Method for processing rice flour dumplings

Abstract

The invention discloses a method for processing rice flour dumplings. Based on the traditional rice flour processing technology and the conventional rice flour dumpling processing technology, different kinds of rice are matched to form a wrapper main material, a proper amount of starch can be added into the main material, the main material is heated and gelatinized, and the gelatinized main material is injected into a dumpling machine and added with stuffing to form the rice flour dumplings. The processed rice flour dumplings can be eaten by heating for short time; various meats, vegetables, coarse cereals, nutrients and seasonings are prepared into the stuffing, and the stuffing is filled into the rice flour dumplings, so that the rice flour dumplings are quick and convenient to eat, are safe and sanitary and have balanced nutrition. The processing technology is reasonable, the manufacture is simpler and more convenient, and the method is easy for large-scale industrialized automatic production. The produced rice flour dumplings have extremely good mouthfeel, crystal clear appearance and attractive fragrance and color, are not broken after being boiled for long time, can be eaten by heating for about 5 minutes, and are instant and convenient; and the rice flour dumplings are not polluted due to sterilization treatment and achieve long shelf life without adding any preservation under refrigeration conditions, and the commercial quality guarantee period of the rice flour dumplings can reach 6 to 12 months.

Description

Technical field [0001] The invention relates to rice food processing, in particular to a processing method for rice flour dumplings. Background technique [0002] The whole world has more than 50% population to simply heat rice into rice as staple food. So far, known rice deep processing food mainly contains rice noodle thread and chopped powder as snacks. Although there is a small-scale industrial production of rice flour food in the south, which tends to develop into mainstream food, the variety is single and scattered, and has not formed an industrial advantage. Compared with the processing volume of wheat food, which accounts for 90% of the total amount of wheat flour, there is a huge space for the intensive processing of rice food. [0003] At present, the dumplings on the market are mostly made of wheat flour for wrapping, stuffing, freezing and packaging. Since the dumplings made with wheat flour as the main ingredient are more difficult to adapt to the crowd who ta...

AI Technical Summary

Problems solved by technology

[0006] The present invention mainly solves the defects in the prior art that pure rice cannot be used to make dumpling wrappers, manual stuffing is required, and rice soaking time is too long, which is unfavorable for sanitation, difficult to guarantee quality, and unfavorable for large-scale industrial automatic production.