CN103919049A - Gray water zongzi and manufacturing method thereof - Google Patents
Gray water zongzi and manufacturing method thereof Download PDFInfo
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- CN103919049A CN103919049A CN201410167108.XA CN201410167108A CN103919049A CN 103919049 A CN103919049 A CN 103919049A CN 201410167108 A CN201410167108 A CN 201410167108A CN 103919049 A CN103919049 A CN 103919049A
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- rice
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- shaped dumpling
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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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- Food Science & Technology (AREA)
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Abstract
The invention discloses a gray water zongzi which consists of the following raw materials in parts by weight: 80-120 parts of sticky rice, 4-6 parts of water containing soda, 0.5-1.5 parts of alkali oil and 0.5-1.5 parts of salad oil. The preparation method is simple, and the prepared gray water zongzi is compact in structure and unique in taste.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of buck 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 in the wrong former birth of throwing river for holding a memorial ceremony for, 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, just have larger difference in south and the north.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, in the north, in the majority with jujube rice-pudding, there are the multiple fillingss such as sweetened bean paste, fresh meat, eight treasures (choice ingredients of certain special dishes), ham, yolk in south, compare the pyramid-shaped dumpling of other fillingss, the research of buck pyramid-shaped dumpling is less.
Summary of the invention
The technical problem to be solved in the present invention is for prior art Shortcomings part, and buck pyramid-shaped dumpling of a kind of compact structure, mouthfeel uniqueness and preparation method thereof is provided.
The present invention is achieved through the following technical solutions:
Buck pyramid-shaped dumpling, is made up of the raw material of following weight portion:
Glutinous rice 80-120 part, buck 4-6 part, alkali oil 0.5-1.5 part, salad oil 0.5-1.5 part.
Described buck pyramid-shaped dumpling is preferably made up of the raw material of following weight portion:
100 parts, glutinous rice, 5 parts of bucks, 1 part of alkali oil, 1 part of salad oil.
The preparation method of buck pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with adding buck in clear water, steeps and makes its softness in 3-4 hour, picks up and drains the water, and puts alkali oil, salad oil is mixed thoroughly;
(2) boiling water scalds 3-5 minute for raw rice-pudding leaf, pick up drain with clear water wash clean stand-by, rice-pudding rope wash clean, for subsequent use;
(3) get 5 rice-pudding leaf sliding surfaces and upwards spread out, put into the glutinous rice that mixes up alkali oil, salad oil, be bundled into the long rice-pudding of strip, tighten with rice-pudding rope;
(4) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 10 centimetres, rice-pudding face, boils water to open, and splashes into several salad oils, 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;
(5) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packaging, pasteurization obtains finished product.
Described glutinous rice is round glutinous rice preferably.
Described buck, refers to that mass concentration is 0.025% aqueous sodium carbonate.
Described alkali oil, refers to and in edible oil, adds sodium carbonate, forms saturated solution of sodium carbonate, leaves standstill, and makes profit solution generate water-soluble salt and alcohol, and insoluble oil is got rid of.
The described preferred leaf of bamboo of rice-pudding leaf.
Described preferred 3-4 of zongzi's cooking time hour.
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 just can 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, also resistance to depositing not.
Buck rice-pudding that the present invention obtains, can be stained with a little honey, fructose, maple sugar or castor sugar matched when edible.
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 uniqueness; 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 the present invention makes, do not add borax, but by adding buck, the good mouthfeel of alkali oil acquisition, edible oil is the Ester that higher fatty acids and glycerine form, that ester can be hydrolyzed generation carboxylic acid sodium salt and alcohol under alkalescence, the aobvious alkalescence of soda (sodium carbonate) hydrolysis, sodium carbonate joins in edible oil, make profit solution generate water-soluble salt and alcohol, insoluble oil is removed;
2, the pyramid-shaped dumpling that the present invention makes, uses buck, alkali oil, the pyramid-shaped dumpling obtaining, be pistac to brown color, color and luster is tempting, the sense that improves a poor appetite, all right gelatinization glutinous rice, and increase the alkali taste of uniqueness, make pyramid-shaped dumpling compact structure, boiling the rear grain of rice can be not loose, does not see the grain of rice of, sting energetically road, also have alkali fragrance;
3, the present invention, with salad oil in glutinous rice and in boiling water, can avoid rice-pudding leaf to be stained with glutinous;
4, the pyramid-shaped dumpling that the present invention makes, uses buck, alkali oil, can extend the shelf life, if there is no vacuum packaging, the pyramid-shaped dumpling that does not add alkali at normal temperatures can only 2-3 days, 7 days that add alkali can be not bad.
Detailed description of the invention
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiment.
Embodiment 1:
Buck pyramid-shaped dumpling, is made up of the raw material of following weight portion:
The glutinous 800g of the large perfume (or spice) in the Lingshan, buck 40g, alkali oil 15g, salad oil 5g.
The preparation method of buck pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with adding buck in clear water, steeps and makes its softness in 3-4 hour, picks up and drains the water, and puts alkali oil, salad oil is mixed thoroughly;
(2) boiling water scalds 3-5 minute for raw rice-pudding leaf, pick up drain with clear water wash clean stand-by, rice-pudding rope wash clean, for subsequent use;
(3) get 5 rice-pudding leaf sliding surfaces and upwards spread out, put into the glutinous rice that mixes up alkali oil, salad oil, be bundled into the long rice-pudding of strip, tighten with rice-pudding rope;
(4) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 10 centimetres, rice-pudding face, boils water to open, and splashes into several salad oils, keep very hot oven 3 hours, 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;
(5) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packaging, pasteurization obtains finished product.
Embodiment 2:
Buck pyramid-shaped dumpling, is made up of the raw material of following weight portion:
Thailand aromatic glutinous rice 1200g, buck 60g, alkali oil 5g, salad oil 15g.
The preparation method of buck pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with adding buck in clear water, steeps and makes its softness in 3-4 hour, picks up and drains the water, and puts alkali oil, salad oil is mixed thoroughly;
(2) boiling water scalds 3-5 minute for raw rice-pudding leaf, pick up drain with clear water wash clean stand-by, rice-pudding rope wash clean, for subsequent use;
(3) get 5 rice-pudding leaf sliding surfaces and upwards spread out, put into the glutinous rice that mixes up alkali oil, salad oil, be bundled into the long rice-pudding of strip, tighten with rice-pudding rope;
(4) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 10 centimetres, rice-pudding face, boils water to open, and splashes into several salad oils, keep very hot oven 4 hours, 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;
(5) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packaging, pasteurization obtains finished product.
Embodiment 3:
Buck pyramid-shaped dumpling, is made up of the raw material of following weight portion:
Circle glutinous rice 1000g, buck 50g, alkali oil 10g, salad oil 1g.
The preparation method of buck pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with adding buck in clear water, steeps and makes its softness in 3-4 hour, picks up and drains the water, and puts alkali oil, salad oil is mixed thoroughly;
(2) boiling water scalds 3-5 minute for the leaf of bamboo, pick up drain with clear water wash clean stand-by, rice-pudding rope wash clean, for subsequent use;
(3) get 5 rice-pudding leaf sliding surfaces and upwards spread out, put into the glutinous rice that mixes up alkali oil, salad oil, be bundled into the long rice-pudding of strip, tighten with rice-pudding rope;
(4) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 10 centimetres, rice-pudding face, boils water to open, and splashes into several salad oils, keep very hot oven 3 hours, 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;
(5) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packaging, pasteurization obtains finished product.
Claims (5)
1. buck pyramid-shaped dumpling, is characterized in that being made up of the raw material of following weight portion:
Glutinous rice 80-120 part, buck 4-6 part, alkali oil 0.5-1.5 part, salad oil 0.5-1.5 part;
The preparation method of described buck pyramid-shaped dumpling, comprises the steps:
(1) glutinous rice is cleaned, and with adding buck in clear water, steeps and makes its softness in 3-4 hour, picks up and drains the water, and puts alkali oil, salad oil is mixed thoroughly;
(2) boiling water scalds 3-5 minute for raw rice-pudding leaf, pick up drain with clear water wash clean stand-by, rice-pudding rope wash clean, for subsequent use;
(3) get 5 rice-pudding leaf sliding surfaces and upwards spread out, put into the glutinous rice that mixes up alkali oil, salad oil, be bundled into the long rice-pudding of strip, tighten with rice-pudding rope;
(4) the pyramid-shaped dumpling code tying up is put in digester well, it is suitable discharging water to soak 10 centimetres, rice-pudding face, boils water to open, and splashes into several salad oils, 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;
(5) after pyramid-shaped dumpling boils, pull out, dry rice-pudding body, cooling final vacuum packaging, pasteurization obtains finished product.
2. buck pyramid-shaped dumpling according to claim 1, is characterized in that: described buck pyramid-shaped dumpling is made up of the raw material of following weight portion:
100 parts, glutinous rice, 5 parts of bucks, 1 part of alkali oil, 1 part of salad oil.
3. buck pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: described glutinous rice is circle glutinous rice.
4. buck pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: described rice-pudding leaf is the leaf of bamboo.
5. buck pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: the described zongzi's cooking time is 3-4 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410167108.XA CN103919049A (en) | 2014-04-24 | 2014-04-24 | Gray water zongzi and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410167108.XA CN103919049A (en) | 2014-04-24 | 2014-04-24 | Gray water zongzi and manufacturing method thereof |
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| CN103919049A true CN103919049A (en) | 2014-07-16 |
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| CN201410167108.XA Pending CN103919049A (en) | 2014-04-24 | 2014-04-24 | Gray water zongzi and manufacturing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053863A (en) * | 2014-06-22 | 2015-11-18 | 吴金玉 | Rice dumpling |
| CN106036473A (en) * | 2016-05-28 | 2016-10-26 | 张耀忠 | Alkaline water rice dumplings and making method thereof |
| CN108936304A (en) * | 2018-08-07 | 2018-12-07 | 广东食品药品职业学院 | A kind of banyan buck rice-pudding and preparation method thereof of the bright-colored streaky pork filling of sweet osmanthus |
| CN109090479A (en) * | 2018-08-06 | 2018-12-28 | 广东食品药品职业学院 | A kind of soya bean stalk buck rice-pudding of roselle clam beach wormwood taste sausage seafood filling and preparation method thereof |
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| CN101143004A (en) * | 2007-01-18 | 2008-03-19 | 襄樊金恒电气有限公司 | Moxa leaf rice paste and its making method |
| CN101164443A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for processing instant rice |
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2014
- 2014-04-24 CN CN201410167108.XA patent/CN103919049A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101164443A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for processing instant rice |
| CN101143004A (en) * | 2007-01-18 | 2008-03-19 | 襄樊金恒电气有限公司 | Moxa leaf rice paste and its making method |
Non-Patent Citations (1)
| Title |
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| 范希圣等: "《儿童食谱》", 30 April 1987 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053863A (en) * | 2014-06-22 | 2015-11-18 | 吴金玉 | Rice dumpling |
| CN105053863B (en) * | 2014-06-22 | 2018-05-22 | 浙江御庄园食品有限公司 | A kind of Zongzi |
| CN106036473A (en) * | 2016-05-28 | 2016-10-26 | 张耀忠 | Alkaline water rice dumplings and making method thereof |
| CN109090479A (en) * | 2018-08-06 | 2018-12-28 | 广东食品药品职业学院 | A kind of soya bean stalk buck rice-pudding of roselle clam beach wormwood taste sausage seafood filling and preparation method thereof |
| CN108936304A (en) * | 2018-08-07 | 2018-12-07 | 广东食品药品职业学院 | A kind of banyan buck rice-pudding and preparation method thereof of the bright-colored streaky pork filling of sweet osmanthus |
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Application publication date: 20140716 |