Glutinous rice dumplings and method for making same

A manufacturing method, the technology of noodle balls, applied in the field of noodle manufacturing, can solve the problems of inconvenient eating, easy breakage, loss of operators, etc., and achieve the effect of convenient transportation and cooking, not easy to break, and low loss

Inactive Publication Date: 2005-05-04
ZOUSHI FOOD SHANGHAI +1
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the commonly used dim sum in the market is mainly made of sago, rice kernels, glutinous rice glutinous rice balls or vermicelli. Although the glutinous rice balls have a variety of fillings, they are all made of glutinous rice. The disadvantage is that they are not easy to digest. Does not meet the living requirements of modern people, although Chinese patent 95113374.8 "Manufacturing method of powder balls" provides a kind of powder balls made of sweet potato powder as the main raw material, but the packaging and transportation of this kind of powder balls are all inconvenient and easy to break. The loss brings great loss to the operator. It is inconvenient to eat and generally needs to be cooked for 30 minutes, and then boring for 30 minutes. The cooking is cumbersome and time-consuming

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Choose high-quality cassava flour 60%, potato starch 15%, sugar 1%, sodium hydroxymethyl cellulose 2%, and water 18% for mixing and stirring, and then put them into a drum to bond them to each other into a powder that is approximately round. Then put the powder circle into the pot and cook for 3 minutes, drain it, and put it into a vibrating screen. Sprinkle 5% dry powder evenly while vibrating, and make it not sticky, then put it into another vibrating screen. , Shake off the excess dry powder sticking to the flour ball, and finally roll it with a roller before packaging. The weight percentage of the dry powder is 98% tapioca flour, 1% konjac flour, and 1% guar gum.

Embodiment 2

[0012] Choose high-quality cassava flour 65%, starch 8%, caramel 2%, sodium hydroxymethyl cellulose 2%, and water 20% for mixing and stirring, and then put them in a drum to bond them to each other into a powder that is approximately round. Then put the powder circle in the pot and cook for 5 minutes, drain it, and put it in a vibrating sieve. Sprinkle 4% dry powder evenly while vibrating, and make it not sticky, then put it in another vibrating sieve , Shake off the excess dry powder sticking to the flour ball, and finally roll it with a roller before packaging. The weight percentage of the dry powder is 97% tapioca flour, 2% konjac flour, and 1% guar gum.

Embodiment 3

[0014] Choose 70% cassava flour, 5% starch, 3% caramel water, 1% sodium hydroxymethyl cellulose, and 20% water for mixing and stirring, then put them into a roller to bond them to each other into a powder circle that is approximately round. Then put the powder circle into the pot and cook for 5 minutes to drain, then put it into the vibrating screen, sprinkle 3% dry powder evenly while vibrating, and make it not sticky into blocks, and then put it into another vibrating screen. The excess dry powder sticking to the flour balls is shaken off, and finally rolled in a roller before packaging. The weight percentage of the dry powder is 96% tapioca flour, 2% konjac flour, and 2% guar gum.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for manufacturing rice balls. The method for making rice balls is characterized in that cassava flour is used as the main raw material, a small amount of starch, a small amount of sugar, sodium hydroxymethyl cellulose are added, mixed and stirred with water, and then put Put them into a drum to make them stick to each other to form a roughly round powder ball, then put the powder ball into a pot and cook for 2-15 minutes to drain, then put it into a vibrating sieve, and sprinkle a kind of powder evenly while vibrating The dry powder that does not crack in the powder circle and prevents it from sticking into lumps, and then puts it into another vibrating sieve to shake off the excess dry powder sticking to the powder circle, and finally uses a roller to smooth it and pack it. Because the present invention adopts the unique formula and the method of half-cooked inside and then coated with powder, the powder balls produced are not easy to break, easy to transport, and only need to be cooked in 3-5 minutes, and the outer skin is fragrant and waxy, which is a kind of taste. Good, nutritious and easy-to-digest dessert food.

Description

Technical field: [0001] The invention belongs to the technical field of food and food processing, and specifically relates to a manufacturing method of powder circles. Background technique: [0002] At present, the commonly used dim sums in the market are mainly sago, rice kernels, glutinous rice dumplings or noodles. Although the dumplings have a variety of fillings, they all use glutinous rice. The disadvantage is that they are not easy to digest. It does not meet the requirements of modern people’s daily life. Although the Chinese patent 95113374.8 "Method for manufacturing powder rounds" provides a method for making powder rounds with sweet potato flour as the main raw material, the packaging and transportation of this kind of rounds are inconvenient and easy to break. The loss brings great losses to the operators. The inconvenience of eating usually requires 30 minutes of cooking and another 30 minutes of stuffiness. The cooking is tedious and time-consuming. Summary of the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A23L1/00A23L19/10
CPCA23V2002/00A23P10/22A23P20/12A23L19/11A23V2200/202A23V2250/5118A23V2250/51086A23V2250/628A23V2200/22A23V2250/5066A23V2250/506A21D13/80
Inventor 邹锦章
Owner ZOUSHI FOOD SHANGHAI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap