CN102551055A - Taro dumpling - Google Patents
Taro dumpling Download PDFInfo
- Publication number
- CN102551055A CN102551055A CN2011104576327A CN201110457632A CN102551055A CN 102551055 A CN102551055 A CN 102551055A CN 2011104576327 A CN2011104576327 A CN 2011104576327A CN 201110457632 A CN201110457632 A CN 201110457632A CN 102551055 A CN102551055 A CN 102551055A
- Authority
- CN
- China
- Prior art keywords
- percent
- musculus cutaneus
- taro
- wrapper
- dumpling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a taro dumpling which comprises a wrapper and stuffing wrapped in the wrapper. The wrapper is prepared from the following components in percentage by weight: 12-22 percent of sweet potato powder, 12-22 percent of tapioca flour, 8-20 percent of wheat starch, 15-30 percent of taro, 25-35 percent of drinking water, 5-15 percent of ingredients, 0.3-0.8 percent of wrapper modifying agent and 0.5-1.5 percent of edible oil.
Description
Technical field
The invention belongs to a kind of dumpling, particularly a kind of taro dumpling.
Background technology
The musculus cutaneus of existing dumpling is normally made with flour or corn flour, the hypotrophy face, and mouthfeel is undesirable.
Summary of the invention
The objective of the invention is to design a kind of taro dumpling.
What the present invention will solve is the musculus cutaneus of existing dumpling, normally makes hypotrophy face, the unfavorable problem of mouthfeel with flour or corn flour.
Technical scheme of the present invention is: it comprises musculus cutaneus and the filling material that is wrapped in the musculus cutaneus, and when said musculus cutaneus was made, the percentage by weight of each component was:
Sweet potato powder 12%-22%
Tapioca starch 12%-22%
Wheaten starch 8%-20%
Taro 15%-30%
Drinking water 25%-35%
Batching (purple potato or pumpkin or carrot) 5%-15%
Musculus cutaneus modifying agent 0.3%-0.8%
Edible oil 0.5%-1.5%
Advantage of the present invention is a comprehensive nutrition, and mouthfeel is good.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further.
Embodiment one
The present invention includes musculus cutaneus and the filling material that is wrapped in the musculus cutaneus, when said musculus cutaneus was made, the percentage by weight of each component was:
Sweet potato powder 15%; Tapioca starch 15%; Wheaten starch 10%; Taro 20%; Drinking water 30%; Purple potato 8%; Musculus cutaneus modifying agent 0.5%; Edible oil 1.5%.
Embodiment two
The present invention includes musculus cutaneus and the filling material that is wrapped in the musculus cutaneus, when said musculus cutaneus was made, the percentage by weight of each component was:
Sweet potato powder 18%; Tapioca starch 13%; Wheaten starch 12%; Taro 20%; Drinking water 26%; Pumpkin 9.5%; Musculus cutaneus modifying agent 0.5%; Edible oil 1.0%.
Embodiment three
The present invention includes musculus cutaneus and the filling material that is wrapped in the musculus cutaneus, when said musculus cutaneus was made, the percentage by weight of each component was:
Sweet potato powder 20%; Tapioca starch 15%; Wheaten starch 10%; Taro 15%; Drinking water 29%; Carrot 9%; Musculus cutaneus modifying agent 0.5%; Edible oil 1.5%.
Claims (2)
1. a taro dumpling comprises musculus cutaneus and is wrapped in filling material in the musculus cutaneus, and when it is characterized in that said musculus cutaneus is made, the percentage by weight of each component is:
Sweet potato powder 12%-22%
Tapioca starch 12%-22%
Wheaten starch 8%-20%
Taro 15%-30%
Drinking water 25%-35%
Batching (purple potato or pumpkin or carrot) 5%-15%
Musculus cutaneus modifying agent 0.3%-0.8%
Edible oil 0.5%-1.5%.
