CN103932060A - Lotus root juice traditional Chinese rice-pudding - Google Patents
Lotus root juice traditional Chinese rice-pudding Download PDFInfo
- Publication number
- CN103932060A CN103932060A CN201410179584.3A CN201410179584A CN103932060A CN 103932060 A CN103932060 A CN 103932060A CN 201410179584 A CN201410179584 A CN 201410179584A CN 103932060 A CN103932060 A CN 103932060A
- Authority
- CN
- China
- Prior art keywords
- lotus root
- root juice
- pudding
- traditional chinese
- chinese rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
Abstract
The invention relates to a lotus root juice traditional Chinese rice-pudding. The lotus root juice traditional Chinese rice-pudding is prepared by the steps: wrapping traditional Chinese rice-pudding, soaking the traditional Chinese rice-pudding in lotus root juice, and heating and cooking in the lotus root juice. The lotus root juice traditional Chinese rice-pudding has the advantages that (1) the traditional Chinese rice-pudding is cooked and soaked in the lotus root juice, so that the obtained lotus root juice traditional Chinese rice-pudding is rich in nutrition and delicious and has a certain health-care effect; meanwhile, the traditional Chinese rice-pudding has a fragrant smell and is strong and long in aftertaste and comfortable to eat; (2) the traditional Chinese rice-pudding is cooked and soaked in the lotus root juice, the nutrition and the taste of the lotus root juice can permeate into various parts of the traditional Chinese rice-pudding, so that the taste of each part of the obtained traditional Chinese rice-pudding is uniform and delicious, and the condition that one part of the traditional Chinese rice-pudding is delicious and the other part of the traditional Chinese rice-pudding is tasteless is avoided.
Description
Technical field
The present invention relates to a kind of pyramid-shaped dumpling, relate in particular to a kind of lotus root juice pyramid-shaped dumpling.
Background technology
Pyramid-shaped dumpling is the traditional cuisines of China, is deeply subject to people's hobby, and existing pyramid-shaped dumpling is generally according to taste, different fillingss to be coated in glutinous rice, is then placed in water, to carry out boiling and form.
According to the above description, there is following defect in existing pyramid-shaped dumpling: 1) taste of existing pyramid-shaped dumpling is mainly determined by fillings, and the taste of fillings is difficult to be penetrated in glutinous rice, causes only having the local taste of fillings better, and it is dull that other place seems; 2) glutinous rice color after boiling can change, and affects product design.
And lotus root is as a kind of common food materials: have 1) clearing heat and cooling blood: lotus rhizome is raw with cold in nature, has clearing heat and cooling blood effect, can be used to treat hot illness; The sweet many liquid of lotus rhizome taste,, bleeding from five sense organs or subcutaneous tissue thirsty to pyreticosis, spitting of blood, lower blood person are particularly useful;
2) defaecation antidiarrheal, spleen benefiting and stimulating the appetite: in lotus rhizome, contain mucus albumen and dietary fiber, can with cholate in human body, the cholesterol in food and triglycerides combination are discharged it from ight soil, thereby reduce the absorption of lipid.Lotus rhizome gives out a kind of unique delicate fragrance, also contains tannin, has certain invigorating the spleen to arrest diarrhea effect, can improve a poor appetite, and promotes digestion, during appetizing is strong, is of value to anorexia, and poor appetite person get well;
3) beneficial blood myogenic: the nutritive value of lotus root is very high, is rich in the trace elements such as iron, calcium, and phytoprotein, vitamin and content of starch are also very abundant, have obvious tonifying Qi and blood, strengthens body immunity effect.Therefore the traditional Chinese medical science claims it: " main bowl spares is reposed, beneficial strength ";
4) the styptic powder stasis of blood: lotus root contains a large amount of tannic acid, has vasoconstriction effect, can be used to hemostasis.Lotus root can also cool blood, loose blood, and the traditional Chinese medical science is thought its hemostasis and is not stayed the stasis of blood, is the dietotherapy good merchantable brand of pyreticosis mass formed by blood stasis.
Summary of the invention
The present invention is directed to above-mentioned defect, it is a kind of by lotus root and the ingenious combination of pyramid-shaped dumpling that object is to provide, and obtains a kind of lotus root juice pyramid-shaped dumpling of nutritious, taste delicate fragrance.
The technical solution used in the present invention is for this reason: the present invention puts into lotus root juice after pyramid-shaped dumpling is wrapped and soaks, and then in lotus root juice, heats to boil to form.
