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

A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life, wherein:

• the preparation method comprises the following steps:
• (1) preparation of dough:
• weighing flour and waxy starch, mixing uniformly, adding a mixture of sodium tripolyphosphate and salt water, kneading into a dough, sealing the dough, wherein a weight ratio of flour:waxy starch:sodium tripolyphosphate:salt is (100-120):(5-10):(0.3-0.6):(1-3);
• (2) pressing of dough wrapper:
• pressing the dough into a dough wrapper with a thickness of 1.2-2.5 mm by a dough press;
• (3) preparation of dumpling wrapper:
• carving out a dumpling wrapper with a required size for later use;
• (4) preparation of stuffing:
• mincing meat required into minced meat, washing and treating a vegetable required, cutting and mixing slightly, after being mixing uniformly, mixing auxiliary materials required with the meat and the vegetables, kneading into an oval meat ball, frying in 110-140° C. oil for 20-40 s, and draining the oil for later use, wherein the auxiliary materials required for preparing the stuffing are at least one of:
• ginger powder or salt;
• (5) kneading of dumpling:
• wrapping the stuffing with the dumpling wrapper to prepare a dumpling;
• (6) pre-cooking:
• pre-cooking the dumplings for 1-2 min, and after being pre-cooked, pouring the dumplings in cold water;
• (7) canning:
• putting the dumplings into a metal can;
• and
• (8) sterilization and finished product:
• passing the can through an exhaust system, sealing the can, and sterilizing to obtain a finished product.