CN107223850A - A kind of preparation method of dumpling flour - Google Patents

Abstract

The invention provides a kind of preparation method of dumpling flour, comprise the following steps：1) using glutinous rice, black soya bean, walnut, leaf mustard head, carrot as raw material；2) black soya bean is decocted to knock after frying and black bean powder is made；3) glutinous rice, leaf mustard head, carrot are soaked respectively, after drying, mixes the system of knocking, obtain mixed powder；4) walnut is knocked and walnut powder is made；5) black bean powder, mixed powder and walnut powder are mixed, first toasts 1h at 20 DEG C, 4h is toasted at 25 DEG C, most after toasting 12h at 35~40 DEG C, sieved, produce dumpling flour.The dumpling flour of the present invention processes each raw material by way of low temperature cairn knocks system, the nutritional ingredient in raw material can be retained to greatest extent, the obtained rice dumpling do not stick to one's teeth, boil non muddy soup long, delicate fragrance is tasty, the trace element of needed by human body can be supplemented rapidly, without any additive, for natural green food, it is adapted to various crowds and eats.

Description

A kind of preparation method of dumpling flour

Technical field

The invention belongs to food processing technology field, and in particular to a kind of preparation method of dumpling flour.

Background technology

Recently as the development of Technique of Speed Freezing, as the time-honored Speciality Foods of China, the rice dumpling are liked by consumers in general.Current China market On made quick-frozen dumpling be all to be formed by Raw material processing of glutinous rice flour, and glutinous rice flour main component be fat, carbohydrate, calcium, iron, riboflavin, The nutrients such as niacin, have the shortcomings that nutritive value is relatively low, digestibility is poor and price is high.

The content of the invention

The technical problem to be solved in the present invention is to provide a kind of preparation method of dumpling flour, this method can preferably retain the nutritional ingredient in raw material, be made Dumpling flour instant and nutritive value is higher.

The technical scheme that the present invention is provided is a kind of preparation method of dumpling flour, is comprised the following steps：

1) each raw material for standby of following parts by weight is weighed：50~80 parts of glutinous rice, 5~10 parts of black soya bean, 3~5 parts of walnut, first 3~5 parts of leaf mustard, Hu Luo Foretell 3~5 parts；

2) black soya bean is decocted and be put into after frying in cairn, 8~10min of system is knocked at 10 DEG C, black bean powder is obtained；

3) by glutinous rice, leaf mustard head, carrot respectively in 10 DEG C of clear water soak 24 hours, after drying, mixing be placed in cairn, knocked at 10 DEG C system 8~ 10min, obtains mixed powder；

4) walnut is put into cairn, 8~10min of system is knocked at 10 DEG C, walnut powder is obtained；

5) by step 2), black bean powder 3), 4), mixed powder and walnut powder mix, first toast 1h at 20 DEG C, 4h toasted at 25 DEG C, finally In toasting 12h at 35~40 DEG C, sieve, produce dumpling flour.

Above-mentioned sieving referred to 60 mesh standard sieves.

The content of plant fat and protein is very high in walnut, and wherein fat content is up to 70%, and protein accounts for 17~27%, not only contains in walnut kernel There are the elements such as calcium, iron, phosphorus, also containing the indispensable mineral matter of the human bodies such as zinc, manganese, chromium.And the Asia oil in the plant fat that is rich in of walnut kernel Acid.

Content of the trace element such as zinc, copper, Mei, Molybdenum, selenium, fluorine is very high in black soya bean, and these trace elements are to delaying human body caducity, reduction blood viscousness Degree etc. is extremely important.

Carrot is a kind of higher vegetables of nutritive value, in addition to containing multivitamin, also containing materials such as abundant calcium, potassium, iron.

Leaf mustard head taste is pure and fresh and slightly bitter taste, and can stimulate digestion enzyme secretion, improve a poor appetite.

The beneficial effects of the invention are as follows：Dumpling flour processes above-mentioned raw materials by way of low temperature cairn knocks system, can retain to greatest extent nutrition in raw material into Point, the obtained rice dumpling are not stuck to one's teeth, and non muddy soup is boiled long, and delicate fragrance is tasty, and the trace element of needed by human body can be supplemented rapidly, without any additive, is Natural green food, is adapted to various crowds and eats.

Embodiment

The present invention is further elaborated for specific examples below, but not as a limitation of the invention.

Embodiment 1：

1) each raw material for standby of following parts by weight is weighed：50 parts of glutinous rice, 5 parts of black soya bean, 3 parts of walnut, first 3 parts of leaf mustard, 3 parts of carrot；

2) black soya bean is decocted and be put into after frying in cairn, 8min processed is knocked at 10 DEG C, black bean powder is obtained；

3) by glutinous rice, leaf mustard head, carrot respectively in 10 DEG C of clear water soak 24 hours, after drying, mixing be placed in cairn, knocked at 10 DEG C system 8~ 10min, obtains mixed powder；

4) walnut is put into cairn, 8min processed is knocked at 10 DEG C, walnut powder is obtained；

5) by step 2), black bean powder 3), 4), mixed powder and walnut powder mix, first toast 1h at 20 DEG C, 4h toasted at 25 DEG C, finally In toasting 12h at 35~40 DEG C, sieve, produce dumpling flour.

The sieving referred to 60 mesh standard sieves.

Embodiment 2：

1) each raw material for standby of following parts by weight is weighed：80 parts of glutinous rice, 10 parts of black soya bean, 5 parts of walnut, first 5 parts of leaf mustard, 5 parts of carrot；

2) black soya bean is decocted and be put into after frying in cairn, 10min processed is knocked at 10 DEG C, black bean powder is obtained；

3) by glutinous rice, leaf mustard head, carrot respectively in 10 DEG C of clear water soak 24 hours, after drying, mixing be placed in cairn, knocked at 10 DEG C system 8~ 10min, obtains mixed powder；

4) walnut is put into cairn, 10min processed is knocked at 10 DEG C, walnut powder is obtained；

5) by step 2), black bean powder 3), 4), mixed powder and walnut powder mix, first toast 1h at 20 DEG C, 4h toasted at 25 DEG C, finally In toasting 12h at 35~40 DEG C, sieve, produce dumpling flour.

The sieving referred to 60 mesh standard sieves.

Claims (2)

1. a kind of preparation method of dumpling flour, it is characterised in that：Comprise the following steps：

1) each raw material for standby of following parts by weight is weighed：50~80 parts of glutinous rice, 5~10 parts of black soya bean, 3~5 parts of walnut, first 3~5 parts of leaf mustard, Hu Luo Foretell 3~5 parts；

2) black soya bean is decocted and be put into after frying in cairn, 8~10min of system is knocked at 10 DEG C, black bean powder is obtained；

3) by glutinous rice, leaf mustard head, carrot respectively in 10 DEG C of clear water soak 24 hours, after drying, mixing be placed in cairn, knocked at 10 DEG C system 8~ 10min, obtains mixed powder；

4) walnut is put into cairn, 8~10min of system is knocked at 10 DEG C, walnut powder is obtained；

5) by step 2), black bean powder 3), 4), mixed powder and walnut powder mix, first toast 1h at 20 DEG C, 4h toasted at 25 DEG C, finally In toasting 12h at 35~40 DEG C, sieve, produce dumpling flour.

2. the preparation method of dumpling flour according to claim 1, it is characterised in that：The sieving referred to 60 mesh standard sieves.