CN103169076A

CN103169076A - Edible fungus boiled dumplings made of puffed coarse cereals and preparation method thereof

Info

Publication number: CN103169076A
Application number: CN2011104377130A
Authority: CN
Inventors: 叶文
Original assignee: SICHUAN CHUANYE FOOD CO Ltd
Current assignee: SICHUAN CHUANYE FOOD CO Ltd
Priority date: 2011-12-23
Filing date: 2011-12-23
Publication date: 2013-06-26

Abstract

The invention discloses edible fungus boiled dumplings made of puffed coarse cereals and a preparation method of the edible fungus boiled dumplings. The preparation method utilizes wild edible fungi such as tricholoma matsutake, fungus suillus and chanterelle or a part of planted edible fungi such as agrocybe cylindracea as main stuffings of the boiled dumplings, and comprises the steps of respectively or completely processing coarse grains such as corn, mung bean, buckwheat, broomcorn and black rice into mixed powder of wheat flour capable of being mixed at a certain ratio by a special technology, namely a semi-puffing technology to prepare into the dumplings skin materials which can be stably molded, so as to prepare into the flavored dumplings with unique flavors of the coarse grains and edible mushrooms and high nutrition value by a manual or mechanical molding technology; and forming an industrial product to sell by quick-freezing methods. The product is unique in production technology; and the problem that cellulose and grain wax component in the coarse grain material coat starch and protein, so as to remove coarse mouthfeel in the coarse grain material can be effectively solved, so that the product is exquisite and moist in palatability, and is especially easily absorbed.

Description

A kind of expanded coarse cereals edible mushroom boiled dumpling and preparation method

Technical field

The present invention relates to food deep processing field, particularly relate to the instant food manufacture field.

Background technology

Boiled dumpling is the favourite homely food of Chinese, no matter south, the north, and men and women, the old and the young, on New Year's Day or other festivals, the celebrating date such as reunite with one's family all likes a kind of instant food of eating, men and women, old and young mobilize together, share out the work and help one another; All make jointly, share together the fruit of labour, and are happy and harmonious, have solely shown the harmony of Chinese big family with happy.But the boiled dumpling that China extensively eats, its dumpling wrapper all adopts wheat flour to make usually, although its making is simple, nutrition is abundant not, taste is dull.

Chinese patent application CN1380015A discloses a kind of buckwheat boiled dumpling, and its musculus cutaneus is the 20-24% water that is aided with gross weight of the wheat flour by the gluten-strengthening agent of the modifying agent of the dietary alkali of the edible salt of the smart buckwheat flour of 50-70%, 1-2%, 0.1-0.3%, 1-2%, 0.3-0.5% and 26-47% and become.

Chinese patent application CN1279899A discloses a kind of corn flour boiled dumpling and preparation method thereof, to add additive as dumpling flour with corn flour, the boiled dumpling that interior parcel fillings is made, it can adopt any making musculus cutaneus of three kinds of methods, interior parcel fillings is made boiled dumpling, and A, every 100 portions of (weight ratio) corn flours add alum 5-7 part, agar 2.5-3.5 part, warm water 25-35 part and blend with even and get final product; B, every 100 portions of (weight ratio) corn flours add vegetable oil 2.5-3.5 part, carboxyl Starch Sodium 5-7 part, warm water 25-35 part and blend with even and get final product; C, every 100 parts of (weight ratio) corn flour iodizedsalt 1.5-2 parts, agar 5-7 part, warm water 25-35 parts are blent with even and are got final product.

Chinese patent application CN1270778A discloses a kind of dumpling with wrapper of mung bean flour, its skin by mung bean face, fine flour, add green vegetable dish juice, egg white and face to make.

Chinese patent application CN1459251A discloses a kind of dumpling with its stuffing made from exotic food from mountains, and its filling is prepared with following raw material: the yellow chicken in imperial palace, pork, bright mushroom, the fruit of Chinese wolfberry, fructus amomi, ground nutmeg, cloves, bone soup, scallion oil, bruised ginger, dried shrimps, shrimp-roe, cooking wine are appropriate.

Chinese patent application CN101347198A discloses a kind of mode of production of natural coarse cereals quick freezing dumplings, get the flour of 7 groups 1000 parts, mix with mung bean flour 50-300 part, red bean powder 50-300 part, soy meal 50-300 part, corn flour 50-400 part, black rice flour 50-500 part, Pumpkin Juice or carrot juice 10-500 part, the 50-500 of Tomato juice part respectively, add suitable quantity of water, after stirring and evenly mixing, be kneaded into dough, make the boiled dumpling base-material of seven kinds of different colours, every kind of boiled dumpling base-material can add various different fillingss, make various boiled dumplings, then be placed on locate below 0 ℃ refrigeration.

Summary of the invention

the purpose of this invention is to provide and a kind ofly utilize the Some Species such as the wild edible fungus such as matsutake, cepe, Boletus luridus or agrocybe to plant edible mushroom to be the main fillings of boiled dumpling, pass through simultaneously special process---bio-enzyme degradation technology and half puffing technique, separately or together with corn, mung bean, buckwheat, Chinese sorghum, the thick coarse cereals such as black rice are processed into the mixed powder that can mix a certain proportion of wheat flour, be made into the boiled dumpling cladding that to stablize moulding, thereby can comprise thick coarse cereals in cladding and fillings is to have the edible mushroom peculiar flavour through manual or mechanical-moulded being made into, the flavor dumplings that has better nutritivity to be worth, becoming industrial products through the quick-freezing fresh-keeping means again sells, or sell in the restaurant mode, to satisfy people to the edible needs of thick coarse cereals and wild mushroom.

the object of the present invention is achieved like this, choose various coarse cereals, mainly comprise corn, mung bean, buckwheat, Chinese sorghum, the thick coarse cereals such as black rice, adopt bio-enzyme degradation technology and half puffing technique, can effectively solve in thick coarse cereals cellulose and wax component thereby the parcel of starch and protein component is eliminated the coarse mouthfeel problem, make the agreeable to the taste upper exquisiteness of product moisten, also because also obtaining effectively degrading, starch molecule and protein molecule more easily digest and assimilate especially, simultaneously also because in process without other chemical breakdown and synthetic, various thick coarse cereals foods and edible mushroom natural flavor composition have also just effectively been kept, coarse cereals swelling powder 90-110 kilogram, 100 kilograms of wheat flours, 45 kilograms, water, 250 kilograms of edible fungi stuffings.

This product processes is unique, and the process safety health has not only found a kind of effective ways that solve a coarse mouthfeel difficult problem that always perplexs in thick coarse cereals deep processing, also finds another kind of special effective way for the utilization of various thick coarse cereals and edible mushroom.

Production technology features of the present invention:

1, the particularity of raw material: utilize thick coarse cereals to do main cladding, edible mushroom is main fillings.

2, the particularity of technology: bio-enzyme degradation technology and half puffing technique can make starch and the protein molecular structure in thick coarse cereals change, thereby delicate mouthfeel has higher waxy.Comprehensive zymotechnic also can be strengthened coarse cereals cellulose and wax component and protein molecular structure and change, and better and flour is combined into the cladding with higher stability.

3, product color nature, kind is novel, and is nutritious, and mouthfeel is moistened, and taste is novel.

4, the ratio of coarse cereals reaches approximately 50% of total face fabric, greatly improves the use amount of thick coarse cereals.And in general like product, the ratio of coarse cereals is no more than 30%.Make product qualified, have peculiar flavour and the mouthfeel of thick coarse cereals.

