CN105285548A - Processing method of rice dumplings - Google Patents

Abstract

The invention discloses a processing method of rice dumplings. The processing method of the rice dumplings comprises the following steps of: preparing auxiliary materials of the rice dumplings: cutting purple potatoes into purple potato cubes, steaming the purple potato cubes, mashing the steamed purple potato cubes into mashed purple potatoes, adding a little milk, and then steaming the mashed purple potatoes and the milk for standby application; and preparing starch and glutinous rice for standby application, wherein the proportion of the starch to the glutinous rice is 1:3. The making method of the rice dumplings adopting the technical scheme comprises the following steps of: firstly cutting the purple potatoes into the purple potato cubes, steaming the purple potato cubes, mashing the steamed purple potato cubes into mashed purple potatoes, adding a little milk, and then steaming the mashed purple potatoes and the milk for standby application; then kneading the mashed purple potatoes and the milk which are steamed, and the starch and the glutinous rice which are mixed, together for about 5 minutes so as to obtain dough and achieve the purposes that all the flour is used and the dough is not stuck to a pot and hands; and then dividing the dough into equal parts, and kneading the equal parts in the centre of the palm into the shapes of the rice dumplings. The rice dumplings made by the method avoid the characteristic of traditional rice dumplings that the traditional rice dumplings are easy to crack; the starch is added, so that smooth, soft and glutinous mouth feel is added; besides, the purple potatoes are added, so that the color and the appetite of the rice dumplings can be added.

Description

Rice dumpling processing method

Technical field

The present invention relates to a kind of preparation method of wheaten food, particularly relate to a kind of rice dumpling processing method.

Background technology

The rice dumpling originate from the Song dynasty, at that time Mingzhou (existing Ningbo City) novel food of one of rising.Namely use Semen sesami nigrum, white granulated sugar, lard is raw material, and first by Semen sesami nigrum grinds powder, then white sugar, lard mixing are wherein kneaded and cook filling, outside glutinous rice flour is twisted into circle, tastes fragrant and sweet good to eat after boiling.The rice dumpling are nutritious, and wherein Main Ingredients and Appearance glutinous rice flour is just containing fat, carbohydrate, iron, calcium.The nutrient such as riboflavin, niacin.Its conventional filling is based on sesame, peanut, vegetable oil simultaneously, so its nutrition is just more outstanding.Because the rice dumpling are nutritious, the traditional Chinese medical science successive dynasties rice dumpling are considered as can qi-restoratives, adjust blood, invigorating the spleen, appetizing thing, modern nutriology man also praises highly the health care of the rice dumpling very much.But traditional rice dumpling crust is glutinous rice to be made, pack in process with cold water and glutinous rice easy to crack, with hot water and glutinous rice not easy-formation again, so general masses are difficult to crust and the surface technology of grasping the rice dumpling.

Summary of the invention

Goal of the invention: the object of the invention is to for the deficiencies in the prior art, provides a kind of rice dumpling processing method, avoids rice dumpling crust to ftracture, and intensity is large, taste lubrication.

Technical scheme: in order to realize foregoing invention object, the technical solution adopted in the present invention is:

A kind of rice dumpling processing method, comprises the steps:

1) rice dumpling auxiliary material is prepared: purple potato stripping and slicing cooks, mash, with milk cooking again is prepared as purple mashed potatoes; Mixing starch and glutinous rice flour, the ratio of starch and glutinous rice flour is 1:3, is prepared as powdered lubricant;

2) rice dumpling make: the powdered lubricant mixing of 10 parts of purple mashed potatoes and 5 parts rubs about 5 minutes, accomplishes face light, basin light, hand light, after be divided into equal portions aliquot, rub into rice dumpling shape;

3) freezing through a point weight, vacuum packaging, warehouse-in.

Beneficial effect: compared with prior art, its beneficial effect is in the present invention:

1, prepare rice dumpling auxiliary material, make purple potato transform out by the juice of self in the process of steaming, add the water that a part preserved again by milk, the post-production of the rice dumpling can be made to reach requirement without water-based.

2, the making of the rice dumpling is by the abundant fusion of purple potato and starch and glutinous rice, effectively improves the characteristic that rice dumpling crust easily ftractures, and more than traditional handicraft fusion process of purple potato together have not only been enriched taste and have been easier to long-term preservation, and add nutritional labeling;

3, divide weight, vacuum packaging, freezing, the quality that ensure that the rice dumpling, protect nutritional labeling and do not run off.

Detailed description of the invention

Below by embodiment, technical solution of the present invention is described in detail, but protection scope of the present invention is not limited to described embodiment.

A kind of rice dumpling processing method, comprises the steps:

1) rice dumpling auxiliary material is prepared: purple potato stripping and slicing cooks, mash, with milk cooking again is prepared as purple mashed potatoes; Mixing starch and glutinous rice flour, the ratio of starch and glutinous rice flour is 1:3, is prepared as powdered lubricant;

2) rice dumpling make: the powdered lubricant mixing of 10 parts of purple mashed potatoes and 5 parts rubs about 5 minutes, accomplishes face light, basin light, hand light, after be divided into equal portions aliquot, rub into rice dumpling shape;

3) freezing through a point weight, vacuum packaging, warehouse-in.

Claims (1)

1. a rice dumpling processing method, is characterized in that, comprises the steps:

1) rice dumpling auxiliary material is prepared: purple potato stripping and slicing cooks, mash, with milk cooking again is prepared as purple mashed potatoes; Mixing starch and glutinous rice flour, the ratio of starch and glutinous rice flour is 1:3, is prepared as powdered lubricant;

2) rice dumpling make: the powdered lubricant mixing of 10 parts of purple mashed potatoes and 5 parts rubs about 5 minutes, accomplishes face light, basin light, hand light, after be divided into equal portions aliquot, rub into rice dumpling shape;

3) freezing through a point weight, vacuum packaging, warehouse-in.