| 摘要 |
Preparation of a packaged pre-cooked dumpling from finely-ground meat and other ingredients comprises making the dumpling dough, filling the dumpling dough in a tubular shrink-wrap, tying up, preferably clipping off the tubular shrink-wrap enclosing the portioned dumpling dough in defined intervals, preferably intervals defined based on their weight, heating up of the filled-up dumplings. Preparation of a packaged pre-cooked dumpling from finely-ground meat and other ingredients comprises making the dumpling dough, filling the dumpling dough in a tubular shrink-wrap, tying up, preferably clipping off the tubular shrink-wrap enclosing the portioned dumpling dough in defined intervals, preferably intervals defined based on their weight, heating up of the filled-up dumplings, where the dumpling dough is injected into the shrink-wrap at a pressure of up to 1.5 bar, preferably 0.08 bar and at a temperature of less than 18[deg] C, preferably 12[deg] C and then tied up, preferably clipped off at definite intervals. Independent claims are included for: (1) preparing pre-cooked dumplings that are packaged in a shrink-wrap pack comprising heating the floating dumplings together with the opened shrink-wrap pack in the water bath at least to a temperature that is suitable for consumption; and (2) a dumpling containing finely-ground Bavarian veal sausage, where the pre-cooked dumplings is packaged in a synthetic shrink-wrap pack. |