Description of drawings

Fig. 1 product processes flow chart of the present invention

Fig. 2 is without the former corn starch molecules structure micrograph of comprehensive enzymolysis and half expanding treatment

Fig. 3 is corn starch molecules structure micrograph after comprehensive enzymolysis and half expanding treatment

Fig. 4 cornstarch and without comprehensive enzymolysis and expanded place partly after comprehensive enzymolysis and half expanding treatment

The cornstarch viscosity comparative graph of reason

The specific embodiment

The embodiment 1 comprehensive enzymolysis processing method of thick coarse cereals and half expanding treatment method

1, choosing of thick coarse cereals:

Choose China compatriots' staple food of rice and the various coarse cereals beyond wheat, be mainly corn, mung bean, buckwheat, Chinese sorghum, black rice is raw material;

2, pretreating process:

The coarse cereals of choosing are looked clean situation, at first remove silt and stone and the rotten impurity that goes rotten in raw material, then eluriate with clean water, and be dried to moisture 15% left and right and be crushed to 40 orders sizes;

3, comprehensive enzymolysis process:

A certain proportion of biology cellulose enzyme, protease and biodiastase, shellac enzyme evenly are mixed into wherein, then add and be heated to 50 ℃ after clear water makes moisture reach 25% left and right, kept 4-6 hour.Because biology enzyme has special selectivity and selective, be that a kind of enzyme only acts on molecule and can not affect and destroy other enzymes to the effect of other molecules, (optimal pH is all neutral and the action condition of these several enzymes of selecting is all very similar, temperature is all 50 ℃ and 4-6 hour action time), so actual effect is very good.Tieing up plain enzyme, protease, amylase, shellac enzyme is the concrete ratio in actual use: 1: 1: 0.5: 1.

4, half bulking process

The thick coarse cereals that enzymolysis processing is crossed are processed with half expanded special technique, and swelling temperature is 90 ℃, and moisture 25%, bulking pressure are 0.25MPA and are crushed to 100 order sizes, and is stand-by.Half puffing technique is exactly to utilize raw material to control by the temperature of heating in closed container and pressure controls to and can just make cellulose, bulky grain resistant starch (being not easy digested) and protein and wax component in the situation that pressure and temperature variation suddenly, certain structural change occurs in the molecular structure of various compositions, and don't a kind of method safely and effectively of thorough sex change.

Referring to Fig. 2, Fig. 3 and Fig. 4.Can find out to process through bio-enzyme degradation technology and half puffing technique from the contrast of Fig. 2, Fig. 3 to make that thick coarse cereals, the starch molecular structure as corn changes a lot, thereby delicate mouthfeel consequently has higher waxy.

Fig. 4 is cornstarch and without the comprehensive cornstarch viscosity comparative graph of enzymolysis and half expanding treatment after comprehensive enzymolysis and half expanding treatment, in figure, A is the viscosity curve of cornstarch after comprehensive enzymolysis and half expanding treatment, B is without the curve of the cornstarch viscosity of comprehensive enzymolysis and half expanding treatment, from relatively can finding out of AB two curves, viscosity through starch after comprehensive enzymolysis and half expanding treatment obviously increases, and has namely improved agreeable to the taste waxy.

The preparation method 1 of embodiment 2 coarse cereals edible mushroom boiled dumpling products

One, wild edible fungus and other raw material sources and quality requirements

Two, formula for a product

100 kilograms of the coarse cereals swelling powder of embodiment 1 preparation, 100 kilograms of wheat flours, 45 kilograms, water, 250 kilograms of edible fungi stuffings.

Three, preparation technology

1, the raw material of wild edible fungus is picked out the impurity of stone and moldy metamorphism, cleaned up with clear water, shred the size particles about 20 orders and use centrifuge dewatering with vegetable-chopper;

2, according to product requirement, if need to add the product of animal flesh, first the meat sterilization is cleaned up, with the cut up the meat meat grains of 20 orders left and right sizes of meat mincer, add salt, ginger, green onion and other flavorings are mixed and made into edible fungus granules after dehydration that can to do the finished product that falls into material stand-by;

3, the coarse cereals of needs are seen clean situation, remove silt and stone and mildew and rot impurity, the just elutriation that needs water to eluriate, and be dried to moisture 15% left and right and be crushed to 40 orders sizes, four kinds of enzymes more than certain proportion evenly are mixed into wherein, add again being heated to 50 ℃ after clear water makes moisture reach 25% left and right, kept 4-6 hour;

4, the thick coarse cereals of with half expanded special technique, enzyme being processed are expanded afterwards and to be crushed to 100 order sizes stand-by.Swelling temperature is 90 ℃, and moisture 25%, bulking pressure are 0.25MPA;

5, in proportion wheat flour is joined in expanded good coarse cereal powder, add other batchings to mix to make the boiled dumpling musculus cutaneus stand-by.The ratio of wheat flour and swelling powder is 1: 1;

6, carry out the boiled dumpling moulding by measuring requirement;

7, carry out entering freezer after quick-frozen (35 ℃, 40 seconds) is packed afterwards and preserve into finished product.

The preparation method 2 of embodiment 3 coarse cereals edible mushroom boiled dumpling products

One, wild edible fungus raw material sources and quality requirements

With embodiment 1.

Two, formula for a product

90 kilograms of the coarse cereals swelling powder of embodiment 1 preparation, 100 kilograms of wheat flours, 45 kilograms, water, 250 kilograms of edible fungi stuffings.

Three, preparation technology

With embodiment 1.

The preparation method 3 of embodiment 4 coarse cereals edible mushroom boiled dumpling products

One, wild edible fungus raw material sources and quality requirements

With embodiment 1.

Two, formula for a product

110 kilograms of the coarse cereals swelling powder of embodiment 1 preparation, 100 kilograms of wheat flours, 45 kilograms, water, 250 kilograms of edible fungi stuffings.

Three, preparation technology

With embodiment 1.

Claims

1. expanded coarse cereals edible mushroom boiled dumpling, miscellaneous cereal-containing swelling powder 90-110 kilogram, 100 kilograms of wheat flours, 45 kilograms, water, 250 kilograms of edible fungi stuffings.

2. edible mushroom boiled dumpling as claimed in claim 1, is characterized in that the coarse cereals swelling powder mainly by corn, mung bean, and buckwheat, Chinese sorghum, black rice is raw material; At first remove silt and stone and the rotten impurity that goes rotten in raw material, then eluriate with clean water, and be dried to moisture 15% left and right and be crushed to 40 orders sizes; A certain proportion of biology cellulose enzyme, protease and biodiastase evenly are mixed into wherein, then add and be heated to 50 ℃ after clear water makes moisture reach 25% left and right, kept 4-6 hour; The thick coarse cereals that enzymolysis processing is crossed are processed with half expanded special technique, and swelling temperature is 90 ℃, and moisture 25%, bulking pressure are 0.25MPA and are crushed to 100 orders.

3. edible mushroom boiled dumpling as claimed in claim 1, the ratio that it is characterized in that wheat flour and swelling powder is 1: 1

4. the preparation method of an expanded coarse cereals edible mushroom boiled dumpling is comprised of following step:

1) raw material of wild edible fungus is picked out the impurity of stone and moldy metamorphism, cleaned up with clear water, shred the size particles about 20 orders and use centrifuge dewatering with vegetable-chopper;

2) according to product requirement, if need to add the product of animal flesh, first the meat sterilization is cleaned up, with the cut up the meat meat grains of 20 orders left and right sizes of meat mincer, add salt, ginger, green onion and other flavorings are mixed and made into edible fungus granules after dehydration that can to do the finished product that falls into material stand-by;

3) coarse cereals of needs are seen clean situation, remove silt and stone and mildew and rot impurity, the just elutriation that needs water to eluriate, and be dried to moisture 15% left and right and be crushed to 40 orders sizes, a certain proportion of cellulase and amylase evenly are mixed into wherein, add again being heated to 50 ℃ after clear water makes moisture reach 25% left and right, kept 4-6 hour;

4) the thick coarse cereals of with half expanded special technique, enzyme being processed are expanded afterwards and to be crushed to 100 order sizes stand-by.Swelling temperature is 90 ℃, can not surpass 95 ℃, and moisture 25%, bulking pressure are 0.25MPA;

5) in proportion wheat flour is joined in expanded good coarse cereal powder, add other batchings to mix to make the boiled dumpling musculus cutaneus stand-by; The ratio of wheat flour and swelling powder is 1: 1;

6) carry out the boiled dumpling moulding by measuring requirement;

7) carry out entering freezer after quick-frozen (35 ℃, 40 seconds) is packed afterwards and preserve into finished product.