CN101731537A - Lily and sweet potato flour nutrient quick-freezing food and preparation method thereof - Google Patents
Lily and sweet potato flour nutrient quick-freezing food and preparation method thereof Download PDFInfo
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- CN101731537A CN101731537A CN201010045860A CN201010045860A CN101731537A CN 101731537 A CN101731537 A CN 101731537A CN 201010045860 A CN201010045860 A CN 201010045860A CN 201010045860 A CN201010045860 A CN 201010045860A CN 101731537 A CN101731537 A CN 101731537A
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Abstract
The invention discloses a lily and sweet potato flour nutrient quick-freezing food and a preparation method thereof. The lily and potato flour nutrient quick-freezing food comprises a coating material and a filling material. The coating material comprises the following components in parts by weight: 15-30 parts of lily flour, 10-25 parts of flour, 10-35 parts of sweet potato flour, 1-5 parts of potato flour and 0.5-5 parts of lotus flour. The filling material comprises the following components in parts by weight: 50-75 parts of meat, 20-40 parts of seasonal fresh vegetable, 1-5 parts of lotus seed, 1-5 parts of semen coicis, 5-10 parts of edible oil and a proper amount of condiment and salt. The nutrient quick-freezing food prepared by adopting lily and sweet potato flour as main components has high lily and sweet potato flour content in a starch raw material for preparing the coating material, good taste, soft and smooth entrance, rich nutrition and simple production and preparation process without unctuosity, can be made into various shapes, such as a triangle, a wooden fish shape, a dumpling shape or a circular shape, a whistle shape, and the like during preparation and is easy for production, transportation and preservation.
Description
Technical field: the present invention relates to a kind of lily potato powder food and method for making thereof, particularly a kind of lily sweet potato flour nutrient quick-frozen food and preparation method thereof.
Background technology: lilium perennial root herbaceos perennial, edible, medicinal, its tool is strong, improve immunity and antitumaous effect, and be the food that people liked, Ipomoea batatas is as popular food, the quick-frozen food that utilizes lily, potato class mixing starch to make, nutritious, mouthfeel well is subjected to people equally and likes.
Summary of the invention: the present invention will provide a kind of lily sweet potato flour nutrient quick-frozen food and preparation method thereof exactly, and it is that the Main Ingredients and Appearance mouthfeel is good with lily and potato powder, nutrition, and process for producing is simple, is easy to the production and transport preservation.
The technical scheme of lily sweet potato flour nutrient quick-frozen food of the present invention is achieved like this, and it comprises construction materials contract and filling material, and described construction materials contract comprises following weight portion component composition: lily root flour 15-30, flour 10-25, potato powder 10-35, mealy potato 1-5, lotus root starch 0.5-5;
Described filling material package is drawn together following weight portion component: meat 50-75, and vegetables in season 20-40, lotus seeds 1-5, coix seed 1-5, edible oil 5-10, flavouring, salt are an amount of.
Described construction materials contract of lily sweet potato flour nutrient quick-frozen food of the present invention and filling material are to be made up of following weight portion component respectively:
Construction materials contract: lily root flour 15-30, flour 10-25, sweet potato powder 10-25, tapioca starch and/or sole potato powder 10-15, mealy potato 1-5, lotus root starch 0.5-3, buckwheat 0-3;
Filling material: thin: fertilizer is pork and/or the mutton 50-70 of 7-6: 3-4, winter bamboo shoot, mushroom and/or auricularia auriculajudae 20-40, and carrot 1-5, lotus seeds 1-5, coix seed 1-3, edible oil 5-10, garlic, green onion, ginger are an amount of, and salt is an amount of.
The present invention prepares the method for lily sweet potato flour nutrient food, follows these steps to carry out:
(1) the construction materials contract preparation is carried out slaking earlier with flour, then required all the other each components such as lily root flour, and the potato powder, lotus root starch, buckwheat adds respectively and stirs, and rubs to smooth surface;
(2) preparation of filling material is smash meat mud to meat, and vegetables in season is made the dish foam, and lotus seeds, coix seed are pulverized and bone soup juice and edible oil, flavouring, and salt is mixing and stirring together;
(3) moulding is got (1) step construction materials contract dough to be divided into the 10-30 gram a, and filling material that will the preparation of (2) step wraps up with construction materials contract makes different profile food.
(4) quick-frozen places freezing equipment to be cooled to rapidly-25--35 ℃ the food for preparing of (3) step, time 0.5-1 hour, checks, packs warehouse-in again.
The present invention is the nutrient quick-frozen food that Main Ingredients and Appearance is made with lily, potato class, lily, potato class powder content ratio are big in the raw material of preparation construction materials contract, the flour occupancy volume is less, the boiled dumpling of producing, the rice dumpling, food mouthfeel such as take all of is better, and inlet is soft, smooth, oiliness, it is nutritious to add multiple food such as lotus root starch, buckwheat simultaneously; Add lotus seeds in the filling material, coix seed is a kind of beauty food, the edible application on human skin gloss exquisiteness that makes; Edible oil is selected plant tempered oil such as the commercially available wet goods of respectively concocting for use.
Can be made into multiple profile such as triangle, wooden fish shape, dumpling shape during preparation or roll into a ball and become to take all of shape, whistle shape etc.; The vegetables that vegetables in season is generally produced when season when producing are as the vegetables Main Ingredients and Appearance of producing at that time, as carrot, and leek, spinach etc. but preferably use winter bamboo shoot, mushroom, auricularia auriculajudae; Flavouring generally is garlic, green onion, ginger, monosodium glutamate; Garlic is selected Semen Bulbus Allii for use, and green onion is selected spring onion for use, all is cut into thin foam, and monosodium glutamate, salt are in right amount, and particularly edible salt can be seasonal different by what produce, and is many slightly during summer, few some during winter; Meat be added in summer the time, thin, fertile in being 7: 3, be 6: 4 during winter; Purpose is that difference by season makes the lily food of producing be more suitable for people's mouthfeel at that time like this.Become flavor available raw material of filling material or grog, go back sweet taste material.
Food 30 fens clock time domestic demands in freezing equipment reach below-18 ℃ when the preparation quick-frozen food, and the quick-frozen food form does not well harden.
Meat preferably with pork or mutton, also can adopt beef, poultry such as chicken, the flesh of fish, shrimp etc.
Its production procedure is: raw material is handled (comprising processing such as greengrocery, meat, lily, potato class)-construction materials contract-filling material-moulding-quick-frozen-packing, check-finished product;
The every index of the food that the present invention prepares, organoleptic indicator and physical and chemical index see Table 1 respectively, table 2.
The requirement of table 1 sense organ
| Project | Requirement |
| Color and luster | It is glossy that canescence cooks the rear surface |
| Mouthfeel | The degree of saltiness is agreeable to the taste, smooth exquisiteness, and delicious U.S., free from extraneous odour do not have husky sense |
| Tissue morphology | The due forms of these series of products such as triangle, dumpling shape, barna shape or circle, size is even, and skin depth is thin consistent, does not have damaged |
Table 2 physical and chemical index
The specific embodiment:
Embodiment 1 weight portion
1, batching:
Construction materials contract: lily root flour 30, flour 20, sweet potato powder 20, tapioca starch and sole potato powder 15, lotus root starch 3, mealy potato 5, buckwheat 2; Sole potato formal name used at school hair potato.
Become flavor filling material: pork 65 (thin: fertilizer is 7: 3), winter bamboo shoot, auricularia auriculajudae and mushroom 20, carrot 3, lotus seeds 3, coix seed 2 plant tempered oils 8, flavouring are garlic, green onion, ginger, it is an amount of to smash into foam, monosodium glutamate, salt are an amount of; All can with life, grog adding.
The sweet stuffing material: the mixture 85 of red date mud, shelled peanut, sesame wherein red date mud accounts for 90%, and shelled peanut and sesame respectively account for 5% respectively, white granulated sugar 5 plant tempered oils 10;
2, preparation method:
(1) with lily, potato class etc. cleans up makes powder;
(2) with wheat flour be clear and carry out slaking earlier, then required other each component lily root flour, the potato powder, lotus root starch, buckwheat adds respectively and stirs, and rubs to smooth surface;
(3) filling material preparation:
A) raw material filling: meat is smash meat mud, and vegetables in season is made the dish foam; Bone be boiled into soup juice be soup-stock and flavouring garlic, green onion, ginger, monosodium glutamate, oil, salt etc. above-mentioned every carry out abundant mixing and stirring the raw material filling.
B) grog filling: above-mentioned meat is cut into the fourth piece, and vegetables in season winter bamboo shoot, mushroom are smash into the dish foam, and be with the plant tempered oil that above-mentioned cube meat and dish foam is quick-fried ripe and add an amount of flavouring garlic, green onion, ginger, monosodium glutamate, salt etc.;
C) sweet ignorant filling: be each the weight portion component in the batching fully to be mixed get final product.
(5) preparation finished product: with the construction materials contract, the filling material that prepare, mitogenetic, ripe, sweet stuffing material takes by weighing required weight portion respectively, by construction materials contract: filling material weight ratio be 6: 4 ratios make single finished product as the making dumpling, take all of etc.; Be construction materials contract 20, the filling material, raw material filling or grog filling material or sweet stuffing 30 are made.
(6) food that makes is placed freezing equipment in 30 minutes, reduce to-25 ℃---35 ℃, test then and pack product, be nutraceutical of the present invention.
The product that the foregoing description is prepared all meets the every specification requirement in table 1, the table 2.
Claims (3)
1. a lily sweet potato flour nutrient quick-frozen food comprises construction materials contract and filling material, it is characterized in that described construction materials contract comprises following weight portion component composition: lily root flour 15-30, flour 10-25, potato powder 10-35, mealy potato 1-5, lotus root starch 0.5-5;
Described filling material package is drawn together following weight portion component: meat 50-75, and vegetables in season 20-40, lotus seeds 1-5, coix seed 1-5, edible oil 5-10, flavouring, salt are an amount of.
2. according to the described lily sweet potato flour nutrient of claim 1 quick-frozen food, it is characterized in that described construction materials contract and filling material be made up of following weight portion component respectively:
Construction materials contract: lily root flour 15-30, flour 10-25, sweet potato powder 10-25, sole potato powder and/or tapioca starch 10-15, mealy potato 1-5, lotus root starch 0.5-3, buckwheat 0-3;
Filling material: thin: fertilizer is pork and/or the mutton 50-70 of 7-6: 3-4, winter bamboo shoot, mushroom and/or auricularia auriculajudae 20-40, and carrot 1-5, lotus seeds 1-5, coix seed 1-3, edible oil 5-10, garlic, green onion, ginger are an amount of, and salt is an amount of.
