CN103099078A - Method for preparing lye for lye rice dumplings - Google Patents
Method for preparing lye for lye rice dumplings Download PDFInfo
- Publication number
- CN103099078A CN103099078A CN2012105323429A CN201210532342A CN103099078A CN 103099078 A CN103099078 A CN 103099078A CN 2012105323429 A CN2012105323429 A CN 2012105323429A CN 201210532342 A CN201210532342 A CN 201210532342A CN 103099078 A CN103099078 A CN 103099078A
- Authority
- CN
- China
- Prior art keywords
- lye
- rice
- juice
- pudding
- plant ash
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Grain Derivatives (AREA)
Abstract
The invention relates to a method for preparing lye for lye rice dumplings. The method comprises the following steps of: completely burning dry graminaceous plants, then putting plant ash in a nonporous bamboo dustpan, placing a large container below the bamboo dustpan, and adding hot water of temperature above 80 DEG C to the plant ash, thereby obtaining the lye which is filtered in the large container. The lye rice dumplings prepared by the lye prepared by the method are smooth, tall and straight in surface and good in elasticity and are chewy and refreshing; the trends of elasticity decrease and hardness increase are slowed down compared with those of blank rice dumplings during storage; and the water absorption rate of glutinous rice is increased, and the water absorption time of the glutinous rice is prolonged. After the lye rice dumplings are stored up for 15 days at normal temperature, the flavor is not changed.
Description
Technical field
The invention belongs to food processing technology field, relate to the preparation method of traditional food pyramid-shaped dumpling, particularly the preparation method of the grey juice used of a kind of lye (emblem juice) rice-pudding.
Background technology
Main aqueous solution soaking raw-food material with plant ash is processed in traditional food is used, and the general color of the food of working it out after processing, mouthfeel are better.For example Lanzhou Hand-extended Noodles, just apply to plant ash in its technique.Its plant ash is that fluffy faggot is fired the fluffy ash that forms.After having added in hand-pulled noodles, can increase the mouthfeel of hand-pulled noodles.And for example, when modulation guang-type moon cake cake surface group, also often add Jian Shui, Jian Shui adds water boil with plant ash to soak one, gets supernatant and obtains alkaline solution, and the pH value is 12.6.Add after Jian Shui can in and the acid in invert syrup, prevent that moon cake from producing tart flavour and affecting taste, mouthfeel; Moon cake cake skin alkalescence is increased, be conducive to moon cake painted, alkalescence is higher, and moon cake wrapper is got over easy coloring; Jian Shui carries out neutralization reaction with acid and produces certain carbon dioxide, and the appropriateness of moon cake expands, and makes cake skin mouthfeel more loose indeformable again.Add plant ash that a lot of unimaginable benefits are arranged in the kind song of making soy sauce for another example, studies show that: contained phosphorus, potassium, magnesium, sulphur etc. in plant ash, growth provides abundant inorganic nutrients composition to aspergillus, and the increase of these nutritions has encouraged the formation of mitogenetic armful of son.Also have plant ash storage butcher's meat can make meat flavour mellow, fragrant salty good to eat etc.
Lye rice-pudding is with plant ash water logging glutinous rice, and external application indocalamus leaf is wrapped up in into four angular length shapes and boiled and get final product, and this pyramid-shaped dumpling contains alkali matter, separates greasy, should cold food, the easy storage; This kind zong-zi taste is soft in addition, is convenient to again short-term and deposits, so favored by a person sponging on an aristocrat.
The Main Function that plant ash is risen therein, the one, as natural plants alkali, because in the situation that there is no modern chemistry alkali, have to use the vegetable soda of this indigenous method preparation, the dried food and nuts raw material is risen rapidly to be sent out, softening fibre, suitably use can be food and brings splendid color, shape, to promote people's appetite.The 2nd, as anticorrisive agent, the aobvious alkalescence of plant ash, and the growth of bacterium is generally all at acid condition, thus add plant ash can change the Acidity of Aikalinity of food or reduce the growth of its acidity anti-bacteria.Simultaneously, plant ash has stronger water imbibition, can reduce the moisture in food, and moisture is also an essential condition of bacterial growth, reaches the function of sterilization and anticorrosion.
Summary of the invention
The preparation method that the purpose of this invention is to provide the grey juice that a kind of lye (emblem juice) rice-pudding uses.Solve lye rice-pudding and place after several days, aging because of starch, become hard and drying shrinkage, the problem of sticking waxy variation.
The present invention is achieved by the following technical solutions, the preparation method of the grey juice that a kind of lye (emblem juice) rice-pudding is used, comprise the following steps: dry grass, fully after burning, ash is contained in the bamboo dustpan of atresia, the below is containing with bulk container, adds hot water more than 80 ℃ on plant ash, filters the grey juice that is in bulk container.
Described plant ash is fully to be burnt by grass to make, and is that at least a abundant burning of glutinous rice straw, soybean stalks, sesame stalk is made.Preferably, described hot water is boiling water.The pH of described lye is 7.5 ~ 11.5.
The invention has the beneficial effects as follows: lye rice-pudding epidermis that the lye of making of the present invention is made is smooth, Gao Ting, good springiness, chew strength, tasty and refreshing; In storage, flexibility decrease and the hardness ascendant trend is more blank slows down; The glutinous rice water absorption rate increases, and the glutinous rice absorbent time extends.After normal temperature was deposited 15 days, local flavor still.
The specific embodiment
The making of the grey juice that embodiment 1, a kind of lye (emblem juice) rice-pudding are used
After dry glutinous rice straw, soybean stalks, sesame stalk are fully burnt, ash is contained in the bamboo dustpan of atresia, the below is containing with bulk container, adds the hot water of 80 ℃ on plant ash, filters the grey juice that is in bulk container.PH remains in 7.5 ~ 10.8 scopes.
The making of the grey juice that embodiment 2, a kind of lye (emblem juice) rice-pudding are used
After dry glutinous rice straw is fully burnt, ash is contained in the bamboo dustpan of atresia, the below is containing with bulk container, adds boiling water on plant ash, filters the grey juice that is in bulk container.PH remains in 10.8 ~ 11.5 scopes.
Embodiment 3, making lye (emblem juice) rice-pudding
Glutinous rice is immersed in the lye (emblem juice) that embodiment 1 ~ 2 prepares inner, soaking temperature is 0 ~ 25 ℃, and the time is 24 ~ 12h, then Mi Qushui is got lye glutinous rice; Lye glutinous rice is rolled into pyramid-shaped dumpling; Pyramid-shaped dumpling is put into pot, add lye and do not have, water is opened rear little thermal transfer, keeps fluidized state 2 ~ 3h, boils.
The material of described parcel pyramid-shaped dumpling is indocalamus leaf, Leaves of Dendrocalamus Latiflorus, phyllostachys bambusoides leaf, month peach leaf, leaf of Japanese banana, Reed Leaves, lotus leaf, bamboo shoot shell.Add seasoning condiment in described lye glutinous rice, described seasoning condiment is peanut oil, sesame oil, soy sauce.Add Chinese chestnut, candied date, soya bean, black soya bean, red bean in described lye glutinous rice.
3h after making carries out subjective appreciation, cold food, and lye (emblem juice) rice-pudding epidermis is smooth is beer look, good springiness, have the distinctive fragrance of lye rice-pudding, chews strength; Complete and smooth is not scattered.
After 3 days, carry out subjective appreciation after making, cold food, lye (emblem juice) rice-pudding epidermis is smooth is beer look, good springiness, have the distinctive fragrance of lye rice-pudding, chews strength; Complete and smooth is not scattered.
After 7 days, carry out subjective appreciation after making, cold food, lye (emblem juice) rice-pudding epidermis is smooth is beer look, good springiness, have the distinctive fragrance of lye rice-pudding, chews strength; Complete and smooth is not scattered.
After 15 days, carry out subjective appreciation after making, cold food, lye (emblem juice) rice-pudding epidermis is smooth be beer look, elasticity better, have the distinctive fragrance of lye rice-pudding, chew strength; Complete and smooth is not scattered.
