CN110521920A - A kind of glutinous rice steamed dumplings and preparation method - Google Patents

A kind of glutinous rice steamed dumplings and preparation method Download PDF

Info

Publication number
CN110521920A
CN110521920A CN201910907342.4A CN201910907342A CN110521920A CN 110521920 A CN110521920 A CN 110521920A CN 201910907342 A CN201910907342 A CN 201910907342A CN 110521920 A CN110521920 A CN 110521920A
Authority
CN
China
Prior art keywords
parts
glutinous rice
preparation
fillings
steamed dumplings
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.)
Pending
Application number
CN201910907342.4A
Other languages
Chinese (zh)
Inventor
郭志军
马子龙
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SICHUAN LONGWANG FOOD Co Ltd
Original Assignee
SICHUAN LONGWANG FOOD Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by SICHUAN LONGWANG FOOD Co Ltd filed Critical SICHUAN LONGWANG FOOD Co Ltd
Priority to CN201910907342.4A priority Critical patent/CN110521920A/en
Publication of CN110521920A publication Critical patent/CN110521920A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present invention provides a kind of glutinous rice steamed dumplings and preparation method, the mouthfeel for solving existing steamed dumplings be difficult to meet consumer for mouthfeel more preferably demand the technical issues of.It includes cladding and fillings, and the weight ratio of the cladding and fillings is 8-12:38-42.The glutinous rice steamed dumplings that the present invention prepares has particular tastes very outstanding, and aromatic flavour is well received by consumers, and meets consumer well for mouthfeel more preferably demand;In industrial processes, the shape of glutinous rice grain is intact, makes the edible experience of consumer more preferably.

Description

A kind of glutinous rice steamed dumplings and preparation method
Technical field
The present invention relates to a kind of steamed dumplings, and in particular to a kind of glutinous rice steamed dumplings and preparation method.
Background technique
Steamed dumplings, also known as steamed dumpling with the dough gathered at the top, Xiao's rice, slightly wheat, slightly plum, burning plum, the fluffy head of ghost, are referred to as baked Sales in Japan, are to describe that top is fluffy The shape of loose Shu Zheru flower is a kind of to wrap up in the snack that cage on filling cooks by skin of dough made with boiling water.
Steamed dumplings has different ways in each place, and people are delithted with, but also wants to weed out the old and bring forth the new, and can have mouth Sense more preferably steamed dumplings, requirement of the people to mouthfeel is also higher and higher, the mouthfeel of existing steamed dumplings be difficult to meet consumer for Mouthfeel more preferably demand.
In the prior art, in the industrial production of production steamed dumplings, glutinous rice grain is easy to go to sticks and staves, and will affect the edible body of finished product It tests.
Summary of the invention
It is difficult with the mouthfeel for solving existing steamed dumplings the purpose of the present invention is to provide a kind of glutinous rice steamed dumplings and preparation method With meet consumer for mouthfeel more preferably demand the technical issues of.Optimization technique in many technical solutions provided by the invention Many technical effects elaboration as detailed below that scheme can be generated.
To achieve the above object, the present invention provides following technical schemes:
The weight ratio of a kind of glutinous rice steamed dumplings provided by the invention, including cladding and fillings, the cladding and fillings is 8-12: 38-42;Wherein,
The preparation of the cladding includes the raw material of following weight parts: 80 parts -120 parts of flour;0.6 part -0.9 part of edible salt; 0.8 part -1.2 parts of more glue enzyme powders;36 parts -42 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 70 parts -80 parts of ripe glutinous rice;2 parts -3 parts of mushroom grain;It is broken 12 parts -16 parts of fat meat grain;11 parts -15 parts of drinking water;0.3 part -0.5 part of sesame oil;3 parts -4 parts of light soy sauce;0.8 part -1.2 of dark soy sauce Part;1 part -1.4 parts of monosodium glutamate;0.3 part -0.5 part of edible salt;1.8 parts -2.2 parts of white granulated sugar;0.1 part -0.25 part of pepper powder;Chinese prickly ash 0.04 part -0.06 part of powder.
Further, the preparation of the cladding includes the raw material of following weight parts: 90 parts -110 parts of flour;Edible salt 0.7 - 0.8 part of part;0.9 part -1.1 parts of more glue enzyme powders;37 parts -40 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 73 parts -78 parts of ripe glutinous rice;2.2 part -2.7 of mushroom grain Part;13 parts -15 parts of broken fat meat grain;12 parts -14 parts of drinking water;0.35 part -0.45 part of sesame oil;3.5 parts -3.8 parts of light soy sauce;Dark soy sauce 0.9 part -1.1 parts;1.1 parts -1.3 parts of monosodium glutamate;0.35 part -0.45 part of edible salt;1.9 parts -2.1 parts of white granulated sugar;Pepper powder 0.15 - 0.2 part of part;0.045 part -0.055 part of zanthoxylum powder.
Further, the preparation of the cladding includes the raw material of following weight parts: 100 parts of flour;0.8 part of edible salt;It is more 1 part of glue enzyme powder;38 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 75 parts of ripe glutinous rice;2.5 parts of mushroom grain;Broken fat meat grain 15 parts;13 parts of drinking water;0.45 part of sesame oil;3.7 parts of light soy sauce;1 part of dark soy sauce;1.2 parts of monosodium glutamate;0.4 part of edible salt;White granulated sugar 1.95 part;0.19 part of pepper powder;0.05 part of zanthoxylum powder.
Further, the weight ratio of the cladding and fillings is 9-11:39-41.
Further, the weight ratio of the cladding and fillings is 10:40.
It further, further include for interspersing the green pea grain on the glutinous rice steamed dumplings of forming.
The preparation method of glutinous rice steamed dumplings provided by the invention, includes the following steps:
(1) prepare raw material:
1. sticky rice washing completely and is steamed into mature glutinous rice, it is spare;Pelletizing after dried thin mushroom is steeped obtains mushroom grain, spare; Fat meat is rubbed, broken fat meat grain is obtained, it is spare;
