Instant whole cassava powder dumplings and preparation method thereof

Abstract

The invention discloses a preparation method of instant whole cassava powder dumplings. The preparation method comprises the following steps: a, pre-boiling cassava tubers, thoroughly boiling the pre-boiled cassava tubers and making the boiled cassava tubers into whole cassava powder; b, mixing the whole cassava powder with cold boiled water according to a ratio ranging from (1 to 1) to (1 to 1.2) and continuously stirring to obtain whole cassava powder dough; c, repeatedly pressing the whole cassava powder dough in the step b for 4-5 times through a dough pressing machine to obtain wrappers each with the thickness of 1.5-2.0 mm for later use; d, making the wrappers in the step c into dumpling wrappers each with the diameter of 7.3-8.5 cm for later use; e, steaming or frying stuffing, and filtering out redundant juice and oil drops for later use; f, making the dumpling wrappers in the step d and the stuffing in the step e into dumplings; g, sub-packaging the dumplings in the step f and quickly freezing. Meanwhile, the invention discloses the instant whole cassava powder dumplings prepared by the method. The dumplings prepared by the method have the advantages of long shelf life, complete and attractive appearance, convenience and safety for eating, good mouth feel and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant cassava flour dumpling and a preparation method thereof. Background technique [0002] With the continuous improvement of people's pursuit of living standards, people's eating habits have developed from "high fat and high protein" to "low fat, low calorie and high dietary fiber". This change in diversified eating habits has given many The development of root and tuber crops has brought opportunities, especially since 2010, the General Office of the State Council issued No. 45, clearly listing cassava as one of the main tropical crops in my country, and the technical research and promotion of cassava as a staple food has gradually become a hot field. [0003] In people's traditional eating habits, the staple food of food crops (rice, wheat and corn, etc.) includes noodles, dumplings, flour and other convenience foods. Common dumpling wrappers are processed from wheat flou...

AI Technical Summary

Problems solved by technology

Since the raw materials and fillings cannot be completely sterilized during the steaming or frying process of dumplings, it is easy to deteriorate after vacuum packaging, resulting in a short shelf life; at the same time, the water absorption rate of dumpling wrappers is as high as 259.3% after steaming, and it is easy to crack during freezing. This will affect the appearance; in addition, due to the large amount of fat in the dumpling fillings, after the dumplings are cooked or fried at high temperature, the unsaturated fatty acids are prone to oxidation to generate a lot of saturated fatty acids, and the rancidity of unsaturated fatty acids is accelerated, resulting in the taste of the dumplings. affect the taste of food