CN108617944A - Mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding and its production method - Google Patents
Mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding and its production method Download PDFInfo
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 59
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- 239000011780 sodium chloride Substances 0.000 title claims abstract description 18
- 239000002304 perfume Substances 0.000 title claims abstract description 16
- 235000013599 spices Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 54
- 235000009566 rice Nutrition 0.000 claims abstract description 54
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- 235000004634 cranberry Nutrition 0.000 claims abstract description 8
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- 240000004957 Castanea mollissima Species 0.000 description 1
- 235000018244 Castanea mollissima Nutrition 0.000 description 1
- 235000000509 Chenopodium ambrosioides Nutrition 0.000 description 1
- 244000098897 Chenopodium botrys Species 0.000 description 1
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- 240000001008 Dimocarpus longan Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
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- RKTYLMNFRDHKIL-UHFFFAOYSA-N copper;5,10,15,20-tetraphenylporphyrin-22,24-diide Chemical compound [Cu+2].C1=CC(C(=C2C=CC([N-]2)=C(C=2C=CC=CC=2)C=2C=CC(N=2)=C(C=2C=CC=CC=2)C2=CC=C3[N-]2)C=2C=CC=CC=2)=NC1=C3C1=CC=CC=C1 RKTYLMNFRDHKIL-UHFFFAOYSA-N 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding and its production methods, belong to nutraceutical processing technique field.Include the raw material of following parts by weight：37~100 parts of glutinous rice, 18~40 parts of rehydration mushroom, 12~20 parts of carrot, 12~30 parts of junge Erbsen grain, 7~15 parts of Cranberry dried fruit, 5~12 parts of niblet, 4~10 parts of oat grain, 4~12 parts of red bean, 1.6~4 parts of salt；Step includes that raw material softening and anti-aging processing, rehydration mushroom, carrot sofening treatment, Zongzi pack.Mouthfeel of the present invention is soft glutinous, salted palatability, have many advantages, such as rich in dietary fiber and protein, low sugar low energy low-viscosity, it is cold and hot all eat, health-nutrition is delicious simultaneously to be deposited.Product gives full play to " supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, supplementing vital QI with five kinds of veg etables " theory, meets health of people demand, and production process mild condition is pollution-free, and no waste residue, waste vapour and harmful substance generate；Without using any chemical reagents, product edible safety.
Description
Technical field
The invention belongs to nutraceutical processing technique field, a kind of mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding and its life are referred in particular to
Production method.
Background technology
Zongzi, Gu claim " angle broomcorn millet ", " wrapping up in steaming ", " corn ", " Dumplings ", etc..It is Chinese tradition festival celebration food, it is with a long history,
It is spread extensively in China and the Chinese culture circle country.Finger wraps up glutinous rice or glutinous broomcorn millet with rice-pudding leaf, by food made of boiling.From ancient times extremely
The present, annual lunar calendar early May, Chinese common people every household will soak glutinous rice, wash rice-pudding leaf, packet Zongzi.Bright Li Shizhen (1518-1593 A.D.)《Compendium of Materia Medica》It carries：
" Dumplings, custom make rice-pudding.Ancients are wrapped up in milled glutinous broomcorn millet with wild rice Lu Ye and are cooked into, wedge angle, such as the shape of the palma heart, therefore say rice-pudding, say angle broomcorn millet.Modern times are multi-purpose
Glutinous rice.Modern custom, May 5 are section object, and phase Huai is sent, or speech bends original to hold a memorial ceremony for.Make this and throw river, to raise flood dragon." Zongzi type
It is various, such as jujube rice-pudding, sweetened bean paste rice-pudding, fresh meat rice-pudding, eight treasures (choice ingredients of certain special dishes) rice-pudding, ham rice-pudding, longan rice-pudding, lotus-seed paste rice-pudding, preserved fruit rice-pudding, Chinese chestnut rice-pudding, salted egg's rice-pudding, egg
Yellow rice-pudding etc..Southern rice-pudding leaf is mostly used indocalamus leaf, dew pocket leaf, Hiiragi leaves etc., and how triangular in shape Zongzi is, tetragonal；In central plain area, rice-pudding leaf is more
For Mongolian oak leaf etc., Zongzi is in cuboid more.Since traditional Zongzi glutinous rice multi-purpose greatly is made, high sugar high-energy lacks dietary fiber, egg
White matter, unbalanced nutrition, viscosity is high, nondigestible, does not meet the reasonable diet demand of modern science, especially enterogastric diseases and
Diabetic preferably eats or does not eat less, its consumption is caused to be affected.The edible fungi nutrition of " natural, nutrition, health care " is abundant,
It is good protein food resource rich in needed by human body various nutrients, the suitable suitable vegetable of grain is the good next of dining table staple food processing
Source can give full play to nutrition health-care functions of the edible mushroom to human body.Five cereals refer to " rice, broomcorn millet, millet, wheat, bean ".《The Yellow Emperor's Canon of Internal Medicine
Plain Questions》It proposes " supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, supplementing vital QI with five kinds of veg etables, taking the mixed foods of various natures and flavors, with replenishing vital essence and invigorating vital QI ".Using food
It is that raw material produces traditional food Zongzi with bacterium, five cereals, fruits and vegetables, realizes natural material nutrition complement, plays food to greatest extent and support
Raw effect improves human health status while providing ambrosia.
Invention content
A kind of mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding of present invention offer and its production method are with glutinous rice to solve current Zongzi
Main, high sugar, high-energy, easily quality and the auxotrophy such as retrogradation, widen edible mushroom, fruits and vegetables application field, raising edible mushroom, five
Paddy, fruits and vegetables utilization ratio create the economic benefit and social benefit of bigger.
The technical solution adopted by the present invention is that obtained by the raw material and step of following parts by weight：
37~100 parts of glutinous rice, 18~40 parts of rehydration mushroom, 12~20 parts of carrot, 12~30 parts of junge Erbsen grain, Cranberry
7~15 parts of dried fruit, 5~12 parts of niblet, 4~10 parts of oat grain, 4~12 parts of red bean, 1.6~4 parts of salt；
(1) raw material softening and anti-aging processing
Glutinous rice elution is clean, soaks at room temperature, amount of water：4~6cm of grain of rice surface is not crossed, plant fiber is softened, until
The grain of rice completely without hard-core, with hand gently twist i.e. it is broken until；
Niblet is uniformly mixed with oat grain, and cold water soak washs 10~20min, pulls the grain of rice out, adds water, amount of water：Water
Face is more than 2~5cm of rice grain surface, and 85~95 DEG C of closed 20~30min of digestion are cooled to 50~65 DEG C, by material when butt
Thermostable α-Amylase is added in the 0.3~1% of gross mass, stirs evenly, and keeps the temperature 20~40min, softens plant tissue, heat preservation knot
It is heated to 95~100 DEG C after beam, maintains 5~15min, further softening and anti-aging processing, concentration removing excessive moisture makes jade
The grain of rice and the expansion of oat grain softness stick glutinous appropriateness, and particle is complete again without dripping phenomenon, and red bean, junge Erbsen grain are respectively according to upper
State method and individually soften anti-aging processing, it is ensured that not with unclassified stores colour mixture；
(2) rehydration mushroom, carrot sofening treatment
Rehydration mushroom washes clean, drip water purification point, cuts into the mushroom pieces of 2~3cm, be added its weight in wet base mass ratio 10~
Whole salt in 20% soft white sugar, 0.1~0.4% food-grade sodium bicarbonate and dispensing, stirring rubbing is uniform, then by sugar
The 0.3~0.8% of quality spreads 6 degree of light-coloured vinegars on surface, then impregnate 12~for 24 hours, it is spare；Carrot wash clean, cuts into 0.5
The diced carrot of~1.5cm is spare, be added its mass ratio 10~20% soft white sugar stirring rubbing it is uniform, by saccharic amount 0.3~
0.8% spreads 6 degree of light-coloured vinegars on surface, then impregnate 12~for 24 hours, it is spare；
(3) Zongzi packs
Whole five cereals mushroom fruit vegetable materials being uniformly mixed, dry reed leaf cold water soak to softness, clear water washing removes crude removal,
It is soaked in clean drinking water, it is on-demand, it needs to pack Zongzi using single leaf or double leaf by production, is cooked or cooks to the grain of rice
It is soft without rotten, glutinous glutinous palatable, as mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding, product is cold and hot all to be eaten, and excellent in flavor is full of nutrition.
Advantage of the present invention：Since starch retrogradation, fibrosclerosis cause Zongzi to become stiff when tradition glutinous rice Zongzi room temperature
Firmly, not only mouthfeel deteriorates, and trophic function declines, digestibility reduces, thus cannot eat.It must carry out multiple steam, again
Boil, that the methods of microwave heating etc. carries out reheating is multiple soft, could eat.Cereal and beans particle are softened by this method and anti-
Burin-in process, making macromolecules starch and cellulosic in plant tissue, rigidly orderly space conformation becomes chaotic and loose, is formed
Three-dimensional pilotaxitic texture, carrying capacity enhancing, retentiveness are do not carry out softening and anti-aging processing sample 5 times or more, make Zongzi
Product room temperature is kept 30 days still can be soft glutinous flexible, and without heating, it can be served.
The optimum temperature of commerical grade Thermostable α-Amylase is 95 DEG C~97 DEG C, and starch is made to liquefy, and is starch
Saccharification prepare.The present invention breaks the normal procedure raw material after 85~95 DEG C of closed digestions 50~65 DEG C of low-temperature condition pair again
Raw material carries out Combined Treatment, makes processed cereal-granules and beans that swelling, softening only occur, without constituent occurs
Degradation, and then Zongzi nutritional ingredient in cooking or boiling is avoided to outflow with water.
Mushroom not only assigns mushroom excellent composite flavor using soda acid sugar salt combined processing, and it is thick and stiff to soften mushroom
Fibr tissue improves the pliability and water absorbing capacity and moisture holding capacity of product, and room temperature storage remains to keep tender after so that it is cured
Mouthfeel.Carrot is softened using room temperature sugaring, reduces raw material to the greatest extent by high-temperature heating number, high-temperature heating softening is avoided to destroy
Its natural nutrient component, while being covered using acetic acid, improve quality of material assurance function.In addition lentinus edodes-protein content is high, tool
Be always or usually as specified the taste characteristics of middle meat or fish, mushroom imparting saline taste can more be protruded the taste characteristics of its fragrance by the present invention, flavor collocation by
In sweet tea type Zongzi.
" supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, supplementing vital QI with five kinds of veg etables ".Mushroom five cereals, fruits and vegetables saline taste Zongzi is with glutinous rice, niblet, oat
Grain, mushroom, carrot, junge Erbsen grain, Cranberry dried fruit, salt, is raw material at red bean, through scientific compatibility, using modern advanced
Processing technology is process meticulously.Avoided by raw material of various types of grain due to it is single using glutinous rice for raw band come nutrition lack
It falls into, also changes Zongzi using glutinous rice as the traditional concept of raw material and way, edible mushroom, vegetables are used for the processing of Zongzi.The present invention
Product is rich in VitAVitE and calcium, iron, selenium, glutathione, dietary fiber, luteole, polyunsaturated fatty acid
Equal function factors, sweet mouthfeel is soft glutinous, is a kind of healthy staple food full of nutrition, convenient.Compared with traditional Zongzi
Compared with, use various types of grain, fruits and vegetables, edible mushroom for raw material, have rich in dietary fiber and protein, low sugar low energy low-viscosity,
Cold and hot the advantages that all eating, health-nutrition is delicious and deposits.
Specific implementation mode
Embodiment 1
It is obtained by the raw material and step of following parts by weight：Mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding is made of following raw materials according：It is glutinous
37 parts of rice, 18 parts of rehydration mushroom, 12 parts of carrot, 12 parts of junge Erbsen grain, 7 parts of Cranberry dried fruit, 5 parts of niblet, 4 parts of oat grain,
4 parts of red bean, 1.6 parts of salt；
(1) raw material softening and anti-aging processing
Glutinous rice elution is clean, soaks at room temperature, amount of water：4~6cm of grain of rice surface is not crossed, plant fiber is softened, with
The grain of rice completely gently twists i.e. broken be advisable without hard-core, with hand；
Niblet is uniformly mixed with oat grain, and cold water soak washs 10min, pulls the grain of rice out, adds water, amount of water super with the water surface
Crossing rice grain surface 2cm is advisable, and 85 DEG C of closed digestion 20min are cooled to 50 DEG C, adds by 0.3% of material gross mass when butt
Enter Thermostable α-Amylase, stir evenly, keep the temperature 20min, soften plant tissue, improves the anti-aging degree of product.Heat preservation terminates
After be heated to 95 DEG C, maintain 5min, further softening and anti-aging processing, while concentrating removing excessive moisture, make niblet and
The expansion of oat grain softness sticks glutinous appropriateness, particle it is complete again without dripping phenomenon until；Red bean, junge Erbsen grain are respectively according to above-mentioned
Method individually softens anti-aging processing, it is ensured that not with unclassified stores colour mixture.
(2) mushroom, carrot sofening treatment
Mushroom impregnates rehydration washes clean, and drip water purification point cuts into the mushroom pieces of 2cm, its weight in wet base mass ratio 10% is added
Soft white sugar, whole salt in 0.1% food-grade sodium bicarbonate and dispensing, stirring rubbing is uniform, then by saccharic amount
0.3% spreads 6 degree of light-coloured vinegars on surface, then impregnates 12h, and spare, carrot wash clean, the diced carrot for cutting into 0.5cm is spare,
The soft white sugar stirring rubbing that its mass ratio 10% is added is uniform, spreads 6 degree of light-coloured vinegars on surface by the 0.3% of saccharic amount, then soaks
Stain 12h, it is spare；
(3) Zongzi packs
Whole five cereals mushroom fruit vegetable materials being uniformly mixed, dry reed leaf cold water soak to softness, clear water washing removes crude removal,
It is soaked in clean drinking water, it is on-demand, it needs to pack Zongzi using single leaf or double leaf by production, is cooked or cooks to the grain of rice
It is soft without rotten, glutinous glutinous palatable, as mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding, product is cold and hot all to be eaten, and excellent in flavor is full of nutrition.
Embodiment 2
It is obtained by the raw material and step of following parts by weight：Mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding is made of following raw materials according：It is glutinous
100 parts of rice, 40 parts of rehydration mushroom, 20 parts of carrot, 30 parts of junge Erbsen grain, 15 parts of Cranberry dried fruit, 12 parts of niblet, oat grain
10 parts, 12 parts of red bean, 4 parts of salt；
(1) raw material softening and anti-aging processing
Glutinous rice elution is clean, soaks at room temperature, and amount of water is advisable with not crossing grain of rice surface 6cm, softens plant fiber,
I.e. broken be advisable completely gently is twisted without hard-core, with hand with the grain of rice；
Niblet is uniformly mixed with oat grain, and cold water soak washs 20min, pulls the grain of rice out, adds water, amount of water super with the water surface
Crossing rice grain surface 5cm is advisable, and 95 DEG C of closed digestion 30min are cooled to 65 DEG C, is added by 1% of material gross mass when butt
Thermostable α-Amylase stirs evenly, and keeps the temperature 40min, softens plant tissue, the anti-aging degree of product is improved, after heat preservation
100 DEG C are heated to, 15min, and further softening and anti-aging processing is maintained, while concentrating removing excessive moisture, makes niblet
And the expansion of oat grain softness, stick glutinous appropriateness, particle it is complete again without dripping phenomenon until, red bean, junge Erbsen grain are respectively according to upper
State method and individually soften anti-aging processing, it is ensured that not with unclassified stores colour mixture；
(2) mushroom, carrot sofening treatment
Mushroom impregnates rehydration washes clean, and drip water purification point cuts into the mushroom pieces of 3cm, its weight in wet base mass ratio 20% is added
Soft white sugar, whole salt in 0.4% food-grade sodium bicarbonate and dispensing, stirring rubbing is uniform, then by saccharic amount
0.8% spreads 6 degree of light-coloured vinegars on surface, then impregnates for 24 hours, and spare, carrot wash clean, the diced carrot for cutting into 1.5cm is spare,
The soft white sugar stirring rubbing that its mass ratio 20% is added is uniform, spreads 6 degree of light-coloured vinegars on surface by the 0.8% of saccharic amount, then soaks
Stain is for 24 hours, spare；
(3) Zongzi packs
Whole five cereals mushroom fruit vegetable materials being uniformly mixed, dry reed leaf cold water soak to softness, clear water washing removes crude removal,
It is soaked in clean drinking water, it is on-demand, it needs to pack Zongzi using single leaf or double leaf by production, is cooked or cooks to the grain of rice
It is soft without rotten, glutinous glutinous palatable, as mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding, product is cold and hot all to be eaten, and excellent in flavor is full of nutrition.