2. the various raw materials for preparing cladding and preparation fillings are weighed according to the ratio;
(2) fillings is prepared:
1. frying soup stock:
A, that broken fat meat grain is put into frying in pot is completely fuel-displaced;
B, mushroom grain is subsequently placed into stir-fry;
C, continue that sesame oil, light soy sauce, dark soy sauce, monosodium glutamate, edible salt, white granulated sugar, pepper powder, zanthoxylum powder are added in pot, until It stirs evenly, obtains fillings semi-finished product;
D, finally drinking water is poured into the fillings semi-finished product of step c preparation, it is then off the pot after firing boiling, obtain hot soup Material;
E, the soup stock of the step d heat prepared is cooled to room temperature, is then transferred to frozen storehouse cooling, soup stock temperature is made to be maintained at 15 ℃-20℃;
2. mixing fillings:
By step (2) 1. in soup stock obtained cool down after pour into vertical stirring, it is equal to add ripe glutinous rice stirring It is even, obtain fillings;
(3) cladding is prepared
Flour, edible salt, more glue enzyme powders and drinking water are put into bark press after mixing;7- is suppressed using bark press 10 times smooth to musculus cutaneus surface;Obtain cladding;
(4) it forms
The cladding of the fillings of step (2) preparation and step (3) preparation is respectively put into the skin bucket of imitative manual steamed dumplings molding machine In filling bucket, the molding of glutinous rice steamed dumplings is carried out using imitative manual steamed dumplings molding machine, obtains molding glutinous rice steamed dumplings;
(5) glutinous rice steamed dumplings, quick-frozen, packaging are steamed:
The molding glutinous rice steamed dumplings prepared in step (4) is steamed to ripe, then is cooled to room temperature;Finally carry out it is quick-frozen and Packaging.
Further, further include the steps that interspersing green pea, specifically: the molding glutinous rice steamed dumplings made from step (4) On intersperse a green pea, then steamed again to ripe.
Further, the 1. step of the step (1) specifically:
1. the preparation of ripe glutinous rice:
A, sticky rice washing is clean, then immersion 1h-1.5h, which pinches glutinous rice to hand, to crumb;
B, soaked glutinous rice is filtered dry moisture, carries out glutinous rice and steams, steaming time is -2000 seconds 1600 seconds;
C, the glutinous rice steamed is cooled to room temperature, is then refrigerated, it is spare;
2. the preparation of mushroom grain:
A, by dried thin mushroom cold water soak 2.5h-3.5h, until the head of mushroom and shank are without hard core
B, it after the mushroom after picking up bubble, manually selected, cleaned, being filtered dry bright water;
C, the mushroom for being filtered dry bright water is cut into particle, it is spare;
3. the preparation of broken fat meat grain:
A, fat meat is cut into bulk with meat block slicing machine;
B, block-like fat meat will be cut into and cross the rubbing of meat grinder 6mm-8mm web plate, it is spare;
Further, in the step (5), by molding glutinous rice steamed dumplings steam to it is ripe be to be steamed by steam box, steam Pressing pressure is 0.1MPa, and the time is 600 seconds.
Based on the above-mentioned technical proposal, the embodiment of the present invention at least can produce following technical effect:
(1) glutinous rice steamed dumplings provided by the invention and preparation method, since the collocation of broken fat meat grain, zanthoxylum powder and mushroom grain is suitable When and interaction influence, the glutinous rice steamed dumplings prepared has particular tastes very outstanding, and aromatic flavour is deep by consumer's Like, meets consumer well for mouthfeel more preferably demand;
(2) glutinous rice steamed dumplings provided by the invention;In industrial processes, the shape of glutinous rice grain is intact, makes to consume The edible experience of person is more preferably.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work Other embodiment belongs to the range that the present invention is protected.
Embodiment 1:
Prepare glutinous rice steamed dumplings:
1.1 raw materials:
The weight ratio of the cladding and fillings is 10:40;Wherein,
The preparation of the cladding includes the raw material of following weight parts: 100 parts of flour;0.8 part of edible salt;1 part of more glue enzyme powders; 38 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 75 parts of ripe glutinous rice;2.5 parts of mushroom grain;Broken fat meat grain 15 parts;13 parts of drinking water;0.45 part of sesame oil;3.7 parts of light soy sauce;1 part of dark soy sauce;1.2 parts of monosodium glutamate;0.4 part of edible salt;White granulated sugar 1.95 part;0.19 part of pepper powder;0.05 part of zanthoxylum powder.
1.2 preparation steps:
(1) prepare raw material:
1. the preparation of ripe glutinous rice, mushroom grain, broken fat meat grain and green pea:
The preparation of ripe glutinous rice:
A, glutinous rice cold water wash is clean, then pinching glutinous rice with cold water soak to hand can crumb, soaking time 1.2h;
B, soaked glutinous rice is filtered dry moisture, carries out glutinous rice and steams, steaming time is 1800 seconds;
C, the glutinous rice steamed is cooled to room temperature, is then refrigerated, need to be cooled to temperature is 5 DEG C -8 DEG C, spare;
The preparation of mushroom grain:
A, by the head of dried thin mushroom cold water soak to mushroom and shank without hard core, soaking time 3h,;
B, it after the mushroom after picking up bubble, manually selected, cleaned, being filtered dry bright water;
C, the mushroom for being filtered dry bright water is cut into the particle of 5mm-6mm size, it is spare;
The preparation of broken fat meat grain:
A, fat meat is cut into bulk with meat block slicing machine;
B, block-like fat meat will be cut into and cross the rubbing of meat grinder 6mm-8mm web plate, it is spare;
The preparation of green pea:
It drains away the water after green pea is cleaned, it is spare;
2. the various raw materials for preparing cladding and preparation fillings are weighed according to the ratio;
(2) fillings is prepared:
1. frying soup stock:
A, that broken fat meat grain is put into frying in pot is completely fuel-displaced;
B, mushroom grain is subsequently placed into stir-fry;
C, continue that sesame oil, light soy sauce, dark soy sauce, monosodium glutamate, edible salt, white granulated sugar, pepper powder, zanthoxylum powder are added in pot, until It stirs evenly, obtains fillings semi-finished product;
D, finally drinking water is poured into the fillings semi-finished product of step c preparation, it is then off the pot after firing boiling, obtain hot soup Material;
E, the soup stock of the step d heat prepared is cooled to room temperature, it is cooling is then transferred to frozen storehouse;
2. mixing fillings:
By step (2) 1. in soup stock obtained cool down after pour into vertical stirring, add ripe glutinous rice and stirred It mixes, rotates forward 10 seconds, invert 5 seconds, fillings can be stirred evenly to obtain, and the temperature of fillings is made to be maintained at 18 DEG C;
(3) cladding is prepared
Flour, edible salt, more glue enzyme powders and drinking water are put into bark press after mixing;7- is suppressed using bark press 10 times smooth to musculus cutaneus surface;Obtain cladding;
(4) it forms
The cladding of the fillings of step (2) preparation and step (3) preparation is respectively put into the skin bucket of imitative manual steamed dumplings molding machine In filling bucket, the molding of glutinous rice steamed dumplings is carried out using imitative manual steamed dumplings molding machine, obtains molding glutinous rice steamed dumplings;
(5) it intersperses:
A green pea is interspersed on the molding glutinous rice steamed dumplings made from each step (4);
(6) glutinous rice steamed dumplings (equipment used is steam box), quick-frozen, packaging are steamed:
The molding glutinous rice steamed dumplings for having interspersed green pea prepared in step (5) is steamed to ripe, steaming pressure is 0.1MPa, Time is 600 seconds;It then is cooled to room temperature;Finally carry out quick freezing and packaging.
Embodiment 2:
Prepare glutinous rice steamed dumplings:
2.1 raw materials:
The weight ratio of the cladding and fillings is 9:41;Wherein,
The preparation of the cladding includes the raw material of following weight parts: 90 parts of flour;0.8 part of edible salt;More glue enzyme powders 0.9 Part;37 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 73 parts of ripe glutinous rice;2.7 parts of mushroom grain;Broken fat meat grain 13 parts;14 parts of drinking water;0.35 part of sesame oil;3.8 parts of light soy sauce;0.9 part of dark soy sauce;1.3 parts of monosodium glutamate;0.35 part of edible salt;White sand 2.1 parts of sugar;0.15 part of pepper powder;0.055 part of zanthoxylum powder.
2.2 preparation steps:
(1) prepare raw material:
1. the preparation of ripe glutinous rice, mushroom grain, broken fat meat grain and green pea:
The preparation of ripe glutinous rice:
A, glutinous rice cold water wash is clean, being then dipped to hand and pinching glutinous rice can crumb, soaking time 1.5h;
B, soaked glutinous rice is filtered dry moisture, carries out glutinous rice and steams, steaming time is 1600 seconds;
C, the glutinous rice steamed is cooled to room temperature, is then refrigerated, need to be cooled to temperature is 5 DEG C -8 DEG C, spare;
The preparation of mushroom grain:
A, by the head of dried thin mushroom cold water soak to mushroom and shank without hard core, soaking time 2.5h;
B, it after the mushroom after picking up bubble, manually selected, cleaned, being filtered dry bright water;
C, the mushroom for being filtered dry bright water is cut into the particle of 5mm-6mm size, it is spare;
The preparation of broken fat meat grain:
A, fat meat is cut into bulk with meat block slicing machine;
B, block-like fat meat will be cut into and cross the rubbing of meat grinder 6mm-8mm web plate, it is spare;
The preparation of green pea:
It drains away the water after green pea is cleaned, it is spare;
2. the various raw materials for preparing cladding and preparation fillings are weighed according to the ratio;
(2) fillings is prepared:
1. frying soup stock:
A, that broken fat meat grain is put into frying in pot is completely fuel-displaced;
B, mushroom grain is subsequently placed into stir-fry;
C, continue that sesame oil, light soy sauce, dark soy sauce, monosodium glutamate, edible salt, white granulated sugar, pepper powder, zanthoxylum powder are added in pot, until It stirs evenly, obtains fillings semi-finished product;
D, finally drinking water is poured into the fillings semi-finished product of step c preparation, it is then off the pot after firing boiling, obtain hot soup Material;
E, the soup stock of the step d heat prepared is cooled to room temperature, it is cooling is then transferred to frozen storehouse;
2. mixing fillings:
By step (2) 1. in soup stock obtained cool down after pour into vertical stirring, add ripe glutinous rice and stirred It mixes, rotates forward 10 seconds, invert 5 seconds, fillings can be stirred evenly to obtain, and the temperature of fillings is made to be maintained at 15 DEG C;
(3) cladding is prepared
Flour, edible salt, more glue enzyme powders and drinking water are put into bark press after mixing;7- is suppressed using bark press 10 times smooth to musculus cutaneus surface;Obtain cladding;
(4) it forms
The cladding of the fillings of step (2) preparation and step (3) preparation is respectively put into the skin bucket of imitative manual steamed dumplings molding machine In filling bucket, the molding of glutinous rice steamed dumplings is carried out using imitative manual steamed dumplings molding machine, obtains molding glutinous rice steamed dumplings;
(5) it intersperses:
A green pea is interspersed on the molding glutinous rice steamed dumplings made from each step (4);
(6) glutinous rice steamed dumplings (equipment used is steam box), quick-frozen, packaging are steamed:
The molding glutinous rice steamed dumplings for having interspersed green pea prepared in step (5) is steamed to ripe, steaming pressure is 0.1MPa, Time is 600 seconds;It then is cooled to room temperature;Finally carry out quick freezing and packaging.
Embodiment 3:
Prepare glutinous rice steamed dumplings:
3.1 raw materials:
The weight ratio of the cladding and fillings is 11:39;Wherein,
The preparation of the cladding includes the raw material of following weight parts: 110 parts of flour;0.7 part of edible salt;More glue enzyme powders 1.1 Part;40 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 78 parts of ripe glutinous rice;2.2 parts of mushroom grain;Broken fat meat grain 15 parts;12 parts of drinking water;0.45 part of sesame oil;3.5 parts of light soy sauce;1.1 parts of dark soy sauce;1.1 parts of monosodium glutamate;0.45 part of edible salt;White sand 1.9 parts of sugar;0.2 part of pepper powder;0.045 part of zanthoxylum powder.
3.2 preparation steps:
(1) prepare raw material:
1. the preparation of ripe glutinous rice, mushroom grain, broken fat meat grain and green pea:
The preparation of ripe glutinous rice:
A, sticky rice washing is clean, being then dipped to hand and pinching glutinous rice can crumb, soaking time 1h;
B, soaked glutinous rice is filtered dry moisture, carries out glutinous rice and steams, steaming time is 2000 seconds;
C, the glutinous rice steamed is cooled to room temperature, is then refrigerated, need to be cooled to temperature is 5 DEG C -8 DEG C, spare;
The preparation of mushroom grain:
A, by the head of dried thin mushroom cold water soak to mushroom and shank without hard core, soaking time 3.5h;
B, it after the mushroom after picking up bubble, manually selected, cleaned, being filtered dry bright water;
C, the mushroom for being filtered dry bright water is cut into the particle of 5mm-6mm size, it is spare;
The preparation of broken fat meat grain:
A, fat meat is cut into bulk with meat block slicing machine;
B, block-like fat meat will be cut into and cross the rubbing of meat grinder 6mm-8mm web plate, it is spare;
The preparation of green pea:
It drains away the water after green pea is cleaned, it is spare;
2. the various raw materials for preparing cladding and preparation fillings are weighed according to the ratio;
(2) fillings is prepared:
1. frying soup stock:
A, that broken fat meat grain is put into frying in pot is completely fuel-displaced;
B, mushroom grain is subsequently placed into stir-fry;
C, continue that sesame oil, light soy sauce, dark soy sauce, monosodium glutamate, edible salt, white granulated sugar, pepper powder, zanthoxylum powder are added in pot, until It stirs evenly, obtains fillings semi-finished product;
D, finally drinking water is poured into the fillings semi-finished product of step c preparation, it is then off the pot after firing boiling, obtain hot soup Material;
E, the soup stock of the step d heat prepared is cooled to room temperature, it is cooling is then transferred to frozen storehouse;
2. mixing fillings:
By step (2) 1. in soup stock obtained cool down after pour into vertical stirring, add ripe glutinous rice and stirred It mixes, rotates forward 10 seconds, invert 5 seconds, fillings can be stirred evenly to obtain, and the temperature of fillings is made to be maintained at 20 DEG C;
(3) cladding is prepared
Flour, edible salt, more glue enzyme powders and drinking water are put into bark press after mixing;7- is suppressed using bark press 10 times smooth to musculus cutaneus surface;Obtain cladding;
(4) it forms
The cladding of the fillings of step (2) preparation and step (3) preparation is respectively put into the skin bucket of imitative manual steamed dumplings molding machine In filling bucket, the molding of glutinous rice steamed dumplings is carried out using imitative manual steamed dumplings molding machine, obtains molding glutinous rice steamed dumplings;
(5) it intersperses:
A green pea is interspersed on the molding glutinous rice steamed dumplings made from each step (4);
(6) glutinous rice steamed dumplings (equipment used is steam box), quick-frozen, packaging are steamed:
The molding glutinous rice steamed dumplings for having interspersed green pea prepared in step (5) is steamed to ripe, steaming pressure is 0.1MPa, Time is 600 seconds;It then is cooled to room temperature;Finally carry out quick freezing and packaging.
Embodiment 4:
Prepare glutinous rice steamed dumplings:
4.1 raw materials:
The weight ratio of the cladding and fillings is 8:42;Wherein,
The preparation of the cladding includes the raw material of following weight parts: 120 parts of flour;0.9 part of edible salt;More glue enzyme powders 0.8 Part;Drinking water 36;
The preparation of the fillings includes the raw material of following weight parts: 70 parts of ripe glutinous rice;3 parts of mushroom grain;Broken fat meat grain 16 Part;11 parts of drinking water;0.5 part of sesame oil;4 parts of light soy sauce;0.8 part of dark soy sauce;1 part of monosodium glutamate;0.5 part of edible salt;2.2 parts of white granulated sugar; 0.25 part of pepper powder;0.04 part of zanthoxylum powder.
4.2 preparation steps are the same as embodiment 1.
Embodiment 5:
Prepare glutinous rice steamed dumplings:
5.1 raw materials:
The weight ratio of the cladding and fillings is 12:38;Wherein,
The preparation of the cladding includes the raw material of following weight parts: 80 parts of flour;0.6 part of edible salt;More glue enzyme powders 1.2 Part;42 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 80 parts of ripe glutinous rice;2 parts of mushroom grain;Broken fat meat grain 12 Part;15 parts of drinking water;0.3 part of sesame oil;3 parts of light soy sauce;1.2 parts of dark soy sauce;1.4 parts of monosodium glutamate;0.3 part of edible salt;White granulated sugar 1.8 Part;0.1 part of pepper powder;0.06 part of zanthoxylum powder.
5.2 preparation steps are the same as embodiment 1.
By the glutinous rice steamed dumplings prepared in embodiment 1- embodiment 5 by GB 5009.12-2017, GB 5009.28-2016 into Row detection, testing result are as shown in table 1 below:
1 testing result of table
As shown in Table 1, the tested index of glutinous rice steamed dumplings prepared in embodiment 1- embodiment 5 meets SB/T10412- 2007 " quick-frozen rice foods ".
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain Lid is within protection scope of the present invention.

