CN108719800A - The curried fragrant rice-pudding of agaric five cereals, fruits and vegetables and its production method - Google Patents

The curried fragrant rice-pudding of agaric five cereals, fruits and vegetables and its production method Download PDF

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Publication number
CN108719800A
CN108719800A CN201810407460.4A CN201810407460A CN108719800A CN 108719800 A CN108719800 A CN 108719800A CN 201810407460 A CN201810407460 A CN 201810407460A CN 108719800 A CN108719800 A CN 108719800A
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rice
agaric
grain
parts
powder
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刘婷婷
张艳荣
王大为
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Jilin Agricultural University
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Jilin Agricultural University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/24Synthetic spices, flavouring agents or condiments prepared by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40Table salts; Dietetic salt substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107Addition or treatment with enzymes not combined with fermentation with microorganisms

Abstract

The present invention relates to the curried fragrant rice-pudding of agaric five cereals, fruits and vegetables and its production methods, belong to food processing technology field.Using glutinous rice, corn, oat, red bean, carrot, junge Erbsen grain, agaric, pineapple pulp, Cranberry dried fruit as primary raw material, softening and anti-aging processing are carried out to raw material using mild enzymolysis joint boiling technology, it is aided with agaric five cereals, fruits and vegetables curry flavor perfume (or spice) rice-pudding of the seasonings such as salt, caraway seeds, mustard seeds, turmeric production, sweet mouthfeel is soft glutinous, 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.The present invention 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

The curried fragrant rice-pudding of agaric five cereals, fruits and vegetables and its production method
Technical field
The invention belongs to nutraceutical processing technique field, a kind of curried fragrant rice-pudding of agaric five cereals, fruits and vegetables 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 curried fragrant rice-pudding of agaric five cereals, fruits and vegetables 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 being obtained by the raw material and step of following parts by weight:
32~100 parts of glutinous rice, 10~22 parts of niblet, 10~30 parts of carrot, 8~17 parts of oat grain, rehydration agaric 14~ 45 parts, 10~25 parts of junge Erbsen grain, 5~20 parts of red bean, 5~12 parts of pineapple pulp, 5~12 parts of Cranberry dried fruit, salt 1~ 5 parts, 0.8~1.5 part of caraway seeds powder, 0.5~1.5 part of curcuma powder, 0.3~1 part of chilli seed powder, 0.3~1 part of mustard seeds powder is diligent Right 0.05~0.2 part of powder, 0.05~0.2 part of fennel powder, 0.05~0.2 part of white pepper powder, 0.05~0.2 part of zanthoxylum powder;
(1) supplementary 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 10~20min, pulls the grain of rice out, adds water, amount of water:Water Face is more than 3~6cm 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 15~30min, softens plant tissue, heat preservation knot It is heated to 95~100 DEG C after beam, maintains 5~15min, and further softening and anti-aging processing, while concentrating removing superfluous water Point, to particle it is complete again without dripping phenomenon until, red bean, junge Erbsen grain individually soften anti-aging place according to the method described above respectively Reason, it is ensured that not with unclassified stores colour mixture;
(2) rehydration agaric, pineapple pulp and the adjustment of carrot flavor and sofening treatment
Rehydration agaric washes clean, drip water purification point, cuts into the agaric slice of 2~3cm, be added its weight in wet base mass ratio 10~ Salt and whole seasonings in 20% soft white sugar, dispensing, stirring rubbing is uniform, then by saccharic amount 0.2~0.5% on surface Spread 6 degree of light-coloured vinegars, then impregnate 12~for 24 hours, it is spare;Wash clean carrot, pineapple pulp, the fourth for cutting into 1~2.5cm is spare, Be added its mass ratio 10~20% soft white sugar stirring rubbing it is uniform, by saccharic amount 0.2~0.5% surface spread 6 degree it is white Vinegar, then impregnate 12~for 24 hours, it is spare;
(3) Zongzi packs
Whole five cereals agaric 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 curried fragrant rice-pudding of agaric five cereals, fruits and vegetables, 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, not only mouthfeel It deteriorates, and trophic function declines, digestibility reduces, thus cannot eat.It must carry out answering and steam, boil again, microwave heating Deng the methods of to carry out reheating multiple soft, could eat.By the art of this patent to cereal and the softening of beans particle and anti-aging place Reason, making macromolecules starch and cellulosic in plant tissue, rigidly orderly space conformation becomes chaotic and loose, forms three-dimensional hand over Structure, carrying capacity enhancing are knitted, retentiveness is do not carry out softening and anti-aging processing sample 5 times or more, keeps Zongzi product normal 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.This patent is broken 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.
Agaric is subjected to compound pickling seasoning processing using the sugared salt of acid and seasoning, not only softens agaric plant tissue, carries The pliability and water absorbing capacity and moisture holding capacity of high product, room temperature storage remains to keep tender mouthfeel after so that it is cured.In addition Agaric protein content is high, has the taste characteristics of meat or fish in element, is modulated into the excessively greasy mouth of sweet taste Zongzi flavor, without salubrious sense.It presses This patent, which prepares seasoning, has curried flavor, salty fresh perfume micro- peppery.Agaric, which is modulated into curried flavor more, can protrude its fragrance Taste characteristics, due to sweet tea type Zongzi, appetizing solution is greasy for flavor collocation.Carrot, pineapple are softened using room temperature sugaring, are reduced to the greatest extent Raw material is avoided high-temperature heating softening from destroying its natural nutrient component, while being covered using acetic acid, is improved object by high-temperature heating number Expect quality assurance function.
" 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 ".The curried fragrant rice-pudding of agaric five cereals, fruits and vegetables with glutinous rice, niblet, carrot, Oat grain, agaric, junge Erbsen grain, red bean, pineapple, Cranberry dried fruit are raw material, are aided with salt, caraway seeds powder, curcuma powder, peppery Green pepper seed powder, mustard seeds powder, cumin powder, fennel powder, white pepper powder, zanthoxylum powder, through scientific compatibility, using modern advanced processing skill Art is process meticulously.Avoided by raw material of various types of grain due to it is single using glutinous rice for raw band come auxotrophy, also change Become Zongzi using glutinous rice as the traditional concept of raw material and way, edible mushroom, veterinary antibiotics are used for the processing of Zongzi.The present invention is special Sharp product is rich in VitAVitE and calcium, iron, selenium, glutathione, dietary fiber, luteole, polyunsaturated fat The function factors such as acid, sweet mouthfeel is soft glutinous, is a kind of healthy staple food full of nutrition, convenient.With traditional Zongzi phase Compare, use various types of grain, fruits and vegetables, edible mushroom for raw material, has low glutinous rich in dietary fiber and protein, low sugar low energy Degree, cold and hot the advantages that all eating, health-nutrition is delicious and deposits.
Specific implementation mode
Embodiment 1
It is to be obtained by the raw material and step of following parts by weight:
32 parts of glutinous rice, 10 parts of niblet, 10 parts of carrot, 8 parts of oat grain, 14 parts of rehydration agaric, 10 parts of junge Erbsen grain are red 5 parts of red bean, 5 parts of pineapple pulp, 5 parts of Cranberry dried fruit, 1 part of salt, 0.8 part of caraway seeds powder, 0.5 part of curcuma powder, chilli seed powder 0.3 part, 0.3 part of mustard seeds powder, 0.05 part of cumin powder, 0.05 part of fennel powder, 0.05 part of white pepper powder, 0.05 part of zanthoxylum powder;
(1) supplementary 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 4cm, 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 10min, pulls the grain of rice out, adds water, amount of water super with the water surface Crossing rice grain surface 3cm 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 15min, soften plant tissue, improve the anti-aging degree of product, heat preservation terminates After be heated to 95 DEG C, maintain 5min, 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) rehydration agaric, pineapple pulp and the adjustment of carrot flavor and sofening treatment
Rehydration agaric washes clean, drip water purification point, cuts into the agaric slice of 2cm, the silk floss of its weight in wet base mass ratio 10% is added Salt and whole seasonings in white sugar, dispensing, stirring rubbing is uniform, then spreads 6 degree of light-coloured vinegars on surface by the 0.2% of saccharic amount, Then 12h is impregnated, spare, wash clean carrot, pineapple pulp, the diced carrot for cutting into 1cm is spare, its mass ratio 10% is added Soft white sugar stirring rubbing it is uniform, spread 6 degree of light-coloured vinegars on surface by the 0.2% of saccharic amount, then impregnate 12h, it is spare;
(3) Zongzi packs
Whole five cereals agaric 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 curried fragrant rice-pudding of agaric five cereals, fruits and vegetables, product is cold and hot all to be eaten, and excellent in flavor is full of nutrition.
Embodiment 2
It is to be obtained by the raw material and step of following parts by weight:
100 parts of glutinous rice, 22 parts of niblet, 30 parts of carrot, 17 parts of oat grain, 45 parts of rehydration agaric, 25 parts of junge Erbsen grain, 20 parts of red bean, 12 parts of pineapple pulp, 12 parts of Cranberry dried fruit, 5 parts of salt, 1.5 parts of caraway seeds powder, 1.5 parts of curcuma powder, capsicum 1 part of seed powder, 1 part of mustard seeds powder, 0.2 part of cumin powder, 0.2 part of fennel powder, 0.2 part of white pepper powder, 0.2 part of zanthoxylum powder;
(1) supplementary 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 6cm 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 30min, softens plant tissue, improves the anti-aging degree of product.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) rehydration agaric, pineapple pulp and the adjustment of carrot flavor and sofening treatment
Rehydration agaric washes clean, drip water purification point, cuts into the agaric slice of 3cm, the silk floss of its weight in wet base mass ratio 20% is added Salt and whole seasonings in white sugar, dispensing, stirring rubbing is uniform, then spreads 6 degree of light-coloured vinegars on surface by the 0.5% of saccharic amount, Then it impregnates for 24 hours, spare, wash clean carrot, pineapple pulp, the diced carrot for cutting into 2.5cm is spare, its mass ratio is added 20% soft white sugar stirring rubbing is uniform, spreads 6 degree of light-coloured vinegars on surface by the 0.5% of saccharic amount, then impregnates for 24 hours, spare;
(3) Zongzi packs
Whole five cereals agaric 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 curried fragrant rice-pudding of agaric five cereals, fruits and vegetables, product is cold and hot all to be eaten, and excellent in flavor is full of nutrition.
Embodiment 3
It is to be obtained by the raw material and step of following parts by weight:
65 parts of glutinous rice, 16 parts of niblet, 20 parts of carrot, 12 parts of oat grain, 30 parts of rehydration agaric, 17 parts of junge Erbsen grain are red 12 parts of red bean, 9 parts of pineapple pulp, 9 parts of Cranberry dried fruit, 3 parts of salt, 1.2 parts of caraway seeds powder, 1.0 parts of curcuma powder, chilli seed powder 0.7 part, 0.7 part of mustard seeds powder, 0.1 part of cumin powder, 0.1 part of fennel powder, 0.1 part of white pepper powder, 0.1 part of zanthoxylum powder;
(1) supplementary 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 20min, 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) rehydration agaric, pineapple pulp and the adjustment of carrot flavor and sofening treatment
Rehydration agaric washes clean, drip water purification point, cuts into the agaric slice of 2.5cm, its weight in wet base mass ratio 15% is added Salt and whole seasoning in soft white sugar, dispensing, stirring rubbing is uniform, then by saccharic amount 0.3% surface spread 6 degree it is white Then vinegar impregnates 18h, spare, and wash clean carrot, pineapple pulp, the diced carrot for cutting into 1.7cm is spare, its quality is added It is more uniform than 15% soft white sugar stirring rubbing, 6 degree of light-coloured vinegars are spread on surface by the 0.3% of saccharic amount, then impregnate 18h, it is spare;
(3) Zongzi packs
Whole five cereals agaric 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 curried fragrant rice-pudding of agaric five cereals, fruits and vegetables, product is cold and hot all to be eaten, and excellent in flavor is full of nutrition.

Claims (2)

1. a kind of curried fragrant rice-pudding of agaric five cereals, fruits and vegetables, which is characterized in that obtained by the raw material and step of following parts by weight:
32~100 parts of glutinous rice, 10~22 parts of niblet, 10~30 parts of carrot, 8~17 parts of oat grain, rehydration agaric 14~45 Part, 10~25 parts of junge Erbsen grain, 5~20 parts of red bean, 5~12 parts of pineapple pulp, 5~12 parts of Cranberry dried fruit, salt 1~5 Part, 0.8~1.5 part of caraway seeds powder, 0.5~1.5 part of curcuma powder, 0.3~1 part of chilli seed powder, 0.3~1 part of mustard seeds powder, cumin 0.05~0.2 part of powder, 0.05~0.2 part of fennel powder, 0.05~0.2 part of white pepper powder, 0.05~0.2 part of zanthoxylum powder;
(1) supplementary 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, with the grain of rice I.e. broken be advisable completely gently is twisted without hard-core, with hand;
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 3~6cm 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 15~30min, softens plant tissue, after heat preservation 95~100 DEG C are heated to, maintains 5~15min, and further softening and anti-aging processing, while concentrating removing excessive moisture, until Particle it is complete again without dripping phenomenon until, red bean, junge Erbsen grain individually soften anti-aging processing according to the method described above respectively, really Protect not with unclassified stores colour mixture;
(2) rehydration agaric, pineapple pulp and the adjustment of carrot flavor and sofening treatment
Rehydration agaric washes clean, drip water purification point, cuts into the agaric slice of 2~3cm, its weight in wet base mass ratio 10~20% is added Salt and whole seasonings in soft white sugar, dispensing, stirring rubbing is uniform, then spreads 6 on surface by the 0.2~0.5% of saccharic amount Spend light-coloured vinegar, then impregnate 12~for 24 hours, it is spare;Wash clean carrot, pineapple pulp, the fourth for cutting into 1~2.5cm is spare, is added The soft white sugar stirring rubbing of its mass ratio 10~20% is uniform, spreads 6 degree of light-coloured vinegars on surface by the 0.2~0.5% of saccharic amount, so Afterwards dipping 12~for 24 hours, it is spare;
(3) Zongzi packs
Whole five cereals agaric 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 curried fragrant rice-pudding of agaric five cereals, fruits and vegetables.
2. a kind of production method of curried fragrant rice-pudding of agaric five cereals, fruits and vegetables as described in claim 1, which is characterized in that including following The raw material and step of parts by weight:
32~100 parts of glutinous rice, 10~22 parts of niblet, 10~30 parts of carrot, 8~17 parts of oat grain, rehydration agaric 14~45 Part, 10~25 parts of junge Erbsen grain, 5~20 parts of red bean, 5~12 parts of pineapple pulp, 5~12 parts of Cranberry dried fruit, salt 1~5 Part, 0.8~1.5 part of caraway seeds powder, 0.5~1.5 part of curcuma powder, 0.3~1 part of chilli seed powder, 0.3~1 part of mustard seeds powder, cumin 0.05~0.2 part of powder, 0.05~0.2 part of fennel powder, 0.05~0.2 part of white pepper powder, 0.05~0.2 part of zanthoxylum powder;
(1) supplementary 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, with the grain of rice I.e. broken be advisable completely gently is twisted without hard-core, with hand;
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 3~6cm 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 15~30min, softens plant tissue, after heat preservation 95~100 DEG C are heated to, maintains 5~15min, and further softening and anti-aging processing, while concentrating removing excessive moisture, until Particle it is complete again without dripping phenomenon until, red bean, junge Erbsen grain individually soften anti-aging processing according to the method described above respectively, really Protect not with unclassified stores colour mixture;
(2) rehydration agaric, pineapple pulp and the adjustment of carrot flavor and sofening treatment
Rehydration agaric washes clean, drip water purification point, cuts into the agaric slice of 2~3cm, its weight in wet base mass ratio 10~20% is added Salt and whole seasonings in soft white sugar, dispensing, stirring rubbing is uniform, then spreads 6 on surface by the 0.2~0.5% of saccharic amount Spend light-coloured vinegar, then impregnate 12~for 24 hours, it is spare;Wash clean carrot, pineapple pulp, the fourth for cutting into 1~2.5cm is spare, is added The soft white sugar stirring rubbing of its mass ratio 10~20% is uniform, spreads 6 degree of light-coloured vinegars on surface by the 0.2~0.5% of saccharic amount, so Afterwards dipping 12~for 24 hours, it is spare;
(3) Zongzi packs
Whole five cereals agaric 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 curried fragrant rice-pudding of agaric five cereals, fruits and vegetables.
CN201810407460.4A 2018-05-01 2018-05-01 The curried fragrant rice-pudding of agaric five cereals, fruits and vegetables and its production method Pending CN108719800A (en)

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Application publication date: 20181102