CN108902740A - A kind of preparation method of jujube folder walnut Zongzi - Google Patents
A kind of preparation method of jujube folder walnut Zongzi Download PDFInfo
- Publication number
- CN108902740A CN108902740A CN201810776789.8A CN201810776789A CN108902740A CN 108902740 A CN108902740 A CN 108902740A CN 201810776789 A CN201810776789 A CN 201810776789A CN 108902740 A CN108902740 A CN 108902740A
- Authority
- CN
- China
- Prior art keywords
- jujube
- rice
- walnut
- zongzi
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 58
- 235000020234 walnut Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007049 Juglans regia Species 0.000 title abstract description 40
- 240000008866 Ziziphus nummularia Species 0.000 title abstract 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 51
- 235000009566 rice Nutrition 0.000 claims abstract description 51
- 235000013336 milk Nutrition 0.000 claims abstract description 25
- 239000008267 milk Substances 0.000 claims abstract description 25
- 210000004080 milk Anatomy 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 125000003118 aryl group Chemical group 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241001247821 Ziziphus Species 0.000 claims description 58
- 238000007654 immersion Methods 0.000 claims description 8
- 241000755540 Indocalamus Species 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 230000037303 wrinkles Effects 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 235000014676 Phragmites communis Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 241000758789 Juglans Species 0.000 claims 18
- 241000209094 Oryza Species 0.000 claims 12
- 240000007594 Oryza sativa Species 0.000 abstract description 39
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000000157 blood function Effects 0.000 abstract description 3
- 210000004720 cerebrum Anatomy 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000032258 transport Effects 0.000 abstract description 3
- 244000126002 Ziziphus vulgaris Species 0.000 description 8
- 238000005457 optimization Methods 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 240000005809 Prunus persica Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L7/117—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
- 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
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of preparation methods of jujube folder walnut Zongzi, and the food materials raw material specifically made includes aromatic glutinous rice 50-120g, rice-pudding leaf 3-5g, jujube 1-4g, walnut kernel 0.5-1.4g, honey 1-2.5g, milk 35-80g, water 80-200g.Zongzi of the invention, it is easy to package, it easily transports, special taste, is fond of eating, it is convenient, and overall taste is sweet and dilitious, has cerebrum tonifying, nourishing blood function, health-nutrition, production method is simple, and promotional value is higher.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of jujube folder walnut Zongzi.
Background technique
Zongzi, i.e. one kind of Zong He , Shi He, also known as " angle broomcorn millet ", " cylinder rice-pudding " steam by rice-pudding leaf package glutinous rice, is
One of magnificent national tradition festival celebration food, Zongzi is many kinds of, and in terms of fillings, there is Beijing jujube rice-pudding for wrapping small jujube in the north；It is southern then have
A variety of fillingss such as mung bean, streaky pork, sweetened bean paste, eight treasures (choice ingredients of certain special dishes), ham, dried mushroom, yolk, wherein with Guangdong bacon rice-pudding, Zhejiang Jiaxing Zongzi
To represent.Eat the custom of Zongzi, over the past thousands of years the Dragon Boat Festival of annual lunar calendar early May five, Chinese common people every household will soak glutinous rice,
Wash rice-pudding leaf, packet Zongzi.
Jujube also known as jujube.Feature is that vitamin content is very high, there is the good reputation of " natural vitamin ball ", has enriching yin
Yang-tonifying, the effect of enriching blood.Jujube is temperate crop, adaptable.Jujube is known as the title in " iron crops ", has drought-enduring, waterlogging
Characteristic, be the preferred breeding for developing water-saving industry of planting forest or fruit tress.Walnut, also known as English walnut, Qiang peach are juglandaceae plant.With almond, waist
Fruit, fibert and referred to as world-renowned " four big dry fruits ".Walnut kernel nutrient rich in, every hectogram contain protein 15~20
Gram, fat is more, and 10 grams of carbohydrate；And contain various trace elements and the minerals such as calcium needed by human, phosphorus, iron, with
And the multivitamins such as carrotene, riboflavin.It is beneficial to human body.It is deep by one of favorite nut based food of common people.Jujube folder
Walnut has the effect of walnut and jujube, contains abundant vitamin, protein, grease, carbohydrate, sugar, ferro-calcium-zinc-selenium
Equal microelements, have the effects that enriching the blood and tonifying qi, improve one's physical development.
