CN1100492C - Crystalloid dumpling and its preparing process - Google Patents
Crystalloid dumpling and its preparing process Download PDFInfo
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- CN1100492C CN1100492C CN00125466A CN00125466A CN1100492C CN 1100492 C CN1100492 C CN 1100492C CN 00125466 A CN00125466 A CN 00125466A CN 00125466 A CN00125466 A CN 00125466A CN 1100492 C CN1100492 C CN 1100492C
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- transparence
- quartzy
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Abstract
The present invention discloses a crystalline dumpling and a manufacture method thereof. The crystalline dumpling is characterized in that the wrapper structure of the crystalline dumpling has at least two layers, the weight percentage of wrappers is from 70 to 85%, and the weight percentage of stuffing is from 15 to 30%; the wrappers concretely contain 40 to 55% of cassava powder, 6 to 10% of sweet potato powder, 4 to 7% of potato starch, 0.5 to 1% of salt and 20 to 35% of water. After the crystalline dumpling is boiled and cooked, the crystalline dumpling is taken out and becomes transparent after the crystalline dumpling is put into cold boiled water for 10 seconds, the inner stuffing can be clearly seen, outer skin is aromatic and glutinous, and the crystalline dumpling is sweet food with high nutrient value and without pigment.
Description
The invention belongs to the technical field of food and food processing, specifically relate to the rice dumpling and preparation method.
Market dessert commonly used all is with sago at present, Mi Ren, the glutinous rice rice dumpling or powder circle are main snack food, though the rice dumpling wherein have multiple filling material, but wrap up in material and all adopt glutinous rice, its shortcoming is to be not easy digestion, just look at the filling material that loses in the rice dumpling, do not meet modern's life requirement, Chinese patent 95113374.8 " powder circle manufacture method " is though to provide a kind of be that primary raw material is made the powder circle with the sweet potato powder, but the otch of this kind powder circle cutting section is wrapped up in material and is the irregular shape that comes off, and it is broken easily, packing and the neither convenience of transportation, it is loaded down with trivial details time-consuming to boil, generally need boil 30 minutes, vexed again 30 minutes, the color of powder circle was greyish black in addition, also cannot see the filling material of wrapping up in the material powder.
Be powder circle of quartzy transparence and preparation method thereof after the object of the present invention is to provide a kind of boiling, the powder circle that is quartzy transparence after this boils boils conveniently, can see the filling material of wrapping up in the material powder after boiling.
The powder circle that is quartzy transparence after technical scheme of the present invention is achieved in that and boils, it by wrap in the outside wrapping up in the material and wrap in the inside the filling material form, it is characterized in that: the structure that described powder circle is wrapped up in material is at least two layers, and the percentage by weight of wrapping up in material is 70-85%, filling material 15-30%; Wrap up in material and be specially tapioca starch 40-55%, sweet potato powder 6-10%, potato starch 4-7%, salt 0.5-1%, water 20-35%.
Be the preparation method of the powder circle of quartzy transparence after boiling, it is characterized in that: with percentage by weight is that tapioca starch 25-35%, sweet potato powder 6-10%, potato starch 4-7%, salt 0.5-1%, water 10-25% stir the back together to become to wrap up in the material powder stand-by; It is standby that percentage by weight is that the sugar that adds 5-10% after the red bean of 10-20% or mung bean boil again stirs cooling; The material powder of wrapping up in of the red bean after boiling or mung bean and 1/3rd to 1/2nd amounts is put into the cylinder rolling together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 1/2nd to 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into graininess and wrap up in the powder circle that the structure of material is at least two layers; After again this powder circle being gone into to boil in the boiling water pot typing in 3-5 minute, be that the tapioca starch of 15-25% spoons one by one and rolls simultaneously and makes it evenly wrap outer getting final product with percentage by weight.
The present invention because adopt unique prescription and in parboil and add the method for wrapping up in the material powder again, produce boil after be the powder circle of quartzy transparence if boil soon 5 minutes promptly ripe, pick up after boiling and put cold boiling water into and promptly become transparence 10 seconds, what not only Li Mian filling material was seen is perfectly clear, and crust perfume (or spice) is glutinous, is a kind of dessert food that is of high nutritive value and does not contain pigment.
Below the invention will be further described and provide embodiment.
