CN101331926A - Cooking method of smooth sweet dumplings - Google Patents
Cooking method of smooth sweet dumplings Download PDFInfo
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- CN101331926A CN101331926A CNA2007100352265A CN200710035226A CN101331926A CN 101331926 A CN101331926 A CN 101331926A CN A2007100352265 A CNA2007100352265 A CN A2007100352265A CN 200710035226 A CN200710035226 A CN 200710035226A CN 101331926 A CN101331926 A CN 101331926A
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Abstract
The invention relates to a boiling method for preparing smooth and sweet flour balls, which mainly puts damage-free flour balls after being screened into sugar water prepared specially according to a certain proportion, uses a filtering tool to catch the flour balls floating on the water surface quickly, then is added with fried sugar juice with a certain proportion, uses big fire to boil more than 25 minutes when the fried sugar juice and the sugar water are totally melted and uses a stirring tool to evenly stir when the flour balls floats on the sugar water and which adjusts the fire to a middle or small fire state to stir evenly for about 25 minutes, and then boils for 3 to 4 minutes repeatedly by using the middle or small fire, stirs for several times when boiled, and boils for 25 minutes by using small fire when the sugar water is totally absorbed by the flour balls in cooling and hot water, then turns off the fire and boils for 2 to 3 minutes and lifts the lid of the pot. The smooth and sweet flour balls can be prepared by using such a method.
Description
Technical field
The present invention relates to a kind of cooking method for preparing the powder circle, mainly be with the special technology that boils, yet allow the powder rounded grain absorb the mediation syrup certainly equably in the process of boiling, promptly allow sugariness be distributed to each trickle position of whole powder rounded grain equably with syrup segmentation subtype attitude at the maturation stage self, determine to form a smooth fragrant and sweet taste powder circle, with the disappearance of the existing powder round mouth sense of effective improvement.
Background technology
The cooking method of general powder circle is that powder roundwood material was added in the boiling water that boils about 20 minutes, boils about 20 minutes so that little fire is stewing again, and the powder that then this is boiled circle adds in the clear water behind the flush away granulated slag, directly pours in the syrup, waits for and buying; Therefore, the formed powder circle of clearly this kind of cooking method itself only can absorb moisture in boiling, and can't therefore make the powder circle itself produce special flavour; And can influence the smooth degree of powder circle because of the absorption of simple water; Though No. 093130056 case of TaiWan, China patent application arranged at present, provide and when the powder circle is half-mature, added No. two granulated sugar of platform sugar, make this sugar can dissolve the practice that is attached to the powder circular surfaces, but because the powder circle in the water absorption course that boils, can discharge colloid, this colloid is for the absorption that adds granulated sugar subsequently, form tangible iris action, thus adding that should sugar, to the change of powder round mouth flavor, the sugariness that still only terminates in the powder circular surfaces adds, and improves very limited to the mouthfeel of whole powder circle.
Summary of the invention
Technical problem to be solved by this invention is at the deficiencies in the prior art, to provide a kind of cooking method for preparing smooth fragrant and sweet taste powder circle, with the disappearance of the existing powder round mouth sense of effective improvement.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of cooking method for preparing smooth fragrant and sweet taste powder circle comprises the following steps:
(1) the powder roundwood material screen of desiring to boil is removed breakage and powder part;
(2) boiling with addition of the ratio heating of 9～11 kg of water and 0.3～0.5 kilogram of brown sugar with per kilogram powder roundwood material is syrup;
(3) with per kilogram powder roundwood material with addition of No. two granulated sugar of 100～150 gram platforms sugar, add and propagandize into the stir-fry syrup hotly, and this is fried syrup add dissolving fully in the above-mentioned syrup;
(4) powder roundwood material is added in the syrup of step (3) formation, raging fire is stewing to be boiled 4～5 minutes;
(5) boil gently and to stir powder roundwood material in boiling and syrup 3～4 minutes;
(6) duration and degree of heating being transferred to middle or small fire continuation stirring boiled 20～30 minutes;
(7) cover that pot cover is stewing and boil 3～4 minutes after, lift open pot cover the syrup in the pot and powder circle bestowed several times and stirred back and forth after, after covering again that pot cover is stewing and boiling 3～4 minutes, lift once more and open pot cover, so repeatedly for several times carrying out stirring operation in the pot;
(8) cover pot cover again, little fire is stewing boil 20～25 minutes after, flame-out stewing again boiling played pot in 2～3 minutes and promptly formed complete slaking powder circle for sale.
