CN107095157A - A kind of ham rice dumpling and its processing technology - Google Patents
A kind of ham rice dumpling and its processing technology Download PDFInfo
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- CN107095157A CN107095157A CN201710333533.5A CN201710333533A CN107095157A CN 107095157 A CN107095157 A CN 107095157A CN 201710333533 A CN201710333533 A CN 201710333533A CN 107095157 A CN107095157 A CN 107095157A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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 a kind of ham rice dumpling and its processing technology, the ham rice dumpling is counted by weight, is made up of following raw material：100 300 parts of glutinous rice, 7 21 portions of hams, 10 30 parts of oil, 0.5 1.5 portions of monosodium glutamates, 0.2 0.6 portions of salt, 13 parts of white sugar, 4 12 parts of rice green onions and 8 24 portions of carrots；The processing technology of the ham rice dumpling sequentially passes through rice-pudding leaf pretreatment, rice green onion and carrot pretreatment, ham pretreatment, glutinous rice pretreatment, the mixing of meal material, makes raw Zongzi, makes ripe Zongzi, precooling, quick-frozen and storage refrigeration.The advantage of the invention is that：The time that cooks of raw Zongzi relative can be shortened by processing technology of the present invention, and then improve ham rice-pudding sense organ and flavor quality, can also mitigate retrogradation, improve the viscosity and gelling of Zongzi；Meanwhile, handled by the processing technology, the deterioration rate of ham rice dumpling is greatly reduced again, and then increased economic efficiency.
Description
Technical field
The invention belongs to food manufacture field, more particularly to a kind of ham rice dumpling and its processing technology.
Background technology
The Dragon Boat Festival eats the traditional custom that Zongzi is China, and the existing Zongzi in market is more based on traditional flavor, there is meat rice-pudding, sweetened bean paste
The variety designs such as rice-pudding, jujube rice-pudding are single.With the development of frozen food industry, freezing Zongzi is received by increasing people, Zongzi
Also not only eaten when the Dragon Boat Festival by people, Zongzi turns into the food that people eat.
Ham delicious flavour, had not only enriched the taste of existing Zongzi with ham bag Zongzi but also had met people to Zongzi product nutrition
Demand.But, the reason for perplexing ham rice dumpling quality in commercial process：One is that the raw Zongzi made directly is adopted
Cooked with high temperature, it is necessary to which to cook the time longer, overlong time causes ham carnification hard, in turn result in ham rice-pudding sense organ and
The decline of flavor quality；Meanwhile, in this way, it is also possible to which, because cooking the time not enough, part Zongzi can exist half-cooked existing
As, and then make it that the viscosity and gumminess of Zongzi are relatively low；During two are refrigerating process, the ripe Zongzi made directly using compared with
Low temperature carries out quick-frozen, causes ripe Zongzi to endure cold inequality, and then destroy ham rice-pudding flavor quality；Three be that freezing and storage were refrigerated
Cheng Zhong, Zongzi stacks discharge, and gap is small between gapless or Zongzi between Zongzi so that each Zongzi is endured cold inequality, causes part
Zongzi goes bad, it is impossible to edible.
The content of the invention
, can by the processing technology the technical problem to be solved in the present invention is to provide a kind of ham rice dumpling and its processing technology
It is relative to shorten the time that cooks of raw Zongzi, and then ham rice-pudding sense organ and flavor quality are improved, it can also mitigate retrogradation, improve rice-pudding
The viscosity and gelling of son；Meanwhile, handled by the processing technology, the deterioration rate of ham rice dumpling, Jin Erti are greatly reduced again
High economic benefit.
In order to solve the above technical problems, the technical scheme is that：A kind of ham rice dumpling, its innovative point is：It is described
Ham rice dumpling is counted by weight, is made up of following raw material：100-300 parts of glutinous rice, 7-21 parts of hams, 10-30 parts of oil, 0.5-
1.5 portions of monosodium glutamates, 0.2-0.6 portions of salt, 1-3 parts of white sugar, 4-12 parts of rice green onions and 8-24 portions of carrots.
