CN107625024A - The preparation method of yolk fresh meat rice-pudding - Google Patents
The preparation method of yolk fresh meat rice-pudding Download PDFInfo
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- CN107625024A CN107625024A CN201710915814.1A CN201710915814A CN107625024A CN 107625024 A CN107625024 A CN 107625024A CN 201710915814 A CN201710915814 A CN 201710915814A CN 107625024 A CN107625024 A CN 107625024A
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Abstract
The invention discloses the preparation method of yolk fresh meat rice-pudding, including rice-pudding leaf prepares, glutinous rice prepares, fresh meat is prepared, packs raw rice-pudding, raw rice-pudding is precooked, sterilize with it is quick-frozen, concretely comprise the following steps：Rice-pudding leaf is cleaned and is put into aqueous sodium carbonate, boiling is boiled, and cleaning is dried, standby；Glutinous rice is eluriated totally, soaks, drains, then glutinous rice is mixed thoroughly with condiment；By fresh meat stripping and slicing, pickled with flavor enhancement, it is standby；Glutinous rice, fresh meat, ripe preserved egg yellow and glutinous rice will be put in rice-pudding leaf, wraps up, ties up to obtain raw rice-pudding；Raw rice-pudding is put into boiling water again and precooked, is soaked after pulling out with cold water, is packed, it is standby；Finally Zongzi is sterilized, vacuum cooled is quick-frozen, you can obtain yolk 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 yolk 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 yolk 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 yolk fresh meat rice-pudding, including rice-pudding leaf prepares, glutinous rice prepares, fresh meat is prepared, packs raw rice-pudding, raw rice-pudding is precooked, killed
With quick-frozen, preparation method concretely comprises the following steps bacterium：
Rice-pudding leaf prepares：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：Glutinous rice is eluriated totally, is 1 by rice water weight ratio:1.8-2.3 adds water, contains glutinous rice weight in water
0.022-0.025% functional protein, 50-70min is soaked, is drained, then glutinous rice is mixed thoroughly with condiment, the addition of condiment
For the 3-5% of glutinous rice weight, the composition and its parts by weight of condiment：Salt 1.5-2.0 parts, oil consumption 1.3-1.7 parts, soy sauce 1.3-1.7
Part, five-spice powder 0.8-1.1 parts, white sugar 1.1-1.4 parts, sodium Diacetate 0.2-0.3 parts, the amino acid sequence of above-mentioned functional protein are：
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, the quality of Zongzi is improved, the step can remove glutinous rice surface and produce smell substance, retain the flavor substances of glutinous rice to greatest extent
Matter, its water content is set to reach optimum value so that glutinous rice intergranular combination after gelatinization is more compacted, and mouthfeel has more flexible,
Condiment can not only make glutinous rice have unique fragrance in the step, and this fragrance can bring out the best in each other with the fragrance of fresh meat and yolk, also
The non-sticky rice-pudding leaf of glutinous rice can be caused, improve the instant of Zongzi；
It is prepared by fresh meat：By fresh meat stripping and slicing, cube meat is then pickled into 50-70min with flavor enhancement, standby, the addition of flavor enhancement is
The 2-3% of cube meat weight, the composition and its parts by weight of flavor enhancement are：Cooking wine 5-8 parts, salt 1-2 parts, five-spice powder 2-3 parts, oil consumption 2-3
Part, 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, the weight of L- arabo-ascorbic acids and D-araboascorbic acid ratio is 1.23-1.35 in arabo-ascorbic acid:100, the arabo-ascorbic acid
The reasonable content of middle L- arabo-ascorbic acids can increase arabo-ascorbic acid and remove free radical O2With OH ability, can preferably press down
The activity of oxygenerating enzyme, the oxidation of fresh meat is effectively prevented, improve the stability of fillings, and then extend the shelf of Zongzi
Phase, the flavor enhancement can not only remove the smell of fresh meat, the bacterium in suppression fresh meat, the flavouring quality for lifting fresh meat, Er Qieneng
Extend the shelf-life of fresh meat fillings, while the flavor enhancement safety coefficient is high, easy to use, reusable edible 3-5 times；
Pack raw rice-pudding：Glutinous rice 20-30 parts, fresh meat 4-6 parts, ripe preserved egg yellow 2-4 parts are taken by weight, and two panels rice-pudding leaf will be taken to be folded into
It is placed in after taper in mould, puts glutinous rice, fresh meat, ripe preserved egg yellow and glutinous rice, is wrapped up, tie up, produce raw rice-pudding, the step is first by half
Glutinous rice is put into rice-pudding leaf, is adding fresh meat and ripe preserved egg yellow, is then covering remaining glutinous rice, is then wrapped up Zongzi with rice-pudding leaf tight
In four angle-style, seven circles are tied with Zongzi with line, 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 25-35min that precooks, with 8-12min is soaked in cold water after pulling out, then packed,
Standby, immersion after being precooked in step processing causes the rice layer contract on cooling that Zongzi surface has been gelatinized, and Free water is to rice-pudding
The obstruction of sub- diffusion inside weakens, and Free water becomes easy to Zongzi diffusion inside, so that the boiling speed constant of Zongzi
Increase by one, shortens the digestion time of Zongzi, while the content of glutinous rice is reached maximum, glutinous rice and cube meat is tentatively cured, and
It is unlikely to completely well-done, avoids making Zongzi glutinous rice overcure occur in sterilization process and aging, the phenomenon of cube meat hair bavin occurring,
And then influence the overall mouthfeel of Zongzi；
Sterilization with it is quick-frozen：By after vacuum packaging Zongzi sterilize 30-40min, after Zongzi is taken out vacuum cooled to 20-30 DEG C,
Then the quick-frozen 30-40min at -30 to -35 DEG C, you can yolk fresh meat rice-pudding is obtained, step sterilization is thorough, while with sterilization
Carry out, Zongzi temperature constantly rises, and the gelatinization degree of Zongzi constantly rises, until sterilization terminates so that the final gelatinization degree of Zongzi
The requirement of Zongzi curing is disclosure satisfy that, vacuum cooled has cooldown rate height, cooling is uniform, cooling procedure is easily controllable, energy consumption
Low advantage, the breeding of bacterium can also be sterilized or suppressed, extend storage period and the shelf life of Zongzi, the Zongzi fragrance is only
Spy, it is glutinous without pasting, it is fertile and oiliness, it is nutritious, it is tasty.
Compared with prior art, the advantage of the invention is that：Preparation method simple possible of the present invention, than conventional method saving
Half the time, the production efficiency of Zongzi is improved, reduce the energy consumption in production process, environment is had no adverse effects, suitable for industry
Metaplasia is produced, and is advantageous to the sustainable development of Zongzi industry；The preparation method makes the tight type of glutinous rice surface texture not be destroyed, wind
Taste material can be remained behind, and the combination between polished glutinous rice grain is more compacted, and mouthfeel has more flexible；The preparation method is used and precooked
Immersion is handled, sterilized again afterwards, makes the boiling speed constant of Zongzi increase by one, is shortened the digestion time of Zongzi, is substantially reduced life
Production capacity consumes, while can improve the mouthfeel of Zongzi；The Zongzi that the preparation method obtains is nutritious, the perfume (or spice) of glutinous rice, fresh meat and yolk
Taste mutually echoes so that Zongzi has unique fragrance, tasty, and the storage period of Zongzi and shelf life are longer, and glutinous rice is non-sticky
Rice-pudding leaf, instant, it is easy to be esthetically acceptable to the consumers.
Embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
The preparation method of yolk fresh meat rice-pudding, including rice-pudding leaf prepares, glutinous rice prepares, fresh meat is prepared, packs raw rice-pudding, raw rice-pudding is precooked, killed
With quick-frozen, it is concretely comprised the following steps bacterium：
1）Rice-pudding leaf prepares：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：Glutinous rice is eluriated totally, is 1 by rice water weight ratio:2.3 plus water, then water in contain glutinous rice weight
0.022% functional protein, 70min is soaked, is drained, then glutinous rice is mixed thoroughly with condiment, the addition of condiment is glutinous rice weight
3.5%, the composition and its parts by weight of condiment：1.5 parts of salt, 1.6 parts of oil consumption, 1.3 parts of soy sauce, 1.1 parts of five-spice powder, white sugar 1.1
Part, 0.3 part of sodium Diacetate, the amino acid sequence of above-mentioned functional protein are：TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDC
HTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEENVSYKPFVVSWK YGVAGFYTHCGPNFCCCIS,
Water soaks the chaff layer that can get rid of surface, reduces rotten aliphatic acid etc. and produces smell substance, but can make glutinous rice surface texture
There is 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 glutinous rice
Interior flavor substance can remain behind, moreover it is possible to make glutinous rice be not easy to adsorb the color of rice-pudding leaf in digestion process, keep glutinous rice
Mouthfeel and color and luster, and the functional protein can also help the chaff layer that glutinous rice quickly gets rid of surface, enable its water absorption rate quick
Reach stationary value so that glutinous rice is fully gelatinized in boiling, suppresses its retrogradation, improves the quality of Zongzi, and the step can remove glutinous
Rice surface produces smell substance, retains the flavor substance of glutinous rice to greatest extent, its water content is reached optimum value so that glutinous rice exists
Intergranular combination is more compacted after gelatinization, and mouthfeel has more flexible, and condiment can not only make glutinous rice have uniqueness in the step
Fragrance, this fragrance can bring out the best in each other with the fragrance of fresh meat and yolk, moreover it is possible to so that the non-sticky rice-pudding leaf of glutinous rice, the edible side for improving Zongzi
Just property；
3）It is prepared by fresh meat：By fresh meat stripping and slicing, cube meat is then pickled into 50min with flavor enhancement, standby, the addition of flavor enhancement is meat
The 3% of block 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, 2 parts of oil consumption, soy sauce 1.7
Part, 3 parts of white sugar, 3.8 parts of rice wine, 2.8 parts of arabo-ascorbic acid, 1.8 parts of potassium cinnamate, in arabo-ascorbic acid L- arabo-ascorbic acids and
The weight ratio of D-araboascorbic acid is 1.35:100, the reasonable content of L- arabo-ascorbic acids can increase different anti-in the arabo-ascorbic acid
Bad hematic acid removes free radical O2It with OH ability, can preferably suppress the activity of oxidizing ferment, effectively prevent the oxygen of fresh meat
Change acts on, and improves the stability of fillings, and then extends the shelf life of Zongzi, the flavor enhancement can not only remove fresh meat smell,
Suppress the bacterium in fresh meat, lift the flavouring quality of fresh meat, and the shelf-life of fresh meat fillings can be extended, while the flavor enhancement is pacified
Overall coefficient is high, easy to use, reusable edible 3-5 times；
4）Pack raw rice-pudding：30 parts of glutinous rice, 4.5 parts of fresh meat, 4 parts of ripe preserved egg yellow are taken by weight, and two panels rice-pudding leaf will be taken to be folded into cone
It is placed in after shape in mould, puts glutinous rice, fresh meat, ripe preserved egg yellow and glutinous rice, is wrapped up, tie up, produce raw rice-pudding, the step is first glutinous by half
Rice is put into rice-pudding leaf, is adding fresh meat and ripe preserved egg yellow, is then covering remaining glutinous rice, is then in tightly by Zongzi parcel with rice-pudding leaf
Four angle-style, seven circles are tied with Zongzi with line, seven circles will be uniformly distributed with Zongzi, break into fast knot, the Zongzi packed should
Shortening as early as possible, dead time must not exceed 2 hours, otherwise can influence the quality of Zongzi；
5）Raw rice-pudding is precooked：Raw rice-pudding is put into boiling water the 25min that precooks, with 8min is soaked in cold water after pulling out, then packed, it is standby
Cause the rice layer contract on cooling that Zongzi surface has been gelatinized with, immersion after being precooked in step processing, Free water is to Zongzi
The obstruction of diffusion inside weakens, and Free water becomes easy to Zongzi diffusion inside, so that the boiling speed constant of Zongzi increases
Add one, shorten the digestion time of Zongzi, while the content of glutinous rice is reached maximum, glutinous rice and cube meat is tentatively cured, without
As for completely well-done, avoid making Zongzi glutinous rice overcure occur in sterilization process and aging, the phenomenon of cube meat hair bavin occurs, enter
And influence the overall mouthfeel of Zongzi；
6）Sterilization with it is quick-frozen：Zongzi after vacuum packaging is sterilized into 30min, vacuum cooled is to 30 DEG C after Zongzi is taken out, then
The quick-frozen 30min at -35 DEG C, you can obtain fresh meat rice-pudding, step sterilization is thorough, while with the progress of sterilization, Zongzi temperature is not
Disconnected to rise, the gelatinization degree of Zongzi constantly rises, until sterilization terminates so that the final gelatinization degree of Zongzi disclosure satisfy that Zongzi cures
Requirement, vacuum cooled have cooldown rate is high, cooling uniformly, the advantage that cooling procedure is easily controllable, energy consumption is low, can also kill
Bacterium or the breeding for suppressing bacterium, extend storage period and the shelf life of Zongzi, the Zongzi fragrance is unique, glutinous without pasting, fertilizer without
It is greasy, it is nutritious, it is tasty.
