CN103039824A - Fresh mushroom zongzi manufacturing process - Google Patents
Fresh mushroom zongzi manufacturing process Download PDFInfo
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- CN103039824A CN103039824A CN2012105877148A CN201210587714A CN103039824A CN 103039824 A CN103039824 A CN 103039824A CN 2012105877148 A CN2012105877148 A CN 2012105877148A CN 201210587714 A CN201210587714 A CN 201210587714A CN 103039824 A CN103039824 A CN 103039824A
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Abstract
The invention discloses a fresh mushroom zongzi manufacturing process which at least comprises the following steps: 1) collecting fresh mushroom and treating, including purchasing fresh mushrooms from fresh mushroom cultivation base or other places, and washing, chopping and putting into a basin after the pedicles are removed; 2) boiling and separating, including boiling the fresh mushrooms in the basin for 3-5min by using boiled water, separating so as to obtain mushroom juice and boiled mushroom, adding a small amount of salad oil into the boiled mushroom and mixing uniformly, adding a small amount of salt into the mushroom juice, and at the same time adding a small amount of soy source and condiment so as to obtain juice for later use; 3) treating sticky rice and zongzi indocalamus, including weighing the sticky rice according to the weight of the fresh mushroom, wherein the weight ratio of the sticky rice to the fresh mushroom is 1 : (0.5-0.8); pre-washing the weighed sticky rice, uniformly mixing the juice for later use, the boiled mushroom and the washed sticky rice; and carrying out pre-thermal treatment on the zongzi indocalamus and washing for later use; and 4) wrapping zongzi and boiling, including bundling the uniformly mixed sticky rice by using the zongzi indocalamus, subsequently conveying to be boiled, wherein the zongzi can be eaten after being boiled and can be cooled down, packaged and quickly-frozen if the zongzi is not eaten.
Description
Technical field
The present invention relates to a kind of manufacture craft of pyramid-shaped dumpling, particularly a kind of fresh mushroom glutinous rice dumpling production technique.
Background technology
The mushroom delicious flavour, nutritious.Mushroom has again the laudatory title of " Vegetable meat " " God's food " " health food ".Approximately eat 25 gram fresh mushrooms every day, just can satisfy one day demand to cobalamin of normal adult.How effectively this nutrition being taken in the pyramid-shaped dumpling, it is good to make a kind of nutrition with fresh mushroom, and the pyramid-shaped dumpling of delicious flavour does not also have at present.
Summary of the invention
The objective of the invention is to develop a kind of fresh mushroom glutinous rice dumpling production technique.
What the present invention will solve is also not have a kind of nutrition of making of fresh mushroom good in the existing pyramid-shaped dumpling kind, the pyramid-shaped dumpling of delicious flavour.
Production technology of the present invention is:
At least comprise the steps:
1) fresh mushroom is collected and is processed: from base or other place purchase fresh mushroom of plantation fresh mushroom; The fresh mushroom that purchase comes go assorted after, clean, chopping, be put in the basin;
2) boiling and separating treatment: the fresh mushroom in the basin with boiling water boiling 3-5 minute, is then separated, and juice and ripe mushroom obtain pestering; Ripe mushroom adds a small amount of salad oil and mixes evenly; Add a small amount of salt in the mushroom juice, add simultaneously a small amount of soy sauce and flavor enhancement, get stand-by juice;
3) glutinous rice and rice-pudding indocalamus are processed: the weight according to fresh mushroom takes by weighing glutinous rice, and glutinous rice consumption and fresh mushroom weight ratio are 1:0.5-0.8; The glutinous rice that takes by weighing is washed in a pan in advance, and stand-by juice, ripe mushroom, naughty good glutinous rice are mixed evenly; The heat treatment afterwash is for subsequent use in advance for rice-pudding indocalamus;
4) bag pyramid-shaped dumpling and boiling: uniform glutinous with the wrapping of rice-pudding indocalamus mixing according to the model requirement of pyramid-shaped dumpling, get the pyramid-shaped dumpling of each model, then send to boiling, be edible after boiling, as not edible, can cool off rear packing quick-frozen.
Described salt consumption is the 3.5-4% of glutinous rice consumption; Described flavor enhancement is chickens' extract.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
Production technology of the present invention comprises the steps: at least
1) fresh mushroom is collected and is processed: from base or other place purchase fresh mushroom of plantation fresh mushroom; The fresh mushroom that purchase comes go assorted after, clean, chopping, be put in the basin;
2) boiling and separating treatment: the fresh mushroom in the basin with boiling water boiling 3-5 minute, is then separated, and juice and ripe mushroom obtain pestering; Ripe mushroom adds a small amount of salad oil and mixes evenly; Add a small amount of salt in the mushroom juice, add simultaneously a small amount of soy sauce and flavor enhancement, get stand-by juice;
3) glutinous rice and rice-pudding indocalamus are processed: the weight according to fresh mushroom takes by weighing glutinous rice, and glutinous rice consumption and fresh mushroom weight ratio are 1:0.5-0.8; The glutinous rice that takes by weighing is washed in a pan in advance, and stand-by juice, ripe mushroom, naughty good glutinous rice are mixed evenly; The heat treatment afterwash is for subsequent use in advance for rice-pudding indocalamus;
4) bag pyramid-shaped dumpling and boiling: uniform glutinous with the wrapping of rice-pudding indocalamus mixing according to the model requirement of pyramid-shaped dumpling, get the pyramid-shaped dumpling of each model, then send to boiling, be edible after boiling, as not edible, can cool off rear packing quick-frozen.
