CN104116052B - A kind of rice-pudding fragrant breeze taste rice intestines - Google Patents

A kind of rice-pudding fragrant breeze taste rice intestines Download PDF

Info

Publication number
CN104116052B
CN104116052B CN201410289008.4A CN201410289008A CN104116052B CN 104116052 B CN104116052 B CN 104116052B CN 201410289008 A CN201410289008 A CN 201410289008A CN 104116052 B CN104116052 B CN 104116052B
Authority
CN
China
Prior art keywords
rice
pudding
intestines
food
content
Prior art date
Application number
CN201410289008.4A
Other languages
Chinese (zh)
Other versions
CN104116052A (en
Inventor
彭玉慧
何剑飞
姚远
陈铖
Original Assignee
浙江五芳斋实业股份有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 浙江五芳斋实业股份有限公司 filed Critical 浙江五芳斋实业股份有限公司
Priority to CN201410289008.4A priority Critical patent/CN104116052B/en
Publication of CN104116052A publication Critical patent/CN104116052A/en
Application granted granted Critical
Publication of CN104116052B publication Critical patent/CN104116052B/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122Coated, filled, multilayered or hollow ready-to-eat cereals

Abstract

The present invention discloses a kind of rice-pudding fragrant breeze taste rice intestines, comprises casing and content, and described content is bilayer structure, and internal layer is auxiliary material and food flavouring, and skin is glutinous rice, food adhesive and local flavor conditioning agent; Described local flavor conditioning agent is indocalamus leaf powder or indocalamus leaf extract. The rice intestines with minority name race local characteristic are combined by the present invention with the pyramid-shaped dumpling of Han nationality tradition cuisines, and content adopts special bilayer structure, remain rice-pudding fragrance, not greasy, health-nutrition to greatest extent, and can be used as dinner and eat.

Description

A kind of rice-pudding fragrant breeze taste rice intestines

Technical field

The present invention relates to field of leisure food, it is specifically related to a kind of rice-pudding fragrant breeze taste rice intestines.

Background technology

Snackfoods is the food deeply liked by broad masses of the people always, and food edible when being people's leisure, rest, also belongs to the one of fast-moving consumer goods. The classification of snackfoods has: dry fruit, puffed food, candy, meat-based product, sausage product, biscuit, cake etc. Along with the raising of standard of living and the level of consumption, snackfoods becomes the daily required consumer's goods of the common people just gradually, human consumer for the kind of snackfoods and the requirement of quality also in continuous growth.

Sausage product also belongs to the often edible a kind of snackfoods of people, and the kind of the sausage product sold on the market is a lot, such as pork intestines, and chicken meat sausage, fish sausage etc. These sausage products are mainly by filling in casing after the mixing such as meat gruel, starch, food flavouring and other foodstuff additive, then become through techniques such as ripe sterilizings processed. But owing to meat sausage goods lipid content is higher, and can only eat as pantry, not meet modern's health, the custom of dietary consumption easily.

In recent years, along with the raising of people's quality of life and the quickening of rhythm of life, the food habits of Chinese is occurring quietly to change, and " content " on Chinese's dining table also occurring to change, is changed to nutritional type, fresh type, health type by heavy meal type originally. The intake mainly showing as staple food reduces, and the consumption of vegetables, melon and fruit class continues to rise, and various fast food consumption is multiplied, and facilitates the market share steady-state growth year after year of snackfoods.

On the other hand, along with the degree of opening of China increases, internationalization trend is obvious, and the Chinese that abroad some food habitss are got more and more accept. As sushi, beefsteak, hamburger appear on the dining table of more and more Chinese, especially by liking liking of the consumer groups such as amusement and recreation, tourism.

Existing of rice intestines is long-standing, is the characteristic food of some ethnic minoritys of China. Such as the rice intestines of Korean nationality, exactly adopt pig intestines, rice, glutinous rice, fresh porcine blood becomes through seasoning boiling, also referred to as blood sausage, is one of Korean nationality's local delicacies. The unique flavor of this kind of rice intestines, more greasy, the season being suitable for northeast cold eats, to increase heat. But because the taste of each department is different, and this meter of intestines are too greasy, therefore do not obtain popularization on a large scale.

Pyramid-shaped dumpling, also known as " angle broomcorn millet ", " cylinder rice-pudding ", is the traditional festival food of Dragon Boat Festival Han nationality, usually by the indocalamus leaf fillings of parcel based on glutinous rice, processes through ripe system, is one of traditional food that on Chinese history, cultural infrastructure is the deepest.

One of pyramid-shaped dumpling main feature being different from other glutinous rice goods is the fragrant flavour of rice-pudding of its uniqueness. Non-rice-pudding based food of the fragrant flavour of rice-pudding does not also occur having at present.

Summary of the invention

The present invention provides a kind of rice-pudding fragrant breeze taste rice intestines, being combined with the pyramid-shaped dumpling of Han nationality tradition cuisines by the rice intestines with minority name race local characteristic, content adopts special bilayer structure, remains rice-pudding fragrance, not greasy to greatest extent, health-nutrition, and it is edible to can be used as dinner.

The present invention discloses a kind of rice-pudding fragrant breeze taste rice intestines, comprises casing and content, and described content is bilayer structure, and internal layer is auxiliary material and food flavouring, and skin is glutinous rice, food adhesive and local flavor conditioning agent;

Described local flavor conditioning agent is indocalamus leaf powder or indocalamus leaf extract.

Rice intestines are combined by the present invention with pyramid-shaped dumpling, obtain the local flavor rice intestines with special rice-pudding fragrance. If but auxiliary material, food flavouring are directly mixed with local flavor conditioning agent, especially when auxiliary material is meat, indocalamus leaf powder or the positive fragrance of indocalamus leaf extract alcohol cannot be retained, therefore, the content of the present invention have employed bilayer structure, taking auxiliary material and food flavouring as internal layer, taking the mixture of glutinous rice, food adhesive and local flavor conditioning agent as skin, so that the taste of inside and outside layer can not be obscured, remain rice-pudding fragrance to greatest extent.

Described indocalamus leaf powder is the flour obtained through micronizing by indocalamus leaf.

Described indocalamus leaf extract can be the preparation of the method in CN1324652A according to publication number: is added to the water by indocalamus leaf, through extracting, clarify or concentrate or prepare after drying; Described indocalamus leaf extract can also by commercially available acquisition.

As preferably, the weight ratio of described glutinous rice and local flavor conditioning agent is 100:2��8.

Further preferably, described local flavor conditioning agent is indocalamus leaf extract, and the weight ratio of glutinous rice and indocalamus leaf extract is 100:3��5.

Adding of food adhesive can ensure recording smoothly of glutinous rice, as preferably, described glutinous rice and the weight ratio of food adhesive are 100:10��50; More preferably 100:35��40.

Modified starch is a kind of through modified starch, and compared with general starch, the gelatinization point of modified starch is lower, and it is very strong to have extremely high turgidity, water suction and water retention capacity. Especially when modified starch is added in meat product so that the homogeneous microstructure of meat product is fine and smooth, structure is tight, high resilience, and tangent plane is smooth, fresh and tender agreeable to the taste, and when long-term preservation and deepfreeze, water-retentivity is extremely strong.

As preferably, described food adhesive is the weight ratio of the mixture of modified starch and water, modified starch and water is 1��10:100; More preferably 5��8:100.

As preferably, described modified starch is composite modified starch; Further preferably, described modified starch is potato composite modified starch. Adopt potato composite modified starch can improve tenderness, the elasticity of sausage, and enhance mouthfeel and tenderness.

The auxiliary material contained in described rice-pudding fragrant breeze taste rice intestines can for various meat be such as pork, chicken, the flesh of fish etc., it is possible to think greengrocery, more healthy.

Described casing can be albumen sausage casing, cellulose casing or natural casing etc.

The invention also discloses the preparation method of described rice-pudding fragrant breeze taste rice intestines, step is as follows:

Glutinous rice after immersion and food adhesive, local flavor conditioning agent are mixed to get A material, auxiliary material and seasonings are mixed to get B material again, by obtaining having the content of bilayer structure with the sausage forcing machine of co-extrusion head, it is filled in casing and Zha Kou through machine or craft again, after the water system of boiling, cooling, obtain described rice-pudding fragrant breeze taste rice intestines.

