CN106538956A - Rice can be reduced and be stained with cured fragrant Zongzi of nutrition of rice-pudding leaf and preparation method thereof - Google Patents
Rice can be reduced and be stained with cured fragrant Zongzi of nutrition of rice-pudding leaf and preparation method thereof Download PDFInfo
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- 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 present invention relates to the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf can be reduced, it is made up of the raw material of following weight portion：5～10 parts of 95～120 parts of aromatic glutinous rice, yellow 35～55 parts of glutinous rice, 35～55 parts of Jing rice, 30～45 parts of red waist beans, 30～45 parts of black soya bean, 30～45 parts of mung bean, 35～40 parts of bacon, 25～35 parts of peanut, 25～35 parts of red date, 25～35 parts of matrimony vine, 25～35 parts of hawthorn, 25～35 parts of Chinese chestnut, 15～30 parts of dried thin mushroom, 5～10 parts of rice wine, 5～10 parts of chickens' extract, 1～5 part of soy sauce and edible salt, also disclose its preparation method.The cured fragrant Zongzi of nutrition of the present invention, in digestion process, the oily juice of bacon can be penetrated into inside other raw materials, so that the Zongzi has the fragrance of bacon, fragrance is unique, and taste is agreeably sweet, containing abundant nutriment, each reasonable raw material proportioning, makes the mouthfeel of Zongzi glutinous and does not glue, instant, and also there is certain health care, it is adapted to each age group crowd and eats.
Description
Technical field
The invention belongs to food processing technology field, and in particular to the cured fragrant Zongzi of nutrition and its system that rice is stained with rice-pudding leaf can be reduced
Preparation Method.
Background technology
Just occur " cylinder rice-pudding " early in the The Spring and Autumn Period, up-to-date annual May the fifth day of a lunar month, Chinese common people every household will
Soak glutinous rice, wash rice-pudding leaf, bag Zongzi, this custom is also spread to Korea, Japan and every country in Southeast Asia.
Zongzi, also known as " angle broomcorn millet ", " cylinder rice-pudding ", is the traditional festival food of Dragon Boat Festival Han nationality, by rice-pudding leaf parcel glutinous rice steam and
Into.Legend is in honor of in the wrong former and spread, be the most deep traditional food of cultural infrastructure on Chinese history.This food of Zongzi
Carry the cooking culture of Chinese more than one thousand years, but people be when Zongzi is eaten, and will often find that, rice-pudding leaf strip off when
Wait, have some glutinous rice and be bonded on leaf, these glutinous rice being bonded on leaf are tasted inconvenience, lose and waste grain.
In recent years, with the appearance of instant food, on market, occur in that quick-frozen Zongzi, quick-frozen Zongzi have it is delicious in taste,
The advantages of instant, receive the welcome of consumers in general.Current quick-frozen Zongzi kind is more single, only pork rice-pudding,
The Zongzi of the traditional flavors such as sweetened bean paste rice-pudding, candied date rice-pudding, its greasy and sweet mouthfeel make people thirst for increasing new selection space.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the invention provides the nutrition that rice is stained with rice-pudding leaf can be reduced
Cured fragrant Zongzi and preparation method thereof.The cured fragrant Zongzi of nutrition of the present invention, fragrance are unique, and taste is agreeably sweet, and each raw material proportioning is closed
Reason, rice-pudding leaf are boiled through water and are cleaned with the warm water added with peanut oil again, make the mouthfeel of Zongzi glutinous and do not glue, instant, are adapted to each
Age bracket crowd eats.
In order to achieve the above object, present invention employs technical scheme below：
It is a kind of to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is made up of the raw material of following weight portion：95～120 parts of aromatic glutinous rice,
35～55 parts of yellow glutinous rice, 35～55 parts of Jing rice, 30～45 parts of red waist beans, 30～45 parts of black soya bean, 30～45 parts of mung bean, bacon 35～
40 parts, 25～35 parts of peanut, 25～35 parts of red date, 25～35 parts of matrimony vine, 25～35 parts of hawthorn, 25～35 parts of Chinese chestnut, dried thin mushroom
5～10 parts of 15～30 parts, 5～10 parts of rice wine, 5～10 parts of chickens' extract, 1～5 part of soy sauce and edible salt.
