CN101606734A - A kind of sesame oil-free glue pudding and preparation method thereof - Google Patents
A kind of sesame oil-free glue pudding and preparation method thereof Download PDFInfo
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- CN101606734A CN101606734A CNA2009101575804A CN200910157580A CN101606734A CN 101606734 A CN101606734 A CN 101606734A CN A2009101575804 A CNA2009101575804 A CN A2009101575804A CN 200910157580 A CN200910157580 A CN 200910157580A CN 101606734 A CN101606734 A CN 101606734A
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Abstract
The present invention relates to a kind of sesame oil-free glue pudding, its filling material is made by following raw materials by weight percent: ripe Semen sesami nigrum 15%-25%, skin freeze 40%-60%, rock sugar 20%-40%, sugar sweet-scented osmanthus 1%-5%; Described preparation method may further comprise the steps: 1) make skin and freeze; 2) preparation rice dumpling filling; 3) system rice dumpling green compact; 4) boiling processing; 5) finished product packing, freezing.Beneficial effect of the present invention is: hang down oil, low-heat, be rich in nutrition of multiple pure natural collagen and beauty treatment element, fragrant and sweet soft glutinous, the succulence of taste according to the demand of modern nutrition principle and health diet, is bold in innovation, take into account cuisines and healthy integrated demand, carry forward the chinese tradition snack.The ratio of finished product filling material of the present invention suitably reduces the ratio of part Semen sesami nigrum, rock sugar and also can make the sesame cake made of glutinous rice served cold in summer, increases a small amount of ripe walnut powder and can be made into frozen food such as two flavors, the double-deck cake made of glutinous rice served cold in summer, and is full of flourishes, simple and convenient, is fit to public demand.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of sesame oil-free glue pudding and preparation method thereof.
Background technology
The rice dumpling have higher popularity at home and in the world as traditional snack at present.Especially the wherein outstanding especially representative kind of Ningbo glutinous rice ball enjoys great prestige China and foreign countries.In recent years, the slower development of Ningbo glutinous rice ball, the one, the scale production technology shortcoming of the local rice dumpling, outside the wall blossoming inside the wall sweet, local enterprise does not form the advantage of scale as yet, secondly, owing to contain sugar part of a large amount of greases and high heat in the rice dumpling, make many clients to rice dumpling sensation " like you at the heart, a mouthful difficulty is opened ".Tradition Ningbo glutinous rice ball full name Ningbo lard sweet rice balls with sesame filling, its composition of raw materials: glutinous rice flour, pig are pulled oil, white sugar, ripe sesame, cook soup with white sugar water+sugar sweet-scented osmanthus at the bottom of, aspect nutritive value, high oil, high hot, should not eat more.
Summary of the invention
The purpose of this invention is to provide a kind of sesame oil-free glue pudding and preparation method thereof, on the special favor basis that keeps fragrant and sweet, soft glutinous, the succulence of traditional Ningbo glutinous rice ball, overcome traditional Ningbo glutinous rice ball aspect the nutritive value with scientific and reasonable innovation, high oily, high heat, the deficiency that should not eat more.
The objective of the invention is to be achieved through the following technical solutions:
A kind of sesame oil-free glue pudding of the present invention, its filling material is made by following raw materials by weight percent: ripe Semen sesami nigrum 15%-25%, skin freeze 40%-60%, rock sugar 20%-40%, sugar sweet-scented osmanthus 1%-5%.
The preparation method of a kind of sesame oil-free glue pudding of the present invention may further comprise the steps:
1) making skin freezes: get parts by weight 1 part (parts by weight) fresh, do not have oil, clean pork rind, add in parts by weight 1-2.5 parts (parts by weight) cold water, add a little ginger, dried orange peel, green onion, cooking wine with dispelling abnormal flavor; Boil subsequently, by the method for steaming, stewing, boiling, simmering, remove noodle soup impurity, oily foam, littler fire processing is more than 1 hour, and soft fully up to pork skin, soup matter does not have oil substantially, and the elimination pork skin keeps skin tundra juice again, cools off from fire.
2) preparation rice dumpling filling: with ripe sesame and rock sugar difference processing grinding powdered, mixing is mixed thoroughly, freezes and sugar sweet-scented osmanthus according to cooled skin in the percentage by weight adding step 1), puts into container refrigeration typing after stirring; The rice dumpling filling of moulding is become the square fourth of 0.7-1.5cm with clean tool processes.
3) system rice dumpling green compact: it is that fine grinding becomes Rice ﹠ peanut milk with water with glutinous rice for available mill or fiberizer that glutinous rice is soaked 3-10 hour in one's hands can twisting into pieces, Rice ﹠ peanut milk moisture content is winched to half-dried when agglomerating with cloth rice bag, base is crumpled in taking-up, about 10g-18g/ only, pinch into wine glass-shaped and wrap into step 2) rice dumpling filling that makes, close up, pinch the jail and lose under the pinching number repeatedly again and seal a little, rub circle again with the hands, rice dumpling green compact.
4) the boiling rice dumpling: it is ripe that rice dumpling green compact are lowered to boiling in water, bubbles through the water column to the rice dumpling and go up and mellow and full can pulling out when full put into prefabricated rock sugar sweet osmanthus soup or other not have oily sweet soup edible.
5) finished product packing, freezing: after the rice dumpling cooling with the step 4) maturation, carry out prepared food hygienically packaged, freezing or cold storing and fresh-keeping; Also can wrap the particle of edible dry fruit, nut or the powder bunchiness is edible in its appearance; Can also be as other sweets of raw material processing and fabricating and Ice.
Beneficial effect of the present invention is: hang down oil, low-heat, be rich in nutrition of multiple pure natural collagen and beauty treatment element, fragrant and sweet soft glutinous, the succulence of taste according to the demand of modern nutrition principle and health diet, is bold in innovation, take into account cuisines and healthy integrated demand, carry forward the chinese tradition snack.Provide health, fashion, new prescription fresh, that do not have oil not to have oily sweet rice balls with sesame filling, freeze the rock sugar that replaces leaf fat, low-heat with the high-quality skin and replace white sugar, finished product to replace simple white sugar sweet osmanthus water with rock sugar sweet osmanthus honeydew soup.The ratio of finished product filling material of the present invention, suitably the ratio that reduces part Semen sesami nigrum, rock sugar also can be made the sesame cake made of glutinous rice served cold in summer, increase a small amount of ripe walnut powder and can be made into frozen food such as two flavors, the double-deck cake made of glutinous rice served cold in summer, according to the edible principle of congealing, above-described skin freezes also can replace to natural pectin, sodium alginate, jelly powder (fishbone dust), gelatin, plant bean jelly, agar etc., full of flourishes, simple and convenient, be fit to public demand.
Specific embodiment
Embodiment 1
The described a kind of sesame oil-free glue pudding of the embodiment of the invention, the filling material of the described rice dumpling is made by the raw material of following weight: ripe Semen sesami nigrum 150g, skin freeze 400g, rock sugar 200g and sugar sweet-scented osmanthus 10g.
The preparation method of the described sesame oil-free glue pudding of the embodiment of the invention may further comprise the steps:
1) making skin freezes: get 1 part of fresh, that nothing is oily, clean pork rind of parts by weight, add in parts by weight 1-2.5 part cold water, add a little ginger, dried orange peel, green onion, cooking wine with dispelling abnormal flavor; Boil subsequently, by the method for steaming, stewing, boiling, simmering, remove noodle soup impurity, oily foam, littler fire processing is more than 1 hour, and soft fully up to pork skin, soup matter does not have oil substantially, and the elimination pork skin keeps skin tundra juice again, cools off from fire.
2) preparation rice dumpling filling: with ripe sesame and rock sugar difference processing grinding powdered, mixing is mixed thoroughly, freezes and sugar sweet-scented osmanthus according to cooled skin in the percentage by weight adding step 1), puts into container refrigeration typing after stirring; The rice dumpling filling of moulding is become the square fourth of 0.7-1.5cm with clean tool processes.
3) system rice dumpling green compact: it is that fine grinding becomes Rice ﹠ peanut milk with water with glutinous rice for available mill or fiberizer that glutinous rice is soaked 3-10 hour in one's hands can twisting into pieces, Rice ﹠ peanut milk moisture content is winched to half-dried when agglomerating with cloth rice bag, base is crumpled in taking-up, about 10g-18g/ only, pinch into wine glass-shaped and wrap into step 2) rice dumpling filling that makes, close up, pinch the jail and lose under the pinching number repeatedly again and seal a little, rub circle again with the hands, rice dumpling green compact.
