CN105495381A - Sticky rice-chicken and production method of the sticky rice-chicken - Google Patents
Sticky rice-chicken and production method of the sticky rice-chicken Download PDFInfo
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- CN105495381A CN105495381A CN201510836978.6A CN201510836978A CN105495381A CN 105495381 A CN105495381 A CN 105495381A CN 201510836978 A CN201510836978 A CN 201510836978A CN 105495381 A CN105495381 A CN 105495381A
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Abstract
The invention discloses sticky rice-chicken and a production method of the sticky rice-chicken. The sticky rice-chicken is produced from the following raw materials in parts by weight: 60-80 parts of sticky rice, 20-30 parts of chicken, 5-10 parts of rapeseed oil, 10-20 parts of hawthorn fruits, 2-5 parts of table salt and 5-10 parts of honey. The production method comprises the following steps: preparing the raw materials, uniformly frying the raw materials, steaming the fried raw materials and cooling, so that the sticky rice-chicken is produced. The sticky rice-chicken produced according to the production method of the invention has good color and strong fragrance. The problem of greasy taste of the sticky rice-chicken produced according to the traditional method is solved and the sticky rice-chicken can be easily digested. Moreover, the beneficial ingredients in the hawthorn fruits are fully combined with the sticky rice and the chicken, so that the saticky rice-chicken can be absorbed by the human body more easily after eating.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of sticky rice in lotus leaf and preparation method thereof.
Background technology
Sticky rice in lotus leaf is the one of Chinese Guangdong Han nationality characteristic dessert, belongs to the Guangdong dishes style of cooking, and method for making is inside glutinous rice, put into the fillingss such as chicken, skewer-roasted pork, preserved egg yellow, dried mushroom.Then be put into steamed tool in fact with lotus leaf bag to cook.The main component of traditional sticky rice in lotus leaf is glutinous rice, meat and oil, tastes also more greasy, overeats nondigestible, therefore, eats and is restricted.
Chinese patent, Authorization Notice No.: CN102919693A, name is called a kind of preparation method of waxy rice tea cake, disclose a kind of preparation method of waxy rice tea cake: the content of this patent comprises: select materials, batching, stir, shaping, heating, cooling, packaging process, selected raw material is glutinous rice flour, tea powder, potato, egg, white sugar, water, tea powder, nutritious, color is good-looking, there is tea smell, people can be allowed to absorb biological health composition abundant in tealeaves more fully, but, in tealeaves, benefit materials is not easily absorbed by the body, ordinary tea leaves, potassium content is not high, not fine for human consumption's function aspects after edible, should not eat more.
Summary of the invention
The object of the invention is to overcome above-mentioned technological deficiency, provide a kind of mouthfeel good, bright in colour, make simple, have the sticky rice in lotus leaf of health care and dietary function concurrently.
Realizing technical scheme of the present invention is: a kind of sticky rice in lotus leaf, and it is made up of following parts by weight: glutinous rice 60-80 part, chicken 20-30 part, rapeseed oil 5-10 part, hawthorn 10-20 part, salt 2-5 part, honey 5-10 part.
As preferably, its various parts by weight consist of: glutinous rice 70-75 part, chicken 25-30 part, rapeseed oil 6-8 part, hawthorn 15-20 part, salt 4-5 part, honey 6-8 part.
More preferably, its various parts by weight consist of: 75 parts, glutinous rice, 25 parts, chicken, rapeseed oil 8 parts, hawthorn 20 parts, salt 5 parts, honey 7 parts.
Present invention also offers the preparation method of sticky rice in lotus leaf, the method comprises the steps:
(1) hawthorn is got in proportion, clean, stoning, for subsequent use; Getting glutinous rice eluriates clean, is filtered dry, and puts into water and soaks 30 minutes, be filtered dry for subsequent use; Get chicken, be cut into bulk, put salt 2 grams and pickle 2-3 minute, for subsequent use.
(2) put into rapeseed oil in pot, heating 2-3 minute, chicken is put into pot and fry loose, add the glutinous rice after being filtered dry in step (1) successively, fry even, add hawthorn, salt, honey mixing fry even.
(3) glutinous rice will fried, chicken, hawthorn mixture is put into food steamer and is steamed 20 minutes, after cooling, pinches into sticky rice in lotus leaf group.
As preferably, in described step (1), block specification is: 0.5cm × 0.5cm × 0.5cm.
