CN102048071A - Method for making glutinous rice sesame balls - Google Patents
Method for making glutinous rice sesame balls Download PDFInfo
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- CN102048071A CN102048071A CN2009101913853A CN200910191385A CN102048071A CN 102048071 A CN102048071 A CN 102048071A CN 2009101913853 A CN2009101913853 A CN 2009101913853A CN 200910191385 A CN200910191385 A CN 200910191385A CN 102048071 A CN102048071 A CN 102048071A
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Abstract
The invention discloses a method for making glutinous rice sesame balls, which belongs to the field of sesame ball making. The method can effectively overcome the drawbacks of singular mouthfeel, lack of rice flavor and poor mouthfeel of the conventional sesame balls. The raw material formula of the glutinous rice sesame balls comprises 5 kilograms of glutinous rice flour, 3 kilograms of nonglutinous rice flour, 2 kilograms of wheat flour, 5 kilograms of sweet bean paste stuffing, 50 grams of sesame seeds, 2,000 milliliters of boiling water and 500 milliliters of oil. The making method comprises: mixing the glutinous rice flour and the nonglutinous rice flour, stirring and uniformly mixing, adding boiling water, uniformly kneading to make dough, making starchy sauce by mixing starch with boiling water, mixing the starchy sauce with the dough uniformly, twisting to make a strip, dividing the strip into 20-gram-heavy parts, pressing the parts to obtain flat piece, wrapping the sweet bean paste stuffing, closing the flat pieces, rounding to make balls, rolling the balls to adhere sesame seeds onto the balls and preparing for frying, heating oil, placing the sesame balls in the oil to fry the sesame balls for 3 minutes, taking the sesame balls out when the shell is hard, removing an oil pot, pouring fried-shell sesame balls into the oil when the oil cools down and does not burn hand, frying for 5 minutes to expand and hollow the sesame balls, frying for 2 minutes over a strong fire till the shells are expanded and turn yellow, and taking the balls out of the pot. The method is mainly used for making sesame balls.
Description
Technical field the present invention relates to a kind of preparation method of ground rice fiber crops ball.
Background technology fiber crops ball is the often edible a kind of food of people, and the nutrition of numb ball is abundanter, contains the multiple nutritional components of needed by human body, but known numb ball has such shortcoming, be exactly that known numb ball mouthfeel is more single, lack the taste of rice, it is relatively poor that the user eats mouthfeel.
Summary of the invention the objective of the invention is to provide a kind of preparation method of ground rice fiber crops ball, and it is more single that it can effectively solve known numb ball mouthfeel, lacks the taste of rice, and the user eats the relatively poor shortcoming of mouthfeel.
The object of the present invention is achieved like this: the preparation method of ground rice fiber crops ball, earlier glutinous rice flour, the polished rice powder stirs after mixing, and the adding boiling water kneads agglomerating, flour is broken into ripe Gorgon euryale again and rubs with powder ball, be twisted into bar then, seize into jizi for making dumplings,, tighten up mouth and be twisted into circle by the flat sweetened bean paste stuffing of wrapping, rolling on numb benevolence waits to explode, with rusting heat, put into numb ball fried 3 minutes, shell one is firmly promptly pulled out, oil cauldron is from fire, when treating that oil is cooled to non-scald on hand, pour the numb ball of fried good shell into, deep fry for five minutes, numb ball is expanded, interior empty, exploded 2 minutes with very hot oven then, shell becomes very, and taking the dish out of the pot when being golden yellow gets final product.
The preparation method of ground rice fiber crops ball of the present invention, this product perfume (or spice), sweet, crisp, crisp, golden yellow color, and also the preparation method of product is simple, and cost of manufacture is cheap.
Specific embodiment composition of raw materials:
5 kilograms of glutinous rice flours, 3 kilograms in polished rice powder, 2 kilograms in flour, 5 kilograms of sweetened bean paste stuffings, numb benevolence 50 grams, 2000 milliliters in boiling water, 500 milliliters of oil.
Preparation method:
1. earlier glutinous rice flour, polished rice powder are stirred after mixing, the adding boiling water kneads agglomerating, flour is broken into ripe Gorgon euryale again and rubs with powder ball, is twisted into bar then, seizes into jizi for making dumplings of each 20 gram, by the flat sweetened bean paste stuffing of wrapping, tightens up mouth and is twisted into circle, rolls on numb benevolence and waits to explode.
2. with rusting heat, put into numb ball fried 3 minutes, shell one is firmly promptly pulled out, and oil cauldron is from fire, when treating that oil is cooled to non-scald on hand, pour the numb ball of fried good shell into, deep fry for five minutes makes numb ball expansion, interior sky, exploded 2 minutes with very hot oven then, shell becomes very, and taking the dish out of the pot when being golden yellow gets final product.
Claims (1)
1. the preparation method of ground rice fiber crops ball, it is characterized in that: earlier glutinous rice flour, polished rice powder are stirred after mixing, the adding boiling water kneads agglomerating, flour is broken into ripe Gorgon euryale again and rubs with powder ball, be twisted into bar then, seize into jizi for making dumplings,, tighten up mouth and be twisted into circle by the flat sweetened bean paste stuffing of wrapping, rolling on numb benevolence waits to explode, with rusting heat, put into numb ball fried 3 minutes, shell one is firmly promptly pulled out, oil cauldron is from fire, when treating that oil is cooled to non-scald on hand, pour the numb ball of fried good shell into, deep fry for five minutes, make numb ball expansion, interior sky, exploded 2 minutes with very hot oven then, shell becomes very, and taking the dish out of the pot when being golden yellow gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101913853A CN102048071A (en) | 2009-11-09 | 2009-11-09 | Method for making glutinous rice sesame balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101913853A CN102048071A (en) | 2009-11-09 | 2009-11-09 | Method for making glutinous rice sesame balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102048071A true CN102048071A (en) | 2011-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101913853A Pending CN102048071A (en) | 2009-11-09 | 2009-11-09 | Method for making glutinous rice sesame balls |
Country Status (1)
| Country | Link |
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| CN (1) | CN102048071A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105284986A (en) * | 2015-06-12 | 2016-02-03 | 衢州谷香人家食品有限公司 | Technological process of pearl sago balls |
| CN105994486A (en) * | 2016-06-29 | 2016-10-12 | 蚌埠市兄弟粮油食品科技有限公司 | Oversized glutinous rice sesame balls and production method thereof |
| CN114532510A (en) * | 2022-01-20 | 2022-05-27 | 安徽一闻香清真食品有限公司 | Molding process for sesame ball production |
-
2009
- 2009-11-09 CN CN2009101913853A patent/CN102048071A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105284986A (en) * | 2015-06-12 | 2016-02-03 | 衢州谷香人家食品有限公司 | Technological process of pearl sago balls |
| CN105994486A (en) * | 2016-06-29 | 2016-10-12 | 蚌埠市兄弟粮油食品科技有限公司 | Oversized glutinous rice sesame balls and production method thereof |
| CN114532510A (en) * | 2022-01-20 | 2022-05-27 | 安徽一闻香清真食品有限公司 | Molding process for sesame ball production |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110511 |