CN103120305A - Making method of potato starch crystal dumplings - Google Patents
Making method of potato starch crystal dumplings Download PDFInfo
- Publication number
- CN103120305A CN103120305A CN2012102557222A CN201210255722A CN103120305A CN 103120305 A CN103120305 A CN 103120305A CN 2012102557222 A CN2012102557222 A CN 2012102557222A CN 201210255722 A CN201210255722 A CN 201210255722A CN 103120305 A CN103120305 A CN 103120305A
- Authority
- CN
- China
- Prior art keywords
- dumpling
- dumplings
- potato
- pure
- potato starch
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a making method of potato starch crystal dumplings, which belongs to the technical field of food processing. The method comprises the following steps of: in parts by weight, adding 0.5 part of carrageenan and 0.5 part of konjaku flour into water for boiling, pouring the boiled mixture into 99 parts of pure potato starch for stirring to prepare a dough; insulating the dough which is a standby dumpling wrapper material; and making the standby dumpling wrapper material into dumpling wrappers, adding dumpling fillings to the wrappers to make the dumplings through wrapping. The potato starch crystal dumplings are high in nutritional value, crystal-clear in appearance and soft, fine, smooth, tough and chewy in mouth feel.
Description
Technical field
The invention provides the preparation method of a potato seed powder crystal Jaozi, belong to food processing technology field.
Background technology
It is reported, the potato class is the edible maximum food of the earth mankind, is also that nutrition is than more comprehensive food, so exploitation potato class resource is the first-selection that improves the health of people level.
But, if adopt pure potato powder to make wheaten food, be unworthy of other raw material, difficulty of processing is larger, can't make potato powder dumpling with traditional method for making food, because the character of potato powder and general flour performance difference are very large, water absorption is few, easily precipitates, without sticking stickiness, easy characteristics such as loose, so formula requires unique, preparation method is strict, in the market without this product.
Summary of the invention
For above problem, the invention provides the preparation method of a potato seed powder crystal Jaozi, comprise the steps:
(1) by weight, 0.5 part of carragheen and 0.5 portion of konjaku flour are added to the water boil, then pour in 99 parts of pure potato powder, stir, make dough;
(2) with the dough insulation, as dumpling skin standby material;
(3) above-mentioned dumpling skin standby material is made dumpling wrapper, add filling for dumplings, pack into dumpling.
Above-mentioned pure potato powder can be pure potato starch or pure starch from sweet potato.
The water consumption when water yield that adds in above-mentioned making step (1) can be according to the preparation dumpling of routine in flour.
Better for potato powder crystal Jaozi mouthfeel, the outward appearance of making, as the further improved plan of the present invention, the holding temperature in step (2) is 30～75 ℃ of left and right.
As preferred version of the present invention, above-mentioned holding temperature is preferably 70 ℃, makes and makes the dumpling mouthfeel, tenacity is better.The method of insulation can adopt the conventional heat preserving method of making millet cake, also can install in the outside of dough mixing machine a water leg additional, and the water temperature in chuck is controlled.
The above-mentioned step that packs dumpling both can have been made by hand also and can make in a large number by machine, can make vegetables, the potato powder crystal Jaozi of the various fillingss such as meat.
The above-mentioned dumpling that packs and long patent flour dumpling do not have any difference, and after depositing 2 hours, dumpling wrapper is without muscle, and slightly moving with hand will be damaged, is unfavorable for preserving and carrying.As the present invention's improvement project further, need the above-mentioned dumpling that packs is cooked or boils.Through test, at normal temperatures, never degenerated in 48 hours, vacuum packaging and freezing depositing 6～8 months, the quality mouthfeel does not change, transports for long-distance and sells not cracky.
The invention has the beneficial effects as follows:
General 80～100 per kilograms of potato powder crystal Jaozi of the present invention's deduction can be according to the dumpling wrapper thickness, and fillings can suitably be adjusted.Owing to being that pure potato powder is made without other batching, so outward appearance is glittering and translucent, and is attractive in appearance beautiful as crystal, and anti-boiling, is difficult for tatteredly, and see through dumpling wrapper and can see stuffing for dumplings, be the novel product in the dumpling class.When edible, mouthfeel is soft, fine and smooth, smooth, chewiness very, to the mouthfeel of a kind of novelty of people.This food is fit to do staple food, also can make dish, is more suitable for family's food and drink as the chafing dish primary raw material, and every place in edible long patent flour dumpling custom all receives an acclaim.Crystal Jaozi is that pure potato powder is made, and fillings is vegetables and meat, and is nutritious, and is long-term edible useful to human body, so having a extensive future of it has development space preferably.
The specific embodiment
Embodiment 1
Carragheen (land for growing field crops, Zhengzhou food additives Co., Ltd) 5g and konjaku flour (Yongchuan, Chongqing Rui Te konjaku factory) 5g are placed in 800g water and boil, pour again pure potato powder (the pure potato starch of 990g into, the non-staple food market purchasing) in, manual rapid stirring is until become half-mature shape dough, keep 30～40 ℃ of about half an hour of temperature, as dumpling skin standby material.
Dumpling skin standby material is made dumpling wrapper, add filling for dumplings, pack into crystal Jaozi.
After dumpling is wrapped, boiled in the time of 2 hours.Stored refrigerated 6 months, the dumpling shape complete flexible, outward appearance is glittering and translucent, delicate mouthfeel, smooth, chewiness.
Embodiment 2
Carragheen (land for growing field crops, Zhengzhou food additives Co., Ltd) 5g and konjaku flour (Yongchuan, Chongqing Rui Te konjaku factory) 5g are placed in 800g water and boil, pour in the pure potato powder of 990g (pure starch from sweet potato, non-staple food market purchasing), put into dough mixing machine.
Water temperature in the chuck of control dough mixing machine is 70 ℃, after being incubated half an hour, as dumpling skin standby material.
Dumpling skin standby material is made dumpling wrapper, add filling for dumplings, pack into crystal Jaozi.
After dumpling is wrapped, boiled in the time of 1 hour.Vacuum was preserved 6 months, and the dumpling shape is complete flexible, and outward appearance is glittering and translucent, delicate mouthfeel, smooth, chewiness.
Embodiment 3
Be on the waiting list the raw materials such as carragheen, konjaku flour, drinking water, pure potato powder, filling for dumplings, pack pure potato crystal Jaozi, be that with the difference of embodiment 2 holding temperature is 30 ℃.
After dumpling is wrapped, boiled in the time of 2 hours.Stored refrigerated 8 months, the dumpling shape was complete flexible, and outward appearance is glittering and translucent, delicate mouthfeel, smooth, chewiness.
Embodiment 4
Be on the waiting list the raw materials such as carragheen, konjaku flour, drinking water, pure potato powder, filling for dumplings, pack pure potato crystal Jaozi, with the difference of embodiment 2 be 75 ℃ in holding temperature.
After dumpling is wrapped, boiled in the time of 1 hour.Vacuum was preserved 8 months, and the dumpling shape is complete flexible, and outward appearance is glittering and translucent, delicate mouthfeel, smooth, chewiness.
Claims (5)
1. the preparation method of a potato seed powder crystal Jaozi comprises the following steps:
(a) by weight, 0.5 part of carragheen and 0.5 portion of konjaku flour are added to the water boil, then pour in 99 parts of pure potato powder, stir, make dough;
(b) to the dough insulation, as dumpling skin standby material;
(c) dumpling skin standby material is made dumpling wrapper, add filling for dumplings, pack into dumpling.
2. the preparation method of potato powder crystal Jaozi according to claim 1, it is characterized in that: described pure potato powder is pure potato starch or pure starch from sweet potato.
3. the preparation method of potato powder crystal Jaozi according to claim 1, it is characterized in that: holding temperature is 30～75 ℃.
4. the preparation method of potato powder crystal Jaozi according to claim 3, it is characterized in that: described holding temperature is 70 ℃.
5. the preparation method of potato powder crystal Jaozi according to claim 1 is characterized in that: described dumpling is made shortening in rear 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102557222A CN103120305A (en) | 2012-07-23 | 2012-07-23 | Making method of potato starch crystal dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102557222A CN103120305A (en) | 2012-07-23 | 2012-07-23 | Making method of potato starch crystal dumplings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103120305A true CN103120305A (en) | 2013-05-29 |
Family
ID=48451599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102557222A Pending CN103120305A (en) | 2012-07-23 | 2012-07-23 | Making method of potato starch crystal dumplings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103120305A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366365A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Whole-potato dumpling wrapper and preparation method thereof |
| CN104642819A (en) * | 2013-11-22 | 2015-05-27 | 威海新异生物科技有限公司 | Radish leaf dumpling food making method |
| CN108378278A (en) * | 2018-01-16 | 2018-08-10 | 上海交通大学 | Potato boiled dumpling composition and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081070A (en) * | 2007-06-25 | 2007-12-05 | 张爱平 | Dumpling or steamed stuffed bun having wraper made of sweet potato and the method for preparing the same |
| CN101433301A (en) * | 2007-11-15 | 2009-05-20 | 陈标健 | Potato dumpling dumpling (dasheen dumpling, dasheen dumpling) and method for producing the same |
| DE202009014487U1 (en) * | 2009-10-27 | 2010-03-04 | Mittermeir, Helmut | dumpling |
| CN101744021A (en) * | 2009-12-28 | 2010-06-23 | 河南兴泰科技实业有限公司 | Frozen dumpling modifying agent, preparation method thereof and application |
| CN101940283A (en) * | 2010-04-20 | 2011-01-12 | 曾荣 | Konjak dumpling wrapper |
-
2012
- 2012-07-23 CN CN2012102557222A patent/CN103120305A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081070A (en) * | 2007-06-25 | 2007-12-05 | 张爱平 | Dumpling or steamed stuffed bun having wraper made of sweet potato and the method for preparing the same |
| CN101433301A (en) * | 2007-11-15 | 2009-05-20 | 陈标健 | Potato dumpling dumpling (dasheen dumpling, dasheen dumpling) and method for producing the same |
| DE202009014487U1 (en) * | 2009-10-27 | 2010-03-04 | Mittermeir, Helmut | dumpling |
| CN101744021A (en) * | 2009-12-28 | 2010-06-23 | 河南兴泰科技实业有限公司 | Frozen dumpling modifying agent, preparation method thereof and application |
| CN101940283A (en) * | 2010-04-20 | 2011-01-12 | 曾荣 | Konjak dumpling wrapper |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642819A (en) * | 2013-11-22 | 2015-05-27 | 威海新异生物科技有限公司 | Radish leaf dumpling food making method |
| CN104366365A (en) * | 2014-11-24 | 2015-02-25 | 中国农业科学院农产品加工研究所 | Whole-potato dumpling wrapper and preparation method thereof |
| CN108378278A (en) * | 2018-01-16 | 2018-08-10 | 上海交通大学 | Potato boiled dumpling composition and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102550633B (en) | Wrapper for sesame balls, sesame balls, and method for making sesame balls | |
| CN104054767B (en) | The preparation method of black garlic Minced Beef spring roll | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN105310004A (en) | Potato snowseductive and preparing method thereof | |
| CN103053643A (en) | Manufacture method of five-nut moon cake | |
| CN102919693B (en) | Preparation method for waxy rice tea cake | |
| CN110353013A (en) | A kind of tree peony is dry and preparation method thereof for refreshment | |
| CN102894038A (en) | Chocolate pie and making method thereof | |
| CN103120305A (en) | Making method of potato starch crystal dumplings | |
| CN100496304C (en) | Process for producing instant dumpling with stuffing | |
| CN102754808A (en) | Delicious chafing dish special chicken powder and making method thereof | |
| CN112400959A (en) | Preparation method of additive-free cheese crisps | |
| CN104054783A (en) | Pineapple fruit stuffing spring roll and preparation method thereof | |
| CN102948702A (en) | Steamed freezing bean jelly and manufacture technology thereof | |
| JP2005095114A (en) | Material of gruel-like rice of eight kinds of cereals, gruel-like rice of eight kinds of cereals, and method for producing the rice | |
| CN101756260B (en) | Preparation process of flavor dried beef | |
| CN107788193A (en) | A kind of millet shortcake and preparation method thereof | |
| CN114027443A (en) | Snowy moon cake and preparation method thereof | |
| CN113519591A (en) | Preparation method of grape mochi | |
| CN101744309B (en) | Method for manufacturing air-dried beef | |
| KR20100000544A (en) | Sweet pumpkin bread and method for manufacture thereof | |
| US20190159493A1 (en) | Infant food able to be consumed by hand and preparation process | |
| CN101731637A (en) | Method for preparing high-nutrition pickled dried beef | |
| CN101341994A (en) | Preparation method for chestnut edible stuffings | |
| CN104366238A (en) | Coarse grain dumpling and preparation method thereof |
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: 20130529 |