CN104026482A - Preparation method of Jianshui Zongzi - Google Patents
Preparation method of Jianshui Zongzi Download PDFInfo
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- CN104026482A CN104026482A CN201410270418.4A CN201410270418A CN104026482A CN 104026482 A CN104026482 A CN 104026482A CN 201410270418 A CN201410270418 A CN 201410270418A CN 104026482 A CN104026482 A CN 104026482A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 118
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 118
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 118
- 241001330002 Bambuseae Species 0.000 claims abstract description 116
- 239000011425 bamboo Substances 0.000 claims abstract description 116
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 109
- 235000009566 rice Nutrition 0.000 claims abstract description 109
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 103
- 239000000463 material Substances 0.000 claims abstract description 44
- 241000755540 Indocalamus Species 0.000 claims abstract description 41
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract 25
- 238000009835 boiling Methods 0.000 claims description 11
- 239000006228 supernatant Substances 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 244000013123 dwarf bean Species 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 28
- 238000002791 soaking Methods 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 4
- 241000209128 Bambusa Species 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 239000000428 dust Substances 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 84
- 238000005516 engineering process Methods 0.000 description 5
- 240000008866 Ziziphus nummularia Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000002045 lasting effect Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000002932 luster Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000236458 Panicum colonum Species 0.000 description 1
- 235000015225 Panicum colonum Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000005324 Typha latifolia Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 244000118869 coast club rush Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly relates to a preparation method of a Jianshui Zongzi. The preparation method comprises the steps: preparing Jianshui, soaking, preparing for a rice material, wrapping, cooking and increasing the aftertaste. According to the preparation method, carbon dust burnt by bamboos and fresh bamboos are prepared into Jianshui to ensure that the Jianshui has a natural bamboo fresh scent; the Jianshui with the Ph of 10.5-11 is used for soaking sticky rice and glutinous rice for a specific duration to ensure that the amount of the Jianshui absorbed by the sticky rice and the glutinous rice and the bulking degree are proper, and the sticky rice and the glutinous rice have the bamboo fresh scent, and then are subjected to a subsequent cooking process, so that the fresh scent of the Jianshui Zongzi is fragrant and heavy in flavor and yellow and bright in color. During cooking, fresh chequer-shaped indocalamus leaves are put in water and then boiled, and an uncooked Zongzi is put into the boiled water so that the fragrance of the Jianshui Zongzi can be increased. A bamboo cane made of fresh bamboo is wrapped in the rice material, in the cooking process, the fragrance dissipated by the bamboo cane is capable of fully infecting the rice material to ensure that the Jianshui Zongzi has the remarkable bamboo scent. The cooked Zongzi body is put in the fresh chequer-shaped indocalamus leaves for being smoked and braised so as to relatively well absorbing the fragrance of the chequer-shaped indocalamus leaves, and thus the fragrance is relatively durable and heavy.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of preparation method of a conduit made of long bamboo water rice-pudding.
Background technology
A conduit made of long bamboo water rice-pudding is the pyramid-shaped dumpling that a kind of glutinous rice processes from strand after a conduit made of long bamboo water soaking again.The general preparation method of a conduit made of long bamboo water rice-pudding is: first with Jian Shui, fully soaks glutinous rice, then glutinous rice drained and used rice-pudding leaf to be rolled into raw rice-pudding, and then raw rice-pudding system is ripe and obtain.In the manufacturing process of a conduit made of long bamboo water rice-pudding, the concentration of Jian Shui, the time of a conduit made of long bamboo water soaking glutinous rice, and make ripe temperature and time and all the color of a conduit made of long bamboo water rice-pudding is had to great impact.As too high in the concentration of Jian Shui or soak overlong time, can make a conduit made of long bamboo water rice-pudding band astringent taste, and color is obscure; And if soak not enoughly, the intrinsic delicate fragrance of a conduit made of long bamboo water rice-pudding is not enough, color and luster is also yellow not bright, can not fully represent the color of a conduit made of long bamboo water rice-pudding.Make ripe temperature and time used also very exquisite, moulding, mouthfeel and rice-pudding of directly affecting a conduit made of long bamboo water rice-pudding are fragrant.
Summary of the invention
The technical problem to be solved in the present invention is to provide the preparation method of a conduit made of long bamboo water rice-pudding that a kind of delicate fragrance is stronger lastingly, mouthfeel is better.
