CN104605290A - Yam sweet dumpling and preparation method thereof - Google Patents
Yam sweet dumpling and preparation method thereof Download PDFInfo
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- CN104605290A CN104605290A CN201510020414.5A CN201510020414A CN104605290A CN 104605290 A CN104605290 A CN 104605290A CN 201510020414 A CN201510020414 A CN 201510020414A CN 104605290 A CN104605290 A CN 104605290A
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Abstract
The invention discloses a yam sweet dumpling and a preparation method thereof. The yam sweet dumpling is prepared from raw materials in parts by weight as follows: a yam sweet dumpling wrapper: 100-150 parts of glutinous rice flour, 2-5 parts of quick-frozen oil and 90-110 parts of water; yam sweet dumpling stuffing: yams or a mixture of the yams and one of Chinese wolfberries and red dates. The preparation method comprises steps as follows: Step 1, a preparation process of the yam sweet dumpling wrapper; Step 2, a preparation process of the yam sweet dumpling stuffing. According to the yam sweet dumpling and the preparation method thereof, processes distinct from traditional sweet dumpling processes are adopted, so that the steaming time is shortened, and few microelements of the yams are lost. The problem of high viscosity of the steamed yams is solved, the stuffing does not leak during cooking of the sweet dumpling prepared by a machine, and the stuffing is more sweet and delicious under the condition that the taste and the flavor of the yams are not changed.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of Chinese yam rice dumpling and preparation method thereof.
Background technology
The general raw material (sesame, peanut, sweetened bean paste etc.) of the different traditional rice dumpling of the characteristic due to Chinese yam, after the Chinese yam steamed takes the dish out of the pot, because viscosity is larger, not treated fillings of directly doing can cause and rice dumpling face adhesion phenomenon, mouthfeel extreme difference, goes out after finished product through machine, because viscosity is large, not easily inclusion, when boiling the rice dumpling, fillings is exposed.Repeatedly adjust machine cannot solve fillings and expose problem, after tens whole ratio of adjuvant, during the boiling rice dumpling, fillings exposes and still can not solve, when not changing Chinese yam mouthfeel and taste, how to produce the rice dumpling and can not expose fillings when boiling, and the more fragrant and sweet good to eat rice dumpling of fillings, become Chinese yam rice dumpling manufacture craft problem demanding prompt solution.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of preparation method of the Chinese yam rice dumpling.
For achieving the above object, the present invention is by the following technical solutions:
A kind of Chinese yam rice dumpling, Chinese yam rice dumpling skin is prepared from by the raw material of following weight parts: glutinous rice flour 100-150, quick-frozen oil 2-5, water 90-110; Chinese yam rice dumpling stuffing is prepared from by the raw material of following weight parts: Chinese yam 100 or Chinese yam 80-100, matrimony vine 10-15 or Chinese yam 80-100, red date 10-15.
The preparation method of the Chinese yam rice dumpling, comprises the following steps:
Step one, the manufacture craft of Chinese yam rice dumpling skin
First glutinous rice flour is poured in mixer, then the quick-frozen oil after meat grinder rubs is sprinkled in mixer, then add the water of 50-60 part, start the machine and stir 2-5 minute, finally remaining water is added in mixer, continue to stir 3--5 minute;
The manufacture craft of step 2 Chinese yam rice dumpling core
(1) pretreatment removes afterbody Chinese yam, is laterally cut into the long segment of 8-12cm, then cleans with kitchen knife;
(2) steam and be placed on clean chopping board by the Chinese yam cleaned up, divide after being cut into block and put into small opening steel disk, steam pressure remains on 0.2 ~ 0.4Mpa, steaming time 30 ~ 40 minutes;
(3) grinding and undertaken cooling at 30 ~ 35 DEG C by steaming ripe rotten Chinese yam, putting into clean container after crossing the colloid mill rinsed well after cooling in order to using;
(4) frying is opened and is added layer pot, and open steam, temperature controls at 100 DEG C-105 DEG C, according to proportioning, adds the shortening of 10-15, now puts into the Chinese yam handled well, takes the dish out of the pot stand-by after frying 40-45 minute;
(5) batch mixing when the rice dumpling stuffing prepared be Chinese yam and matrimony vine or Chinese yam and red date time, the Chinese yam prepared through step (4) and matrimony vine or red date are stirred 20-30 minute in mixer;
The storage technique of the step 3 Chinese yam rice dumpling
Solidification point-32 DEG C--50 DEG C, freeze-off time 15-30 minute.
Chinese yam: iron rod yam, it is one of the famous special product in Jiaozhuo, Henan, belong to the superfine product in the RHIIZOMA DIOSCOREAE from Henan of China of four-Huai medicine (RHIIZOMA DIOSCOREAE from Henan of China, bosom glutinous rehmannia, radix achyranthis bidentatae, Huai Chrysanthemi), at home and abroad enjoy great popularity, original producton location is the littoral band in the Yellow River, area, Wen County, Jiaozhuo, Jiaozhuo periphery districts and cities the Yellow River bank also has plantation, and quality all produced not as good as JIAOZUO AREA, and that only has Wen County, Jiaozhuo to plant just can be called " iron rod yam ".Iron rod yam is rich in rich in protein, vitamin and several amino acids and mineral matter, can the gas of tonifying spleen lung kidney, and can nourish again the moon of spleen lung kidney, be the treasure of reinforcing both QI and YIN.But Chinese yam, do not have iron rod yam nutritive value and medical value high, cook use just merely.
The fruit of Chinese wolfberry: nourishing the liver, nourshing kidney, moistening lung.Folium lycii: qi-restoratives benefit essence, removing heat to brighten vision.
Red date: be rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP, wherein ascorbic content comes out at the top in fruit, there is the laudatory title of vitamin king, there is effect of blood-enriching face-nourishing Cure for insomnia.
This invention takes technique distinct with rice dumpling traditional handicraft, process Chinese yam autoclave, not only shortens steaming time, and ensure that few loss of the contained trace element of Chinese yam itself.Utilize the characteristic of shortening to adjust frying fillings, solve Chinese yam and steam rear tough problem, and the rice dumpling made by machine fillings when boiling can not being exposed, making when not changing Chinese yam mouthfeel and taste fillings more fragrant and sweet good to eat.The Chinese yam rice dumpling coordinate specific technique and formula, make the tasty green health again of Chinese yam soup series.For the sugary height of traditional rice dumpling, albumen is high, and the crowd be applicable to is more extensive.
Detailed description of the invention
Embodiment 1
A kind of Chinese yam rice dumpling, Chinese yam rice dumpling skin is prepared from by the raw material of following weight parts: glutinous rice flour 100-150, quick-frozen oil 2-5, water 90-110; Chinese yam rice dumpling stuffing is prepared from by the raw material of following weight parts: Chinese yam 100 or Chinese yam 80-100, matrimony vine 10-15 or Chinese yam 80-100, red date 10-15.
The preparation method of the Chinese yam rice dumpling, comprises the following steps:
Step one, the manufacture craft of Chinese yam rice dumpling skin
First glutinous rice flour is poured in mixer, then the quick-frozen oil after meat grinder rubs is sprinkled in mixer, then add the water of 50-60 part, start the machine and stir 2-5 minute, finally remaining water is added in mixer, continue to stir 3--5 minute;
The manufacture craft of step 2 Chinese yam rice dumpling core
(1) pretreatment removes afterbody Chinese yam, is laterally cut into the long segment of 8-12cm, then cleans with kitchen knife;
(2) steam and be placed on clean chopping board by the Chinese yam cleaned up, divide after being cut into block and put into small opening steel disk, steam pressure remains on 0.2 ~ 0.4Mpa, steaming time 30 ~ 40 minutes;
(3) grinding and undertaken cooling at 30 ~ 35 DEG C by steaming ripe rotten Chinese yam, putting into clean container after crossing the colloid mill rinsed well after cooling in order to using;
(4) frying is opened and is added layer pot, and open steam, temperature controls at 100 DEG C-105 DEG C, according to proportioning, adds the shortening of 10-15, now puts into the Chinese yam handled well, takes the dish out of the pot stand-by after frying 40-45 minute;
(5) batch mixing when the rice dumpling stuffing prepared be Chinese yam and matrimony vine or Chinese yam and red date time, the Chinese yam prepared through step (4) and matrimony vine or red date are stirred 20-30 minute in mixer;
The storage technique of the step 3 Chinese yam rice dumpling
Solidification point-32 DEG C--50 DEG C, freeze-off time 15-30 minute.
Embodiment 2
A kind of Chinese yam rice dumpling, are prepared from by the raw material of following weight parts:
Chinese yam rice dumpling skin: glutinous rice flour 100Kg, quick-frozen oil 2 Kg, water 90 Kg;
Chinese yam rice dumpling stuffing: Chinese yam 100 Kg.
