Potato steamed dumpling and manufacture method thereof

A production method and potato technology are applied in the field of food processing to achieve the effects of nutritional complementary flavor, comprehensive nutritional components, and simplified production process

Inactive Publication Date: 2015-07-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From a nutritional point of view, potatoes have more advantages than rice and flour, and can be called "perfect food". If potatoes are used in the production of siu mai, not only can the taste of siu mai be enriched and diversified , and can improve the nutritional value of siu mai, but there is no research and report on using potatoes to make siu mai

Method used

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  • Potato steamed dumpling and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Dough making, mixing a certain amount of whole potato flour with wheat starch, wherein the whole potato flour accounts for 20-30% of the total weight of the mixed flour, and 1 / 2-2 / 3 of the mixed flour accounts for 1 / 2 of the total water -2 / 3 of the 85-95 ℃ hot water kneading the noodles, the kneading noodles are half-cooked, then add the remaining mixed powder and cold water accounting for the remaining water to continue kneading the dough, so as to increase the forming ability of the dough, after kneading the dough, knead the dough Proof for 20-60min.

[0052] After the proofed dough is kneaded, it is divided into multiple small doses of 10-20g, and then each dose is rolled into a dough with a thick center and thin sides, and the rolled dough is stacked together before using a rolling pin Roll it around to make the surroundings further extend, so as to present the flowering shape of the siu mai after setting, and obtain the potato siu mai skin.

[0053] Wash the potat...

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Abstract

The invention discloses a potato steamed dumpling and a manufacture method thereof. The steamed dumpling skin comprises the following raw materials in parts by weight: 20-40 parts of potato whole flour, 60-80 parts of flour, 1-8 parts of vital gluten and 0.1-3 parts of salt substance; the steamed dumpling stuffing comprises the following raw materials in parts by weight: 50-70 parts of potato compound rice, 20-30 parts of diced meat, 10-15 parts of diced vegetable and 13-50 parts of seasoner; and the potato compound rice is obtained by mixing the potato whole flour and other grain powders, extruding and sizing. The manufacture method comprises the following steps: mixing the potato whole flour and the flour, sequentially adding hot water and cold water to mix into a paste, and fermenting for 20-60 min; dividing the paste into small pieces and manufacturing into the wrapper with thick center and thin four sides; pre-boiling the potato compound rice and mixing the stuffing; and wrapping a certain amount of the steamed dumpling stuffing in the potato steamed dumpling skin, manufacturing into the steamed dumpling shape, and steaming for 8-15 min to obtain the potato steamed dumpling.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a potato siu mai and a preparation method thereof. Background technique [0002] Shaomai is a kind of pasta that is steamed in a cage with hot noodles as the stuffing. Traditional siu mai noodles are mainly made of wheat flour, and the fillings are mostly glutinous rice, shiitake mushrooms, radishes, cabbage, lean meat, etc. [0003] Whole potato flour has high nutritional value and is a globally recognized whole-nutrition food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. Potato protein contains 18 kinds of amino acids, including arginine, histidine, isoleuc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/216A23L1/311A21D2/36A23L7/10A23L13/10A23L19/12
Inventor 张泓黄峰戴小枫张春江胡宏海陈文波张雪刘倩楠张荣徐芬黄艳杰
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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