CN105581224A - Making method of mahjong-shaped glutinous rice balls - Google Patents
Making method of mahjong-shaped glutinous rice balls Download PDFInfo
- Publication number
- CN105581224A CN105581224A CN201510928223.9A CN201510928223A CN105581224A CN 105581224 A CN105581224 A CN 105581224A CN 201510928223 A CN201510928223 A CN 201510928223A CN 105581224 A CN105581224 A CN 105581224A
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- China
- Prior art keywords
- glutinous rice
- rice dumpling
- rice balls
- rice
- mould
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 123
- 235000009566 rice Nutrition 0.000 title claims abstract description 123
- 238000000034 method Methods 0.000 title abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 122
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 102000008186 Collagen Human genes 0.000 claims abstract description 12
- 108010035532 Collagen Proteins 0.000 claims abstract description 12
- 229920001436 collagen Polymers 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000000049 pigment Substances 0.000 claims abstract description 9
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000741 silica gel Substances 0.000 claims abstract description 7
- 229910002027 silica gel Inorganic materials 0.000 claims abstract description 7
- 239000004744 fabric Substances 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 12
- 238000004513 sizing Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 229940026314 red yeast rice Drugs 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000020384 spinach juice Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 abstract description 5
- 238000007493 shaping process Methods 0.000 abstract description 5
- 238000004898 kneading Methods 0.000 abstract 3
- 238000013329 compounding Methods 0.000 abstract 1
- 238000010422 painting Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000008094 contradictory effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- 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 invention relates to a making method of mahjong-shaped glutinous rice balls. The making method comprises the following steps of the step 1, uniformly mixing clean water with glutinous rice flour at the volume compounding ratio of the clean water to the glutinous rice flour being 1 to (5.5-7), adding collagen to the mixture of the clean water and the glutinous rice flour at the ratio that 5-10 grams of the collagen is added to each kilogram of the mixture, and performing dough making for 1 hour or more so as to obtain glutinous rice ball dough materials; the step 2, performing kneading for making glutinous rice balls, wherein the volume ratio of filling materials to the dough materials is 1 to (5-8), and each of the glutinous rice balls is approximately round with a diameter of 25-50 millimeters; the step 3, putting the glutinous rice balls made through kneading into rectangular molds made from silica gel materials, after the glutinous rice balls are put into the molds, press flattening the tops of the glutinous rice balls, and allowing the glutinous rice balls to stand for shaping in the molds for half an hour or above; and the step 4, taking out the shaped glutinous rice balls, and painting groove words carved on the glutinous rice balls by mold protrusions with edible pigments. According to the making method disclosed by the invention, the ratio of the glutinous rice flour to the water is controlled, so that after the glutinous rice balls made through kneading are shaped and treated through the molds, the shaped glutinous rice balls are boiled to expand in boiling water, the shapes of the glutinous rice balls are not changed, the glutinous rice balls do not deform, and surface patterns of the glutinous rice balls do not disappear or fade.
Description
Technical field
The invention belongs to mechanical field, relate to a kind of method for making food, be specifically related toA kind of mahjong shape rice dumpling preparation method。
Background technology
The rice dumpling are one of representatives of Han nationality's tradition snack, are the spherical foods being done by glutinous rice flour etc., generally have fillings, boil band soup and eat, and be also the most characteristic food in the Lantern Festival simultaneously. History is very long.
Although the rice dumpling can have various fillingss to realize different tastes, but it is circular that rice dumpling face shaping is generally, because the rice dumpling process of cooking is to boil in water, traditional glutinous rice flour rice dumpling crust forming that adds water is easy to nature dilatancy for circular in boiling water.
Mahjong is a kind of China popular amusement chess and card project so far of originating from; One totally 152 of secondary complete mah-jong pieces. Comprise word board, court cards, ordinal number board, wildcard. Existing mahjong size is generally 24-48 millimeter, and the different pattern on mah-jong pieces represents different patterns.