Further, it is described to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is made up of the raw material of following weight portion：It is fragrant
108 parts of glutinous rice, yellow 45 parts of glutinous rice, 45 parts of Jing rice, 37 parts of red waist beans, 37 parts of black soya bean, 38 parts of mung bean, 38 parts of bacon, 30 parts of peanut,
30 parts of red date, 30 parts of matrimony vine, 30 parts of hawthorn, 30 parts of Chinese chestnut, 23 parts of dried thin mushroom, 8 parts of rice wine, 7 parts of chickens' extract, 3 parts of soy sauce and edible
7 parts of salt.
Further, it is described to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is made up of the raw material of following weight portion：It is fragrant
105～110 parts of glutinous rice, yellow 40～50 parts of glutinous rice, 40～50 parts of Jing rice, 35～40 parts of red waist beans, 35～40 parts of black soya bean, mung bean 35
～40 parts, 36～39 parts of bacon, 27～33 parts of peanut, 28～32 parts of red date, 28～32 parts of matrimony vine, 27～33 parts of hawthorn, Chinese chestnut
6～9 parts of 27～33 parts, 20～25 parts of dried thin mushroom, 6～9 parts of rice wine, 6～9 parts of chickens' extract, 2～4 parts of soy sauce and edible salt.
Further, it is described to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, during Zongzi is made, also including bundle
The straw rope and rice-pudding leaf of Zongzi are pricked, the straw rope is that rice obstructs or Lin's grass；The rice-pudding leaf is Reed Leaves, indicalamus leaf, phyllostachys bambusoides leaf, moon peach
One kind in leaf, leaf of Japanese banana, lotus leaf, ovalleaf aspidistra rhizome, Compositions of Bamboo Shoot Shell.
Further, it is described to reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, comprise the steps of：
（1）According to parts by weight proportioning, red waist beans, black soya bean are steeped into 9 ± 1h with clear water respectively；Red date, matrimony vine are used into clear water respectively
3～4h of bubble, red date soak rear stoning；Chinese chestnut is removed the peel, and is broken into the Chinese chestnut grain of 30～50 mesh sieves；Dried thin mushroom with hot water bubble 6～
8h, is cut into the mushroom of soybean grain size after cleaning；
（2）It is placed in leak basket after cleaning aromatic glutinous rice, yellow glutinous rice, Jing rice, hawthorn respectively and drains, adds step（1）Process
Red waist beans well, black soya bean, red date, matrimony vine, Chinese chestnut grain, mushroom, are well mixed, obtain Zongzi raw material；
（3）Mung bean was worn into the mung bean grain of 80～100 mesh sieves with stone mill, clear bubbly water 4h was placed into；
（4）Peanut is fried, peanut skin is removed in stranding, peanut meat was broken into the peanut grain of 60～80 mesh sieves with stone mill, add step
Suddenly（3）Mung bean grain, be well mixed, obtain peanut mung bean grain；
（5）Bacon is cleaned, long 8～10cm, wide 0.6～0.9cm, the cutlet of high 1.5～2cm is cut into, with rice wine, chickens' extract, sauce
Cutlet is pickled 2～3h by oil, edible salt；
（6）According to Zongzi shape to be wrapped, it is step according to outer layer（2）Zongzi raw material, most the inside be step（5）Pickle
Cutlet, middle one layer is step（4）Peanut mung bean grain raw material is put well, Zongzi is wrapped, then Zongzi is tied up with straw rope
It is good；
（7）The Zongzi wrapped is placed on into 5～6h of immersion in clear water, is boiled or is cooked in reentering pot, obtain final product described nutrition cured
Fragrant Zongzi.
Further, it is described to reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, in step（6）, former
Before material is placed in rice-pudding leaf, in being first put into 85～100 DEG C of water, boil 10～15min, then at be added dropwise 2～3mL peanut oil, 35
Clean up in～40 DEG C of warm water；The Zongzi be shaped as traditional Zongzi shape, circle, square, triangle, polygon,
One kind in strip, heart.
Further, in step（7）, when boiling Zongzi, first with moderate heat boiling to medium, then with small fire slowly
Boiling is ripe.
The cured fragrant Zongzi of nutrition of the present invention can be eaten immediately, it is also possible to which by fry, fried, steaming, water is boiled, fire is baked or micro-
Ripple stove heat etc. eats, it is also possible to be stained with honey or confectionery are used, it is also possible to which vacuum packaging refrigeration after sterilizing, shelf-life reach 4
Month.
In sum, the present invention is had the positive effect that as a result of such scheme：
（1）The cured fragrant Zongzi of nutrition of the present invention, in digestion process, the oily juice of bacon can be penetrated into inside other raw materials so that the rice-pudding
Son has the fragrance of bacon, and fragrance is unique, and taste is agreeably sweet.
（2）Present invention adds the raw material of integration of drinking and medicinal herbs, containing abundant nutriment, each reasonable raw material proportioning, rice-pudding leaf
Boil through water and cleaned with the warm water added with peanut oil again, make the mouthfeel of Zongzi glutinous and do not glue, instant, and also have certain
Health care, is adapted to each age group crowd and eats.
Specific embodiment
Rice can be reduced to the present invention with reference to embodiment and is stained with cured fragrant Zongzi of nutrition of rice-pudding leaf and preparation method thereof, be made into one
Step explanation.
Raw material used by the present invention, unless otherwise noted, is existing conventional products in prior art, commercially available to obtain
Arrive；Method used by the present invention, unless otherwise noted, is conventional method.
Embodiment 1
It is a kind of to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is made up of the raw material of following weight portion：95 parts of aromatic glutinous rice, yellow glutinous rice
35 parts, 35 parts of Jing rice, 30 parts of red waist beans, 30 parts of black soya bean, 30 parts of mung bean, 35 parts of bacon, 25 parts of peanut, 25 parts of red date, matrimony vine 25
5 parts of part, 25 parts of hawthorn, 25 parts of Chinese chestnut, 15 parts of dried thin mushroom, 5 parts of rice wine, 5 parts of chickens' extract, 1 part of soy sauce and edible salt.
Further, during Zongzi is made, also including the straw rope and rice-pudding leaf for tying up Zongzi, the straw rope obstructs for rice；
The rice-pudding leaf is Reed Leaves.
Described above can reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, comprise the steps of：
（1）According to parts by weight proportioning, red waist beans, black soya bean are steeped into 9 ± 1h with clear water respectively；Red date, matrimony vine are used into clear water respectively
Bubble 3h, red date soak rear stoning；Chinese chestnut is removed the peel, and is broken into the Chinese chestnut grain of 30 mesh sieves；Dried thin mushroom steeps 6h with hot water, cuts after cleaning
Into the mushroom of soybean grain size；
（2）It is placed in leak basket after cleaning aromatic glutinous rice, yellow glutinous rice, Jing rice, hawthorn respectively and drains, adds step（1）Process
Red waist beans well, black soya bean, red date, matrimony vine, Chinese chestnut grain, mushroom, are well mixed, obtain Zongzi raw material；
（3）Mung bean was worn into the mung bean grain of 80 mesh sieves with stone mill, clear bubbly water 4h was placed into；
（4）Peanut is fried, peanut skin is removed in stranding, peanut meat was broken into the peanut grain of 60 mesh sieves with stone mill, add step（3）
Mung bean grain, be well mixed, obtain peanut mung bean grain；
（5）Bacon is cleaned, long 8cm, width 0.6cm, the cutlet of high 1.5cm is cut into, with rice wine, chickens' extract, soy sauce, edible salt by meat
Bar pickles 2h；
（6）10min will be boiled during 85 DEG C of water will be first put into, is cleaned up in 2mL peanut oil, 35 DEG C of warm water has been added dropwise, further according to
Zongzi shape to be wrapped, the Zongzi are shaped as traditional Zongzi shape, are step according to outer layer（2）Zongzi raw material,
Most the inside is step（5）The cutlet pickled, middle one layer is step（4）Peanut mung bean grain raw material is placed in rice-pudding leaf, will
Zongzi is wrapped, then is tied up Zongzi with straw rope；
（7）The Zongzi wrapped is placed in clear water and soaks 5h, boiled or cook in reentering pot, first with moderate heat boiling to seven points
It is ripe, then with small fire, slowly boiling is ripe, obtains final product the described cured fragrant Zongzi of nutrition.
Embodiment 2
It is a kind of to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is made up of the raw material of following weight portion：120 parts of aromatic glutinous rice, Huang are viscous
55 parts of rice, 55 parts of Jing rice, 45 parts of red waist beans, 45 parts of black soya bean, 45 parts of mung bean, 40 parts of bacon, 35 parts of peanut, 35 parts of red date, matrimony vine
10 parts of 35 parts, 35 parts of hawthorn, 35 parts of Chinese chestnut, 30 parts of dried thin mushroom, 10 parts of rice wine, 10 parts of chickens' extract, 5 parts of soy sauce and edible salt.
Further, during Zongzi is made, also including the straw rope and rice-pudding leaf for tying up Zongzi, the straw rope obstructs for rice；
The rice-pudding leaf is indicalamus leaf.
Described above can reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, comprise the steps of：
（1）According to parts by weight proportioning, red waist beans, black soya bean are steeped into 9 ± 1h with clear water respectively；Red date, matrimony vine are used into clear water respectively
Bubble 4h, red date soak rear stoning；Chinese chestnut is removed the peel, and is broken into the Chinese chestnut grain of 50 mesh sieves；Dried thin mushroom steeps 8h with hot water, cuts after cleaning
Into the mushroom of soybean grain size；
（2）It is placed in leak basket after cleaning aromatic glutinous rice, yellow glutinous rice, Jing rice, hawthorn respectively and drains, adds step（1）Process
Red waist beans well, black soya bean, red date, matrimony vine, Chinese chestnut grain, mushroom, are well mixed, obtain Zongzi raw material；
（3）Mung bean was worn into the mung bean grain of 100 mesh sieves with stone mill, clear bubbly water 4h was placed into；
（4）Peanut is fried, peanut skin is removed in stranding, peanut meat was broken into the peanut grain of 80 mesh sieves with stone mill, add step（3）
Mung bean grain, be well mixed, obtain peanut mung bean grain；
（5）Bacon is cleaned, long 10cm, width 0.9cm, the cutlet of high 2cm is cut into, with rice wine, chickens' extract, soy sauce, edible salt by meat
Bar pickles 3h；
（6）15min will be boiled during 100 DEG C of water will be first put into, is cleaned up in 3mL peanut oil, 40 DEG C of warm water has been added dropwise, further according to
Zongzi shape to be wrapped, the Zongzi are shaped as triangle, are step according to outer layer（2）Zongzi raw material, most the inside be
Step（5）The cutlet pickled, middle one layer is step（4）Peanut mung bean grain raw material is placed in rice-pudding leaf, Zongzi is wrapped,
Zongzi is tied up with straw rope again；
（7）The Zongzi wrapped is placed in clear water and soaks 6h, boiled or cook in reentering pot, first with moderate heat boiling to seven points
It is ripe, then with small fire, slowly boiling is ripe, obtains final product the described cured fragrant Zongzi of nutrition.
Embodiment 3
It is a kind of to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is made up of the raw material of following weight portion：108 parts of aromatic glutinous rice, Huang are viscous
45 parts of rice, 45 parts of Jing rice, 37 parts of red waist beans, 37 parts of black soya bean, 38 parts of mung bean, 38 parts of bacon, 30 parts of peanut, 30 parts of red date, matrimony vine
7 parts of 30 parts, 30 parts of hawthorn, 30 parts of Chinese chestnut, 23 parts of dried thin mushroom, 8 parts of rice wine, 7 parts of chickens' extract, 3 parts of soy sauce and edible salt.
