CN107549668A - A kind of purple glutinous rice roulade and preparation method thereof - Google Patents
A kind of purple glutinous rice roulade and preparation method thereof Download PDFInfo
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- CN107549668A CN107549668A CN201710913452.2A CN201710913452A CN107549668A CN 107549668 A CN107549668 A CN 107549668A CN 201710913452 A CN201710913452 A CN 201710913452A CN 107549668 A CN107549668 A CN 107549668A
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- glutinous rice
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Abstract
The invention provides a kind of purple glutinous rice roulade and preparation method thereof, preparation method is：1) meat is rubbed, obtains meat gruel, pickled；2) after mixing purple glutinous rice and sorghum rice, water, lard and sucrose ester is added and is stirred and evenly mixed, shortening, obtains mixed with rice, is cooled down；3) the meat gruel tiling after step 1) is pickled, then cooks mixed with rice by step 2) and is laid on meat gruel, be compacted, batch, after wrapping, cook, produce purple glutinous rice roulade.Compared with prior art, the present invention mixes sorghum rice in purple glutinous rice, improves mouthfeel, soft glutinous moderate；Lard is added, not only improves the mouthfeel of purple glutinous rice, moreover, making glutinous rice more have a chewy texture, mouthfeel is more preferable.Sucrose ester plays a part of preventing age of starch, retrogradation.Mushroom powder is added in cure, not only plays a part of seasoning, moreover, the calcium constituent and other trace elements being rich in absorption of human body meat and purple rice can be promoted, plays the effect of health care.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of purple glutinous rice roulade and preparation method thereof.
Background technology
With the improvement of people ' s living standards and rhythm of life quickening, pursuit of the people to food is not only the sense of taste
Satisfaction, the even more pursuit to the convenience, trophism of product.
Instant edible glutinous rice roulade currently without seeing on the market.
The content of the invention
It is an object of the invention to provide a kind of purple glutinous rice roulade, nutritious, instant bagged.
Present invention also offers a kind of preparation method of purple glutinous rice roulade.
A kind of preparation method of purple glutinous rice roulade provided by the invention, comprises the following steps：
1) meat is rubbed, obtains meat gruel, pickled；
2) after mixing purple glutinous rice and sorghum rice, water, lard and sucrose ester is added and is stirred and evenly mixed, shortening, obtains mixed with rice, it is cold
But；
3) the meat gruel tiling after step 1) is pickled, then cooks mixed with rice by step 2) and is laid on meat gruel, be compacted, volume
Take, after wrapping, cook, produce purple glutinous rice roulade.
Meat includes but is not limited to pork described in step 1)；
The pork is the mixing of lean pork and pig fat meat；
Pork is rubbed, specific preparation method is：
By weight, 5 parts of 95 parts of pig back leg lean meat and pig fat meat are taken, lean meat gruel and fat meat gruel is rubbed to obtain respectively, remixes
Mix, produce.
Pickled specially described in step 1)：
100 parts of meat gruel after rubbing is taken, with cooking wine 2.0-2.5 parts, dark soy sauce 0.5-1.0 parts, mushroom powder 2-3 parts, black
Pepper powder 0.3-0.5 parts, chickens' extract 0.3-0.5 parts, ginger powder 0.1-0.3 parts, white granulated sugar 1-2 parts and salt 2-3 parts are pickled, and are first existed
Cut at 4 DEG C and mix 5-7 minutes, be sufficiently mixed, then, 3-5 hours are pickled at 4 DEG C, you can.
Purple glutinous rice in step 2), sorghum rice, water, the mass ratio of lard and sucrose ester are：50:2-5:75-80:5-6:
0.05-0.12。
Further, the amount ratio of purple glutinous rice and meat gruel is：1:2-2.5.
Further, shortening described in step 2) refers to the boiling 30-40min in pressure cooker.
Further, cooked described in step 3) and refer to steam 40-50min.
Further, the purple glutinous rice roulade cooked is cut into the section that thickness is 5-6 millimeters, vacuum packaging.
A kind of purple glutinous rice roulade provided by the invention, makes to obtain using the above method.
Purple glutinous rice, also known as black glutinous rice, so that it has abundant nutritive value and medical value and is described as " black pearl ".Again
Because it has good tonic effect, therefore it is known as " rice of enriching blood ", " long-lived rice ".
Purple rice is rich in the nutrients such as protein, carbohydrate, B family vitamin, calcium, iron, potassium, magnesium, and its is nutritious,
More tablewares have in appetizing benefit, strengthening spleen and warming liver, improving eyesight promoting blood circulation, the sliding puckery work(for mending essence, for juvenile canities, women's puerperal asthenia, disease
Physically weak afterwards and anaemia, kidney deficiency have takes a tonic or nourishing food to build up one's health effect well.Purple glutinous rice also has food in addition to higher nutritive value
Treatment acts on, and glutinous rice is sweet, warm-natured, enters spleen, stomach, lung channel；With tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only the effect of abnormal sweating.
