CN111789226A - An instant canned dumpling or wonton with soup and its preparation method - Google Patents
An instant canned dumpling or wonton with soup and its preparation method Download PDFInfo
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- CN111789226A CN111789226A CN202010707731.5A CN202010707731A CN111789226A CN 111789226 A CN111789226 A CN 111789226A CN 202010707731 A CN202010707731 A CN 202010707731A CN 111789226 A CN111789226 A CN 111789226A
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- dumpling
- soup
- wonton
- wrappers
- dumplings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to an instant canned dumpling or wonton with soup and a preparation method thereof. The canned instant dumplings or wonton with soup is internally sealed with soup and cooked dumplings or wontons, wherein the dumplings or wontons comprise dumpling wrappers or wonton wrappers, and the dumpling wrappers or the wonton wrappers are water-resistant wrappers mainly made of fibrous flower glue. The instant canned dumpling or wonton with soup can be eaten after being unpacked.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an instant canned dumpling or wonton with soup and a preparation method thereof.
Background
Dumplings and wontons are food which is usually eaten by the public. There are two types of dumpling products or ravioli products sold in the market at present: one is a quick-frozen dumpling product or wonton product, which is only suitable for eating after being cooked in a place where cooking can be performed and cannot be eaten instantly after opening a bag; the other product is an instant dumpling or instant wonton product, which is prepared by frying or baking raw dumplings or raw wonton, sterilizing and then vacuum packaging for storage.
Disclosure of Invention
The invention provides an instant canned dumpling or wonton with soup and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
an instant canned dumpling or wonton with soup is characterized in that soup and cooked dumpling or wonton are sealed in the can, the dumpling or wonton comprises dumpling wrappers or wonton wrappers, and the dumpling wrappers or the wonton wrappers are water-resistant wrappers mainly made of fibrous flower glue.
Further, the dumpling wrappers or the wonton wrappers contain potato powder.
Further, the dumpling wrapper or the wonton wrapper comprises meat, the meat is at least one of animal meat and seafood meat, and the seafood meat is at least one of shrimp, abalone and sea cucumber.
Further, the dumpling wrapper or the wonton wrapper contains a seasoning, and the seasoning contains at least one of aniseed, pepper and cinnamon.
Further, the dumpling wrapper or the wonton wrapper is prepared from the following raw materials in parts by weight: 12-16% of flower glue, 10-16% of meat, 6-8% of potato powder, 2% of seasoning and 60-65% of water.
Further, the soup is the stewing raw juice obtained by stewing the dumplings or wontons with water.
A preparation method of instant dumpling or wonton with soup comprises the following steps:
the preparation method of the water-resistant leather comprises the following steps: preparing water-resistant leather from the fiberized lacca;
the dumpling or wonton making method comprises the following steps: making dumpling or wonton with water-resistant wrapper;
cooking dumplings or wontons: cooking the dumpling or wonton;
cooking soup: cooking the soup;
and (3) packaging: and (3) sealing the soup and the cooked dumplings or wontons into a can container.
Further, the water-resistant leather preparation step specifically comprises the following steps: the fibrous flower glue is smashed into a paste shape and then repeatedly beaten into the water-resistant skin.
Further, in the step of preparing the water-resistant skin, the fiberized flower gum is smashed into paste, mixed with the potato powder and repeatedly beaten into the water-resistant skin.
Further, the fiberized shellac is selected from the group consisting of aged shellac having a moisture content of less than 5% and stored for more than half a year.
Further, the step of cooking the dumplings or wontons and the step of cooking the soup are completed synchronously, specifically: the dumpling or wonton is stewed with water to obtain soup and cooked dumpling or wonton.
Has the advantages that: the soup and the cooked dumplings or wontons are packaged in the can, and the user can immediately eat the dumplings or wontons and the soup by opening the can package. The dumpling wrapper or the wonton wrapper is the water-resistant wrapper mainly made of the fibrous gum, so that the dumpling wrapper or the wonton wrapper cannot be soaked in the soup for a long time and cannot be soaked to be rotten, and the taste of the dumpling or the wonton cannot be influenced.
