CN107751792A - The preparation method of Chinese chestnut fresh meat rice-pudding - Google Patents

Abstract

The invention discloses a preparation method of chestnut fresh meat dumpling, which includes pretreatment of dumpling leaves, soaking of glutinous rice, preparation of meat pieces, wrapping, precooking, soaking in cold water, sterilization and quick freezing. The specific steps are: washing the dumpling leaves and putting them in carbonic acid Boil and boil in sodium solution, wash and dry; soak clean glutinous rice in water, drain, then add sodium diacetate; cut fresh meat into pieces, marinate; take two pieces of zong leaves, add glutinous rice, meat pieces and chestnuts, wrap , bundled; putting the zongzi into boiling water for pre-cooking; soaking in water after pre-cooking, vacuum packing; finally sterilizing the zongzi, vacuum cooling, and quick-freezing to get chestnut fresh meat zongzi. The beneficial effects are: the preparation method of the present invention is simple and feasible, has high production efficiency, low energy consumption, no adverse effect on the environment, is suitable for industrial production, and is easy to popularize; It is greasy, nutritious, delicious, and has a long storage and shelf life. The glutinous rice does not stick to the leaves of the rice dumpling.

Description

Preparation method of chestnut fresh meat dumpling

technical field

The invention relates to the field of food processing, in particular to a preparation method of chestnut fresh meat dumpling.

Background technique

Zongzi is made by wrapping glutinous rice and other auxiliary materials with reed leaves or reed leaves, and then boiled in water. Zongzi, as one of the representatives of traditional Chinese food, is said to have originated from the Han Dynasty and is related to commemorating the ancient poet Qu Yuan’s throwing into the river. Eating zongzi on the Dragon Boat Festival has become an eternal traditional custom of the Chinese people. Every year during the Dragon Boat Festival on the fifth day of May, every household has to soak glutinous rice, wash zong leaves, and make zongzi. There are many kinds of patterns and colors. The north is mostly sweet, mainly red dates, bean paste dumplings, etc.; the south is mostly salty, mainly ham, bean paste, fresh meat, egg yolk dumplings, etc. In recent years, the scale of the zongzi industry has been increasing substantially every year. The team of the zongzi industry has continued to grow, the structure has been further optimized, and the processing technology has been improved to a certain extent. However, it is also facing many difficulties and problems, such as raw and auxiliary materials, labor force The cost has risen sharply, the industrial concentration of the whole industry is not high, the degree of standardized production is low, and the technological content is low. At present, the production of zongzi in my country still adopts manual packaging, which has low production efficiency, unstable quality, and difficult control of moisture content. It is prone to quality problems such as short shelf life and swelling of the package. Excessive heating will affect the quality of zongzi and waste energy. Therefore, how to grasp the main steps in the Zongzi preparation process: cooking and sterilization, and improve the mouthfeel and shelf life of Zongzi is one of the main problems that Zongzi industry faces, and it is a problem that must be solved to realize the sustainable development of Zongzi industry.

Prior art, such as the Chinese invention patent whose authorized announcement number is CN 103637077 B, discloses a kind of zongzi and its preparation method. In parts by weight, the zongzi is made of the following raw materials: 20-40 parts of glutinous rice, 1-3 parts Fresh meat, 2-5 parts of coconut meat, 1-3 parts of salt, 5-10 parts of garlic oil, 1-3 parts of sugar, 1-2 parts of pepper, 1-3 parts of soy sauce, 1-2 parts of oil consumption, 0.2 -0.5 parts of grass bandage stems, 0.0002-0.0003 parts of sand ginger and 1-2 parts of zong leaves. A method for making zongzi comprises the following steps: preparing zongzi leaves; making stuffing; making raw zongzi; making cooked zongzi. The zongzi provided by the invention is easy to digest and absorb, and the production method can make the zongzi have a unique fragrance of coconut meat and rich fragrance of fresh meat, and is easy to digest and absorb. But the shelf life of this rice dumpling is short, is not suitable for industrialized production.

Contents of the invention

The purpose of the present invention is to provide a preparation method which is simple and feasible, high in production efficiency, low in energy consumption, suitable for industrial production, good in mouthfeel, non-sticky to glutinous rice and convenient to eat.

