CN102210468B - Quick-frozen coarse grain dumplings and preparation method thereof - Google Patents
Quick-frozen coarse grain dumplings and preparation method thereof Download PDFInfo
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- CN102210468B CN102210468B CN201010138586XA CN201010138586A CN102210468B CN 102210468 B CN102210468 B CN 102210468B CN 201010138586X A CN201010138586X A CN 201010138586XA CN 201010138586 A CN201010138586 A CN 201010138586A CN 102210468 B CN102210468 B CN 102210468B
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Abstract
The invention discloses quick-frozen coarse grain dumplings and a preparation method thereof. Each quick-frozen coarse grain dumpling comprises a dumpling wrapper and stuffing, wherein the dumpling wrapper is mainly prepared from coarse grain and hot water; and the coarse grain comprises the following components in part by weight: 10 to 50 parts of taro and 20 to 90 parts of tapioca. The quick-frozen coarse grain dumplings have excellent mouthfeel and crystal clear appearance, are rich in dietary fibers, and can basically maintain the moisture contained in dumpling wrappers under freezing conditions so as to avoid the cracking of the dumpling wrappers caused by the loss of the moisture.
Description
Technical field
The present invention relates to a kind of quick-frozen coarse grain food and preparation method thereof, relate to particularly a kind of quick-frozen coarse grain dumpling and preparation method thereof.
Background technology
The more smart grain of mouthfeel, impression of (as using steamed bread of corn that corn flour makes etc.) is relatively coarse because coarse food grain food, therefore, current food materials are more and more meticulousr, cause the consumer to lack dietary fiber and trace element, and diet fiber product and the microelement product that need to take in addition manufacturer production improve dietary fiber deficiency disease and trace element deficiency, for improving above-mentioned contradictory phenomena, the present invention intends providing preferably coarse food grain food of a kind of mouthfeel, voluntarily, consciously takes in coarse food grain food in order to the consumer to be provided.
A kind of as coarse food grain food, taro dumpling has smooth tasty and refreshing, glittering and translucent characteristics, taro dumpling is traditional snack of Hakka, its dumpling wrapper adopts taro to add that sweet potato starch is made, as disclosing a kind of production method of dough for rolling dumpling wrapper among the CN1985607A, it comprises following step: taro of slaking peeling is made pasty state and adds suitable quantity of water boil, the taro paste that afterwards sweet potato starch and part is boiled stirs with mixer, adding afterwards remaining taro paste and 80～88 ℃ an amount of warm water of boiling again is stirred to evenly and gets final product again, the mass ratio of described sweet potato starch and taro is 5: 2～5: 4, use above-mentioned preparation method to have and utilize to keep the taro dumpling profile, overcome its defective easy to crack.This wherein, sweet potato starch as main component only can present the thickness shape under higher temperature, " water-break " phenomenon (moisture content loss) then can appear after letting cool, therefore, the dumpling wrapper that adopts sweet potato starch and taro to make very easily ftractures after freezing, and can't be made into quick-frozen food and make long preservation, and then popularization and the development of taro dumpling food have been restricted.
Summary of the invention
The purpose of this invention is to provide a kind of quick-frozen coarse grain dumpling that has splendid mouthfeel, sparkling and crystal-clear outward appearance and be rich in dietary fiber, the moisture content that the dumpling wrapper of this quick-frozen coarse grain dumpling can under freezing conditions keep dumpling wrapper to contain substantially prevents that the dumpling wrapper that causes owing to the moisture content loss is dry and cracked.
Technical scheme provided by the invention is as follows:
The quick-frozen coarse grain dumpling comprises dumpling wrapper and filling for dumplings, and described dumpling wrapper is mainly made by coarse food grain and hot water, it is characterized in that, described coarse food grain comprises the component of following weight proportion: 20～90 parts of 10～50 parts of taros and tapiocas.
Quick-frozen coarse grain dumpling of the present invention contains abundant dietary fiber, and it is lubricated to compare to traditional dumpling wrapper Q, excellent taste.
Need to prove, the present invention does not improve the cryogenic property of above-mentioned coarse food grain dumpling dumpling wrapper with potassium bromate, calcium bromate, Potassiumiodate, calcium iodate, calper calcium peroxide, paddy gastral cavity powder, CSL, stearoyl lactate, monoglyceride, carboxymethyl cellulose, the sweet fat of diacetyl tartarate or aliphatic acid oxygenase etc., above-mentioned substance is the synthetic food additives of chemical industry, although it does not have toxic and side effect, but, do not have too any nutritive value.And the present invention's use is the coarse food grain raw material of pure natural: taro and tapioca, and it is rich in vitamin, and protein and dietary fiber improve people because too meticulous dietary fiber disappearance and the micro-deletion condition that brings of food.
In addition, alleged taro is taro among the present invention, but not taro, in addition, above-mentioned taro also can replace with taro powder or taros'starch.
In the further embodiment of the present invention, 10～50 parts of cornstarch be can also comprise in the described coarse food grain, dietary fiber, linoleic acid, glutathione, Cobastab contained in the cornstarch
2With nutrients such as vitamin Es, help to improve the nutritive value of coarse food grain dumpling.
In the further embodiment of the present invention, can also comprise 10～50 parts of potato starches in the described coarse food grain, contain much starch, protein, dietary fiber, B family vitamin and VC etc. in the potato, help to improve the nutritive value of coarse food grain dumpling.
In the further embodiment of the present invention, can also comprise 10～50 parts of sweet potato starch in the described coarse food grain, sweet potato starch contains protein, dietary fiber, vitamin C and carrotene etc., helps to improve the nutritive value of coarse food grain dumpling.The present invention is by " water-break " performance of secondary boiled process improving sweet potato starch, avoids dumpling wrapper ftracture in refrigerating process (concrete technology sees below).
In the further embodiment of the present invention, can also comprise 10～50 parts of buckwheat starch in the described coarse food grain, contain protein, fat, starch, dietary fiber and vitamin etc. in the buckwheat starch, help to improve the nutritive value of coarse food grain dumpling.
In the further embodiment of the present invention, can also comprise 10～50 parts of sorghum starches in the described coarse food grain, fatty in the sorghum starch, protein, dietary fiber and starch etc. help to improve the nutritive value of coarse food grain dumpling.
In the further embodiment of the present invention, can also comprise 0.01～1 part of edible oil in the described dumpling wrapper.
In the further embodiment of the present invention, can also comprise 0.01～1 part of salt in the described dumpling wrapper.
The filling for dumplings of mentioning among the present invention is made by raw material and flavoring, described raw material can be selected from least a of pork, mushroom, dried bamboo shoots, chive, Chinese cabbage, carrot, peeled shrimp, dried shrimp, cod or water chestnut etc., and described flavoring can be selected from least a in salt, monosodium glutamate, soy sauce, wine, pepper powder, gel powder, chilli powder, sesame oil, chive or the garlic etc.
Another object of the present invention provides the preparation method of above-mentioned quick-frozen coarse grain dumpling.
Quick-frozen coarse grain dumpling of the present invention is to be made according to following manufacture craft:
The preparation method of quick-frozen coarse grain dumpling is characterized in that, comprises following step:
1) gets taro and the tapioca of above weight proportion;
2) taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add tapioca and the hot water of at least 1/2 amount, stir into even paste with mixer after, and become dough one time;
3) above-mentioned dough is steamed or boil 50～100 ℃, the tapioca that adds surplus stirs, and becomes the secondary dough, the secondary dough is put into is pressed into dumpling wrapper on the bark press;
4) dumpling wrapper and filling for dumplings are packaged into dumplings, obtain-35～-20 ℃ quick freezing repository quick-frozens.
The further embodiment of the present invention is as follows:
The preparation method of quick-frozen coarse grain dumpling is characterized in that, comprises following step:
1) gets taro, tapioca and the cornstarch of above weight proportion;
2) taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add the tapioca of at least 1/2 amount, cornstarch and the hot water of at least 1/2 amount, stir into even paste with mixer after, and become dough one time;
3) above-mentioned dough is steamed or boil 50～100 ℃, the tapioca and the cornstarch that add surplus stir, and become the secondary dough, the secondary dough is put into is pressed into dumpling wrapper on the bark press;
4) dumpling wrapper and filling for dumplings are packaged into dumplings, obtain-35～-20 ℃ quick freezing repository quick-frozens.
The further embodiment of the present invention is as follows:
The preparation method of quick-frozen coarse grain dumpling is characterized in that, comprises following step:
1) gets taro, tapioca and the potato starch of above weight proportion;
2) taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add the tapioca of at least 1/2 amount, potato starch and the hot water of at least 1/2 amount, stir into even paste with mixer after, and become dough one time;
3) above-mentioned dough is steamed or boil 50～100 ℃, the tapioca and the potato starch that add surplus stir, and become the secondary dough, the secondary dough is put into is pressed into dumpling wrapper on the bark press;
4) dumpling wrapper and filling for dumplings are packaged into dumplings, obtain-35～-20 ℃ quick freezing repository quick-frozens.
The preparation method of quick-frozen coarse grain dumpling is characterized in that, comprises following step:
1) gets taro, tapioca and the sweet potato starch of above weight proportion;
2) taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add the tapioca of at least 1/2 amount, sweet potato starch and the hot water of at least 1/2 amount, stir into even paste with mixer after, and become dough one time;
3) above-mentioned dough is steamed or boil 50～100 ℃, the tapioca and the sweet potato starch that add surplus stir, and become the secondary dough, the secondary dough is put into is pressed into dumpling wrapper on the bark press;
4) dumpling wrapper and filling for dumplings are packaged into dumplings, obtain-35～-20 ℃ quick freezing repository quick-frozens.
The hot water of indication is that water temperature remains on 50～100 ℃ water among the present invention.
Unless specialize, the common implication of understanding of one technical staff of implication and the technical field of the invention of employed all technology and scientific terminology is identical here.Equally, all publication, patent application, patent and other references are all introduced the present invention as a reference referred in this.
Compared with prior art, the present invention has following characteristics:
1) taro contains abundant dietary fiber, and after being processed into the taro paste, its matter is fine and smooth, soft, dense thick and have the viscosity of certain degree; Tapioca has the characteristics of branching content height, easy gelatinization, and contains equally abundant dietary fiber, and the tapioca after the gelatinization then has into the characteristics of film-strength height, good toughness; After taro paste and tapioca paste mix, under freezing conditions also still keep certain degree and adhesion water even strengthen with the adhesion of water, thereby can prevent in refrigerating process that the moisture content in the dumpling wrapper from losing, thereby avoid the dumpling wrapper cracking;
2) smooth, the excellent taste of this kind coarse food grain dumpling skin Q, and contain abundant dietary fiber, in addition, this kind coarse food grain dumpling has also kept the sparkling and crystal-clear thorough characteristics of existing taro dumpling outward appearance;
3) cornstarch contains abundant dietary fiber, and its hygroscopicity is strong, and it can improve the cryogenic property of taro paste and tapioca paste, prevent that further the moisture content in the dumpling wrapper from losing, thereby avoid the dumpling wrapper cracking, cornstarch also helps to improve the mouthfeel of coarse food grain dumpling, makes it more tasty and refreshing;
4) potato starch, sweet potato starch, buckwheat starch and the sorghum starch that add all contain abundant dietary fiber, can increase the nutritive value of coarse food grain dumpling, and substantially not affect the smooth mouthfeel of coarse food grain dumpling skin Q, glittering and translucent impression and cryogenic property;
5) in the dumpling wrapper process of making, experience the step of again boiling and secondary and face, thereby greatly increased the toughness of dumpling wrapper, reduce " water-break " phenomenon, avoid dumpling wrapper in refrigerating process, to ftracture.
The specific embodiment
The present invention will be further described below in conjunction with embodiment, but do not consist of any limitation of the invention.
Embodiment 1
Get taro (taro) 6Kg and tapioca 6Kg.
Taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add tapioca and the hot water of 3/5 amount, above-mentioned material is stirred into even paste with mixer after, and become dough one time; An above-mentioned dough is put into heater steam to 100 ℃, after the tapioca that adds surplus stirs, and become the secondary dough, then the secondary dough is put into and is pressed into dumpling wrapper on the bark press.
Dumpling wrapper and filling for dumplings are packaged into dumplings, and after-35～-20 ℃ the freezing 10min of quick freezing repository, when the central temperature of dumpling was down to below-15～-1 ℃, packing obtained the quick-frozen coarse grain dumpling.
Detection method: above-mentioned quick-frozen coarse grain dumpling is preserved 1 year later on its taking-up at-18 ℃, and the epidermis of observing the coarse food grain dumpling does not have the crack.Above-mentioned coarse food grain dumpling is directly put into the water that has boiled, continue boiling and took out later in 6 minutes, at this moment, the outward appearance of coarse food grain dumpling is glittering and translucent, and Q is smooth for the mouthfeel skin, and the delicious original flavor of fillings is constant.
Embodiment 2
Get taro (taro) 4Kg, tapioca 3Kg and cornstarch 5Kg.
Taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add the tapioca of 1/2 amount, cornstarch and the hot water of 1/2 amount, above-mentioned material is stirred into even paste with mixer after, and become dough one time; An above-mentioned dough is put into heater boil 50 ℃, the tapioca and the cornstarch that add surplus stir, and become the secondary dough, then the secondary dough are put into and are pressed into dumpling wrapper on the bark press.
Dumpling wrapper and filling for dumplings are packaged into dumplings, and after-35～-20 ℃ the freezing 30min of quick freezing repository, when the central temperature of dumpling was down to below-15～-1 ℃, packing obtained the quick-frozen coarse grain dumpling.
Detection method: above-mentioned quick-frozen coarse grain dumpling is preserved 1 year later on its taking-up at-18 ℃, and the epidermis of observing the coarse food grain dumpling does not have the crack; Above-mentioned coarse food grain dumpling is directly put into the water that has boiled, continue boiling and took out later in 6 minutes, at this moment, the outward appearance of coarse food grain dumpling is glittering and translucent, and Q is smooth for the mouthfeel skin, and the delicious original flavor of fillings is constant.
Embodiment 3
Get taro (taro) 5Kg, tapioca 6Kg and potato starch 3Kg.
Taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add the tapioca of 5/6 amount, potato starch and the hot water of 5/6 amount, above-mentioned material is stirred into even paste with mixer after, and become dough one time; An above-mentioned dough is put into heater boil 60 ℃, the tapioca and the potato starch that add surplus stir, and become the secondary dough, then the secondary dough are put into and are pressed into dumpling wrapper on the bark press.
Dumpling wrapper and filling for dumplings are packaged into dumplings, and after-35～-20 ℃ the freezing 30min of quick freezing repository, when the central temperature of dumpling was down to below-15～-1 ℃, packing obtained the quick-frozen coarse grain dumpling.
Detection method: above-mentioned quick-frozen coarse grain dumpling is preserved 1 year later on its taking-up at-18 ℃, and the epidermis of observing the coarse food grain dumpling does not have the crack; Above-mentioned coarse food grain dumpling is directly put into the water that has boiled, continue boiling and took out later in 6 minutes, at this moment, the outward appearance of coarse food grain dumpling is glittering and translucent, and Q is smooth for the mouthfeel skin, and the delicious original flavor of fillings is constant.
Embodiment 4
Get taro (taro) 1Kg, tapioca 9Kg and sweet potato starch 5Kg.
Taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add the tapioca of 2/3 amount, sweet potato starch and the hot water of 5/6 amount, above-mentioned material is stirred into even paste with mixer after, and become dough one time; An above-mentioned dough is put into heater boil 80 ℃, the tapioca and the sweet potato starch that add surplus stir, and become the secondary dough, then the secondary dough are put into and are pressed into dumpling wrapper on the bark press.
Dumpling wrapper and filling for dumplings are packaged into dumplings, and after-35～-20 ℃ the freezing 30min of quick freezing repository, when the central temperature of dumpling was down to below-15～-1 ℃, packing obtained the quick-frozen coarse grain dumpling.
Detection method: above-mentioned quick-frozen coarse grain dumpling is preserved 1 year later on its taking-up at-18 ℃, and the epidermis of observing the coarse food grain dumpling does not have the crack; Above-mentioned coarse food grain dumpling is directly put into the water that has boiled, continue boiling and took out later in 6 minutes, at this moment, the outward appearance of coarse food grain dumpling is glittering and translucent, and Q is smooth for the mouthfeel skin, and the delicious original flavor of fillings is constant.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (4)
1. quick-frozen coarse grain dumpling, comprise dumpling wrapper and filling for dumplings, described dumpling wrapper is mainly made by coarse food grain and hot water, it is characterized in that, described coarse food grain comprises the component of following weight proportion: 20～90 parts of 10～50 parts of taros and tapiocas, and adopt following mode to make:
1) taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add tapioca and the hot water of at least 1/2 amount, stir into even paste with mixer after, and become dough one time;
2) above-mentioned dough is steamed or boil 50～100 ℃, the tapioca that adds surplus stirs, and becomes the secondary dough, the secondary dough is put into is pressed into dumpling wrapper on the bark press;
3) dumpling wrapper and filling for dumplings are packaged into dumplings, obtain-35～-20 ℃ quick freezing repository quick-frozens.
2. the quick-frozen coarse grain dumpling described in according to claim 1 is characterized in that: also comprise 10～50 parts of cornstarch in the described coarse food grain, and adopt following mode to make:
1) taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add the tapioca of at least 1/2 amount, cornstarch and the hot water of at least 1/2 amount, stir into even paste with mixer after, and become dough one time;
2) above-mentioned dough is steamed or boil 50～100 ℃, the tapioca and the cornstarch that add surplus stir, and become the secondary dough, the secondary dough is put into is pressed into dumpling wrapper on the bark press;
3) dumpling wrapper and filling for dumplings are packaged into dumplings, obtain-35～-20 ℃ quick freezing repository quick-frozens.
3. the quick-frozen coarse grain dumpling described in according to claim 1 is characterized in that: also comprise 10～50 parts of potato starches in the described coarse food grain, and adopt following mode to make:
1) taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add the tapioca of at least 1/2 amount, potato starch and the hot water of at least 1/2 amount, stir into even paste with mixer after, and become dough one time;
2) above-mentioned dough is steamed or boil 50～100 ℃, the tapioca and the potato starch that add surplus stir, and become the secondary dough, the secondary dough is put into is pressed into dumpling wrapper on the bark press;
3) dumpling wrapper and filling for dumplings are packaged into dumplings, obtain-35～-20 ℃ quick freezing repository quick-frozens.
4. the quick-frozen coarse grain dumpling described in according to claim 1 is characterized in that: also comprise 10～50 parts of sweet potato starch in the described coarse food grain, and adopt following mode to make:
1) taro peeling is cleaned, is battered down into taro mud after boiling, in taro mud, add the tapioca of at least 1/2 amount, sweet potato starch and the hot water of at least 1/2 amount, stir into even paste with mixer after, and become dough one time;
2) above-mentioned dough is steamed or boil 50～100 ℃, the tapioca and the sweet potato starch that add surplus stir, and become the secondary dough, the secondary dough is put into is pressed into dumpling wrapper on the bark press;
3) dumpling wrapper and filling for dumplings are packaged into dumplings, obtain-35～-20 ℃ quick freezing repository quick-frozens.
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| CN102551055A (en) * | 2011-12-31 | 2012-07-11 | 浙江中法农业科技发展有限公司 | Taro dumpling |
| CN103053934B (en) * | 2012-09-25 | 2013-12-04 | 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 |
| CN103859255B (en) * | 2014-03-24 | 2016-01-27 | 广西大学 | A kind of fresh cassava dumpling foreskin and preparation method thereof |
| CN103859325B (en) * | 2014-03-24 | 2015-07-08 | 广西大学 | Tapioca dumpling wrapper and production method thereof |
| CN104366238A (en) * | 2014-11-25 | 2015-02-25 | 黄茂林 | Coarse grain dumpling and preparation method thereof |
| CN104473023A (en) * | 2014-12-22 | 2015-04-01 | 哈尔滨天一生态农副产品有限公司 | Dumpling stuffed with honey-dew melons and cucurbita pepo and preparation method of dumpling |
| CN104431792A (en) * | 2014-12-22 | 2015-03-25 | 哈尔滨天一生态农副产品有限公司 | Dumplings with mandarin orange-tomato stuffing and preparation method thereof |
| CN106472976A (en) * | 2016-10-21 | 2017-03-08 | 郑州轻工业学院 | A kind of dumplingss rich in dietary fiber and preparation method thereof |
| CN107259319A (en) * | 2017-06-19 | 2017-10-20 | 隆昌万林科技有限公司 | A kind of nutritious coarse cereals dumpling wrapper and preparation method thereof |
| CN107440150B (en) * | 2017-09-08 | 2020-06-19 | 湖南金健速冻食品有限公司 | Quick-frozen pork rice dumplings |
| CN113693190A (en) * | 2021-08-26 | 2021-11-26 | 东莞市陈辉球米粉设备有限公司 | Multi-stage material mixing method for uniformly mixing rice flour with water |
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| CN1985607A (en) * | 2005-12-19 | 2007-06-27 | 吕芸 | Production process of dough for rolling dumpling wrapper |
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| CN1985607A (en) * | 2005-12-19 | 2007-06-27 | 吕芸 | Production process of dough for rolling dumpling wrapper |
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| Title |
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| 吕良德，王兆华.我和小吃的约会.《四川烹饪》.2007,(第1期),58-60. * |
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