CN104351866A - Instant whole cassava powder dumplings and preparation method thereof - Google Patents
Instant whole cassava powder dumplings and preparation method thereof Download PDFInfo
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- CN104351866A CN104351866A CN201410430654.8A CN201410430654A CN104351866A CN 104351866 A CN104351866 A CN 104351866A CN 201410430654 A CN201410430654 A CN 201410430654A CN 104351866 A CN104351866 A CN 104351866A
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- powder
- dumpling
- cassava whole
- preparation
- whole
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of instant whole cassava powder dumplings. The preparation method comprises the following steps: a, pre-boiling cassava tubers, thoroughly boiling the pre-boiled cassava tubers and making the boiled cassava tubers into whole cassava powder; b, mixing the whole cassava powder with cold boiled water according to a ratio ranging from (1 to 1) to (1 to 1.2) and continuously stirring to obtain whole cassava powder dough; c, repeatedly pressing the whole cassava powder dough in the step b for 4-5 times through a dough pressing machine to obtain wrappers each with the thickness of 1.5-2.0 mm for later use; d, making the wrappers in the step c into dumpling wrappers each with the diameter of 7.3-8.5 cm for later use; e, steaming or frying stuffing, and filtering out redundant juice and oil drops for later use; f, making the dumpling wrappers in the step d and the stuffing in the step e into dumplings; g, sub-packaging the dumplings in the step f and quickly freezing. Meanwhile, the invention discloses the instant whole cassava powder dumplings prepared by the method. The dumplings prepared by the method have the advantages of long shelf life, complete and attractive appearance, convenience and safety for eating, good mouth feel and the like.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of instant type cassava whole-powder dumpling and preparation method thereof.
Background technology
That pursues living standard along with people improves constantly, the eating habit of people is by " higher fatty acid and high protein " to " low fat, low in calories and high dietary-fiber " future development, the change of this diversification eating habit, opportunity is brought to the development of many pieces of root crops, particularly since 2010, the General Office of the State Council issues No. 45, clearly cassava is classified as one of tropical crops of China's main development, and the technical research of cassava staple food becomes hot fields gradually with popularization.
In the traditional diet of people, the staple food of cereal crops (paddy rice, wheat and maize etc.) comprises noodles, dumpling, powder and some other instant food etc.Common dumpling wrapper is processed into by wheat flour.In China's sixties in last century, cassava is once once as " sending relief to a famine area " crop, people at that time eat through boiling after being removed the peel by block root simply again, and limiting because scientific research condition and block root at that time have peculiar processing characteristics, people are not by further for tapioca root processing and utilization.Along with the raising of people's living standard, also more and more higher to the requirement of the security of diet, wholesomeness and health.Tapioca root is owing to being rich in amylopectin, dietary fiber and trace element, and cassava cultivation does not use agricultural chemicals substantially simultaneously, and therefore cassava day by day becomes new main stream food, making a kind of trial newly especially of cassava whole-powder dumpling.
Conveniently eat, adapt to current allegro life, since 2005, people develop some instant type dumpling and production methods, this production method uses raw flour to make dumpling wrapper, then dumpling slaking (boiling or frying), then cooling final vacuum are packaged spare.Owing to cannot ensure that raw material and fillings reach complete sterilizing state in dumpling boiling or frying process, apt to deteriorate after making vacuum packaging, thus the shelf-life is short; Meanwhile, after dumpling wrapper boiling, water absorption rate is up to 259.3%, easily breaks in refrigerating process, thus affects outward appearance; In addition, owing to there is a large amount of fat in stuffing for dumplings, dumpling is after thermophilic digestion or frying, easily there is oxidation and generate many saturated fatty acids in unrighted acid, and accelerate becoming sour of unrighted acid, thus cause dumpling spoiled, and then affect eating mouth feel.
Therefore, be badly in need of a kind of follow-on instant type cassava whole-powder dumpling and preparation method thereof and solve existing issue.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of instant type cassava whole-powder dumpling, the dumpling using described method to make have long shelf-life, profile complete attractive in appearance, instant, mouthfeel are good and the advantages such as edible safety.
Another object of the present invention is to provide a kind of instant type cassava whole-powder dumpling, described dumpling have long shelf-life, profile complete attractive in appearance, instant, mouthfeel are good and the advantages such as edible safety.
To achieve these goals, the invention provides a kind of preparation method of instant type cassava whole-powder dumpling, comprise the following steps: a, tapioca root boiled and makes cassava whole-powder; B, described cassava whole-powder to be mixed with the ratio of cold water in 1:1-1:1.2, then do not stop stirring and make cassava whole-powder dough; C, that the described cassava whole-powder dough in step b is operated through oodle maker the musculus cutaneus being pressed into 1.5mm-2.0mm thickness for 4-5 time is repeatedly for subsequent use; D, the described musculus cutaneus in step c to be made diameter be that the dumpling wrapper of about 7.3cm-8.5cm is for subsequent use; E, by fillings boiling or fry, the unnecessary juice of elimination and oil droplet for subsequent use; F, the described dumpling wrapper in steps d and the described fillings in step e to be packaged into dumplings; G, the laggard scanning frequency of described dumpling packing in step f to be frozen.