Embodiment 2：
The preparation method of yolk fresh meat rice-pudding, it is concretely comprised the following steps：
Rice-pudding leaf prepares：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 plus water, then water in contain glutinous rice weight 0.025%
Functional protein, soak 55min, drain, add the sodium Diacetate of glutinous rice weight 0.1%, be well mixed, it is standby, then by glutinous rice
Mixed thoroughly with condiment, the addition of condiment is the 5% of glutinous rice weight, the composition and its parts by weight of condiment：2.0 parts of salt, oil consumption
1.4 parts, 1.7 parts of soy sauce, 1.1 parts of five-spice powder, 1.1 parts of white sugar, 0.3 part of sodium Diacetate, the amino acid sequence of above-mentioned functional protein
For：TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSL
YEENVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS；
It is prepared by fresh meat：By fresh meat stripping and slicing, cube meat is then pickled into 70min with flavor enhancement, standby, the addition of flavor enhancement is cube meat
The 2% of weight, the composition and its parts by weight of flavor enhancement are：5 parts of cooking wine, 2 parts of salt, 2 parts of five-spice powder, 3 parts of oil consumption, 2.3 parts of soy sauce,
2.1 parts of white sugar, 4.6 parts of rice wine, 2.4 parts of arabo-ascorbic acid, 2.2 parts of potassium cinnamate, in arabo-ascorbic acid L- arabo-ascorbic acids and
The weight ratio of D-araboascorbic acid is 1.23:100；
Pack raw rice-pudding：22 parts of glutinous rice, 4 parts of fresh meat, 4 parts of ripe preserved egg yellow are taken by weight, after the folding of two panels rice-pudding leaf will be taken tapered
It is placed in mould, puts glutinous rice, fresh meat, ripe preserved egg yellow and glutinous rice, wraps up, tie up, produce raw rice-pudding；
Raw rice-pudding is precooked：Raw rice-pudding is put into boiling water the 25min that precooks, with 8min is soaked in cold water after pulling out, then packed, it is standby；
Sterilization with it is quick-frozen：By after vacuum packaging Zongzi sterilize 40min, after Zongzi is taken out vacuum cooled to 30 DEG C, then-
Quick-frozen 40min at 30 DEG C, you can obtain fresh meat rice-pudding.
Embodiment 3：
The preparation method of yolk fresh meat rice-pudding is：Rice-pudding leaf is cleaned and is put into the aqueous solution that concentration of sodium carbonate is 0.013%, boiling is boiled
20min, cleaning are dried, standby；Glutinous rice is eluriated totally, is 1 by rice water weight ratio:2.0 plus water, then water in contain glutinous rice weight
0.024% functional protein, 60min is soaked, is drained, then glutinous rice is mixed thoroughly with condiment, the addition of condiment is glutinous rice weight
4%, it is standby；By fresh meat stripping and slicing, cube meat is then pickled into 60min with flavor enhancement, standby, the addition of flavor enhancement is cube meat weight
The 2.5% of amount, it is standby, 25 parts of glutinous rice, 5 parts of fresh meat, 3 parts of ripe preserved egg yellow are taken by weight, after the folding of two panels rice-pudding leaf will be taken tapered
It is placed in mould, puts glutinous rice, fresh meat, ripe preserved egg yellow and glutinous rice, wrap up, tie up to obtain raw rice-pudding, raw rice-pudding is put into boiling water and precooked
30min, with 10min is soaked in cold water after pulling out, it is fitted into vacuum bag and packs, sterilizes 35min, vacuum cooled after Zongzi is taken out
To 25 DEG C, the then quick-frozen 35min at -32 DEG C, you can yolk fresh meat rice-pudding.
The composition and its parts by weight of above-mentioned condiment：It is 1.7 parts of salt, 1.5 parts of oil consumption, 1.5 parts of soy sauce, 1.0 parts of five-spice powder, white
Sugared 1.2 parts, 0.25 part of sodium Diacetate.
The composition and its parts by weight of above-mentioned flavor enhancement be：7 parts of cooking wine, 1.5 parts of salt, 2.5 parts of five-spice powder, 2.5 parts of oil consumption, sauce
2 parts of oil, 2.5 parts of white sugar, 4.2 parts of rice wine, 2.6 parts of arabo-ascorbic acid, 2 parts of potassium cinnamate, L- is different anti-wherein in arabo-ascorbic acid
The weight of bad hematic acid and D-araboascorbic acid ratio is 1.3:100.
Embodiment 4：
Subjective appreciation：The Zongzi of embodiment 1, embodiment 2 and embodiment 3 is set to test group, common commercially available yolk 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 yolk fresh meat Zongzi in terms of outward appearance, fragrance, flavour and mouthfeel is better than commercially available egg made from bright preparation method
Yellow 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 yolk 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 yolk fresh meat rice-pudding, it is characterised in that：Described preparation method concretely comprises the following steps：
1）Rice-pudding leaf prepares：Rice-pudding leaf is cleaned and is put into aqueous sodium carbonate, boiling is boiled, and cleaning is dried, standby；
2）Glutinous rice prepares：Glutinous rice is eluriated totally, soaks, drains, then glutinous rice is mixed thoroughly with condiment；
3）It is prepared by fresh meat：By fresh meat stripping and slicing, then cube meat is pickled with flavor enhancement, it is standby；
4）Pack raw rice-pudding：Glutinous rice, fresh meat, ripe preserved egg yellow and glutinous rice will be put in rice-pudding leaf, is wrapped up, is tied up, produce raw rice-pudding；
5）Raw rice-pudding is precooked：Raw rice-pudding is put into boiling water and precooked, is soaked after pulling out with cold water, is packed, it is standby；
6）Sterilization with it is quick-frozen：Zongzi is sterilized, vacuum cooled is quick-frozen, you can obtain yolk fresh meat rice-pudding.
2. the preparation method of yolk fresh meat rice-pudding according to claim 1, it is characterised in that：The aqueous solution in described step 1
The concentration of middle sodium carbonate is 0.012-0.015%, and 18-25min is boiled in boiling.
3. the preparation method of yolk fresh meat rice-pudding according to claim 1, it is characterised in that：Meter Shui Chong in described step 2
Amount is than being 1:1.8-2.3 soak 50-70min.
4. the preparation method of yolk fresh meat rice-pudding according to claim 1, it is characterised in that：Contain in described step 2 reclaimed water
There is glutinous rice weight 0.022-0.025% functional protein, the amino acid sequence of functional protein is：
TDHAAKCYLLHPGKLCVCVKQDNAYASAIPRDCHTCEGICADATATMDRYSDTGGPLSTARCVNAFHFYKGCSLYEE
NVSYKPFVVSWKYGVAGFYTHCGPNFCCCIS。
5. the preparation method of yolk fresh meat rice-pudding according to claim 1, it is characterised in that：Condiment in described step 2
Addition be glutinous rice weight 3-5%, the composition and its parts by weight of condiment：Salt 1.5-2.0 parts, oil consumption 1.3-1.7 parts, soy sauce
1.3-1.7 parts, five-spice powder 0.8-1.1 parts, white sugar 1.1-1.4 parts, sodium Diacetate 0.2-0.3 parts.
6. the preparation method of yolk fresh meat rice-pudding according to claim 1, it is characterised in that：Flavor enhancement in described step 3
Addition be cube meat weight 2-3%, pickle 50-70min.
7. the preparation method of yolk fresh meat rice-pudding according to claim 1, it is characterised in that：Cooking wine 5-8 in described step 3
It is part, salt 1-2 parts, five-spice powder 2-3 parts, oil consumption 2-3 parts, soy sauce 1.5-2.3 parts, white sugar 2-3 parts, rice wine 3.7-4.6 parts, different anti-bad
Hematic acid 2.4-2.8 parts, potassium cinnamate 1.8-2.2 parts.
8. the preparation method of yolk fresh meat rice-pudding according to claim 1, it is characterised in that：Zongzi in described step 4
Composition and its parts by weight are：Glutinous rice 20-30 parts, fresh meat 4-6 parts, ripe preserved egg yellow 2-4 parts.
9. the preparation method of yolk fresh meat rice-pudding according to claim 1, it is characterised in that：Precook 25- in described step 5
35min, cold water soak 8-12min.
10. the preparation method of yolk fresh meat rice-pudding according to claim 1, it is characterised in that：Zongzi kills in described step 6
Bacterium 30-40min.
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| CN111165713A (en) * | 2019-11-26 | 2020-05-19 | 浙江韩情生物科技有限公司 | Preservation method of rice dumplings through electron beam irradiation |
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| CN113317443A (en) * | 2021-06-18 | 2021-08-31 | 浙江三溪堂中药有限公司 | Preparation method of polygonatum sibiricum rice dumplings |
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