CN1430901A - Green corn fried dumpling - Google Patents

Green corn fried dumpling Download PDF

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Publication number
CN1430901A
CN1430901A CN03111009A CN03111009A CN1430901A CN 1430901 A CN1430901 A CN 1430901A CN 03111009 A CN03111009 A CN 03111009A CN 03111009 A CN03111009 A CN 03111009A CN 1430901 A CN1430901 A CN 1430901A
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CN
China
Prior art keywords
rice
sapphire
green corn
fried dumpling
corn
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.)
Granted
Application number
CN03111009A
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Chinese (zh)
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CN1166300C (en
Inventor
范秀杰
Original Assignee
范秀杰
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 范秀杰 filed Critical 范秀杰
Priority to CNB031110096A priority Critical patent/CN1166300C/en
Publication of CN1430901A publication Critical patent/CN1430901A/en
Application granted granted Critical
Publication of CN1166300C publication Critical patent/CN1166300C/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Abstract

A roasted green corn pie is prepared from green corn (55-75 wt.%), wheat flour (13-20 wt.%), egg (5-10 wt.%), bean powder (5-10 wt.%) and white sugar (2-5 wt.%) through grinding green corn, fermenting, proportinoally mixing, adding soda ash, shaping and roasting in pot. its advantages are rich nutrients and good fragrance.

Description

Sapphire rice lightly fried dumpling
Technical field
The invention belongs to a kind of food, particularly a kind of sapphire rice lightly fried dumpling.
Background technology
Along with the development of agricultural production, the food problem of China solves substantially.Rice, fine flour no longer put on short allowance, and have become people's staple food, and, to process more and more meticulouslyr, the mouthfeel when edible is also become better and better.But along with the enhancing of the raising of people's living standard and nourishing healthy consciousness, increasing people recognizes: although rice, fine flour mouthfeel are fine, nutrition does not wherein have the such coarse food grain of corn abundant.Thereby, at present a lot of all conscious amounts that increased corn flour and corn product of people.Though corn flour is abundanter than the nutrition of rice, fine flour, more comprehensively, but be difficult to make a lot of styles in the family, normally make the corn flour pancake, thereby, mouthfeel when edible can not show a candle to rice and fine flour, and being difficult to satisfy people should requirement nutritious, that be fond of eating again.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, solve the problem of corn mouthfeel difference when edible, a kind of not only nutritious, but also nice sapphire rice lightly fried dumpling is provided.
The present invention makes (by weight percentage) according to following prescription:
Sapphire rice: 55~75%;
Fine flour: 13~20%;
Egg: 5~10%;
Bean powder: 5~10%;
White sugar: 2~5%.
The present invention is a primary raw material with the sapphire rice of band slurry, adopts conventional method to make, and concrete processing method is: after the threshing of sapphire rice, the sapphire grain of rice is worn into corn steep liquor, then, 22~32 ℃ of bottom fermentations 4~24 hours, after the fermentation, add fine flour, egg, bean powder and white sugar in proportion, add an amount of sodium bicarbonate again, after the kneading evenly, make the face cake, be attached on the pot wall of the circular bottom pot that burns heat, moderate heat heating 8~10 minutes promptly becomes sapphire rice lightly fried dumpling of the present invention.
Advantage of the present invention is, the sapphire rice that adopts the band slurry has not only kept the nutrition of sapphire rice as primary raw material, and, also have peculiar delicate fragrance of sapphire rice and sweet taste, add fine flour, egg, bean powder and white sugar again, nutrition is just abundant more and comprehensive, and mouthfeel is excellent, fragrant and sweet good to eat, neither too hard, nor too soft, and have the paste fragrance of lightly fried dumpling, satisfied not only nutritious, but also the nice requirement of people.
The specific embodiment
Embodiment 1:
After will being with the threshing of slurry sapphire rice, get sapphire grain of rice 5.5kg, wear into corn steep liquor, because the sapphire grain of rice itself contains a large amount of moisture content with fiberizer, therefore, when defibrination, do not need to add water, then, corn steep liquor is placed on 32 ℃ of bottom fermentations 4 hours, when temperature is high, fermentation time is short, and when temperature was hanged down, fermentation time was long, after treating that it fully ferments, get fine flour 2kg, egg 1kg, bean powder 1kg, white sugar 0.5kg joins in the corn steep liquor of fermentation, after the kneading evenly, adds an amount of sodium bicarbonate, again that its kneading is even, then, big dough is made the facet cake, be attached on the pot wall of the circular bottom pot that burns heat, will there be some water at the center of pot, but water does not touch on the face cake, and moderate heat heating 8 minutes promptly becomes sapphire rice lightly fried dumpling of the present invention.
Embodiment 2:
After will being with the threshing of slurry sapphire rice, get sapphire grain of rice 6.4kg, wear into corn steep liquor with fiberizer, then, corn steep liquor is placed on 28 ℃ of bottom fermentations 5 hours, after treating that it fully ferments, get fine flour 1.5kg, egg 0.8kg, bean powder 0.9kg, white sugar 0.4kg join in the corn steep liquor of fermentation, after the kneading evenly, add an amount of sodium bicarbonate, again that its kneading is even, then, big dough is made the facet cake, be attached on the pot wall of the circular bottom pot that burns heat, moderate heat heating 9~10 minutes promptly becomes sapphire rice lightly fried dumpling of the present invention.
Embodiment 3:
After will being with the threshing of slurry sapphire rice, get sapphire grain of rice 7.5kg, wear into corn steep liquor with fiberizer, then, corn steep liquor is placed on 22 ℃ of bottom fermentations 24 hours, after treating that it fully ferments, get fine flour 1.3kg, egg 0.5kg, bean powder 0.5kg, white sugar 0.2kg join in the corn steep liquor of fermentation, after the kneading evenly, add an amount of sodium bicarbonate, again that its kneading is even, then, big dough is made the facet cake, be attached on the pot wall of the circular bottom pot that burns heat, moderate heat heating 10 minutes promptly becomes sapphire rice lightly fried dumpling of the present invention.

Claims (1)

1, a kind of sapphire rice lightly fried dumpling is characterized in that it makes (by weight percentage) according to following prescription:
Sapphire rice: 55~75%;
Fine flour: 13~20%;
Egg: 5~10%;
Bean powder: 5~10%;
White sugar: 2~5%.
CNB031110096A 2003-02-13 2003-02-13 Green corn fried dumpling Expired - Fee Related CN1166300C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB031110096A CN1166300C (en) 2003-02-13 2003-02-13 Green corn fried dumpling

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB031110096A CN1166300C (en) 2003-02-13 2003-02-13 Green corn fried dumpling

Publications (2)

Publication Number Publication Date
CN1430901A true CN1430901A (en) 2003-07-23
CN1166300C CN1166300C (en) 2004-09-15

Family

ID=4790137

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB031110096A Expired - Fee Related CN1166300C (en) 2003-02-13 2003-02-13 Green corn fried dumpling

Country Status (1)

Country Link
CN (1) CN1166300C (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101803624A (en) * 2010-04-14 2010-08-18 北京农业职业学院 Waxy corn cake and processing method thereof
CN101095484B (en) * 2007-07-16 2011-12-28 王文华 Method for making fresh tender hoecake
CN105794908A (en) * 2016-03-11 2016-07-27 范秀杰 Preparation method of green corn flavored fried dumplings

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101095484B (en) * 2007-07-16 2011-12-28 王文华 Method for making fresh tender hoecake
CN101803624A (en) * 2010-04-14 2010-08-18 北京农业职业学院 Waxy corn cake and processing method thereof
CN101803624B (en) * 2010-04-14 2012-12-19 北京农业职业学院 Waxy corn cake and processing method thereof
CN105794908A (en) * 2016-03-11 2016-07-27 范秀杰 Preparation method of green corn flavored fried dumplings

Also Published As

Publication number Publication date
CN1166300C (en) 2004-09-15

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Granted publication date: 20040915