CN104026482B - A kind of preparation method of a conduit made of long bamboo water rice-pudding - Google Patents
A kind of preparation method of a conduit made of long bamboo water rice-pudding Download PDFInfo
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- CN104026482B CN104026482B CN201410270418.4A CN201410270418A CN104026482B CN 104026482 B CN104026482 B CN 104026482B CN 201410270418 A CN201410270418 A CN 201410270418A CN 104026482 B CN104026482 B CN 104026482B
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 124
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 124
- 241001330002 Bambuseae Species 0.000 title claims abstract description 124
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 124
- 239000011425 bamboo Substances 0.000 title claims abstract description 124
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 106
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 110
- 235000009566 rice Nutrition 0.000 claims abstract description 110
- 239000000463 material Substances 0.000 claims abstract description 44
- 241000755540 Indocalamus Species 0.000 claims abstract description 41
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 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 26
- 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
- 238000007789 sealing 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 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 30
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000002791 soaking Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 84
- 240000008866 Ziziphus nummularia Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 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
- 241001062472 Stokellia anisodon Species 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
- 238000000151 deposition Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 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
- 238000007493 shaping process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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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
-
- 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
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- 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 present invention relates to food processing technology field, be specially a kind of preparation method of a conduit made of long bamboo water rice-pudding, comprise the making of Jian Shui, immersion, rice material, wrap up, make ripe and return fragrant step.The present invention prepares Jian Shui by the carbon that burns till with bamboo ash and fresh bamboo, makes a conduit made of long bamboo water-band have natural bamboo fragrant; With a conduit made of long bamboo water soaking glutinous rice and the specific duration of glutinous rice that pH is 10.5-11, 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 be equipped with follow-up cooking skill, make the delicate fragrance of a conduit made of long bamboo water rice-pudding strong and bright yellow color.When making ripe, first in water, put into fresh indocalamus leaf, after boiling, put into the delicate fragrance that raw rice-pudding can increase a conduit made of long bamboo water rice-pudding again.In rice material, wrap up the bamboo cane that a fresh bamboo does, 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 ripe after rice-pudding body to be placed in fresh indocalamus leaf Xun baked, make rice-pudding body better can absorb the delicate fragrance of indocalamus leaf, delicate fragrance is more lasting, strong.
Description
Technical field
The present invention relates to food processing technology field, particularly relate 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 fully soak glutinous rice with Jian Shui, is then drained by glutinous rice and uses rice-pudding leaf to be rolled into raw rice-pudding, then by ripe for raw rice-pudding system 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 have great impact to the color of a conduit made of long bamboo water rice-pudding.Concentration as Jian Shui too high or soak overlong time, can make a conduit made of long bamboo water rice-pudding band astringent taste, color is obscure; And if immersion is not enough, then the delicate fragrance that a conduit made of long bamboo water rice-pudding is intrinsic is not enough, and color and luster is also yellow not bright, fully can not represent the color of a conduit made of long bamboo water rice-pudding.Make ripe temperature and time used also very exquisite, shaping, 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 carbon ash, and then getting carbon ash and quality is that carbon ash quality 3-4 fresh bamboo is doubly put into boiling water and boiled 1-2h, rear sealing and standing 8-12h; Get supernatant liquor, and to add to supernatant liquor the pH that water or heating be concentrated into supernatant liquor be 10.5-11, obtain Jian Shui, for subsequent use.
S2 soaks: glutinous rice and glutinous rice are immersed in completely in a conduit made of long bamboo water respectively and soak 3-4h, then takes out glutinous rice and glutinous rice and drains, for subsequent use.
S3 rice material: take each material respectively 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 wraps up: soaked by clean fresh indocalamus leaf with water, then wraps up rice material with fresh indocalamus leaf and with rope binding, obtains raw rice-pudding.Preferably, first on fresh indocalamus leaf, one deck edible oil is applied before fresh indocalamus leaf parcel rice material.Preferred, be also enclosed with a bamboo cane be made up of fresh bamboo in described rice material.In addition, have differently flavoured a conduit made of long bamboo water rice-pudding concurrently to obtain, can also in rice-pudding faric material, be placed in the middle of rice material by fillings, fresh indocalamus leaf is then wrapped in outside rice material.Preferably, described fillings is any one 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, be then soaked in boiling water by raw rice-pudding and boil 6-8h, obtain rice-pudding body.
S6 returns perfume (or spice): wrap up with fresh indocalamus leaf and be placed in 60-70 DEG C immediately after being taken out from boiling water by rice-pudding body and be incubated 30-40min, obtains 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 that burns till with bamboo ash and fresh bamboo, makes a conduit made of long bamboo water-band have natural bamboo fragrant; With a conduit made of long bamboo water soaking glutinous rice and the specific duration of glutinous rice that pH is 10.5-11, 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 be equipped with follow-up system ripe and return fragrant technique, make a conduit made of long bamboo water rice-pudding delicate fragrance strong and bright yellow color.When making ripe, first in water, put into fresh indocalamus leaf, after boiling, put into the delicate fragrance that raw rice-pudding can increase a conduit made of long bamboo water rice-pudding again.In rice material, wrap up the bamboo cane that a fresh bamboo does, 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 ripe after rice-pudding body to be placed in fresh indocalamus leaf Xun baked, make rice-pudding body better can 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 the rice group in a conduit made of long bamboo water rice-pudding, after peeling 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, does not substantially affect a conduit made of long bamboo water rice-pudding originally without the characteristic of oily salt.In glutinous rice, add appropriate glutinous rice appropriateness can reduce the toughness of glutinous rice, make mouthfeel better, and adding and the consumption of glutinous rice in relative minimizing a conduit made of long bamboo water rice-pudding of glutinous rice, contribute to digesting, 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.
Detailed description of the invention
In order to more fully understand technology contents of the present invention, below in conjunction with specific embodiment, technical scheme of the present invention being described further and being illustrated.
Embodiment 1-9
The preparation method of a conduit made of long bamboo water rice-pudding, comprises the following steps:
(1) Jian Shui is made: bamboo bar is burnt till carbon ash, then getting carbon ash and quality is that carbon ash quality 3-4 fresh bamboo is doubly put into boiling water and boiled 1-2h, rear sealing and standing 8-12h (can opening part preservative film sealing or with lid covers, to reduce the loss of fragrance in a conduit made of long bamboo water); Get supernatant liquor, and add water to supernatant liquor or heating is concentrated makes the pH of supernatant liquor be 10.5-11, obtain Jian Shui, for subsequent use.
(2) soak: a conduit made of long bamboo water soaking (glutinous rice and glutinous rice are immersed in Jian Shuizhong completely) used respectively by glutinous rice and glutinous rice, and soak time is 3-4h, then take out glutinous rice and glutinous rice and drain, for subsequent use.
(3) rice material: take each material respectively 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) wrap up: with water, clean fresh indocalamus leaf is soaked, first on fresh indocalamus leaf, apply one deck edible oil, as peanut oil, then on fresh indocalamus leaf, rice material is put, rice material is put a bamboo cane be made up of fresh bamboo, and (size of bamboo cane is suitable being wrapped up by rice material completely, and be 2-10mm as wide, thick is 1-5mm, length is then less than the length of a conduit made of long bamboo water rice-pudding), then in bamboo cane, put rice material make rice material wrap up bamboo cane completely.Then wrap up rice material completely with fresh indocalamus leaf and with rope binding, obtain raw rice-pudding.Tabernaemontanus bulrush grass (salt water grass) after the rope bundling raw rice-pudding preferably dries.In each raw rice-pudding, the amount of rice material can be 0.05-0.5Kg, and concrete consumption can be determined according to size needed for a conduit made of long bamboo water rice-pudding.Usually the rice material consumption of each raw rice-pudding is controlled at below 0.15Kg, avoid obtained a conduit made of long bamboo water rice-pudding too large, once eat up, cause waste.
In addition, have differently flavoured a conduit made of long bamboo water rice-pudding concurrently to obtain, can also in rice-pudding faric material.Namely on fresh indocalamus leaf, put rice material, rice material puts fillings, and then put the bamboo cane be made up of fresh bamboo, fillings and rice material is put successively again in bamboo cane, bamboo cane is wrapped in fillings, and fillings and bamboo cane are wrapped up by rice material completely, then wrap up rice material completely with fresh indocalamus leaf 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, obtain rice-pudding body.The amount 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 just rice-pudding body need be taken out when water also seethes with excitement, and then stop heating.
(6) Hui Xiang: wrap up with fresh indocalamus leaf and be placed in 60-70 DEG C immediately after being taken out from boiling water by rice-pudding body and be incubated 30-40min, obtains a conduit made of long bamboo water rice-pudding.
The consumption proportion of each embodiment Raw and the preparation parameter of a conduit made of long bamboo water rice-pudding preparation process as shown in table 1 below.
The consumption of each embodiment Raw of table 1 and preparation parameter
Also according to the consumption proportion of embodiment 4 and preparation parameter, a conduit made of long bamboo water rice-pudding of other filling can be made, 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, replace red bean paste with green bean paste, jujube paste, lotus-seed paste and Li Rong respectively.
