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Rice dumpling and producing method thereof

A technology of rice dumplings and japonica rice, which is applied in the field of rice dumplings and its production, can solve the problems of single taste and ripening method, and achieve the effect of high nutritional value, good shape, crispy outside and tender inside

Inactive Publication Date: 2006-02-08
DAQING PETROLEUM ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the shortcomings of the existing dumpling materials, taste and single ripening method, the invention provides a rice dumpling and its production method. The characteristics of the method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1. Steam 390 grams of japonica rice into slightly soft rice in a container, cool it slightly, and crush the japonica rice with a ruler, then put 90 grams of glutinous rice flour, 55 grams of white sugar and 25 grams of lard into the japonica rice and mix well , knead into dough; in the filling, 105 grams of pork meat, 30 grams of fat meat, 20 grams of cooked chicken, 30 grams of ham, 55 grams of shiitake mushrooms, 30 grams of shrimp, cut into cubes, 45 grams of green onions, 30 grams of vegetable rapeseed Cut into pieces, add 16 grams of white soy sauce, 4.5 grams of refined salt, 2.5 grams of monosodium glutamate, an appropriate amount of five-spice powder, and an appropriate amount of chicken essence, and mix well to form a filling; rub the dough into strips and cut them into 24 pieces with a knife, pressing them into thinner sides and thicker middle Put the filling on the round skin, fold it in half to form a semi-circular dumpling; dip the bottom of the raw ...

Embodiment 2

[0017] Example 2. Steam 400 grams of japonica rice into slightly soft rice in a container, cool it slightly, and crush the japonica rice with a ruler, then put 100 grams of glutinous rice flour, 50 grams of white sugar and 30 grams of lard into the japonica rice and mix well , knead into dough; in the filling, 100 grams of pork meat, 25 grams of fat meat, 25 grams of cooked chicken, 25 grams of ham, 50 grams of shiitake mushrooms, 25 grams of shrimp, cut into cubes, 50 grams of green onions, 25 grams of vegetable rapeseed Cut into pieces, add 1.5 grams of white soy sauce, 5 grams of refined salt, 3 grams of monosodium glutamate, an appropriate amount of five-spice powder, and an appropriate amount of chicken essence, and mix well to make a filling; knead the dough into strips and cut it into 24 pieces with a knife, press into thin sides and middle Thick round skin, put the stuffing on it, and fold it into semicircular dumplings; dip the bottom of the raw body with black and whi...

Embodiment 3

[0018] Example 3, steam 410 grams of japonica rice into slightly soft rice in a container, cool it slightly, and crush the japonica rice with a ruler, then put 110 grams of glutinous rice flour, 45 grams of white sugar and 35 grams of lard into the japonica rice and mix well , knead into dough; in the stuffing, 95 grams of pork meat, 20 grams of fat meat, 30 grams of cooked chicken, 20 grams of ham, 45 grams of shiitake mushrooms, 20 grams of shrimp, cut into cubes, 55 grams of green onions, 20 grams of vegetable rapeseed Cut into pieces, add 14 grams of white soy sauce, 5.5 grams of refined salt, 3.5 grams of monosodium glutamate, an appropriate amount of five-spice powder, and an appropriate amount of chicken essence, and mix well to make a filling; knead the dough into strips and cut them into 24 pieces with a knife, pressing them into thinner sides and thicker middle Put the filling on the round skin, fold it in half to form a semi-circular dumpling; dip the bottom of the r...

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Abstract

A rice dumpling is prepared through steaming round-grained non-glutinous rice, cooling, stirring, mixing with glutinous rice flour and small cubes of pork, ham and champignon, kneading to obtain dough, preparing wrappers, preparing the stuffing from pork, chicken, ham, champignon, shrimp meat, scallion and flavouring, wrapping the stuffing by said wrappers, attaching sesame onto their bottom, and frying in oil at 180 deg.C.

Description

Technical field: [0001] The invention relates to a dumpling and a production method thereof, and belongs to a rice dumpling and a production method thereof. Background technique: [0002] Dumplings have a long history in the history of Chinese pastry. As early as the Southern and Northern Dynasties, there were wontons "shaped like a crescent moon", which were the embryonic form of dumplings. Dumplings have spread all over the country as a popular and festival food. However, due to the differences in food customs, eating habits and tastes of people in different places, the dumplings made by different gangs are only different in taste, and the raw materials used and the maturation methods have not changed much. , the current dumplings are generally made of flour as the skin material, and various vegetables, livestock meat, poultry meat, and eggs are used as fillings. The method and materials are relatively simple. Invention content: [0003] In order to overcome the shortc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 师繁明陈明霞郎冬梅
Owner DAQING PETROLEUM ADMINISTRATION
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