Detailed Description
The specific embodiments described herein are merely illustrative of the invention and do not delimit the invention.
Example one
A preparation method of an instant dumpling with soup comprises the following steps:
(1) the preparation method of the water-resistant leather comprises the following steps:
preparing the flower glue: selecting dry flower gum with better fibrosis from dry flower gum with water content lower than 5% and storage for more than half a year; compared with fresh flower glue, the flower glue has better toughness;
foaming and cleaning treatment of the floral gel: foaming the dry fiberized gum, removing film, sand, fishy smell and trimming;
③ treating animal meat: peeling, removing bone, blanching in water, and removing oil; the animal meat is pork;
fourthly, seafood meat treatment: soaking, removing sand and removing fishy smell, and removing viscera; the seafood meat is Stichopus japonicus;
preparing a water-resistant blank group: crushing 14% of the flower glue, 4% of the sea cucumber and 12% of the pork into paste by using a food crusher, adding 8% of the potato powder, 2% of the seasoning and 60% of the water, uniformly mixing, and repeatedly beating to prepare a water-resistant blank ball; wherein the flavoring comprises fructus Anisi Stellati, fructus Zanthoxyli and cortex Cinnamomi Japonici;
the orientation of the fibers in the latex is generally non-crossed, and water can enter the structure of the latex from the gaps between the fibers of the latex, namely the original structure of the latex is not water-resistant. The fibrous flower gum is smashed into a paste shape, which is equivalent to dividing the long fibrous flower gum into a plurality of sections of flower gum small fibers, and then mixing the potato powder, repeatedly beating, so that the plurality of sections of flower gum small fibers are mixed and arranged again under the adhesive effect of the potato powder, a multiple-crossing fiber structure is formed, water can not enter the flower gum structure, and the blank group prepared by the method is waterproof.
Preparing water-resistant leather: and cutting and kneading the blank dough into sheet-shaped skins, and placing the sheet-shaped skins in an air drying room at 15-20 ℃ for about 3 days to dry and shape the sheet-shaped skins to obtain the water-resistant skins.
(2) The dumpling or wonton making method comprises the following steps: wrapping the prepared dumpling stuffing or wonton stuffing with water-resistant wrapper to obtain dumpling or wonton.
(3) The dumpling or wonton and soup cooking steps are as follows: the dumpling or wonton is added with meat, fungus and salt water and is stewed to obtain soup and cooked dumpling or wonton.
(4) And (3) packaging: and (3) filling the soup, the meat, the fungi and the cooked dumplings or wontons into a can container, and obtaining the canned dumplings or wonton of the instant food with soup after vacuumizing the can container, sealing and locking a cover and sterilizing at the high temperature of 121 ℃ for 18 minutes.
Example two
A preparation method of an instant dumpling with soup comprises the following steps:
(1) the preparation method of the water-resistant leather comprises the following steps:
preparing the flower glue: selecting dry flower gum with better fibrosis from dry flower gum with water content lower than 5% and storage for more than half a year;
foaming and cleaning treatment of the floral gel: foaming the dry fiberized gum, removing film, sand, fishy smell and trimming;
③ treating animal meat: peeling, removing bone, blanching in water, and removing oil; the animal meat is beef;
fourthly, seafood meat treatment: soaking, removing sand and removing fishy smell, and removing viscera; the seafood meat is shrimp and sea cucumber;
preparing a water-resistant blank group: crushing 12% of the flower glue, 2% of the sea cucumber, 1% of the shrimp and 12% of the beef into paste by using a food crusher, adding 6% of the potato powder, 2% of the seasoning and 65% of the water, uniformly mixing, and repeatedly beating to prepare a water-resistant blank ball; wherein the flavoring comprises fructus Anisi Stellati, fructus Zanthoxyli and cortex Cinnamomi Japonici;
preparing water-resistant leather: and cutting and kneading the blank dough into sheet-shaped skins, and placing the sheet-shaped skins in an air drying room at 15-20 ℃ for about 3 days to dry and shape the sheet-shaped skins to obtain the water-resistant skins.
