A list of the contents of this article:
- 1 、Techniques for making quick-frozen dumplings
- 2 、How to express the dumplings made by myself?
- 3 、How can frozen dumplings be boxed and shipped for 24 hours?
- 4 、Processing process and technological essentials of quick-frozen dumplings
Techniques for making quick-frozen dumplings
Food material
Diet calories: 1830 (calories)
Main material
The right amount of flour
. The right amount of vegetables
Methods / steps
Dough modulation
Flour must be measured accurately, watered and mixed moderately when mixing. According to the season and flour quality control to add water and mixing time, when the temperature is low, you can add more water to make the dough a little softer; when the temperature is high, you can add less water or even some cold water about 4 ℃ to make the dough a little harder, which is conducive to the formation of dumplings. If the dough is too strong, you can add more water to soften the noodles, or add some starch, or some hot water to improve the situation. The prepared dough can be covered with a clean wet cloth to prevent the surface of the dough from air-drying and crust, and rest for about 5 minutes, so that the powder particles that do not absorb enough water in the dough can fully absorb water, better form the dough plate network, improve the elasticity and moisturization of the dough, and make the finished product more refreshing. The blending technology of dough is the key to the quality of finished products and the success of production operation.
Dumpling stuffing preparation
The ingredients of dumpling stuffing should be elegant, the measurement should be accurate, and the mixing should be uniform. The amount of water added to dumpling stuffing should be controlled according to the quality of raw materials, the ratio of fat to thin and ambient temperature. Usually, it is more appropriate to control the fat-to-thin ratio of meat at 2 ∶ 8 or 3 ∶ 7. Add water: fresh meat frozen meat repeatedly frozen meat; No. 4 meat No. 2 Wuhua meat fat; when the temperature is high, the amount of water added is less than when the temperature is low. In the hot summer, some 2 ℃ cold water must be added to reduce the temperature of dumpling stuffing, prevent its spoilage and improve its water holding capacity. Water must be added to the stuffing after adding seasoning (that is, salt, monosodium glutamate, ginger, etc., and then water), otherwise, the seasoning is not easy to penetrate into the flavor, and it is not sticky when stirring, and the moisture is not absorbed, and the minced stuffing is neither fresh nor tasty. After adding water, the mixing time must be sufficient to make the stuffing uniform and sticky, and the dumplings made into full and full. If the stuffing juice is not stirred enough, the stuffing juice is easy to be separated, and the phenomena of lax wrapping, rotten corner, crack and juice outflow are easy to occur when the dumplings are formed, which makes the dumplings appear some bad phenomena, such as oil leakage, filling leakage, bottom piercing and so on. If it is vegetable and meat dumplings, on the basis of the meat dumplings, add vegetables that have been scalded in boiling water and crushed and squeezed to dry together and mix well.
Made of dumplings
At present, large-scale factory production mostly uses dumplings forming machine to make dumplings. Dumpling making is a very important technical link in dumpling production, which is directly related to the quality of dumplings, such as shape, size, weight, thickness of skin, proportion of filling and so on.
1. The dumpling making machine should be cleaned and debugged. Before work, we must check whether the machine is running normally, keep the machine clean and oil-free, free of meat stuffing, noodles, flour and other foreign bodies, adjust the minced stuffing to a uniform and steady flow, and adjust the thickness, weight and size of dumpling skins to meet the product quality requirements. Generally speaking, the dumplings whose skin weight is less than 55% and the stuffing is more than 45% are fuller in shape and moderate in size and thickness. In the process of packaging, noodles (cut into strips) and stuffing should be added in time to ensure that the dumplings have a complete shape and uniform size. After the end of the package system, the machine should clean the relevant parts according to the regulations, and after all the cleaning is finished, it will be assembled and ready for standby in turn.
two。 Dumplings in the packaging requirements, neat shape, there must be no stuffing, lack of corners, shrunken belly, rotten head, deformation, with wrinkles, with small discrimination, with lace dumplings, not together into a single, dumplings of different sizes and other abnormal phenomena.
3. In the process of making dumplings, under the premise of ensuring that the dumplings do not stick to the mold, the size of the leak in the plate should be adjusted by adjusting the dry powder to reduce the falling amount of dry powder and the stock of dry powder on the machine and the vibration of the vibrating screen, so as to reduce the dry flour attached to the dumplings as much as possible. make the color and appearance of quick-frozen dumplings refreshing and glossy.
