CN104686903A - Preparation technology of black glutinous rice dumpling - Google Patents
Preparation technology of black glutinous rice dumpling Download PDFInfo
- Publication number
- CN104686903A CN104686903A CN201510101594.XA CN201510101594A CN104686903A CN 104686903 A CN104686903 A CN 104686903A CN 201510101594 A CN201510101594 A CN 201510101594A CN 104686903 A CN104686903 A CN 104686903A
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- China
- Prior art keywords
- glutinous rice
- rice
- black
- rice dumpling
- pyramid
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 66
- 235000009566 rice Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000428 dust Substances 0.000 claims abstract description 17
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 241001506940 Alpinia japonica Species 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 23
- 229910052799 carbon Inorganic materials 0.000 claims description 23
- 241000755540 Indocalamus Species 0.000 claims description 16
- 235000015277 pork Nutrition 0.000 claims description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000003763 carbonization Methods 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 239000010902 straw Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 230000002159 abnormal effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 abstract description 2
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 235000014676 Phragmites communis Nutrition 0.000 abstract 1
- 208000019790 abdominal distention Diseases 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 239000003610 charcoal Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000004043 dyeing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 9
- 239000000463 material Substances 0.000 description 4
- 235000021185 dessert Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 244000136475 Aleurites moluccana Species 0.000 description 1
- 235000006667 Aleurites moluccana Nutrition 0.000 description 1
- 235000018244 Castanea mollissima Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- 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
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation technology of a black glutinous rice dumpling, and belongs to the technical field of food processing. The preparation technology specifically comprises the following steps: soaking rice; dyeing black glutinous rice; preparing meat stuffing; preparing reed leaves for wrapping the rice dumpling; wrapping the rice dumpling; soaking in water; and cooking thoroughly. The problem that the rice dumpling is not storage tolerant is solved; and the rice dumpling can be stored at room temperature for 15-20 days, and can be frozen and stored in refrigerator for over half a year without deterioration. The preparation technology has the beneficial effects that the black glutinous rice dumpling is purely manually prepared; raw materials are easily available; the method is simple; no food additive is added; the prepared rice dumpling is fragrant, soft and continuous in taste, abundant in nutrient, and tolerant to storage; the traditional Chinese medicines such as amomum tsao-ko, alpinia japonica and sesame straw charcoal dust are added, so that the black glutinous rice dumpling has the efficacies of tonifying the middle warmer, benefiting vital energy, tonifying the spleen, nourishing the stomach, and relieving abnormal sweating, and has a certain relieving effect on poor appetite and abdominal distention diarrhea.
Description
Technical field
The present invention discloses a kind of processing of food dessert, is specifically related to the manufacture craft of the black rice-pudding of a kind of glutinous rice, belongs to food processing technology field.
Background technology
Pyramid-shaped dumpling is the traditional family manufacture dessert in south China area, a lot of local custom having the New Year to eat pyramid-shaped dumpling, and on New Year's Day or other festivals, in the particularly Spring Festival, every household all will bag pyramid-shaped dumpling, and namely it is family's dessert in red-letter day, is again the indispensable gift of the new friend of present.
The major ingredient being used for making pyramid-shaped dumpling is glutinous rice, and auxiliary material has mung bean, red bean, Chinese chestnut, pork, sesame stalk carbon ash, rice-straw ash, tsaoko, Alpinia japonica etc., arranges in pairs or groups according to individual taste.
Due to bag pyramid-shaped dumpling operation more complicated, average family also seldom wraps, and the general annual Spring Festival just wraps once, and once wrap a lot of, deposit after boiling, when wanting to eat at every turn again with poach once, until pyramid-shaped dumpling soft after just can open edible, open one and just reach 2 ~ 4 people and eaten.So pyramid-shaped dumpling must solve the problem of storage, and the pyramid-shaped dumpling that now people make is exactly often not storage tolerance, also can only deposit 1 ~ 2 month with refrigerator freezing.