2. taro dumpling according to claim 1 is characterized in that said batching is a kind of in purple potato or pumpkin or the carrot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104576327A CN102551055A (en) | 2011-12-31 | 2011-12-31 | Taro dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104576327A CN102551055A (en) | 2011-12-31 | 2011-12-31 | Taro dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102551055A true CN102551055A (en) | 2012-07-11 |
Family
ID=46398702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104576327A Pending CN102551055A (en) | 2011-12-31 | 2011-12-31 | Taro dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102551055A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125841A (en) * | 2013-03-14 | 2013-06-05 | 亚洲渔港（大连）海鲜食品有限公司 | Wrapper of stuffing flour product as well as preparation method and application of wrapper |
| CN103621845A (en) * | 2013-11-20 | 2014-03-12 | 福建海壹食品饮料有限公司 | Taro dumplings and preparation method thereof as well as dough mixing equipment |
| CN103719777A (en) * | 2014-01-10 | 2014-04-16 | 福建圣恒食品有限公司 | Taro wrapper and making method thereof |
| CN104397096A (en) * | 2014-10-30 | 2015-03-11 | 辛范范 | Formula of purple sweet potato-pumpkin spring roll wrapper |
| CN106333292A (en) * | 2016-08-25 | 2017-01-18 | 福建省明溪闽客食品有限公司 | Colocasia esculenta dumpling production method |
| CN106418144A (en) * | 2016-08-30 | 2017-02-22 | 金华好乐多食品有限公司 | Purple yam dumpling and making method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1313049A (en) * | 2000-03-09 | 2001-09-19 | 舒惠满 | Instant stuffed food |
| CN1836578A (en) * | 2006-04-27 | 2006-09-27 | 许勇兵 | Colorful dumpling peel and its production method |
| CN101396140A (en) * | 2007-09-27 | 2009-04-01 | 顾衍武 | Method of making dumpling |
| CN101433301A (en) * | 2007-11-15 | 2009-05-20 | 陈标健 | Potato dumpling dumpling (dasheen dumpling, dasheen dumpling) and method for producing the same |
| CN101933586A (en) * | 2010-07-26 | 2011-01-05 | 刘勋 | Dumpling flour and product thereof |
| CN102210468A (en) * | 2010-04-02 | 2011-10-12 | 罗晖 | Quick-frozen coarse grain dumplings and preparation method thereof |
-
2011
- 2011-12-31 CN CN2011104576327A patent/CN102551055A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1313049A (en) * | 2000-03-09 | 2001-09-19 | 舒惠满 | Instant stuffed food |
| CN1836578A (en) * | 2006-04-27 | 2006-09-27 | 许勇兵 | Colorful dumpling peel and its production method |
| CN101396140A (en) * | 2007-09-27 | 2009-04-01 | 顾衍武 | Method of making dumpling |
| CN101433301A (en) * | 2007-11-15 | 2009-05-20 | 陈标健 | Potato dumpling dumpling (dasheen dumpling, dasheen dumpling) and method for producing the same |
| CN102210468A (en) * | 2010-04-02 | 2011-10-12 | 罗晖 | Quick-frozen coarse grain dumplings and preparation method thereof |
| CN101933586A (en) * | 2010-07-26 | 2011-01-05 | 刘勋 | Dumpling flour and product thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125841A (en) * | 2013-03-14 | 2013-06-05 | 亚洲渔港（大连）海鲜食品有限公司 | Wrapper of stuffing flour product as well as preparation method and application of wrapper |
| CN103621845A (en) * | 2013-11-20 | 2014-03-12 | 福建海壹食品饮料有限公司 | Taro dumplings and preparation method thereof as well as dough mixing equipment |
| CN103621845B (en) * | 2013-11-20 | 2015-09-09 | 福建海壹食品饮料有限公司 | A kind of taro dumpling and preparation method thereof and and face equipment |
| CN103719777A (en) * | 2014-01-10 | 2014-04-16 | 福建圣恒食品有限公司 | Taro wrapper and making method thereof |
| CN104397096A (en) * | 2014-10-30 | 2015-03-11 | 辛范范 | Formula of purple sweet potato-pumpkin spring roll wrapper |
| CN106333292A (en) * | 2016-08-25 | 2017-01-18 | 福建省明溪闽客食品有限公司 | Colocasia esculenta dumpling production method |
| CN106418144A (en) * | 2016-08-30 | 2017-02-22 | 金华好乐多食品有限公司 | Purple yam dumpling and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102551055A (en) | Taro dumpling | |
| EP1662909B1 (en) | Food compositions | |
| CN101396031B (en) | Noodle flour | |
| IN2012DN03632A (en) | ||
| CN102715417A (en) | Quick-frozen anti-cracking dumpling wrapper | |
| EP2491799A4 (en) | Coating material for fried foods | |
| WO2010080144A3 (en) | Chunks in jelly food compositions | |
| WO2011016673A3 (en) | Batter mix composition with reduced oil absorption | |
| MY175787A (en) | An instant oil fried noodle containing iron and its process of preparation | |
| MX358122B (en) | Confectionery products and their manufacture. | |
| MX343539B (en) | Edible composition comprising cellulose ether and its use as fat substitute in dairy products. | |
| CN105192016A (en) | Composite modifier for bread | |
| CN102511813A (en) | Lily crystal dumplings | |
| JP2012039886A5 (en) | ||
| CN102057970B (en) | Preparation method of quick-freezing dumpling wrapper anti-cracking agent | |
| WO2010122425A3 (en) | Edible composition | |
| CN106665732A (en) | Waffle improver and making method thereof | |
| CN108835187A (en) | A kind of low fat cookie formulation | |
| CN110353253A (en) | Powder particles powder converted starch is wrapped up in a kind of frying | |
| CN107568305A (en) | A kind of mechanism small fried dough twists | |
| CN103120194A (en) | Leavening agent composition for cakes | |
| CN103355382A (en) | Convenient ball ingredient and manufacturing process | |
| CN102041741A (en) | Preservative for food wrapping paper | |
| CN108124934A (en) | A kind of green onion perfume (or spice) fried dough twist formula | |
| CN100998394A (en) | Vermicellic made from bean starch |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120711 |