Embodiment 3
It is obtained by the raw material and step of following parts by weight：Mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding is made of following raw materials according：It is glutinous
70 parts of rice, 30 parts of rehydration mushroom, 16 parts of carrot, 16 parts of junge Erbsen grain, 11 parts of Cranberry dried fruit, 9 parts of niblet, oat grain 7
Part, 8 parts of red bean, 3 parts of salt；
(1) raw material softening and anti-aging processing
Glutinous rice elution is clean, soaks at room temperature, and amount of water is advisable with not crossing grain of rice surface 5cm, softens plant fiber,
I.e. broken be advisable completely gently is twisted without hard-core, with hand with the grain of rice；
Niblet is uniformly mixed with oat grain, and cold water soak washs 15min, pulls the grain of rice out, adds water, amount of water super with the water surface
Crossing rice grain surface 4cm is advisable, and 90 DEG C of closed digestion 25min are cooled to 57 DEG C, adds by 0.6% of material gross mass when butt
Enter Thermostable α-Amylase, stir evenly, keep the temperature 30min, soften plant tissue, improves the anti-aging degree of product.Heat preservation terminates
After be heated to 98 DEG C, maintain 10min, and further softening and anti-aging processing, while concentrating removing excessive moisture, make niblet
And the expansion of oat grain softness, stick glutinous appropriateness, particle it is complete again without dripping phenomenon until, red bean, junge Erbsen grain are respectively according to upper
State method and individually soften anti-aging processing, it is ensured that not with unclassified stores colour mixture；
(2) mushroom, carrot sofening treatment
Mushroom impregnates rehydration washes clean, and drip water purification point cuts into the mushroom pieces of 2.5cm, its weight in wet base mass ratio is added
Whole salt in 15% soft white sugar, 0.3% food-grade sodium bicarbonate and dispensing, stirring rubbing is uniform, then by saccharic amount
0.6% spreads 6 degree of light-coloured vinegars on surface, then impregnates 18h, and spare, carrot wash clean, the diced carrot for cutting into 1.0cm is spare,
The soft white sugar stirring rubbing that its mass ratio 15% is added is uniform, spreads 6 degree of light-coloured vinegars on surface by the 0.6% of saccharic amount, then soaks
Stain 18h, it is spare；
(3) Zongzi packs
Whole five cereals mushroom fruit vegetable materials being uniformly mixed, dry reed leaf cold water soak to softness, clear water washing removes crude removal,
It is soaked in clean drinking water, it is on-demand, it needs to pack Zongzi using single leaf or double leaf by production, is cooked or cooks to the grain of rice
It is soft without rotten, glutinous glutinous palatable, as mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding, product is cold and hot all to be eaten, and excellent in flavor is full of nutrition.
Claims (2)
1. a kind of mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding, which is characterized in that obtained by the raw material and step of following parts by weight：
37~100 parts of glutinous rice, 18~40 parts of rehydration mushroom, 12~20 parts of carrot, 12~30 parts of junge Erbsen grain, Cranberry dried fruit 7
~15 parts, 5~12 parts of niblet, 4~10 parts of oat grain, 4~12 parts of red bean, 1.6~4 parts of salt；
(1) raw material softening and anti-aging processing
Glutinous rice elution is clean, soaks at room temperature, amount of water：4~6cm of grain of rice surface is not crossed, softens plant fiber, until the grain of rice
It is completely gently twisted without hard-core, with hand until being broken；
Niblet is uniformly mixed with oat grain, and cold water soak washs 10~20min, pulls the grain of rice out, adds water, amount of water：The water surface is super
2~5cm of rice grain surface is crossed, 85~95 DEG C of closed 20~30min of digestion are cooled to 50~65 DEG C, by the total matter of material when butt
Thermostable α-Amylase is added in the 0.3~1% of amount, stirs evenly, and keeps the temperature 20~40min, softens plant tissue, after heat preservation
95~100 DEG C are heated to, maintains 5~15min, further softening and anti-aging processing, concentration removing excessive moisture makes niblet
And the expansion of oat grain softness, glutinous glutinous appropriateness, particle is complete again without dripping phenomenon, and red bean, junge Erbsen grain are respectively according to above-mentioned side
Method individually softens anti-aging processing, it is ensured that not with unclassified stores colour mixture；
(2) rehydration mushroom, carrot sofening treatment
Rehydration mushroom washes clean, drip water purification point, cuts into the mushroom pieces of 2~3cm, its weight in wet base mass ratio 10~20% is added
Whole salt in soft white sugar, 0.1~0.4% food-grade sodium bicarbonate and dispensing, stirring rubbing is uniform, then by saccharic amount
0.3~0.8% spreads 6 degree of light-coloured vinegars on surface, then impregnate 12~for 24 hours, it is spare；Carrot wash clean, cuts into 0.5~1.5cm
Diced carrot it is spare, be added its mass ratio 10~20% soft white sugar stirring rubbing it is uniform, by saccharic amount 0.3~0.8%
Surface spreads 6 degree of light-coloured vinegars, then impregnate 12~for 24 hours, it is spare；
(3) Zongzi packs
Whole five cereals mushroom fruit vegetable materials are uniformly mixed, dry reed leaf cold water soak to softness, clear water washing removes crude removal, impregnates
It is on-demand in clean drinking water, need to pack Zongzi using single leaf or double leaf by production, it is cooked or cook it is soft to the grain of rice and
It is not rotten, glutinous glutinous palatable, as mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding.
2. the production method of mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding as described in claim 1, which is characterized in that including following weight
The raw material and step of part：
37~100 parts of glutinous rice, 18~40 parts of rehydration mushroom, 12~20 parts of carrot, 12~30 parts of junge Erbsen grain, Cranberry dried fruit 7
~15 parts, 5~12 parts of niblet, 4~10 parts of oat grain, 4~12 parts of red bean, 1.6~4 parts of salt；
(1) raw material softening and anti-aging processing
Glutinous rice elution is clean, soaks at room temperature, amount of water：4~6cm of grain of rice surface is not crossed, softens plant fiber, until the grain of rice
It is completely gently twisted without hard-core, with hand until being broken；
Niblet is uniformly mixed with oat grain, and cold water soak washs 10~20min, pulls the grain of rice out, adds water, amount of water：The water surface is super
2~5cm of rice grain surface is crossed, 85~95 DEG C of closed 20~30min of digestion are cooled to 50~65 DEG C, by the total matter of material when butt
Thermostable α-Amylase is added in the 0.3~1% of amount, stirs evenly, and keeps the temperature 20~40min, softens plant tissue, after heat preservation
95~100 DEG C are heated to, maintains 5~15min, further softening and anti-aging processing, concentration removing excessive moisture makes niblet
And the expansion of oat grain softness, glutinous glutinous appropriateness, particle is complete again without dripping phenomenon, and red bean, junge Erbsen grain are respectively according to above-mentioned side
Method individually softens anti-aging processing, it is ensured that not with unclassified stores colour mixture；
(2) rehydration mushroom, carrot sofening treatment
Rehydration mushroom washes clean, drip water purification point, cuts into the mushroom pieces of 2~3cm, its weight in wet base mass ratio 10~20% is added
Whole salt in soft white sugar, 0.1~0.4% food-grade sodium bicarbonate and dispensing, stirring rubbing is uniform, then by saccharic amount
0.3~0.8% spreads 6 degree of light-coloured vinegars on surface, then impregnate 12~for 24 hours, it is spare；Carrot wash clean, cuts into 0.5~1.5cm
Diced carrot it is spare, be added its mass ratio 10~20% soft white sugar stirring rubbing it is uniform, by saccharic amount 0.3~0.8%
Surface spreads 6 degree of light-coloured vinegars, then impregnate 12~for 24 hours, it is spare；
(3) Zongzi packs
Whole five cereals mushroom fruit vegetable materials are uniformly mixed, dry reed leaf cold water soak to softness, clear water washing removes crude removal, impregnates
It is on-demand in clean drinking water, need to pack Zongzi using single leaf or double leaf by production, it is cooked or cook it is soft to the grain of rice and
It is not rotten, glutinous glutinous palatable, as mushroom five cereals, fruits and vegetables saline taste perfume (or spice) rice-pudding.
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Cited By (1)
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|---|---|---|---|---|
| CN113558187A (en) * | 2020-04-29 | 2021-10-29 | 朱惠泉 | Rice dumpling and preparation method thereof |
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Application publication date: 20181009 |