Processing method of Chinese yam stuffing

Abstract

The invention discloses a processing method of Chinese yam stuffing. The processing method comprises the following steps that main materials and auxiliary materials are correspondingly weighed in parts by weight; the main materials are prepared from Chinese yam powder, red dates and lotus seeds; the auxiliary materials are prepared from duck egg yolk, gelatin, seasonings and water; kernels of red dates and lotus seeds are removed, pulp is kept, mixing is carried out, clear water is poured, and slowly stewing is carried out for several hours with low fire to obtain pulp; the pulp is mixed with Chinese yam powder to obtain a Chinese yam stuffing layer, the Chinese yam stuffing layer is kneaded into round balls, and the round balls are rolled into round wrappers; the duck egg yolk is smashed into paste, gelatin, seasonings and water are added for being stirred, mixed and formed, and then the duck egg yolk is prepared into yolk granules in the size of rice grains through a granulator; and egg yolk granules are uniformly scattered on the surface of the Chinese yam stuffing layer, and the Chinese yam stuffing layer is kneaded to be round again to obtain Chinese yam stuffing. The problem that traditional stuffing is single in taste is solved, and on the basis that the taste is guaranteed, through reasonable matching, the stuffing is rich in nutrition, high in competitiveness, suitable for industrial production and high in popularization value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of yam stuffing. Background technique [0002] Egg yolk crisps, dumplings, wontons, etc. currently on the market use flour, sugar, lard, etc. to make dough, and salted duck eggs, red bean paste, or meat floss to make fillings. It is easy to stick to teeth when eating, especially red bean paste, and there is a lot of oil on the surface, which is easy to produce debris when eating. At the same time, the inner filling is easy to fall off, which increases the difficulty of eating and cleaning, especially the egg yolk filling. So it is necessary to overcome the phenomenon that the egg yolk filling is prone to crumbs. Contents of the invention [0003] The invention provides a processing method of yam stuffing, which has better taste, and granular egg yolk is added therein, which increases the food texture and has rich nutritional value. [0004] Techn...

AI Technical Summary

Problems solved by technology

[0002] Egg yolk crisps, dumplings, wontons, etc. currently on the market use flour, sugar, lard, etc. to make dough, and salted duck eggs, red bean paste, or meat floss to make fillings. It is easy to stick to teeth, especially bean paste, and the surface has a lot of oil, which is easy to produce crumbs when eating. At the same time, the inner filling is easy to fall off, which increases the difficulty of eating and cleaning, especially the egg yolk filling.

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