Further, the rice green onion is from any of rice green onion or German rice green onion.
A kind of processing technology of above-mentioned ham rice dumpling, its innovative point is：The processing technology comprises the following steps：
（1）Rice-pudding leaf is pre-processed：Scrub rice-pudding leaf is positive and negative one by one under shower nozzle, sorts, reject unqualified rice-pudding leaf piece, then will be clear
Qualified rice-pudding leaf piece 15~30min of blanching under conditions of 85~90 DEG C is washed, it is stand-by finally again with 2~3min of clear water punching drift；
（2）Rice green onion and carrot pretreatment：From the rice green onion of foreign and carrot, rice green onion and carrot are cut into 2~3mm respectively
Granule, it is stand-by；
（3）Ham is pre-processed：Take ham apart packaging, ham 10~12h of cold water soak is taken out, then by the ham after immersion
The thin slice for being cut into 4~6g is standby；
（4）Glutinous rice is pre-processed：Put sufficient water to eluriate glutinous rice twice, then remove water and surfactant suspension thing, then it is glutinous by what is eluriated
Rice is submerged in water completely, is soaked 50~60min, is finally assigned to soaked glutinous rice in boiling vessel material, at 95~105 DEG C
Under the conditions of steam 10~12min, to glutinous rice cook without paste；
（5）Meal material is mixed：Step（4）Glutinous rice steam after, 1~2min of natural cooling, then by glutinous rice send into mixer in, then
Salt, white sugar, monosodium glutamate and oil are added into mixer successively, meter green onion granule and carrot granule is subsequently added into, is finally stirred
Uniformly, stirring is consistent to meal material color and luster, and the grain of rice is not loosely sticky；
（6）Make raw Zongzi：By step（1）Pretreated rice-pudding leaf is converted into funnel-form, then by step（5）The meal material made
It is fitted into rice-pudding leaf, and is put into 4~6g ham, packs tightly Bao Yan, and tightened with cotton thread；
（7）Make ripe Zongzi：By step（6）The raw Zongzi made, which is put into 95~105 DEG C of steam box, carries out boiling, raw Zongzi layer
Stack neat, 2~4cm spaces are reserved between often arranging, make hot gas quickly through each raw Zongzi, 16~18min of digestion time, and then
The central temperature of Zongzi is set to reach 75~80 DEG C；
（8）Precooling：By step（7）The Zongzi cooked, puts to 4~10 DEG C of pre- freezer and carries out 4~8h of cooling, and stacking puts neat,
2~4cm spaces are reserved between often arranging；
（9）It is quick-frozen：By step（8）The quick freezing repository that the Zongzi of precooling sends into less than -30 DEG C is freezed, and stacking puts neat, often arranges
Between reserve 2~4cm spaces, make cold air quickly through freezing, the quick-frozen time be 1~2h；
（10）Storage refrigeration：By step（9）Quick-frozen Zongzi loads packaging bag, is put into -20~-18 DEG C of freezer and preserves, deposits
4~6cm spaces are reserved between often being arranged when putting, are easy to circulating cold air.
Further, the rice-pudding leaf selects the leaf of bamboo.
