Instructions for Transportation, Storage, and Thawing of Dumpling Skin

During the process of storing dumpling wrappers in cold storage, distributing them to various stores, and before use, they must be stored in a -18 ℃ cold storage or freezer in a timely manner, and the time for dumpling wrappers to be at room temperature should be minimized as much as possible. Dumpling wrappers can change with environmental factors such as temperature and humidity. During transportation, storage, and thawing, attention should be paid to the following details:

1. Before leaving the warehouse, ensure that the dumpling skin is completely frozen through (referring to the consistent temperature inside and outside when stacked into a barrel shaped skin)

2. During each transportation process, the temperature of the refrigerated transport vehicle's compartment must be kept below -10 ℃ before delivery to each store. Upon arrival at the store, it must be promptly placed in the freezer for freezing storage and stored separately from the store's existing inventory, following the first in, first out principle

Dumpling wrappers must be stored in a freezer at -18 ℃ or below in the store

2. Before use, the dumpling wrappers can be placed in a refrigerated storage cabinet (2 ℃ -5 ℃) for 8-12 hours for refrigeration and thawing. The thawing time should be adjusted according to the actual temperature, and the thawing time should be increased or decreased to the best use condition

3. When thawing, be sure to place the packaging box upside down in the refrigerator (i.e. with the sealing port facing downwards and the bottom facing upwards)

4. When thawing, be careful not to open the packaging and try to avoid exposing the dumpling skin directly to the air (special note: dumpling skin cannot be directly taken out of a cold storage with a temperature of minus 18 ℃ and thawed at room temperature, as the temperature difference can cause water to return, and the dumpling skin will stick together and form a lump when it comes into contact with water)

5. The thawed dumpling skins cannot be stored in a -18 ℃ freezer again as there is a risk of sourness and deterioration

6. Unused dumpling wrappers after thawing should be promptly placed in the refrigerated storage area and should not be exposed in the freezer. The optimal storage and use time is within 12-24 hours

7. The dumpling wrappers in the thawing area should avoid being stacked and squeezed with other products, and be placed flat with a certain gap reserved. Reduce product usage

8. It is recommended that stores do not stock too much during the summer season and can increase the storage time in each store