Compared with prior art, the sticky rice in lotus leaf that the present invention makes, color and luster is better, and haw taste is denseer; After adding hawthorn, mouthfeel is more fragrant, solves sticky rice in lotus leaf greasy feeling in conventional procedure; Benefit materials in hawthorn is fully combined with glutinous rice, chicken, more can be absorbed by the body after edible; The present invention is workable, not high for producers' technical requirement.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described.Based on the embodiment in the present invention, those skilled in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
Raw material: 75 parts, glutinous rice, 25 parts, chicken, rapeseed oil 8 parts, hawthorn 20 parts, salt 5 parts, honey 7 parts.
Preparation method is as follows:
(1) hawthorn is got in proportion, clean, stoning, for subsequent use; Getting glutinous rice eluriates clean, is filtered dry, and puts into water and soaks 30 minutes, be filtered dry for subsequent use; Get chicken, be cut into 0.5cm × 0.5cm × 0.5cm block, put salt 2 grams and pickle 2-3 minute, for subsequent use.
(2) put into rapeseed oil in pot, heating 2-3 minute, chicken is put into pot and fry loose, add the glutinous rice after being filtered dry in step (1) successively, fry even, add hawthorn, salt, honey mixing fry even.
(3) glutinous rice will fried, chicken, hawthorn mixture is put into food steamer and is steamed 20 minutes, after cooling, pinches into sticky rice in lotus leaf group.
Embodiment 2:
Raw material: 60 parts, glutinous rice, 20 parts, chicken, rapeseed oil 5 parts, hawthorn 10 parts, salt 2 parts, honey 5 parts.
Preparation method is with embodiment 1
Embodiment 3:
Raw material: 80 parts, glutinous rice, 30 parts, chicken, rapeseed oil 10 parts, hawthorn 20 parts, salt 5 parts, honey 10 parts.
Preparation method is with embodiment 1.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a sticky rice in lotus leaf, is characterized in that: it is made up of following parts by weight: glutinous rice 60-80 part, chicken 20-30 part, rapeseed oil 5-10 part, hawthorn 10-20 part, salt 2-5 part, honey 5-10 part.
2. sticky rice in lotus leaf according to claim 1, is characterized in that, its various parts by weight consist of: glutinous rice 70-75 part, chicken 25-30 part, rapeseed oil 6-8 part, hawthorn 15-20 part, salt 4-5 part, honey 6-8 part.
3. sticky rice in lotus leaf according to claim 1 and 2, is characterized in that, its various parts by weight consist of: 75 parts, glutinous rice, 25 parts, chicken, rapeseed oil 8 parts, hawthorn 20 parts, salt 5 parts, honey 7 parts.
4. a preparation method for sticky rice in lotus leaf described in claim 3, is characterized in that, the method comprises the steps:
(1) hawthorn is got in proportion, clean, stoning, for subsequent use; Getting glutinous rice eluriates clean, is filtered dry, and puts into water and soaks 30 minutes, be filtered dry for subsequent use; Get chicken, be cut into bulk, put salt 2 grams and pickle 2-3 minute, for subsequent use.
(2) put into rapeseed oil in pot, heating 2-3 minute, chicken is put into pot and fry loose, add the glutinous rice after being filtered dry in step (1) successively, fry even, add hawthorn, salt, honey mixing fry even.
(3) glutinous rice will fried, chicken, hawthorn mixture is put into food steamer and is steamed 20 minutes, after cooling, pinches into sticky rice in lotus leaf group.
5. the preparation method of sticky rice in lotus leaf according to claim 4, it is characterized in that, in described step (1), block specification is: 0.5cm × 0.5cm × 0.5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510836978.6A CN105495381A (en) | 2015-11-25 | 2015-11-25 | Sticky rice-chicken and production method of the sticky rice-chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510836978.6A CN105495381A (en) | 2015-11-25 | 2015-11-25 | Sticky rice-chicken and production method of the sticky rice-chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495381A true CN105495381A (en) | 2016-04-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510836978.6A Pending CN105495381A (en) | 2015-11-25 | 2015-11-25 | Sticky rice-chicken and production method of the sticky rice-chicken |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319291A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of sticky rice in lotus leaf meatball and its processing method |
-
2015
- 2015-11-25 CN CN201510836978.6A patent/CN105495381A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319291A (en) * | 2017-07-13 | 2017-11-07 | 诸城市东方食品有限公司 | A kind of sticky rice in lotus leaf meatball and its processing method |
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Application publication date: 20160420 |