Chinese like eating Zongzi, however the less moon cake for jujube folder walnut Zongzi occur and being mixed in market, modern like
Vigorously eat jujube folder walnut, two and jujube folder it is walnut nutritious higher, for these problems, herein it is proposed that a kind of jujube press from both sides walnut Zongzi
Preparation method.
Summary of the invention
The present invention is to solve above-mentioned technical deficiency, using modified technical solution, a kind of preparation side of jujube folder walnut Zongzi
Method, the food materials raw material specifically made include aromatic glutinous rice 50-120g, rice-pudding leaf 3-5g, jujube 1-4g, walnut kernel 0.5-1.4g, honey
1-2.5g, milk 35-80g, water 80-200g.
As present invention further optimization mode, the food materials raw material specifically made includes aromatic glutinous rice 120g, rice-pudding leaf 5g,
Jujube 4g, walnut kernel 1.4g, honey 2.5g, milk 80g, water 200g.
As present invention further optimization mode, the food materials raw material specifically made includes aromatic glutinous rice 50g, rice-pudding leaf 3g, red
Jujube 1g, walnut kernel 0.5g, honey 1g, milk 35g, water 80g.
As present invention further optimization mode, steps are as follows for the production specific practice of Zongzi,
S1 individually carries out production jujube folder walnut first；
Then S2 carries out puffed wheat, glutinous rice is carried out clear water first and impregnates 5min, then glutinous rice is added in milk and soaks
Steep 20-45min；
Then glutinous rice is carried out ultra high pressure treatment by S3：The glutinous rice for being added to milk is subjected to ultra high pressure treatment and pressure maintaining, is allowed
It is fully absorbed；The pressure of the ultra high pressure treatment is 150~480MPa, dwell time 5-25min；
S4, packet Zongzi take rice-pudding leaf and soaked glutinous rice, are wrapped up with tie string Zongzi being bundled into more angled shapes；
The Zongzi wrapped is carried out boiling to ripe, is then allowed to stand to room temperature, vacuum packaging bag is recycled to be packed by S5.
As present invention further optimization mode, in step S1, the manufacturing process steps of the jujube folder walnut are as follows：
The jujube chosen is enucleated by a first, is enucleated by artificial or stoner；
Then b will go the jujube clear water of core to impregnate, impregnate 35-60min, until wrinkle all expands；
Jujube after immersion is cut an opening from centre, and uniformly smears honey in the two sides of opening portion by c；
Walnut is carried out stoning processing, is then placed in milk and is impregnated by d, 20-40min, then by the core after immersion
Peach is filled in jujube；
The jujube made folder walnut is sent into baking oven and carries out drying and processing by e, oven preheating, and temperature is controlled at 65-85 DEG C,
Duration in 15min, stands room temperature after the completion, that is, completes processing.
As present invention further optimization mode, the rice-pudding leaf is set as indocalamus leaf, Hiiragi leaf, indocalamus leaf bamboo or reed Leaves.
As present invention further optimization mode, in step S4, packet Zongzi specific steps include taking out two panels first and washing
Clean Rice dumpling leaf cuts the root of rice-pudding leaf, and then two panels rice-pudding leaf is slightly combined, and Rice dumpling leaf is then converted into a leakage
Then preprepared glutinous rice is added in the shape of bucket, jujube is inside added and presss from both sides walnut, be added jujube folder walnut and then
Some glutinous rice are added jujube folder walnut to covering, is then covered with extra rice-pudding leaf, is tied up with tie string, is i.e. completion packet rice-pudding
Son.
Zongzi of the invention, it is easy to package, easily transport, special taste, be fond of eating, it is convenient, and overall taste is fragrant and sweet can
Mouthful, there is cerebrum tonifying, nourishing blood function, health-nutrition, production method is simple, and promotional value is higher.
Specific embodiment
Below in conjunction in the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
The present invention provides a kind of technical solution：A kind of preparation method of jujube folder walnut Zongzi, the food materials raw material specifically made
Including aromatic glutinous rice 50-120g, rice-pudding leaf 3-5g, jujube 1-4g, walnut kernel 0.5-1.4g, honey 1-2.5g, milk 35-80g, water
80-200g。
The food materials raw material specifically made includes aromatic glutinous rice 120g, rice-pudding leaf 5g, jujube 4g, walnut kernel 1.4g, honey 2.5g,
Milk 80g, water 200g.
The food materials raw material specifically made includes aromatic glutinous rice 50g, rice-pudding leaf 3g, jujube 1g, walnut kernel 0.5g, honey 1g, milk
35g, water 80g.
Steps are as follows for the production specific practice of Zongzi,
S1 individually carries out production jujube folder walnut first；
Then S2 carries out puffed wheat, glutinous rice is carried out clear water first and impregnates 5min, then glutinous rice is added in milk and soaks
Steep 20-45min；
Then glutinous rice is carried out ultra high pressure treatment by S3：The glutinous rice for being added to milk is subjected to ultra high pressure treatment and pressure maintaining, is allowed
It is fully absorbed；The pressure of the ultra high pressure treatment is 150~480MPa, dwell time 5-25min；
S4, packet Zongzi take rice-pudding leaf and soaked glutinous rice, are wrapped up with tie string Zongzi being bundled into more angled shapes；
The Zongzi wrapped is carried out boiling to ripe, is then allowed to stand to room temperature, vacuum packaging bag is recycled to be packed by S5.
The manufacturing process steps of the jujube folder walnut are as follows：
The jujube chosen is enucleated by a first, is enucleated by artificial or stoner；
Then b will go the jujube clear water of core to impregnate, impregnate 35-60min, until wrinkle all expands；
Jujube after immersion is cut an opening from centre, and uniformly smears honey in the two sides of opening portion by c；
Walnut is carried out stoning processing, is then placed in milk and is impregnated by d, 20-40min, then by the core after immersion
Peach is filled in jujube；
The jujube made folder walnut is sent into baking oven and carries out drying and processing by e, oven preheating, and temperature is controlled at 65-85 DEG C,
Duration in 15min, stands room temperature after the completion, that is, completes processing.
The rice-pudding leaf is set asIndocalamus leaf、Hiiragi leaf、Indocalamus leaf bambooOrReed Leaves。
In step S4, packet Zongzi specific steps include taking out the Rice dumpling leaf of two panels wash clean first, and the root of rice-pudding leaf is cut
Fall, then two panels rice-pudding leaf is slightly combined, then Rice dumpling leaf is converted into the shape of a funnel, is then added and prepares in advance
Good glutinous rice is inside added a jujube and presss from both sides walnut, and jujube folder walnut is added and then some glutinous rice are added jujube folder walnut to lid
Firmly, it is then covered with extra rice-pudding leaf, is tied up with tie string, is i.e. completion packet Zongzi.
Example 1
Aromatic glutinous rice 120g, rice-pudding leaf 5g, jujube 4g, walnut kernel 1.4g, honey 2.5g, milk 80g, water 200g.Production includes,
Production jujube folder walnut is individually carried out first；Then puffed wheat is carried out, glutinous rice is subjected to clear water first and impregnates 5min, then adds glutinous rice
Enter and carries out immersion 35min in milk；Then glutinous rice is subjected to ultra high pressure treatment：The glutinous rice for being added to milk is carried out at super-pressure
Simultaneously pressure maintaining is managed, it is allowed to fully absorb；The pressure of the ultra high pressure treatment is 300MPa, dwell time 15min；Packet Zongzi, takes
Rice-pudding leaf and soaked glutinous rice are wrapped up with tie string Zongzi being bundled into more angled shapes；The Zongzi wrapped is subjected to boiling to ripe,
It is then allowed to stand to room temperature, for the single weight of the Zongzi produced between 132-135g, sweet mouthfeel is palatable.