3. method for preparing lily sweet potato flour nutrient quick-frozen food follows these steps to carry out:
(1) the construction materials contract preparation is carried out slaking earlier with flour, then required all the other each component lily root flours, and the potato powder, lotus root starch adds respectively and stirs, and rubs to smooth surface;
(2) preparation of filling material is smash meat mud to meat, and vegetables in season is made the dish foam, and lotus seeds, coix seed are pulverized and bone soup juice and edible oil, flavouring, and salt is mixing and stirring together;
(3) moulding is got (1) step construction materials contract dough to be divided into the 10-30 gram a, and filling material that will the preparation of (2) step wraps up with construction materials contract makes different profile food;
(4) quick-frozen places freezing equipment to be cooled to rapidly-25--35 ℃ the food for preparing of (3) step, time 0.5-1 hour, checks, packs warehouse-in again.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010045860A CN101731537A (en) | 2010-01-19 | 2010-01-19 | Lily and sweet potato flour nutrient quick-freezing food and preparation method thereof |
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| CN201010045860A CN101731537A (en) | 2010-01-19 | 2010-01-19 | Lily and sweet potato flour nutrient quick-freezing food and preparation method thereof |
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| CN101731537A true CN101731537A (en) | 2010-06-16 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511813A (en) * | 2011-12-31 | 2012-06-27 | 浙江中法农业科技发展有限公司 | Lily crystal dumplings |
| CN102813158A (en) * | 2012-09-15 | 2012-12-12 | 李锦� | Sea cucumber anthocyanin flour and preparation method of vermicelli |
| CN102860443A (en) * | 2012-10-17 | 2013-01-09 | 福建腾新食品股份有限公司 | Coarse cereal stuffed bun and manufacture method thereof |
| CN103039893A (en) * | 2012-12-28 | 2013-04-17 | 祝凤仪 | Lotus root powder for dryness-heat cough and preparation method |
| CN103053934A (en) * | 2012-09-25 | 2013-04-24 | 苗娥 | Nutrient and healthy dumpling and preparation method thereof |
| CN103932104A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sauced pork potato fruit and preparation method thereof |
| CN104664281A (en) * | 2015-03-06 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Production method of fried potato dumpling |
| CN105475827A (en) * | 2015-11-26 | 2016-04-13 | 刘义芝 | Wonton wrapper and preparation method thereof |
| CN106071717A (en) * | 2016-06-24 | 2016-11-09 | 安徽三兄弟薯业有限责任公司 | A kind of dumpling flour |
| CN106942722A (en) * | 2017-03-17 | 2017-07-14 | 肖志远 | Nourish filling for dumplings |
-
2010
- 2010-01-19 CN CN201010045860A patent/CN101731537A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511813A (en) * | 2011-12-31 | 2012-06-27 | 浙江中法农业科技发展有限公司 | Lily crystal dumplings |
| CN102813158A (en) * | 2012-09-15 | 2012-12-12 | 李锦� | Sea cucumber anthocyanin flour and preparation method of vermicelli |
| CN102813158B (en) * | 2012-09-15 | 2013-07-31 | 李锦� | Sea cucumber anthocyanin flour and preparation method of vermicelli |
| CN103053934A (en) * | 2012-09-25 | 2013-04-24 | 苗娥 | Nutrient and healthy dumpling and preparation method thereof |
| CN102860443B (en) * | 2012-10-17 | 2015-07-08 | 海欣食品股份有限公司 | Coarse cereal stuffed bun and manufacture method thereof |
| CN102860443A (en) * | 2012-10-17 | 2013-01-09 | 福建腾新食品股份有限公司 | Coarse cereal stuffed bun and manufacture method thereof |
| CN103039893A (en) * | 2012-12-28 | 2013-04-17 | 祝凤仪 | Lotus root powder for dryness-heat cough and preparation method |
| CN103932104A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sauced pork potato fruit and preparation method thereof |
| CN103932104B (en) * | 2014-04-08 | 2016-03-23 | 安徽红云食品有限公司 | A kind of sauced meat sweet potato fruit and preparation method thereof |
| CN104664281A (en) * | 2015-03-06 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Production method of fried potato dumpling |
| CN105475827A (en) * | 2015-11-26 | 2016-04-13 | 刘义芝 | Wonton wrapper and preparation method thereof |
| CN106071717A (en) * | 2016-06-24 | 2016-11-09 | 安徽三兄弟薯业有限责任公司 | A kind of dumpling flour |
| CN106942722A (en) * | 2017-03-17 | 2017-07-14 | 肖志远 | Nourish filling for dumplings |
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Application publication date: 20100616 |