CN102657311A - Coconut milk sweet dumpling filling and preparation method thereof - Google Patents
Coconut milk sweet dumpling filling and preparation method thereof Download PDFInfo
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- CN102657311A CN102657311A CN2012101664405A CN201210166440A CN102657311A CN 102657311 A CN102657311 A CN 102657311A CN 2012101664405 A CN2012101664405 A CN 2012101664405A CN 201210166440 A CN201210166440 A CN 201210166440A CN 102657311 A CN102657311 A CN 102657311A
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Abstract
The invention provides coconut milk sweet dumpling filling and a preparation method thereof. The coconut milk sweet dumpling filling comprises raw materials including, by weight, 10-20 parts of coconut powder, 30-40 parts of coconut fiber fruits, 20-30 parts of sweeteners, 10-30 parts of edible oil, 5-10 parts of agar gel blocks and 0.5-1 part of emulsifying agents. The preparation method of the coconut milk sweet dumpling filling includes the steps: boiling agar and crushing the agar into agar gel blocks after cooling and condensing; and premixing the 10-20 parts of coconut powder and the 20-30 parts of sweeteners, adding the 10-30 parts of edible oil, the 5-10 parts of crushed agar gel blocks, the 0.5-1 part of emulsifying agents and the 30-40 parts of coconut fiber fruits, and uniformly stirring the raw materials to prepare the coconut milk sweet dumpling filling. Coconut milk sweet dumplings prepared with the coconut milk sweet dumpling filling are digestible and are high in quality during long-time freeze preservation.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of coconut milk dumplings stuffings and preparation method thereof.
Background technology
The rice dumpling are special rabbit meat, and are because one of its primary raw material is a glutinous rice, nondigestible.And mostly traditional rice dumpling are the rice dumpling of tastes such as Semen sesami nigrum, peanut, and taste is single, sweet greasy and nondigestible.And because the development of frozen food, the freezing rice dumpling are also more and more accepted by consumers in general.The rice dumpling, in refrigerating process, the liquid glucose in the rice dumpling can outflow, and product quality is affected.
Summary of the invention
The purpose of this invention is to provide a kind of coconut milk dumplings stuffings and preparation method thereof, easy digestion of the coconut milk rice dumpling of making and long-time freezing preservation product quality are good.
In order to solve the problems of the technologies described above, coconut milk dumplings stuffings provided by the invention and preparation method thereof is achieved in that
A kind of coconut milk dumplings stuffings comprises the raw material of following weight ratio: coconut powder 10 ~ 20, coir fruit grain 30 ~ 40, sweetener 20 ~ 30, edible oil 10 ~ 30, agar blob of viscose 5 ~ 10 and emulsifying agent 0.5 ~ 1.
Optional, said agar blob of viscose is that the mass ratio according to agar and water is: 1:80 ~ 100 boil, and agar glue boiling back keeps 5 ~ 6min to stop heating, and the agar blob of viscose is processed in cooling.
Optional, the weight ratio of said coconut powder: 12 ~ 18.
Optional, the weight ratio of said coir fruit grain is: 33 ~ 37.
Optional, the weight ratio of said agar blob of viscose is: 7 ~ 9.
The present invention also provides a kind of preparation method of coconut milk dumplings stuffings, comprising: boil agar, be ground into the agar blob of viscose after cooling is condensed;
10 ~ 20 parts of coconut powders and sweetener are pre-mixed for 20 ~ 30 parts, and the back adds 0.5 ~ 1 part of 10 ~ 30 parts of edible oil, 5 ~ 10 parts of the agar blob of viscoses of said pulverizing, emulsifying agent and 30 ~ 40 parts of coir fruit grains, stirs and processes the coconut milk dumplings stuffings.
Optional, the said agar that boils is specially: take by weighing 1 part in agar, water boils for 80 ~ 100 parts, agar glue boiling back keeps 5 ~ 6min to stop heating, and the agar blob of viscose is processed in cooling.
The fiber that coir fruit grain contains can improve the edible stodgy defective of the rice dumpling in the edible rice dumpling process of people the material that promotes enterogastric peristalsis being provided.
The agar blob of viscose is a reversible colloid, and water joins in the rice dumpling with the form of solid, neither can form sugar juice with the sugar in the dumplings stuffings, influences refrigerating effect, after the rice dumpling are heated, can be melted into liquid again, guarantees the liquid sense of dumplings stuffings.
Emulsifying agent, it is more even to make that the various raw materials of dumplings stuffings mix, and prevents the water-oil separating of filling material, keeps the stability and the uniformity of filling material.
