CN114903139A - Novel processing technology of quick-frozen dumplings - Google Patents
Novel processing technology of quick-frozen dumplings Download PDFInfo
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- CN114903139A CN114903139A CN202210506075.1A CN202210506075A CN114903139A CN 114903139 A CN114903139 A CN 114903139A CN 202210506075 A CN202210506075 A CN 202210506075A CN 114903139 A CN114903139 A CN 114903139A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 238000012545 processing Methods 0.000 title claims abstract description 19
- 235000015278 beef Nutrition 0.000 claims abstract description 55
- 238000007710 freezing Methods 0.000 claims abstract description 34
- 230000008014 freezing Effects 0.000 claims abstract description 26
- 235000014347 soups Nutrition 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 244000291564 Allium cepa Species 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 101000878595 Arabidopsis thaliana Squalene synthase 1 Proteins 0.000 claims abstract description 4
- 101000713575 Homo sapiens Tubulin beta-3 chain Proteins 0.000 claims abstract description 4
- 101000713585 Homo sapiens Tubulin beta-4A chain Proteins 0.000 claims abstract description 4
- 102100036790 Tubulin beta-3 chain Human genes 0.000 claims abstract description 4
- 102100036788 Tubulin beta-4A chain Human genes 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000005336 cracking Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 244000295724 Allium chinense Species 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
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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
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3589—Apparatus for preserving using liquids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a novel processing technology of quick-frozen dumplings. The novel processing technology of the quick-frozen dumplings comprises the following steps: the method comprises the following steps: s1: preparing stuffing, S2: dough making, S3: molding, S4: quick-freezing, wherein the S1 stuffing preparation method comprises the following steps: SS 1: cleaning scallion, and crushing in a crusher to obtain chopped scallion pieces; SS 2: cleaning fresh beef, and making into meat paste in a meat grinder; SS 3: feeding the chopped green onion in SS1 and the minced meat in SS2 into a stirrer to be mixed and stirred, and simultaneously adding seasonings and the soup to obtain beef stuffing; SS 4: putting the beef stuffing into a freezing cabinet for freezing to obtain frozen stuffing; SS 5: placing the frozen filling into a filling machine. According to the novel processing technology of the quick-frozen dumplings, a proper amount of soup is added into the beef stuffing and the beef stuffing is frozen, so that the soup content in the beef stuffing is increased, and the taste of the dumplings is improved.
Description
Technical Field
The invention relates to the technical field of production of quick-frozen dumplings, in particular to a novel processing technology of quick-frozen dumplings.
Background
The traditional processing technology of quick-frozen dumplings mainly comprises the steps of dough preparation, stuffing preparation, making and forming, quick-freezing, bagging and packaging, however, the made dumplings are not good in taste and are called dumplings without soul, the reason is various, one of the dumplings is the poor taste of the stuffing, and in the case of beef and green Chinese onion dumplings, the processed beef stuffing is eaten like dried firewood, and the taste is seriously reduced.
Therefore, there is a need to provide a novel processing technology of quick-frozen dumplings to solve the above technical problems.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a novel processing technology of quick-frozen dumplings, which adds a proper amount of soup into beef stuffing and freezes the beef stuffing, thereby increasing the soup content in the beef stuffing and improving the taste of the dumplings.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the novel processing technology of the quick-frozen dumplings comprises the following steps: the method comprises the following steps: s1: preparing stuffing, S2: dough making, S3: molding, S4: quick-freezing;
the S1 stuffing making method comprises the following steps:
SS 1: cleaning scallion, and crushing in a crusher to obtain chopped scallion pieces;
SS 2: cleaning fresh beef, and making into meat paste in a meat grinder;
SS 3: feeding the chopped green onion in SS1 and the minced meat in SS2 into a stirrer to be mixed and stirred, and simultaneously adding seasonings and the soup to obtain beef stuffing;
SS 4: putting the beef stuffing into a freezing cabinet for freezing to obtain frozen stuffing;
SS 5: placing the frozen filling into a filling machine;
the S2 dough making method comprises the following steps:
s21: pouring the high gluten flour into a stirrer, and adding a proper amount of water for stirring to obtain dough;
s22: rolling the dough in a rolling machine to obtain dough sheets;
s23: putting the dough sheets into a sheet cutting machine for sheet cutting to obtain dumpling wrappers;
s3 the forming method comprises the following steps:
s31: putting the dumpling wrappers into a forming cavity;
s32: injecting the frozen stuffing into dumpling wrappers by a filling machine;
s33: the forming cavity extrudes the dumpling wrapper to press and form the dumplings;
the quick freezing of S4 includes the following steps:
s41: and (4) conveying the formed dumplings to a quick-freezing machine for quick freezing to obtain the quick-frozen dumplings.
