CN106173996B

CN106173996B - Preserved meat stuffing orange rice dumpling and preparation method thereof

Info

Publication number: CN106173996B
Application number: CN201610631888.8A
Authority: CN
Inventors: 何祥; 李正伦; 吴述银; 董晓莉; 胡兆兴; 李鹏程; 张忠奎; 姚丽丽; 谭明
Original assignee: Hubei Qugu International Agriculture Group Jusong Navel Orange Development Co ltd
Current assignee: Hubei Qugu International Agriculture Group Jusong Navel Orange Development Co ltd
Priority date: 2016-08-04
Filing date: 2016-08-04
Publication date: 2020-06-02
Anticipated expiration: 2036-08-04
Also published as: CN106173996A

Abstract

The invention relates to the field of deep processing of agricultural products, in particular to a preserved meat stuffing orange rice dumpling and a preparation method thereof. The bacon filling comprises the following components in parts by weight: 100-110 parts of preserved meat, 0.5-1.5 parts of citrus distilled liquor, 68 degrees of yellow wine, 0.2-1.6 parts of yellow wine, 1.0-2.5 parts of aromatic vinegar, 0.5-1.8 parts of dark soy sauce, 2.5-5.6 parts of light soy sauce, 0.2-0.6 part of ginger, 0.1-1.8 parts of garlic, 0.2-3.5 parts of monosodium glutamate, 0.2-0.8 part of five spice powder, 0.2-0.8 part of chilli powder, 0.2-0.8 part of fennel powder and 0.5-3.0 parts of sesame oil. The preparation method comprises the steps of raw material pretreatment, cleaning, soaking, mixing, bundling and cooking. The invention comprehensively utilizes the orange squeezed product, namely the peel residue, to produce leisure food, reduces resource waste and environmental pollution, increases the additional value of orange deep processing products, and ensures that the orange processing process is zero waste. The waste citrus peel residues are effectively utilized, and the contribution is made to the zero-waste target of citrus deep processing.

Description

Preserved meat stuffing orange rice dumpling and preparation method thereof

Technical Field

The invention belongs to the field of deep processing of agricultural products, and particularly relates to a preserved meat stuffing orange rice dumpling and a preparation method thereof.

Background

Research and industrial development of orange processing technology, singyang, Chinese food bulletin 2006.03, volume 6, development and utilization of orange peel at stage 1, great, splendid, Fixixi, Chongqing institute of food industry. Related functional factor extraction is mostly involved in the literature, and not too many production application examples exist.

The rice dumplings are festival food in the morning festival, which are called 'cornus paniculata' in ancient times, are born for giving a sacrifice to the origin of the river, and are sent to each other as souvenirs in the day. And the zongzi is also the traditional food with the deepest culture deposition in China historically. Due to different customs, people have different meanings for rice dumplings, and have great difference between the south and the north. The rice dumplings are too much to eat and greasy, because the glutinous rice is difficult to digest, and the selected pork serving as the food material is not eaten by people because oil juice seeps out in the cooking process. For people who pay attention to health, the rice dumplings are good choices, and the rice dumplings have fresh mouthfeel and certain health care efficacy.

Disclosure of Invention

The invention aims to provide a preparation method of an orange Zongzi, which effectively utilizes waste orange peel residues and makes a contribution to the zero-waste target of deep processing of oranges.

The technical scheme of the invention is as follows:

the mandarin orange zongzi with the preserved meat stuffing comprises the following components in parts by weight:

100-110 parts of preserved meat, 0.5-1.5 parts of citrus distilled liquor, 0.2-1.6 parts of yellow wine, 1.0-2.5 parts of aromatic vinegar, 0.5-1.8 parts of dark soy sauce, 2.5-5.6 parts of light soy sauce, 0.2-0.6 part of ginger, 0.1-1.8 parts of garlic, 0.2-3.5 parts of monosodium glutamate, 0.2-0.8 part of five spice powder, 0.2-0.8 part of chilli powder, 0.2-0.8 part of fennel powder and 0.5-3.0 parts of sesame oil. And (3) citrus distilled liquor: blending fragrance with unique fragrance of citrus, yellow wine, ginger, garlic, monosodium glutamate, five spice powder, chili powder and fennel powder: seasoning; aromatic vinegar, dark soy sauce and light soy sauce: color matching and seasoning; and (3) sesame oil: and (5) seasoning and flavoring. The citrus distilled liquor is 68 degrees.

A preparation method of a preserved meat stuffing orange zongzi comprises the following steps:

1) pretreatment: processing fresh orange, separating orange juice from orange peel and pomace, and granulating the orange peel and pomace;

2) cleaning: boiling the reed leaves in 100 ℃ boiled water for 20-30 min, cleaning for later use, and cleaning the glutinous rice for later use;

3) soaking: soaking the washed reed leaves in the step 2) in normal-temperature water for 12-18 h, fishing out, then changing water, boiling for 30-50 min at high temperature and high pressure, fishing out, separately placing the reed leaves according to sizes, draining water from a shade for 0.5-1 h for later use, pouring the washed glutinous rice into a soaking pool, adding the orange juice in the step 1), soaking, fishing out and draining;

4) mixing: uniformly mixing the drained sticky rice and the citrus peel dreg particles to obtain a main material;

5) bundling: wrapping the main material obtained in the step 4) with drained rice dumpling leaves for forming, wrapping stuffing, and bundling the stuffing with cotton threads;

6) and (3) cooking: putting the tied rice dumplings into a cooking pot for cooking, fishing out, draining, and cooling to 50-55 ℃ within 1-2 min;

and finishing the preparation of the preserved meat stuffing orange zongzi.

Preferably, in the step 1), the fresh citrus processing procedure includes selecting, cleaning, grinding, squeezing, refrigerating, soaking, rinsing, heating, crushing and pickling.

Preferably, in the step 3) of soaking, the citrus juice solution comprises the following components in percentage by weight: 10-40% of citrus juice, 1-2% of baking soda and 58-89% of purified water. The citrus juice has the functions of increasing citrus fragrance of glutinous rice, reducing the soaking time of the glutinous rice, increasing the contents of trace elements and mineral substances to make the glutinous rice more digestible, and the baking soda has the function of reducing the soaking time of the glutinous rice.

Preferably, the aromatic vinegar, the salt, the vegetable oil and the corn flour are added into the reed leaves in the step 3) in the water boiled at high temperature and high pressure (115-121 ℃), wherein the weight percentage of the aromatic vinegar, the salt and the vegetable oil is 0.6-0.9%, 1.5-2.5% and 0.1-0.3%. Boil under high temperature high pressure, can make the zongzi leaf softer, reduce the burr on the zongzi leaf, can the burr sense, the zongzi leaf through high-pressure treatment has foldability simultaneously, stabs the finger when avoiding the parcel operation. The aromatic vinegar has a cleaning function, and the surface of the rice dumpling leaf can be cleaned by utilizing the function, so that the smoothness of the surface of the rice dumpling leaf is improved on the other hand. Thereby reducing the viscosity of the sticky rice to the surface of the rice dumpling leaf. The vinegar also has the function of softening plant fibers, so that the fibers of the rice dumpling leaves can be softened. The salt can soften the leaf fiber of the rice dumpling leaf and make the surface of the leaf surface of the rice dumpling leaf smoother after being heated. The smooth surface of the reed leaves can reduce the viscosity of the sticky rice to the surface of the reed leaves. The vegetable oil plays a role of a lubricant, so that the surface of the rice dumpling leaf is smoother. Can improve the taste and flavor of the rice dumpling. The vegetable oil has effects of loosening bowel to relieve constipation, and can be used for adjuvant treatment of arteriosclerosis, hypertension, coronary heart disease, hyperlipidemia, diabetes, constipation, ascaris intestinal obstruction, etc.

Preferably, in the step 3), the washed sticky rice is poured into a soaking pool, wherein the soaking liquid level exceeds the sticky rice by 2-3 cm, and soaking is carried out for 2-4 h.

Further preferably, the washed sticky rice in the step 3) is poured into a soaking pool, and the sticky rice can be soaked in ultrahigh pressure, wherein the processing pressure is 200-500 MPa, and the pressure maintaining time is 4-30 min. The process method for treating the sticky rice by adopting the ultrahigh static pressure ensures that the starch structure in the sticky rice is destroyed and fully absorbs water and beneficial components in the rice dumpling leaves, and the prepared rice dumpling has obvious fragrance, uniform distribution, golden color, uniform distribution, moderate hardness, higher viscosity, gelatinization and digestibility, excellent taste, greatly reduced retrogradation phenomenon, improved product quality and health care function; and the cooking time is short and the cost is low.

Preferably, in the step 4), the ratio of the sticky rice to the citrus peel particles is 3-5: 1.

Preferably, in the step 4), the ratio of the sticky rice to the citrus peel particles is 3-5: 1, so as to obtain a main material, 0.03-0.05% of pregelatinized starch, 0.03-0.06% of pregelatinized acetylated distarch phosphate and 0.03-0.07% of octenyl succinate starch are added into the main material according to the weight ratio, and the pregelatinized starch, the pregelatinized acetylated distarch phosphate and the octenyl succinate starch ester have synergistic effects of reducing the rice sticking probability of the rice dumpling leaves, reducing the gelatinization temperature of the sticky rice, improving the taste of the sticky rice, being softer and aging resistant, and resisting low temperature and aging.

Further preferably, in the step 4), the ratio of the sticky rice to the citrus peel slag particles is 3-5: 1, so as to obtain a main material, 0.03-0.05% of pregelatinized starch, 0.03-0.06% of pregelatinized acetylated distarch phosphate, 0.03-0.07% of octenyl succinic acid starch ester and 2.5-5.0% of corn flour are added into the main material according to the weight ratio, and the synergistic effect of the pregelatinized starch, the pregelatinized acetylated distarch phosphate and the octenyl succinic acid starch ester can reduce the rice sticking probability of the rice dumpling leaves, reduce the sticky rice pasting temperature, improve the sticky rice taste, make the sticky rice more soft and more ageing resistant, and resist low temperature. The corn contains a large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose and the like, has various health-care effects of reducing blood pressure and blood fat, resisting arteriosclerosis, preventing intestinal cancer, maintaining beauty and keeping young, delaying senility and the like, and is also a suitable good product for diabetics. The corn flour completely reserves the nutritional ingredients and conditioning function of the corn, overcomes the defects of poor mouthfeel and difficult digestion of coarse grain flour food, has a lubricating function, can reduce the viscosity of the glutinous rice to the rice dumpling leaves, and reduces the rice sticking probability of the rice dumpling leaves.