The advantage of the invention is that：
（1）Ham rice dumpling of the present invention, adds ham in glutinous rice so that the Zongzi of making has the strong fragrance of ham, passes through
Salt, oil, the modulation of monosodium glutamate and white sugar, make its more fragrance unique；Meanwhile, meter green onion and carrot are also added in glutinous rice, no
Taste can be only modulated, the addition of rice green onion causes ham rice dumpling to have effects that relieving exterior syndrome and dispelling cold regulating the stomach and strengthening middle-JIAO；And carrot is rich in sugar
The nutritional ingredients such as class, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron, and then
So that ham rice dumpling possess phlegm, help digestion, the effect of de-swelling and lower gas Dingchuan；
（2）The processing technology of ham rice dumpling of the present invention, when glutinous rice is pre-processed, compared with tradition glutinous rice is pre-processed, glutinous rice is first cooked
To not pasting, and then raw Zongzi can be shortened cook the time, it is to avoid raw Zongzi cooks overlong time so that ham carnification is hard, so as to carry
High ham rice-pudding sense organ and flavor quality；Meanwhile, in this way, it can also avoid cooking the time not enough, greatly alleviate back
Raw phenomenon, and then improve the viscosity and gelling of Zongzi；
（3）The processing technology of ham rice dumpling of the present invention, when meal material is mixed, first adds salt, white sugar, monosodium glutamate and oil and enables to
Glutinous rice is first tasty, and meter green onion is added afterwards and carrot is seasoned so that the mouthfeel of Zongzi is more uniform and abundant strong；
（4）The processing technology of ham rice dumpling of the present invention, the ripe Zongzi made is put before quick-frozen, first to 4~10 DEG C of precooling
Storehouse is cooled down, it is to avoid temperature is too low, causes ripe Zongzi to endure cold inequality, and then destroys ham rice-pudding flavor quality；
（5）The processing technology of ham rice dumpling of the present invention, in freezing and storage cold storage procedure, Zongzi stacking discharge when quick-frozen, is often arranged
Between reserve 2~4cm spaces, make cold air quickly through freezing, reserve 4~6cm spaces between often being arranged during storage storage, be easy to
Circulating cold air；So that each Zongzi is endured cold uniformly, the deterioration rate of ham rice dumpling is substantially reduced, it is possible to decrease to 1~2%, and then improve warp
Ji benefit；
（6）The processing technology of ham rice dumpling of the present invention, rice-pudding leaf selects the leaf of bamboo, compared with reed Leaves, the leaf of bamboo with more clearing heat and relieving fidgetness,
Effect of tonneau urine so that while product quality is improved, also with health-care efficacy.
Embodiment
The following examples can make professional and technical personnel that the present invention is more fully understood, but therefore not send out this
It is bright to be limited among described scope of embodiments.
Ham rice dumpling of the present invention, is counted by weight, is made up of following raw material：100-300 parts of glutinous rice, 7-21 portions of hams,
10-30 parts of oil, 0.5-1.5 portions of monosodium glutamates, 0.2-0.6 portions of salt, 1-3 parts of white sugar, 4-12 parts of German rice green onions and 8-24 portions of carrots.
The ham rice dumpling that the present invention is provided, adds ham in glutinous rice so that the Zongzi of making has the strong perfume (or spice) of ham
Taste, by the modulation of salt, oil, monosodium glutamate and white sugar, makes its more fragrance unique；Meanwhile, also added in glutinous rice meter green onion and
Carrot, can not only modulate taste, and the addition of rice green onion causes ham rice dumpling to have effects that relieving exterior syndrome and dispelling cold regulating the stomach and strengthening middle-JIAO；And recklessly
Radish is rich in nutrition such as carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron
Composition, so cause ham rice dumpling possess phlegm, help digestion, the effect of de-swelling and lower gas Dingchuan.
The processing technology of ham rice dumpling of the present invention, comprises the following steps：
（1）Rice-pudding leaf is pre-processed：Scrub the leaf of bamboo is positive and negative one by one under shower nozzle, sorts, reject unqualified rice-pudding leaf piece, then will be clear
Qualified rice-pudding leaf piece 15~30min of blanching under conditions of 85~90 DEG C is washed, it is stand-by finally again with 2~3min of clear water punching drift；
（2）Rice green onion and carrot pretreatment：From the German rice green onion of foreign and carrot, German rice green onion and carrot are cut respectively
It is stand-by into 2~3mm granule；
（3）Ham is pre-processed：Take ham apart packaging, ham 10~12h of cold water soak is taken out, then by the ham after immersion
The thin slice for being cut into 4~6g is standby；
（4）Glutinous rice is pre-processed：Put sufficient water to eluriate glutinous rice twice, then remove water and surfactant suspension thing, then it is glutinous by what is eluriated
Rice is submerged in water completely, is soaked 50~60min, is finally assigned to soaked glutinous rice in boiling vessel material, at 95~105 DEG C
Under the conditions of steam 10~12min, to glutinous rice cook without paste；
（5）Meal material is mixed：Step（4）Glutinous rice steam after, 1~2min of natural cooling, then by glutinous rice send into mixer in, then
Salt, white sugar, monosodium glutamate and oil are added into mixer successively, German rice green onion granule and carrot granule is subsequently added into, finally carries out
Stir, stirring is consistent to meal material color and luster, and the grain of rice is not loosely sticky；
（6）Make raw Zongzi：By step（1）Pretreated rice-pudding leaf is converted into funnel-form, then by step（5）The meal material made
It is fitted into rice-pudding leaf, and is put into 4~6g ham, packs tightly Bao Yan, and tightened with cotton thread；
（7）Make ripe Zongzi：By step（6）The raw Zongzi made, which is put into 95~105 DEG C of steam box, carries out boiling, raw Zongzi layer
Stack neat, 2~4cm spaces are reserved between often arranging, make hot gas quickly through each raw Zongzi, 16~18min of digestion time, and then
The central temperature of Zongzi is set to reach 75~80 DEG C；
（8）Precooling：By step（7）The Zongzi cooked, puts to 4~10 DEG C of pre- freezer and carries out 4~8h of cooling, and stacking puts neat,
2~4cm spaces are reserved between often arranging；
（9）It is quick-frozen：By step（8）The quick freezing repository that the Zongzi of precooling sends into less than -30 DEG C is freezed, and stacking puts neat, often arranges
Between reserve 2~4cm spaces, make cold air quickly through freezing, the quick-frozen time be 1~2h；
（10）Storage refrigeration：By step（9）Quick-frozen Zongzi loads packaging bag, is put into -20~-18 DEG C of freezer and preserves, deposits
4~6cm spaces are reserved between often being arranged when putting, are easy to circulating cold air.
The processing technology of ham rice dumpling of the present invention, when glutinous rice is pre-processed, compared with tradition glutinous rice is pre-processed, glutinous rice is first cooked
To not pasting, and then raw Zongzi can be shortened cook the time, it is to avoid raw Zongzi cooks overlong time so that ham carnification is hard, so as to carry
High ham rice-pudding sense organ and flavor quality；Meanwhile, in this way, it can also avoid cooking the time not enough, greatly alleviate back
Raw phenomenon, and then improve the viscosity and gelling of Zongzi.
The Zongzi that the present invention is processed is contrasted with the Zongzi that traditional handicraft is processed, and the contrast of its texture characteristic is as shown in table 1.
The Zongzi texture characteristic that the traditional handicraft of table 1 is processed with the present invention is compared
| Condition | Gumminess/g.s | Coherency | Elasticity | Chewiness |
| Traditional handicraft | -3793.37±304.2 | 0.66±0.041 | 0.86±0.031 | 1178.21±157.8 |
| The present invention | -3941.37±296.15 | 0.78±0.051 | 0.95±0.021 | 2092.21±227.8 |
As shown in Table 1, the Zongzi produced using the processing technology of the present invention, conventionally produced Zongzi compares with taking,
Its texture characteristic is substantially improved.Wherein, the viscosity of Zongzi, coherency, elasticity have more apparent increase, and Zongzi is shown as respectively
Viscosity, the enhancing of internal bond strength and mouthfeel.
The processing technology of ham rice dumpling of the present invention, the ripe Zongzi made is put before quick-frozen, first to 4~10 DEG C of precooling
Storehouse is cooled down, it is to avoid temperature is too low, causes ripe Zongzi to endure cold inequality, and then destroys ham rice-pudding flavor quality；And freeze and enter
In the cold storage procedure of storehouse, Zongzi stacking discharge when quick-frozen, reserve 2~4cm spaces between often arranging, makes cold air quickly through freezing,
4~6cm spaces are reserved between often being arranged during storage storage, are easy to circulating cold air；So that each Zongzi is endured cold uniformly, ham is substantially reduced
The deterioration rate of Zongzi, and then increase economic efficiency.