Further, during Zongzi is made, also including the straw rope and rice-pudding leaf for tying up Zongzi, the straw rope is Lin's grass；
The rice-pudding leaf is moon peach leaf.
Described above can reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, comprise the steps of：
（1）According to parts by weight proportioning, red waist beans, black soya bean are steeped into 9 ± 1h with clear water respectively；Red date, matrimony vine are used into clear water respectively
Bubble 3.5h, red date soak rear stoning；Chinese chestnut is removed the peel, and is broken into the Chinese chestnut grain of 40 mesh sieves；Dried thin mushroom steeps 7h with hot water, after cleaning
It is cut into the mushroom of soybean grain size；
（2）It is placed in leak basket after cleaning aromatic glutinous rice, yellow glutinous rice, Jing rice, hawthorn respectively and drains, adds step（1）Process
Red waist beans well, black soya bean, red date, matrimony vine, Chinese chestnut grain, mushroom, are well mixed, obtain Zongzi raw material；
（3）Mung bean was worn into the mung bean grain of 90 mesh sieves with stone mill, clear bubbly water 4h was placed into；
（4）Peanut is fried, peanut skin is removed in stranding, peanut meat was broken into the peanut grain of 70 mesh sieves with stone mill, add step（3）
Mung bean grain, be well mixed, obtain peanut mung bean grain；
（5）Bacon is cleaned, long 9cm, width 0.75cm, the cutlet of high 1.8cm is cut into, is incited somebody to action with rice wine, chickens' extract, soy sauce, edible salt
Cutlet pickles 2.5h；
（6）13min will be boiled during 92 DEG C of water will be first put into, is cleaned up in 2.5mL peanut oil, 37 DEG C of warm water has been added dropwise, then root
According to Zongzi shape to be wrapped, the Zongzi is shaped as polygon, is step according to outer layer（2）Zongzi raw material, most the inside
For step（5）The cutlet pickled, middle one layer is step（4）Peanut mung bean grain raw material is placed in rice-pudding leaf, by Zongzi bag
It is good, then Zongzi is tied up with straw rope；
（7）The Zongzi wrapped is placed in clear water and soaks 5,5h, boiled or cook in reentering pot, first with moderate heat boiling to seven points
It is ripe, then with small fire, slowly boiling is ripe, obtains final product the described cured fragrant Zongzi of nutrition.
Embodiment 4
It is a kind of to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is made up of the raw material of following weight portion：105 parts of aromatic glutinous rice, Huang are viscous
40 parts of rice, 40 parts of Jing rice, 35 parts of red waist beans, 35 parts of black soya bean, 35 parts of mung bean, 36 parts of bacon, 27 parts of peanut, 28 parts of red date, matrimony vine
6 parts of 28 parts, 27 parts of hawthorn, 27 parts of Chinese chestnut, 20 parts of dried thin mushroom, 6 parts of rice wine, 6 parts of chickens' extract, 2 parts of soy sauce and edible salt.
Further, during Zongzi is made, also including the straw rope and rice-pudding leaf for tying up Zongzi, the straw rope is Lin's grass；
The rice-pudding leaf is leaf of Japanese banana.
