CN112617097A - Glutinous rice steamed dumpling and preparation method thereof - Google Patents
Glutinous rice steamed dumpling and preparation method thereof Download PDFInfo
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Classifications
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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
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The glutinous rice steamed dumpling comprises a steamed dumpling wrapper and stuffing wrapped in the steamed dumpling wrapper, wherein the steamed dumpling wrapper is prepared from the following raw materials in parts by weight: 30-60 parts of flour, 15-30 parts of corn flour, 3-10 parts of fresh eggs, 20-60 parts of water, 0.1-0.5 part of edible salt and 2-6 parts of pectin, wherein the stuffing is prepared from the following raw materials in parts by weight: 70-100 parts of cooked glutinous rice, 10-15 parts of pork, 1-5 parts of green onion, 0-10 parts of bruised ginger, 1-10 parts of white granulated sugar, 1-5 parts of chicken powder, 1-10 parts of sesame oil, 1-10 parts of salt, 2-6 parts of mushroom granules, 2-6 parts of light soy sauce, 0.8-1.2 parts of dark soy sauce, 1-4 parts of pepper powder, 0.5-0.9 part of pepper powder and 2-10 parts of water. According to the glutinous rice steamed dumpling and the preparation method thereof, glutinous rice particles in the steamed dumpling filling are distinct and cannot be pasted into one piece, the steamed dumpling is good in taste, and the eating experience of consumers is better.
Description
Technical Field
The invention relates to the technical field of production and preparation of cooked wheaten food, in particular to glutinous rice steamed dumpling and a preparation method thereof.
Background
Shao mai also known as shaomai, slightly beautiful, Xiaomi, slight mai, slight plum, shao mei, ghost fluffy head, called in Japan as packaging, is a shape of fluffy bundle in top end like a flower, and is a steamed snack taking hot noodles as skin, wrapped with stuffing and steamed in a cage. The shape of the product is like pomegranate, the product is white and crystal, the stuffing is thin and has more skin, the product is fragrant and delicious, and the product has the advantages of small steamed stuffed buns and pot pastes, is often used as banquet delicacies in folks, has a long history in China, and the Ming dynasty comes from Beijing at the beginning, then flows to Beijing and jin to be called as steamed wheat, and then flows to Jiangsu, Zhejiang, Guangdong and Guangxi, which is called as Shao; the shaomai in south and north has great difference in the material making method and the like. The shaomai is also a traditional local flavor food. The southern Hui nationality is slightly different from the northern Hui nationality in materials and preparation methods, the northern Hui nationality steamed dumpling generally takes beef or mutton as a main material and is matched with other seasonings to make stuffing (such as green Chinese onion and radish), the southern Hui nationality steamed dumpling firstly takes sticky rice as a main material and beef and mutton as an auxiliary material, and the steamed dumpling is prepared by different methods in various places, so people like the steamed dumpling, but also want to be capable of being updated, can have steamed dumplings with better mouthfeel, the requirements of people on the mouthfeel are higher and higher, and the mouthfeel of the existing steamed dumpling is difficult to meet the requirements of consumers on the better mouthfeel.
In the prior art, in the industrial production of producing the steamed corn, sticky rice is easily pasted into a block, which affects the eating experience of the finished product.
Disclosure of Invention
The invention aims to provide glutinous rice steamed dumpling and a preparation method thereof, which aim to solve the problems in the background art.
The technical solution of the invention is as follows: the glutinous rice steamed dumpling comprises a steamed dumpling wrapper and stuffing wrapped in the steamed dumpling wrapper, wherein the steamed dumpling wrapper is prepared from the following raw materials in parts by weight: 30-60 parts of flour, 15-30 parts of corn flour, 3-10 parts of fresh eggs, 20-60 parts of water, 0.1-0.5 part of edible salt and 2-6 parts of pectin, wherein the stuffing is prepared from the following raw materials in parts by weight: 70-100 parts of cooked glutinous rice, 10-15 parts of pork, 1-5 parts of green onion, 0-10 parts of bruised ginger, 1-10 parts of white granulated sugar, 1-5 parts of chicken powder, 1-10 parts of sesame oil, 1-10 parts of salt, 2-6 parts of mushroom granules, 2-6 parts of light soy sauce, 0.8-1.2 parts of dark soy sauce, 1-4 parts of pepper powder, 0.5-0.9 part of pepper powder and 2-10 parts of water.
