CN101341989A - Chicken pyramid-shaped glutinous rice dumpling and its processing method - Google Patents
Chicken pyramid-shaped glutinous rice dumpling and its processing method Download PDFInfo
- Publication number
- CN101341989A CN101341989A CNA2007100152837A CN200710015283A CN101341989A CN 101341989 A CN101341989 A CN 101341989A CN A2007100152837 A CNA2007100152837 A CN A2007100152837A CN 200710015283 A CN200710015283 A CN 200710015283A CN 101341989 A CN101341989 A CN 101341989A
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- mushroom
- rice
- chicken
- pyramid
- glutinous rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 27
- 235000009566 rice Nutrition 0.000 title claims abstract description 27
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title claims 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 6
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 240000004713 Pisum sativum Species 0.000 claims abstract description 6
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 235000012045 salad Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 5
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000010612 desalination reaction Methods 0.000 claims description 2
- 239000000428 dust Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract description 20
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 241000237509 Patinopecten sp. Species 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000020637 scallop Nutrition 0.000 abstract description 2
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 abstract 1
- 239000008121 dextrose Substances 0.000 abstract 1
- 239000013505 freshwater Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a chicken rice dumpling and a processing method thereof which consists of chicken, dry sticky rice, fresh branched oyster mushroom, fresh carrot, sweet broad pea, fresh ginger, white gingili, scallop pieces, fine flour, mushroom water, mirin, monosodium glutamate, sauce, dextrose, salad oil, salt and fresh water and is formed by the preparing and processing of the chicken, braising the sticky rice, frying the branched oyster mushroom, frying the carrot, processing the sweet broad pea, mixing the rice and assembling. The chicken rice dumpling has the characteristics of reasonable prescription, abundant and full nutrition, the effect of health, reasonable and unified processing method, unified taste and convenient eating.
Description
One, technical field
The invention belongs to food technology field, especially relate to a kind of chicken pyramid-shaped glutinous rice dumpling and processing method thereof.
Two, background technology
Pyramid-shaped dumpling is as the ancient traditional food of China, generally be to continue to use traditional handicraft and prescription is processed, its prescription and taste are single, and trophic structure is simple, along with the raising of people's living standard, existing prescription can not satisfy people's demand, not only occur in specific red-letter day as the food of traditional festival, but since the restriction of processing method, the taste disunity, be not suitable for brand and sell, can not form scale.
Three, summary of the invention
The objective of the invention is to improve the deficiency of prior art and a kind of fill a prescription chicken pyramid-shaped glutinous rice dumpling and processing method thereof reasonable, nutritious, that have health-care efficacy, instant are provided.
The object of the present invention is achieved like this, a kind of pyramid-shaped dumpling is characterized in that drenching 1.5%-4.5%, monosodium glutamate 0.2%-0.5%, soy sauce 1%-3%, glucose 0.5%-1.5%, salad oil 0.6%-1.6%, salt 0.5%-1% and clear water 1%-3% by chicken 25%-55%, dried glutinous rice 15%-45%, dried thin mushroom 2%-6%, fresh carrot 1%-3%, garden pea 1%-3%, bright Da Jiang 0.5%-1%, white sesameseed 0.025-0.2%, refined flour 1%-2%, mushroom water 1.5%-4.5%, flavor forms.
The processing method of described chicken pyramid-shaped glutinous rice dumpling is characterized in that this method comprises: the formulated of chicken, steam glutinous rice, fry Ji mushroom, mix rice.
The chicken processing method may further comprise the steps:
A, sort: pick out the impurity in the meat; B, cleaning; C, allotment: carry out meat processing by criticizing, every 4200-12800 part meat is earlier with 70-100 part ginger end, 27-83 part salt, 18-55 part monosodium glutamate, 91-280 part soy sauce, 73-220 part flavor drenches and 73-220 part glucose is mixed with condiment, stirs repeatedly, soaks vermicelli powder after 1-1.5 hour; D, boiling: the cube meat of vermicelli powder was gone into the steamer boiling 8 minutes, and the cube meat central temperature reaches more than 78 ℃; E, fried: carry out friedly with peanut oil, oily temperature must be in fried 30-40 second more than 170 ℃; F, cooling: cooling naturally at first at normal temperatures, enter quick-freezing room again and partly freeze, be cut into bulk then, standby.
Steaming glutinous rice may further comprise the steps: a, sort: reject the sand and other impurity foreign matter that exist in the glutinous rice; B, elutriation: the dust that flush away grain of rice top layer might adhere to, cleaning are placed in the tank and soaked 8-10 hour with clear water; C, boiling: rice is gone into the steamer boiling stopped vapour in 28-32 minute and offer for sale standby.
The step of frying Ji mushroom comprises: a, soaking and washing: earlier Ji mushroom is placed tank to soak washing desalination in 2-10 hour, thoroughly remove various foreign matters; B, secondary cleaning: washing again, clean to guarantee; C, chopping: be cut into long 3 centimetres, wide 5 millimeters two parts, and put respectively; D, three cleanings: e, allotment: processing 6800-20600 part Ji mushroom auxiliary material, use 229-688 part clear water earlier, 140-450 part flavor drenches, 180-550 part soy sauce, 11-35 part monosodium glutamate, 110-350 part glucose, 11-35 part salt, 45-140 part ginger end, 34-110 part salad oil is mixed with and adds flavoring, condiment is placed pot heating after, again 510-15500 part Ji mushroom silk is poured in the pot, cook in the very hot oven and fried 3-5 minute, the mushroom silk of band small cap and do not cook stir-fry respectively and deposit standby with the mushroom silk of small cap.
Mixing rice and be will be by batch stirring, and gets for every batch adding that flavor adds flavor Ji mushroom 280-870 part, flavor drenches 100-300 part, dense mouthful of soy sauce 35-140 part, sesame oil 10-32 part, roasting white sesameseed 12-38 part, salt 18-55 part, ginger mud 10-32 part, dried scallop mud 3-11 part, mushroom water 230-710 part, monosodium glutamate 10-32 part, soup juice 25-76 part, pour the glutinous rice of 3400-10300 part then into, in big basin, mix even back with write by hand repeatedly.
Assembling is to get qualified leaf of bamboo rice-pudding box of getting ready, adds earlier 16-50 part and mixes rice, smooth slightly after, the chicken block that adds 7-24 part is more successively put the garden pea of 0.5-2 part then, the Ji mushroom silk of 0.5-2 part, the mushroom silk sheet of 0.5-2 part, the carrot strand gets final product.
The science because chicken pyramid-shaped glutinous rice dumpling product of the present invention is selected materials, process operation technology precision, the amino acid that chicken contains reaches more than 18 kinds, and vitamin reaches 34 kinds, has multiple organic acid and abundant fiber; After the people is edible effects such as the extremely strong tonifying spleen of being good for the stomach, refreshing and brain nourishing, physique enhancing and bone strengthening are arranged.Inherent quality is abundant, and various supplementary materials are the natural animal and plant carrier that does not contain any additives; Can feel tasty and refreshing pleasant when edible, sweet and delicate fragrance tool exists, and aftertaste is infinite.
Four, specific embodiments
The prescription of specific embodiments and processing method are with above technical scheme.
Claims (4)
1, a kind of pyramid-shaped dumpling is characterized in that drenching 1.5%-4.5%, monosodium glutamate 0.2%-0.5%, soy sauce 1%-3%, glucose 0.5%-1.5%, salad oil 0.6%-1.6%, salt 0.5%-1% and clear water 1%-3% by chicken 25%-55%, dried glutinous rice 15%-45%, bright Ji mushroom 2%-6%, fresh carrot 1%-3%, garden pea 1%-3%, bright Da Jiang 0.5%-1%, white sesameseed 0.025-0.2%, refined flour 1%-2%, mushroom water 1.5%-4.5%, flavor forms.
2, a kind of pyramid-shaped dumpling according to claim 1 is characterized in that described steaming glutinous rice may further comprise the steps: a, sort: reject the sand and other impurity foreign matter that exist in the glutinous rice; B, elutriation: the dust that flush away grain of rice top layer might adhere to, cleaning are placed in the tank and soaked 8-10 hour with clear water; C, boiling: rice is gone into the steamer boiling stopped vapour in 28-32 minute and offer for sale standby.
3, a kind of pyramid-shaped dumpling according to claim 1 is characterized in that the step of described stir-fry Ji mushroom comprises: a, soaking and washing: earlier Ji mushroom is placed tank to soak washing desalination in 2-10 hour, thoroughly remove various foreign matters; B, secondary cleaning: washing again, clean to guarantee; C, chopping: be cut into long 3 centimetres, wide 5 millimeters two parts, and put respectively; D, three cleanings: e, allotment: processing 6800-20600 part Ji mushroom auxiliary material, use 229-688 part clear water earlier, 140-450 part flavor drenches, 180-550 part soy sauce, 11-35 part monosodium glutamate, 110-350 part glucose, 11-35 part salt, 45-140 part ginger end, 34-110 part salad oil is mixed with and adds flavoring, condiment is placed pot heating after, again 510-15500 part Ji mushroom silk is poured in the pot, cook in the very hot oven and fried 3-5 minute, the mushroom silk of band small cap and do not cook stir-fry respectively and deposit standby with the mushroom silk of small cap.
4, the processing method of the described a kind of pyramid-shaped dumpling of claim 1, its feature assembling is to get qualified leaf of bamboo rice-pudding box of getting ready, add 16-50 part earlier and mix rice, after smooth slightly, add the chicken block of 7-24 part more successively, put the garden pea of 0.5-2 part then, the Ji mushroom silk of 0.5-2 part, 0.5-2 the mushroom silk sheet of part, the carrot strand gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100152837A CN101341989A (en) | 2007-07-09 | 2007-07-09 | Chicken pyramid-shaped glutinous rice dumpling and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100152837A CN101341989A (en) | 2007-07-09 | 2007-07-09 | Chicken pyramid-shaped glutinous rice dumpling and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101341989A true CN101341989A (en) | 2009-01-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100152837A Pending CN101341989A (en) | 2007-07-09 | 2007-07-09 | Chicken pyramid-shaped glutinous rice dumpling and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101341989A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187969A (en) * | 2011-06-14 | 2011-09-21 | 丁建伟 | Method for preparing two-taste rice dumplings |
| CN103039824A (en) * | 2012-12-31 | 2013-04-17 | 倪文良 | Fresh mushroom zongzi manufacturing process |
| CN103734612A (en) * | 2013-12-18 | 2014-04-23 | 佛山市新战略知识产权文化有限公司 | Bird rice dumpling and preparation method thereof |
| CN107692036A (en) * | 2016-08-16 | 2018-02-16 | 四川新绿色药业科技发展有限公司 | A kind of Ligusticum wallichii chicken pyramid-shaped glutinous rice dumpling |
-
2007
- 2007-07-09 CN CNA2007100152837A patent/CN101341989A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187969A (en) * | 2011-06-14 | 2011-09-21 | 丁建伟 | Method for preparing two-taste rice dumplings |
| CN102187969B (en) * | 2011-06-14 | 2013-07-10 | 丁建伟 | Method for preparing two-taste rice dumplings |
| CN103039824A (en) * | 2012-12-31 | 2013-04-17 | 倪文良 | Fresh mushroom zongzi manufacturing process |
| CN103734612A (en) * | 2013-12-18 | 2014-04-23 | 佛山市新战略知识产权文化有限公司 | Bird rice dumpling and preparation method thereof |
| CN107692036A (en) * | 2016-08-16 | 2018-02-16 | 四川新绿色药业科技发展有限公司 | A kind of Ligusticum wallichii chicken pyramid-shaped glutinous rice dumpling |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090114 |