CN104814388A - Anti-stick and high toughness fungus and mushroom freshness increasing dumpling skin powder and preparation method thereof - Google Patents

Abstract

The present invention discloses an anti-stick and high toughness fungus and mushroom freshness increasing dumpling skin powder which is characterized by comprising the following raw materials in parts by weight: 200-250 parts of flour, 0.4-0.6 parts of Angel dried yeast powder, 10-14 parts of fresh ginger, 6-10 parts of edible salt, 15-25 parts of lentinus edodes, 10-20 parts of black fungus, 20-30 parts of mushrooms and an appropriate amount of water. The dumpling skin powder of the present invention adds yeast powder to conduct dough kneading fermentation in the production process and conduct powdering again, thus the produced dumpling skin powder has high toughness in the production of dumpling skins and the boiled dumplings do not stick together or stick in the pot; the added fresh ginger water can neutralize the acidic substances produced in the fermentation process of yeast powder due to the alkalinity of the fresh ginger water and itself has a certain flavor improving effect; and the added lentinus edodes, black fungus, etc. can increase the fresh flavor of dumpling skins and enable more delicious tastes of dumplings.

Description

A kind of anti-stick high tenacity bacterium mushroom increases fresh dumpling skin powder and preparation method thereof

Technical field

The invention belongs to food processing field, be specifically related to a kind of anti-stick high tenacity bacterium mushroom and increase fresh dumpling skin powder and preparation method thereof.

Background technology

Dumpling is traditional wheaten food of China, apart from the history of modern existing more than 1,800 year.The feature of dumpling is that the thin filling of skin is tender, delicious flavour, and shape is unique, dark liking by Chinese numerous people, be the Spring Festival holidays food that north of China most area must be eaten the annual Spring Festival, also have the custom of eating dumpling Winter Solstice in many provinces and cities, also generally there is this food of dumpling southern area.The filling heart of dumpling can meat or fish can element, can sweet can be salty, making ripe method also can with steaming, ironing, decoct, explode.But the skin of dumpling is all generally plain, just use flour to become reconciled behind face and make dumpling skin, do not add any raw material, the flour used is not also through processing process, although the dumpling taste that such dumpling leather is done is still delicious, the toughness bad meeting of dumpling sometimes because of dumpling skin in the process made is given the game away, and the dumpling wrapped glues pot when boiling or frying, dumpling skin accidentally can be made to break, affect mouthfeel.In order to improve this situation, needing to have developed a kind of anti-stick high tenacity bacterium mushroom and increasing fresh dumpling skin powder.

Summary of the invention

For solving the problems of the technologies described above, the object of this invention is to provide a kind of anti-stick high tenacity bacterium mushroom and increasing fresh dumpling skin powder and preparation method thereof.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of anti-stick high tenacity bacterium mushroom increases fresh dumpling skin powder, it is characterized in that, be made up of the raw material of following weight portion: flour 200-250, Angel dried yeast powder 0.4-0.6, ginger 10-14, edible salt 6-10, mushroom 15-25, auricularia auriculajudae 10-20, mushroom 20-30, water are appropriate.

Described a kind of anti-stick high tenacity bacterium mushroom increases the preparation method of fresh dumpling skin powder, it is characterized in that, comprises the following steps:

(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;

(2) take mushroom, auricularia auriculajudae, mushroom according to above-mentioned weight portion, put into pot after cleaning, after adding 4-5 water doubly, intense fire is used slow fire instead after boiling and is concentrated soup, obtains mushroom concentrated liquid after cooling;

(3) flour is poured in dough mixing machine, add Angel dried yeast powder, salty gingerade, mushroom concentrated liquid and appropriate water, with face 5-7min under the rotating speed of 70-90r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 28-32 DEG C, humidity is proof 3-5h in the environment of 75%, obtains proofing of dough;

(4) proofing of dough is put in aging machine temperature be 25-30 DEG C, humidity be the condition of 35-45% under slaking 20-30 min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 40-50 DEG C;

(5) the face block after oven dry is put into micronizer to pulverize, the flour after pulverizing is crossed 130-150 mesh sieve, obtains anti-stick high tenacity bacterium mushroom and increase fresh dumpling skin powder.

