CN107455660A - A kind of preparation method of the mashed purple sweet potato rice dumpling - Google Patents

A kind of preparation method of the mashed purple sweet potato rice dumpling Download PDF

Info

Publication number
CN107455660A
CN107455660A CN201710947188.4A CN201710947188A CN107455660A CN 107455660 A CN107455660 A CN 107455660A CN 201710947188 A CN201710947188 A CN 201710947188A CN 107455660 A CN107455660 A CN 107455660A
Authority
CN
China
Prior art keywords
rice dumpling
sweet potato
parts
purple sweet
preparation
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
Application number
CN201710947188.4A
Other languages
Chinese (zh)
Inventor
陈朝军
刘嘉
雷尊国
刘永翔
董楠
王辉
唐健波
李俊
吕都
陈中爱
刘辉
关郁芳
陈超
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guizhou Jinnong Food Technology Co Ltd
Guizhou Institute of Biology
Original Assignee
Guizhou Jinnong Food Technology Co Ltd
Guizhou Institute of Biology
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guizhou Jinnong Food Technology Co Ltd, Guizhou Institute of Biology filed Critical Guizhou Jinnong Food Technology Co Ltd
Priority to CN201710947188.4A priority Critical patent/CN107455660A/en
Publication of CN107455660A publication Critical patent/CN107455660A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/105—Sweet potatoes
    • 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

Landscapes

  • 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)
  • Cereal-Derived Products (AREA)

Abstract

A kind of preparation method of the mashed purple sweet potato rice dumpling, is related to food processing technology field, is made up of the component of following parts by weight：10 40 parts of mashed purple sweet potato, 50 80 parts of glutinous rice flour, 12 parts of shortening, 24 parts of modified potato starch, surplus are water, and the ratio of water and raw material weight sum is 1.8 2.2：1.Compound method of the present invention is simple, does not add food additives, and nutritive value is high, using there is filling or tasty and refreshing without filling rice dumpling delicious food made of quick-frozen mode.

Description

A kind of preparation method of the mashed purple sweet potato rice dumpling
Technical field
The invention belongs to food processing technology field, is related to a kind of preparation method of the mashed purple sweet potato rice dumpling.
Background technology
Purple sweetpotato is also known as purple potato, and potato meat is in purple to darkviolet, in addition to the nutritional ingredient with Ordinary Sweet Potatoes, rich in cyanine Element, there is higher medical value, be it is a kind of cultivation easily, the preferable crop of dietotherapeutic.The nutritive value of sweet potato is fully excavated, Further expand the purposes of product, research and develop new process technology, maximally utilise the Sweet potato germplasm of China's abundant, Through as the important research topic of agricultural byproducts, food processing field.
The content of the invention
In view of this, it is an object of the invention to provide a kind of mashed purple sweet potato rice dumpling and preparation method thereof, there is nutriture value The characteristics of value is high, and the rice dumpling are delicious tasty and refreshing.
To reach above-mentioned purpose, the present invention provides following technical scheme：
The mashed purple sweet potato rice dumpling, including raw material and auxiliary material, are calculated according to the mass fraction, mashed purple sweet potato 10-40 parts, glutinous rice flour 50- 80 parts, shortening 1-2 parts, modified potato starch 2-4 parts, surplus is water, and water and the ratio of raw material weight sum are 1.8- 2.2：1.
The preparation method of the mashed purple sweet potato rice dumpling, each component is taken by above-mentioned parts by weight, is comprised the following steps：
1)：Purple sweetpotato is cleaned into peeling to be cooked；
2)：Mud is made in the purple sweetpotato cooked；
3)：Glutinous rice flour, mashed purple sweet potato, modified potato starch, shortening and water are stirred；
4)：Filling is formed with after dough in step 3 is stirred repeatedly or without the filling rice dumpling；
5)：By the rice dumpling of shaping, finished product is made in quick refrigeration storage under -40 low temperature；
The beneficial effects of the present invention are：Invention compound method is simple, does not add any additive, and edible safety is reliable, Using low-temperature quick-freezing technique, nutritional ingredient retains comprehensive, using intrinsic sugar in sweet potato, reduces the addition of white sugar in the rice dumpling, Nutritive value is high.
The preferred embodiments of the present invention will be described in detail below.
Embodiments of the invention 1：The mashed purple sweet potato rice dumpling, including raw material and auxiliary material, are calculated according to the mass fraction, mashed purple sweet potato 20 Part, 60 parts of glutinous rice flour, 2 parts of shortening, 3 parts of modified potato starch, surplus are water, and the ratio of water and raw material weight sum is 2： 1, it is preparing raw material.
Mashed purple sweet potato rice dumpling preparation method, each component is taken by above-mentioned parts by weight, is comprised the following steps：
1)：Purple sweetpotato is cleaned into peeling to be cooked；
2)：Mud is made in the purple sweetpotato cooked；
3)：Glutinous rice flour, mashed purple sweet potato, modified potato starch, shortening and water are stirred；
4)：Filling is formed with after dough in step 3 is stirred repeatedly or without the filling rice dumpling；
5)：By the rice dumpling of shaping, finished product is made in quick refrigeration storage under -40 low temperature；
The present invention is mixed using the purple sweetpotato that nutrient content is high, anthocyanidin preservation effect is good with glutinous rice flour, improves the rice dumpling Sense organ and nutritional quality, anthocyanidin makes the rice dumpling have anti-oxidant, anti-aging function in purple sweetpotato, while reduces traditional rice dumpling system The addition of white sugar during work, the rice dumpling are agreeably sweet, do not mix soup.
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical Cross above preferred embodiment the present invention is described in detail, it is to be understood by those skilled in the art that can be Various changes are made to it in form and in details, without departing from claims of the present invention limited range.

Claims (1)

  1. A kind of 1. preparation method of the mashed purple sweet potato rice dumpling, it is characterised in that including：
    Step 1：Purple sweetpotato is cleaned into peeling to be cooked；
    Step 2：Mud is made in the purple sweetpotato cooked
    Step 3：Glutinous rice flour, mashed purple sweet potato, modified potato starch shortening and water are stirred；
    Step 4：Filling is formed with after dough in step 3 is stirred repeatedly or without the filling rice dumpling；
    Step 5：By the rice dumpling of shaping, finished product is made in quick refrigeration storage under -40 low temperature.
CN201710947188.4A 2017-10-12 2017-10-12 A kind of preparation method of the mashed purple sweet potato rice dumpling Pending CN107455660A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710947188.4A CN107455660A (en) 2017-10-12 2017-10-12 A kind of preparation method of the mashed purple sweet potato rice dumpling

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710947188.4A CN107455660A (en) 2017-10-12 2017-10-12 A kind of preparation method of the mashed purple sweet potato rice dumpling

Publications (1)

Publication Number Publication Date
CN107455660A true CN107455660A (en) 2017-12-12

Family

ID=60554052

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710947188.4A Pending CN107455660A (en) 2017-10-12 2017-10-12 A kind of preparation method of the mashed purple sweet potato rice dumpling

Country Status (1)

Country Link
CN (1) CN107455660A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107821546A (en) * 2017-12-14 2018-03-23 大连工业大学 A kind of potato moon cake and preparation method thereof
CN110226722A (en) * 2019-05-22 2019-09-13 吴朝邦 Quick-frozen sweet potato pill of a kind of high fine low sugar and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1739400A (en) * 2005-09-16 2006-03-01 张政 Sweet potato sweet soup ball powder and preparation process thereof
CN101756101A (en) * 2008-11-13 2010-06-30 河南省淇县永达食业有限公司 Anti-cracking method for quickly frozen glue pudding
CN102132850A (en) * 2011-03-29 2011-07-27 殷三平 Glue pudding and preparation method thereof
CN105285548A (en) * 2014-07-15 2016-02-03 吴阳 Processing method of rice dumplings

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1739400A (en) * 2005-09-16 2006-03-01 张政 Sweet potato sweet soup ball powder and preparation process thereof
CN101756101A (en) * 2008-11-13 2010-06-30 河南省淇县永达食业有限公司 Anti-cracking method for quickly frozen glue pudding
CN102132850A (en) * 2011-03-29 2011-07-27 殷三平 Glue pudding and preparation method thereof
CN105285548A (en) * 2014-07-15 2016-02-03 吴阳 Processing method of rice dumplings

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107821546A (en) * 2017-12-14 2018-03-23 大连工业大学 A kind of potato moon cake and preparation method thereof
CN110226722A (en) * 2019-05-22 2019-09-13 吴朝邦 Quick-frozen sweet potato pill of a kind of high fine low sugar and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102871053B (en) Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods
CN103445237A (en) Production method for Chinese chestnut full nutrition powder puffed food
CN104664012A (en) Potato caramel treats and preparing method thereof
CN102224911B (en) Processing method of leisure food
CN104970270A (en) Breadcrumbs for fermented meat product and preparation process of breadcrumbs
CN108433057A (en) A kind of potato cracknel and preparation method thereof
CN107950874A (en) A kind of quick-frozen donkey meat boiled dumpling and preparation method thereof
CN107259348A (en) A kind of fruit and vegetable vermicelli and preparation method
CN107455660A (en) A kind of preparation method of the mashed purple sweet potato rice dumpling
CN104351451A (en) Preparing method of jerusalem artichoke nutritional preserved fruit
CN103082208B (en) Fried white radish patty and manufacturing method thereof
KR101927990B1 (en) Hamd-made sauce made of potato and marine product and manufacturing method of the same
CN106213201A (en) A kind of processing method of seafood taste rice crust
CN105266093A (en) Processing method of potato-powder sausage
CN105166996A (en) Squid salad product and making method thereof
CN107865342A (en) A kind of Alaska pollock row and preparation method thereof
CN105639022A (en) Technique for processing corn soft sweets
CN104336521A (en) Puffed peas rich in iron and zinc
CN106234507A (en) The Toast made of Rhizoma Solani tuber osi and processing method thereof
CN107440050A (en) A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea
CN109527476A (en) It is a kind of naturally to eat fresh Potato Cake and preparation method thereof fastly
CN104397610A (en) Microwave freezing steamed vegetable and production method thereof
CN104273450A (en) Potato rice sausage and processing method thereof
KR20160039102A (en) Kochujang using sweet potato and process for preparation thereof
CN108354145A (en) A kind of production method of the Qarnet Chinese yam rice dumpling

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20171212

WD01 Invention patent application deemed withdrawn after publication