Preferably, 0.03-0.05% of pregelatinized starch, 0.03-0.06% of pregelatinized acetylated distarch phosphate, 0.03-0.07% of octenyl succinic acid starch ester, 2.5-5.0% of corn flour, 5-15% of trehalose, 3-6% of monoglyceride, 0.3-5% of pentosanase and 0.03-0.05% of emulsifier are added into the main material according to the weight ratio, and the emulsifier is stearoyl sodium lactate or stearoyl calcium lactate or stearoyl sodium lactate or sucrose fatty acid ester or the combination thereof. The sucrose ester and the monoglyceride are reasonably matched to play a role in synergy of the sucrose ester and the monoglyceride, and play a role in good emulsification, dispersion, stabilization, starch aging resistance and the like. The trehalose has stable chemical properties, unique biological characteristics different from other disaccharides, and important stress resistance and fresh keeping effects on bioactive substances. Meanwhile, as a natural glycoprotein substance, the health-care tea has good health-care effects on the aspects of regulating the immune function of the organism, reducing blood sugar, reducing blood fat, resisting tumors, protecting the liver, resisting viruses, resisting radiation and the like. The pentosanase and the emulsifier enable the rice dumpling to have slight elasticity besides the taste of the sticky rice on the basis of not reducing the gelatinization of the sticky rice starch, increase the Q feeling of the rice dumpling, improve the digestion characteristic of the rice dumpling and effectively delay the aging of the starch.

Preferably, the processing method of the bacon stuffing comprises the steps of putting bacon into an oven to be baked for 5-10 minutes at 180 ℃, taking out the bacon, washing with hot water, drying, draining at a cool place, then putting into clear water to be cooked at high temperature and high pressure, cutting the bacon into small blocks after cooling, pickling and flavoring, wherein the size of the bacon is 3-4 cm, 0.3-0.4 cm, and the bacon stuffing accounts for 10-40% of the weight of the main material.

Preferably, in the step 5) of bundling, the cotton threads bundle the glutinous rice, and the specific requirement is that each glutinous rice dumpling corner is folded and pressed to wrap the glutinous rice dumpling leaf, so that the glutinous rice cannot leak out in the cooking process.

Preferably, in the cooking step in the step 6), the cooking condition is that the rice is cooked at 110 ℃ for 40-60 min, and the rice is shut down and kept stand for 30-40 min after being cooked, so that the glutinous rice at the central part of the rice dumpling is fully heated, and the whole rice dumpling is softer and glutinous. In the step of cooking, blow the air through high pressure positive blower and make zongzi surface temperature lower to 50~55 ℃ in 1~2min to take away zongzi surface moisture fast, aim at makes the zongzi cool down rapidly, because glutinous rice meets cold zongzi body shrink, can not glue on the zongzi leaf.

The invention has the beneficial effects that:

1. the orange squeezed product, namely the peel residue, is comprehensively utilized to produce leisure food, so that the resource waste and the environmental pollution are reduced, the additional value of the orange deep-processing product is increased, and the orange processing process is zero waste. The waste citrus peel residues are effectively utilized, and the contribution is made to the zero-waste target of citrus deep processing.

2. After the glutinous rice is soaked in the citrus juice, a certain amount of water and the citrus juice are absorbed in the glutinous rice, the glutinous rice is steamed more easily in the subsequent steaming process, and other nutrient elements such as vitamins in the citrus juice are absorbed, so that the prepared rice dumpling has fruity flavor, and the greasy feeling of the rice dumpling is reduced.

3. Glutinous rice is a food which is difficult to digest, and the citrus peel residues contain bitter substances, which are limonoids represented by limonin and bitter elements, wherein the limonoids are mild in taste, easy to dissolve in water and helpful for digestion of the food, and the whole rice dumpling gives a sense of aftertaste without feeling greasy.

4. The vitamin C contained in the orange peel is far higher than that of the pulp, is ascorbic acid, has an antioxidant effect in vivo, and can reduce cholesterol and prevent vascular rupture or blood seepage; the combination of vitamin C and vitamin P can enhance the effect of treating scurvy. The volatile oil contained in the orange peel can enhance the contractility of the heart, but has inhibiting effect in large dosage; can dilate coronary artery and increase coronary artery blood flow; can reduce capillary permeability, and has vitamin P effect; can dilate bronchus, and has antiasthmatic effect; has irritation, and can promote secretion of digestive juice and eliminate intestinal pneumatosis. Orange peel: it is dry and drastic in nature and has the action of dispelling phlegm and resolving dampness. The collecting method of exocarpium Citri rubrum comprises collecting fresh pericarpium Citri Tangerinae, cutting off outer red part, and sun drying. Tangerine pith: is fascia on citrus pulp. Contains a vitamin named as rutin, and can keep the normal elasticity and density of blood vessels of a human body; reduce the fragility and permeability of the blood vessel wall and prevent capillary blood seepage.

Drawings

Fig. 1 is a flow chart of a processing process of the citrus zongzi.

Detailed Description

The invention is further illustrated by the following examples, but the scope of the invention as claimed is not limited to the scope of the examples.

Example 1

100 parts of preserved pork, 0.5 part of citrus distilled liquor, 0.2 part of yellow wine, 1.0 part of aromatic vinegar, 0.5 part of dark soy sauce, 2.5 parts of light soy sauce, 0.2 part of ginger, 0.1 part of garlic, 0.2 part of monosodium glutamate, 0.2 part of five spice powder, 0.2 part of chilli powder, 0.2 part of fennel powder and 0.5 part of sesame oil.

Example 2

110 parts of preserved pork, 1.5 parts of citrus distilled liquor, 1.6 parts of yellow wine, 2.5 parts of aromatic vinegar, 1.8 parts of dark soy sauce, 5.6 parts of light soy sauce, 0.6 part of ginger, 1.8 parts of garlic, 3.5 parts of monosodium glutamate, 0.8 part of five spice powder, 0.8 part of chilli powder, 0.8 part of fennel powder and 3.0 parts of sesame oil.

Example 3

105 parts of preserved pork, 0.8 part of citrus distilled liquor, 0.5 part of yellow wine, 2.2 parts of aromatic vinegar, 0.8 part of dark soy sauce, 2.9 parts of light soy sauce, 0.4 part of ginger, 1.2 parts of garlic, 3.3 parts of monosodium glutamate, 0.5 part of five spice powder, 0.5 part of chilli powder, 0.6 part of fennel powder and 2.5 parts of sesame oil.

Example 4

2) cleaning: boiling the leaves of the rice dumpling in 100 ℃ boiled water for 20 min, cleaning for later use, and cleaning the glutinous rice for later use;

3) soaking: soaking the reed leaves washed in the step 2) in normal-temperature water for 12 hours, fishing out, then changing water, boiling for 30min at high temperature and high pressure, fishing out, separately placing the reed leaves according to sizes, draining water from a shady place for 0.5 hour for later use, pouring the washed sticky rice into a soaking pool, adding the orange juice obtained in the step 1), soaking, fishing out and draining;

6) and (3) cooking: putting the tied rice dumplings into a cooking pot for cooking, fishing out, draining, and cooling to 50 ℃ within 1 min;

and finishing the preparation of the preserved meat stuffing orange zongzi.

In the step 1), the fresh citrus processing procedures comprise selecting, cleaning, grinding oil, squeezing, refrigerating, soaking, rinsing, heating, crushing and pickling.

In the step 3) of soaking, the citrus juice solution comprises the following components in percentage by weight: 10% of citrus juice, 1% of baking soda and 58% of purified water. The citrus juice has the functions of increasing citrus fragrance of glutinous rice, reducing the soaking time of the glutinous rice, increasing the contents of trace elements and mineral substances to make the glutinous rice more digestible, and the baking soda has the function of reducing the soaking time of the glutinous rice.

And 3) adding aromatic vinegar, salt, vegetable oil and corn flour into the reed leaves at the high temperature and the high pressure of 115 ℃ in water, wherein the weight percentage of the aromatic vinegar, the salt and the vegetable oil is 0.6 percent, 1.5 percent and 0.1 percent. Boil under high temperature high pressure, can make the zongzi leaf softer, reduce the burr on the zongzi leaf, can the burr sense, the zongzi leaf through high-pressure treatment has foldability simultaneously, stabs the finger when avoiding the parcel operation.

And in the step 3), the washed sticky rice is poured into a soaking pool, wherein the soaking liquid level exceeds 2cm of the sticky rice, and soaking is carried out for 2 hours. The rice dumpling prepared by the method has obvious fragrance and uniform distribution, golden color and uniform distribution, moderate hardness, and high viscosity, gelatinization and digestibility.

In the step 4), the ratio of the sticky rice to the citrus peel dreg particles is 3: 1.

The processing method of the bacon stuffing comprises the steps of putting bacon into an oven for baking for 5 minutes at 180 ℃, taking out, washing with hot water, drying, draining at a cool place, then putting into clear water for cooking at high temperature and high pressure, cutting the bacon into small blocks after cooling, pickling and flavoring, wherein the size of the bacon is 3-4 cm, 0.3-0.4 cm, and the bacon stuffing accounts for 10% of the weight of the main material.

And in the step 5) bundling step, the cotton threads bundle the glutinous rice, and the specific requirement is that each glutinous rice dumpling corner needs to be folded and pressed to wrap the glutinous rice dumpling, so that the glutinous rice cannot be leaked in the steaming process.

