CN1202755C

CN1202755C - Millet, rice, maize flour dumpling production method

Info

Publication number: CN1202755C
Application number: CNB021373108A
Authority: CN
Inventors: 马海祥
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-09-28
Filing date: 2002-09-28
Publication date: 2005-05-25
Anticipated expiration: 2022-09-28
Also published as: CN1484987A

Abstract

The present invention relates to a production method of various boiled dumplings made of the main raw material of one or the mixture of rice, corn and millet. The production method of the present invention is realized by the following steps: one or the mixture of the rice, the corn and the millet is put into water to be sufficiently soaked; one or the mixture of the rice, the corn and the millet is taken out and then pulverized into powder; the powder is steamed until a glutinous dough is obtained; the glutinous dough is made into boiled dumpling covers by an extruder and a section cutter; boiled dumpling stuffing is filled into the boiled dumpling covers before the boiled dumpling covers become hard, and the boiled dumpling covers with the boiled dumpling stuffing are kneaded when the boiled dumpling covers have certain heat. Thus, the present invention has the characteristics that the production method of the present invention has a reasonable making technology and convenient making, and is convenient for industrial production; the boiled dumplings made by the method of the present invention have long soaking, boiling and preservation time, good mouth feel, and transparent, bright and attractive appearance, and can be taken out to eat anytime; the making raw material and the varieties of boiled dumplings are increased, and the number of people who eat boiled dumplings is further increased, etc.

Description

The preparation method of millet, rice, maize flour dumpling

Technical field

The present invention relates to a kind of rice-made food, particularly a kind of is primary raw material with rice or corn or millet with its mixture, makes the production method of various boiled dumpling.

Background technology

Boiled dumpling is the favourite a kind of food of Chinese, no matter south, the north, men and women, old and young, on New Year's Day or other festivals or the reunion of poly-family and even diet always unavoidably be able to eat a meal and be easy to digestion, mouthfeel appropriateness, all-ages boiled dumpling.Therefore, the custom of the edible boiled dumpling of people does not become always for hundreds of years.But its problem of making inconvenience is people's attention extremely for a long time.For example, someone has applied for the patent of invention (number of patent application 94114197.7) of " transparent dumpling and processing method thereof " by name, it adopts flour to make the dumpling skin, be surrounded by various dumpling fillings within it, after boiling water boils 12～17 minutes, vacuumize packing, after boiling water boils sterilization in 4～6 minutes, can deposit again, wait until edible at any time.The constituent of its dumpling skin has: gluten fortifier, increase and boil each 0.8～1.4 part of agent, 10～80 parts in meat slurry, 8～30 parts of starch, 6～40 parts in gluten.But the living flour system skin of the many employings of the boiled dumpling of all productions at present is faric, and freezing again or steaming packing forms.Because its primary raw material adopts flour, not only Jia Gong raw material arrives restriction, and the boiled dumpling made of flour is difficult to adapt to southerner's taste and eating habit.

To this, also the someone has done some researchs and has groped.For example, once the someone had proposed the patent application of " mould-made dumplings " (96107524.4) by name, it respectively is a primary raw material with rice, flour, need not modulate operations such as dough, rubbing, agent down, system skin, to directly cook moulding in the fecula slurry injection mould, the soft high resilience mouthfeel of making of its skin of powder dumpling is good.Manufacture craft of the present invention is labor and material saving comparatively, can realize pipelining, also corn and potato class can be admixed in rice, the flour powder slurry, makes that raw material mixes, the powder dumpling of salty sweet different different shape.And for example, a kind of " preparation method of Manchu's powder dumpling and this powder dumpling " (number of patent application 00123068.9) is to Manchu's traditional food---" powder dumpling " a kind of improvement manufacturing technology.The musculus cutaneus of this powder dumpling is to be mixed with viscometric properties starch by cornstarch and potato starch or sweet potato starch or other, and adopts boiling water and cold water to divide boiling hot technology to make.Though above-mentioned many patent application technology have his own strong points, and have partly solved viscosity deficiencies such as ground rice, manufacture craft and product quality are difficult to be guaranteed, and also fail fundamentally to solve the problem that is difficult to make dumpling.

Summary of the invention

The present invention has solved the existing technical problem that is difficult to adopt rice or corn or instant foxtain millet ground industrialization making millet, rice, maize flour dumpling in the prior art.

It is comparatively dull that the present invention has also solved in the prior art boiled dumpling kind, is difficult to adapt to not good enough etc. the problem of southerner's taste, the market demand and boiled dumpling degree of adhesion.

Foregoing invention purpose of the present invention mainly is achieved by following production method: a. will fully soak in rice or corn or the millet immersion water; B. take out rice or corn or millet or powder is worn in its mixture life; C. steaming is to the viscosity dough; D. make dumpling wrapper by extruder and food slicer; E. before its skinning, put into dumpling farcing, and while hot that dumpling wrapper is faric bonding.The materials such as ground rice that production method of the present invention will be soaked the shortage viscosity that water mill makes dexterously are through the steam modification of heating, overcome this class grain viscosity deficiency thus, and wrap up the dumpling filling while hot, the edge kneading of dumpling wrapper is become dumpling, thereby solved the difficult above-mentioned technical problem that can make boiled dumpling etc.This shows the prepared grain powder of cereal crops inviscid or that viscosity is not enough class when the ground rice of indication is rice or corn or millet and so on fecula among the present invention.Described food slicer can be special-purpose equidistant cutter, also can be the monolithic cutter, or operation by hand.

As preferably, described abundant immersion is to soak 24-48 hour under the water temperature usually.Concrete time length depends primarily on the water temperature of immersion water etc.

As preferably, described ground rice is used steamed 10-25 minute, and adopting extruder to be squeezed into thickness then is 0.5-3.0mm, and width is the rice stick (or ground rice sheet) of 35-80mm, cutting knife by band water is cut into dumpling wrapper again, and is sent by antiseized conveyer belt and respectively to wrap the dumpling station.

Wherein, described dumpling farcing constitutes by following weight proportion: lean meat 40-60; Seasoning matter 7-25; Vegetable oil 2-8; All the other are water.

In addition, described dumpling farcing also can be sweetened bean paste stuffing, adds sugar or the honey of 5-30% in it, can add sodium cyclamate etc. betwixt more in case of necessity.Can vegetables be the major ingredient of dumpling farcing also, its dumpling filling constitutes by following weight proportion: vegetables 45-80; Seasoning matter 7-15; Vegetable oil 4-10; All the other are water.Described seasoning matter can be batchings such as cooking wine, monosodium glutamate, spices.

Therefore, it is reasonable that the present invention has manufacture craft, and it is comparatively convenient to make, and is easy to suitability for industrialized production, and the boiled dumpling of making is anti-to be boiled, anti-ly soak, anti-depositing, and mouthfeel is good, and appearance transparent, glossy, tempting can be taken out characteristics such as edible at any time.And the making raw material and the kind of boiled dumpling, further the diet colony of the boiled dumpling that enlarges have been enlarged.

The specific embodiment

Below by embodiment, technical scheme of the present invention is described in further detail.

Embodiment 1: take long-grained nonglutinous rice or polished rice, remove impurity, water is eluriated clean, then it is immersed in the water vat; Treat about 30 hours that rice takes out after fully soaking and rising from water vat, after draining the water, pour into and wear into ground rice in the electrical grinding machine; Put into steamer again, feed steam, steamed about 15 minutes continuously, substantially after well-done, take out to do and wet, the rice and flour group of viscosity appropriateness, put into dedicated extruded cutification machine, rice flour mash is pressed into thick about 1.5mm, width is the ground rice thin skin band of 60mm, by the cutting knife of band water, is cut into foursquare millet, rice, maize flour dumpling skin again, and it constantly is delivered to each bag dumpling worker's station place by the conveyer belt of anti-adhesion, the an amount of dumpling farcing that modulates is in advance put into the middle part of dumpling wrapper, while hot still sticking ground rice skin edge is mediated in one, promptly make smooth, good to eat millet, rice, maize flour dumpling.After cooling, weigh, encapsulation, sterilization, put into refrigerating box storage, Over-The-Counter, sale after the quick-frozen.When the consumer eats, only need open the package, millet, rice, maize flour dumpling is put into micro-wave oven or boiling water burning, scalded heat, i.e. edible.

Wherein, the dumpling filling of millet, rice, maize flour dumpling can be modulated into fresh meat stuffing according to the liking of consumer, the dish meat stuffing, and sweetened bean paste stuffings etc. to cater to different consumers, satisfy different consumers' various demands.

Claims

1. the preparation method of a millet, rice, maize flour dumpling is characterized in that:

A. will fully soak in rice or corn or the millet immersion water;

B. take out rice or corn or millet or powder is worn in its mixture life;

C. steam is heated modification to the viscosity dough;

D. make dumpling wrapper by extruder and food slicer;

E. before its skinning, put into dumpling farcing, and while hot that dumpling wrapper is faric bonding.

2. the preparation method of millet, rice, maize flour dumpling according to claim 1 is characterized in that described abundant immersion is to soak 24-48 hour under the water temperature usually.

3. the preparation method of millet, rice, maize flour dumpling according to claim 1 and 2, it is characterized in that described ground rice usefulness steamed 10-25 minute, adopting extruder to be squeezed into thickness then is 0.5-3.0mm, width is the rice stick of 35-80mm, cutting knife by band water is cut into dumpling wrapper again, and is sent by antiseized conveyer belt and respectively to wrap the dumpling station.

4. the preparation method of millet, rice, maize flour dumpling according to claim 1 and 2 is characterized in that described dumpling farcing constitutes by following weight proportion:

Lean meat 40-60; Seasoning matter 7-25; Vegetable oil 2-8; All the other are water.

5. the preparation method of millet, rice, maize flour dumpling according to claim 3 is characterized in that described dumpling farcing constitutes by following weight proportion:

6. the preparation method of millet, rice, maize flour dumpling according to claim 1 and 2 is characterized in that described dumpling farcing is a sweetened bean paste stuffing, the sugar of interior adding 5-30% or honey.

7. the preparation method of millet, rice, maize flour dumpling according to claim 3 is characterized in that described dumpling farcing is a sweetened bean paste stuffing, the sugar of interior adding 5-30% or honey.

8. the preparation method of millet, rice, maize flour dumpling according to claim 1 and 2 is characterized in that described dumpling farcing constitutes by following weight proportion:

Vegetables 45-80; Seasoning matter 7-15; Vegetable oil 4-10; All the other are water.

9. the preparation method of millet, rice, maize flour dumpling according to claim 3 is characterized in that described dumpling farcing constitutes by following weight proportion: