CN103099080A - Lye rice dumpling - Google Patents
Lye rice dumpling Download PDFInfo
- Publication number
- CN103099080A CN103099080A CN2012105324084A CN201210532408A CN103099080A CN 103099080 A CN103099080 A CN 103099080A CN 2012105324084 A CN2012105324084 A CN 2012105324084A CN 201210532408 A CN201210532408 A CN 201210532408A CN 103099080 A CN103099080 A CN 103099080A
- Authority
- CN
- China
- Prior art keywords
- lye
- rice
- pudding
- glutinous rice
- water
- 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
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
The invention relates to a lye rice dumpling which is prepared by a method. The method comprises the following specific steps of: (1) putting plant ash in a container, brewing with hot water (the mass ratio of ash to water is (1: 3) to (1: 10)), standing, and taking supernatant after the water and the plant ash are demixed, thereby obtaining lye; (2) immersing glutinous rice into the lye (the immersing temperature is 0-25 DEG C and the immersing time is 24-12 hours), and then removing water from the rice, thereby obtaining lye glutinous rice; (3) wrapping the lye glutinous rice into rice dumplings; and (4) putting the rice dumplings in a pot, adding the lye to submerge the rice dumplings, putting the fire down after water is boiled, and maintaining a boiling state for 2-3 hours, thereby enabling the rice dumplings to be cooked. According to the lye rice dumpling disclosed by the invention, the trends of elasticity decrease and hardness increase are slowed down compared with those of a blank rice dumpling during storage; and the water absorption rate of the glutinous rice is increased, and the water absorption time of the glutinous rice is prolonged. After the lye rice dumpling is cooked by using the lye and is stored up for 25 days at normal temperature, the flavor is not changed.
Description
Technical field
The invention belongs to food processing technology field, relate to the traditional food pyramid-shaped dumpling, particularly 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 a kind of lye (emblem juice) rice-pudding.Solve lye rice-pudding and place after several days, aging because of starch, become hard and drying shrinkage, the problem of sticking waxy variation.
Had the alkali of containing matter in conjunction with lye rice-pudding itself, the characteristics of suitable cold food, on this basis, around the pH value of plant ash classification, Jian Shui, the factor designs such as soak time, soaking temperature are tested and are studied.Studies have shown that the present invention can make the good lye rice-pudding of quality, can to delay glutinous rice aging.
The present invention is achieved by the following technical solutions, and a kind of lye (emblem juice) rice-pudding is by comprising that following concrete steps make:
(1) plant ash is contained in container, uses brewed in hot water, ash and water quality are than for 1:3 ~ 1:10, and be standing, treats water and plant ash layering, gets supernatant and be lye;
(2) glutinous rice is immersed in lye, soaking temperature is 0 ~ 25 ℃, and the time is 24 ~ 12h, then Mi Qushui is got lye glutinous rice;
(3) lye glutinous rice is rolled into pyramid-shaped dumpling;
(4) 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.
For better and more stable local flavor, the plant ash described in described step (1) 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.In described step (1), the temperature of hot water is 80 ~ 100 ℃.In described step (1), the pH of lye is 7.5 ~ 12.8.
Preferably, it is 2 ~ 10 ℃ with soaking temperature in described step (2).
For the better local flavor of preserving lye (emblem juice) rice-pudding, and widen local flavor.The material of parcel pyramid-shaped dumpling is at least a of indocalamus leaf, Leaves of Dendrocalamus Latiflorus, phyllostachys bambusoides leaf, month peach leaf, leaf of Japanese banana, Reed Leaves, lotus leaf, bamboo shoot shell in described step (3).Described step adds seasoning condiment in (3), and described seasoning condiment is at least a of peanut oil, sesame oil, soy sauce.Add at least a of Chinese chestnut, candied date, soya bean, black soya bean, red bean in described step (3) in lye glutinous rice.
The invention has the beneficial effects as follows: qualitative, quantitative the making step of traditional lye rice-pudding, explore the boiling water that brews plant ash and the ratio of plant ash; Time, the temperature of ash water soaking glutinous rice; The pH value of buck; Digestion time drains time etc.Especially creationary buck is soaked glutinous rice under low-temperature condition, and soaks 24 ~ 48h, make slowly suction and fully expanding of glutinous rice, be after fully gelatinization prepare.Add peanut oil, make pyramid-shaped dumpling be heated more evenly fast and avoid half-cooked situation fully, and enlarged local flavor.Single selection beanstalk bar is fired the ash that forms buck processed, and unique flavor is avoided food-safety problem.
Lye rice-pudding epidermis that the present invention makes 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.With grey poach rice-pudding, after normal temperature was deposited 25 days, local flavor still.
The specific embodiment
Embodiment 1, making lye (emblem juice) rice-pudding
The making of lye (emblem juice) rice-pudding comprises the following steps:
(1) plant ash is contained in container, uses brewed in hot water, ash and water quality are than for 1:3, and be standing, treats water and plant ash layering, gets supernatant and be lye;
(2) glutinous rice is immersed in lye, soaking temperature is 0 ℃, and the time is 24h, then Mi Qushui is got lye glutinous rice;
(3) add one or more of Chinese chestnut, candied date, soya bean, black soya bean, red bean in lye glutinous rice, after lye glutinous rice is rolled into pyramid-shaped dumpling.
(4) pyramid-shaped dumpling is put into pot, add water and do not have, water is opened rear little thermal transfer, keeps fluidized state 2 ~ 3h, boils.
Plant ash described in described step (1) is fully to be burnt by grass to make, and is that glutinous rice straw, soybean stalks, sesame stalk 1:1:1 mix fully burning and make.
In described step (1), the temperature of hot water is 80 ℃.In described step (1), the pH of lye is 12.8.
The material of parcel pyramid-shaped dumpling is one or more of indocalamus leaf, Leaves of Dendrocalamus Latiflorus, phyllostachys bambusoides leaf, month peach leaf, leaf of Japanese banana, Reed Leaves, lotus leaf, bamboo shoot shell in described step (3).
In order to regulate taste, add seasoning condiment in lye glutinous rice in described step (3), described seasoning condiment is at least a of peanut oil, sesame oil, soy sauce.
Embodiment 2, making lye (emblem juice) rice-pudding
The making of lye (emblem juice) rice-pudding comprises the following steps:
(1) plant ash is contained in container, uses brewed in hot water, ash and water quality are than for 1:10, and be standing, treats water and plant ash layering, gets supernatant and be lye;
(2) glutinous rice is immersed in lye, soaking temperature is 25 ℃, and the time is 12h, then Mi Qushui is got lye glutinous rice;
(3) lye glutinous rice is rolled into pyramid-shaped dumpling.
(4) pyramid-shaped dumpling is put into pot, add water and do not have, water is opened rear little thermal transfer, keeps fluidized state 2 ~ 3h, boils.
Plant ash described in described step (1) is fully to be burnt by grass to make, and is that the glutinous rice straw fully burns and makes.In described step (1), the temperature of hot water is 100 ℃.In described step (1), the pH of lye is 7.5.
The material of parcel pyramid-shaped dumpling is at least a of indocalamus leaf, Leaves of Dendrocalamus Latiflorus, phyllostachys bambusoides leaf, month peach leaf, leaf of Japanese banana, Reed Leaves, lotus leaf, bamboo shoot shell in described step (3).
Add seasoning condiment in lye glutinous rice in described step (3), described seasoning condiment is at least a of peanut oil, sesame oil, soy sauce.Add at least a of Chinese chestnut, candied date, soya bean, black soya bean, red bean in described step (3) in lye glutinous rice.
Embodiment 3, making lye (emblem juice) rice-pudding
The making of lye (emblem juice) rice-pudding comprises the following steps:
(1) plant ash is contained in container, uses brewed in hot water, ash and water quality are than for 1:5, and be standing, treats water and plant ash layering, gets supernatant and be lye;
(2) glutinous rice is immersed in lye, soaking temperature is 15 ℃, and the time is 18h, then Mi Qushui is got lye glutinous rice;
(3) lye glutinous rice is rolled into pyramid-shaped dumpling.
(4) pyramid-shaped dumpling is put into pot, add water and do not have, water is opened rear little thermal transfer, keeps fluidized state 2 ~ 3h, boils.Plant ash described in described step (1) is fully to be burnt by grass to make, and is that glutinous soybean stalks and sesame stalk fully burn and make.
In described step (1), the temperature of hot water is 100 ℃.In described step (1), the pH of lye is 10.5.
The material of parcel pyramid-shaped dumpling is at least a of indocalamus leaf, Leaves of Dendrocalamus Latiflorus, phyllostachys bambusoides leaf, month peach leaf, leaf of Japanese banana, Reed Leaves, lotus leaf, bamboo shoot shell in described step (3).
Add seasoning condiment in lye glutinous rice in described step (3), described seasoning condiment is at least a of peanut oil, sesame oil, soy sauce.Add at least a of Chinese chestnut, candied date, soya bean, black soya bean, red bean in described step (3) in lye glutinous rice.
Embodiment 4, lye (emblem juice) rice-pudding subjective appreciation and detection
Make blank glutinous rice rice-pudding, comprise the following steps:
(1) glutinous rice is immersed in clear water, soaking temperature is 15 ℃, and the time is 18h, then with Mi Qushui; (2) with the indocalamus leaf, glutinous rice is rolled into pyramid-shaped dumpling; (3) pyramid-shaped dumpling is put into pot, add clear water and do not have, water is opened rear little thermal transfer, keeps fluidized state 2.5h, boils, and drains;
Choose respectively lye rice-pudding of embodiment 1 ~ 3, then choose blank glutinous rice rice-pudding from subjective appreciation, physicochemical property and microorganism detection evaluation.
3h after making carries out subjective appreciation, is all cold food, and result is that lye (emblem juice) epidermis of embodiment 1 ~ 3 smoothly is beer look, good springiness, has the distinctive fragrance of lye rice-pudding, chews strength; Complete and smooth is not scattered.Blank glutinous rice rice-pudding epidermis is smooth is rice look, good springiness, have the distinctive fragrance of glutinous rice rice-pudding, chews strength.
After 3 days, carry out subjective appreciation after making, result is that lye (emblem juice) epidermis of embodiment 1 ~ 3 smoothly is beer look, good springiness, has the distinctive fragrance of lye rice-pudding, chews strength; Complete and smooth is not scattered.Blank glutinous rice rice-pudding epidermis is smooth be dim rice look, elasticity better, have the distinctive fragrance of glutinous rice rice-pudding, chew strength.
After 10 days, carry out subjective appreciation after making, result is that lye (emblem juice) epidermis of embodiment 1 ~ 3 smoothly is beer look, good springiness, has the distinctive fragrance of lye rice-pudding, chews strength; Complete and smooth is not scattered.Smooth dim rice look, the elasticity of being of blank glutinous rice rice-pudding epidermis generally, slightly has the distinctive fragrance of glutinous rice rice-pudding, without chewing strength, the taste of age of starch is arranged.
After 25 days, carry out subjective appreciation after making, result be lye (emblem juice) epidermis of embodiment 1 ~ 3 smooth be beer look, elasticity better, have the distinctive fragrance of lye rice-pudding, chew strength; Complete and smooth is not scattered.Blank glutinous rice rice-pudding epidermis is smooth to be dim cream-coloured, hard, the distinctive fragrance of glutinous rice rice-pudding and substantially to disappear, and without chewing strength, the rice of a giving birth to taste is arranged.
After 25 days, carry out the physicochemical property evaluation after making, carry out in strict accordance with the business industry standard SB/10377-2504 of the People's Republic of China (PRC) " pyramid-shaped dumpling ".The weightless mass fraction of embodiment 1 ~ 3 is respectively 5.1%, 4.2% and 5.6%.The weightless mass fraction of blank glutinous rice rice-pudding is 15%.Physics and chemistry health limit index is all up to standard.
After 25 days, carry out the microorganism detection evaluation after making, measure according to national standard method GB/T4789.3-2503 " microbiological test of food hygiene-coliform is measured " and GB 4789.2-2510 " food microbiological analysis-total plate count is measured ".Its total plate count of buck rice-pudding (cfu/g)≤4000 of embodiment 1 ~ 3, coliform (MPN/100g)≤50, pathogenic bacteria do not detect.Blank glutinous rice its total plate count of rice-pudding (cfu/g)≤25000, coliform (MPN/100g)≤100, pathogenic bacteria do not detect.
Claims (8)
1. a lye (emblem juice) rice-pudding is made by following methods, and the concrete grammar step is as follows:
(1) plant ash is contained in container, uses brewed in hot water, ash and water quality are than for 1:3 ~ 1:10, and be standing, treats water and plant ash layering, gets supernatant and be lye;
(2) glutinous rice is immersed in lye, soaking temperature is 0 ~ 25 ℃, and the time is 24 ~ 12h, then Mi Qushui is got lye glutinous rice;
(3) lye glutinous rice is rolled into pyramid-shaped dumpling.
(4) 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.
2. lye as claimed in claim 1 (emblem juice) rice-pudding, it is characterized in that: the plant ash described in described step (1) 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. lye as claimed in claim 1 (emblem juice) rice-pudding is characterized in that: in described step (1), the temperature of hot water is 80 ~ 100 ℃.
4. lye as claimed in claim 1 (emblem juice) rice-pudding is characterized in that: in described step (1), the pH of lye is 7.5 ~ 12.8.
5. lye as claimed in claim 1 (emblem juice) rice-pudding, is characterized in that: be 2 ~ 10 ℃ with soaking temperature in described step (2).