(2) The dumpling or wonton making method comprises the following steps: wrapping the prepared dumpling stuffing or wonton stuffing with water-resistant wrapper to obtain dumpling or wonton.
(3) The dumpling or wonton and soup cooking steps are as follows: the dumpling or wonton is added with meat, fungus and salt water and is stewed to obtain soup and cooked dumpling or wonton.
(4) And (3) packaging: and (3) filling the soup, the meat, the fungi and the cooked dumplings or wontons into a can container, and obtaining the canned dumplings or wonton of the instant food with soup after vacuumizing the can container, sealing and locking a cover and sterilizing at the high temperature of 121 ℃ for 18 minutes.
EXAMPLE III
A preparation method of an instant dumpling with soup comprises the following steps:
(1) the preparation method of the water-resistant leather comprises the following steps:
preparing the flower glue: selecting dry flower gum with better fibrosis from dry flower gum with water content lower than 5% and storage for more than half a year;
foaming and cleaning treatment of the floral gel: foaming the dry fiberized gum, removing film, sand, fishy smell and trimming;
③ treating animal meat: peeling, removing bone, blanching in water, and removing oil; the animal meat is chicken;
fourthly, seafood meat treatment: soaking, removing sand and removing fishy smell, and removing viscera; the seafood meat is shrimp, abalone or sea cucumber;
preparing a water-resistant blank group: crushing 16% of the flower glue, 3% of sea cucumber, 1% of shrimp, 1% of abalone and 5% of chicken into paste by using a food crusher, adding 7% of potato powder, 2% of seasoning and 65% of water, uniformly mixing, and repeatedly beating to prepare a water-resistant blank dough; wherein the flavoring comprises fructus Anisi Stellati, fructus Zanthoxyli and cortex Cinnamomi Japonici;
preparing water-resistant leather: and cutting and kneading the blank dough into sheet-shaped skins, and placing the sheet-shaped skins in an air drying room at 15-20 ℃ for about 3 days to dry and shape the sheet-shaped skins to obtain the water-resistant skins.
(2) The dumpling or wonton making method comprises the following steps: wrapping the prepared dumpling stuffing or wonton stuffing with water-resistant wrapper to obtain dumpling or wonton.
(3) The dumpling or wonton and soup cooking steps are as follows: the dumpling or wonton is added with meat, fungus and salt water and is stewed to obtain soup and cooked dumpling or wonton.
(4) And (3) packaging: and (3) filling the soup, the meat, the fungi and the cooked dumplings or wontons into a can container, and obtaining the canned dumplings or wonton of the instant food with soup after vacuumizing the can container, sealing and locking a cover and sterilizing at the high temperature of 121 ℃ for 18 minutes.
The above description is only a preferred embodiment of the present invention, the present invention is not limited to the above embodiment, and there may be some slight structural changes in the implementation, and if there are various changes or modifications to the present invention without departing from the spirit and scope of the present invention, and within the claims and equivalent technical scope of the present invention, the present invention is also intended to include those changes and modifications.
Claims (11)
1. An instant canned dumpling or wonton with soup is characterized in that soup and cooked dumpling or wonton are sealed in the can, the dumpling or wonton comprises dumpling wrappers or wonton wrappers, and the dumpling wrappers or the wonton wrappers are water-resistant wrappers mainly made of fiberized flower glue.
2. The ready-to-eat canned dumplings or wonton with soup according to claim 1, wherein the dumpling wrappers or wonton wrappers contain potato flour.
3. The instant canned dumplings or won ton with soup according to claim 1, wherein said dumpling wrappers or won ton wrappers contain meat, said meat is at least one of animal meat and seafood meat, and said seafood meat is at least one of shrimp, abalone and sea cucumber.
4. The ready-to-eat canned dumplings or ravioli with soup according to claim 1, wherein the dumpling wrappers or the ravioli wrappers contain a seasoning comprising at least one of anise, pepper and cinnamon.
5. The instant canned dumplings or wonton with soup according to claim 1, wherein the dumpling wrappers or the wonton wrappers are prepared from the following raw materials in parts by weight: 12-16% of flower glue, 10-16% of meat, 6-8% of potato powder, 2% of seasoning and 60-65% of water.
6. The ready-to-eat canned dumplings or ravioli with soup according to claim 1, wherein the soup is a raw boiled soup obtained by boiling the dumplings or ravioli with water.
7. A preparation method of instant dumplings or wontons with soup is characterized by comprising the following steps:
the preparation method of the water-resistant leather comprises the following steps: preparing water-resistant leather from the fiberized lacca;
the dumpling or wonton making method comprises the following steps: making dumpling or wonton with water-resistant wrapper;
cooking dumplings or wontons: cooking the dumpling or wonton;
cooking soup: cooking the soup;
and (3) packaging: and (3) sealing the soup and the cooked dumplings or wontons into a can container.
8. The method for preparing instant dumpling or ravioli with soup according to claim 7, wherein the water-resistant wrapper preparation step comprises the following steps: the fibrous flower glue is smashed into a paste shape and then repeatedly beaten into the water-resistant skin.
9. The method for preparing dumpling or ravioli with soup as claimed in claim 8, wherein the water-resistant wrapper is prepared by crushing fibrous flower glue into paste, mixing with potato powder, and repeatedly beating.
10. The method of making instant soup-containing dumplings or ravioli according to claim 7 wherein the fiberized shellac is selected from the group consisting of aged shellac having a moisture content of less than 5% and being stored for more than half a year.
11. The method for preparing instant dumplings or wontons with soup according to claim 7, wherein the step of cooking the dumplings or wontons and the step of cooking the soup are completed simultaneously, in particular: the dumpling or wonton is stewed with water to obtain soup and cooked dumpling or wonton.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010707731.5A CN111789226A (en) | 2020-07-21 | 2020-07-21 | An instant canned dumpling or wonton with soup and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010707731.5A CN111789226A (en) | 2020-07-21 | 2020-07-21 | An instant canned dumpling or wonton with soup and its preparation method |
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| CN111789226A true CN111789226A (en) | 2020-10-20 |
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| CN202010707731.5A Pending CN111789226A (en) | 2020-07-21 | 2020-07-21 | An instant canned dumpling or wonton with soup and its preparation method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1799418A (en) * | 2005-11-15 | 2006-07-12 | 陈义 | Method for preparing instant ravioli |
| CN104757391A (en) * | 2015-04-20 | 2015-07-08 | 中国水产科学研究院黄海水产研究所 | Seafood frozen dumplings and production method thereof |
| CN107149092A (en) * | 2017-05-22 | 2017-09-12 | 福建农林大学 | A kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof |
| CN107348325A (en) * | 2017-07-18 | 2017-11-17 | 诸城市和生食品有限公司 | A kind of fish-skin boiled dumpling and preparation method thereof |
-
2020
- 2020-07-21 CN CN202010707731.5A patent/CN111789226A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1799418A (en) * | 2005-11-15 | 2006-07-12 | 陈义 | Method for preparing instant ravioli |
| CN104757391A (en) * | 2015-04-20 | 2015-07-08 | 中国水产科学研究院黄海水产研究所 | Seafood frozen dumplings and production method thereof |
| CN107149092A (en) * | 2017-05-22 | 2017-09-12 | 福建农林大学 | A kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof |
| CN107348325A (en) * | 2017-07-18 | 2017-11-17 | 诸城市和生食品有限公司 | A kind of fish-skin boiled dumpling and preparation method thereof |
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Application publication date: 20201020 |
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