The cold chain and sales network of frozen food have taken shape. The quick-frozen food industry in China is booming and the competition is increasingly fierce. In the fierce market competition, [1] only the frozen food with high quality and high taste can win the favor of consumers, establish a good corporate image, gain a firm foothold in the competition and obtain better economic and social benefits.

process flow

Preparation of raw materials, auxiliary materials and water → preparation of dough and dumpling stuffing → wrapping → molding → quick freezing → bagging, weighing and packaging → low temperature refrigeration.

Key points of operation

Frozen food requires the freshness of food from raw materials to products, so it is more appropriate to keep the working environment temperature stable during the production and processing in jiaozi, generally around 10℃.

Preparation of raw materials and accessories

boiled dumpling

1. Flour: Flour must be of high quality, white and high gluten, and jiaozi special flour can be used if conditions permit. Flour with deliquescence, caking, mildew, deterioration and damaged packaging cannot be used. For new flour, the existence of sulfhydryl compound, a powerful activator of protease, often affects the mixing quality of dough, thus affecting the quality of jiaozi products. For this reason, some old flour can be added to the new flour or left for a period of time, so that the sulfhydryl groups in it are oxidized and lose their activity. Some can also add some quality improvers, but it will increase the manufacturing cost and is not easy to master and control, and it is usually inconvenient to use. The quality of flour directly affects the quality of jiaozi products, so we should pay special attention to it.

2. Raw meat: you must choose fresh meat or frozen meat that has passed the veterinary hygiene inspection. It is forbidden to use frozen meat after repeated freezing and thawing, because this will not only reduce the nutritional value of meat, but also affect the water holding capacity and flavor of meat, thus affecting the quality of jiaozi. The thawing degree of frozen meat should be controlled moderately. Generally, it should be thawed at room temperature of about 20℃ 10 hour, and the central temperature should be controlled at 2-4℃. Raw meat must be boned and peeled before cleaning, lymph nodes and places with severe congestion and congestion should be trimmed, and parts with abnormal color and smell should be removed. [3] Hair roots should also be trimmed and degreased. Wash and drain the repaired lean fat with running water and twist it into granules for later use.

3. Vegetables: fresh and tender, except for dead leaves, rotten parts and rotten roots, washed with running water and scalded with boiling water. Vegetables should be heated evenly and scalded moderately, not overcooked. Then quickly cool the vegetables to room temperature with cold water in a short time, drain them, grind them into particles, and squeeze out the vegetable water for later use. The amount of scalded vegetables depends on the output, and it should be used with scalding, not too scalding. If scalded vegetables are left for too long, they will be "rejuvenated" or thawed after use, which will affect the quality of jiaozi.