Frozen dumplings
A frozen dumpling is obtained by applying to a dumpling, a first layer of a batter, and a second layer of water or a seasoning solution, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling, and then freezing the dumpling. Tray-packed frozen dumplings are obtained by placing the dumplings on a tray, and contacting the dumplings with a first layer of batter, and a second layer of water or a seasoning solution, and freezing the dumplings, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling, and the second layer is present in an amount of 20 to 100% by weight relative to the dumpling.
1. A frozen dumpling obtained by:
A) applying to a dumpling, a first layer comprising a batter, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling;
B) after step A), steaming the dumpling;
C) after step B), applying to the dumpling a second layer comprising water or a seasoning solution, wherein the second layer is present in an amount of 20 to 100% by weight relative to the dumpling, and
D) after step C), freezing the dumpling.
2. The frozen dumpling of claim 1 , wherein the second layer is present in an amount of 30 to 60% by weight relative to the dumpling.
3. The frozen dumpling of claim 1 , wherein said batter comprises 50 to 80% water, 5 to 30% oil, 0.6 to 8% emulsifier, 6 to 10% starch, and 0.1 to 0.7% protein, and wherein said batter does not contain grain flour.
4. The frozen dumpling of claim 1 , wherein said seasoning solution has a viscosity of 0 to 6,000 cps, as measured by a type B viscometer.
5. Tray-packed frozen dumplings obtained by
A) placing dumplings on a tray, and
B) after step A), applying to said dumplings a first layer comprising a batter, wherein the first layer is present in an amount of 5 to 30% by weight relative to each dumpling;
C) after step B), steaming the dumplings;
D) after step C), applying to the dumplings a second layer comprising water or a seasoning solution, and wherein the second layer is present in an amount of 20 to 100% by weight relative to each dumpling, and
E) after step D), freezing said dumplings.
6. The tray-packed frozen dumplings of claim 5 , wherein said second layer is present in an amount of 30 to 60% by weight relative to the dumplings.
7. The tray-packed frozen dumplings of claim 5 wherein said batter comprises 50 to 80% water, 5 to 30% oil, 0.6 to 8% emulsifier, 6 to 10% starch, and 0.1 to 0.7% protein, and wherein said batter does not contain grain flour.
8. The tray-packed frozen dumplings of claim 5 , wherein said seasoning solution has a viscosity of 0 to 6,000 cps, as measured by a type B viscometer.
9. The tray-packed frozen dumplings of claim 5 , wherein two or more dumplings are placed on said tray, and are joined by a first layer comprising a batter and a second layer comprising water or a seasoning solution.
10. A method of producing a frozen dumpling comprising:
A) applying to a dumpling a first layer comprising a batter, wherein the first layer is present in an amount of 5 to 30% by weight relative to the dumpling,
B) after step A), steaming the dumpling,
C) after step B), applying to the dumpling a second layer comprising water or a seasoning solution, wherein the second layer is present in an amount of 20 to 100% by weight relative to the dumpling, and
D) after step C), freezing said dumpling.
11. The method of claim 10 , wherein said second layer is present in an amount of 30-60% by weight relative to the dumpling.
12. The method of claim 10 , wherein said batter comprises 50 to 80% water, 5 to 30% oil, 0.6 to 8% emulsifier, 6 to 10% starch, and 0.1 to 0.7% protein, and wherein said batter does not contain grain flour.
13. The method of claim 10 , wherein said seasoning solution has a viscosity of 0 to 6,000 cps, as measured by a type B viscometer.