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Glutinous rice dumplings and method for making same

A manufacturing method, powder ball technology, applied in food preparation, food preservation, baking, etc., can solve the problems of easy breakage, operator loss, inconvenient consumption, etc., and achieve the effect of not easy breakage, good taste, and convenient transportation

Inactive Publication Date: 2004-01-14
ZOUSHI FOOD SHANGHAI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the commonly used dim sum in the market is mainly made of sago, rice kernels, glutinous rice glutinous rice balls or vermicelli. Although the glutinous rice balls have a variety of fillings, they are all made of glutinous rice. The disadvantage is that they are not easy to digest. Does not meet the living requirements of modern people, although Chinese patent 95113374.8 "Manufacturing method of powder balls" provides a kind of powder balls made of sweet potato powder as the main raw material, but the packaging and transportation of this kind of powder balls are all inconvenient and easy to break. The loss brings great loss to the operator. It is inconvenient to eat and generally needs to be cooked for 30 minutes, and then boring for 30 minutes. The cooking is cumbersome and time-consuming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Select high-quality cassava flour 60%, potato starch 15%, sugar 1%, hydroxymethyl cellulose sodium 2%, water 18%, mix and stir, and put them into a roller to make them stick to each other into a roughly round powder. Then put the powder ball into the pot and boil for 3 minutes to drain it, then put it into a vibrating sieve, sprinkle 5% dry powder evenly while vibrating, and make it not sticky, and then put it into another vibrating sieve Shake off the excess dry powder sticking to the powder circle, and finally pack it with a roller after smoothing, wherein the weight percentage of the dry powder is 98% of cassava flour, 1% of konjac flour, and 1% of guar gum.

Embodiment 2

[0014] Select high-quality cassava flour 65%, starch 8%, caramel 2%, hydroxymethyl cellulose sodium 2%, water 20%, mix and stir, and put them into the roller to make them stick to each other into a roughly round powder. Then put the powder ball into the pot and boil for 5 minutes to drain it, then put it into a vibrating sieve, sprinkle 4% dry powder evenly while vibrating, and make it not sticky, and then put it into another vibrating sieve Shake off the excess dry powder sticking to the powder circle, and finally pack it with a roller after smoothing, wherein the weight percentage of the dry powder is 97% of cassava flour, 2% of konjac flour, and 1% of guar gum.

Embodiment 3

[0016] 70% cassava flour, 5% starch, 3% caramel water, 1% hydroxymethylcellulose sodium, and 20% water are selected for mixing and stirring, and then put into a roller to make them stick to each other into a nearly round powder circle. Then put the powder ball into the pot and boil for 5 minutes to drain it, then put it into a vibrating sieve, sprinkle 3% dry powder evenly while vibrating, and make it not sticky, then put it into another vibrating sieve, and put it into a vibrating sieve. The superfluous dry powder sticking on the powder circle is shaken off, and finally packed after rolling with a roller, wherein the weight percentage of the dry powder is 96% of cassava flour, 2% of konjac flour, and 2% of guar gum.

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PUM

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Abstract

A dumpling without stuffing is prepared from cassava powder, starch, sugar, hydroxymethyl cellulose sodium and water through mixing, stirring, shaping by rolling in drum, quickly boiling for 2-15 min, dripdrying, vibrating in vibrating sieve while spreading dry flour, removing excessive dry flour, and polishing. Its advantages are not easily being broken, quick boiling for 3-5 min before eating them, high nutritive value, and easy digestion.

Description

Technical field: [0001] The invention belongs to the technical field of food and food processing, and in particular relates to rice balls and a manufacturing method thereof. Background technique: [0002] At present, the commonly used dim sum in the market is mainly made of sago, rice kernels, glutinous rice glutinous rice balls or vermicelli. Although the glutinous rice balls have a variety of fillings, they are all made of glutinous rice. The disadvantage is that they are not easy to digest. Does not meet the living requirements of modern people, although Chinese patent 95113374.8 "Manufacturing method of powder balls" provides a kind of powder balls made of sweet potato powder as the main raw material, but the packaging and transportation of this kind of powder balls are all inconvenient and easy to break. Loss brings very big loss to operator, and its edible inconvenience generally needs to boil 30 minutes, bored 30 minutes again, and cooking is loaded down with trivial ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/00A23L19/10
CPCA23V2002/00A23L1/2145A23L1/005A23L1/002A23P10/22A23P20/12A23L19/11A23V2200/202A23V2250/5118A23V2250/51086A23V2250/628A23V2200/22A23V2250/5066A23V2250/506A21D13/80
Inventor 邹锦章
Owner ZOUSHI FOOD SHANGHAI
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