Beneficial effect of the present invention:

Dumpling skin powder of the present invention first adds dusty yeast in manufacturing process to carry out again beating powder again with face fermentation, and the dumpling skin powder that the obtains toughness when making dumpling skin can be made high, and when boiling, dumpling also can not stick together or be bonded on pot; The gingerade added owing to having alkalescence, can in and the acidic materials that produce during the fermentation of dusty yeast, ginger itself also has certain effect of rendering palatable simultaneously, and the mushroom, auricularia auriculajudae etc. of interpolation can increase the delicate flavour of dumpling skin, make the taste of dumpling more delicious.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is further illustrated.

Embodiment:

One of the present invention anti-stick high tenacity bacterium mushroom increases fresh dumpling skin powder, it is characterized in that, is made up of the raw material of following weight portion (kg): flour 225, Angel dried yeast powder 0.5, ginger 12, edible salt 8, mushroom 20, auricularia auriculajudae 15, mushroom 25, water are appropriate.

Described a kind of anti-stick high tenacity bacterium mushroom increases the preparation method of fresh dumpling skin powder, it is characterized in that, comprises the following steps:

(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;

(2) take mushroom, auricularia auriculajudae, mushroom according to above-mentioned weight portion, put into pot after cleaning, after adding 4-5 water doubly, intense fire is used slow fire instead after boiling and is concentrated soup, obtains mushroom concentrated liquid after cooling;

(3) flour is poured in dough mixing machine, add Angel dried yeast powder, salty gingerade, mushroom concentrated liquid and appropriate water, with face 6min under the rotating speed of 80r/min, behind face of becoming reconciled, dough being put into insulating box in temperature is 30 DEG C, humidity is proof 4h in the environment of 75%, obtains proofing of dough;

(4) proofing of dough is put in aging machine temperature be 28 DEG C, humidity be the condition of 40% under slaking 25 min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 45 DEG C;

(5) the face block after oven dry is put into micronizer to pulverize, the flour after pulverizing is crossed 140 mesh sieves, obtains anti-stick high tenacity bacterium mushroom and increase fresh dumpling skin powder.

Claims (2)

1. an anti-stick high tenacity bacterium mushroom increases fresh dumpling skin powder, it is characterized in that, be made up of the raw material of following weight portion: flour 200-250, Angel dried yeast powder 0.4-0.6, ginger 10-14, edible salt 6-10, mushroom 15-25, auricularia auriculajudae 10-20, mushroom 20-30, water are appropriate.

2. a kind of anti-stick high tenacity bacterium mushroom according to claim 1 increases the preparation method of fresh dumpling skin powder, it is characterized in that, comprises the following steps:

(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;

(2) take mushroom, auricularia auriculajudae, mushroom according to above-mentioned weight portion, put into pot after cleaning, after adding 4-5 water doubly, intense fire is used slow fire instead after boiling and is concentrated soup, obtains mushroom concentrated liquid after cooling;

(3) flour is poured in dough mixing machine, add Angel dried yeast powder, salty gingerade, mushroom concentrated liquid and appropriate water, with face 5-7min under the rotating speed of 70-90r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 28-32 DEG C, humidity is proof 3-5h in the environment of 75%, obtains proofing of dough;

(4) proofing of dough is put in aging machine temperature be 25-30 DEG C, humidity be the condition of 35-45% under slaking 20-30 min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 40-50 DEG C;

(5) the face block after oven dry is put into micronizer to pulverize, the flour after pulverizing is crossed 130-150 mesh sieve, obtains anti-stick high tenacity bacterium mushroom and increase fresh dumpling skin powder.