CN109744289A - The method for freezing Fried Glutinous Rice Balls with Sesame premixed powder and its making Fried Glutinous Rice Balls with Sesame - Google Patents
The method for freezing Fried Glutinous Rice Balls with Sesame premixed powder and its making Fried Glutinous Rice Balls with Sesame Download PDFInfo
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- CN109744289A CN109744289A CN201811504032.XA CN201811504032A CN109744289A CN 109744289 A CN109744289 A CN 109744289A CN 201811504032 A CN201811504032 A CN 201811504032A CN 109744289 A CN109744289 A CN 109744289A
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Abstract
The present invention provides a kind of method for freezing Fried Glutinous Rice Balls with Sesame premixed powder and its making Fried Glutinous Rice Balls with Sesame, and freezing Fried Glutinous Rice Balls with Sesame premixed powder therein includes following components by weight: the first major ingredient: 100 parts of glutinous rice flour；Second major ingredient: 0-100 parts of starch；Auxiliary material: 15-30 parts of rice meal, 38-76 parts of white granulated sugar, 5-9 parts of oil, 1-2 parts of thickener, 5-10 parts of sweetened bean paste stuffing, 3-5 parts of sesame, surplus are water；Starch is waxy corn starch, and thickener is Sodium Polyacrylate, and oil is lard.The present invention provides a kind of freezing Fried Glutinous Rice Balls with Sesame premixed powder and preparation method thereof and application, freezing Fried Glutinous Rice Balls with Sesame premixed powder need to only add suitable water and grease when in use, easy to operate；Waxy corn starch has preferable water-retaining property and freeze-thaw stability, facilitates the quality for promoting freezing Fried Glutinous Rice Balls with Sesame；And the addition of waxy corn starch increase Fried Glutinous Rice Balls with Sesame it is fried after whole hardness and recovery, it is good in taste.
Description
Technical field
The present invention relates to food processing fields, and in particular to a method of freezing Fried Glutinous Rice Balls with Sesame premixed powder and its production Fried Glutinous Rice Balls with Sesame.
Background technique
Fried Glutinous Rice Balls with Sesame are one of Chinese tradition fried noodles, using sweetened bean paste as fillings, are wrapped with glutinous rice flour, white granulated sugar and water one
Rise and good dough in, wrap sesame, frying is made.Fried Glutinous Rice Balls with Sesame delicious flavour, mouthfeel bullet are crisp, these features keep it edible further wide
It is general, have become a kind of food suitable for people of all ages.
The bread production new technique that freezing flour-dough has grown up since being the 1950s, it be using principle refrigeration with
Technology can not only expand Bakery's production scale using freezing flour-dough but also can reduce cost and improve to handle finished product or semi-finished product
Quality.Freezing flour-dough can also be processed into the food such as steamed bun, steamed stuffed bun, dumpling and Fried Glutinous Rice Balls with Sesame of China's characteristic other than it can produce bread
Product.
For freezing flour-dough enterprise, how processing efficiency and product stability are improved, further reducing the cost is their faces
The problem of facing.And premixed powder can reduce the professional, technical of finished product production as a kind of simple, fast modulation powder
And failure rate, it is more suitable serialization industrial production.Currently, premixed powder is more universal in baking industrial application, in frozen food
Industry is at the early-stage.Therefore, freezing Fried Glutinous Rice Balls with Sesame premixed powder has a vast market foreground, and is one especially in terms of China's characteristic millet cake
Big vacancy.
The patent document of Publication No. 107372743A discloses a kind of high fine numb ball and preparation method thereof；Publication No.
The patent document of 107467112A discloses a kind of Fried Glutinous Rice Balls with Sesame tailored flour and preparation method thereof；The patent of Publication No. 106386951A
Document discloses a kind of Fried Glutinous Rice Balls with Sesame tailored flour and preparation method thereof and application.From the point of view of the situation of the above-mentioned prior art, freeze at present
The research and patent that Fried Glutinous Rice Balls with Sesame premixed powder is related to are less.