Shaping
The machine-wrapped dumplings should be handled gently and shaped by hand to keep the dumplings in good shape. Some unqualified dumplings such as shrunken belly, missing corners, cracking and abnormal shapes should be removed during plastic surgery. If in plastic surgery, the force is too strong or the way of holding is unreasonable, the arrangement is too tight and squeeze each other, the well-formed dumplings will be flattened, the deformation will not be full, and even juice outflow, adhesion, dumpling skin cracks and other phenomena will occur. The shaped dumplings should be sent to the quick freezer in time to be frozen.
Quick freezing
Quick freezing of food is the rapid passage of food through the maximum ice crystal formation band (0 minutes 4 ℃) in a short time (usually within 30 minutes). The ice crystals formed in the quick-frozen food are small and almost all scattered in the cells, and the cell rupture rate is low, so that high-quality quick-frozen food can be obtained. Similarly, high-quality quick-frozen dumplings can be obtained only through quick-freezing rather than slow freezing. When the central temperature of the dumplings reaches-18 ℃, the dumplings will be frozen. At present, China’s quick-frozen products mostly use blast freezing, contact freezing, liquid nitrogen spray freezing and so on.
Bagging, weighing, packing
1. Bagging: quick-frozen dumplings can be bagged when frozen. When bagging, remove rotten heads, broken and cracked dumplings, as well as two dumplings, three dumplings and multiple dumplings, etc. Abnormal, landing, thawed and contaminated dumplings should also be removed. Do not load dough, dough and large amounts of flour. It is strictly forbidden to pack dumplings that are not frozen well.
two。 Weighing: accurate measurement is required, it is strictly forbidden that the net content is lower than the requirements of national measurement standards and laws and regulations, and measuring instruments should be often corrected in the work.
3. After weighing, you can exhaust and seal the package. The sealing of the bag should be firm, firm, flat and beautiful, and the printing of production date and shelf life should be accurate and clear. The packing action should be light, the packing should be neat, the tape should be sealed and fastened, and the contents should be in accordance with the mark, product name, production date and quantity of the outer packing box. When the packing is finished, it should be sent to the cryogenic warehouse in time.
seven
Low temperature cold storage
The packaged dumplings must be refrigerated in a low temperature storage of-18 ℃. The temperature in the warehouse must be stable and the fluctuation must not exceed ±1 ℃.
How to express the dumplings made by myself?
If you want to send your own dumplings to express delivery, you should first put the dumplings in the refrigerator for a period of time, and then choose a large logistics express company, similar to SF Express.
Entrust them to provide fresh and fresh express service, and then pack the frozen dumplings and give them them. If you don’t have any packaging materials, you can also inform the other party in advance that what you want to deliver is fresh and frozen food and entrust them with packaging.
Extended data:
The tape of the outer packaging should be firmly affixed to avoid dampness, the upper and lower left and right corners of the tape should be sealed to prevent theft, and the specification of the packing case should be 5-layer corrugated box. Fresh food is injected because couriers are worried that moisture products in fresh food will contaminate other couriers in case they are damaged.
At the same time, eye-catching location identification of fresh products will also remind couriers to give priority to delivery. The packaging tape is standardized and beautified, strictly implement the packaging style requirements, and pack according to the unified standard.
How can frozen dumplings be boxed and shipped for 24 hours?
Now the weather is basically very difficult, if the distance is not too far, put more ice bags, it is still possible, hope to adopt
Processing process and technological essentials of quick-frozen dumplings
Quick-frozen dumpling products are a gorgeous and wonderful flower among many quick-frozen foods, which are loved by many production enterprises and consumers. At present, there is a common phenomenon of poor quality and low grade in many quick-frozen dumplings, especially in the shape, color, taste and packaging of dumplings. This paper mainly introduces the operation points and quality management of each link in the production of quick-frozen dumplings for reference. H9z8
1. Technological process: preparation of raw materials, auxiliary materials, water → dough, dumpling stuffing preparation of → package → integral → quick-frozen → bagging, weighing, packaging → cold storage. ~'(U
two。 Operation points: quick-frozen food requires it to keep food freshness from raw materials to products, so the working environment temperature should be kept stable during the production and processing of dumplings, which is usually about 10 ℃. L