Preferably, the ratio of the minced beef to the soup in the beef stuffing is 20:1, the soup should not be added too much or too little, and if too much, the beef stuffing is not easy to form and the meat content does not reach the standard; if the amount of the beef stuffing is too small, the taste of the beef stuffing cannot meet the requirement; and the mixture is stirred and mixed fully, so that the soup is fully absorbed by the beef paste.
Preferably, the temperature of the stirred beef stuffing entering the freezer is from minus 3 ℃ to minus 5 ℃, the temperature is not too low, the frozen beef stuffing with lower temperature is relatively stiff and is not beneficial to subsequent crushing, and the excessively high temperature is not beneficial to molding of the beef stuffing and the soup; the freezing time is 3-4 hours, the thickness of the beef stuffing is not more than 15mm during freezing, if the thickness is thicker, the freezing effect is influenced, the condition of uneven internal and external freezing can occur, and further the subsequent crushing and filling can be influenced.
Preferably, the filling machine has a crushing function, capable of crushing the large pieces of frozen filling into small pieces before filling, so as to transfer the small pieces of frozen filling into the dumpling wrapper located in the forming chamber.
Preferably, the frozen beef filling is crushed, the large frozen filling is crushed into small blocks, the small blocks of the beef filling are placed into a filling machine, and the filling machine conveys the small blocks of the frozen filling into the dumpling wrapper positioned in the forming cavity.
Preferably, the flour is strong flour, and the chewiness of the dumpling wrapper can be improved by adopting the strong flour.
Preferably, the thickness of the dough cover is 2mm or 3mm, and the thickness adjustment of the dough cover can be carried out by a rolling machine.
Preferably, the sprayer is arranged at the inlet of the instant freezer, when the dumplings enter the instant freezer, the sprayer sprays a proper amount of water vapor to the dumplings, and the water vapor is attached to the surfaces of the dumplings, so that the dumpling wrappers can be prevented from cracking when the dumplings are frozen.
Preferably, the temperature of the instant freezer is set to be 15 ℃ below zero to 18 ℃ below zero, if the temperature is set to be too high, the instant freezer has poor instant freezing effect, and if the temperature is too low, energy is wasted.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the invention, a proper amount of soup is added into the beef stuffing and the beef stuffing is frozen, so that the soup content in the beef stuffing is increased, and the dumpling taste is improved;
(2) the thickness of the wrapper is adjustable, and dumplings with different thicknesses of wrappers can be produced, so that the requirements of different people are met;
(3) the sprayer can spray a certain amount of water vapor to the surface of the dumplings, so that the dumpling wrappers are prevented from cracking when the dumplings are frozen.
Drawings
Fig. 1 is a schematic flow diagram of a novel processing technology of quick-frozen dumplings provided by the invention.
Detailed Description
The present invention will be further described with reference to the following description and examples, which include but are not limited to the following examples.
Example 1
As shown in fig. 1, the novel processing technology of the quick-frozen dumplings provided by the invention comprises the following steps: the method comprises the following steps: s1: preparing stuffing, S2: dough making, S3: molding, S4: quick-freezing;
the S1 stuffing making method comprises the following steps:
SS 1: cleaning scallion, and crushing in a crusher to obtain chopped scallion pieces;
SS 2: cleaning fresh beef, and making into meat paste in a meat grinder;
SS 3: the chopped scallion in SS1 and the minced meat in SS2 are sent into a stirrer to be mixed and stirred, and meanwhile, the seasoning and the soup are added to obtain the beef stuffing, compared with the traditional beef stuffing, the beef stuffing contains higher soup ingredients and can improve the taste;
SS 4: putting the beef stuffing into a freezing cabinet for freezing to obtain frozen stuffing;
SS 5: placing the frozen filling into a filling machine;
the S2 dough making method comprises the following steps:
s21: pouring the high gluten flour into a stirrer, and adding a proper amount of water for stirring to obtain dough;
s22: rolling the dough in a rolling machine to obtain dough sheets;
s23: putting the dough sheets into a sheet cutting machine for sheet cutting to obtain dumpling wrappers;
s3, forming comprises the following steps:
s31: putting the dumpling wrappers into a forming cavity;
s32: injecting the frozen stuffing into the dumpling wrapper by using a filling machine;
s33: the forming cavity extrudes the dumpling wrapper, and the dumplings are pressed and formed;
s4 quick freezing comprises the following steps:
s41: and (4) conveying the formed dumplings to a quick-freezing machine for quick freezing to obtain the quick-frozen dumplings.
