Farcie food with starch, fruit and vegetable skin, and preparation method thereof

A technology of skin stuffing and starch, applied in the field of starch fruit and vegetable skin stuffing food and its production, can solve the problems of insufficient stickiness and toughness of the stuffed food skin, difficulty in realizing large-scale production, single variety, taste and nutrition, etc. Improved, easy to scale production, simple and reasonable production process

Inactive Publication Date: 2011-11-16
何首文 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of insufficient viscosity and toughness of the skin of the stuffed food, single taste and nutrition of the variety, difficulty in processing and large-scale production due to insufficient viscosity and toughness, the invention provides a food stuffed with starchy fruit and vegetable skin and its production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 150g of potato starch is heated with appropriate amount of water to make potato starch paste; 200g of chestnuts are peeled, boiled and mashed, 150g of seedless raisins are cut into pieces, 50g of broccoli are cut into pieces; potato starch paste, chestnut puree, raisin granules, broccoli 100g of potato starch and 350g of rice flour are mixed and formed into a dough, which is made into glutinous rice balls, wrapped in black sesame glutinous rice ball fillings, and cooked to form grape chestnut rice flour glutinous rice balls.

Embodiment 2

[0013] 150g pumpkin peeled and pulped into puree; pumpkin puree, 200g tapioca starch mixed with appropriate amount of water to make pumpkin potato paste; 200g apple peeled and cored into puree; pumpkin potato paste, apple puree, 450g cornstarch mixed Knead into dough, make dumpling wrappers, wrap meat and vegetable dumpling stuffing, cook and serve as apple, pumpkin and corn dumplings.

Embodiment 3

[0015] 200g carrots are mashed; carrot mash, 200g sweet potato starch, heated with appropriate amount of water to make carrot and potato paste; 200g sweet potatoes are boiled, peeled and mashed; carrot and potato paste, sweet potato mash, 400g sweet potato starch Mix and knead into dough, make dumpling wrappers, wrap meat and vegetable dumpling fillings, cook and serve as carrot, sweet potato, and potato flour dumplings.

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PUM

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Abstract

The invention relates to a farcie food with a skin made from starch, fruits and vegetables. The invention also relates to a preparation method of the farcie food. The method comprises the steps that: starch is mixed with a proper amount of water, and the mixture is heated, such that a paste is obtained; fruits and vegetables are prepared into a mud or particles; the prepared paste, the fruit and vegetable mud or particles, and starch are mixed into a dough; the dough is prepared into a skin for wrapping a stuffing; the stuffing is wrapped by the skin, such that a farcie food with a skin made from starch, fruits and vegetables is obtained, Special farcie foods with different tastes can be prepared from different starches, fruits and vegetables, such that more consumer requirements can be satisfied. The technology provided by the invention is simple and reliable. With the method, nutrition, taste and preparation method of farcie food skins are improved. The nutrition and the taste of farcie food skins are enriched, and the method is suitable to be applied in large-scale productions.

Description

technical field [0001] The invention relates to a stuffed food, in particular to a starchy fruit and vegetable skin stuffed food and a preparation method thereof. Background technique [0002] Stuffed food is a kind of popular food, because filling can choose various meat and vegetables, and its variety is rich and varied. However, the stuffed skin has always been made of flour, which is relatively monotonous. In recent years, some people have explored the method of using rice flour and sweet potato flour as raw materials to make skins, but the skins produced lack stickiness and toughness, and the filling process is inconvenient or not resistant to cooking, making it difficult to achieve large-scale production. In addition, there is no research on the composition of rich skins, and the existing skins are single in variety, taste and nutrition. Contents of the invention [0003] In order to solve the problems of insufficient viscosity and toughness of the stuffed food ski...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L35/00
Inventor 何首文胡晓莉
Owner 何首文
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