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Salted egg yolk stuffing for green dumplings and making method for green dumplings

A production method and technology of salted egg yolk, applied in application, function of food ingredients, food ingredients as taste improver and other directions, can solve the problems of affecting appearance and eating taste, glutinous rice balls are hardened, and sandy feeling is reduced, etc. Maintain green appearance, good soft and waxy, and avoid the effect of rejuvenation and hardening

Pending Publication Date: 2020-07-14
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Affected by high temperature and storage, when the green balls with salted egg yolk stuffing on the market are stored for too long, the salty egg yolk filling will lose its sandy feeling and emulsify the egg yolk. It affects the appearance and taste of eating; moreover, if the green dough is placed too long for a long time, the glutinous rice dough will have problems such as retrogradation and hardening, and the color will turn yellow. Further improvement is urgently needed in the promotion and development of green dough

Method used

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  • Salted egg yolk stuffing for green dumplings and making method for green dumplings

Examples

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Embodiment 1

[0030] Salted egg yolk is used to fill the green dough, and its raw materials are calculated by weight fraction: 50 parts of salted egg yolk, 15 parts of butter, 5 parts of shortening, 2.5 parts of white sugar, 16 parts of meat floss, and 5 parts of custard powder. The preparation method comprises the following steps:

[0031] (1) Selection of raw material salted egg yolk: pickled salted egg yolk at 25°C and 17% salt water for 38 days to mature salted egg, the salt content of the egg yolk is 1.54%, and the water content of the egg yolk is 24.8%;

[0032] (2) Baking: Bake the selected salted egg yolk at 165°C for 35 minutes, turn over the plate once after baking for 10 minutes, and then use JMS-130 colloid mill to grind the baked salted egg yolk to 10um, and set aside;

[0033] (3) Configuration of auxiliary materials: Weigh 15 parts of butter, 5 parts of shortening, 2.5 parts of white sugar, heat and melt and stir, 16 parts of meat floss, 5 parts of custard powder, and 50 part...

Embodiment 2

[0040] Salted egg yolk is used to fill the green group, and its raw materials are calculated by weight fraction: 70 parts of salted egg yolk, 18 parts of butter, 8 parts of shortening, 5 parts of white sugar, 20 parts of meat floss, and 10 parts of custard powder. The preparation method comprises the following steps:

[0041] (1) Selection of raw material salted egg yolk: pickled salted egg yolk at 20°C and 19% salt water for 40 days to mature salted egg, the salt content of the egg yolk is 1.7%, and the water content of the egg yolk is 23.4%;

[0042] (2) Baking: Bake the selected salted egg yolk at 175°C for 25 minutes, turn over the plate once after baking for 8 minutes, and then use JMS-130 colloid mill to grind the baked salted egg yolk to 40um, and set aside;

[0043] (3) Configuration of auxiliary materials: Weigh 18 parts of butter, 8 parts of shortening, 5 parts of white sugar, heat and melt and stir, 20 parts of meat floss, 10 parts of custard powder, and 70 parts of...

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Abstract

The invention discloses salted egg yolk stuffing for green dumplings. The salted egg yolk stuffing comprises the following raw materials in parts by weight: 50-70 parts of salted egg yolk, 15-18 partsof butter, 5-10 parts of shortening, 2-5 parts of white sugar, 15-20 parts of dried meat floss and 5-10 parts of custard powder, wherein the salted egg yolk is the salted egg yolk with a salt contentof 1.5%-1.8% and a water content of 23%-25% after salting. The salted egg yolk stuffing is mellow, sandy, independently formed and good in solidification effect; in addition, the prepared green dumplings are green, oily and bright in appearance color, soft, glutinous and wiredrawing in green green dumpling wrapper and soft and glutinous in taste, and is not changed in color and soft waxiness in the later storage process.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making salted egg yolk stuffing for green doughnuts and green doughnuts. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Qingtuan is a traditional snack in the Jiangnan area, mainly popular in Qingming Festival, Cold Food Festival and other festivals. It is a custom not to light a fire during the Cold Food Festival, and Qingtuan can be eaten cold directly. The Qing Tuan is made of wormwood juice and glutinous rice flour, with different fillings wrapped in the middle. The sweetness is not greasy, and it has a light wormwood fragrance. As people's pursuit of delicious food is getting higher and higher, the Youth League in the Jiangnan area is gradually sought after by consumers all over the country, and there a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L15/00A23L29/00A23L29/30A23L27/00A23L33/105A23L3/3472A23L3/358
CPCA23L7/10A23L15/00A23L29/00A23L29/30A23L27/00A23L33/105A23L3/3472A23L3/358A23V2002/00A23V2200/14A23V2200/16A23V2200/048A23V2250/21A23V2250/214Y02A40/90
Inventor 刘华桥阮丹丹李山
Owner HUBEI SHENDAN HEALTHY FOOD
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