Fructus amomi sesame seed ball and preparation method thereof

Abstract

The invention relates to a sesame seed ball and a preparation method thereof. The fructus amomi sesame seed ball is prepared from the raw material components in parts by weight: 150-400 parts of glutinous rice flour, 10-50 parts of flour, 30-100 parts of fructus amomi powder, 10-30 parts of white granulated sugar, and 200-600 parts of water. The fructus amomi sesame seed ball is simple in component, contains the fructus amomi component, and is unique in flavor, fructus amomi contains many active substances such as natural phenols and flavones, thus generation of frying hazardous substances canbe effectively inhibited, meanwhile, the fructus amomi contains rich active components such as polysaccharides and polypeptides, thus the quality of the sesame seed ball can be improved, and the nutritional quality of the sesame seed ball is improved; and meanwhile, selected raw materials are natural, any toxic and side effect is avoided, safety and reliability are achieved, the preparation method is simple, the cost is low, and the preparation method is worthy of promotion.

Description

technical field [0001] The invention relates to the technical field of fried dumpling preparation, in particular to an amomum fried dumpling and a preparation method thereof. Background technique [0002] Jiandui is a refreshment of Lingnan traditional morning tea, and it is also a traditional snack with a long history. It has low price and unique taste, and has become a part of my country's food culture. During the high-temperature frying process of traditional frying, affected by factors such as frying temperature and time, more harmful substances will be produced, such as trans fatty acids, acrylamide and active aldehydes, etc., will enter the fried food , and eventually enter the human body with food, which is potentially harmful to human health. In order to promote the development of dietary diversity, reduce the damage to the human body caused by eating fried dumplings, improve the safety and nutrition of fried dumplings, and make it conform to the concept of modern n...

AI Technical Summary

Problems solved by technology

During the high-temperature frying process of traditional frying, affected by factors such as frying temperature and time, more harmful substances will be produced, such as trans fatty acids, acrylamide and active aldehydes, etc., will enter the fried food , and eventually enter the human body with food, which is a potential hazard to human health