CN103621845B - A kind of taro dumpling and preparation method thereof and and face equipment - Google Patents
A kind of taro dumpling and preparation method thereof and and face equipment Download PDFInfo
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- CN103621845B CN103621845B CN201310582191.2A CN201310582191A CN103621845B CN 103621845 B CN103621845 B CN 103621845B CN 201310582191 A CN201310582191 A CN 201310582191A CN 103621845 B CN103621845 B CN 103621845B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
- A21C1/065—Worm or screw mixers, e.g. with consecutive mixing receptacles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a kind of taro dumpling, be made up of taro dumpling skin and filling for dumplings.The composition of taro dumpling skin by weight mark is counted: taro 10% ~ 20%, tapioca starch 15% ~ 25%, sex change tapioca starch 25% ~ 35%, glutinous rice flour 5% ~ 10%, white sugar 2% ~ 5%, salt 2% ~ 5%, monosodium glutamate 2% ~ 5%, drinking water 20% ~ 40%, above each composition weight mark sum is 100%.Improve taro dumpling skin simultaneously with skin technique, and provide a kind of noodle device, this noodle device vacuum-pumping, avoid producing bubble in whipping process, favorable sealing property, stirs fully, without dead angle, and noresidue, and structure is simple, reasonable in design, reduce breakdown maintenance; On the basis ensureing taro dumpling mouthfeel, carry out mechanization production, greatly increase the output of taro dumpling, more profit can either be created for enterprise, also greatly can meet the demand in market.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of taro dumpling and preparation method thereof and noodle device.
Background technology
Taro dumpling also claims " cangue Da is young " " Ga Laze ", rises in Jian'ou, Fujian Province, mainly prevailing in small towns, the north, Jian'ou, the ground such as Ru Dongyou, water source, river stone.Current taro dumpling generally adopts and makes by hand, and its way is as follows: the musculus cutaneus of (1) taro dumpling: the musculus cutaneus of taro dumpling is that sweet potato powder and taro are made, and peeling at once will pinch together with the sweet potato powder of mixing while hot, pinch into dough after cooked taro.(2) fillings of taro dumpling: the fillings of taro dumpling can decide by the hobby of individual, is generally pork filling.(3) taro dumpling is shaping: the dough rolled into a ball is cut into much little section, rolls into musculus cutaneus with rolling pin, faric material, pinches triangularity.
Chinese invention patent CN 102551055 A discloses a kind of taro dumpling, and it adopts taro as the raw material of musculus cutaneus, and mouthfeel is undesirable.The present invention makes taro dumpling, does not select taro and with taro, because finer and smoother, soft glutinous, soft, dense thick, the toughness of taro.The Multiple components such as protein, calcium, phosphorus, iron, vitamin C, B family vitamin are rich in taro, and mouthfeel is soft, sweet perfume (or spice) is glutinous, be easy to digestion and can not cause poisoning, it is a kind of well base-forming food, can in and body in accumulate acidic materials, adjustment human body acid-base balance, also can be used to prevent and treat hyperchlorhydria.Taro musculus cutaneus can ironcladly, the isolated soup juice boiling taro dumpling in good condition, taste not only glutinous but also soft, smooth good to eat, significantly improve the mouthfeel of taro dumpling.
Chinese invention patent CN 101843324 A discloses a kind of preparation method of cassava taro dumpling skin, but the method has only selected cassava and taro two kinds of raw materials, and the taro dumpling skin mouthfeel of making is soft not glutinous, and for making by hand, limits the development in market.
Summary of the invention
The object of the invention is to, for the deficiency in above-mentioned technology, provide a kind of taro dumpling and preparation method thereof and mixing plant.The present invention on the basis ensureing taro dumpling due mouthfeel, improve taro dumpling skin formula and and skin technique, and provide a kind of vacuum-pumping and favorable sealing property noodle device, mechanization production taro dumpling, open the market development of taro dumpling.