Described above can reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, comprise the steps of：
（1）According to parts by weight proportioning, red waist beans, black soya bean are steeped into 9 ± 1h with clear water respectively；Red date, matrimony vine are used into clear water respectively
Bubble 3.2h, red date soak rear stoning；Chinese chestnut is removed the peel, and is broken into the Chinese chestnut grain of 30 mesh sieves；Dried thin mushroom steeps 6.5h with hot water, cleans
The mushroom of soybean grain size is cut into afterwards；
（2）It is placed in leak basket after cleaning aromatic glutinous rice, yellow glutinous rice, Jing rice, hawthorn respectively and drains, adds step（1）Process
Red waist beans well, black soya bean, red date, matrimony vine, Chinese chestnut grain, mushroom, are well mixed, obtain Zongzi raw material；
（3）Mung bean was worn into the mung bean grain of 80 mesh sieves with stone mill, clear bubbly water 4h was placed into；
（4）Peanut is fried, peanut skin is removed in stranding, peanut meat was broken into the peanut grain of 60 mesh sieves with stone mill, add step（3）
Mung bean grain, be well mixed, obtain peanut mung bean grain；
（5）Bacon is cleaned, long 8.5cm, width 0.7cm, the cutlet of high 1.6cm is cut into, is incited somebody to action with rice wine, chickens' extract, soy sauce, edible salt
Cutlet pickles 2.3h；
（6）11min will be boiled during 90 DEG C of water will be first put into, is cleaned up in 2.3mL peanut oil, 36 DEG C of warm water has been added dropwise, then root
According to Zongzi shape to be wrapped, the Zongzi is shaped as strip, is step according to outer layer（2）Zongzi raw material, most the inside
For step（5）The cutlet pickled, middle one layer is step（4）Peanut mung bean grain raw material is placed in rice-pudding leaf, by Zongzi bag
It is good, then Zongzi is tied up with straw rope；
（7）The Zongzi wrapped is placed in clear water and soaks 5.3h, boiled or cook in reentering pot, first with moderate heat boiling to seven points
It is ripe, then with small fire, slowly boiling is ripe, obtains final product the described cured fragrant Zongzi of nutrition.
Embodiment 5
It is a kind of to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is made up of the raw material of following weight portion：110 parts of aromatic glutinous rice, Huang are viscous
50 parts of rice, 50 parts of Jing rice, 40 parts of red waist beans, 40 parts of black soya bean, 40 parts of mung bean, 39 parts of bacon, 33 parts of peanut, 32 parts of red date, matrimony vine
9 parts of 32 parts, 33 parts of hawthorn, 33 parts of Chinese chestnut, 25 parts of dried thin mushroom, 9 parts of rice wine, 9 parts of chickens' extract, 4 parts of soy sauce and edible salt.
Further, during Zongzi is made, also including the straw rope and rice-pudding leaf for tying up Zongzi, the straw rope is Lin's grass；
The rice-pudding leaf is ovalleaf aspidistra rhizome.
Described above can reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, comprise the steps of：
（1）According to parts by weight proportioning, red waist beans, black soya bean are steeped into 9 ± 1h with clear water respectively；Red date, matrimony vine are used into clear water respectively
Bubble 3.7h, red date soak rear stoning；Chinese chestnut is removed the peel, and is broken into the Chinese chestnut grain of 50 mesh sieves；Dried thin mushroom steeps 7.5h with hot water, cleans
The mushroom of soybean grain size is cut into afterwards；
（2）It is placed in leak basket after cleaning aromatic glutinous rice, yellow glutinous rice, Jing rice, hawthorn respectively and drains, adds step（1）Process
Red waist beans well, black soya bean, red date, matrimony vine, Chinese chestnut grain, mushroom, are well mixed, obtain Zongzi raw material；
（3）Mung bean was worn into the mung bean grain of 100 mesh sieves with stone mill, clear bubbly water 4h was placed into；
（4）Peanut is fried, peanut skin is removed in stranding, peanut meat was broken into the peanut grain of 80 mesh sieves with stone mill, add step（3）
Mung bean grain, be well mixed, obtain peanut mung bean grain；
（5）Bacon is cleaned, long 9.5cm, width 0.8cm, the cutlet of high 1.9cm is cut into, is incited somebody to action with rice wine, chickens' extract, soy sauce, edible salt
Cutlet pickles 2.8h；
（6）14min will be boiled during 95 DEG C of water will be first put into, is cleaned up in 2.7mL peanut oil, 39 DEG C of warm water has been added dropwise, then root
According to Zongzi shape to be wrapped, being shaped as the Zongzi is square, is step according to outer layer（2）Zongzi raw material, most the inside be
Step（5）The cutlet pickled, middle one layer is step（4）Peanut mung bean grain raw material is placed in rice-pudding leaf, Zongzi is wrapped,
Zongzi is tied up with straw rope again；
（7）The Zongzi wrapped is placed in clear water and soaks 5.8h, boiled or cook in reentering pot, first with moderate heat boiling to seven points
It is ripe, then with small fire, slowly boiling is ripe, obtains final product the described cured fragrant Zongzi of nutrition.
In sum, the cured fragrant Zongzi of nutrition of the invention, in digestion process, the oily juice of bacon can be penetrated in other raw materials
Face so that the Zongzi has the fragrance of bacon, fragrance is unique, and taste is agreeably sweet.Present invention adds the raw material of integration of drinking and medicinal herbs,
Containing abundant nutriment, each reasonable raw material proportioning, rice-pudding leaf are boiled through water and are cleaned with the warm water added with peanut oil again, make Zongzi
Mouthfeel it is glutinous and do not glue, instant, and also there is certain health care, be adapted to each age group crowd and eat.
The preferred embodiment of invention is the foregoing is only, not to limit the present invention, all spirit in the present invention
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (7)
1. it is a kind of to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is characterised in that to be made up of the raw material of following weight portion：It is fragrant glutinous
95～120 parts of rice, yellow 35～55 parts of glutinous rice, 35～55 parts of Jing rice, 30～45 parts of red waist beans, 30～45 parts of black soya bean, mung bean 30～
45 parts, 35～40 parts of bacon, 25～35 parts of peanut, 25～35 parts of red date, 25～35 parts of matrimony vine, 25～35 parts of hawthorn, Chinese chestnut 25
5～10 parts of～35 parts, 15～30 parts of dried thin mushroom, 5～10 parts of rice wine, 5～10 parts of chickens' extract, 1～5 part of soy sauce and edible salt.
2. it is according to claim 1 to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is characterised in that by following weight portion
Raw material make：108 parts of aromatic glutinous rice, yellow 45 parts of glutinous rice, 45 parts of Jing rice, 37 parts of red waist beans, 37 parts of black soya bean, 38 parts of mung bean, bacon
38 parts, 30 parts of peanut, 30 parts of red date, 30 parts of matrimony vine, 30 parts of hawthorn, 30 parts of Chinese chestnut, 23 parts of dried thin mushroom, 8 parts of rice wine, 7 parts of chickens' extract,
7 parts of 3 parts of soy sauce and edible salt.
3. it is according to claim 1 to reduce the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf, it is characterised in that by following weight portion
Raw material make：105～110 parts of aromatic glutinous rice, yellow 40～50 parts of glutinous rice, 40～50 parts of Jing rice, 35～40 parts of red waist beans, black soya bean 35
～40 parts, 35～40 parts of mung bean, 36～39 parts of bacon, 27～33 parts of peanut, 28～32 parts of red date, 28～32 parts of matrimony vine, hawthorn
27～33 parts, 27～33 parts of Chinese chestnut, 20～25 parts of dried thin mushroom, 6～9 parts of rice wine, 6～9 parts of chickens' extract, 2～4 parts of soy sauce and edible salt
6～9 parts.
4. the cured fragrant Zongzi of nutrition that rice is stained with rice-pudding leaf can be reduced according to any one of claims 1 to 3, it is characterised in that：
During making Zongzi, also including the straw rope and rice-pudding leaf for tying up Zongzi, the straw rope is that rice obstructs or Lin's grass；The rice-pudding leaf is reed
One kind in leaf, indicalamus leaf, phyllostachys bambusoides leaf, moon peach leaf, leaf of Japanese banana, lotus leaf, ovalleaf aspidistra rhizome, Compositions of Bamboo Shoot Shell.
5. it is according to claim 4 to reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, it is characterised in that by
Following steps are constituted：
（1）According to parts by weight proportioning, red waist beans, black soya bean are steeped into 9 ± 1h with clear water respectively；Red date, matrimony vine are used into clear water respectively
3～4h of bubble, red date soak rear stoning；Chinese chestnut is removed the peel, and is broken into the Chinese chestnut grain of 30～50 mesh sieves；Dried thin mushroom with hot water bubble 6～
8h, is cut into the mushroom of soybean grain size after cleaning；
（2）It is placed in leak basket after cleaning aromatic glutinous rice, yellow glutinous rice, Jing rice, hawthorn respectively and drains, adds step（1）Process
Red waist beans well, black soya bean, red date, matrimony vine, Chinese chestnut grain, mushroom, are well mixed, obtain Zongzi raw material；
（3）Mung bean was worn into the mung bean grain of 80～100 mesh sieves with stone mill, clear bubbly water 4h was placed into；
（4）Peanut is fried, peanut skin is removed in stranding, peanut meat was broken into the peanut grain of 60～80 mesh sieves with stone mill, add step
Suddenly（3）Mung bean grain, be well mixed, obtain peanut mung bean grain；
（5）Bacon is cleaned, long 8～10cm, wide 0.6～0.9cm, the cutlet of high 1.5～2cm is cut into, with rice wine, chickens' extract, sauce
Cutlet is pickled 2～3h by oil, edible salt；
（6）According to Zongzi shape to be wrapped, it is step according to outer layer（2）Zongzi raw material, most the inside be step（5）Pickle
Cutlet, middle one layer is step（4）Peanut mung bean grain raw material is placed in rice-pudding leaf, Zongzi is wrapped, then with straw rope by rice-pudding
Son is tied up；
（7）The Zongzi wrapped is placed on into 5～6h of immersion in clear water, is boiled or is cooked in reentering pot, obtain final product described nutrition cured
Fragrant Zongzi.
It is 6. according to claim 5 to reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, it is characterised in that：
Step（6）, before raw material is placed in rice-pudding leaf, in being first put into 85～100 DEG C of water, 10～15min is boiled, then at being added dropwise 2～
Clean up in 3mL peanut oil, 35～40 DEG C of warm water；The Zongzi be shaped as traditional Zongzi shape, circle, it is square, three
Angular, polygon, strip, heart in one kind.
It is 7. according to claim 5 to reduce the preparation method that rice is stained with the cured fragrant Zongzi of nutrition of rice-pudding leaf, it is characterised in that：
Step（7）, when boiling Zongzi, first with moderate heat boiling to medium, then slowly boiling is ripe with small fire.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625054A (en) * | 2017-11-02 | 2018-01-26 | 郴州联想策划有限公司 | Nut yolk meat glutinous rice dumpling and preparation method thereof |
| CN110692921A (en) * | 2019-11-25 | 2020-01-17 | 衡阳市君玲传统食品科技发展有限责任公司 | Preserved meat and Chinese chestnut rice dumpling and making method thereof |
| CN111887384A (en) * | 2020-07-21 | 2020-11-06 | 吴思利 | Energy-saving and environment-friendly rice dumpling production and preparation process method thereof |
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| CN103907833A (en) * | 2014-04-24 | 2014-07-09 | 灵山县龙润工贸有限公司 | Preserved pork zongzi and manufacturing method thereof |
| CN104012849A (en) * | 2014-06-22 | 2014-09-03 | 吴金玉 | Rice dumpling capable of reducing rice on reed leaf and preparation method of rice dumpling |
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- 2016-11-15 CN CN201611003785.3A patent/CN106538956A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907833A (en) * | 2014-04-24 | 2014-07-09 | 灵山县龙润工贸有限公司 | Preserved pork zongzi and manufacturing method thereof |
| CN104012849A (en) * | 2014-06-22 | 2014-09-03 | 吴金玉 | Rice dumpling capable of reducing rice on reed leaf and preparation method of rice dumpling |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625054A (en) * | 2017-11-02 | 2018-01-26 | 郴州联想策划有限公司 | Nut yolk meat glutinous rice dumpling and preparation method thereof |
| CN110692921A (en) * | 2019-11-25 | 2020-01-17 | 衡阳市君玲传统食品科技发展有限责任公司 | Preserved meat and Chinese chestnut rice dumpling and making method thereof |
| CN111887384A (en) * | 2020-07-21 | 2020-11-06 | 吴思利 | Energy-saving and environment-friendly rice dumpling production and preparation process method thereof |
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