CN104366238A - Coarse grain dumpling and preparation method thereof - Google Patents
Coarse grain dumpling and preparation method thereof Download PDFInfo
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- CN104366238A CN104366238A CN201410687723.3A CN201410687723A CN104366238A CN 104366238 A CN104366238 A CN 104366238A CN 201410687723 A CN201410687723 A CN 201410687723A CN 104366238 A CN104366238 A CN 104366238A
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- dumpling
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- taro
- food grain
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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
- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a coarse grain dumpling. The coarse grain dumpling comprises a dumpling wrapper and dumpling fillings coated with the dumpling wrapper; the dumpling wrapper is prepared from the following raw materials in parts by weight: 10-40 parts of tapioca flour, 20-50 parts of taros and 20-50 parts of potatoes. The dumpling wrapper prepared by mixing the taros, the potatoes, the tapioca flour and the like is higher in adhesion degree than a conventional dumpling wrapper, so the prepared dumpling is hard to be mushy after being cooked, retains the original flavor of the dumpling fillings, is also unique in taste, has the sweet flavor of the taros and the potatoes and is also glutinous in taste and chewy like sticky rice, and the prepared dumpling is sweet and delicious.
Description
Technical field
The present invention relates to food processing field, be specifically related to coarse food grain dumpling and preparation method thereof.
Background technology
Dumpling is chinese tradition wheaten food, the traditional characteristics food deeply liked by Chinese numerous people, is the Spring Festival holidays food that north of China most area must be eaten the annual Spring Festival, and, also there is the custom of eating dumpling Winter Solstice in many provinces and cities of China.
Dumpling be a kind of have a filling semicircle or semilune, dihedral wheaten food.Manufacture method is that the meat frittered, dish are mixed filling with flavoring, then add suitable quantity of water with flour and become dough, seizing into and seize the raw musculus cutaneus that son rolls out circle, then shaping with the sealing of raw musculus cutaneus parcel filling is exactly raw dumpling, when now eating, directly heat aging.
A kind of food that although dumpling is people extremely to be liked, although the filling for dumplings of present commercial type is varied, but musculus cutaneus is mostly single white, mouthfeel is also very single, and degree of adhesion is low, be easy to well-done, and mainly with cold water and flour be agent with together with, also without any intention.
Summary of the invention
Technical problem to be solved by this invention is that the existing dumpling wrapper taste of solution is single, and degree of adhesion is low, is easy to well-done problem.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is to provide a kind of coarse food grain dumpling, and comprise dumpling wrapper and be wrapped in the filling for dumplings in described dumpling wrapper, described dumpling wrapper comprises the raw material of following parts by weight: tapioca starch 10 ~ 40 parts, taro 20 ~ 50 parts, potato 20 ~ 50 parts.
In such scheme, described dumpling wrapper comprises the raw material of following parts by weight: tapioca starch 24 parts, taro 36 parts, potato 34 parts.
In such scheme, described dumpling wrapper also comprises the buckwheat starch that parts by weight are 20 ~ 50 parts.
In such scheme, described dumpling wrapper also comprises the sorghum starch that parts by weight are 20 ~ 50 parts.
In such scheme, described dumpling wrapper also comprises the cornstarch that parts by weight are 20 ~ 50 parts.
In such scheme, described dumpling wrapper also comprises the sweet potato powder that parts by weight are 20 ~ 50 parts.
Present invention also offers a kind of preparation method of coarse food grain dumpling, comprise the following steps:
Step 1, preparation batching: get tapioca starch, potato and taro according to the raw material in claim 1 and parts by weight;
Step 2, prepare mashed potato: remove crust after being boiled by potato or boil again after first removing crust, then being mashed into mashed potato;
Step 3, prepare taro paste: remove crust after being boiled by taro or boil again after first removing crust, then being mashed into taro paste;
Step 4, be mixed and made into a dough: mixed by the taro paste obtained in the mashed potato obtained in step 2 and step 3, then add the tapioca starch of at least 1/2 amount, use dough kneeding machine mixing and stirring, and become a dough;
Step 5 and expect shaping: the tapioca starch adding surplus in a dough of gained in step 4, interpolation limit, limit stir until and become secondary dough, then secondary dough is placed on bark press suppresses or hand rolls into dumpling wrapper.
Step 6, be made into coarse food grain dumpling: by gained dumpling wrapper parcel filling for dumplings, obtain described coarse food grain dumpling.
In such scheme, in step 2, peeling after potato is cleaned, and be cut to some pieces of size equalization, and then boil; Or potato is first cleaned, is then cut to some pieces of size equalization, finally boil rear peeling again.
In such scheme, in step 3, peeling after taro is cleaned, and be cut to some pieces of size equalization, and then boil; Or taro is first cleaned, is then cut to some pieces of size equalization, finally boil rear peeling again.
In such scheme, in step 4, tapioca starch is successively divided into for several times and waits the adding in mixed mashed potato and taro paste of weight portion.
The present invention, adopt the dumpling wrapper of the mixing manufactures such as taro, potato, tapioca starch, make it higher than traditional dumpling wrapper degree of adhesion, therefore the dumpling made can not easily well-done, keep original local flavor of filling for dumplings, meanwhile, there is again unique mouthfeel, existing taro, potato fragrant and sweet, again with similar glutinous rice glutinous mouthfeel and chew strength, the dumpling made also seems fragrant and sweet good to eat.
Detailed description of the invention
Below the present invention is described in detail.
The invention provides a kind of coarse food grain dumpling, comprise dumpling wrapper and be wrapped in the filling for dumplings in dumpling wrapper, dumpling wrapper comprises the raw material of following parts by weight: tapioca starch 10 ~ 40 parts, taro 20 ~ 50 parts, potato 20 ~ 50 parts, in the process that dumpling wrapper makes, can also edible salt, white granulated sugar etc. be added, contribute to rendering palatable, also can be suitable add fruit juice or vegetable juice, not only flavouring colour-regulating, raw material mix and blend can also be made evenly, bond effect is better.In addition, dumpling wrapper also comprises the buckwheat starch that parts by weight are 20 ~ 50 parts, the sorghum starch of 20 ~ 50 parts, the cornstarch of 20 ~ 50 parts, the sweet potato powder of 20 ~ 50 parts and other coarse food grain composition.
The batching of dumpling wrapper also can preferably be chosen to be: the raw material comprising following parts by weight: tapioca starch 20 ~ 30 parts, taro 30 ~ 40 parts, potato 30 ~ 40 parts.Wherein, optimum proportion embodiment is: the raw material comprising following parts by weight: tapioca starch 24 parts, taro 36 parts, potato 34 parts, detection method: the coarse food grain dumpling made on optimum proportion basis is put into the water boiled, continue boiling to take out for 6 minutes later, now, the mouthfeel of coarse food grain dumpling is best, dumpling wrapper degree of adhesion is the highest, the most flexible, and the coarse food grain dumpling that optimum proportion is made can keep continuing boil 6 minutes and there will not be the well-done phenomenon of broken skin in boiling water, compared with other batching modes, dumpling wrapper degree of adhesion is the highest.
Tapioca starch, as one of batching, is the starch extracted in the block root of a kind of tropical plants, and it is the transparent shape of meeting after the heat that adds water is boiled, like this, make to contract out the dumpling taken after being made into dumpling wrapper exquisitely carved, and, its mouthfeel band is flexible, is again nutritious and very easily absorbed food; Tapioca starch free from extraneous odour, taste are flat, therefore, the fragrant and sweet taste of potato and taro can not be affected after the mixing such as same potato, taro, simultaneously, tapioca starch also has the high feature of freeze-thaw stability, can prevent the moisture content of dumpling wrapper from losing like this in freeze-thaw circulation.
Potato, as one of batching, containing abundant dietary fiber, helps lend some impetus to gastrointestinal peristalsis, dredging enteron aisle, in addition, potato tubers also contains the unexistent carrotene of Cereal grain and ascorbic acid, therefore, from nutritional point, it has more advantage than flour, abundanter than the dumpling wrapper nutrition adopting flour to make, simultaneously, because potato contains abundant starch, so the taste eaten is very fragrant and sweet.
Taro as batching one of, it is nutritious, containing a large amount of starch, mineral matter and vitamin, and due to the starch granules of taro little, be very easy to digest and assimilate, meanwhile, taro contains a kind of natural polysaccharide plant colloid, can improve a poor appetite, help digest, also there is the function of dietary fiber.
Present invention also offers a kind of preparation method of coarse food grain dumpling, comprise the following steps:
Step 1, preparation batching: get tapioca starch, potato and taro according to above-mentioned raw material and parts by weight;
Step 2, prepare mashed potato: remove crust after being boiled by potato or boil again after first removing crust, then being mashed into mashed potato; In this step, peeling after potato is cleaned, and be cut to some pieces of size equalization, and then boil; Or potato is first cleaned, is then cut to some pieces of size equalization, finally boil rear peeling again.
Step 3, prepare taro paste: remove crust after being boiled by taro or boil again after first removing crust, then being mashed into taro paste; In this step, peeling after taro is cleaned, and be cut to some pieces of size equalization, and then boil; Or taro is first cleaned, is then cut to some pieces of size equalization, finally boil rear peeling again.
Step 4, be mixed and made into a dough: mixed by the taro paste obtained in the mashed potato obtained in step 2 and step 3, then add the tapioca starch of at least 1/2 amount, use dough kneeding machine mixing and stirring, and become a dough; In this step, tapioca starch is successively divided into for several times and waits the adding in mixed mashed potato and taro paste of weight portion.
Step 5 and expect shaping: the tapioca starch adding surplus in a dough of gained in step 4, interpolation limit, limit stir until and become secondary dough, then secondary dough is placed on bark press suppresses or hand rolls into dumpling wrapper.In this step, from the secondary dough obtained, get about 1/10th first boil to three ripe with hot water, and then knead in the secondary dough being mixed into remaining life, finally the final secondary dough be mixed to get is made into dumpling wrapper.Can make it like this in manufacturing process, increase degree of adhesion, the finished product wrapped is in the process of boiling, also not easily well-done, and bonding mouth also not easily scatters, and can also play tack-free effect.
Step 6, be made into coarse food grain dumpling: by gained dumpling wrapper parcel filling for dumplings, obtain described coarse food grain dumpling.
The coarse food grain dumpling made according to the method described above and in conjunction with above-mentioned ingredients by weight number, puts into the water boiled, and continue boiling and take out for 2 ~ 6 minutes later, now, the mouthfeel of coarse food grain dumpling is good, and dumpling wrapper degree of adhesion is high, flexible, and does not occur the phenomenon that broken skin is well-done.
When making, filling for dumplings can adopt the filling of various taste, such as: salty, sweet, also various meat, various vegetables can be put, and vegetables and meat also can arbitrarily be arranged in pairs or groups, and realize various tastes, enter in dumpling wrapper by the filling for dumplings bag made, various shape can be made, not only attractive in appearance also delicious.Wherein, meat stuffing can be cut into small pieces the meat cubelets of shape, increases and chews strength, preserve the original meat of meat fragrant.
The present invention, adopt the dumpling wrapper of the mixing manufactures such as taro, potato, tapioca starch, make it higher than traditional dumpling wrapper degree of adhesion, therefore the dumpling made can not easily well-done, keep original local flavor of filling for dumplings, meanwhile, there is again unique mouthfeel, existing taro, potato fragrant and sweet, again with similar glutinous rice glutinous mouthfeel and chew strength, the dumpling made also seems fragrant and sweet good to eat.
Below by way of the batching further instruction of example to dumpling wrapper in the present invention.
Embodiment one
Select the raw material of following parts by weight: tapioca starch 20, taro 50, potato 24.
Embodiment two
Select the raw material of following parts by weight: tapioca starch 10, taro 34, potato 50.
Embodiment three
Select the raw material of following parts by weight: tapioca starch 40, taro 20, potato 34.
Embodiment four
Select the raw material of following parts by weight: tapioca starch 34, taro 40, potato 20.
The present invention is not limited to above-mentioned preferred forms, and anyone should learn the structure change made under enlightenment of the present invention, and every have identical or close technical scheme with the present invention, all falls within protection scope of the present invention.
Claims (10)
1. coarse food grain dumpling, is characterized in that, comprise dumpling wrapper and be wrapped in the filling for dumplings in described dumpling wrapper, described dumpling wrapper comprises the raw material of following parts by weight: tapioca starch 10 ~ 40 parts, taro 20 ~ 50 parts and potato 20 ~ 50 parts.
2. coarse food grain dumpling as described in claim 1, it is characterized in that, described dumpling wrapper comprises the raw material of following parts by weight: tapioca starch 24 parts, taro 36 parts, potato 34 parts.