Compared with prior art, tool of the present invention has the following advantages:

The rice intestines with minority name race local characteristic are combined by the present invention with the pyramid-shaped dumpling of Han nationality tradition cuisines, have special bilayer structure, obtain with strong rice-pudding fragrance, not greasy, health-nutrition, and can be used as the edible rice-pudding fragrant breeze taste rice intestines of dinner.

Embodiment

Embodiment 1

A. the 10kg glutinous rice soaked 1 hour is mixed with 170g potato composite modified starch, 3.33kg water, 0.3kg indocalamus leaf extract, then by 6.9kg pork, 414g salt, 310g sugar, the mixing of 104g monosodium glutamate;

B. the content that by obtaining with the sausage forcing machine of co-extrusion head, there is bilayer structure, then it is filled in casing and Zha Kou;

C. water boils system;

D. cool.

Embodiment 2

A. the 10kg glutinous rice soaked 1 hour is mixed with 300g potato composite modified starch, 3.7kg water, 0.5kg indocalamus leaf extract, then by 7.25kg chicken, 435g salt, 327g sugar, the mixing of 109g monosodium glutamate;

B. the content that by obtaining with the sausage forcing machine of co-extrusion head, there is bilayer structure, then it is filled in casing and Zha Kou;

C. water boils system;

D. cool.

Embodiment 3

A. the 10kg glutinous rice soaked 1 hour is mixed with 300g potato composite modified starch, 3.7kg water, 0.5kg indocalamus leaf extract, then by the 7.25kg flesh of fish, 435g salt, 327g sugar, the mixing of 109g monosodium glutamate;

B. the content that by obtaining with the sausage forcing machine of co-extrusion head, there is bilayer structure, then it is filled in casing and Zha Kou;

C. water boils system;

D. cool.

Embodiment 4

A. the 10kg glutinous rice soaked 1 hour is mixed with 300g potato composite modified starch, 3.7kg water, 0.5kg indocalamus leaf powder, then by 7.25kg pork, 435g salt, 327g sugar, the mixing of 109g monosodium glutamate;

B. the content that by obtaining with the sausage forcing machine of co-extrusion head, there is bilayer structure, then it is filled in casing and Zha Kou;

C. water boils system;

D. cool.

Embodiment 5

A. the 10kg glutinous rice soaked 1 hour is mixed with 300g cassava composite modified starch, 3.7kg water, 0.5kg indocalamus leaf extract, then by 7.25kg pork, 435g salt, 327g sugar, the mixing of 109g monosodium glutamate;

B. the content that by obtaining with the sausage forcing machine of co-extrusion head, there is bilayer structure, then it is filled in casing and Zha Kou;

C. water boils system;

D. cool.

Embodiment 6

A. the 10kg glutinous rice soaked 1 hour is mixed with 300g corn composite modified starch, 3.7kg water, 0.5kg indocalamus leaf extract, then by 7.25kg pork, 435g salt, 327g sugar, the mixing of 109g monosodium glutamate;

B. the content that by obtaining with the sausage forcing machine of co-extrusion head, there is bilayer structure, then it is filled in casing and Zha Kou;

C. water boils system;

D. cool.

Table 1

(TPA) measurement result analyzed by the Texture instrument device that upper table is rice-pudding fragrant breeze taste rice intestines that embodiment 1,4,5 and 6 is prepared respectively.

Claims (3)

1. rice-pudding fragrant breeze taste rice intestines, comprise casing and content, it is characterised in that, described content is bilayer structure, and internal layer is auxiliary material and food flavouring, and skin is glutinous rice, food adhesive and local flavor conditioning agent;
Described local flavor conditioning agent is indocalamus leaf powder or indocalamus leaf extract; The weight ratio of described glutinous rice and local flavor conditioning agent is 100:2��8;
Described glutinous rice and the weight ratio of food adhesive are 100:10��50; Described food adhesive is the mixture of potato composite modified starch and water, and the weight ratio of potato composite modified starch and water is 5��8:100.
2. rice-pudding fragrant breeze taste rice intestines according to claim 1, it is characterised in that, described local flavor conditioning agent is indocalamus leaf extract, and the weight ratio of glutinous rice and indocalamus leaf extract is 100:3��5.
3. rice-pudding fragrant breeze taste rice intestines according to claim 1, it is characterised in that, described glutinous rice and the weight ratio of food adhesive are 100:35��40.
CN201410289008.4A 2014-06-25 2014-06-25 A kind of rice-pudding fragrant breeze taste rice intestines CN104116052B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410289008.4A CN104116052B (en) 2014-06-25 2014-06-25 A kind of rice-pudding fragrant breeze taste rice intestines

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410289008.4A CN104116052B (en) 2014-06-25 2014-06-25 A kind of rice-pudding fragrant breeze taste rice intestines

Publications (2)

Publication Number Publication Date
CN104116052A CN104116052A (en) 2014-10-29
CN104116052B true CN104116052B (en) 2016-06-08

Family

ID=51761860

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410289008.4A CN104116052B (en) 2014-06-25 2014-06-25 A kind of rice-pudding fragrant breeze taste rice intestines

Country Status (1)

Country Link
CN (1) CN104116052B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104738401A (en) * 2015-04-14 2015-07-01 许建华 Rice-stuffed sausage and preparation method thereof
CN106235007B (en) * 2016-08-04 2020-04-24 秭归县屈姑食品有限公司 Preparation method of orange rice dumpling
CN106213196B (en) * 2016-08-04 2020-04-24 秭归县屈姑食品有限公司 Yellow peach stuffing orange rice dumpling and preparation method thereof
CN106173996B (en) * 2016-08-04 2020-06-02 湖北屈姑国际农业集团桔颂脐橙开发有限公司 Preserved meat stuffing orange rice dumpling and preparation method thereof
CN107149090A (en) * 2017-07-12 2017-09-12 邵昊敏 A kind of Zongzi of instant edible

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101033049B1 (en) * 2011-01-03 2011-05-06 박덕배 Method for producing cheese stick soondae and cheese stick soondae produced by the same
CN102671017A (en) * 2012-04-27 2012-09-19 湖北长友现代农业股份有限公司 Method for simultaneously preparing indocalamus leaf volatile oil, total flavone and total polysaccharide

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101033049B1 (en) * 2011-01-03 2011-05-06 박덕배 Method for producing cheese stick soondae and cheese stick soondae produced by the same
CN102671017A (en) * 2012-04-27 2012-09-19 湖北长友现代农业股份有限公司 Method for simultaneously preparing indocalamus leaf volatile oil, total flavone and total polysaccharide

Also Published As

Publication number Publication date
CN104116052A (en) 2014-10-29

Similar Documents

Publication Publication Date Title
Li et al. Traditional Chinese food technology and cuisine.
CN103271383B (en) Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature
CN1305401C (en) Health nutrition chafing dish, soup pot bottom seasoning and its preparing method
US6676986B1 (en) Method of making formed food puree products
CN1273050C (en) Food meat stuffing of cooked wheaten food
CN104605404A (en) Crystal fish slide and preparation method thereof
EP0172245B1 (en) Process for the preparation of outmost natural unalterated energy and nutritively adjustable foodstuffs
CN103431417A (en) Preparation technology for beef balls
Singh et al. Quality assessment of vacuum packaged chicken snacks stored at room temperature
CN101107981B (en) Method of manufacturing vegetable meat balls
CN102771824B (en) Hair-darkening and beautifying cuttlefish sausage and method for making same
CN102228211A (en) Qishan diced meat sour and spicy fast-food sweet potato noodles and preparation process thereof
CN103054000B (en) Carrot beef paste and method for making same
CN103005518B (en) Fish skin pork dumpling and preparation method thereof
CN1554246A (en) Method for producing jinzhuwucai cake
CN103907873A (en) Umami seasoning and preparation method thereof
CN101773231A (en) Dasheen nutrient quick-frozen food and preparation method thereof
RU2333679C1 (en) Minced semi-cooked product based on poultry by-products for school-age children feeding and associated method
CN102524643B (en) Vegetable kelp cake and preparation method thereof
CN106107581A (en) A kind of preparation method of chicken row
CN103070423A (en) Processing method of instant crisp fish
CN103385451A (en) Nutritious and delicious seafood sauce and production method thereof
CN101946902B (en) Mint ham sausage and preparation method thereof
CN1981627A (en) Chicken and beef balls and their production
CN103211132B (en) Frozen clam soup dumplings and production 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
C14 Grant of patent or utility model
GR01 Patent grant