CN1582721A - Crystal flour sheets and their making method - Google Patents
Crystal flour sheets and their making method Download PDFInfo
- Publication number
- CN1582721A CN1582721A CNA2004100123101A CN200410012310A CN1582721A CN 1582721 A CN1582721 A CN 1582721A CN A2004100123101 A CNA2004100123101 A CN A2004100123101A CN 200410012310 A CN200410012310 A CN 200410012310A CN 1582721 A CN1582721 A CN 1582721A
- Authority
- CN
- China
- Prior art keywords
- flour
- musculus cutaneus
- dough
- quartzy
- water
- 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.)
- Pending
Links
Landscapes
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
A crystalline flour sheet suitable for dumpling, won ton, etc or as noodles is prepared through mixing wheat flour with starch, adding hot water to part of the mixture, kneading, adding rest of the mixture and cold water, kneading, adding edible oil, kneading to become dough, rolling to become flour sheets and steaming.
Description
Technical field
The present invention relates to a kind of drinkable water crystal face skin.
The invention still further relates to the preparation method of this crystal musculus cutaneus.
Background technology
Traditional edible musculus cutaneus as dumpling wrapper, steamed dumplings skin, Wantun skin, after using flour to add water concocting usually to stir evenly, is rubbed into dough, and logical again machine is made the mode that hand rolls and made musculus cutaneus.After this method of closing face cooks its musculus cutaneus that obtains, normally opaque.On the one hand, the above-mentioned food of making can not fully reflect raw material color and luster, the surface flatness of musculus cutaneus, the soft tender chewiness and being rich in nutrition of filling; On the other hand, can not embody the class and the quality of this food.
The utility model content
The purpose of this invention is to provide a kind of quartzy musculus cutaneus, make it to have the class height, glittering and translucent, nutritious.
Another object of the present invention has provided the preparation method of quartzy musculus cutaneus.
The technical scheme that realizes quartzy musculus cutaneus of the present invention is: this musculus cutaneus is to be primary raw material with flour, starch, and in 100 parts of weight, its weight proportion is:
The flour of 60-70 part,
The starch of 20-32 part,
The edible oil of 1-3 part,
The water of 5-8 part.
This musculus cutaneus is to be obtained by following step method:
1, get flour according to the above ratio, starch is stirred into mixed flour, wherein, take out 60% mixed flour and add temperature to be that 90-100 ℃ hot water stirs into dough made with boiling water to it standby;
2,40% mixed flour of remainder is joined in the above-mentioned dough made with boiling water mix, add cold water simultaneously and stir and become dough, it is evenly standby to add the edible oil kneading again in dough;
3, above-mentioned dough is rolled to make the sake skin standby;
4, with above-mentioned sake skin by promptly obtaining quartzy musculus cutaneus after cooking.
Related edible oil is to select for use vegetable oil or animal oil all can in above-mentioned.
Related flour in above-mentioned is to select any of corn flour, husked sorghum powder, millet powder, rice meal for use.
Quartzy musculus cutaneus of the present invention and traditional edible musculus cutaneus relatively have the musculus cutaneus rolled after cooking, and make the not yielding and adhesion of sparkling and crystal-clear transparent, the soft tender chewiness of musculus cutaneus.The musculus cutaneus that this raw material makes can be used to make food such as dumpling, won ton, steamed dumplings, and the filling material is high-visible in the musculus cutaneus, and the soft cunning of mouthfeel is tender, and nutritious, class and quality height can strengthen appetite of people.In addition, also can make noodles, dough sheet by this method or make the material etc. of dish.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
Pyramid dumplings:
1, gets the raw material for standby of final flour 300g, starch 200g, edible vegetable oil 0.5g, hot water 70g, cold water 70g earlier;
2, flour, the starch of aforementioned proportion are put together be stirred into mixed flour, add the 70g temperature to be that 100 ℃ hot water stirs into dough made with boiling water to it standby taking out 60% mixed flour wherein;
3, the mixed flour with remainder 40% adds in the above-mentioned dough made with boiling water, and the cold water that adds 70g simultaneously stirs kneading and becomes dough, adds edible vegetable oil 0.5g after question handler kneads again and kneads standby;
4: above-mentioned dough is rolled made the sake skin according to a conventional method, the dress filling is clutched the limit mouth, promptly obtains crystal Jaozi after waiting to cook.
Embodiment 2
Pyramid dumplings:
1, obtain flour.Choose rice 300g earlier and be soaked in water about 30 days, again with clear water clean, dry, be ground into rice and wheat flour, getting 200g starch, to be stirred into mixed flour standby;
2, other step method is identical with embodiment 1, the Therefore, omited.
Embodiment 3
Pyramid dumplings:
1, obtain flour.Get corn 300g earlier and be soaked in water about 30 days, again with clear water clean, dry, be ground into corn flour, getting 200g starch, to be stirred into mixed flour standby;
2, other step method is identical with enforcement 1,2, the Therefore, omited.
It is all same as the previously described embodiments that the grain of other kind is made the mode of flour.
Claims (4)
1, a kind of quartzy musculus cutaneus, in 100 parts of weight, this musculus cutaneus contains following material:
60-70 part flour, 20-32 part starch, 1-3 part edible oil, 5-8 part water.
2,, it is characterized in that described flour is to select any of corn flour, husked sorghum powder, water ground rice, rice meal for use by the described quartzy musculus cutaneus of claim 1.
3, by the described quartzy musculus cutaneus of claim 1, it is characterized in that described edible oil is to select vegetable oil or animal oil for use.
4, a kind of preparation method that is used for the described quartzy musculus cutaneus of claim 1 is:
(1) get flour according to the above ratio, starch is mixed into mixed flour thoroughly, wherein, get 60% mixed flour and add temperature to be that 90-100 ℃ hot water stirs into dough made with boiling water to it standby;
(2) remaining 40% mixed flour is added in the above-mentioned dough made with boiling water, add cold water simultaneously and stir and become dough, it is evenly standby to add the edible oil kneading again in dough;
(3) above-mentioned dough is rolled to make the sake skin standby;
(4) above-mentioned sake skin is promptly obtained quartzy musculus cutaneus by cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100123101A CN1582721A (en) | 2004-05-25 | 2004-05-25 | Crystal flour sheets and their making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100123101A CN1582721A (en) | 2004-05-25 | 2004-05-25 | Crystal flour sheets and their making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1582721A true CN1582721A (en) | 2005-02-23 |
Family
ID=34600311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100123101A Pending CN1582721A (en) | 2004-05-25 | 2004-05-25 | Crystal flour sheets and their making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1582721A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919544A (en) * | 2010-03-02 | 2010-12-22 | 刘建新 | Rice wrapper dish filling dumplings |
| CN101972013A (en) * | 2010-09-16 | 2011-02-16 | 郑州三全食品股份有限公司 | Wrappers used for crystal food and processing method thereof |
| CN102511813A (en) * | 2011-12-31 | 2012-06-27 | 浙江中法农业科技发展有限公司 | Lily crystal dumplings |
| CN103099104A (en) * | 2011-11-10 | 2013-05-15 | 陕西理工学院 | Instant noodle piece production by using semidry method |
| CN103110049A (en) * | 2013-03-05 | 2013-05-22 | 亚洲渔港（大连）海鲜食品有限公司 | Crystal flour wrapper as well as preparation method and application thereof |
| CN103126013A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Preparation method for easy-shaping and boil-resisting crystal dough wrapper |
| CN103168817A (en) * | 2013-04-08 | 2013-06-26 | 金华市苏香现代农业科技有限公司 | Functional multigrain shortbread and preparation method thereof |
| CN103330107A (en) * | 2013-06-27 | 2013-10-02 | 郑州思念食品有限公司 | Raw custard shrimp-like product and preparation method thereof |
| CN107048165A (en) * | 2017-05-27 | 2017-08-18 | 头等尝网络餐饮管理科技（深圳）有限公司 | A kind of dumpling wrapper, the preparation method of dumpling and dumpling |
| CN107568579A (en) * | 2017-10-25 | 2018-01-12 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation method of crystal musculus cutaneus |
| CN107712590A (en) * | 2017-10-25 | 2018-02-23 | 宝鸡金昱食品机械制造有限公司 | A kind of crystal vegetables musculus cutaneus and preparation method thereof |
| CN107821951A (en) * | 2017-12-06 | 2018-03-23 | 郴州市雅圆食品有限公司 | A kind of processing method of toughness rice dumpling skin |
| CN114190514A (en) * | 2021-11-19 | 2022-03-18 | 潘超兰 | Shaomai skin and preparation method thereof |
-
2004
- 2004-05-25 CN CNA2004100123101A patent/CN1582721A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919544A (en) * | 2010-03-02 | 2010-12-22 | 刘建新 | Rice wrapper dish filling dumplings |
| CN101972013A (en) * | 2010-09-16 | 2011-02-16 | 郑州三全食品股份有限公司 | Wrappers used for crystal food and processing method thereof |
| CN101972013B (en) * | 2010-09-16 | 2012-11-21 | 郑州三全食品股份有限公司 | Wrappers used for crystal food and processing method thereof |
| CN103099104A (en) * | 2011-11-10 | 2013-05-15 | 陕西理工学院 | Instant noodle piece production by using semidry method |
| CN103126013A (en) * | 2011-11-23 | 2013-06-05 | 福建安井食品股份有限公司 | Preparation method for easy-shaping and boil-resisting crystal dough wrapper |
| CN102511813A (en) * | 2011-12-31 | 2012-06-27 | 浙江中法农业科技发展有限公司 | Lily crystal dumplings |
| CN103110049A (en) * | 2013-03-05 | 2013-05-22 | 亚洲渔港（大连）海鲜食品有限公司 | Crystal flour wrapper as well as preparation method and application thereof |
| CN103168817A (en) * | 2013-04-08 | 2013-06-26 | 金华市苏香现代农业科技有限公司 | Functional multigrain shortbread and preparation method thereof |
| CN103330107A (en) * | 2013-06-27 | 2013-10-02 | 郑州思念食品有限公司 | Raw custard shrimp-like product and preparation method thereof |
| CN103330107B (en) * | 2013-06-27 | 2016-02-24 | 郑州思念食品有限公司 | A kind of as yellow prawn product of raw milk and preparation method thereof |
| CN107048165A (en) * | 2017-05-27 | 2017-08-18 | 头等尝网络餐饮管理科技（深圳）有限公司 | A kind of dumpling wrapper, the preparation method of dumpling and dumpling |
| CN107048165B (en) * | 2017-05-27 | 2021-06-29 | 寇晓一 | Dumpling wrapper, dumpling making method and dumpling |
| CN107568579A (en) * | 2017-10-25 | 2018-01-12 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation method of crystal musculus cutaneus |
| CN107712590A (en) * | 2017-10-25 | 2018-02-23 | 宝鸡金昱食品机械制造有限公司 | A kind of crystal vegetables musculus cutaneus and preparation method thereof |
| CN107821951A (en) * | 2017-12-06 | 2018-03-23 | 郴州市雅圆食品有限公司 | A kind of processing method of toughness rice dumpling skin |
| CN114190514A (en) * | 2021-11-19 | 2022-03-18 | 潘超兰 | Shaomai skin and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1582721A (en) | Crystal flour sheets and their making method | |
| CN100345489C (en) | Multi-grain blended flour containing multiple nutrients | |
| CN101313687A (en) | Coarse grain biscuit and preparation method thereof | |
| CN110771659A (en) | Method for making coarse grain crisp toast | |
| CN1084158C (en) | Functional food for preventing and treating diabetes | |
| CN107637626A (en) | Coarse cereals cookies and preparation method thereof | |
| CN101972013B (en) | Wrappers used for crystal food and processing method thereof | |
| CN102232518A (en) | Glutinous millet cake | |
| CN103783391A (en) | Lotus root noodles and processing method thereof | |
| CN101605462B (en) | Snack chip containing buckwheat hulls | |
| CN101341943B (en) | Corn high-strength flour, corn slimming noodle and preparing method | |
| CN101455221A (en) | Functionality oat leisure food and manufacture method thereof | |
| CN106942584A (en) | A kind of transparent rice dumpling of low albumen and preparation method thereof | |
| CN102771616A (en) | Coarse-grain pastry and manufacture method thereof | |
| CN111771938A (en) | Black tartary buckwheat fried dough twists and preparation method thereof | |
| CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
| CN107549629A (en) | A kind of health dried noodles and preparation method thereof | |
| CN1692829A (en) | Quick-frozen dumpling, and its making method | |
| CN110833138A (en) | Crystal dough cover and manufacturing method thereof | |
| CN101352184A (en) | Chinese sorghum saqima | |
| CN108477262B (en) | Premixed flour and preparation method thereof | |
| CN112493281A (en) | Quinoa vinasse biscuit and making method thereof | |
| CN110663742A (en) | Stomach-nourishing coarse cereal biscuit and preparation method thereof | |
| CN106234970A (en) | A kind of fructus zizaniae caduciflorae steamed bread premixed flour, fructus zizaniae caduciflorae steamed bread and preparation method thereof | |
| CN110651806A (en) | Coarse cereal biscuit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |