CN101081070A - Dumpling or steamed stuffed bun having wraper made of sweet potato and the method for preparing the same - Google Patents
Dumpling or steamed stuffed bun having wraper made of sweet potato and the method for preparing the same Download PDFInfo
- Publication number
- CN101081070A CN101081070A CNA200710123450XA CN200710123450A CN101081070A CN 101081070 A CN101081070 A CN 101081070A CN A200710123450X A CNA200710123450X A CN A200710123450XA CN 200710123450 A CN200710123450 A CN 200710123450A CN 101081070 A CN101081070 A CN 101081070A
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- CN
- China
- Prior art keywords
- sweet potato
- steamed stuffed
- stuffed bun
- dumpling
- wraper
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention is Chinese dumpling or steamed stuffed bun with sweet potato powder wrapper and the production process, and belongs to the field of food producing technology. The sweet potato powder is first produced with fresh sweet potato, and through washing, crushing while adding water, repeated precipitation and drying for several times, milling and 110-130 mesh sieving; and the Chinese dumpling or steamed stuffed bun with sweet potato powder wrapper is then produced through a conventional process. The Chinese dumpling or steamed stuffed bun with sweet potato powder wrapper has good taste, the nutrients of sweet potato and transparent wrapper.
Description
(1) technical field
The present invention relates to a kind of wraper made of sweet potato dumpling or steamed stuffed bun and preparation method thereof.Belong to field of food.
(2) background technology
Ipomoea batatas is a kind of food of highly nutritive, has in the prior art much about the Ipomoea batatas deep-processing method, all be some about preparing with Ipomoea batatas food such as potato is done, preserved fruit.The inventor has obtained a kind of method of utilizing the Ipomoea batatas face to prepare dumpling or steamed stuffed bun as skin.Have good taste and sight.
(3) summary of the invention
[problem that will solve]
Purpose of the present invention provides a kind of a kind of wraper made of sweet potato dumpling that health is highly profitable or steamed stuffed bun and preparation method thereof.
[technical scheme]
The inventor has obtained a kind of wraper made of sweet potato dumpling or steamed stuffed bun and preparation method thereof through for many years development:
The first step cleans up fresh Ipomoea batatas, pulverizes with pulverizer, and in crushing process, the limit is pulverized marginal not and gone into clear water, and the clear water injection rate is that a times of Ipomoea batatas is to twice;
In second step, with sweet potato powder (graininess) precipitation after pulverizing, 6 hours sedimentation times emitted water to 12 hours, thereafter, sweet potato powder were dried;
In the 3rd step, clean precipitation, filtration for the second time.The graininess sweet potato powder of doing is injected clear water, stir, precipitate 6 hours to 12 hours sedimentation time again.After supernatant skin quarrel gone out clearly, emit water, dry again;
The 4th step, will do and wear into powder on the graininess sweet potato powder, sieve with 110-130 mesh sieve, make sweet potato powder;
In the 5th step, according to the routine techniques of cooking dumpling, steamed stuffed bun, the filling of becoming reconciled is standby;
In the 6th step,, utilize routine techniques to make dumpling, steamed stuffed bun skin with hot water and face;
The 7th step is with finished product conventional method shortening.
Above-mentioned filling can be varied, is preparation method conventional in this area.
Above-mentioned hot water preferable range be 60 ℃ to boiling point.
In above-mentioned second step and the 3rd step, preferred 10 hours of sedimentation time.
[beneficial effect]
Wraper made of sweet potato dumpling of the present invention or steamed stuffed bun have the following advantages:
Characteristics: the Ipomoea batatas face that 1, cooks is made dumpling, the steamed stuffed bun of skin, and skin is transparent (many people is referred to as crystal Jaozi, steamed stuffed bun), can be clear that the filling of the inside.
2, mouthfeel is good.
3, the nutrition that has fully kept Ipomoea batatas.
(4) specific embodiment
Following examples are used to explain method of the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
The first step cleans up fresh Ipomoea batatas, pulverizes with pulverizer, and in crushing process, the limit is pulverized marginal not and gone into clear water, and the clear water injection rate is that a times of Ipomoea batatas is to twice;
Second step, with sweet potato powder (graininess) precipitation after pulverizing, 12 hours sedimentation times, water is emitted, thereafter, sweet potato powder is dried;
In the 3rd step, clean precipitation, filtration for the second time.The graininess sweet potato powder of doing is injected clear water, stir, precipitate 6 hours sedimentation times again.After supernatant skin quarrel gone out clearly, emit water, dry again;
The 4th step, will do and wear into powder on the graininess sweet potato powder, sieve with 110 mesh sieve, make sweet potato powder;
In the 5th step, according to the routine techniques of cooking dumpling, steamed stuffed bun, the filling of becoming reconciled is standby;
In the 6th step,, utilize routine techniques to make dumpling, steamed stuffed bun skin with 60 degree hot water and faces;
The 7th step is with finished product conventional method shortening.
Embodiment 2
The first step cleans up fresh Ipomoea batatas, pulverizes with pulverizer, and in crushing process, the limit is pulverized marginal not and gone into clear water, and the clear water injection rate is that a times of Ipomoea batatas is to twice;
Second step, with sweet potato powder (graininess) precipitation after pulverizing, 6 hours sedimentation times, water is emitted, thereafter, sweet potato powder is dried;
In the 3rd step, clean precipitation, filtration for the second time.The graininess sweet potato powder of doing is injected clear water, stir, precipitate 12 hours sedimentation times again.After supernatant skin quarrel gone out clearly, emit water, dry again;
The 4th step, will do and wear into powder on the graininess sweet potato powder, sieve with 120 mesh sieve, make sweet potato powder;
In the 5th step, according to the routine techniques of cooking dumpling, steamed stuffed bun, the filling of becoming reconciled is standby;
In the 6th step,, utilize routine techniques to make dumpling, steamed stuffed bun skin with boiling water and face;
The 7th step is with finished product conventional method shortening.
Embodiment 3
The first step cleans up fresh Ipomoea batatas, pulverizes with pulverizer, and in crushing process, the limit is pulverized marginal not and gone into clear water, and the clear water injection rate is that a times of Ipomoea batatas is to twice;
Second step, with sweet potato powder (graininess) precipitation after pulverizing, 10 hours sedimentation times, water is emitted, thereafter, sweet potato powder is dried;
In the 3rd step, clean precipitation, filtration for the second time.The graininess sweet potato powder of doing is injected clear water, stir, precipitate 10 hours sedimentation times again.After supernatant skin quarrel gone out clearly, emit water, dry again;
The 4th step, will do and wear into powder on the graininess sweet potato powder, sieve with 130 mesh sieve, make sweet potato powder;
In the 5th step, according to the routine techniques of cooking dumpling, steamed stuffed bun, the filling of becoming reconciled is standby;
In the 6th step,, utilize routine techniques to make dumpling, steamed stuffed bun skin with 80 degree hot water and faces;
The 7th step is with finished product conventional method shortening.
Claims (5)
1, a kind of wraper made of sweet potato dumpling or steamed stuffed bun and preparation method thereof is characterized in that:
The first step cleans up fresh Ipomoea batatas, pulverizes with pulverizer, and in crushing process, the limit is pulverized marginal not and gone into clear water, and the clear water injection rate is that a times of Ipomoea batatas is to twice;
In second step, with sweet potato powder (graininess) precipitation after pulverizing, 6 hours sedimentation times emitted water to 12 hours, thereafter, sweet potato powder were dried;
In the 3rd step, clean precipitation, filtration for the second time.The graininess sweet potato powder of doing is injected clear water, stir, precipitate 6 hours to 12 hours sedimentation time again.After supernatant skin quarrel gone out clearly, emit water, dry again;
The 4th step, will do and wear into powder on the graininess sweet potato powder, sieve with 110-130 mesh sieve, make sweet potato powder;
In the 5th step, according to the routine techniques of cooking dumpling, steamed stuffed bun, the filling of becoming reconciled is standby;
In the 6th step,, utilize routine techniques to make dumpling, steamed stuffed bun skin with hot water and face;
The 7th step is with finished product conventional method shortening.
2, wraper made of sweet potato dumpling as claimed in claim 1 or steamed stuffed bun and preparation method thereof, it is characterized in that: described filling can be varied, is preparation method conventional in this area.
3, wraper made of sweet potato dumpling as claimed in claim 1 or steamed stuffed bun and preparation method thereof is characterized in that: described hot water preferable range be 60 ℃ to boiling point.
4, wraper made of sweet potato dumpling as claimed in claim 1 or steamed stuffed bun and preparation method thereof is characterized in that: in described second step and the 3rd step, and preferred 10 hours of sedimentation time.
5, utilize as an any wraper made of sweet potato dumpling or steamed stuffed bun that described method prepares among the claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710123450XA CN101081070A (en) | 2007-06-25 | 2007-06-25 | Dumpling or steamed stuffed bun having wraper made of sweet potato and the method for preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710123450XA CN101081070A (en) | 2007-06-25 | 2007-06-25 | Dumpling or steamed stuffed bun having wraper made of sweet potato and the method for preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101081070A true CN101081070A (en) | 2007-12-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710123450XA Pending CN101081070A (en) | 2007-06-25 | 2007-06-25 | Dumpling or steamed stuffed bun having wraper made of sweet potato and the method for preparing the same |
Country Status (1)
| Country | Link |
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| CN (1) | CN101081070A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524716A (en) * | 2011-12-27 | 2012-07-04 | 无锡汇盈食品有限公司 | Manufacturing method of purple-potato steamed stuffed bun |
| CN103120305A (en) * | 2012-07-23 | 2013-05-29 | 张兴耀 | Making method of potato starch crystal dumplings |
| CN109601845A (en) * | 2019-02-14 | 2019-04-12 | 重庆丰杰农产品开发有限公司 | Sweet potato dumpling |
| WO2022152117A1 (en) * | 2021-01-15 | 2022-07-21 | 河南工业大学 | Sweet potato dumpling flour and preparation method therefor |
-
2007
- 2007-06-25 CN CNA200710123450XA patent/CN101081070A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524716A (en) * | 2011-12-27 | 2012-07-04 | 无锡汇盈食品有限公司 | Manufacturing method of purple-potato steamed stuffed bun |
| CN103120305A (en) * | 2012-07-23 | 2013-05-29 | 张兴耀 | Making method of potato starch crystal dumplings |
| CN109601845A (en) * | 2019-02-14 | 2019-04-12 | 重庆丰杰农产品开发有限公司 | Sweet potato dumpling |
| WO2022152117A1 (en) * | 2021-01-15 | 2022-07-21 | 河南工业大学 | Sweet potato dumpling flour and preparation method therefor |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20071205 |