For achieving the above object, the present invention is by the following technical solutions: a kind of preparation method of a conduit made of long bamboo water rice-pudding, comprises the following steps:
S1 makes Jian Shui: bamboo bar is burnt till to carbon ash, then get carbon ash and quality and be carbon ash quality 3-4 fresh bamboo doubly and put into boiling water and boil 1-2h, rear sealing and standing 8-12h; Get supernatant liquor, and the pH that adds water or heating to be concentrated into supernatant liquor to supernatant liquor is 10.5-11, obtains Jian Shui, standby.
S2 soaks: respectively glutinous rice and glutinous rice is immersed in completely in a conduit made of long bamboo water and soaks 3-4h, then take out glutinous rice and glutinous rice and drain, and standby.
S3 rice material: take respectively each material by following weight quota: glutinous rice 9.5-10 part, glutinous rice 0.4-0.6 part; Then glutinous rice and glutinous rice are mixed, obtain rice material.Preferably, the mass ratio of glutinous rice and glutinous rice is 10:0.5.
S4 parcel: water is wetting by clean fresh indocalamus leaf, then, with fresh indocalamus leaf parcel rice material and with rope binding, obtains raw rice-pudding.Preferably, before fresh indocalamus leaf parcel rice material, first on fresh indocalamus leaf, apply one deck edible oil.Preferred, in described rice material, be also enclosed with a bamboo cane of being made by fresh bamboo.In addition, in order to obtain, have differently flavoured a conduit made of long bamboo water rice-pudding concurrently, can also be in rice-pudding faric material, be about to fillings and be placed in the middle of rice material, fresh indocalamus leaf is wrapped in rice material outside.Preferably, described fillings is any of red bean paste, green bean paste, jujube paste, lotus-seed paste and Li Rongzhong.
S5 system is ripe: in water, put into fresh indocalamus leaf and by water boil, then raw rice-pudding be soaked in boiling water and boil 6-8h, obtaining rice-pudding body.
S6 returns perfume (or spice): after rice-pudding body is taken out from boiling water, wrap up and be placed in 60-70 ℃ immediately with fresh indocalamus leaf and be incubated 30-40min, obtain a conduit made of long bamboo water rice-pudding.
Compared with prior art, the invention has the beneficial effects as follows: the present invention prepares Jian Shui by the carbon ash and the fresh bamboo that burn till with bamboo, makes Jian Shui with natural bamboo fragrant; The a conduit made of long bamboo water soaking glutinous rice that is 10.5-11 with pH and the specific duration of glutinous rice, the amount and the degrees of expansion that make to absorb in glutinous rice and glutinous rice Jian Shui are moderate, and glutinous rice and glutinous rice have the delicate fragrance of bamboo, then it is ripe and return fragrant technique to be equipped with follow-up system, makes the strong and bright yellow color of a conduit made of long bamboo water rice-pudding delicate fragrance.Make when ripe, first in water, put into fresh indocalamus leaf, after boiling, put into again the delicate fragrance that raw rice-pudding can increase a conduit made of long bamboo water rice-pudding.In rice material, wrap up the bamboo cane that a fresh bamboo is done, in digestion process, the delicate fragrance that bamboo cane is distributed can be exerted a gradual, corrupting influence on fully to rice material, makes a conduit made of long bamboo water rice-pudding have obvious bamboo fragrant.Make rice-pudding body to be placed in to fresh indocalamus leaf Xun after ripe baked, make rice-pudding body can better absorb the delicate fragrance of indocalamus leaf, delicate fragrance is more lasting, strong.During parcel, first on fresh indocalamus leaf, apply one deck edible oil, can make the not sticky indocalamus leaf of rice group in a conduit made of long bamboo water rice-pudding, peel after indocalamus leaf, the outer surface of rice group is bright and clean, complete; And because of only oiling on fresh indocalamus leaf, the consumption of oil is few, substantially do not affect a conduit made of long bamboo water rice-pudding script without the characteristic of oily salt.In glutinous rice, add appropriate glutinous rice can appropriateness to reduce the toughness of glutinous rice, make mouthfeel better, and the adding and the relative consumption that reduces glutinous rice in a conduit made of long bamboo water rice-pudding of glutinous rice, contribute to digest, alleviate the burden of stomach.Faric material in a conduit made of long bamboo water rice-pudding, can increase the local flavor of a conduit made of long bamboo water rice-pudding, makes the diversification of a conduit made of long bamboo water rice-pudding.
