CN103652571A - Fruit-stuffing rice dumplings and preparation method thereof - Google Patents
Fruit-stuffing rice dumplings and preparation method thereof Download PDFInfo
- Publication number
- CN103652571A CN103652571A CN201310552756.2A CN201310552756A CN103652571A CN 103652571 A CN103652571 A CN 103652571A CN 201310552756 A CN201310552756 A CN 201310552756A CN 103652571 A CN103652571 A CN 103652571A
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- Prior art keywords
- fruit
- rice
- stuffing
- dumplings
- grain
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses fruit-stuffing rice dumplings and a preparation method thereof. The fruit-stuffing rice dumplings are prepared from the following raw materials: strawberry, diced yellow peach, diced aloe, tomato paste, dandelion, black corn, red dates, glutinous rice flour, sorghum flour, dogwood powder, cassava starch, soybean protein isolate, Chinese ginger, Chinese ixora flower, plantain herb, mango leaf, camellia seed, trollflower, tinospora sinensis, embelia laeta, linden honey, gelatin, rice wine and a proper amount of water. According to the fruit-stuffing rice dumplings, the stuffing contains various fruit components, so that the dumplings are rich in dietary fiber and vitamins, rich in nutrient, fragrant and sweet in taste and unique in favor as the taste is adjusted, and through synergistic effects of other traditional Chinese healthcare components, the fruit-stuffing rice dumplings have various effects of clearing liver and improving vision, invigorating the circulation of blood, beautifying and tonifying, prompting appetite, boosting immunity and the like.
Description
Technical field
The present invention relates to a kind of rice dumpling, relate in particular to a kind of fruit filling rice dumpling and preparation method thereof.
Background technology
The rice dumpling be China Han represent one of snack, history is very long.Generally with various candies and cakes, cook filling, outside is twisted into ball with glutinous rice flour, after boiling, tastes fragrant and sweet good to eat, full of wit and humor.The present invention cooks filling with raw materials such as strawberry, Huang Tao, aloes, prepares a kind of nutritiously, and the fruit filling rice dumpling that the aromatic taste of mouthfeel is sweet, meet the various nutritional need of people.
Summary of the invention
It is not enough that the present invention has overcome prior art, and a kind of fruit filling rice dumpling and preparation method thereof are provided.
The present invention is achieved by the following technical solutions:
Fruit filling rice dumpling, by the raw material of following weight parts, made:
Strawberry 20-35, yellow peach fruit grain 10-20, aloe fruit grain 10-15, tomato sauce 20-30, dandelion 20-30, jet rice 20-30, red date 10-15, glutinous rice flour 40-50, sorghum flour 10-14, Fructus Corni powder 5-15, tapioca 10-15, soybean protein isolate 2-4, galangal 3-6, dragon-boat flower 1-2, Asiatic plantain 1-2, Mango fruit leaf 1-2, tea seed 2-3, trollflower 1-2, wide muscle rattan 1-2, common embelia fruit 3-4, lime tree nectar 15-20, gelatin 1-2, rice wine 20-30, suitable quantity of water.
The preparation method of the described fruit filling rice dumpling, comprises the following steps:
(1), the Chinese medicine materials such as galangal, dragon-boat flower, Asiatic plantain, Mango fruit leaf, common embelia fruit are mixed broken, obtain hybrid particles, add 6-13 times of decocting to boil 1-2 hour, filter and remove residue, filtrate ultrafiltration obtains health promoting liquid;
(2), the fresh and tender jet grain of rice is rinsed well, grind pulping mud together with removing base of a fruit strawberry, enuleation date, add rice wine, lime tree nectar, tomato sauce, yellow peach fruit grain, aloe fruit grain to stir, at the 1-5 ℃ of standing 0.5-1 hour of insulation, stand-by;
(3), by fresh and tender dandelion boiling water blanching 4-6 minute, pull out at light salt brine and soak 15-25 minute, centrifugal dehydration, after drying, pulverize, mix with Fructus Corni powder, slow fire frying goes out perfume (or spice), with the standing slurries of step (2), gelatin, soybean protein isolate mixing and stirring, obtain rice dumpling stuffing;
(4), glutinous rice flour is mixed with other surplus stocks, add health promoting liquid and appropriate warm water to rub and mix the even face embryo that obtains, cutting into jizi for making dumplings rolls pressure and obtains rice dumpling musculus cutaneus, adopt conventional machining method that dumplings stuffings is evenly added in rice dumpling musculus cutaneus and rubs and mix evenly, sterilizing is packed, in-1-5 ℃ refrigeration and get final product.