6. lye as claimed in claim 1 (emblem juice) rice-pudding is characterized in that: in described step (3), the material of parcel pyramid-shaped dumpling is at least a of indocalamus leaf, Leaves of Dendrocalamus Latiflorus, phyllostachys bambusoides leaf, month peach leaf, leaf of Japanese banana, Reed Leaves, lotus leaf, bamboo shoot shell.
7. lye as claimed in claim 1 (emblem juice) rice-pudding is characterized in that: add seasoning condiment in lye glutinous rice in described step (3), described seasoning condiment is at least a of peanut oil, sesame oil, lard, soy sauce.
8. lye as claimed in claim 1 (emblem juice) rice-pudding is characterized in that: add at least a of sweetened bean paste, Chinese chestnut, candied date, soya bean, black soya bean, red bean in described step (3) in lye glutinous rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105324084A CN103099080A (en) | 2012-12-11 | 2012-12-11 | Lye rice dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105324084A CN103099080A (en) | 2012-12-11 | 2012-12-11 | Lye rice dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099080A true CN103099080A (en) | 2013-05-15 |
Family
ID=48307537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105324084A Pending CN103099080A (en) | 2012-12-11 | 2012-12-11 | Lye rice dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099080A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271148A (en) * | 2013-05-25 | 2013-09-04 | 俞定元 | Method with special effects and for preventing deterioration of harvested Chinese chestnuts |
| CN106071822A (en) * | 2016-06-16 | 2016-11-09 | 广西横县金姐贸易有限公司食品厂 | A kind of preparation method of cool rice-pudding |
| CN112352916A (en) * | 2020-11-20 | 2021-02-12 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower gray water rice dumpling |
| CN112544880A (en) * | 2020-12-22 | 2021-03-26 | 桐庐鑫诚食品有限公司 | Preparation method of gold zongzi |
-
2012
- 2012-12-11 CN CN2012105324084A patent/CN103099080A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271148A (en) * | 2013-05-25 | 2013-09-04 | 俞定元 | Method with special effects and for preventing deterioration of harvested Chinese chestnuts |
| CN106071822A (en) * | 2016-06-16 | 2016-11-09 | 广西横县金姐贸易有限公司食品厂 | A kind of preparation method of cool rice-pudding |
| CN112352916A (en) * | 2020-11-20 | 2021-02-12 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower gray water rice dumpling |
| CN112544880A (en) * | 2020-12-22 | 2021-03-26 | 桐庐鑫诚食品有限公司 | Preparation method of gold zongzi |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103099077A (en) | Method for preparing lye rice dumplings | |
| KR101144225B1 (en) | Doenjang and soy sauce using sweet potato, and method for producing the same | |
| CN102766565A (en) | Production method for tujia vinegar | |
| CN102329707A (en) | Sweet fermented oat wine production method | |
| CN103099080A (en) | Lye rice dumpling | |
| CN103099079A (en) | Lye rice dumpling | |
| CN101292729A (en) | Deep processing technique for black fungus | |
| CN103099074A (en) | Lye for lye rice dumplings | |
| CN103125784A (en) | Ash juice (hui juice) vegetarian stuffing zongzi | |
| CN102415531B (en) | Natural colorful rice noodle with fermented vegetable and fruit flavor and preparation method thereof | |
| CN109207305A (en) | A kind of brewing method and its hook tune preparation method of flavor black rice wine | |
| CN101731393A (en) | Method for producing jujube sprout tea | |
| CN105639563A (en) | Preparation process of white sour soup | |
| CN103125783A (en) | Manufacturing method of ash juice (hui juice) zongzi | |
| CN103919049A (en) | Gray water zongzi and manufacturing method thereof | |
| CN111743023A (en) | Dendrobium flower tea drink and preparation method thereof | |
| CN103340352A (en) | Flavor millet crisp crust and preparation method thereof | |
| CN102754804A (en) | Pickled vegetable brine produced by using white wine byproducts, and preparation method thereof | |
| CN103099075A (en) | Method for preparing lye for lye rice dumplings | |
| CN103099081A (en) | Lye (Anhui juice) slicing Zongzi | |
| CN103099076A (en) | Lye for lye rice dumplings | |
| KR101100720B1 (en) | Gochujang using sweet potato, and method for producing the same | |
| KR101155082B1 (en) | Seaweeds Salad Manufacturing Method | |
| CN103099078A (en) | Method for preparing lye for lye rice dumplings | |
| CN106591091A (en) | Miao plant distiller's yeast health-preserving rice vinegar |
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 |