CN104920984A - Reed leaf rice dumpling - Google Patents
Reed leaf rice dumpling Download PDFInfo
- Publication number
- CN104920984A CN104920984A CN201510268363.8A CN201510268363A CN104920984A CN 104920984 A CN104920984 A CN 104920984A CN 201510268363 A CN201510268363 A CN 201510268363A CN 104920984 A CN104920984 A CN 104920984A
- Authority
- CN
- China
- Prior art keywords
- reed
- reed leaves
- pyramid
- shaped dumpling
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 20
- 235000009566 rice Nutrition 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title claims 2
- 235000014676 Phragmites communis Nutrition 0.000 title abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 22
- 241000209094 Oryza Species 0.000 abstract description 18
- 239000000126 substance Substances 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 9
- 238000009835 boiling Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000005538 encapsulation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000209490 Nymphaea Species 0.000 description 1
- 235000016791 Nymphaea odorata subsp odorata Nutrition 0.000 description 1
- 244000273256 Phragmites communis Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 relates to a reed leaf rice dumpling. The rice dumpling contains a certain proportion of reed leaf powder. The reed leaf powder is prepared by crushing reed leaves into 50-100 meshes. The main components of the reed leaves are cellulose, and the reed leaves also contain substances of vitamins, flavonoid and the like. Because the reed leaf powder is added, the reed leaf rice dumpling disclosed by the invention not only reserves the flavor of traditional rice dumplings but also enriches the nutrient components of the rice dumplings, so that substances, which are useful to human bodies, in the reed leaves are fully utilized; because the reed leaf powder in the rice dumpling disclosed by the invention has antibacterial substances; compared with the rice dumplings made by an ordinary method, the rice dumpling disclosed by the invention has a longer quality guarantee period.
Description
Technical field
The present invention relates to a kind of Reed Leaves pyramid-shaped dumpling.
Background technology
Pyramid-shaped dumpling, originates between China Han, passes on from one to another to bend with souvenir poet in ancient times formerly to throw Jiang Youguan, is one of Dragon Boat Festival Speciality Foods.The moulding of pyramid-shaped dumpling is different because of the local conditions and customs difference of various places, has equilateral triangle, oblique triangle, spiral shell dihedral, shovel capitiform etc.
Rice-pudding leaf materials are also different, useful Reed Leaves, the leaf of bamboo, Banana Leaf or dried waterlily leaf etc.The traditional pyramid-shaped dumpling in Northern Area of Huaihe River forms through boiling after glutinous rice and other accessory packages being wrapped up in using Reed Leaves as lapping.There is the delicate fragrance of Reed Leaves with the pyramid-shaped dumpling that Reed Leaves contracts out, firmly get liking of people.
The main component of Reed Leaves is cellulose, in addition also containing the material such as vitamin and flavonoids.Research shows, use the pyramid-shaped dumpling that Reed Leaves makes as lapping, decapacitation makes pyramid-shaped dumpling have outside the delicate fragrance of reed, also enables the pyramid-shaped dumpling preservation long period because of having antibacterial material in Reed Leaves.
The pyramid-shaped dumpling that existing Reed Leaves makes as lapping, in edible process, Reed Leaves is thrown aside, and the active principle in Reed Leaves can not be fully used.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Reed Leaves pyramid-shaped dumpling, requires that this pyramid-shaped dumpling can make the active principle composition of Reed Leaves can fully by human body is utilized.
For solving the problems of the technologies described above, the invention provides a kind of Reed Leaves pyramid-shaped dumpling, containing a certain proportion of Reed Leaves powder in described Reed Leaves pyramid-shaped dumpling.
As optimization, described Reed Leaves powder is obtained after Reed Leaves is ground into 50-100 orders.
In described Reed Leaves pyramid-shaped dumpling, the weight configuration proportion of Reed Leaves powder and soaked glutinous rice is 0.05-0.5: 100.
