阅读说明：本技术 一种雪里红菜团子及其制备方法 (Potherb mustard balls and preparation method thereof ) 是由 梁团结 郭小焕 只伟民 魏来 张侠义 孙志流 于 2019-03-09 设计创作，主要内容包括：本发明公开了一种雪里红菜团子及其制备方法。雪里红菜团子包括皮料和馅料,所述皮料包括以下重量份的组分：480-520份玉米面、480-520份黄豆面、80-120份面粉、50-80份奶粉、8-12份酵母粉、3-6份白砂糖、40-60份山药黑芝麻粉、20-40份山楂粉、440-480份水；所述馅料包括以下重量份的组分：580-620份雪里红、80-120份粉丝、80-120份胡萝卜、18-22份大葱、70-90份酸菜、20-35份香菇、30-60份冬笋、18-20份调味料、食用油20-30份。本发明的雪里红菜团子具有促进肠胃消化、防止消化不良、清香可口的优点。(The invention discloses a potherb mustard ball and a preparation method thereof. The potherb mustard balls comprise a wrapper and a filling, wherein the wrapper comprises the following components in parts by weight: 480-cake 520 parts of corn flour, 480-cake 520 parts of soybean flour, 80-120 parts of flour, 50-80 parts of milk powder, 8-12 parts of yeast powder, 3-6 parts of white granulated sugar, 40-60 parts of yam and black sesame powder, 20-40 parts of hawthorn powder and 440-cake 480 parts of water; the stuffing comprises the following components in parts by weight: 580-620 parts of potherb mustard, 80-120 parts of vermicelli, 80-120 parts of carrot, 18-22 parts of green Chinese onion, 70-90 parts of pickled Chinese cabbage, 20-35 parts of mushroom, 30-60 parts of winter bamboo shoot, 18-20 parts of seasoning and 20-30 parts of edible oil. The potherb mustard ball has the advantages of promoting gastrointestinal digestion, preventing dyspepsia and being fragrant and delicious.)

1. The potherb mustard dumpling comprises a wrapper and stuffing, and is characterized in that the wrapper comprises the following components in parts by weight: 480-cake 520 parts of corn flour, 480-cake 520 parts of soybean flour, 80-120 parts of flour, 50-80 parts of milk powder, 8-12 parts of yeast powder, 3-6 parts of white granulated sugar, 40-60 parts of yam and black sesame powder, 20-40 parts of hawthorn powder and 440-cake 480 parts of water;

the stuffing comprises the following components in parts by weight: 580-620 parts of potherb mustard, 80-120 parts of vermicelli, 80-120 parts of carrot, 18-22 parts of green Chinese onion, 70-90 parts of pickled Chinese cabbage, 20-35 parts of mushroom, 30-60 parts of winter bamboo shoot, 18-22 parts of seasoning and 20-30 parts of edible oil.

2. The potherb mustard dumpling according to claim 1, wherein the preparation method of the yam and black sesame powder comprises the following steps: (1) puffing 1-5 parts of black sesame rice at the temperature of 100-;

(2) peeling 5-10 parts of Chinese yam, cutting into slices with the thickness of 1-2cm, drying in an oven at 60-65 ℃ for 15-20h until the water content is 8-10%, putting into a pulverizer to obtain Chinese yam powder, adding Poria cocos powder with the mass ratio of 1:0.5-0.8 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly to obtain the Chinese yam black sesame powder.

3. The potherb mustard dumpling according to claim 1, wherein the yam black sesame powder and the hawthorn powder have a particle size of 80-100 meshes.

4. The potherb mustard ball according to claim 1, wherein the seasoning includes the following components in parts by weight: 18-22 parts of salt, 18-22 parts of monosodium glutamate, 25-35 parts of sesame oil, 45-55 parts of cooking wine, 10-15 parts of white granulated sugar and 15-20 parts of chicken essence.

5. The potherb mustard dumpling of claim 1, wherein the edible oil is one of olive oil, soybean oil, peanut oil, corn oil, or sunflower oil.

6. A method for preparing a potherb mustard dumpling according to any one of claims 1 to 5, comprising the steps of:

s1, preparing the leather:

I. uniformly mixing corn flour, soybean flour, milk powder, Chinese yam and black sesame powder and hawthorn powder to prepare mixed coarse cereal powder, dissolving white granulated sugar and yeast powder in water, adding the water into the mixed coarse cereal powder while stirring, and kneading the flour into dough with a smooth surface;

II. Placing the dough at relative humidity of 70-85% and temperature of 38-46 deg.C for proofing for 30-40 min;

III, dividing the dough into sub-dough with uniform size, rounding the sub-dough and pressing the sub-dough into dough sheets;

s2, preparation of stuffing:

I. soaking vermicelli until no hard core exists, taking out, adding cold water, cutting, cleaning pickled Chinese cabbage, squeezing out water, cutting, cleaning carrot, green Chinese onion, shiitake mushroom and winter bamboo shoot, cutting, cleaning fresh potherb mustard, blanching, draining, and cutting;

II. Adding edible oil into the pan, pouring the chopped vermicelli, pickled Chinese cabbage, carrot, Lentinus Edodes, winter bamboo shoot and potherb mustard into the pan, stir-frying for 3-5min, adding flavoring agent, and stirring;

s3, making the vegetable balls: putting the stuffing on the wrapper, folding the edge of the wrapper towards the middle, and making into vegetable balls;

s4, secondary fermentation: placing the vegetable ball in an environment with relative humidity of 60-65% and temperature of 35-40 deg.C, and fermenting for 10-15 min;

s5, steaming: putting the proofed vegetable balls into a steam box, and steaming for 10-15min at the temperature of 100-;

s6: cooling and packaging: cooling the steamed vegetable balls, quickly freezing at-30 to-35 ℃ for 20-25min, taking out, vacuum packaging, and storing in a refrigeration house at-18 to-20 ℃.

7. The method for preparing the potherb mustard balls according to claim 6, wherein in the step I of the step S1, the temperature of the dough kneading water is 30-35 ℃, and the dough kneading water is added into the mixed coarse cereal powder in 2-3 times.

8. The method of preparing a potherb mustard dumpling according to claim 6, wherein the ratio of the wrapper to the filling in the step S3 is (6-6.5): (3.5-4).

9. The method of preparing potherb mustard balls according to claim 6, wherein in step III of step S1, the weight of the sub-dough is 45-50g, the wrapper diameter is 8-10cm, and the thickness is 3-6 mm.

Technical Field

The invention relates to the technical field of food preparation, in particular to a potherb mustard ball and a preparation method thereof.

Background

With the improvement of living standard of people and the demand of high-quality diet, wild vegetables and coarse food grains become the favorite on dining tables of people, and in view of the medicinal and health-care values of some wild vegetables, more and more wild vegetables enter families and become delicious food on the dining tables.

Disclosure of Invention

Aiming at the defects in the prior art, the first purpose of the invention is to provide a potherb mustard ball which has the advantages of promoting gastrointestinal digestion, preventing dyspepsia and being fragrant and delicious.

The second purpose of the invention is to provide a preparation method of the potherb mustard balls, which has the advantages of simple preparation method and capability of preparing the potherb mustard balls with the functions of invigorating stomach, promoting digestion, increasing appetite and being fragrant and delicious.

In order to achieve the first object, the invention provides the following technical scheme: the potherb mustard dumpling comprises a wrapper and a filling, wherein the wrapper comprises the following components in parts by weight: 480-cake 520 parts of corn flour, 480-cake 520 parts of soybean flour, 80-120 parts of flour, 50-80 parts of milk powder, 8-12 parts of yeast powder, 3-6 parts of white granulated sugar, 40-60 parts of yam and black sesame powder, 20-40 parts of hawthorn powder and 440-cake 480 parts of water;

the stuffing comprises the following components in parts by weight: 580-620 parts of potherb mustard, 80-120 parts of vermicelli, 80-120 parts of carrot, 18-22 parts of green Chinese onion, 70-90 parts of pickled Chinese cabbage, 20-35 parts of mushroom, 30-60 parts of winter bamboo shoot, 18-22 parts of seasoning and 20-30 parts of edible oil.

By adopting the technical scheme, as the peel is prepared by using the Chinese yam black sesame powder, the hawthorn powder, the yellow corn flour and the soybean flour, the Chinese yam black sesame powder has the effects of promoting gastrointestinal peristalsis and increasing the digestion capability of intestines and stomach, the hawthorn powder contains various organic acids such as crataegolic acid and the like and also contains lipolytic enzyme, the action of enzyme can be enhanced, the digestion of food is promoted, the effects of removing food retention and improving appetite are achieved, meanwhile, the added flour is rich in protein, carbohydrate, vitamins and mineral substances such as calcium, phosphorus, magnesium and the like and has the effects of nourishing heart and tonifying kidney, strengthening spleen and thickening intestine and the like, after the flour is mixed with water, the elasticity and the viscosity of the fabric can be increased, the fabric is prevented from being loose and difficult to agglomerate, the milk powder contains the nutritional ingredients such as sugar and nucleotide and the like, the diarrhea and dyspepsia can be reduced, the immunity is improved, and the, the milk flavor is strong, so that the vegetable balls have strong flavor, the milk powder tastes fine and smooth, and the fine and smooth feeling of the vegetable balls can be increased;

the potherb mustard and potherb mustard in the stuffing are warm in nature and sweet and pungent in taste, can detoxify and reduce swelling, stimulate appetite and promote digestion, relax bowels and promote appetite, and contain carotene and a large amount of dietary cellulose, so that the discharge of wastes in intestinal tracts can be promoted, vitamins and mineral substances are supplemented, the original power in the body is stimulated, and digestion and absorption are promoted; the pickled Chinese cabbage is crisp in taste, smells smelling, stimulates the appetite, refreshes the mind, can stimulate the appetite and helps digestion, and the mushroom and the winter bamboo shoot contain rich dietary fibers and multiple vitamins, can promote gastrointestinal peristalsis, have the effect of lubricating intestinal tracts, help the body to clean up garbage, inhibit the absorption of fat and prevent dyspepsia.

Further, the preparation method of the Chinese yam black sesame powder comprises the following steps: (1) puffing 1-5 parts of black sesame rice at the temperature of 100-;

(2) peeling 5-10 parts of Chinese yam, cutting into slices with the thickness of 1-2cm, drying in an oven at 60-65 ℃ for 15-20h until the water content is 8-10%, putting into a pulverizer to obtain Chinese yam powder, adding Poria cocos powder with the mass ratio of 1:0.5-0.8 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly to obtain the Chinese yam black sesame powder.

By adopting the technical scheme, because the black sesame contains a large amount of fat and protein, wherein the fat and protein mainly comprise oleic acid, linoleic acid, palmitic acid and the like, and also contains nutritional ingredients such as dietary fiber, saccharides and the like, wherein the content of the dietary fiber reaches 28 percent, the black sesame has good effect of relaxing bowel, and the sesame phenol contained in the black sesame can be used as stuffing with unique fragrance, so that the fragrance and palatability of the stuffing are increased, and the appetite is increased; the almond powder contains rich cellulose, and can promote gastrointestinal peristalsis, invigorate stomach and regulate intestines, help digestion and treat dyspepsia; the yam powder and the black sesame powder are used in a mutual compatibility manner, the gastrointestinal peristalsis can be promoted, the dyspepsia is prevented, and the poria cocos powder and the yam powder are used in a synergistic manner, so that the spleen and the stomach can be strengthened, and the weakness of the spleen and the stomach can be treated.

Furthermore, the grain sizes of the Chinese yam black sesame powder and the hawthorn powder are 80-100 meshes.

By adopting the technical scheme, the Chinese yam black sesame powder and the hawthorn powder have small particle sizes and can be fully mixed in the stuffing, so that the absorption of a human body on the Chinese yam black sesame powder and the hawthorn powder is improved, and the utilization rate of nutritional ingredients in the Chinese yam black sesame powder and the hawthorn powder is improved.

Further, the seasoning comprises the following components in parts by weight: 18-22 parts of salt, 18-22 parts of monosodium glutamate, 25-35 parts of sesame oil, 45-55 parts of cooking wine, 10-15 parts of white granulated sugar and 15-20 parts of chicken essence.

By adopting the technical scheme, the seasonings such as salt, monosodium glutamate and chicken essence can adjust the taste of the stuffing and increase the fragrance and taste of the stuffing; the sesame oil has special fragrance, contains a large amount of oil, has good effects of loosening bowel to relieve constipation and promoting digestion, and can be used for preventing and treating dyspepsia.

Further, the edible oil is one of olive oil, soybean oil, peanut oil, corn oil or sunflower seed oil.

