure, it is possible to provide a packaged soup-containing pan-fried confectionery that can enjoy the texture of crispy crust and juicy fillings, especially when cooking in a frying pan, etc., without oil and water. Frozen ingredients, etc.

0101a, 0103a, 0105a: tray side wall

0101b, 0103b, 0105b, 0302: tray

0102, 0104, 0106, 0702a, 0702b, 1102: dessert body

0102a, 0102b, 0104a, 0104b, 0106a, 0106b: side surface of the confectionery body

0201: Xiaolongbao forming steps

0202: Filling step

0203: Steaming step

0204: Filling step with liquid coating for crispy skin formation

0205: Freeze step

0206: packaging steps

0301: Xiaolongbao (raw Xiaolongbao)

0303, 0304: tube

0305: Unheated face coat liquid for crispy formation

0306: Heated Xiaolongbao (Dim Sum)

0307: Unheated face coat liquid for crispy formation (frozen)

0701, 1103: face coat liquid

0901: filling supply device

0902: Leather material supply device

0903: forming device

0904: Pallet feeder

0905: Xiaolongbao filling device

0906, 1000: Steaming device

0907: Filling device with liquid coating for crispy skin formation

0908: Rapid freezing device

0909: packaging device

0910: strapping device

1001: water supply device

1002: Grain flour supply device

1003: oil supply device

1004: Emulsifier supply device

1005: Supply control device

1006: Stirring and mixing device

1007: cooling device

1008: Cooling. Supply device

1100: Frying Pan

1101: Frozen facial liquid

1104: Crispy on the way to formation

1105: Pan-seared Xiaolongbao (fried dim sum) with broth

1106: Crispy

1107: Chopsticks

1108: Pan-seared Xiao Long Bao

1109, 1204: Crispy crispy skin

1201: stuffing

1202: Leather

1203: soup

Fig. 1 (a) to (c) are cross-sectional conceptual diagrams of packaged frozen food materials for fried confectionery containing soup in this embodiment.

Fig. 2 is a flow chart of the manufacturing method of packaged frozen foods for fried confectionery containing soup in this embodiment.

3(a) to (c) are diagrams for explaining the manufacturing steps in the manufacturing method of the embodiment.

Figures 4 (a) and (b) are diagrams showing empty trays of the embodiment.

Figure 5 is a diagram showing the steaming state of the dim sum body (xiao long bao) on the tray of the embodiment.

Fig. 6 (a) and (b) are diagrams of the state of freezing the heated snack body on the tray of the embodiment after pouring the batter liquid.

Figs. 7(a) and (b) are diagrams of only the embodiment of the snack body, and a comparison diagram of the state where the batter liquid is frozen on the upper surface of the snack body.

Fig. 8 (a) to (c) are diagrams showing an example of a recipe of packaged frozen food for simmered confectionery containing soup in the embodiment.

Fig. 9 is a system configuration diagram of a production line of packaged frozen foods for fried confectionery containing soup in the embodiment.

Fig. 10 is a system configuration diagram of a production line for filling the dough for forming a crispy crust with the heated confectionery body (xiaolongbao) after the steaming in the embodiment.

Fig. 11 (a) to (f) are explanatory diagrams of the cooking steps of packaged frozen foods for fried confectionery containing soup according to the embodiment.

Fig. 12 is a cross-sectional view of the completed crispy fried dim sum (xiao long bao) with broth according to the embodiment.

Figure 13 is a diagram of the frozen xiaolongbao taken out of the bag and placed in a tray.

Fig. 14 is a comparison diagram of only frozen xiaolongbao and frozen xiaolongbao obtained by freezing the dough liquid on the upper surface of the snack body.

Fig. 15 is a comparison diagram of only frozen xiaolongbao and frozen xiaolongbao obtained by freezing the dough liquid on the upper surface of the snack body.

Fig. 16 is a cross-sectional view of the frozen xiaolongbao obtained by freezing the dough coating liquid of the embodiment on the upper surface of the snack body.

Fig. 17 is a longitudinal sectional view of the frozen xiaolongbao (snack body) of the embodiment only.

Figure 18 is a cross-sectional view of the frozen xiaolongbao (snack body) of the embodiment only.

Figure 19 is the state diagram of the frozen xiaolongbao placed in the frying pan just after cooking.

Figure 20 is a diagram showing the state of heating power for heating the frying pan.

Figure 21 is a state diagram of the frozen xiaolongbao placed in the frying pan after cooking for 2 minutes.

Figure 22 is a state diagram of frozen xiaolongbao placed in a frying pan after cooking for 4 minutes.

Figure 23 is the state diagram of the frozen xiaolongbao placed in the frying pan after 8 minutes of cooking.

Figure 24 is a picture of the completed crispy fried xiaolongbao on a plate.

Fig. 25 (a) to (c) are diagrams showing the composition of frozen xiaolongbao obtained by freezing and disposing the top coat liquid of the embodiment on the upper surface of the snack body.

<Embodiment 1>

<Outline of Embodiment 1>

The first embodiment is to provide the following packaged frozen food materials for fried confectionery containing soup to solve the above-mentioned problems. That is, as the first invention, it includes: a tray; a crispy crust formation liquid, which is contained in the tray, and more than half is frozen and arranged on the upper surface of the snack body, and a crispy crust can be formed around the bottom surface of the snack body by frying ; And the dim sum body.

Hereinafter, as an example of a frozen food for pan-seared confectionery containing soup, the frozen xiaolongbao will be described.

<Embodiment 1 Tray>

Regarding the "tray", as shown in Figure 4(a) and (b), for example, the manufacturing step of producing Xiaolongbao in a factory is to use a tray with 4 positions to fill the formed raw Xiaolongbao into the tray In and together with the tray for steaming and heating. Furthermore, in terms of the nature of soup-containing dim sums such as Xiaolongbao, they are sometimes eaten as a side dish of the staple food, sometimes eaten between meals, or used as alcoholic beverages. It is seldom used to store many Xiaolongbaos in one package for sale.