Owing to adding Reed Leaves powder, Reed Leaves pyramid-shaped dumpling of the present invention not only remains the local flavor of traditional pyramid-shaped dumpling but also has enriched the nutritional labeling of pyramid-shaped dumpling, material useful to human body in Reed Leaves is fully used, and there is antibacterial substance due to the Reed Leaves powder in the pyramid-shaped dumpling described in this patent, make it have the longer shelf-life than the pyramid-shaped dumpling of common making.
Pyramid-shaped dumpling of the present invention can adopt the materials such as common Reed Leaves to pack, and pyramid-shaped dumpling can also be loaded in the pyramid-shaped dumpling moulding material of given shape and carry out heat seal encapsulation.Use heat bondable material to encapsulate pyramid-shaped dumpling, improve the automatization level of producing pyramid-shaped dumpling.Utilize difform pyramid-shaped dumpling moulding material that produced pyramid-shaped dumpling can be made to present difformity, increase the visuality of food, whet the appetite.
Detailed description of the invention
Below by specific embodiment, the invention will be further described:
Embodiment 1:
A kind of Reed Leaves pyramid-shaped dumpling, containing a certain proportion of Reed Leaves powder in described pyramid-shaped dumpling.
Concrete making step is:
(1) fresh Reed Leaves is ground into 50 object Reed Leaves powder stand-by.
(2) glutinous rice is put into 20-25 DEG C of clear water soak to pull out after 12 hours drain stand-by.
(3) in soaked glutinous rice and Reed Leaves powder weight ratio be 100: 0.5 ratio the glutinous rice after soaking and Reed Leaves powder are mixed.
(4) the direct glutinous rice mixed and Reed Leaves powder loadings in the pyramid-shaped dumpling of the resistance to boiling moulding material of given shape carries out heat seal encapsulation, pyramid-shaped dumpling after encapsulation is placed in food steamer, naturally cool after passing into 100 DEG C of steam boiling 35-40min, namely make Reed Leaves pyramid-shaped dumpling.Naturally cooled pyramid-shaped dumpling loading packing can be preserved for a long time.
Embodiment 2:
A kind of Reed Leaves pyramid-shaped dumpling, containing a certain proportion of Reed Leaves powder in described pyramid-shaped dumpling.
Concrete making step is:
(1) Reed Leaves of fresh clean is ground into 100 object Reed Leaves powder stand-by.
(2) glutinous rice is put into 20-25 DEG C of clear water soak to pull out after 10 hours drain stand-by.
(3) glutinous rice after soaking and Reed Leaves powder mix rear stand-by by the ratio being 100: 0.05 in the glutinous rice after soaking and Reed Leaves powder weight ratio.
(4) direct loading in rice-pudding leaf with Reed Leaves powder and appropriate Chinese date by the glutinous rice mixed wraps up into pyramid-shaped dumpling, carries out conventional boiling and edible.
Above-described is only two kinds of embodiments of the present invention, it should be pointed out that for the person of ordinary skill of the art; under the premise without departing from the principles of the invention; can also make some improvement, as made meat rice-pudding etc., these also should be considered as belonging to protection scope of the present invention.
Claims (3)
1. a Reed Leaves pyramid-shaped dumpling, is characterized in that: containing a certain proportion of Reed Leaves powder in described pyramid-shaped dumpling.
2. a kind of Reed Leaves pyramid-shaped dumpling according to claim 1, is characterized in that: described Reed Leaves powder is obtained after Reed Leaves is ground into 50-100 orders.