The specific embodiment
In order to more fully understand technology contents of the present invention, below in conjunction with specific embodiment, technical scheme of the present invention is described further and is illustrated.
Embodiment 1-9
The preparation method of a conduit made of long bamboo water rice-pudding, comprises the following steps:
(1) make Jian Shui: bamboo bar is burnt till to carbon ash, then getting carbon ash and quality and be carbon ash quality 3-4 fresh bamboo doubly puts into boiling water and boils 1-2h, rear sealing and standing 8-12h (can seal or use lid capping with preservative film at opening part, to reduce the loss of fragrance in a conduit made of long bamboo water); Get supernatant liquor, and to supernatant liquor, adding water or heating, concentrated to make the pH of supernatant liquor be 10.5-11, obtains Jian Shui, standby.
(2) soak: glutinous rice and glutinous rice are used respectively a conduit made of long bamboo water soaking (glutinous rice and glutinous rice are immersed in Jian Shuizhong completely), and soak time is 3-4h, then takes out glutinous rice and glutinous rice and drains, standby.
(3) rice material: take respectively each material by following weight quota: glutinous rice 9.5-10 part, glutinous rice 0.4-0.6 part; Then glutinous rice and glutinous rice are mixed, obtain rice material.
(4) parcel: water is wetting by clean fresh indocalamus leaf, first on fresh indocalamus leaf, apply one deck edible oil, as peanut oil, then on fresh indocalamus leaf, put rice material, (size of bamboo cane be take and can by rice material, be wrapped up as suitable completely, as wide, is 2-10mm, and thick is 1-5mm on rice material, to put a bamboo cane of being made by fresh bamboo, length is less than the length of a conduit made of long bamboo water rice-pudding), then in bamboo cane, put rice material and make rice material wrap up bamboo cane completely.Then with fresh indocalamus leaf, wrap up rice material completely and with rope binding, obtain raw rice-pudding.Tabernaemontanus bulrush grass after the rope that bundlees raw rice-pudding preferably dries (salt water grass).In each raw rice-pudding, the amount of rice material can be 0.05-0.5Kg, and concrete consumption can be determined according to the required size of a conduit made of long bamboo water rice-pudding.Conventionally the rice material consumption of each raw rice-pudding is controlled at below 0.15Kg, avoids prepared a conduit made of long bamboo water rice-pudding too large, once eat up, cause waste.
In addition, in order to obtain, have differently flavoured a conduit made of long bamboo water rice-pudding concurrently, can also be in rice-pudding faric material.On fresh indocalamus leaf, put rice material, on rice material, put fillings, and then put the bamboo cane of being made by fresh bamboo, in bamboo cane, put successively again fillings and rice material, bamboo cane is wrapped in fillings, and rice material wraps up fillings and bamboo cane completely, then with fresh indocalamus leaf, wrap up rice material completely and bundle with rope.The quality of fillings is equal to or less than the quality of rice material, and concrete consumption can be taken according to actual needs.
(5) make ripe: in water, put into fresh indocalamus leaf and by water boil, then raw rice-pudding be soaked in boiling water and boil 6-8h, obtaining rice-pudding body.The amount of putting into fresh indocalamus leaf in water can be that every 10L water is put into 1-5 and opened fresh indocalamus leaf.Rice-pudding body need be soaked in water completely, and digestion time to after need when water also seethes with excitement, just rice-pudding body be taken out, and then stop heating.
(6) Hui Xiang: wrap up and be placed in 60-70 ℃ with fresh indocalamus leaf immediately after rice-pudding body is taken out from boiling water and be incubated 30-40min, obtain a conduit made of long bamboo water rice-pudding.
The preparation parameter of the consumption proportion of each embodiment Raw and a conduit made of long bamboo water rice-pudding preparation process is as shown in table 1 below.
Consumption and the preparation parameter of each embodiment Raw of table 1
Also can make a conduit made of long bamboo water rice-pudding of other filling according to the consumption proportion of embodiment 4 and preparation parameter, as green bean paste filling a conduit made of long bamboo water rice-pudding, jujube paste filling a conduit made of long bamboo water rice-pudding, lotus paste a conduit made of long bamboo water rice-pudding and Li Rong filling a conduit made of long bamboo water rice-pudding etc.During preparation, with green bean paste, jujube paste, lotus-seed paste and Li Rong, replace red bean paste respectively.
