US 12,324,449 B2
Preparation method for convenient and instant dumpling with long normal-temperature shelf life
Siyuan Liu, Beijing (CN); Ju Qiu, Beijing (CN); Yinhua Zhu, Beijing (CN); Juan Chen, Beijing (CN); Rong Liu, Beijing (CN); Bing Fang, Beijing (CN); Jiaqiang Huang, Beijing (CN); Yao Hu, Beijing (CN); and Ran Wang, Beijing (CN)
Assigned to China Agricultural University, Beijing (CN)
Filed by China Agricultural University, Beijing (CN)
Filed on Mar. 20, 2024, as Appl. No. 18/610,291.
Claims priority of application No. 202310265830.6 (CN), filed on Mar. 20, 2023.
Prior Publication US 2024/0315292 A1, Sep. 26, 2024
Int. Cl. A23L 13/40 (2023.01); A21D 2/02 (2006.01); A21D 8/02 (2006.01); A23B 2/30 (2025.01); A23L 5/10 (2016.01); A23L 27/14 (2016.01)
CPC A23L 13/426 (2016.08) [A21D 2/02 (2013.01); A21D 8/02 (2013.01); A23B 2/30 (2025.01); A23L 5/11 (2016.08); A23L 5/13 (2016.08); A23L 27/14 (2016.08)] 10 Claims
OG exemplary drawing
 
1. A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life, wherein: the preparation method comprises the following steps:
(1) preparation of dough: weighing flour and waxy starch, mixing uniformly, adding a mixture of sodium tripolyphosphate and salt water, kneading into a dough, sealing the dough, wherein a weight ratio of flour:waxy starch:sodium tripolyphosphate:salt is (100-120):(5-10):(0.3-0.6):(1-3);
(2) pressing of dough wrapper: pressing the dough into a dough wrapper with a thickness of 1.2-2.5 mm by a dough press;
(3) preparation of dumpling wrapper: carving out a dumpling wrapper with a required size for later use;
(4) preparation of stuffing: mincing meat required into minced meat, washing and treating a vegetable required, cutting and mixing slightly, after being mixing uniformly, mixing auxiliary materials required with the meat and the vegetables, kneading into an oval meat ball, frying in 110-140° C. oil for 20-40 s, and draining the oil for later use, wherein the auxiliary materials required for preparing the stuffing are at least one of: ginger powder or salt;
(5) kneading of dumpling: wrapping the stuffing with the dumpling wrapper to prepare a dumpling;
(6) pre-cooking: pre-cooking the dumplings for 1-2 min, and after being pre-cooked, pouring the dumplings in cold water;
(7) canning: putting the dumplings into a metal can; and
(8) sterilization and finished product: passing the can through an exhaust system, sealing the can, and sterilizing to obtain a finished product.