CN115088827A - Strong-flavor dumpling sesame stuffing and preparation method thereof - Google Patents
Strong-flavor dumpling sesame stuffing and preparation method thereof Download PDFInfo
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- CN115088827A CN115088827A CN202210694233.0A CN202210694233A CN115088827A CN 115088827 A CN115088827 A CN 115088827A CN 202210694233 A CN202210694233 A CN 202210694233A CN 115088827 A CN115088827 A CN 115088827A
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- 241000207961 Sesamum Species 0.000 title claims abstract description 168
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 168
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 40
- 239000012530 fluid Substances 0.000 claims abstract description 37
- 241000209094 Oryza Species 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 32
- 235000009566 rice Nutrition 0.000 claims abstract description 32
- 230000008569 process Effects 0.000 claims abstract description 25
- 238000000227 grinding Methods 0.000 claims description 72
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- 238000001035 drying Methods 0.000 claims description 2
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Classifications
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a strong-flavor dumpling sesame stuffing and a preparation method thereof, belonging to the field of food processing. The method endows the finally prepared stuffing with fine mouthfeel and fluid feeling which are comparable to those of the novel rice dumpling by a specific sesame pretreatment process and a stuffing processing process, and meanwhile, the stuffing is rich in sesame aroma and full of mellow fragrance. The invention also discloses the sesame stuffing of the rice dumpling prepared by the method and the sesame rice dumpling obtained by further processing.
Description
Technical Field
The invention relates to the field of food processing, in particular to a strong-flavor dumpling sesame stuffing and a preparation method thereof.
Background
As a traditional food, the rice dumpling firmly occupies the main position in the field of the prior dessert and snack food due to the unique taste and flavor. With the development of the times, new glue puddings (such as fruit glue puddings, frozen glue puddings and the like) with different fillings and flavors are continuously pushed out, some traditional glue puddings (such as sesame-filled glue puddings, red bean-filled glue puddings and the like) cannot meet the higher requirement of fine taste buds of people, particularly the filling part of the glue puddings, the filling of the traditional glue puddings prepared by the prior art is not as fine and greasy as the new glue puddings, and if the filling is directly prepared into a sandy shape according to the method of the new glue puddings, the loss of the thick fragrance of the filling of the traditional glue puddings can be caused.
People urgently need to find a production process method which can improve the sliminess and texture of the traditional sweet soup ball stuffing and can keep the fragrance of the traditional sweet soup ball stuffing.
Disclosure of Invention
Based on the defects of the prior art, the invention aims to provide the preparation method of the sesame stuffing of the strong-flavor glue pudding, the finally prepared stuffing is endowed with fine mouthfeel and fluid feeling which are comparable to those of the novel glue pudding through a specific sesame pretreatment process and a stuffing processing process, and meanwhile, the stuffing is rich in sesame aroma and is full of mellow fragrance.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of strong-flavor glutinous rice ball sesame stuffing comprises the following steps:
(1) screening and rinsing sesame, drying and dehydrating, then frying at 110-125 ℃ for 60-85 min, and cooling;
(2) crushing the wall of the cooled sesame, and then carrying out continuous grading grinding treatment to obtain sesame fluid with the particle diameter of 5-50 microns; the temperature of the sesame fluid is 80-95 ℃;
(3) cooling the sesame fluid to 20-35 ℃, then adding auxiliary materials and seasonings, mixing, and stirring at a constant speed of 15-20 rpm for 8-15 min to be uniform, thus obtaining the sesame stuffing of the strong aromatic rice dumpling.
Among the current conventional art, the rice dumpling sesame filling also can bake before the crocus preparation and wait the preliminary treatment process, this process is in order to promote the fragrance of sesame, stir-fry ripe sesame also more be favorable to oozing of grease and the degree of consistency that promotes the sesame granule when subsequent processing simultaneously, however traditional stir-fry system often adopts big fire or medium fire to go on, the temperature often reaches 150 ~ 200 ℃ (even higher), the stir-fry system sesame that this kind of condition obtained is more fragrant, nevertheless often can take place local fried burnt, probably lead to the flavor of partial filling incoordination, the taste is bitter even.
According to the preparation method of the sesame stuffing of the strong aromatic glue pudding, sesame is fried slowly at a specific low temperature in advance, so that the sesame can be flavored, meanwhile, in the subsequent process, the sesame is subjected to specific treatment, so that the mellow smell of the sesame can be comparable to that of the conventional sesame stuffing, the strong and burnt sesame fragrance of the final product is ensured, the final product has no inharmonious smell, and the final product has fragrant, sweet and bitter taste; meanwhile, the frying time at the temperature cannot be too short, otherwise the aroma of the sesame cannot be exerted, and the sesame is difficult to store and transport for a long time due to incomplete frying (half-cooked) of the sesame, so that the sesame stuffing particles are not uniform in preparation.
After the sesame is fried and cooled, wall breaking and crushing are carried out on the sesame, so that grease in the sesame can be fully exuded at subsequent high temperature, and meanwhile, preparation is made for subsequent grading grinding treatment, so that the density of the sesame filling is improved; and then, when continuous grading grinding treatment is carried out, the crushed sesame powder can be uniformly processed into particle fluid powder, the powder forms a high-temperature environment due to long-time friction, grease is continuously exuded to gradually form colloidal fluid, when the fluid is kept at 80-95 ℃, the inventor finds that the sesame fluid is optimal in fine and smooth sense, the grease exudation degree is best, the color is dark and bright, at the moment, the sesame powder is directly cooled to the normal temperature and then mixed with an auxiliary material and slowly stirred, and the auxiliary material is added to fully improve the sweetness and smoothness of the sesame.
Meanwhile, after the sesame stuffing is cooled to room temperature, the sesame stuffing needs to be kept at a constant temperature in the processing process, and the inventor finds that if the temperature is too high, the mellow degree of the mixed sesame stuffing can be obviously reduced, the taste of the sesame stuffing in the subsequent preparation of the rice dumplings can be influenced, and the skin of the stuffed rice dumplings can be softened to influence the yield; if the temperature is reduced in the processing process, sesame liquid begins to become hard, the fragrance is lost, the sesame cannot be formed due to higher hardness and even damage to the wrapper during packaging, and the fragrance is greatly reduced. The sesame stuffing of the rice dumpling prepared under the condition of the invention can keep moderate hardness, has fine and smooth taste and high-grade fluid texture, has strong fragrance, and has the characteristics of a novel rice dumpling and a traditional rice dumpling after being wrapped.
Preferably, the rinsing in step (1) includes a first rinsing precipitation and a second rinsing precipitation.
Through twice rinsing and precipitating, silt or earth separation that the sesame will have after the first rinsing is precipitated to the bottom, separates the great foreign matter of sediment processing granule and sesame in the secondary rinsing is precipitated afterwards, ensures the degree of consistency and the cleanliness factor of sesame.
Preferably, the sesame in the step (1) is cooled and then is subjected to sealing treatment.
The sesame after sealing treatment can eliminate impurities in the production environment to cause secondary pollution, and the prepared sesame can be directly produced in the next step or can be transported or stored for later use in a long distance.
Preferably, the wall-breaking crushing treatment in the step (2) is performed in a wall-breaking crusher, and the wall-breaking crushing treatment includes a screw pressing treatment and a hole plate pressing treatment.
If stir-fry sesame granule under normal atmospheric temperature state is ground through the broken wall, then the density when follow-up grinding is too little, and the clearance between the sesame is too big, has the unable wall that oozes of major part sesame grease after grinding this moment, and through spiral pressing handle and orifice plate extrusion processing usable centrifugal action make every sesame all by broken wall, the clearance between the sesame dwindles and the grease can fully ooze.
Preferably, the continuous graded grinding treatment is carried out in a graded grinding machine, the graded grinding machine is an inner cone grinding mechanism comprising three levels of combined dies, coarse, medium and fine grinding regions are arranged from top to bottom, the graded grinding regions are circumferentially and uniformly distributed with spiral grinding teeth and spiral blanking grooves at intervals, each level of grinding region is provided with a grinding buffer region, and the grinding buffer region is in a taper change from top to bottom (namely, the space is increased along with the increase of the height); and placing the sesame powder obtained after wall breaking and crushing from the top of the grading grinder, and discharging sesame fluid from a bottom discharge port.
In the traditional process, sesame is generally directly ground into paste by a grinder after being prepared into powder, but uneven particles are easy to occur, the texture of the obtained product is poor, the granular sensation is serious, and an ideal fluid state is difficult to achieve. The inventor adopts a grading grinder to convert the sesame powder into sesame fluid, so that the efficiency and the quality of the sesame powder in the micronization process can be effectively guaranteed: when sesame powder enters the grading grinder, the grinding times and efficiency of particles can be effectively increased through the spiral grinding teeth and the spiral charging chute; after the primary grinding treatment is carried out, the mixed material flows into a blanking buffer area, and at the moment, because gaps among particles are still large, a large space is needed for carrying, and poor heat dissipation of the mixed material can be avoided; the compounding gets into the grinding region of next stage and grinds afterwards, and the granule of compounding obtains further refining, and the clearance of granule is also more and more littleer, consequently when the compounding removes to next blanking buffer zone, the buffer zone also need reduce the space volume in step, avoids the compounding heat dissipation too fast, also can ensure the granule uniformity when getting into next stage grinding region simultaneously and the high efficiency when grinding. In the process, the discharging speed of the grinding area is adjusted according to actual conditions (the discharging speed can be adjusted only by adjusting the gap at a constant speed), so that the temperature of the sesame mixed material in the grading grinder can be kept stable, and when the sesame mixed material is finally converted into sesame fluid, the product particles are fine and uniform, the temperature reaches about 90 ℃, the mellow fragrance is thick, and the color and luster are bright.
Preferably, the specific steps of cooling the sesame fluid in the step (3) are as follows: placing the sesame fluid in a ventilated environment, adding ice water, mixing and stirring.
Preferably, the auxiliary materials and seasonings in the step (3) comprise at least one of shortening, white granulated sugar, glucose and peanuts.
The invention also aims to provide the sesame stuffing of the strong aromatic glue pudding prepared by the preparation method of the sesame stuffing of the strong aromatic glue pudding.
The sesame stuffing of the rice dumpling prepared by the method is fine and smooth in particles, has fluid feeling comparable to that of the novel rice dumpling stuffing, retains the mellow fragrance of the traditional rice dumpling stuffing, is delicious in taste and can be retained for a long time.
The invention further aims to provide the sesame glue pudding, and the filling of the sesame glue pudding is the sesame filling of the strong-flavor glue pudding.
The invention has the beneficial effects that: the invention provides a preparation method of sesame stuffing of strong-flavor glue pudding, which endows the finally prepared stuffing with fine mouthfeel and fluid feeling which are comparable to those of the novel glue pudding through a specific sesame pretreatment process and a stuffing processing process, and simultaneously, the stuffing has strong sesame aroma and full mellow fragrance. The invention also provides the sesame stuffing of the rice dumpling prepared by the method and the sesame rice dumpling obtained by further processing.
Detailed Description
The raw materials used in the examples of the present invention were purchased from commercial sources unless otherwise specified.
For better illustrating the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to specific examples, which are intended to be understood in detail, but not intended to limit the present invention.
Example 1
The invention discloses a strong aromatic dumpling sesame stuffing and an embodiment of a preparation method thereof, wherein the preparation method comprises the following steps:
(1) sesame seeds are put into a production line, conveyed to a primary screening machine through a pipeline screw conveyor arranged at the bottom of the machine through a funnel (the machine can screen larger solid particles in the sesame seeds through a mesh screen), and then enter a horizontal rotary hot water barrel to be fully rinsed (the barrel is provided with an effective length of about 600mm in diameter and is close to 2 meters), a spiral track is arranged at an outlet of the machine and used for forming directional internal thrust in the rotating process to discharge the sesame seeds along with the advancing water flow timing section, the outlet is externally connected with a clear water sedimentation tank which is of a hollow cuboid structure, and a small amount of silt and loose soil particles carried by the sesame seeds are continuously precipitated to the bottom of the tank along with the water flow due to higher density; the method comprises the following steps of arranging a secondary clear water sedimentation tank at the rear end of a primary sedimentation tank to obtain purer and more uniform sesame seeds, hanging a bag-type stainless steel mesh bag at the corresponding outlet end of the secondary sedimentation tank to collect the sesame seeds, manually fastening a bag opening, uniformly and quantitatively putting the bag opening into a centrifuge to carry out centrifugal dehydration treatment, conveying the dried sesame seeds to a frying and grinding room through a floor pipeline to be fried, setting the frying temperature at 120 ℃ for frying for 70min, taking the sesame seeds out of a pot, cooling, conveying the sesame seeds to a sealing bag of a finished product discharge port through a corresponding spiral pipeline, and packaging and sealing the sesame seeds bag by bag;
(2) unsealing the sesame bag, conveying the sesame to a wall breaking grinding machine through a lifting type pipeline conveyor for orderly grinding, performing spiral pressing and orifice plate extrusion, finally forming granules and dropping out, and then transferring the granules into a grading grinding machine, wherein the grading grinding machine is an inner cone grinding mechanism containing a three-stage combined die and is provided with coarse grinding areas, middle grinding areas and fine grinding areas from top to bottom, spiral grinding teeth and spiral blanking grooves are uniformly distributed at intervals on the circumference of the grading grinding area, each grading grinding area is provided with a grinding buffer area, the grinding buffer area changes in taper from top to bottom, and the space of the buffer area increases along with the increase of the height; the sesame powder obtained after wall breaking and crushing is placed into a grading grinder from the top, sesame fluid is discharged from a discharge hole at the bottom, a stator/rotor gap in the grinding process is controlled (namely the discharge rate is adjusted), the constant generation and the constant environment heat emission can be kept after the temperature of equipment is raised to a certain value in the grinding process, and the sesame fluid with the particle diameter of 5-50 mu m and the temperature of 80-95 ℃ is obtained;
(3) ventilating sesame fluid at a ventilating position for heat dissipation, adding a small amount of ice water, mixing, cooling to about 30 ℃, adding auxiliary materials and seasonings according to the mass ratio (the sesame fluid: sugar: oil: 10:1:1), mixing, stirring at a stirring speed of 17rpm for 10min at constant temperature for uniform, and keeping the temperature of a finished product at about 20 ℃ to obtain the sesame stuffing of the strong aromatic glue pudding.
(4) Further, the sesame stuffing of the strong aromatic glue pudding is fed into a stuffing inlet of a glue pudding processing line forming machine, and a cam mechanism is used for simultaneously extruding and conveying the moulds to the stuffing inlet through the gravity of the wrapper to be processed into the sesame stuffing glue pudding.
Example 2
The only difference between this example and example 1 is that the temperature of the frying in step (1) is 125 ℃ and the time is 65 min.
Example 3
The difference between this example and example 1 is that the auxiliary materials and the seasonings added in step (3) are mixed and stirred at a stirring speed of 15rpm for 12min to be uniform.
Comparative example 1
The preparation method of this comparative example is different from that of example 1 only in that the step (1) is:
(1) sesame is placed in a production line system, is conveyed to a primary screening machine through a funnel and a pipeline screw conveyor (the machine can screen larger solid particles in the sesame through a mesh screen), then enters a horizontal rotary hot water barrel to be fully rinsed (the barrel is arranged to have a diameter of about 600mm and an effective length of about 2m), a spiral track is arranged at an outlet section of the barrel and is used for forming directional internal thrust in the rotating process so that sesame grains are discharged along with a forward water body timing section, the outlet is externally connected with a clear water sedimentation tank which is of a hollow cuboid structure, and a small amount of silt and loose soil grains carried by the sesame grains are continuously precipitated to the bottom of the tank along with water flow due to higher density; the secondary clean water sedimentation tank is arranged at the rear end of the primary sedimentation tank and used for obtaining purer and more uniform sesame seeds, a hemp-bag-type stainless steel mesh bag is hung at the corresponding outlet end of the secondary sedimentation tank and loaded with sesame, bag openings are tightened manually and put into a centrifuge uniformly and quantitatively for centrifugal dehydration treatment, then the dried sesame seeds are conveyed to a stir-frying and grinding room through a floor pipeline for stir-frying, the stir-frying temperature is set to be 200 ℃ for stir-frying time to be 30min, the sesame seeds are taken out of a pot and cooled, and the sesame seeds are conveyed to a sealing bag of a finished product opening through a corresponding spiral pipeline to be packed and sealed one by one.
Comparative example 2
The preparation method of this comparative example is different from that of example 1 only in that the step (2) is:
(2) unsealing the sesame bag, conveying the sesame to a wall breaking and grinding machine through a lifting type pipeline conveyor to grind the sesame orderly, performing spiral pressing and one pore plate extrusion to obtain particles, dropping out the particles, and then transferring the particles into a straight-barrel grinding machine to directly grind for 50min to obtain sesame powder with the particle diameter of 5-150 mu m; and the processing temperature is always kept at 80-95 ℃ during grinding.
Comparative example 3
The preparation method of this comparative example is different from that of example 1 only in that the step (2) is:
(2) unsealing a sesame bag, conveying sesame to a wall breaking and grinding machine through a lifting type pipeline conveyor to grind the sesame orderly, then carrying out spiral pressing and extruding by a pore plate to finally obtain particles, then transferring the particles to a grading grinder, wherein the grading grinder is a conical cylinder and is provided with three stages of grinding areas, namely a coarse grinding area, a middle grinding area and a fine grinding area from top to bottom, the inner and outer matching surfaces of a stator and a rotor of a grinding system are divided into three sections of circular rings according to a certain taper, the three stages of circular rings are assembled through precise positioning of a rotating center, spiral grinding teeth and spiral blanking grooves are uniformly distributed on the circumference of the grading grinding area at intervals, each grading grinding area is provided with a grinding buffer area, and the grinding buffer area changes in taper from top to bottom (namely the space is increased along with the increase of the height); placing the sesame powder obtained after wall breaking and crushing into the top of a grading grinder, discharging sesame fluid from a discharge port at the bottom, controlling the speed in the grinding process, keeping the generated heat and the dissipated heat in equipment constant, and obtaining the sesame fluid with the particle diameter of 5-50 mu m and the temperature of 95-100 ℃;
comparative example 4
The preparation method of this comparative example is different from that of example 1 only in that the step (2) is:
(2) unsealing a sesame bag, conveying sesame to a wall breaking and grinding machine through a lifting type pipeline conveyor to grind the sesame in order, performing spiral pressing and orifice plate extrusion to finally obtain particles, dropping the particles, transferring the particles into a grading grinder, wherein the grading grinder is a conical cylinder and is provided with three stages of grinding areas, namely a coarse grinding area, a middle grinding area and a fine grinding area from top to bottom, dividing the inner and outer matching surfaces of a stator and a rotor of a grinding system into three sections of circular rings according to a certain taper, accurately positioning and combining the circular rings through a rotating center, assembling the circular rings, the spiral grinding teeth and spiral blanking grooves are uniformly distributed at intervals in the grading grinding area, each stage of grinding area is provided with a grinding buffer area, and the grinding buffer area changes in taper from top to bottom (namely the space is increased along with the increase of the height); the sesame powder obtained after wall breaking and crushing is placed from the top of a grading grinder, sesame fluid is discharged from a discharge port at the bottom, the speed in the grinding process is controlled, the generated heat and the dissipated heat in equipment are kept flat, and the sesame fluid with the particle diameter of 5-50 microns and the temperature of 60-80 ℃ is obtained.
Comparative example 5
The preparation method of this comparative example is different from that of example 1 only in that the step (3) is:
(3) ventilating sesame fluid at a ventilating position to dissipate heat, adding a small amount of ice water, mixing, cooling to 30 ℃, then adding auxiliary materials and seasonings according to the mass ratio (the sesame fluid: sugar: oil: 10:1:1), mixing, and stirring at a stirring speed of 17rpm for 10min to be uniform to obtain the stuffed glutinous rice ball, wherein the temperature is up to 45 ℃ when stirring.
When the sesame stuffing of the rice dumpling is used for wrapping rice dumplings, the forming degree of the surface of the rice dumpling is reduced, and part of the sesame stuffing is not formed.
Comparative example 6
The preparation method of this comparative example is different from that of example 1 only in that the step (3) is:
(3) ventilating sesame fluid at a ventilating position for heat dissipation, adding a small amount of ice water, mixing, cooling to 30 ℃, then adding auxiliary materials and seasonings according to a mass ratio (the sesame fluid is sugar: oil: 10:1:1), mixing, stirring at a stirring speed of 17rpm for 10min to be uniform, and obtaining the stuffed glutinous rice ball, wherein wind power heat dissipation is performed during stirring, and the temperature is lowest less than 20 ℃;
when the sweet soup balls are wrapped by the sesame stuffing of the sweet soup balls, the forming degree of the surfaces of the sweet soup balls is reduced, and parts of finished products are not formed.
Effect example 1
The glue pudding prepared from the sesame stuffing of the strong aromatic glue pudding obtained according to the method in the embodiment 1 is subjected to sample testing and detection for inspection (national processed food quality inspection and detection center), and the detection is carried out according to GB 19295-.
TABLE 1
As can be seen from the table 1, the rice dumplings prepared from the sesame stuffing of the strong aromatic rice dumplings obtained by the invention meet the requirements of national food safety standards in aspects of shape, color, taste, food safety and the like.
Effect example 2
In order to confirm the taste and aroma of the sesame stuffing of the strong aromatic glue pudding, the glue pudding obtained in example 1 is cooked, meanwhile, glue puddings prepared according to various proportions (including glue puddings formed in comparative examples 5 and 6) are selected to be cooked in the same way, each group of glue puddings is randomly divided into 10 parts, all the groups of glue puddings are distributed to 140 volunteers aged 20-40 years for tasting, the aroma and the taste of the glue puddings are respectively evaluated, the scores are divided into 1-10 points, wherein 10 points are the highest, and specific reasons are recorded and summarized for groups with the number of less than 5 (including 5 points) and more than 8 points (including 8 points); the scores for each group were recorded as an average and the results are shown in table 2.