Summary of the invention
For further developing rice dumpling kind, promote the edible interest of the rice dumpling, cater to consumer spending psychology, the invention disclosesA kind of mahjong shape rice dumpling preparation method。
Mahjong shape rice dumpling preparation method of the present invention,A kind of mahjong shape rice dumpling preparation method, it is characterized in that, comprise the steps:
Step 1. mixes clear water with the volume proportion of 1:5.5-7 with glutinous rice flour, and in the mixture of clear water and glutinous rice flour, adds collagen with the ratio of per kilogram 5-10 gram, and face obtains rice dumpling fabric for 1 hour above;
Step 2. twists the rice dumpling, and the volume ratio of fillings, fabric is 1:5-8; It is the circle of 25-50 millimeter that the rice dumpling roughly become diameter;
The rice dumpling that step 3. twists are put into the rectangular mould that silica gel material is made, and die size is close with standard mahjong, and mold bottom is carved with protruding printed words, and the rice dumpling are put into before mould, and mold bottom has one deck to eat oil film in advance; The rice dumpling are put into after mould, and top is carefully flattened; The rice dumpling are placed in mould and shaped more than half an hour;
The rice dumpling after step 4. sizing take out, and on the groove printed words that carved, describe with edible pigment on the rice dumpling by mould projection.
Preferably, also comprise be positioned at after step 4 by the step freezing rice dumpling, the time of the freezing rice dumpling is no more than 72 hours.
Preferably, described edible pigment is red yeast rice, spinach juice or chocolate sauce.
Preferably, the ratio of described clear water and glutinous rice flour is 1:6, adds collagen with the ratio of 5 grams, per kilogram mixture.
Adopt mahjong shape rice dumpling preparation method of the present invention, by controlling the ratio of glutinous rice flour and water, reduce the consumption of water, after the rice dumpling that twist out boil expansion after mould shape is processed in boiling water, shape does not change, indeformable, rice dumpling picture on surface do not disappear, colour-fast.
Brief description of the drawings
Fig. 1For a kind of detailed description of the invention flow process signal of mahjong shape rice dumpling preparation method of the present inventionFigure。
Detailed description of the invention
Below in conjunction withAccompanying drawing, the specific embodiment of the present invention is described in further detail.
Embodiment 1
Step 1. mixes clear water with the volume proportion of 1:5 with glutinous rice flour, and in the mixture of clear water and glutinous rice flour, adds collagen with the ratio of 10 grams of per kilograms, and face 2 hours, obtains rice dumpling fabric; Relatively traditional rice dumpling preparation method in step 1, has reduced the consumption of water, adds collagen simultaneously, makes rice dumpling fabric in boiled water temperature, can be in all directions equal proportion small expansion, thus realize relatively not changing of rice dumpling shape.
Step 2. twists the rice dumpling, and the volume ratio of fillings, fabric is 1:6; It is the circle of 30 millimeters that the rice dumpling roughly become diameter;
The rice dumpling that step 3. twists are put into the rectangular mould that silica gel material is made, and die size is close with standard mahjong, and mold bottom is carved with protruding printed words, and the rice dumpling are put into before mould, and mold bottom has one deck to eat oil film in advance; The rice dumpling are put into after mould, and top is carefully flattened; The rice dumpling are placed in mould to sizing 1 hour; Pressing can be used the kitchen such as knife face, chopping board common tool that rice dumpling top is flattened. The object that oil film is set in mould is to be convenient to take out after rice dumpling sizing.
The rice dumpling after step 4. sizing take out, and on the groove printed words that carved, describe with edible pigment on the rice dumpling by mould projection. Describing shape can be the various patterns of mahjong, for example cylinder, bar, ten thousand, in turn white, all directions wind etc.
Embodiment 2
Step 1. mixes clear water with the volume proportion of 1:7 with glutinous rice flour, and in the mixture of clear water and glutinous rice flour, adds collagen with the ratio of 5 grams of per kilograms, and face obtains rice dumpling fabric for 1 hour;
Step 2. twists the rice dumpling, and the volume ratio of fillings, fabric is 1:8; It is the circle of 50 millimeters that the rice dumpling roughly become diameter;
The rice dumpling that step 3. twists are put into the rectangular mould that silica gel material is made, and die size is close with standard mahjong, and mold bottom is carved with protruding printed words, and the rice dumpling are put into before mould, and mold bottom has one deck to eat oil film in advance; The rice dumpling are put into after mould, and top is carefully flattened; The rice dumpling are placed in mould to the half an hour of shaping;
The rice dumpling after step 4. sizing take out, and on the groove printed words that carved, describe with edible pigment on the rice dumpling by mould projection. While describing, use red yeast rice to describe that redness, spinach juice are described green, chocolate sauce is described brown etc. With paint after drafting, even still can not fade and fade in boiling water.
Embodiment 3
Step 1. mixes clear water with the volume proportion of 1:6 with glutinous rice flour, and in the mixture of clear water and glutinous rice flour, adds collagen with the ratio of 5 grams of per kilograms, and face obtains rice dumpling fabric for 2 hours; Applicant tests rear discovery, with volume proportion clear water and the glutinous rice flour of 1:6, and the rice dumpling fabric deformation degree minimum in the time boiling that adds the collagen of 5 grams of per kilograms to obtain.
Step 2. twists the rice dumpling, and the volume ratio of fillings, fabric is 1:6; It is the circle of 35 millimeters that the rice dumpling roughly become diameter;
The rice dumpling that step 3. twists are put into the rectangular mould that silica gel material is made, and die size is close with standard mahjong, and mold bottom is carved with protruding printed words, and the rice dumpling are put into before mould, and mold bottom has one deck to eat oil film in advance; The rice dumpling are put into after mould, and top is carefully flattened; The rice dumpling are placed in mould to the half an hour of shaping;
The rice dumpling after step 4. sizing take out, and on the groove printed words that carved, describe with edible pigment on the rice dumpling by mould projection.
Embodiment 4
Step 1. mixes clear water with the volume proportion of 1:5.5 with glutinous rice flour, and in the mixture of clear water and glutinous rice flour, adds collagen with the ratio of 8 grams of per kilograms, and face obtains rice dumpling fabric for 1 hour;
Step 2. twists the rice dumpling, and the volume ratio of fillings, fabric is 1:6; It is the circle of 40 millimeters that the rice dumpling roughly become diameter;
The rice dumpling that step 3. twists are put into the rectangular mould that silica gel material is made, and die size is close with standard mahjong, and mold bottom is carved with protruding printed words, and the rice dumpling are put into before mould, and mold bottom has one deck to eat oil film in advance; The rice dumpling are put into after mould, and top is carefully flattened; The rice dumpling are placed in mould to the half an hour of shaping;
The rice dumpling after step 4. sizing take out, and on the groove printed words that carved, describe with edible pigment on the rice dumpling by mould projection.
The rice dumpling of having described pattern can be put into refrigerator, and at 1-3 degree Celsius of left and right temperature, the holding time reaches 72 hours.
Previously described is each preferred embodiment of the present invention, preferred embodiment in each preferred embodiment is if not obviously contradictory or taking a certain preferred embodiment as prerequisite, each preferred embodiment arbitrarily stack combinations is used, and the design parameter in described embodiment and embodiment is only for clear statementInventionPeople's invention proof procedure, not in order to limit scope of patent protection of the present invention, scope of patent protection of the present invention is still as the criterion with its claims, every utilization description of the present invention andIn accompanying drawingThe equivalent structure of Rong Suozuo changes, and in like manner all should be included in protection scope of the present invention.
Claims (4)
1. a mahjong shape rice dumpling preparation method, is characterized in that, comprises the steps:
Step 1. mixes clear water with the volume proportion of 1:5.5-7 with glutinous rice flour, and in the mixture of clear water and glutinous rice flour, adds collagen with the ratio of per kilogram 5-10 gram, and face obtains rice dumpling fabric for 1 hour above;
Step 2. twists the rice dumpling, and the volume ratio of fillings, fabric is 1:5-8; It is the circle of 25-50 millimeter that the rice dumpling roughly become diameter;
The rice dumpling that step 3. twists are put into the rectangular mould that silica gel material is made, and die size is close with standard mahjong, and mold bottom is carved with protruding printed words, and the rice dumpling are put into before mould, and mold bottom has one deck to eat oil film in advance; The rice dumpling are put into after mould, and top is carefully flattened; The rice dumpling are placed in mould and shaped more than half an hour;
The rice dumpling after step 4. sizing take out, and on the groove printed words that carved, describe with edible pigment on the rice dumpling by mould projection.
2. mahjong shape rice dumpling preparation method as claimed in claim 1, is characterized in that, also comprise be positioned at after step 4 by the step freezing rice dumpling, the time of the freezing rice dumpling is no more than 72 hours.
3. mahjong shape rice dumpling preparation method as claimed in claim 1, is characterized in that, described edible pigment is red yeast rice, spinach juice or chocolate sauce.
4. mahjong shape rice dumpling preparation method as claimed in claim 1, is characterized in that, the ratio of described clear water and glutinous rice flour is 1:6, adds collagen with the ratio of 5 grams, per kilogram mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928223.9A CN105581224A (en) | 2015-12-15 | 2015-12-15 | Making method of mahjong-shaped glutinous rice balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928223.9A CN105581224A (en) | 2015-12-15 | 2015-12-15 | Making method of mahjong-shaped glutinous rice balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105581224A true CN105581224A (en) | 2016-05-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510928223.9A Pending CN105581224A (en) | 2015-12-15 | 2015-12-15 | Making method of mahjong-shaped glutinous rice balls |
Country Status (1)
| Country | Link |
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| CN (1) | CN105581224A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804652A (en) * | 2016-12-30 | 2017-06-09 | 广州大学 | A kind of method in Flour product surface imaging |
| CN107095126A (en) * | 2016-02-20 | 2017-08-29 | 王弘 | A kind of Cordyceps militaris rice dumpling and preparation method thereof |
| CN107439918A (en) * | 2016-05-31 | 2017-12-08 | 宋桂林 | The ginger decoction rice dumpling and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744175A (en) * | 2008-12-09 | 2010-06-23 | 天津市金圭谷木糖醇有限公司 | Mahjong-shaped sweetened bean paste and manufacturing method thereof |
| CN103054133A (en) * | 2013-01-23 | 2013-04-24 | 天津商业大学 | Method of quickly freezing cooked stuffed dumpling in vacuum cooling |
-
2015
- 2015-12-15 CN CN201510928223.9A patent/CN105581224A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744175A (en) * | 2008-12-09 | 2010-06-23 | 天津市金圭谷木糖醇有限公司 | Mahjong-shaped sweetened bean paste and manufacturing method thereof |
| CN103054133A (en) * | 2013-01-23 | 2013-04-24 | 天津商业大学 | Method of quickly freezing cooked stuffed dumpling in vacuum cooling |
Non-Patent Citations (2)
| Title |
|---|
| 桐话岛屿: ""麻将汤圆"微博上热传，微博博主不干了", 《HTTPS://GO.CQMMGO.COM/FORUM-233-THREAD-180701362105486738-1-1.HTML》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095126A (en) * | 2016-02-20 | 2017-08-29 | 王弘 | A kind of Cordyceps militaris rice dumpling and preparation method thereof |
| CN107439918A (en) * | 2016-05-31 | 2017-12-08 | 宋桂林 | The ginger decoction rice dumpling and preparation method |
| CN106804652A (en) * | 2016-12-30 | 2017-06-09 | 广州大学 | A kind of method in Flour product surface imaging |
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Application publication date: 20160518 |