Quick-frozen roughage dumpling wrapper and preparation method thereof as well as quick-frozen roughage dumpling

Abstract

The invention provides a quick-frozen roughage dumpling wrapper and a preparation method thereof, wherein the preparation method comprises the following steps: mixing 4-6 weight parts of roughage with 0.5-1.5 weight parts of corn starch, then adding the obtained mixture into water at a temperature more than 80 DEG C so as to make dough with boiling water; adding 3-5 weight parts of wheat flour into the obtained dough, uniformly mixing the wheat flour with the dough, then kneading the mixture into dough; and cutting the dough into pieces, then rolling the pieces into dumpling wrappers. The invention also provides a quick-frozen roughage dumpling and a preparation method thereof, wherein the preparation method comprises the following steps: putting stuffing on the dumpling wrapper above andkneading the dumpling wrapper so as to obtain a dumpling; and carrying out freeze preservation on the obtained dumpling. The dumpling wrapper prepared by using the method provided by the invention isrich in nutrition and high in gluten degree, does not contain chemical additives, and can be stored in a refrigeration house for a long time without cracking.

Description

technical field [0001] The invention relates to the field of food, in particular to a quick-frozen coarse grain dumpling wrapper and a preparation method thereof, and a quick-frozen coarse grain dumpling and a preparation method thereof. Background technique [0002] Dumplings, also known as boiled dumplings, are a traditional specialty food loved by the Chinese people. Most parts of our country still retain the custom of eating dumplings on New Year's Eve. Dumplings include dumpling wrappers and dumpling fillings wrapped in dumpling wrappers. People can adjust different types of dumpling fillings according to personal tastes to make nutritious and delicious dumplings. [0003] The preparation method of dumplings is as follows: first knead the flour, mix the flour with water and knead it into a dough; then make dumpling wrappers, cut the dough into pieces and roll them into dumpling wrappers; Knead the dumpling wrappers to obtain dumplings. Although dumplings are deliciou...

AI Technical Summary

Problems solved by technology

[0006] Although quick-frozen coarse grain dumplings have the above advantages, there are the following difficulties in the production process: the gluten of coarse grain flour is low, the particles are large, and the bonding strength between coarse grain flour particles and wheat flour particles in the rolled dumpling skin is low, that is, Dumpling skin tendons are low, and the resulting problem is that the dumpling skin is prone to cracking during freezing

In order to solve the above problems, in the prior art, improvers such as gluten enhancers are usually added to the coarse grain powder to improve the gluten of the flour, but the chemical substances contained in the above improvers will not only damage the nutrients of the flour, but also cause damage to the flour after human consumption. health threat