CN106889574A - The method that potato and wheaten starch make dessert crust - Google Patents
The method that potato and wheaten starch make dessert crust Download PDFInfo
- Publication number
- CN106889574A CN106889574A CN201710072929.9A CN201710072929A CN106889574A CN 106889574 A CN106889574 A CN 106889574A CN 201710072929 A CN201710072929 A CN 201710072929A CN 106889574 A CN106889574 A CN 106889574A
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- China
- Prior art keywords
- starch
- potato
- weight
- wheaten starch
- crust
- 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
- 229920002472 Starch Polymers 0.000 title claims abstract description 56
- 235000019698 starch Nutrition 0.000 title claims abstract description 56
- 239000008107 starch Substances 0.000 title claims abstract description 56
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 33
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 33
- 235000021185 dessert Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000011837 pasties Nutrition 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 229920001592 potato starch Polymers 0.000 claims abstract description 8
- 230000015271 coagulation Effects 0.000 claims abstract description 6
- 238000005345 coagulation Methods 0.000 claims abstract description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims 1
- 239000008120 corn starch Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 abstract description 6
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
Abstract
The present invention provides a kind of method that potato and wheaten starch make dessert crust, and its step is as follows：1. two parts of weight identical farinas and wheaten starch are prepared on demand；2. two parts of starch and clear water are pressed 1:0.56 ~ 0.80 weight is than being equipped with；3. stirred in the kettle that the farina of the weight of starch gross weight 1/3 is poured into clear water；4. kettle is hotted plate, the edible oil that percentage by weight is 8 ~ 20% is added when coagulation of mass block is had in pot；Stop working when farina is into pasty state；5. wheaten starch and remaining farina are poured on chopping board, pour into Potato Starch Paste and crumpled；6. the powder ball that will have been crumpled is divided into multiple fritters and just may be used for making dessert crust.Using the method for the present invention, flour can be replaced completely to make the crust of dessert with potato and wheaten starch, and it is smooth, in good taste.This application to expanding potato and wheaten starch, reduces the consumption important in inhibiting of flour.
Description
Technical field
Dessert crust is made the present invention relates to the preparation method of dessert crust, especially a kind of potato and wheaten starch
Method, is particularly suitable for using potato and wheaten starch to make the popular dessert such as steamed stuffed bun, dumpling, rice dumpling.
Background technology
It is well known that our people makes the outer of the dessert such as steamed stuffed bun and dumpling, the rice dumpling using flour and ground rice always
Skin, seldom using the starch of other coarse cereals, this has turned into a kind of specification and custom, and also few people go to change.China is one
The insufficient country of many cultivated areas of people, the population for accounting for the world 20 percent is provided with the cultivated area for accounting for the world 7 percent
Grain.The Ministry of Agriculture formally issues within 2 23rd, 2016《Instruction on propulsion Potato Industry exploitation》, it is proposed that by horse
Bell potato carries out industry development as staple food grain product, it is desirable to which people can this favorable planting region is wide, the liquid manure low, yield potential of requirement
Greatly, the potato being of high nutritive value is edible as staple food grain, eats some potatos to relax the contradiction of wheat insufficient supply more, its meaning
Justice is great.The same year, the General Office of the State Council printed and distributed《Opinion on further promoting process industry of agricultural products》, should《Meaning
See》In point out potato class product staple food grains such as " strengthen propulsion " potatos.However, even to this day it is not yet found that closing department or individual
There is more prominent progress in terms of popularization and application potato and wheaten starch.The weak point that above-mentioned prior art is present is tangible
Make one to feel sorry, also our effort very worth are gone to explore and solved.
The content of the invention
It is an object of the invention to solve potato in the prior art and wheaten starch fails to be widely applied asks
Topic, by the experiment of long period, there is provided a kind of method that potato and wheaten starch make dessert crust.Using the making side
The dessert crust that method is made completely can replace flour, in the absence of it is non-caked, be not molded the problems such as, and lubrication, it is in good taste, receive
To liking for people.
Above-mentioned task is realized in this way：A kind of method that potato and wheaten starch make dessert crust,
It is characterized in that carrying out as follows：
1. two parts of weight identical farinas and wheaten starch are got out on demand；
2. the gross weight of above-mentioned two parts of starch and clear water are pressed 1:0.56~0.80 percentage by weight is equipped with a clear water；
3. farina is weighed by 1/3 weight of ready potato and wheaten starch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, untill farina is completely dissolved in clear water；
4. hot plate kettle and do not stop stirring, until middle small fire is opened when coagulation of mass block is had in pot, and addition accounts for whole starch
Weight is 8 ~ 20% edible oil；Stop working when farina all becomes pasty state；
5. wheaten starch and remaining farina are poured on chopping board and are mixed, then cooked potato in the pasty state is formed sediment
Paste mixing is poured into and crumpled, until powder ball is uniform, pure cunning and it is flexible untill；
6. the mixed starch powder ball that will then crumple is divided into multiple fritters and just may be used for making dessert crust.
In the above-mentioned methods, farina is conventional proportioning respectively to account for 50% with the addition of wheaten starch, but for system
Make that meat stuffing, volume be big, the dessert of skin depth, wheaten starch can be added, and when using dish filling, small volume, the dessert of thin skin, horse
Bell sweet potato starch can be added, and its adjusting range is suitable to differ 20~30%.The ratio of starch and clear water is with 1:0.68 is
It is good, minced pork dumplings, dumpling are such as made, the ratio of water can be higher, dish filling steamed stuffed bun or dumpling, and the ratio of water can be lower.As for
The addition of edible oil is with 1:0.14 is suitable, such as makes the steamed stuffed bun and dumpling of meat stuffing, and the addition of edible oil can be lacked, dish
The steamed stuffed bun and dumpling of filling are higher, and using steaming, boiling in a covered pot over a slow fire, stew cooking method, the addition of edible oil can be lacked, and use and boil, decoct
Cooking method, can add some edible oils.
Had the beneficial effect that using the preparation method of potato of the invention and wheaten starch dessert crust：
The potato and wheaten starch powder ball made do not allow it is easily rupturable, it is flexible, can make completely various steamed stuffed buns, dumpling and
The dessert crust of the rice dumpling, through steaming, boiling, stewing will not also deform.Dessert crust after being cooked is in good taste, smooth, does not influence appetite.By
This is visible, potato and wheaten starch can be applied into the field that flour manufactures dessert using the present invention, has greatly expanded horse
The use scope of bell potato and wheaten starch, to relax flour short supply phenomenon very helpful, the totally linearization Ministry of Agriculture and state affairs
The call of general office of institute, its meaning is great.
Specific embodiment
By embodiment, the present invention is described in further detail as follows.
Embodiment 1
1. two parts of weight identical farinas and wheaten starch are got out on demand；
2. the gross weight of above-mentioned two parts of starch and clear water are pressed 1:0.68 percentage by weight is equipped with a clear water；
3. farina is weighed by 1/3 weight of ready potato and wheaten starch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, untill farina is completely dissolved in clear water；
4. hot plate kettle and do not stop stirring, until it is 14% that starch total weight percent is added when coagulation of mass block is had in pot
Edible oil；Stop working when farina is into pasty state；
5. wheaten starch and remaining farina are poured on chopping board and are mixed, the potato that then will be cooked into pasty state is formed sediment
Paste mixing is poured into and crumpled, until powder ball is uniform, pure cunning and it is flexible untill；
6. the mixed starch powder ball that will then crumple is divided into multiple fritters and just may be used for making dessert crust.
Embodiment 2
1. two parts of weight identical farinas and wheaten starch are got out on demand；
2. the gross weight of above-mentioned two parts of starch and clear water are pressed 1:0.56 percentage by weight is equipped with a clear water；
3. farina is weighed by 1/3 weight of ready potato and wheaten starch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, untill farina is completely dissolved in clear water；
4. hot plate kettle and do not stop stirring, until it is 8% that starch total weight percent is added when coagulation of mass block is had in pot
Edible oil；Stop working when farina is into pasty state；
5. wheaten starch and remaining farina are poured on chopping board and are mixed, the potato that then will be cooked into pasty state is formed sediment
Paste mixing is poured into and crumpled, until powder ball is uniform, pure cunning and it is flexible untill；
6. the mixed starch powder ball that will then crumple is divided into multiple fritters and just may be used for making dessert crust.
Embodiment 3
1. two parts of weight identical farinas and wheaten starch are got out on demand；
2. the gross weight of above-mentioned two parts of starch and clear water are pressed 1:0.80 percentage by weight is equipped with a clear water；
3. farina is weighed by 1/3 weight of ready potato and wheaten starch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, untill farina is completely dissolved in clear water；
4. hot plate kettle and do not stop stirring, until it is 20% that starch total weight percent is added when coagulation of mass block is had in pot
Edible oil；Stop working when farina is into pasty state；
5. wheaten starch and remaining farina are poured on chopping board and are mixed, the potato that then will be cooked into pasty state is formed sediment
Paste mixing is poured into and crumpled, until powder ball is uniform, pure cunning and it is flexible untill；
6. the mixed starch powder ball that will then crumple is divided into multiple fritters and just may be used for making dessert crust.
Claims (2)
1. a kind of method that potato and wheaten starch make dessert crust, it is characterized in that carrying out as follows：
（1）Two parts of weight identical farinas and wheaten starch are got out on demand；
（2）The gross weight of above-mentioned two parts of starch and clear water are pressed 1:0.56~0.80 percentage by weight is equipped with a clear water；
（3）Farina is weighed by 1/3 weight of ready potato and wheaten starch gross weight, then by these Ma Ling
Sweet potato starch is poured into and fully stirred evenly with the clear water for preparing in pot, untill farina is completely dissolved in clear water；
（4）Hot plate kettle and do not stop stirring, until small fire in being opened when coagulation of mass block is had in pot, and add whole starch
The edible oil of weight 8 ~ 20%；Stop working when farina is into pasty state；
（5）Wheaten starch and remaining farina are poured on chopping board and are mixed, then by cooked potato in the pasty state
Gelatinized corn starch is poured into be crumpled, until powder ball is uniform, pure cunning and it is flexible untill；
（6）The mixed starch powder ball that will then crumple is divided into multiple fritters and just may be used for making dessert crust.
2. the method that potato according to claim 1 and wheaten starch make dessert crust, it is characterized in that described horse
The weight ratio of bell sweet potato starch and wheaten starch and clear water is with 1:0.68 is preferred.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710072929.9A CN106889574A (en) | 2017-02-10 | 2017-02-10 | The method that potato and wheaten starch make dessert crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710072929.9A CN106889574A (en) | 2017-02-10 | 2017-02-10 | The method that potato and wheaten starch make dessert crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106889574A true CN106889574A (en) | 2017-06-27 |
Family
ID=59198269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710072929.9A Pending CN106889574A (en) | 2017-02-10 | 2017-02-10 | The method that potato and wheaten starch make dessert crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106889574A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125811A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Steamed stuffed bun capable of being boiled and preparation method thereof |
| CN103126013A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Preparation method for easy-shaping and boil-resisting crystal dough wrapper |
| CN104012815A (en) * | 2014-06-17 | 2014-09-03 | 无锡华顺民生食品有限公司 | Hot pot baozi and preparation method thereof |
-
2017
- 2017-02-10 CN CN201710072929.9A patent/CN106889574A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125811A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Steamed stuffed bun capable of being boiled and preparation method thereof |
| CN103126013A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Preparation method for easy-shaping and boil-resisting crystal dough wrapper |
| CN104012815A (en) * | 2014-06-17 | 2014-09-03 | 无锡华顺民生食品有限公司 | Hot pot baozi and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| 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: 20170627 |