3. a kind of Reed Leaves pyramid-shaped dumpling according to claim 1 and 2, is characterized in that: in described Reed Leaves pyramid-shaped dumpling, the weight configuration proportion of Reed Leaves powder and soaked glutinous rice is 0.05-0.5: 100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510268363.8A CN104920984A (en) | 2015-05-25 | 2015-05-25 | Reed leaf rice dumpling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510268363.8A CN104920984A (en) | 2015-05-25 | 2015-05-25 | Reed leaf rice dumpling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104920984A true CN104920984A (en) | 2015-09-23 |
Family
ID=54108691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510268363.8A Pending CN104920984A (en) | 2015-05-25 | 2015-05-25 | Reed leaf rice dumpling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104920984A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907248A (en) * | 2020-07-11 | 2022-01-11 | 董摄 | Making method of rice dumplings |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132711A (en) * | 2010-12-29 | 2011-07-27 | 华宝食用香精香料（上海）有限公司 | Total flavonoid extracts of reed and preparation method thereof |
| CN102430063A (en) * | 2011-11-25 | 2012-05-02 | 盐城工学院 | Process for extracting general flavone in reed leaves by supercritical CO2 method |
| CN103719726A (en) * | 2013-12-12 | 2014-04-16 | 刘成 | Traditional Chinese rice-pudding |
| CN104106797A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Honey jujube tofu stuffed steamed bun |
-
2015
- 2015-05-25 CN CN201510268363.8A patent/CN104920984A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132711A (en) * | 2010-12-29 | 2011-07-27 | 华宝食用香精香料（上海）有限公司 | Total flavonoid extracts of reed and preparation method thereof |
| CN102430063A (en) * | 2011-11-25 | 2012-05-02 | 盐城工学院 | Process for extracting general flavone in reed leaves by supercritical CO2 method |
| CN103719726A (en) * | 2013-12-12 | 2014-04-16 | 刘成 | Traditional Chinese rice-pudding |
| CN104106797A (en) * | 2014-06-21 | 2014-10-22 | 许炜 | Honey jujube tofu stuffed steamed bun |
Non-Patent Citations (1)
| Title |
|---|
| 孙丽芳等: "芦苇叶类黄酮高效液相色谱分析", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907248A (en) * | 2020-07-11 | 2022-01-11 | 董摄 | Making method of rice dumplings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103284055B (en) | Fast nutritious convenient porridge and preparation process thereof | |
| CN101611887A (en) | Do not add the manufacture craft of the fresh-keeping sesame sausage of anticorrisive agent | |
| CN103202431A (en) | Chicken bone fruity vermicelli and preparation method thereof | |
| CN103478760B (en) | A kind of pearl face sausage | |
| CN102626167A (en) | Manufacturing method of asparagus burdock tea | |
| CN103005394B (en) | Health-maintenance pickled pleurotus eryngii with kernels | |
| CN104920984A (en) | Reed leaf rice dumpling | |
| CN104799231A (en) | Flavored sauce radish and pickling method thereof | |
| CN103989147B (en) | A kind of clam garlic powder and chilli paste and preparation method thereof | |
| CN103689702B (en) | The processing method of laver soup stock with mushroom three-delicacy flavor | |
| CN103039773A (en) | Marigold flower moon cake stuffing and preparation process thereof | |
| CN104351589A (en) | Chips and fish egg boiled dumpling capable of removing heat from liver and preparation method thereof | |
| CN103445096A (en) | Appetizing soybean meal | |
| CN104207004A (en) | Orange-flavor spring roll with cyanobacteria and preparation method thereof | |
| KR100837677B1 (en) | Walleye pollock or dried pollack powder soup manufacturing method | |
| CN104206606A (en) | Honeysuckle tea and preparation method thereof | |
| CN105010516A (en) | Special fresh keeping agent for oranges | |
| CN103340225B (en) | Banana liquor juice pancake and preparation method thereof | |
| JPS5621577A (en) | Paste product stuffed with rice cake or boiled rice and its production | |
| CN104187396A (en) | Spring roll with sweet potato and honeydew melon and preparation method thereof | |
| LT6390B (en) | Confectionery product | |
| CN104397504A (en) | Maigre dumpling and preparation method thereof | |
| CN103704843A (en) | Preparation method of Corsvenor Momordica Fruit strip drink | |
| CN103431270A (en) | Processing method of candied date and sesame rice dumpling | |
| KR101577332B1 (en) | Manufacturing method of composition for instant soup using seaweed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |