Tomato flavored corn dumpling wrapper and preparation method thereof
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A dumpling wrapper and tomato technology, which is applied in the field of tomato-flavored corn dumpling wrapper and its preparation, can solve the problems of single and incomplete nutrition, cracked skin, cracked skin, etc., and achieve better taste, long shelf life, fine and uniform powder
Inactive Publication Date: 2015-10-07
丁邦友
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[0002] Traditional dumpling wrappers are generally made of wheat flour, and their nutrition is single and incomplete. During storage and sales, the skin cracks and the color deepens. The skin cracks, falls off, and foams during cooking. The invention provides a dumpling wrapper with comprehensive nutrition, unique flavor and health care
Method used
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[0017] A tomato-flavored corn dumpling wrapper is made from raw materials with the following weight (jin):
[0019] A preparation method for tomato-flavored corn dumpling wrapper, comprising the following steps:
[0020] (1) Wash the corn kernels and gorgon seeds, dry them, put them into a pot, pour in an appropriate amount of bamboo leaf powder, stir fry over low heat until they are fragrant, sieve off the bamboo leaf powder, pour in an appropriate amount of wine, cover with a small Simmer and moisten until dry, take out the clinker, extrude and puff it, and then superfinely pulverize it to obtain corn flour;
[0021] (2) Peel the stems and skins of fresh tomatoes, peel and wash the fresh sugarcane, squeeze the juice, mix the obtained sugarcane juice with tomatoes, and obtain tomato ...
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Abstract
The present invention discloses a tomato flavored corn dumpling wrapper which is prepared by using the following raw materials in parts by weight: high-gluten flour 40-50 parts, corn granules 70-80 parts, euryale ferox 20-30 parts, tomato 10-15 parts, sugarcane 10-15 parts, blueberry pectin 2-3 parts, modified tapioca starch 10-15 parts, egg white 5-7 parts, pigskin 8-10 parts, and an appropriate amount of bamboo leaf powder and grade wine. The pigskin and grape wine are mixed and cooked, which reduces the oil and fat content of soup, and also enables a large amount of collagen in the pigskin to be transformed into gelatin, the dumpling wrappers are put into the hot pigskin soup to absorb the gelatin, and the corn granules and euryale ferox are processed by stir-frying, wine-steaming, puffing and crushing, which enables the powdered material to be delicate and even and to have better mouthfeel. The finished products of the dumpling wrappers have rich and comprehensive nutrition, unique flavor of tomatoes, and delicate and elegant wine fragrance, do not add any chemical amendments, do not have easily cracked surface and changed color during storage, have long shelf life, are not easily broken and damaged during the steaming and boiling processes, and have the effects of strengthening spleen and benefiting stomach, supplementing middle warmer and benefiting qi, nourishing kidney and securing essence, expelling toxins and relaxing bowel, etc. in a long-term consumption.
Description
technical field [0001] The invention relates to a nutritional dumpling wrapper, in particular to a tomato-flavored corn dumpling wrapper and a preparation method thereof. Background technique [0002] Traditional dumpling wrappers are generally made of wheat flour, and their nutrition is single and incomplete. During storage and sales, the skin cracks and the color deepens. The skin cracks, falls off, and foams during cooking. The invention provides a dumpling wrapper with comprehensive nutrition, unique flavor and health care. Contents of the invention [0003] The invention overcomes the shortcomings of the prior art and provides a tomato-flavored corn dumpling skin and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A tomato-flavored corn dumpling wrapper is made from the following raw materials in parts by weight: [0006] High-gluten flour 40-50, corn kernels 70-80, Gorgon 20-30, tomato 10...
Claims
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Application Information
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