Preparation method of low-calorie stuffed food

A low-calorie, food technology, applied in the functions of food ingredients, food drying, food ingredients, etc., can solve the problems of complex production process, health threat, and cumbersome process.

Inactive Publication Date: 2018-03-20
秦海良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, the production process of stuffed food is more complicated and cumbersome. It is extremely impossible for people to make stuffed food at home in such a fast pace of life. Therefore, more and more products such as quick-frozen dumplings, steamed buns, There are more and more varieties of food such as siu mai, rice dumplings, spring rolls, and even glutinous rice balls. Pour these instant food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment provides a method for preparing low-calorie stuffed food, comprising the following steps:

[0025] (1) In parts by weight, take 20 parts of wheat flour, 5 to 5 parts of millet flour, 3 parts of rice flour, 3 parts of glutinous rice flour, 2 parts of cassava flour, 5 parts of corn flour and 10 parts of whole potato flour, mix evenly, knead into For the loose dough, proofing is performed once at 20°C for 2 hours, then the loose dough is kneaded into a dough, and proofed for a second time at 4 °C for 5 hours;

[0026] (2) The dough obtained in step (1) is pressed into dough sheets: first, the dough is pressed into a first sheet with a thickness of 5 mm, and the first sheet is first smeared with a mixture of red wine and honey, and then sprinkled with heavy A mixture of petal roses and durian meat, then use the first sheet to wrap the above-mentioned material, make it into a dough sample again, and then press it into a second sheet with a thickness of 7mm, s...

Embodiment 2

[0032] A method for preparing low-calorie stuffed food, comprising the steps of:

[0033] (1) In parts by weight, take 30 parts of wheat flour, 10 parts of millet flour, 8 parts of rice flour, 8 parts of glutinous rice flour, 6 parts of cassava flour, 10 parts of corn flour and 20 parts of whole potato flour, mix evenly, and knead into powder For the dough, perform a proofing at a temperature of 30°C for 4 hours, then knead the loose dough into a dough, and perform a second proofing at a temperature of 10°C for 9 hours;

[0034] (2) Press the dough obtained in step (1) into noodles: first, the dough is pressed into a first sheet with a thickness of 5 mm, and the first sheet is first smeared with a mixture of red wine and honey, and then sprinkled with double The mixture of roses and durian meat, and then use the first sheet to wrap the above-mentioned material, make it into a dough sample again, and then press it into a second sheet with a thickness of 7mm, and repeat the prod...

Embodiment 3

[0040] A method for preparing low-calorie stuffed food, comprising the steps of:

[0041] ((1) In parts by weight, get 25 parts of wheat flour, 7.5 parts of millet flour, 5.5 parts of rice flour, 5.5 parts of glutinous rice flour, 4 parts of cassava flour, 7.5 parts of corn flour and 15 parts of whole potato flour, mix evenly, knead into Loose the dough, proofing once at 25°C for 3 hours, then knead the loose dough into a dough, and proofing for the second time at 7°C for 7 hours;

[0042] (2) The dough obtained in step (1) is pressed into dough sheets: first, the dough is pressed into a first sheet with a thickness of 5 mm, and the first sheet is first smeared with a mixture of red wine and honey, and then sprinkled with heavy A mixture of petal roses and durian meat, then use the first sheet to wrap the above-mentioned material, make it into a dough sample again, and then press it into a second sheet with a thickness of 7mm, so repeat the first sheet and the second sheet Fl...

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Abstract

The invention discloses a method for preparing low-calorie stuffed food, which comprises the following steps: taking raw flour and kneading it into a dough; pressing the dough into a dough piece: pressing it into a thin slice with the first thickness, and spreading red wine, honey and double roses and durian meat, wrap the above materials, make it into a dough sample again, and then press it into a second thin slice, repeat this several times, and finally press it into a thin slice with a thickness of 3mm to obtain a dough piece; steam the dough piece and divide it into A plurality of dough skins, and finally cooling at least one surface of the dough skins; placing the dry stuffing on the cooled surface of each dough skin, and the dry stuffing is prepared by the following method: take beef, sorrel fish, peanut powder, pepper powder , coconut milk and edible salt, dried with hot air to obtain the dry filling; combining the opposite sides of each dough to seal the dry filling in the dough to prepare the dough; the dough is matured by steaming or stewing, and then Dried to obtain a low-calorie stuffed product.

Description

technical field [0001] The invention relates to a preparation method of stuffed food, in particular to a low-calorie stuffed food and a method for improving the health of the stuffed food. Background technique [0002] Stuffed foods, such as dumplings, wontons, siu mai, buns and spring rolls, are loved by people of all ages. Generally speaking, the production process of stuffed food is more complicated and cumbersome. It is extremely impossible for people to make stuffed food at home in such a fast pace of life. Therefore, more and more products such as quick-frozen dumplings, steamed buns, There are more and more varieties of food such as siu mai, rice dumplings, spring rolls and even glutinous rice balls. Pour these instant foods into water for quick stewing or steaming to eat quickly. Yet in general instant food, the dough skin that has a lot of instant food is formed by frying or lightly fried, in order to avoid it to burst or flavor is bad when stewing again, yet, well...

Claims

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Application Information

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IPC IPC(8): A23L7/122A23L19/10A23L19/12A23L13/00A23L17/00A23L19/00A23L25/00A23L29/00A23L21/25A23L5/10A23L33/10
CPCA23L7/122A23L5/13A23L13/00A23L17/00A23L19/09A23L19/11A23L19/12A23L21/25A23L25/30A23L29/00A23L29/035A23L33/10A23V2002/00A23V2300/10A23V2200/30
Inventor 秦海良
Owner 秦海良
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