Glass dumpling wrapper and manufacturing method of glass dumplings

Abstract

The invention relates to a glass dumpling wrapper and a glass dumpling making method, and belongs to the technical field of food processing. The preparation method of the glass dumpling wrapper comprises the following steps: taking 6 parts of potatoes and 4 parts of potato starch; cleaning the potatoes, steaming and peeling; the steamed potatoes are put into a basin to be pressed into fragments, and the potatoes are made into fine and smooth mashed potatoes through repeated mashing and filtering for standby application; taking potato starch, pouring the potato starch into the mashed potato in three times according to a pouring ratio of 5: 3: 2, kneading into dough, uniformly stirring, and kneading with hands to obtain the dough; covering the kneaded dough with a cover, and standing for 20 minutes for standing; and preparing the dumpling wrappers. The preparation method of the glass dumplings comprises the following steps: obtaining the prepared glass dumpling wrappers for later use; preparing dumpling stuffing; and carrying out manual stuffing wrapping operation on the stuffing and the glass dumpling wrappers to obtain the glass dumplings. The packing box is high in transparency, the color of the stuffing inside the packing box can be clearly seen, and the packing box is very attractive. And the potato starch can be modified to eliminate viscosity to generate a loose structure, so that the taste is good.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a glass dumpling wrapper and a method for making the glass dumplings. Background Art

[0002] Nowadays, people's living standards are getting higher and higher, and people's standards for food are getting higher and higher. They must not only taste good, but also look good. Usually, high-gluten flour is used to make dumpling wrappers. However, dumplings made with high-gluten flour have a bad taste. If you want to make dumplings with a good taste, you need to use medium-gluten flour. However, medium-gluten flour is easy to crack when wrapping stuffing, causing the stuffing to leak. If it is quick-frozen dumplings, it is not easy to cook because of the short cooking time. If it is a long cooking time, the skin will break and open, affecting the taste and appearance.

[0003] Therefore be necessary to develop a kind of dumpling that is not only delicious but also attractive in appearance, to solve the above problems. Summary of the invention

[0004] The purpose of the present invention is to provide a glass dumpling wrapper and dumplings which are both delicious and beautiful.

[0005] In order to achieve the above object, the present invention provides the following technical solutions: A method for making glass dumpling wrappers comprises the following steps: S1, take 6 parts of potatoes and 4 parts of potato starch; S2. Wash the potatoes, steam them and peel them; S3, put the steamed potatoes into a bowl and crush them into pieces, and make very fine mashed potatoes by repeatedly grinding and filtering, and set aside; S4, take potato starch, pour the potato starch into the mashed potatoes three times, the pouring ratio is 5:3:2, stir evenly, and knead to obtain dough; S5. Cover the dough with a lid and let it rest for 20 minutes. S6. Make dumpling wrappers.

[0006] A method for making glass dumplings comprises the following steps: S1, obtaining the glass dumpling wrapper prepared in claim 1 for later use; S2, prepare dumpling fillings; S3, manually wrapping the fillings and the glass dumpling wrappers to obtain glass dumplings.

[0007] Specifically, the fillings of the glass dumplings are divided into four kinds of meat fillings and one kind of vegetarian filling; the four kinds of meat fillings include: pork and fresh cauliflower filling, pork and leek filling, mutton and carrot filling, and beef and celery filling; the vegetarian filling is a mixed vegetarian filling.

[0008] Potatoes: As the main raw material of glass dumplings, they are rich in nutrition. They are rich in protein, the closest to animal protein, and also rich in trace elements such as potassium, zinc, and iron, and have a very low fat content; Because it contains moisture, it is easy to mix with potato starch and knead it evenly after being steamed into a paste. Especially after being made into glass dumplings and steamed, they are crystal clear, chewy and smooth, and taste delicious. You can smell the rich aroma of potatoes from a distance.

[0009] Potato starch: It becomes transparent after adding water and being heated and cooked, and has an elastic taste. It is often used as a thickener, binder, bulking agent and stabilizer. It is also the best bulking agent, sweetener, flavoring carrier and fat substitute. At the same time, potato starch can also be modified to eliminate stickiness and produce a loose structure, which can effectively improve gluten and elasticity; it has high stability because potato starch paste has excellent reversibility and gelling properties, so it can prevent water loss during the freeze-thaw cycle, so it can effectively maintain moisture during the freeze-thaw process and prevent water loss in glass dumplings.

[0010] The beneficial effects of the present invention are: The glass dumpling wrappers and glass dumplings made by using potatoes and potato starch in this application have the following advantages: potato starch has no peculiar smell, and it increases the sweetness and mellowness of potatoes. It is highly viscous, soft, chewy and smooth. At the same time, potato starch can also be modified to eliminate viscosity and produce a loose structure, which can effectively improve the gluten and elasticity; high stability, because potato starch paste has excellent reversibility and gelling properties, so it can prevent water loss during the freeze-thaw cycle, so it can effectively maintain moisture during the freeze-thaw process and prevent water loss in the glass dumplings. Dumplings wrapped in glass dumpling wrappers have high transparency, and the color of the internal fillings can be clearly seen, which is very beautiful. In addition, potato starch can also be modified to eliminate viscosity and produce a loose structure, and the taste is also good. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 This is a production flow chart of a glass dumpling wrapper according to the present invention; Figure 2 The present invention is a flowchart of making glass dumplings.

[0012] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the following is a preferred embodiment of the present invention. DETAILED DESCRIPTION

[0013] The following examples are used to further describe the specific embodiments of the present invention. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0014] The technical solutions described in the present invention, unless otherwise specified, are all conventional solutions in the art; the reagents or materials described, unless otherwise specified, are all from commercial channels. Example

[0015] A method for making glass dumpling wrappers comprises the following steps: S1, take 6 parts of potatoes and 4 parts of potato starch; S2. Wash the potatoes, steam them and peel them; S3, put the steamed potatoes into a bowl and crush them into pieces, and make very fine mashed potatoes by repeatedly grinding and filtering, and set aside; S4, take potato starch, pour the potato starch into the mashed potatoes three times, the pouring ratio is 5:3:2, stir evenly, knead by hand to obtain dough; S5. Cover the dough with a lid and let it rest for 20 minutes. S6. Make dumpling wrappers. Example

[0016] A method for making glass dumpling wrappers comprises the following steps: S1, take 5.5 parts of potatoes and 4.5 parts of potato starch; S2. Wash the potatoes, steam them and peel them; S3, put the steamed potatoes into a bowl and crush them into pieces, and make very fine mashed potatoes by repeatedly grinding and filtering, and set aside; S4, take potato starch, pour the potato starch into the mashed potatoes three times, the pouring ratio is 5:3:2, stir evenly, knead by hand to obtain dough; S5. Cover the dough with a lid and let it rest for 20 minutes. S6. Make dumpling wrappers.

[0017] It should be noted that due to different potato varieties, the starch content is different, so the ratio of potatoes and potato starch is also different when making glass dumplings.

[0018] A method for making glass dumplings comprises the following steps: S1, obtaining the glass dumpling wrappers prepared in the above embodiment for later use; S2, prepare dumpling fillings; S3, manually wrapping the fillings and the glass dumpling wrappers to obtain glass dumplings.

[0019] In this embodiment, in the step of preparing the glass dumpling fillings, four types of meat fillings and one type of vegetarian filling can be selected, and the four types of meat fillings can be selected from pork cauliflower filling, pork leek filling, mutton carrot filling, beef celery filling, and one type of vegetarian filling is vegetarian assorted filling. The method for making the above fillings is as follows: (1) Pork and yellow flower filling 1. Raw materials: fresh pork, frozen fresh chrysanthemum, onion, ginger, salt, pepper powder, MSG, sesame oil, light soy sauce, dark soy sauce, oyster sauce and other condiments; 2. Wash the fresh pork, chop it into small pieces and put it into a bowl. Add onion, ginger, salt, oyster sauce, soy sauce and pepper powder and mix well. 3. Take the quick-frozen fresh chrysanthemum and thaw it naturally, remove the roots, wash and blanch it for 1 minute, cool it with cold water, drain the water, cut it into small pieces, put it into the prepared meat stuffing bowl, add appropriate amount of prepared auxiliary materials, and stir well.

[0020] (2) Pork and chive filling: 1. Raw materials: fresh pork, leeks, ginger, salt, MSG, sesame oil, light soy sauce, pepper powder, dark soy sauce, oyster sauce and other condiments; 2. Wash the fresh pork, chop it into paste and put it in a bowl, add minced ginger, oyster sauce, soy sauce, and mix well. Pick the chives, wash them, drain the water, chop them, put them into the minced meat, add appropriate amount of the prepared auxiliary ingredients, and mix well.

[0021] (3) Lamb and carrot filling 1. Raw materials: fresh mutton, carrots, onions, ginger, salt, pepper powder, MSG, sesame oil, light soy sauce, dark soy sauce and other condiments; 2. Wash the fresh mutton, remove the bones, cut into small pieces, put it in a bowl, add onion, ginger, salt, pepper powder, MSG, sesame oil, and light soy sauce and mix well. Wash, peel, grate, chop and blanch the carrots. Add the prepared mutton stuffing and mix well.

[0022] (4) Beef and Celery Stuffing 1. Ingredients: fresh beef, fresh celery, onion, ginger, salt, MSG, oyster sauce, light soy sauce, dark soy sauce, pepper powder, star anise powder, sesame oil seasoning; 2. Wash and chop fresh beef into minced meat, put it into a bowl, add the prepared ingredients and mix well for later use. Remove the roots and leaves of fresh celery, wash and chop it, blanch it with water, drain the water, add the prepared beef filling and mix well.

[0023] (5) Vegetarian assorted fillings Ingredients: eggs, day lily, mushrooms, leeks, carrots, sweet potato starch. Edible salt, onions, ginger, peppercorns, light soy sauce, dark soy sauce, oyster sauce, sesame oil, sesame oil, MSG seasonings; Fry the eggs and set aside; after the quick-frozen fresh chrysanthemums are thawed naturally, remove the roots, wash and blanch them in water for one minute, cool them in cold water, drain the water, cut them into small pieces and put them in a box for later use; wash and chop the mushrooms into granules, heat sesame oil in the pot, pour in the mushrooms and stir-fry until fragrant; prepare the leeks and carrots in the same way; soak the sweet potato starch in cold water until soft, wash and chop it into granules and set aside; put the six ingredients in a box for later use. Add an appropriate amount of sesame oil to the pot, add a few peppercorns when the oil is hot, remove them when they are fragrant, pour them into the stuffing after the oil cools down, put all the auxiliary ingredients together, add sesame oil, green onions, ginger, salt, oyster sauce, light soy sauce, and dark soy sauce and mix well.

[0024] Glass dumplings can be obtained by combining the dumpling wrappers prepared in the embodiment with any of the five fillings mentioned above.

[0025] In summary, the glass dumpling wrappers and glass dumplings made by using potatoes and potato starch in this application have the following advantages: potato starch has no peculiar smell, and it increases the sweetness and mellowness of potatoes. It is highly viscous, soft, chewy and smooth. At the same time, potato starch can also be modified to eliminate viscosity and produce a loose structure, which can effectively improve the gluten and elasticity; high stability, because potato starch paste has excellent reversibility and gelling properties, so it can prevent water loss during the freeze-thaw cycle, so it can effectively maintain moisture during the freeze-thaw process and prevent water loss in glass dumplings. Dumplings wrapped in glass dumpling wrappers have high transparency, and the color of the internal fillings can be clearly seen, which is very beautiful. In addition, potato starch can also be modified to eliminate viscosity and produce a loose structure, and the taste is also good.

[0026] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0027] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for making glass dumpling wrappers, characterized in that: The steps include: S1, take 6 parts of potatoes and 4 parts of potato starch; S2. Wash the potatoes, steam them and peel them; S3, put the steamed potatoes into a bowl and crush them into pieces, and make very fine mashed potatoes by repeatedly grinding and filtering, and set aside; S4, take potato starch, pour the potato starch into the mashed potatoes three times, the pouring ratio is 5:3:2, stir evenly, knead by hand to obtain dough; S5. Cover the dough with a lid and let it rest for 20 minutes. S6. Make dumpling wrappers.

2. A method for making glass dumplings, characterized in that: The steps include: S1, obtaining the glass dumpling wrapper prepared in claim 1 for later use; S2, prepare dumpling fillings; S3, manually wrapping the fillings and the glass dumpling wrappers to obtain glass dumplings.

3. The method for making glass dumplings according to claim 2, characterized in that: The fillings of the glass dumplings are specifically divided into four kinds of meat fillings and one kind of vegetarian filling; the four kinds of meat fillings include: pork cauliflower filling, pork and leek filling, mutton and carrot filling, and beef and celery filling; the vegetarian filling is a vegetarian assorted filling.

Images