CN105918856A - Corn rice dumplings and preparation method thereof - Google Patents
Corn rice dumplings and preparation method thereof Download PDFInfo
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- CN105918856A CN105918856A CN201610254774.6A CN201610254774A CN105918856A CN 105918856 A CN105918856 A CN 105918856A CN 201610254774 A CN201610254774 A CN 201610254774A CN 105918856 A CN105918856 A CN 105918856A
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- 235000005822 corn Nutrition 0.000 title abstract 9
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
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- DMASLKHVQRHNES-ITUXNECMSA-N beta-cryptoxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CCCC2(C)C DMASLKHVQRHNES-ITUXNECMSA-N 0.000 description 1
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- 244000022185 broomcorn panic Species 0.000 description 1
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- 235000005487 catechin Nutrition 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
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- 235000019244 cryptoxanthin Nutrition 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
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- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 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
Abstract
The invention relates to corn rice dumplings and a preparation method thereof. The corn rice dumplings are made from the following components by weight: 55-70g of corn, 8-15g of green beans, 5-10g of small red beans, 3-8g of glutinous millet, 3-8g of Chinese wolfberry fruits and 90-120g of water. The preparation method comprises the following steps of separately soaking the corn, the green beans, the small red beans and the glutinous millet in the clean water for 60 minutes, draining water, and dividing the drained corn, the drained green beans, the drained small red beans and the drained glutinous millet into equal parts as raw materials, wherein each part is 93g; mixing the raw materials obtained in the step 1 with 5g of Chinese wolfberry fruits so as to obtain mixed materials, putting the mixed materials into reed leaves or bamboo leaves, and wrapping the mixed materials with the reed leaves or the bamboo leaves so as to obtain rice dumplings; putting the obtained rice dumplings in a pot for boiling, wherein the boiling time is 1-1.5 hours, preferably 1 hour; after the rice dumplings are cooked and the cooked temperature is 100-120 DEG C, performing braising, wherein the braising time is 20-40 minutes, and the braising temperature is 30-40 DEG C; and cooling the braised rice dumplings so as to obtain the corn rice dumplings, and performing vacuum packing. The rice dumplings are used as a traditional food for holidays with a long history, and especially old people like to eat the rice dumplings. The corn rice dumplings made by the method disclosed by the invention have the efficacies of strengthening the spleen and the stomach, resisting ageing, resisting arteriosclerosis, beautifying and protecting skin, reducing blood sugar and the like, and the corn is an excellent product capable of resisting eye ageing.
Description
Technical field
The present invention relates to a kind of Tamale and preparation method thereof, belong to food processing and manufacture field.
Background technology
Rice tamale, also known as " angle broomcorn millet ", " cylinder rice-pudding ", is the traditional festival food of Dragon Boat Festival Han nationality, Rice dumpling leaf parcel Oryza glutinosa steam and form.And various in style, local flavor is different, based on sweet rice-pudding and salty rice-pudding taste.But tradition rice tamale is many with food materials such as Fructus Jujubae, kernel and meat eggs as raw material, nutritional labeling is the most single, therefore nutritive value is relatively low and heat is higher, therefore, it is not easy to be eaten for a long time as health food, therefore the present invention makes a kind of Tamale and has the effects such as effect strengthening the spleen and stomach, defying age, preventing arteriosclerosis, skin Caring skin protection, blood sugar lowering, the good merchantable brand that the most anti-eyes of Semen Maydis are old and feeble.
Summary of the invention
For solving an above existing difficult problem, the invention discloses a kind of Tamale, it is characterised in that be made up of following components by weight percent:
Semen Maydis 55-70g, Semen phaseoli radiati 8-15g, Semen Ormosiae Hosiei 5-10g, Semen setariae 3-8g, Fructus Lycii 3g-8g, water 90-120g.
Its preferred components by weight percent is: Semen Maydis 60g, Semen phaseoli radiati 12g, Semen Ormosiae Hosiei 8g, Semen setariae 8g, Fructus Lycii 5g, water 100g.
The preparation method of a kind of Tamale, it is characterised in that the step of described preparation method is:
Step S101, soaks Semen Maydis, Semen phaseoli radiati, Semen Ormosiae Hosiei, Semen setariae 60 minutes in clear water respectively, drains away the water, and be divided into 93 grams/part as raw material；
Step S102, raw material step 1 made mixes to put into 5g Fructus Lycii and packs rice tamale in Rice dumpling leaf；
Step S103, puts into the rice tamale wrapped in pot and boils, and the time of boiling is 1-1.5 hour, preferably 1 hour:
Step S104, is i.e. prepared as described Tamale after cooling, vacuum packaging.
Preferably, described step S102 also includes: by clean for the Impurity removal of Fructus Lycii.
Preferably, described step S103 includes: after rice tamale boils, and carries out stewing system；This vexed time processed is 20 minutes-40 minutes, vexed temperature processed is 30 DEG C-40 DEG C.
Preferably, the described stewing time processed be 30 minutes, vexed temperature processed be 35 DEG C.
Preferably, the temperature of boiling in described step S103 is 100-120 DEG C.
Preferably, boiling temperature described in is 110 DEG C.
Beneficial effect:
1, effectively to solve tradition rice tamale single for raw material nutrient with food materials such as Fructus Jujubae, kernel and meat eggs for the present invention, and heat is high and is not easy to the shortcoming being eaten for a long time；
2, raw material of the present invention adds Semen Maydis, and Semen Maydis contains lutein and abundant cryptoxanthin, has invigorating spleen and reinforcing stomach, defying age, prevents constipation and prevent arteriosclerosis etc. a little, is particularly suitable for designed for old people；
3, raw material of the present invention adds Semen phaseoli radiati and Semen Ormosiae Hosiei, and the nutrition of beans is the abundantest, can supplement protein and fat, especially Semen phaseoli radiati, and Semen phaseoli radiati, rich in unsaturated fatty acid and soybean phospholipid, has and keeps blood vessel elasticity, brain-strengthening and the effect preventing fatty liver from being formed；Having antioxidant content in Semen phaseoli radiati, can also eliminate health inflammation simultaneously, daily Semen phaseoli radiati can be that human body provides catechin and epicatechin two kind flavonoid anti-oxidant；
4, raw material of the present invention is added with Semen setariae, and Semen setariae has effect of QI invigorating invigorating middle warmer, and its nutritive value is far above rice and Semen Tritici aestivi, and it contains abundant trace element simultaneously, is suitable for weak and sickly, the crowd that chronic diarrhea stomach is weak；
5, raw material of the present invention is added with Fructus Lycii, and it has the kidney invigorating and essence nourishing, nourishing the liver to improve visual acuity, blood-enriching tranquillizing, promoting the production of body fluid to quench thirst, the effect of nourishing the lung to arrest cough；
6, in sum, rice tamale is as traditional food in time-honored red-letter day, and particularly old people more likes edible, and the above-mentioned raw materials that the present invention adds exactly can meet the health demand of old people, keeps fit stable.
Detailed description of the invention
Embodiment 1:
Components by weight percent: screening Semen Maydis 55g, Semen phaseoli radiati 8g, Semen Ormosiae Hosiei 5g, Semen setariae 3g, Fructus Lycii 3g and water 90g；
Manufacture method: Semen Maydis, Semen phaseoli radiati, Semen Ormosiae Hosiei, Semen setariae are soaked 60 minutes respectively in clear water, drains away the water, and be divided into 93 grams/part as raw material；Raw material step 1 made mixes to put into 5g Fructus Lycii (in advance that Impurity removal is clean) and packs rice tamale in Rice dumpling leaf；Being put in pot by the rice tamale wrapped and boil, the time of boiling is 1-1.5 hour, preferably 1 hour；After rice tamale boils, boiling temperature is 100-120 DEG C (preferably boiling temperature is 110 DEG C), carries out stewing system；This vexed time processed is 20 minutes-40 minutes, vexed temperature processed be 30 DEG C-40 DEG C (preferably boil in a covered pot over a slow fire the time processed be 30 minutes, vexed temperature processed be 35 DEG C), be i.e. prepared as described Tamale after cooling, vacuum packaging.
Embodiment 2:
Components by weight percent: screening Semen Maydis 60g, Semen phaseoli radiati 12g, Semen Ormosiae Hosiei 8g, Semen setariae 8g, Fructus Lycii 5g, water 100g；
Manufacture method: with embodiment 1.
Embodiment 3:
Components by weight percent: screening Semen Maydis 70g, Semen phaseoli radiati 15g, Semen Ormosiae Hosiei 8g, Semen setariae 8g, Fructus Lycii 5g, water 100g；
Manufacture method: with embodiment 1.
Above example 2 is taste good embodiment; but embodiment 1-3 is only presently preferred embodiments of the present invention, not in order to limit the present invention, all within the spirit and principles in the present invention; the any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (8)
1. a Tamale, it is characterised in that be made up of following components by weight percent:
Semen Maydis 55-70g, Semen phaseoli radiati 8-15g, Semen Ormosiae Hosiei 5-10g, Semen setariae 3-8g, Fructus Lycii 3g-8g, water 90-120g.
A kind of Tamale the most according to claim 1, it is characterised in that be made up of following components by weight percent:
Semen Maydis 60g, Semen phaseoli radiati 12g, Semen Ormosiae Hosiei 8g, Semen setariae 8g, Fructus Lycii 5g, water 100g.
The preparation method of Tamale the most according to claim 1, it is characterised in that the step of described preparation method is:
Step S101, soaks Semen Maydis, Semen phaseoli radiati, Semen Ormosiae Hosiei, Semen setariae 60 minutes in clear water respectively, drains away the water, and be divided into 93 grams/part as raw material；
Step S102, raw material step 1 made mixes to put into 5g Fructus Lycii and packs rice tamale in Rice dumpling leaf；
Step S103, puts into the rice tamale wrapped in pot and boils, and the time of boiling is 1-1.5 hour；
Step S104, is i.e. prepared as described Tamale after cooling.
Tamale preparation method the most according to claim 3, it is characterised in that also include in described step S102: by clean for the Impurity removal of Fructus Lycii.
Tamale preparation method the most according to claim 3, it is characterised in that described step S103 includes: after rice tamale boils, carries out stewing system；This vexed time processed is 20 minutes-40 minutes, vexed temperature processed is 30 DEG C-40 DEG C.
Tamale preparation method the most according to claim 5, it is characterised in that the described stewing time processed is 30 minutes, vexed temperature processed is 35 DEG C.
Tamale preparation method the most according to claim 3, it is characterised in that the temperature of boiling in described step S103 is 100-120 DEG C.
Tamale manufacture method the most according to claim 7, it is characterised in that described in boil temperature be 110 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254774.6A CN105918856A (en) | 2016-04-21 | 2016-04-21 | Corn rice dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610254774.6A CN105918856A (en) | 2016-04-21 | 2016-04-21 | Corn rice dumplings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918856A true CN105918856A (en) | 2016-09-07 |
Family
ID=56839686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610254774.6A Pending CN105918856A (en) | 2016-04-21 | 2016-04-21 | Corn rice dumplings and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105918856A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722135A (en) * | 2016-11-27 | 2017-05-31 | 覃泉芳 | A kind of Zongzi and preparation method thereof |
| CN107279735A (en) * | 2017-06-28 | 2017-10-24 | 倪建华 | A kind of preparation method of coarse cereals rice-pudding |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036524A (en) * | 2006-03-14 | 2007-09-19 | 李振华 | Rice dumpling beneficent to intelligence |
| CN101507492A (en) * | 2008-06-02 | 2009-08-19 | 魏琳郎 | Body-building glutinous rice dumpling produced by 109 kinds of raw materials |
| CN101692881A (en) * | 2009-09-29 | 2010-04-14 | 浙江工商大学 | Method for preventing glutinous rice from being half-cooked in technique of making mincemeat rice dumplings |
| CN102524673A (en) * | 2010-12-24 | 2012-07-04 | 郑州思念食品有限公司 | Method for producing rice dumplings |
| CN102948683A (en) * | 2011-08-26 | 2013-03-06 | 苏文凭 | Preparation method of candied date and sesame zongzi |
| CN103609978A (en) * | 2013-11-27 | 2014-03-05 | 唐德利 | Preparation method of five-color vegetable crystal rice dumpling |
-
2016
- 2016-04-21 CN CN201610254774.6A patent/CN105918856A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036524A (en) * | 2006-03-14 | 2007-09-19 | 李振华 | Rice dumpling beneficent to intelligence |
| CN101507492A (en) * | 2008-06-02 | 2009-08-19 | 魏琳郎 | Body-building glutinous rice dumpling produced by 109 kinds of raw materials |
| CN101692881A (en) * | 2009-09-29 | 2010-04-14 | 浙江工商大学 | Method for preventing glutinous rice from being half-cooked in technique of making mincemeat rice dumplings |
| CN102524673A (en) * | 2010-12-24 | 2012-07-04 | 郑州思念食品有限公司 | Method for producing rice dumplings |
| CN102948683A (en) * | 2011-08-26 | 2013-03-06 | 苏文凭 | Preparation method of candied date and sesame zongzi |
| CN103609978A (en) * | 2013-11-27 | 2014-03-05 | 唐德利 | Preparation method of five-color vegetable crystal rice dumpling |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722135A (en) * | 2016-11-27 | 2017-05-31 | 覃泉芳 | A kind of Zongzi and preparation method thereof |
| CN107279735A (en) * | 2017-06-28 | 2017-10-24 | 倪建华 | A kind of preparation method of coarse cereals rice-pudding |
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Application publication date: 20160907 |