TABLE 2
| Group of | Scoring fragrance | Mouthfeel scoring | Reason recording |
| Example 1 | 9.5 | 9.2 | The flavor is strong, and the stuffing has quickness and quickness |
| Comparative example 1 | 4.5 | 7.8 | The stuffing has bitter taste and little burnt smell |
| Comparative example 2 | 7.6 | 7.1 | / |
| Comparative example 3 | 7.2 | 6.5 | / |
| Comparative example 4 | 6.1 | 7.5 | / |
| Comparative example 5 | 6 | 4.2 | The stuffing has soft mouthfeel and is mixed with the rice dumpling wrapper to be sticky |
| Comparative example 6 | 6.5 | 4.8 | The stuffing has sandy taste |
As can be seen from the table 2, the aroma and the taste of the sesame stuffing of the strong aromatic glue pudding are highest, and the aroma is very strong and the taste of the stuffing is fine and smooth and has novel texture of 'flowing yolk' after being evaluated by volunteers; meanwhile, the product has the same effect as the traditional stuffing in the production process, and the forming of the rice dumpling can not be influenced. In contrast, the product of the comparative example 1 has inharmonious smell and certain influence on the taste due to overhigh temperature of stir-frying the sesame seeds; the product of comparative example 2 is ground by adopting the traditional grinding process after the sesame is broken and ground, and has insufficient taste and fragrance; as can be seen from comparative examples 3 and 4, the processing temperature is very critical during the production process of the sesame fluid, and the taste and aroma of the product are greatly reduced due to over-high or over-low temperature; the temperature of the products of comparative examples 5 and 6 is too high or too low when the products are mixed with additives for processing, which directly influences the finished product rate of the dumplings prepared by the products, and meanwhile, even if the dumplings are prepared, the stuffing has discordant mouthfeel.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (9)
1. The preparation method of the strong-flavor sweet soup ball sesame stuffing is characterized by comprising the following steps:
(1) screening and rinsing sesame, drying and dehydrating, then frying at 110-125 ℃ for 60-85 min, and cooling;
(2) crushing the wall of the cooled sesame, and then carrying out continuous grading grinding treatment to obtain sesame fluid with the particle diameter of 5-50 microns; the temperature of the sesame fluid is 80-95 ℃;
(3) cooling the sesame fluid to 20-35 ℃, then adding auxiliary materials and seasonings, mixing, and stirring at a constant speed of 15-20 rpm for 8-15 min to be uniform, thus obtaining the sesame stuffing of the strong aromatic rice dumpling.
2. The method for preparing the sesame stuffing of the Luzhou-flavor dumpling according to claim 1, wherein the rinsing in the step (1) comprises a first rinsing precipitation and a second rinsing precipitation.
3. The method for preparing the sesame stuffing of the highly flavored glue pudding as claimed in claim 1, wherein in the step (1), the sesame is cooled and then sealed.
4. The method for preparing the sesame stuffing of the Luzhou-flavor rice dumpling as claimed in claim 1, wherein the wall-breaking grinding process in the step (2) is performed in a wall-breaking grinder, and the wall-breaking grinding process includes a screw pressing process and a hole plate pressing process.
5. The method for preparing the sesame stuffing of the Luzhou-flavor glutinous rice ball according to claim 4, wherein the continuous graded grinding treatment is performed in a graded grinder, the graded grinder is an inner cone grinding mechanism comprising a three-stage combined die and is provided with coarse, medium and fine three-stage grinding areas from top to bottom, the periphery of the graded grinding areas is evenly provided with spiral grinding teeth and spiral blanking grooves at intervals, each stage of grinding area is provided with a grinding buffer area, and the grinding buffer area is tapered from top to bottom; and the sesame powder obtained after wall breaking and crushing is placed into the top of the grading grinder, and sesame fluid is discharged from a discharge port at the bottom.
6. The method for preparing the sesame stuffing of the highly flavored glue pudding as set forth in claim 1, wherein the specific steps of cooling the sesame fluid in the step (3) are as follows: placing the sesame fluid in a ventilated environment, adding ice water, mixing and stirring.
7. The method for preparing the sesame stuffing of the highly flavored glue pudding as set forth in claim 1, wherein the auxiliary materials and the seasonings of the step (3) comprise at least one of shortening, white granulated sugar, glucose and peanuts.
8. The sesame stuffing of the Luzhou-flavor glue pudding prepared by the method for preparing the sesame stuffing of the Luzhou-flavor glue pudding as claimed in any one of claims 1 to 7.
9. A sesame rice dumpling is characterized in that the sesame filling of the sesame rice dumpling is the sesame filling of the strong aromatic rice dumpling of claim 8.
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