Summary of the invention
goal of the invention:the present invention introduces a kind of technique utilizing glutinous rice and sesame stalk carbon ash to make black pyramid-shaped dumpling, and draw materials conveniently, method is simple, the fragrance assailed one's nostrils, mouthfeel is mellow for the black pyramid-shaped dumpling produced, nutritious, storage tolerance, can preserve 15 days ~ 20 days under normal temperature, refrigerator freezing then can be deposited and never degenerate half a year more than.
technical scheme:for realizing goal of the invention, the present invention by the following technical solutions:
1, puffed wheat: select full grains, pure glutinous rice put into water soak 8 ~ 10 hours, after remove filter dry moisture.
2, contaminate black glutinous rice processed: the sesame stalk baked wheaten cake of drying is made carbon shape, knocks out naked light with water rapidly and sesame stalk is become carbonization, after wear into carbon dust, again carbon dust and glutinous rice are stirred, filter unnecessary carbon dust, made blackish glutinous rice, the mass ratio of carbon dust and glutinous rice is 2 ~ 4:100.
3, prepare meat stuffing: get square meat in half fertile half thin pig and be cut into 10 ~ 15 centimetres rectangular, add salt, rice wine is pickled, tsaoko alpinia japonica fried dry is ground into powder, and to cut into inch strips and the julienned pork pickled mixes.
4, rice-pudding leaf of bag pyramid-shaped dumpling is prepared: get Aspidlsiraelatior (indocalamus leaf), cut off petiole, clean with clear water for subsequent use.
5, bag pyramid-shaped dumpling: get two indocalamus leaves intersections and put well, on indocalamus leaf upper berth, one deck contaminates the black glutinous rice made, black glutinous rice is put one piece of pickled good pork, and then lid layer black glutinous rice, until cannot see meat stuffing, finally with indocalamus leaf, rice is all wrapped in inside, slight with rice straw or bamboo and a-circle-by-a-circlely pinion pyramid-shaped dumpling, tie up altogether 5 ~ 8 circle, make one broad in the middle, black rice-pudding of " shuttle " type glutinous rice that two is little.
6, soak: black for the glutinous rice wrapped rice-pudding is immersed in the water completely, soaks 10 ~ 12 hours.
7, boil: the pyramid-shaped dumpling after soaking all is put in large iron pan, adds water and cover pyramid-shaped dumpling, add a cover that boil 12 ~ 14 hours can be well-done, pull out product, edible.
beneficial effect: glutinous rice dumpling production technique disclosed by the invention, belongs to pure and makes by hand, draws materials conveniently, method is simple, and without any food additives, the fragrance assailed one's nostrils for the pyramid-shaped dumpling produced, mouthfeel is mellow, nutritious, storage tolerance, can preserve 15 days ~ 20 days under normal temperature, refrigerator freezing then can be deposited and never degenerate half a year more than, and with the addition of the Chinese medicine materials such as tsaoko, Alpinia japonica and sesame stalk carbon ash, has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.
detailed description of the invention:
be that a step illustrates technical scheme, the invention provides two specific embodiments.
embodiment 1: the processing technology of the black pyramid-shaped dumpling of a kind of glutinous rice, comprises following concrete steps:
1, puffed wheat: select full grains, pure glutinous rice put into water soak 9 hours, after remove filter dry moisture.
2, contaminate black glutinous rice processed: the sesame stalk baked wheaten cake of drying is made carbon shape, knocks out naked light with water rapidly and sesame stalk is become carbonization, after wear into carbon dust, again carbon dust and glutinous rice are stirred, filter unnecessary carbon dust, made blackish glutinous rice, the mass ratio of carbon dust and glutinous rice is 1:50.
3, prepare meat stuffing: get square meat in half fertile half thin pig and be cut into 10 ~ 112 centimetres rectangular, add salt, rice wine is pickled, tsaoko alpinia japonica fried dry is ground into powder, and to cut into inch strips and the julienned pork pickled mixes.
4, rice-pudding leaf of bag pyramid-shaped dumpling is prepared: get Aspidlsiraelatior (indocalamus leaf), cut off petiole, clean with clear water for subsequent use.
5, bag pyramid-shaped dumpling: get two indocalamus leaves intersections and put well, on indocalamus leaf upper berth, one deck contaminates the black glutinous rice made, black glutinous rice is put one piece of pickled good pork, and then lid layer black glutinous rice, until cannot see meat stuffing, finally with indocalamus leaf, rice is all wrapped in inside, pyramid-shaped dumpling is pinioned with rice straw is a-circle-by-a-circle, tie up altogether 5 ~ 6 circle, make one broad in the middle, black rice-pudding of " shuttle " type glutinous rice that two is little.
6, soak: black for the glutinous rice wrapped rice-pudding is immersed in the water completely, soaks 10 hours.
7, boil: the pyramid-shaped dumpling after soaking all is put in large iron pan, adds water and cover pyramid-shaped dumpling, add a cover that boil 12 hours can be well-done, pull out product, edible.
Embodiment 2: the processing technology of the black pyramid-shaped dumpling of a kind of glutinous rice, comprises following concrete steps:
1, puffed wheat: select full grains, pure glutinous rice put into water soak 10 hours, after remove filter dry moisture.
2, contaminate black glutinous rice processed: the sesame stalk baked wheaten cake of drying is made carbon shape, knocks out naked light with water rapidly and sesame stalk is become carbonization, after wear into carbon dust, again carbon dust and glutinous rice are stirred, filter unnecessary carbon dust, made blackish glutinous rice, the mass ratio of carbon dust and glutinous rice is 4:100.
3, prepare meat stuffing: get square meat in half fertile half thin pig and be cut into 12 ~ 15 centimetres rectangular, add salt, rice wine is pickled, tsaoko alpinia japonica fried dry is ground into powder, and to cut into inch strips and the julienned pork pickled mixes.
4, rice-pudding leaf of bag pyramid-shaped dumpling is prepared: get Aspidlsiraelatior (indocalamus leaf), cut off petiole, clean with clear water for subsequent use.
5, bag pyramid-shaped dumpling: get two indocalamus leaves intersections and put well, on indocalamus leaf upper berth, one deck contaminates the black glutinous rice made, black glutinous rice is put one piece of pickled good pork, and then lid layer black glutinous rice, until cannot see pork, finally with indocalamus leaf, rice is all wrapped in inside, slight with bamboo and a-circle-by-a-circlely pinion pyramid-shaped dumpling, tie up altogether 6 ~ 8 circle, make one broad in the middle, black rice-pudding of " shuttle " type glutinous rice that two is little.
6, soak: black for the glutinous rice wrapped rice-pudding is immersed in the water completely, soaks 12 hours.
7, boil: the pyramid-shaped dumpling after soaking all is put in large iron pan, adds water and cover pyramid-shaped dumpling, add a cover that boil 13 ~ 14 hours can be well-done, pull out product, edible.
Claims (3)
1. the manufacture craft of the black rice-pudding of glutinous rice, is characterized in that comprising following concrete steps: (1) puffed wheat: select full grains, pure glutinous rice put into water soak 8 ~ 10 hours, after remove filter dry moisture; (2) contaminate black glutinous rice processed: the sesame stalk baked wheaten cake of drying is made carbon shape, knocks out naked light with water rapidly and sesame stalk is become carbonization, after wear into carbon dust, then carbon dust and glutinous rice to be stirred, filter unnecessary carbon dust; (3) prepare meat stuffing: get square meat in half fertile half thin pig and be cut into 10 ~ 15 centimetres rectangular, add salt, rice wine is pickled, tsaoko alpinia japonica fried dry is ground into powder, and to cut into inch strips and the julienned pork pickled mixes; (4) prepare rice-pudding leaf of bag pyramid-shaped dumpling: get indocalamus leaf, cut off petiole, clean with clear water; (5) bag pyramid-shaped dumpling: get two clean indocalamus leaves and intersect and put well, on indocalamus leaf upper berth, one deck contaminates the black glutinous rice made, black glutinous rice is put one piece of pickled good pork, and then lid layer black glutinous rice, until cannot see meat stuffing, rice is all wrapped in inside by rear indocalamus leaf, slight with bamboo and a-circle-by-a-circlely pinion pyramid-shaped dumpling, tie up altogether 5 ~ 8 circle, make one broad in the middle, black rice-pudding of " shuttle " type glutinous rice that two is little; (6) soak: black for the glutinous rice wrapped rice-pudding is immersed in the water immersion completely; (7) boil: the pyramid-shaped dumpling after soaking all is put in large iron pan, adds water and cover pyramid-shaped dumpling, add a cover that boil 12 ~ 14 hours can be well-done, pull out product.