Summary of the invention
The present invention provides a kind of freezing Fried Glutinous Rice Balls with Sesame premixed powder and its method for making Fried Glutinous Rice Balls with Sesame, freezing Fried Glutinous Rice Balls with Sesame premixed powder is being used
When need to only add suitable water and grease, it is easy to operate；Waxy corn starch has preferable water-retaining property and freeze-thaw stability, has
Help be promoted the quality of freezing Fried Glutinous Rice Balls with Sesame；And the addition of waxy corn starch increase Fried Glutinous Rice Balls with Sesame it is fried after whole hardness and reply
Property, it is good in taste.
The technical problem to be solved by the present invention is to what is be achieved through the following technical solutions:
A kind of freezing Fried Glutinous Rice Balls with Sesame premixed powder, including following components by weight:
First major ingredient: 100 parts of glutinous rice flour；
Second major ingredient: 0-100 parts of starch；
Auxiliary material: 15-30 parts of rice meal, 38-76 parts of white granulated sugar, 5-9 parts of oil, 1-2 parts of thickener, 5-10 parts of sweetened bean paste stuffing, sesame
3-5 parts numb, surplus is water.
Specifically, the starch in second major ingredient are as follows: waxy corn starch；Thickener in the auxiliary material are as follows: poly-
Sodium acrylate；Oil in the auxiliary material are as follows: lard.
The present invention provides a kind of method of the production Fried Glutinous Rice Balls with Sesame of freezing Fried Glutinous Rice Balls with Sesame premixed powder as described above, includes the following steps:
Step (1): by 100 parts of glutinous rice flour, 0-50 parts of waxy corn starch, 15-30 parts of rice meal, 38-76 parts of white granulated sugar,
1-2 parts of thickener are mixed into powder；
Step (2): the powder mixed is poured into dough mixing machine, and dough mixing machine is adjusted to 80r/min, is added 64-129 parts
Boiling water stirring 2min-4min it is tack-free to dough；5-9 parts of lard is then added, dough mixing machine is adjusted to 95r/min and is continued
Stirring 2min-4min is fully immersed into lard, and dough is made；
Step (3): it is spare that dough is made in freezing Fried Glutinous Rice Balls with Sesame premixed powder as described above；
Dough: being divided into the jizi for making dumplings of multiple 45g-50g by step (4), jizi for making dumplings is pressed into dough sheet with hand, and entrain into 5g-
The sweetened bean paste stuffing of 7g is twisted into the spherical Fried Glutinous Rice Balls with Sesame embryo of silkworms of diameter 3cm-5cm on chopping board, sesame is uniformly finally stained on Fried Glutinous Rice Balls with Sesame embryo of silkworms surface
Fiber crops；
Step (5): the Fried Glutinous Rice Balls with Sesame embryo of silkworms made is quick-frozen, until its central temperature is taken out after reaching -18 DEG C；
Step (6): Fried Glutinous Rice Balls with Sesame embryo of silkworms is thawed, until its central temperature is taken out after reaching 5 DEG C；
Step (7): the Fried Glutinous Rice Balls with Sesame embryo of silkworms to have thawed is put into frying in oil cauldron；Initial temperature is 140 DEG C of -150 DEG C of fryings
Then 10min-15min increases temperature to 180 DEG C of frying 5-8min；It constantly rolls during frying, it is swollen to Fried Glutinous Rice Balls with Sesame embryo of silkworms volume
It is swollen, it is pulled out after surface is golden yellow, Fried Glutinous Rice Balls with Sesame finished product is made.
More specifically, the quick-frozen temperature in the step (5) is -40 DEG C, the quick-frozen time is 5min-20min.
The temperature of defrosting in the step (6) is 37 DEG C, thawing time 30min-40min.