For achieving the above object, the present invention adopts following technical scheme:
A kind of taro dumpling, is made up of taro dumpling skin and filling for dumplings; Described filling for dumplings is meat or fish filling or plain filling; The composition of described taro dumpling skin is counted by weight: taro 10 ~ 20 parts, tapioca starch 15 ~ 25 parts, sex change tapioca starch 25 ~ 35 parts, glutinous rice flour 5 ~ 10 parts, white sugar 2 ~ 5 parts, salt 2 ~ 5 parts, monosodium glutamate 2 ~ 5 parts, drinking water 20 ~ 40 parts; Described sex change tapioca starch is the tapioca starch through acetic acid esterified.
Prepare a method for a kind of taro dumpling as above, comprise the following steps:
(1) taro of peeling, wash clean is put into steam box to cook, then put into cutmixer and cut to exquisiteness, without particle, take the dish out of the pot for subsequent use;
(2) tapioca starch, sex change tapioca starch, glutinous rice flour are put into noodle device, open noodle device, mixed;
(3) white sugar, salt, monosodium glutamate are added in noodle device stir together;
(4) drinking water is boiled, add in noodle device, starch is carried out gelatinization, stirs, make it have certain viscosity, when board is shaping, there is certain pulling force, ensure that product can not scatter when shaping;
(5) taro that step (1) is cut is added in noodle device, after stirring, obtain taro dumpling skin;
(6) taro dumpling skin obtained for step (5) and filling for dumplings are passed through taro dumpling forming machine shaping, then boil through poach line, obtain taro dumpling;
(7) by taro dumpling cooling, quick-frozen, packaging warehouse-in.
Step (2), (3), (4), noodle device described in (5), comprise frame, stirred vessel is provided with above described frame, described stirred vessel is U-shaped structure, the inner chamber of stirred vessel is provided with by the stirring body of fluid motor-driven, is provided with upper cover above described stirred vessel, and described upper cover controls it by drive unit and closes and open, described stirred vessel sidepiece is provided with and the vacuum extractor of stirred vessel inner space and water inlet pipe, and stirred vessel inner chamber sidepiece is provided with pressure tester.
Further, described drive unit is cylinder, is connected with curved bar between described upper cover upper surface and the piston rod of cylinder, and described curved bar two ends are connected with upper cover and piston rod respectively by pin; The kink of described curved bar is connected with the connector being connected in sidepiece above described stirred vessel by pin, and the rear end of cylinder is connected to the sidepiece of described frame by pin.
Further, described upper cover lower surface is provided with sealing ring.
Further, described pressure tester comprises pressure sensor and pressure display instrument.
Further, described vacuum extractor comprises vavuum pump and tube connector, the intracavity inter-connection of described tube connector and described stirred vessel.
Further, described water inlet pipe is provided with valve.
Further, described stirring body is made up of shaft and stirring vane.
Beneficial effect of the present invention is: the formula that 1) present invention improves over taro dumpling skin, with the addition of sex change tapioca starch, uses sex change tapioca starch can improve the frost resistance of product, before product is frozen with freeze after quality the same; And sex change tapioca starch viscosity is strong, after starch pre-gelatinized, can increase the viscosity of slurry, board is relatively good shaping.2) invention also provides a kind of noodle device, vacuum-pumping and favorable sealing property, adopt U-shaped structure bottom stirred vessel, flour is fully stirred, without dead angle, noresidue, adopts fluid motor-driven, reduce noise pollution, long service life, reduce breakdown maintenance; Make taro dumpling can mechanization production, greatly increase the output of taro dumpling, more profit can either be created for enterprise, also greatly can meet the demand in market.By improve taro dumpling skin formula and and skin technique, the taro dumpling prepared through the present invention has the advantage of taro dumpling prepared by traditional-handwork, and as delicious flavour, mouthfeel is soft, fine and smooth, soft glutinous etc.; After having quick-frozen again, the quality of product is constant, and can the advantage such as mechanization production.
Accompanying drawing explanation
Fig. 1 be noodle device of the present invention face structural representation.
Fig. 2 is the right TV structure schematic diagram of Fig. 1.
Number in the figure illustrates: 1: frame 2: stirred vessel 3: hydraulic motor 4: stirring body 5: upper cover 6: water inlet pipe 7: pressure tester 8: vacuum extractor 9: cylinder 10: curved bar 11: piston rod 12: connector 13: sealing ring 14: pressure display instrument 15: pressure sensor 16: tube connector 17: vavuum pump 18: stirring vane 19: shaft 20: valve.
