CN102648754A

CN102648754A - Preparation method for freeze-dried dumpling

Info

Publication number: CN102648754A
Application number: CN2011100462007A
Authority: CN
Inventors: 李国强
Original assignee: JIAOZUO YOUNGSY FOOD CO Ltd
Current assignee: JIAOZUO YOUNGSY FOOD CO Ltd
Priority date: 2011-02-26
Filing date: 2011-02-26
Publication date: 2012-08-29

Abstract

The invention provides a preparation method for a freeze-dried dumpling. The preparation method comprises conventional procedures including dough mixing, dumpling wrapper making, stuffing preparation, stuffing wrapping, braising, precooling, quick freezing, vacuum drying, packing and the like, wherein the braising takes 3 min to 10 min, and braising pressure is 0.5-0.6 MPa; the precooling takes 2-3 hours, and precooling temperature is 15 DEG C below zero to 20 DEG C below zero; the quick freezing takes 4-5 hours, and quick freezing temperature is 30-35 DEG C below zero; and the degree of vacuum of drying is 100-200 Pa, temperature rise is 70 DEG C to 80 DEG C and takes 4-5 hours, and then the temperature is lowered to 50 DEG C to 55 DEG C and 1-1.5 hours are taken. By adopting the procedures including the high-temperature braising, the precooling, the vacuum drying and the like, the prepared instant dumpling has good rehydration, and after immersed in 95 DEG C hot water for 5 min to 10 min, the non-dehydrationstate state of the dumpling is recovered, the color and the shape of the dumpling remain the same, loss of active ingredients is less, and nutrition value is high.

Description

A kind of production method of freeze-drying dumpling

Technical field

The present invention relates to a kind of production method of instant food, particularly relate to a kind of production method of freeze-drying dumpling, belong to food processing technology field.

Background technology

Dumpling is the traditional food that people like all the time, have characteristics nutritious, delicious flavour, but its loaded down with trivial details manufacture craft and the allegro life style of modern is incompatible; Make that many people difficult are lavish; Along with the development of food industry, the convenient dumpling of many fast foods has appearred, like freezing boiled dumpling etc. on the market; But this type of convenient dumpling all is to dewater through " fried " to form; Its taste and mouthfeel and traditional dumpling have very big difference, and people also invent a kind of heated-air drying dumpling in recent years, carry out being made behind slaking, the heat drying after adopting conventional method with the dumpling bag molding; But dumpling nutritional labeling and active ingredient loss that this kind method is produced are many, are of low nutritive value.

Summary of the invention

The production method that the purpose of this invention is to provide a kind of freeze-drying dumpling, many to solve heated-air drying dumpling nutritional labeling and active ingredient loss, the defective that is of low nutritive value.

To achieve these goals, technical scheme of the present invention is: a kind of production method of freeze-drying dumpling, according to conventional method and face, system skin, preparation filling material, pack, slaking, precooling, quick-frozen, vacuum drying, packing, it is characterized in that:

1, slaking is put into high temperature steam box high-temperature maturing with the dumpling that packs, and the pressure of high temperature steam box is 0.5～0.6MPa, and steaming time is 3～10 minutes, cools off with the cold water spray after the slaking.

2, precooling is put into the precooling room precooling with the dumpling after the slaking, freezes curing molding, and precooling temperature is-15 ℃～-20 ℃, and be 2～3 hours cool time.

3, quick-frozen, it is freezing that the dumpling after the pre-freeze is sent into freezer, and the freezer temperature remains on-30 ℃～-35 ℃, and be 4～5 hours standing time.

4, vacuum drying is sent the dumpling that fully freezes into the dryness storehouse drying, and the vacuum of dryness storehouse is 100-200Pa; Be warming up to 70 ℃～80 ℃ in the dryness storehouse; Time is 5～6 hours, makes the water sublimed dehydration in the material, and the water content that guarantees material is less than 4%; Be cooled to 50 ℃～55 ℃ then, the time is 1～1.5 hour;

Describedly be meant farina 0.1-2% by conventional method and face system skin, dietary alkali 0.1-5%, edible salt 0.1-3%, tapioca 2-10% processes after high-precision wheat flour 10-40% of high muscle and an amount of water mix, and with mechanical means face is processed musculus cutaneus.

