CN110973472A - Preparation method and production process of shaomai - Google Patents
Preparation method and production process of shaomai Download PDFInfo
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- CN110973472A CN110973472A CN201911378726.8A CN201911378726A CN110973472A CN 110973472 A CN110973472 A CN 110973472A CN 201911378726 A CN201911378726 A CN 201911378726A CN 110973472 A CN110973472 A CN 110973472A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- 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)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
The invention relates to the technical field of shao-mai processing preparation, in particular to a preparation method of shao-mai and a production process thereof, wherein the preparation method of shao-mai comprises the preparation of a wrapper and a filling, and the filling comprises the following raw materials in parts by weight: cooked glutinous rice, streaky pork grains, drinking water, light soy sauce, shiitake mushroom grains, dark soy sauce, edible salt, monosodium glutamate, cinnamon, garlic powder and clove; the production process comprises the steps of making the wrapper, pre-preparing the stuffing, making the soup base, stirring and forming the stuffing; the roasted wheat prepared by the production process meets the product quality standard, enhances the chemical acting force and the network structure of pork salt-soluble protein gel, increases the acting force between the pork salt-soluble protein gel and cooked glutinous rice grains, improves the cohesiveness between the cooked glutinous rice grains and improves the eating experience of people.
Description
Technical Field
The invention relates to the technical field of shao-mai processing and preparation, in particular to a preparation method and a production process of shao-mai.
Background
Shaomai, also known as shaomai, shou mi, xiaomai, etc., is a traditional snack steamed by a steamer with scalded noodles as wrapper and stuffing; along with the improvement of the living standard and the continuous acceleration of the life rhythm of people, people have higher requirements on convenience, rapidness, nutrition, health and the like of diet. The method for cooking the steamed dumpling is different in each place, people accept the existing taste, hope that the taste of the steamed dumpling can be updated, can have the steamed dumpling with better taste experience, and the requirements of people on the taste are higher and higher. In the prior art, in the industrial production of steamed rice-pudding, glutinous rice grains are easy to be broken, and the eating experience of finished products is influenced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the preparation method and the production process of the steamed dumpling, which enhance the chemical acting force and the network structure of pork salt-soluble protein gel, increase the acting force between the pork salt-soluble protein gel and cooked glutinous rice grains, improve the cohesiveness between the cooked glutinous rice grains and improve the eating experience of people.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the preparation method of the steamed dumpling comprises the preparation of a wrapper and a filling, wherein the wrapper is prepared from high gluten flour and hot water of 100 ℃, and the filling is prepared from the following raw materials in parts by weight: 90-100 parts of cooked glutinous rice, 15-20 parts of streaky pork grains, 12-16 parts of drinking water, 4-5 parts of light soy sauce, 2-3 parts of mushroom grains, 0.8-1.0 part of dark soy sauce, 0.5-0.6 part of edible salt, 0.3-0.5 part of monosodium glutamate, 0.5-1.0 part of cinnamon, 0.5-0.8 part of garlic powder and 0.2-0.3 part of clove.
Further, the stuffing comprises the following raw materials in parts by weight: 95-100 parts of cooked glutinous rice, 15-18 parts of streaky pork grains, 15-16 parts of drinking water, 4-4.5 parts of light soy sauce, 2-2.5 parts of mushroom grains, 0.9-1.0 part of dark soy sauce, 0.5-0.55 part of edible salt, 0.4-0.5 part of monosodium glutamate, 0.8-1.0 part of cinnamon, 0.6-0.8 part of garlic powder and 0.2-0.25 part of clove.
Further, the stuffing comprises the following raw materials in parts by weight: 100 parts of cooked glutinous rice, 18 parts of streaky pork grains, 16 parts of drinking water, 4.5 parts of light soy sauce, 2 parts of mushroom grains, 1.0 part of dark soy sauce, 0.5 part of edible salt, 0.4 part of monosodium glutamate, 0.9 part of cinnamon, 0.8 part of garlic powder and 0.2 part of clove.
The production process of the preparation method of the shaomai comprises the following steps:
1) preparing a leather material: pouring hot water of 100 ℃ into a dough mixer, adding high gluten flour, stirring to obtain gluten, cutting the gluten into strips of 12g in parts, kneading the strips into a round, and rolling the round strips into a leather material with the diameter of 10 cm;
2) preparing stuffing materials: steaming to obtain cooked glutinous rice, cutting soaked Lentinus Edodes into granules to obtain Lentinus Edodes granules, peeling Bulbus Allii, pulverizing, vacuum drying, sieving with 80 mesh sieve to obtain Bulbus Allii powder, and mincing streaky pork to obtain streaky pork granules;
3) preparing a soup material: putting streaky pork grains and garlic powder into a pot, frying until oil is completely discharged, sequentially adding shiitake mushroom grains, light soy sauce, dark soy sauce, cinnamon, clove, edible salt and monosodium glutamate, frying until the mixture is uniform, finally adding drinking water, firing until boiling, and taking out the pot to obtain a soup base;
4) stirring the stuffing: uniformly stirring the cooled soup material and cooked glutinous rice to prepare stuffing;
5) molding: putting 15g of meat stuffing into the center of the flattened wrapper, folding the wrapper upwards to form a wheat ear shape, and steaming until the steamed wheat is cooked, thereby obtaining the roasted wheat.
Further, the mass ratio of the high gluten flour to the hot water at 100 ℃ in the step 1) is 2.5: 1.
Further, the steam pressure in the step 5) is 0.1MPa, and the steaming time is 8 min.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
the garlic powder is used in a synergistic manner with clove and the like to remove the fishy smell and greasiness of streaky pork grains and increase the garlic fragrance of streaky pork grains, and the polysaccharide in the garlic powder interacts with myofibrillar protein of pork to enhance the chemical acting force of pork salt soluble protein gel, and sulfide in the garlic powder can be beneficial to the generation of disulfide bonds in the formation process of the pork salt soluble protein gel, so that the network structure of the pork salt soluble protein gel is enhanced, the acting force between the pork salt soluble protein gel and cooked glutinous rice grains is increased, the cohesiveness between the cooked glutinous rice grains is improved, and the eating experience of people is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of steamed dumpling comprises the preparation of a wrapper and a filling, wherein the wrapper is prepared from high gluten flour and hot water of 100 ℃, and the filling is prepared from the following raw materials in parts by weight: 90 parts of cooked glutinous rice, 15 parts of streaky pork grains, 12 parts of drinking water, 4 parts of light soy sauce, 2 parts of mushroom grains, 0.8 part of dark soy sauce, 0.5 part of edible salt, 0.3 part of monosodium glutamate, 0.5 part of cinnamon, 0.5 part of garlic powder and 0.2 part of clove.
The production process of the preparation method of the shaomai comprises the following steps:
1) preparing a leather material: pouring hot water at 100 ℃ into a dough mixer, adding high gluten flour, stirring to obtain gluten, wherein the mass ratio of the high gluten flour to the hot water at 100 ℃ is 2.5:1, cutting the gluten into strips with the weight of 12g each, rolling the strips into a round, and rolling the strips into a leather material with the diameter of 10 cm;
2) preparing stuffing materials: steaming to obtain cooked glutinous rice, cutting soaked Lentinus Edodes into granules to obtain Lentinus Edodes granules, peeling Bulbus Allii, pulverizing, vacuum drying, sieving with 80 mesh sieve to obtain Bulbus Allii powder, and mincing streaky pork to obtain streaky pork granules;
3) preparing a soup material: putting streaky pork grains and garlic powder into a pot, frying until oil is completely discharged, sequentially adding shiitake mushroom grains, light soy sauce, dark soy sauce, cinnamon, clove, edible salt and monosodium glutamate, frying until the mixture is uniform, finally adding drinking water, firing until boiling, and taking out the pot to obtain a soup base;
4) stirring the stuffing: uniformly stirring the cooled soup material and cooked glutinous rice to prepare stuffing;
5) molding: putting 15g of meat stuffing into the center of the flattened wrapper, folding the wrapper upwards to form a wheat ear shape, steaming until the wrapper is cooked, wherein the steam pressure is 0.1MPa, and steaming for 8min to obtain the steamed dumpling.
Example 2
A preparation method of steamed dumpling comprises the preparation of a wrapper and a filling, wherein the wrapper is prepared from high gluten flour and hot water of 100 ℃, and the filling is prepared from the following raw materials in parts by weight: 100 parts of cooked glutinous rice, 20 parts of streaky pork grains, 16 parts of drinking water, 5 parts of light soy sauce, 3 parts of mushroom grains, 1.0 part of dark soy sauce, 0.6 part of edible salt, 0.5 part of monosodium glutamate, 1.0 part of cinnamon, 0.8 part of garlic powder and 0.3 part of clove.
The production process of the preparation method of the shaomai comprises the following steps:
1) preparing a leather material: pouring hot water at 100 ℃ into a dough mixer, adding high gluten flour, stirring to obtain gluten, wherein the mass ratio of the high gluten flour to the hot water at 100 ℃ is 2.5:1, cutting the gluten into strips with the weight of 12g each, rolling the strips into a round, and rolling the strips into a leather material with the diameter of 10 cm;
2) preparing stuffing materials: steaming to obtain cooked glutinous rice, cutting soaked Lentinus Edodes into granules to obtain Lentinus Edodes granules, peeling Bulbus Allii, pulverizing, vacuum drying, sieving with 80 mesh sieve to obtain Bulbus Allii powder, and mincing streaky pork to obtain streaky pork granules;
3) preparing a soup material: putting streaky pork grains and garlic powder into a pot, frying until oil is completely discharged, sequentially adding shiitake mushroom grains, light soy sauce, dark soy sauce, cinnamon, clove, edible salt and monosodium glutamate, frying until the mixture is uniform, finally adding drinking water, firing until boiling, and taking out the pot to obtain a soup base;
4) stirring the stuffing: uniformly stirring the cooled soup material and cooked glutinous rice to prepare stuffing;
5) molding: placing 15g meat stuffing in the center of the flattened wrapper, folding the wrapper upwards to form ear shape, steaming to cooked with steam pressure of 0.1MPa for 8min to obtain shaomai
Example 3
A preparation method of steamed dumpling comprises the preparation of a wrapper and a filling, wherein the wrapper is prepared from high gluten flour and hot water of 100 ℃, and the filling is prepared from the following raw materials in parts by weight: 100 parts of cooked glutinous rice, 18 parts of streaky pork grains, 16 parts of drinking water, 4.5 parts of light soy sauce, 2 parts of mushroom grains, 1.0 part of dark soy sauce, 0.5 part of edible salt, 0.4 part of monosodium glutamate, 0.9 part of cinnamon, 0.8 part of garlic powder and 0.2 part of clove.
The production process of the preparation method of the shaomai comprises the following steps:
1) preparing a leather material: pouring hot water at 100 ℃ into a dough mixer, adding high gluten flour, stirring to obtain gluten, wherein the mass ratio of the high gluten flour to the hot water at 100 ℃ is 2.5:1, cutting the gluten into strips with the weight of 12g each, rolling the strips into a round, and rolling the strips into a leather material with the diameter of 10 cm;
2) preparing stuffing materials: steaming to obtain cooked glutinous rice, cutting soaked Lentinus Edodes into granules to obtain Lentinus Edodes granules, peeling Bulbus Allii, pulverizing, vacuum drying, sieving with 80 mesh sieve to obtain Bulbus Allii powder, and mincing streaky pork to obtain streaky pork granules;
3) preparing a soup material: putting streaky pork grains and garlic powder into a pot, frying until oil is completely discharged, sequentially adding shiitake mushroom grains, light soy sauce, dark soy sauce, cinnamon, clove, edible salt and monosodium glutamate, frying until the mixture is uniform, finally adding drinking water, firing until boiling, and taking out the pot to obtain a soup base;
4) stirring the stuffing: uniformly stirring the cooled soup material and cooked glutinous rice to prepare stuffing;
5) molding: putting 15g of meat stuffing into the center of the flattened wrapper, folding the wrapper upwards to form a wheat ear shape, steaming until the meat stuffing is cooked, wherein the steam pressure is 0.1MPa, and steaming for 8 min.
