CN107495120A - The preparation method of corn fresh meat rice-pudding - Google Patents
The preparation method of corn fresh meat rice-pudding Download PDFInfo
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- CN107495120A CN107495120A CN201710918111.4A CN201710918111A CN107495120A CN 107495120 A CN107495120 A CN 107495120A CN 201710918111 A CN201710918111 A CN 201710918111A CN 107495120 A CN107495120 A CN 107495120A
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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
Abstract
The invention discloses the preparation method of corn fresh meat rice-pudding, concretely comprise the following steps：Rice-pudding leaf is cleaned and is put into aqueous sodium carbonate, boiling is boiled, and cleaning is dried；First glutinous rice is soaked, drained, is mixed with sodium Diacetate；Corn is added into boiling water digestion, cooling, adds medium temperature alpha amylase and oleic acid, insulation, enzyme deactivation；Fresh meat is cut into block, pickled；Glutinous rice, fresh meat, corn will be put in rice-pudding leaf, wraps up, ties up to obtain raw rice-pudding；Raw rice-pudding is put into boiling water and precooked, is soaked, is packed, sterilization, vacuum cooled is quick-frozen, produces corn fresh meat rice-pudding.Have the beneficial effect that：Preparation method simple possible of the present invention, half the time is saved than conventional method, improves the production efficiency of Zongzi, the energy consumption in production process is reduced, environment is had no adverse effects, suitable for industrialized production, is advantageous to the sustainable development of Zongzi industry.
Description
Technical field
The present invention relates to the preparation method of food processing field, more particularly to corn fresh meat rice-pudding.
Background technology
Zongzi is to superscribe glutinous rice and other auxiliary materials using reed Leaves or indocalamus leaf, is then placed in water and is cooked.Zongzi
One of represented as chinese tradition cuisines, Han dynasty is come from according to legend, and is the phase Dragon Boat Festival with commemorating that ancient times poet bends former throwing Jiang Youguan
Between one of food of doing something for the occasion, the most deep traditional food of cultural infrastructure, the Dragon Boat Festival eat rice-pudding so far in history for it or China
Son, this has turned into the eternally immutable traditional custom of our people.The annual Dragon Boat Festival of early May five, every family will steep glutinous
Rice, rice-pudding leaf, bag Zongzi are washed, species pattern is numerous.The north is mostly sweet taste, mainly jujube, Zongzi Stuffed with Red Bean Paste etc.；Southern is mostly salty
Taste, mainly there are ham, sweetened bean paste, fresh meat, yolk Zongzi etc..Since in recent years, Zongzi industry size is annual to be all significantly incremented by,
Zongzi industry troop goes from strength to strength, and structure further optimizes, and process technology has a certain degree of raising, but is also faced with simultaneously
Many difficulties and problem, as raw and auxiliary material, labor cost jump up, the industrial concentration of the whole industry is not high, standardization
Production degree is low, and scientific and technological content is more low.China's Zongzi production at present still uses hand making, and low production efficiency, quality are unstable
Fixed, easily there are the quality problems such as shelf-life not long, swollen bag in the difficult control of moisture, while some producers are in order to ensure to sterilize
Quality, extend sterilizing time, make Zongzi heated excessive, influence the quality of Zongzi, waste energy.Therefore, how Zongzi system is held
Key step during standby：Boiling and sterilization, mouthfeel and the shelf-life of Zongzi are improved, be the subject matter that Zongzi industry faces
One of, it is to realize that the sustainable development of Zongzi industry has to solve the problems, such as.
Prior art such as Authorization Notice No. be the B of CN 103637077 Chinese invention patent, disclose a kind of Zongzi and its
Preparation method, count in parts by weight, the Zongzi is made up of following raw material：20-40 parts glutinous rice, 1-3 parts fresh meat, 2-5 parts coconut meat,
1-3 parts salt, 5-10 parts garlic oil, 1-3 parts white sugar, 1-2 parts pepper powder, 1-3 parts soy sauce, 1-2 parts oil consumption, 0.2-0.5 parts grass
Stem, 0.0002-0.0003 parts husky ginger and the 1-2 part rice-pudding leafs of bandit.A kind of preparation method of Zongzi, comprises the following steps：Prepare rice-pudding
Leaf；Make fillings；Make raw Zongzi；Make ripe Zongzi.A kind of Zongzi provided by the invention is easily digested and assimilated, the preparation method
Enable to Zongzi that there is unique delicate fragrance of coconut meat and the strong fragrance of fresh meat, easily digest and assimilate.But the Zongzi
Shelf-life is short, is not suitable for industrialized production.
The content of the invention
It is an object of the invention to provide a kind of preparation method simple possible, and production efficiency is high, and energy consumption is low, suitable for industry
Metaplasia is produced, and zong-zi taste is good, the non-sticky rice-pudding leaf of glutinous rice, the preparation method of corn fresh meat rice-pudding of instant.
The present invention is directed to the problem of being mentioned in above-mentioned technology, and the technical scheme taken is：
The preparation method of corn fresh meat rice-pudding, including rice-pudding leaf processing, glutinous rice prepare, corn prepares, cube meat prepares, packs raw rice-pudding, life
Rice-pudding is precooked, sterilized, and preparation method concretely comprises the following steps：
Rice-pudding leaf processing：Rice-pudding leaf to be cleaned and is put into the aqueous solution that concentration of sodium carbonate is 0.012-0.015%, 18-25min is boiled in boiling,
Cleaning is dried, standby, the step Rice dumpling leaf can not only be carried out disinfection sterilization, soften rice-pudding leaf leaf fibre, it is not fractureed,
And can make it that the surface of rice-pudding leaf is more smooth, and then the viscous stickiness to rice-pudding leaf surface of glutinous rice can be reduced, while do not influence
Fragrance component material in rice-pudding leaf, the fragrance component in rice-pudding leaf is still entered in Zongzi, improve the fragrance of Zongzi；
Glutinous rice prepares：It is 1 that glutinous rice is pressed into rice water weight ratio:1.8-2.3 soaks 50-70min, contains glutinous rice weight in water
0.022-0.025% functional protein, is drained, and adds glutinous rice weight 0.08-0.1% sodium Diacetate, is well mixed, standby,
The step can not only remove glutinous rice surface and produce smell substance, and can retain the flavor substance of glutinous rice to greatest extent, make simultaneously
Its water content reaches optimum value so that glutinous rice intergranular combination after gelatinization is more compacted, and mouthfeel has more flexible, additionally
The non-sticky rice-pudding leaf of glutinous rice can be caused, improve the quality of Zongzi；
Corn prepares：By fresh kernel corn by weight 1:2-3 adds boiling water digestion 8-12min, is subsequently cooled to 60-70 DEG C, adds
Enter the mesophilicα-diastase of 0.1-0.2% iblet quality and the oleic acid of 0.02-0.03% iblet quality, be incubated 20-30min,
Enzyme deactivation, standby, alpha-amylase and the addition one side of oleic acid can make cornstarch that appropriate degradation occur in the step, make
Starch Fraction generates starch sugar, increases the sweet taste of corn, on the other hand can increase the branched structure of starch, and it is intrinsic to change starch
Structure, iblet ageing resistance is improved, make the i.e. soft expansion of iblet, stick glutinous appropriateness, can also prevent moisture parcel wherein
Only the corn later stage brings back to life；
Cube meat prepares：Fresh meat is cut into 10-15g/ blocks, cube meat is then pickled into 1-2h with flavor enhancement, standby, the addition of flavor enhancement
Measure and be for the 2-3% of cube meat weight, the composition and its parts by weight of flavor enhancement：Cooking wine 5-8 parts, salt 1-2 parts, five-spice powder 2-3 parts, sauce
Oily 1.5-2.3 parts, white sugar 2-3 parts, rice wine 3.7-4.6 parts, arabo-ascorbic acid 2.4-2.8 parts, potassium cinnamate 1.8-2.2 parts are different
The weight of L- arabo-ascorbic acids and D-araboascorbic acid ratio is 1.23-1.35 in ascorbic acid:100, L- in the arabo-ascorbic acid
The reasonable content of arabo-ascorbic acid can increase arabo-ascorbic acid and remove free radical O2With OH ability, it can preferably suppress oxygen
Change the activity of enzyme, effectively prevent the oxidation of fresh meat, improve the stability of fillings, and then extend the shelf life of Zongzi, should
Flavor enhancement can not only remove the smell of fresh meat, the bacterium in suppression fresh meat, lift the flavouring quality of fresh meat, and can extend fresh
The shelf-life of meat material, while the flavor enhancement safety coefficient is high, easy to use, reusable edible 3-5 times；
Pack raw rice-pudding：Glutinous rice 22-28 parts, fresh meat 6-8 parts, corn 7-10 parts are taken by weight, two panels rice-pudding leaf are folded tapered
After be placed in mould, glutinous rice and green soya bean are well mixed, cube meat is put into Zongzi center, parcel, tie up, standby, the step
The glutinous rice and corn that first half is mixed are put into rice-pudding leaf, are added cube meat, are then covered remaining glutinous rice and corn, Ran Houyong
It is in four angle-style that rice-pudding leaf, which wraps up Zongzi tight, ties seven circles with Zongzi with line, and seven circles will be uniformly distributed with Zongzi, break into
Fast knot, the Zongzi packed should as early as possible shortening, dead time must not exceed 2 hours, otherwise can influence the quality of Zongzi；
Raw rice-pudding is precooked：Raw rice-pudding is put into boiling water the 20-30min that precooks, with 10-15min is soaked in cold water after pulling out, then wrapped
Dress, standby, the immersion after being precooked in the step handles the glutinous rice for causing Zongzi surface to be gelatinized and corn layer contract on cooling, from
Weaken from water to the obstruction of Zongzi diffusion inside, Free water becomes easy to Zongzi diffusion inside, so that the boiling of Zongzi
Speed constant increases by one, shortens the digestion time of Zongzi, while the content of glutinous rice is reached maximum, makes glutinous rice and cube meat preliminary
Curing, and it is unlikely to completely well-done, avoid making Zongzi glutinous rice overcure occur in sterilization process and aging, cube meat hair bavin occurring
Phenomenon, and then influence Zongzi overall mouthfeel；
Sterilization：Zongzi after vacuum packaging is sterilized into 30-40min, vacuum cooled is quick-frozen, you can obtain corn fresh meat rice-pudding, the step
Sterilization is thorough, while as the progress of sterilization, Zongzi temperature constantly rise, the gelatinization degree of Zongzi constantly rises, until sterilization knot
Beam so that the final gelatinization degree of Zongzi disclosure satisfy that the requirement of Zongzi curing, and vacuum cooled has cooldown rate height, cooling equal
Advantage even, cooling procedure is easily controllable, energy consumption is low, the breeding of bacterium can also be sterilized or suppressed, extend the storage of Zongzi
Phase and shelf life, the Zongzi fragrance is unique, glutinous without pasting, fertile and oiliness, nutritious, tasty.
Preferably, the amino acid sequence of functional protein is：
TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEE
NVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS, water soak the chaff layer that can get rid of surface, reduce the productions such as rotten aliphatic acid
Raw smell substance, but glutinous rice surface texture can be made crack and space occur, and the addition of the functional protein can protect glutinous rice
The tight type of surface texture is not destroyed, and the flavor substance in glutinous rice is remained behind, moreover it is possible to makes glutinous rice in digestion process
It is not easy the color of absorption rice-pudding leaf, keeps the mouthfeel and color and luster of glutinous rice, and the functional protein can also help glutinous rice and quickly go
The chaff layer on surface is removed, its water absorption rate is rapidly achieved stationary value so that glutinous rice is fully gelatinized in boiling, suppresses its time
It is raw, improve the quality of Zongzi.
Compared with prior art, the advantage of the invention is that：1）Preparation method simple possible of the present invention, than conventional method section
About half time, the production efficiency of Zongzi is improved, reduce the energy consumption in production process, environment is had no adverse effects, suitable for work
Industry metaplasia is produced, and is advantageous to the sustainable development of Zongzi industry；2）The preparation method changes the intrinsic structure of starch, improves iblet
Ageing resistance, make the i.e. soft expansion of iblet, stick glutinous appropriateness, can prevent the corn later stage from bringing back to life moisture parcel wherein；3）
The preparation method makes the tight type of glutinous rice surface texture not be destroyed, and flavor substance can remain behind, and the knot between polished glutinous rice grain
Conjunction is more compacted, and mouthfeel has more flexible；4）Zongzi fragrance that the preparation method obtains is unique, it is glutinous without pasting, fertilizer and oiliness, battalion
Support and enrich, be tasty, the storage period of Zongzi and shelf life are longer, the non-sticky rice-pudding leaf of glutinous rice, instant, are easy to be connect by consumer
By.
Embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
The preparation method of corn fresh meat rice-pudding, including rice-pudding leaf processing, glutinous rice prepare, corn prepares, cube meat prepares, packs raw rice-pudding, life
Rice-pudding is precooked, sterilized, and preparation method concretely comprises the following steps：
1）Rice-pudding leaf processing：Rice-pudding leaf is cleaned and is put into the aqueous solution that concentration of sodium carbonate is 0.015%, 18min is boiled in boiling, and cleaning is dried in the air
Dry, standby, the step can not only carry out disinfection sterilization, the leaf fibre of softening rice-pudding leaf to Rice dumpling leaf, it is not fractureed, Er Qieneng
So that the surface of rice-pudding leaf is more smooth, and then can reduce the viscous stickiness to rice-pudding leaf surface of glutinous rice, while do not influence in rice-pudding leaf
Fragrance component material, the fragrance component in rice-pudding leaf is still entered in Zongzi, improve the fragrance of Zongzi；
2）Glutinous rice prepares：It is 1 that glutinous rice is pressed into rice water weight ratio:1.8 soak 70min, contain glutinous rice weight 0.022% in water
Functional protein, soak 70min, drain, add the sodium Diacetate of glutinous rice weight 0.08%, be well mixed, standby, the step
Glutinous rice surface can not only be removed and produce smell substance, and the flavor substance of glutinous rice can be retained to greatest extent, while make its aqueous
Amount reaches optimum value so that glutinous rice intergranular combination after gelatinization is more compacted, and mouthfeel has more flexible, can also cause in addition
The non-sticky rice-pudding leaf of glutinous rice, improve the quality of Zongzi；
3）Corn prepares：By fresh kernel corn by weight 1:3 add boiling water digestion 12min, are subsequently cooled to 60 DEG C, add
The oleic acid of the mesophilicα-diastase of 0.11% iblet quality and 0.03% iblet quality, 22min is incubated, then at 100 DEG C
Enzyme deactivation 11min, standby, the degraded that in the step on the one hand the addition of alpha-amylase and oleic acid can make cornstarch generation appropriate is made
With making Starch Fraction generate starch sugar, increase the sweet taste of corn, on the other hand can increase the branched structure of starch, change starch
Intrinsic structure, iblet ageing resistance is improved, makes the i.e. soft expansion of iblet, sticks glutinous appropriateness moisture parcel wherein,
Brought back to life prevented also from the corn later stage；
4）Cube meat prepares：Fresh meat is cut into 15g/ blocks, cube meat is then pickled into 2h with flavor enhancement, standby, the addition of flavor enhancement
For the 2% of cube meat weight, the composition and its parts by weight of flavor enhancement are：8 parts of cooking wine, 1.8 parts of salt, 3 parts of five-spice powder, 1.7 parts of soy sauce,
3 parts of white sugar, 3.8 parts of rice wine, 2.8 parts of arabo-ascorbic acid, 1.8 parts of potassium cinnamate, L- arabo-ascorbic acids and D- in arabo-ascorbic acid
The weight ratio of arabo-ascorbic acid is 1.35:100, the reasonable content of L- arabo-ascorbic acids can increase different anti-bad in the arabo-ascorbic acid
Hematic acid removes free radical O2With OH ability, it can preferably suppress the activity of oxidizing ferment, effectively prevent the oxidation of fresh meat
Effect, the stability of fillings is improved, and then extend the shelf life of Zongzi, the flavor enhancement can not only remove the smell of fresh meat, suppression
Bacterium, the flavouring quality of lifting fresh meat in fresh meat processed, and the shelf-life of fresh meat fillings can be extended, while flavor enhancement safety
Coefficient is high, easy to use, reusable edible 3-5 times；
5）Pack raw rice-pudding：Take 23 parts of glutinous rice, 6 parts of fresh meat, 10 parts of corn by weight, by two panels rice-pudding leaf fold it is tapered after be placed in
In mould, glutinous rice and green soya bean are well mixed, cube meat is put into Zongzi center, parcel, ties up, standby, the step is first by one
Half glutinous rice mixed and corn are put into rice-pudding leaf, are added cube meat, are then covered remaining glutinous rice and corn, then will with rice-pudding leaf
Tight Zongzi parcel is in four angle-style, ties seven circles with Zongzi with line, and seven circles will be uniformly distributed with Zongzi, break into fast knot,
The Zongzi packed should as early as possible shortening, dead time must not exceed 2 hours, otherwise can influence the quality of Zongzi；
6）Raw rice-pudding is precooked：Raw rice-pudding is put into boiling water the 28min that precooks, with 15min is soaked in cold water after pulling out, then packed, it is standby
With the immersion after being precooked in the step handles the glutinous rice for causing Zongzi surface to be gelatinized and corn layer contract on cooling, Free water
Weaken to the obstruction of Zongzi diffusion inside, Free water becomes easy to Zongzi diffusion inside, so that the boiling speed of Zongzi
Constant increases by one, shortens the digestion time of Zongzi, while the content of glutinous rice is reached maximum, makes glutinous rice and cube meat tentatively ripe
Change, and be unlikely to completely well-done, avoid making Zongzi glutinous rice overcure occur in sterilization process and aging, cube meat hair bavin occurs
Phenomenon, and then influence the overall mouthfeel of Zongzi；
7）Sterilization：Zongzi after vacuum packaging is sterilized into 40min, vacuum cooled is to 30 DEG C after Zongzi is taken out, then at -35 DEG C
Under quick-frozen 30min, you can fresh meat rice-pudding, step sterilization is thorough, while as the progress of sterilization, Zongzi temperature constantly rise,
The gelatinization degree of Zongzi constantly rises, until sterilization terminates so that and the final gelatinization degree of Zongzi disclosure satisfy that the requirement of Zongzi curing,
Vacuum cooled have cooldown rate is high, cooling uniformly, the advantage that cooling procedure is easily controllable, energy consumption is low, can also sterilize or
Suppress the breeding of bacterium, extend storage period and the shelf life of Zongzi, the Zongzi fragrance is unique, glutinous without pasting, fertilizer and oiliness, nutrition
It is abundant, it is tasty.
The amino acid sequence of above-mentioned functional protein is：TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICAD
ATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTH CGPNFCCCIS, water immersion are permissible
Get rid of the chaff layer on surface, reduce rotten aliphatic acid etc. and produce smell substance, but can make glutinous rice surface texture occur crack and
Space, and the addition of the functional protein can protect the tight type of glutinous rice surface texture not to be destroyed, and make the flavor substances in glutinous rice
Mass-energy remains behind, moreover it is possible to and make glutinous rice be not easy to adsorb the color of rice-pudding leaf in digestion process, keep the mouthfeel and color and luster of glutinous rice,
And the functional protein can also help the chaff layer that glutinous rice quickly gets rid of surface, its water absorption rate is set to be rapidly achieved stationary value,
So that glutinous rice is fully gelatinized in boiling, suppress its retrogradation, improve the quality of Zongzi.
Embodiment 2：
The preparation method of corn fresh meat rice-pudding, preparation method concretely comprise the following steps：
Rice-pudding leaf processing：Rice-pudding leaf to be cleaned and is put into the aqueous solution that concentration of sodium carbonate is 0.013%, 25min is boiled in boiling, and cleaning is dried,
It is standby；
Glutinous rice prepares：Glutinous rice is eluriated totally, is 1 by rice water weight ratio:1.8 add water, contain glutinous rice weight 0.025% in water
Functional protein, 55min is soaked, drains, adds the sodium Diacetate of glutinous rice weight 0.1%, be well mixed, standby, above-mentioned function egg
White amino acid sequence is：TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTA
RCVNAFHFYKGCSLYEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS；
Corn prepares：By fresh kernel corn by weight 1:2 add boiling water digestion 12min, are subsequently cooled to 60 DEG C, and it is beautiful to add 0.2%
The oleic acid of the mesophilicα-diastase of grain of rice quality and 0.02% iblet quality, is incubated 30min, and enzyme deactivation is standby；
Cube meat prepares：Fresh meat is cut into 10g/ blocks, cube meat is then pickled into 1h with flavor enhancement, standby, the addition of flavor enhancement is
The 2.7% of cube meat weight, the composition and its parts by weight of flavor enhancement are：It is 5 parts of cooking wine, 2 parts of salt, 2 parts of five-spice powder, 2.3 parts of soy sauce, white
2.1 parts of sugar, 4.6 parts of rice wine, 2.4 parts of arabo-ascorbic acid, 2.2 parts of potassium cinnamate, L- arabo-ascorbic acids and D- in arabo-ascorbic acid
The weight ratio of arabo-ascorbic acid is 1.23:100；
Pack raw rice-pudding：Take 28 parts of glutinous rice, 6 parts of fresh meat, 7 parts of corn by weight, by two panels rice-pudding leaf fold it is tapered after be placed in mould
In tool, glutinous rice and green soya bean are well mixed, cube meat is put into Zongzi center, parcel, ties up, standby；
Raw rice-pudding is precooked：Raw rice-pudding is put into boiling water the 30min that precooks, with 10min is soaked in cold water after pulling out, then packed, it is standby；
Sterilization：Zongzi after vacuum packaging is sterilized into 30min, vacuum cooled is quick-frozen, you can obtain fresh meat rice-pudding.
Embodiment 3：
The preparation method of corn fresh meat rice-pudding is：
1）Rice-pudding leaf is cleaned and is put into the aqueous solution that concentration of sodium carbonate is 0.013%, 20min is boiled in boiling, and cleaning is dried, standby；
2）Glutinous rice is eluriated totally, is 1 by rice water weight ratio:2.0 plus water, then water in contain glutinous rice weight 0.022-0.025%'s
Functional protein, 60min is soaked, drains, adds the sodium Diacetate of glutinous rice weight 0.09%, be well mixed, it is standby；
3）By fresh kernel corn by weight 1:2.5 add boiling water digestion 10min, are subsequently cooled to 65 DEG C, add 0.15% iblet
The oleic acid of the mesophilicα-diastase of quality and 0.025% iblet quality, is incubated 25min, and enzyme deactivation is standby；
4）Fresh meat is cut into 12g/ blocks, cube meat is then pickled into 1.5h with flavor enhancement, standby, the addition of flavor enhancement is cube meat weight
The 2.5% of amount, the composition and its parts by weight of flavor enhancement are：7 parts of cooking wine, 1.5 parts of salt, 2.5 parts of five-spice powder, 2 parts of soy sauce, white sugar 2.5
Part, 4.2 parts of rice wine, 2.6 parts of arabo-ascorbic acid, 2 parts of potassium cinnamate, L- arabo-ascorbic acids and the different Vitamin Cs of D- in arabo-ascorbic acid
The weight ratio of acid is 1.3:100；
5）Pack raw rice-pudding：Take 25 parts of glutinous rice, 7 parts of fresh meat, 8 parts of corn by weight, by two panels rice-pudding leaf fold it is tapered after be placed in
In mould, glutinous rice and green soya bean are well mixed, cube meat is put into Zongzi center, parcel, ties up, standby；
6）Raw rice-pudding is precooked：Raw rice-pudding is put into boiling water the 25min that precooks, with 13min is soaked in cold water after pulling out, then packed, it is standby
With；
7）Zongzi after vacuum packaging is sterilized into 35min, vacuum cooled is quick-frozen, you can obtain fresh meat rice-pudding.
Embodiment 4：
Subjective appreciation：The Zongzi of embodiment 1, embodiment 2 and embodiment 3 is set to test group, common commercially available corn fresh meat rice-pudding is set
For control group, subjective appreciation is carried out respectively after cooked, and evaluation group is made up of 20 people, and the sensory evaluation standard according to table 1 is to production
Product oeverall quality carries out sensory evaluation, takes its average value as shown in table 2 as sensory evaluation result, sensory evaluation scores.
Table 1：Sensory evaluation standard
Table 2：Sensory evaluation score
As shown in Table 2, the sensory evaluation scores of the embodiment of the present invention 1, embodiment 2 and the Zongzi of embodiment 3 are higher than control group, illustrate this hair
Resultant effect of the corn fresh meat Zongzi in terms of outward appearance, fragrance, flavour and mouthfeel is better than commercially available jade made from bright preparation method
Rice fresh meat Zongzi, it is easier to liked by consumer.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
Sequence table
<110>Zhejiang Qinglian Food Co., Ltd.
<120>The preparation method of corn fresh meat rice-pudding
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 108
<212> PRT
<213>Artificial synthesized (Mytilus coruscus)
<400> 1
Thr Asp His Ala Ala Lys Cys Tyr Leu Leu His Pro Gly Lys Leu Cys
1 5 10 15
Val Cys Val Lys Gln Asp Asn Ala Tyr Ala Ser Ala Ile Pro Arg Asp
20 25 30
Cys His Thr Cys Glu Gly Ile Cys Ala Asp Ala Thr Ala Thr Met Asp
35 40 45
Arg Tyr Ser Asp Thr Gly Gly Pro Leu Ser Thr Ala Arg Cys Val Asn
50 55 60
Ala Phe His Phe Tyr Lys Gly Cys Ser Leu Tyr Glu Glu Asn Val Ser
65 70 75 80
Tyr Lys Pro Phe Val Val Ser Trp Lys Tyr Gly Val Ala Gly Phe Tyr
85 90 95
Thr His Cys Gly Pro Asn Phe Cys Cys Cys Ile Ser
100 105
Claims (10)
1. the preparation method of corn fresh meat rice-pudding, including rice-pudding leaf processing, glutinous rice prepare, corn prepares, cube meat prepares, pack raw rice-pudding,
Raw rice-pudding is precooked, sterilized, it is characterised in that：Described glutinous rice preparation process is：Glutinous rice is eluriated totally, soaked, is dripped
It is dry, add sodium Diacetate.
2. the preparation method of corn fresh meat rice-pudding according to claim 1, it is characterised in that：In described glutinous rice soaking step
Rice water weight ratio is 1:1.8-2.3 soak 50-70min.
3. the preparation method of corn fresh meat rice-pudding according to claim 1, it is characterised in that：In described glutinous rice soaking step
Functional protein containing glutinous rice weight 0.022-0.025% in water, the amino acid sequence of functional protein are：
TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEE
NVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS。
4. the preparation method of corn fresh meat rice-pudding according to claim 1, it is characterised in that：In described corn preparation process
The weight of iblet and water ratio is 1:2-3, digestion 8-12min.
5. the preparation method of corn fresh meat rice-pudding according to claim 1, it is characterised in that：In described corn preparation process
The addition of mesophilicα-diastase is the 0.1-0.2% of iblet quality, and the addition of oleic acid is the 0.02- of iblet quality
0.03%, holding temperature is 60-70 DEG C, time 20-30min.
6. the preparation method of corn fresh meat rice-pudding according to claim 1, it is characterised in that：In described cube meat preparation process
The addition of flavor enhancement is the 2-3% of cube meat weight, and the composition and its parts by weight of flavor enhancement are：Cooking wine 5-8 parts, salt 1-2 parts, five
Face powder 2-3 parts, soy sauce 1.5-2.3 parts, white sugar 2-3 parts, rice wine 3.7-4.6 parts, arabo-ascorbic acid 2.4-2.8 parts, potassium cinnamate
1.8-2.2 part.
7. the preparation method of corn fresh meat rice-pudding according to claim 6, it is characterised in that：In described cube meat preparation process
The weight of L- arabo-ascorbic acids and D-araboascorbic acid ratio is 1.23-1.35 in arabo-ascorbic acid:100.
8. the preparation method of corn fresh meat rice-pudding according to claim 1, it is characterised in that：Described packs in raw rice-pudding step
The composition and its parts by weight of Zongzi be：Glutinous rice 22-28 parts, fresh meat 6-8 parts, corn 7-10 parts.
9. the preparation method of corn fresh meat rice-pudding according to claim 1, it is characterised in that：In described raw rice-pudding pre-cooking step
Precook 20-30min, cold water soak 10-15min.
10. the preparation method of corn fresh meat rice-pudding according to claim 1, it is characterised in that：Killed in described sterilisation step
The bacterium time is 30-40min.
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| CN108617944A (en) * | 2018-05-01 | 2018-10-09 | 吉林农业大学 | Mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding and its production method |
| CN108719799A (en) * | 2018-05-01 | 2018-11-02 | 吉林农业大学 | White fungus five cereals, fruits and vegetables Zongzi and its production method |
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| CN110150563A (en) * | 2018-01-17 | 2019-08-23 | 浙江金华乌啦乌两头乌产业发展有限公司 | A kind of meat rice-pudding and preparation method thereof prepared using both ends crow pork as raw material |
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Application publication date: 20171222 |