2.1. Preparation of raw materials and auxiliary materials w.
2.1.1. Flour: flour must be made with high quality, white and high gluten, and special dumplings can be used under certain conditions. Do not use flour that is lyophilized, caked, moldy, spoiled and packaged. For new flour, because of the strong activator of protease, sulfhydryl compounds often affect the mixing quality of dough, thus affecting the quality of dumpling products. For this, some old flour can be added to the new flour or the new flour can be placed for a period of time, so that the hydrogen sulfide group in it is oxidized and inactive. Some can also add some quality improvers, but it will increase the manufacturing cost and is not easy to master and control, so it is usually inconvenient to use. The quality of flour directly affects the quality of dumplings, which should be paid special attention to. LTw
2.1.2. Raw meat: fresh or frozen meat that has passed the veterinary hygiene inspection must be selected. It is strictly forbidden to use frozen meat after repeated freezing and thawing, because it not only reduces the nutritional value of meat, but also affects the water holding capacity and flavor of meat, so that the quality of dumplings is affected. The thawing degree of frozen meat should be controlled moderately, generally thawing at about 20 ℃ at room temperature for 10 hours, and the central temperature should be controlled at 2-4 ℃. Before cleaning, raw meat must remove bone and peel, clean lymph nodes and severely congested, congestion, remove abnormal color and smell, and clean hairy roots for fat. Wash and drain the repaired lean fat with flowing water and grind it into granules and set aside. # o% 2
2.1.3. Vegetables: fresh and tender, except for dead leaves, rotten parts and roots, rinse with running water and soak in boiling water. Vegetables are required to be heated evenly, soaked and scalded moderately, and should not be overcooked. Then quickly use cold water to reduce the vegetable temperature to room temperature in a short period of time, drain water into particles and squeeze dry vegetable water. The quantity of hot dishes should depend on the production. To be used as hot as you like, it should not be too hot. The quality of dumplings will be affected if the hot dishes are put back to life for too long or thawed after they cannot be frozen.] Jf@zx
2.1.4. Excipients: such as sugar, salt, monosodium glutamate and other excipients should use high-quality products, onions, garlic, ginger and other excipients should be washed with running water, chopped and set aside. T
2.2. Dough modulation: flour must be measured accurately, watered and mixed moderately when mixing. According to the season and flour quality control to add water and mixing time, when the temperature is low, you can add more water to make the dough a little softer; when the temperature is high, you can add less water or even some cold water about 4 ℃ to make the dough a little harder, which is conducive to the formation of dumplings. If the dough is too strong, you can add more water to soften the noodles, or add some starch, or some hot water to improve the situation. The prepared dough can be covered with a clean wet cloth to prevent the surface of the dough from air-drying and crust, and rest for about 5 minutes, so that the powder particles that do not absorb enough water in the dough can fully absorb water, better form the dough plate network, improve the elasticity and moisturization of the dough, and make the finished product more refreshing. The blending technology of dough is the key to the quality of finished products and the success of production operation. % F3v
2.3. Dumpling stuffing preparation: dumpling stuffing ingredients should be elaborate, the measurement should be accurate, and the mixing should be uniform. The amount of water added to dumpling stuffing should be controlled according to the quality of raw materials, the ratio of fat to thin and ambient temperature. Usually, it is more appropriate to control the fat-to-thin ratio of meat at 2 ∶ 8 or 3 ∶ 7. Add water: fresh meat frozen meat repeatedly frozen meat; No. 4 meat No. 2 Wuhua meat fat; when the temperature is high, the amount of water added is less than when the temperature is low. In the hot summer, some 2 ℃ cold water must be added to reduce the temperature of dumpling stuffing, prevent its spoilage and improve its water holding capacity. Water must be added to the stuffing after adding seasoning (that is, salt, monosodium glutamate, ginger, etc., and then water), otherwise, the seasoning is not easy to penetrate into the flavor, and it is not sticky when stirring, and the moisture is not absorbed, and the minced stuffing is neither fresh nor tasty. After adding water, the mixing time must be sufficient to make the stuffing uniform and sticky, and the dumplings made into full and full. If the stuffing juice is not stirred enough, the stuffing juice is easy to be separated, and the phenomena of lax wrapping, rotten corner, crack and juice outflow are easy to occur when the dumplings are formed, which makes the dumplings appear some bad phenomena, such as oil leakage, filling leakage, bottom piercing and so on. If it is vegetable and meat dumplings, on the basis of the meat dumplings, add vegetables that have been scalded in boiling water and crushed and squeezed to dry together and mix well. E!mb#3
2.4. Dumpling package system: at present, large-scale factory production mostly uses dumpling forming machine to make dumplings. Dumpling making is an extremely important technical link in dumpling production, which is directly related to the quality of dumplings, such as shape, size, weight, thickness of skin, proportion of filling and so on.]
