CN105284986A - Technological process of pearl sago balls - Google Patents
Technological process of pearl sago balls Download PDFInfo
- Publication number
- CN105284986A CN105284986A CN201510321651.5A CN201510321651A CN105284986A CN 105284986 A CN105284986 A CN 105284986A CN 201510321651 A CN201510321651 A CN 201510321651A CN 105284986 A CN105284986 A CN 105284986A
- Authority
- CN
- China
- Prior art keywords
- sago
- dough
- rice
- grams
- pearl
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a technological process of pearl sago balls. The technological process comprises the following steps of: peeling old pumpkins, removing seeds, steaming the peeled old pumpkins without the seeds, cooling the steamed old pumpkins without the seeds, soaking about 100 grams of glutinous rice flour with boiling water until the glutinous rice flour is cooked, and then adding 400 grams of rice flour, 20 grams of old pumpkins and 10 grams of lard; putting raw materials obtained in the step 1) together, adding water, mixing the raw materials which are put together with water to form rice dough which is not stuck to hands, then coating the mixed rice dough with a preservative film, and leaving the rice dough coated with the preservative film to stand for more than 10 minutes; twisting the rice dough into a strip, cutting the strip into small pieces of dough, then twisting the small pieces of the dough in round shapes, kneading the round small pieces of the dough in small bowl shapes, wrapping needed filling materials with the kneaded small pieces of the dough in the small bowl shapes, twisting the small pieces of the dough with the needed filling materials in round shapes, then sticking sago to the surfaces of rice dough, placing the rice dough with the sago on a steaming disk or a steaming basket, and then steaming the rice dough with the sago in a pot; putting the made pearl sago balls in the pot, and directly steaming the pearl sago balls with steam for about 25-30 minutes; and completely cooling steamed finished products, packaging the cooled finished products, quick-freezing the packaged finished products at the temperature of minus 35 DEG C, and warehousing the quick-frozen finished products. The pearl sago balls are artistic in appearances and high in nutrient value, and are novel pastries especially suitable for families and hotels.
Description
Technical field
The present invention relates to a kind of food processing technology field, particularly relate to the technological process of a kind of pearl sago ball.
Background technology
The growth of sago palm is flat, usually high 9 meters, dry thick, and grow a flower fringe after 15 years maturations, stem marrow is full of starch.When fruit is formed and be ripe, just absorb starch, make stem hollow.Set and die after fruit is ripe.The sago palm of cultivation is broken apart by chopping when Hua Sui occurs and rives, and take out amyloid marrow grinds, add water kneading elimination wood fibre above filter, namely obtains sago meal after washing for several times.The sago of outward transport is the furnishing pasty state that adds water, and then rubs mill with the hands by sieve, makes particle, be divided into pearl sago or bullet sago according to granular size.Sago is almost pure starch, the carbohydrate containing 88%, the protein of 0.5%, a small amount of fat and mcg vitamin B race.Mostly the sago that market is sold, be to be mixed with a large amount of other starch materials, such as tapioca starch.
In southwest, the Pacific Ocean, sago is Major Foods, cooks soup, cake and pudding with its meal; All over the world, main eating method is pudding processed or dip thickener.Textile industry is used as stiff dose.At Borneo of Indonesia plug Orchid Island, sago palm grove area is very big.Sago that is produced from Borneo inputs Europe in a large number, and because demand increases day by day, cultivated area is also in expansion.Sago varies, and what market was often seen is that one less than normal a little.In fact, large grain sago is also a kind of raw material be in daily use, just everybody does not often think that they are sagos, such as pearl milk tea, " pearl " of the grain in the inside is also the one of sago, also have " pearl " of various taste type, such as chocolate or various fruit taste, be all because the thing that the inside with the addition of other gets.
Current existing sago processed food cake and tapioca are main, and taste is single, and manufacture craft is simple, is inconvenient to store.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of handsome in appearance, is of high nutritive value, and is a kind of pearl sago ball technological process of new-type dessert being applicable to very much family, hotel.
For solving the problem, the present invention adopts following technical scheme: comprise the following steps:
1) prepare burden: old pumpkin is removed the peel, goes seed to cook, cooling, is blanched about 100 grams of glutinous rice flour boiling water, then adds 400 grams of rice meals, 20 grams of old pumpkins, 10 grams of lards;
2) and face: put together by step 1) gained raw material, add water and face, synthesis rice group, not touch with one's hand, then wraps preservative film by the rice group become reconciled, standing more than 10 minutes;
3) shaping and faric: rice group be rubbed into strip, root is cut into jizi for making dumplings, then jizi for making dumplings is rubbed with the hands circle, pinch into little bowl-shape, wrap into the fillings of needs, then be twisted into circle, then, on rice group epidermis, be stained with sago again, then put in the circular die of aluminium foil, put pot in steaming plate or food steamer and steam;
4) steaming is cooked a meal: pot on ready-made pearl sago ball is directly opened steamed about 25-30 minutes;
5) cooling packing: steamed finished product cools rear packaging completely, carries out quick-frozen and puts in storage at the temperature of subzero 35 degree.
The invention has the beneficial effects as follows: the sago in pearl sago ball contains carbohydrate, the protein of 0.5%, on a small quantity fat and mcg vitamin B race of 88%, and fair and clear cunning is glutinous, handsome in appearance after being made into pearl sago ball, is of high nutritive value.
