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Glue pudding

A filling and dough technology, applied in application, food preparation, food science and other directions, can solve the problems of unsuitability for iced consumption in summer, single consumption method, uneven surface, etc., and achieves long storage time in cold storage and is not easy to age and harden. , the effect of refreshing taste

Inactive Publication Date: 2011-04-13
ZHENGZHOU SYNEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tangyuan is one of the traditional snacks in our country. It is generally boiled and eaten while it is hot. It is more suitable for eating in winter. The eating method is single, and it is not suitable for eating iced in summer.
The existing glutinous rice balls use black sesame, peanuts, nuts, white granulated sugar, quick-frozen oil, etc. as the main raw materials to make fillings, and use glutinous rice flour to add water to make the dough. After the skin is soaked for a long time, the surface is not smooth and easy to fluff

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 52g of glutinous rice flour processed from japonica glutinous rice with 98% purity, 5g of trehalose, and 43g of water, and make glutinous rice ball dough after mixing.

Embodiment 2

[0031] Weigh 48g of glutinous rice flour processed from japonica glutinous rice with 98% purity, 8g of trehalose, 39g of water, 5g of modified starch, and make glutinous rice ball dough after mixing.

Embodiment 3

[0033] Weigh 48g of glutinous rice flour processed from japonica glutinous rice with 98% purity, 10g of trehalose, 40g of water, 2g of modified starch, and make glutinous rice ball dough after mixing.

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PUM

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Abstract

The invention provides a glue pudding. The filling of the glue pudding is obtained by frying salad oil. Due to the low melting point of the salad oil, after the glue pudding with the filling is cooked thoroughly, the filling is still viscous and non-stiff in water at about 0 DEG C, thus the glue pudding is suitable for people to eat in an iced condition in summer.

Description

technical field [0001] The invention relates to the field of food, in particular to a glutinous rice ball. Background technique [0002] The Lantern Festival is a traditional festival in my country, and there is a folk custom of eating glutinous rice balls on the Lantern Festival, which means reunion. Tangyuan is one of the traditional snacks in my country. It is generally boiled and eaten while it is hot. It is more suitable for eating in winter. The eating method is simple, and it is not suitable for eating iced in summer. The existing glutinous rice balls use black sesame, peanuts, nuts, white granulated sugar, quick-frozen oil, etc. as the main raw materials to make fillings, and use glutinous rice flour to add water to make the dough. After soaking the skin for a long time, the surface is not smooth and easy to fluff. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a kind of glutinous rice balls, and the prepared ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/09
Inventor 张力争吕宝红牛艳红姬真真蒲红艳
Owner ZHENGZHOU SYNEAR FOOD
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