CN103919009A - Chestnut/shrimp zongzi and manufacturing method thereof - Google Patents
Chestnut/shrimp zongzi and manufacturing method thereof Download PDFInfo
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Abstract
The invention discloses a chestnut/shrimp zongzi which is prepared from the following raw materials in parts by weight: 1000-1400 parts of glutinous rice, 400-600 parts of pork belly, 250-350 parts of short rib, 80-120 parts of lean pork, 250-350 parts of shrimp, 120-180 parts of fresh squid, 400-600 parts of mung bean, 250-350 parts of chestnut, 120-180 parts of shiitake and 80-120 parts of onion. The zongzi is soft, thick, pure and plump, has the advantages of beautiful and special shape, pure and thick bamboo aroma, soft and aromatic flesh, mild fragrance, is fatty and glutinous without too greasy, and has aftertaste that lingers.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of Chinese chestnut sea shrimp pyramid-shaped dumpling and preparation method thereof.
Background technology
Pyramid-shaped dumpling is the food in red-letter day of the Dragon Boat Festival, ancient " angle broomcorn millet ", " cylinder rice-pudding " of claiming, and legend is for holding a memorial ceremony for, to throw in the wrong former birth the in river, just send mutually that day pyramid-shaped dumpling as souvenir, and the deepest traditional food of cultural accumulation up to now on pyramid-shaped dumpling or Chinese history, it is long-standing, of all shapes and colors.Because of the difference of various places custom, people are also different to the implication of pyramid-shaped dumpling, in south and the north, just have larger difference.The Dragon Boat Festival is eaten pyramid-shaped dumpling, and this is Chinese people's another traditional custom.
At present, pyramid-shaped dumpling on the market, generally all smaller, tens grams to two hectogram left and right, because pyramid-shaped dumpling, at this weight range, in the time of boiling, is convenient to contral ripening degree, if pyramid-shaped dumpling surpasses this weight range, the bad control of maturity.
Summary of the invention
The technical problem to be solved in the present invention is for prior art Shortcomings part, and a kind of high quality materials are provided, and makes Chinese chestnut exquisite, that mouthfeel is novel sea shrimp pyramid-shaped dumpling and preparation method thereof.
The present invention is achieved through the following technical solutions:
Chinese chestnut sea shrimp pyramid-shaped dumpling, is comprised of the raw material of following weight portion:
Glutinous rice 1000-1400 part, five flower sirloin meat 400-600 parts, chop 250-350 part, lean pork 80-120 part, extra large shrimp 250-350 part, the 120-180 of Fresh squid part, mung bean 400-600 part, Chinese chestnut 250-350 part, mushroom 120-180 part, onion 80-120 part.
Described Chinese chestnut sea shrimp pyramid-shaped dumpling is preferably comprised of the raw material of following weight portion:
1200 parts, glutinous rice, five 500 parts of flower sirloin meat, 300 parts of chops, 100 parts of lean pork, 300 parts of extra large shrimps, 150 parts of Fresh squid, 500 parts, mung bean, 300 parts of Chinese chestnuts, 150 parts, mushroom, 100 parts of onions.
The preparation method of Chinese chestnut sea shrimp pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with bubble 6-8 hour, makes its softness, picks up and drains the water, and the oil generation of letting off fireworks, salt are mixed thoroughly;
(2) Chinese chestnut band shell boils, until cook the fragrance of Chinese chestnut, peeling off, it is standby to get pulp; Soaked one hour of mushroom, little fire is micro-fried; Mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby;
(3) fresh extra large shrimp, squid salt solution cleaning and sterilizing, shift out by rice wine foam washing 10 minutes, then shift out with cooking wine, ginger, garlic solvent pickle 30 minutes standby; By fresh five flower sirloin meat cuttings, be the strip of approximately 150 grams, mix chop, lean pork add cooking wine, sesame oil, refined salt, peanut oil, onion pickle 1 hour standby;
(4) boiling water scalds 3-5 minute for raw rice-pudding leaf, pick up with clear water wash clean, drain stand-by, rice-pudding rope wash clean, standby;
(5) 30, rice-pudding leaf is divided into two parts, and staggered puts tiling well, and two leaf afterbodys join approximately 1/5 position, put into successively glutinous rice, mung bean, five flower sirloin meat, chop, lean pork, extra large shrimp, Fresh squid, mung bean, glutinous rice, be piled into cubic pillow type, wrap rice-pudding leaf, with rice-pudding rope, tighten;
(6) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 20 centimetres, rice-pudding face, boil water and open, keep very hot oven, continue to boil, continuous heating water is wanted in centre, can not allow water lower than rice-pudding face, frequently turn over rice-pudding, the rice-pudding in the bottom of a pan is adjusted up, rice-pudding is above ploughed under to the bottom of a pan, until pyramid-shaped dumpling soft and flexible be ripe;
(7) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packing, pasteurization obtains finished product.
