CN101715918A

CN101715918A - Novel preparation method of rice dumplings

Info

Publication number: CN101715918A
Application number: CN200910167998A
Authority: CN
Inventors: 黄容基
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-10-26
Filing date: 2009-10-26
Publication date: 2010-06-02
Anticipated expiration: 2029-10-26
Also published as: CN101715918B

Abstract

The invention relates to a food made of rice, in particular to a novel preparation method of rice dumplings. The rice dumplings comprises the following materials in parts by weight:: 60 to 65 parts of sticky rice, 10 to 30 parts of corn, 0.5 to 5 parts of barley, 0.5 to 5 parts of sorghum, 0.5 to 5 parts of ormosia/mung bean, 0.5 to 5 parts of sweet potatoes and 0.5 to 5 parts of potatoes. The method comprises the following steps of: a, washing and drying the sticky rice; b, washing and drying the corn, the barley, the sorghum, the ormosia/mung bean, the sweet potatoes and the potatoes; c, pulping the cleaned and filtered corn, barley, sorghum, ormosia/mung bean, sweet potatoes and the potatoes with the dried sticky rice, putting the mixture in a cloth bag, pressurizing the cloth bag to drain water, and making rice dumpling powder; d, placing the rice dumpling powder in a basin, adding proper amount of water into the basin, rubbing the powder to a moderate hardness; f. holding the dough and making a small dough ball, nipping the ball to form a concave part in the center, and then placing filling in the concave part.

Description

A kind of preparation method of the novel rice dumpling

Technical field

The present invention relates to rice-made food, the preparation method of concrete a kind of novel rice dumpling.

Background technology

Since ancient times, people just in continuous research, develop a lot of new products aspect eating, people's quality of life is greatly improved, but at rice-made food, especially of less types aspect the food of glutinous rice making, taste is more single, recently, people have changed the filling of the rice dumpling, make its multiple tastes, but still do not change the sensation that rice dumpling raw material is given the people, too sweet, too greasy, a lot of people are afraid of that sweet fearness is greasy and just do not go to eat, influenced the development of the rice dumpling.

Summary of the invention

The objective of the invention is to overcome the deficiency that the existing rice dumpling exist, mouthfeel is good when providing not only edible, and is sweetless greasy and can strengthen nutriment in the human body, improves the preparation method of a kind of novel rice dumpling of immune function of human body.

The concrete technical scheme of the present invention is as follows:

A kind of preparation method of the novel rice dumpling, the material rate of its prescription is formed by following proportioning:

Glutinous rice 60-65 part, corn 10-30 part, barley 0.5-5 part, Chinese sorghum-0.5-5 part, red bean/mung bean 0.5-5 part, Ipomoea batatas 0.5-5 part, potato 0.5-5 part, method for making is: a, the glutinous rice wash clean, filter is done, b, corn, barley, Chinese sorghum, red bean/mung bean, the equal wash clean filter of Ipomoea batatas and potato is done, c, with corn, barley, Chinese sorghum, red bean/mung bean, wear into slurry together after Ipomoea batatas and the dried back of potato wash clean filter and glutinous rice filter are done, put into cloth bag and press dry moisture, make dumpling flour, d, dumpling flour is put into basin, add an amount of cold water, rubbing soft or hard appropriateness, e, seize a little group with hand and be twisted into circle, pinch a nest again, filling is anti-as middle.

The material of filling can be greengrocery, the meat of saline taste.

Glutinous rice is rich in Cobastab, and corn is rich in vitamin C, and millet is not refining, contain vitamin and inorganic salts, oat contains Cobastab and zinc, and black rice contains inorganic salts such as manganese, zinc, copper than rice height, potato Multivitamin and trace element, Ipomoea batatas contain protein and dietary fiber is many, and it is many that carrot contains vitamin A.

Technique effect of the present invention shows: improved the mouthfeel of the rice dumpling, and sweetless greasy, and help healthy

The specific embodiment

Embodiment:

The material of filling can be greengrocery, the meat of saline taste.

Claims

1. the preparation method of novel rice dumpling is characterized in that the material rate of filling a prescription forms by following proportioning:

Glutinous rice 60-65 part, corn 10-30 part, barley 0.5-5 part, Chinese sorghum-0.5-5 part, red bean/mung bean 0.5-5 part, Ipomoea batatas 0.5-5 part, potato 0.5-5 part, method for making is: a glutinous rice wash clean, filter is done, the b corn, barley, Chinese sorghum, red bean/mung bean, the equal wash clean filter of Ipomoea batatas and potato is done, c is with corn, barley, Chinese sorghum, red bean/mung bean, wear into slurry together after Ipomoea batatas and the dried back of potato wash clean filter and glutinous rice filter are done, put into cloth bag and press dry moisture, make dumpling flour, d puts into basin with dumpling flour, add an amount of cold water, rubbing soft or hard appropriateness, f seizes a little group with hand and is twisted into circle, pinch a nest again, filling is anti-as middle.

2. filling according to claim 1 is characterized in that: the material of filling can be the greengrocery of saline taste, meat.