Further being improved to of such scheme: adding in the described step (2) has some sugarcanes to boil into syrup together.
Further being improved to of such scheme: add fresh milk or condensed milk in the described powder circle for sale.
Compared with prior art, the invention has the beneficial effects as follows: can not only be when the powder circle boils absorption moisture content, the syrup of special modulation fully and is in depth absorbed by powder roundwood material, and in the process of boiling, utilize preceding repeatedly stewing the boiling and the stirring operation that boils of maturation, make powder roundwood material itself produce the repeatedly heat expansion and the shrinkage phenomenon of similar breathing, more syrup can be absorbed fully and equably each trickle position of powder rounded grain, bring up the smooth fragrant and sweet powder circle of full particle, and it is dull to improve traditional powder round mouth flavor, and sweet local flavor can't go deep into the shortcoming of granule interior.
The specific embodiment
For reaching above-mentioned purpose, the cooking method that the present invention provides especially can be reached according to following steps:
Step 1, the powder roundwood material screen desiring to boil is removed breakage and smalls part, be stained with a pot phenomenon to avoid the process of boiling.
Step 2, to be boiled with addition of the ratio of 9～11 literss of water and 0.3～0.5 kilogram of brown sugar with per 1 kilogram of powder roundwood material be syrup, and add in this syrup boils process and fry syrup; Add the syrup of frying syrup and boil, also can add several sections sugarcanes in it again and boil in the lump, more can promote its local flavor to being dissolved as the diversity syrup fully.This fries syrup system with per 1 kilogram of powder roundwood material No. two granulated sugar of platform sugar with addition of 100～150 gram (g) ratios, fries with little fire.
Step 3, powder roundwood material is added in the above-mentioned diversity syrup, and remove powder circle residue or the smalls that appears in one's mind above the diversity syrup with the filtering instrument.
Step 4, remove above-mentioned powder circle residue or smalls after, after lid closed that the boiling of pan raging fire is stewing and boils 4～5 minutes, the powder roundwood material in boiling can float to the syrup top by building.
Step 5, boil the powder roundwood material in boiling was stirred 3～4 minutes gently, again the duration and degree of heating is transferred to middle or small fire and continue to stir and boil; Above-mentioned respectively the stirring moved, and the heat effect that is intended to allow powder roundwood material accept to boil is evenly distributed on each powder rounded grain, and avoids stagnation to be stained with a pot situation generation.
The stirring of step 6, the lasting above-mentioned middle or small fire effect of boiling is after about 20～30 minutes, after lid closes that pan is stewing and boils 3～4 minutes, lift again and open pan the powder roundwood material in boiling in the pot and syrup are imposed stirring operation for several times, lid closes that pan is stewing to be boiled 3～4 minutes again, lift again and open pan stirring in the pot, so repeatedly back and forth after the operation for several times, make powder roundwood material boil that adding pines for expanding becomes big, and produce cooling and dwindle situation in lifting when opening pan and stirring powder roundwood material stewing; Therefore as during above-mentioned multi-pass operation back and forth, powder roundwood material itself promptly produces just like the phenomenon as breathing, and can be in this process, and nature sucks syrup in the body of powder roundwood material, moistens the each several part of every powder roundwood material; Very physical relief is helped particle perfume (or spice), cunning and sweetish powder circle, and the color and luster of syrup more can infiltrate in the powder rounded grain increase powder circle appearance tactile impression.
Step 7, treat that powder roundwood material is behind said process, stewing again boiling got final product complete slaking in about 20～25 minutes, can stop working this moment, under heated condition no longer, lid closes that pan is vexed to be boiled about 2～3 minutes, make the complete slaking really of powder roundwood material, and strengthen again absorbing syrup to the powder rounded grain, can play the pot wait and peddle.
According to above-described powder circle cooking method, can not only be when the powder circle boils absorption moisture content, the syrup of special modulation fully and is in depth absorbed by powder roundwood material, and in the process of boiling, utilize preceding repeatedly stewing the boiling and the stirring operation that boils of maturation, make powder roundwood material itself produce the repeatedly heat expansion and the shrinkage phenomenon of similar breathing, more syrup can be absorbed fully and equably each trickle position of powder rounded grain, bring up the smooth fragrant and sweet powder circle of full particle, and it is dull to improve traditional powder round mouth flavor, and sweet local flavor can't go deep into the shortcoming of granule interior.
