Mixed flour for wrapper of rice crust steamed stuffed bun, rice steamed stuffed bun wrapper and preparation method of steamed stuffed bun

Abstract

The invention relates to mixed flour for a wrapper of a rice wrapper steamed stuffed bun, a rice steamed stuffed bun wrapper and a preparation method of a steamed stuffed bun. The mixed flour for wrapper of the rice wrapper steamed stuffed bun comprises the following raw materials in parts by weight: 50-60 parts of rice flour, 35-50 parts of modified starch, 0.1-0.2 part of sodium hexametaphosphate, 0.1-0.3 part of sodium tripolyphosphate and 0.5-0.6 part of glyceryl monostearate. The rice steamed stuffed bun wrapper comprises the rice wrapper mixed powder, 7-8 parts of shortening and 75-80 parts of water. According to the steamed stuffed bun wrapper made of the rice, wheat flour is not adopted, the precedence of steamed stuffed buns made of the rice wrapper is created, and the steamed stuffed buns made of the steamed stuffed bun wrapper are greatly different from steamed stuffed buns made of the wheat flour serving as a main raw material in taste. Meanwhile, the steamed stuffed buns are quick-frozen and formed, are convenient to produce, transport and sell, have extremely high steaming resistance in a heating environment, are suitable for long-time heat preservation steaming in asteamed stuffed bun steaming cabinet of a convenience store, are not rotten in skin, do not crack and do not leak juice, and have a relatively good market development prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a rice skin-wrapped dough mixture powder, rice bun skins and a preparation method for steamed buns. Background technique [0002] Rice is the most important food crop in my country. 85% of rice is consumed in the form of staple food, and the proportion of rice consumed in rice processing is very small. Rice processing products mainly include rice noodles, rice cakes, puffed snack foods, etc., which are mainly processed on the nature of rice itself, without expanding its application. [0003] Steamed buns are generally made with wheat flour as the main raw material. The steamed stuffed bun that takes rice flour as main raw material molding, also does not have the ripe application of industrialization. There is no reason for industrialization, but it is caused by the properties of raw materials. Wheat flour contains 20-30% protein, which has strong extensibility and can complete va...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the existing difficulties of making steamed buns from rice, and to provide a rice skin-wrapped dough mixture flour, which aims at the defects of low protein content and insufficient ductility of rice without introducing wheat flour. Various components can be combined to make steamed stuffed buns

[0007] The invention also protects a kind of rice bun skin, which is prepared by adding appropriate amount of shortening and water on the basis of the formula of rice bun dough mixture powder. The obtained rice bun skin not only solves the problem that rice buns are easy to shape, but also creates a new Xinhe created by traditional food, compared with ordinary steamed bun skin containing wheat, rice steamed bun skin in the present invention has a smooth taste, chewy texture, Q-elasticity, and has great taste difference

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