CN100346724C

CN100346724C - Transparent rice dumpling and method for making the same

Info

Publication number: CN100346724C
Application number: CNB2003101064869A
Authority: CN
Inventors: 史国平
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-11-28
Filing date: 2003-11-28
Publication date: 2007-11-07
Anticipated expiration: 2023-11-28
Also published as: CN1545935A

Abstract

The present invention relates to a transparent dumpling and a preparation method thereof, which respectively belongs to the technical field of food and food processing. Cassava starch, potato starch, sweet potato starch and wheat starch used as the main raw materials of the transparent dumpling are uniformly mixed so as to obtain blank hide powder; sesame powder, groundnut kernel powder, pine nut powder, melon seeds, powder vegetable oil and sugar are mixed so as to form a sphere; the stuffing is put into the hide powder to be uniformly stirred so as to form another sphere; and then the sphere is put into water to be boiled several times and put into a freezer chest to be frozen, so that the finished product of the present invention is prepared. The preparation method has simple preparation technology and low preparation cost; the transparent dumpling not only can be used for preparing various pastries but also can be used in the dishes of chafing dishes, etc.; the transparent dumpling can become transparent when boiled, and can provide stuffing with various kinds of taste including sour taste, salt taste and fresh taste; and the transparent dumpling with the advantages of high nutrient value, florid color and tureborn mouth feel does not contain pigments or produce secondary pollution and is beneficial to the health of consumers.

Description

A kind of transparent rice dumpling and manufacture method thereof

Technical field

The present invention relates to a kind of transparent rice dumpling and manufacture method thereof, belong to food and food processing technology field.

Background technology

Before the present invention made, in prior art, traditional rice dumpling class dessert was to be made into base skin powder with primary raw materials such as glutinous rice, Mi Ren, sagos.Chinese patent 00125466.9 " preparation method of crystalloid dumpling " provides a kind of preparation powder based on tapioca to make the base skin, but its goods need two kinds of different base skin powder to make, machining clearance is loaded down with trivial details, and it is to be the filling material with the half-mature red bean of poach, mung bean, peanut, for consumers, mouthfeel is single, and is nondigestible.Just can make it be transparence because its product picks up to put into after must boiling after cold boiling water soaked for 10 seconds, be subjected to secondary pollution easily, be unfavorable for that the consumer's is healthy.

Summary of the invention

The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of manufacture craft simple, pick up after the rice dumpling only need boil and put into condiment and promptly be transparence, can provide filling material sour, salty, bright various tastes simultaneously, and have the nutritious a kind of transparent rice dumpling and manufacture method thereof.

Main solution of the present invention is achieved in that its composition and proportioning by weight percentage,

The transparent rice dumpling adopt the filling material package to be rolled in the base skin powder, it is characterized in that: 1, base skin powder is formed: get wood and get sweet potato starch: 50-60%, farina: 10-15%, starch from sweet potato 5-7%, wheaten starch or cornstarch: 25-28% mix above-mentioned component stand-by; 2, the composition of filling material: get black sesame powder: 40-50%, groundnut kernel powder: 8-10%, lycopodium powder: 4-5%, melon seeds digested tankage: 4-5%, vegetable oil: 18-20%, sugar: 18-20% mix them and make ball; 3, then the ball of being processed into is directly poured in the 50-95 ℃ of water and put into base skin powder after digestion 5-20 picks up second and evenly mix spherically, put into water again, digestion is 3-8 time repeatedly, puts at last to throw the circle device and throw circle, and it is interior freezing to be placed on refrigerator again.

Filling material of the present invention also can adopt bright type of sweet taste grain type or salt or sour-sweet type.

Sweet taste grain type of the present invention adopts the fruit of Chinese wolfberry or iblet or green soya bean to boil.

The bright type of salt of the present invention adopts peeled shrimp to dried, shelled shrimps or fresh meat fourth or yolk.

It is block or spherical that the sour-sweet type of the present invention adopts banana or fruit such as apple or pineapple to be processed into.

The manufacture method of the transparent rice dumpling of the present invention is as follows: press each component of proportion speed weighing:

One, the production of base skin powder:

Getting tapioca, farina, starch from sweet potato, wheaten starch or cornstarch mixes stand-by;

Two, the production of filling material: get sesame, shelled peanut, stuffed pork breast with pine kernels, melon seeds meat and fry and be milled to powdery, and be mixed and made into filling material ball with vegetable oil, sugar;

Three, filling material ball directly being poured in the 50-95 ℃ of water into digestion 5-20 picks up to put into base skin powder evenly to mix semi-finished product spherical second, then the semi-finished product spherical shape is put into water again, digestion 3-8 time repeatedly, be placed on then to throw and throw the tight face of circle smoothing in the circle device, put into subzero 20-25 ℃ the freezing 4-6 of refrigerator hour at last and be finished product.