A preparation method for the Chinese yam rice dumpling, is characterized in that comprising the following steps:
The manufacture craft of step one Chinese yam rice dumpling skin
First glutinous rice flour is poured in mixer, then the quick-frozen oil after meat grinder rubs is sprinkled in mixer, then add the water of 60 parts, start the machine stirring 5 minutes, finally adds in mixer by remaining water, continues stirring 5 minutes;
The manufacture craft of step 2 Chinese yam rice dumpling core
(1) pretreatment removes afterbody Chinese yam, is laterally cut into the long segment of 12cm, then cleans with kitchen knife;
(2) steam and be placed on clean chopping board by the Chinese yam cleaned up, divide after being cut into block and put into small opening steel disk, steam pressure remains on 0.4Mpa, steaming time 40 minutes;
(3) grinding and undertaken cooling at 35 DEG C by steaming ripe rotten Chinese yam, putting into clean container after crossing the colloid mill rinsed well after cooling in order to using;
(4) frying is opened and is added layer pot, and open steam, temperature controls at 100 DEG C, and according to proportioning, add the shortening of 10 Kg, put into the Chinese yam handled well, frying takes the dish out of the pot stand-by after 40 minutes;
The storage technique of the step 3 Chinese yam rice dumpling
Solidification point-32 DEG C, freeze-off time 30 minutes.
Embodiment 3
A kind of Chinese yam rice dumpling, are prepared from by the raw material of following weight parts:
Chinese yam rice dumpling skin: glutinous rice flour 150 Kg, quick-frozen oil 5 Kg, water 110 Kg;
Chinese yam rice dumpling stuffing: Chinese yam 80 Kg, matrimony vine 10 Kg.
A preparation method for the Chinese yam rice dumpling, is characterized in that comprising the following steps:
The manufacture craft of step one Chinese yam rice dumpling skin
First glutinous rice flour is poured in mixer, then the quick-frozen oil after meat grinder rubs is sprinkled in mixer, then add the water of 55 Kg, start the machine stirring 5 minutes, finally adds in mixer by remaining water, continues stirring 5 minutes;
The manufacture craft of step 2 Chinese yam rice dumpling core
(1) pretreatment removes afterbody Chinese yam, is laterally cut into the long segment of 11cm, then cleans with kitchen knife;
(2) steam and be placed on clean chopping board by the Chinese yam cleaned up, divide after being cut into block and put into small opening steel disk, steam pressure remains on 0.3Mpa, steaming time 35 minutes;
(3) grinding and undertaken cooling at 34 DEG C by steaming ripe rotten Chinese yam, putting into clean container after crossing the colloid mill rinsed well after cooling in order to using;
(4) frying is opened and is added layer pot, and open steam, temperature controls at 105 DEG C, according to proportioning, adds the shortening of 12 Kg, now puts into the Chinese yam handled well, takes the dish out of the pot stand-by after frying 40-45 minute;
(5) Chinese yam prepared and matrimony vine are stirred 25 minutes by batch mixing in mixer;
The storage technique of the step 3 Chinese yam rice dumpling
Solidification point-35 DEG C, freeze-off time 20 minutes, freezing rear product center temperature should reach-14 DEG C.
Embodiment 4
A kind of Chinese yam rice dumpling, are prepared from by the raw material of following weight parts:
Chinese yam rice dumpling skin: glutinous rice flour 120 Kg, quick-frozen oil 4 Kg, water 100 Kg;
Chinese yam rice dumpling stuffing: Chinese yam 100 Kg, red date 15 Kg.
A preparation method for the Chinese yam rice dumpling, is characterized in that comprising the following steps:
The manufacture craft of step one Chinese yam rice dumpling skin
First glutinous rice flour is poured in mixer, then the quick-frozen oil after meat grinder rubs is sprinkled in mixer, then add the water of 60 parts, start the machine stirring 5 minutes, finally adds in mixer by remaining water, continues stirring 5 minutes;
The manufacture craft of step 2 Chinese yam rice dumpling core
(1) pretreatment removes afterbody Chinese yam, is laterally cut into the long segment of 12cm, then cleans with kitchen knife;
(2) steam and be placed on clean chopping board by the Chinese yam cleaned up, divide after being cut into block and put into small opening steel disk, steam pressure remains on 0.4Mpa, steaming time 40 minutes;
(3) grinding and undertaken cooling at 35 DEG C by steaming ripe rotten Chinese yam, putting into clean container after crossing the colloid mill rinsed well after cooling in order to using;
(4) frying is opened and is added layer pot, and open steam, temperature controls at 105 DEG C, and according to proportioning, add the shortening of 10-15, now put into the Chinese yam handled well, frying takes the dish out of the pot stand-by after 45 minutes;
(5) Chinese yam prepared and red date are stirred 30 minutes by batch mixing in mixer;
The storage technique of the step 3 Chinese yam rice dumpling
Solidification point-50 DEG C, freeze-off time 30 minutes.
Embodiment 5
A kind of Chinese yam rice dumpling, are prepared from by the raw material of following weight parts:
Chinese yam rice dumpling skin: glutinous rice flour 130 Kg, quick-frozen oil 5 Kg, water 95 Kg;
Chinese yam rice dumpling stuffing: Chinese yam 95 Kg, red date 10 Kg.
A preparation method for the Chinese yam rice dumpling, is characterized in that comprising the following steps:
The manufacture craft of step one Chinese yam rice dumpling skin
First glutinous rice flour is poured in mixer, then the quick-frozen oil after meat grinder rubs is sprinkled in mixer, then add the water of 55 Kg, start the machine stirring 4 minutes, finally adds in mixer by remaining water, continues stirring 4 minutes;
The manufacture craft of step 2 Chinese yam rice dumpling core
(1) pretreatment removes afterbody Chinese yam, is laterally cut into the long segment of 10cm, then cleans with kitchen knife;
(2) steam and be placed on clean chopping board by the Chinese yam cleaned up, divide after being cut into block and put into small opening steel disk, steam pressure remains on 0.4Mpa, steaming time 35 minutes;
(3) grinding and undertaken cooling at 35 DEG C by steaming ripe rotten Chinese yam, putting into clean container after crossing the colloid mill rinsed well after cooling in order to using;
(4) frying is opened and is added layer pot, and open steam, temperature controls at 105 DEG C, and according to proportioning, add the shortening of 15 Kg, put into the Chinese yam handled well, frying takes the dish out of the pot stand-by after 45 minutes;
(5) Chinese yam prepared and red date are stirred 30 minutes by batch mixing in mixer;
The storage technique of the step 3 Chinese yam rice dumpling
Solidification point-40 DEG C, freeze-off time 20 minutes.
Embodiment 6
A kind of Chinese yam rice dumpling, are prepared from by the raw material of following weight parts:
Chinese yam rice dumpling skin: glutinous rice flour 120 Kg, quick-frozen oil 2 Kg, water 90 Kg;
Chinese yam rice dumpling stuffing: Chinese yam 95 Kg, matrimony vine 10 Kg.
A preparation method for the Chinese yam rice dumpling, is characterized in that comprising the following steps:
The manufacture craft of step one Chinese yam rice dumpling skin
First glutinous rice flour is poured in mixer, then the quick-frozen oil after meat grinder rubs is sprinkled in mixer, then add the water of 55 Kg, start the machine stirring 4 minutes, finally adds in mixer by remaining water, continues stirring 4 minutes;
The manufacture craft of step 2 Chinese yam rice dumpling core
(1) pretreatment removes afterbody Chinese yam, is laterally cut into the long segment of 11cm, then cleans with kitchen knife;
(2) steam and be placed on clean chopping board by the Chinese yam cleaned up, divide after being cut into block and put into small opening steel disk, steam pressure remains on 0.3Mpa, steaming time 40 minutes;
(3) grinding and undertaken cooling at 32 DEG C by steaming ripe rotten Chinese yam, putting into clean container after crossing the colloid mill rinsed well after cooling in order to using;
(4) frying is opened and is added layer pot, and open steam, temperature controls at 100 DEG C, according to proportioning, adds the shortening of 13Kg, now puts into the Chinese yam handled well, takes the dish out of the pot stand-by after frying 42Kg minute;
(5) Chinese yam prepared and matrimony vine are stirred 28 minutes by batch mixing in mixer;
The storage technique of the step 3 Chinese yam rice dumpling
Solidification point-38 DEG C, freeze-off time 26 minutes.
Claims (2)
1. Chinese yam rice dumpling, is characterized in that, Chinese yam rice dumpling skin is prepared from by the raw material of following weight parts: glutinous rice flour 100-150, quick-frozen oil 2-5, water 90-110; Chinese yam rice dumpling stuffing is prepared from by the raw material of following weight parts: Chinese yam 100 or Chinese yam 80-100, matrimony vine 10-15 or Chinese yam 80-100, red date 10-15.
2. the preparation method of the Chinese yam rice dumpling as claimed in claim 1, is characterized in that comprising the following steps:
Step one, the manufacture craft of Chinese yam rice dumpling skin
First glutinous rice flour is poured in mixer, then the quick-frozen oil after meat grinder rubs is sprinkled in mixer, then add the water of 50-60 part, start the machine and stir 2-5 minute, finally remaining water is added in mixer, continue to stir 3--5 minute;
The manufacture craft of step 2 Chinese yam rice dumpling core
(1) pretreatment removes afterbody Chinese yam, is laterally cut into the long segment of 8-12cm, then cleans with kitchen knife;
(2) steam and be placed on clean chopping board by the Chinese yam cleaned up, divide after being cut into block and put into small opening steel disk, steam pressure remains on 0.2 ~ 0.4Mpa, steaming time 30 ~ 40 minutes;
(3) grinding and undertaken cooling at 30 ~ 35 DEG C by steaming ripe rotten Chinese yam, putting into clean container after crossing the colloid mill rinsed well after cooling in order to using;
(4) frying is opened and is added layer pot, and open steam, temperature controls at 100 DEG C-105 DEG C, according to proportioning, adds the shortening of 10-15, now puts into the Chinese yam handled well, takes the dish out of the pot stand-by after frying 40-45 minute;
(5) batch mixing when the rice dumpling stuffing prepared be Chinese yam and matrimony vine or Chinese yam and red date time, the Chinese yam prepared through step (4) and matrimony vine or red date are stirred 20-30 minute in mixer;
The storage technique of the step 3 Chinese yam rice dumpling
Solidification point-32 DEG C--50 DEG C, freeze-off time 15-30 minute.
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| CN201510020414.5A CN104605290A (en) | 2015-01-16 | 2015-01-16 | Yam sweet dumpling and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041427A (en) * | 2017-12-11 | 2018-05-18 | 宁夏金瑞清真食品股份有限公司 | The matrimony vine rice dumpling |
| CN110150547A (en) * | 2019-05-16 | 2019-08-23 | 辽宁中医药大学 | A kind of sleeping nutritive stuffed dumplings and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214036A (en) * | 2008-01-03 | 2008-07-09 | 邱新航 | Iron rod yam dumplings |
| CN102742628A (en) * | 2012-07-03 | 2012-10-24 | 曾彧婕 | Jujube paste and yam moon cake and making process thereof |
| CN103053871A (en) * | 2013-01-29 | 2013-04-24 | 河南省淇县永达食业有限公司 | Method for manufacturing Chinese yam glue pudding |
-
2015
- 2015-01-16 CN CN201510020414.5A patent/CN104605290A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214036A (en) * | 2008-01-03 | 2008-07-09 | 邱新航 | Iron rod yam dumplings |
| CN102742628A (en) * | 2012-07-03 | 2012-10-24 | 曾彧婕 | Jujube paste and yam moon cake and making process thereof |
| CN103053871A (en) * | 2013-01-29 | 2013-04-24 | 河南省淇县永达食业有限公司 | Method for manufacturing Chinese yam glue pudding |
Non-Patent Citations (3)
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| 傅晓如: "《米制品加工工艺与配方》", 31 July 2008 * |
| 刘树栋: "《米类糕点小食品（上）681例》", 31 January 2006 * |
| 张一鸣等: "《粮油食品加工技术》", 30 June 1998 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041427A (en) * | 2017-12-11 | 2018-05-18 | 宁夏金瑞清真食品股份有限公司 | The matrimony vine rice dumpling |
| CN110150547A (en) * | 2019-05-16 | 2019-08-23 | 辽宁中医药大学 | A kind of sleeping nutritive stuffed dumplings and preparation method thereof |
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Effective date of registration: 20170509 Address after: Wuzhi County, Jia Ying Guan Shui Zhai Cun 454150 Henan city of Jiaozuo province township in the North Applicant after: Jiaozuo Xin Xin Food Co., Ltd. Address before: Wuzhi County, Henan province 454950 village guanshui Jiaying Jiaozuo City Applicant before: WUZHI XINCHAO FROZEN FOOD FACTORY |
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