CN109090480A - A kind of rabbit meat Zongzi processing technology - Google Patents
A kind of rabbit meat Zongzi processing technology Download PDFInfo
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- CN109090480A CN109090480A CN201810903328.2A CN201810903328A CN109090480A CN 109090480 A CN109090480 A CN 109090480A CN 201810903328 A CN201810903328 A CN 201810903328A CN 109090480 A CN109090480 A CN 109090480A
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- rabbit meat
- parts
- glutinous rice
- zongzi
- meat
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Classifications
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
The present invention relates to Zongzi processing technique fields, and disclose a kind of rabbit meat Zongzi processing technology, which is characterized in that the raw material including following parts by weight proportion: 40-60 parts of glutinous rice, 3-6 parts of sweet osmanthus, and if 20-30 parts of rabbit meat and dry reed leaf.The invention, the rabbit meat Zongzi processing technology, pass through the slicing treatment to rabbit meat, it can be preferably in warm water, the watery blood scalded out inside meat, guarantee the nutritive value of rabbit meat, after rabbit meat progress stew in soy sauce, even more increase the fragrance of rabbit meat, boiling is carried out using steamer, effectively water is avoided directly to boil the loss for causing nutritional ingredient, starch structure in glutinous rice can also be made to destroy, it is set to fully absorb moisture and rice-pudding leaf beneficiating ingredient, manufactured Zongzi rice-pudding fragrance is obvious and is evenly distributed, it bright color and is evenly distributed, it is neither too hard, nor too soft, there is higher viscosity, gelling and digestibility, improve mouthfeel, and it is not easy to bring back to life, during boiling can the smell preferably with rabbit meat and sweet osmanthus blend.
Description
Technical field
The present invention relates to Zongzi processing technique field, specially a kind of rabbit meat Zongzi processing technology.
Background technique
The rice-pudding leaf of broad sense includes indocalamus leaf, reed leaf, lotus leaf, they are not only a kind of packaging material, and is a kind of " natural green
Color food " has containing there are many nutraceutical agents, microelement, chlorophyll and the polysaccharide material beneficial to human body in indocalamus leaf
Great medical value, it is already on the books in Compendium of Material Medica, indocalamus leaf have clearing away heat to stop bleeding, removing toxicity for detumescence, control haematemesis, lower blood,
Difficult urination, carbuncle swells and other effects.Recent study proves, indocalamus leaf polysaccharide material has anticancer effect, and have it is stronger it is anti-oxidant,
Antibacterial, bacteriostasis, reed leaf contain the pharmaceutical component abundant such as pentosan, Coixol, vitamin B1, vitamin B2, and lotus leaf contains
There are a variety of alkaloids such as nuciferine, miltanthin and Nuciferine and vitamin C, polysaccharide, there is clearing heat and detoxicating, cool blood, hemostasis.
Rabbit meat includes family's rabbit meat and two kinds of hare meat, and family's rabbit meat is also known as meat rabbit meat, and rabbit meat belongs to high protein, low fat
The meat of fat, low cholesterol, rabbit meat protein content are up to 70%, all higher than general meat, and metabolism of lipid and cholesterol content is low
In all meat, therefore there is the saying of the element in meat or fish to it, it is better tasting between annual late autumn to winter Mo, it is overweight people and angiocarpy
The ideal of patient is carnivorous, and all parts of the country produce and sell, Zongzi type be also it is diversified, rabbit meat Zongzi is very high with it
Nutritive value it is very popular, but in the process of existing rabbit meat Zongzi, rabbit meat is typically all to directly adopt
The production of blocky meat, during heating cannot mutual fusion that glutinous rice fragrance and rabbit meat is delicious well, greatly influence
The nutritive value of rabbit meat Zongzi, so a kind of rabbit meat Zongzi processing technology is proposed to solve the problems, such as above-mentioned propose.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of rabbit meat Zongzi processing technology, having more can be by the fragrance of glutinous rice
With rabbit meat the advantages of delicious mutual fusion, in the process that solves existing rabbit meat Zongzi, rabbit meat is typically direct
Made of blocky meat, during heating cannot mutual fusion that glutinous rice fragrance and rabbit meat is delicious well, greatly
The problem of affecting the nutritive value of rabbit meat Zongzi.
(2) technical solution
To realize that the above-mentioned purpose mutually merged that more can be delicious by the fragrance of glutinous rice and rabbit meat, the present invention provide following technical side
Case: a kind of rabbit meat Zongzi processing technology, the raw material including following parts by weight proportion: 40-60 parts of glutinous rice, 3-6 parts of sweet osmanthus, rabbit meat
If 20-30 parts and dry reed leaf.
Preferably, the raw material including following parts by weight proportion: 40 parts of glutinous rice, 3 parts of sweet osmanthus, 20 parts of rabbit meat and several rice-puddings
Leaf.
Preferably, the raw material including following parts by weight proportion: 50 parts of glutinous rice, 4 parts of sweet osmanthus, 25 parts of rabbit meat and several rice-puddings
Leaf.
Preferably, the raw material including following parts by weight proportion: 60 parts of glutinous rice, 6 parts of sweet osmanthus, 30 parts of rabbit meat and several rice-puddings
Leaf.
Another technical problem to be solved by the present invention is that providing a kind of rabbit meat Zongzi processing technology, comprising the following steps:
1) 40-60 parts of glutinous rice are first taken, is placed in soaking container, not glutinous rice 3-5 centimeters excessively of clear water is added into container, uses packet
Fresh film is sealed the opening of soaking container, is placed under normal temperature environment and impregnates 10-12 hours, pours out the clear water in container,
It is spare to take out glutinous rice；
2) after the soaking time in 1) reaches, then 3-6 parts of sweet osmanthus are taken to be placed in clear water basin, then clear water basin is placed in 50-65
DEG C water in, it is heating time 5-10 minute, spare；
3) 20-30 parts of rabbit meat are then taken, using slicer by rabbit meat slicing treatment, then in being placed in the pot for fill warm water into
Row the pre-heat treatment time 10-20 second, is pulled out clean, then the rabbit meat scalded is placed in halogen soup stew in soy sauce 30-50 minutes, then by halogen
The rabbit meat made, which is placed in, to be crushed in extrusion device, is squeezed out after crushing spare；
4) 1) glutinous rice, sweet osmanthus and the rabbit meat handled well in, 2) He 3) are placed in rice-pudding leaf and are packed, the Zongzi wrapped is put into
In steamer, and it is warming up to 120-150 °C immediately, boiling 50-70 minutes, taking-up was to be cooled, then does vacuum packaging processing, can obtain
Rabbit meat Zongzi.
(3) beneficial effect
Compared with prior art, the present invention provides a kind of rabbit meat Zongzi processing technology, have it is following the utility model has the advantages that
The rabbit meat Zongzi processing technology can be preferably in warm water, inside meat of scalding out by the slicing treatment to rabbit meat
Watery blood guarantees the nutritive value of rabbit meat, after rabbit meat is carried out stew in soy sauce, even more increases the fragrance of rabbit meat, is carried out using steamer
Boiling effectively avoids water from directly boiling the loss for causing nutritional ingredient, moreover it is possible to destroy starch structure in glutinous rice, fully absorb it
Moisture and rice-pudding leaf beneficiating ingredient, manufactured Zongzi rice-pudding fragrance is obvious and is evenly distributed, and bright color and is evenly distributed, soft or hard suitable
In, there are higher viscosity, gelling and digestibility, improves mouthfeel, and be not easy to bring back to life, it can be better during boiling
It is blended with the smell of rabbit meat and sweet osmanthus.
Specific embodiment
Below in conjunction with 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.
Embodiment one:
A kind of rabbit meat Zongzi processing technology, the raw material including following parts by weight proportion: 40 parts of glutinous rice, 3 parts of sweet osmanthus, 20 parts of rabbit meat
And if dry reed leaf.
A kind of rabbit meat Zongzi processing technology, which comprises the following steps:
1) 40 parts of glutinous rice are first taken, is placed in soaking container, not 3 centimeters of glutinous rice excessively of clear water is added into container, uses and wraps fresh film
The opening of soaking container is sealed, is placed under normal temperature environment and impregnates 10 hours, pours out the clear water in container, takes out glutinous rice
It is spare；
2) after the soaking time in 1) reaches, then 3 parts of sweet osmanthus are taken to be placed in clear water basin, then clear water basin is placed in 50 DEG C of water
In, it is heating time 5 minutes, spare；
3) then take 20 parts of rabbit meat, using slicer by rabbit meat slicing treatment, then carry out in being placed in the pot for fill warm water
The pre-heat treatment the time 10 seconds, is pulled out clean, then the rabbit meat scalded is placed in stew in soy sauce 30 minutes in halogen soup, then the rabbit that stew in soy sauce is good
Meat, which is placed in, to be crushed in extrusion device, is squeezed out after crushing spare；
4) 1) glutinous rice, sweet osmanthus and the rabbit meat handled well in, 2) He 3) are placed in rice-pudding leaf and are packed, the Zongzi wrapped is put into
In steamer, and it is warming up to 120 °C immediately, boiling 50 minutes, taking-up was to be cooled, then does vacuum packaging processing, can obtain rabbit meat rice-pudding
Son.
Embodiment two:
A kind of rabbit meat Zongzi processing technology, the raw material including following parts by weight proportion: 50 parts of glutinous rice, 4 parts of sweet osmanthus, 25 parts of rabbit meat
And if dry reed leaf.
A kind of rabbit meat Zongzi processing technology, which comprises the following steps:
1) 50 parts of glutinous rice are first taken, is placed in soaking container, not 4 centimeters of glutinous rice excessively of clear water is added into container, uses and wraps fresh film
The opening of soaking container is sealed, is placed under normal temperature environment and impregnates 11 hours, pours out the clear water in container, takes out glutinous rice
It is spare；
2) after the soaking time in 1) reaches, then 3-6 parts of sweet osmanthus are taken to be placed in clear water basin, then clear water basin is placed in 60 DEG C
It is heating time 8 minutes, spare in water；
3) then take 25 parts of rabbit meat, using slicer by rabbit meat slicing treatment, then carry out in being placed in the pot for fill warm water
The pre-heat treatment the time 15 seconds, is pulled out clean, then the rabbit meat scalded is placed in stew in soy sauce 40 minutes in halogen soup, then the rabbit that stew in soy sauce is good
Meat, which is placed in, to be crushed in extrusion device, is squeezed out after crushing spare；
4) 1) glutinous rice, sweet osmanthus and the rabbit meat handled well in, 2) He 3) are placed in rice-pudding leaf and are packed, the Zongzi wrapped is put into
In steamer, and it is warming up to 130 °C immediately, boiling 60 minutes, taking-up was to be cooled, then does vacuum packaging processing, can obtain rabbit meat rice-pudding
Son.
Embodiment three:
A kind of rabbit meat Zongzi processing technology, the raw material including following parts by weight proportion: 60 parts of glutinous rice, 6 parts of sweet osmanthus, 30 parts of rabbit meat
And if dry reed leaf.
