METHOD OF MAKING READY TO COOK DUMPLINGS AND THE LIKE

摘要

Prodn. of dumplings is effected by: (a) forming nonporous starch-contg. particles with a max. size in one dimension of 2mm or porous starch-contg. particles with a max. size in one dimension of 2-3mm; (b) adjusting the moisture content of the particles to 8-18 wt.%; (c) compressing the particles, opt. including up to 50% of a filling, to obtain dumplings with a density of 0.5-0.9 g/cc and a void vol. of 25-60%; and (d) opt. drying the dumplings sufficiently to make then storage-stable. The starch-contg. particles comprise mainly potato starch or breadcrumbs. The water used to adjust the moisture content contains a binder, esp. starch, protein or emulsified fat. The particles are pressed at 1-5 kN. The dumplings are dried to a moisture content of 8% or less.