Preparation method for convenient and instant dumpling with long normal-temperature shelf life

Patent metadata

Field	Value
Publication number	US-12324449-B2
Application number	US-202418610291-A
Country	US
Kind code	B2
Filing date	Mar 20, 2024
Priority date	Mar 20, 2023
Publication date	Jun 10, 2025
Grant date	Jun 10, 2025

Abstract

A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough→pressing of dough wrapper→preparation of dumpling wrapper→preparation of stuffing→kneading of dumpling→pre-cooking→canning→sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.

First claim

What is claimed is:

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.

2. The preparation method as claimed in claim 1 , wherein: the flour is wheat flour.

3. The preparation method as claimed in claim 2 , wherein: the meat for preparing the stuffing is any one of pig lean meat, streaky meat, beef, mutton or fish; and the vegetable is any one of day lily, Chinese cabbage, or Chinese chive.

4. The preparation method as claimed in claim 2 , wherein: the auxiliary materials required for preparing the stuffing further include thirteen-spice, shallot and chicken essence.

5. The preparation method as claimed in claim 2 , wherein: in Step 7: the metal can is an aluminum alloy can or a tinplate can.

6. The preparation method as claimed in claim 2 , wherein: in Step 8: after the can passes through an exhaust system, sealing the can, and sterilizing at 121° C.-130° C. for 15-25 min to obtain the finished product.

7. The preparation method as claimed in claim 1 , wherein: the meat for preparing the stuffing is any one of pig lean meat, streaky meat, beef, mutton or fish; and the vegetable is any one of day lily, Chinese cabbage, or Chinese chive.

8. The preparation method as claimed in claim 1 , wherein: the auxiliary materials required for preparing the stuffing further include thirteen-spice, shallot and chicken essence.

9. The preparation method as claimed in claim 1 , wherein: in Step 7: the metal can is an aluminum alloy can or a tinplate can.

10. The preparation method as claimed in claim 1 , wherein: in Step 8: after the can passes through an exhaust system, sealing the can, and sterilizing at 121° C.-130° C. for 15-25 min to obtain the finished product.

Assignees

• Univ China Agricultural

Inventors

• Liu Siyuan
• Qiu Ju
• Zhu Yinhua
• Chen Juan
• Liu Rong
• Fang Bing
• Huang Jiaqiang
• Hu Yao
• Wang Ran

Classifications

• A23B2/30 Primary

  by heating materials in packages which are not progressively transported through the apparatus · CPC title

• A21D8/02

  Methods for preparing dough; Treating dough prior to baking · CPC title

• A21D2/02

  by adding inorganic substances · CPC title

• A23L5/13

  using water or steam · CPC title

• A23L5/11

  using oil · CPC title