CN1430901A - Green corn fried dumpling - Google Patents
Green corn fried dumpling Download PDFInfo
- 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
- Authority
- 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
Links
- 241000209149 Zea Species 0.000 title abstract description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 title abstract description 20
- 235000005822 corn Nutrition 0.000 title abstract description 20
- 235000005824 corn Nutrition 0.000 title abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 240000005158 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 27
- 235000009566 rice Nutrition 0.000 claims description 27
- 229910052594 sapphire Inorganic materials 0.000 claims description 23
- 239000010980 sapphire Substances 0.000 claims description 23
- 240000007594 Oryza sativa Species 0.000 claims 2
- 239000003205 fragrance Substances 0.000 abstract description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 2
- 240000008529 Triticum aestivum Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000015108 pies Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract 1
- 235000017550 sodium carbonate Nutrition 0.000 abstract 1
- 235000021307 wheat Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 25
- 230000004151 fermentation Effects 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M NaHCO3 Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 238000004898 kneading Methods 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 235000012970 cakes Nutrition 0.000 description 5
- 239000002002 slurry Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000001965 increased Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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
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%.
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)
| 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 |
-
2003
- 2003-02-13 CN CNB031110096A patent/CN1166300C/en not_active Expired - Fee Related
Cited By (4)
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20040915 |