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Glutinous rice shao-mai and preparation method

A technology of glutinous rice and siu mai, applied in the field of siu mai, can solve the problem that siu mai is difficult to meet consumers' needs for a better taste, and achieve better eating experience, good shape and good preservation

Inactive Publication Date: 2019-12-03
SICHUAN LONGWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of glutinous rice siu mai and its preparation method, to solve the technical problem that the taste of the existing siu mai is difficult to meet consumers' needs for a better taste

Method used

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  • Glutinous rice shao-mai and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] To prepare glutinous rice siu mai:

[0056] 1.1 Raw materials:

[0057] The weight ratio of the skin and stuffing is 10:40; wherein,

[0058] The preparation of the leather includes the following raw materials in parts by weight: 100 parts of flour; 0.8 parts of edible salt; 1 part of polyglucose enzyme powder; 38 parts of drinking water;

[0059] The preparation of the filling includes the following raw materials in parts by weight: 75 parts of cooked glutinous rice; 2.5 parts of mushroom granules; 15 parts of minced fat meat granules; 13 parts of drinking water; 0.45 parts of sesame oil; ; 1.2 parts of monosodium glutamate; 0.4 parts of edible salt; 1.95 parts of white sugar; 0.19 parts of pepper powder;

[0060] 1.2 Preparation steps:

[0061] (1) Prepare raw materials:

[0062] ①Preparation of cooked glutinous rice, shiitake mushrooms, minced fat meat and green peas:

[0063] Preparation of cooked glutinous rice:

[0064] a. Wash the glutinous rice with cold w...

Embodiment 2

[0095] To prepare glutinous rice siu mai:

[0096] 2.1 Raw materials:

[0097] The weight ratio of the skin and stuffing is 9:41; wherein,

[0098] The preparation of the leather includes the following raw materials in parts by weight: 90 parts of flour; 0.8 parts of edible salt; 0.9 parts of polyglucose enzyme powder; 37 parts of drinking water;

[0099] The preparation of the filling includes the following raw materials in parts by weight: 73 parts of cooked glutinous rice; 2.7 parts of mushroom granules; 13 parts of minced fat meat granules; 14 parts of drinking water; 0.35 parts of sesame oil; ; 1.3 parts of monosodium glutamate; 0.35 parts of edible salt; 2.1 parts of white sugar; 0.15 parts of pepper powder;

[0100] 2.2 Preparation steps:

[0101] (1) Prepare raw materials:

[0102] ①Preparation of cooked glutinous rice, shiitake mushrooms, minced fat meat and green peas:

[0103] Preparation of cooked glutinous rice:

[0104] a. Wash the glutinous rice with cold ...

Embodiment 3

[0135] To prepare glutinous rice siu mai:

[0136] 3.1 Raw materials:

[0137] The weight ratio of the skin and stuffing is 11:39; wherein,

[0138] The preparation of the leather includes the following raw materials in parts by weight: 110 parts of flour; 0.7 parts of edible salt; 1.1 parts of polyglucose enzyme powder; 40 parts of drinking water;

[0139] The preparation of the stuffing includes the following raw materials in parts by weight: 78 parts of cooked glutinous rice; 2.2 parts of mushroom granules; 15 parts of minced fat meat granules; 12 parts of drinking water; 0.45 parts of sesame oil; ; 1.1 parts of monosodium glutamate; 0.45 parts of edible salt; 1.9 parts of white sugar; 0.2 parts of pepper powder;

[0140] 3.2 Preparation steps:

[0141] (1) Prepare raw materials:

[0142] ①Preparation of cooked glutinous rice, shiitake mushrooms, minced fat meat and green peas:

[0143] Preparation of cooked glutinous rice:

[0144] a. Clean the glutinous rice, and th...

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Abstract

The invention provides glutinous rice shao-mai and a preparation method thereof, and solves the technical problem that the mouth feel of existing shao-mai is difficult to meet the requirements of consumers on better mouth feel. The shao-mai comprises wrapper materials and stuffing, and the weight ratio of the wrapper materials to the stuffing is (8-12): (38-42). The glutinous rice shao-mai prepared by the preparation method disclosed by the invention has a very prominent special taste, is rich in fragrance, is deeply loved by consumers, and well meets the requirements of the consumers on better taste; in the industrial production process, the shapes of the glutinous rice grains are well preserved, so that the eating experience of consumers is better.

Description

technical field [0001] The invention relates to a siu mai, in particular to a glutinous rice siu mai and a preparation method thereof. Background technique [0002] Shaomai, also known as Shaomai, Xiaomi, Shaomai, Shaomei, Shaomei, Guipengtou, is called 焼売 in Japan. Steamed snacks. [0003] There are different ways of making siu mai in various places. People like it very much, but they also hope to introduce new ones and have better taste. People have higher and higher requirements for taste. Consumer demand for better taste. [0004] In the prior art, in the industrial production of siu mai, glutinous rice grains are easily broken, which will affect the eating experience of the finished product. Contents of the invention [0005] The object of the present invention is to provide a glutinous rice siu mai and a preparation method to solve the technical problem that the taste of the existing siu mai is difficult to meet consumers' needs for a better taste. The many techn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23P20/25
CPCA23L7/10A23P20/25
Inventor 郭志军马子龙
Owner SICHUAN LONGWANG FOOD
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