CN105558769A - Dumpling wrapper made of potato flour and manufacturing method of dumping wrapper - Google Patents
Dumpling wrapper made of potato flour and manufacturing method of dumping wrapper Download PDFInfo
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- CN105558769A CN105558769A CN201510923762.3A CN201510923762A CN105558769A CN 105558769 A CN105558769 A CN 105558769A CN 201510923762 A CN201510923762 A CN 201510923762A CN 105558769 A CN105558769 A CN 105558769A
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Abstract
The invention discloses a dumpling wrapper made of potato flour and a manufacturing method of the dumping wrapper, and belongs to the technical field of food processing and manufacturing. The dumpling wrapper which uses the potato flour as a main ingredients is applicable to dumpling making and is made of the potato flour and the manufacturing method of the dumpling wrapper are provided. Fresh potatoes are steamed and peeled and are made into paste; then, high gluten wheat flour, cooked potato flour and water are added into the smashed potato paste according to a weight ratio of 4 parts of the fresh cooked potato paste to 4 parts of the high gluten wheat flour to 1.2 parts of the cooked potato flour to 1 part of the water; the mixture is stirred into a uniform mixed material; then, the uniform mixed material is kneaded into small dough; finally, each piece of small dough is manually rolled into single dumpling wrappers one by one.
Description
Technical field
The present invention relates to a kind of dumpling wrapper, especially relate to the dumpling wrapper that a kind of potato full-powder makes, belong to field of food producing technology.The invention still further relates to a kind of preparation method of described dumpling wrapper.
Background technology
Potato has very high nutritive value, it is the wholefood that the whole world is generally acknowledged, its protein nutritive value is high, digestible component is high, easily be absorbed by the body, its quality is close with animal protein, containing several amino acids, comprise the essential amino acid that arginine, methionine, isoleucine, lysine, histidine, phenylalanine, threonine etc. human body can not self synthesize, its value can match in excellence or beauty with egg.Meanwhile, also containing abundant vitamin in potato, as: carrotene, vitamin C, thiamine, riboflavin, niacin etc., also include as calcium, phosphorus, iron etc. enrich at mineral nutrients, belong to wholefood.At present, our potato is mainly used in eating raw, and some is for Western-style leisure food such as producing starch or French fries, potato chips, mashed potatoes; Also have one will be used for adding in other food, such as add in hinge meat ball and make dietary gel or add in the flour-made food based on wheat flour the flour-made food made containing potato composition, but still lower to the consumption figure of potato on the whole.And, being no matter above-mentioned any food containing potato composition, when making, being all a kind of simple mixing and agglomerating shaping, then slaking and edible.One of food that one of dumpling staple food being not only northerner is also national and even global Chinese extremely likes.If potato full-powder can be made into very thin thickness, area is larger, the suitable dumpling wrapper of making dumplings of explosion is there will not be again in the making, maturing process of food, it not only can expand the sphere of consumption of potato, and nutritious food can also be provided for the whole people, this is all significant.But also do not utilize potato complete feed to make the report of dumpling wrapper at present.
Summary of the invention
Technical problem to be solved by this invention is: providing a kind of is main component with potato, is applicable to the dumpling wrapper made of potato full-powder wrapping hinge.Present invention also offers a kind of preparation method for above-mentioned dumpling wrapper.
For solving the problems of the technologies described above adopted technical scheme be:, a kind of potato full-powder make dumpling wrapper, described dumpling wrapper all for rolled by the mix of following weight parts component make musculus cutaneus,
Described parts by weight of component mix comprises 4 parts, the ripe mud of fresh potato, high gluten wheat flour 4 parts, ripe potato full-powder 1.2 parts and 1 part, water.
Further, described ripe potato full-powder is that 100 orders sieve ripe dehydrated potato powder particle.
The preferred embodiment of such scheme is, the ripe mud of described fresh potato smashs mud to pieces for newly cooking peeled potatoes.
For a preparation method for above-mentioned dumpling wrapper, comprise the following steps,
Choose fresh potato cook peeling after ramming become mud, then in the mashed potato smashed to pieces, add high gluten wheat flour, ripe potato full-powder and water by above-mentioned weight ratio and mix and stir uniformly compound, then uniform for mix compound kneading is become doughball, finally the doughball described in each is rolled one by one by hand and make single dumpling wrapper, complete the making work of described dumpling wrapper
Further, described ripe potato full-powder is produced in the steps below,
First fresh potato is cut into raw potato pieces, then by ripe for raw potato pieces boiling potato block, then done by ripe potato block drying and ripening potato, most after-ripening potato flour is broken and adopt 100 object sieve to complete the making of described ripe potato full-powder.
Further, before fresh potato cuts into raw potato pieces, first adopt artificial or mechanical means to carry out peeling to fresh potato and process, and then cut into the raw potato pieces that thickness is no more than 5 ㎝.
Further, when potato block that raw potato pieces boiling is ripe, the boiled rear continuation boiling of water is no more than 35 minutes and completes cooking process.
Further, when ripe potato block drying and ripening potato is done, put into dryer after the hot potato block first boiling completed is cooled to room temperature again and carry out drying and make described ripe potato and do.
