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Edible fungus boiled dumplings made of puffed coarse cereals and preparation method thereof

A technology of edible mushrooms and miscellaneous grains, which is applied in the fields of food deep processing and convenience food processing. It can solve problems such as monotonous taste and insufficient nutrition, and achieve the effects of moist taste, unique flavor and texture, and enhanced structural changes.

Inactive Publication Date: 2013-06-26
SICHUAN CHUANYE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dumplings widely eaten in my country are usually made of wheat flour. Although the production is simple, the nutrition is not rich enough and the taste is monotonous.

Method used

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  • Edible fungus boiled dumplings made of puffed coarse cereals and preparation method thereof
  • Edible fungus boiled dumplings made of puffed coarse cereals and preparation method thereof
  • Edible fungus boiled dumplings made of puffed coarse cereals and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 Comprehensive enzymatic hydrolysis treatment method and semi-expansion treatment method for coarse miscellaneous grains

[0022] 1. Selection of coarse grains:

[0023] Choose various miscellaneous grains other than rice and wheat, the staple food of Chinese people, mainly corn, mung beans, buckwheat, sorghum, and black rice as raw materials;

[0024] 2. Pretreatment process:

[0025] Depending on the cleanliness of the selected miscellaneous grains, first remove the silt, stones and moldy and degenerated impurities in the raw materials, then wash them with clean water, dry them to a moisture content of about 15%, and then crush them to a size of 40 mesh;

[0026] 3. Comprehensive enzymatic hydrolysis process:

[0027] Mix a certain proportion of biological cellulase, protease, biological amylase, and shellac enzyme into it evenly, then add water to make the water content reach about 25%, then heat it to 50°C and keep it for 4-6 hours. Due to the special sp...

Embodiment 2

[0032] Embodiment 2 The preparation method 1 of miscellaneous grains mushroom dumpling product

[0033] 1. Sources and quality requirements of wild edible fungi and other raw materials

[0034]

[0035] 2. Product formula

[0036] 100 kilograms of puffed miscellaneous grains powder prepared in embodiment 1, 100 kilograms of wheat flour, 45 kilograms of water, 250 kilograms of edible mushroom stuffing.

[0037] 3. Preparation process

[0038] 1. Pick out stones and moldy impurities from the raw materials of wild edible fungi, wash them with clean water, chop them into particles with a size of about 20 mesh with a vegetable cutter, and dehydrate them with a centrifuge;

[0039] 2. According to the product requirements, if you need to add animal meat products, first sterilize and clean the meat, use a meat grinder to chop the meat to about 20 mesh size, add salt, ginger, green onion and other seasonings, Mix with the dehydrated edible fungus granules to make a finished prod...

Embodiment 3

[0045] Embodiment 3 The preparation method 2 of miscellaneous food mushroom dumpling product

[0046]1. Raw material sources and quality requirements for wild edible fungi

[0047] With embodiment 1.

[0048] 2. Product formula

[0049] Example 1 prepared 90 kilograms of puffed grain powder, 100 kilograms of wheat flour, 45 kilograms of water, and 250 kilograms of edible mushroom stuffing.

[0050] 3. Preparation process

[0051] With embodiment 1.

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Abstract

The invention discloses edible fungus boiled dumplings made of puffed coarse cereals and a preparation method of the edible fungus boiled dumplings. The preparation method utilizes wild edible fungi such as tricholoma matsutake, fungus suillus and chanterelle or a part of planted edible fungi such as agrocybe cylindracea as main stuffings of the boiled dumplings, and comprises the steps of respectively or completely processing coarse grains such as corn, mung bean, buckwheat, broomcorn and black rice into mixed powder of wheat flour capable of being mixed at a certain ratio by a special technology, namely a semi-puffing technology to prepare into the dumplings skin materials which can be stably molded, so as to prepare into the flavored dumplings with unique flavors of the coarse grains and edible mushrooms and high nutrition value by a manual or mechanical molding technology; and forming an industrial product to sell by quick-freezing methods. The product is unique in production technology; and the problem that cellulose and grain wax component in the coarse grain material coat starch and protein, so as to remove coarse mouthfeel in the coarse grain material can be effectively solved, so that the product is exquisite and moist in palatability, and is especially easily absorbed.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to the field of instant food processing. Background technique [0002] Dumplings are a favorite home-cooked food for Chinese people. Regardless of whether they are from the south or the north, men and women, young and old, they love to eat them on festive occasions such as festivals and family reunions. Men and women, old and young, mobilize and work together; everyone makes it together , sharing the fruits of labor together, enjoying themselves, which alone shows the harmony and joy of the Chinese big family. But the boiled dumpling that my country is widely eaten, its dumpling wrapper all adopts wheat flour to make usually, though its making is simple, nutritious is not rich enough, and taste is monotonous. [0003] Chinese patent application CN1380015A discloses a kind of buckwheat dumpling, and its skin is made of 50-70% fine buckwheat noodles, 1-2% edible salt, 0.1-0.3% edi...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/28A23L1/18A21D2/36A23L33/00
Inventor 叶文
Owner SICHUAN CHUANYE FOOD
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