INSTANT REHYDRATION FREEZE-DRIED DUMPLING AND METHOD OF PREPARATION THEREOF

摘要

The present invention relates to a freeze-dried dumplings capable of instant recovery with good recoverability and palatability. According to the present invention, potato starch and acetic acid starch are added to the known dumpling skin material to prevent changes in the appearance of the dumpling during drying, and when hot water is poured, the instant dumping is restored within 3 to 5 minutes, and the dumpling texture and flavor are not only improved. In addition, sorbitol and propylene glycol are added to improve the moisturizing effect and recoverability. In addition, in order to prolong the shelf life, the fat content of dumplings is reduced and flavor components are reinforced. In order to improve recovery and enhance flavor, at the time of making dumplings, both ends of the joints are not joined by 2 to 5 mm, and two through holes are drilled at intervals of 5 to 20 mm, and the pressure is 4.58 Torr or less. By lyophilization at, a lyophilized dumpling is provided which can be instantly restored within 3 to 5 minutes by pouring only hot water (90 ° C. or more).