4) the boiling rice dumpling: it is ripe that rice dumpling green compact are lowered to boiling in water, bubbles through the water column to the rice dumpling and go up and mellow and full can pulling out when full put into prefabricated rock sugar sweet osmanthus soup or other not have oily sweet soup edible.
5) finished product packing, freezing: after the rice dumpling cooling with the step 4) maturation, carry out prepared food hygienically packaged, freezing or cold storing and fresh-keeping; Also can wrap the particle of edible dry fruit, nut or the powder bunchiness is edible in its appearance; Can also be as other sweets of raw material processing and fabricating and Ice.
Embodiment 2
The described a kind of sesame oil-free glue pudding of present embodiment, the filling material of the described rice dumpling is made by the raw material of following weight: ripe Semen sesami nigrum 200g, skin freeze 500g, rock sugar 300g and sugar sweet-scented osmanthus 30g.
Its preparation method step of the described sesame oil-free glue pudding of the embodiment of the invention is with embodiment 1, thereafter the rice dumpling are stained with sesame put into evenly explode in the 150 degree oil cauldrons golden yellow ripe overflow fragrant edible.
Embodiment 3
The described a kind of sesame oil-free glue pudding of the described present embodiment of present embodiment, the filling material of the described rice dumpling is made by the raw material of following weight: ripe Semen sesami nigrum 250g, skin freeze 600g, rock sugar 400g and sugar sweet-scented osmanthus 50g.
Its preparation method step of the described sesame oil-free glue pudding of the embodiment of the invention is with embodiment 1.Thereafter the rice dumpling with moulding become the standard shape of various weight specifications to carry out the prepared food hygienically packaged with clean tool processes, edible and sale.
According to the edible principle of congealing, above-described skin freezes also can replace to natural pectin, sodium alginate, jelly powder (fishbone dust), gelatin, plant bean jelly, agar etc., full of flourishes, simple and convenient, is fit to public demand.
Claims (2)
1, a kind of sesame oil-free glue pudding is characterized in that, its filling material is made by following raw materials by weight percent: ripe Semen sesami nigrum 15%-25%, skin freeze 40%-60%, rock sugar 20%-40%, sugar sweet-scented osmanthus 1%-5%;
2, the preparation method of the described sesame oil-free glue pudding of claim 1 is characterized in that, may further comprise the steps:
1) making skin freezes: get 1 part of fresh, that nothing is oily, clean pork rind of parts by weight, add in parts by weight 1-2.5 part cold water, add a little ginger, dried orange peel, green onion, cooking wine with dispelling abnormal flavor; Boil subsequently, by the method for steaming, stewing, boiling, simmering, remove noodle soup impurity, oily foam, littler fire processing is more than 1 hour, and soft fully up to pork skin, soup matter does not have oil substantially, and the elimination pork skin keeps skin tundra juice again, cools off from fire.
2) preparation rice dumpling filling: with ripe sesame and rock sugar difference processing grinding powdered, mixing is mixed thoroughly, freezes and sugar sweet-scented osmanthus according to cooled skin in the percentage by weight adding step 1), puts into container refrigeration typing after stirring; The rice dumpling filling of moulding is become the square fourth of 0.7-1.5cm with clean tool processes.
3) system rice dumpling green compact: it is that fine grinding becomes Rice ﹠ peanut milk with water with glutinous rice for available mill or fiberizer that glutinous rice is soaked 3-10 hour in one's hands can twisting into pieces, Rice ﹠ peanut milk moisture content is winched to half-dried when agglomerating with cloth rice bag, base is crumpled in taking-up, about 10g-18g/ only, pinch into wine glass-shaped and wrap into step 2) rice dumpling filling that makes, close up, pinch the jail and lose under the pinching number repeatedly again and seal a little, rub circle again with the hands, rice dumpling green compact.
4) the boiling rice dumpling: it is ripe that rice dumpling green compact are lowered to boiling in water, bubbles through the water column to the rice dumpling and go up and mellow and full can pulling out when full put into prefabricated rock sugar sweet osmanthus soup or other not have oily sweet soup edible.
