CN103461745A - Orange-flavor purple sweet potato glutinous rice balls and preparation method thereof - Google Patents
Orange-flavor purple sweet potato glutinous rice balls and preparation method thereof Download PDFInfo
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- CN103461745A CN103461745A CN2013104210273A CN201310421027A CN103461745A CN 103461745 A CN103461745 A CN 103461745A CN 2013104210273 A CN2013104210273 A CN 2013104210273A CN 201310421027 A CN201310421027 A CN 201310421027A CN 103461745 A CN103461745 A CN 103461745A
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Abstract
The invention discloses orange-flavor purple sweet potato glutinous rice balls and a preparation method of the orange-flavor purple sweet potato glutinous rice balls. The orange-flavor purple sweet potato glutinous rice balls comprise trehalose, glutinous rice flour, purple sweet potatoes, fresh orange peels, fresh orange flesh, crystal sugar, white sugar, lemons, parched flour, salad oil and candied orange peels. The preparation method comprises the following steps: preparing fillings, preparing wrappers, wrapping the fillings, performing tunnel quick-freezing, and packaging for storage. The orange-flavor purple sweet potato glutinous rice balls have the characteristics that the product quality is improved and the quality guarantee period is prolonged, have the effects of resisting fatigue, resisting ageing, enriching blood, benefiting spleen and stomach, enhancing kidney yin, regulating vital energy, eliminating dampness, expelling phlegm to arrest coughing and the like, can be used for improving the disease resistance of a human body, have a natural light orange flavor, is sour and sweet in taste and unique in flavor, and enrich the variety of a traditional food, namely glutinous rice balls.
Description
Technical field
The invention belongs to a kind of food processing field, be specifically related to fragrant purple potato rice dumpling of a kind of orange and preparation method thereof.
Background technology
Purple potato, be again black potato, and potato meat is purple to darkviolet.It is rich in protein, starch, pectin, cellulose, amino acid, vitamine and several mineral materials, also is rich in selenium element and anthocyanidin simultaneously.The special health care of the purple nutritious tool of potato, gal4 amino acid wherein is all very easily by human body, to be digested and absorb.The vitamin A wherein be rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen protein normally synthetic, prevents and treats scorbutic generation, and anthocyanidin is natural potent free radical scavenger.The effect of purple potato mainly contains: the human body antifatigue, anti-ageing, enrich blood, the selenium particularly contained in purple potato, remove the free radical that produces cancer in body, is called as " anticancer king ".Purple potato is not only healthy food, and the good medicine still got rid of illness, have qi-restoratives weary, beneficial strength, strengthening the spleen and stomach, the effect of strong kidney yin.
Orange peel, Chinese medicine, be the pericarp of rutaceae sweet orange, the promoting the circulation of qi invigorating the spleen, lowering the adverse-rising QI and eliminating phlegm, the abdominal fullness and distention of the main taste stagnation of the circulation of vital energy, n and V, poor appetite, phlegm is stopped up the coughing with a lot of sputum of the circulation of vital energy in the wrong direction, and septum pectorale is full vexed, globus hysteriocus.Orange peel contains a large amount of vitamin As, and can be used as weak peptic and fragrant flavor enhancement, can be able to suppress the motion in stomach, intestines and uterus, can reduce cholesterine.Orange is called as " treating the good fruit of disease ", contains the materials such as abundant vitamin C, calcium, phosphorus, potassium, beta carotene, citric acid, hesperidine and aldehyde, alcohol, alkene.
The rice dumpling are traditional snacks together of China, and history is very long.After boiling, taste fragrant and sweet good to eat.The rice dumpling in the market are filling mainly with raw materials such as sesame, sweetened bean paste, sweet osmanthus greatly, and it is sweet excessively greasy that mouthfeel is crossed, and taste is single, and kind is abundant not.
Summary of the invention
The invention provides fragrant purple potato rice dumpling of a kind of orange and preparation method thereof, cancer-resisting, promote gastrointestinal peristalsis, strengthen immunity, be conducive to weight-reducing.
The technical scheme of the fragrant purple potato rice dumpling of the present invention's orange realizes like this:
The fragrant purple potato rice dumpling of a kind of orange, in weight portion, its component is: 30～50 parts of trehaloses, 100～200 parts of glutinous rice flours, 100～200 parts of purple potatos, 80～100 parts of orange peels, 80～100 parts of new orange meat, 15～20 parts, rock sugar, 10～15 parts of white sugar, 5～10 parts, lemon, 30～50 parts of gelatinized flours, 20～30 parts of salad oils, 50～80 parts of sugaring orange peels.
And the weight portion of the fragrant purple potato rice dumpling of described orange is preferably: 35～45 parts of trehaloses, 120～150 parts of glutinous rice flours, 120～150 parts of purple potatos, 90～95 parts of orange peels, 90～95 parts of new orange meat, 16～18 parts, rock sugar, 12～13 parts of white sugar, 7～9 parts, lemon, 35～45 parts of gelatinized flours, 25～27 parts of salad oils, 60～70 parts of sugaring orange peels.
Optimum weight part of the fragrant purple potato rice dumpling of described orange is: 40 parts of trehaloses, 150 parts of glutinous rice flours, 150 parts of purple potatos, 90 parts of orange peels, 90 parts of new orange meat, 17 parts, rock sugar, 12 parts of white sugar, 8 parts, lemon, 40 parts of gelatinized flours, 25 parts of salad oils, 60 parts of sugaring orange peels.
The preparation of the fragrant purple potato rice dumpling of a kind of orange comprises the following steps:
(1) preparation of fillings:
A) will eliminate totally with knife through the white flesh of the orange peel selected the inside, then be cut into after little fourth and put into pot and add clear water and boil, then the mistake clear water is cooling, and controls water, obtains controlling the water orange peel;
B) new orange meat is torn into to fritter, obtains orange meat;
C) will control water orange peel, orange meat, rock sugar, also have lemon peel and lemon juice under plane all to put into a clean pannikin, and add poach and open, until thickness obtains the semi-finished product fillings;
D) the sugaring orange peel is cut into to smalls with cutter and put into the semi-finished product fillings, then put into white sugar, gelatinized flour, salad oil and stir, can obtain fillings, be placed in 2～6 ℃ standby;
(2) preparation of musculus cutaneus:
A) the purple potato cooked is rolled into to mud with instrument, becomes 150～200 orders, then mix with glutinous rice flour, trehalose, obtain dumpling flour;
B) take out a part of dumpling flour from dumpling flour, add little water and pinch and be pressed into round pie, then put the medium and small fire of boiling water into and boil on little cake wafts, then boil 30sec and close fire;
C) just well-done little cake is pulled out and is directly put into remaining dumpling flour, first with instrument, ground rice and the mixing of little cake is mixed to pressure evenly, adds at leisure clear water, it is kneaded into to smooth purple potato glutinous rice powder ball, the powder ball of rubbing is rubbed into strip, is divided into little dough of uniform size, obtain musculus cutaneus;
(3) by precooling, good fillings and the musculus cutaneus that makes add respectively in stuffed dumplings machine and carry out faric operation;
(4) rice dumpling of making are sent into to the freeze tunnel quick-frozen;
(5) quick-frozen, the good rice dumpling are packed, and then finished product are put into to the storage of low temperature storehouse below-18 ℃.
Freeze tunnel described in step (3) carries out quick-frozen for allowing the rice dumpling rapidly by 0 ℃～-35 ℃ zone of maximum ice crystal formation, when rice dumpling central temperature reaches-18 ℃, is that quick-frozen finishes, and can extend like this shelf-life of product.
Step also can be made by handwork in (3).
Compared with prior art, the present invention has the following advantages: this product musculus cutaneus has added trehalose, has prevented age of starch, has improved product quality, extends the shelf life; Also add purple potato in musculus cutaneus, have antifatigue, anti-ageing, enrich blood, strengthening the spleen and stomach, the effects such as strong kidney yin; The fillings of this product is mainly orange peel, orange meat, have regulate the flow of vital energy, stomach invigorating, eliminating dampness, the effect such as relieving cough and reducing sputum, improve the human body resistance against diseases; And this product has natural light orange perfume, entrance is sour-sweet, and special taste has enriched this traditional food kind of the rice dumpling.
The specific embodiment
Embodiment 1
The fragrant purple potato rice dumpling of a kind of orange, in weight portion, its component is: 30 parts of trehaloses, 100 parts of glutinous rice flours, 100 parts of purple potatos, 80 parts of orange peels, 80 parts of new orange meat, 15 parts, rock sugar, 10 parts of white sugar, 5 parts, lemon, 30 parts of gelatinized flours, 20 parts of salad oils, 50 parts of sugaring orange peels.
The fragrant purple potato rice dumpling of above-mentioned orange are realized by following steps:
(1) preparation of fillings:
A) will eliminate totally with knife through the white flesh of 80 parts of orange peels the inside of selecting, then be cut into after little fourth and put into pot and add clear water and boil, then the mistake clear water is cooling, and controls water, obtains controlling the water orange peel;
B) 80 portions of new orange meat are torn into to fritter, obtain orange meat;
C) will control water orange peel, orange meat, 15 portions of rock sugar, also have 5 parts of lemon peels and 5 portions of lemon juices under plane all to put into a clean pannikin, and add poach and open, until thickness obtains the semi-finished product fillings;
D) 50 parts of sugaring orange peels are cut into to smalls with cutter and put into the semi-finished product fillings, then put into 10 parts of white sugar, 30 parts of gelatinized flours, 20 portions of salad oils and stir, can obtain fillings, be placed in 4 ℃ standby;
(2) preparation of musculus cutaneus:
100 portions of purple potatos that a) will cook are rolled into mud with instrument, become 150 orders, then with 100 parts of glutinous rice flours, 30 portions of trehaloses, mix, and obtain dumpling flour;
B) take out 40 parts of dumpling flours from dumpling flour, add little water and pinch and be pressed into round pie, then put the medium and small fire of boiling water into and boil on little cake wafts, then boil 30sec and close fire;
C) just well-done little cake is pulled out and is directly put into remaining dumpling flour, first with instrument, ground rice and the mixing of little cake is mixed to pressure evenly, adds at leisure clear water, it is kneaded into to smooth purple potato glutinous rice powder ball, the powder ball of rubbing is rubbed into strip, is divided into little dough of uniform size, obtain musculus cutaneus;
(3) by precooling, good fillings and the musculus cutaneus that makes add respectively in stuffed dumplings machine and carry out faric operation;
(4) rice dumpling of making are sent into to the freeze tunnel quick-frozen: allowing the rice dumpling rapidly by 0 ℃～-35 ℃ zone of maximum ice crystal formation, is that quick-frozen finishes when rice dumpling central temperature reaches-18 ℃.
(5) quick-frozen, the good rice dumpling are packed, and then finished product are put into to the storage of low temperature storehouse below-18 ℃.
Embodiment 2
The fragrant purple potato rice dumpling of a kind of orange, in weight portion, its component is: 40 parts of trehaloses, 150 parts of glutinous rice flours, 150 parts of purple potatos, 90 parts of orange peels, 90 parts of new orange meat, 18 parts, rock sugar, 13 parts of white sugar, 8 parts, lemon, 40 parts of gelatinized flours, 25 parts of salad oils, 65 parts of sugaring orange peels.
The fragrant purple potato rice dumpling of above-mentioned orange are realized by following steps:
(1) preparation of fillings:
A) will eliminate totally with knife through the white flesh of 90 parts of orange peels the inside of selecting, then be cut into after little fourth and put into pot and add clear water and boil, then the mistake clear water is cooling, and controls water, obtains controlling the water orange peel;
B) 90 portions of new orange meat are torn into to fritter, obtain orange meat;
C) will control water orange peel, orange meat, 18 portions of rock sugar, also have 8 parts of lemon peels and 8 portions of lemon juices under plane all to put into a clean pannikin, and add poach and open, until thickness obtains the semi-finished product fillings;
D) 65 parts of sugaring orange peels are cut into to smalls with cutter and put into the semi-finished product fillings, then put into 13 parts of white sugar, 40 parts of gelatinized flours, 25 portions of salad oils and stir, can obtain fillings, be placed in 3 ℃ standby;
(2) preparation of musculus cutaneus:
150 portions of purple potatos that a) will cook are rolled into mud with instrument, become 170 orders, then with 150 parts of glutinous rice flours, 40 portions of trehaloses, mix, and obtain dumpling flour;
B) take out 60 parts of dumpling flours from dumpling flour, add little water and pinch and be pressed into round pie, then put the medium and small fire of boiling water into and boil on little cake wafts, then boil 30sec and close fire;
C) just well-done little cake is pulled out and is directly put into remaining dumpling flour, first with instrument, ground rice and the mixing of little cake is mixed to pressure evenly, adds at leisure clear water, it is kneaded into to smooth purple potato glutinous rice powder ball, the powder ball of rubbing is rubbed into strip, is divided into little dough of uniform size, obtain musculus cutaneus;
(3) by precooling, good fillings and the musculus cutaneus that makes add respectively in stuffed dumplings machine and carry out faric operation;
(4) rice dumpling of making are sent into to the freeze tunnel quick-frozen: allowing the rice dumpling rapidly by 0 ℃～-35 ℃ zone of maximum ice crystal formation, is that quick-frozen finishes when rice dumpling central temperature reaches-18 ℃.
