CN1711917A - Fresh-corn dumpling - Google Patents
Fresh-corn dumpling Download PDFInfo
- Publication number
- CN1711917A CN1711917A CNA2004100400829A CN200410040082A CN1711917A CN 1711917 A CN1711917 A CN 1711917A CN A2004100400829 A CNA2004100400829 A CN A2004100400829A CN 200410040082 A CN200410040082 A CN 200410040082A CN 1711917 A CN1711917 A CN 1711917A
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- fresh
- corn
- preparation
- dumpling
- corn dumpling
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- 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.)
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- Cereal-Derived Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A stuffed dumpling made of fresh corn flour served in soup is prepared from fresh corn through removing impurities, washing, immersing, grinding, dewatering, wrapping stuffing, freezing and cold storing. It has the nutrients and smell the corn has.
Description
Technical field
The present invention relates to a kind of preparation method of Fresh-corn dumpling.
Background technology
Corn nourishment is abundant, except that containing various nutrients, also has linoleic acid, lecithin, vitamin A, E etc., and other nutriment can obviously reduce but aging corn can increase content of starch in storage process, and taste is not good enough yet.When corn is fresh and tender, not only the highest, the fullests of various nutritional labelings such as moisture, active matter, vitamin, and taste giving off a strong fragrance.Fresh edible maize is the most healthy, but at present except that harvest corn season, is difficult to long-term fresh edible maize.
Summary of the invention
The purpose of this invention is to provide the preparation method of the Fresh-corn dumpling of a kind of " convenience, nutrition, instant, protoplasm ", but make people's fresh edible maize throughout the year.
The present invention is achieved in that
Bright corn behind impurity elimination, cleaning, immersion, mill oar, dewater to water content be 20～40%, add packing after the moulding of the rice dumpling filling bag heart, chilled storage.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Bright corn impurity elimination, clean after, in 30～50 ℃ water, soak after 20～50 hours and be milled to 80～150 orders, the mill oar dewater be 20～40% to water content after, add after the moulding of the rice dumpling filling bag heart packing again and in-1～-20 ℃ freezer, preserve.
Rice dumpling filling is made up of peanut, kidney bean, sesame, oil, sugar and auxiliary material, and its percentage by weight is: peanut 25～40%, kidney bean 10～15%, sesame 25～40%, oil 5～10%, sugar 20～35%, auxiliary material 3～5%.
Technology of the present invention is easy, not only effectively kept the nutrition and the faint scent of bright corn, and nutrition more comprehensively, and quality is finer and smoother, but and makes people's fresh edible maize throughout the year.
Claims (5)
1, a kind of preparation method of Fresh-corn dumpling, it is characterized in that bright corn behind impurity elimination, cleaning, immersion, mill oar, dewater to water content be 20～40%, add packing, chilled storage after the moulding of the rice dumpling filling bag heart again.
2, the preparation method of Fresh-corn dumpling according to claim 1 is characterized in that the percentage by weight of rice dumpling filling is: peanut 25～40%, kidney bean 10～15%, sesame 25～40%, oil 5～10%, sugar 20～35%, auxiliary material 3～5%.
3, the preparation method of Fresh-corn dumpling according to claim 1 and 2 is characterized in that the water temperature of soaking is 30～50 ℃, and the time is 20～50 hours.
4, the preparation method of Fresh-corn dumpling according to claim 1 and 2, the fineness that it is characterized in that grinding oar is 80～150 orders.
5, the preparation method of Fresh-corn dumpling according to claim 1 and 2 is characterized in that preserving in-1～-20 ℃ freezer after the packing of product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100400829A CN1711917A (en) | 2004-06-23 | 2004-06-23 | Fresh-corn dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100400829A CN1711917A (en) | 2004-06-23 | 2004-06-23 | Fresh-corn dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1711917A true CN1711917A (en) | 2005-12-28 |
Family
ID=35717841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100400829A Pending CN1711917A (en) | 2004-06-23 | 2004-06-23 | Fresh-corn dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1711917A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100426994C (en) * | 2006-09-01 | 2008-10-22 | 马顺廷 | Boiled rice dumpling of sea cucumber |
| CN101185452B (en) * | 2007-11-22 | 2010-06-02 | 栾可兴 | Crisp-fried corn roll |
| CN103549230A (en) * | 2013-10-07 | 2014-02-05 | 陆建益 | Digestion-helping health-care sweet soup balls and preparation method thereof |
| CN104664220A (en) * | 2014-12-05 | 2015-06-03 | 王晓蕊 | Production method of fresh corn glue puddings |
-
2004
- 2004-06-23 CN CNA2004100400829A patent/CN1711917A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100426994C (en) * | 2006-09-01 | 2008-10-22 | 马顺廷 | Boiled rice dumpling of sea cucumber |
| CN101185452B (en) * | 2007-11-22 | 2010-06-02 | 栾可兴 | Crisp-fried corn roll |
| CN103549230A (en) * | 2013-10-07 | 2014-02-05 | 陆建益 | Digestion-helping health-care sweet soup balls and preparation method thereof |
| CN103549230B (en) * | 2013-10-07 | 2014-09-24 | 陆建益 | Digestion-helping health-care sweet soup balls and preparation method thereof |
| CN104664220A (en) * | 2014-12-05 | 2015-06-03 | 王晓蕊 | Production method of fresh corn glue puddings |
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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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |