CN1692829A - Quick-frozen dumpling, and its making method - Google Patents
Quick-frozen dumpling, and its making method Download PDFInfo
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- CN1692829A CN1692829A CNA2005100168520A CN200510016852A CN1692829A CN 1692829 A CN1692829 A CN 1692829A CN A2005100168520 A CNA2005100168520 A CN A2005100168520A CN 200510016852 A CN200510016852 A CN 200510016852A CN 1692829 A CN1692829 A CN 1692829A
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Abstract
A quickly frozen dumpling is composed of the stuffing and the wrapper which is proportionally prepared from frozen potato starch and cassava starch through mixing them with hot water, kneading and rolling. Its advantages are rich nutrients, high toughness, crystal-clear and sparkling, and good color, smell and taste.
Description
Technical field
The present invention relates to a kind of food, specifically be meant a kind of quick-freezing dumpling and preparation method.
Background technology
Quick-frozen food is a kind of edible food very easily, is favored by mass consumption gradually, especially quick-freezing dumpling.Because dumpling is the traditional food of China, along with the quickening of modern life rhythm and the raising of quality of life, people replace traditional and dumpling that cumbersome family packs with the quick-freezing dumpling of buying convenient and delicious gradually, so quick-freezing dumpling is very welcome.Present quick-freezing dumpling be after packing by dumpling skin and dumpling filling again quick-frozen form, the dumpling skin generally by wheat flour Jia Shui with become dough to roll again to make, or based on wheat flour, add other flour Jia Shui such as cornstarch, glutinous rice powder and become dough to roll again to make.It is not enough, easy to be mashed that such quick-freezing dumpling boils or cook back dumpling skin toughness, can not reflect raw material color and luster, the surface flatness of dumpling skin, the soft tender chewiness and being rich in nutrition of dumpling filling simultaneously.In addition, existing quick-frozen dumpling skin generally is whole-colored white, dull coloring.
Summary of the invention
The objective of the invention is provides a kind of glittering and translucent, soft tender chewiness, being rich in nutrition in order to overcome the deficiencies in the prior art, also has outward appearance and is black or black and white quick-freezing dumpling.
Another object of the present invention is also to disclose the method for preparing above-mentioned quick-freezing dumpling.
Technical scheme for achieving the above object is:
A kind of quick-freezing dumpling is packed by dumpling skin and dumpling filling and to form, and wherein said dumpling skin is to be added hot water and become the dough system of rolling to form by frozen soil bean powder, tapioca starch.
Described frozen soil bean powder, tapioca starch percentage composition by weight carry out proportioning: frozen soil bean powder 50～90%, tapioca starch 10～50%.This kind proportioning is rolled the dumpling micromicro made as the steamed dumpling musculus cutaneus.
Described frozen soil bean powder, tapioca starch percentage composition by weight carry out proportioning: frozen soil bean powder 30～70%, tapioca starch 30～70%.This kind proportioning is rolled the dumpling micromicro made as the boiled dumpling musculus cutaneus.
Prepare the method for above-mentioned quick-freezing dumpling, may further comprise the steps:
By measuring frozen soil bean powder, tapioca starch and evenly mixing, add hot water and become dough;
Above-mentioned dough is rolled into the dumpling skin;
The dumpling skin of rolling is packed into dumpling with the dumpling filling;
Low-temperature quick-freezing.The dumpling that this kind preparation method makes is made ripe back outward appearance and is black.
The method that another prepares above-mentioned quick-freezing dumpling may further comprise the steps:
Get frozen soil bean powder, tapioca starch according to quantity respectively, and add hot water and gelation mealy potato dough and tapioca starch dough respectively;
Above-mentioned frozen soil bean powder dough and tapioca starch dough are pinched into cylindric respectively, respectively got the two cylindric dough part, form the raw material of each dumpling skin, roll into the dumpling skin then;
The dumpling skin of rolling is packed into the dumpling green compact with the dumpling filling;
Low-temperature quick-freezing.The dumpling that this kind preparation method makes is made ripe back outward appearance and is the black and white dichromatism.
Frozen soil bean powder of the present invention can be bought from the market, the making of also can controlling oneself, its method is: in the winter time fresh potato is placed on outdoor freezing, when whole potato appearance becomes black, take out potato and be placed on indoor thawing, and clean peeling, thorough one-tenth fritter, naturally dry or dry, pulverize forms the frozen soil bean powder then.Wood of the present invention is affixed one's name to powder and can be bought from the market.
Frozen soil bean powder and tapioca starch evenly mix, and when adding hot water and becoming dough, hot water is an amount of, can form dough, and being fit to make dumpling wrappers gets final product; The temperature of hot water gets final product between 60 ℃～70 ℃.In like manner, when forming frozen soil bean powder dough and wood administration powder dough respectively, the consumption of hot water is an amount of, and the temperature of hot water gets final product between 60 ℃～70 ℃.
Because adopting frozen soil bean powder, tapioca starch is that raw material is made the dumpling skin, can satisfy the demand of human nutrition, reach the purpose of balanced diet, make the dumpling that boils or cook be glittering and translucent shape, soft tender chewiness, being rich in nutrition again, dumpling skin smooth surface, also have black-and-white two color or black, outward appearance has ornamental, becomes all good dumplings of a kind of color, smell and taste.
The specific embodiment
Embodiment 1
The dumpling skin be by frozen soil bean powder, tapioca starch by weight percentage composition carry out proportioning: frozen soil bean powder 50～90%, tapioca starch 10～50% add hot water and become dough roll the system form.
Prepare the method for above-mentioned quick-freezing dumpling, may further comprise the steps:
The dumpling filling is provided: dumpling filling commonly used, as vegatable stuffing, meat stuffing, seafood filling or various mixing dumpling filling;
Make the dumpling skin:, add hot water and become dough by measuring frozen soil bean powder, tapioca starch and evenly mixing; Above-mentioned dough is rolled into the dumpling skin;
Making dumpling gives birth to bad: above-mentioned dumpling filling is squeezed in the dumpling skin, pinched into the dumpling green compact;
Low-temperature quick-freezing: badly putting into refrigerator carries out low-temperature quick-freezing with the dumpling life;
Packing.
This kind quick-freezing dumpling is edible as steamed dumpling.
Embodiment 2
The dumpling skin be by frozen soil bean powder, tapioca starch by weight percentage composition carry out proportioning: frozen soil bean powder, tapioca starch percentage composition by weight carry out proportioning: frozen soil bean powder 30～70%, tapioca starch 30～70%.
Prepare the method for above-mentioned quick-freezing dumpling, may further comprise the steps:
The dumpling filling is provided: dumpling filling commonly used, as vegatable stuffing, meat stuffing, seafood filling or various mixing dumpling filling;
Get frozen soil bean powder, tapioca starch according to quantity respectively, and add hot water and gelation mealy potato dough and tapioca starch dough respectively;
Above-mentioned frozen soil bean powder dough and tapioca starch dough are pinched into cylindric respectively, respectively got the two cylindric dough part, form the raw material of each dumpling skin, roll into the dumpling skin then;
The dumpling skin of rolling is packed into the dumpling green compact with the dumpling filling;
Low-temperature quick-freezing.
This kind quick-freezing dumpling is edible as boiled dumpling.
Claims (5)
1, a kind of quick-freezing dumpling is packed by dumpling skin and dumpling filling and to form, and it is characterized in that described dumpling skin is to be added hot water and become the dough system of rolling to form by frozen soil bean powder, tapioca starch.
2, quick-freezing dumpling according to claim 1, it is characterized in that in the described dumpling skin frozen soil bean powder, tapioca starch by weight percentage composition carry out proportioning: frozen soil bean powder 50～90%, tapioca starch 10～50%.
3, quick-freezing dumpling according to claim 1, it is characterized in that in the described dumpling skin frozen soil bean powder, tapioca starch by weight percentage composition carry out proportioning: frozen soil bean powder 30～70%, tapioca starch 30～70%.
4, prepare the method for the described quick-freezing dumpling of claim 1, may further comprise the steps:
By measuring frozen soil bean powder, tapioca starch and evenly mixing, add hot water and become dough;
Above-mentioned dough is rolled into the dumpling skin;
The dumpling skin of rolling is packed into the dumpling green compact with the dumpling filling;
Low-temperature quick-freezing.
5, prepare the method for the described quick-freezing dumpling of claim 1, may further comprise the steps:
Get frozen soil bean powder, tapioca starch according to quantity respectively, and add hot water and gelation mealy potato dough and tapioca starch dough respectively;
Above-mentioned frozen soil bean powder dough and tapioca starch dough are pinched into cylindric respectively, respectively got the two cylindric dough part, form the raw material of each dumpling skin, roll into the dumpling skin then;
The dumpling skin of rolling is packed into the dumpling green compact with the dumpling filling;
Low-temperature quick-freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100168520A CN1692829A (en) | 2005-06-02 | 2005-06-02 | Quick-frozen dumpling, and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100168520A CN1692829A (en) | 2005-06-02 | 2005-06-02 | Quick-frozen dumpling, and its making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1692829A true CN1692829A (en) | 2005-11-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100168520A Pending CN1692829A (en) | 2005-06-02 | 2005-06-02 | Quick-frozen dumpling, and its making method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859325A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Tapioca dumpling wrapper and production method thereof |
| CN104351866A (en) * | 2014-08-28 | 2015-02-18 | 中国热带农业科学院热带作物品种资源研究所 | Instant whole cassava powder dumplings and preparation method thereof |
| CN104366238A (en) * | 2014-11-25 | 2015-02-25 | 黄茂林 | Coarse grain dumpling and preparation method thereof |
| CN104431871A (en) * | 2014-11-25 | 2015-03-25 | 黄茂林 | Dumpling wrapper and manufacturing method thereof |
| CN104905088A (en) * | 2015-04-30 | 2015-09-16 | 山西薯宴食品有限公司 | A specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food |
| CN106554221A (en) * | 2015-11-16 | 2017-04-05 | 范永明 | A kind of Herba Silybi mariani herbicide |
-
2005
- 2005-06-02 CN CNA2005100168520A patent/CN1692829A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859325A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Tapioca dumpling wrapper and production method thereof |
| CN103859325B (en) * | 2014-03-24 | 2015-07-08 | 广西大学 | Tapioca dumpling wrapper and production method thereof |
| CN104351866A (en) * | 2014-08-28 | 2015-02-18 | 中国热带农业科学院热带作物品种资源研究所 | Instant whole cassava powder dumplings and preparation method thereof |
| CN104366238A (en) * | 2014-11-25 | 2015-02-25 | 黄茂林 | Coarse grain dumpling and preparation method thereof |
| CN104431871A (en) * | 2014-11-25 | 2015-03-25 | 黄茂林 | Dumpling wrapper and manufacturing method thereof |
| CN104431871B (en) * | 2014-11-25 | 2017-07-04 | 黄茂林 | Dumpling wrapper and preparation method thereof |
| CN104905088A (en) * | 2015-04-30 | 2015-09-16 | 山西薯宴食品有限公司 | A specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food |
| CN106554221A (en) * | 2015-11-16 | 2017-04-05 | 范永明 | A kind of Herba Silybi mariani herbicide |
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