Detailed description of the invention
The present invention's the following example further illustrates the present invention, but protection scope of the present invention is not limited to the following example.
Noodle device:
As depicted in figs. 1 and 2, a kind of noodle device, comprises frame 1, is provided with stirred vessel 2 above described frame 1, and described stirred vessel 2 is U-shaped structure, and U-shaped structure can make the fabric bottom stirred vessel 2 fully be stirred, and avoids fabric to remain in dead angle.The inner chamber of stirred vessel 2 is provided with the stirring body 4 driven by hydraulic motor 3, upper cover 5 is provided with above described stirred vessel 2, by cylinder 9 drived control, it closes and opens described upper cover 5, described stirred vessel 2 sidepiece is provided with and the vacuum extractor 8 of stirred vessel inner space and water inlet pipe 6, and stirred vessel 2 inner chamber sidepiece is provided with pressure tester 7.
In following embodiment, be connected with curved bar 10 between described upper cover 5 upper surface and the piston rod 11 of cylinder 9, described curved bar 10 two ends are connected with upper cover 5 and piston rod 11 respectively by pin; The kink of described curved bar 10 is connected with the connector 12 being connected in sidepiece above described stirred vessel 2 by pin, and the rear end of cylinder 9 is connected to the sidepiece of described frame 1 by pin.
In following embodiment, described upper cover 5 lower surface is provided with sealing ring 13, increases the sealing in container, keeps higher vacuum.
In following embodiment, described pressure tester 7 comprises pressure sensor 15 and pressure display instrument 14.
In following embodiment, described vacuum extractor 8 comprises vavuum pump 17 and tube connector 16, the intracavity inter-connection of described tube connector 16 and described stirred vessel 2.
In following embodiment, described water inlet pipe 6 is provided with valve 20, can according to the water content control inflow of fabric.
In following embodiment, described stirring body 4 is made up of shaft 19 and stirring vane 18.
Embodiment 1
(1) taro 10 parts of peeling, wash clean is put into steam box to cook, then put into cutmixer and cut to exquisiteness, without particle, take the dish out of the pot for subsequent use;
(2) tapioca starch 20 parts, sex change tapioca starch 25 parts, glutinous rice flour 10 parts are put into noodle device, open noodle device, mixed;
(3) white sugar 2 parts, salt 3 parts, monosodium glutamate 2 parts are added in noodle device stir together;
(4) drinking water is boiled, get 20 parts and add in noodle device, starch is carried out gelatinization, stirs, make it have certain viscosity, when board is shaping, there is certain pulling force, ensure that product can not scatter when shaping;
(5) taro that step (1) is cut is added in noodle device, after stirring, obtain taro dumpling skin;
(6) taro dumpling skin obtained for step (5) and filling for dumplings are passed through taro dumpling forming machine shaping, then boil through poach line, obtain taro dumpling;
(7) by taro dumpling cooling, quick-frozen, packaging warehouse-in.
Embodiment 2
(1) taro 20 parts of peeling, wash clean is put into steam box to cook, then put into cutmixer and cut to exquisiteness, without particle, take the dish out of the pot for subsequent use;
(2) tapioca starch 15 parts, sex change tapioca starch 35 parts, glutinous rice flour 7 parts are put into noodle device, open noodle device, mixed;
(3) white sugar 5 parts, salt 5 parts, monosodium glutamate 5 parts are added in noodle device stir together;
(4) drinking water is boiled, get 40 parts and add in noodle device, starch is carried out gelatinization, stirs, make it have certain viscosity, when board is shaping, there is certain pulling force, ensure that product can not scatter when shaping;
(5) taro that step (1) is cut is added in noodle device, after stirring, obtain taro dumpling skin;
(6) taro dumpling skin obtained for step (5) and filling for dumplings are passed through taro dumpling forming machine shaping, then boil through poach line, obtain taro dumpling;
(7) by taro dumpling cooling, quick-frozen, packaging warehouse-in.
Embodiment 3
(1) taro 15 parts of peeling, wash clean is put into steam box to cook, then put into cutmixer and cut to exquisiteness, without particle, take the dish out of the pot for subsequent use;
(2) tapioca starch 25 parts, sex change tapioca starch 30 parts, glutinous rice flour 5 parts are put into noodle device, open noodle device, mixed;
(3) white sugar 3 parts, salt 2 parts, monosodium glutamate 3 parts are added in noodle device stir together;
(4) drinking water is boiled, get 30 parts and add in noodle device, starch is carried out gelatinization, stirs, make it have certain viscosity, when board is shaping, there is certain pulling force, ensure that product can not scatter when shaping;
(5) taro that step (1) is cut is added in noodle device, after stirring, obtain taro dumpling skin;
(6) taro dumpling skin obtained for step (5) and filling for dumplings are passed through taro dumpling forming machine shaping, then boil through poach line, obtain taro dumpling;
(7) by taro dumpling cooling, quick-frozen, packaging warehouse-in.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (7)
1. a taro dumpling, is characterized in that, is made up of taro dumpling skin and filling for dumplings; Described filling for dumplings is meat or fish filling or plain filling; The composition of described taro dumpling skin is counted by weight: taro 10 ~ 20 parts, tapioca starch 15 ~ 25 parts, sex change tapioca starch 25 ~ 35 parts, glutinous rice flour 5 ~ 10 parts, white sugar 2 ~ 5 parts, salt 2 ~ 5 parts, monosodium glutamate 2 ~ 5 parts, drinking water 20 ~ 40 parts; Described sex change tapioca starch is the tapioca starch through acetic acid esterified;
Described taro dumpling is obtained by following methods:
(1) taro of peeling, wash clean is put into steam box to cook, then put into cutmixer and cut to exquisiteness, without particle, take the dish out of the pot for subsequent use;
(2) tapioca starch, sex change tapioca starch, glutinous rice flour are put into noodle device, open noodle device, mixed;
(3) white sugar, salt, monosodium glutamate are added in noodle device stir together;
(4) drinking water is boiled, add in noodle device, starch is carried out gelatinization, stirs;
(5) taro that step (1) is cut is added in noodle device, after stirring, obtain taro dumpling skin;
(6) taro dumpling skin obtained for step (5) and filling for dumplings are passed through taro dumpling forming machine shaping, then boil through poach line, obtain taro dumpling;
(7) by taro dumpling cooling, quick-frozen, packaging warehouse-in;
Step (2), (3), (4), noodle device described in (5), comprise frame, stirred vessel is provided with above described frame, described stirred vessel is U-shaped structure, the inner chamber of stirred vessel is provided with by the stirring body of fluid motor-driven, is provided with upper cover above described stirred vessel, and described upper cover controls it by drive unit and closes and open, described stirred vessel sidepiece is provided with and the vacuum extractor of stirred vessel inner space and water inlet pipe, and stirred vessel inner chamber sidepiece is provided with pressure tester.
2. a kind of taro dumpling according to claim 1, is characterized in that: described drive unit is cylinder, is connected with curved bar between described upper cover upper surface and the piston rod of cylinder, and described curved bar two ends are connected with upper cover and piston rod respectively by pin; The kink of described curved bar is connected with the connector being connected in sidepiece above described stirred vessel by pin, and the rear end of cylinder is connected to the sidepiece of described frame by pin.
3. a kind of taro dumpling according to claim 1, is characterized in that: described upper cover lower surface is provided with sealing ring.
4. a kind of taro dumpling according to claim 1, is characterized in that: described pressure tester comprises pressure sensor and pressure display instrument.
5. a kind of taro dumpling according to claim 1, is characterized in that: described vacuum extractor comprises vavuum pump and tube connector, the intracavity inter-connection of described tube connector and described stirred vessel.
6. a kind of taro dumpling according to claim 1, is characterized in that: described water inlet pipe is provided with valve.
7. a kind of taro dumpling according to claim 1, is characterized in that: described stirring body is made up of shaft and stirring vane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310582191.2A CN103621845B (en) | 2013-11-20 | 2013-11-20 | A kind of taro dumpling and preparation method thereof and and face equipment |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310582191.2A CN103621845B (en) | 2013-11-20 | 2013-11-20 | A kind of taro dumpling and preparation method thereof and and face equipment |
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| CN103621845A CN103621845A (en) | 2014-03-12 |
| CN103621845B true CN103621845B (en) | 2015-09-09 |
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| 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 |
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