Example 2
Aromatic glutinous rice 50g, rice-pudding leaf 3g, jujube 1g, walnut kernel 0.5g, honey 1g, milk 35g, water 80g.Production includes, first
Individually carry out production jujube folder walnut；Then puffed wheat is carried out, glutinous rice is subjected to clear water first and impregnates 5min, ox then is added in glutinous rice
Immersion 40min is carried out in milk；Then glutinous rice is subjected to ultra high pressure treatment：The glutinous rice for being added to milk is subjected to ultra high pressure treatment simultaneously
Pressure maintaining allows it to fully absorb；The pressure of the ultra high pressure treatment is 400MPa, dwell time 25min；Packet Zongzi, takes rice-pudding leaf
With soaked glutinous rice, is wrapped up with tie string and Zongzi is bundled into more angled shapes；To ripe, then the Zongzi wrapped is subjected to boiling
It stands to room temperature, for the single weight of the Zongzi produced between 55-58g, sweet mouthfeel is palatable
To sum up, Zongzi of the invention, it is easy to package, it easily transports, special taste, is fond of eating, it is convenient, and overall taste is fragrant
Sweet tea is palatable, has cerebrum tonifying, nourishing blood function, health-nutrition, production method is simple, and promotional value is higher.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention, for this field skill
For art personnel, it is clear that invention is not limited to the details of the above exemplary embodiments, and without departing substantially from spirit of the invention or
In the case where essential characteristic, the present invention can be realized in other specific forms.Therefore, in all respects, should all incite somebody to action
Embodiment regards exemplary as, and is non-limiting, the scope of the present invention by appended claims rather than on state
Bright restriction, it is intended that including all changes that fall within the meaning and scope of the equivalent elements of the claims in the present invention
It is interior.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (7)
1. a kind of preparation method of jujube folder walnut Zongzi, it is characterised in that：The food materials raw material specifically made includes aromatic glutinous rice 50-
120g, rice-pudding leaf 3-5g, jujube 1-4g, walnut kernel 0.5-1.4g, honey 1-2.5g, milk 35-80g, water 80-200g.
2. a kind of preparation method of jujube folder walnut Zongzi according to claim 1, which is characterized in that the food materials specifically made
Raw material includes aromatic glutinous rice 120g, rice-pudding leaf 5g, jujube 4g, walnut kernel 1.4g, honey 2.5g, milk 80g, water 200g.
3. a kind of preparation method of jujube folder walnut Zongzi according to claim 1, which is characterized in that the food materials specifically made
Raw material includes aromatic glutinous rice 50g, rice-pudding leaf 3g, jujube 1g, walnut kernel 0.5g, honey 1g, milk 35g, water 80g.
4. a kind of preparation method of jujube folder walnut Zongzi according to claim 1, which is characterized in that the production of Zongzi is specific
Steps are as follows for way,
S1 individually carries out production jujube folder walnut first；
Then S2 carries out puffed wheat, glutinous rice is carried out clear water first and impregnates 5min, then glutinous rice is added in milk and impregnates
20-45min；
Then glutinous rice is carried out ultra high pressure treatment by S3：The glutinous rice for being added to milk is subjected to ultra high pressure treatment and pressure maintaining, it is allowed to fill
Divide and absorbs；The pressure of the ultra high pressure treatment is 150~480MPa, dwell time 5-25min；
S4, packet Zongzi take rice-pudding leaf and soaked glutinous rice, are wrapped up with tie string Zongzi being bundled into more angled shapes；
The Zongzi wrapped is carried out boiling to ripe, is then allowed to stand to room temperature, vacuum packaging bag is recycled to be packed by S5.
5. a kind of preparation method of jujube folder walnut Zongzi according to claim 4, which is characterized in that described in step S1
The manufacturing process steps that jujube presss from both sides walnut are as follows：
The jujube chosen is enucleated by a first, is enucleated by artificial or stoner；
Then b will go the jujube clear water of core to impregnate, impregnate 35-60min, until wrinkle all expands；
Jujube after immersion is cut an opening from centre, and uniformly smears honey in the two sides of opening portion by c；
Walnut is carried out stoning processing, is then placed in milk and is impregnated by d, 20-40min, then by the walnut plug after immersion
Enter in jujube；
The jujube made folder walnut is sent into baking oven and carries out drying and processing by e, oven preheating, and temperature controls at 65-85 DEG C, continues
Time in 15min, stands room temperature after the completion, that is, completes processing.
6. a kind of preparation method of jujube folder walnut Zongzi according to claim 1, which is characterized in that the rice-pudding leaf is set as indocalamus
Leaf, Hiiragi leaf, indocalamus leaf bamboo or reed Leaves.
7. a kind of preparation method of jujube folder walnut Zongzi according to claim 4, which is characterized in that in step S4, packet rice-pudding
Sub- specific steps include taking out the Rice dumpling leaf of two panels wash clean first, and the root of rice-pudding leaf is cut, then two panels rice-pudding leaf is slightly closed
Together, then Rice dumpling leaf is converted into the shape of a funnel, preprepared glutinous rice is then added, be inside added one
Jujube presss from both sides walnut, and jujube folder walnut is added and then some glutinous rice are added jujube folder walnut to covering, then with extra rice-pudding leaf lid
Firmly, it is tied up with tie string, i.e. completion packet Zongzi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810776789.8A CN108902740A (en) | 2018-07-14 | 2018-07-14 | A kind of preparation method of jujube folder walnut Zongzi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810776789.8A CN108902740A (en) | 2018-07-14 | 2018-07-14 | A kind of preparation method of jujube folder walnut Zongzi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902740A true CN108902740A (en) | 2018-11-30 |
Family
ID=64410490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810776789.8A Pending CN108902740A (en) | 2018-07-14 | 2018-07-14 | A kind of preparation method of jujube folder walnut Zongzi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902740A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228196A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for producing glutinous rice dumplings |
| CN103330130A (en) * | 2013-06-17 | 2013-10-02 | 洪晓炜 | Cream rice dumpling |
| CN105166892A (en) * | 2015-08-28 | 2015-12-23 | 赵世宏 | Making process of walnut-in-red date |
| CN106418194A (en) * | 2015-08-05 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Walnut meat-candied jujube stuffing rice dumpling and preparation method thereof |
| CN107668518A (en) * | 2017-11-30 | 2018-02-09 | 临县青塘食品有限公司 | A kind of preparation method of jujube Zongzi |
-
2018
- 2018-07-14 CN CN201810776789.8A patent/CN108902740A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228196A (en) * | 2011-06-01 | 2011-11-02 | 华南理工大学 | Method for producing glutinous rice dumplings |
| CN103330130A (en) * | 2013-06-17 | 2013-10-02 | 洪晓炜 | Cream rice dumpling |
| CN106418194A (en) * | 2015-08-05 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Walnut meat-candied jujube stuffing rice dumpling and preparation method thereof |
| CN105166892A (en) * | 2015-08-28 | 2015-12-23 | 赵世宏 | Making process of walnut-in-red date |
| CN107668518A (en) * | 2017-11-30 | 2018-02-09 | 临县青塘食品有限公司 | A kind of preparation method of jujube Zongzi |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102138681B (en) | Preparation method of freeze-drying ginkgo fruit | |
| CN102511758A (en) | Method for processing allium chinense | |
| CN104323224B (en) | A kind of manufacture method of Pleurotus eryngii vegetable dried meat floss | |
| CN103549347A (en) | Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof | |
| CN103919025A (en) | Streaky bacon zongzi and manufacturing method thereof | |
| CN102871151A (en) | Manufacturing method of mandarin fish product | |
| CN104432223A (en) | Instant flavored swimming bladder fillet and preparing method thereof | |
| KR101736011B1 (en) | cooking method of whole chicken | |
| CN105192764B (en) | A kind of instant oyster of smoke and its processing method | |
| CN104957531A (en) | Calabash-contained glutinous rice dumpling and production methods of uncooked calabash-contained glutinous rice dumplings and cooked calabash-contained glutinous rice dumplings | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN105639543A (en) | Bulbus allii macrostemonis pickling method | |
| KR102311899B1 (en) | Processed chestnut manufacturing method using sugar-free solution | |
| CN204969312U (en) | Calabash zongzi | |
| CN103704807A (en) | Bracken juice beverage preparation method | |
| CN108902740A (en) | A kind of preparation method of jujube folder walnut Zongzi | |
| CN109170842A (en) | A kind of preparation method of jasmin edible fungi instant crisp chip | |
| KR101651380B1 (en) | Manufacturing Method Of Hovenia Trees Tea And A Manufacturing Method Thereof Manufactured By Hovenia Trees Tea | |
| KR102040915B1 (en) | Method for manufacturing lean seasoned pollack and lean seasoned pollack manufactured by this | |
| CN103549548B (en) | The production method of a kind of grain gingko-flavor food processed | |
| CN102948829B (en) | Processing method of instant seasoning dried scallop | |
| KR101229959B1 (en) | Preparation method for nuddle using spaghetti squash and the nuddle thereby | |
| KR101980969B1 (en) | Manufacturing method for boiled rice using the lotus leaf | |
| CN106387252A (en) | Elatagnusconteta roxb fruit roll processing method | |
| CN104839630B (en) | A kind of non-fermented type tomato soya sauce without man-made additive and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181130 |
|
| RJ01 | Rejection of invention patent application after publication |