By adopting the technical scheme, the olive oil contains a plurality of components such as unsaturated fatty acid, rich fat-soluble vitamins such as vitamin A, D, E, F, K and carotene, antioxidants and the like which are higher than any vegetable oil, and does not contain cholesterol, so that the olive oil has extremely high human digestibility, has the function of lubricating the intestines and relieves dyspepsia; the soybean oil and the peanut oil have special fragrance, and have the functions of relaxing bowel, tonifying spleen and moistening lung.

In order to achieve the second object, the invention provides the following technical scheme: a preparation method of potherb mustard balls comprises the following steps:

s1, preparing the leather:

I. uniformly mixing corn flour, soybean flour, milk powder, Chinese yam and black sesame powder and hawthorn powder to prepare mixed coarse cereal powder, dissolving white granulated sugar and yeast powder in water, adding the water into the mixed coarse cereal powder while stirring, and kneading the flour into dough with a smooth surface;

II. Placing the dough at relative humidity of 70-85% and temperature of 38-46 deg.C for proofing for 30-40 min;

III, dividing the dough into sub-dough with uniform size, rounding the sub-dough and pressing the sub-dough into dough sheets;

s2, preparation of stuffing:

I. soaking vermicelli until no hard core exists, taking out, adding cold water, cutting, cleaning pickled Chinese cabbage, squeezing out water, cutting, cleaning carrot, green Chinese onion, shiitake mushroom and winter bamboo shoot, cutting, cleaning fresh potherb mustard, blanching, draining, and cutting;

II. Adding edible oil into the pan, pouring the chopped vermicelli, pickled Chinese cabbage, carrot, Lentinus Edodes, winter bamboo shoot and potherb mustard into the pan, stir-frying for 3-5min, adding flavoring agent, and stirring;

s3, making the vegetable balls: putting the stuffing on the wrapper, folding the edge of the wrapper towards the middle, and making into vegetable balls;

s4, secondary fermentation: placing the vegetable ball in an environment with relative humidity of 60-65% and temperature of 35-40 deg.C, and fermenting for 10-15 min;

s5, steaming: putting the proofed vegetable balls into a steam box, and steaming for 10-15min at the temperature of 100-;

s6: cooling and packaging: cooling the steamed vegetable balls, quickly freezing at-30 to-35 ℃ for 20-25min, taking out, vacuum packaging, and storing in a refrigeration house at-18 to-20 ℃.

By adopting the technical scheme, firstly, the corn flour, the soybean flour, the flour and the yeast powder are mixed, the yeast powder can make the dough fully expanded and softer, and the added white granulated sugar can make the dough fragrant, sweet and delicious; chopping various fillings, putting the chopped fillings into a pot for frying, adding seasonings for stir-frying, increasing the fragrance and palatability of the fillings, wrapping the wrappers and the fillings into vegetable balls, and then fermenting again to enable the wrappers to be softer; the stuffing is fried well first and then steamed, the cooked stuffing and the wrapper are steamed together, after being frozen, the stuffing cannot be adhered to the inner surface of the wrapper to influence the appearance of the vegetable balls, the vegetable balls are frozen and then packaged, the vegetable balls can be stored and transported conveniently, and the making method is simple, convenient and easy to operate.

Further, in the step I of the step S1, the temperature of the dough kneading water is 30-35 ℃, and the dough kneading water is added into the mixed coarse cereal powder by 2-3 times.

By adopting the technical scheme, the temperature of the dough kneading water is controlled to be 30-35 ℃, the movement of water molecules can be accelerated, the diffusion of the water molecules is accelerated, the gluten texture is limited to a certain degree, the water absorption of starch is increased, the dough is flexible, plastic and easy to form, after the vegetable dough is steamed and formed, the deformation and the deformation are not easy to lose shape, water is added for 2-3 times, and the next time of water is added when the water is completely absorbed, so that the water flowing caused by the fact that the flour cannot absorb water too much can not be caused, the dough kneading is more, the viscosity is higher, and the dough kneading is more laborious.

Further, the mass ratio of the wrapper to the stuffing in the step S3 is (6-6.5): (3.5-4).

Through adopting above-mentioned technical scheme, the quality ratio of reasonable control face skin and filling material can make the face skin fully wrap up the filling material, avoids the face skin to break, and the filling material spills.

Further, in the step III of the step S1, the weight of the sub-dough is 45-50g, the diameter of the wrapper is 8-10cm, and the thickness is 3-6 mm.

Through adopting above-mentioned technical scheme, the weight, diameter and the thickness of sub-dough are suitable, can wrap up the filling in the face skin, make the filling can not reveal, the face skin can not break, makes the vegetable roll outward appearance plump.

In conclusion, the invention has the following beneficial effects:

firstly, as the Chinese yam and black sesame powder, the hawthorn powder, the milk powder, the corn meal, the soybean meal and the flour are mixed to prepare the coating, the Chinese yam and black sesame powder has the functions of promoting the gastrointestinal peristalsis and improving the digestive ability of the intestines and the stomach, and various organic acids in the hawthorn powder can promote the gastric secretion, increase enzymes in the stomach and the like, so that the effects of promoting digestion and removing food retention and treating dyspepsia and dyspepsia are achieved, the milk fragrance of the fabric can be improved by adding the milk powder, and meanwhile, the taste of the vegetable balls is finer and smoother and better.

Secondly, the stuffing is preferably prepared from the potherb mustard, the pickled Chinese cabbage, the mushroom and the winter bamboo shoot, and the potherb mustard contains carotene and dietary fiber, so that the flavor of the pickled Chinese cabbage is strong, and the lactic acid is contained in the potherb mustard and the winter bamboo shoot contain rich dietary fiber and multiple vitamins, so that the stuffing has strong flavor and has the effects of promoting gastrointestinal digestion, increasing appetite and preventing dyspepsia.

Thirdly, the dough sheet is proofed again after the wrapping is finished, the wrapper can become softer, the proofing temperature is proper, the overflow of carbon dioxide is promoted, the taste of the wrapper cannot be damaged, the vegetable balls are steamed and then frozen, the stuffing cannot be stuck to the wrapper, and the frozen vegetable balls do not collapse and fall off, have strong flour fragrance and have high stuffing preservation degree when being steamed and eaten.

Detailed Description

The present invention will be described in further detail with reference to examples.

Preparation examples 1 to 3 of Yam Black sesame powder

Preparation examples 1-3 the almond powder was selected from almond powder sold under the brand name tn1315 sold by agricultural and vegetable food limited of Xinhua city, the poria cocos powder was selected from poria cocos powder sold under the brand name 0009 sold by mung food limited of Xinhua city, and the black sesame was selected from black sesame sold under the brand name 56 sold by Yixin grain of Luzhuan district.

Preparation example 1: (1) puffing 1kg of black sesame rice at 100 ℃, crushing to obtain black sesame powder, adding almond powder with a mass ratio of 1:0.3 to the black sesame powder, and uniformly mixing;

(2) peeling 5kg of Chinese yam, cutting into slices with the thickness of 1cm, drying in an oven at 60 ℃ for 15h to ensure that the water content is 8%, putting the slices into a pulverizer to be pulverized into Chinese yam powder, adding the poria cocos powder with the mass ratio of 1:0.5 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly, and sieving by a sieve of 80 meshes to obtain the Chinese yam black sesame powder.

Preparation example 2: (1) puffing 3kg of black sesame rice at 110 ℃, crushing to prepare black sesame powder, adding almond powder with the mass ratio of 1:0.4 to the black sesame powder, and uniformly mixing;

(2) peeling 8kg of Chinese yam, cutting into slices with the thickness of 1cm, drying in an oven at 63 ℃ for 18h to ensure that the water content is 9%, putting the slices into a pulverizer to be pulverized into Chinese yam powder, adding the poria cocos powder with the mass ratio of 1:0.6 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly, and sieving by a sieve of 90 meshes to obtain the Chinese yam black sesame powder.

Preparation example 3: (1) puffing 5kg of black sesame rice at 120 ℃, crushing to prepare black sesame powder, adding almond powder with the mass ratio of 1:0.5 to the black sesame powder, and uniformly mixing;

(2) peeling 10kg of Chinese yam, cutting into slices with the thickness of 2cm, drying in an oven at 65 ℃ for 20h until the water content is 10%, putting the slices into a pulverizer to be pulverized into Chinese yam powder, adding the poria cocos powder with the mass ratio of 1:0.8 into the Chinese yam powder, stirring and mixing uniformly, adding the powder obtained in the step (1), mixing and stirring uniformly, and sieving by a 100-mesh sieve to obtain the Chinese yam black sesame powder.