Claims (10)

1. a kind of glutinous rice steamed dumplings, it is characterised in that: including cladding and fillings, the weight ratio of the cladding and fillings is 8-12:38- 42;Wherein,
The preparation of the cladding includes the raw material of following weight parts: 80 parts -120 parts of flour;0.6 part -0.9 part of edible salt;More glue 0.8 part -1.2 parts of enzyme powder;36 parts -42 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 70 parts -80 parts of ripe glutinous rice;2 parts -3 parts of mushroom grain;Broken fat meat 12 parts -16 parts of grain;11 parts -15 parts of drinking water;0.3 part -0.5 part of sesame oil;3 parts -4 parts of light soy sauce;0.8 part -1.2 parts of dark soy sauce;Taste 1 part -1.4 parts of essence;0.3 part -0.5 part of edible salt;1.8 parts -2.2 parts of white granulated sugar;0.1 part -0.25 part of pepper powder;Zanthoxylum powder 0.04 - 0.06 part of part.
2. glutinous rice steamed dumplings according to claim 1, it is characterised in that: the preparation of the cladding includes the original of following weight parts Material: 90 parts -110 parts of flour;0.7 part -0.8 part of edible salt;0.9 part -1.1 parts of more glue enzyme powders;37 parts -40 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 73 parts -78 parts of ripe glutinous rice;2.2 parts -2.7 parts of mushroom grain;It is broken 13 parts -15 parts of fat meat grain;12 parts -14 parts of drinking water;0.35 part -0.45 part of sesame oil;3.5 parts -3.8 parts of light soy sauce;Dark soy sauce 0.9 - 1.1 parts of part;1.1 parts -1.3 parts of monosodium glutamate;0.35 part -0.45 part of edible salt;1.9 parts -2.1 parts of white granulated sugar;0.15 part of pepper powder- 0.2 part;0.045 part -0.055 part of zanthoxylum powder.
3. glutinous rice steamed dumplings according to claim 2, it is characterised in that: the preparation of the cladding includes the original of following weight parts Material: 100 parts of flour;0.8 part of edible salt;1 part of more glue enzyme powders;38 parts of drinking water;
The preparation of the fillings includes the raw material of following weight parts: 75 parts of ripe glutinous rice;2.5 parts of mushroom grain;15 parts of broken fat meat grain; 13 parts of drinking water;0.45 part of sesame oil;3.7 parts of light soy sauce;1 part of dark soy sauce;1.2 parts of monosodium glutamate;0.4 part of edible salt;1.95 parts of white granulated sugar; 0.19 part of pepper powder;0.05 part of zanthoxylum powder.
4. glutinous rice steamed dumplings according to claim 3, it is characterised in that: the weight ratio of the cladding and fillings is 9-11:39- 41。
5. glutinous rice steamed dumplings according to claim 4, it is characterised in that: the weight ratio of the cladding and fillings is 10:40.
6. glutinous rice steamed dumplings described in any one of -5 according to claim 1, it is characterised in that: further include being formed for interspersing Green pea grain on good glutinous rice steamed dumplings.
7. the preparation method of glutinous rice steamed dumplings described in any one of -6 according to claim 1, it is characterised in that: including following steps It is rapid:
(1) prepare raw material:
1. sticky rice washing completely and is steamed into mature glutinous rice, it is spare;Pelletizing after dried thin mushroom is steeped obtains mushroom grain, spare;It will be fertile Meat rubs, and obtains broken fat meat grain, spare;
2. the various raw materials for preparing cladding and preparation fillings are weighed according to the ratio;
(2) fillings is prepared:
1. frying soup stock:
A, that broken fat meat grain is put into frying in pot is completely fuel-displaced;
B, mushroom grain is subsequently placed into stir-fry;
C, continue that sesame oil, light soy sauce, dark soy sauce, monosodium glutamate, edible salt, white granulated sugar, pepper powder, zanthoxylum powder are added in pot, until stirring Uniformly, fillings semi-finished product are obtained;
D, finally drinking water is poured into the fillings semi-finished product of step c preparation, it is then off the pot after firing boiling, obtain hot soup stock;
E, the soup stock of the step d heat prepared is cooled to room temperature, it is cooling to be then transferred to frozen storehouse, make soup stock temperature be maintained at 15 DEG C- 20℃;
2. mixing fillings:
By step (2) 1. in soup stock obtained cool down after pour into vertical stirring, add ripe glutinous rice and stir evenly, obtain Fillings;
(3) cladding is prepared
Flour, edible salt, more glue enzyme powders and drinking water are put into bark press after mixing;It is suppressed 7-10 times using bark press It is smooth to musculus cutaneus surface;Obtain cladding;
(4) it forms
The cladding of the fillings of step (2) preparation and step (3) preparation is respectively put into the skin bucket and filling of imitative manual steamed dumplings molding machine In bucket, the molding of glutinous rice steamed dumplings is carried out using imitative manual steamed dumplings molding machine, obtains molding glutinous rice steamed dumplings;
(5) glutinous rice steamed dumplings, quick-frozen, packaging are steamed:
The molding glutinous rice steamed dumplings prepared in step (4) is steamed to ripe, then is cooled to room temperature;Finally carry out quick-frozen and packet Dress.
8. the preparation method of glutinous rice steamed dumplings according to claim 7, it is characterised in that: further include the step for interspersing green pea Suddenly, specifically: intersperse a green pea on the molding glutinous rice steamed dumplings made from step (4), then steamed again to ripe.
9. the preparation method of glutinous rice steamed dumplings according to claim 8, it is characterised in that: the 1. step of the step (1) has Body are as follows:
1. the preparation of ripe glutinous rice:
A, sticky rice washing is clean, then immersion 1h-1.5h, which pinches glutinous rice to hand, to crumb;
B, soaked glutinous rice is filtered dry moisture, carries out glutinous rice and steams, steaming time is -2000 seconds 1600 seconds;
C, the glutinous rice steamed is cooled to room temperature, is then refrigerated, it is spare;
2. the preparation of mushroom grain:
A, by dried thin mushroom cold water soak 2.5h-3.5h, until the head of mushroom and shank are without hard core
B, it after the mushroom after picking up bubble, manually selected, cleaned, being filtered dry bright water;
C, the mushroom for being filtered dry bright water is cut into particle, it is spare;
3. the preparation of broken fat meat grain:
A, fat meat is cut into bulk with meat block slicing machine;
B, block-like fat meat will be cut into and cross the rubbing of meat grinder 6mm-8mm web plate, it is spare;
10. the preparation method of glutinous rice steamed dumplings according to claim 9, it is characterised in that: in the step (5), will form Glutinous rice steamed dumplings steam to it is ripe be to be steamed by steam box, steam pressure be 0.1MPa, the time be 600 seconds.
CN201910907342.4A 2019-09-24 2019-09-24 A kind of glutinous rice steamed dumplings and preparation method Pending CN110521920A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910907342.4A CN110521920A (en) 2019-09-24 2019-09-24 A kind of glutinous rice steamed dumplings and preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910907342.4A CN110521920A (en) 2019-09-24 2019-09-24 A kind of glutinous rice steamed dumplings and preparation method

Publications (1)

Publication Number Publication Date
CN110521920A true CN110521920A (en) 2019-12-03

Family

ID=68669978

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910907342.4A Pending CN110521920A (en) 2019-09-24 2019-09-24 A kind of glutinous rice steamed dumplings and preparation method

Country Status (1)

Country Link
CN (1) CN110521920A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112617097A (en) * 2020-11-02 2021-04-09 湖州鲜领食品有限公司 Glutinous rice steamed dumpling and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001321097A (en) * 2000-05-17 2001-11-20 Ito Suisan Shokuhin Kk Method for producing mushroom-containing steamed glutinous rice
CN104351591A (en) * 2014-11-28 2015-02-18 李光寿 Sticky rice filling and product prepared by same
CN105982018A (en) * 2015-02-16 2016-10-05 李晶 Processing method of steamed glutinous rice dumplings
CN106465839A (en) * 2015-08-17 2017-03-01 卢峰 A kind of manufacture method of secret steamed dumplings

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001321097A (en) * 2000-05-17 2001-11-20 Ito Suisan Shokuhin Kk Method for producing mushroom-containing steamed glutinous rice
CN104351591A (en) * 2014-11-28 2015-02-18 李光寿 Sticky rice filling and product prepared by same
CN105982018A (en) * 2015-02-16 2016-10-05 李晶 Processing method of steamed glutinous rice dumplings
CN106465839A (en) * 2015-08-17 2017-03-01 卢峰 A kind of manufacture method of secret steamed dumplings

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112617097A (en) * 2020-11-02 2021-04-09 湖州鲜领食品有限公司 Glutinous rice steamed dumpling and preparation method thereof

Similar Documents

Publication Publication Date Title
CN106982900A (en) A kind of cake of press and preparation method thereof
KR20070119886A (en) A manufacturing of rice pastry
CN104222211B (en) A kind of quick-freezing rice pizza goods and production method thereof
CN104305328A (en) Thick sweet stuffing as well as preparation method and application thereof in preparing desserts
CN102488188A (en) Making method of crisp lentinus edodes biscuit
CN104304999A (en) Honey tea-fragrance rice crust and making method thereof
CN104872727A (en) Bread shrimps with cracked corn and preparation method of bread shrimps
CN102326801A (en) Method for manufacturing pan seared peanuts
CN108354137A (en) A kind of processing technology of dried beef formula and dried beef
CN110521920A (en) A kind of glutinous rice steamed dumplings and preparation method
CN110122831A (en) A kind of plum-flavor shelled peanut and preparation method thereof
CN105994677A (en) Bean curd manufacturing process
CN106720125A (en) A kind of Chinese chestnut jam sugar heart moon cake and preparation method thereof
KR101457265B1 (en) Manufacturing method of nonglutinous rice cake for frying only
KR20090041034A (en) Manufacturing method of instant the scorched rice
CN103734592A (en) Preparation method of yellow rice cake
CN112471320A (en) Mulberry leaf caramel treats and preparation method thereof
CN112471319A (en) Mulberry caramel treats and preparation method thereof
CN105862491A (en) High-temperature-resistant barbecue paper and making method thereof
CN102783549B (en) Saffron lotus cake and making method thereof
CN104489514A (en) Fresh flower taro cake and processing method thereof
CN101341994A (en) Preparation method for chestnut edible stuffings
CN105747081A (en) Lotus seed rice cake formula and preparation method thereof
CN101642210B (en) Preparation method of green boiled rice dumplings
CN105962069B (en) Method for preparing potato noodles

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
RJ01 Rejection of invention patent application after publication

Application publication date: 20191203

RJ01 Rejection of invention patent application after publication