Described salt consumption is the 3.5-4% of glutinous rice consumption; Described flavor enhancement is chickens' extract.
Claims (2)
1. a fresh mushroom glutinous rice dumpling production technique is characterized in that comprising the steps:
1) fresh mushroom is collected and is processed: from base or other place purchase fresh mushroom of plantation fresh mushroom; The fresh mushroom that purchase comes go assorted after, clean, chopping, be put in the basin;
2) boiling and separating treatment: the fresh mushroom in the basin with boiling water boiling 3-5 minute, is then separated, and juice and ripe mushroom obtain pestering; Ripe mushroom adds a small amount of salad oil and mixes evenly; Add a small amount of salt in the mushroom juice, add simultaneously a small amount of soy sauce and flavor enhancement, get stand-by juice;
3) glutinous rice and rice-pudding indocalamus are processed: the weight according to fresh mushroom takes by weighing glutinous rice, and glutinous rice consumption and fresh mushroom weight ratio are 1:0.5-0.8; The glutinous rice that takes by weighing is washed in a pan in advance, and stand-by juice, ripe mushroom, naughty good glutinous rice are mixed evenly; The heat treatment afterwash is for subsequent use in advance for rice-pudding indocalamus;
4) bag pyramid-shaped dumpling and boiling: uniform glutinous with the wrapping of rice-pudding indocalamus mixing according to the model requirement of pyramid-shaped dumpling, get the pyramid-shaped dumpling of each model, then send to boiling, be edible after boiling, as not edible, can cool off rear packing quick-frozen.
2. fresh mushroom glutinous rice dumpling production technique according to claim 1 is characterized in that described salt consumption is the 3.5-4% of glutinous rice consumption; Described flavor enhancement is chickens' extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105877148A CN103039824A (en) | 2012-12-31 | 2012-12-31 | Fresh mushroom zongzi manufacturing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105877148A CN103039824A (en) | 2012-12-31 | 2012-12-31 | Fresh mushroom zongzi manufacturing process |
Publications (1)
| Publication Number | Publication Date |
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| CN103039824A true CN103039824A (en) | 2013-04-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105877148A Pending CN103039824A (en) | 2012-12-31 | 2012-12-31 | Fresh mushroom zongzi manufacturing process |
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| CN (1) | CN103039824A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307295A (en) * | 2017-07-28 | 2017-11-03 | 贵州清味极食品有限责任公司 | A kind of production method of beef Zongzi |
| CN108617944A (en) * | 2018-05-01 | 2018-10-09 | 吉林农业大学 | Mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding and its production method |
| CN108719799A (en) * | 2018-05-01 | 2018-11-02 | 吉林农业大学 | White fungus five cereals, fruits and vegetables Zongzi and its production method |
| CN108719800A (en) * | 2018-05-01 | 2018-11-02 | 吉林农业大学 | The curried fragrant rice-pudding of agaric five cereals, fruits and vegetables and its production method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608520A (en) * | 2004-11-15 | 2005-04-27 | 烟台海龙食品有限公司 | Pyramid-shaped dumpling and its making process |
| CN101028050A (en) * | 2007-04-06 | 2007-09-05 | 梅寒兴 | Meat pyramid-shaped dumpling with fruit and water-melon as ingredients and its production |
| CN101341989A (en) * | 2007-07-09 | 2009-01-14 | 祝新刚 | Chicken pyramid-shaped glutinous rice dumpling and its processing method |
| CN102715410A (en) * | 2010-10-28 | 2012-10-10 | 彭素萍 | Manufacture method of Chaoxian flavor zongzis |
-
2012
- 2012-12-31 CN CN2012105877148A patent/CN103039824A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1608520A (en) * | 2004-11-15 | 2005-04-27 | 烟台海龙食品有限公司 | Pyramid-shaped dumpling and its making process |
| CN101028050A (en) * | 2007-04-06 | 2007-09-05 | 梅寒兴 | Meat pyramid-shaped dumpling with fruit and water-melon as ingredients and its production |
| CN101341989A (en) * | 2007-07-09 | 2009-01-14 | 祝新刚 | Chicken pyramid-shaped glutinous rice dumpling and its processing method |
| CN102715410A (en) * | 2010-10-28 | 2012-10-10 | 彭素萍 | Manufacture method of Chaoxian flavor zongzis |
Non-Patent Citations (2)
| Title |
|---|
| 无: "适合糖尿病人的咸味香菇粽", 《常州晚报》, 4 June 2008 (2008-06-04) * |
| 鲍治平等: "《面点制作》", 31 August 1990, article "G、糯米粽", pages: 168 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307295A (en) * | 2017-07-28 | 2017-11-03 | 贵州清味极食品有限责任公司 | A kind of production method of beef Zongzi |
| CN108617944A (en) * | 2018-05-01 | 2018-10-09 | 吉林农业大学 | Mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding and its production method |
| CN108719799A (en) * | 2018-05-01 | 2018-11-02 | 吉林农业大学 | White fungus five cereals, fruits and vegetables Zongzi and its production method |
| CN108719800A (en) * | 2018-05-01 | 2018-11-02 | 吉林农业大学 | The curried fragrant rice-pudding of agaric five cereals, fruits and vegetables and its production method |
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Application publication date: 20130417 |