CN114190514A - Shaomai skin and preparation method thereof - Google Patents
Shaomai skin and preparation method thereof Download PDFInfo
- Publication number
- CN114190514A CN114190514A CN202111374760.5A CN202111374760A CN114190514A CN 114190514 A CN114190514 A CN 114190514A CN 202111374760 A CN202111374760 A CN 202111374760A CN 114190514 A CN114190514 A CN 114190514A
- Authority
- CN
- China
- Prior art keywords
- wheat
- flour
- skin
- wheat bran
- roasted
- 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
Links
- 238000002360 preparation method Methods 0.000 title claims description 8
- 241000209140 Triticum Species 0.000 claims abstract description 65
- 235000021307 Triticum Nutrition 0.000 claims abstract description 65
- 108010068370 Glutens Proteins 0.000 claims abstract description 41
- 235000021312 gluten Nutrition 0.000 claims abstract description 41
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 5
- 235000012149 noodles Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000007319 Avena orientalis Nutrition 0.000 description 4
- 244000075850 Avena orientalis Species 0.000 description 4
- 238000005056 compaction Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The invention relates to the field of food materials, in particular to a baked wheat skin and a manufacturing method thereof, wherein the baked wheat skin is manufactured by flour, wheat gluten, starch, salt and water, the flour is 100kg as a reference, the starch is 5-10kg, the wheat gluten is 10-15kg, the salt is 200-300g, and the water is 40-45 kg; the prepared roasted wheat stuffing in the roasted wheat is clear and visible, has soft, smooth and tender mouthfeel, rich nutrition and high grade and quality; the steamed wheat bran can be frozen and preserved after being prepared, and the steamed wheat which is prepared after unfreezing can not crack after being steamed.
Description
Technical Field
The invention relates to the field of food materials, in particular to a roasted wheat bran and a preparation method thereof.
Background
Shaxian county steamed wheat has thin wrapper (cold water dough), much stuffing, small size, exquisiteness and glittering and translucent property, and the used raw materials, the preparation process and the steaming method are obviously different from those of other places. The stuffing is prepared by mixing vermicelli, diced meat, diced bamboo shoot and diced mushroom, and is wrapped in a peel which is rolled to be glittering and translucent and can be broken by blowing, the pieces of vermicelli are shoddy and are shoddy together when coming out of a cage, and the shredded pork is stained with special fermented soybean oil in Shaxian county when being eaten, so that the shredded pork is fresh, fragrant, smooth and delicious in taste, and is a famous and famous snack. The Shaxian roasted wheat is different from the common roasted wheat, the upper opening of the Shaxian roasted wheat faces downwards, so that the skin of the roasted wheat is required to be soft, tender, pliable and tough, glittering and translucent, and the roasted wheat needs to be frozen and stored, transported to various places, wrapped and roasted, and not cracked after being steamed.
Disclosure of Invention
The invention aims to overcome the technical defects in the prior art and provides a shaomai skin and a preparation method thereof.
In order to achieve the above object, the present invention provides a baked wheat bran, wherein the baked wheat bran is made of flour, wheat gluten, starch, salt and water, wherein the flour is 100kg, the starch is 5-10kg, the wheat gluten is 10-15kg, the salt is 200-300g, and the water is 40-45 kg.
Preferably, the flour is at least one of strong flour or medium flour,
preferably, the protein content of the wheat gluten is more than or equal to 80 percent.
The invention also provides a preparation method of the roasted wheat bran, which comprises the following steps:
(1) weighing 100kg of flour, 5-10kg of starch, 10-15kg of wheat gluten, 200-300g of salt and 40-45kg of water;
(2) adding flour, wheat gluten, starch, salt and water into a dough mixer, stirring until the temperature of dough reaches 35-40 ℃, and stopping stirring;
(3) putting the dough obtained in the step (2) into a noodle press to perform multiple pressing to obtain dough sheets;
(4) putting the dough skin obtained in the step (3) into a skin sub-machine for arrangement, and cutting to obtain cooked wheat skin after the arrangement is finished;
(5) and (4) packaging and refrigerating the shaomai skin obtained in the step (4).
Preferably, the stirring time in the step (2) is 15-25 min.
Preferably, the compaction time of the step (3) is 5-8 times.
Preferably, the size of the roasted wheat bran obtained by cutting in the step (4) is 65X 75 mm.
Preferably, the weight of the roasted wheat bran obtained by cutting in the step (4) is 4.2-4.7 g.
Preferably, the thickness of the baked wheat bran obtained by cutting in the step (4) is 0.6-0.7 mm.
Through the technical scheme, the shaomai prepared by the invention has the following excellent effects:
1. compared with the traditional roasted wheat skin, the wheat skin is strengthened by adding the wheat gluten, so that the color of the wheat skin is more glittering and translucent, soft, tender, tough and not easy to deform and adhere;
2. the roasted wheat made by the roasted wheat bran of the invention has clear and visible roasted wheat stuffing in the roasted wheat bran, soft and smooth mouthfeel, rich nutrition, high grade and high quality;
3. the roasted wheat bran can be frozen and preserved after being prepared, and the roasted wheat after being unfrozen can not crack after being cooked.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
The invention provides a baked wheat bran, wherein the baked wheat bran is prepared from flour, wheat gluten, starch, salt and water, wherein 100kg of flour is taken as a reference, 5-10kg of starch, 10-15kg of wheat gluten, 300g of salt and 40-45kg of water are taken as auxiliary materials.
Wheat gluten is used as a pure natural food additive, wheat flour is used as a raw material, the wheat gluten is extracted after separating protein and starch in the flour, the protein content is over 80 percent, and the wheat gluten and amino acid composition are complete, so that the wheat gluten is a vegetable protein source with rich nutrition, high quality and low price. The wheat gluten is mainly composed of wheat gluten with small molecular weight, spherical shape and good extensibility and wheat gluten with large molecular weight, fibrous shape and strong elasticity, the hydration form of the wheat gluten is similar to the property of water-washing gluten, the wheat gluten is also called active gluten because the colloid property of the wheat gluten is not destroyed in the extraction process, the wheat gluten has the characteristics of active gluten, such as excellent viscoelasticity, extensibility, thermal coagulability, emulsibility and film formability, the inventor of the invention obtains the optimal combination through a plurality of attempts by adding the wheat gluten on the basis of the original wheat skin burnt and changing the original formula of the wheat skin burnt for thousands of times, and the protein content in the selected wheat gluten is more than or equal to 80 percent
The flour used in the present invention may be at least one of high gluten flour or medium gluten flour,
the inventor also creates a preparation method of the roasted wheat bran according to the invention content, which comprises the following steps:
(1) weighing 100kg of flour, 5-10kg of starch, 10-15kg of wheat gluten, 200-300g of salt and 40-45kg of water;
(2) adding flour, wheat gluten, starch, salt and water into a dough mixer, stirring until the temperature of dough reaches 35-40 ℃, and stopping stirring;
(3) putting the dough obtained in the step (2) into a noodle press to perform multiple pressing to obtain dough sheets;
(4) putting the dough skin obtained in the step (3) into a skin sub-machine for arrangement, and cutting to obtain cooked wheat skin after the arrangement is finished;
(5) and (4) packaging and refrigerating the shaomai skin obtained in the step (4).
Wherein, the stirring time in the step (2) is 15-25min, the times of compacting in the step (3) is 5-8, the size of the wheat bran obtained by cutting in the step (4) is 65 multiplied by 75mm, the weight of the wheat bran obtained by cutting in the step (4) is 4.2-4.7g, and the thickness of the wheat bran obtained by cutting in the step (4) is 0.6-0.7 mm.
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 only a part of the embodiments of the present invention, and not all of the 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.
The invention provides a technical scheme for preparing roasted wheat bran:
(1) weighing 100kg of flour, 5-10kg of starch, 10-15kg of wheat gluten, 200-300g of salt and 40-45kg of water;
(2) adding flour, wheat gluten, starch, salt and water into a dough mixer, stirring until the temperature of dough reaches 35-40 ℃, and stopping stirring;
(3) putting the dough obtained in the step (2) into a noodle press to perform multiple pressing to obtain dough sheets;
(4) putting the dough skin obtained in the step (3) into a skin sub-machine for arrangement, and cutting to obtain cooked wheat skin after the arrangement is finished;
(5) and (4) packaging and refrigerating the shaomai skin obtained in the step (4).
Furthermore, the flour is at least one of high gluten flour or medium gluten flour;
furthermore, the protein content of the wheat gluten is more than or equal to 80 percent;
further, the stirring time in the step (2) is 15-25 min;
further, the compaction time of the step (3) is 5-8 times;
further, the size of the baked wheat bran obtained by cutting in the step (4) is 65 multiplied by 75 mm;
further, the weight of the roasted wheat bran obtained by cutting in the step (4) is 4.2-4.7 g;
further, the thickness of the baked wheat bran obtained by cutting in the step (4) is 0.6-0.7 mm.
The wheat groats manufactured in the embodiment are added with the wheat gluten, so that the strength of the wheat groats is increased, the color of the wheat groats is more glittering and translucent, and the wheat groats are soft, tender, tough and not easy to deform and adhere; the prepared roasted wheat stuffing in the roasted wheat is clear and visible, has soft, smooth and tender mouthfeel, rich nutrition and high grade and quality; the steamed wheat bran can be frozen and preserved after being prepared, and the steamed wheat which is prepared after unfreezing can not crack after being steamed.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (9)
1. The roasted wheat bran is characterized by being prepared from flour, wheat gluten, starch, salt and water, wherein the flour is 100kg, the starch is 5-10kg, the wheat gluten is 10-15kg, the salt is 200-300g, and the water is 40-45 kg.
2. The shao-mai wrapper as claimed in claim 1, wherein the flour is at least one of strong flour or medium flour.
3. The shao mai pi as claimed in claim 1, wherein the protein content of the wheat gluten is 80% or more.
4. The preparation method of the shaomai skin is characterized by comprising the following steps:
(1) weighing 100kg of flour, 5-10kg of starch, 10-15kg of wheat gluten, 200-300g of salt and 40-45kg of water;
(2) adding flour, wheat gluten, starch, salt and water into a dough mixer, stirring until the temperature of dough reaches 35-40 ℃, and stopping stirring;
(3) putting the dough obtained in the step (2) into a noodle press to perform multiple pressing to obtain dough sheets;
(4) putting the dough skin obtained in the step (3) into a skin sub-machine for arrangement, and cutting to obtain cooked wheat skin after the arrangement is finished;
(5) and (4) packaging and refrigerating the shaomai skin obtained in the step (4).
5. The method for preparing roasted wheat bran according to claim 4, wherein the stirring time in the step (2) is 15-25 min.
6. The method for preparing roasted wheat bran according to claim 4, wherein the number of the pressing in the step (3) is 5 to 8.
7. The method for making roasted wheat bran according to claim 4, wherein the size of the roasted wheat bran obtained by cutting in the step (4) is 65 x 75 mm.
8. The method for making roasted wheat bran according to claim 4, wherein the weight of the roasted wheat bran obtained by cutting in the step (4) is 4.2-4.7 g.
9. The method for making roasted wheat bran according to claim 4, wherein the thickness of the roasted wheat bran obtained by cutting in the step (4) is 0.6-0.7 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111374760.5A CN114190514A (en) | 2021-11-19 | 2021-11-19 | Shaomai skin and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111374760.5A CN114190514A (en) | 2021-11-19 | 2021-11-19 | Shaomai skin and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114190514A true CN114190514A (en) | 2022-03-18 |
Family
ID=80648111
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111374760.5A Pending CN114190514A (en) | 2021-11-19 | 2021-11-19 | Shaomai skin and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114190514A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582721A (en) * | 2004-05-25 | 2005-02-23 | 张维 | Crystal flour sheets and their making method |
| CN101972013A (en) * | 2010-09-16 | 2011-02-16 | 郑州三全食品股份有限公司 | Wrappers used for crystal food and processing method thereof |
| CN104770653A (en) * | 2015-04-15 | 2015-07-15 | 中国农业科学院农产品加工研究所 | Potato steamed dumpling and manufacture method thereof |
| CN105558808A (en) * | 2015-12-10 | 2016-05-11 | 福建省农业科学院农业工程技术研究所 | Selenium-rich radix pueraiae noodles with high dietary fibers and preparation method of selenium-rich radix pueraiae noodles |
| CN105982018A (en) * | 2015-02-16 | 2016-10-05 | 李晶 | Processing method of steamed glutinous rice dumplings |
| CN111938071A (en) * | 2020-08-26 | 2020-11-17 | 武汉良之隆食材股份有限公司 | Preparation method of non-glutinous rice and rice-flavored steamed dumpling and prepared steamed dumpling |
-
2021
- 2021-11-19 CN CN202111374760.5A patent/CN114190514A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582721A (en) * | 2004-05-25 | 2005-02-23 | 张维 | Crystal flour sheets and their making method |
| CN101972013A (en) * | 2010-09-16 | 2011-02-16 | 郑州三全食品股份有限公司 | Wrappers used for crystal food and processing method thereof |
| CN105982018A (en) * | 2015-02-16 | 2016-10-05 | 李晶 | Processing method of steamed glutinous rice dumplings |
| CN104770653A (en) * | 2015-04-15 | 2015-07-15 | 中国农业科学院农产品加工研究所 | Potato steamed dumpling and manufacture method thereof |
| CN105558808A (en) * | 2015-12-10 | 2016-05-11 | 福建省农业科学院农业工程技术研究所 | Selenium-rich radix pueraiae noodles with high dietary fibers and preparation method of selenium-rich radix pueraiae noodles |
| CN111938071A (en) * | 2020-08-26 | 2020-11-17 | 武汉良之隆食材股份有限公司 | Preparation method of non-glutinous rice and rice-flavored steamed dumpling and prepared steamed dumpling |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20170108037A (en) | Edible fungus | |
| CN111700219A (en) | Steamed stuffed bun wrapper, quick-frozen steamed stuffed bun and production process | |
| CN105145773B (en) | A kind of fig cookies and preparation method thereof | |
| KR102053955B1 (en) | Onion pastry bread and preparation method thereof | |
| KR101815815B1 (en) | METHOD FOR MANUFACTURING HEALTHY bread USING CHICKEN BREAST POWDER AND NATURALLY FERMENTED RICE STARTERS | |
| CN111838527A (en) | Production method of shrimp wonton | |
| CN114190514A (en) | Shaomai skin and preparation method thereof | |
| KR101183121B1 (en) | Pizza using crab and its manufacturing method | |
| KR101457265B1 (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| KR20100095907A (en) | Method for manufacturing rice pizza | |
| KR101667665B1 (en) | A rice buns using glutinous rice and -waxy corn starch and a method for preparing it | |
| CN113519772B (en) | Instant wonton and preparation method thereof | |
| JP6893368B2 (en) | Processed grain foods with improved loosening, their manufacturing methods and loosening improvers | |
| CN107319322A (en) | A kind of breakage-proof rice hamburger | |
| CN113303348A (en) | Bean sprout cookie and preparation method thereof | |
| CN112155115A (en) | Plant-based ball and preparation method thereof | |
| CN112674268A (en) | Bamboo shoot fiber powder noodles and making method thereof | |
| KR20090026685A (en) | Method for preparing food made of sweet potato | |
| CN104938570A (en) | Convenient fastfood pizza | |
| KR20190061194A (en) | Manufacturing Method of Pupa Meatball | |
| KR102249165B1 (en) | Manufacturing method of Pocaccia bread using smoked duck meat | |
| KR102104722B1 (en) | Method of preparing muk dumpling comprising meatball stuffing, and muk dumpling manufactured by thereof | |
| KR102443208B1 (en) | Manufacturing method of instant frozen noodle and instant frozen noodle prepared therefrom | |
| KR20190051281A (en) | Method for Manufacturing Black Barley Cracker | |
| LU502357B1 (en) | Preparation method of octopus meatball |
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 |