<Embodiment 1 Facecoat liquid for forming crispy skin>

"Crispy surface coating liquid" refers to water, cereal flour, oil, emulsified The material of the agent is used to fill (drip) the heated xiaolongbao to form the crispy fried xiaolongbao, so that the frozen xiaolongbao can be heated and cooked at home without using oil and water. A representative one is the unheated liquid for the formation of crispy skin, which will eventually be heated at home and other places, which is the same as Japanese Patent No. 6283455. The purpose of designing it to be unheated is to make the noodle liquid spread well on the frying pan when cooking xiaolongbao at home and other places; and to realize the feature of the invention, namely, the noodle liquid More than one half is frozen and arranged on the upper surface of the snack body, and makes it flow to the frying pan during cooking. Furthermore, even if the viscosity of the face coat liquid becomes slightly higher after being heated, it can smoothly flow down from the snack body. In the case where the frozen dumplings are to be crispy, just make the batter liquid adhere to the bottom surface near the fried dumpling noodles to form a crispy skin, so the batter liquid is filled and frozen on the bottom surface of the tray. However, with this kind of manufacturing method, it is impossible to realize frozen foods for pan-seared confectionery containing soup, such as crispy fried xiaolongbao, which will form a beautiful crispy skin when cooked in a frying pan. Therefore, the inventors of the present invention conducted repeated experiments, and as a result, decided to greatly increase the amount of the liquid for forming crunchy skin so that the liquid for forming crunchy skin spreads well.

"Storing in a tray" means storing the dough in a tray in order to make the dough for forming a crispy skin adhere to the heated xiaolongbao. The tray is formed of polypropylene or the like. In addition to polypropylene, polystyrene-based, PET-based, etc. may also be used. In addition, the representative example of the tray is configured to have a receiving recess. In order to fill the top surface of the confectionery body (heated confectionery) with the facial liquid, the confectionery is stored in a manner that fits the side of the tray containing part. That is, the dim sum main body (raw steamed dumplings) expands during the steaming and heating in the manufacturing step and becomes a state with almost no gap with the container. Thereby, the dough liquid can be filled on the upper surface of the snack body (heated xiaolongbao). In addition, since the face coat liquid is hardly arranged on the side surface, when the snack is taken out from the tray, the amount of the face coat liquid that peels off from the side or remains on the side of the tray can be greatly reduced.

"More than half of the frozen arrangement on the upper surface of the snack body" refers to Figure 1(a) As shown in the cross-sectional conceptual diagram, more than 50% of the liquid for forming the crispy crust is frozen and arranged on the upper surface of the snack body. Furthermore, preferably more than 60%, and more preferably more than 70%, are frozen and arranged on the upper surface of the snack body. If it is the upper surface of the snack, it is not the noodle for grabbing when taking out the snack from the tray, so when cooking at home, it can greatly reduce the chance of the hand taking out the snack from the bag and the frozen surface liquid. . In addition, when the tray is made of soft materials such as polypropylene, the bottom surface of the tray can be gently lifted up with fingers, etc., and the frozen snacks can be simply placed with the dough frozen on it. The liquid state can be easily taken out. Furthermore, since most of the frozen batter liquid covers the upper surface of the snack, even if the interface between the skin of the heart and the frozen batter liquid is separated, it will not break and fall, which can improve the successful transfer to the frying pan. Probability. Furthermore, the upper surface of the snack main body is convex dome-shaped, and the frozen dough liquid on it is inverted dome-shaped. In other words, since the liquid on the snack body is like a hat worn on a dome-shaped head, the possibility of the frozen liquid on the face peeling off and falling can be further reduced. Furthermore, as described above, the upper surface of the snack body is formed into a convex dome shape, so the batter liquid that melts as it is heated in a frying pan will not remain on the upper surface of the snack body, but will follow The convex dome-shaped top surface flows from the snack to the frying pan. In this respect, it is also important that the top surface of the snack body is convex dome. With the addition of heat from the liquid that is further heated and flowing, the side of the snack body softens, and the shape of the snack body gradually changes to the original shape of a bun.

In the example of Figure 1(a), there is almost no gap between the side wall portion 0101a of the tray 0101b and the side peripheral surfaces 0102a, 0102b of the cylindrical snack body 0102, so the ratio is 50% or more (preferably 60% or more) , And more preferably 70% or more) of the crispy crust is formed by freezing the surface coat liquid on the upper surface of the snack body 0102. In contrast, in the example of Figure 1(b), there is a gap between the sidewall portion 0103a of the tray 0103b and the side peripheral surfaces 0104a, 0104b of the snack body 0104, and the liquid for forming the crispy crust comes from the dome-shaped snack body Of 0104 The upper surface flows down, and only a small amount of the face coat liquid freezes and is arranged on the upper surface (the face coat liquid on the snack body is emphasized and depicted in the figure). In addition, the remaining batter liquid is accumulated and frozen and arranged around the snack body 0104, so it may peel off when taken out from the tray. In the example of Fig. 1(c), the dough liquid is frozen and arranged on the upper surface of the snack body, but a part of the top of the snack body is exposed from the dough liquid. In Figure 1, the types shown in (a) and (c) are examples of the present invention.

Therefore, the structure of Figure 1(a) is better.

"By frying, a crispy crust can be formed around the bottom surface of the snack body" refers to the freezing of the batter liquid placed on the upper surface of the snack body when the snack with frozen ingredients is fried in a frying pan and it is thinned in the frying pan It expands and forms a crispy crust around the bottom of the snack body. The reason is that the unheated crispy skin forming liquid is used. Here, "crispy" means crispy, which means that it expands into a thin plate as shown in Fig. 11(f) or Fig. 24 (this picture shows the crispy crust from the bottom of the fried dumpling). Chopsticks, etc. will be brittlely broken when being picked up.

<Embodiment 1 Confectionery Body>

"Snack body" refers to the food stuffed with soup (including gravy, etc.) that is cooked in a frying pan and eaten. As for the dim sum, any one or more of Xiao Long Bao, Chinese Bao with soup inside, pork Bao with soup inside, and Leek Bao with soup inside are included. The soup also includes gravy. The snack body includes a skin constituting the outer skin, and a filling inside the skin. Usually there is no kneading seam between the skin and the skin like fried dumplings. The filling is usually wrapped by an automatic filling device to avoid kneading seams. The reason is that if there is a kneading seam, the pressure of the space in the snack body will become higher due to the heated soup, which will easily cause the kneading seam to break.

