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Dumpling flour, formula for making dumpling wrappers by using same, as well as dough kneading method

A dumpling powder and dumpling wrapper technology, which is applied in the field of food processing, can solve the problems of dumpling stuffing becoming light, uneven skin color, and easy cracking of dumpling wrappers, and achieve the effect of strong wheat aroma, uniform color and unchanged taste

Inactive Publication Date: 2013-03-20
BINZHOU ZHONGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the traditional production of dumpling wrappers is poor in quality stability due to various factors, and it is difficult to control. It will become light and the taste will not be smooth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0020] Dumpling powder formula: 10% Canadian high-gluten hard wheat first heart-grinding system flour + domestic high-gluten hard wheat first heart-milling system flour 60% + domestic medium-gluten white hard wheat first heart-milling system flour 30%.

[0021] Ingredients for dumpling skin: 28.2% drinking water, 65.5% refined dumpling powder, 1.0% salt, 4.3% egg white, and 1.0% modified starch.

[0022] Equipment used for kneading dough: vacuum kneading machine

[0023] Operation method:

[0024] (1) Weigh a certain amount of dumpling powder and modified starch according to the product formula, pour them into the vacuum dough mixer, then weigh a certain amount of salt, add an appropriate amount of egg white, and an appropriate amount of water into the dough In the noodle machine;

[0025] (2) Turn on the switch of the vacuum kneading machine and run at high speed for 10 seconds; turn on the vacuum pump and run at high speed for 3 minutes, then automatically switch to low sp...

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Abstract

The invention relates to the technical field of food processing technologies, in particular to a dumpling flour, a formula for making dumpling wrappers by using the same, as well as a dough kneading method. 70% of first reduction system flour of high-gluten hard wheat and 30 % of first reduction system flour of middle-gluten white hard wheat flour are adopted. The formula for making dumpling wrappers by using the dumpling flour comprises the following components in percentage by weight: 28.2 % of drinking water, 65.5 % of dumpling flour, 1.0 % of salt, 4.3 % of egg white and 1.0 % of modified starch. The dumpling flour kneaded dough has the advantages of uniform color and moderate hardness; the dough is rolled in a time and labor saving way and is very easily rolled to be smooth; moreover, the rolled dough sheet has the advantages of no color difference and no scented flower; and the produced dumpling wrapper has the advantages of no damage, no crack, better elasticity and better extensibility.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to dumpling flour, a formula for making dumpling wrappers and a dough kneading method. Background technique [0002] At present, the traditional production of dumpling wrappers is poor in quality stability due to various factors, and it is difficult to control. It will become light and the taste will not be smooth. The formula of the raw material dumpling powder and the kneading technique are the key factors. Contents of the invention [0003] Purpose of the present invention is exactly to provide a kind of dumpling powder and the prescription and the dough kneading method of making dumpling wrapper with it for the above-mentioned defective of existence. The dumpling powder and noodle dough have uniform color and moderate softness and hardness; the noodle rolling saves time and effort, and it is easy to roll the dough smooth, and the rolled noodle has no color difference...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/00A21D2/34A21D8/02
Inventor 陈振忠张志军王芳邢春祥赵成礼
Owner BINZHOU ZHONGYU FOOD
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