Flour special for dumplings and preparing method thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to flour special for dumplings and a preparing method thereof. Basic powder of the dumplings is prepared from, by mass, 5% of Jinan 17, 5% of Jining 16, 20% of 02-1 wheat, 20% of new wheat 26, 10% of 5766 and 40% of Canada wheat; the adding amount of salt accounts for 1% of the basic powder of the dumplings. According to the flour special for the dumplings and the preparing method thereof, all kinds of original wheat are compounded in proportion, any food additive is not required to be added into the dumpling flourprepared with the method, and prepared flour skins have good extensibility; dumplings made with the flour special for the dumplings are not prone to skin opening or skin breaking or soup muddying in the boiling process, and the boiled dumplings are put for a section of time and cannot be boned; noodle soup is clear and free of precipitation, the dumpling skins are pure white, bright, glossy and soft, and the dumplings are fine and smooth in taste, tasty and refreshing, and are not capable of sticking teeth and chewy during tasting.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a special powder for dumplings and a preparation method thereof. Background technique [0002] Boiled dumplings are a kind of traditional flour food, deeply loved by the people in northern my country. With the improvement of people's demand for quality of life, the quality requirements for dumpling powder are also increasing day by day. The existing special powder for dumplings often causes problems such as cracking of finished dumplings due to unstable quality. [0003] In the prior art, special flour for dumplings, such as Chinese patent application CN201410350550.6, adds some coarse grains, etc. This type of dumpling flour cannot meet the taste of the public, and the production process is complicated, and it is not suitable for the production of frozen dumplings. Chinese patent application CN200710189613.4 provides a kind of dumpling powder, in order to meet the tec...

AI Technical Summary

Problems solved by technology

The existing special powder for dumplings often leads to problems such as cracking of finished dumplings due to unstable quality

[0003] In the prior art, special dumpling powder such as Chinese patent application CN201410350550.6 adds some coarse grains, etc. This type of dumpling powder cannot meet the taste of the public, and the production process is complicated, and it is not suitable for the production of frozen dumplings.

Chinese patent application CN200710189613.4 provides a kind of dumpling powder, in order to meet the process requirements, 0.1-0.5% additives are added in the dumpling powder, long-term consumption is not conducive to health

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