The roasted barley prepared in the embodiments 1 to 3 of the present invention was detected according to GB 5009.12-2017, GB5009.28-2016, and the detection results are shown in table 1:
TABLE 1 examination results of shao-mai prepared in examples 1 to 3 of the present invention
As can be seen from Table 1, the shaggy grains produced in examples 1 to 3 of the present invention meet the product standards.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (6)
1. The preparation method of the steamed dumpling comprises the preparation of a wrapper and a filling, wherein the wrapper is prepared from high gluten flour and hot water of 100 ℃, and is characterized in that the filling is prepared from the following raw materials in parts by weight: 90-100 parts of cooked glutinous rice, 15-20 parts of streaky pork grains, 12-16 parts of drinking water, 4-5 parts of light soy sauce, 2-3 parts of mushroom grains, 0.8-1.0 part of dark soy sauce, 0.5-0.6 part of edible salt, 0.3-0.5 part of monosodium glutamate, 0.5-1.0 part of cinnamon, 0.5-0.8 part of garlic powder and 0.2-0.3 part of clove.
2. The preparation method of shao mai according to claim 1, wherein the stuffing comprises the following raw materials by weight: 95-100 parts of cooked glutinous rice, 15-18 parts of streaky pork grains, 15-16 parts of drinking water, 4-4.5 parts of light soy sauce, 2-2.5 parts of mushroom grains, 0.9-1.0 part of dark soy sauce, 0.5-0.55 part of edible salt, 0.4-0.5 part of monosodium glutamate, 0.8-1.0 part of cinnamon, 0.6-0.8 part of garlic powder and 0.2-0.25 part of clove.
3. The preparation method of shao mai according to claim 1, wherein the stuffing comprises the following raw materials by weight: 100 parts of cooked glutinous rice, 18 parts of streaky pork grains, 16 parts of drinking water, 4.5 parts of light soy sauce, 2 parts of mushroom grains, 1.0 part of dark soy sauce, 0.5 part of edible salt, 0.4 part of monosodium glutamate, 0.9 part of cinnamon, 0.8 part of garlic powder and 0.2 part of clove.
4. A process for the production of a method for preparing shao mai according to any one of claims 1 to 3, comprising the steps of:
1) preparing a leather material: pouring hot water of 100 ℃ into a dough mixer, adding high gluten flour, stirring to obtain gluten, cutting the gluten into strips of 12g in parts, kneading the strips into a round, and rolling the round strips into a leather material with the diameter of 10 cm;
2) preparing stuffing materials: steaming to obtain cooked glutinous rice, cutting soaked Lentinus Edodes into granules to obtain Lentinus Edodes granules, peeling Bulbus Allii, pulverizing, vacuum drying, sieving with 80 mesh sieve to obtain Bulbus Allii powder, and mincing streaky pork to obtain streaky pork granules;
3) preparing a soup material: putting streaky pork grains and garlic powder into a pot, frying until oil is completely discharged, sequentially adding shiitake mushroom grains, light soy sauce, dark soy sauce, cinnamon, clove, edible salt and monosodium glutamate, frying until the mixture is uniform, finally adding drinking water, firing until boiling, and taking out the pot to obtain a soup base;
4) stirring the stuffing: uniformly stirring the cooled soup material and cooked glutinous rice to prepare stuffing;
5) molding: putting 15g of meat stuffing into the center of the flattened wrapper, folding the wrapper upwards to form a wheat ear shape, and steaming until the steamed wheat is cooked, thereby obtaining the roasted wheat.
5. The process for producing shao-mai according to claim 4, wherein the mass ratio of the strong flour to the hot water at 100 ℃ in the step 1) is 2.5: 1.
6. The process of claim 4, wherein the steam pressure in the step 5) is 0.1MPa, and the steaming time is 8 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201911378726.8A CN110973472A (en) | 2019-12-27 | 2019-12-27 | Preparation method and production process of shaomai |
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| CN201911378726.8A CN110973472A (en) | 2019-12-27 | 2019-12-27 | Preparation method and production process of shaomai |
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| CN110973472A true CN110973472A (en) | 2020-04-10 |
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Cited By (1)
| 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 |
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Cited By (1)
| 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 |
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Application publication date: 20200410 |