Detailed description of the invention
Embodiment:
The technological process of a kind of pearl sago ball, comprises the following steps:
1) prepare burden: old pumpkin is removed the peel, goes seed to cook, cooling, is blanched about 100 grams of glutinous rice flour boiling water, then adds 400 grams of rice meals, 20 grams of old pumpkins, 10 grams of lards;
2) and face: put together by step 1) gained raw material, add water and face, synthesis rice group, not touch with one's hand, then wraps preservative film by the rice group become reconciled, standing more than 10 minutes;
3) shaping and faric: rice group be rubbed into strip, root is cut into jizi for making dumplings, then jizi for making dumplings is rubbed with the hands circle, pinch into little bowl-shape, wrap into the fillings of needs, then be twisted into circle, then, on rice group epidermis, be stained with sago again, then put in the circular die of aluminium foil, put pot in steaming plate or food steamer and steam;
4) steaming is cooked a meal: pot on ready-made pearl sago ball is directly opened steamed about 25-30 minutes;
5) cooling packing: steamed finished product cools rear packaging completely, carries out quick-frozen and puts in storage at the temperature of subzero 35 degree.
The invention has the beneficial effects as follows: the sago in pearl sago ball contains carbohydrate, the protein of 0.5%, on a small quantity fat and mcg vitamin B race of 88%, and fair and clear cunning is glutinous, handsome in appearance after being made into pearl sago ball, is of high nutritive value.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed in the new protection domain of this practicality and be as the criterion.
Claims (1)
1. a pearl sago ball technological process, is characterized in that: comprise the following steps:
1) prepare burden: old pumpkin is removed the peel, goes seed to cook, cooling, is blanched about 100 grams of glutinous rice flour boiling water, then adds 400 grams of rice meals, 20 grams of old pumpkins, 10 grams of lards;
2) and face: put together by step 1) gained raw material, add water and face, synthesis rice group, not touch with one's hand, then wraps preservative film by the rice group become reconciled, standing more than 10 minutes;
3) shaping and faric: rice group be rubbed into strip, root is cut into jizi for making dumplings, then jizi for making dumplings is rubbed with the hands circle, pinch into little bowl-shape, wrap into the fillings of needs, then be twisted into circle, then, on rice group epidermis, be stained with sago again, then put in the circular die of aluminium foil, put pot in steaming plate or food steamer and steam;
4) steaming is cooked a meal: pot on ready-made pearl sago ball is directly opened steamed about 25-30 minutes;
5) cooling packing: steamed finished product cools rear packaging completely, carries out quick-frozen and puts in storage at the temperature of subzero 35 degree.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510321651.5A CN105284986A (en) | 2015-06-12 | 2015-06-12 | Technological process of pearl sago balls |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510321651.5A CN105284986A (en) | 2015-06-12 | 2015-06-12 | Technological process of pearl sago balls |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105284986A true CN105284986A (en) | 2016-02-03 |
Family
ID=55183500
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510321651.5A Pending CN105284986A (en) | 2015-06-12 | 2015-06-12 | Technological process of pearl sago balls |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105284986A (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1263734A (en) * | 2000-02-14 | 2000-08-23 | 程恩义 | Rice flour dough (or rice flour cake) |
CN102048071A (en) * | 2009-11-09 | 2011-05-11 | 重庆市黔江区黔双科技有限公司 | Method for making glutinous rice sesame balls |
-
2015
- 2015-06-12 CN CN201510321651.5A patent/CN105284986A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1263734A (en) * | 2000-02-14 | 2000-08-23 | 程恩义 | Rice flour dough (or rice flour cake) |
CN102048071A (en) * | 2009-11-09 | 2011-05-11 | 重庆市黔江区黔双科技有限公司 | Method for making glutinous rice sesame balls |
Non-Patent Citations (4)
Title |
---|
张淑琴 等: "《家庭实用中西面点制作方法》", 30 June 2011, 延边大学出版社 * |
彭铭泉: "《前列腺炎精品药膳60种》", 30 April 2011, 郑州大学出版社 * |
瑞雅: "《花样主食任你选》", 31 January 2014, 上海科学普及出版社 * |
程尔曼 等: "《上海家常菜》", 30 November 1990, 上海科学技术文献出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104621465A (en) | Nutritional flour containing apples and corns, and preparation method of nutritional flour | |
CN102754786A (en) | Purple yam tablet and making method thereof | |
CN105380175A (en) | Instant potato flour and processing method thereof | |
CN103976274B (en) | A kind of pork black rice porridge and preparation method thereof | |
CN102754781B (en) | Pumpkin pie and method for making same | |
CN103168988A (en) | Kudzu vine root vermicelli production method | |
CN103416652B (en) | A kind of barreled instant vermicelli | |
CN103783544A (en) | Processing technology of nutritious pigskin jelly | |
CN104351451A (en) | Preparing method of jerusalem artichoke nutritional preserved fruit | |
CN101352225A (en) | Method for producing instant potato | |
CN104323103A (en) | Flower and traditional Chinese medicine eight-ingredient porridge and preparation method thereof | |
CN104171231A (en) | Processing method for candied burdock | |
CN103653017A (en) | Method for preparing lemon butterfly wing | |
CN103039773A (en) | Marigold flower moon cake stuffing and preparation process thereof | |
CN103750120A (en) | Fat-reducing and beauty-fostering rice cake and preparation method thereof | |
CN105284986A (en) | Technological process of pearl sago balls | |
CN103999916A (en) | Black rice-laver biscuit and processing method thereof | |
CN102987177A (en) | Preparation method of instant frozen stuffed dumplings | |
KR101980969B1 (en) | Manufacturing method for boiled rice using the lotus leaf | |
CN103494055A (en) | Production technology of fragrant and glutinous lotus root | |
CN100528006C (en) | Method for processing shell type food | |
CN103584184A (en) | Sweet corn-tilapia cooked dish | |
CN101991071B (en) | Processing method of ready-to-eat stuffing-filling steamed bamboo shoot | |
CN101744298B (en) | Method for manufacturing dried beef | |
CN101637271A (en) | Preparation method of fried crispy rabbit meat |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160203 |