Further, when adopting dryer to dry cooled ripe potato block, the set temperature of dryer is between 70-90 DEG C, and drying time is at 7-8 hour.
The invention has the beneficial effects as follows: become mud by fresh potato being cooked the rear ramming of peeling, then the weight ratio of 4 parts, the ripe mud of fresh potato, high gluten wheat flour 4 parts, ripe potato full-powder 1.2 parts and 1 part, water is pressed, in the mashed potato smashed to pieces, add high gluten wheat flour, ripe potato full-powder and water mix and stir uniformly compound, then uniform for mix compound kneading is become doughball, finally again the doughball described in each is rolled one by one by hand and make single dumpling wrapper.Due to sample dumpling wrapper in potato composition point 5.2 parts, thus make described dumpling wrapper become the dumpling wrapper made with Potatoes truly, and then add the sphere of consumption of potato greatly, reach as the whole people provide the object of nutritious food.Simultaneously, described potato dumpling wrapper is owing to the addition of the high gluten wheat flour of some, add certain stickiness that fresh bell potato has, thus ensure that described is the dumpling wrapper that main food materials are made with potato, no matter be in the process making kneading plane materiel, or make in the process of musculus cutaneus rolling, and all can not go out in the process of faric, the boiling of postorder cannot agglomerating, cutification and handbag filling, boiling blistering image, for the sphere of consumption expanding potato provides a favorable guarantee.
Detailed description of the invention
In order to expand the sphere of consumption of potato, for consumer provides more more nourishing foods, the present invention take very potato as the food materials of Main Ingredients and Appearance for what exist in prior art, the technical problem that cannot be made into the musculus cutaneus class basic material of thinner thickness provide a kind of take potato as main component, be applicable to the dumpling wrapper made of potato full-powder wrapping hinge, and a kind of preparation method for making above-mentioned dumpling wrapper.Described dumpling wrapper is all the musculus cutaneus of the system of being rolled by the mix of following weight parts component, and described parts by weight of component mix comprises 4 parts, the ripe mud of fresh potato, high gluten wheat flour 4 parts, ripe potato full-powder 1.2 parts and 1 part, water.The preparation method of described dumpling wrapper comprises the following steps, choose fresh potato cook peeling after ramming become mud, then in the mashed potato smashed to pieces, add high gluten wheat flour, ripe potato full-powder and water by above-mentioned weight ratio and mix and stir uniformly compound, then uniform for mix compound kneading is become doughball, finally the doughball described in each is rolled one by one by hand and make single dumpling wrapper, complete the making work of described dumpling wrapper.When adopting above-mentioned preparation method to make dumpling wrapper, mud is become by fresh potato being cooked the rear ramming of peeling, then the weight ratio of 4 parts, the ripe mud of fresh potato, high gluten wheat flour 4 parts, ripe potato full-powder 1.2 parts and 1 part, water is pressed, in the mashed potato smashed to pieces, add high gluten wheat flour, ripe potato full-powder and water mix and stir uniformly compound, then uniform for mix compound kneading is become doughball, finally again the doughball described in each is rolled one by one by hand and make single dumpling wrapper.Due to potato composition point 5.2 parts in described dumpling wrapper, thus make described dumpling wrapper become the dumpling wrapper made with Potatoes truly, and then add the sphere of consumption of potato greatly, reach as the whole people provide the object of nutritious food.Simultaneously, described potato dumpling wrapper is owing to the addition of the high gluten wheat flour of some, add certain stickiness that fresh bell potato has, thus ensure that described is the dumpling wrapper that main food materials are made with potato, no matter be in the process making kneading plane materiel, or make in the process of musculus cutaneus rolling, and all can not go out in the process of faric, the boiling of postorder cannot agglomerating, cutification and handbag filling, boiling blistering image, for the sphere of consumption expanding potato provides a favorable guarantee.
In above-mentioned embodiment, in order to strengthen potato full-powder, potato smashs the blending viscosity between mud and high gluten wheat flour to pieces, improve with Potatoes conglobation property and the cutification of the dough being main component, the granularity of described potato full-powder should reach after 100 eye mesh screens sieve as far as possible and use the lower material of sieve, its preparation method is first by fresh potato cutting raw potato pieces, then by ripe for raw potato pieces boiling potato block, then ripe potato block drying and ripening potato is done, most after-ripening potato flour is broken and adopt 100 object sieve to complete the making of described ripe potato full-powder, in the production process of above-mentioned potato full-powder, before potato is cut into raw potato pieces, first adopt artificial or mechanical means to carry out peeling to fresh potato and process, and then cut into the raw potato pieces that thickness is no more than 5 ㎝, when by ripe for raw potato pieces boiling potato block, only need continue boiling after water is boiled and be no more than 35 minutes and complete cooking process.And before ripe potato block is ground into 100 object crushed materials, first need to make an uproar dry for ripe potato block, put into dryer after the hot potato block first boiling completed when dry making an uproar is cooled to room temperature again and carry out drying and make described ripe potato and do.Now, the comparatively simple method of one carries out drying by dryer, and recklessly undertaken by bake out temperature on dryer and drying time, and namely temperature is arranged between 70-90 DEG C, drying time is arranged on 7-8 hour, and does not need the inspection carrying out dry perceived noisiness.
In above-mentioned embodiment, in order to improve potato full-powder, potato smashs mud to pieces and blending viscosity between high gluten wheat flour, when producing potato and smashing mud to pieces, peeling operation be placed on steam or after boiling, and make when getting potato full-powder, peeling operation is placed on steams or before boiling, and the slaking mode producing the best when potato smashs mud to pieces is for boiling, and make get potato full-powder time the best slaking mode for steaming.Like this, the former can ensure potato smash to pieces the water content of mud, opaque degree and postorder make skin after mouthfeel degree, and the latter both effectively can reduce water content, be beneficial to the oven dry of postorder, be conducive to again and ensure that potato is not run off at maturing process Middle nutrition composition as far as possible, ensureing the comprehensive nutritional labeling of potato full-powder material.
Claims (9)
1. with the dumpling wrapper that potato full-powder makes, it is characterized in that: described dumpling wrapper is all the musculus cutaneus of the system of being rolled by the mix of following weight parts component,
Described parts by weight of component mix comprises 4 parts, the ripe mud of fresh potato, high gluten wheat flour 4 parts, ripe potato full-powder 1.2 parts and 1 part, water.
2. the dumpling wrapper that makes of potato full-powder according to claim 1, is characterized in that: described ripe potato full-powder is that 100 orders sieve ripe dehydrated potato powder particle.
3. the dumpling wrapper of potato full-powder making according to claim 1 and 2, is characterized in that: the ripe mud of described fresh potato smashs mud to pieces for newly cooking peeled potatoes.
4. for a preparation method for dumpling wrapper described in claim 3, it is characterized in that: comprise the following steps,
Choose fresh potato cook peeling after ramming become mud, then in the mashed potato smashed to pieces, add high gluten wheat flour, ripe potato full-powder and water by above-mentioned weight ratio and mix and stir uniformly compound, then uniform for mix compound kneading is become doughball, finally the doughball described in each is rolled one by one by hand and make single dumpling wrapper, complete the making work of described dumpling wrapper.
5. preparation method according to claim 4, is characterized in that: described ripe potato full-powder is produced in the steps below,
First fresh potato is cut into raw potato pieces, then by ripe for raw potato pieces boiling potato block, then done by ripe potato block drying and ripening potato, most after-ripening potato flour is broken and adopt 100 object sieve to complete the making of described ripe potato full-powder.
6. preparation method according to claim 5, is characterized in that: before fresh potato cuts into raw potato pieces, first adopts artificial or mechanical means to carry out peeling to fresh potato and processes, and then cut into the raw potato pieces that thickness is no more than 5 ㎝.
7. preparation method according to claim 5, is characterized in that: when potato block that raw potato pieces boiling is ripe, the boiled rear continuation boiling of water is no more than 35 minutes and completes cooking process.
8. preparation method according to claim 5, is characterized in that: when being done by ripe potato block drying and ripening potato, puts into dryer again and carry out drying and make described ripe potato and do after the hot potato block first boiling completed is cooled to room temperature.
9. preparation method according to claim 8, is characterized in that: when adopting dryer to dry cooled ripe potato block, the set temperature of dryer is between 70-90 DEG C, and drying time is at 7-8 hour.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510923762.3A CN105558769A (en) | 2015-12-14 | 2015-12-14 | Dumpling wrapper made of potato flour and manufacturing method of dumping wrapper |
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| CN201510923762.3A CN105558769A (en) | 2015-12-14 | 2015-12-14 | Dumpling wrapper made of potato flour and manufacturing method of dumping wrapper |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936246A (en) * | 2018-07-03 | 2018-12-07 | 江南大学 | A kind of potato dumpling wrapper and preparation method thereof |
| CN112869086A (en) * | 2021-01-25 | 2021-06-01 | 贾森 | Preparation method of potato and five-cereal nutritional instant steamed dumplings |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601454A (en) * | 2009-04-08 | 2009-12-16 | 王杰林 | Potato Chinese style series wheaten food and preparation method thereof |
| CN103250995A (en) * | 2013-05-29 | 2013-08-21 | 万世凤 | Preparation method of high-elasticity steamed dumpling |
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2015
- 2015-12-14 CN CN201510923762.3A patent/CN105558769A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601454A (en) * | 2009-04-08 | 2009-12-16 | 王杰林 | Potato Chinese style series wheaten food and preparation method thereof |
| CN103250995A (en) * | 2013-05-29 | 2013-08-21 | 万世凤 | Preparation method of high-elasticity steamed dumpling |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936246A (en) * | 2018-07-03 | 2018-12-07 | 江南大学 | A kind of potato dumpling wrapper and preparation method thereof |
| CN112869086A (en) * | 2021-01-25 | 2021-06-01 | 贾森 | Preparation method of potato and five-cereal nutritional instant steamed dumplings |
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Application publication date: 20160511 |
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