In conclusion the present invention provides a kind of freezing Fried Glutinous Rice Balls with Sesame premixed powder and its method for making Fried Glutinous Rice Balls with Sesame, freezing Fried Glutinous Rice Balls with Sesame are pre-
Breading need to only add suitable water and grease when in use, easy to operate；Waxy corn starch has preferable water-retaining property and jelly
Melt stability, facilitates the quality for promoting freezing Fried Glutinous Rice Balls with Sesame；And the addition of waxy corn starch increase Fried Glutinous Rice Balls with Sesame it is fried after it is whole
Hardness and recovery, it is good in taste.
Specific embodiment
Technical solution of the present invention is described in detail below in conjunction with specific embodiment.
Embodiment one
The following components of freezing Fried Glutinous Rice Balls with Sesame premixed powder of the present invention by weight:
First major ingredient: 100 parts of glutinous rice flour；
Second major ingredient: 0 part of starch, the starch is waxy corn starch；
Auxiliary material: 15 parts of rice meal, 38 parts of white granulated sugar, 5 parts of lard, 1 part of thickener, 10 parts of sweetened bean paste stuffing, 3 parts of sesame.It is described
Thickener is Sodium Polyacrylate.
The method that the present invention makes Fried Glutinous Rice Balls with Sesame using above-mentioned freezing Fried Glutinous Rice Balls with Sesame premixed powder, specifically includes the following steps:
1) 100 parts of glutinous rice flour, 15 parts of rice meal, 38 parts of white granulated sugar, 1 part of thickener are uniformly mixed；
2) powder mixed is poured into dough mixing machine, dough mixing machine is adjusted to 80r/min (rev/min, usually 1 grade),
It is tack-free to dough that 64 parts of boiling water stirring 2min30s is added；5 parts of lard is then added, dough mixing machine is adjusted to 95r/min
(usually 2 grades) continue stirring 3min and are fully immersed into dough to lard, and it is spare to take out dough；
3) dough is divided into the jizi for making dumplings of several 50g, jizi for making dumplings is pressed into dough sheet with hand, and entrain into 5g sweetened bean paste stuffing,
It is twisted into the spherical Fried Glutinous Rice Balls with Sesame embryo of silkworms of diameter 5cm on chopping board, sesame is uniformly finally stained on Fried Glutinous Rice Balls with Sesame embryo of silkworms surface；
4) the Fried Glutinous Rice Balls with Sesame embryo of silkworms made is put into fast refrigerating cabinet (- 40 DEG C of temperature) quick-frozen 20min, until its central temperature reaches
It is taken out after to -18 DEG C；
5) Fried Glutinous Rice Balls with Sesame embryo of silkworms is thawed 40min in 37 DEG C, until its central temperature is taken out after reaching 5 DEG C；
6) the Fried Glutinous Rice Balls with Sesame embryo of silkworms to have thawed is put into frying in oil cauldron, initial temperature is 150 DEG C of frying 15min, is then increased
To 180 DEG C of frying 5min, constantly roll temperature Fried Glutinous Rice Balls with Sesame embryo of silkworms during frying, to its volume expansion, pulls out after surface is golden yellow, it may be assumed that
Fried Glutinous Rice Balls with Sesame finished product is made.
Embodiment two
The following components of freezing Fried Glutinous Rice Balls with Sesame premixed powder of the present invention by weight:
First major ingredient: 100 parts of glutinous rice flour；
Second major ingredient: 11 parts of starch, the starch is waxy corn starch；
Auxiliary material: 17 parts of rice meal, 42 parts of white granulated sugar, 5 parts of lard, 1 part of thickener, 10 parts of sweetened bean paste stuffing, 3 parts of sesame.It is described
Thickener is Sodium Polyacrylate.
The method that the present invention makes Fried Glutinous Rice Balls with Sesame using above-mentioned freezing Fried Glutinous Rice Balls with Sesame premixed powder, specifically includes the following steps:
1) by 100 parts of glutinous rice flour, 11 parts of waxy corn starch, 17 parts of rice meal, 42 parts of white granulated sugar, 1 part of thickener mixing
Uniformly；
2) powder mixed is poured into dough mixing machine, dough mixing machine is adjusted to 80r/min (usually 1 grade), be added 72 parts
Boiling water stirring 2min30s it is tack-free to dough；5 parts of lard is then added, dough mixing machine is adjusted to 95r/min (usually 2
Shelves) continue to stir 3min and is fully immersed into dough to lard, it is spare to take out dough；
3) dough is divided into the jizi for making dumplings of several 50g, jizi for making dumplings is pressed into dough sheet with hand, and entrain into 5g sweetened bean paste stuffing,
It is twisted into the spherical Fried Glutinous Rice Balls with Sesame embryo of silkworms of diameter 5cm on chopping board, sesame is uniformly finally stained on Fried Glutinous Rice Balls with Sesame embryo of silkworms surface；
4) the Fried Glutinous Rice Balls with Sesame embryo of silkworms made is put into fast refrigerating cabinet (- 40 DEG C of temperature) quick-frozen 20min, until its central temperature reaches
It is taken out after to -18 DEG C；
5) Fried Glutinous Rice Balls with Sesame embryo of silkworms is thawed 40min in 37 DEG C, until its central temperature is taken out after reaching 5 DEG C；
6) the Fried Glutinous Rice Balls with Sesame embryo of silkworms to have thawed is put into frying in oil cauldron.Initial temperature is 150 DEG C of frying 15min, is then increased
Temperature is to 180 DEG C of frying 5min.Constantly roll Fried Glutinous Rice Balls with Sesame embryo of silkworms during frying, to its volume expansion, pulls out after surface is golden yellow, it may be assumed that
Fried Glutinous Rice Balls with Sesame finished product is made.
Embodiment three
The following components of freezing Fried Glutinous Rice Balls with Sesame premixed powder of the present invention by weight:
First major ingredient: 100 parts of glutinous rice flour；
Second major ingredient: 25 parts of starch, the starch is waxy corn starch.
Auxiliary material: 19 parts of rice meal, 48 parts of white granulated sugar, 6 parts of lard, 1 part of thickener, 10 parts of sweetened bean paste stuffing, 3 parts of sesame.It is described
Thickener is Sodium Polyacrylate.
The method that the present invention makes Fried Glutinous Rice Balls with Sesame using above-mentioned freezing Fried Glutinous Rice Balls with Sesame premixed powder, specifically includes the following steps:
1) by 100 parts of glutinous rice flour, 25 parts of waxy corn starch, 19 parts of rice meal, 48 parts of white granulated sugar, 1 part of thickener mixing
Uniformly；
2) powder mixed is poured into dough mixing machine, dough mixing machine is adjusted to 80r/min (usually 1 grade), be added 81 parts
Boiling water stirring 2min30s it is tack-free to dough；6 parts of lard is then added, dough mixing machine is adjusted to 95r/min (usually 2
Shelves) continue to stir 3min and is fully immersed into dough to lard, it is spare to take out dough；
3) dough is divided into the jizi for making dumplings of several 50g, jizi for making dumplings is pressed into dough sheet with hand, and entrain into 5g sweetened bean paste stuffing,
It is twisted into the spherical Fried Glutinous Rice Balls with Sesame embryo of silkworms of diameter 5cm on chopping board, sesame is uniformly finally stained on Fried Glutinous Rice Balls with Sesame embryo of silkworms surface；
4) the Fried Glutinous Rice Balls with Sesame embryo of silkworms made is put into fast refrigerating cabinet (- 40 DEG C of temperature) quick-frozen 20min, until its central temperature reaches
It is taken out after to -18 DEG C；
5) Fried Glutinous Rice Balls with Sesame embryo of silkworms is thawed 40min in 37 DEG C, until its central temperature is taken out after reaching 5 DEG C；
6) the Fried Glutinous Rice Balls with Sesame embryo of silkworms to have thawed is put into frying in oil cauldron, initial temperature is 150 DEG C of frying 15min, is then increased
Temperature is to 180 DEG C of frying 5min.Constantly roll Fried Glutinous Rice Balls with Sesame embryo of silkworms during frying, to its volume expansion, pulls out after surface is golden yellow, it may be assumed that
Fried Glutinous Rice Balls with Sesame finished product is made.
