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Transparent rice dumpling and method for making the same

A transparent and formula technology, applied in the fields of food preparation, application, food science, etc., can solve the problems of unfavorable consumers' health, cumbersome processing procedures, indigestion and other problems, and achieve the effect of bright colors, simple production process and pure taste.

Inactive Publication Date: 2007-11-07
史国平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent 00125466.9 "Method for making crystal circles" provides a kind of cassava starch-based compound powder to make the crust, but its products need to be made from two different crust powders, the processing procedures are loaded down with trivial details, and it is made of water. Half-boiled red beans, mung beans, and peanuts are used as fillings. For consumers, the taste is single and difficult to digest
Because its products must be cooked, picked up and soaked in cold water for 10 seconds to make them transparent, they are prone to secondary pollution, which is not conducive to the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment one: its composition of the present invention and proportioning are by weight percentage:

[0018] The production of shell powder: in the present invention, take cassava starch 50, potato starch 15, sweet potato starch 7, wheat starch 28 and mix evenly for use; the production of stuffing: get sesame 50, peanut kernel 8, melon seed meat 4, pine nut powder 4. After baking, crush it into powder, add vegetable oil 17, sugar 17 and mix evenly to make semi-finished small balls. The mixing is carried out by hand or in a mixer, and the molding equipment is carried out by a conventional molding machine. Then pour the above-mentioned semi-finished small balls directly into water at 50-95°C for 5-20 seconds, pick them up, put them in the base skin powder and mix them evenly into balls, then put the balls into water and boil them for 3-20 seconds. 8 times, pick it up for the last time and put it into the rounder to polish the tight surface without dripping water. The sp...

Embodiment 2

[0019] Embodiment two: its composition and proportioning are by weight percentage:

[0020] Take cassava starch 55, potato starch 13, sweet potato starch 6, and corn starch 26 and put them in a mixer or mix them by hand to make crust powder for later use. Take goji berries, corn or green beans, wash and cook, immerse in sugar water for 24-36 hours and dry to make fillings. The sweet pine ball glutinous rice balls with high nutritional value, bright colors and pure taste can also be made by adopting the production method in Example 1. In the present embodiment, the base skin powder accounts for 56-70, the filling material accounts for 10-14, and the water content accounts for 20-30.

Embodiment 3

[0021] Embodiment three: its composition and proportioning are by weight percentage:

[0022] In the present embodiment, 60% of cassava starch, 10% of potato starch, 5% of sweet potato starch, and 25% of wheat starch are used as the base skin powder for manual mixing. The stuffing is made of pure pork and cut into granules, soaked in the sauce with seasoning and spices (conventional process) for 22-24 hours, put it out to dry and then soak for 16-18 hours, cook and cool slightly, and then soak in the material for 8-9 hours , let it dry. Adopt the production technology in embodiment one, two again and can make the transparent glutinous rice balls with salty taste equally, its local flavor is unique, is not easy to boil. In the embodiment of the present invention, the skin powder accounts for 20-45%, the filling material accounts for 35-45%, and the water content accounts for 20-35%.

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PUM

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Abstract

The invention relates to transparent dumplings and process for making them, wherein the process comprises, mixing homogeneously cassava starch, potato starch, sweet potato starch, and wheat starch as blank peel flour, choosing sesame powder, groundnut kernel powder, pine nut meat powder, melon seeds meat powder, vegetable oil and sugar as stuffing to make ball-form, placing the stuffing in the blank peel powder, stirring homogeneously, digesting in water in repetition, finally freezing in a refrigerator to obtain the end product.

Description

technical field [0001] The invention relates to a transparent glutinous rice ball and a manufacturing method thereof, belonging to the technical field of food and food processing. Background technique [0002] Before the present invention was made, in prior art, traditional glutinous rice balls class dim sum is made into base skin powder with main raw materials such as glutinous rice, rice kernel, sago. Chinese patent 00125466.9 "The making method of crystal circle" provides a kind of cassava starch-based compound powder to make the crust, but its products need to be made from two different crust powders, the processing procedures are loaded down with trivial details, and it is made of water Half-boiled red beans, mung beans, and peanuts are used as fillings. For consumers, the taste is single and difficult to digest. Because its product must be boiled and picked up and put into cold boiled water to soak for 10 seconds before it can be made transparent, it is easily subject...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/48A23L1/01A23L35/00A23L5/10
Inventor 史国平
Owner 史国平
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