Preferably, described step a specifically comprises: be cut into length 1cm-2cm potato block after being removed the peel by tapioca root; Described potato block after peeling is precooked 15 minutes at the temperature of 60 DEG C-70 DEG C; Described potato block after precooking is positioned in 10 DEG C of water and cools 20 minutes, do not stop to stir; Extremely described potato block was well-done in 35-40 minute cooled described potato block to be put into steamer boiling; Smash into well-done described potato block to pieces mashed potatoes, and described mashed potatoes are positioned over heated-air drying 15-17 hour in the baking oven of 65 DEG C-75 DEG C; Pulverized in pulverizer by dried described mashed potatoes and make described cassava whole-powder, described cassava whole-powder crosses 80 order steel sieves, then packs for subsequent use.Described cassava whole-powder after sieving is the graininess of 0.15mm-0.25mm.
Preferably, the temperature of precooking of described potato block is 65 DEG C.
Preferably, the temperature of described baking oven is 70 DEG C.
Preferably, the time of described heated-air drying is 16 hours.
In order to realize another object above-mentioned, the invention provides a kind of instant type cassava whole-powder dumpling, described instant type cassava whole-powder dumpling is made up of above-mentioned preparation method.
Compared with prior art, the preparation method of a kind of instant type of the present invention cassava whole-powder dumpling adopts ripe cassava whole-powder and fillings, and described cassava whole-powder and fillings decrease infected by microbes after boiling, thus the long shelf-life of the dumpling made, and time edible, the heat time is short, thus instant; In addition, dumpling wrapper and fillings, without hard cook or frying, avoid dumpling wrapper break in freezing process and affect outward appearance, thus the profile of dumpling are complete attractive in appearance, and substantially increase quality and the mouthfeel of dumpling; Moreover, do not add any food additives and anticorrisive agent, therefore edible safety in the preparation method of instant type cassava whole-powder dumpling of the present invention.
Detailed description of the invention
In conjunction with specific embodiments the preparation method of a kind of instant type cassava whole-powder of the present invention dumpling is further described now, specific as follows:
In one particular embodiment of the present invention, the preparation method of described a kind of instant type cassava whole-powder dumpling, comprises the following steps: a, to be boiled by tapioca root and make cassava whole-powder after precooking; B, described cassava whole-powder to be mixed with the ratio of cold water in 1:1-1:1.2, then do not stop stirring and make cassava whole-powder dough; C, that the described cassava whole-powder dough in step b is operated through oodle maker the musculus cutaneus being pressed into 1.5mm-2.0mm thickness for 4-5 time is repeatedly for subsequent use; D, the described musculus cutaneus in step c to be made diameter be that the dumpling wrapper of about 7.5cm-8.2cm is for subsequent use; E, by fillings boiling or fry, the unnecessary juice of elimination and oil droplet for subsequent use; F, the described dumpling wrapper in steps d and the described fillings in step e to be packaged into dumplings; G, the laggard scanning frequency of described dumpling packing in step f to be frozen.What the preparation method of a kind of instant type of the present invention cassava whole-powder dumpling adopted is that ripe cassava whole-powder makes described dumpling wrapper, and it is high that ripe described cassava whole-powder compares raw cassava whole-powder viscosity, thus avoids raw cassava whole-powder and make the defect that dumpling difficulty is shaped.
In the present embodiment, described step a specifically comprises: be cut into length 1cm potato block after being removed the peel by tapioca root; Described potato block after peeling is precooked 15 minutes at the temperature of 60 DEG C; Described potato block after precooking is positioned in 10 DEG C of water and cools 20 minutes, do not stop to stir; Extremely described potato block was well-done in 40 minutes cooled described potato block to be put into steamer boiling; Smash into well-done described potato block to pieces mashed potatoes, and described mashed potatoes to be positioned in the baking oven of 70 DEG C heated-air drying 16 hours; Pulverized in pulverizer by dried described mashed potatoes and make described cassava whole-powder, described cassava whole-powder crosses 80 order steel sieves, then packs for subsequent use.Particularly, the described cassava whole-powder after sieving is the graininess of 0.15mm-0.25mm.
In another specific embodiment of the present invention, described step a specifically comprises: be cut into length 2cm potato block after being removed the peel by tapioca root; Described potato block after peeling is precooked 15 minutes at the temperature of 70 DEG C; Described potato block after precooking is positioned in 10 DEG C of water and cools 20 minutes, do not stop to stir; Extremely described potato block was well-done in 35 minutes cooled described potato block to be put into steamer boiling; Smash into well-done described potato block to pieces mashed potatoes, and described mashed potatoes to be positioned in the baking oven of 65 DEG C heated-air drying 17 hours; Pulverized in pulverizer by dried described mashed potatoes and make described cassava whole-powder, described cassava whole-powder crosses 80 order steel sieves, then packs for subsequent use.