<Embodiment 1 Filling>

Specifically, as fillings, consider: pork, beef, chicken, duck, horse meat, venison, shrimp (including dried shrimp), crab, fish, cabbage, garlic, ginger, Leek, spring onion, onion, cheese, curry powder, carrots, green peppers, mustard, pickles, cabbage, bamboo shoots, shiitake mushrooms, matsutake, spinach, bean sprouts, potatoes, chorizo, and fruits Aspic; Gelatin; Agar; and various spices (Assafoetida, Hiñgu (Sanskrit name)) in powdered or granular form, celery, anise, allspice (passion pepper, three spice), Oregano (flower peppermint), North China mountain pepper (Chinese pepper, Sichuan pepper), cardamom (Cardamom), curry leaf (Nanyang mountain pepper Karipatta), caraway (ji fennel), cumin (cumin (jeera, cumin)), Green pepper, clove (clove, thyme (Laung)), pepper (pepper, black pepper (Kali Mirch)), white pepper (Safed Mirch)), coriander (coriander, dhania, Phak-chii, Coentro), Saffron (kesar, saffron), Japanese pepper, perilla, cinnamon (cinnamon, Dalchini), ginger, star anise (star anise, star anise), sage, thyme, turmeric ( turmeric, Haldi), polygonum (water pepper), tarragon (tansy), dill (eneldo), sweet pepper, cayenne pepper (chilly, red pepper, Lal Mirchi), nutmeg (Nutmeg, Mace, Jaiphal, Javitri) ), vanilla, jalapeno, sweet pepper (paprika), fennel (Methi), fennel (fennel, Saunf), black cumin (black cumin, kala jeera), horseradish (wasabi), peppermint, poppy seed (poppy) seed, Khus-Khus), marjoram (majorana, sweet marjoram, flower mint), mustard (mustard, rye, mustard), scallion (Zingiber mioga Resc.), scallion, radish (radish), rosemary, moon Any one or more of laurier (laurier, bay leaf, Tej Patta), wasabi (wasabi), etc. As the seasoning, one or more of oyster sauce, soy sauce, salt, sugar, etc. can be considered. The fillings are appropriately selected and combined to make fillings. The solids are roughly randomly chopped into about 1mm to 8mm. After randomly chopped up, the materials are mixed and kneaded into a raw filling, and the filling is wrapped with a filling device. At this time, the aspic, which is the raw material of the soup, is chopped into 2mm to 8mm in a raw state. However, in the subsequent steaming step, the capillary phenomenon diffuses to the kneaded product The whole in the filling becomes unable to specify the specific shape. In this way, the preliminarily infiltrated and diffused into the fillings during the manufacturing steps of the snacks in the factory, as a result, the soup will gradually penetrate into the fillings even in freezing, and a strong taste can be felt during cooking. That is, it is also possible to consider the step of adding the raw materials of the soup at the same time when adding the face liquid to the tray. The reason lies in the following point of view: preventing the soup from penetrating into the skin during the steaming step and making the skin fragile. However, in the braising step, the soup will diffuse and penetrate into the whole filling compared to making the skin slightly fragile. The advantage is more obvious. Therefore, the meat jelly, which is the raw material of the soup, should be mixed with the filling and at the same time as the filling. For braising. Furthermore, "meat jelly" is made by coagulating the soup with so-called gelatin, and it can also be made of materials other than gelatin. In short, it refers to all that will be liquefied by heating. From this viewpoint, agar, animal oil, vegetable oil, grain flour, etc. can also be used. In the case of animal fats, adjust other fats contained in fillings.

<Embodiment 1 Leather>

The hull contains one or more of grain flours such as wheat flour, rice flour, corn flour, barley flour, soybean flour, and red bean flour, and contains trehalose, oligosaccharides, deoxysugars, uronic acid, amino sugars, lactones (lactone ), sucrose, lactose, maltose and other sugars. The reason for the inclusion of sugars is that sugars have the property of locking water and can prevent water from peeling off the skin. Furthermore, it is preferable to contain food fats and oils. The types that meet the requirements include rapeseed oil, canola oil, soybean oil, salad oil, corn oil, sesame oil, linseed oil, olive oil, etc. It is further preferred to include other starches derived from cereals. As starch, in addition to natural starch, processed starch can also be considered. Specifically, as an example, tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, processed tapioca starch, etc. can be cited. Add appropriate amount of water to this material to make leather.

<Embodiment 1 Facecoat liquid for forming crispy skin>

The face coat liquid for forming a crispy crust contains water, cereal flour, oil, and an emulsifier. Since water affects the size of the crispy crust, the thickness of the crust, the crispy texture of the crispy crust, the soft waxy texture of the crust, and the juicy texture of the filling, the texture of fried dim sum with soup is taken into consideration. And determine the weight ratio of water relative to the whole facecoat liquid. Specifically, it is constructed with the same weight ratio as Japanese Patent No. 6283455. With regard to cereal flour, wheat flour, rice flour, corn flour, barley flour, soybean flour, red bean flour, and the above-mentioned grain-derived starches can be mentioned. Examples of oils include rapeseed oil, canola oil, soybean oil, salad oil, corn oil, butter, sesame oil, linseed oil, olive oil, and the like. Emulsifiers are agents that emulsify water and oil that are difficult to fuse with each other and disperse one of them into the liquid of the other. Examples include lecithin, enzyme decomposing lecithin, polyglycerin fatty acid ester, and propylene glycol fatty acid ester. Wait. As an emulsifier, lecithin is particularly preferred.

<Embodiment 1 other parameters>

As other parameters, the thickness of the skin of the fried confectionery with soup is about 0.8mm to about 3.0mm, but there will be some deviations depending on the filling accuracy of the filling device. Furthermore, it is preferably about 1.2 mm to 2.9 mm. For Xiao Long Bao fried in an open state using a frying pan, it is more preferably 1.4 mm or more and 2.5 mm or less, and even more preferably 1.5 mm or more and 2.3 mm or less. This is the thickness when opened and frozen.

As an example of a recipe, a Xiaolongbao prepared with 17g of fillings, 10g of skins, and 18g of face coat liquid can be cited. Made with 45g each. The diameter of the Xiaolongbao is 4cm~6cm, preferably 4.5cm~5.5cm. The height of Xiaolongbao is 2cm~3cm, preferably 2.1cm~2.5cm. If made in this size, the crispy skin of the crispy fried Xiaolongbao can be formed in a beautifully expanded state. The recipe for Xiao Long Bao is shown in Figure 8. The filling is pork 30%, oyster sauce 1.0%, soy sauce 2.0%, salt 0.5%, sugar 0.5%, ginger 3.0%, onion 15.0% and aspic (including gelatin 3%) 48.0%. The skin is 50.0% of wheat flour, 20.0% of starch, tackifier 0.3%, salt 1.0%, salad oil 3.0%, and water 25.7%, face coating liquid is emulsifier 0.3%, grain flour (wheat flour) 5.0%, starch from grain 3.0%, salad oil 12.0% and water 79.7%.

<Embodiment 1 Manufacturing method of frozen food>

As shown in Figure 2, the manufacturing method of the frozen xiaolongbao of the first embodiment includes: the step of forming the xiaolongbao (0201), which is the forming of the xiaolongbao; and the filling step (0202), which is the step of forming the xiaolongbao. The steaming step (0203), which is to steam the filled xiaolongbao together with the tray; the filling step (0204) of the noodle liquid for the formation of crispy skin, is the step of steaming the unheated The xiaolongbao filled in the tray with the liquid for forming the crispy skin until the steaming is finished; the freezing step (0205) is to fill the xiaolongbao filled with the liquid for forming the crispy skin on the tray Frozen together with the tray; and the packaging step (0206), which is to pack the dumplings in the tray after freezing.

In this way, in the manufacturing method of frozen xiaolongbao in this embodiment 1, in the steaming step (0203), only the raw xiaolongbao is steamed and heated, and then the unheated crispy skin forming liquid Fill the space on the upper surface side of the heated xiaolongbao in the tray containing the steamed xiaolongbao (heated xiaolongbao), and freeze to make frozen xiaolongbao, so the face coating liquid Frozen in an unheated state. Therefore, during the heating and cooking of frozen xiaolongbao, the unheated noodle liquid is cooked in a frying pan from a non-gelatinized state, so the viscosity of the noodle liquid is low, and the noodle liquid is spread all over the frying pan On the whole, as a result, it exerts a special effect of forming a crispy skin over a wide area.

The manufacturing method of the frozen xiaolongbao of the first embodiment will be described again.

As shown in Figure 3(a), the raw Xiaolongbao 0301 formed in the previous step is filled into a tray 0302, and steamed and heated. When filling, there is a gap (about 0.5mm to 2.0mm) between the xiaolongbao and the inner side of the receiving part of the tray, but the raw xiaolongbao is heated due to the steaming and heating together with the tray Thereby swelling When the steaming and heating ends, the gap between the inner side of the tray and the heated dumplings becomes sufficiently small. Therefore, even if the upper surface of the steamed dumplings is heated and injected with the liquid for forming a crispy skin, the amount of the liquid to fill the gap is sufficiently small. Next, as shown in Fig. 3(b), a predetermined amount of the crispy skin forming liquid is filled from the tubes 0303 and 0304 to the heated xiaolongbao that has been filled in the tray 0302 and cooled to a predetermined temperature or lower. Then, as shown in Fig. 3(c), the surface coat liquid 0307 for forming crispy crust is frozen in a state where a predetermined height is deposited on the surface of the heated xiaolongbao (snack body) 0306 in the tray 0302 to produce Frozen dumplings. In this way, the unheated crispy crust formation liquid closely adheres to the heated xiaolongbao in an ungelatinized state. When heating and cooking at home, the noodle liquid is used in a frying pan from an ungelatinized state Frying is carried out, so the batter liquid spreads over the whole frying pan. As a result, it can spread out even and fine crispy skin over a wide area.

Hereinafter, a production line (manufacturing device) applying the method of manufacturing frozen dumplings in the first embodiment will be described.

As shown in Figure 9, the production line (manufacturing device) of frozen xiaolongbao is equipped with a filling supply device 0901 that supplies the filling (filling) of the xiaolongbao, and the skin of the raw material (dough) that supplies the skin of the xiaolongbao Raw material supply device 0902. Feed the dough of the Xiaolongbao skin from the skin material supply device 0902 to the forming device 0903 with a stuffing device, unfold the skin for filling and wrap the Xiaolongbao stuffing in it, and shape it in this state, And continuously produce raw dumplings without filling seams. The raw xiaolongbaos are transported to the next step, and the xiaolongbao filling device 0905 is used to fill the raw xiaolongbaos on the tray supplied from the tray supply device 0904. After that, it is transferred to the steaming device 0906, and the raw xiaolongbao is steamed and heated together with the tray. Here, the number of raw dumplings filled into the tray is based on 4 or 6 as a unit, but it is not limited to this number. Next, the unheated crispy crust formation liquid filling device 0907 is used to fill the above-mentioned unheated crispy crust formation liquid which is a feature of the present invention. Due to self-simmering The heated xiaolongbao taken out by the steaming device 0906 will be cooled on the cooling channel, so it will not gelatinize even if it is filled with the liquid for forming a crispy skin. Therefore, the so-called "unheated" in the present invention refers to a state in which the liquid for forming a crispy crust is heated at about 30°C to 50°C. The details of the filling of the top coat liquid for forming the crispy skin are the same as the description of the above-mentioned FIG. 3, so the description is omitted. The tray filled with the unheated crispy crust forming liquid is transferred to the rapid freezing device 0908, and the crispy crust forming noodles can be formed on the bottom surface of the snack body (xiaolongbao) by frying More than half of the coating liquid is frozen and arranged on the upper surface of the snack main body (xiao long bao), and the crispy crust forming surface coating liquid is frozen in close contact with the snack main body (xiao long bao). After that, the packaging device 0909 is used for packaging, and the packaging device 0910 is used for packing in a predetermined unit. Keep the packed boxes in the freezer until shipment.

