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

US12324449B2 · kind B2 · utility

Assignee

• China Agricultural University · CN

Inventors

• Siyuan Liu · Nanhu, CN
• Ju Qiu · Beijing, CN
• Yinhua Zhu · Beijing, CN
• Juan Chen · Campbell, US
• Rong Liu · Selden, US
• Bing Fang · Hong Kong, CN
• Jiaqiang Huang · Beijing, CN
• Yao Hu · Wuxi, CN
• Ran Wang · Beijing, CN

Key dates

• Filing date: Mar 20, 2024
• Grant date: Jun 10, 2025
• Expiry date: Mar 20, 2044

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y02A40/90
• WIPO field: Food chemistry
• WIPO sector: Chemistry

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.