CN1240315C - Rice dumpling and producing method thereof - Google Patents
Rice dumpling and producing method thereof Download PDFInfo
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- CN1240315C CN1240315C CNB2003101184748A CN200310118474A CN1240315C CN 1240315 C CN1240315 C CN 1240315C CN B2003101184748 A CNB2003101184748 A CN B2003101184748A CN 200310118474 A CN200310118474 A CN 200310118474A CN 1240315 C CN1240315 C CN 1240315C
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Abstract
The present invention relates to a qiankun rice dumpling and a producing method thereof, which mainly solves the problem that the material, the taste and the cooked method of the existing dumpling are single. The present invention is characterized in that non-glutinous rice are steamed into rice which is slightly soft by a container; the rice is cooled a little and is broken by a ruler plate; glutinous rice flour, pork, ham and shiitake mushrooms are uniformly mixed together to be kneaded into flour billets; fine pork, fat meat, cooked chicken, the ham, the shiitake mushrooms and shrimp meat are cut into small blocks; spring onions are cut into powder; various condiments are added, and all the material is uniformly mixed into stuffing; the flour billet is kneaded into strips, and the strips are cut into small pieces of dough by a knife; the small piece of dough is pressed into a circular wrapper, the edge of the circular wrapper is thin, and the middle of the circular wrapper is thick; the stuffing is put on the center of the circular wrapper; the circular wrapper is folded into a semicircular dumpling; the bottom of a green body is stained with black sesame and white sesame, and a rice dumpling green body is prepared; a frying pan is heated by fire, and vegetable oil is put into the frying pan; when the vegetable oil is heated to 180 DEG C, the green body is put into the frying pan to be fried; when the rice dumpling is golden yellow and floats, the rice dumpling can be taken out of the frying pan; the bottom of the rice dumpling is upward, two colors are positioned at intervals, and the rice dumplings are put into a plate. The qiankun rice dumpling updates the taste and the sense effect of traditional dumplings. The qiankun rice dumpling has the characteristics of high nutritive value and various cooked methods.
Description
Technical field:
The present invention relates to a kind of dumpling and preparation method thereof, belong to a kind of meter dumpling and preparation method thereof.
Background technology:
Dumpling has long history on Chinese millet cake history, promptly have the won ton of " shape is as laying down the moon " to occur period as far back as the Northern and Southern Dynasties, promptly is the blank of dumpling.Dumpling as masses and red-letter day oneself various places that spread all over the country of food, but because the difference of various places people's eating habit, eating habit, taste, now the dumpling of each group's formula making is just different on taste, change on raw materials used, the maturation method little, present dumpling generally all be with flour as cladding, various vegetables, poultry meat, poultry, egg product are made as the filling material, shape mostly is the moon of laying down, curved comb shape, the surface is not decorated, and taste is based on salty aquatic foods, and maturation method, materials are more single.
Summary of the invention:
In order to overcome existing dumpling materials, taste and the single deficiency of maturation method, the invention provides a kind of meter dumpling and preparation method thereof, this meter dumpling has upgraded taste, the sensory effects of traditional dumpling, have be of high nutritive value, the characteristics of multiple maturation method.
The technical solution adopted for the present invention to solve the technical problems is: this universe rice dumpling composition of raw materials (by weight) is as follows: cladding: 390～410 parts of polished rices, 90～110 parts of glutinous rice flours, 45～55 parts of white sugar, 25～35 parts of lards; The filling material: 95～105 parts of lean porks, 20～30 parts of plump and sturdy porks, 20～30 parts in ripe chicken, 20～30 parts of hams, 45～55 parts on mushroom, 20～30 parts in peeled shrimp, 45～55 parts of green onions, 20～30 parts of plant rapes, 14～16 parts of bechamels, 4.5～5.5 parts of refined salt, 2.5～3.5 parts of monosodium glutamates, five-spice powder is an amount of, chickens' extract is an amount of, Semen sesami nigrum a little, white sesameseed a little.
Preparing above-mentioned universe rice dumpling method is: a, polished rice is steamed into soft slightly rice with container, cold slightly, with the chi plate rice is blended, b, surplus stock in the cladding put together mix thoroughly, rub into the face base, c, with the lean pork in the filling material, fat meat, ripe chicken, ham, mushroom, peeled shrimp is cut into fourth, green onion is cut into the end, add various flavouring and mix into filling thoroughly, d, the face base is twisted into bar is cut into 24 jizi for making dumplings by knife, be pressed into the circular leather of the thin thick middle in limit, put the filling heart, be folded in half into semicircular dumpling, e, green compact bottoms is stained with the black and white sesame respectively, rice dumpling green compact, f, fryer is got angry, put into vegetable oil, burn and put into the fried system of green compact when 180 spend, a rice dumpling can be pulled out when being golden yellow and floating, g, the rice dumpling is bottom-up, and the alternate sign indicating number of dichromatism gets final product in dish.
Above-mentioned cladding and filling material are preferably: 400 parts of polished rices, 100 parts of glutinous rice flours, 50 parts of white sugar, 30 parts of lards; The filling material: 100 parts of lean porks, 25 parts of plump and sturdy porks, 25 parts in ripe chicken, 25 parts of hams, 50 parts on mushroom, 25 parts in peeled shrimp, 50 parts of green onions, 25 parts of plant rapes, 15 parts of bechamels, 5 parts of refined salt, 3 parts of monosodium glutamates, five-spice powder, chickens' extract are an amount of, black, white sesameseed a little.
The invention has the beneficial effects as follows: owing to take such scheme, this meter dumpling has upgraded taste, the sensory effects of traditional dumpling, have be of high nutritive value, the characteristics of multiple maturation method, and good looking appearance, mouthfeel crisp outside tender inside, sweet saline taste U.S., color, all good effects of shape have been reached, this dessert has merged raw material, taste and the preparation method that southern and northern millet cake is made, and is a meticulousr millet cake new product.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment: this meter dumpling composition of raw materials (by weight) is as follows: cladding: 390～410 parts of polished rices, 90～110 parts of glutinous rice flours, 45～55 parts of white sugar, 25～35 parts of lards; The filling material: 95～105 parts of lean porks, 20～30 parts of plump and sturdy porks, 20～30 parts in ripe chicken, 20～30 parts of hams, 45～55 parts on mushroom, 20～30 parts in peeled shrimp, 45～55 parts of green onions, 20～30 parts of plant rapes, 14～16 parts of bechamels, 4.5～5.5 parts of refined salt, 2.5～3.5 parts of monosodium glutamates, five-spice powder is an amount of, chickens' extract is an amount of, Semen sesami nigrum a little, white sesameseed a little.The method for preparing this meter dumpling is: a, polished rice is steamed into soft slightly rice with container, cold slightly, with the chi plate rice is blended, b, surplus stock in the cladding put together mix thoroughly, rub into the face base, c, with the lean pork in the filling material, fat meat, ripe chicken, ham, mushroom, peeled shrimp is cut into fourth, green onion is cut into the end, add various flavouring and mix into filling thoroughly, d, the face base is twisted into bar is cut into 24 jizi for making dumplings by knife, be pressed into the circular leather of the thin thick middle in limit, put the filling heart, be folded in half into semicircular dumpling, e, green compact bottoms is stained with the black and white sesame respectively, rice dumpling green compact, f, fryer is got angry, put into vegetable oil, burn and put into the fried system of green compact when 180 spend, a rice dumpling can be pulled out when being golden yellow and floating, g, the rice dumpling is bottom-up, and the alternate sign indicating number of dichromatism gets final product in dish.
Above-mentioned cladding and filling material are preferably: 400 parts of polished rices, 100 parts of glutinous rice flours, 50 parts of white sugar, 30 parts of lards; The filling material: 100 parts of lean porks, 25 parts of plump and sturdy porks, 25 parts in ripe chicken, 25 parts of hams, 50 parts on mushroom, 25 parts in peeled shrimp, 50 parts of green onions, 25 parts of plant rapes, 15 parts of bechamels, 5 parts of refined salt, 3 parts of monosodium glutamates, five-spice powder, chickens' extract are an amount of, black, white sesameseed a little.
This meter dumpling has used plurality of raw materials such as polished rice, glutinous rice flour, poultry meat, mushroom, peeled shrimp on raw material, adopted the method for making method with Soviet Union's formula millet cake on the cladding, and taste is sweet partially, mouthfeel is soft glutinous; Filler is with the system filling method of capital formula millet cake, and taste so just makes this road dessert merge raw material, taste and preparation method that southern and northern millet cake is made based on salty delicate flavour, holds concurrently north and south dessert characteristics, has reached color, all good effects of shape.Used the black and white sesame to decorate in appearance, made finished product have more nutrition, aesthetic feeling.On the maturation method, can use several different methods maturations such as boiling, steam, explode, bake, fry in shallow oil.Shape and structure: rice dumpling likeness in form lays down month, be combined into full-time and speckle with the black and white sesame respectively, and the symbol world, life are through fried or steam maturation, one black one white the merging put during sabot, formed black and white half and half, and sample is like " Eight Diagrams ", white like like the darkness, so be called universe rice dumpling again.
Following table is the nutrient content measurement result of this meter dumpling:
Table 1
| Nutrient | Trace element |
| Heat 475 kilocalories/100 grams | Nicotinic acid＞2.1 milligram/100 grams |
| Protein 68.5 grams/100 grams | Vitamin B2＞1.0 milligram/100 grams |
| Fat 29.2 grams/100 grams | Vitamin B6＞0.2 milligram/100 grams |
| P＞252 milligram/100 grams | |
| Ca＞13 milligram/100 grams |
This boiled dumpling protein content height as can be seen from Table 1, and be rich in trace elements such as various vitamins and calcium, phosphorus, have very high nutritive value.
This invention is tasted through 50 people from all walks of life, wherein the age was from 15～65 years old, student, millet cake great master, principal, cook and retired cadre etc. are arranged, everybody is consistent to think mouthfeel crisp outside tender inside, sweet saline taste U.S., and good looking appearance can be liked by masses from everyways such as nutrition, outward appearance, mouthfeel, tastes.Color, all good effects of shape have been reached.
This meter dumpling has been started comprehensive new approaches, the new method of north and south millet cake, is a meticulousr millet cake new product, and product can be used as feast dessert, popular snack supply.Enumerate three specific embodiments below, it is the same to tell on.
Embodiment 1, polished rice 390 gram is steamed into soft slightly rice with container, cold slightly, polished rice is blended with the chi plate, then glutinous rice flour 90 grams, white sugar 55 grams and lard 25 are restrained to be placed in the polished rice and mix thoroughly together, rub into the face base; Lean pork in the filling material 105 grams, fat meat 30 grams, ripe chicken 20 grams, ham 30 grams, mushroom 55 grams, peeled shrimp 30 grams are cut into fourth, green onion 45 restrains, plant rape 30 grams are cut into the end, and adding bechamel 16 grams, refined salt 4.5 grams, monosodium glutamate 2.5 restrain, five-spice powder is an amount of, chickens' extract is mixed into filling in right amount thoroughly; The face base is twisted into bar is cut into 24 jizi for making dumplings by knife, be pressed into the circular leather of the thin thick middle in limit, put the filling heart, be folded in half into semicircular dumpling; Green compact bottoms is stained with the black and white sesame respectively, rice dumpling green compact, fryer is got angry, and puts into vegetable oil, burns and put into the fried system of green compact when 180 spend, a rice dumpling can be pulled out when being golden yellow and floating, the rice dumpling is bottom-up, and the alternate sign indicating number of dichromatism gets final product in dish.
Embodiment 2, polished rice 400 gram is steamed into soft slightly rice with container, cold slightly, polished rice is blended with the chi plate, then glutinous rice flour 100 grams, white sugar 50 grams and lard 30 are restrained to be placed in the polished rice and mix thoroughly together, rub into the face base; Lean pork in the filling material 100 grams, fat meat 25 grams, ripe chicken 25 grams, ham 25 grams, mushroom 50 grams, peeled shrimp 25 grams are cut into fourth, green onion 50 restrains, plant rape 25 grams are cut into the end, and adding bechamel 15 grams, refined salt 5 grams, monosodium glutamate 3 restrain, five-spice powder is an amount of, chickens' extract is mixed into filling in right amount thoroughly; The face base is twisted into bar is cut into 24 jizi for making dumplings by knife, be pressed into the circular leather of the thin thick middle in limit, put the filling heart, be folded in half into semicircular dumpling; Green compact bottoms is stained with the black and white sesame respectively, rice dumpling green compact, fryer is got angry, and puts into vegetable oil, burns and put into the fried system of green compact when 180 spend, a rice dumpling can be pulled out when being golden yellow and floating, the rice dumpling is bottom-up, and the alternate sign indicating number of dichromatism gets final product in dish.
Embodiment 3, polished rice 410 gram is steamed into soft slightly rice with container, cold slightly, polished rice is blended with the chi plate, then glutinous rice flour 110 grams, white sugar 45 grams and lard 35 are restrained to be placed in the polished rice and mix thoroughly together, rub into the face base; Lean pork in the filling material 95 grams, fat meat 20 grams, ripe chicken 30 grams, ham 20 grams, mushroom 45 grams, peeled shrimp 20 grams are cut into fourth, green onion 55 restrains, plant rape 20 grams are cut into the end, and adding bechamel 14 grams, refined salt 5.5 grams, monosodium glutamate 3.5 restrain, five-spice powder is an amount of, chickens' extract is mixed into filling in right amount thoroughly; The face base is twisted into bar is cut into 24 jizi for making dumplings by knife, be pressed into the circular leather of the thin thick middle in limit, put the filling heart, be folded in half into semicircular dumpling; Green compact bottoms is stained with the black and white sesame respectively, rice dumpling green compact, fryer is got angry, and puts into vegetable oil, burns and put into the fried system of green compact when 180 spend, a rice dumpling can be pulled out when being golden yellow and floating, the rice dumpling is bottom-up, and the alternate sign indicating number of dichromatism gets final product in dish.
Claims (3)
1, a kind of meter dumpling is characterized in that: raw material is as follows by weight: cladding: 390～410 parts of polished rices, 90～110 parts of glutinous rice flours, 45～55 parts of white sugar, 25～35 parts of lards; The filling material: 95～105 parts of lean porks, 20～30 parts of plump and sturdy porks, 20～30 parts in ripe chicken, 20～30 parts of hams, 45～55 parts on mushroom, 20～30 parts in peeled shrimp, 45～55 parts of green onions, 20～30 parts of plant rapes, 14～16 parts of bechamels, 4.5～5.5 parts of refined salt, 2.5～3.5 parts of monosodium glutamates, five-spice powder is an amount of, chickens' extract is an amount of, Semen sesami nigrum a little, white sesameseed a little; Above-mentioned polished rice is steamed into soft slightly rice with container, cold slightly, with the chi plate rice is blended, surplus stock in the cladding put together mix thoroughly, rub into the face base, with the lean pork in the filling material, fat meat, ripe chicken, ham, mushroom, peeled shrimp is cut into fourth, green onion is cut into the end, add various flavouring and mix into filling thoroughly, the face base is twisted into bar is cut into 24 jizi for making dumplings by knife, be pressed into the circular leather of the thin thick middle in limit, put the filling heart, be folded in half into semicircular dumpling, green compact bottoms be stained with the black and white sesame respectively, rice dumpling green compact, fryer is got angry, put into vegetable oil, burn and put into the fried system of green compact when 180 spend, a rice dumpling can be pulled out when being golden yellow and floating, the rice dumpling is bottom-up, and the alternate sign indicating number of dichromatism gets final product in dish.
2, rice dumpling according to claim 1, it is characterized in that: the amount of cladding and filling material is: 400 parts of polished rices, 100 parts of glutinous rice flours, 50 parts of white sugar, 30 parts of lards; The filling material: 100 parts of lean porks, 25 parts of plump and sturdy porks, 25 parts in ripe chicken, 25 parts of hams, 50 parts on mushroom, 25 parts in peeled shrimp, 50 parts of green onions, 25 parts of plant rapes, 15 parts of bechamels, 5 parts of refined salt, 3 parts of monosodium glutamates, five-spice powder is an amount of, chickens' extract is an amount of, Semen sesami nigrum a little, white sesameseed a little.
3, the method for preparation rice as claimed in claim 1 dumpling is characterized in that:
A, polished rice is steamed into soft slightly rice with container, cold slightly, rice is blended with the chi plate;
B, surplus stock in the cladding put together mix thoroughly, rub into the face base;
C, the lean pork with in the filling material, fat meat, ripe chicken, ham, mushroom, peeled shrimp are cut into fourth, and green onion is cut into the end, add various flavouring and mix into filling thoroughly;
D, the face base is twisted into bar is cut into 24 jizi for making dumplings by knife, be pressed into the circular leather of the thin thick middle in limit, put the filling heart, be folded in half into semicircular dumpling;
E, green compact bottoms is stained with the black and white sesame respectively, rice dumpling green compact;
F, complain and quarrel loudly and to get angry, put into vegetable oil, burn and put into the fried system of green compact when 180 spend, a rice dumpling can be pulled out when being golden yellow and floating;
G, the rice dumpling is bottom-up, the alternate sign indicating number of dichromatism gets final product in dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101184748A CN1240315C (en) | 2003-12-18 | 2003-12-18 | Rice dumpling and producing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101184748A CN1240315C (en) | 2003-12-18 | 2003-12-18 | Rice dumpling and producing method thereof |
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| CN1552253A CN1552253A (en) | 2004-12-08 |
| CN1240315C true CN1240315C (en) | 2006-02-08 |
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| CNB2003101184748A Expired - Fee Related CN1240315C (en) | 2003-12-18 | 2003-12-18 | Rice dumpling and producing method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011145B (en) * | 2007-01-30 | 2010-08-11 | 杨光辉 | Edible Collybia albuminosa(Berk.) Petch stuffing |
| CN101664126B (en) * | 2009-09-08 | 2012-03-21 | 王雅琳 | Preparing method of green dumplings |
| CN101912089A (en) * | 2010-07-14 | 2010-12-15 | 王晓娜 | Floating dumplings and preparation method thereof |
| CN102885325A (en) * | 2011-07-22 | 2013-01-23 | 郑州三全食品股份有限公司 | Dumpling stuffing and preparation method thereof |
| CN102550958B (en) * | 2011-12-28 | 2014-07-23 | 三全食品股份有限公司 | Dumplings made of sticky rice and pickle and preparation method thereof |
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