Dumpling wrapper and manufacturing method thereof

A production method and technology of dumpling wrappers, applied in food preparation, food science, food coating, etc., can solve problems such as single taste, achieve the effects of not being easy to boil, improving gluten, increasing gluten and adhesion

Active Publication Date: 2015-03-25
黄茂林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to improve the gluten of dumpling skin powder and the problem of single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The following proportions of raw materials are selected: 10 grams of cassava flour, 80 grams of potatoes, and 30 grams of spinach juice.

[0038] Peel and wash the potatoes, cook them and mash them into mashed potatoes, add 5 / 9 cassava flour and the same amount of spinach juice to the mashed potatoes, knead them evenly by hand, then seal the kneaded dough and place it in a basin Refresh the noodles in the middle, take them out after 20 minutes; add 1 / 3 of the cassava flour and the same amount of spinach juice, knead evenly and seal it for 15 minutes before taking it out; add 1 / 9 of the cassava flour and the same amount of spinach juice, After kneading evenly, seal it and place it for 10 minutes before taking it out; take one tenth of the dough, cook it for three to four years, mix it with the original dough and knead it together; roll the dough by hand to make dumpling wrappers.

[0039] Among them, the times of adding cassava flour and resting times can be adjusted by ...

Embodiment 2

[0043] The following proportions of raw materials are selected: 20 grams of tapioca flour, 90 grams of potatoes, and 10 grams of orange juice.

[0044] Peel and wash the potatoes, cook them and mash them into mashed potatoes, dissolve the salt in the orange juice, add 5 / 9 of the cassava flour and 5 / 9 of the orange juice to the mashed potatoes, knead them evenly by hand, and then put The kneaded dough is sealed and placed in a basin to wake up, take it out after 20 minutes; add 1 / 3 of tapioca flour and 1 / 3 of orange juice, knead evenly, seal and place for 15 minutes and take it out; add 1 / 9 of Tapioca flour and 1 / 9 orange juice, take one tenth of the dough, boil it for three to four years, mix it with the original dough and knead it together; knead evenly and seal it for 10 minutes before taking it out; roll the dough by hand to make dumpling wrappers .

[0045] Wrap the dumpling skin and dumpling stuffing into dumplings, put half of the dumpling into the boiled water, and tak...

Embodiment 3

[0048] The following proportions of raw materials are selected: 35 grams of cassava flour, 70 grams of potatoes, and 15 grams of pineapple juice.

[0049] Peel and wash the potatoes, cook them and mash them into mashed potatoes, add 5 / 9 cassava flour and 5 / 9 pineapple juice to the mashed potatoes, knead them evenly by hand, then seal the kneaded dough Wake up the noodles in the basin, take it out after 20 minutes; add 1 / 3 of the cassava flour and 1 / 3 of the pineapple juice, knead evenly and seal it for 15 minutes before taking it out; add 1 / 9 of the cassava flour and 1 / 9 pineapple juice, knead evenly and seal it for 10 minutes before taking it out; take one-tenth of the dough, boil it for three to four years, mix it with the original dough and knead it together; roll the dough by hand to make dumpling wrappers.

[0050] Wrap the dumpling skin and dumpling stuffing into dumplings, put half of the dumpling into the boiled water, and take it out after the water boils again for 7...

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PUM

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Abstract

The invention discloses a dumpling wrapper and a manufacturing method thereof. The dumpling wrapper comprises the following raw materials in parts by weight: 10-40 parts of tapioca and 60-90 parts of potatoes. The manufacturing method comprises the following steps: the potatoes are cooked thoroughly or the potatoes are peeled and cooked thoroughly, the cooked potatoes are mashed into paste, the tapioca is added into the potato paste, the mixture is uniformly kneaded and manufactured into dough, one tenth of the dough is boiled to be medium rare, then mixed with the rest dough and uniformly kneaded, and the kneaded dough is manufactured into the dumpling wrapper. According to the invention, the ingredients and manufacture are simple; the tapioca can improve the strength of the dumpling wrapper, so that the dumpling wrapper is unlikely to be boiled out; the dumpling wrapper tastes glutinous and chewy and also has the sweet taste of the potatoes.

Description

technical field [0001] The invention relates to the production of dumpling wrappers, in particular to dumpling wrappers and a production method thereof. Background technique [0002] Dumplings are a traditional Chinese delicacy, loved by the public for their many flavors and fulfilling meanings. Dumplings need to wrap various prepared fillings with dumpling skins, and then put them in boiling water to cook. The dumpling skins must be resistant to boiling to ensure the taste of dumpling fillings. Generally speaking, dumpling wrappers are made by kneading wheat flour and water according to a certain ratio. The higher the gluten of the flour, the more resistant it is to cooking, and the taste is better. [0003] Generally, ordinary flour (usually medium-gluten flour) is used as flour for dumpling wrappers in the family, and the following methods are usually used to increase the gluten of the flour: adding flour gluten enhancers, vitamin C, appropriate amount of salt, eggs, Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
CPCA23L19/11A23L19/13A23P20/25
Inventor 黄茂林
Owner 黄茂林
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