PROBLEM TO BE SOLVED: To provide a method for producing chilled or frozen Jiaozi to be steamed by using an iron pan such as a frying-pan and adding water without the need of oil in a heating process before eating, causing less oil spatter when steaming, applied with even excellent burnt color, and having excellent palate feeling, and to provide Jiaozi produced by the production method.SOLUTION: This method for producing the Jiaozi includes steaming raw Jiaozi formed by wrapping ingredients with skin of Jiaozi, and preserving by chilling or freezing the Jiaozi until before roasting. In more details, the method for producing the Jiaozi includes sticking oil and fat, grain powder, and a processing liquid having a leavening agent as the active ingredient to a surface to be the burnt surface of the raw Jiaozi before steaming or before steaming followed by preserving the raw Jiaozi. The method for producing the Jiaozi includes using the processing liquid containing further an emulsifier. The Jiaozi produced by either of the methods for producing the Jiaozi is also provided.COPYRIGHT: (C)2011,JPO&INPIT【課題】喫食前の加熱工程において、油を要することなく、フライパン等の鉄板を用いて水を加えて蒸し焼きすることができ、蒸し焼き時の油ハネが少なく、均一に良好な焼き色をつけることができ、かつ良好な食感を有する冷蔵又は冷凍保存された餃子の製造方法、及び該製造方法により製造した餃子の提供。【解決手段】具材を餃子用皮で包み成形した生餃子を蒸した後、焼く前まで冷蔵又は冷凍で保存する餃子の製造方法であって、生餃子を蒸す前又は蒸した後保存前に、当該生餃子の焼き面となる面に、油脂、穀物粉、及び膨張剤を有効成分とする加工液を付着させる餃子の製造方法、前記加工液が、さらに乳化剤を含むことを特徴とする前記記載の餃子の製造方法、及び前記いずれか記載の餃子の製造方法を用いて製造された餃子。【選択図】なし