The present invention is aimed at the problem mentioned in the above-mentioned technology, and the technical scheme that takes is:

The preparation method of chestnut fresh meat dumpling includes pretreatment of dumpling leaves, soaking of glutinous rice, preparation of meat pieces, wrapping, precooking, soaking in cold water, sterilization and quick freezing. The specific steps of the preparation method are as follows:

Pretreatment of zongzi leaves: Wash zongzi leaves and put them in an aqueous solution with a sodium carbonate concentration of 0.012-0.015%, boil for 18-25 minutes, wash and dry, and set aside. This step can not only sterilize zongzi leaves, soften zongzi leaves The leaf fiber can make it not broken, and can make the surface of the zong leaves smoother, thereby reducing the stickiness of glutinous rice to the surface of the zong leaves, while not affecting the aroma components in the zong leaves, so that the aroma components in the zong leaves It can still enter the zongzi and improve the fragrance of the zongzi;

Soaking glutinous rice: Wash the glutinous rice, add water according to the weight ratio of rice to water 1:1.8-2.3, then add 0.022-0.025% functional protein of glutinous rice weight in the water, soak for 50-70min, drain, then add glutinous rice weight 0.08-0.1 % sodium diacetate, mix evenly, and set aside. This step can not only remove the odorous substances on the surface of the glutinous rice, but also retain the flavor substances of the glutinous rice to the greatest extent, and at the same time make the water content reach the optimum value, so that the glutinous rice is gelatinized. The combination of glutinous rice is more compact, and the taste is more resilient. In addition, it can make the glutinous rice not stick to the leaves of the zongzi and improve the quality of the zongzi;

Meat piece preparation: cut the fresh meat into 10-15g/piece, then marinate the meat piece with flavoring agent for 1-2h, set aside, the ingredients and weight parts of the seasoning agent are: cooking wine 5-8 parts, salt 1-2 2-3 parts of allspice powder, 1.5-2.3 parts of soy sauce, 2-3 parts of white sugar, 3.7-4.6 parts of rice wine, 2.4-2.8 parts of erythorbic acid, 1.8-2.2 parts of potassium cinnamate, L- erythorbic acid and The weight ratio of D-erythorbic acid is 1.23-1.35:100. The reasonable content of L-erythorbic acid in this erythorbic acid can increase the ability of erythorbic _acid to scavenge free radicals O and OH, and can better inhibit the activity of oxidase Active, effectively prevent the oxidation of fresh meat, improve the stability of fillings, and then prolong the shelf life of zongzi. This seasoning can not only remove the fishy smell of fresh meat, inhibit the bacteria in fresh meat, and improve the taste quality of fresh meat , and can prolong the shelf life of fresh meat fillings. At the same time, the flavoring agent has a high safety factor, is easy to use, and can be recycled 3-5 times;

Packing: Take two zongzi leaves and fold them into a cone shape and put them in the mold, add glutinous rice, meat pieces and chestnut kernels with a weight ratio of 5-7:1:0.5-0.7, put the chestnuts and meat pieces in the center of the zongzi, Wrap, bundle, and set aside. In this step, first put half of the glutinous rice into the zongzi leaves, then add meat pieces, then cover the remaining glutinous rice, then wrap the zongzi tightly with zongzi leaves into a square shape, and tie seven circles on the zongzi with a thread. The seven circles should be evenly distributed on the zongzi and tied into knots. The wrapped zongzi should be cooked as soon as possible, and the stagnation time should not exceed 2 hours, otherwise the quality of the zongzi will be affected;

Precooking: Put the wrapped zongzi in boiling water and precook for 25-30 minutes. In this step, the zongzi enters the inside of the zongzi with a large amount of high-temperature water in the early stage of precooking, and the center temperature of the zongzi increases rapidly, reaching the level of glutinous rice. After the pre-cooking, the water content in the zongzi can reach the maximum value of the pre-cooking, and the center temperature of the zongzi can reach the highest value, while ensuring that the chestnuts cannot be matured, so as not to affect the taste of the zongzi and the aroma of chestnuts;

Soaking in cold water: soak the pre-cooked rice dumplings in water at 20-30°C for 13-17 minutes, then put the rice dumplings into a vacuum cooking bag and pack them for later use. The layer shrinks when it is cold, which increases the gap between the glutinous rice on the surface and makes it easier for water to enter the zongzi. At the same time, the center temperature of the zongzi is still higher than the gelatinization temperature of the glutinous rice, and can continue to gelatinize. After soaking, the center temperature of the zongzi is lower than the paste of the glutinous rice. temperature, the moisture content reaches the maximum value, and at the same time, the temperature of the chestnut can be quickly lowered;

Sterilization and quick-freezing: Sterilize the vacuum-packed zongzi for 25-30 minutes, take out the zongzi, vacuum cool to 20-30°C, and then freeze at -30 to -35°C for 30-40 minutes to get chestnut fresh meat dumplings. The steps are thoroughly sterilized. At the same time, as the sterilization progresses, the temperature of the zongzi continues to rise, and the degree of gelatinization of the zongzi continues to rise until the end of the sterilization, so that the final gelatinization degree of the zongzi can meet the requirements for the ripening of the zongzi. The advantages of uniformity, easy control of the cooling process, and low energy consumption can also sterilize or inhibit the reproduction of bacteria, prolong the storage period and shelf life of the rice dumplings. tasty.

The amino acid sequence of the above-mentioned functional protein is: TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS, soaking in water can remove the bran layer on the surface and reduce the odorous substances such as spoiled fatty acids, but it will cause cracks and gaps in the surface structure of glutinous rice, and the addition of this functional protein can protect the surface structure of glutinous rice The compact shape of the glutinous rice is not destroyed, so that the flavor substances in the glutinous rice can be kept, and it can also make it difficult for the glutinous rice to absorb the color of the leaves during the cooking process, so as to maintain the taste and color of the glutinous rice, and this functional protein can also help the glutinous rice quickly Remove the bran layer on the surface, so that the water absorption rate can quickly reach a stable value, so that the glutinous rice is fully gelatinized during cooking, inhibiting its retrogradation, and improving the quality of zongzi.

Compared with the prior art, the present invention has the following advantages: 1) The preparation method of the present invention is simple and feasible, has high production efficiency, low energy consumption, no adverse effects on the environment, is suitable for industrial production, and is easy to popularize; 2) The preparation method uses The compact surface structure of the glutinous rice is not destroyed, the flavor substances can be maintained, and the combination between the glutinous rice particles is more compact, and the taste is more resilient; 3) The preparation method utilizes the moisture content and central temperature of the zongzi to rationally arrange each step, Not only can the energy consumption of producing zongzi reach the lowest value, but also shorten the preparation time of zongzi and improve the taste of zongzi; 4) The zongzi obtained by this preparation method has a unique fragrance, waxy but not mushy, fat but not greasy, rich in nutrition and delicious, Zongzi has a long storage and shelf life, and the glutinous rice does not stick to the leaves of the zongzi. It is convenient to eat and is easy to be accepted by consumers.

Detailed ways

Below by embodiment the scheme of the present invention is further described:

Example 1:

The preparation method of chestnut fresh meat dumpling includes pretreatment of dumpling leaves, soaking of glutinous rice, preparation of meat pieces, wrapping, precooking, soaking in cold water, sterilization and quick freezing. The specific steps of the preparation method are as follows:

1) Pretreatment of zongzi leaves: Wash zongzi leaves and put them in an aqueous solution with a concentration of 0.015% sodium carbonate, boil for 18 minutes, wash and dry, and set aside. This step can not only disinfect and sterilize zongzi leaves, but also soften the leaves of zongzi leaves fiber, so that it does not break, and can make the surface of the zong leaves smoother, thereby reducing the stickiness of the glutinous rice to the surface of the zong leaves, while not affecting the aroma components in the zong leaves, so that the aroma components in the zong leaves can still be Enter into the zongzi to improve the fragrance of the zongzi;