3. coarse food grain dumpling as described in claim 1, it is characterized in that, described dumpling wrapper also comprises the buckwheat starch that parts by weight are 20 ~ 50 parts.
4. coarse food grain dumpling as described in claim 1, it is characterized in that, described dumpling wrapper also comprises the sorghum starch that parts by weight are 20 ~ 50 parts.
5. coarse food grain dumpling as described in claim 1, it is characterized in that, described dumpling wrapper also comprises the cornstarch that parts by weight are 20 ~ 50 parts.
6. coarse food grain dumpling as described in claim 1, it is characterized in that, described dumpling wrapper also comprises the sweet potato powder that parts by weight are 20 ~ 50 parts.
7. the preparation method of coarse food grain dumpling, is characterized in that, comprises the following steps:
Step 1, preparation batching: get tapioca starch, potato and taro according to the raw material in claim 1 and parts by weight;
Step 2, prepare mashed potato: remove crust after being boiled by potato or boil again after first removing crust, then being mashed into mashed potato;
Step 3, prepare taro paste: remove crust after being boiled by taro or boil again after first removing crust, then being mashed into taro paste;
Step 4, be mixed and made into a dough: mixed by the taro paste obtained in the mashed potato obtained in step 2 and step 3, then add the tapioca starch of at least 1/2 amount, use dough kneeding machine mixing and stirring, and become a dough;
Step 5 and expect shaping: the tapioca starch adding surplus in a dough of gained in step 4, interpolation limit, limit stir until and become secondary dough, then secondary dough is placed on bark press suppresses or hand rolls into dumpling wrapper.
Step 6, be made into coarse food grain dumpling: by gained dumpling wrapper parcel filling for dumplings, obtain described coarse food grain dumpling.
8. the preparation method of coarse food grain dumpling as claimed in claim 7, is characterized in that, in step 2, and peeling after potato is cleaned, and be cut to some pieces of size equalization, and then boil; Or potato is first cleaned, is then cut to some pieces of size equalization, finally boil rear peeling again.
9. the preparation method of coarse food grain dumpling as claimed in claim 7, is characterized in that, in step 3, and peeling after taro is cleaned, and be cut to some pieces of size equalization, and then boil; Or taro is first cleaned, is then cut to some pieces of size equalization, finally boil rear peeling again.
10. the preparation method of coarse food grain dumpling as claimed in claim 7, is characterized in that, in step 4, tapioca starch is successively divided into for several times and waits the adding in mixed mashed potato and taro paste of weight portion.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410687723.3A CN104366238A (en) | 2014-11-25 | 2014-11-25 | Coarse grain dumpling and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410687723.3A CN104366238A (en) | 2014-11-25 | 2014-11-25 | Coarse grain dumpling and preparation method thereof |
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| CN104366238A true CN104366238A (en) | 2015-02-25 |
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| CN201410687723.3A Pending CN104366238A (en) | 2014-11-25 | 2014-11-25 | Coarse grain dumpling and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149389A (en) * | 2017-06-09 | 2017-09-12 | 刘怡琳 | A kind of electrical heating boils dumpling pot and boils dumpling method automatically automatically |
| CN107897872A (en) * | 2017-10-31 | 2018-04-13 | 罗珍 | Potato powder dumpling production method and its potato powder dumpling product |
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| CN102125226A (en) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN102210468A (en) * | 2010-04-02 | 2011-10-12 | 罗晖 | Quick-frozen coarse grain dumplings and preparation method thereof |
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2014
- 2014-11-25 CN CN201410687723.3A patent/CN104366238A/en active Pending
Patent Citations (4)
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| CN1692829A (en) * | 2005-06-02 | 2005-11-09 | 朴光日 | Quick-frozen dumpling, and its making method |
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| CN102210468A (en) * | 2010-04-02 | 2011-10-12 | 罗晖 | Quick-frozen coarse grain dumplings and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149389A (en) * | 2017-06-09 | 2017-09-12 | 刘怡琳 | A kind of electrical heating boils dumpling pot and boils dumpling method automatically automatically |
| CN107149389B (en) * | 2017-06-09 | 2019-04-26 | 刘怡琳 | A kind of electric heating boils dumpling pot automatically and boils dumpling method automatically |
| CN107897872A (en) * | 2017-10-31 | 2018-04-13 | 罗珍 | Potato powder dumpling production method and its potato powder dumpling product |
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Application publication date: 20150225 |
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