The delicate fragrance that pyramid-shaped dumpling prepared by above embodiment 1-9 is all fragrant with bamboo and a conduit made of long bamboo water rice-pudding is intrinsic, the fragrance of a conduit made of long bamboo water rice-pudding of wherein embodiment 7 preparation is lighter, and after normal temperature deposits 7 days, delicate fragrance disappears substantially; And pyramid-shaped dumpling prepared by other embodiment, after depositing 7 days, light delicate fragrance still can be smelt by distance 50cm place.Rice group is also split into two halves by strip off indocalamus leaf, with obvious bamboo fragrance in the fragrance that a conduit made of long bamboo water rice-pudding prepared by embodiment 1-6,8-9 distributes, and dense obviously than embodiment 7 of bamboo fragrance.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 then excessively light, is yellow green.A conduit made of long bamboo water rice-pudding of embodiment 5 is not because putting glutinous rice, and rice group is more glutinous, and the grain of rice rises molten being integrated completely, and can not differentiate the grain of rice completely, 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 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.When making ripe, first in water, put into fresh indocalamus leaf, after boiling, put into the delicate fragrance that raw rice-pudding can increase a conduit made of long bamboo water rice-pudding again.In rice material, wrap up the bamboo cane that a fresh bamboo does, 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 ripe after rice-pudding body to be placed in fresh indocalamus leaf Xun baked, make rice-pudding body better can absorb the delicate fragrance of indocalamus leaf, delicate fragrance is more lasting, strong.In glutinous rice, add appropriate glutinous rice appropriateness can reduce the toughness of glutinous rice, make mouthfeel better, and adding and the consumption of glutinous rice in relative minimizing a conduit made of long bamboo water rice-pudding of glutinous rice, contribute to digesting, 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 the rice group in a conduit made of long bamboo water rice-pudding, after peeling indocalamus leaf, the outer surface of rice group is bright and clean, complete; And because the use amount of oil is few, substantially do not affect a conduit made of long bamboo water rice-pudding originally without the characteristic of oily salt.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 it is too sticky that time oversize meeting makes rice roll into a ball, and affects mouthfeel, and lose fragrance.The time of Hui Xiang can not be long, and the time is oversize, a conduit made of long bamboo water rice-pudding can be made hardening, also affect mouthfeel.And time fragrant time is too short, then 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, the appetite of eater can be made 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 embodiments of the present invention and is only limitted to this, and any technology done according to the present invention extends or recreation, all by protection of the present invention.
Claims (6)
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 carbon ash, and then getting carbon ash and quality is that carbon ash quality 3-4 fresh bamboo is doubly put into boiling water and boiled 1-2h, rear sealing and standing 8-12h; Get supernatant liquor, and to add to supernatant liquor the pH that water or heating be concentrated into supernatant liquor be 10.5-11, obtain Jian Shui, for subsequent use;
S2 soaks: glutinous rice and glutinous rice are immersed in completely in a conduit made of long bamboo water respectively and soak 3-4h, then takes out glutinous rice and glutinous rice and drains, for subsequent use;
S3 rice material: get each material respectively 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;
S4 wraps up: soaked by clean fresh indocalamus leaf with water, then wraps up rice material with fresh indocalamus leaf and with rope binding, obtains raw rice-pudding; A bamboo cane be made up of fresh bamboo is also enclosed with in described rice material;
S5 system is ripe: in water, put into fresh indocalamus leaf and by water boil, be then soaked in boiling water by raw rice-pudding and boil 6-8h, obtain rice-pudding body.
2. the preparation method of a kind of a conduit made of long bamboo water rice-pudding according to claim 1, is characterized in that: also comprise step S6 and return perfume (or spice): wrap up with fresh indocalamus leaf and be placed in 60-70 DEG C immediately after being taken out from boiling water by rice-pudding body and be incubated 30-40min, obtains a conduit made of long bamboo water rice-pudding.
3. the preparation method of a kind of a conduit made of long bamboo water rice-pudding according to claim 2, is characterized in that: in step S4, first on fresh indocalamus leaf, applies one deck edible oil before fresh indocalamus leaf parcel rice material.
4. the preparation method of a kind of a conduit made of long bamboo water rice-pudding according to claim 3, it is characterized in that: in step S3, the mass ratio of described glutinous rice and glutinous rice is 10:0.5.
5. a kind of preparation method of a conduit made of long bamboo water rice-pudding according to any one of claim 1-4, it is characterized in that: be also surrounded by fillings in described rice-pudding body, namely in step s 4 which, fillings be placed in the middle of rice material, fresh indocalamus leaf is then wrapped in outside rice material.
6. the preparation method of a kind of a conduit made of long bamboo water rice-pudding according to claim 5, is characterized in that: described fillings is any one of red bean paste, green bean paste, jujube paste, lotus-seed paste and Li Rongzhong.
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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 |
| 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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| CN102228199A (en) * | 2011-07-14 | 2011-11-02 | 沈哲明 | Rice dumpling |
| CN103125783A (en) * | 2012-12-11 | 2013-06-05 | 黄山市徽顶箬业有限公司 | Manufacturing method of ash juice (hui juice) zongzi |
| CN103125784A (en) * | 2012-12-11 | 2013-06-05 | 黄山市徽顶箬业有限公司 | Ash juice (hui juice) vegetarian stuffing zongzi |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228199A (en) * | 2011-07-14 | 2011-11-02 | 沈哲明 | Rice dumpling |
| CN103125783A (en) * | 2012-12-11 | 2013-06-05 | 黄山市徽顶箬业有限公司 | Manufacturing method of ash juice (hui juice) zongzi |
| CN103125784A (en) * | 2012-12-11 | 2013-06-05 | 黄山市徽顶箬业有限公司 | Ash juice (hui juice) vegetarian stuffing zongzi |
Non-Patent Citations (1)
| Title |
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| 苏木枧水粽;迪文等;《中外食品工业（贝太厨房）》;20120630(第6期);第45-47页"1 准备"-"6 其他"部分全文 * |
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