2) Soaking glutinous rice: Wash the glutinous rice, add water according to the weight ratio of rice to water at 1:2.3, and then add 0.022% functional protein of glutinous rice weight in the water, soak for 70 minutes, drain, then add sodium diacetate of 0.08% glutinous rice weight, Mix evenly and set aside. This step can not only remove the odorous substances on the surface of the glutinous rice, but also retain the flavor substances of the glutinous rice to the greatest extent, and at the same time make the water content reach the optimum value, so that the bonding between the glutinous rice particles is more compact after gelatinization. The taste is more resilient, and it can also make the glutinous rice not stick to the zongzi leaves, improving the quality of the zongzi;

3) Meat piece preparation: Cut the fresh meat into 15g/piece, then marinate the meat piece with flavoring agent for 2 hours, and set aside. The ingredients and weight parts of the flavoring agent are: 8 parts of cooking wine, 1.8 parts of salt, 3 parts of five-spice powder , 1.7 parts of soy sauce, 3 parts of white sugar, 3.8 parts of rice wine, 2.8 parts of erythorbic acid, 1.8 parts of potassium cinnamate, the weight ratio of L- erythorbic acid and D- erythorbic acid in erythorbic acid is 1.35:100, in this erythorbic acid, L- A reasonable content of erythorbic acid can increase the ability of erythorbic acid to scavenge free radicals _O2 and OH, better inhibit the activity of oxidase, effectively prevent the oxidation of fresh meat, improve the stability of fillings, and prolong The shelf life of zongzi, the flavoring agent can not only remove the fishy smell of fresh meat, inhibit the bacteria in the fresh meat, improve the taste quality of fresh meat, but also prolong the shelf life of fresh meat fillings. Convenient, can be recycled 3-5 times;

4) Wrapping: Take two pieces of zongzi and fold them into a cone shape and put them in the mold, add glutinous rice, meat pieces and chestnut kernels with a weight ratio of 7:1:0.7, put the chestnuts and meat pieces in the center of the zongzi, wrap, Bind and set aside. In this step, first put half of the glutinous rice into the zongzi leaves, then add meat pieces, then cover the remaining glutinous rice, and then use the zongzi leaves to wrap the zongzi tightly into a square shape, and tie the zongzi with a thread for seven circles, seven circles It should be evenly distributed on the zongzi and tied into knots. The wrapped zongzi should be cooked as soon as possible, and the stagnation time should not exceed 2 hours, otherwise the quality of the zongzi will be affected;

5) Precooking: Put the wrapped zongzi in boiling water and precook for 25 minutes. In this step, the zongzi enters the inside of the zongzi with a large amount of high-temperature water in the early stage of precooking, and the center temperature of the zongzi increases rapidly, reaching the level of glutinous rice. After the pre-cooking, the water content in the zongzi can reach the maximum value of the pre-cooking, and the center temperature of the zongzi can reach the highest value, while ensuring that the chestnuts cannot be matured, so as not to affect the taste of the zongzi and the aroma of chestnuts;

6) Soaking in cold water: Soak the pre-cooked rice dumplings in water at 20°C for 17 minutes, then put the rice dumplings in a vacuum cooking bag and pack them for later use. Cold shrinkage increases the gaps between the glutinous rice on the surface, making it easier for water to enter the zongzi. At the same time, the center temperature of the zongzi is still higher than the gelatinization temperature of the glutinous rice, and can continue to gelatinize. After soaking, the center temperature of the zongzi is lower than the gelatinization temperature of the glutinous rice. , the moisture content reaches the maximum value, and at the same time, the temperature of the chestnut can be quickly lowered;

7) Sterilization and quick-freezing: Sterilize the vacuum-packed zongzi for 25 minutes, take out the zongzi and vacuum cool it to 30°C, and then freeze it at -35°C for 30 minutes to get fresh meat zongzi. The temperature of the zongzi continues to rise, and the degree of gelatinization of the zongzi continues to rise until the end of the sterilization, so that the final degree of gelatinization of the zongzi can meet the requirements for the ripening of the zongzi. Vacuum cooling has the advantages of high cooling rate, uniform cooling, easy control of the cooling process, and The advantage of low consumption can also sterilize or inhibit the reproduction of bacteria, and prolong the storage period and shelf life of zongzi. The zongzi has a unique fragrance, waxy but not mushy, fat but not greasy, rich in nutrition, and delicious.

