CN103919010A - Pig trotter zongzi and manufacturing method thereof - Google Patents
Pig trotter zongzi and manufacturing method thereof Download PDFInfo
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- CN103919010A CN103919010A CN201410167006.8A CN201410167006A CN103919010A CN 103919010 A CN103919010 A CN 103919010A CN 201410167006 A CN201410167006 A CN 201410167006A CN 103919010 A CN103919010 A CN 103919010A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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Abstract
The invention discloses a pig trotter zongzi which is prepared from the following raw materials in parts by weight: 2200-2800 parts of glutinous rice, 1200-1800 parts of pig trotter, 600-1000 parts of mung bean, 600-1000 parts of port belly, 120-180 parts of chestnut, 80-120 parts of dried squid, 60-100 parts of peeled shrimp, 15-25 parts of shiitake, 8-12 parts of shallot and 4-6 parts of ginger. 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 pig's feet 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 pig's feet pyramid-shaped dumpling of a kind of nutritious, delicious flavour and preparation method thereof is provided.
The present invention is achieved through the following technical solutions:
Pig's feet pyramid-shaped dumpling, is comprised of the raw material of following weight portion:
Glutinous rice 2200-2800 part, pig's feet 1200-1800 part, mung bean 600-1000 part, five flower sirloin meat 600-1000 parts, dried squids 80-120 part, Chinese chestnut 120-180 part, peeled shrimp 60-100 part, mushroom 15-25 part, green onion 8-12 part and husky ginger 4-6 part.
Described pig's feet pyramid-shaped dumpling is preferably comprised of the raw material of following weight portion:
5 parts of 800 parts, 2500 parts, glutinous rice, 1500 parts, pig's feet, mung bean, five 800 parts of flower sirloin meat, 100 parts of dried squidses, 150 parts of Chinese chestnuts, 80 parts, peeled shrimp, 20 parts, mushroom, 10 parts of onions and husky ginger.
The preparation method of pig's feet 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) pig's feet plane hair is cleaned, and five flower sirloin meat are cut into 5 centimeters of thick strips, with cooking wine, light soy sauce, salt, ginger green onion end, rice wine, repeatedly mix wipe until while glowing foam only, 3-4 hour salts down;
(3) mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby; Mushroom, dried squids, dried shrimp water bubble open, and cross oil cauldron and fry fragrant standby; Chinese chestnut rolls across with boiling water, and peelling off shell, to get pulp standby; By the onion cutting lard stir-bake to yellowish;
(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, mushroom, pig's feet, dried shrimp, mung bean, glutinous rice, are 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, bus sterilizing 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.
Described pig's feet is whole or half.
The five described preferred Lingshan of flower sirloin meat aardvark meat.
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 4000-4500 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, soft silk floss, giving off a strong fragrance, taste is saturating, filling is many, and morphological appearance is unique, and the fragrant fragrance of indocalamus is honest, the crisp rotten fresh perfume (or spice) of meat, chopsticks chopsticks are seen the heart, and fragrance and profit are crisp rotten tender fresh, fertile glutinous oiliness, and fertile glutinous good to eat food and oiliness is enjoyed endless aftertastes.
The pyramid-shaped dumpling that adopts the present invention to obtain, weight is generally between 4000-4500 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 4000-4500 gram of left and right.
2, in the middle of rice dumpling filler, whole of employing or half pig's feet are fillings, add Lingshan aardvark meat, and pork taste is sweet, property is put down, energy " kidney tonic liquid, fills stomach juice; nourishing liver is cloudy, and profit skin, only quenches 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 ", the good effect that has greatly " tonifying middle-Jiao and Qi, the shrink of reinforcing the kidney ".
3, 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.
4, 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:
Pig's feet pyramid-shaped dumpling, is comprised of the raw material of following weight portion:
The glutinous 22000g of the large perfume (or spice) in the Lingshan, whole pig's feet 14 (about 18000g), mung bean 6000g, five flower sirloin meat 10000g, Chinese chestnut 1800g, dried squids 800g, peeled shrimp 600g, mushroom 250g, green onion 80g and Sha Jiang 60g.
The preparation method of pig's feet 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) pig's feet plane hair is cleaned, and five flower sirloin meat are cut into 5 centimeters of thick strips, with cooking wine, light soy sauce, salt, ginger green onion end, rice wine, repeatedly mix wipe until while glowing foam only, 3-4 hour salts down;
(3) mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby; Mushroom, dried squids, dried shrimp water bubble open, and cross oil cauldron and fry fragrant standby; Chinese chestnut rolls across with boiling water, and peelling off shell, to get pulp standby; By the onion cutting lard stir-bake to yellowish;
(4) lotus leaf is made rice-pudding leaf, and 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, mushroom, pig's feet, dried shrimp, mung bean, glutinous rice, are 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, bus sterilizing 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 4500g/ of finished product pig's feet pyramid-shaped dumpling only.
Embodiment 2:
Pig's feet pyramid-shaped dumpling, is comprised of the raw material of following weight portion:
Thailand aromatic glutinous rice 28000g, half pig's feet 15 (about 12000g), mung bean 10000g, five flower sirloin meat 6000g, Chinese chestnut 1200g, dried squids 1200g, peeled shrimp 1000g, mushroom 150g, green onion 120g and Sha Jiang 40g.
The preparation method of pig's feet 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) pig's feet plane hair is cleaned, and five flower sirloin meat are cut into 5 centimeters of thick strips, with cooking wine, light soy sauce, salt, ginger green onion end, rice wine, repeatedly mix wipe until while glowing foam only, 3-4 hour salts down;
(3) mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby; Mushroom, dried squids, dried shrimp water bubble open, and cross oil cauldron and fry fragrant standby; Chinese chestnut rolls across with boiling water, and peelling off shell, to get pulp standby; By the onion cutting lard stir-bake to yellowish;
(4) winter leaf is made rice-pudding leaf, and 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, mushroom, pig's feet, dried shrimp, mung bean, glutinous rice, are 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, bus sterilizing 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 4000g/ of finished product pig's feet pyramid-shaped dumpling only.
Embodiment 3:
Pig's feet pyramid-shaped dumpling, is comprised of the raw material of following weight portion:
The glutinous 25000g of the large perfume (or spice) in the Lingshan, whole pig's feet 15 (about 15000g), mung bean 8000g, Lingshan aardvark five flower sirloin meat 8000g, Chinese chestnut 1500g, dried squids 1000g, peeled shrimp 800g, mushroom 200g, onion 100g and Sha Jiang 50g.
The preparation method of pig's feet 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) pig's feet plane hair is cleaned, and five flower sirloin meat are cut into 5 centimeters of thick strips, with cooking wine, light soy sauce, salt, ginger green onion end, rice wine, repeatedly mix wipe until while glowing foam only, 3-4 hour salts down;
(3) mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby; Mushroom, dried squids, dried shrimp water bubble open, and cross oil cauldron and fry fragrant standby; Chinese chestnut rolls across with boiling water, and peelling off shell, to get pulp standby; By the onion cutting lard stir-bake to yellowish;
(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, mushroom, pig's feet, dried shrimp, mung bean, glutinous rice, are 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, bus sterilizing 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 4000g/ of finished product pig's feet pyramid-shaped dumpling only.
Claims (8)
1. pig's feet pyramid-shaped dumpling, is characterized in that being comprised of the raw material of following weight portion:
Glutinous rice 2200-2800 part, pig's feet 1200-1800 part, mung bean 600-1000 part, five flower sirloin meat 600-1000 parts, Chinese chestnut 120-180 part, dried squids 80-120 part, peeled shrimp 60-100 part, mushroom 15-25 part, green onion 8-12 part and husky ginger 4-6 part;
The preparation method of described pig's feet 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) pig's feet plane hair is cleaned, and five flower sirloin meat are cut into 5 centimeters of thick strips, with cooking wine, light soy sauce, salt, ginger green onion end, rice wine, repeatedly mix wipe until while glowing foam only, 3-4 hour salts down;
(3) mung bean peeling, cleans and soaks 5 hours, with peanut oil, salt, mixes thoroughly standby; Mushroom, dried squids, dried shrimp water bubble open, and cross oil cauldron and fry fragrant standby; Chinese chestnut rolls across with boiling water, and peelling off shell, to get pulp standby; By the onion cutting lard stir-bake to yellowish;
(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, mushroom, pig's feet, dried shrimp, mung bean, glutinous rice, are 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. pig's feet pyramid-shaped dumpling according to claim 1, is characterized in that: described pig's feet pyramid-shaped dumpling is comprised of the raw material of following weight portion:
5 parts of 800 parts, 2500 parts, glutinous rice, 1500 parts, pig's feet, mung bean, five 800 parts of flower sirloin meat, 150 parts of Chinese chestnuts, 100 parts of dried squidses, 80 parts, peeled shrimp, 20 parts, mushroom, 10 parts of green onions and husky ginger.
3. pig's feet pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: described glutinous rice is Lingshan great Xiang Nuohuo Thailand aromatic glutinous rice.
4. pig's feet pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: described pig's feet is whole or half.
5. pig's feet pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: five described flower sirloin meat are selected from Lingshan aardvark.
6. pig's feet pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: described rice-pudding leaf is winter leaf.
7. pig's feet pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: the described zongzi's cooking time is 10-15 hour.
8. pig's feet pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: described pyramid-shaped dumpling is 4000-4500 gram/piece.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249227A (en) * | 2015-10-09 | 2016-01-20 | 安徽秋果食品有限公司 | Coarse cereal rice nutritious food and making method |
| CN111802583A (en) * | 2019-04-12 | 2020-10-23 | 江西滕王阁食品有限公司 | Rice dumpling component and preparation method thereof |
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| CN103416679A (en) * | 2013-07-31 | 2013-12-04 | 厦门银祥集团有限公司 | Industrialized production method for glutinous rice dumplings |
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