CN1087910C - Process for preparation of hand-made quick-frozen dumpling - Google Patents
Process for preparation of hand-made quick-frozen dumpling Download PDFInfo
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- CN1087910C CN1087910C CN99121294A CN99121294A CN1087910C CN 1087910 C CN1087910 C CN 1087910C CN 99121294 A CN99121294 A CN 99121294A CN 99121294 A CN99121294 A CN 99121294A CN 1087910 C CN1087910 C CN 1087910C
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- frozen
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- stuffing
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Abstract
The present invention relates to a making process of hand-made quick-frozen sweet dumplings, which comprises the following steps: an all-vegetable cream is taken as a raw material fat; white granulated sugar is milled by a mill into sugar powder; white granulated sugar powder and the all-vegetable cream are mixed sufficiently, and then, crushed nuts are added to be uniformly mixed so as to make the mixture be a stuffing material; the mixed stuffing material is rolled into blanks to be cut into small square blocks as stuffing cores; the stuffing cores are frozen at the temperature of-35DEG C; measured by mass percentage, glutinous rice flour is added with 78 to 82% of cold water to synthesize soft dough used as a skin material; the sweet dumplings are formed according to a ratio of skin to stuffing is 2.5 to 3:1; the twisted sweet dumplings are frozen quickly at the temperature of lower than-35DEG C; the quick-frozen sweet dumplings are loaded in a plastic bag to be stored at the temperature of lower than-18DEG C. The stuffing cores of the sweet dumplings made by the process can be dissolved easily, the sweet dumplings have moderate sweetness and no oiliness, and the sweet dumplings are suitable for wide people's taste.
Description
The present invention relates to a kind of manufacture craft of hand-made quick-frozen dumpling, belong to rice dumpling manufacture technology field.
The rice dumpling are a kind of emerging quick-frozen foods, are celebrated with the glutinous characteristics of its fragrant and sweet Ci.The making filling material and the technology of the rice dumpling are at present: adopt leaf fat, soft white sugar system filling, and sticky rice powder hot water and face, the weak point of this filling material and technology is: mouthfeel is sweet excessively, greasy.
The objective of the invention is to overcome the deficiencies in the prior art and provide a kind of filling heart to be easy to hand making, non-greasy reduces sugariness, the manufacture craft of the diffluent hand-made quick-frozen dumpling of the filling heart in the shortening process.
The object of the present invention is achieved like this: it comprises does the glutinous rice flour that skin is used, and its technology point is that it comprises the following steps: a, gets full basic butter cream as raw oil material; B, white granulated sugar is ground into Icing Sugar with grinder; C, with white sand Icing Sugar and the complete abundant mix of basic butter cream 10 minutes, the kernel mix that adds then after the fragmentation evenly makes it become the filling material; D, the filling material that mixes is rolled into the thick semifinished product of 1cm, being cut into the heavy blockage of 5-7g again is the filling heart; E, with the filling heart quick-frozen below-35 ℃ 30 minutes; F, add 78-82% in the glutinous rice flour by percentage to the quality cold water with its synthetic soft dough as cladding; G, in skin: filling=2.5-3: 1 ratio packs into the rice dumpling.
Purpose of the present invention can also realize by following technical measures: described kernel is sesame, peanut, the walnut kernel after low baking temperature is roasting.In material filling mix, the weight percent content of white sand Icing Sugar is 34.8-35%, and the weight percent content of full basic butter cream is 30.4-36.2%.To rub the rice dumpling after good with the hands in quick-frozen below-35 ℃; The rice dumpling that quick-frozen is the good polybag of packing into is being stored below-18 ℃.
Comparing advantage of the present invention with existing rice dumpling manufacture craft is: raw oil material adopts full basic butter cream, not only be easy to hand making but also non-greasy, select white granulated sugar for use and it is worn into powder, can reduce cost greatly on the one hand, the filling heart easily dissolves in the shortening process on the other hand, also can greatly reduce sugariness, be equipped with other filling material and make its local flavor more popular.
Below in conjunction with embodiment in detail the present invention is described in detail.
The present invention is improvements over the prior art, and it has improved traditional manufacture craft.Its manufacture craft is made up of the two large divisions, and the one, select materials, the 2nd, make filling, pack processing.
The step of selecting materials is: 1, raw oil material is selected full basic butter cream for use, its objective is to guarantee that the filling of making is easy to hand making, and non-greasy, the filling heart behind the shortening easily dissolves.2, sugar is selected white granulated sugar for use, and it is worn into Icing Sugar with grinder, and its purpose one is to reduce cost, and the 2nd, guarantee that the filling heart easily dissolves.3, cladding is selected water-milling glutinous rice flour for use.
It is as follows that the system filling packs processing steps: 1, the white sand Icing Sugar is become 10 minutes with the abundant mix of basic butter cream entirely, the kernel mix that adds then after the fragmentation evenly makes it become the filling material; 2, the filling material that mixes is rolled into the thick semifinished product of 1cm, being cut into the heavy blockage of 5-7g again is the filling heart; 3, with the filling heart at piece freezing 30 minutes below-35 ℃; The cold water that adds 78-82% by percentage to the quality in the glutinous rice flour with its synthetic soft dough as cladding; 4, in skin: filling=2.5-3: 1 ratio packs into the rice dumpling; 5, will rub the rice dumpling after the good polybag of after quick-frozen 15-25 below-35 ℃ minute, packing into the hands, store below-18 ℃.Kernel of the present invention is the sesame that goes out fragrance, peanut, walnut kernel, melon seeds benevolence after low baking temperature is roasting etc.In material filling mix, the weight percent content of white sand Icing Sugar is 34.8-35%, and the weight percent content of full basic butter cream is 30.4-36.2%.
Preparation to rice dumpling filling illustrates below:
Embodiment 1: sesame filling 100kg
Thick black sesame powder 31.6%
White sand Icing Sugar 36.8%
Full basic butter cream 31.6%
Embodiment 2: five kernel filling 100kg
Black sesame powder 8.3%
White sesameseed powder 8.3%
Peanut powder 8.3%
Sunflower benevolence powder 4.2%
Walnut meat powder 4.2%
Full basic butter cream 31.7%
White sand Icing Sugar 35%
Embodiment 3 sweetened bean paste stuffing 100kg
Rose sweetened bean paste 33.3%
White sand Icing Sugar 35%
Full basic butter cream 29.2%
Black fiber crops 2.5%
Embodiment 4 peanut sesame filling 100kg
Thick peanut powder 32.6%
Full basic butter cream 30.4%
White sand Icing Sugar 34.8%
Black fiber crops 2.2%
Embodiment 5 melon seeds benevolence filling 100kg
Full basic butter cream 36.2%
White sand Icing Sugar 31.9%
Melon seeds benevolence 31.9%
Adopt the rice dumpling filling heart of above method preparation, be easy to hand making, easily dissolve, non-greasy, sugariness is moderate, is fit to popular taste.
Claims (4)
1, a kind of manufacture craft of hand-made quick-frozen dumpling, it comprises sticky rice powder, it is characterized in that it comprises the following steps:
A, get full basic butter cream as raw oil material;
B, white granulated sugar is ground into Icing Sugar with grinder;
C, with white sand Icing Sugar and the complete abundant mix of basic butter cream 10 minutes, the kernel mix that adds then after the fragmentation evenly makes it become the filling material;
D, the filling material that mixes is rolled into the thick semifinished product of 1cm, being cut into the heavy blockage of 5-7g again is the filling heart;
E, with the filling heart quick-frozen below-35 ℃ 30 minutes;
F, add 78-82% in the glutinous rice flour by percentage to the quality cold water with its synthetic soft dough as cladding;
G, in skin: filling=2.5-3: 1 ratio packs into the rice dumpling.
2, the manufacture craft of hand-made quick-frozen dumpling according to claim 1 is characterized in that: described kernel is sesame, peanut, walnut kernel, the melon seeds benevolence after low baking temperature is roasting.
3, the manufacture craft of hand-made quick-frozen dumpling according to claim 1 is characterized in that: in material filling mix, the weight percent content of white sand Icing Sugar is 34.8-35%, and the weight percent content of full basic butter cream is 30.4-36.2%.
4, the manufacture craft of hand-made quick-frozen dumpling according to claim 1 is characterized in that: will rub the rice dumpling after good with the hands in quick-frozen below-35 ℃, the rice dumpling that quick-frozen is the good polybag of packing into is being stored below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99121294A CN1087910C (en) | 1999-11-12 | 1999-11-12 | Process for preparation of hand-made quick-frozen dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99121294A CN1087910C (en) | 1999-11-12 | 1999-11-12 | Process for preparation of hand-made quick-frozen dumpling |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1295801A CN1295801A (en) | 2001-05-23 |
| CN1087910C true CN1087910C (en) | 2002-07-24 |
Family
ID=5281926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99121294A Expired - Fee Related CN1087910C (en) | 1999-11-12 | 1999-11-12 | Process for preparation of hand-made quick-frozen dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1087910C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294836C (en) * | 2003-03-31 | 2007-01-17 | 张锦勇 | Quickly-dissolving sweet dumplings and preparation thereof |
| CN102987177A (en) * | 2012-10-29 | 2013-03-27 | 江苏卡迪诺节能保温材料有限公司 | Preparation method of instant frozen stuffed dumplings |
| CN106072737A (en) * | 2016-06-29 | 2016-11-09 | 泰浦食品（江苏）有限公司 | A kind of manufacture method of made quick-frozen dumpling |
| CN106879929A (en) * | 2017-05-03 | 2017-06-23 | 青岛春溢食品有限公司 | A kind of color rice dumpling and preparation method thereof |
| CN107080204A (en) * | 2017-06-14 | 2017-08-22 | 湖南金健速冻食品有限公司 | The quick-frozen pumpkin rice dumpling |
| CN108813081B (en) * | 2018-06-27 | 2021-07-27 | 北京稻香村食品有限责任公司 | Making method of cream cocoa sweet dumpling stuffing |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071307A (en) * | 1991-10-14 | 1993-04-28 | 马加荣 | The preparation method of instant snack sweet dumplings |
-
1999
- 1999-11-12 CN CN99121294A patent/CN1087910C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1071307A (en) * | 1991-10-14 | 1993-04-28 | 马加荣 | The preparation method of instant snack sweet dumplings |
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| Publication number | Publication date |
|---|---|
| CN1295801A (en) | 2001-05-23 |
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| C14 | Grant of patent or utility model | ||
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| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |