CN104982786A - Pineapple and potato dumpling wrapper and preparation method thereof - Google Patents
Pineapple and potato dumpling wrapper and preparation method thereof Download PDFInfo
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- CN104982786A CN104982786A CN201510308047.9A CN201510308047A CN104982786A CN 104982786 A CN104982786 A CN 104982786A CN 201510308047 A CN201510308047 A CN 201510308047A CN 104982786 A CN104982786 A CN 104982786A
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Abstract
The invention discloses a pineapple and potato dumpling wrapper which is prepared through the following raw materials, by weight, 70-80 parts of potatoes, 20-30 parts of sago flour, 20-30 parts of tapioca flour, 20-30 part of sweet potato starch, 10-15 parts of wheat modified starch, 6-8 parts of egg white, 30-40 parts of pineapple, 4-5 parts of green tea, 8-12 parts of pig skin and appropriate amount of wine and coconut juice. According to the pineapple and potato dumpling wrapper, the pig skin and the wine are mixed and boiled, the oil content in soup is reduced, a great amount of collagen in the pig skin is converted into gelatin, the dumpling wrapper is put into hot pig akin soup to absorb the gelatin, pineapples are hydrolyzed through cellulose to maintain the pectin parts of the pineapples, potatoes are treated through steaming and baking to obtain finer more even potato powder with better taste, the prepared dumpling wrapper is rich and complete in nutrient, chemical modifying agents are not added, the surface of the dumpling wrapper is not prone to cracking and changing color in a storage process, the guarantee period is long, and the dumpling wrapper is not prone to cracking and breaking in the steaming and water boiling processes.
Description
Technical field
The present invention relates to a kind of nutrition dumpling wrapper, particularly relate to a kind of pineapple potato dumpling wrapper and preparation method thereof.
Background technology
Tradition dumpling wrapper is generally that raw material is made with wheat flour, its nutrition is single not comprehensive, and at storage sales process mesocuticle cracking, color burn, skin breakage during boiling, come off, bubble, mix soup, broken tripe during poach, the invention provides the dumpling wrapper of a kind of comprehensive nutrition, unique flavor, health care for this reason.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of pineapple potato dumpling wrapper and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of pineapple potato dumpling wrapper is made up of the raw material of following weight parts:
Potato 70-80, sago meal 20-30, tapioca starch 20-30, starch from sweet potato 20-30, wheat converted starch 10-15, egg 6-8, pineapple 30-40, green tea 4-5, pigskin 8-12, grape wine and Coconut Juice are appropriate.
A kind of pineapple potato dumpling wrapper preparation method, comprises the following steps:
(1) cleaned by the peeling potatoes of maturation, take out after half cooks and smash into mud to pieces, second half is cut into slices, send in baking oven and be baked to golden yellow rear taking-up, then smash into mud to pieces, two portions of mashed potatoes are mixed, be crushed to 100-120 order fineness after freeze drying, obtain dehydrated potato powder;
(2) cleaned by fresh pineapple peeling, green tea boiling water leaches tealeaves after brewing 6-8 second, and both mix with 2-3 times of Coconut Juice and pull an oar, and add the cellulase of the heavy 0.1-0.2% of pan feeding, and at 30-40 DEG C, enzymolysis is to completely, and centrifugation after the enzyme that goes out, obtains pineapple juice;
(3) above-mentioned dehydrated potato powder and sago meal, tapioca starch and appropriate pineapple juice are mixed knead dough, the awake face of dough sealing of rubbing, wake up face 30-40 minute at 20-30 DEG C, taking-up adds starch from sweet potato, wheat converted starch, egg and residue pineapple juice and rubs up evenly, the awake face 20-30 minute of sealing, obtains dough/pasta again;
(4) rub after being cleaned by pigskin unhairing, be mixed into pot with 2-3 times of grape wine, pour large water gaging into after little fiery stewing 30-40 minute, slow fire is stewed to pigskin ripe rotten slowly, is incubated, obtains pigskin soup after being cooled to 70-80 DEG C;
(5) above-mentioned dough/pasta is rubbed to smooth surface, be rubbed into strip, be cut into the little jizi for making dumplings of equal portions, the uniform circular dumpling wrapper of thickness is rolled into Dumpling wrapper maker or hand, send into successively in above-mentioned insulation pigskin soup, pull half-mature dumpling wrapper out after 2-3 minute, spread out and drain, dry at shady and cool ventilation place under normal temperature, obtain finished product.
Compared with prior art, advantage of the present invention is:
The present invention is by pigskin and grape wine mixing boiling, both fat content in soup had been reduced, collagens a large amount of in pigskin is converted into gelatin, being sent into by dumpling wrapper in the pigskin soup of heat makes it absorb gelatin, pineapple cellulase degradation is remained its pectin composition, by potato respectively with cooking and drying ripe process, the dehydrated potato powder obtained is more evenly fine and smooth, mouthfeel is better, the dumpling wrapper made is comprehensively nutritious, does not add chemical improvement agent, variable color not easy to crack at storage mesocuticle, long shelf-life, not easily breaks, breaks tripe in boiling, poach process.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of pineapple potato dumpling wrapper is made up of the raw material of following weight (jin):
Potato 70, sago meal 20, tapioca starch 20, starch from sweet potato 20, wheat converted starch 10, egg 6, pineapple 30, green tea 4, pigskin 8, grape wine and Coconut Juice are appropriate.
A kind of pineapple potato dumpling wrapper preparation method, comprises the following steps:
(1) cleaned by the peeling potatoes of maturation, take out after half cooks and smash into mud to pieces, second half is cut into slices, send in baking oven and be baked to golden yellow rear taking-up, then smash into mud to pieces, two portions of mashed potatoes are mixed, be crushed to 100 order fineness after freeze drying, obtain dehydrated potato powder;
(2) cleaned by fresh pineapple peeling, green tea boiling water leaches tealeaves after brewing 6 seconds, and both mix with 3 times of Coconut Juices and pull an oar, and add the cellulase that pan feeding weighs 0.1%, and at 30 DEG C, enzymolysis is to completely, and centrifugation after the enzyme that goes out, obtains pineapple juice;
(3) above-mentioned dehydrated potato powder and sago meal, tapioca starch and appropriate pineapple juice are mixed knead dough, the awake face of dough sealing of rubbing, 30 minutes, awake face at 25 DEG C, taking-up adds starch from sweet potato, wheat converted starch, egg and residue pineapple juice and rubs up evenly, 30 minutes, the awake face of sealing, obtains dough/pasta again;
(4) rub after being cleaned by pigskin unhairing, be mixed into pot with 3 times of grape wine, little fiery stewing poured large water gaging into after 30 minutes, and slow fire is stewed to pigskin ripe rotten slowly, is incubated, obtains pigskin soup after being cooled to 80 DEG C;
(5) above-mentioned dough/pasta is rubbed to smooth surface, be rubbed into strip, be cut into the little jizi for making dumplings of equal portions, the uniform circular dumpling wrapper of thickness is rolled into Dumpling wrapper maker or hand, send into successively in above-mentioned insulation pigskin soup, pull half-mature dumpling wrapper out after 3 minutes, spread out and drain, dry at shady and cool ventilation place under normal temperature, obtain finished product.
Claims (2)
1. a pineapple potato dumpling wrapper, it is characterized in that being made up of the raw material of following weight parts:
Potato 70-80, sago meal 20-30, tapioca starch 20-30, starch from sweet potato 20-30, wheat converted starch 10-15, egg 6-8, pineapple 30-40, green tea 4-5, pigskin 8-12, grape wine and Coconut Juice are appropriate.
2. a pineapple potato dumpling wrapper preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) cleaned by the peeling potatoes of maturation, take out after half cooks and smash into mud to pieces, second half is cut into slices, send in baking oven and be baked to golden yellow rear taking-up, then smash into mud to pieces, two portions of mashed potatoes are mixed, be crushed to 100-120 order fineness after freeze drying, obtain dehydrated potato powder;
(2) cleaned by fresh pineapple peeling, green tea boiling water leaches tealeaves after brewing 6-8 second, and both mix with 2-3 times of Coconut Juice and pull an oar, and add the cellulase of the heavy 0.1-0.2% of pan feeding, and at 30-40 DEG C, enzymolysis is to completely, and centrifugation after the enzyme that goes out, obtains pineapple juice;
(3) above-mentioned dehydrated potato powder and sago meal, tapioca starch and appropriate pineapple juice are mixed knead dough, the awake face of dough sealing of rubbing, wake up face 30-40 minute at 20-30 DEG C, taking-up adds starch from sweet potato, wheat converted starch, egg and residue pineapple juice and rubs up evenly, the awake face 20-30 minute of sealing, obtains dough/pasta again;
(4) rub after being cleaned by pigskin unhairing, be mixed into pot with 2-3 times of grape wine, pour large water gaging into after little fiery stewing 30-40 minute, slow fire is stewed to pigskin ripe rotten slowly, is incubated, obtains pigskin soup after being cooled to 70-80 DEG C;
(5) above-mentioned dough/pasta is rubbed to smooth surface, be rubbed into strip, be cut into the little jizi for making dumplings of equal portions, the uniform circular dumpling wrapper of thickness is rolled into Dumpling wrapper maker or hand, send into successively in above-mentioned insulation pigskin soup, pull half-mature dumpling wrapper out after 2-3 minute, spread out and drain, dry at shady and cool ventilation place under normal temperature, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510308047.9A CN104982786A (en) | 2015-06-08 | 2015-06-08 | Pineapple and potato dumpling wrapper and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510308047.9A CN104982786A (en) | 2015-06-08 | 2015-06-08 | Pineapple and potato dumpling wrapper and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869086A (en) * | 2021-01-25 | 2021-06-01 | 贾森 | Preparation method of potato and five-cereal nutritional instant steamed dumplings |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053872A (en) * | 2013-01-30 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN104431871A (en) * | 2014-11-25 | 2015-03-25 | 黄茂林 | Dumpling wrapper and manufacturing method thereof |
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2015
- 2015-06-08 CN CN201510308047.9A patent/CN104982786A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053872A (en) * | 2013-01-30 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN104431871A (en) * | 2014-11-25 | 2015-03-25 | 黄茂林 | Dumpling wrapper and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112869086A (en) * | 2021-01-25 | 2021-06-01 | 贾森 | Preparation method of potato and five-cereal nutritional instant steamed dumplings |
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Application publication date: 20151021 |