藕粉荸荠粉在虾饺中应用

Study on the shrimp dumpling with the lotus root powder and water chestnut powder

藕粉荸荠粉虾饺是以面粉、藕粉、荸荠粉为坯料,以虾仁等为馅料,通过蒸制而成的一种传统食品。而虾饺质量的高低与藕粉荸荠粉的使用量有很大的关系。在广东虾饺制作工艺的基础上,通过研究分析和实验得出了面粉、藕粉与荸荠粉的最佳比例配方,用这一配方制作的虾饺不仅容易成形,而且成品外皮松软有弹性,色泽透明发亮,口感细腻滑爽。

The shrimp dumpling cooked by steamer is a kind of traditional food. It made by lotus root starch, water chestnut powder and shelled shrimp etc, in which lotus root starch and water chestnut powder is regarded as blank, the shelled shrimp etc is treated as stuffing. The quality of the dumpling has a great relation with the amount of the blanks. The best ratio of the lotus root starch and water chestnut powder have been studied and analysed based on the Guangdong dumpling. The experiments showed that the shrimp dumpling made by the formula in this article is easy to take shape, and the cover is soft, loose and flexible. The color and luster of this product is transparent and bright. The taste of the dumpling is smooth and delicious.