According to the powder circle of the above-mentioned slaking of boiling, peddling Shi Gengke adding fresh milk and/or condensed milk, more can increase another excellent local flavor of powder circle product.
Claims (5)
1. a cooking method for preparing smooth fragrant and sweet taste powder circle is characterized in that comprising the following steps:
(1) the powder roundwood material screen of desiring to boil is removed breakage and powder part;
(2) boiling with addition of the ratio heating of 9～11 kg of water and 0.3～0.5 kilogram of brown sugar with per kilogram powder roundwood material is syrup;
(3) with per kilogram powder roundwood material with addition of No. two granulated sugar of 100～150 gram platforms sugar, add and propagandize into the stir-fry syrup hotly, and this is fried syrup add dissolving fully in the above-mentioned syrup;
(4) powder roundwood material is added in the syrup of step (3) formation, raging fire is stewing to be boiled 4～5 minutes;
(5) boil gently and to stir powder roundwood material in boiling and syrup 3～4 minutes;
(6) duration and degree of heating being transferred to middle or small fire continuation stirring boiled 20～30 minutes;
(7) cover that pot cover is stewing and boil 3～4 minutes after, lift open pot cover the syrup in the pot and powder circle bestowed several times and stirred back and forth after, after covering again that pot cover is stewing and boiling 3～4 minutes, lift once more and open pot cover, so repeatedly for several times carrying out stirring operation in the pot;
(8) cover pot cover again, little fire is stewing boil 20～25 minutes after, flame-out stewing again boiling played pot in 2～3 minutes and promptly formed complete slaking powder circle for sale.
2. according to the cooking method of the smooth fragrant and sweet taste powder circle of the described preparation of claim 1, it is characterized in that adding in the described step (2) has some sugarcanes to boil into syrup together.
3. according to the cooking method of claim 1 or the smooth fragrant and sweet taste powder circle of 2 described preparations, it is characterized in that, add fresh milk in the described powder circle for sale.
4. according to the cooking method of claim 1 or the smooth fragrant and sweet taste powder circle of 2 described preparations, it is characterized in that, add condensed milk in the described powder circle for sale.
5. according to the cooking method of the smooth fragrant and sweet taste powder circle of the described preparation of claim 3, it is characterized in that, add condensed milk in the described powder circle for sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100352265A CN101331926A (en) | 2007-06-27 | 2007-06-27 | Cooking method of smooth sweet dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100352265A CN101331926A (en) | 2007-06-27 | 2007-06-27 | Cooking method of smooth sweet dumplings |
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| Publication Number | Publication Date |
|---|---|
| CN101331926A true CN101331926A (en) | 2008-12-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100352265A Pending CN101331926A (en) | 2007-06-27 | 2007-06-27 | Cooking method of smooth sweet dumplings |
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| CN (1) | CN101331926A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178241A (en) * | 2011-04-29 | 2011-09-14 | 福建农林大学 | Pearl powder round and preparation method thereof |
| CN104273414A (en) * | 2013-06-14 | 2015-01-14 | 丰诚冷冻食品有限公司 | Preparation method of single-frozen instant pearl balls |
| CN106551372A (en) * | 2015-09-28 | 2017-04-05 | 郭琳圭 | Powder circle product and preparation method thereof and preparation system |
| CN109588525A (en) * | 2018-11-29 | 2019-04-09 | 卢春燕 | A kind of frying production method of Pearl powder dumpling |
-
2007
- 2007-06-27 CN CNA2007100352265A patent/CN101331926A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178241A (en) * | 2011-04-29 | 2011-09-14 | 福建农林大学 | Pearl powder round and preparation method thereof |
| CN102178241B (en) * | 2011-04-29 | 2012-12-19 | 福建农林大学 | Pearl powder round and preparation method thereof |
| CN104273414A (en) * | 2013-06-14 | 2015-01-14 | 丰诚冷冻食品有限公司 | Preparation method of single-frozen instant pearl balls |
| CN106551372A (en) * | 2015-09-28 | 2017-04-05 | 郭琳圭 | Powder circle product and preparation method thereof and preparation system |
| CN109588525A (en) * | 2018-11-29 | 2019-04-09 | 卢春燕 | A kind of frying production method of Pearl powder dumpling |
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Open date: 20081231 |