The Zongzi that the present invention is processed is contrasted with the Zongzi that traditional handicraft is processed, and the contrast of its Zongzi deterioration rate is as shown in table 2.
The Zongzi deterioration rate that the traditional handicraft of table 2 is processed with the present invention is compared
| Condition | Traditional handicraft | The present invention |
| Deterioration rate | 18~22% | 1~2% |
As shown in Table 2, the Zongzi produced using the processing technology of the present invention, conventionally produced Zongzi compares with taking,
Its deterioration rate is substantially reduced, it is possible to decrease to 1~2%.
The processing technology of ham rice dumpling of the present invention, when meal material is mixed, first adding salt, white sugar, monosodium glutamate and oil can make
Obtain glutinous rice first tasty, meter green onion is added afterwards and carrot is seasoned so that the mouthfeel of Zongzi is more uniform and abundant strong.
The Zongzi that the present invention is processed is contrasted with the Zongzi that traditional handicraft is processed, and the contrast of its organoleptic attribute is as shown in table 3.
The Zongzi Analyses Methods for Sensory Evaluation Results that the traditional handicraft of table 3 is processed with the present invention
By the Zongzi Analyses Methods for Sensory Evaluation Results of table 3 it can also be seen that the organoleptic attribute of the Zongzi using the production technology production of the present invention
It is improved obviously, sense organ total score of the present invention is 77.96 points, higher than 70.95 points of common process.
Embodiment 1
The present embodiment ham rice dumpling, is counted by weight, is made up of following raw material：100 parts of glutinous rice, 7 parts of hams, 10 parts of oil, 0.5
Part monosodium glutamate, 0.2 portion of salt, 1 part of white sugar, 4 parts of German rice green onions and 8-24 portions of carrots.
Embodiment 2
The present embodiment ham rice dumpling, is counted by weight, is made up of following raw material：100-300 parts of glutinous rice, 21 portions of hams, 30 parts
Oil, 1.5 portions of monosodium glutamates, 0.6 portion of salt, 3 parts of white sugar, 12 parts of German rice green onions and 24 portions of carrots.
Embodiment 3
The present embodiment ham rice dumpling, is counted by weight, is made up of following raw material：200 parts of glutinous rice, 14 portions of hams, 20 parts of oil,
1.0 portions of monosodium glutamates, 0.4 portion of salt, 2 parts of white sugar, 8 parts of German rice green onions and 16 portions of carrots.
Above-described embodiment 1~3 is specific embodiment of the present invention, and its processing technology step is referring specifically to above-mentioned processing work
Skill, the structure processed and organoleptic attribute of its obtained Zongzi are shown in Table 1, table 2 and table 3；Ham rice-pudding sense organ can be improved by the processing technology
And flavor quality, it can also mitigate retrogradation, improve the viscosity and gelling of Zongzi；Meanwhile, handled by the processing technology, again
The deterioration rate of ham rice dumpling is greatly reduced, and then is increased economic efficiency.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The skill of the industry
Art personnel are it should be appreciated that the present invention is not limited to the above embodiments, and described in above-described embodiment and specification is explanation
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (4)
1. a kind of ham rice dumpling, it is characterised in that：The ham rice dumpling is counted by weight, is made up of following raw material：100-300
Part glutinous rice, 7-21 parts of hams, 10-30 parts of oil, 0.5-1.5 parts of monosodium glutamates, 0.2-0.6 parts of salt, 1-3 parts of white sugar, 4-12 parts of rice green onions
With 8-24 portions of carrots.
2. ham rice dumpling according to claim 1, it is characterised in that：The rice green onion is from rice green onion or German rice green onion
It is any.
3. a kind of processing technology of the ham rice dumpling described in claim 1, it is characterised in that：The processing technology includes following step
Suddenly：
（1）Rice-pudding leaf is pre-processed：Scrub rice-pudding leaf is positive and negative one by one under shower nozzle, sorts, reject unqualified rice-pudding leaf piece, then will be clear
Qualified rice-pudding leaf piece 15~30min of blanching under conditions of 85~90 DEG C is washed, it is stand-by finally again with 2~3min of clear water punching drift；
（2）Rice green onion and carrot pretreatment：From the rice green onion of foreign and carrot, rice green onion and carrot are cut into 2~3mm respectively
Granule, it is stand-by；
（3）Ham is pre-processed：Take ham apart packaging, ham 10~12h of cold water soak is taken out, then by the ham after immersion
The thin slice for being cut into 4~6g is standby；
（4）Glutinous rice is pre-processed：Put sufficient water to eluriate glutinous rice twice, then remove water and surfactant suspension thing, then it is glutinous by what is eluriated
Rice is submerged in water completely, is soaked 50~60min, is finally assigned to soaked glutinous rice in boiling vessel material, at 95~105 DEG C
Under the conditions of steam 10~12min, to glutinous rice cook without paste；
（5）Meal material is mixed：Step（4）Glutinous rice steam after, 1~2min of natural cooling, then by glutinous rice send into mixer in, then
Salt, white sugar, monosodium glutamate and oil are added into mixer successively, meter green onion granule and carrot granule is subsequently added into, is finally stirred
Uniformly, stirring is consistent to meal material color and luster, and the grain of rice is not loosely sticky；
（6）Make raw Zongzi：By step（1）Pretreated rice-pudding leaf is converted into funnel-form, then by step（5）The meal material made
It is fitted into rice-pudding leaf, and is put into 4~6g ham, packs tightly Bao Yan, and tightened with cotton thread；
（7）Make ripe Zongzi：By step（6）The raw Zongzi made, which is put into 95~105 DEG C of steam box, carries out boiling, raw Zongzi layer
Stack neat, 2~4cm spaces are reserved between often arranging, make hot gas quickly through each raw Zongzi, 16~18min of digestion time, and then
The central temperature of Zongzi is set to reach 75~80 DEG C；
（8）Precooling：By step（7）The Zongzi cooked, puts to 4~10 DEG C of pre- freezer and carries out 4~8h of cooling, and stacking puts neat,
2~4cm spaces are reserved between often arranging；
（9）It is quick-frozen：By step（8）The quick freezing repository that the Zongzi of precooling sends into less than -30 DEG C is freezed, and stacking puts neat, often arranges
Between reserve 2~4cm spaces, make cold air quickly through freezing, the quick-frozen time be 1~2h；
（10）Storage refrigeration：By step（9）Quick-frozen Zongzi loads packaging bag, is put into -20~-18 DEG C of freezer and preserves, deposits
4~6cm spaces are reserved between often being arranged when putting, are easy to circulating cold air.
4. the processing technology of ham rice dumpling according to claim 3, it is characterised in that：The rice-pudding leaf selects the leaf of bamboo.
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| CN107625024A (en) * | 2017-09-30 | 2018-01-26 | 浙江青莲食品股份有限公司 | The preparation method of yolk fresh meat rice-pudding |
| CN107751791A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of green soya bean fresh meat rice-pudding |
| CN107751792A (en) * | 2017-09-30 | 2018-03-06 | 浙江青莲食品股份有限公司 | The preparation method of Chinese chestnut fresh meat rice-pudding |
| CN111280391A (en) * | 2020-04-20 | 2020-06-16 | 三全食品股份有限公司 | Pre-forming process for making rice dumplings |
| CN111328988A (en) * | 2020-03-30 | 2020-06-26 | 桐城市兄弟食品有限公司 | Preparation method of glutinous rice spareribs with rice dumpling fragrance |
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