Compared with the prior art the present invention has the following advantages:

Manufacture craft of the present invention is simple, and cost of manufacture is lower, and being placed on after boiling promptly becomes transparence in the condiment, can provide filling material sweet, sour, salty, bright various tastes simultaneously, is of high nutritive value, and is lucuriant in design, the mouthfeel purity; Both can be used to make various dessert, and can also be placed in the dish such as chafing dish and use; Do not contain pigment, can not produce secondary pollution, help the healthy of consumer.

Embodiment one: the present invention its form and proportioning by weight percentage:

The production of base skin powder: get tapioca 50, farina 15, starch from sweet potato 7, wheaten starch 28 in the present invention and mix stand-by; The production of filling material: get sesame 50, shelled peanut 8, melon seeds meat 4, lycopodium powder 4, to pulverize after ripe be that powdery adds vegetable oil 17 through drying by the fire, sugar 17 mixes makes the little ball of semi-finished product.Mixing is adopted manual mixing or is carried out in mixer, and former adopts conventional make-up machine to carry out.Then the little ball of above-mentioned semi-finished product directly being poured in the 50-95 ℃ of water into digestion 5-20 picks up to put into base skin powder and evenly mix spherical second, sphere being put into water boils and soaks again, digestion is 3-8 time repeatedly like this, pick up for the last time to put into to throw under the situation of not dripping and throw the tight face of circle smoothing in the circle device, throwing circle device rotating speed is 40-80 rev/min and is conventional equipment.The sphere that to throw circle smoothing tight face is again put into subzero 22-25 ℃ the freezing 4-6 of refrigerator hour and is rice dumpling finished product, packs at last, shake out.Base skin powder accounts for that 30-40, filling material account for 32-40, moisture content accounts for 25-30 in the present invention.Be placed on after boiling when drinking, with it in sugar and the condiment such as water transparence.

Embodiment two: its form and proportioning by weight percentage:

Get tapioca 55, farina 13, starch from sweet potato 6, cornstarch 26 be placed in the mixer or manual mixing evenly to make base skin powder stand-by.Get the fruit of Chinese wolfberry or corn or green soya bean and clean and to boil, immerse that 24-36 hour airing promptly can be made into the filling material in the syrup.Preparation method among the employing embodiment one can be made equally and be of high nutritive value the sweet pinecone rice dumpling lucuriant in design, that mouthfeel is pure.Base skin powder accounts for that 56-70, filling material account for 10-14, moisture content accounts for 20-30 in the present embodiment.

Embodiment three: its form and proportioning by weight percentage:

Base skin powder is got tapioca 60, farina 10, starch from sweet potato 5, wheaten starch 25 and is adopted manual mixing stand-by in the present embodiment.It is granular that the filling material selects for use pure smart pork to be cut into, and immerses to add that (common process) soaked 22-24 hour in the flavoring dip, proposes airing and soaked 16-18 hour again, boils coolly slightly, immersed in the material 8-9 hour again, and airing gets final product.Adopt the production technology among the embodiment one, two can make the transparent rice dumpling with saline taste equally again, its unique flavor is difficult for well-done.Base skin powder accounts for that 20-45, filling material account for 35-45, moisture content accounts for 20-35 in embodiments of the present invention.

Claims

1, a kind of transparent rice dumpling, formula rate by weight percentage, it is characterized in that: (1), base skin powder are formed: get tapioca: 50-60%, farina: 10-15%, starch from sweet potato 5-7%, wheaten starch or cornstarch: 25-28% mix above-mentioned component stand-by; (2), the composition of filling material: get black sesame powder: 40-50%, groundnut kernel powder: 8-10%, lycopodium powder: 4-5%, melon seeds digested tankage: 4-5%, vegetable oil: 18-20%, sugar: 18-20% mix them and make ball; (3), then the ball of being processed into is directly poured into digestion 5-20 second in the 50-95 ℃ of water, put into base skin powder after picking up and evenly mix spherically, put into water again, 3-8 time repeatedly, put at last and throw the circle device and throw circle, it is interior freezing to be placed on refrigerator again.

2, the preparation method of the transparent rice dumpling according to claim 1 is characterized in that adopting following process conditions:

(1), the production of base skin powder:

(2), the production of filling material: get black sesame powder, groundnut kernel powder, lycopodium powder, melon seeds digested tankage and be mixed and made into filling material ball with vegetable oil, sugar;

(3), the little ball of filling material directly being poured in the 50-95 ℃ of warm water into digestion 5-20 picks up to put into base skin powder evenly to mix semi-finished product spherical second, then the semi-finished product spherical shape is put into water again, digestion 3-8 time repeatedly, be placed on then to throw and throw the tight face of circle smoothing in the circle device, put into subzero 20-25 ℃ the freezing 4-6 of refrigerator hour at last and be finished product.