CN107495065A - 一种黑米粽及其制备方法 - Google Patents
一种黑米粽及其制备方法 Download PDFInfo
- Publication number
- CN107495065A CN107495065A CN201710711717.0A CN201710711717A CN107495065A CN 107495065 A CN107495065 A CN 107495065A CN 201710711717 A CN201710711717 A CN 201710711717A CN 107495065 A CN107495065 A CN 107495065A
- Authority
- CN
- China
- Prior art keywords
- rice
- pudding
- parts
- black
- black rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 43
- 235000009566 rice Nutrition 0.000 claims abstract description 43
- 235000015277 pork Nutrition 0.000 claims abstract description 38
- 240000004922 Vigna radiata Species 0.000 claims abstract description 31
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 31
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 31
- 235000013527 bean curd Nutrition 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 10
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 235000021110 pickles Nutrition 0.000 claims description 15
- 235000013409 condiments Nutrition 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 244000136475 Aleurites moluccana Species 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 7
- 229910052802 copper Inorganic materials 0.000 claims description 7
- 239000010949 copper Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 235000020097 white wine Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 8
- 235000010469 Glycine max Nutrition 0.000 claims 8
- 240000007594 Oryza sativa Species 0.000 claims 5
- 239000008267 milk Substances 0.000 claims 5
- 235000013336 milk Nutrition 0.000 claims 5
- 210000004080 milk Anatomy 0.000 claims 5
- 239000003795 chemical substances by application Substances 0.000 claims 3
- 238000004040 coloring Methods 0.000 claims 3
- 235000011962 puddings Nutrition 0.000 claims 3
- 241001131796 Botaurus stellaris Species 0.000 claims 1
- 229920000742 Cotton Polymers 0.000 claims 1
- 241000221696 Sclerotinia sclerotiorum Species 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 239000003651 drinking water Substances 0.000 claims 1