In the step 6), in the cooking step, the cooking condition is that the rice is cooked for 40min at 110 ℃, and the rice is turned off and kept stand for 30min after being cooked, so that the purpose is to fully heat the glutinous rice at the central part of the rice dumpling and make the whole rice dumpling softer and glutinous. In the step of cooking, blow the air through high pressure positive blower and make zongzi surface temperature reduce to 50 ℃ in 1min to take away the moisture on zongzi surface fast, aim at makes the zongzi cool down rapidly, because glutinous rice meets cold zongzi shrink, can not glue on the zongzi leaf.

Example 2

3) soaking: and (3) putting the washed rice dumpling leaves in the step 2) into a soaking pool, and soaking the rice dumpling leaves in an ultrahigh pressure at the treatment pressure of 200MPa for 4 min. The process method for treating the sticky rice by adopting the ultrahigh static pressure ensures that the starch structure in the sticky rice is destroyed and fully absorbs water and beneficial components in the rice dumpling leaves, and the prepared rice dumpling has obvious fragrance, uniform distribution, golden color, uniform distribution, moderate hardness, higher viscosity, gelatinization and digestibility, excellent taste, greatly reduced retrogradation phenomenon, improved product quality and health care function; the cooking time is short, and the cost is low;

then changing water, boiling for 30min at high temperature and high pressure, taking out, separately placing according to size, draining water from a shade for 0.5h for later use, pouring the washed sticky rice into a soaking pool, adding the orange juice obtained in the step 1), soaking, taking out and draining;

and finishing the preparation of the preserved meat stuffing orange zongzi.

And 3) adding aromatic vinegar, salt, vegetable oil and corn flour into the reed leaves at the high temperature and the high pressure of 121 ℃ in water, wherein the weight percentage of the aromatic vinegar, the salt and the vegetable oil is 0.9%, 2.5% and 0.3%.

In the step 4), the ratio of the sticky rice to the citrus peel dreg particles is 5:1, so as to obtain a main material, and 0.05% of pregelatinized starch, 0.06% of pregelatinized acetylated distarch phosphate and 0.07% of octenyl succinic acid starch ester are added into the main material according to the weight ratio. The synergistic effect of the pregelatinized starch, the pregelatinized acetylated distarch phosphate and the octenyl succinic acid starch ester can reduce the rice sticking probability of the rice dumpling leaves, reduce the gelatinization temperature of the glutinous rice, improve the mouth feel of the glutinous rice, and is softer, more ageing-resistant, low-temperature-resistant and ageing-resistant.

The processing method of the bacon stuffing comprises the steps of putting bacon into an oven for baking at 180 ℃ for 10 minutes, taking out, washing with hot water, drying, draining at a cool place, then putting into clear water for cooking at high temperature and high pressure, cutting the bacon into small blocks after cooling, pickling and flavoring, wherein the size of the bacon is 3-4 cm, 0.3-0.4 cm, and the bacon stuffing accounts for 40% of the weight of the main material.

In the step 6), in the cooking step, the cooking condition is that the rice dumpling is cooked for 60min at 110 ℃, and then the rice dumpling is shut down and kept stand for 40min after being cooked, so that the glutinous rice at the central part of the rice dumpling is fully heated, and the whole rice dumpling is softer and glutinous. In the step of cooking, blow the air through high pressure positive blower and make zongzi surface temperature reduce to 55 ℃ in 2min to take away the moisture on zongzi surface fast, aim at makes the zongzi cool down rapidly, because glutinous rice meets cold zongzi body shrink, can not glue on the zongzi leaf.

Example 3

2) cleaning: boiling the leaves of the rice dumpling in 100 ℃ boiled water for 25min, cleaning for later use, and cleaning the glutinous rice for later use;

3) soaking: soaking the washed reed leaves in the step 2) in normal-temperature water for 16h, taking out, then changing water, boiling for 40min at high temperature and high pressure, taking out, separately placing according to size, draining water from a shade for 0.8h for later use, pouring the washed sticky rice into a soaking pool, adding the orange juice in the step 1), taking out and draining;

6) and (3) cooking: putting the bundled zongzi into a cooking pot for cooking, fishing out, draining, and cooling to 52 ℃ within 1.5 min;

and finishing the preparation of the preserved meat stuffing orange zongzi.

In the step 3) of soaking, the citrus juice solution comprises the following components in percentage by weight: 30% of orange juice, 1.5% of baking soda and 80% of purified water. The citrus juice has the functions of increasing citrus fragrance of glutinous rice, reducing the soaking time of the glutinous rice, increasing the contents of trace elements and mineral substances to make the glutinous rice more digestible, and the baking soda has the function of reducing the soaking time of the glutinous rice.

And 3) adding aromatic vinegar, salt, vegetable oil and corn flour into the reed leaves at the high temperature and the high pressure of 118 ℃ in water, wherein the weight percentage of the aromatic vinegar, the salt and the vegetable oil is 0.8 percent, 1.8 percent and 0.2 percent.

In the step 3), the washed sticky rice is poured into a soaking pool, wherein the soaking liquid level exceeds 2-3 cm of the sticky rice, and soaking is carried out for 2-4 h.