2. the manufacture craft of the black rice-pudding of glutinous rice according to claim 1, is characterized in that the described carbon dust of step (2) and the mass ratio of glutinous rice are 2 ~ 4:100.
3. the manufacture craft of the black rice-pudding of glutinous rice according to claim 2, is characterized in that the time that described step (6) is soaked is 10 ~ 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510101594.XA CN104686903A (en) | 2015-03-09 | 2015-03-09 | Preparation technology of black glutinous rice dumpling |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510101594.XA CN104686903A (en) | 2015-03-09 | 2015-03-09 | Preparation technology of black glutinous rice dumpling |
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| Publication Number | Publication Date |
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| CN104686903A true CN104686903A (en) | 2015-06-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510101594.XA Pending CN104686903A (en) | 2015-03-09 | 2015-03-09 | Preparation technology of black glutinous rice dumpling |
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| Country | Link |
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| CN (1) | CN104686903A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360959A (en) * | 2015-10-14 | 2016-03-02 | 百色学院 | Black perilla frutescens rice dumpling and making method thereof |
| CN110037245A (en) * | 2019-04-23 | 2019-07-23 | 广南亿安食品有限公司 | Multicolored rice-pudding and preparation method containing plant carbon black |
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| KR20080005756A (en) * | 2006-07-10 | 2008-01-15 | 이선아 | Manufacturing process of instant small dumpling and it's goods |
| CN101336686A (en) * | 2007-07-06 | 2009-01-07 | 祝新刚 | Pork dumplings made of glutinous rice wrapped in reed leaves, processing method thereof |
| CN101849640A (en) * | 2010-05-21 | 2010-10-06 | 江南大学 | Rice dumpling made of unpolished rice or malted unpolished rice and processing method thereof |
| CN102524677A (en) * | 2012-03-06 | 2012-07-04 | 浙江青莲食品股份有限公司 | Method for processing rice dumplings with skin-covered center cut meat |
| CN103027244A (en) * | 2011-10-09 | 2013-04-10 | 陈金洲 | Nutrient meat rice dumpling |
| CN103099093A (en) * | 2011-11-10 | 2013-05-15 | 刘保兴 | Preparation method of xing meat zongzi |
| CN103919025A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Streaky bacon zongzi and manufacturing method thereof |
-
2015
- 2015-03-09 CN CN201510101594.XA patent/CN104686903A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080005756A (en) * | 2006-07-10 | 2008-01-15 | 이선아 | Manufacturing process of instant small dumpling and it's goods |
| CN101336686A (en) * | 2007-07-06 | 2009-01-07 | 祝新刚 | Pork dumplings made of glutinous rice wrapped in reed leaves, processing method thereof |
| CN101849640A (en) * | 2010-05-21 | 2010-10-06 | 江南大学 | Rice dumpling made of unpolished rice or malted unpolished rice and processing method thereof |
| CN103027244A (en) * | 2011-10-09 | 2013-04-10 | 陈金洲 | Nutrient meat rice dumpling |
| CN103099093A (en) * | 2011-11-10 | 2013-05-15 | 刘保兴 | Preparation method of xing meat zongzi |
| CN102524677A (en) * | 2012-03-06 | 2012-07-04 | 浙江青莲食品股份有限公司 | Method for processing rice dumplings with skin-covered center cut meat |
| CN103919025A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Streaky bacon zongzi and manufacturing method thereof |
Non-Patent Citations (2)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360959A (en) * | 2015-10-14 | 2016-03-02 | 百色学院 | Black perilla frutescens rice dumpling and making method thereof |
| CN110037245A (en) * | 2019-04-23 | 2019-07-23 | 广南亿安食品有限公司 | Multicolored rice-pudding and preparation method containing plant carbon black |
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Application publication date: 20150610 |