- 235000020188 drinking water Nutrition 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000020825 overweight Nutrition 0.000 claims 1
- 229940026314 red yeast rice Drugs 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 238000009423 ventilation Methods 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 38
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 238000005554 pickling Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 240000004957 Castanea mollissima Species 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 description 6
- 241001070941 Castanea Species 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000002352 surface water Substances 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种黑米粽，包括粽叶和粽叶包裹的粽体，在传统糯米粽加工技术的基础上，以黑米和糯米为粽子的主料，由以下原料制成：糯米22‑30份、黑米20‑25份、绿豆19‑22份、猪肉11‑15份、板栗7‑10份、花生3‑4份。本发明结合了黑米丰富的营养价值以及药用价值同时保留了传统糯米粽的口感风味,还避免了因为食用过多的糯米而导致消化不良的后果，同时，利用南乳富含大量优质蛋白和人体所需的多种氨基酸的优势将南乳用于馅料的腌制中，更是充分的将此种黑米粽的营养价值进一步提升同时还使得此种黑米粽风味更为醇厚。再通过真空包装和高温灭菌后更是达到了方便速食、安全卫生的效果，可应用于食品加工领域。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种黑米粽的加工制备方法。
背景技术
中国是农业大国，我国农业生产的稻米作为主食已经有悠久的历史了。粽子由粽叶包裹糯米和馅料经过蒸煮制成，是一种稻米加工食品，起源于汉代，是后人为了祭奠伟大的诗人屈原而流传了下来。
作为一个历史文化积淀最为深厚的传统食品，粽子深受人们的喜爱。随着饮食习惯的不断变化，人们不再需要等到过节才能够吃到粽子，而是随时都能够包制食用。但是，由于传统的粽子是以纯糯米为原料再配以馅料，难以消化，使得食用粽子时需要额外的注重食用量。
本发明的黑米粽用黑米替代了一部分的糯米份量，改善了食用后消化不良的问题。同时，用黑米替代能够将黑米的营养价值和药用价值融入其中，在人们食用黑米粽的同时达到了补充营养的作用。
再者，本发明的黑米粽还融合了南乳富含大量优质蛋白和人体所需的多种氨基酸的优势，将南乳用于馅料的腌制中，不仅丰富了黑米粽的口感，更是提升了黑米粽的食用价值。
发明内容
本发明的目的在于：针对食用粽子容易导致消化不良且粽子营养成分不足的问题，提供一种黑米粽及其制备方法。
为了实现上述发明目的，本发明采用的技术方案如下：
一种黑米粽，其特征在于：所述粽体由以下重量百分比的原料制成：糯米22-30份、黑米20-25份、绿豆19-22份、猪肉11-15份、板栗7-10份和花生3-4份。
较佳地，一种黑米粽，所述粽体由以下重量百分比的原料制成：糯米30份、黑米22份、绿豆22份、猪肉14份、板栗9份和花生3份。
较佳地，所述的猪肉由南乳等调料经过大约1小时的腌制备用。
较佳地，所述猪肉与调料的质量比为1：2-4，所述调料由以下重量份的原料组成：20份南乳、5份五香粉、5份胡椒粉、3份草果粉、3份冰糖和1份52°白酒。
较佳地，所述一种黑米粽的制备方法为：
(1)浸泡：取3个容器分别装入上述比例的糯米、黑米和绿豆，加入清水高出过3-5厘米并浸泡2小时,捞出沥干水，分别加入各自重量1/20的食用盐，搅拌均匀，备用；
(2)腌制：取1个洁净的容器放入猪肉，再加入调料将猪肉拌匀腌制1小时；
(3)清洗粽叶，将粽叶和粽绳放入清水中煮0.5-1小时，冷却至常温，并烘干表面水分，备用；
(4)包制：将清洗好后的粽叶卷成三角锥状，依次加入糯米、黑米、绿豆、猪肉、板栗、花生进行铺底，然后再依次加入绿豆、黑米和糯米进行覆盖，用粽叶包裹起来，再用粽绳捆紧；