In the step 4), the ratio of the sticky rice to the citrus peel dreg particles is 4:1, so that a main material is obtained, and 0.04% of pregelatinized starch, 0.05% of pregelatinized acetylated distarch phosphate, 0.05% of octenyl succinic acid starch ester and 3% of corn flour are added into the main material according to the weight ratio. The corn contains a large amount of lecithin, linoleic acid, grain alcohol, vitamin E, cellulose and the like, has various health-care effects of reducing blood pressure and blood fat, resisting arteriosclerosis, preventing intestinal cancer, maintaining beauty and keeping young, delaying senility and the like, and is also a suitable good product for diabetics. The corn flour completely reserves the nutritional ingredients and conditioning function of the corn, overcomes the defects of poor mouthfeel and difficult digestion of coarse grain flour food, has a lubricating function, can reduce the viscosity of the glutinous rice to the rice dumpling leaves, and reduces the rice sticking probability of the rice dumpling leaves.

The processing method of the bacon stuffing comprises the steps of putting bacon into an oven to be baked for 5-10 minutes at 180 ℃, taking out the bacon, washing with hot water, drying, draining in the shade, then putting into clear water to be cooked at high temperature and high pressure, cutting the bacon into small blocks after cooling, pickling and flavoring, enabling the size of the bacon to be 3-4 cm, 0.3-0.4 cm, and enabling the bacon stuffing to be 30% of the weight of the main material.

In the step 6), in the cooking step, the cooking condition is that the rice dumpling is cooked for 50min at 110 ℃, and then the rice dumpling is shut down and kept stand for 35 min after being cooked, so that the glutinous rice at the central part of the rice dumpling is fully heated, and the whole rice dumpling is softer and glutinous. In the step of cooking, blow the air through high pressure positive blower and make zongzi surface temperature drop to 52 ℃ in 1.5 min to take away the moisture on zongzi surface fast, aim at makes the zongzi cool down rapidly, because glutinous rice meets cold zongzi body shrink, can not glue on the zongzi leaf.

Example 4

3) soaking: soaking the washed reed leaves in the step 2) in normal-temperature water for 16h, taking out, then changing water, boiling for 45 min at high temperature and high pressure, taking out, separately placing the reed leaves according to sizes, draining water from a shady place for 0.8h for later use, pouring the washed sticky rice into a soaking pool, adding the orange juice in the step 1), soaking, taking out and draining;

6) and (3) cooking: putting the bundled zongzi into a cooking pot for cooking, fishing out, draining, and cooling to 53 ℃ within 1.5 min;

and finishing the preparation of the preserved meat stuffing orange zongzi.

In the step 3) of soaking, the citrus juice solution comprises the following components in percentage by weight: 15% of orange juice, 1.5% of baking soda and 68% of purified water. The citrus juice has the functions of increasing citrus fragrance of glutinous rice, reducing the soaking time of the glutinous rice, increasing the contents of trace elements and mineral substances to make the glutinous rice more digestible, and the baking soda has the function of reducing the soaking time of the glutinous rice.

In the step 4), the ratio of the sticky rice to the citrus peel dreg particles is 4:1, so as to obtain a main material, 0.04% of pregelatinized starch, 0.05% of pregelatinized acetylated distarch phosphate, 0.06% of octenyl succinic acid starch ester, 3.5% of corn flour, 10% of trehalose, 5% of monoglyceride, 4.5% of pentosanase and 0.04% of emulsifier are added into the main material according to the weight ratio, and the emulsifier is sodium stearoyl lactate calcium or calcium stearoyl lactylate or sodium stearoyl lactylate or sucrose fatty acid ester or a combination thereof. The sucrose ester and the monoglyceride are reasonably matched to play a synergistic effect of the sucrose ester and the monoglyceride, and the sucrose ester and the monoglyceride have good effects of emulsification, dispersion, stability, starch aging resistance and the like. The trehalose has stable chemical properties, unique biological characteristics different from other disaccharides, and important stress resistance and fresh keeping effects on bioactive substances. Meanwhile, as a natural glycoprotein substance, the health-care tea has good health-care effects on the aspects of regulating the immune function of the organism, reducing blood sugar, reducing blood fat, resisting tumors, protecting the liver, resisting viruses, resisting radiation and the like. The pentosanase and the emulsifier enable the rice dumpling to have slight elasticity besides the taste of the sticky rice on the basis of not reducing the gelatinization of the sticky rice starch, increase the Q feeling of the rice dumpling, improve the digestion characteristic of the rice dumpling and effectively delay the aging of the starch.

The processing method of the bacon stuffing comprises the steps of putting bacon into an oven to be baked for 5-10 minutes at 180 ℃, taking out the bacon, washing with hot water, drying, draining in the shade, then putting into clear water to be cooked at high temperature and high pressure, cutting the bacon into small blocks after cooling, pickling and flavoring, enabling the size of the bacon to be 3-4 cm, 0.3-0.4 cm, and enabling the bacon stuffing to account for 25% of the weight of the main material.

In the step 6), in the cooking step, the cooking condition is that the rice dumpling is cooked for 50min at 110 ℃, and then the rice dumpling is shut down and kept stand for 35 min after being cooked, so that the glutinous rice at the central part of the rice dumpling is fully heated, and the whole rice dumpling is softer and glutinous. In the step of cooking, blow the air through high pressure positive blower and make zongzi surface temperature drop to 53 ℃ in 1.5 min to take away the moisture on zongzi surface fast, aim at makes the zongzi cool down rapidly, because glutinous rice meets cold zongzi body shrink, can not glue on the zongzi leaf.

Example 5

2) cleaning: boiling the leaves in 100 deg.C boiled water for 28 min, cleaning, and cleaning glutinous rice;

3) soaking: soaking the washed reed leaves in the step 2) in normal-temperature water for 16h, taking out, then changing water, boiling for 38min at high temperature and high pressure, taking out, separately placing according to size, draining water from a shade for 0.8h for later use, pouring the washed sticky rice into a soaking pool, adding the orange juice in the step 1), taking out and draining;

and finishing the preparation of the preserved meat stuffing orange zongzi.

In the step 3) of soaking, the citrus juice solution comprises the following components in percentage by weight: 20% of orange juice, 1.5% of baking soda and 79% of purified water. The citrus juice has the functions of increasing citrus fragrance of glutinous rice, reducing the soaking time of the glutinous rice, increasing the contents of trace elements and mineral substances to make the glutinous rice more digestible, and the baking soda has the function of reducing the soaking time of the glutinous rice.

And 3) adding aromatic vinegar, salt, vegetable oil and corn flour into the reed leaves at the high temperature and the high pressure of 118 ℃ in water, wherein the weight percentage of the aromatic vinegar, the salt and the vegetable oil is 0.8 percent, 2.2 percent and 0.2 percent.

In the step 3), the washed sticky rice is poured into a soaking pool, wherein the soaking liquid level exceeds 2.5cm of the sticky rice, and soaking is carried out for 2.5 h.

In the step 4), the ratio of the sticky rice to the citrus peel dreg particles is 4:1, so as to obtain a main material, 0.04% of pregelatinized starch, 0.05% of pregelatinized acetylated distarch phosphate, 0.06% of octenyl succinic acid starch ester, 4.5% of corn flour, 5% -15% of trehalose, 5% of monoglyceride, 4.5% of pentosanase and 0.04% of emulsifier are added into the main material according to the weight ratio, and the emulsifier is sodium stearoyl lactate calcium or calcium stearoyl lactate or sodium stearoyl lactate or sucrose fatty acid ester or a combination thereof. The sucrose ester and the monoglyceride are reasonably matched to play a synergistic effect of the sucrose ester and the monoglyceride, and the sucrose ester and the monoglyceride have good effects of emulsification, dispersion, stability, starch aging resistance and the like. The trehalose has stable chemical properties, unique biological characteristics different from other disaccharides, and important stress resistance and fresh keeping effects on bioactive substances. Meanwhile, as a natural glycoprotein substance, the health-care tea has good health-care effects on the aspects of regulating the immune function of the organism, reducing blood sugar, reducing blood fat, resisting tumors, protecting the liver, resisting viruses, resisting radiation and the like. The pentosanase and the emulsifier enable the rice dumpling to have slight elasticity besides the taste of the sticky rice on the basis of not reducing the gelatinization of the sticky rice starch, increase the Q feeling of the rice dumpling, improve the digestion characteristic of the rice dumpling and effectively delay the aging of the starch.

The processing method of the bacon stuffing comprises the steps of putting bacon into an oven to be baked for 5-10 minutes at 180 ℃, taking out the bacon, washing with hot water, drying, draining in the shade, then putting into clear water to be cooked at high temperature and high pressure, cutting the bacon into small blocks to be pickled and tasty after cooling, enabling the size of the bacon to be 3-4 cm, 0.3-0.4 cm, and enabling the bacon stuffing to account for 20% of the weight of the main material.

The fresh orange processing procedures are as follows:

1, selection: picking out defective fruits with green peels or color difference spots on the surfaces from the harvested oranges, and leaving the flawless oranges;

2, cleaning: the selected oranges enter an orange cleaning device to be cleaned;

3, grinding oil: the cleaned citrus enters a citrus essential oil extraction device to cut off oil sacs on the surface of citrus peel, and warm water is sprayed to wash the citrus peel so that essential oil components in the citrus peel can enter essential oil extraction equipment along with the warm water to be applied to the essential oil;

4, squeezing: allowing the citrus from which the essential oil is removed to enter a squeezing device to separate citrus juice and citrus peel residues;

5, refrigerating: allowing the separated citrus juice to enter citrus juice refining equipment to remove residual fruit residues, pectin and impurities in the citrus juice, and then refrigerating and storing the citrus juice in a refrigeration house at the temperature of-4-0 ℃;

6, soaking: letting the orange peel dregs that separate get into the fermentation vat, add 2~ 5% salt and 0.5~ 0.8% malt mush stirring, soak 6 ~ 8h, be simple, low-cost debitterize mode, salt effect: increasing the osmotic pressure of the solution to enable bitter substances to be separated from the orange peel more quickly; maltodextrin, for example: the orange peel is embedded with the fragrance components, so that the loss of fragrance substances is prevented;

7, rinsing: and (3) allowing the soaked citrus peel residues to enter a rinsing pool to be rinsed for 5-10 min in flowing warm water at the temperature of 40-50 ℃.