Described cooking wine is comprised of the raw material of following weight portion: 15 parts of dried orange peels, 15 parts of large fennels, 15 parts of little fennels, 15 parts of tsaokos, 10 parts of Brittle Falsepimpernel Herbs, 10 parts of cloves, 10 parts of cassia twig, 10 parts, cassia bark, 5 parts of spiceleafs, 5 parts of Randia cochinchinensis, 5 parts, Radix Glycyrrhizae, 5 parts of five-spice powders and alcoholic strength 50-60 degree white wine 950-1050 part, after mixing, soak 15-20 days, after filtration and get final product.
The preferred Lingshan of described glutinous rice great Xiang Nuohuo Thailand aromatic glutinous rice.
The five described preferred Lingshan of flower sirloin meat aardvark meat.
The described preferred deep-sea of extra large shrimp prawn.
Described peanut oil, salt consumption are respectively the 1.6-2.0% of processed raw material weight.
The preferred winter leaf of described rice-pudding leaf.
Described preferred 10-15 of zongzi's cooking time hour.
The preferred 2000-2500 gram/piece of described pyramid-shaped dumpling.
It is thin that described five flower sirloin meat have fertilizer to have, and after pyramid-shaped dumpling is cooked, fertile that partly just deoiled, rainwater in puddles and in mung bean mud, fertile and oiliness, because had fertilely, thin half be bavin too not just.
Described rice-pudding leaf of wrapping, first two rice-pudding leaves of centre are tied up to two ends and wrap rice-pudding body, again rice-pudding leaf on both sides is closed up, control rice-pudding predecessor, then rice-pudding leaf bag of the other end is held together to fold up, grow part and be folded in pyramid-shaped dumpling belly downwards, bag pyramid-shaped dumpling will be noted surrounding balance, two ends size is similar, is pillow type and encases rice-pudding body, and with a hawser, pull in advance waist in the middle of rice-pudding body and tighten and consolidate.
Described tightens with rice-pudding rope, gets one, rope, holds up pyramid-shaped dumpling rope one end is pressed in to rice-pudding body middle part, wiring, starts from centre laterally to tighten rice-pudding rope to 2 centimeters of two ends spacing successively pitch of the laps, more longitudinally rice-pudding body around tying up 5 rice-pudding ropes, until pyramid-shaped dumpling tighten, and that end of pressing has knotting.
Tie up pyramid-shaped dumpling very important, this step has not only determined moulding and the outward appearance of pyramid-shaped dumpling, also can have influence on the mouthfeel of pyramid-shaped dumpling.The very exquisite skill of jag, is tightly advisable with ninety percent, firmly wants evenly, and rope Zha get Tai Song meter filling is easily revealed, and the too tight pyramid-shaped dumpling of jag becomes askew melon plush copper shape, easily breaks, and outward appearance is extremely plain.It is good that pyramid-shaped dumpling is tied up, and it is abundant that boiling pyramid-shaped dumpling out is just understood stature, and mouthfeel is good, glutinous tough delicate fragrance, and deposit more of a specified duration.Otherwise loose pyramid-shaped dumpling not only mouthfeel is light poor, resistance to depositing not also.
The pyramid-shaped dumpling that adopts the present invention to obtain, weight is generally between 2000-2500 gram, break through the little and beautiful feature of traditional triangle pyramid-shaped dumpling, through the boiling of traditional handicraft and modern technologies, controlled well the maturity of large rice-pudding, formed fertilizer and large stature and the mellow feature of delicate fragrance.