The present invention is the powder of quartzy transparence circle after a kind of the boiling, it is made up of the filling material wrapping up in material and wrapping in the inside that wraps in the outside, and it is characterized in that: the structure that described powder circle is wrapped up in material is at least two layers, and the percentage by weight of wrapping up in material is 70-85%, filling material 15-30%; Wrap up in material and be tapioca starch 40-55%, sweet potato powder 6-10%, potato starch 4-7%, salt 0.5-1%, water 20-35%, wrap up in tapioca starch in the material, sweet potato powder is a primary raw material, auxiliary material is potato starch and salt, tapioca starch has very high nutritive value, it cooperates the material powder of wrapping up in that forms to have very high elasticity, glutinous property and toughness with sweet potato powder, potato starch, and boils the back approximate quartzy transparence that is; The filling material adopts the mixture of red bean, mung bean or peanut and sugar in force, wherein the shared percentage by weight of red bean, mung bean or peanut is 10-20%, sugared 5-10%, used filling material can be wherein a kind of, it also can be their mixture, needs according to people's taste also can adopt other filling material in addition, be after boiling described in the enforcement quartzy transparence powder circle be shaped as circle, ellipse or polygon; Originally the preparation method that is the powder circle of quartzy transparence after boiling is, is that tapioca starch 25-35%, sweet potato powder 5-10%, potato starch 2-7%, salt 0.5-1%, water 10-25% stir the back together to become to wrap up in the material powder stand-by with percentage by weight; With percentage by weight be the red bean of 10-20% or mung bean boils and still be graininess after add 5-10% again sugar stir cooling as standby, also can be that red bean, mung bean or the peanut of 10-20% boils that to make short grained husky filling material after the granulated sugar that adds 5-10% is again smashed to pieces, stirs, mixed again standby with percentage by weight in the enforcement; The filling material is made the material powder of wrapping up in of graininess and 1/3rd to 1/2nd amounts and put into cylinder together and roll, rolling limit, limit is sprayed a spot of water and is stirred, and adds 1/2nd to 2/3rds of surplus more one by one and wraps up in the material powder and roll constantly that to condense into granular powder round; Again this powder circle is gone into to boil in the boiling water pot typing in 3-5 minute, its water content increases 10-15% after spraying a spot of water and poach, with percentage by weight is that the tapioca starch of 15-25% spoons one by one and rolls simultaneously and makes it evenly wrap the powder circle that is quartzy transparence after outer the boiling, the powder diameter of a circle that is quartzy transparence after this boils is generally 1-2 centimetre, the powder circle that is quartzy transparence after the boiling after making can directly be used for hotting plate dessert, be generally to boil soon to pick up after 5 minutes and put cold boiling water into and promptly become the powder circle that is quartzy transparence after transparent the boiling 10 seconds, also can adopt bag, box packs the back long preservation, the powder circle that is quartzy transparence after boiling is cut with cutter, its incision can find out that wrapping up in the bed of material has several layers, and otch is neat, wrapping up in material can not come off, originally the powder circle that is quartzy transparence after boiling has the convenience of boiling, and saves trouble, the timesaving characteristics.Provide embodiment below, the percentage among the embodiment that provides all is weight percentage.
Embodiment 1
1, selecting for use tapioca starch 25%, sweet potato powder 8%, potato starch 4%, salt 1%, the water 18% of high-quality to stir the back together, to become to wrap up in the material powder stand-by;
2,10% red bean is boiled and still keep adding after the graininess 5% granulated sugar and stir, cool off standby as the filling material;
3, the material powder of wrapping up in of filling material red bean and 1/3rd amounts is put into cylinder together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle;
4, again this powder circle is gone into to boil in the boiling water pot typing in 3 minutes after, the tapioca starch with 18% spoons one by one and rolls simultaneously and makes it evenly wrap the powder circle that is quartzy transparence after outer the boiling.
Embodiment 2
1, selecting for use tapioca starch 22%, sweet potato powder 7%, potato starch 5%, salt 0.5%, the water 16% of high-quality to stir the back together, to become to wrap up in the material powder stand-by;
2,14% mung bean is boiled the back and add that to make short grained husky filling material again after smashing to pieces, stir, mix after 5% the granulated sugar standby;
3, the material powder of wrapping up in of short grained husky filling material and 1/2nd amounts is put into cylinder together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 1/2nd of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle;
4, again this powder circle is gone into to boil in the boiling water pot typing in 5 minutes after, the tapioca starch with 20% spoons one by one and rolls simultaneously and makes it evenly wrap the powder circle that is quartzy transparence after outer the boiling.
Embodiment 3
1, selecting for use tapioca starch 23%, sweet potato powder 8%, potato starch 6%, salt 0.9%, the water 13% of high-quality to stir the back together, to become to wrap up in the material powder stand-by;
2,15% peanut is boiled the back and add that to make short grained husky filling material again after 7% granulated sugar is smashed to pieces, stirs, mixed standby;
3, the material powder of wrapping up in of husky filling material and 1/3rd amounts is put into cylinder together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle;
4, again this powder circle is gone into to boil in the boiling water pot typing in 4 minutes after, the tapioca starch with 17% spoons one by one and rolls simultaneously and makes it evenly wrap the outer powder circle that is quartzy transparence after boiling that promptly becomes.
Embodiment 4
1, selecting for use tapioca starch 21%, sweet potato powder 6%, potato starch 7%, salt 0.6%, the water 15% of high-quality to stir the back together, to become to wrap up in the material powder stand-by;
2, the red bean of 6% peanut and 6% is boiled the back and add that to make short grained husky filling material again after 9% granulated sugar is smashed to pieces, stirs, mixed standby;
3, the material powder of wrapping up in of short grained husky filling material and 1/3rd amounts is put into cylinder together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle;
4, again this powder circle is gone into to boil in the boiling water pot typing in 4 minutes after, the tapioca starch with 19% spoons one by one and rolls simultaneously and makes it evenly wrap the outer powder circle that is quartzy transparence after boiling that promptly becomes.
