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Method for producing rice dumpling wrappers

A production method and technology of dumpling wrappers, which are applied in the field of production of rice dumpling wrappers, can solve the problems of easy cracking, uncooking resistance, and insufficient chewiness, and achieve the effects of not being easy to break, not easy to mix soup, and having good toughness and chewiness

Active Publication Date: 2013-03-27
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research found that no matter whether rice flour or wheat flour is used as raw material to make dumpling wrappers, there are the following defects: (1) When the dumpling wrappers are cooked in boiling water, they are not resistant to boiling, are easy to break, and the fillings overflow, which affects the nutritional value and Appearance; (2) Insufficient chewiness, which affects the taste; (3) Long-cooked and easy-to-mix soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] This embodiment includes the following steps:

[0014] (1) Prepare indica rice raw material powder: take clean indica rice, grind it into powder, and pass through an 80-mesh sieve to obtain 10Kg of indica rice raw material powder;

[0015] (2) Ingredients mixing: Weigh 0.9 Kg of wheat flour, 0.4 Kg of wheat gluten (gluten protein content in wheat gluten is 85%), 0.3 Kg of trehalose, 0.03 Kg of calcium citrate, and mix them into the obtained product from step (1). Indica rice raw material powder, mix well to get the mixture;

[0016] (3) Mixing material forming: Add 1.5 Kg of clean water to the mixture obtained in step (2), stir evenly, let it stand at room temperature for 12 minutes, press it into dumpling wrappers, and serve.

[0017] The indica rice dumpling wrapper prepared in this example is resistant to boiling, not easy to break, has good toughness and chewiness, and is not easy to mix with soup.

Embodiment 2

[0019] This embodiment includes the following steps:

[0020] (1) Prepare glutinous rice raw material powder: take clean glutinous rice, grind it into powder, and pass through a 100-mesh sieve to obtain 10Kg of glutinous rice raw material powder;

[0021] (2) Mixing of ingredients: Weigh 0.8 Kg of wheat flour, 0.3 Kg of wheat gluten (gluten protein content in wheat gluten is 82%), and 0.1 Kg of trehalose, and mix them into the glutinous rice raw material powder obtained in step (1). mix well, get mixture;

[0022] (3) Mixing material forming: Add 1Kg of clean water to the mixture obtained in step (2), stir evenly, let it stand at room temperature for 10 minutes, press it into dumpling wrappers, and serve.

[0023] The glutinous rice dumpling wrapper prepared in this example is resistant to cooking, not easy to break, has good toughness and chewiness, and is not easy to mix with soup.

Embodiment 3

[0025] This embodiment includes the following steps:

[0026] (1) Prepare japonica rice raw material powder: take clean japonica rice, grind it into powder, pass through a 120-mesh sieve, and grind 10Kg of japonica rice raw material powder into powder;

[0027] (2) Ingredients mixing: Weigh 1Kg of wheat flour, 0.5Kg of wheat gluten powder (gluten protein content in wheat gluten powder is 84%), 0.5Kg of trehalose, mix them into the japonica rice raw material powder obtained in step (1), and mix well , get the mixture;

[0028] (3) Kneading and molding: Add 2Kg of clean water to the mixture obtained in step (2), stir evenly, let stand at room temperature for 15 minutes, press into various dumpling wrappers, and serve.

[0029] The japonica rice dumpling wrapper prepared in this example is resistant to boiling, not easy to break, good in toughness and chewiness, and not easy to mix with soup.

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Abstract

The invention provides a method for producing rice dumpling wrappers. The method comprises the following steps of: (1) preparing raw rice flour: grinding rice into flour, and sieving the flour with a sieve with meshes the number of which is not less than 80; (2) mixing the ingredients: weighing wheat flour accounting for 8-10% of the raw rice flour by weight, wheat gluten accounting for 3-5% of the raw rice flour by weight, trehalose accounting for 1-5% of the raw rice flour by weight and calcium citrate accounting for 0.1-0.5% of the raw rice flour by weight, mixing the ingredients with the raw rice flour obtained in the step (1), and stirring the materials uniformly; and (3) mixing and forming the materials: adding water accounting for 10-20% of the raw rice flour by weight to the mixture obtained in the step (2), stirring the materials uniformly, standing at room temperature for 10-15 minutes, and pressing the mixture into dumpling wrappers. The rice dumpling wrappers produced by the method provided by the invention are boil-proof, are not easy to crack, have good toughness and pliability, and are not easy to mix in the soup.

Description

technical field [0001] The invention relates to a method for making dumpling wrappers, in particular to a method for making rice dumpling wrappers. Background technique [0002] Dumplings are one of the most popular pasta dishes in my country. They are generally composed of dumpling wrappers and fillings wrapped in dumpling wrappers. There are many kinds of fillings. According to the needs of different groups of people, as long as they meet the requirements of the Food Sanitation Law, the ingredients of the fillings can be changed at will. But, the raw material of making dumpling skin changes little, mainly is to make dumpling skin as raw material with wheat flour at present. About 60% of the population in my country takes rice as the staple food. Recently, some people have developed dumpling wrappers with rice flour as the main raw material to make rice dumplings. There are also relevant reports in patent documents (such as (such as CN201010141037.8). Research has found th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L7/10
Inventor 林亲录杨涛吴跃吴伟梁盈肖华西李丽辉王青云田蔚
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY