Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Crystal flour sheets and their making method

A dough and crystal technology, applied in the production field of the crystal dough, can solve the problems that the food grade and quality cannot be reflected, the color and luster of the raw materials cannot be fully reflected, the surface smoothness, soft tendons and nutrition of the dough can be achieved, and the taste is soft and smooth. , Enhance appetite, not easy to deform and stick

Inactive Publication Date: 2005-02-23
张维
View PDF0 Cites 18 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the above-mentioned foods made cannot fully reflect the color of the raw materials of the stuffing, the surface smoothness of the dough, the softness and chewiness and the rich nutrition; on the other hand, the grade and quality of the food cannot be reflected.

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

[0021] Crystal dumpling:

[0022] 1. First take 300g of finished flour, 200g of starch, 0.5g of edible vegetable oil, 70g of hot water and 70g of cold water for later use;

[0023] 2. Put the flour and starch in the above ratio together and stir them evenly to form a mixed flour. Take out 60% of the mixed flour and add 70g of hot water at a temperature of 100°C to stir it into hot noodles for later use;

[0024] 3. Add the remaining 40% of the mixed flour to the above-mentioned hot noodles, and at the same time add 70g of cold water to stir and knead to form a dough. After the dough is kneaded, add 0.5g of edible vegetable oil and knead well for later use;

[0025] 4: According to the conventional method, roll the above dough into a thin dough, fill the stuffing and pinch the edges tightly, and get the crystal dumplings after steaming.

Embodiment 2

[0027] Crystal dumpling:

[0028] 1. Prepare flour. First select 300g of rice and soak it in water for about 30 days, then wash it with water, dry it, and crush it into rice flour, then take 200g of starch and stir it evenly to form a mixed flour for later use;

[0029] 2. Other steps and methods are the same as in Example 1, so they are omitted.

Embodiment 3

[0031] Crystal dumpling:

[0032] 1. Prepare flour. Take 300g of corn and soak it in water for about 30 days, then wash it with water, dry it, and grind it into corn flour, then take 200g of starch and stir it evenly to make mixed flour for later use;

[0033] 2. Other steps and methods are the same as implementation 1 and 2, so they are omitted.

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

A crystalline flour sheet suitable for dumpling, won ton, etc or as noodles is prepared through mixing wheat flour with starch, adding hot water to part of the mixture, kneading, adding rest of the mixture and cold water, kneading, adding edible oil, kneading to become dough, rolling to become flour sheets and steaming.

Description

technical field [0001] The invention relates to an edible crystal dough. [0002] The invention also relates to a method for making the crystal dough. Background technique [0003] Traditional edible noodle wrappers, such as dumpling wrappers, siu mai wrappers, and wonton wrappers, are usually mixed with flour and water, kneaded into dough, and then rolled by hand to make noodle wrappers. The method of making noodles makes the obtained noodles usually opaque after steaming. On the one hand, the above-mentioned food of making can not fully reflect the raw material color and luster of stuffing, the surface smoothness of dough, soft and tender chewiness and be rich in nutrition; On the other hand, can not reflect the grade and quality of this food. Utility model content [0004] The object of the present invention is to provide a crystal dough, which is high-grade, crystal clear and nutritious. [0005] Another object of the present invention is to provide a method for mak...

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
IPC IPC(8): A23D9/00A23L7/10A23L29/30
Inventor 张维
Owner 张维
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com