Preparation method of taro sweet dumplings

A production method and technology of taro, which are applied in the field of food processing, can solve the problems of not being able to meet the needs of gourmet food, lack of taste, and indigestibility of the elderly, and achieve the effect of being easy to chew and digest, rich in nutrients, and rich in dietary varieties

Inactive Publication Date: 2016-12-07
QUZHOU COLLEGE OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Taro is a common vegetable, which contains more starch and contains a kind of mucus protein. The juice is sticky and slippery, the taste is soft, sweet and glutinous, and its nutritional value is similar to that of potatoes. The taste is monotonous and the taste is insufficient. The folks also use taro and glutinous rice flour to make meat-stuffed glutinous rice balls. The taste is sticky and the elderly are not easy to digest, so they cannot meet people's demand for food.

Method used

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  • Preparation method of taro sweet dumplings

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Effect test

Embodiment 1

[0017] Embodiment 1, a method for making taro glutinous rice balls, the skin material of the raw material is prepared by mixing peeled cooked taro and fine cornstarch, and its weight ratio is 100:50. The filling composition and weight ratio of the raw materials are as follows: 30 pieces of pure fine minced meat, 30 pieces of wild wild rice meat, 20 pieces of dried white tofu, 5 pieces of blackened fungus, 5 pieces of carrots, 2 pieces of chopped green onion, 1 piece of cooking wine, and 0.5 pieces of salt. The ingredients and seasoning of the raw materials are as follows: spinach or peeled Tianluo melon strips, chopped green onion, chopped coriander, sesame oil, salt, monosodium glutamate, garlic paste, hot sauce, light soy sauce, mature vinegar, white pepper powder in an appropriate amount. The production steps: (1) boil the washed fresh taro, peel it, and stir it into a puree; (2) add cornstarch, mix it with the taro puree evenly, and make a dough, moderately dry and wet, wit...

Embodiment 2

[0018] Embodiment 2, a method for making taro glutinous rice balls, the skin material of the raw material is prepared by mixing peeled cooked taro and fine cornstarch, and its weight ratio is 100:50. The filling composition and weight ratio of the raw materials are as follows: 30 pieces of pure minced meat, 30 pieces of shelled fresh bamboo shoots, 20 pieces of dried white tofu, 5 pieces of blackened fungus, 5 pieces of fresh shiitake mushrooms, 2 pieces of minced green onion, 1 piece of cooking wine, and 0.5 pieces of salt. The ingredients and seasoning of the raw materials are as follows: spinach or peeled Tianluo melon strips, chopped green onion, chopped coriander, sesame oil, salt, monosodium glutamate, garlic paste, hot sauce, light soy sauce, mature vinegar, white pepper powder in an appropriate amount. Described manufacture step: with embodiment 1.

Embodiment 3

[0019] Embodiment 3, a method for making taro glutinous rice balls, the skin material of the raw material is prepared by mixing peeled cooked taro and fine cornstarch, and its weight ratio is 100:50. The filling composition and weight ratio of the raw materials are as follows: 30 pieces of pure minced meat, 30 pieces of celery, 20 pieces of dried white tofu, 5 pieces of black fungus, 5 pieces of carrots, 2 pieces of minced green onion, 1 piece of cooking wine, and 0.5 pieces of salt. The ingredients and seasoning of the raw materials are as follows: spinach or peeled Tianluo melon strips, chopped green onion, chopped coriander, sesame oil, salt, monosodium glutamate, garlic paste, hot sauce, light soy sauce, mature vinegar, white pepper powder in an appropriate amount. Described manufacture step: with embodiment 1.

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Abstract

The invention relates to the technical field of food processing and in particular relates to a preparation method of taro sweet dumplings. The preparation method comprises the following steps: (1) cooking cleaned fresh taros thoroughly, peeling the fresh taros and stirring the fresh taros into paste; (2) adding cornstarch and stirring the cornstarch and the taro paste uniformly to form starch balls; (3) chopping meat and vegetable mixed stuffing; (4) dividing the taro starch balls into small round balls and respectively rolling the small round balls into round wrappers; (5) pressing the middle of the round wrappers to be concave, spooning up the stuffing into the wrappers with a long-handle soup spoon, gathering the edges of the wrappers upward and pinching the closing in parts like taro buds, thus forming taro-shaped sweet dumplings; (6) boiling water in a stockpot, gently putting the sweet dumplings, cooking the sweet dumplings until the sweet dumplings float up, adding spinach or sliced and diced peeled luffa, chopped scallions, chopped coriander, salt, sesame oil and other seasonings and spooning the sweet dumplings out of the stockpot and eating the sweet dumplings. The salty taro sweet dumplings taste smooth and good, are rich in nutrients, look like taros and are easy to chew and digest by kids and old people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing taro glutinous rice balls. Background technique [0002] Taro is a common vegetable, which contains more starch and contains a kind of mucus protein. The juice is sticky and slippery, the taste is soft, sweet and glutinous, and its nutritional value is similar to that of potatoes. The taste is monotonous and the taste is insufficient. Folks also use taro and glutinous rice flour to make meat-stuffed glutinous rice balls. The taro glutinous rice balls involved in the present invention are based on the traditional production of taro glutinous rice balls and dumplings, and the leather is made by mixing taro and raw flour. According to different seasons, there are various flavors of meat and vegetable fillings to provide a taste. Smooth, delicious, nutritious, taro-like appearance, salty taro glutinous rice balls that are easy for children and the elde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23P20/25
Inventor 诸葛毅俎德玲
Owner QUZHOU COLLEGE OF TECH
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