(5) quick-frozen, the good rice dumpling are packed, and then finished product are put into to the storage of low temperature storehouse below-18 ℃.
Embodiment 3
The fragrant purple potato rice dumpling of a kind of orange, in weight portion, its component is: 50 parts of trehaloses, 200 parts of glutinous rice flours, 200 parts of purple potatos, 100 parts of orange peels, 100 parts of new orange meat, 20 parts, rock sugar, 15 parts of white sugar, 10 parts, lemon, 50 parts of gelatinized flours, 30 parts of salad oils, 80 parts of sugaring orange peels.
The fragrant purple potato rice dumpling of above-mentioned orange are realized by following steps:
(1) preparation of fillings:
A) will eliminate totally with knife through the white flesh of 100 parts of orange peels the inside of selecting, then be cut into after little fourth and put into pot and add clear water and boil, then the mistake clear water is cooling, and controls water, obtains controlling the water orange peel;
B) 100 portions of new orange meat are torn into to fritter, obtain orange meat;
C) will control water orange peel, orange meat, 20 portions of rock sugar, also have 10 parts of lemon peels and 10 portions of lemon juices under plane all to put into a clean pannikin, and add poach and open, until thickness obtains the semi-finished product fillings;
D) 80 parts of sugaring orange peels are cut into to smalls with cutter and put into the semi-finished product fillings, then put into 15 parts of white sugar, 50 parts of gelatinized flours, 30 portions of salad oils and stir, can obtain fillings, be placed in 5 ℃ standby;
(2) preparation of musculus cutaneus:
200 portions of purple potatos that a) will cook are rolled into mud with instrument, become 200 orders, then with 200 parts of glutinous rice flours, 50 portions of trehaloses, mix, and obtain dumpling flour;
B) take out 80 parts of dumpling flours from dumpling flour, add little water and pinch and be pressed into round pie, then put the medium and small fire of boiling water into and boil on little cake wafts, then boil 30sec and close fire;
C) just well-done little cake is pulled out and is directly put into remaining dumpling flour, first with instrument, ground rice and the mixing of little cake is mixed to pressure evenly, adds at leisure clear water, it is kneaded into to smooth purple potato glutinous rice powder ball, the powder ball of rubbing is rubbed into strip, is divided into little dough of uniform size, obtain musculus cutaneus;
(3) seize one little musculus cutaneus with hand and be twisted into circle, then pinch a nest, in the middle of fillings is put into.
(4) rice dumpling of making are sent into to the freeze tunnel quick-frozen: allowing the rice dumpling rapidly by 0 ℃～-35 ℃ zone of maximum ice crystal formation, is that quick-frozen finishes when rice dumpling central temperature reaches-18 ℃.
(5) quick-frozen, the good rice dumpling are packed, and then finished product are put into to the storage of low temperature storehouse below-18 ℃.
Embodiment 4
The fragrant purple potato rice dumpling of a kind of orange, in weight portion, its component is: 40 parts of trehaloses, 130 parts of glutinous rice flours, 130 parts of purple potatos, 93 parts of orange peels, 93 parts of new orange meat, 17 parts, rock sugar, 13 parts of white sugar, 8 parts, lemon, 40 parts of gelatinized flours, 26 parts of salad oils, 65 parts of sugaring orange peels.
The fragrant purple potato rice dumpling of above-mentioned orange are realized by following steps:
(1) preparation of fillings:
A) will eliminate totally with knife through the white flesh of 93 parts of orange peels the inside of selecting, then be cut into after little fourth and put into pot and add clear water and boil, then the mistake clear water is cooling, and controls water, obtains controlling the water orange peel;
B) 93 portions of new orange meat are torn into to fritter, obtain orange meat;
C) will control water orange peel, orange meat, 13 portions of rock sugar, also have 8 parts of lemon peels and 8 portions of lemon juices under plane all to put into a clean pannikin, and add poach and open, until thickness obtains the semi-finished product fillings;
D) 65 parts of sugaring orange peels are cut into to smalls with cutter and put into the semi-finished product fillings, then put into 13 parts of white sugar, 40 parts of gelatinized flours, 26 portions of salad oils and stir, can obtain fillings, be placed in 4 ℃ standby;
(2) preparation of musculus cutaneus:
130 portions of purple potatos that a) will cook are rolled into mud with instrument, become 180 orders, then with 130 parts of glutinous rice flours, 40 portions of trehaloses, mix, and obtain dumpling flour;
B) take out 52 parts of dumpling flours from dumpling flour, add little water and pinch and be pressed into round pie, then put the medium and small fire of boiling water into and boil on little cake wafts, then boil 30sec and close fire;
C) just well-done little cake is pulled out and is directly put into remaining dumpling flour, first with instrument, ground rice and the mixing of little cake is mixed to pressure evenly, adds at leisure clear water, it is kneaded into to smooth purple potato glutinous rice powder ball, the powder ball of rubbing is rubbed into strip, is divided into little dough of uniform size, obtain musculus cutaneus;
(3) by precooling, good fillings and the musculus cutaneus that makes add respectively in stuffed dumplings machine and carry out faric operation;
(4) rice dumpling of making are sent into to the freeze tunnel quick-frozen: allowing the rice dumpling rapidly by 0 ℃～-35 ℃ zone of maximum ice crystal formation, is that quick-frozen finishes when rice dumpling central temperature reaches-18 ℃.
(5) quick-frozen, the good rice dumpling are packed, and then finished product are put into to the storage of low temperature storehouse below-18 ℃.
Embodiment 5
The fragrant purple potato rice dumpling of a kind of orange, in weight portion, its component is: 40 parts of trehaloses, 150 parts of glutinous rice flours, 150 parts of purple potatos, 90 parts of orange peels, 90 parts of new orange meat, 17 parts, rock sugar, 12 parts of white sugar, 8 parts, lemon, 40 parts of gelatinized flours, 25 parts of salad oils, 60 parts of sugaring orange peels.
The fragrant purple potato rice dumpling of above-mentioned orange are realized by following steps:
(1) preparation of fillings:
A) will eliminate totally with knife through the white flesh of 90 parts of orange peels the inside of selecting, then be cut into after little fourth and put into pot and add clear water and boil, then the mistake clear water is cooling, and controls water, obtains controlling the water orange peel;
B) 90 portions of new orange meat are torn into to fritter, obtain orange meat;
C) will control water orange peel, orange meat, 17 portions of rock sugar, also have 8 parts of lemon peels and 8 portions of lemon juices under plane all to put into a clean pannikin, and add poach and open, until thickness obtains the semi-finished product fillings;
D) 60 parts of sugaring orange peels are cut into to smalls with cutter and put into the semi-finished product fillings, then put into 12 parts of white sugar, 40 parts of gelatinized flours, 25 portions of salad oils and stir, can obtain fillings, be placed in 3 ℃ standby;
(2) preparation of musculus cutaneus:
150 portions of purple potatos that a) will cook are rolled into mud with instrument, become 170 orders, then with 150 parts of glutinous rice flours, 40 portions of trehaloses, mix, and obtain dumpling flour;
B) take out 60 parts of dumpling flours from dumpling flour, add little water and pinch and be pressed into round pie, then put the medium and small fire of boiling water into and boil on little cake wafts, then boil 30sec and close fire;
C) just well-done little cake is pulled out and is directly put into remaining dumpling flour, first with instrument, ground rice and the mixing of little cake is mixed to pressure evenly, adds at leisure clear water, it is kneaded into to smooth purple potato glutinous rice powder ball, the powder ball of rubbing is rubbed into strip, is divided into little dough of uniform size, obtain musculus cutaneus;
(3) seize one little musculus cutaneus with hand and be twisted into circle, then pinch a nest, in the middle of fillings is put into.
(4) rice dumpling of making are sent into to the freeze tunnel quick-frozen: allowing the rice dumpling rapidly by 0 ℃～-35 ℃ zone of maximum ice crystal formation, is that quick-frozen finishes when rice dumpling central temperature reaches-18 ℃.
(5) quick-frozen, the good rice dumpling are packed, and then finished product are put into to the storage of low temperature storehouse below-18 ℃.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (6)
1. the fragrant purple potato rice dumpling of orange, it is characterized in that, in weight portion, its component is: 30～50 parts of trehaloses, 100～200 parts of glutinous rice flours, 100～200 parts of purple potatos, 80～100 parts of orange peels, 80～100 parts of new orange meat, 15～20 parts, rock sugar, 10～15 parts of white sugar, 5～10 parts, lemon, 30～50 parts of gelatinized flours, 20～30 parts of salad oils, 50～80 parts of sugaring orange peels.
2. the fragrant purple potato rice dumpling of orange as claimed in claim 1, it is characterized in that, the weight portion of described component is: 35～45 parts of trehaloses, 120～150 parts of glutinous rice flours, 120～150 parts of purple potatos, 90～95 parts of orange peels, 90～95 parts of new orange meat, 16～18 parts, rock sugar, 12～13 parts of white sugar, 7～9 parts, lemon, 35～45 parts of gelatinized flours, 25～27 parts of salad oils, 60～70 parts of sugaring orange peels.
3. the fragrant purple potato rice dumpling of orange as claimed in claim 2, it is characterized in that, the weight portion of described component is: 40 parts of trehaloses, 150 parts of glutinous rice flours, 150 parts of purple potatos, 90 parts of orange peels, 90 parts of new orange meat, 17 parts, rock sugar, 12 parts of white sugar, 8 parts, lemon, 40 parts of gelatinized flours, 25 parts of salad oils, 60 parts of sugaring orange peels.
4. the preparation method of the fragrant purple potato rice dumpling of any described orange of claim 1～3, is characterized in that, comprises the following steps:
(1) preparation of fillings:
A) will eliminate totally with knife through the white flesh of the orange peel selected the inside, then be cut into after little fourth and put into pot and add clear water and boil, then the mistake clear water is cooling, and controls water, obtains controlling the water orange peel;
B) new orange meat is torn into to fritter, obtains orange meat;
C) will control water orange peel, orange meat, rock sugar, also have lemon peel and lemon juice under plane all to put into a clean pannikin, and add poach and open, until thickness obtains the semi-finished product fillings;
D) the sugaring orange peel is cut into to smalls with cutter and put into the semi-finished product fillings, then put into white sugar, gelatinized flour, salad oil and stir, can obtain fillings, be placed in 2～6 ℃ standby;
(2) preparation of musculus cutaneus:
A) the purple potato cooked is rolled into to mud with instrument, becomes 150～200 orders, then mix with glutinous rice flour, trehalose, obtain dumpling flour;
B) take out a part of dumpling flour from dumpling flour, add little water and pinch and be pressed into round pie, then put the medium and small fire of boiling water into and boil on little cake wafts, then boil 30sec and close fire;
C) just well-done little cake is pulled out and is directly put into remaining dumpling flour, first with instrument, ground rice and the mixing of little cake is mixed to pressure evenly, adds at leisure clear water, it is kneaded into to smooth purple potato glutinous rice powder ball, the powder ball of rubbing is rubbed into strip, is divided into little dough of uniform size, obtain musculus cutaneus;
(3) by precooling, good fillings and the musculus cutaneus that makes add respectively in stuffed dumplings machine and carry out faric operation;
(4) rice dumpling of making are sent into to the freeze tunnel quick-frozen;
(5) quick-frozen, the good rice dumpling are packed, and then finished product are put into to the storage of low temperature storehouse below-18 ℃.
5. the preparation method of the fragrant purple potato rice dumpling of orange as claimed in claim 4, is characterized in that, described freeze tunnel carries out quick-frozen for allowing the rice dumpling rapidly by 0 ℃～-35 ℃ zone of maximum ice crystal formation, when rice dumpling central temperature reaches-18 ℃, is that quick-frozen finishes.
6. the preparation method of the fragrant purple potato rice dumpling of orange as claimed in claim 4, is characterized in that, step also can be made by handwork in (3).
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| CN103783419A (en) * | 2014-01-02 | 2014-05-14 | 陆开云 | Canned peach gum-purple sweet potato sweet soup |
| CN105166895A (en) * | 2015-09-06 | 2015-12-23 | 甘肃乡草坊土特产品有限公司 | Processing method of whole potato flour rice dumplings |
| CN106071655A (en) * | 2016-06-16 | 2016-11-09 | 广西南宁诺尔网络通讯技术有限公司 | A kind of fruit rice ball and preparation method thereof |
| CN109198418A (en) * | 2018-10-19 | 2019-01-15 | 河源职业技术学院 | A kind of lemon filling rice dumpling and preparation method thereof |
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Application publication date: 20131225 |