Claims (3)
1, be the preparation method of the powder circle of quartzy transparence after boiling, it is characterized in that: with percentage by weight is that tapioca starch 25-35%, sweet potato powder 6-10%, potato starch 4-7%, salt 0.5-1%, water 10-25% stir the back together to become to wrap up in the material powder stand-by; With percentage by weight is the red bean of 10-20% or mung bean boils and still be sugar that graininess adds 5-10% again to stir cooling standby; The material powder of wrapping up in of the red bean after boiling or mung bean and 1/3rd to 1/2nd amounts is put into the cylinder rolling together, rolling limit, limit spray adds a spot of water to be stirred, and adds 1/2nd to 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into graininess and wrap up in the powder circle that the structure of material is at least two layers; After again this powder circle being gone into to boil in the boiling water pot typing in 3-5 minute, picking up fast and put on the sieve, is that the tapioca starch of 15-25% spoons one by one and rolls simultaneously and makes it evenly wrap the outer powder circle that is quartzy transparence after boiling that promptly becomes with percentage by weight.
2, be the preparation method of the powder circle of quartzy transparence after boiling by claim 1 is described, it is characterized in that: with percentage by weight is to make short grained husky filling material again after the granulated sugar that adds 5-10% after red bean, mung bean or the peanut of 10-20% boils is again smashed to pieces, stirs, mixed.
3, by the powder circle that is quartzy transparence after claim 1 or 2 described the boiling, it is characterized in that: be after described the boiling quartzy transparence the powder circle be shaped as circle, ellipse or polygon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00125466A CN1100492C (en) | 2000-09-28 | 2000-09-28 | Crystalloid dumpling and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00125466A CN1100492C (en) | 2000-09-28 | 2000-09-28 | Crystalloid dumpling and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1286039A CN1286039A (en) | 2001-03-07 |
| CN1100492C true CN1100492C (en) | 2003-02-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00125466A Expired - Fee Related CN1100492C (en) | 2000-09-28 | 2000-09-28 | Crystalloid dumpling and its preparing process |
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| CN (1) | CN1100492C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100346724C (en) * | 2003-11-28 | 2007-11-07 | 史国平 | Transparent rice dumpling and method for making the same |
| CN101449791B (en) * | 2006-12-12 | 2012-10-10 | 胜田(福清)食品有限公司 | Sweet potato pill |
| CN101341962B (en) * | 2008-08-22 | 2010-12-22 | 巢军 | Sweet potato dumplings and preparation method thereof |
| CN101972013B (en) * | 2010-09-16 | 2012-11-21 | 郑州三全食品股份有限公司 | Wrappers used for crystal food and processing method thereof |
| CN102132850A (en) * | 2011-03-29 | 2011-07-27 | 殷三平 | Glue pudding and preparation method thereof |
| CN102550999A (en) * | 2012-01-09 | 2012-07-11 | 赵绪德 | Potato ball and making method thereof |
| CN105795169A (en) * | 2014-12-30 | 2016-07-27 | 味宝食品(昆山)有限公司 | Diced vegetable and fruit stuffed tapioca pearl and making method thereof |
| CN105166894A (en) * | 2015-08-27 | 2015-12-23 | 韦耿辉 | Traditional Chinese medicine tapioca pudding |
| CN106605839A (en) * | 2015-10-20 | 2017-05-03 | 北京农学院 | Preparation method of flower-flavored mung bean crystal dumpling |
| CN105661483A (en) * | 2016-01-18 | 2016-06-15 | 上海源珍食品有限公司 | Brewing type powder balls as well as producing and brewing method |
| CN106722189A (en) * | 2016-12-02 | 2017-05-31 | 福建龙和食品实业有限公司 | A kind of Pearl powder dumpling and its processing method |
| CN108236107A (en) * | 2018-03-15 | 2018-07-03 | 四川理工学院 | A kind of hawthorn, orange peel smear tea crystalline substance rice dumpling and preparation method thereof, made quick-frozen dumpling |
| CN112401117B (en) * | 2020-11-20 | 2024-02-06 | 郑州轻工业大学 | Pearl powder ball and preparation method and beverage thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064002A (en) * | 1991-11-19 | 1992-09-02 | 盐城市食品罐头总厂 | Processing method of health-care lotus root starch balls |
-
2000
- 2000-09-28 CN CN00125466A patent/CN1100492C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064002A (en) * | 1991-11-19 | 1992-09-02 | 盐城市食品罐头总厂 | Processing method of health-care lotus root starch balls |
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| CN1286039A (en) | 2001-03-07 |
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Granted publication date: 20030205 Termination date: 20120928 |