Pyramid-shaped dumpling prepared by above embodiment 1-9 is all with bamboo perfume (or spice) and the intrinsic delicate fragrance of a conduit made of long bamboo water rice-pudding, and wherein the fragrance of a conduit made of long bamboo water rice-pudding of embodiment 7 preparations is lighter, and normal temperature was deposited after 7 days, and delicate fragrance disappears substantially; And pyramid-shaped dumpling prepared by other embodiment, deposit after 7 days, apart from 50cm place, still can smell light delicate fragrance.Also by rice group in two, in the fragrance that a conduit made of long bamboo water rice-pudding prepared by embodiment 1-6,8-9 distributes, with obvious bamboo fragrance, bamboo fragrance is dense than embodiment 7 obviously for strip off indocalamus leaf.A conduit made of long bamboo water rice-pudding prepared by embodiment 1-2,4-7, the color of rice group is golden yellow bright; The rice group color of a conduit made of long bamboo water rice-pudding of embodiment 3 is slightly dark; And the rice group color of a conduit made of long bamboo water rice-pudding of embodiment 8 is the darkest, yellow is partially dark, and taste is partially puckery, and mouthfeel is not good; The rice group color of a conduit made of long bamboo water rice-pudding of embodiment 9 is excessively light, is yellow green.A conduit made of long bamboo water rice-pudding of embodiment 5 is because not putting glutinous rice, and rice group is more glutinous, and the grain of rice molten being integrated of rising completely, can not differentiate the grain of rice completely, and mouthfeel is more solid; And the glutinous rice that a conduit made of long bamboo water rice-pudding of embodiment 6 adds is more, rice group mouthfeel is slightly with loose; A conduit made of long bamboo water rice-pudding mouthfeel of embodiment 1-3 is best.
The color of a conduit made of long bamboo water rice-pudding of being prepared from above embodiment, the preparation method of Jian Shui, the pH of Jian Shui, and the time length of a conduit made of long bamboo water soaking grain of rice, have obvious impact to the color and luster of a conduit made of long bamboo water rice-pudding, taste and the fragrance that distributes.Make when ripe, first in water, put into fresh indocalamus leaf, after boiling, put into again the delicate fragrance that raw rice-pudding can increase a conduit made of long bamboo water rice-pudding.In rice material, wrap up the bamboo cane that a fresh bamboo is done, in digestion process, the delicate fragrance that bamboo cane is distributed can be exerted a gradual, corrupting influence on fully to rice material, makes a conduit made of long bamboo water rice-pudding have obvious bamboo fragrant.Make rice-pudding body to be placed in to fresh indocalamus leaf Xun after ripe baked, make rice-pudding body can better absorb the delicate fragrance of indocalamus leaf, delicate fragrance is more lasting, strong.In glutinous rice, add appropriate glutinous rice can appropriateness to reduce the toughness of glutinous rice, make mouthfeel better, and the adding and the relative consumption that reduces glutinous rice in a conduit made of long bamboo water rice-pudding of glutinous rice, contribute to digest, alleviate the burden of stomach.
In addition, during parcel, first on fresh indocalamus leaf, apply one deck edible oil, can make the not sticky indocalamus leaf of rice group in a conduit made of long bamboo water rice-pudding, peel after indocalamus leaf, the outer surface of rice group is bright and clean, complete; And few because of oily use amount, substantially do not affect the original characteristic without oily salt of a conduit made of long bamboo water rice-pudding.Faric material in a conduit made of long bamboo water rice-pudding, can increase the local flavor of a conduit made of long bamboo water rice-pudding, makes the diversification of a conduit made of long bamboo water rice-pudding.
Making the ripe time can not be long, and oversize meeting of time makes rice group too sticky, affects mouthfeel, and loss fragrance.The time of Hui Xiang can not be long, and the time is oversize, can make the hardening of a conduit made of long bamboo water rice-pudding, also affects mouthfeel.And time fragrant time is too short, return fragrant effect deficiency.
A conduit made of long bamboo water rice-pudding delicate fragrance prepared by embodiment 1-4 is strong, lasting, and with the delicate fragrance of bamboo, can make eater's appetite better.
The above only further illustrates technology contents of the present invention with embodiment, so that reader is easier to understand, but does not represent that embodiments of the present invention only limit to this, and any technology of doing according to the present invention is extended or recreation, is all subject to protection of the present invention.
Claims (7)
1. the preparation method of a conduit made of long bamboo water rice-pudding, is characterized in that, comprises the following steps:
S1 makes Jian Shui: bamboo bar is burnt till to carbon ash, then get carbon ash and quality and be carbon ash quality 3-4 fresh bamboo doubly and put into boiling water and boil 1-2h, rear sealing and standing 8-12h; Get supernatant liquor, and the pH that adds water or heating to be concentrated into supernatant liquor to supernatant liquor is 10.5-11, obtains Jian Shui, standby;
S2 soaks: respectively glutinous rice and glutinous rice is immersed in completely in a conduit made of long bamboo water and soaks 3-4h, then take out glutinous rice and glutinous rice and drain, and standby;
S3 rice material: get respectively each material by following weight quota: glutinous rice 9.5-10 part, glutinous rice 0.4-0.6 part; Then glutinous rice and a conduit made of long bamboo water rice-pudding are mixed, obtain rice material;
S4 parcel: water is wetting by clean fresh indocalamus leaf, then, with fresh indocalamus leaf parcel rice material and with rope binding, obtains raw rice-pudding;
S5 system is ripe: in water, put into fresh indocalamus leaf and by water boil, then raw rice-pudding be soaked in boiling water and boil 6-8h, obtaining rice-pudding body.
2. a kind of preparation method of a conduit made of long bamboo water rice-pudding according to claim 1, is characterized in that: also comprise that step S6 returns perfume (or spice): after rice-pudding body is taken out from boiling water, wrap up and be placed in 60-70 ℃ immediately with fresh indocalamus leaf and be incubated 30-40min, obtain a conduit made of long bamboo water rice-pudding.
3. a kind of preparation method of a conduit made of long bamboo water rice-pudding according to claim 2, is characterized in that: in step S4, in described rice material, be also enclosed with a bamboo cane of being made by fresh bamboo.
4. a kind of preparation method of a conduit made of long bamboo water rice-pudding according to claim 3, is characterized in that: in step S4, before fresh indocalamus leaf parcel rice material, first on fresh indocalamus leaf, applies one deck edible oil.
5. a kind of preparation method of a conduit made of long bamboo water rice-pudding according to claim 4, is characterized in that: in step S3, the mass ratio of described glutinous rice and glutinous rice is 10:0.5.
6. according to the preparation method of a kind of a conduit made of long bamboo water rice-pudding described in claim 1-5 any one, it is characterized in that: in described rice-pudding body, be also surrounded by fillings,, in step S4, fillings be placed on to rice material middle, fresh indocalamus leaf is wrapped in rice material outside.
7. a kind of preparation method of a conduit made of long bamboo water rice-pudding according to claim 6, is characterized in that: described fillings is any of red bean paste, green bean paste, jujube paste, lotus-seed paste and Li Rongzhong.
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| CN201410270418.4A CN104026482B (en) | 2014-06-17 | 2014-06-17 | A kind of preparation method of a conduit made of long bamboo water rice-pudding |
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| CN106071822A (en) * | 2016-06-16 | 2016-11-09 | 广西横县金姐贸易有限公司食品厂 | A kind of preparation method of cool rice-pudding |
| CN109619419A (en) * | 2018-11-19 | 2019-04-16 | 邱清泉 | A kind of technique rice-pudding of inextricable indocalamus leaf and preparation method thereof |
| CN112544879A (en) * | 2020-11-10 | 2021-03-26 | 湖南瑞香食品有限责任公司 | Folium artemisiae argyi gray water rice dumpling and making process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071822A (en) * | 2016-06-16 | 2016-11-09 | 广西横县金姐贸易有限公司食品厂 | A kind of preparation method of cool rice-pudding |
| CN109619419A (en) * | 2018-11-19 | 2019-04-16 | 邱清泉 | A kind of technique rice-pudding of inextricable indocalamus leaf and preparation method thereof |
| CN109619419B (en) * | 2018-11-19 | 2021-12-28 | 邱清泉 | Technological rice dumpling capable of preventing indocalamus leaf from opening and preparation method thereof |
| CN112544879A (en) * | 2020-11-10 | 2021-03-26 | 湖南瑞香食品有限责任公司 | Folium artemisiae argyi gray water rice dumpling and making process thereof |
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| CN104026482B (en) | 2016-03-23 |
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