The amino acid sequence of the above-mentioned functional protein is: TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS, soaking in water can remove the bran layer on the surface and reduce the odorous substances such as spoiled fatty acids, but it will cause cracks and gaps in the surface structure of glutinous rice, and the addition of this functional protein can protect the surface structure of glutinous rice The compact shape of the glutinous rice is not destroyed, so that the flavor substances in the glutinous rice can be kept, and it can also make it difficult for the glutinous rice to absorb the color of the leaves during the cooking process, so as to maintain the taste and color of the glutinous rice, and this functional protein can also help the glutinous rice quickly Remove the bran layer on the surface, so that the water absorption rate can quickly reach a stable value, so that the glutinous rice is fully gelatinized during cooking, inhibiting its retrogradation, and improving the quality of zongzi.

Example 2:

The preparation method of chestnut fresh meat dumpling, the concrete steps of preparation method are:

Pretreatment of zong leaves: wash zong leaves and put them in an aqueous solution with a concentration of 0.013% sodium carbonate, boil for 25 minutes, wash and dry, and set aside;

Soak glutinous rice: Wash the glutinous rice, add water according to the weight ratio of rice to water at 1:1.8, and then add 0.025% functional protein by weight of glutinous rice in the water, soak for 55 minutes, drain, then add sodium diacetate 0.1% by weight of glutinous rice, mix well , spare, the amino acid sequence of the above functional protein is: TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS;

Meat piece preparation: cut the fresh meat into 10g/piece, then marinate the meat piece with flavoring agent for 1 hour, and set aside. 2.3 parts, 2.1 parts of white sugar, 4.6 parts of rice wine, 2.4 parts of erythorbic acid, 2.2 parts of potassium cinnamate, the weight ratio of L- erythorbic acid and D- erythorbic acid in erythorbic acid is 1.23:100;

Packing: Take two pieces of zongzi and fold them into a cone shape and put them in the mold, add glutinous rice, meat pieces and chestnut kernels with a weight ratio of 5:1:0.5, put the chestnuts and meat pieces in the center of the zongzi, wrap, tie, spare;

Pre-cooking: Put the wrapped dumplings into boiling water and pre-cook for 30 minutes;

Soaking in cold water: soak the pre-cooked rice dumplings in water at 30°C for 13 minutes, then put the rice dumplings into vacuum cooking bags and pack them for later use;

Sterilization and quick-freezing: Sterilize the vacuum-packed zongzi for 30 minutes, take out the zongzi, vacuum cool to 30°C, and then freeze at -30°C for 40 minutes to get fresh meat zongzi.

Example 3:

The preparation method of chestnut fresh meat rice dumpling is as follows: wash the rice dumpling leaves and put them into an aqueous solution with a sodium carbonate concentration of 0.013%, boil for 20 minutes, wash and dry them, and set aside; wash the glutinous rice, and use the weight ratio of rice to water as 1: 2.0 Add water, add 0.024% glutinous rice weight functional protein in the water, soak for 60 minutes, drain, then add 0.09% glutinous rice weight sodium diacetate, mix well, set aside; cut fresh meat into 12g/piece, and then use Marinate the flavoring agent for 1.5 hours, set aside, take two zongzi leaves, fold them into a cone shape and place them in a mold, add glutinous rice, meat pieces and chestnut kernels with a weight ratio of 6:1:0.6, put the chestnuts and meat pieces into the center of the zongzi Place, wrap, bundle, put into boiling water for 27 minutes, then soak the pre-boiled rice dumplings in 25℃ water for 15 minutes, pack them in a vacuum bag, sterilize for 27 minutes, take out the rice dumplings and vacuum cool to 25℃, and then put them in Quick-frozen at -32°C for 35 minutes to get chestnut fresh meat dumplings. The ingredients and parts by weight of the above flavoring agent are: 7 parts of cooking wine, 1.5 parts of salt, 2.5 parts of five-spice powder, 2 parts of soy sauce, 2.5 parts of white sugar, 4.2 parts of rice wine, 2.6 parts of erythorbic acid, 2 parts of potassium cinnamate, wherein erythorbic acid The weight ratio of L-erythorbic acid and D-erythorbic acid in the medium is 1.3:100;

Example 4:

Sensory evaluation: the zongzi of embodiment 1, embodiment 2 and embodiment 3 are set as test group, common commercially available chestnut fresh meat zongzi is set as control group, after being cooked, sensory evaluation is carried out respectively, and evaluation group is made up of 20 people, according to The sensory evaluation criteria in Table 1 are used for sensory evaluation of the overall quality of the product, and the average value is taken as the sensory evaluation result. The sensory evaluation is shown in Table 2.

Table 1: Sensory Evaluation Criteria

Table 2: Sensory Evaluation Scores

As can be seen from Table 2, the sensory scores of the zongzi in Example 1, Example 2 and Example 3 of the present invention are higher than that of the control group, indicating that the chestnut fresh meat zongzi prepared by the preparation method of the present invention is comprehensive in appearance, fragrance, taste and mouthfeel. The effect is better than that of commercially available chestnut fresh meat dumplings, and it is easier to be liked by consumers.

Conventional operations in the operation steps of the present invention are well known to those skilled in the art and will not be repeated here.

The embodiments described above have described the technical solutions of the present invention in detail. It should be understood that the above descriptions are only specific embodiments of the present invention, and are not intended to limit the present invention. All done within the principle scope of the present invention Any modification, supplement or substitution in a similar manner shall be included within the protection scope of the present invention.

sequence listing

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Claims (9)

1. the preparation method of chestnut fresh meat dumpling is characterized in that: described preparation method comprises the following steps: 1) Pretreatment of zong leaves: boil zong leaves in sodium carbonate aqueous solution, wash and dry, and set aside; 2) Soak glutinous rice: soak the glutinous rice in water, drain, then add sodium diacetate, mix well, and set aside; 3) Meat block preparation: cut the fresh meat into blocks, marinate and set aside; 4) Wrapping: add glutinous rice, meat pieces and chestnut kernels to the zong leaves, wrap, tie up, and set aside; 5) Precooking: Put the wrapped dumplings into boiling water for precooking; 6) Soaking in cold water: put the pre-cooked rice dumplings into water, pack them, and set aside; 7) Sterilization and quick-freezing: Sterilize the packaged zongzi, vacuum cool, and quick-freeze to get chestnut fresh meat zongzi. 2. The preparation method of fresh chestnut meat dumpling according to claim 1, characterized in that: in the step 2, the weight ratio of rice to water is 1:1.8-2.3, soaked for 50-70min. 3. The preparation method of chestnut fresh meat dumpling according to claim 1, characterized in that: in the step 2, the water contains 0.022-0.025% of glutinous rice weight functional protein, and the amino acid sequence of the functional protein is: TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS. 4. The preparation method of chestnut fresh meat dumpling according to claim 1 is characterized in that: in the described step 3, the weight of the meat piece is 10-15g/piece, pickled for 1-2h, the ingredients and weight of the flavoring agent The servings are: cooking wine 5-8 parts, salt 1-2 parts, allspice powder 2-3 parts, soy sauce 1.5-2.3 parts, sugar 2-3 parts, rice wine 3.7-4.6 parts, erythorbic acid 2.4-2.8 parts, potassium cinnamate 1.8-2.2 parts. 5. The preparation method of chestnut fresh meat dumpling according to claim 4, characterized in that: the weight ratio of L-erythorbic acid and D-erythorbic acid in the erythorbic acid in the step 3 is 1.23-1.35:100. 6. The preparation method of chestnut fresh meat dumpling according to claim 1, characterized in that: in the step 4, the weight ratio of glutinous rice, meat pieces and chestnut kernels is 5-7:1:0.5-0.7. 7. The preparation method of chestnut fresh meat dumpling according to claim 1, characterized in that: in the step 5, precooking for 25-30min. 8. The preparation method of chestnut fresh meat dumpling according to claim 1, characterized in that: in the step 6, the temperature of the cold water is 20-30° C., and the time is 13-17 minutes. 9. The preparation method of chestnut fresh meat dumpling according to claim 1, characterized in that: in the step 7, the sterilization time is 25-30 minutes, the quick-freezing temperature is -30 to -35° C., and the time is 30-40 minutes.