CN101715918B

CN101715918B - Novel preparation method of rice dumplings

Info

Publication number: CN101715918B
Application number: CN2009101679983A
Authority: CN
Inventors: 黄容基
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-10-26
Filing date: 2009-10-26
Publication date: 2012-02-15
Anticipated expiration: 2029-10-26
Also published as: CN101715918A

Abstract

The invention relates to a food made of rice, in particular to a 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 rice dumpling

Technical field

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

Background technology

Since ancient times, people just in continuous research, develop a lot of new products aspect eating, and 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, much human is afraid of that sweet fearness is greasy and is not just gone to eat, and has 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 sweetless being bored with and the interior nutriment of ability enhances human body improved the preparation method of a kind of rice dumpling of immune function of human body.

The concrete technical scheme of the present invention is following:

A kind of preparation method of the 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, glutinous rice wash clean, and filter is done, and the equal wash clean filter of b, corn, barley, Chinese sorghum, red bean/mung bean, Ipomoea batatas and potato is done; C, corn, barley, Chinese sorghum, red bean/mung bean, Ipomoea batatas and potato wash clean filtered after back and glutinous rice filter are done wear into slurry together, put into cloth bag and press dry moisture, process 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, in the middle of filling is put into.

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 it is higher than rice that black rice contains inorganic salts such as manganese, zinc, copper; 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:

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, and filter is done, and the equal wash clean filter of b, corn, barley, Chinese sorghum, red bean/mung bean, Ipomoea batatas and potato is done; C, corn, barley, Chinese sorghum, red bean/mung bean, Ipomoea batatas and the filter of potato wash clean done wear into slurry together after back and glutinous rice filter are done, put into cloth bag and press dry moisture, process 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, in the middle of filling is put into.

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

Claims

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

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, and filter is done, and the equal wash clean filter of b corn, barley, Chinese sorghum, red bean/mung bean, Ipomoea batatas and potato is done; C does corn, barley, Chinese sorghum, red bean/mung bean, Ipomoea batatas and the filter of potato wash clean and wears into slurry together after back and glutinous rice filter are done, and puts into cloth bag and press dry moisture, processes dumpling flour; D puts into basin with dumpling flour, adds an amount of cold water, rubbing soft or hard appropriateness; F seizes a little group with hand and is twisted into circle, pinches a nest again, in the middle of filling is put into.

2. the preparation method of a kind of rice dumpling according to claim 1, it is characterized in that: the material of filling can be the greengrocery of saline taste, meat.