CN101606734B - Sesame oil-free glue pudding and manufacturing method thereof - Google Patents
Sesame oil-free glue pudding and manufacturing method thereof Download PDFInfo
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- CN101606734B CN101606734B CN2009101575804A CN200910157580A CN101606734B CN 101606734 B CN101606734 B CN 101606734B CN 2009101575804 A CN2009101575804 A CN 2009101575804A CN 200910157580 A CN200910157580 A CN 200910157580A CN 101606734 B CN101606734 B CN 101606734B
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Abstract
The invention relates to a sesame oil-free glue pudding which is manufactured by the following materials by weight percent: 15%-25% of cooked black sesame, 40%-60% of skin jelly, 20%-40% of rock candy as well as 1%-5% of sugar osmanthus. The manufacture method includes the following steps of: 1) preparing the skin jelly; 2) preparing glue pudding stuffing; 3) preparing glue padding blanks; 4) boiling and processing; and 5) packaging and freezing finished products. The sesame oil-free glue pudding and the manufacturing method thereof have the advantages of low oil, low heat, richness of various natural collagen nutrition and hairdressing elements, fragrant and sweet as well as soft and glutinous taste, and multi-juices. The sesame oil-free glue pudding and the manufacturing method thereof innovate boldly according to the modern nutrition principle and health diet, consider the integrated demands of delicious food and health, and propagate the traditional Chinese snacks. The stuffing of the finished products can also be prepared into sesame cakes manufactured by glutinous rice served cold in summer by properly reducing the proportions of partial black sesame and rock candy, can be prepared into frozen food like double-flavor and double-layer cakes manufactured by glutinous rice served cold in summer by increasing less cooked walnut powder. The sesame oil-free glue pudding has a plurality of types, is simple and convenient, and is suitable for public needs.
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 as traditional snack, have higher popularity at home and in the world at present.Especially Ningbo glutinous rice ball outstanding Representative Cultivars wherein especially, enjoy 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 manufacturing enterprises not yet forms the advantage of scale, secondly, and due to sugar part of containing 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, at the bottom of cooking soup with white sugar water+sugar sweet-scented osmanthus, 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, keeping on the special favor basis of fragrant and sweet, soft glutinous, the succulence of traditional Ningbo glutinous rice ball, overcome traditional Ningbo glutinous rice ball aspect nutritive value with scientific and reasonable innovation, the deficiency that height is oily, height is warm, 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 fillings is made by the raw material of following percentage by weight: 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 comprises the following steps:
1) making skin freezes: get parts by weight 1 part (parts by weight) fresh, without oil, clean pork rind, add in parts by weight 1-2.5 part (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, less fiery processing more than 1 hour, until pork skin is fully soft, soup matter is substantially without oil, then elimination pork skin reservation skin tundra juice, and is cooling from fire.
2) preparation rice dumpling stuffing: with ripe sesame and rock sugar processing grinding powdered respectively, mixing is mixed thoroughly, adds step 1 according to percentage by weight) in cooled skin freeze and sugar sweet-scented osmanthus, put into container refrigeration typing after stirring; The rice dumpling stuffing of moulding is become the square fourth of 0.7-1.5cm with clean tool processes.
3) rice dumpling green compact processed: 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, approximately 10g-18g/ only, pinch into wine glass-shaped and wrap into step 2) rice dumpling stuffing that makes, close up, pinch the jail and repeatedly lose the sealing point under the pinching number again, rub again circle with the hands, rice dumpling green compact.
4) the boiling rice dumpling: rice dumpling green compact are lowered to boiling in water ripe, put into prefabricated rock sugar sweet osmanthus soup or other is edible without the sweet soup of oil to the rice dumpling upper and mellow and full can the pulling out when full of bubbling through the water column.
5) finished product packing, freezing: with step 4) the ripe rice dumpling cooling after, 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 make other sweets and Ice as Raw material processing.
Beneficial effect of the present invention is: hang down oil, low-heat, be rich in multiple pure-natural collagen nutrition and beauty treatment element, fragrant and sweet soft glutinous, the succulence of taste according to the demand of modern Nutritional principles and health diet, is bold in innovation, take into account the integrated demand of cuisines and health, carry forward the chinese tradition snack.Provide health, fashion, fresh, without the new formula of oil without oily sweet rice balls with sesame filling, freeze with the high-quality skin rock sugar that replaces leaf fat, low-heat and replace white sugar, the finished product simple white sugar sweet osmanthus water of rock sugar sweet osmanthus honeydew soup replacement.The ratio of finished product fillings of the present invention, the ratio that suitably 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 the 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 present invention, the fillings 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 present invention comprises the following 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, less fiery processing more than 1 hour, until pork skin is fully soft, soup matter is substantially without oil, then elimination pork skin reservation skin tundra juice, and is cooling from fire.
2) preparation rice dumpling stuffing: with ripe sesame and rock sugar processing grinding powdered respectively, mixing is mixed thoroughly, adds step 1 according to percentage by weight) in cooled skin freeze and sugar sweet-scented osmanthus, put into container refrigeration typing after stirring; The rice dumpling stuffing of moulding is become the square fourth of 0.7-1.5cm with clean tool processes.
3) rice dumpling green compact processed: 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, approximately 10g-18g/ only, pinch into wine glass-shaped and wrap into step 2) rice dumpling stuffing that makes, close up, pinch the jail and repeatedly lose the sealing point under the pinching number again, rub again circle with the hands, rice dumpling green compact.
4) the boiling rice dumpling: rice dumpling green compact are lowered to boiling in water ripe, put into prefabricated rock sugar sweet osmanthus soup or other is edible without the sweet soup of oil to the rice dumpling upper and mellow and full can the pulling out when full of bubbling through the water column.
5) finished product packing, freezing: with step 4) the ripe rice dumpling cooling after, 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 make other sweets and Ice as Raw material processing.
Embodiment 2
The described a kind of sesame oil-free glue pudding of the present embodiment, the fillings 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 present invention is with embodiment 1, thereafter the rice dumpling are stained with sesame put into evenly explode in 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 the present embodiment of the present embodiment, the fillings 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 present 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 (1)
1. a sesame oil-free glue pudding, is characterized in that, its fillings is made by the raw material of following percentage by weight: ripe Semen sesami nigrum 15%-25%, skin freeze 40%-60%, rock sugar 20%-40%, sugar sweet-scented osmanthus 1%-5%; The preparation method of described sesame oil-free glue pudding comprises the following 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 steaming, stew, boil, simmering, remove noodle soup impurity, oily foam, again little fire processing is more than 1 hour, until pork skin is fully soft, soup matter is substantially without oil, the elimination pork skin keeps skin tundra juice again, and is cooling from fire;
2) preparation rice dumpling stuffing: with ripe sesame and rock sugar processing grinding powdered respectively, mixing is mixed thoroughly, adds according to percentage by weight that in step 1), cooled skin freezes and sugar sweet-scented osmanthus, puts into container refrigeration typing after stirring; The rice dumpling stuffing of moulding is become the square fourth of 0.7-1.5cm with clean tool processes;
3) rice dumpling green compact processed: 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, 10g-18g/ only, pinch into wine glass-shaped and wrap into step 2) rice dumpling stuffing that makes, close up, pinch the jail and repeatedly lose the sealing point under the pinching number again, rub again circle with the hands, rice dumpling green compact;
4) the boiling rice dumpling: rice dumpling green compact are lowered to boiling in water ripe, put into prefabricated rock sugar sweet osmanthus soup to the rice dumpling upper and mellow and full can the pulling out when full of bubbling through the water column;
5) finished product packing, freezing: after the rice dumpling of step 4) maturation are cooling, carry out prepared food hygienically packaged, freezing or cold storing and fresh-keeping.
Priority Applications (1)
| 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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| 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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| CN101606734A CN101606734A (en) | 2009-12-23 |
| CN101606734B true CN101606734B (en) | 2013-06-12 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN103181503B (en) * | 2013-04-26 | 2014-02-19 | 江南大学 | Canned black sesame paste rice dumpling and preparation method thereof |
| CN103734554B (en) * | 2013-12-14 | 2015-02-04 | 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 |
| 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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| CN1074810A (en) * | 1992-01-29 | 1993-08-04 | 武汉市江汉区四季美汤包馆 | The quick-frozen steamed dumping |
| 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
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074810A (en) * | 1992-01-29 | 1993-08-04 | 武汉市江汉区四季美汤包馆 | The quick-frozen steamed dumping |
| 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 |
Non-Patent Citations (2)
| Title |
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| 丁应林等.灌馅鱼圆制作工艺研究.《扬州大学烹饪学报》.2003,第20卷(第4期),28-31. * |
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