Large rice-pudding of this patent invention is different from " angle broomcorn millet ", " cylinder rice-pudding " of the common Dragon Boat Festival, there is " fragrance is unique; glutinous and do not stick with paste; fertile and oiliness; nutritious, tasty ", all can produce throughout the year, can be used as festival food, as rich, auspicious, the celebrating special purchases for the New Year for the new year of celebrating of celebrating the New Year or the Spring Festival and specially enjoying.
Compared with prior art, advantage of the present invention:
1, the pyramid-shaped dumpling that adopts the present invention to obtain is cubic pillow shape, has broken through the little and U.S. feature of other local triangle pyramid-shaped dumpling of the whole nation, and general weight is 2000-2500 gram of left and right.
2, the pyramid-shaped dumpling that adopts the present invention to obtain, high quality materials, make exquisite, from selecting materials, be fabricated into boil, all have one's own knack, the deep aromatic glutinous rice of meter Cai Yong first-class Lingshan County dragon, chop connects lean meat, lean pork is selected from pig back leg, Chinese chestnut is selected the little fragrant chestnut in the Lingshan, and prawn, squid are all fresh marine products, and this is the maximum feature of this pyramid-shaped dumpling obtaining.After pyramid-shaped dumpling boils, the oil of fat meat infiltrates in rice, and entrance is delicious, fertile and oiliness, adds the fruital of Chinese chestnut and the delicate flavour of seafood, and local flavor U.S. can not say.
3, in the middle of rice dumpling filler, adopt Lingshan aardvark meat, pork taste is sweet, and property is flat, energy " kidney tonic liquid, fills stomach juice, and nourishing liver is cloudy; profit skin; only quench one's thirst ", wherein fat meat saturated fatty acid and cholesterol reduction after thermophilic digestion, unrighted acid increases, food can " keep fit brain tonic; promote longevity ", have greatly the good effect of " tonifying middle-Jiao and Qi, the shrink of reinforcing the kidney ".
4, in the present invention, adopt special cooking wine to process raw material, the pyramid-shaped dumpling obtaining is had: the fragrant fragrance of indocalamus is honest, meat is crisp rotten fresh and tender, and sweet perfume (or spice) and profit are fertile glutinous oiliness, glutinous and do not stick with paste, fertile and oiliness, and unique flavor, feature enjoys endless aftertastes.
5, pick up from rice-pudding leaf of wild environment, wherein the key of " delicate fragrance " of pyramid-shaped dumpling is rice-pudding leaf, particularly the special product in the Lingshan--" winter leaf ", before bag pyramid-shaped dumpling, first winter leaf is scalded and scalded with boiling water, with boiling water, scald the winter leaf of scalding, can give out a kind of pure and fresh an unusually sweet smell, the pyramid-shaped dumpling of wrapping is after long infusion, and this delicate fragrance is just penetrated into pyramid-shaped dumpling the inside dearly, and whole piece pyramid-shaped dumpling has just become " fragrant rice-pudding ", the stagflation sense that glutinous rice is brought to people is cleared off, the effect that also has " Shu Yu, opens diaphragm, sterilization, anticorrosion and anti-cancer ".
The specific embodiment
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiment.
Embodiment 1:
Chinese chestnut sea shrimp pyramid-shaped dumpling, is comprised of the raw material of following weight portion:
The glutinous 10000g of the large perfume (or spice) in the Lingshan, five flower sirloin meat 6000g, chop 2500g, lean pork 1200g, extra large shrimp 2500g, the 1800g of Fresh squid, mung bean 4000g, Chinese chestnut 3500g, mushroom 1200g, onion 1200g.
The preparation method of Chinese chestnut sea shrimp pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with bubble 6-8 hour, makes its softness, picks up and drains the water, and the oil generation of letting off fireworks, salt are mixed thoroughly;
(2) Chinese chestnut band shell boils, until cook the fragrance of Chinese chestnut, peeling off, it is standby to get pulp; Soaked one hour of mushroom, little fire is micro-fried; Mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby;
(3) fresh extra large shrimp, squid salt solution cleaning and sterilizing, shift out by rice wine foam washing 10 minutes, then shift out with cooking wine, ginger, garlic solvent pickle 30 minutes standby; By fresh five flower sirloin meat cuttings, be the strip of approximately 150 grams, mix chop, lean pork add cooking wine, sesame oil, refined salt, peanut oil, onion pickle 1 hour standby;
(4) boiling water scalds 3-5 minute for raw rice-pudding leaf, pick up with clear water wash clean, drain stand-by, rice-pudding rope wash clean, standby;
(5) 30, rice-pudding leaf is divided into two parts, and staggered puts tiling well, and two leaf afterbodys join approximately 1/5 position, put into successively glutinous rice, mung bean, five flower sirloin meat, chop, lean pork, extra large shrimp, Fresh squid, mung bean, glutinous rice, be piled into cubic pillow type, wrap rice-pudding leaf, with rice-pudding rope, tighten;
(6) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 20 centimetres, rice-pudding face, boils water to open, and keeps very hot oven 10 hours, continue to boil, continuous heating water is wanted in centre, can not allow water lower than rice-pudding face, frequently turns over rice-pudding, the rice-pudding in the bottom of a pan is adjusted up, rice-pudding is above ploughed under to the bottom of a pan, boil 15 hours, soft and flexible to pyramid-shaped dumpling is ripe;
(7) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packing, pasteurization obtains finished product.
Described cooking wine is comprised of the raw material of following weight portion: dried orange peel 150g, large fennel 150g, little fennel 150g, tsaoko 150g, Brittle Falsepimpernel Herb 100g, cloves 100g, cassia twig 100g, cassia bark 100g, spiceleaf 50g, Randia cochinchinensis 50g, Radix Glycyrrhizae 50g, five-spice powder 50g and alcoholic strength 55 degree white wine 9500g, after mixing, soak 15 days, after filtration and get final product.
The about 2500g/ of finished product Chinese chestnut sea shrimp pyramid-shaped dumpling only.
Embodiment 2:
Chinese chestnut sea shrimp pyramid-shaped dumpling, is comprised of the raw material of following weight portion:
Thailand aromatic glutinous rice 14000g, five flower sirloin meat 4000g, chop 3500g, lean pork 800g, extra large shrimp 3500g, the 1200g of Fresh squid, mung bean 6000g, Chinese chestnut 2500g, mushroom 1800g, onion 800g.
The preparation method of Chinese chestnut sea shrimp pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with bubble 6-8 hour, makes its softness, picks up and drains the water, and the oil generation of letting off fireworks, salt are mixed thoroughly;
(2) Chinese chestnut band shell boils, until cook the fragrance of Chinese chestnut, peeling off, it is standby to get pulp; Soaked one hour of mushroom, little fire is micro-fried; Mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby;
(3) fresh extra large shrimp, squid salt solution cleaning and sterilizing, shift out by rice wine foam washing 10 minutes, then shift out with cooking wine, ginger, garlic solvent pickle 30 minutes standby; By fresh five flower sirloin meat cuttings, be the strip of approximately 150 grams, mix chop, lean pork add cooking wine, sesame oil, refined salt, peanut oil, onion pickle 1 hour standby;
(4) boiling water scalds 3-5 minute for raw rice-pudding leaf, pick up with clear water wash clean, drain stand-by, rice-pudding rope wash clean, standby;
(5) 30, rice-pudding leaf is divided into two parts, and staggered puts tiling well, and two leaf afterbodys join approximately 1/5 position, put into successively glutinous rice, mung bean, five flower sirloin meat, chop, lean pork, extra large shrimp, Fresh squid, mung bean, glutinous rice, be piled into cubic pillow type, wrap rice-pudding leaf, with rice-pudding rope, tighten;
(6) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 20 centimetres, rice-pudding face, boils water to open, and keeps very hot oven 12 hours, continue to boil, continuous heating water is wanted in centre, can not allow water lower than rice-pudding face, frequently turns over rice-pudding, the rice-pudding in the bottom of a pan is adjusted up, rice-pudding is above ploughed under to the bottom of a pan, boil 10 hours, soft and flexible to pyramid-shaped dumpling is ripe;
(7) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packing, pasteurization obtains finished product.
Described cooking wine is comprised of the raw material of following weight portion: dried orange peel 150g, large fennel 150g, little fennel 150g, tsaoko 150g, Brittle Falsepimpernel Herb 100g, cloves 100g, cassia twig 100g, cassia bark 100g, spiceleaf 50g, Randia cochinchinensis 50g, Radix Glycyrrhizae 50g, five-spice powder 50g and alcoholic strength 60 degree white wine 10500g, after mixing, soak 20 days, after filtration and get final product.
The about 2000g/ of finished product Chinese chestnut sea shrimp pyramid-shaped dumpling only.
Embodiment 3:
Chinese chestnut sea shrimp pyramid-shaped dumpling, is comprised of the raw material of following weight portion:
The glutinous 12000g of the large perfume (or spice) in the Lingshan, five flower sirloin meat 5000g, chop 3000g, lean pork 1000g, extra large shrimp 3000g, the 1500g of Fresh squid, mung bean 5000g, Chinese chestnut 3000g, mushroom 1500g, onion 1000g.
The preparation method of Chinese chestnut sea shrimp pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with bubble 6-8 hour, makes its softness, picks up and drains the water, and the oil generation of letting off fireworks, salt are mixed thoroughly;
(2) Chinese chestnut band shell boils, until cook the fragrance of Chinese chestnut, peeling off, it is standby to get pulp; Soaked one hour of mushroom, little fire is micro-fried; Mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby;
(3) fresh extra large shrimp, squid salt solution cleaning and sterilizing, shift out by rice wine foam washing 10 minutes, then shift out with cooking wine, ginger, garlic solvent pickle 30 minutes standby; By fresh five flower sirloin meat cuttings, be the strip of approximately 150 grams, mix chop, lean pork add cooking wine, sesame oil, refined salt, peanut oil, onion pickle 1 hour standby;
(4) boiling water scalds 3-5 minute for raw rice-pudding leaf, pick up with clear water wash clean, drain stand-by, rice-pudding rope wash clean, standby;
(5) 30, rice-pudding leaf is divided into two parts, and staggered puts tiling well, and two leaf afterbodys join approximately 1/5 position, put into successively glutinous rice, mung bean, five flower sirloin meat, chop, lean pork, extra large shrimp, Fresh squid, mung bean, glutinous rice, be piled into cubic pillow type, wrap rice-pudding leaf, with rice-pudding rope, tighten;
(6) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 20 centimetres, rice-pudding face, boils water to open, and keeps very hot oven 15 hours, continue to boil, continuous heating water is wanted in centre, can not allow water lower than rice-pudding face, frequently turns over rice-pudding, the rice-pudding in the bottom of a pan is adjusted up, rice-pudding is above ploughed under to the bottom of a pan, boil 12 hours, soft and flexible to pyramid-shaped dumpling is ripe.
(7) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packing, pasteurization obtains finished product.
Described cooking wine is comprised of the raw material of following weight portion: dried orange peel 150g, large fennel 150g, little fennel 150g, tsaoko 150g, Brittle Falsepimpernel Herb 100g, cloves 100g, cassia twig 100g, cassia bark 100g, spiceleaf 50g, Randia cochinchinensis 50g, Radix Glycyrrhizae 50g, five-spice powder 50g and alcoholic strength 50 degree white wine 10000g, after mixing, soak 18 days, after filtration and get final product.
The about 2000g/ of finished product Chinese chestnut sea shrimp pyramid-shaped dumpling only.
Claims (8)
1. Chinese chestnut sea shrimp pyramid-shaped dumpling, is characterized in that being comprised of the raw material of following weight portion:
Glutinous rice 1000-1400 part, five flower sirloin meat 400-600 parts, chop 250-350 part, lean pork 80-120 part, extra large shrimp 250-350 part, the 120-180 of Fresh squid part, mung bean 400-600 part, Chinese chestnut 250-350 part, mushroom 120-180 part, onion 80-120 part;
The preparation method of described Chinese chestnut sea shrimp pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with bubble 6-8 hour, makes its softness, picks up and drains the water, and the oil generation of letting off fireworks, salt are mixed thoroughly;
(2) Chinese chestnut band shell boils, until cook the fragrance of Chinese chestnut, peeling off, it is standby to get pulp; Soaked one hour of mushroom, little fire is micro-fried; Mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby;
(3) fresh extra large shrimp, squid salt solution cleaning and sterilizing, shift out by rice wine foam washing 10 minutes, then shift out with cooking wine, ginger, garlic solvent pickle 30 minutes standby; By fresh five flower sirloin meat cuttings, be the strip of approximately 150 grams, mix chop, lean pork add cooking wine, sesame oil, refined salt, peanut oil, onion pickle 1 hour standby;
(4) boiling water scalds 3-5 minute for raw rice-pudding leaf, pick up with clear water wash clean, drain stand-by, rice-pudding rope wash clean, standby;
(5) 30, rice-pudding leaf is divided into two parts, and staggered puts tiling well, and two leaf afterbodys join approximately 1/5 position, put into successively glutinous rice, mung bean, five flower sirloin meat, chop, lean pork, extra large shrimp, Fresh squid, mung bean, glutinous rice, be piled into cubic pillow type, wrap rice-pudding leaf, with rice-pudding rope, tighten;
(6) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 20 centimetres, rice-pudding face, boil water and open, keep very hot oven, continue to boil, continuous heating water is wanted in centre, can not allow water lower than rice-pudding face, frequently turn over rice-pudding, the rice-pudding in the bottom of a pan is adjusted up, rice-pudding is above ploughed under to the bottom of a pan, until pyramid-shaped dumpling soft and flexible be ripe;
(7) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packing, pasteurization obtains finished product;
Described cooking wine is comprised of the raw material of following weight portion: 15 parts of dried orange peels, 15 parts of large fennels, 15 parts of little fennels, 15 parts of tsaokos, 10 parts of Brittle Falsepimpernel Herbs, 10 parts of cloves, 10 parts of cassia twig, 10 parts, cassia bark, 5 parts of spiceleafs, 5 parts of Randia cochinchinensis, 5 parts, Radix Glycyrrhizae, 5 parts of five-spice powders and alcoholic strength 50-60 degree white wine 950-1050 part;
The preparation method of described cooking wine: after raw material mixes, soak 15-20 days, after filtration and get final product.
2. Chinese chestnut according to claim 1 sea shrimp pyramid-shaped dumpling, is characterized in that: described Chinese chestnut sea shrimp pyramid-shaped dumpling is comprised of the raw material of following weight portion:
1200 parts, glutinous rice, five 500 parts of flower sirloin meat, 300 parts of chops, 100 parts of lean pork, 300 parts of extra large shrimps, 150 parts of Fresh squid, 500 parts, mung bean, 300 parts of Chinese chestnuts, 150 parts, mushroom, 100 parts of onions.
3. Chinese chestnut according to claim 1 and 2 sea shrimp pyramid-shaped dumpling, is characterized in that: described glutinous rice is Lingshan great Xiang Nuohuo Thailand aromatic glutinous rice.
4. Chinese chestnut according to claim 1 and 2 sea shrimp pyramid-shaped dumpling, is characterized in that: described extra large shrimp is deep-sea prawn.
5. Chinese chestnut according to claim 1 and 2 sea shrimp pyramid-shaped dumpling, is characterized in that: five described flower sirloin meat are selected from Lingshan aardvark.
6. Chinese chestnut according to claim 1 and 2 sea shrimp pyramid-shaped dumpling, is characterized in that: described rice-pudding leaf is winter leaf.
7. Chinese chestnut according to claim 1 and 2 sea shrimp pyramid-shaped dumpling, is characterized in that: the described zongzi's cooking time is 10-15 hour.
8. Chinese chestnut according to claim 1 and 2 sea shrimp pyramid-shaped dumpling, is characterized in that: described pyramid-shaped dumpling is 2000-2500 gram/piece.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872536A (en) * | 2015-04-29 | 2015-09-02 | 莫豪 | Preparation method of sauced rice dumplings |
| CN107625053A (en) * | 2017-08-02 | 2018-01-26 | 广西壮传食品有限公司 | A kind of paste flavor Chinese chestnut rice-pudding and preparation method thereof |
| CN109892546A (en) * | 2017-12-11 | 2019-06-18 | 朱秀丽 | A kind of three layers of meat rice tamale of halogen and preparation method thereof |
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Application publication date: 20140716 |