(5)煮制：取步骤(4)的粽子放到冷水蒸汽锅里慢慢升温至沸腾，煮制4-6小时，捞出冷却；
(6)高温灭菌：取步骤(5)的粽子用真空包装袋包装好，放到灭菌锅里高温灭菌，即可得到成品黑米粽。
综上所述，由于采用了上述技术方案，本发明的有益效果是：
(1)本发明的黑米中富含蛋白质、B族维生素、维生素E、钙、磷、钾、镁、铁、锌等丰富的营养元素，黑米的黄酮类化合物能维持血管正常渗透压，黑米还具有清除自由基、改善缺铁性贫血、抗应激反应以及免疫调节等多种生理功能，用黑米替代部分的糯米，不仅充分的利用了黑米中丰富的营养价值以及药用价值也巧妙的避免食用过多的糯米而导致消化不良发后果，还保留了传统糯米粽的口感风味。
(2)本发明的猪肉经过南乳1小时的腌制，不仅使得猪肉味道更加浓厚，南乳所富含大量优质蛋白和人体所需的多种氨基酸也将更好的融合到猪肉中，在蒸煮的过程中更好的散发到整个粽子中，让黑米粽更加美味的同时丰富其营养价值。
(3)本发明采用南乳替代普通的豆瓣酱，不仅使得猪肉更香浓，更避免了普通豆瓣酱为了长期保存而加入各种添加剂而带来的隐患，使得粽子制作出来更加的清香可口。
(4)本发明采用的南乳经过二次发酵而成，有效的缩短了发酵所需的时间，避免了杂菌的生长繁殖，进一步的保证南乳的卫生安全，同时发酵效果更优，更能更充分的将酿造出南乳的独特风味。
(5)本发明经过高压灭菌后的黑米粽子可常温保存40-50天，也可以冷冻保存6-8个月，使用时再进行加热即可，非常的适合现代快节奏的生活模式。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白，以下举出优选实施例，对本发明进一步详细说明。然而，需要说明的是，说明书中列出的许多细节仅仅是为了使读者对本发明的一个或多个方面有一个透彻的理解，即便没有这些特定的细节也可以实现本发明的这些方面。
实施例1
一种黑米粽，由以下重量百分比的原料制成：糯米30份、黑米22份、绿豆22份、猪肉14份、板栗9份和花生3份。
(1)浸泡：取3个容器分别装入上述比例的糯米、黑米和绿豆，加入清水高出过3-5厘米并浸泡2小时,捞出沥干水，分别加入各自重量1/20的食用盐，搅拌均匀，备用；
(2)腌制：取1个洁净的容器放入猪肉，再加入调料将猪肉拌匀腌制1小时；
(3)清洗粽叶，将粽叶和粽绳放入清水中煮0.5-1小时，冷却至常温，并烘干表面水分，备用；
(4)包制：将清洗好后的粽叶卷成三角锥状，依次加入糯米、黑米、绿豆、猪肉、板栗、花生进行铺底，然后再依次加入绿豆、黑米和糯米进行覆盖，用粽叶包裹起来，再用粽绳捆紧；
(5)煮制：取步骤(4)的粽子放到冷水蒸汽锅里慢慢升温至沸腾，煮制4-6小时，捞出冷却；
(6)高温灭菌：取步骤(5)的粽子用真空包装袋包装好，放到灭菌锅里高温灭菌，即可得到成品黑米粽。
实施例2
一种黑米粽，由以下重量百分比的原料制成：糯米30份、黑米22份、绿豆22份、猪肉14份、板栗9份。
(1)浸泡：取3个容器分别装入上述比例的糯米、黑米和绿豆，加入清水高出过3-5厘米并浸泡2小时,捞出沥干水，分别加入各自重量1/20的食用盐，搅拌均匀，备用；
(2)腌制：取1个洁净的容器放入猪肉，再加入调料将猪肉拌匀腌制1小时；
(3)清洗粽叶，将粽叶和粽绳放入清水中煮0.5-1小时，冷却至常温，并烘干表面水分，备用；
(4)包制：将清洗好后的粽叶卷成三角锥状，依次加入糯米、黑米、绿豆、猪肉、板栗、花生进行铺底，然后再依次加入绿豆、黑米和糯米进行覆盖，用粽叶包裹起来，再用粽绳捆紧；
(5)煮制：取步骤(4)的粽子放到冷水蒸汽锅里慢慢升温至沸腾，煮制4-6小时，捞出冷却；
(6)高温灭菌：取步骤(5)的粽子用真空包装袋包装好，放到灭菌锅里高温灭菌，即可得到成品黑米粽。
实施例3
一种黑米粽，由以下重量百分比的原料制成：糯米22份、黑米25份、绿豆22份、猪肉14份、板栗9份和花生3份。
(1)浸泡：取3个容器分别装入上述比例的糯米、黑米和绿豆，加入清水高出过3-5厘米并浸泡2小时,捞出沥干水，分别加入各自重量1/20的食用盐，搅拌均匀，备用；
(2)腌制：取1个洁净的容器放入猪肉，再加入调料将猪肉拌匀腌制1小时；
(3)清洗粽叶，将粽叶和粽绳放入清水中煮0.5-1小时，冷却至常温，并烘干表面水分，备用；
(4)包制：将清洗好后的粽叶卷成三角锥状，依次加入糯米、黑米、绿豆、猪肉、板栗、花生进行铺底，然后再依次加入绿豆、黑米和糯米进行覆盖，用粽叶包裹起来，再用粽绳捆紧；
(5)煮制：取步骤(4)的粽子放到冷水蒸汽锅里慢慢升温至沸腾，煮制4-6小时，捞出冷却；
(6)高温灭菌：取步骤(5)的粽子用真空包装袋包装好，放到灭菌锅里高温灭菌，即可得到成品黑米粽。
实施例4