Described preparation filling material be with conventional method with the vegetables of a certain amount of meat stuffing, chopping, albumen and suitable flavouring in proportion hybrid modulation form the filling material.

Described packing is that musculus cutaneus and filling material are used the mechanical means bag molding, and the dumpling that packs is an ingot-shaped, dumpling both sides reserving gaps, and width is 2～5 ㎜.

The invention has the beneficial effects as follows: dumpling of the present invention adopts high-temperature maturing, precooling, freezing, vacuum drying method; But the dumpling instant of producing; Rehydration is good, recovers the preceding state of dehydration in 5～10 minutes with 95 ℃ of hot-water soaks, and color, shape remain unchanged; The active component free of losses is of high nutritive value, comprehensive nutrition.

The specific embodiment

Embodiment one:

1, get farina 0.1%, dietary alkali 0.1%, edible salt 0.1%, tapioca 2%, the high-precision wheat flour 40% of high muscle mixes stirring after 30 minutes with an amount of water, puts into oodle maker and suppresses, and puts at last and suppresses cutification on the skin-making machine.

2, preparation filling material is got the fresh pork cleaning section strand that accounts for filling material gross weight 45% and is processed meat stuffing, gets the fresh leek cleaning and dewatering chopping that accounts for filling material gross weight 30%; The soybean protein that accounts for filling material gross weight 6% soaks afterwards to dewater to smash comes of age; Fully mix with meat stuffing, add 3% green onion, 2.5% ginger; Sesame oil, salad oil, oyster sauce totally 3% and flavouring such as soy sauce, Chinese prickly ash, aniseed, chickens' extract totally 8.5% adds water 2% and mixes thoroughly and process the filling material.

3, pack, musculus cutaneus and filling material are used the mechanical means bag molding, the dumpling that packs is an ingot-shaped, and the slit must be stayed in the dumpling both sides, and width is 2～5 ㎜.

4, slaking is put into high temperature steam box high-temperature maturing with the dumpling that packs, and the pressure of high temperature steam box is 0.5～MPa, and steaming time is 10 minutes, the cooling of cold water spray.

5, precooling is put into the precooling room precooling with the dumpling after the slaking, freezes curing molding, and precooling temperature is-15 ℃, and be 3 hours cool time.

6, quick-frozen, it is freezing that the dumpling after the precooling is sent into quick freezing repository, and solidification point remains on-30 ℃, and be 5 hours standing time.

7, vacuum drying is sent the dumpling that fully freezes into the dryness storehouse drying, and the vacuum of dryness storehouse is 100Pa; Be warming up to 70 ℃ in the dryness storehouse, the time is 6 hours, makes the water sublimed dehydration in the material; The water content that guarantees material is cooled to 50 ℃ then less than 4%, and the time is 1.5 hours.

8, packing warehouse-in is with pressing packing instructions vanning warehouse-in after the dumpling sorting after cold the doing.

Embodiment two:

2, preparation filling material; The peeled shrimp that get the soybean protein that accounts for filling material gross weight 32%, accounts for filling material gross weight 16% soaks the back dehydration and smashes and come of age; Account for the fresh ball Chinese cabbage of filling material gross weight 26%, the fresh carrot cleaning and dewatering chopping that accounts for filling material gross weight 4%, fully mix, add the green onion that accounts for filling material gross weight 10% with peeled shrimp albumen filling; 3% ginger, sesame oil, salad oil, white sugar, cooking wine totally 4% and flavouring such as soy sauce, Chinese prickly ash, aniseed, chickens' extract totally 5% mix thoroughly and process the filling material.

4, slaking is put into high temperature steam box high-temperature maturing with the dumpling that packs, and the pressure of high temperature steam box is 0.6MPa, and steaming time is 3 minutes, the cooling of cold water spray.

5, precooling is put into the precooling room precooling with the dumpling after the slaking, freezes curing molding, and precooling temperature is-20 ℃, and be 2 hours cool time.

6, quick-frozen, it is freezing that the dumpling after the precooling is sent into freezer, and the freezer temperature remains on-35 ℃, and be 4 hours standing time.

7, vacuum drying is sent the dumpling that fully freezes into the dryness storehouse drying, and the vacuum of dryness storehouse is 200Pa; Be warming up to 80 ℃ in the dryness storehouse, the time is 6 hours, makes the water sublimed dehydration in the material; The water content that guarantees material is cooled to 55 ℃ then less than 4%, and the time is 15 hours.

Embodiment three:

2, preparation filling material being got the soybean protein that accounts for filling material gross weight 20% and soaking the back dehydration and smash the chicken grinded of coming of age, account for filling material gross weight 20% and process meat stuffing, accounts for the fresh ball Chinese cabbage of filling material gross weight 20%, 2.5% fresh carrot cleaning and dewatering chopping; Fully mix with the chicken protein filling; The mushroom of adding 10%, 5% auricularia auriculajudae, 6% green onion; 4% ginger, sesame oil, salad oil, white sugar, cooking wine totally 7.5% and flavouring such as chickens' extract, salt, monosodium glutamate, chickens' extract totally 5% mix thoroughly and process the filling material.

4, slaking is put into high temperature steam box high-temperature maturing with the dumpling that packs, and the pressure of high temperature steam box is 0.55MPa, and steaming time is 7 minutes, the cooling of cold water spray.

5, precooling is put into the precooling room precooling with the dumpling after the slaking, freezes curing molding, and precooling temperature is-18 ℃, and be 2.5 hours cool time.

6, quick-frozen, it is freezing that the dumpling after the precooling is sent into freezer, and the freezer temperature remains on-33 ℃, and be 4.5 hours standing time.

7, empty dried very dry, the dumpling that fully freezes is sent into the dryness storehouse drying, the vacuum of dryness storehouse is 150Pa; Be warming up to 75 ℃ in the dryness storehouse, the time is 5.5 hours, makes the water sublimed dehydration in the material; The water content that guarantees material is cooled to 53 ℃ then less than 4%, and the time is 1.3 hours.

Claims

1. the production method of a freeze-drying dumpling, according to conventional method and face, system skin, preparation filling material, pack, slaking, precooling, freezing, vacuum drying, packing, it is characterized in that:

(1), slaking, the dumpling that packs is put into high temperature steam box high-temperature maturing, the pressure of high temperature steam box is 0.5～0.6MPa, steaming time is 3～10 minutes, after the slaking with cold water spray cooling;

(2), precooling, the dumpling after the slaking is put into the precooling room precooling, freeze curing molding, precooling temperature is-15 ℃～-20 ℃, be 2～3 hours cool time;

(3), quick-frozen, it is freezing that the dumpling after the precooling is sent into freezer, the freezer temperature remains on-30 ℃～-35 ℃, be 4～5 hours standing time;

(4), vacuum drying, the dumpling that fully freezes is sent into the dryness storehouse drying, the vacuum of dryness storehouse is 100-200Pa; Be warming up to 70 ℃～80 ℃ in the dryness storehouse; Time is 5～6 hours, makes the water sublimed dehydration in the material, and the water content that guarantees material is less than 4%; Be cooled to 50 ℃～55 ℃ then, the time is 1～1.5 hour;

Describedly be meant farina 0.1-2% by conventional method and face system skin, dietary alkali 0.1-5%, edible salt 0.1-3%, tapioca 2-10% processes after high-precision wheat flour 10-40% of high muscle and an amount of water mix, and with mechanical means face is processed musculus cutaneus;

Described preparation filling material be with conventional method with the vegetables of a certain amount of meat stuffing, chopping, albumen and suitable flavouring in proportion hybrid modulation form the filling material;