CN1286039A

CN1286039A - Crystalloid dumpling and its preparing process

Info

Publication number: CN1286039A
Application number: CN00125466A
Authority: CN
Inventors: 邹锦章
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-09-28
Filing date: 2000-09-28
Publication date: 2001-03-07
Anticipated expiration: 2020-09-28
Also published as: CN1100492C

Abstract

A crystalloid dumpling is composed of wrapping material (70-80 wt.%) and stuffing (15-30 wt.%). Said wrapping material contains cassava starch (40-55%), sweet potato starch (6-10%), potato starch (4-7%), table salt (0.5-1%) and water (20-35%). It is made through boiling in water and cooling in cold boiled water for 10 seconds. Its advantages are transparent wrapper and high nutritive value.

Description

Crystalloid dumpling and preparation method thereof

The invention belongs to the technical field of food and food processing, specifically relate to the rice dumpling and preparation method.

Market dessert commonly used all is with sago at present, Mi Ren, the glutinous rice rice dumpling or powder circle are main snack food, though the rice dumpling wherein have multiple filling material, but wrap up in material and all adopt glutinous rice, its shortcoming is to be not easy digestion, just look at the filling material that loses in the rice dumpling, do not meet modern's life requirement, Chinese patent 95113374.8 " powder circle manufacture method " is though to provide a kind of be that primary raw material is made the powder circle with the sweet potato powder, but the otch of this kind powder circle cutting section is wrapped up in material and is the irregular shape that comes off, and it is broken easily, packing and the neither convenience of transportation, it is loaded down with trivial details time-consuming to boil, generally need boil 30 minutes, vexed again 30 minutes, the color of powder circle was greyish black in addition, also cannot see the filling material of wrapping up in the material powder.

The object of the present invention is to provide a kind of crystalloid dumpling and preparation method thereof, this crystalloid dumpling boils conveniently, can see the filling material of wrapping up in the material powder after boiling.

Technical scheme of the present invention is achieved in that crystalloid dumpling, it by wrap in the outside wrapping up in the material and wrap in the inside the filling material form, it is characterized in that: the structure that described crystalloid dumpling is wrapped up in material is at least two layers, the percentage by weight of wrapping up in material is 70-85%, filling material 15-30%; Wrap up in material and be specially tapioca starch 40-55%, sweet potato powder 6-10%, potato starch 4-7%, salt 0.5-1%, water 20-35%.

The preparation method of crystalloid dumpling is characterized in that: with percentage by weight is that tapioca starch 25-35%, sweet potato powder 6-10%, potato starch 4-7%, salt 0.5-1%, water 10-25% stir the back together to become to wrap up in the material powder stand-by; It is standby that percentage by weight is that the sugar that adds 5-10% after the red bean of 10-20% or mung bean boil again stirs cooling; The material powder of wrapping up in of the red bean after boiling or mung bean and 1/3rd to 1/2nd amounts is put into the cylinder rolling together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 1/2nd to 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle; After again this powder circle being gone into to boil in the boiling water pot typing in 3-5 minute, be that the tapioca starch of 15-25% spoons one by one and rolls simultaneously and makes it evenly wrap outer getting final product with percentage by weight.

The present invention because adopt unique prescription and in parboil and add the method for wrapping up in the material powder again, the crystalloid dumpling that produces if boil soon 5 minutes promptly ripe, pick up after boiling and put cold boiling water into and promptly become transparence 10 seconds, what not only Li Mian filling material was seen is perfectly clear, and crust perfume (or spice) is glutinous, is a kind of dessert food that is of high nutritive value and does not contain pigment.

Below the invention will be further described and provide embodiment.

The present invention is a kind of crystalloid dumpling, it by wrap in the outside wrapping up in the material and wrap in the inside the filling material form, it is characterized in that: the structure that described crystalloid dumpling is wrapped up in material is at least two layers, the percentage by weight of wrapping up in material is 70-85%, filling material 15-30%; Wrap up in material and be tapioca starch 40-55%, sweet potato powder 6-10%, potato starch 4-7%, salt 0.5-1%, water 20-35%, wrap up in tapioca starch in the material, sweet potato powder is a primary raw material, auxiliary material is potato starch and salt, tapioca starch has very high nutritive value, it cooperates the material powder of wrapping up in that forms to have very high elasticity, glutinous property and toughness with sweet potato powder, potato starch, and boils the back approximate quartzy transparence that is; The filling material adopts the mixture of red bean, mung bean or peanut and sugar in force, wherein the shared percentage by weight of red bean, mung bean or peanut is 10-20%, sugared 5-10%, used filling material can be wherein a kind of, it also can be their mixture, needs according to people's taste also can adopt other filling material in addition, crystalloid dumpling described in the enforcement be shaped as circle, ellipse or polygon; The preparation method of this crystalloid dumpling is, is that tapioca starch 25-35%, sweet potato powder 5-10%, potato starch 2-7%, salt 0.5-1%, water 10-25% stir the back together to become to wrap up in the material powder stand-by with percentage by weight; With percentage by weight be the red bean of 10-20% or mung bean boils and still be graininess after add 5-10% again sugar stir cooling as standby, also can be that red bean, mung bean or the peanut of 10-20% boils that to make short grained husky filling material after the granulated sugar that adds 5-10% is again smashed to pieces, stirs, mixed again standby with percentage by weight in the enforcement; The filling material is made the material powder of wrapping up in of graininess and 1/3rd to 1/2nd amounts and put into cylinder together and roll, rolling limit, limit is sprayed a spot of water and is stirred, and adds 1/2nd to 2/3rds of surplus more one by one and wraps up in the material powder and roll constantly that to condense into granular powder round; Again this powder circle is gone into to boil in the boiling water pot typing in 3-5 minute, its water content increases 10-15% after spraying a spot of water and poach, with percentage by weight is that the tapioca starch of 15-25% spoons one by one and rolls simultaneously and makes it evenly wrap outer crystalloid dumpling, this crystal diameter of a circle is generally 1-2 centimetre, crystalloid dumpling after making can directly be used for hotting plate dessert, be generally to boil soon to pick up after 5 minutes and put cold boiling water into and promptly become transparent crystalloid dumpling 10 seconds, also can adopt bag, box packs the back long preservation, crystalloid dumpling is cut with cutter, its incision can find out that wrapping up in the bed of material has several layers, and otch is neat, wrapping up in material can not come off, this crystalloid dumpling has the convenience of boiling, and saves trouble, the timesaving characteristics.Provide embodiment below, the percentage among the embodiment that provides all is weight percentage.