By adding the soup into the minced meat, the minced meat of the prepared quick-frozen dumplings has higher soup content, and the taste of the dumplings is improved.
Example 2
The ratio of the minced beef to the soup in the beef stuffing is 20:1, the soup should not be added too much or too little, and if too much, the beef stuffing is not easy to form and the meat content does not reach the standard; if the amount of the beef stuffing is too small, the taste of the beef stuffing cannot meet the requirement; and the mixture is stirred and mixed fully, so that the soup is fully absorbed by the beef paste.
Example 3
The temperature of the stirred beef stuffing entering a freezing cabinet is from minus 3 ℃ to minus 5 ℃, the temperature is not too low, the frozen beef stuffing with lower temperature is relatively stiff and is not beneficial to subsequent crushing, and the temperature is too high and is not beneficial to molding of the beef stuffing and the soup; the freezing time is 3-4 hours, the thickness of the beef stuffing is not more than 15mm during freezing, if the thickness is thicker, the freezing effect is influenced, the condition of uneven internal and external freezing can occur, and further the subsequent crushing and filling can be influenced.
Example 4
The filling machine of the present embodiment has a crushing function, and before filling, the large frozen fillings can be crushed into small pieces so that the small frozen fillings can be transferred into the dumpling wrapper in the forming cavity.
Example 5
In this example, which is a parallel example to example 4, the frozen beef filling can be first crushed, the large frozen filling can be crushed into small pieces, and then the small pieces of beef filling can be placed into a filling machine, and the filling machine can then transfer the small pieces of frozen filling into the dumpling wrapper located in the forming chamber.
Example 6
The gluten content of the flour directly influences the mouthfeel of the wheaten food, and the flour is strong flour in the embodiment, so that the chewing strength of the dumpling wrapper can be improved by adopting the strong flour, and the mouthfeel is further improved.
Example 7
The thickness of the wrapper has a certain influence on the mouthfeel, the thicker the wrapper is, the chewier the dumpling is, the thickness of the wrapper is 2mm or 3mm, the thickness of the wrapper can be selected according to the situation, and the thickness of the wrapper can be adjusted by a rolling machine.
Example 8
The sprayer is arranged at the inlet of the instant freezer, when dumplings enter the instant freezer, the sprayer sprays a proper amount of water vapor to the dumplings, and the water vapor is attached to the surfaces of the dumplings, so that the dumpling wrappers can be prevented from cracking when the dumplings are frozen.
Example 9
The temperature of the instant freezer is set to be 15 ℃ below zero to 18 ℃ below zero, if the temperature is set to be too high, the instant freezer has poor instant freezing effect, and if the temperature is too low, energy is wasted.
The above-mentioned embodiment is only one of the preferred embodiments of the present invention, and should not be used to limit the scope of the present invention, but all the insubstantial modifications or changes made within the spirit and scope of the main design of the present invention, which still solve the technical problems consistent with the present invention, should be included in the scope of the present invention.
Claims (9)
1. A novel processing technology of quick-frozen dumplings is characterized by comprising the following steps:
the method comprises the following steps: s1: preparing stuffing, S2: dough making, S3: molding, S4: quick-freezing;
the S1 stuffing making method comprises the following steps:
SS 1: cleaning scallion, and crushing in a crusher to obtain chopped scallion pieces;
SS 2: cleaning fresh beef, and making into meat paste in a meat grinder;
SS 3: feeding the chopped green onion in SS1 and the minced meat in SS2 into a stirrer to be mixed and stirred, and simultaneously adding seasonings and the soup to obtain beef stuffing;
SS 4: putting the beef stuffing into a freezing cabinet for freezing to obtain frozen stuffing;
SS 5: placing the frozen filling into a filling machine;
the S2 dough making method comprises the following steps:
s21: pouring the high gluten flour into a stirrer, and adding a proper amount of water for stirring to obtain dough;
s22: rolling the dough in a rolling machine to obtain dough sheets;
s23: putting the dough sheets into a sheet cutting machine for sheet cutting to obtain dumpling wrappers;
s3 the forming method comprises the following steps:
s31: putting the dumpling wrappers into a forming cavity;
s32: injecting the frozen stuffing into the dumpling wrapper by using a filling machine;
s33: the forming cavity extrudes the dumpling wrapper to press and form the dumplings;
the quick freezing of S4 includes the following steps:
s41: and (4) conveying the formed dumplings to a quick-freezing machine for quick freezing to obtain quick-frozen dumplings.
2. The novel processing technology of the quick-frozen dumplings as claimed in claim 1, wherein the ratio of the mashed beef to the soup in the beef stuffing is 20: 1.
3. The novel processing technology of the quick-frozen dumplings as claimed in claim 1, wherein the temperature of a freezer is from-3 ℃ to-5 ℃; the freezing time of the beef stuffing is 3-4 hours, and the stacking thickness of the beef stuffing is not more than 15 mm.
4. A novel process for preparing quick-frozen dumplings according to any one of claims 1 to 3, wherein the filling machine has a function of crushing large frozen fillings into small pieces before filling.
5. A novel process for preparing quick-frozen dumplings according to any one of claims 1 to 3, wherein the frozen beef filling is crushed, the large frozen filling is crushed into small pieces, and the small pieces of the beef filling are placed in a filling machine.
6. The novel processing technology of the quick-frozen dumplings as claimed in claim 1, wherein the flour is strong flour.
7. The novel processing technology of the quick-frozen dumplings as claimed in claim 1, wherein the wrapper has a thickness of 2mm or 3 mm.
8. The novel processing technology of quick-frozen dumplings as claimed in claim 1, wherein a sprayer is arranged at the inlet of the instant freezer.
9. The novel processing technology of the quick-frozen dumplings as claimed in claim 1, wherein the temperature of the quick freezer is set to be minus 15 ℃ to minus 18 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210506075.1A CN114903139A (en) | 2022-05-10 | 2022-05-10 | Novel processing technology of quick-frozen dumplings |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210506075.1A CN114903139A (en) | 2022-05-10 | 2022-05-10 | Novel processing technology of quick-frozen dumplings |
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| CN114903139A true CN114903139A (en) | 2022-08-16 |
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| CN202210506075.1A Pending CN114903139A (en) | 2022-05-10 | 2022-05-10 | Novel processing technology of quick-frozen dumplings |
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Citations (9)
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|---|---|---|---|---|
| CN1375235A (en) * | 2002-04-17 | 2002-10-23 | 卢振江 | Twice freezing process of producing fast frozen dumplings |
| CN1582778A (en) * | 2003-08-22 | 2005-02-23 | 陶祝安 | Production of instant boiled dumplings |
| CN102648754A (en) * | 2011-02-26 | 2012-08-29 | 焦作洋晟食品有限公司 | Preparation method for freeze-dried dumpling |
| CN103053872A (en) * | 2013-01-30 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| KR101930636B1 (en) * | 2017-06-28 | 2018-12-18 | 황규석 | Frozen dumplings eatable instantly without cooking |
| CN109077220A (en) * | 2017-06-14 | 2018-12-25 | 湖南金健速冻食品有限公司 | Quick-frozen caraway beef boiled dumpling |
| CN109170540A (en) * | 2018-09-29 | 2019-01-11 | 宁国玉 | A kind of dampling products and preparation method thereof |
| CN109198431A (en) * | 2018-08-27 | 2019-01-15 | 安徽省皖美食品有限公司 | A kind of processing technology of quick-freezing dumpling |
| CN110477292A (en) * | 2019-05-10 | 2019-11-22 | 安徽乐川食品有限公司 | A kind of meat stuffing formula and processing technology |
-
2022
- 2022-05-10 CN CN202210506075.1A patent/CN114903139A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375235A (en) * | 2002-04-17 | 2002-10-23 | 卢振江 | Twice freezing process of producing fast frozen dumplings |
| CN1582778A (en) * | 2003-08-22 | 2005-02-23 | 陶祝安 | Production of instant boiled dumplings |
| CN102648754A (en) * | 2011-02-26 | 2012-08-29 | 焦作洋晟食品有限公司 | Preparation method for freeze-dried dumpling |
| CN103053872A (en) * | 2013-01-30 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN109077220A (en) * | 2017-06-14 | 2018-12-25 | 湖南金健速冻食品有限公司 | Quick-frozen caraway beef boiled dumpling |
| KR101930636B1 (en) * | 2017-06-28 | 2018-12-18 | 황규석 | Frozen dumplings eatable instantly without cooking |
| CN109198431A (en) * | 2018-08-27 | 2019-01-15 | 安徽省皖美食品有限公司 | A kind of processing technology of quick-freezing dumpling |
| CN109170540A (en) * | 2018-09-29 | 2019-01-11 | 宁国玉 | A kind of dampling products and preparation method thereof |
| CN110477292A (en) * | 2019-05-10 | 2019-11-22 | 安徽乐川食品有限公司 | A kind of meat stuffing formula and processing technology |
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