In another specific embodiment of the present invention, step a specifically comprises: be cut into length 1.5cm potato block after being removed the peel by tapioca root; Described potato block after peeling is precooked 15 minutes at the temperature of 65 DEG C; Described potato block after precooking is positioned in 10 DEG C of water and cools 20 minutes, do not stop to stir; Extremely described potato block was well-done in 37 minutes cooled described potato block to be put into steamer boiling; Smash into well-done described potato block to pieces mashed potatoes, and described mashed potatoes to be positioned in the baking oven of 75 DEG C heated-air drying 15 hours; Pulverized in pulverizer by dried described mashed potatoes and make described cassava whole-powder, described cassava whole-powder crosses 80 order steel sieves, then packs for subsequent use.
The present invention discloses a kind of instant type cassava whole-powder dumpling, described instant type cassava whole-powder dumpling is made up of above-mentioned preparation method.As from the foregoing, the dumpling that the preparation method of a kind of instant type cassava whole-powder of the present invention dumpling is made, employing be ripe cassava whole-powder and fillings, decrease microbial contamination, thus the long shelf-life of the instant type cassava whole-powder dumpling made, when edible, the heat time is short, therefore instant; In addition, dumpling wrapper and fillings, without hard cook or frying, avoid dumpling wrapper break in freezing process and affect outward appearance, thus the profile of dumpling are complete attractive in appearance, and substantially increase quality and the mouthfeel of dumpling; Moreover, do not add any food additives and anticorrisive agent, therefore edible safety in the preparation method of instant type cassava whole-powder dumpling of the present invention.
Above disclosedly be only the preferred embodiments of the present invention, certainly can not limit the interest field of the present invention with this, therefore according to the equivalent variations that the present patent application the scope of the claims is done, still belong to the scope that the present invention is contained.
Claims (7)
1. a preparation method for instant type cassava whole-powder dumpling, is characterized in that, comprises the following steps:
A, tapioca root boiled after precooking and makes cassava whole-powder;
B, described cassava whole-powder to be mixed with the ratio of cold water in 1:1-1:1.2, then do not stop stirring and make cassava whole-powder dough;
C, that the described cassava whole-powder dough in step b is operated through oodle maker the musculus cutaneus being pressed into 1.5mm-2.0mm thickness for 4-5 time is repeatedly for subsequent use;
D, the described musculus cutaneus in step c to be made diameter be that the dumpling wrapper of about 7.3cm-8.5cm is for subsequent use;
E, by fillings boiling or fry, the unnecessary juice of elimination and oil droplet for subsequent use;
F, the described dumpling wrapper in steps d and the described fillings in step e to be packaged into dumplings;
G, the laggard scanning frequency of described dumpling packing in step f to be frozen.
2. the preparation method of a kind of instant type cassava whole-powder dumpling as claimed in claim 1, it is characterized in that, described step a specifically comprises:
The potato block that length is 1cm-2cm is cut into after being removed the peel by tapioca root;
Described potato block after peeling is precooked 15 minutes at the temperature of 60 DEG C-70 DEG C;
Described potato block after precooking is positioned in 10 DEG C of water and cools 20 minutes, do not stop to stir;
Extremely described potato block was well-done in 35-40 minute cooled described potato block to be put into steamer boiling;
Smash into well-done described potato block to pieces mashed potatoes, and described mashed potatoes are positioned over heated-air drying 15-17 hour in the baking oven of 65 DEG C-75 DEG C;
Pulverized in pulverizer by dried described mashed potatoes and make described cassava whole-powder, described cassava whole-powder crosses 80 order steel sieves, then packs for subsequent use.
3. the preparation method of a kind of instant type cassava whole-powder dumpling as claimed in claim 2, it is characterized in that, the described cassava whole-powder after sieving is the graininess of 0.15mm-0.25mm.
4. the preparation method of a kind of instant type cassava whole-powder dumpling as claimed in claim 2, is characterized in that, the temperature of precooking of described potato block is 65 DEG C.
5. the preparation method of a kind of instant type cassava whole-powder dumpling as claimed in claim 2, is characterized in that, the temperature of described baking oven is 70 DEG C.
6. the preparation method of a kind of instant type cassava whole-powder dumpling as claimed in claim 2, is characterized in that, the time of described heated-air drying is 16 hours.
7. an instant type cassava whole-powder dumpling, is characterized in that, is made up of the preparation method described in any one of claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410430654.8A CN104351866A (en) | 2014-08-28 | 2014-08-28 | Instant whole cassava powder dumplings and preparation method thereof |
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| CN201410430654.8A CN104351866A (en) | 2014-08-28 | 2014-08-28 | Instant whole cassava powder dumplings and preparation method thereof |
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Cited By (3)
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| CN105325963A (en) * | 2015-11-30 | 2016-02-17 | 广西大学 | Whole cassava flour mealworm and making method thereof |
| CN105995402A (en) * | 2016-05-12 | 2016-10-12 | 刘永君 | Method for processing potato-mixed-powder dumplings |
| CN107212330A (en) * | 2017-05-17 | 2017-09-29 | 保山全心农业科技有限公司 | A kind of preparation method of cassava whole-powder noodles |
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Application publication date: 20150218 |