一种黑米粽，由以下重量百分比的原料制成：糯米22份、黑米25份、绿豆22份、猪肉14份、板栗9份。
(1)浸泡：取3个容器分别装入上述比例的糯米、黑米和绿豆，加入清水高出过3-5厘米并浸泡2小时,捞出沥干水，分别加入各自重量1/20的食用盐，搅拌均匀，备用；
(2)腌制：取1个洁净的容器放入猪肉，再加入调料将猪肉拌匀腌制1小时；
(3)清洗粽叶，将粽叶和粽绳放入清水中煮0.5-1小时，冷却至常温，并烘干表面水分，备用；
(4)包制：将清洗好后的粽叶卷成三角锥状，依次加入糯米、黑米、绿豆、猪肉、板栗、花生进行铺底，然后再依次加入绿豆、黑米和糯米进行覆盖，用粽叶包裹起来，再用粽绳捆紧；
(5)煮制：取步骤(4)的粽子放到冷水蒸汽锅里慢慢升温至沸腾，煮制4-6小时，捞出冷却；
(6)高温灭菌：取步骤(5)的粽子用真空包装袋包装好，放到灭菌锅里高温灭菌，即可得到成品黑米粽。
实施例5
一种黑米粽，由以下重量百分比的原料制成：糯米30份、黑米22份、绿豆22份、猪肉14份。
(1)浸泡：取3个容器分别装入上述比例的糯米、黑米和绿豆，加入清水高出过3-5厘米并浸泡2小时,捞出沥干水，分别加入各自重量1/20的食用盐，搅拌均匀，备用；
(2)腌制：取1个洁净的容器放入猪肉，再加入调料将猪肉拌匀腌制1小时；
(3)清洗粽叶，将粽叶和粽绳放入清水中煮0.5-1小时，冷却至常温，并烘干表面水分，备用；
(4)包制：将清洗好后的粽叶卷成三角锥状，依次加入糯米、黑米、绿豆、猪肉、板栗、花生进行铺底，然后再依次加入绿豆、黑米和糯米进行覆盖，用粽叶包裹起来，再用粽绳捆紧；
(5)煮制：取步骤(4)的粽子放到冷水蒸汽锅里慢慢升温至沸腾，煮制4-6小时，捞出冷却；
(6)高温灭菌：取步骤(5)的粽子用真空包装袋包装好，放到灭菌锅里高温灭菌，即可得到成品黑米粽。
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以作出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (8)
1.一种黑米粽，其特征在于：包括粽叶和由粽叶包裹的粽体，所述粽体包括以下重量份的原料制成：糯米20-35份、黑米20-30份、绿豆15-28份、猪肉10-22份、板栗3-18份和花生1-8份。
2.根据权利要求1所述的黑米粽，其特征在于：所述粽体包括以下重量份的原料制成：糯米30份、黑米22份、绿豆22份、猪肉14份、板栗9份和花生3份。
3.根据权利要求1至3任一项所述的黑米粽的制备方法，其特征在于：包括以下步骤：
(1)浸泡：取3个容器分别装入上述比例的糯米、黑米和绿豆，加入清水高出过3-5厘米并浸泡2小时,捞出沥干水，分别加入各自重量1/20的食用盐，搅拌均匀，备用；
(2)腌制：取1个洁净的容器放入猪肉，再加入调料将猪肉拌匀腌制1小时；
(3)清洗粽叶，将粽叶和粽绳放入清水中煮0.5-1小时，冷却至常温，并烘干表面水分，备用；
(4)包制：将清洗好后的粽叶卷成三角锥状，依次加入糯米、黑米、绿豆、猪肉、板栗、花生进行铺底，然后再依次加入绿豆、黑米和糯米进行覆盖，用粽叶包裹起来，再用粽绳捆紧；
(5)煮制：取步骤(4)的粽子放到冷水蒸汽锅里慢慢升温至沸腾，煮制4-6小时，捞出冷却；
(6)高温灭菌：取步骤(5)的粽子用真空包装袋包装好，放到灭菌锅里高温灭菌，即可得到成品黑米粽。
4.根据权利要求4所述的一种黑米粽的制备方法，其特征在于：高温灭菌的温度为110-121°，时间为20-40分钟。
5.根据权利要求4所述的一种黑米粽的制备方法，其特征在于：所述猪肉与调料的质量比为1：(2-4)，所述调料由以下重量份的原料组成：南乳15-30份、五香粉1-8份、胡椒粉1-8份、草果粉1-5份、冰糖1-5份和52°的白酒1-5份。
6.根据权利要求6所述的一种黑米粽的制备方法，其特征在于：所述的南乳由红曲粉发酵制成的豆腐乳，包括以下步骤制成：
(1)挑选饱满的大豆，清洗干净后，加入清水浸泡1-2小时，备用；
(2)取步骤(1)的大豆加入大豆重量1/4的饮用水，磨成豆浆，煮沸后放凉至40-60°备用；
(3)将2-8滴卤水加入步骤(2)的豆浆中，用勺子搅拌豆浆至形成浓稠的豆腐脑后，另取一洁净的容器用，纱布或棉布包裹再倒入煮好的豆腐脑经压制成豆培；
(4)取步骤(3)的豆培切成小块，备用；
(5)将红曲粉均匀的撒在豆培上，置于恒温箱24°-26°培养20-30小时，静置发酵至豆培表面长出白色霉菌；
(6)取步骤(5)的经过一次发酵的豆培置于干燥通风处放置3-4小时；
(7)将红曲粉与纯净水以10:1的比例混合后,均匀的撒在豆培表面，置于恒温箱25°-27°培养28-58小时，中途不要挪动，二次发酵即得所述南乳。
7.根据权利要求6所述的一种黑米粽的制备方法，其特征在于：在步骤(4)，将豆浆压制成豆培的具体步骤为：取步骤(3)磨好煮沸后的豆浆用搅拌器搅拌5-10分钟，降温至50°-60°后加入食盐拌匀，静置7-15分钟待豆花成型下沉后，用重物放置于豆花之上挤压20-40分钟，将其挤压至豆花体积的60％-70％，即得所述豆培。
8.根据权利要求7所述的一种黑米粽的制备方法，其特征在于：所述步骤(5)中，的红曲粉与豆培的比例为1:20。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710711717.0A CN107495065A (zh) | 2017-08-18 | 2017-08-18 | 一种黑米粽及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710711717.0A CN107495065A (zh) | 2017-08-18 | 2017-08-18 | 一种黑米粽及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107495065A true CN107495065A (zh) | 2017-12-22 |
Family
ID=60691131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710711717.0A Pending CN107495065A (zh) | 2017-08-18 | 2017-08-18 | 一种黑米粽及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107495065A (zh) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094896A (zh) * | 2017-12-27 | 2018-06-01 | 吉林农业大学 | 一种抗老化食用菌全谷物五谷粽子及其生产方法 |
| CN109699913A (zh) * | 2019-03-05 | 2019-05-03 | 江西省农集鲜农业发展有限公司 | 一种粽子及其制备方法 |
| CN110419673A (zh) * | 2019-09-10 | 2019-11-08 | 东莞市华美食品有限公司 | 一种乌米粽及其制作方法 |
| CN111053192A (zh) * | 2019-12-31 | 2020-04-24 | 鲁东大学 | 一种便于储藏、运输、携带的干制粽子的生产方法 |
| CN111955662A (zh) * | 2018-10-24 | 2020-11-20 | 朱惠泉 | 一种粽子的制作方法 |
| CN112450375A (zh) * | 2020-12-15 | 2021-03-09 | 浙江粮午斋食品有限公司 | 一种乌米粽加工工艺 |
| CN114097996A (zh) * | 2020-08-31 | 2022-03-01 | 朱惠泉 | 杂粮粽子及其制备方法 |
| CN114343125A (zh) * | 2021-12-31 | 2022-04-15 | 嘉兴市德裕食品有限公司 | 一种粽子的生产工艺 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1418569A (zh) * | 2002-11-27 | 2003-05-21 | 烟台蓝白食品有限公司 | 粽子生产工艺 |
| CN103005302A (zh) * | 2012-12-28 | 2013-04-03 | 禤永明 | 糯米大粽的制作方法 |
| CN103919025A (zh) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | 五花猪肉粽子及其制作方法 |
| CN104000105A (zh) * | 2013-12-31 | 2014-08-27 | 彭小琳 | 鲜肉板栗粽子及其制备方法 |
| CN105285714A (zh) * | 2015-09-21 | 2016-02-03 | 贵州龙膳香坊食品有限公司 | 一种五彩香米咸肉粽及其生产方法 |
-
2017
- 2017-08-18 CN CN201710711717.0A patent/CN107495065A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1418569A (zh) * | 2002-11-27 | 2003-05-21 | 烟台蓝白食品有限公司 | 粽子生产工艺 |
| CN103005302A (zh) * | 2012-12-28 | 2013-04-03 | 禤永明 | 糯米大粽的制作方法 |
| CN104000105A (zh) * | 2013-12-31 | 2014-08-27 | 彭小琳 | 鲜肉板栗粽子及其制备方法 |
| CN103919025A (zh) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | 五花猪肉粽子及其制作方法 |
| CN105285714A (zh) * | 2015-09-21 | 2016-02-03 | 贵州龙膳香坊食品有限公司 | 一种五彩香米咸肉粽及其生产方法 |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094896A (zh) * | 2017-12-27 | 2018-06-01 | 吉林农业大学 | 一种抗老化食用菌全谷物五谷粽子及其生产方法 |
| CN111955662A (zh) * | 2018-10-24 | 2020-11-20 | 朱惠泉 | 一种粽子的制作方法 |
| CN109699913A (zh) * | 2019-03-05 | 2019-05-03 | 江西省农集鲜农业发展有限公司 | 一种粽子及其制备方法 |
| CN110419673A (zh) * | 2019-09-10 | 2019-11-08 | 东莞市华美食品有限公司 | 一种乌米粽及其制作方法 |
| CN111053192A (zh) * | 2019-12-31 | 2020-04-24 | 鲁东大学 | 一种便于储藏、运输、携带的干制粽子的生产方法 |
| CN114097996A (zh) * | 2020-08-31 | 2022-03-01 | 朱惠泉 | 杂粮粽子及其制备方法 |
| CN112450375A (zh) * | 2020-12-15 | 2021-03-09 | 浙江粮午斋食品有限公司 | 一种乌米粽加工工艺 |
| CN114343125A (zh) * | 2021-12-31 | 2022-04-15 | 嘉兴市德裕食品有限公司 | 一种粽子的生产工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107495065A (zh) | 一种黑米粽及其制备方法 | |
| CN102090668B (zh) | 一种营养鱿鱼干及其加工方法 | |
| CN101637276A (zh) | 一种即食猪头肉制品及其制作方法 | |
| CN103989193A (zh) | 一种蹄膀的制备方法 | |
| CN104187775A (zh) | 一种当归补血活血羊肉串及其制备方法 | |
| CN104413477A (zh) | 一种墨鱼丸子及其制作方法 | |
| CN106036545A (zh) | 一种调味溏心蛋的制备方法 | |
| CN101971998B (zh) | 泡椒蛋的加工方法 | |
| CN102389120A (zh) | 酱鸭的制作方法 | |
| JPS61500766A (ja) | 肉および類似製品の調理またはデコレ−シヨン用食料組成物 | |
| CN103315309A (zh) | 一种羊肉的制作方法 | |
| CN103222516B (zh) | 一种瓜蒌仁茶香肉干及其制备方法 | |
| JPH01206970A (ja) | 新規な食品 | |
| KR101540867B1 (ko) | 단호박 및 치자 추출물을 포함하는 백김치 조성물 | |
| CN107495149A (zh) | 一种提高牛肉片出成及改善口感的加工方法 | |
| WO2009149609A1 (zh) | 一种海胆营养食品及其制备方法 | |
| CN108208599A (zh) | 一种可口牛肉片的加工工艺 | |
| CN107373622A (zh) | 一种章鱼香菇酱及其制备方法 | |
| KR100827408B1 (ko) | 치즈와 콩을 동시 발효한 고추장 및 청국장의제조방법 | |
| KR101616628B1 (ko) | 된장 육수 제조방법 | |
| KR101399525B1 (ko) | 보리 된장 양념굴비 및 그 제조방법 | |
| CN110558503A (zh) | 一种麻辣海螺的制备方法 | |
| CN110638020A (zh) | 一种白乌鱼汤及其制备方法 | |
| CN109619461A (zh) | 一种白乌鱼糕及其制备方法 | |
| CN103494049A (zh) | 一种复合香蕉酱及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171222 |