Embodiment 1

1, selecting for use tapioca starch 25%, sweet potato powder 8%, potato starch 4%, salt 1%, the water 18% of high-quality to stir the back together, to become to wrap up in the material powder stand-by;

2,10% red bean is boiled and still keep adding after the graininess 5% granulated sugar and stir, cool off standby as the filling material;

3, the material powder of wrapping up in of filling material red bean and 1/3rd amounts is put into cylinder together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle;

4, again this powder circle is gone into to boil in the boiling water pot typing in 3 minutes after, the tapioca starch with 18% spoons one by one and rolls simultaneously and makes it evenly wrap outer crystalloid dumpling.

Embodiment 2

1, selecting for use tapioca starch 22%, sweet potato powder 7%, potato starch 5%, salt 0.5%, the water 16% of high-quality to stir the back together, to become to wrap up in the material powder stand-by;

2,14% mung bean is boiled the back and add that to make short grained husky filling material again after smashing to pieces, stir, mix after 5% the granulated sugar standby;

3, the material powder of wrapping up in of short grained husky filling material and 1/2nd amounts is put into cylinder together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 1/2nd of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle;

4, again this powder circle is gone into to boil in the boiling water pot typing in 5 minutes after, the tapioca starch with 20% spoons one by one and rolls simultaneously and makes it evenly wrap outer crystalloid dumpling.

Embodiment 3

1, selecting for use tapioca starch 23%, sweet potato powder 8%, potato starch 6%, salt 0.9%, the water 13% of high-quality to stir the back together, to become to wrap up in the material powder stand-by;

2,15% peanut is boiled the back and add that to make short grained husky filling material again after 7% granulated sugar is smashed to pieces, stirs, mixed standby;

3, the material powder of wrapping up in of husky filling material and 1/3rd amounts is put into cylinder together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle;

4, again this powder circle is gone into to boil in the boiling water pot typing in 4 minutes after, the tapioca starch with 17% spoons one by one and rolls simultaneously and makes it evenly wrap skin promptly to become crystalloid dumpling.

Embodiment 4

1, selecting for use tapioca starch 21%, sweet potato powder 6%, potato starch 7%, salt 0.6%, the water 15% of high-quality to stir the back together, to become to wrap up in the material powder stand-by;

2, the red bean of 6% peanut and 6% is boiled the back and add that to make short grained husky filling material again after 9% granulated sugar is smashed to pieces, stirs, mixed standby;

3, the material powder of wrapping up in of short grained husky filling material and 1/3rd amounts is put into cylinder together, rolling limit, limit is sprayed a spot of water and is stirred, and adds 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle;

4, again this powder circle is gone into to boil in the boiling water pot typing in 4 minutes after, the tapioca starch with 19% spoons one by one and rolls simultaneously and makes it evenly wrap skin promptly to become crystalloid dumpling.

Claims

1, crystalloid dumpling, it by wrap in the outside wrapping up in the material and wrap in the inside the filling material form, it is characterized in that: the structure that described crystalloid dumpling is wrapped up in material is at least two layers, the percentage by weight of wrapping up in material is 70-85%, filling material 15-30%; Wrap up in material and be specially tapioca starch 40-55%, sweet potato powder 6-10%, potato starch 4-7%, salt 0.5-1%, water 20-35%.

2, by the described crystalloid dumpling of claim 1, it is characterized in that: the filling material is the mixture of red bean, mung bean or peanut and sugar, and wherein the percentage by weight of red bean, mung bean or peanut is 10-20%, sugared 5-10%.

3,, it is characterized in that by claim 1 or 2 described crystalloid dumplings: described crystalloid dumpling be shaped as circle, ellipse or polygon.

4, the preparation method of crystalloid dumpling is characterized in that: with percentage by weight is that tapioca starch 25-35%, sweet potato powder 6-10%, potato starch 4-7%, salt 0.5-1%, water 10-25% stir the back together to become to wrap up in the material powder stand-by; With percentage by weight is the red bean of 10-20% or mung bean boils and still be sugar that graininess adds 5-10% again to stir cooling standby; The material powder of wrapping up in of the red bean after boiling or mung bean and 1/3rd to 1/2nd amounts is put into the cylinder rolling together, rolling limit, limit spray adds a spot of water to be stirred, and adds 1/2nd to 2/3rds of surplus more one by one and wraps up in the material powder and constantly roll and condense into granular powder circle; After again this powder circle being gone into to boil in the boiling water pot typing in 3-5 minute, picking up fast and put on the sieve, is that the tapioca starch of 15-25% spoons one by one and rolls simultaneously and makes it evenly wrap skin promptly to become crystalloid dumpling with percentage by weight.

5, by the preparation method of the described crystalloid dumpling of claim 4, it is characterized in that: with percentage by weight is to make short grained husky filling material again after the granulated sugar that adds 5-10% after red bean, mung bean or the peanut of 10-20% boils is again smashed to pieces, stirs, mixed.