The present invention puts into lotus root juice after pyramid-shaped dumpling is wrapped and soaks 1.5-2.5 hour, is then heated to 100-110 ℃ and boils.
The preparation method of described lotus root juice: lotus root is put into pot, put into water cover and live lotus root, add rock sugar, granulated sugar, maltose, big fire is boiled, then little fire is boiled in a covered pot over a slow fire 5-7 hour, takes out lotus root and stays lotus root juice.
The 12%-18% that the described rock sugar amount of putting into is the water yield, the 25%-35% that the granulated sugar amount of putting into is the water yield, the 3%-8% that the maltose amount of putting into is the water yield, above amount all refers to quality.
Advantage of the present invention is: 1) lotus root juice boiling for the present invention, immersion, utilize the effect of lotus root, and the lotus root juice pyramid-shaped dumpling that the present invention is obtained is nutritious, not only delicious, and has certain health-care efficacy; A sweety scent assails the nostrils for pyramid-shaped dumpling taste simultaneously, and strong long mutually, entrance is very comfortable;
2) lotus root juice immersion for the present invention, boiling, the nutrition taste of lotus root juice can be penetrated into the various piece of pyramid-shaped dumpling, so each taste of pyramid-shaped dumpling that the present invention obtains is all very evenly delicious, there will not be a situation delicious, another portion is tasteless;
3) in lotus root juice of the present invention, further add rock sugar, granulated sugar and maltose, rock sugar has the effect of tackifying, granulated sugar has the effect that improves sugariness, maltose has the effect that improves gloss, the taste of the pyramid-shaped dumpling that therefore the present invention obtains is strong, can keep the attractive in appearance of pyramid-shaped dumpling, improve the market competitiveness simultaneously;
4) lotus root juice of the present invention adopts the mode of the stewing system of boiled, the little fire of big fire, and the taste of lotus root has been stayed in lotus root juice fully, has guaranteed that the delicate fragrance of pyramid-shaped dumpling is delicious.
The specific embodiment
Embodiment mono-:
The present invention puts into lotus root juice and soaks 2.5 hours after pyramid-shaped dumpling is wrapped, be then heated to 110 ℃ and boil.
The preparation method of described lotus root juice: lotus root is put into pot, put into water cover and live lotus root, add rock sugar, granulated sugar, maltose, big fire is boiled, stewing 7 hours of then little fire, takes out lotus root and stays lotus root juice.
The described rock sugar amount of putting into is the water yield 15%, and the granulated sugar amount of putting into is the water yield 30%, and the maltose amount of putting into is the water yield 6%, and above amount all refers to quality.
Embodiment bis-:
The present invention puts into lotus root juice and soaks 2 hours after pyramid-shaped dumpling is wrapped, be then heated to 100 ℃ and boil.
The preparation method of described lotus root juice: lotus root is put into pot, put into water cover and live lotus root, add rock sugar, granulated sugar, maltose, big fire is boiled, stewing 5 hours of then little fire, takes out lotus root and stays lotus root juice.
The described rock sugar amount of putting into is the water yield 12%, and the granulated sugar amount of putting into is the water yield 35%, and the maltose amount of putting into is the water yield 8%, and above amount all refers to quality.
Embodiment tri-:
The present invention puts into lotus root juice and soaks 1.5 hours after pyramid-shaped dumpling is wrapped, be then heated to 105 ℃ and boil.
The preparation method of described lotus root juice: lotus root is put into pot, put into water cover and live lotus root, add rock sugar, granulated sugar, maltose, big fire is boiled, stewing 7 hours of then little fire, takes out lotus root and stays lotus root juice.
The described rock sugar amount of putting into is the water yield 18%, and the granulated sugar amount of putting into is the water yield 25%, and the maltose amount of putting into is the water yield 3%, and above amount all refers to quality.
Lotus root juice of the present invention can be to put into water after the lotus root of whole section is cleaned, and can be also to put into water pour into glutinous rice in lotus root after, can also be that lotus root is cut off and puts into water.
Claims (4)
1. a lotus root juice pyramid-shaped dumpling, is characterized in that, puts into lotus root juice and soak after pyramid-shaped dumpling is wrapped, and then in lotus root juice, heats to boil to form.
2. a kind of lotus root juice pyramid-shaped dumpling according to claim 1, is characterized in that, puts into lotus root juice and soak 1.5-2.5 hour after pyramid-shaped dumpling is wrapped, and is then heated to 100-110 ℃ and boils.
