KR101038164B1 - A manufacturing way of the rice cake dumpling which main jngredient is rice flovr - Google Patents

Abstract

The present invention relates to a method of manufacturing rice cake dumplings based on rice flour, which consumes less as it is overproduced in rural areas, contributing to the income increase of farmers by consuming a large amount of rice that is accumulated in stock, and improving the quality and texture of dumpling skin. It is made to improve the diet by mixing wheat starch and salt in the crushed rice powder at a certain mixing ratio, cooked in a steam steamer maintained at 150 ℃ ~ 200 ℃, and passed through a scoop type extruder to make a high-density dough to make viscous dumpling skin ingredients. The mixture is processed into a mixture, and the dumpling beef mixture is processed into vermicelli, radish, pork, and put into a blender. Vegetables carrots, cabbage, onions, and hot peppers are cut and crushed at a predetermined ratio and added to the above-mentioned mixer. A mixture of dumplings made by adding soy sauce, sugar, seasonings and black pepper, Put the related dumpling skin mixture into the dumpling molding machine, and at the same time, the surface of the dumpling skin is immersed in cooling water of -2 ℃ ~ 0 ℃, and the surface is dried with a blower in the previous stage of transfer to the conveyor while maintaining the shape. The frozen product is kept frozen at a slow pass of 25 to 30 minutes at -40 ° C to manufacture the finished product, thereby improving the texture of the dumplings without breaking the dumpling skin during distribution or cooking.

Description

A manufacturing way of the rice cake dumpling which main jngredient is rice flovr}

The present invention relates to a method of manufacturing rice cake dumplings based on rice flour, and more specifically, to make dumpling skin, crush rice as a main ingredient and further mix wheat flour starch, cook them in a steam steamer at high temperature, and then use a scoop-type extruder By making the viscous strong, the dumpling skin will not burst during production or after distribution.

Dumplings, known as traditional foods in Korea, are usually made from dough with flour as the main ingredient to make dumplings, and inside the dumplings, dumplings made with mixed ingredients are wrapped in dumplings to prevent exposure to dumplings. During the process, the frozen state of the dumplings are released and the dumplings are cracked well. Therefore, the dumplings are thrown out, and the quality of the products is impaired. Therefore, most of them have to be disposed of as a result of the waste of valuable ingredients. There have been closures such as not being able to freeze the mass produced products and distribute them when needed.

The present invention is to reduce the consumption, while overproduction in rural areas to reduce the consumption, so that the amount of rice accumulated due to the consumption of large amounts to contribute to farmers' income increase and improve the quality and texture of dumpling skin to improve the diet Wheat starch and salt are mixed with crushed rice powder at a certain mixing ratio, cooked in steam steamer maintained at 150 ℃ ~ 200 ℃, and passed through a screw type extruder to make high density dough and processed into a viscous dumpling skin food mixture. Gyoza, radish and pork are processed into a blender, and the vegetable ingredients carrots, cabbage, onions and spicy peppers are cut and crushed at a predetermined ratio and added to the above-mentioned blender, and food additives such as cooking oil, soy sauce, sugar and seasonings. , Mix black pepper and mix dumpling stuffing and stored dumpling skin Is put into a dumpling molding machine, and the dumpling is molded and immersed in -2 ℃ ~ 0 ℃ cooling water to maintain the shape, and then dry the surface water with a blower in the previous step, and -35 ℃ ~ -40 ℃ in the next step. In the process of slowly passing through the rapid freezer maintained for 25 to 30 minutes, the finished product is manufactured, weighed and sanitarily packed.

In the present invention, the ingredients constituting the dumpling skin are mixed with rice flour and wheat starch, cooked in a steam steamer, and then made into a high-density dough in a scoop-type extruder to form dumplings in a molding machine together with dumplings and cooled in a cooling water and at the same time as a conveyor. It is manufactured by drying the surface at the transfer stage and rapidly freezing at the later stage, so that the dumpling skin does not burst during distribution or cooking.The dumpling cow uses various vegetables containing various nutrients as food ingredients for health maintenance. It can contribute and improve the texture of the dumpling skin so that anyone can enjoy it with a crush.

51 parts by weight of rice

Pickled radish 23 parts by weight

Pork 6 parts by weight

6 parts by weight

Wheat starch 3 parts by weight

3 parts by weight of carrots

2 parts by weight of salt

Onions 1 part by weight

Cabbage 1 part by weight

1 part by weight of cooking oil

Spicy pepper 1 part by weight

Soy sauce 0.9 parts by weight

0.5 part by weight of sugar

Seasoning 0.5 parts by weight

Black pepper 0.1 weight part

Total 100 parts by weight

1st process

After washing 51 parts by weight of rice, soaked in cold water for 3 hours, the water is removed, 2 parts by weight of salt is added, and then ground in a grinder to make rice flour.

2nd process

3 parts by weight of wheat starch is added to the rice flour subjected to the first step, mixed while controlling moisture, and gently milled again.

3rd process

The rice flour mixture ground in the second step is cooked well for 10 minutes in a steam steamer maintained at 150 ° C to 200 ° C.

4th process

The mixture obtained through the third step is passed through a screw type extruder to make a high density dough to process the dumpling skin mixture and then refrigerated.

5th process

6 parts by weight is soaked in water at 60 ° C. to 70 ° C. for 10 minutes to 15 minutes, cooled second to third in cold water, cut into 3 cm to 4 cm lengths, and refrigerated.

6th process

23 parts by weight of shredded radish are immersed in cold water for 5 hours to remove the salty taste, and then taken out and cooked for 10 minutes in a steam steamer.

7th process

Crush 6 parts by weight of pork and fry in a stir-fry machine for refrigeration.

