CN107890006A - Drying has the preparation method of filling wheaten food - Google Patents
Drying has the preparation method of filling wheaten food Download PDFInfo
- Publication number
- CN107890006A CN107890006A CN201711110962.2A CN201711110962A CN107890006A CN 107890006 A CN107890006 A CN 107890006A CN 201711110962 A CN201711110962 A CN 201711110962A CN 107890006 A CN107890006 A CN 107890006A
- Authority
- CN
- China
- Prior art keywords
- dough
- parts
- musculus cutaneus
- thin slice
- temperature
- 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.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 62
- 238000001035 drying Methods 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000009566 rice Nutrition 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 13
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 13
- 235000012054 meals Nutrition 0.000 claims abstract description 13
- 235000019713 millet Nutrition 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 11
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 11
- 235000005822 corn Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract 7
- 241000209140 Triticum Species 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 2
- 239000010977 jade Substances 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 21
- 238000000034 method Methods 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 241001391944 Commicarpus scandens Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000008569 process Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses the preparation method that a kind of drying has filling wheaten food, comprise the following steps：Wheat flour, millet powder, rice meal, glutinous rice flour, tapioca starch, corn flour and potato full-powder are taken, is kneaded into dough；Dough is pressed into dough sheet：It is the first thin slice to be pressed into thickness, spreads edible oil and salt, wraps edible oil and salt, and make turns into dough sample again, then is compressed into the second thin slice, such repeated several times, is finally pressed into the thin slice that thickness is 3mm and obtains dough sheet；Dough sheet is once steamed, will be cooled to less than 50 DEG C afterwards, then again by dough sheet carry out it is secondary steam, be subsequently multiple musculus cutaneus by patch division, finally cool down at least one surface of musculus cutaneus；Dry fillings is positioned on the surface after the cooling of each musculus cutaneus；The opposite side of each musculus cutaneus is combined, dry fillings is sealed in musculus cutaneus, the dough of filling food is prepared；Pass the dough through the mode for steaming or stewing to cure, then dry, obtaining drying has filling wheaten food.
Description
Technical field
The present invention relates to a kind of preparation method for having filling food, a kind of more particularly to dry has filling wheaten food, and raising has filling food
The method of product health degree.
Background technology
There are filling food, such as the food such as dumpling, won ton, steamed dumplings, steamed stuffed bun and spring roll, by the people of each age level
Like.In general, have that the manufacturing process of filling food is more complicated, and process is comparatively laborious, people extremely can not possibly be so fast raw
In rhythm living completely at home make have filling food, therefore, in the market more and more such as quick-freezing dumpling, steamed stuffed bun, steamed dumplings,
Chaos, the spring roll even various food such as rice dumpling, kind is more and more, and these instant foods are poured into water and quickly stews or steams
System can quickly be eaten.However, in general instant food, the musculus cutaneus that has many instant foods be formed by frying or
Slight fried, it ruptures when stewing again or flavor is bad to avoid, however, it is well known that fried food is to people's
Health, which exists, greatly to threaten, therefore it provides a kind of non-fried preparation method for having filling food is particularly important.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide the preparation method that a kind of drying has filling wheaten food, and it can improve filling food
Health degree, effectively keep nutrition.
In order to realize according to object of the present invention and further advantage, there is provided a kind of drying has the preparation side of filling wheaten food
Method, comprise the following steps：
(1) take raw flour to be kneaded into scattered dough, 2~4h is once proofed at 20~30 DEG C of temperature, will dissipate again afterwards
Dough is kneaded into dough, and carries out at 4~10 DEG C of temperature secondary proofing 5~9h；
(2) dough obtained in step (1) is pressed into dough sheet：It is the first thin of 5mm that the dough is pressed into thickness first
Piece, and last layer edible oil is smeared first in the first thin slice, last layer salt is spread afterwards, is then wrapped using first thin slice
Edible oil and salt, make turns into dough sample again, is compressed into the second thin slice that thickness is 5mm again afterwards, so repeats
Make the first thin slice and the second thin slice several times, be finally pressed into the thin slice that thickness is 3mm and obtain the dough sheet, wherein, smear every time
The dosage of edible oil be the 0.5~1% of the dough weight, the dosage of salt for the dough weight 0.01~
0.05%；
(3) dough sheet obtained in step (2) is steamed, is then partitioned into multiple definite shapes and a certain size musculus cutaneus,
At least one surface of the musculus cutaneus is finally cooled to 20~30 DEG C；
(4) dry fillings is positioned on the surface after the cooling of each musculus cutaneus；
(5) under 70~180 DEG C of temperature, 110~120kPa of humidity 70~80% and pressure, by pair of each musculus cutaneus
Side combines, so that the dry fillings is sealed in the musculus cutaneus, the dough of filling food is prepared；
(6) dough is cured by way of steaming or stewing first, then the dough of curing is dried again, obtained
Drying has filling wheaten food.
Preferably, described drying has in the preparation method of filling wheaten food, in step (1), in parts by weight, takes wheat flour
20~30 parts of powder, 5~10 parts of millet powder, 3~8 parts of rice meal, 3~8 parts of glutinous rice flour, 2~6 parts of tapioca starch, 5~10 parts of corn flour
With 10~20 parts of potato full-powder is well mixed obtains the flour material.
Preferably, described drying has in the preparation method of filling wheaten food, in step (1), takes 25 parts of wheat flour, millet
7.5 parts of powder, 5.5 parts of rice meal, 5.5 parts of glutinous rice flour, 4 parts of tapioca starch, 7.5 parts of corn flour and 15 parts of mixing of potato full-powder are equal
It is even；Described once proof continues 3h at 25 DEG C of temperature, and secondary proof continues 7h at 7 DEG C of temperature.
Preferably, described drying has in the preparation method of filling wheaten food, described to steam including following step in step (3)
Suddenly：The dough sheet is once steamed into 3~5min at 200~250 DEG C of temperature, afterwards cooled down the dough sheet once steamed
To less than 50 DEG C, then the dough sheet after cooling carried out at 250~270 DEG C of temperature again secondary to steam 30~60s.
Preferably, described drying has in the preparation method of filling wheaten food, and in step (3), the definite shape is circle,
The circle that a certain size is 3~5cm of diameter, described once steam carry out 4min at 225 DEG C of temperature, described secondary to steam
45s is carried out at 260 DEG C of temperature, at least one surface of the musculus cutaneus is finally cooled to 25 DEG C.
Preferably, described drying has in the preparation method of filling wheaten food, in step (5), in 125 DEG C of temperature, humidity
Under 75% and pressure 115kPa, the opposite side of each musculus cutaneus is combined.
Preferably, described drying has in the preparation method of filling wheaten food, in step (6), by the dough by steaming
Mode cure, the drying uses far-infrared ray drying mode.
The present invention comprises at least following beneficial effect：
A kind of drying provided by the invention has the preparation method of filling wheaten food, including takes 20~30 parts of wheat flour, millet powder 5
~10 parts, 3~8 parts of rice meal, 3~8 parts of glutinous rice flour, 2~6 parts of tapioca starch, 5~10 parts of corn flour and potato full-powder 10~20
It is part well mixed, scattered dough is kneaded into, 2~4h is once proofed at 20~30 DEG C of temperature, scattered dough is kneaded into face again afterwards
Group, and carry out at 4~10 DEG C of temperature secondary proofing 5~9h；Dough is pressed into dough sheet：The dough is pressed into thickness first is
5mm the first thin slice, and last layer edible oil is smeared first in the first thin slice, last layer salt is spread afterwards, then utilizes described
One thin slice wraps edible oil and salt, and make turns into dough sample again, is compressed into thickness again afterwards as the second thin of 5mm
Piece, so repeat to make the first thin slice and the second thin slice several times, be finally pressed into the thin slice that thickness is 3mm and obtain the dough sheet,
Wherein, the dosage for the edible oil smeared every time is the 0.5~1% of the dough weight, and the dosage of salt is the dough weight
0.01~0.05%；Dough sheet is once steamed into 3~5min at 200~250 DEG C of temperature, the face that will once steam afterwards
Piece is cooled to less than 50 DEG C, then the dough sheet after cooling carried out at 250~270 DEG C of temperature again it is secondary steam 30~60s, then
Then it is multiple definite shapes and a certain size musculus cutaneus by the secondary patch division steamed, finally by least one of musculus cutaneus
Surface is cooled to 20~30 DEG C；Dry fillings is positioned on the surface after the cooling of each musculus cutaneus；In 70~180 DEG C of temperature, wet
Spend under 70~80% and 110~120kPa of pressure, the opposite side of each musculus cutaneus is combined, so that dry fillings is sealed in musculus cutaneus, make
It is standby to obtain the dough of filling food；Pass the dough through the mode for steaming or stewing to cure, then the dough of curing is dried again, obtained
There is filling wheaten food to drying.First, wheat flour, millet powder, rice meal, glutinous rice flour, tapioca starch, corn flour and potato full-powder are taken
Scattered dough is kneaded into, not only causes the nutritious comprehensive of dough, and millet powder, the addition of rice meal and glutinous rice flour also cause face
The elasticity and coherency of group are more preferable, are proofed twice so that the musculus cutaneus made is not easy to break, and toughness is sufficient and soft tasty.The
Two, edible oil and salt are added into dough, and said that musculus cutaneus was made in multiple compacting again so that the chewiness of musculus cutaneus is full, toughness
Greatly, and during stewing, it is more not easy to break.3rd, dough sheet is steamed twice, steams equivalent to dough made with boiling water, makes for the first time
Musculus cutaneus flexible is obtained, steams enable to dough sheet to be easy to combine for the second time, its surface is then cooled to certain temperature, so as to energy
Enough place fillings.4th, musculus cutaneus is combined under 70~180 DEG C of temperature, 110~120kPa of humidity 70~80% and pressure, energy
Enough so that it is combined easily, and the dough formed is unlikely to deform.Finally, then using the method for steaming or stewing cured,
And be dried, sold with packaging, consumer immediately or can add water recovery or the equal edible of mode such as slightly steam.The present invention is most
End form into have that the delicious health of filling food, musculus cutaneus are not easy to break, flexible, also, it is edible when without other peculiar smell.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of individual other elements or its combination.
Embodiment 1
Present embodiments providing a kind of drying has the preparation method of filling wheaten food, comprises the following steps：
(1) in parts by weight, 20 parts of wheat flour, 5~part of millet powder, 3 parts of rice meal, 3 parts of glutinous rice flour, tapioca starch 2 are taken
Part, 5 parts of corn flour and 10 parts of potato full-powder it is well mixed, be kneaded into scattered dough, 2h once proofed at 20 DEG C of temperature, it
Scattered dough is kneaded into dough again afterwards, and carries out at 4 DEG C of temperature secondary proofing 5h；
(2) dough obtained in step (1) is pressed into dough sheet：It is the first thin of 5mm that the dough is pressed into thickness first
Piece, and last layer edible oil is smeared first in the first thin slice, last layer salt is spread afterwards, is then wrapped using first thin slice
Edible oil and salt, make turns into dough sample again, is compressed into the second thin slice that thickness is 5mm again afterwards, so repeats
The first thin slice and some 3 times of the second thin slice are made, the thin slice that thickness is 3mm is finally pressed into and obtains the dough sheet, wherein, smear every time
The dosage of edible oil be the 0.5% of the dough weight, the dosage of salt is the 0.01% of the dough weight；
(3) dough sheet obtained in step (2) is once steamed into 3min at 200 DEG C of temperature, will be once steamed afterwards
The dough sheet crossed is cooled to less than 50 DEG C, then the dough sheet after cooling carried out at 250 DEG C of temperature again it is secondary steam 30s, then so
It is afterwards multiple definite shapes and a certain size musculus cutaneus by the secondary patch division steamed, finally by least the one of the musculus cutaneus
Individual surface is cooled to 20 DEG C；
(4) dry fillings is positioned on the surface after the cooling of each musculus cutaneus；
(5) under temperature 70 C, humidity 70% and pressure 110kPa, the opposite side of each musculus cutaneus is combined, so that institute
State dry fillings to be sealed in the musculus cutaneus, the dough of filling food is prepared；
(6) dough is cured by way of steaming or stewing first, then the dough of curing is dried again, obtained
Drying has filling wheaten food.
Embodiment 2
A kind of drying has the preparation method of filling wheaten food, comprises the following steps：
(1) in parts by weight, 30 parts of wheat flour, 10 parts of millet powder, 8 parts of rice meal, 8 parts of glutinous rice flour, tapioca starch 6 are taken
Part, 10 parts of corn flour and 20 parts of potato full-powder it is well mixed, be kneaded into scattered dough, 4h once proofed at 30 DEG C of temperature,
Scattered dough is kneaded into dough again afterwards, and carries out at 10 DEG C of temperature secondary proofing 9h；
(2) dough obtained in step (1) is pressed into face：The dough is pressed into the first thin slice that thickness is 5mm first,
And last layer edible oil is smeared first in the first thin slice, last layer salt is spread afterwards, then wraps food using first thin slice
With oil and salt, make turns into dough sample again, is compressed into the second thin slice that thickness is 5mm again afterwards, so repeats to make
Make the first thin slice and the second thin slice 2 times, be finally pressed into the thin slice that thickness is 3mm and obtain the dough sheet, wherein, that smears every time is edible
The dosage of oil is the 1% of the dough weight, and the dosage of salt is the 0.05% of the dough weight；
(3) dough sheet obtained in step (2) is once steamed into 5min at 250 DEG C of temperature, will be once steamed afterwards
The dough sheet crossed is cooled to less than 50 DEG C, then the dough sheet after cooling carried out at 270 DEG C of temperature again it is secondary steam 60s, then so
It is afterwards multiple definite shapes and a certain size musculus cutaneus by the secondary patch division steamed, finally by least the one of the musculus cutaneus
Individual surface is cooled to 30 DEG C；
(4) dry fillings is positioned on the surface after the cooling of each musculus cutaneus；
(5) under 180 DEG C of temperature, humidity 80% and pressure 120kPa, the opposite side of each musculus cutaneus is combined, so that institute
State dry fillings to be sealed in the musculus cutaneus, the dough of filling food is prepared；
(6) dough is cured by way of steaming or stewing first, then the dough of curing is dried again, obtained
Drying has filling wheaten food.
Embodiment 3
A kind of drying has the preparation method of filling wheaten food, comprises the following steps：
((1) in parts by weight, takes 25 parts of wheat flour, 7.5 parts of millet powder, 5.5 parts of rice meal, 5.5 parts of glutinous rice flour, wood
15 parts of 4 parts of potato powder, 7.5 parts of corn flour and potato full-powder are well mixed, are kneaded into scattered dough, are once waken up at 25 DEG C of temperature
3h is sent out, scattered dough is kneaded into dough again afterwards, and carries out at 7 DEG C of temperature secondary proofing 7h；
(2) dough obtained in step (1) is pressed into dough sheet：It is the first thin of 5mm that the dough is pressed into thickness first
Piece, and last layer edible oil is smeared first in the first thin slice, last layer salt is spread afterwards, is then wrapped using first thin slice
Edible oil and salt, make turns into dough sample again, is compressed into the second thin slice that thickness is 5mm again afterwards, so repeats
The first thin slice and the second thin slice 5 times are made, the thin slice that thickness is 3mm is finally pressed into and obtains the dough sheet, wherein, the food smeared every time
It is the 0.6% of the dough weight with the dosage of oil, the dosage of salt is the 0.03% of the dough weight；
(3) dough sheet obtained in step (2) is once steamed into 4min at 225 DEG C of temperature, will be once steamed afterwards
The dough sheet crossed is cooled to less than 50 DEG C, then the dough sheet after cooling carried out at 260 DEG C of temperature again it is secondary steam 45s, then so
It is afterwards multiple circular and diameter 3cm musculus cutaneus by the secondary patch division steamed, finally by least one table of the musculus cutaneus
Face is cooled to 25 DEG C；
(4) dry fillings is positioned on the surface after the cooling of each musculus cutaneus；
(5) under 125 DEG C of temperature, humidity 75% and pressure 115kPa, the opposite side of each musculus cutaneus is combined, so that institute
State dry fillings to be sealed in the musculus cutaneus, the dough of filling food is prepared；
(6) dough is cured by way of steaming first, the dough of curing is then used into far-infrared ray drying again
Mode is dried, and obtaining drying has filling wheaten food.
Embodiment 4
(1) in parts by weight, take 23 parts of wheat flour, 6 parts of millet powder, 4 parts of rice meal, 4 parts of glutinous rice flour, 3 parts of tapioca starch,
12 parts of 6 parts of corn flour and potato full-powder are well mixed, are kneaded into scattered dough, and 2.5h is once proofed at 22 DEG C of temperature, it
Scattered dough is kneaded into dough again afterwards, and carries out at 5 DEG C of temperature secondary proofing 6h；
(2) dough obtained in step (1) is pressed into dough sheet：It is the first thin of 5mm that the dough is pressed into thickness first
Piece, and last layer edible oil is smeared first in the first thin slice, last layer salt is spread afterwards, is then wrapped using first thin slice
Edible oil and salt, make turns into dough sample again, is compressed into the second thin slice that thickness is 5mm again afterwards, so repeats
Make the first thin slice and the second thin slice several times, be finally pressed into the thin slice that thickness is 3mm and obtain the dough sheet, wherein, smear every time
The dosage of edible oil be the 0.75% of the dough weight, the dosage of salt is the 0.02% of the dough weight；
(3) dough sheet obtained in step (2) is once steamed into 3.5min at 210 DEG C of temperature, will be once steamed afterwards
The dough sheet made is cooled to less than 50 DEG C, then the dough sheet after cooling carried out at 255 DEG C of temperature again it is secondary steam 30~
60s, it is subsequently multiple circular and diameter 5cm musculus cutaneus by the secondary patch division steamed, finally the musculus cutaneus by extremely
A few surface is cooled to 23 DEG C；
(4) dry fillings is positioned on the surface after the cooling of each musculus cutaneus；
(5) under 80 DEG C of temperature, humidity 72% and pressure 112kPa, the opposite side of each musculus cutaneus is combined, so that institute
State dry fillings to be sealed in the musculus cutaneus, the dough of filling food is prepared；
(6) dough is cured by way of stewing first, the dough of curing is then used into far-infrared ray drying again
Mode is dried, and obtaining drying has filling wheaten food.
Embodiment 5
A kind of drying has the preparation method of filling wheaten food, comprises the following steps：
(1) in parts by weight, take 28 parts of wheat flour, 8 parts of millet powder, 7 parts of rice meal, 7 parts of glutinous rice flour, 5 parts of tapioca starch,
18 parts of 8 parts of corn flour and potato full-powder are well mixed, are kneaded into scattered dough, are once proofed 3h at 28 DEG C of temperature, afterwards
Scattered dough is kneaded into dough again, and carries out at 8 DEG C of temperature secondary proofing 8h；
(2) dough obtained in step (1) is pressed into dough sheet：It is the first thin of 5mm that the dough is pressed into thickness first
Piece, and last layer edible oil is smeared first in the first thin slice, last layer salt is spread afterwards, is then wrapped using first thin slice
Edible oil and salt, make turns into dough sample again, is compressed into the second thin slice that thickness is 5mm again afterwards, so repeats
Make the first thin slice and the second thin slice several times, be finally pressed into the thin slice that thickness is 3mm and obtain the dough sheet, wherein, smear every time
The dosage of edible oil be the 0.8% of the dough weight, the dosage of salt is the 0.04% of the dough weight；
(3) dough sheet obtained in step (2) is once steamed into 4min at 240 DEG C of temperature, will be once steamed afterwards
The dough sheet crossed is cooled to less than 50 DEG C, then the dough sheet after cooling carried out at 260 DEG C of temperature again it is secondary steam 50s, then so
It is afterwards multiple circular and diameter 5cm musculus cutaneus by the secondary patch division steamed, finally by least one table of the musculus cutaneus
Face is cooled to 28 DEG C；
(4) dry fillings is positioned on the surface after the cooling of each musculus cutaneus；
(5) under 160 DEG C of temperature, humidity 78% and pressure 118kPa, the opposite side of each musculus cutaneus is combined, so that institute
State dry fillings to be sealed in the musculus cutaneus, the dough of filling food is prepared；
(6) dough is cured by way of steaming first, the dough of curing is then passed through into far-infrared ray drying again
Mode is dried, and obtaining drying has filling wheaten food.
Compliance test result
The preparation method that drying according to routine has filling wheaten food carries out the preparation for having filling food, such as fast food dumpling, afterwards
Carry out stewing 100 when eating again, count it and rupture number and complete percentage, the results are shown in Table one.
Table one
| Conventional method | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Musculus cutaneus ruptures number | 7 | 2 | 2 | 3 | 1 | 1 |
| Complete percentage | 93% | 98% | 98% | 97% | 99% | 99% |
As can be seen from Table I, the present invention can effectively improve the complete percentage dried when having the filling wheaten food to process again
Than.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details.
Claims (7)
1. a kind of drying has the preparation method of filling wheaten food, it is characterised in that comprises the following steps：
(1) take raw flour to be kneaded into scattered dough, 2~4h is once proofed at 20~30 DEG C of temperature, afterwards again by scattered dough
It is kneaded into dough, and carries out at 4~10 DEG C of temperature secondary proofing 5~9h；
(2) dough obtained in step (1) is pressed into dough sheet：The dough is pressed into the first thin slice that thickness is 5mm first, and
Last layer edible oil is smeared first in the first thin slice, spreads last layer salt afterwards, is then wrapped using first thin slice edible
Oil and salt, make turns into dough sample again, is compressed into the second thin slice that thickness is 5mm again afterwards, so repeats to make
First thin slice and the second thin slice several times, are finally pressed into the thin slice that thickness is 3mm and obtain the dough sheet, wherein, the food smeared every time
It is the 0.5~1% of the dough weight with the dosage of oil, the dosage of salt is the 0.01~0.05% of the dough weight；
(3) dough sheet obtained in step (2) is steamed, is then divided into multiple definite shapes and a certain size musculus cutaneus, finally
At least one surface of the musculus cutaneus is cooled to 20~30 DEG C；
(4) dry fillings is positioned on the surface after the cooling of each musculus cutaneus；
(5) under 70~180 DEG C of temperature, 110~120kPa of humidity 70~80% and pressure, by the opposite side knot of each musculus cutaneus
Close, so that the dry fillings is sealed in the musculus cutaneus, the dough of filling food is prepared；
(6) dough is cured by way of steaming or stewing first, then the dough of curing is dried again, obtains drying
There is filling wheaten food.
2. drying according to claim 1 has the preparation method of filling wheaten food, it is characterised in that in step (1), with parts by weight
Meter, take 20~30 parts of wheat flour, 5~10 parts of millet powder, 3~8 parts of rice meal, 3~8 parts of glutinous rice flour, 2~6 parts of tapioca starch, jade
10~20 parts of 5~10 parts of ground rice and potato full-powder are well mixed and obtain the flour material.
3. drying according to claim 2 has the preparation method of filling wheaten food, it is characterised in that in step (1), takes wheat flour
25 parts of powder, 7.5 parts of millet powder, 5.5 parts of rice meal, 5.5 parts of glutinous rice flour, 4 parts of tapioca starch, 7.5 parts of corn flour and potato full-powder
15 parts well mixed；Described once proof continues 3h at 25 DEG C of temperature, and secondary proof continues 7h at 7 DEG C of temperature.
4. drying according to claim 1 has the preparation method of filling wheaten food, it is characterised in that described to steam in step (3)
Comprise the following steps：The dough sheet is once steamed into 3~5min at 200~250 DEG C of temperature, will once be steamed afterwards
Dough sheet be cooled to less than 50 DEG C, then the dough sheet after cooling carried out at 250~270 DEG C of temperature again it is secondary steam 30~
60s。
5. drying according to claim 1 has the preparation method of filling wheaten food, it is characterised in that described certain in step (3)
It is shaped as circle, the circle that a certain size is 3~5cm of diameter, described once steam carries out 4min at 225 DEG C of temperature,
Secondary steam carries out 45s at 260 DEG C of temperature, and at least one surface of the musculus cutaneus finally is cooled into 25 DEG C.
6. drying according to claim 1 has the preparation method of filling wheaten food, it is characterised in that in step (5), in temperature
Under 125 DEG C, humidity 75% and pressure 115kPa, the opposite side of each musculus cutaneus is combined.
7. drying according to claim 1 has the preparation method of filling wheaten food, it is characterised in that in step (6), by the face
Group is cured by way of steaming, and the drying uses far-infrared ray drying mode.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711110962.2A CN107890006A (en) | 2017-11-13 | 2017-11-13 | Drying has the preparation method of filling wheaten food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711110962.2A CN107890006A (en) | 2017-11-13 | 2017-11-13 | Drying has the preparation method of filling wheaten food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107890006A true CN107890006A (en) | 2018-04-10 |
Family
ID=61805129
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711110962.2A Withdrawn CN107890006A (en) | 2017-11-13 | 2017-11-13 | Drying has the preparation method of filling wheaten food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107890006A (en) |
-
2017
- 2017-11-13 CN CN201711110962.2A patent/CN107890006A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104186603B (en) | A kind of soft convenient nutritive rice bread and production method thereof | |
| KR102277052B1 (en) | Manufacturing method of sweet pumpkin bread and itself | |
| CN106690046A (en) | Fagopyrum tataricum noodles and making method thereof | |
| WO2014203991A1 (en) | Method for manufacturing frozen cooked noodles | |
| CN108157439A (en) | Quinoa health care bread and preparation method thereof | |
| JP4786753B1 (en) | Process for producing food dough for bread-like heated food and bread-like heated food | |
| CN105309568A (en) | Dried meat floss cake and making method thereof | |
| WO2018140283A1 (en) | Gluten-free tortillas | |
| CN105309551A (en) | Dried meat floss cake and making method thereof | |
| CN107518040A (en) | Healthy organic triticale bread premixed flour and preparation method thereof | |
| CN107751756A (en) | The instant preparation method for having filling millet cake | |
| CN107811212A (en) | The preparation method low in calories for having filling food | |
| US9833011B2 (en) | Method for manufacturing fresh pasta | |
| CN105614902B (en) | A kind of high wheat-bran dietary fiber boiled dumpling powder | |
| CN107890006A (en) | Drying has the preparation method of filling wheaten food | |
| CN110604146A (en) | Coarse cereal bread rich in soluble dietary fibers and preparation method thereof | |
| KR101963498B1 (en) | Method for preparation of functional steamed bread having pistachios, sweet potato and cheese | |
| CN109007604A (en) | A kind of preparation method of coarse cereals nut mixing breakfast | |
| CN107853562A (en) | The non-fried preparation method for having filling food | |
| WO2018021448A1 (en) | Method for producing noodle | |
| KR20140059464A (en) | Method for manufacturing pizza using nureungji dough | |
| CN107646937B (en) | Bread flour and preparation method thereof | |
| KR101971910B1 (en) | Manufacturing method of sweet potato chips using bake sweet potato chips | |
| CN111543586A (en) | Plateau lucid ganoderma-based nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and production process thereof | |
| KR20140052672A (en) | Nurungji taste of pita bread manufacturing methods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180410 |
|
| WW01 | Invention patent application withdrawn after publication |