2.4.1. The dumpling making machine should be cleaned and debugged. Before work, we must check whether the machine is running normally, keep the machine clean and oil-free, free of meat stuffing, noodles, flour and other foreign bodies, adjust the minced stuffing to a uniform and steady flow, and adjust the thickness, weight and size of dumpling skins to meet the product quality requirements. Generally speaking, the dumplings whose skin weight is less than 55% and the stuffing is more than 45% are fuller in shape and moderate in size and thickness. In the process of packaging, noodles (cut into strips) and stuffing should be added in time to ensure that the dumplings have a complete shape and uniform size. After the end of the package system, the machine should clean the relevant parts according to the regulations, and after all the cleaning is finished, it will be assembled and ready for standby in turn. seven
2.4.2. Dumplings in the packaging requirements, neat shape, there must be no stuffing, lack of corners, shrunken belly, rotten head, deformation, with wrinkles, with small discrimination, with lace dumplings, not together into a single, dumplings of different sizes and other abnormal phenomena. KwQ
2.4.3. In the process of making dumplings, under the premise of ensuring that the dumplings do not stick to the mold, the size of the leak in the plate should be adjusted by adjusting the dry powder to reduce the falling amount of dry powder and the stock of dry powder on the machine and the vibration of the vibrating screen, so as to reduce the dry flour attached to the dumplings as much as possible. make the color and appearance of quick-frozen dumplings refreshing and glossy. Hkf=*
2.5. Plastic surgery: machine-wrapped dumplings, should be handled gently, manual shaping to keep the dumplings in good shape. Some unqualified dumplings such as shrunken belly, missing corners, cracking and abnormal shapes should be removed during plastic surgery. If in plastic surgery, the force is too strong or the way of holding is unreasonable, the arrangement is too tight and squeeze each other, the well-formed dumplings will be flattened, the deformation will not be full, and even juice outflow, adhesion, dumpling skin cracks and other phenomena will occur. The shaped dumplings should be sent to the quick freezer in time to be frozen. SZh6G
2.6. Quick freezing: quick freezing of food is the rapid passage of food through the maximum ice crystal formation zone in a short period of time (usually within 30 minutes) (0 ℃ 4 min). The ice crystals formed in the quick-frozen food are small and almost all scattered in the cells, and the cell rupture rate is low, so that high-quality quick-frozen food can be obtained. Similarly, high-quality quick-frozen dumplings can be obtained only through quick-freezing rather than slow freezing. When the central temperature of the dumplings reaches-18 ℃, the dumplings will be frozen. At present, China’s quick-frozen products mostly use blast freezing, contact freezing, liquid nitrogen spray freezing and so on. ZV*/
2.7. Bagging, weighing, packing ‘Veterz
2.7.1. Bagging: quick-frozen dumplings can be bagged when frozen. When bagging, remove rotten heads, broken and cracked dumplings, as well as two dumplings, three dumplings and multiple dumplings, etc. Abnormal, landing, thawed and contaminated dumplings should also be removed. Do not load dough, dough and large amounts of flour. It is strictly forbidden to pack dumplings that are not frozen well. L
2.7.2. Weighing: accurate measurement is required, it is strictly forbidden that the net content is lower than the requirements of national measurement standards and laws and regulations, and measuring instruments should be often corrected in the work. U_g8 $X
2.7.3. After weighing, you can exhaust and seal the package. The sealing of the bag should be firm, firm, flat and beautiful, and the printing of production date and shelf life should be accurate and clear. The packing action should be light, the packing should be neat, the tape should be sealed and fastened, and the contents should be in accordance with the mark, product name, production date and quantity of the outer packing box. When the packing is finished, it should be sent to the cryogenic warehouse in time. | | jj |
2.8. Cold storage: the packaged dumplings must be refrigerated in a cryogenic storage of-18 ℃. The temperature in the warehouse must be stable and the fluctuation must not exceed ±1 ℃.
This is the end of the introduction of dumpling boxes and dumpling bags. Have you found the information you need? If you want to know more about this, remember to collect and follow this site.