8th process

3 parts by weight of carrots, 1 part by weight of cabbage, 1 part by weight of onion, and 1 part by weight of hot red pepper are put in a cutting machine at a blending ratio and finely put into a mixer.

9th process

Into the vegetable mixture, which has undergone the eighth process, the noodles, which have undergone the fifth process, the radish, which has undergone the sixth process, and the pork, which have undergone the seventh process, are respectively imported, and 1 part by weight of cooking oil, 0.9 parts by weight of soy sauce, and 0.5 parts by weight of sugar. , 0.5 parts by weight of seasonings, 0.1 parts by weight of black pepper was added in a compounding ratio and mixed evenly for 5 minutes to prepare a dumpling beef mixture.

10th process

A dumpling mixture of the ninth step and a dumpling skin mixture of the fourth step are put into the molding machine to automatically mold the dumplings and immerse and cool in -2 ° C to 0 ° C cooling water to obtain the texture of the dumpling skin.

11th process

In the previous step of picking out the dumplings passed through the tenth step and transporting them to the conveyor, the blower is dried to dry the surface water and passed through the quick freezer for 25 to 30 minutes at -35 ° C to -40 ° C. In the process of rapid freezing to produce a finished product and to control the weight of hygienic packaging.

The dumplings prepared according to the present invention were washed with 51 parts by weight of rice containing a large amount of carbohydrates, our stock material, soaked in cold water for 3 hours, dried, and then drained to remove 2 parts by weight of salt, followed by primary grinding in a grinder. After adding 3 parts by weight of wheat starch containing potassium to one rice flour, mix it evenly, and then adjust the water properly, the second crushed rice flour mixture was cooked well for 10 minutes in a steam steamer maintained at 150 ℃ to 200 ℃. Through the extruder, high-density dough is processed, and the dumpling skin mixture is processed and stored in the refrigerator. The dumplings ingredients are mixed with 6 parts by weight of starch and iron containing 10 minutes to 15 minutes in water at 60 ° C to 70 ° C. After cooling, it is cut into 3cm ~ 4cm lengths and stored for use as dumplings. Next, 23 parts of shredded pickled radish are immersed in cold water for 5 hours. After removing it, put it in a steam steamer, cook it for 10 minutes, dehydrate it, store it, remove it, and store it. 1 part by weight of onions, 1 part by weight of spicy peppers, put into a cutter at a blending ratio, cut into pieces, put into a mixer, and processed and refrigerated for use as a mixture of dumplings. By weight, 0.9 parts by weight of soy sauce, 0.5 parts by weight of sugar, 0.5 parts by weight of seasonings, and 0.1 parts by weight of black pepper are added to the mixer at a mixing ratio, and the dumplings mixture and the dumpling skin mixture, which are mixed evenly for 5 minutes, are put into a dumpling molding machine and operated simultaneously. The dumplings are automatically molded and immersed and cooled in -2 ℃ ~ 0 ℃ cooling water. In the process of passing the quick freezer which keeps -35 ℃ ~ -40 ℃ in the later stage, it operates the blower in the previous stage of conveying the persimmon and picks it up and transports it to the conveyor. After freezing, the finished product is manufactured to control the weight and distribute hygienic packaging.

The dumpling skin mixture of the present invention prepared in this way is a high-density dough in the process of passing through a scoop-type extruder a mixture of rice flour, wheat starch and salt mixed with rice at a constant mixing ratio in order to contribute to the improvement of the quality of the dumpling and the improvement of diet. It is characterized by improving the viscosity of dumpling skin and forming dumplings with separately processed dumplings and immersing them in coolant to quench the texture of dumpling skins. Instead of mixing dumplings with other processed products to make dumplings, the buyer learns at the time of cooking, so the texture of vegetables is good and there is no loss of nutrients.

Claims (1)

51 parts by weight of rice was soaked in cold water for 3 hours, dehydrated, 2 parts by weight of salt was added, and 3 parts by weight of wheat starch was added to the first milled rice flour in a grinder. After steaming for 10 minutes in a steam steamer maintained at 200 ° C., it is passed through a screw type extruder to make a high-density dough to process the dumpling skin mixture, and stored 6 parts by weight in water of 60 ° C. to 70 ° C. for 10 to 15 minutes. Cut and store 3cm ~ 4cm in length and crush 23 parts of shredded radish in cold water for 5 hours to remove the salty taste, then remove it, cook for 10 minutes in steam steamer, store after dehydration, and crush 6 parts by weight of pork and stir-fry with stir-fry. It is stored until the completion of 3 parts by weight of vegetables, carrots, 1 part by weight cabbage, 1 part by weight of onion, 1 part by weight of spicy pepper After cutting into small pieces, put into processed mixer, and then put processed processed processed noodles, radish processed products, and pork processed products into the mixer, and then add 1 part by weight of cooking oil, 0.9 parts by weight of soy sauce, 0.5 parts by weight of sugar, and 0.5 parts by weight of seasoning. , Add 0.1 parts by weight of black pepper powder each, and mix it evenly for 5 minutes to prepare the dumpling stuffing mixture, and then the dumpling skin mixture and dumpling stuffing mixture are automatically molded into the dumpling machine in the molding machine and immersed in -2 ℃ ~ 0 ℃ cooling water. After cooling, the texture of the dumpling skin is obtained, the blower is removed, and the blower is operated in the previous step of conveying it to the conveyor, and the surface water is dried. In the later step, the rapid freezer is maintained at -35 ℃ to -40 ℃ for 25 minutes to 30 minutes. Method of making rice cake dumplings based on rice powder, characterized in that the frozen product is rapidly frozen in the course of passing through the minute