CN102652551A - Stuffing of cooked wheaten food and preparation method thereof - Google Patents
Stuffing of cooked wheaten food and preparation method thereof Download PDFInfo
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- CN102652551A CN102652551A CN2012101607737A CN201210160773A CN102652551A CN 102652551 A CN102652551 A CN 102652551A CN 2012101607737 A CN2012101607737 A CN 2012101607737A CN 201210160773 A CN201210160773 A CN 201210160773A CN 102652551 A CN102652551 A CN 102652551A
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Abstract
The invention relates to stuffing of cooked wheaten food. The stuffing is prepared from the following raw materials: vegetable materials and oil materials. The vegetable materials in the raw materials comprise the following components in parts by weight: 4 pars of cabbage, 1 part of egg, 1 part of mushroom, 1.5 parts of silk noodles, 1 part of deep-fried dough sticks, 0.2 part of green Chinese onion, 0.2 part of ginger, 0.1 part of sesame oil, 0.05 part of smashed mushroom, 1.5 parts of grated carrots, 0.1 part of salt, and 0.1 part of gourmet powder. The weight part of the oil material is 0.5. The ratio of the soybean oil to refined lard to the dried onion in the raw materials is 10:1:5. The stuffing provided by the invention has the advantages of reasonable formula of the raw materials and abundant nutrition. The stuffing, which is prepared by frying multiple types of oil materials in a mixing mode, can be used for efficiently enhancing the taste of the stuffing, and meanwhile controlling the oil quantity of the stuffing, so that the stuffing is easy to adhere to the inner side of the pasta wrapper so as to enhance the adhesive degree of the pasta and the stuffing in the wrapping process of the cooked wheaten food.
Description
Technical field
The invention belongs to food processing field, especially a kind of filling for wheaten food material and preparation method thereof.
Background technology
In China; The filling based food not only has a long history cultural but also various informative, like steamed stuffed bun, dumpling, pie, dish group, lightly fried dumpling, Wanton etc., especially dish group; Because of its musculus cutaneus adopts coarse food grain flour usually; And its filling material combination also emerges in an endless stream, and face and filling collocation bring out the best in each other, and enjoy liking of people in recent years.But most of dishes group all also exists two and selects deficiency: 1, because the filling material adopts plain filling usually, the used oil plant dosage of its frying or the system of mixing is wayward, the filling material of being made be not mouthfeel too greasy be exactly to show slightly jerky; 2, outer leather shell material adopts coarse food grain flour to add component ratio in man-hour easy-regulating not, mouthfeel and the fragrance in order to guarantee musculus cutaneus self sometimes, and consumption is unbalance, causes last musculus cutaneus toughness extreme difference, thereby final dish group is broken, and is difficult to be shaped.
Through retrieval; Find one piece of patent documentation relevant with teachings herein; This patent (publication number is CN102283378A) relates to a kind of hill dish or edible mushroom filling material and preparation method; The major ingredient that constitutes with meat or eggs by hill dish or edible fungi and by condiment, material oil or long-used soup constitute auxiliary material forms, wherein the weight ratio of major ingredient and auxiliary material is a major ingredient: condiment: expect oily: long-used soup is 10:2:1:1.5, in major ingredient; Hill dish or edible fungi account for the 20%-80% of major ingredient weight, and all the other are meat or eggs.Filling material nutrient of the present invention is abundant, the taste mouthfeel is good, has the health-care effect of tonic dietotherapy, can be widely used in that dumpling, steamed stuffed bun, pot iron, the filling material of pie, won ton, Wanton etc.
Through comparing, this patent and the application have more different.
Summary of the invention
The objective of the invention is to overcome the prior art weak point, provide a kind of mouthfeel pure and fresh and have filling for wheaten food material of favorable elasticity and toughness musculus cutaneus and preparation method thereof.
The present invention solves its technical problem and takes following technical scheme to realize:
A kind of filling for wheaten food material is mixed together by dish material and oil plant, and said dish material raw material components and parts by weight are:
3 ~ 5 parts of cabbages, 1 ~ 2 part in egg, 1 ~ 3 part on mushroom, 1 ~ 2 part in bean vermicelli, 1 ~ 2 part of deep-fried twisted dough sticks, 0.1 ~ 0.5 part in shallot, 0.1 ~ 0.3 part of ginger, 0.1 ~ 0.2 part of sesame oil, 0.05 ~ 0.1 part of mushroom cap, 1 ~ 2 part of sliced carrot, 0.1 part of salt, 0.1 part of monosodium glutamate;
Said oil plant parts by weight are 0.5 ~ 0.8 part, and its raw material components and quality proportioning are:
Soybean oil: refined lard: dried onion=10:1:5.
And said egg frying becomes piece, and all the other raw material components choppings are come of age, and mix the back and add salt and monosodium glutamate.
A kind of method for preparing the filling for wheaten food material the steps include:
⑴ explode soybean oil, refined lard, dried onion and process used oil plant;
⑵ mix each raw material components of dish material with the made oil plant of step ⑴, stir.
And said filling for wheaten food material is applicable to that dumpling, steamed stuffed bun, lightly fried dumpling, dish group make.
And said dish group comprises musculus cutaneus and filling for wheaten food material, and the raw material components of above-mentioned musculus cutaneus and parts by weight are: 3 ~ 5 parts in flour, 2 ~ 4 parts of corn flour of self-control, 3 ~ 5 parts in water, 0.01 ~ 0.1 part of baking powder;
Its preparation methods steps is:
⑴ clean peeling with corn, and degerming soaked 48 hours;
⑵ carry out lactobacillus-fermented with the corn of soaked peeling and plumule;
⑶ the corn after will ferment is pressed mill 12 times under water, presses and wears into slurry, and the fine and smooth degree of commodity reaches 120 orders;
⑷ will press the corn steep liquor centrifugal dehydration behind the mill, and high temperature puffing forms corn flour;
⑸ add entry, baking powder after corn flour, flour are mixed, and stirs and the face water temperature is 36 ℃.
And preparation method's step that said dish is rolled into a ball is:
⑴ will carry out pressure surface with the musculus cutaneus raw material behind the face, and the pressure surface number of times is no less than 15 ~ 20 times;
With pressure surface after musculus cutaneus descend agent, each jizi for making dumplings is rubbed to smooth surface;
With jizi for making dumplings roll to thin and thick evenly, diameter is the circle of 12cm;
⑷ will roll the mid-filling of jizi for making dumplings after the even moulding;
⑸ the jizi for making dumplings that will put after the filling is wrapped up in the moulding of briquetting circle, seals after the reunion to obtain dish group semi-finished product;
⑹ dish after will seal group semi-finished product proof 20 minutes, steam 25 minutes after, get product, 15 ℃ of packings of finished product cooling, refrigerate.
And the described briquetting circle of wrapping up in of step ⑸ is of a size of diameter 7cm ~ 7.5cm, high 5cm ~ 5.5cm.
Advantage of the present invention and good effect are:
1, the related material matching of filling material provided by the invention is reasonable; The not only nutritious but also mixing frying through several kinds of oil plants; Also controlled the oil mass of filling material when effectively having promoted filling material mouthfeel; Make the filling material in carrying out the process that wheaten food packs, be easier to the binding face intracutaneous thus, increased the degree of adhesion of face and filling.
2, the dish group musculus cutaneus that the present invention relates to adopts homemade meticulous corn flour; This corn flour carries out lactic fermentation after removing plumule; Repeatedly press under water again and wear into slurry; Dehydration, make corn flour after expanded, promoted the viscosity and the toughness of musculus cutaneus thus, thereby guaranteed the typing and the surperficial firmness of dish group.
The specific embodiment
Through specific embodiment the present invention is made further detailed description below, following examples are descriptive, are not determinate, can not limit protection scope of the present invention with this.
Embodiment 1
A kind of filling for wheaten food material, its raw material components comprises dish material and oil plant, its Chinese food material raw material components and weight are:
4 kilograms of cabbages, 1 kilogram in egg, 1 kilogram on mushroom, 1.5 kilograms in bean vermicelli, 1 kilogram of deep-fried twisted dough sticks, 0.2 kilogram in shallot; 0.2 kilogram of ginger, 0.1 kilogram of sesame oil, 0.05 kilogram of mushroom cap, 1.5 kilograms of sliced carrots, 0.1 kilogram of salt, 0.1 kilogram of monosodium glutamate, wherein the egg frying becomes piece; All the other raw material choppings are come of age, and mix the back and add salt and monosodium glutamate;
Oil plant weight is 0.5 kilogram, and its raw material components and proportioning are: soybean oil: refined lard: dried onion=10:1:5, process used oil plant with above three kinds of raw materials are fried;
Above-mentioned raw materials stirred promptly get the filling material.
A kind of dish group that comprises above-mentioned filling material comprises musculus cutaneus and filling material, and the raw material components of musculus cutaneus and weight are 4 kilograms in flour, 3 kilograms of corn flour of self-control, 4 kilograms in water, 0.05 kilogram of baking powder, and its preparation methods steps is:
⑴ clean peeling with corn, and degerming soaked 48 hours;
⑵ carry out lactobacillus-fermented with the corn of soaked peeling and plumule;
⑶ the corn after will ferment is pressed mill 12 times under water, presses and wears into slurry, and the fine and smooth degree of commodity reaches 120 orders;
⑷ will press the corn steep liquor centrifugal dehydration behind the mill, and high temperature puffing forms corn flour;
⑸ add entry, baking powder after corn flour, flour are mixed, and stirs and the face water temperature is 36 ℃.
This dish preparation method of group step is:
⑴ will carry out pressure surface with the musculus cutaneus raw material behind the face, and the pressure surface number of times is no less than 15 ~ 20 times;
With pressure surface after musculus cutaneus descend agent, each jizi for making dumplings is rubbed to smooth surface 110 ± 2g/;
With jizi for making dumplings roll to thin and thick evenly, diameter is the circle of 12cm;
⑷ will roll the mid-filling of jizi for making dumplings after the even moulding, the heavy 90g of the filling heart;
⑸ the jizi for making dumplings that will put after the filling is wrapped up in the moulding of briquetting circle, its diameter 7cm ~ 7.5cm, and high 5cm ~ 5.5cm seals after the reunion and obtains dish group semi-finished product;
⑹ dish after will seal group semi-finished product proof 20 minutes, steam 25 minutes after, get product, 15 ℃ of packings of finished product cooling, refrigerate.
Embodiment 2
A kind of filling for wheaten food material, its raw material components comprises dish material and oil plant, its Chinese food material raw material components and weight are:
3 kilograms of cabbages, 2 kilograms in egg, 2 kilograms on mushroom, 2 kilograms in bean vermicelli, 2 kilograms of deep-fried twisted dough sticks, 0.1 kilogram in shallot; 0.1 kilogram of ginger, 0.2 kilogram of sesame oil, 0.1 kilogram of mushroom cap, 1 kilogram of sliced carrot, 0.1 kilogram of salt, 0.1 kilogram of monosodium glutamate, wherein the egg frying becomes piece; All the other raw material choppings are come of age, and mix the back and add salt and monosodium glutamate;
Oil plant weight is 0.6 kilogram, and its raw material components and proportioning are: soybean oil: refined lard: dried onion=10:1:5, process used oil plant with above three kinds of raw materials are fried;
Above-mentioned raw materials stirred promptly get the filling material.
A kind of dish group that comprises above-mentioned filling material comprises musculus cutaneus and filling material, and the raw material components of musculus cutaneus and weight are 4 kilograms in flour, 4 kilograms of corn flour of self-control, 3 kilograms in water, 0.03 kilogram of baking powder, and its preparation method is with embodiment 1
This filling material also is applicable to the making of wheaten food such as dumpling, steamed stuffed bun, lightly fried dumpling.
Claims (7)
1. a filling for wheaten food material is mixed together by dish material and oil plant, it is characterized in that:
Said dish material raw material components and parts by weight are:
3 ~ 5 parts of cabbages, 1 ~ 2 part in egg, 1 ~ 3 part on mushroom, 1 ~ 2 part in bean vermicelli, 1 ~ 2 part of deep-fried twisted dough sticks, 0.1 ~ 0.5 part in shallot, 0.1 ~ 0.3 part of ginger, 0.1 ~ 0.2 part of sesame oil, 0.05 ~ 0.1 part of mushroom cap, 1 ~ 2 part of sliced carrot, 0.1 part of salt, 0.1 part of monosodium glutamate;
Said oil plant parts by weight are 0.5 ~ 0.8 part, and its raw material components and quality proportioning are:
Soybean oil: refined lard: dried onion=10:1:5.
2. filling for wheaten food material according to claim 1 is characterized in that: said egg frying becomes piece, and all the other raw material components choppings are come of age, and mix the back and add salt and monosodium glutamate.
3. a method for preparing filling for wheaten food material as claimed in claim 1 is characterized in that: the steps include:
⑴ explode soybean oil, refined lard, dried onion and process used oil plant;
⑵ mix each raw material components of dish material with the made oil plant of step ⑴, stir.
4. filling for wheaten food material according to claim 1 is characterized in that: said filling for wheaten food material is applicable to that dumpling, steamed stuffed bun, lightly fried dumpling, dish group make.
5. filling for wheaten food material according to claim 4 is characterized in that: said dish group comprises musculus cutaneus and filling for wheaten food material, and the raw material components of above-mentioned musculus cutaneus and parts by weight are: 3 ~ 5 parts in flour, 2 ~ 4 parts of corn flour of self-control, 3 ~ 5 parts in water, 0.01 ~ 0.1 part of baking powder;
Its preparation methods steps is:
⑴ clean peeling with corn, and degerming soaked 48 hours;
⑵ carry out lactobacillus-fermented with the corn of soaked peeling and plumule;
⑶ the corn after will ferment is pressed mill 12 times under water, presses and wears into slurry, and the fine and smooth degree of commodity reaches 120 orders;
⑷ will press the corn steep liquor centrifugal dehydration behind the mill, and high temperature puffing forms corn flour;
⑸ add entry, baking powder after corn flour, flour are mixed, and stirs and the face water temperature is 36 ℃.
6. filling for wheaten food material according to claim 5 is characterized in that: preparation method's step that said dish is rolled into a ball is:
⑴ will carry out pressure surface with the musculus cutaneus raw material behind the face, and the pressure surface number of times is 15 ~ 20 times;
With pressure surface after musculus cutaneus descend agent, each jizi for making dumplings is rubbed to smooth surface;
With jizi for making dumplings roll to thin and thick evenly, diameter is the circle of 12cm;
⑷ will roll the mid-filling of jizi for making dumplings after the even moulding;
⑸ the jizi for making dumplings that will put after the filling is wrapped up in the moulding of briquetting circle, seals after the reunion to obtain dish group semi-finished product;
⑹ dish after will seal group semi-finished product proof 20 minutes, steam 25 minutes after, get product, 15 ℃ of packings of finished product cooling, refrigerate.
7. the preparation method that dish according to claim 6 is rolled into a ball is characterized in that: the described briquetting circle of wrapping up in of step ⑸ is of a size of diameter 7cm ~ 7.5cm, high 5cm ~ 5.5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012101607737A CN102652551A (en) | 2012-05-22 | 2012-05-22 | Stuffing of cooked wheaten food and preparation method thereof |
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| CN2012101607737A CN102652551A (en) | 2012-05-22 | 2012-05-22 | Stuffing of cooked wheaten food and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103070394A (en) * | 2013-01-10 | 2013-05-01 | 安徽青松食品有限公司 | Preparation method of steamed bun with pork and glass noodles |
| CN103478513A (en) * | 2013-10-19 | 2014-01-01 | 周太平 | Lentinula edodes dumpling |
| CN103564017A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Lactic acid bacteria flavor fried bread stick and preparing method thereof |
| CN106819982A (en) * | 2017-01-13 | 2017-06-13 | 老江阿泰餐饮管理（北京）有限公司 | A kind of tomato Boiled dumplings with "three fresh delicacies" and preparation method thereof |
| CN107125551A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | A kind of formula of edible rhzomorph steamed stuffed bun and preparation method thereof |
| CN108617946A (en) * | 2018-05-10 | 2018-10-09 | 广西思民科技有限公司 | A kind of packet steamed stuffed bun technique in winter |
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| CN1879500A (en) * | 2006-04-27 | 2006-12-20 | 魏春华 | A method for preparing glutinous maize fermented flour and application thereof |
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| CN1879500A (en) * | 2006-04-27 | 2006-12-20 | 魏春华 | A method for preparing glutinous maize fermented flour and application thereof |
| CN101194636A (en) * | 2007-11-27 | 2008-06-11 | 东北农业大学 | Method for rapidly producing viscous wet skin of tofu |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070394A (en) * | 2013-01-10 | 2013-05-01 | 安徽青松食品有限公司 | Preparation method of steamed bun with pork and glass noodles |
| CN103564017A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Lactic acid bacteria flavor fried bread stick and preparing method thereof |
| CN103564017B (en) * | 2013-09-28 | 2015-11-18 | 邵玉华 | A kind of lactic acid bacteria flavored and roasted twisted cruller and preparation method thereof |
| CN103478513A (en) * | 2013-10-19 | 2014-01-01 | 周太平 | Lentinula edodes dumpling |
| CN103478513B (en) * | 2013-10-19 | 2014-08-27 | 周太平 | Lentinula edodes dumpling |
| CN107125551A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | A kind of formula of edible rhzomorph steamed stuffed bun and preparation method thereof |
| CN106819982A (en) * | 2017-01-13 | 2017-06-13 | 老江阿泰餐饮管理（北京）有限公司 | A kind of tomato Boiled dumplings with "three fresh delicacies" and preparation method thereof |
| CN108617946A (en) * | 2018-05-10 | 2018-10-09 | 广西思民科技有限公司 | A kind of packet steamed stuffed bun technique in winter |
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Application publication date: 20120905 |