3. a kind of lotus root juice pyramid-shaped dumpling according to claim 1, is characterized in that the preparation method of described lotus root juice: lotus root is put into pot, put into water cover and live lotus root, add rock sugar, granulated sugar, maltose, big fire is boiled, and then little fire is boiled in a covered pot over a slow fire 5-7 hour, takes out lotus root and stays lotus root juice.
4. a kind of lotus root juice pyramid-shaped dumpling according to claim 3, is characterized in that, the 12%-18% that the described rock sugar amount of putting into is the water yield, and the 25%-35% that the granulated sugar amount of putting into is the water yield, the 3%-8% that the maltose amount of putting into is the water yield, above amount all refers to quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410179584.3A CN103932060A (en) | 2014-04-30 | 2014-04-30 | Lotus root juice traditional Chinese rice-pudding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410179584.3A CN103932060A (en) | 2014-04-30 | 2014-04-30 | Lotus root juice traditional Chinese rice-pudding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932060A true CN103932060A (en) | 2014-07-23 |
Family
ID=51180146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410179584.3A Pending CN103932060A (en) | 2014-04-30 | 2014-04-30 | Lotus root juice traditional Chinese rice-pudding |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932060A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124425A (en) * | 2015-07-28 | 2015-12-09 | 桐城市牯牛背农业开发有限公司 | Cress Zongzi and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991051A (en) * | 2009-08-20 | 2011-03-30 | 孙海军 | Sweet tea rice dumpling and making method thereof |
| CN103099077A (en) * | 2012-12-11 | 2013-05-15 | 黄山市徽顶箬业有限公司 | Method for preparing lye rice dumplings |
| CN103689359A (en) * | 2013-12-12 | 2014-04-02 | 刘成 | Artemisia apiacea rice dumplings |
-
2014
- 2014-04-30 CN CN201410179584.3A patent/CN103932060A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991051A (en) * | 2009-08-20 | 2011-03-30 | 孙海军 | Sweet tea rice dumpling and making method thereof |
| CN103099077A (en) * | 2012-12-11 | 2013-05-15 | 黄山市徽顶箬业有限公司 | Method for preparing lye rice dumplings |
| CN103689359A (en) * | 2013-12-12 | 2014-04-02 | 刘成 | Artemisia apiacea rice dumplings |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124425A (en) * | 2015-07-28 | 2015-12-09 | 桐城市牯牛背农业开发有限公司 | Cress Zongzi and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172271A (en) | Spiced salted duck egg pickling method | |
| CN105231322A (en) | Manufacturing method for selenium-rich spiced tea egg | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN107006786A (en) | A kind of preparation method of instant spicy beef jerky | |
| CN106072384A (en) | The salt of Semen Benincasae and marinating method thereof | |
| CN105661350A (en) | Making method of flavored stewed duck in soy sauce | |
| KR20130097431A (en) | Method of manufacturing red ginseng chicken soup food using 9-stage steaming-drying manner and red ginseng chicken soup food manufactured therefrom | |
| CN104957608A (en) | Method for processing heterophylly falsestarwort root decoction pieces | |
| CN102940210B (en) | Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof | |
| CN103478378A (en) | Method for processing preserved lotus root | |
| CN106561960A (en) | Preparation method for sugar-processed ginger slice | |
| CN105962351A (en) | Preparation method of health-care mooncakes | |
| CN104543855A (en) | Lotus root powder capable of replenishing blood and preparation method of lotus root powder | |
| KR20110011130A (en) | Anufacturing method for roast five grain samgyetang | |
| CN101828733B (en) | Nutritious soup for tonifying Qi and enriching blood and preparation method thereof | |
| CN106107589A (en) | The preparation technology of squab | |
| CN105595204A (en) | Fermented sauce pickled chicken feet | |
| CN103652553A (en) | Preparation method of bean vermicelli | |
| CN103931977A (en) | Cured meat type blueberry cake and preparation method thereof | |
| CN104381434A (en) | Production method of lotus root slice with vinegar sauce | |
| CN103932060A (en) | Lotus root juice traditional Chinese rice-pudding | |
| CN102845787B (en) | Processing method of Chinese chestnut treated with sugar water | |
| CN105380249A (en) | Oyster fresh and wet sweet potato silk noodles and preparation method thereof | |
| CN105285894A (en) | Making method of burnt chilli dipping water with mint flavor | |
| CN104982954A (en) | Face beautifying and blood replenishing honey pot and stone bowl low-fat armored duck and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140723 |
|
| WD01 | Invention patent application deemed withdrawn after publication |