Example IV
The following components of freezing Fried Glutinous Rice Balls with Sesame premixed powder of the present invention by weight:
First major ingredient: 100 parts of glutinous rice flour；
Second major ingredient: 43 parts of starch, the starch is waxy corn starch；
Auxiliary material: 21 parts of rice meal, 54 parts of white granulated sugar, 7 parts of lard, 1 part of thickener, 10 parts of sweetened bean paste stuffing, 3 parts of sesame.It is described
Thickener is Sodium Polyacrylate.
The method that the present invention makes Fried Glutinous Rice Balls with Sesame using above-mentioned freezing Fried Glutinous Rice Balls with Sesame premixed powder, specifically includes the following steps:
1) by 100 parts of glutinous rice flour, 43 parts of waxy corn starch, 21 parts of rice meal, 54 parts of white granulated sugar, 1 part of thickener mixing
Uniformly；
2) powder mixed is poured into dough mixing machine, dough mixing machine is adjusted to 80r/min (usually 1 grade), be added 92 parts
Boiling water stirring 2min30s it is tack-free to dough；7 parts of lard is then added, dough mixing machine is adjusted to 95r/min (usually 2
Shelves) continue to stir 3min and is fully immersed into dough to lard, it is spare to take out dough；
3) dough is divided into the jizi for making dumplings of several 50g, jizi for making dumplings is pressed into dough sheet with hand, and entrain into 5g sweetened bean paste stuffing,
It is twisted into the spherical Fried Glutinous Rice Balls with Sesame embryo of silkworms of diameter 5cm on chopping board, sesame is uniformly finally stained on Fried Glutinous Rice Balls with Sesame embryo of silkworms surface；
4) the Fried Glutinous Rice Balls with Sesame embryo of silkworms made is put into fast refrigerating cabinet (- 40 DEG C of temperature) quick-frozen 20min, until its central temperature reaches
It is taken out after to -18 DEG C；
5) Fried Glutinous Rice Balls with Sesame embryo of silkworms is thawed 40min in 37 DEG C, until its central temperature is taken out after reaching 5 DEG C；
6) the Fried Glutinous Rice Balls with Sesame embryo of silkworms to have thawed is put into frying in oil cauldron.Initial temperature is 150 DEG C of frying 15min, is then increased
Temperature is to 180 DEG C of frying 5min.Constantly roll Fried Glutinous Rice Balls with Sesame embryo of silkworms during frying, to its volume expansion, pulls out after surface is golden yellow, it may be assumed that
Fried Glutinous Rice Balls with Sesame finished product is made.
Embodiment five
The following components of freezing Fried Glutinous Rice Balls with Sesame premixed powder of the present invention by weight:
First major ingredient: 100 parts of glutinous rice flour；
Second major ingredient: 67 parts of starch, the starch is waxy corn starch；
Auxiliary material: 25 parts of rice meal, 63 parts of white granulated sugar, 8 parts of lard, 2 parts of thickener, 10 parts of sweetened bean paste stuffing, 3 parts of sesame.It is described
Thickener is Sodium Polyacrylate.
The method that the present invention makes Fried Glutinous Rice Balls with Sesame using above-mentioned freezing Fried Glutinous Rice Balls with Sesame premixed powder, specifically includes the following steps:
1) by 100 parts of glutinous rice flour, 67 parts of waxy corn starch, 25 parts of rice meal, 63 parts of white granulated sugar, 2 parts of thickener mixing
Uniformly；
2) powder mixed is poured into dough mixing machine, dough mixing machine is adjusted to 80r/min (usually 1 grade), be added 107 parts
Boiling water stirring 2min30s it is tack-free to dough；8 parts of lard is then added, dough mixing machine is adjusted to 95r/min (usually 2
Shelves) continue to stir 3min and is fully immersed into dough to lard, it is spare to take out dough；
3) dough is divided into the jizi for making dumplings of several 50g, jizi for making dumplings is pressed into dough sheet with hand, and entrain into 5g sweetened bean paste stuffing,
It is twisted into the spherical Fried Glutinous Rice Balls with Sesame embryo of silkworms of diameter 5cm on chopping board, sesame is uniformly finally stained on Fried Glutinous Rice Balls with Sesame embryo of silkworms surface；
4) the Fried Glutinous Rice Balls with Sesame embryo of silkworms made is put into fast refrigerating cabinet (- 40 DEG C of temperature) quick-frozen 20min, until its central temperature reaches
It is taken out after to -18 DEG C；
5) Fried Glutinous Rice Balls with Sesame embryo of silkworms is thawed 40min in 37 DEG C, until its central temperature is taken out after reaching 5 DEG C；
6) Fried Glutinous Rice Balls with Sesame to have thawed are put into frying in oil cauldron.Initial temperature is 150 DEG C of frying 15min, then increases temperature
To 180 DEG C of frying 5min.Constantly roll Fried Glutinous Rice Balls with Sesame embryo of silkworms during frying, to its volume expansion, pulls out after surface is golden yellow, it may be assumed that be made
Fried Glutinous Rice Balls with Sesame finished product.
Embodiment six
The following components of freezing Fried Glutinous Rice Balls with Sesame premixed powder of the present invention by weight:
First major ingredient: 100 parts of glutinous rice flour；
Second major ingredient: 100 parts of starch, the starch is waxy corn starch；
Auxiliary material: 30 parts of rice meal, 76 parts of white granulated sugar, 9 parts of lard, 2 parts of thickener, 10 parts of sweetened bean paste stuffing, 3 parts of sesame.It is described
Thickener is Sodium Polyacrylate.
The method that the present invention makes Fried Glutinous Rice Balls with Sesame using above-mentioned freezing Fried Glutinous Rice Balls with Sesame premixed powder, specifically includes the following steps:
1) by 100 parts of glutinous rice flour, 100 parts of waxy corn starch, 30 parts of rice meal, 76 parts of white granulated sugar, 2 parts of thickener mixing
Uniformly；
2) powder mixed is poured into dough mixing machine, dough mixing machine is adjusted to 80r/min (usually 1 grade), be added 129 parts
Boiling water stirring 2min30s it is tack-free to dough.9 parts of lard is then added, dough mixing machine is adjusted to 95r/min (usually 2
Shelves) continue to stir 3min and is fully immersed into dough to lard, it is spare to take out dough；
3) dough is divided into the jizi for making dumplings of several 50g, jizi for making dumplings is pressed into dough sheet with hand, and entrain into 5g sweetened bean paste stuffing,
It is twisted into the spherical Fried Glutinous Rice Balls with Sesame embryo of silkworms of diameter 5cm on chopping board, sesame is uniformly finally stained on Fried Glutinous Rice Balls with Sesame embryo of silkworms surface；
4) the Fried Glutinous Rice Balls with Sesame embryo of silkworms made is put into fast refrigerating cabinet (- 40 DEG C of temperature) quick-frozen 20min, until its central temperature reaches
It is taken out after to -18 DEG C；
5) Fried Glutinous Rice Balls with Sesame embryo of silkworms is thawed 40min in 37 DEG C, until its central temperature is taken out after reaching 5 DEG C；
6) the Fried Glutinous Rice Balls with Sesame embryo of silkworms to have thawed is put into frying in oil cauldron.Initial temperature is 150 DEG C of frying 15min, is then increased
Temperature is to 180 DEG C of frying 5min.Constantly roll Fried Glutinous Rice Balls with Sesame embryo of silkworms during frying, to its volume expansion, pulls out after surface is golden yellow, it may be assumed that
Fried Glutinous Rice Balls with Sesame finished product is made.
Influence of the 1 second major ingredient dosage of table to Fried Glutinous Rice Balls with Sesame texture characteristic
| Second major ingredient/part | Hardness/g | Chewiness | Recovery |
| 0 | 1148±6 | 52±8 | 0.05±0.00 |
| 11 | 1267±48 | 100±23 | 0.07±0.00 |
| 25 | 1340±76 | 120±9 | 0.07±0.01 |
| 43 | 1349±85 | 136±7 | 0.07±0.00 |
| 67 | 1381±83 | 172±12 | 0.10±0.04 |
| 100 | 1567±75 | 182±20 | 0.10±0.01 |
As shown in Table 1, the additive amount of the second major ingredient has apparent influence to the texture characteristic of Fried Glutinous Rice Balls with Sesame, it may be assumed that with the second master
Expect the increase of additive amount, the hardness of Fried Glutinous Rice Balls with Sesame becomes larger, and chewiness increases, and recovery also increases accordingly.
Influence of the 2 second major ingredient dosage of table to Fried Glutinous Rice Balls with Sesame freeze-thaw stability
As shown in Table 2, it with the increase of the second major ingredient additive amount, is presented first with the percentage of water loss after second of defrosting for the first time
Increased trend after reduction, when the second major ingredient additive amount is 43 parts, percentage of water loss is minimum.
Influence of the 3 second major ingredient dosage of table to Fried Glutinous Rice Balls with Sesame organoleptic quality
| Second major ingredient/part | Appearance | Color | Smell | Mouthfeel | It is acceptable | Total score |
| 0 | 8 | 7 | 7.6 | 7.6 | 7.8 | 38 |
| 11 | 8 | 6 | 6.8 | 8 | 8.2 | 37 |
| 25 | 8 | 6.8 | 6.8 | 8 | 8.2 | 37.8 |
| 43 | 8 | 6.8 | 7.2 | 7.6 | 7.2 | 36.8 |
| 67 | 8 | 6.8 | 7.2 | 7.6 | 7.4 | 37 |
| 100 | 8 | 6.2 | 6.6 | 7.4 | 6.6 | 34.8 |
As shown in Table 3, with the increase of the second major ingredient additive amount, after first raising is presented in the sensory evaluation scores acceptability of Fried Glutinous Rice Balls with Sesame
Reduced trend, the acceptability highest when the second major ingredient adds 11 parts and 25 parts.The trend successively decreased is presented in sensory evaluation scores total score,
When the second major ingredient adds 25 parts, blank Fried Glutinous Rice Balls with Sesame that sensory evaluation scores are added closest to the second major ingredient zero.
The above description is only an embodiment of the present invention, is not intended to restrict the invention.For those skilled in the art
For, the invention may be variously modified and varied.All any modifications made within the spirit and principles of the present invention are equal
Replacement, improvement etc., should be included within scope of the presently claimed invention.
Claims (7)
1. a kind of freezing Fried Glutinous Rice Balls with Sesame premixed powder, which is characterized in that including following components by weight:
First major ingredient: 100 parts of glutinous rice flour；
Second major ingredient: 0-100 parts of starch；
Auxiliary material: 15-30 parts of rice meal, 38-76 parts of white granulated sugar, 5-9 parts of oil, 1-2 parts of thickener, 5-10 parts of sweetened bean paste stuffing, sesame 3-5
Part, surplus are water.
2. freezing Fried Glutinous Rice Balls with Sesame premixed powder as described in claim 1, it is characterised in that: the starch in second major ingredient are as follows: wax
Cornstarch.
3. freezing Fried Glutinous Rice Balls with Sesame premixed powder as described in claim 1, it is characterised in that: the thickener in the auxiliary material are as follows: polypropylene
Sour sodium.
4. freezing Fried Glutinous Rice Balls with Sesame premixed powder as described in claim 1, it is characterised in that: the oil in the auxiliary material are as follows: lard.
5. a kind of method using freezing Fried Glutinous Rice Balls with Sesame premixed powder production Fried Glutinous Rice Balls with Sesame according to any one of claims 1-4, feature exist
In including the following steps:
Step (1): by 100 parts of glutinous rice flour, 0-50 parts of waxy corn starch, 15-30 portions of rice meal, is thickened 38-76 parts of white granulated sugar
1-2 parts of agent are mixed into powder；
Step (2) pours into the powder mixed in dough mixing machine, and dough mixing machine is adjusted to 80r/min, 64-129 parts of boiling is added
It is tack-free to dough that water stirs 2min-4min；5-9 parts of lard is then added, dough mixing machine is adjusted to 95r/min and continues to stir
2min-4min is fully immersed into lard, and dough is made；
Step (3): it is spare dough made of Fried Glutinous Rice Balls with Sesame premixed powder will to be freezed as described above；
Dough: being divided into the jizi for making dumplings of multiple 45g-50g by step (4), jizi for making dumplings is pressed into dough sheet with hand, and entrain into 5g-7g's
Sweetened bean paste stuffing is twisted into the spherical Fried Glutinous Rice Balls with Sesame embryo of silkworms of diameter 3cm-5cm, sesame is uniformly finally stained on Fried Glutinous Rice Balls with Sesame embryo of silkworms surface；
Step (5): the Fried Glutinous Rice Balls with Sesame embryo of silkworms made is quick-frozen, until its central temperature is taken out after reaching -18 DEG C；
Step (6): Fried Glutinous Rice Balls with Sesame embryo of silkworms is thawed, until its central temperature is taken out after reaching 5 DEG C；
Step (7): the Fried Glutinous Rice Balls with Sesame embryo of silkworms to have thawed is put into frying in oil cauldron；Initial temperature is 140 DEG C of -150 DEG C of frying 10min-
Then 15min increases temperature to 180 DEG C of frying 5-8min；It constantly rolls during frying, to Fried Glutinous Rice Balls with Sesame embryo of silkworms volume expansion, surface
It is pulled out after golden yellow, Fried Glutinous Rice Balls with Sesame finished product is made.
6. the method for freezing Fried Glutinous Rice Balls with Sesame premixed powder production Fried Glutinous Rice Balls with Sesame as claimed in claim 5, it is characterised in that: in the step (5)
Quick-frozen temperature be -40 DEG C, the quick-frozen time be 5min-20min.
7. the method for freezing Fried Glutinous Rice Balls with Sesame premixed powder production Fried Glutinous Rice Balls with Sesame as described in claim 5, it is characterised in that: the step (6)
In defrosting temperature be 37 DEG C, thawing time 30min-40min.
Priority Applications (1)
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| CN110521753A (en) * | 2019-08-13 | 2019-12-03 | 安徽金太阳食品有限公司 | A kind of method of quick-frozen big Glutinous rice sesame balls premixed powder and the big Glutinous rice sesame balls of production |
| CN110731451A (en) * | 2019-10-09 | 2020-01-31 | 安徽金太阳食品有限公司 | method for processing sesame ball premixed flour by using sticky rice |
| CN112514946A (en) * | 2020-12-11 | 2021-03-19 | 北京古船食品有限公司 | Fried bread stick premixed powder suitable for freezing and preparation method and application thereof |
| CN115624047A (en) * | 2022-10-22 | 2023-01-20 | 乐清市罡丰食品有限公司 | Method for making sesame balls filled with soup |
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| CN110731451A (en) * | 2019-10-09 | 2020-01-31 | 安徽金太阳食品有限公司 | method for processing sesame ball premixed flour by using sticky rice |
| CN112514946A (en) * | 2020-12-11 | 2021-03-19 | 北京古船食品有限公司 | Fried bread stick premixed powder suitable for freezing and preparation method and application thereof |
| CN115624047A (en) * | 2022-10-22 | 2023-01-20 | 乐清市罡丰食品有限公司 | Method for making sesame balls filled with soup |
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