Compared with prior art, advantage of the present invention is:
The fruit filling rice dumpling of the present invention, soup filling contains various fruits composition, be rich in dietary fiber and vitamin, nutritious and flavor adjustment, the aromatic taste of mouthfeel is sweet, unique flavor, with other Chinese medicine health-care compositions synergy, has and clears liver and improve vision, blood circulation promoting and enriching, beauty treatment nourishing, promotes appetite, strengthens the multiple efficacies such as immunity.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
Fruit filling rice dumpling, by the raw material of following weight (jin), made:
Strawberry 25, yellow peach fruit grain 10, aloe fruit grain 10, tomato sauce 20, dandelion 30, jet rice 25, red date 12, glutinous rice flour 50, sorghum flour 14, Fructus Corni powder 10, tapioca 12, soybean protein isolate 4, galangal 5, dragon-boat spend 2, Asiatic plantain 2, Mango fruit leaf 1, tea seed 2, trollflower 1, wide muscle rattan 2, common embelia fruit 3, lime tree nectar 20, gelatin 2, rice wine 30, suitable quantity of water.
The preparation method of the described fruit filling rice dumpling, comprises the following steps:
(1), the Chinese medicine materials such as galangal, dragon-boat flower, Asiatic plantain, Mango fruit leaf, common embelia fruit are mixed broken, obtain hybrid particles, add 13 times of decoctings to boil 2 hours, filter and remove residue, filtrate ultrafiltration obtains health promoting liquid;
(2), the fresh and tender jet grain of rice is rinsed well, grind pulping mud together with removing base of a fruit strawberry, enuleation date, add rice wine, lime tree nectar, tomato sauce, yellow peach fruit grain, aloe fruit grain to stir, standing 1 hour of 4 ℃ of insulations, stand-by;
(3), by fresh and tender dandelion boiling water blanching 5 minutes, pull out at light salt brine and soak 25 minutes, centrifugal dehydration, after drying, pulverize, mix with Fructus Corni powder, slow fire frying goes out perfume (or spice), with the standing slurries of step (2), gelatin, soybean protein isolate mixing and stirring, obtain rice dumpling stuffing;
(4), glutinous rice flour is mixed with other surplus stocks, add health promoting liquid and appropriate warm water to rub to mix even face embryo, cut into jizi for making dumplings and roll pressure and obtain rice dumpling musculus cutaneus, adopt conventional machining method that dumplings stuffings is evenly added in rice dumpling musculus cutaneus and rubs and mix evenly, sterilizing is packed, 2 ℃ of refrigerations and get final product.
Claims (2)
1. fruit filling rice dumpling, it is characterized in that being made by the raw material of following weight parts:
Strawberry 20-35, yellow peach fruit grain 10-20, aloe fruit grain 10-15, tomato sauce 20-30, dandelion 20-30, jet rice 20-30, red date 10-15, glutinous rice flour 40-50, sorghum flour 10-14, Fructus Corni powder 5-15, tapioca 10-15, soybean protein isolate 2-4, galangal 3-6, dragon-boat flower 1-2, Asiatic plantain 1-2, Mango fruit leaf 1-2, tea seed 2-3, the wide muscle rattan of trollflower 1-2 1-2, common embelia fruit 3-4, lime tree nectar 15-20, gelatin 1-2, rice wine 20-30, suitable quantity of water.
2. a preparation method for the fruit filling rice dumpling as claimed in claim 1, is characterized in that comprising the following steps:
(1), the Chinese medicine materials such as galangal, dragon-boat flower, Asiatic plantain, Mango fruit leaf, common embelia fruit are mixed broken, obtain hybrid particles, add 6-13 times of decocting to boil 1-2 hour, filter and remove residue, filtrate ultrafiltration obtains health promoting liquid;
(2), the fresh and tender jet grain of rice is rinsed well, grind pulping mud together with removing base of a fruit strawberry, enuleation date, add rice wine, lime tree nectar, tomato sauce, yellow peach fruit grain, aloe fruit grain to stir, at the 1-5 ℃ of standing 0.5-1 hour of insulation, stand-by;
(3), by fresh and tender dandelion boiling water blanching 4-6 minute, pull out at light salt brine and soak 15-25 minute, centrifugal dehydration, after drying, pulverize, mix with Fructus Corni powder, slow fire frying goes out perfume (or spice), with the standing slurries of step (2), gelatin, soybean protein isolate mixing and stirring, obtain rice dumpling stuffing;
(4), glutinous rice flour is mixed with other surplus stocks, add health promoting liquid and appropriate warm water to rub and mix the even face embryo that obtains, cutting into jizi for making dumplings rolls pressure and obtains rice dumpling musculus cutaneus, adopt conventional machining method that dumplings stuffings is evenly added in rice dumpling musculus cutaneus and rubs and mix evenly, sterilizing is packed, in-1-5 ℃ refrigeration and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310552756.2A CN103652571A (en) | 2013-11-11 | 2013-11-11 | Fruit-stuffing rice dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310552756.2A CN103652571A (en) | 2013-11-11 | 2013-11-11 | Fruit-stuffing rice dumplings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652571A true CN103652571A (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310552756.2A Pending CN103652571A (en) | 2013-11-11 | 2013-11-11 | Fruit-stuffing rice dumplings and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103652571A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907796A (en) * | 2014-04-16 | 2014-07-09 | 唐欣 | Fruit rice dumpling and making method thereof |
| CN109198514A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of mango fruit filling and preparation method thereof |
| KR101950153B1 (en) * | 2018-10-17 | 2019-02-19 | 마영모 | Fruit and Vegetable Dumpling and Method for Manufacturing the same |
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06125749A (en) * | 1992-10-19 | 1994-05-10 | Asahi Chem Ind Co Ltd | Chinese 'chimaki' with stick |
| CN101543288A (en) * | 2008-06-02 | 2009-09-30 | 魏琳郎 | Body-building five-color dumplings prepared from 119 raw materials |
| CN102742786A (en) * | 2011-04-19 | 2012-10-24 | 南通华普工艺纺织品有限公司 | Fruit stuffing rice dumpling and preparation method thereof |
| CN103330104A (en) * | 2013-06-26 | 2013-10-02 | 安徽鑫河清真牛羊肉加工有限公司 | Mung bean and lily glue pudding for clearing heat |
| CN103461781A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of beauty nourishing rose glutinous rice sweet dumpling flour |
-
2013
- 2013-11-11 CN CN201310552756.2A patent/CN103652571A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06125749A (en) * | 1992-10-19 | 1994-05-10 | Asahi Chem Ind Co Ltd | Chinese 'chimaki' with stick |
| CN101543288A (en) * | 2008-06-02 | 2009-09-30 | 魏琳郎 | Body-building five-color dumplings prepared from 119 raw materials |
| CN102742786A (en) * | 2011-04-19 | 2012-10-24 | 南通华普工艺纺织品有限公司 | Fruit stuffing rice dumpling and preparation method thereof |
| CN103330104A (en) * | 2013-06-26 | 2013-10-02 | 安徽鑫河清真牛羊肉加工有限公司 | Mung bean and lily glue pudding for clearing heat |
| CN103461781A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Preparation method of beauty nourishing rose glutinous rice sweet dumpling flour |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907796A (en) * | 2014-04-16 | 2014-07-09 | 唐欣 | Fruit rice dumpling and making method thereof |
| KR101950153B1 (en) * | 2018-10-17 | 2019-02-19 | 마영모 | Fruit and Vegetable Dumpling and Method for Manufacturing the same |
| CN109198514A (en) * | 2018-10-31 | 2019-01-15 | 东莞市宝来食品有限公司 | A kind of mango fruit filling and preparation method thereof |
| CN112471468A (en) * | 2020-12-24 | 2021-03-12 | 云南柏莎健康产业有限公司 | Rose flower sauce production method |
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Application publication date: 20140326 |