5) finished product packing, freezing: after the rice dumpling cooling with the step 4) maturation, carry out prepared food hygienically packaged, freezing or cold storing and fresh-keeping; Also can wrap the particle of edible dry fruit, nut or the powder bunchiness is edible in its appearance; Can also be as other sweets of raw material processing and fabricating and Ice.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101575804A CN101606734B (en) | 2009-07-15 | 2009-07-15 | Sesame oil-free glue pudding and manufacturing method thereof |
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| CN2009101575804A CN101606734B (en) | 2009-07-15 | 2009-07-15 | Sesame oil-free glue pudding and manufacturing method thereof |
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| CN101606734A true CN101606734A (en) | 2009-12-23 |
| CN101606734B CN101606734B (en) | 2013-06-12 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657311A (en) * | 2012-05-25 | 2012-09-12 | 郑州三全食品股份有限公司 | Coconut milk sweet dumpling filling and preparation method thereof |
| CN103181503A (en) * | 2013-04-26 | 2013-07-03 | 江南大学 | Canned black sesame paste rice dumpling and preparation method thereof |
| CN103734554A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Manufacturing method of fried glutinous pudding with glutinous rice taste |
| CN103750145A (en) * | 2014-01-27 | 2014-04-30 | 长春中之杰食品有限公司 | Preparation method for glue pudding dough |
| CN103859239A (en) * | 2014-03-25 | 2014-06-18 | 成都易禧科技管理发展有限公司 | Production and packaging method for green and convenient stuffed food |
| CN103947952A (en) * | 2014-04-23 | 2014-07-30 | 李科 | Canned ready-to-eat rice dumplings and preparation method |
| CN104719727A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Tea-flavor mangosteen nutritional rice ball |
| CN108378282A (en) * | 2018-02-11 | 2018-08-10 | 广东福海饼业有限公司 | A kind of mugwort rice dumpling and preparation method thereof |
| CN110236091A (en) * | 2019-06-26 | 2019-09-17 | 尹希鹏 | A kind of Lantern Festival powder and preparation method thereof |
| CN111772093A (en) * | 2020-06-28 | 2020-10-16 | 重庆乐吧便捷科技有限公司 | Method for making rice dumplings suitable for automatic making and selling machine |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041049C (en) * | 1992-01-29 | 1998-12-09 | 武汉市江汉区四季美汤包馆 | Quickly frozen steamed stuffed bun |
| CN1267483A (en) * | 2000-02-25 | 2000-09-27 | 吴宝顺 | New stuffing making process and its application in food production |
| CN101288442A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | White fungus fruit jelly and uses thereof |
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2009
- 2009-07-15 CN CN2009101575804A patent/CN101606734B/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657311A (en) * | 2012-05-25 | 2012-09-12 | 郑州三全食品股份有限公司 | Coconut milk sweet dumpling filling and preparation method thereof |
| CN103181503A (en) * | 2013-04-26 | 2013-07-03 | 江南大学 | Canned black sesame paste rice dumpling and preparation method thereof |
| CN103181503B (en) * | 2013-04-26 | 2014-02-19 | 江南大学 | Canned black sesame paste rice dumpling and preparation method thereof |
| CN103734554A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Manufacturing method of fried glutinous pudding with glutinous rice taste |
| CN104719727A (en) * | 2013-12-23 | 2015-06-24 | 王圣君 | Tea-flavor mangosteen nutritional rice ball |
| CN103750145A (en) * | 2014-01-27 | 2014-04-30 | 长春中之杰食品有限公司 | Preparation method for glue pudding dough |
| CN103859239B (en) * | 2014-03-25 | 2015-10-07 | 成都易禧科技管理发展有限公司 | A kind of green is easily containing production and the packing method of the food of filling |
| CN103859239A (en) * | 2014-03-25 | 2014-06-18 | 成都易禧科技管理发展有限公司 | Production and packaging method for green and convenient stuffed food |
| CN103947952A (en) * | 2014-04-23 | 2014-07-30 | 李科 | Canned ready-to-eat rice dumplings and preparation method |
| CN103947952B (en) * | 2014-04-23 | 2016-03-02 | 李科 | A kind of canned fast food rice dumpling and preparation method thereof |
| CN108378282A (en) * | 2018-02-11 | 2018-08-10 | 广东福海饼业有限公司 | A kind of mugwort rice dumpling and preparation method thereof |
| CN110236091A (en) * | 2019-06-26 | 2019-09-17 | 尹希鹏 | A kind of Lantern Festival powder and preparation method thereof |
| CN111772093A (en) * | 2020-06-28 | 2020-10-16 | 重庆乐吧便捷科技有限公司 | Method for making rice dumplings suitable for automatic making and selling machine |
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| CN101606734B (en) | 2013-06-12 |
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