8, heating: the rinsed orange peel residues enter a heating tank, and are blanched and washed in boiled water at 100 ℃ for 5-10 min to soften the orange peel residues without being broken;

9, crushing: feeding the softened citrus peel residues into a grinder to grind the citrus peel residues into particles with the size of 1-2 mm for later use;

10, pickling: and putting the granulated citrus peel residues into a jam pickling cylinder, and adding white granulated sugar to pickle for 48-96 h, wherein the ratio of the citrus peel residues to the white granulated sugar is 1-4: 1.

Compared with the existing process, the orange treatment is more delicate, more available components are separated, the technical level is higher, and the relative cost is lower. The utilization is more efficient and comprehensive, almost no waste products exist, and the economic benefit is higher.

The above-described embodiments are merely preferred embodiments of the present invention, and should not be construed as limiting the present invention, and features in the embodiments and examples in the present application may be arbitrarily combined with each other without conflict. The protection scope of the present invention is defined by the claims, and includes equivalents of technical features of the claims. I.e., equivalent alterations and modifications within the scope hereof, are also intended to be within the scope of the invention.

Claims

1. The preparation method of the preserved meat stuffing orange Zongzi is characterized in that the preserved meat stuffing comprises the following components in parts by weight:

100-110 parts of preserved pork, 0.5-1.5 parts of citrus distilled liquor, 0.2-1.6 parts of yellow wine, 1.0-2.5 parts of aromatic vinegar, 0.5-1.8 parts of dark soy sauce, 2.5-5.6 parts of light soy sauce, 0.2-0.6 part of ginger, 0.1-1.8 parts of garlic, 0.2-3.5 parts of monosodium glutamate, 0.2-0.8 part of five spice powder, 0.2-0.8 part of chilli powder, 0.2-0.8 part of fennel powder and 0.5-3.0 parts of sesame oil;

the method comprises the following steps:

3) soaking: soaking the washed reed leaves in the step 2) at ultrahigh pressure, wherein the processing pressure is 200-500 MPa, the pressure maintaining time is 4-30 min, then changing water, boiling for 30-50 min at high temperature and high pressure, taking out, separately placing according to the size, draining for 0.5-1 h from a shady place for later use, pouring the washed sticky rice into a soaking pool, adding the orange juice in the step 1), soaking, taking out and draining;

finishing the preparation of the preserved meat stuffing orange rice dumpling;

adding aromatic vinegar, salt and vegetable oil into the reed leaves in the step 3) in water boiled at high temperature and high pressure, wherein the weight percentage of the added aromatic vinegar is 0.6-0.9 percent, the salt is 1.5-2.5 percent and the vegetable oil is 0.1-0.3 percent; in the step 3) of soaking, the citrus juice solution comprises the following components in percentage by weight: 10-40% of citrus juice, 1-2% of baking soda and 58-89% of purified water;

in the step 4), the ratio of the sticky rice to the citrus peel dreg particles is 3-5: 1, so as to obtain a main material, 0.03-0.05% of pregelatinized starch, 0.03-0.06% of pregelatinized acetylated distarch phosphate, 0.03-0.07% of starch octenyl succinate, 2.5-5.0% of corn flour, 5-15% of trehalose, 3-6% of monoglyceride, 0.3-5% of pentosanase and 0.03-0.05% of emulsifier are added into the main material according to the weight ratio, and the emulsifier is stearoyl sodium lactate or stearoyl calcium lactate or stearoyl sodium lactate or sucrose fatty acid ester or a combination thereof;

the processing method of the bacon stuffing comprises the steps of putting bacon into an oven to be baked for 5-10 minutes at 180 ℃, taking out the bacon, washing the bacon with hot water, drying the bacon, draining the bacon in a cool place, putting the bacon into clear water to be cooked at high temperature and high pressure, cutting the bacon into small blocks after cooling, pickling and flavoring, enabling the size of the bacon to be 3-4 cm 0.3-0.4 cm, and enabling the bacon stuffing to account for 10-40% of the weight of the main material;

in the step 6), in the cooking step, the cooking condition is that the raw materials are cooked for 40-60 min at 110 ℃, and the raw materials are shut down and kept stand for 30-40 min after being cooked.

2. The method of claim 1, wherein in step 1), the fresh citrus fruit is selected, cleaned, oiled, squeezed, refrigerated, soaked, rinsed, heated, crushed, and cured.

3. The preparation method according to claim 1, wherein in the step 3), the washed glutinous rice is poured into a soaking pool, wherein the soaking liquid level exceeds 2-3 cm of the glutinous rice and is soaked for 2-4 h.

4. The preparation method according to claim 1, wherein in the step 3), the washed glutinous rice is poured into a soaking pool, and the ultrahigh pressure soaking is adopted, wherein the processing pressure is 200 to 500MPa, and the pressure maintaining time is 4 to 30 min.