Preferably, the roasted wheat bran is prepared from the following raw materials in parts by weight: 40-50 parts of flour, 18-25 parts of corn flour, 5-8 parts of fresh eggs, 30-50 parts of water, 0.2-0.3 part of edible salt and 3-5 parts of pectin, wherein the stuffing is prepared from the following raw materials in parts by weight: 75-90 parts of cooked glutinous rice, 11-14 parts of pork, 2-4 parts of green onion, 2-6 parts of bruised ginger, 3-7 parts of white granulated sugar, 2-4 parts of chicken powder, 4-8 parts of sesame oil, 2-7 parts of salt, 3-5 parts of mushroom granules, 3-4 parts of light soy sauce, 0.9-1 part of dark soy sauce, 2-3 parts of pepper powder, 0.6-0.7 part of pepper powder and 3-6 parts of water.
A preparation method of glutinous rice steamed dumpling comprises the following steps,
firstly, cleaning glutinous rice and steaming the glutinous rice to obtain cooked glutinous rice for later use; cutting pork into pork grains, and frying until the pork grains are eight-percent ripe for later use; cutting Lentinus Edodes into Lentinus Edodes granules, and parching;
secondly, adding cooked glutinous rice, eight-ripe pork grains and cooked mushroom grains into the pot, adding scallion, bruised ginger, white granulated sugar, chicken powder, sesame oil, salt, light soy sauce, dark soy sauce, pepper powder and water, stirring uniformly and stir-frying to obtain stuffing;
thirdly, uniformly mixing the flour, the corn flour, the fresh eggs, the edible salt, the water and the pectin, putting the mixture into a wrapper pressing machine, and pressing the mixture for 8 to 12 times by using the wrapper pressing machine until the surface of the wrapper is smooth to obtain a wrapper;
fourthly, manually making the stuffing prepared in the second step and the wrapper prepared in the third step to obtain the formed steamed glutinous rice dumpling;
fifthly, steaming the formed glutinous rice steamed wheat prepared in the fourth step to be cooked, then cooling to normal temperature, and finally quick-freezing and packaging.
Preferably, the preparing of the cooked glutinous rice in the first step includes,
a, cleaning sticky rice, and then soaking for 10-12 h;
b, draining water from the soaked sticky rice and steaming for 45-60 min;
and c, cooling the steamed sticky rice to normal temperature, and then refrigerating for later use.
Preferably, the temperature for soaking the sticky rice in the step a is 5-8 ℃.
Preferably, the temperature for soaking the sticky rice in the step a is 7 ℃.
Preferably, the stir-frying time in the second step is 10min-20 min.
Preferably, the stir-frying time in the second step is 15 min.
Preferably, in the fifth step, the steaming of the formed steamed glutinous rice wheat is carried out by a steam box, wherein the steaming pressure is 0.2MPa to 0.5MPa, and the steaming time is 12min to 15 min.
Preferably, in the second step, the stir-fried stuffing is cooled to normal temperature and then refrigerated for later use.
The invention has the beneficial effects that:
compared with the prior art, the glutinous rice steamed dumpling and the preparation method thereof provided by the invention have the advantages that the glutinous rice particles in the steamed dumpling filling are distinct and cannot be pasted into one piece, the steamed dumpling tastes good, and the eating experience of consumers is better.
Detailed Description
The present invention is further illustrated by the following examples.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
The embodiment of the glutinous rice steamed dumpling comprises a steamed dumpling wrapper and stuffing wrapped in the steamed dumpling wrapper, wherein the steamed dumpling wrapper is prepared from the following raw materials in parts by weight: 30-60 parts of flour, 15-30 parts of corn flour, 3-10 parts of fresh eggs, 20-60 parts of water, 0.1-0.5 part of edible salt and 2-6 parts of pectin, wherein the stuffing is prepared from the following raw materials in parts by weight: 70-100 parts of cooked glutinous rice, 10-15 parts of pork, 1-5 parts of green onion, 0-10 parts of bruised ginger, 1-10 parts of white granulated sugar, 1-5 parts of chicken powder, 1-10 parts of sesame oil, 1-10 parts of salt, 2-6 parts of mushroom granules, 2-6 parts of light soy sauce, 0.8-1.2 parts of dark soy sauce, 1-4 parts of pepper powder, 0.5-0.9 part of pepper powder and 2-10 parts of water.
Further, the roasted wheat bran is prepared from the following raw materials in parts by weight: 40-50 parts of flour, 18-25 parts of corn flour, 5-8 parts of fresh eggs, 30-50 parts of water, 0.2-0.3 part of edible salt and 3-5 parts of pectin, wherein the stuffing is prepared from the following raw materials in parts by weight: 75-90 parts of cooked glutinous rice, 11-14 parts of pork, 2-4 parts of green onion, 2-6 parts of bruised ginger, 3-7 parts of white granulated sugar, 2-4 parts of chicken powder, 4-8 parts of sesame oil, 2-7 parts of salt, 3-5 parts of mushroom granules, 3-4 parts of light soy sauce, 0.9-1 part of dark soy sauce, 2-3 parts of pepper powder, 0.6-0.7 part of pepper powder and 3-6 parts of water.
After the shaomai is formed, the shaomai skin and the stuffing are tightly combined, so that the phenomenon that the glutinous rice stuffing is pasted into a block due to excessive water vapor entering the quick-frozen shaomai during steaming is avoided, glutinous rice grains are clear, the shaomai has good taste, and the eating experience of consumers is better.
A preparation method of glutinous rice steamed dumpling comprises the following steps,
firstly, cleaning glutinous rice and steaming the glutinous rice to obtain cooked glutinous rice for later use; cutting pork into pork grains, and frying until the pork grains are eight-percent ripe for later use; cutting Lentinus Edodes into Lentinus Edodes granules, and parching;
secondly, adding cooked glutinous rice, eight-ripe pork grains and cooked mushroom grains into the pot, adding scallion, bruised ginger, white granulated sugar, chicken powder, sesame oil, salt, light soy sauce, dark soy sauce, pepper powder and water, stirring uniformly and stir-frying to obtain stuffing;
thirdly, uniformly mixing the flour, the corn flour, the fresh eggs, the edible salt, the water and the pectin, putting the mixture into a wrapper pressing machine, and pressing the mixture for 8 to 12 times by using the wrapper pressing machine until the surface of the wrapper is smooth to obtain a wrapper;
fourthly, manually making the stuffing prepared in the second step and the wrapper prepared in the third step to obtain the formed steamed glutinous rice dumpling;
fifthly, steaming the formed glutinous rice steamed wheat prepared in the fourth step to be cooked, then cooling to normal temperature, and finally quick-freezing and packaging.
Further, the preparation of the cooked glutinous rice in the first step includes,
a, cleaning sticky rice, and then soaking for 10-12 h;
b, draining the water of the soaked sticky rice and steaming the sticky rice by using a steamer, wherein the steaming time is 45-60 min;
and c, cooling the steamed sticky rice to normal temperature, and then putting the sticky rice into a refrigerating chamber for refrigeration for later use.
Further, in order to avoid the sticky rice from going bad after being soaked for a long time and ensure the taste of the sticky rice, the soaking temperature of the sticky rice in the step a is 5-8 ℃.
Preferably, the temperature for soaking the sticky rice in the step a is 7 ℃.
Further, the frying time in the second step is 10min-20min, after the continuous frying in a frying pan is carried out for 10min-20min, the eighty-percent-ripe pork grains are fried to be fully cooked, and meanwhile, the grease in the pork grains is wrapped on the surface of the cooked glutinous rice, so that the cooked glutinous rice is further prevented from being pasted into one piece.
Preferably, the stir-frying time in the second step is 15 min.
Further, in the fifth step, the formed glutinous rice steamed wheat is steamed through a steam box, wherein the steaming pressure is 0.2MPa-0.5MPa, and the steaming time is 12min-15 min.
Further, in the second step, the stir-fried stuffing is cooled to normal temperature and then is put into a refrigerating chamber for refrigeration for standby.
Claims (10)
1. The glutinous rice steamed dumpling is characterized in that: the roasted wheat bran comprises roasted wheat bran and stuffing wrapped in the roasted wheat bran, wherein the roasted wheat bran is prepared from the following raw materials in parts by weight: 30-60 parts of flour, 15-30 parts of corn flour, 3-10 parts of fresh eggs, 20-60 parts of water, 0.1-0.5 part of edible salt and 2-6 parts of pectin, wherein the stuffing is prepared from the following raw materials in parts by weight: 70-100 parts of cooked glutinous rice, 10-15 parts of pork, 1-5 parts of green onion, 0-10 parts of bruised ginger, 1-10 parts of white granulated sugar, 1-5 parts of chicken powder, 1-10 parts of sesame oil, 1-10 parts of salt, 2-6 parts of mushroom granules, 2-6 parts of light soy sauce, 0.8-1.2 parts of dark soy sauce, 1-4 parts of pepper powder, 0.5-0.9 part of pepper powder and 2-10 parts of water.
2. The glutinous rice shaomai according to claim 1, characterized in that: the roasted wheat bran is prepared from the following raw materials in parts by weight: 40-50 parts of flour, 18-25 parts of corn flour, 5-8 parts of fresh eggs, 30-50 parts of water, 0.2-0.3 part of edible salt and 3-5 parts of pectin, wherein the stuffing is prepared from the following raw materials in parts by weight: 75-90 parts of cooked glutinous rice, 11-14 parts of pork, 2-4 parts of green onion, 2-6 parts of bruised ginger, 3-7 parts of white granulated sugar, 2-4 parts of chicken powder, 4-8 parts of sesame oil, 2-7 parts of salt, 3-5 parts of mushroom granules, 3-4 parts of light soy sauce, 0.9-1 part of dark soy sauce, 2-3 parts of pepper powder, 0.6-0.7 part of pepper powder and 3-6 parts of water.
3. The preparation method of the glutinous rice shaomai according to claim 1, characterized in that: comprises the following steps of (a) carrying out,
firstly, cleaning glutinous rice and steaming the glutinous rice to obtain cooked glutinous rice for later use; cutting pork into pork grains, and frying until the pork grains are eight-percent ripe for later use; cutting Lentinus Edodes into Lentinus Edodes granules, and parching;
secondly, adding cooked glutinous rice, eight-ripe pork grains and cooked mushroom grains into the pot, adding scallion, bruised ginger, white granulated sugar, chicken powder, sesame oil, salt, light soy sauce, dark soy sauce, pepper powder and water, stirring uniformly and stir-frying to obtain stuffing;
thirdly, uniformly mixing the flour, the corn flour, the fresh eggs, the edible salt, the water and the pectin, putting the mixture into a wrapper pressing machine, and pressing the mixture for 8 to 12 times by using the wrapper pressing machine until the surface of the wrapper is smooth to obtain a wrapper;
fourthly, manually making the stuffing prepared in the second step and the wrapper prepared in the third step to obtain the formed steamed glutinous rice dumpling;
fifthly, steaming the formed glutinous rice steamed wheat prepared in the fourth step to be cooked, then cooling to normal temperature, and finally quick-freezing and packaging.
4. The preparation method of the glutinous rice shaomai according to claim 3, characterized in that: the preparation of the cooked glutinous rice in the first step includes,
a, cleaning sticky rice, and then soaking for 10-12 h;
b, draining water from the soaked sticky rice and steaming for 45-60 min;
and c, cooling the steamed sticky rice to normal temperature, and then refrigerating for later use.
5. The preparation method of the glutinous rice shaomai according to claim 4, characterized in that: the temperature for soaking the sticky rice in the step a is 5-8 ℃.
6. The preparation method of glutinous rice shaomai according to claim 5, characterized in that: the temperature for soaking the sticky rice in the step a is 7 ℃.
7. The preparation method of the glutinous rice shaomai according to claim 3, characterized in that: and the stir-frying time in the second step is 10-20 min.
8. The preparation method of glutinous rice shaomai according to claim 7, characterized in that: and the stir-frying time in the second step is 15 min.
9. The preparation method of the glutinous rice shaomai according to claim 3, characterized in that: and in the fifth step, steaming the formed glutinous rice steamed wheat until the glutinous rice is cooked, namely steaming through a steam box, wherein the steaming pressure is 0.2MPa-0.5MPa, and the steaming time is 12min-15 min.
10. The preparation method of the glutinous rice shaomai according to claim 3, characterized in that: and in the second step, cooling the stir-fried stuffing to normal temperature, and then refrigerating for later use.
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| CN108740732A (en) * | 2018-06-09 | 2018-11-06 | 富铭食品（惠州）有限公司 | A kind of steamed dumplings and preparation method thereof |
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2020
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Application publication date: 20210409 |