Coconut milk dumplings stuffings provided by the invention and preparation method thereof, the situation that liquid glucose leaks outside does not all appear in the coconut milk rice dumpling of making in refrigerating process, and the product percent of pass reaches 99%.In Shanghai, city such as Guangzhou, Beijing foretastes, and obtains 90% favorable comment.Flat and, the personnel that foretaste generally react, the coconut milk rice dumpling provided by the invention more are prone to digestion.
Description of drawings
Fig. 1 is a coconut milk dumplings stuffings preparation method flow chart provided by the invention.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with accompanying drawing and embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
A kind of coconut milk dumplings stuffings comprises the raw material of following weight ratio: coconut powder 10 ~ 20, coir fruit grain 30 ~ 40, sweetener 20 ~ 30, edible oil 10 ~ 30, agar blob of viscose 5 ~ 10 and emulsifying agent 0.5 ~ 1.
The agar blob of viscose is that the mass ratio according to agar and water is: 1:80 ~ 100 boil, and agar glue boiling back keeps 5 ~ 6min to stop heating, and the agar blob of viscose is processed in cooling.
The present invention provides preferred embodiment, the weight ratio of coconut powder: 12 ~ 18.
The present invention provides preferred embodiment, and the weight ratio of coir fruit grain is: 33 ~ 37.
The present invention provides preferred embodiment, and the weight ratio of agar blob of viscose is: 7 ~ 9.
As shown in Figure 1, the present invention also provides a kind of preparation method of coconut milk dumplings stuffings, comprising:
This step is specially: take by weighing 1 part in agar, water boils for 80 ~ 100 parts, agar glue boiling back keeps 5 ~ 6min to stop heating, and the agar blob of viscose is processed in cooling.
Coconut milk dumplings stuffings provided by the invention not only can be used for packing the rice dumpling, can also be as millet cake, and shortcake, spring roll, the filling material of products such as Glutinous rice sesame balls, the present invention does not limit this.
For more describing the coconut milk rice dumpling provided by the invention in detail, concrete embodiment is provided as follows:
Embodiment one
Get 1 gram agar powder and be dissolved in the 80 gram water, be heated to the boiling back and keep 5min, stop heating, it is subsequent use to be ground into the agar blob of viscose after the cooling; Get 10 gram coconut powders and 20 gram sweeteners and mix back adding edible oil 30 grams, agar block 10 grams of pulverizing, emulsifying agent 0.5 gram, coir fruit 40 gram mix and are prepared into the coconut milk dumplings stuffings.
Embodiment two
Get 1 gram agar powder and be dissolved in the 100 gram water, be heated to the boiling back and keep 5min, stop heating, it is subsequent use to be ground into the agar blob of viscose after the cooling; Get 15 gram coconut powders and 25 gram sweeteners and mix back adding edible oil 20 grams, agar block 10 grams of pulverizing, emulsifying agent 0.8 gram, coir fruit 30 gram mix and are prepared into the coconut milk dumplings stuffings.
Embodiment three
Get 1 gram agar powder and be dissolved in the 90 gram water, be heated to the boiling back and keep 5min, stop heating, it is subsequent use to be ground into the agar blob of viscose after the cooling; Get 20 gram coconut powders and 20 gram sweeteners and mix back adding edible oil 25 grams, agar block 5 grams of pulverizing, emulsifying agent 1 gram, coir fruit 30 gram mix and are prepared into the coconut milk dumplings stuffings.
Embodiment four
Get 1 gram agar powder and be dissolved in the 95 gram water, be heated to the boiling back and keep 6min, stop heating, it is subsequent use to be ground into the agar blob of viscose after the cooling; Get 12 gram coconut powders and 30 gram sweeteners and mix back adding edible oil 10 grams, agar block 9 grams of pulverizing, emulsifying agent 1 gram, coir fruit 37 gram mix and are prepared into the coconut milk dumplings stuffings.
Embodiment five
Get 1 gram agar powder and be dissolved in the 85 gram water, be heated to the boiling back and keep 5min, stop heating, it is subsequent use to be ground into the agar blob of viscose after the cooling; Get 18 gram coconut powders and 28 gram sweeteners and mix back adding edible oil 15 grams, agar block 7 grams of pulverizing, emulsifying agent 0.7 gram, coir fruit 33 gram mix and are prepared into the coconut milk dumplings stuffings.
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a coconut milk dumplings stuffings is characterized in that, comprises the raw material of following weight ratio: coconut powder 10 ~ 20, coir fruit grain 30 ~ 40, sweetener 20 ~ 30, edible oil 10 ~ 30, agar blob of viscose 5 ~ 10 and emulsifying agent 0.5 ~ 1.
2. the coconut milk rice dumpling according to claim 1 is characterized in that, said agar blob of viscose is that the mass ratio according to agar and water is: 1:80 ~ 100 boil, and agar glue boiling back keeps 5 ~ 6min to stop heating, and the agar blob of viscose is processed in cooling.
3. coconut milk dumplings stuffings according to claim 1 is characterized in that, the weight ratio of said coconut powder: 12 ~ 18.
4. coconut milk dumplings stuffings according to claim 1 is characterized in that, the weight ratio of said coir fruit grain is: 33 ~ 37.
5. coconut milk dumplings stuffings according to claim 1 is characterized in that the weight ratio of said agar blob of viscose is: 7 ~ 9.
6. the preparation method of a coconut milk dumplings stuffings is characterized in that, comprising: boil agar, be ground into the agar blob of viscose after cooling is condensed;
10 ~ 20 parts of coconut powders and sweetener are pre-mixed for 20 ~ 30 parts, and the back adds 0.5 ~ 1 part of 10 ~ 30 parts of edible oil, 5 ~ 10 parts of the agar blob of viscoses of said pulverizing, emulsifying agent and 30 ~ 40 parts of coir fruit grains, stirs and processes the coconut milk dumplings stuffings.
7. the preparation method of coconut milk dumplings stuffings according to claim 6 is characterized in that, the said agar that boils is specially: take by weighing 1 part in agar, water boils for 80 ~ 100 parts, agar glue boiling back keeps 5 ~ 6min to stop heating, and the agar blob of viscose is processed in cooling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101664405A CN102657311A (en) | 2012-05-25 | 2012-05-25 | Coconut milk sweet dumpling filling and preparation method thereof |
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| CN2012101664405A CN102657311A (en) | 2012-05-25 | 2012-05-25 | Coconut milk sweet dumpling filling and preparation method thereof |
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| CN102657311A true CN102657311A (en) | 2012-09-12 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478511A (en) * | 2013-08-26 | 2014-01-01 | 三全食品股份有限公司 | Blackcurrant fruit glue pudding and preparation method thereof |
| CN104719727A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Tea-flavor mangosteen nutritional rice ball |
| CN108813081A (en) * | 2018-06-27 | 2018-11-16 | 北京稻香村食品有限责任公司 | A kind of cream cocoa sweet dumpling stuffing production method |
| CN114304537A (en) * | 2021-12-27 | 2022-04-12 | 上海世达食品有限公司 | Coconut pulp shrimp ball formula and preparation method thereof |
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| CN101606734A (en) * | 2009-07-15 | 2009-12-23 | 童跃斌 | A kind of sesame oil-free glue pudding and preparation method thereof |
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| CN1267483A (en) * | 2000-02-25 | 2000-09-27 | 吴宝顺 | New stuffing making process and its application in food production |
| CN1561797A (en) * | 2004-03-19 | 2005-01-12 | 丹东福来特食品有限公司 | Adhesive core cake pie and its producing method |
| CN101606734A (en) * | 2009-07-15 | 2009-12-23 | 童跃斌 | A kind of sesame oil-free glue pudding and preparation method thereof |
| KR20110127510A (en) * | 2010-05-19 | 2011-11-25 | 이형남 | A method of producing a frozen meatball and the frozen meatball produced by the same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478511A (en) * | 2013-08-26 | 2014-01-01 | 三全食品股份有限公司 | Blackcurrant fruit glue pudding and preparation method thereof |
| CN104719727A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Tea-flavor mangosteen nutritional rice ball |
| CN108813081A (en) * | 2018-06-27 | 2018-11-16 | 北京稻香村食品有限责任公司 | A kind of cream cocoa sweet dumpling stuffing production method |
| CN108813081B (en) * | 2018-06-27 | 2021-07-27 | 北京稻香村食品有限责任公司 | Making method of cream cocoa sweet dumpling stuffing |
| CN114304537A (en) * | 2021-12-27 | 2022-04-12 | 上海世达食品有限公司 | Coconut pulp shrimp ball formula and preparation method thereof |
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| CB02 | Change of applicant information |
Address after: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Applicant after: Sanquan Food Co., Ltd. Address before: The middle section of Changxin Huiji District comprehensive investment zone of Zhengzhou City Road 450000 in Henan Province Applicant before: Zhengzhou Sanquan Food Co., Ltd. |
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Application publication date: 20120912 |