After 15 days, carry out the physicochemical property evaluation after making, carry out in strict accordance with the business industry standard SB/10377-2004 of the People's Republic of China (PRC) " pyramid-shaped dumpling ".With the pyramid-shaped dumpling that lye (emblem juice) water of embodiment 1 ~ 2 is made, weightless mass fraction is respectively 4.2% and 4.5%.
After 15 days, carry out the microorganism detection evaluation after making, measure according to national standard method GB/T4789.3-2003 " microbiological test of food hygiene-coliform is measured " and GB 4789.2-2010 " food microbiological analysis-total plate count is measured ".Its total plate count of buck rice-pudding (cfu/g)≤4000, coliform (MPN/100g)≤50, pathogenic bacteria do not detect.
Claims (4)
1. the preparation method of the grey juice used of a lye (emblem juice) rice-pudding, comprise the following steps: dry grass, fully after burning, ash is contained in the bamboo dustpan of atresia, the below is containing with bulk container, add hot water more than 80 ℃ on plant ash, filter the grey juice that is in bulk container.
2. the preparation method of the grey juice used of lye as claimed in claim 1 (emblem juice) rice-pudding, it is characterized in that: described plant ash is fully to be burnt by grass to make, and is that at least a abundant burning of glutinous rice straw, soybean stalks, sesame stalk is made.
3. the preparation method of the grey juice used of lye as claimed in claim 1 (emblem juice) rice-pudding, it is characterized in that: described hot water is boiling water.
4. the preparation method of the grey juice used of lye as claimed in claim 1 (emblem juice) rice-pudding, it is characterized in that: the pH of described lye is 7.5 ~ 11.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105323429A CN103099078A (en) | 2012-12-11 | 2012-12-11 | Method for preparing lye for lye rice dumplings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105323429A CN103099078A (en) | 2012-12-11 | 2012-12-11 | Method for preparing lye for lye rice dumplings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099078A true CN103099078A (en) | 2013-05-15 |
Family
ID=48307535
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105323429A Pending CN103099078A (en) | 2012-12-11 | 2012-12-11 | Method for preparing lye for lye rice dumplings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099078A (en) |
-
2012
- 2012-12-11 CN CN2012105323429A patent/CN103099078A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103099077A (en) | Method for preparing lye rice dumplings | |
| CN101653224B (en) | Processing technology of edible fungi nutrition full power | |
| CN106929385A (en) | The method that one-step fermentation prepares passiflora edulis vinegar | |
| CN101292729B (en) | Deep processing technique for black fungus | |
| CN107751800A (en) | A kind of fermentation process of chrysanthemum broad bean paste | |
| KR101279764B1 (en) | manufacturing method of Korean traditional rice beer and rice wine using uniquely processed leaves and flowers of white lotus | |
| CN102766565A (en) | Production method for tujia vinegar | |
| KR20070113000A (en) | Kimchi sauce and producing method thereof | |
| CN103099074A (en) | Lye for lye rice dumplings | |
| CN103099079A (en) | Lye rice dumpling | |
| CN103099080A (en) | Lye rice dumpling | |
| KR20120133020A (en) | A novel mulberry extract added rice wine and method for preparation of the same | |
| CN103125784A (en) | Ash juice (hui juice) vegetarian stuffing zongzi | |
| CN101889606A (en) | Method for preparing pickled crisp lotus root | |
| CN103141726B (en) | Tamarind fruit jelly and preparation method thereof | |
| CN103131594A (en) | Brewing method for healthcare mulberry fruit wine | |
| CN103125783A (en) | Manufacturing method of ash juice (hui juice) zongzi | |
| KR101492157B1 (en) | Manufacturing method for fermented tea of Oriental Raisin Tree compriaing fruit of Oriental Raisin Tree | |
| CN111743023A (en) | Dendrobium flower tea drink and preparation method thereof | |
| CN102362666A (en) | Golden fungus soup and color retention technique during processing | |
| CN103099076A (en) | Lye for lye rice dumplings | |
| CN103919049A (en) | Gray water zongzi and manufacturing method thereof | |
| CN103099075A (en) | Method for preparing lye for lye rice dumplings | |
| KR101874330B1 (en) | Production method of fermentation vinegar using balloon flower | |
| CN103099078A (en) | Method for preparing lye for lye rice dumplings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |