CN111869913A

CN111869913A - Preparation method of rice and flour food with stuffing leakage prevention function

Info

Publication number: CN111869913A
Application number: CN202010876104.4A
Authority: CN
Inventors: 龙元; 龙湉馨
Original assignee: Hunan Baidejiaxing Food Co ltd
Current assignee: Hunan Baidejiaxing Food Co ltd
Priority date: 2019-12-09
Filing date: 2020-08-27
Publication date: 2020-11-03
Also published as: CN110754677A

Abstract

The invention discloses a preparation method of a rice and flour food with leakproof filling, which comprises the steps of preparing filling, preparing a wrapper, coating the filling on the wrapper, and inwards rolling a filling layer to prepare a cylindrical wrapper with a laminated structure of the wrapper and the filling as an outermost layer; the cylindrical dough roll is pinched off from the outermost layer of dough skin to the center of the dough roll, and then the fracture is closed by the outermost layer of dough skin. The laminated structure of the wrapper and the stuffing can improve the edible mouthfeel. And the fracture is closed by the outermost wrapper when the stuffing is cut off, so that the wrapped stuffing is not easy to leak, the integrity of the product is ensured, and the nutrient components are reserved. The method is also easy to be combined with automatic equipment, so that the production efficiency is improved, and the yield is increased.

Description

Preparation method of rice and flour food with stuffing leakage prevention function

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of a rice and flour food with leak-proof stuffing.

Background

Food with stuffing, such as steamed stuffed bun, dumpling, bread and rice dumpling, is a traditional food in China and is very popular among Chinese people. The traditional food with stuffing is prepared by adopting the rice and flour wrappers to wrap the stuffing, the wrapper and the stuffing are respectively arranged at the inner layer and the outer layer, the rice and flour wrappers at the outer layer are thick and saturated and uneven due to the influence of the preparation and processing technology, and the taste is influenced due to the uneven proportion of the stuffing and the wrapper in the eating process. In the traditional roll stuffing food, one end or two ends are not sealed, so that stuffing or soup and grease in the stuffing can be separated and dissipated in the processing process, thereby causing waste and influencing the taste.

Disclosure of Invention

The invention aims to solve the technical problem of overcoming the defects in the prior art and provides a preparation method of rice and flour food with filling, wherein the filling is uniformly distributed, and the wrapped filling and cooking liquor cannot overflow and run off.

In order to solve the technical problems, the invention adopts the following technical scheme:

a preparation method of a rice and flour food with leak-proof stuffing comprises the following steps:

s1: making stuffing, namely uniformly mixing the raw materials and the auxiliary materials to prepare the stuffing;

s2: making dough sheet, making the flour into strip dough sheet with uniform thickness;

s3: rolling, namely coating stuffing on the wrapper layer, and rolling the stuffing layer inwards to form a cylindrical wrapper with the outermost layer being wrapper and the inner layer being wrapper and stuffing in a laminated structure;

s4: and (4) cutting the opening, putting the cylindrical dough roll into a forming machine, cutting off the cylindrical dough roll from the outermost layer of dough sheet to the center of the dough roll, and closing the cut opening by the outermost layer of dough sheet.

s4: pinching off the cylindrical dough roll from the outermost layer of dough skin to the center of the dough roll;

s5: and closing the opening, and manually closing the fracture opening by using the outermost layer of facial skin.

As a further improvement of the above technical solution:

and step S3, uniformly coating the stuffing on the wrapper, wherein the coating thickness of the stuffing is 0.5-20 mm.

The width of the wrapper is 30-600mm, and the thickness of the wrapper is 1-50 mm.

Compared with the prior art, the invention has the advantages that:

the preparation method of the rice and flour food with the leakproof filling of the invention ensures that the filling is uniformly distributed, and the laminated structure of the wrapper and the filling can improve the edible mouthfeel. And the fracture is closed by the outermost wrapper when the stuffing is cut off, so that the wrapped stuffing is not easy to leak, the integrity of the product is ensured, and the nutrient components are reserved. The method is also easy to be combined with automatic equipment, so that the production efficiency is improved, and the yield is increased.

Drawings

FIG. 1 is a flow chart of a method for preparing a rice and flour food product with leak-proof filling according to examples 1 and 3.

FIG. 2 is a flow chart of the preparation method of the rice and flour food with leak-proof fillings of examples 2 and 4.

Fig. 3 is a schematic sectional structure of the finished product.

Figure 4 is a schematic view of the structure of the wrapper with the filling applied.

FIG. 5 is a schematic cross-sectional view of a cylindrical dough roll.

Illustration of the drawings:

1. dough cover; 2. and (3) stuffing.

Detailed Description

The invention is described in further detail below with reference to the figures and specific examples.

Example 1:

as shown in fig. 1 and fig. 3 to 5, in this embodiment, the cream core stuffing roll is made into a steamed stuffed bun, and cream and yolk are uniformly mixed to make a cream core stuffing 2; preparing wheat flour and water into strip-shaped dough sheet 1 with width of 30mm and thickness of 1 mm; coating the cream-colored core stuffing 2 on the wrapper 1, wherein the coating thickness is 0.5mm, and rolling the cream-colored core stuffing 2 inwards to form a cylindrical wrapper with the outermost layer being the wrapper 1 and the inner layer being the laminated structure of the wrapper 1 and the cream-colored core stuffing 2; and (3) putting the cylindrical dough roll into a steamed stuffed bun machine, pinching off the cylindrical dough roll from the outermost dough sheet to the center of the dough roll, closing the fracture by the outermost dough sheet, and pressing surface wrinkle patterns by the steamed stuffed bun machine to prepare the steamed stuffed bun with the cream-colored stuffed roll.

Example 2:

as shown in fig. 2 to 5, in this embodiment, for making the sweetened bean paste stuffing roll bread, the red bean powder and the sugar are mixed uniformly to make the sweetened bean paste stuffing 2; preparing wheat flour and water into strip-shaped dough skin with width of 600mm and thickness of 50 mm; coating the bean paste stuffing 2 on the wrapper 1, wherein the coating thickness is 20mm, and inwards rolling the bean paste stuffing 2 layer to prepare a cylindrical wrapper with the outermost layer being the wrapper 1 and the inner layer being the laminated structure of the wrapper 1 and the bean paste stuffing 2; putting the cylindrical dough roll into a bread machine, and pinching off the cylindrical dough roll from the outermost dough sheet to the center of the dough roll; the cut is manually closed by the outermost layer of dough skin and kneaded into an oval strip, thus the steamed bun stuffed with sweetened bean paste is made into the bread roll.

Example 3:

as shown in fig. 1 and fig. 3 to 5, in this embodiment, the black sesame stuffing rice dumpling is prepared by uniformly mixing black sesame powder and sugar to prepare black sesame stuffing 2; preparing glutinous rice flour and water into a strip-shaped wrapper 1 with the width of 200mm and the thickness of 8 mm; coating the black sesame stuffing 2 on the wrapper 1, wherein the coating thickness is 5mm, and inwards rolling the black sesame stuffing 2 layer to prepare a cylindrical wrapper with the outermost layer being the wrapper 1 and the inner layer being the laminated structure of the wrapper 1 and the black sesame stuffing 2; putting the cylindrical dough roll into a clipping machine, clipping the cylindrical dough roll from the outermost layer of dough skin to the center of the dough roll; and the cut is closed by the outermost layer of dough sheet and is kneaded into a ball shape, thus preparing the black sesame stuffing rice dumpling with the rolled noodles.

Example 4:

as shown in fig. 2 to 5, in this embodiment, for making a dumpling with pork and leek stuffing, pork, leek and salt are mixed uniformly to make pork and leek stuffing 2; preparing wheat flour and water into strip-shaped dough sheet 1 with width of 300mm and thickness of 10 mm; coating pork and Chinese chive stuffing 2 on the wrapper, wherein the coating thickness is 5mm, and inwards rolling the pork and Chinese chive stuffing 2 layer to prepare a cylindrical wrapper with the outermost layer being wrapper 1 and the inner layer being a laminated structure of wrapper 1 and pork and Chinese chive stuffing 2; putting the cylindrical dough roll into a dumpling machine, and pinching off the cylindrical dough roll from the outermost layer of dough sheet to the center of the dough roll; manually closing the fracture with the outermost wrapper and kneading the pleats to obtain the dumpling with the pork and Chinese chive stuffing in the rolled dough.

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above-described embodiments. Modifications and variations that may occur to those skilled in the art without departing from the spirit and scope of the invention are to be considered as within the scope of the invention.

Claims

1. A preparation method of a rice and flour food with leak-proof stuffing is characterized by comprising the following steps:

s1: making stuffing (2), mixing the raw materials and the auxiliary materials uniformly to make the stuffing (2);

s2: making a dough cover (1), namely making the flour into a strip-shaped dough cover (1) with uniform thickness;

s3: rolling, namely coating the stuffing (2) on the wrapper (1) layer, and rolling the stuffing (2) layer inwards to form a cylindrical wrapper with the outermost layer being the wrapper and the inner layer being the laminated structure of the wrapper (1) and the stuffing (2);

2. A preparation method of a rice and flour food with leak-proof stuffing is characterized by comprising the following steps:

3. The method for preparing rice and flour food with leak-proof stuffing according to claim 1 or 2, wherein the method comprises the following steps: and step S3, uniformly coating the stuffing (2) on the wrapper (1), wherein the coating thickness of the stuffing (2) is 0.5-20 mm.

4. The method for preparing rice and flour food with leak-proof stuffing according to claim 1 or 2, wherein the method comprises the following steps: the width of the wrapper (1) is 30-600mm, and the thickness of the wrapper is 1-50 mm.