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Method for manufacturing dough modeling for diet-arranging on dining-table

A production method and dough molding technology, which are applied in the processing, application, food preparation and other directions of dough, can solve the problems of affecting the effect, the dough molding formulation is not perfect, the color preparation does not meet the hygienic requirements, etc., and can increase the atmosphere and grade. , the effect of reasonable ingredients

Inactive Publication Date: 2008-05-28
TIANJIN YUEWEIXIAN YULEYUAN GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing dough models are not perfect from the formula to the process, such as the preparation of the color does not meet the hygienic requirements for food and meals. effect, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of preparation method of dough figurine for dining table catering, it is characterized in that it is made of following steps:

[0016] (1) Prepare raw materials: 1500 grams of refined flour, 1000 grams of glutinous rice flour, 200 grams of refined salt, 100 grams of edible preservatives, 250 grams of sesame oil, and 200 grams of honey;

[0017] (2) Kneading noodles: First put the flour into a basin, add glutinous rice flour, rinse off the edible preservative with boiling water, pour into the flour and stir, add refined salt and honey, stir, and mix well, then knead the dough repeatedly until Achieve the "three lights" effect of surface light, hand light and basin light;

[0018] (3) Steaming: Divide the dough into several steamed bun-sized portions, steam in a steamer for 30 minutes, take it out after cooling, and then knead;

[0019] (4) Prepare natural color juice and knead it into the dough: use laver head, spinach, lemon, tomato, black rice, re...

Embodiment 2

[0022] Embodiment 2: a kind of preparation method of table catering dough figurine, it is characterized in that it is made of following steps:

[0023] (1) Prepare raw materials: 1700 grams of fine flour, 1200 grams of glutinous rice flour, 220 grams of refined salt, 130 grams of edible preservatives, 300 grams of sesame oil, and 220 grams of honey;

[0024] (2) Kneading noodles: First put the flour into a basin, add glutinous rice flour, rinse off the edible preservative with boiling water, pour into the flour and stir, add refined salt and honey, stir, and mix well, then knead the dough repeatedly until Achieve the "three lights" effect of surface light, hand light and basin light;

[0025] (3) Steaming: Divide the dough into several steamed bun-sized portions, steam in a steamer for 45 minutes, take it out after cooling, and then knead;

[0026] (4) Prepare natural color juice and knead it into the dough: use laver head, spinach, lemon, tomato, black rice, red pepper, carr...

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Abstract

The invention relates to a method for preparing a dough modelling eaten with diet on dining tables, which is characterized in that the dough modelling is made by the steps: (1) raw materials are prepared: refined flour, glutinous rice flour, refined salt, edible antiseptic, sesame oil and honey; (2) dough kneading; (3) stewing; (4) natural vegetable, fruit, food color juice are kneaded into the dough; (5) preparing the dough cover; (6) refrigeration and reserving. The invention has the advantages that: 1. reasonable proportioning conforms to the sanitary law and prevents the defect of being easy to generate cracks after stored for a slightly long time; 2. the shape of the dough modelling is watchable and edible, thus increasing the atmosphere and the grade of banquets; 3. the preparation method develops, inherits and improves the Chinese traditional technique of making the dough modelling.

Description

(1) Technical field: [0001] The invention relates to a method for making handicrafts, in particular to a method for making dough figurines for dining tables. (two) background technology: [0002] Dough figurines are originally a kind of street folk craft. After being introduced into the dining hall, they, like food sculptures, play the role of embellishing and beautifying dishes, and enhancing the atmosphere of banquets. However, the existing dough models are not perfect from the formula to the process, such as the preparation of the color does not meet the hygienic requirements for food and meals. effect etc. (3) Contents of the invention: [0003] The purpose of the present invention is to design a method for making dough figurines for dining tables, which can improve the above-mentioned deficiencies. A novel production method that meets the hygienic requirements for food and meals and the storage requirements for a long time. [0004] The technical solution of the pr...

Claims

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Application Information

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IPC IPC(8): A21D13/08B44C5/00A23L1/212A23L1/27A23L1/10A23L1/48A21D2/36A23L5/40A23L7/10A23L19/00A23L35/00
Inventor 张连志
Owner TIANJIN YUEWEIXIAN YULEYUAN GROUP
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