Compared with prior art, the present invention mixes sorghum rice in purple glutinous rice, improves mouthfeel, soft glutinous moderate；Add lard,
Not only improve the mouthfeel of purple glutinous rice, moreover, making glutinous rice more have a chewy texture, mouthfeel is more preferable.Fat group in sucrose ester can be with shallow lake
Powder forms complex compound, rice made products is had good institutional framework, plays a part of preventing age of starch, retrogradation.In cure
Add mushroom powder, not only play a part of seasoning, moreover, can promote the calcium constituent that is rich in absorption of human body meat and purple rice and
Other trace elements, play the effect of health care.
Embodiment
Embodiment 1
A kind of preparation method of purple glutinous rice roulade, comprises the following steps：
1) by weight, 5 parts of 95 parts of pig back leg lean meat and pig fat meat are rubbed with meat grinder respectively, it is rotten and fertile that lean meat is made
Meat gruel, then lean meat is rotten well mixed, mixed meat is made, 100 parts of mixed meat after rubbing is taken, with 2.5 parts of cooking wine, Hai Tian
0.5 part of dark soy sauce, 2 parts of mushroom powder, 0.5 part of black pepper, 0.5 part of chickens' extract, 0.2 part of ginger powder, 1 part of white granulated sugar and salt 3
Part is pickled, and is first cut and is mixed 5 minutes at 4 DEG C, is sufficiently mixed, then, is pickled at 4 DEG C 3 hours, you can.
2) purple 50 parts of glutinous rice is added into 0.1 part of 76 parts of water, 5 parts of lard and sucrose ester, stirring with after 3 parts of mixing of sorghum rice
Mix, in pressure cooker, boiling 40 minutes, obtain mixed with rice, cool down；It is stand-by；
3) one piece of clean gauze is taken, is moistened；Then tile, the meat gruel after pickling be laid on gauze, flat even,
Thickness is 3 millimeters；The mixed with rice of step 2) shortening is laid on meat gruel again, thickness is 3 millimeters, compacting, finally, is rolled into solid
It is cylindric, then with gauze wrapped consolidation, wound with cotton thread, be fixed, steam 40 minutes, after cooking, be cut into thickness and be 6 millimeters and cut
Piece, then it is vacuum-packed.
Product instant bagged, it is soft glutinous moderate, it is fragrant glutinous tasty, do not go up and do not stick to one's teeth, there is chewy texture, and also it is long-term use of, promote
Trace element in absorption of human body product, repurchase rate 98%.
Embodiment 2
A kind of preparation method of purple glutinous rice roulade, comprises the following steps：
1) by weight, 5 parts of 95 parts of pig back leg lean meat and pig fat meat are rubbed with meat grinder respectively, it is rotten and fertile that lean meat is made
Meat gruel, then lean meat is rotten well mixed, mixed meat is made, takes 100 parts of mixed meat after rubbing, it is old with 2 parts of cooking wine, extra large day
Take out 0.8 part of soy sauce, 3 parts of mushroom powder, 0.4 part of black pepper, 0.4 part of chickens' extract, 0.2 part of ginger powder, 1.7 parts of white granulated sugar and salt 3
Part is pickled, and is first cut and is mixed 7 minutes at 4 DEG C, is sufficiently mixed, then, is pickled at 4 DEG C 5 hours, you can.
2) purple 50 parts of glutinous rice is added into 0.11 part of 80 parts of water, 6 parts of lard and sucrose ester, stirring with after 4 parts of mixing of sorghum rice
Mix, in pressure cooker, boiling 40 minutes, obtain mixed with rice, cool down；It is stand-by；
3) one piece of clean gauze is taken, is moistened；Then tile, the meat gruel after pickling be laid on gauze, flat even,
Thickness is 3 millimeters；The mixed with rice of step 2) shortening is laid on meat gruel again, thickness is 3 millimeters, compacting, finally, is rolled into solid
It is cylindric, then with gauze wrapped consolidation, wound with cotton thread, be fixed, steam 40 minutes, after cooking, be cut into thickness and be 6 millimeters and cut
Piece, then it is vacuum-packed.
Product instant bagged, it is soft glutinous moderate, it is fragrant glutinous tasty, do not go up and do not stick to one's teeth, there is chewy texture, and also it is long-term use of, promote
Trace element in absorption of human body product, repurchase rate 99%.
Claims (9)
1. a kind of preparation method of purple glutinous rice roulade, it is characterised in that the preparation method of the purple glutinous rice roulade includes following step
Suddenly：
1) meat is rubbed, obtains meat gruel, pickled；
2) after mixing purple glutinous rice and sorghum rice, water, lard and sucrose ester is added and is stirred and evenly mixed, shortening, obtains mixed with rice, is cooled down；
3) the meat gruel tiling after step 1) is pickled, then cooks mixed with rice by step 2) and is laid on meat gruel, be compacted, batch,
After wrapping, cook, produce purple glutinous rice roulade.
2. the preparation method of purple glutinous rice roulade according to claim 1, it is characterised in that pork pies described in step 1) include but
It is not limited to pork.
3. the preparation method of purple glutinous rice roulade according to claim 1 or 2, it is characterised in that pickled described in step 1)
Specially：
100 parts of meat gruel after rubbing is taken, with cooking wine 2.0-2.5 parts, dark soy sauce 0.5-1.0 parts, mushroom powder 2-3 parts, black pepper
Powder 0.3-0.5 parts, chickens' extract 0.3-0.5 parts, ginger powder 0.1-0.3 parts, white granulated sugar 1-2 parts and salt 2-3 parts are pickled, first at 4 DEG C
Under cut and mix 5-7 minutes, be sufficiently mixed, then, 3-5 hours pickled at 4 DEG C, you can.
4. the preparation method of purple glutinous rice roulade according to claim 1, it is characterised in that purple glutinous rice, sorghum in step 2)
Rice, water, the mass ratio of lard and sucrose ester are：50:2-5:75-80:5-6:0.05-0.12.
5. the preparation method of purple glutinous rice roulade according to claim 1, it is characterised in that the amount ratio of purple glutinous rice and meat gruel
For：1:2-2.5.
6. the preparation method of purple glutinous rice roulade according to claim 1, it is characterised in that shortening refers to described in step 2)
The boiling 30-40min in pressure cooker.
7. the preparation method of purple glutinous rice roulade according to claim 1, it is characterised in that cook and refer to described in step 3)
Steam 40-50min.
8. the preparation method of purple glutinous rice roulade according to claim 1, it is characterised in that the purple glutinous rice roulade cooked is cut into
Thickness is the section of 5-6 millimeters, is vacuum-packed.
9. a kind of purple glutinous rice roulade, it is characterised in that make to obtain using the method described in claim any one of 1-8.
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| CN201710913452.2A CN107549668A (en) | 2017-09-30 | 2017-09-30 | A kind of purple glutinous rice roulade and preparation method thereof |
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| CN201710913452.2A CN107549668A (en) | 2017-09-30 | 2017-09-30 | A kind of purple glutinous rice roulade and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850810A (en) * | 2018-07-06 | 2018-11-23 | 福建省大田县福梅农业开发有限公司 | A kind of tealeaves crow harvests meal and its preparation process |
| CN110463923A (en) * | 2019-07-05 | 2019-11-19 | 枣庄学院 | A kind of thousand layers of rice cake meat gruel and preparation method thereof |
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| CN203207124U (en) * | 2013-02-22 | 2013-09-25 | 廖盛芳 | Food material structure formed by annularly coating meat product part on food material block |
| CN203233995U (en) * | 2013-03-26 | 2013-10-16 | 廖盛芳 | Food material structure with composite food material block coated with meat part |
| CN105211668A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of potato egg roulade and preparation method thereof |
| CN106071819A (en) * | 2016-06-21 | 2016-11-09 | 集美大学 | A kind of processing method of sugaring flesh of fish kimbap |
| CN106805120A (en) * | 2015-11-30 | 2017-06-09 | 天长市高新技术创业服务中心 | A kind of preparation method of egg yolk fruit sushi |
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2017
- 2017-09-30 CN CN201710913452.2A patent/CN107549668A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203207124U (en) * | 2013-02-22 | 2013-09-25 | 廖盛芳 | Food material structure formed by annularly coating meat product part on food material block |
| CN203233995U (en) * | 2013-03-26 | 2013-10-16 | 廖盛芳 | Food material structure with composite food material block coated with meat part |
| CN105211668A (en) * | 2015-10-25 | 2016-01-06 | 梁寿禄 | A kind of potato egg roulade and preparation method thereof |
| CN106805120A (en) * | 2015-11-30 | 2017-06-09 | 天长市高新技术创业服务中心 | A kind of preparation method of egg yolk fruit sushi |
| CN106071819A (en) * | 2016-06-21 | 2016-11-09 | 集美大学 | A kind of processing method of sugaring flesh of fish kimbap |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850810A (en) * | 2018-07-06 | 2018-11-23 | 福建省大田县福梅农业开发有限公司 | A kind of tealeaves crow harvests meal and its preparation process |
| CN110463923A (en) * | 2019-07-05 | 2019-11-19 | 枣庄学院 | A kind of thousand layers of rice cake meat gruel and preparation method thereof |
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Application publication date: 20180109 |