As shown in FIG. 10, the heated Xiaolongbao filled in the tray that has been steamed and heated is transferred from the steaming device 1000 to the subsequent step of filling the unheated crispy crust formation liquid. The water supply device 1001, the grain flour supply device 1002, the oil supply device 1003, and the emulsifier supply device 1004 are used to supply water, grain flour, oil, and emulsifier, respectively. The supply amount control device 1005 controls the materials supplied from the supply devices 1001 to 1004, and the stirring and mixing device 1006 is used to stir to produce an unheated crust formation liquid. At this time, the stirring and mixing device 1006 is controlled to a fixed temperature by the cooling device 1007. It is to prevent the multiplication of bacteria and maintain a good emulsification state. Specifically, it is configured to maintain the temperature of the face coat liquid for forming a crispy crust in the range of 10 degrees Celsius to 21 degrees Celsius. Moreover, as long as the room temperature of the entire factory is controlled to 20 degrees or less, the cooling device 1007 may not be provided. The heated xiaolongbao filled in the tray conveyed from the steaming device is conveyed on the cooling channel and used for cooling. The supply device 1008 is filled with the unheated crispy crust forming liquid. The heated xiaolongbao taken out from the steaming device is cooled to a crispy skin on the cooling channel The finished face coat liquid does not gelatinize until the surface temperature, so even if it is filled with the crust-forming face coat liquid, it will not gelatinize. The subsequent steps are the same as the steps in FIG. 9 described above, so the description is omitted.

Thus, according to the first embodiment, it is possible to provide a packaged frozen food material for pan-seared confectionery containing soup. Especially when cooking in a frying pan or the like, without oil and water, it is possible to enjoy crispy crust and The texture of juicy fillings.

<Embodiment 2>

<Outline of Embodiment 2>

In this embodiment, on the basis of Embodiment 1, in the frozen state, the side surface of the confectionery body is in a state where it fits into the receiving recess of the tray (corresponding to claim 2).

<Embodiment 2 Recessed portion of tray>

The "recessed portion of the tray" is the part made of polypropylene and used to contain the frozen dumplings as described above, including the bottom and the side walls, and the entire upper surface is open. When the accommodating recess is viewed from the upper surface, it is usually circular in shape. That is, the receiving recess has a cylindrical space. However, it is not limited as long as it has a shape that can take out the frozen food for simmered confectionery containing soup in a frozen state. For example, it may be a rectangular cylindrical space, and it is not limited to this, and it may also be elliptical, polygonal, and others. Furthermore, it is not limited to those having the same area and the same shape on the upper surface and the bottom surface. Regarding the area, as long as the area of the upper surface is larger than the area of the bottom surface and the shape can be taken out of the tray without jamming the frozen snacks, there is no problem. It is also possible to add shape changes in a tray. Also, the bottom surface is usually a flat surface. If the bottom surface is set as a flat surface, the bottom surface of the Xiaolongbao that fits with its bottom surface faces the frying surface of the frying pan completely, and the skin of the bottom surface of the Xiaolongbao can be heated well, thereby cooking a crispy touch. Fried Xiao Long Bao. The inner surface of the receiving recess can be a surface without unevenness, but it can also be formed with a groove to prevent the xiaolongbao from rotating in the receiving recess. In this case, at the stage of steaming raw dumplings, The skin of the xiaolongbao is embedded in the groove to prevent the xiaolongbao from rotating in the receiving recess when it is frozen or when being transported in a frozen state. The reason is that although the time required for transportation is relatively short, it may be exposed to a normal temperature environment. At this time, it may freeze on the surface and cause slight relaxation.

<Embodiment 2 The state of fitting in the receiving recess of the tray>

"The state that fits into the receiving recess of the tray" refers to the state where there is almost no gap between the side peripheral surface of the snack body and the side wall of the tray recess as shown in the cross-sectional conceptual view of Fig. 1(a). Thereby, the liquid for forming a crispy crust can be frozen and arranged on the upper surface of the snack body. 1(a) and 1(b) have been described above, so the description is omitted here. Furthermore, the side of the frozen xiaolongbao is cylindrical in the anastomosing state, but in the cooking stage, it is heated by the batter liquid flowing down from the upper surface or the heating of the frying pan. The generated steam becomes soft, and it changes to form a soft curved surface as shown in Fig. 11(f), the cross-sectional view of Fig. 12, and Fig. 22. The reason is that the raw dumplings are originally shaped like dumplings.

<Embodiment 3>

<Outline of Embodiment 3>

In this embodiment, on the basis of the second embodiment, in the frozen state, the upper surface of the snack body is convex dome-shaped, and the surface coating liquid is frozen and arranged between the upper surface of the convex dome-shaped snack body and the tray. The area enclosed by the side surface of the receiving recess (corresponding to claim 3).

<Embodiment 3 In the frozen state, the upper surface of the confectionery body is convex dome-shaped>

"In the frozen state, the upper surface of the snack body is convex dome-shaped" means that the upper surface of the snack body is convex dome-shaped. With this shape, the frozen batter liquid arranged on the upper surface of the snack body is melted when heating and cooking in a frying pan, and it is easy to spread thinly and uniformly on the frying pan.

<Embodiment 3 Regarding the freezing arrangement of the face coat liquid>

The "freezing arrangement of the face coat liquid" means the freezing arrangement of the face coat liquid in the area surrounded by the upper surface of the convex dome-shaped snack body and the side surface of the receiving recess of the tray. If the top surface of the soup-containing dessert that has been braised and steamed on the tray as shown in Figure 5 is injected (filled) with the unheated crispy skin forming liquid and frozen configuration, it becomes Figure 6(a) , (B) Frozen snacks containing soup with face coat liquid attached. Fig. 7(a) shows a cross-section of the snack body 0702a of the frozen snack containing soup without the noodle liquid attached. Fig. 7(b) shows a cross section of a frozen dessert containing soup in which the face coat liquid 0701 is attached to the dessert body 0702b. Figures 14 and 15 show examples of only actually made frozen xiaolongbao containing soup and a frozen face coating liquid. Fig. 16 shows a cross-sectional view of the frozen xiaolongbao with the face coating liquid. In these Figures 14, 15, and 16, the upper surface of the frozen xiaolongbao is in the shape of a dome, and the shape of the frozen dough coating liquid is cylindrical.

<Embodiment 4>

<Outline of Embodiment 4>

In this embodiment, on the basis of embodiment 1 to embodiment 3, the frozen state composition of the above-mentioned noodle liquid, which can form a crispy crust around the bottom surface of the confectionery body during frying, is used in the frozen soup raw material Adjustment of the way that the soup is formed at edible temperature by heating and becomes a crispy fried product (corresponding to claim 4).

<Embodiment 4 Composition of the frozen state of the face coat liquid for forming crispy skin>

"The composition of the frozen state of the liquid for the formation of crispy crust" is that the frozen soup raw materials contained in the frozen snacks are heated and cooked in a frying pan to form the soup at an edible temperature and become Adjust the way to form a crispy and crispy fried product around the confectionery body. Hereinafter, the optimal composition of frozen snacks (frozen xiaolongbao) will be described. As shown in Figure 25 (a), (b), (c), make cold with recipe 1, recipe 2, recipe 3 Frozen Xiaolongbao. In the example of Figure 25 (a), (b), (c), the filling, skin, and noodle liquid materials used in frozen xiaolongbao are described as the main materials used to heat the frozen soup Compared with the time of frying. As an example of this, the material shown in FIG. 8 can be mentioned. The frying pan used for heating and cooking uses the same diameter of 26cm. The heating and cooking conditions such as heat, heating time, steaming time, and frying time (processing time for crispy skin formation) are the same, and cooking is performed on a household gas stove. In all recipes, the gelatin added to the aspic is unified at 3%. 17 g of fillings, 10 g of skins, and 18 g of face coat liquid were prepared, and each was prepared at 45 g. Fig. 17 shows a view (photograph) obtained by observing only the cross-section of the frozen xiaolongbao actually made using these fillings and skins from above (photograph), and Fig. 18 shows a view (photograph) obtained by observing from the side ). The snack body of the frozen xiaolongbao is equipped with randomly chopped fillings, and the aspic, which becomes the raw material of the soup, is dispersedly arranged therein.

Recipe 1: The filling is 25% meat, 28% vegetables, 1% seasoning (solid), 3% seasoning (liquid), and 43% aspic (when the aspic is set to 100%) , The gelatin powder is 3%, and the composition of the following aspic is the same), the skin is 75% wheat flour (including starch), 2% additives (solid), 3% additives (liquid) and 20% water.

Recipe 2: The filling is 30% of meat, 18% of vegetables, 1% of seasonings (solid), 3% of seasonings (liquid) and 48% of aspic, and the skin is 70% of wheat flour (including starch) , Additives (solid) 2%, additives (liquid) 3% and water 25%.

Recipe 3: The filling is 35% of meat, 8% of vegetables, 1% of seasonings (solid), 3% of seasonings (liquid) and 53% of aspic, and the skin is wheat flour (including starch) 65% , Additives (solid) 2%, additives (liquid) 3% and water 30%.

(Evaluation results)

Sensory evaluation was conducted by 5 subjects. ◎The soup is full and crispy, and the texture of the crispy crust is both very good. ○It is a filling soup and crispy skin, and Both have a good crispy texture. Regarding the composition of Recipe 2, the evaluation results of both the filling soup, the crispy skin, and the crispy texture are both very good. Regarding the composition of recipes 1 and 3, evaluation results were obtained that both the filling soup, the crispy skin, and the crispy texture were good.

According to the results of these evaluations, it can be said that among the fillings, 43%~53% by weight of aspic, which will have a greater impact on the filling of the soup, is more appropriate. In particular, it is preferably about 48%. Although not shown in Figure 25 (a), (b), (c), if the weight% of the aspic is less than 43%, the juicy texture will be slightly lost. If the weight% of the aspic is more than 53%, the amount of soup will increase during heating, and the fried xiaolongbao will become soft and have a poor taste.

Among the skins, it is the ratio of wheat flour to water that has a greater impact on the crispy taste. According to the evaluation results, it can be said that 70%-60% of wheat flour is more appropriate in terms of weight%. In particular, it is preferably about 65%. It can be said that 25%~35% of water in weight% is more appropriate. In particular, it is preferably about 30%. Although not shown in Figure 25 (a), (b), (c), if the weight% of water is less than 25% and the weight% of wheat flour is more than 70%, the skin tends to zoom, and Lose the crispy taste.

The ratio of oil to water is the ratio of oil to water in the liquid for the formation of crispy crust. According to the evaluation result, it can be said that 5%~24% oil is more appropriate in terms of weight%. In particular, it is preferably about 12%. It can be said that 70%~85% of water in weight% is more appropriate. In particular, it is preferably about 80%. Although it is not shown in Figure 25 (a), (b), (c), if the weight% of water is less than 70% and the weight% of oil is more than 24%, the crispy crust is easy to zoom, and Lose the crispy taste. If the weight% of water is more than 85% and the weight% of oil is less than 5%, it will not be possible to form wheat-colored frying traces on the skin, and it will be white when it is easy to finish.

In this way, according to the fourth embodiment, with the composition as described above, when the frozen stock material is heated to form a stock at an edible temperature, it will become crispy and fried. The finished product can taste the crispy texture of the crispy skin or the bottom of the skin and the juicy texture of the soup including the skin.

<Embodiment 5>

<Outline of Embodiment 5>

In this embodiment, the packaged frozen food for fried confectionery containing soup is based on Embodiment 1 to Embodiment 3, and the tray is filled with the above-mentioned batter before freezing which is injected from the upper surface of the confectionery body The way the liquid flows to the bottom surface of the snack body (corresponding to claim 5).

"The tray is constructed in such a way that the above-mentioned batter liquid poured from the upper surface of the snack body before freezing flows to the bottom surface of the snack body" refers to a batter liquid supply port or a batter liquid supplied from the upper surface of the tray It is constructed in such a way that the liquid supplied by the tube etc. also accumulates on the bottom surface of the snacks contained in the tray. Specifically, a groove is provided on the side surface of the receiving recess of the tray to allow the mask liquid to flow to the bottom surface, or a pipe not connected to the receiving recess but only connected to the bottom surface of the receiving recess is provided from the upper surface of the tray. The facecoat liquid supplied from the upper surface of the tray is supplied to the bottom surface of the tray. In addition, in order to allow the batter liquid to stay on the bottom surface of the contained confectionery, such as xiaolongbao, it is preferable to provide a convex portion in advance on a part of the bottom surface of the accommodating recess, and to raise the xiaolongbao etc. from the bottom surface. A space is provided between the bottom surface and the bottom surface of the Xiaolongbao to retain the liquid of the face coat. The supply of the face coat liquid to the bottom side of the tray can also be configured such that the face coat liquid supply tube is inserted deep enough into the tube provided in the tray except for the snack storage recess and then the face coat liquid is drawn out. In this case, the volume of the bottom part of Xiao Long Bao, etc., is sufficiently filled with the facecoat liquid, so it can also be configured to stop when the amount of extraction from the tube reaches the volume. In this way, no excess facial coating liquid remains in most of the tubes set in the tray, and the raw material of the facial coating liquid can be saved. As long as a sufficient amount of the face coat liquid is fixed on at least a part of the bottom surface of the Xiao Long Bao in a frozen state in this way, When heating on a frying pan, etc., the batter liquid can spread to the entire bottom surface of the xiaolongbao, etc., and the entire bottom surface of the xiaolongbao etc. cooperates with the batter liquid to finish cooking in a crispy state.

<Embodiment 6>

<Outline of Embodiment 6>

In this embodiment, on the basis of the fifth embodiment, the composition of the frozen state of the crispy skin formed on the bottom surface of the dessert body by the synergistic effect of the above-mentioned noodle liquid during frying is used in the frozen soup raw material Adjustment of the way of forming a soup with edible temperature by heating, and at the same time becoming a crispy fried product (corresponding to claim 6).

"The composition of the frozen state of the crispy skin formed on the bottom surface of the dessert body by the synergistic effect of the above-mentioned noodle liquid during frying" is the composition of the frozen soup raw material by heating to form the edible temperature soup At the same time, it has become a way to adjust the crispy fried product. When heating and cooking in a frying pan, when the raw material of the frozen soup becomes edible temperature, the bottom surface of the skin with the frozen surface coating liquid becomes the crispy fried product. This composition is the same as that of the fourth embodiment, so the description is omitted here.

<Embodiment 7>

<Outline of Embodiment 7>

In this embodiment, the frozen food for simmered confectionery containing broth is a cylindrical overall shape, and includes: the confectionery body, which occupies more than half of the cylinder from the bottom surface of the cylinder, and the upper surface of which is round The inside of the cylinder is in the shape of a convex dome; and the facecoat liquid is frozen and arranged from the top surface of the convex dome in the cylinder to the top surface of the cylinder (corresponding to claim 8). Here, the dim sum containing the broth and the frozen ingredients for the fried dim sum is any one of Xiao Long Bao, Zhonghua Bao with soup inside, pork Bao with soup inside, and Leek Bao with soup inside ( Corresponds to request item 9).

<Embodiment 7 Frozen food for simmered confectionery containing soup>

"Frozen food for simmered confectionery with soup" is a frozen food for simmered confectionery with soup manufactured by the manufacturing method as described in the first embodiment, and the overall shape is a cylindrical structure . The frozen food has a snack body that occupies more than 50% of the cylinder from the bottom surface of the cylinder, and the upper surface of which is in the shape of a convex dome inside the cylinder. Regarding the convex dome shape, it is the same as in Embodiment 1 or Embodiment 3, so detailed description is omitted here. The face coat liquid is frozen and arranged from the convex dome-shaped upper surface in the cylinder of the snack body to the top surface of the cylinder. As the frozen food for fried dim sum with soup, for example, the dim sum can be any of Xiao Long Bao, Chinese Bao with soup inside, pork Bao with soup inside, and Leek Bao with soup inside. . That is, it is not a packaged frozen food material for pan-seared confectionery packaged in a tray, but a frozen food material for pan-seared confectionery in a state that has been taken out from the tray, even if it is such a soup-containing As long as the frozen ingredients for fried snacks are kept in a frozen state, the liquid will not melt out, so crispy fried snacks containing soup can be cooked without any problem. As the product image, a packaging style that packs several xiaolongbaos in dozens of units is adopted. In this way, the frozen food (frozen xiaolongbao) for fried dim sum with soup can also be used for business purposes.

Hereinafter, examples of frozen xiaolongbao will be described as the frozen food for simmered confectionery containing soup described in the embodiment.

Example 1

Based on the above embodiment, an example is shown below as an example. Xiaolongbao is made with a weight of 45g each, and the specific formula is 17g for filling, 10g for skin, and 18g for noodle liquid. The detailed composition is shown in Figure 8. Detailed description is omitted here.

Heating and cooking are performed using a household gas stove (cassette gas stove) and a frying pan with a bottom diameter of 26 cm. First, take out the frozen xiaolongbao from the bag (step 1). Arrange 4 frozen xiaolongbaos roughly equally every time and arrange them in the frying pan (step 2). Secondly, ignite On a gas stove, cover the frying pan with a lid, steam and fry, while forming a crispy skin (step 3). After the steaming and frying time is over, remove the lid of the frying pan while the fire is on, so that the whole crispy crust is browned (step 4). After that, turn off the heat and fry the Xiaolongbao with crispy skin (Step 5). Put the finished crispy fried xiaolongbao on a plate, etc. (Step 6). The steps of heating, cooking and eating are shown in Figure 11. Hereinafter, heating cooking and eating will be described with reference to FIG. 11.

<Step 1: Take out>

As shown in Figure 11(a), take out the frozen dumplings with frozen face coating liquid 1101 contained in the tray. The xiaolongbao in the bag is shown in the photo in Figure 13, and it is packed in 4 pieces.

<Step 2: Arrange in the frying pan>

As shown in Fig. 11(b), the four frozen xiaolongbaos with frozen surface coating liquid 1101 are dispersed and arranged on a frying pan 1100 in a substantially uniform manner. At this time, the surface that is in contact with the bottom surface of the tray is placed in the frying pan 1100 in a row with the surface facing downward. The drawing diagram is omitted in FIG. 11(b), and the actual situation is shown in the photo in FIG. 19.

<Step 3: Braised steaming and frying>

As shown in Figure 11(c), the frying pan 1100 is covered with a lid 1110, and the gas stove is ignited for steaming and frying. The frozen batter liquid on the upper surface of the snack main body 1102 melts, flows down from the convex dome-shaped upper surface, and forms a crispy crust around the bottom surface of the snack main body. At the same time, the frozen stock material melts and becomes the stock of edible temperature. In Fig. 11(c), the batter liquid 1103 on the dessert body 1102 is melted, and the crispy crust 1104 is in the process of being formed. The firepower during heating is shown in the photo in Figure 20. Hereinafter, simmering and decocting will be described in detail. At the beginning of cooking, as shown in the photo in Fig. 19, the frozen dough liquid on the upper surface of the 4 arranged frozen dumplings did not melt. That is, it has a cylindrical shape. In the actual braising and frying, the frying pan is covered with a lid from the start of cooking to 8 minutes later. In order to take a picture, the lid is only temporarily removed, so the lid of the frying pan is not shown in the following figure (photo).

After cooking for 2 minutes, as shown in Figure 21, it shows the state of placing the frozen xiaolongbao in the frying pan, covering the lid and simmering for 2 minutes. This state is: by heating, the surface coating liquid arranged on the upper part of each frozen xiaolongbao is partially melted out gradually, and the melted and flowing surface coating liquid is accumulated in the frying pan near the bottom surface of each frozen xiaolongbao on. After cooking for 4 minutes, as shown in Fig. 22, it becomes the following state: the frozen dough liquid placed on the upper part of each frozen xiaolongbao almost completely melts and flows down, and spreads evenly and thinly around each xiaolongbao in the frying pan , And the face coat liquid almost extends to the entire bottom of the frying pan. Also, at this point, the frozen Xiao Long Bao began to slowly defrost. As the face coat liquid flows down, the original dome-shaped upper surface of the Xiao Long Bao is also exposed.

After cooking for 8 minutes, as shown in Figure 23, it becomes a state of frying. In the example shown in Figure 23, the face coating liquid spreads thinly on the frying pan. After 4 minutes, the bubbles of the face coating liquid with remaining bubbles shrink and enter the face coating liquid containing a large number of small bubbles to form a solid and brittle The early stage of the skin. The crispy skin is formed by connecting Xiaolongbao to each other. At the same time, the steaming of the frozen dumplings is completed.

<Step 4: Remove the lid and fry until charred and crispy>

Next, as shown in FIG. 11(d), the lid 1110 on the frying pan 1100 is removed under the fired state, and the processing operation of forming a crispy crust is performed (frying until burnt and crisp). After the stew is steamed, remove the lid and evaporate the water to make the crispy skin 1106 formed around the fried Xiaolongbao 1105 appear browned, forming a crispy and crispy skin, and the skin on the bottom of the Xiaolongbao also becomes crispy The fried finished product. The processing time is about 2~3 minutes.

<Step 5: Finish and turn off the fire>

As shown in Figure 11(e), turn off the gas stove, and complete the crispy fried Xiaolongbao with crispy crispy skin 1106.

<Step 6: Eat with chopsticks>

As shown in Figure 11(f), when eating, use chopsticks 1107 to pick up the crispy fried xiaolongbao and eat it. The fried xiaolongbao 1108 can get the flavor overflowing with flavor, and the crispy 1109 can get a crispy food. The skin on the bottom can get a crispy texture. Figure 12 shows the cross section of the prepared crispy fried xiaolongbao. They represent filling 1201, skin 1202, soup 1203 and crispy skin 1204, respectively. A photo of the crispy fried xiaolongbao made in this way is shown in Figure 24. In the example in Figure 24, remove the lid of the frying pan and continue to heat the steam to dry the water, so that the whole crispy skin is browned. For the finished crispy fried Xiaolongbao, the plate is then placed on the frying pan. Then, turn over with the pan facing down and the frying pan facing up to put the fried dumplings on the plate. The finished crispy fried Xiaolongbao can be served on the plate with the crispy golden crispy skin formed on and around the bottom of each Xiaolongbao.

<Other information about the embodiment>

Although the number contained in the package is also related to the size of the snacks, it is roughly 4 to 10 pieces. The most commonly used frying pan for cooking is about 26cm in diameter. A frying pan of this size is suitable for frying and cooking 4 small long dumplings. That is, it is preferable to cook such that the bottom surface of the xiaolongbao taken out in the frozen state occupies about 13% to 20% of the fried noodles of the frying pan. More preferably, it is about 14% to 17% of the fried noodles in a frying pan. Hereinafter, if cooking is performed under such conditions, the effects of the present invention can be further exerted to the limit.

0101a, 0103a, 0105a: tray side wall

0101b, 0103b, 0105b: tray

0102, 0104, 0106: dessert body

0102a, 0102b, 0104a, 0104b, 0106a, 0106b: side surface of the confectionery body

Claims (9)

A packaged frozen food material for pan-seared confectionery containing soup, comprising: a tray; a liquid for forming a crispy crust, which is contained in the tray, and more than half of the frozen food is arranged on the upper surface of the confectionery body. A crispy crust is formed around the bottom surface of the body; and the dessert body. For example, the packaged frozen food material for fried confectionery containing soup in claim 1, wherein in the frozen state, the side peripheral surface of the confectionery body is in a state that fits in the receiving recess of the tray. Such as claim 1 or 2 of the packaged frozen food for fried confectionery containing soup, wherein the upper surface of the confectionery body in the frozen state is convex dome-shaped, and the surface coating liquid is frozen and arranged on the convex dome The area enclosed by the upper surface of the shaped snack body and the side surface of the receiving recess of the tray. Such as any one of claims 1 to 3 of the packaged frozen food material for fried confectionery containing soup, wherein the frozen state of the above-mentioned noodle liquid that can form a crispy crust on the bottom surface of the confectionery body during frying The composition is adjusted in a way that the frozen soup raw materials are heated to form an edible temperature soup while becoming a crispy fried product. For example, any one of claim 1 to 4 of the packaged frozen food material for simmered confectionery containing soup, wherein the tray is poured from the upper surface of the confectionery body before freezing to the bottom surface of the confectionery body The way to constitute. Such as any one of claims 1 to 5 of the packaged frozen food material for simmered confectionery containing soup, wherein the crispy skin formed on the bottom surface of the confectionery body by the synergistic effect of the above-mentioned noodle liquid during frying The composition of the frozen state is adjusted by the way that the frozen soup raw materials are heated to form the edible temperature soup while becoming a crispy fried product. For example, the packaged frozen food for fried dim sum containing soup in any one of Claims 1 to 6, wherein the dim sum is Xiaolongbao, Zhonghua Bao with soup inside, pork Bao with soup inside, and Any of the leek packs that contain soup inside. A frozen food for fried desserts containing soup, which is a cylindrical overall shape, and includes: a dessert body, which occupies more than half of the cylinder from the bottom surface of the cylinder, and the upper surface of which is in the cylinder Convex dome shape; and face coating liquid, which is frozen configuration from the convex dome top surface in the cylinder to the top surface of the cylinder. For example, the frozen food for fried dim sum with soup in claim 8, among which dim sum is Xiaolongbao, Zhonghua Bao with soup inside, pork Bao with soup inside, and Leek Bao with soup inside Either.

Images