A kind of rabbit meat Zongzi processing technology, which comprises the following steps:
1) 60 parts of glutinous rice are first taken, is placed in soaking container, not 5 centimeters of glutinous rice excessively of clear water is added into container, uses and wraps fresh film
The opening of soaking container is sealed, is placed under normal temperature environment and impregnates 12 hours, pours out the clear water in container, takes out glutinous rice
It is spare；
2) after the soaking time in 1) reaches, then 6 parts of sweet osmanthus are taken to be placed in clear water basin, then clear water basin is placed in 65 DEG C of water
In, it is heating time 10 minutes, spare；
3) then take 30 parts of rabbit meat, using slicer by rabbit meat slicing treatment, then carry out in being placed in the pot for fill warm water
The pre-heat treatment the time 20 seconds, is pulled out clean, then the rabbit meat scalded is placed in stew in soy sauce 50 minutes in halogen soup, then the rabbit that stew in soy sauce is good
Meat, which is placed in, to be crushed in extrusion device, is squeezed out after crushing spare；
4) 1) glutinous rice, sweet osmanthus and the rabbit meat handled well in, 2) He 3) are placed in rice-pudding leaf and are packed, the Zongzi wrapped is put into
In steamer, and it is warming up to 150 °C immediately, boiling 70 minutes, taking-up was to be cooled, then does vacuum packaging processing, can obtain rabbit meat rice-pudding
Son.
The beneficial effects of the present invention are:
The rabbit meat Zongzi processing technology can be preferably in warm water, inside meat of scalding out by the slicing treatment to rabbit meat
Watery blood guarantees the nutritive value of rabbit meat, after rabbit meat is carried out stew in soy sauce, even more increases the fragrance of rabbit meat, is carried out using steamer
Boiling effectively avoids water from directly boiling the loss for causing nutritional ingredient, moreover it is possible to destroy starch structure in glutinous rice, fully absorb it
Moisture and rice-pudding leaf beneficiating ingredient, manufactured Zongzi rice-pudding fragrance is obvious and is evenly distributed, and bright color and is evenly distributed, soft or hard suitable
In, there are higher viscosity, gelling and digestibility, improves mouthfeel, and be not easy to bring back to life, it can be better during boiling
It is blended with the smell of rabbit meat and sweet osmanthus.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of rabbit meat Zongzi processing technology, which is characterized in that the raw material including following parts by weight proportion: 40-60 parts of glutinous rice,
3-6 parts of sweet osmanthus, if 20-30 parts of rabbit meat and dry reed leaf.
2. a kind of rabbit meat Zongzi processing technology according to claim 1, which is characterized in that matched including following parts by weight
Raw material: 40 parts of glutinous rice, 3 parts of sweet osmanthus, if 20 parts of rabbit meat and dry reed leaf.
3. a kind of rabbit meat Zongzi processing technology according to claim 1, which is characterized in that matched including following parts by weight
Raw material: 50 parts of glutinous rice, 4 parts of sweet osmanthus, if 25 parts of rabbit meat and dry reed leaf.
4. a kind of rabbit meat Zongzi processing technology according to claim 1, which is characterized in that matched including following parts by weight
Raw material: 60 parts of glutinous rice, 6 parts of sweet osmanthus, if 30 parts of rabbit meat and dry reed leaf.
5. a kind of rabbit meat Zongzi processing technology, which comprises the following steps:
1) 40-60 parts of glutinous rice are first taken, is placed in soaking container, not glutinous rice 3-5 centimeters excessively of clear water is added into container, uses packet
Fresh film is sealed the opening of soaking container, is placed under normal temperature environment and impregnates 10-12 hours, pours out the clear water in container,
It is spare to take out glutinous rice；
2) after the soaking time in 1) reaches, then 3-6 parts of sweet osmanthus are taken to be placed in clear water basin, then clear water basin is placed in 50-65
DEG C water in, it is heating time 5-10 minute, spare；
3) 20-30 parts of rabbit meat are then taken, using slicer by rabbit meat slicing treatment, then in being placed in the pot for fill warm water into
Row the pre-heat treatment time 10-20 second, is pulled out clean, then the rabbit meat scalded is placed in halogen soup stew in soy sauce 30-50 minutes, then by halogen
The rabbit meat made, which is placed in, to be crushed in extrusion device, is squeezed out after crushing spare；
4) 1) glutinous rice, sweet osmanthus and the rabbit meat handled well in, 2) He 3) are placed in rice-pudding leaf and are packed, the Zongzi wrapped is put into
In steamer, and it is warming up to 120-150 °C immediately, boiling 50-70 minutes, taking-up was to be cooled, then does vacuum packaging processing, can obtain
Rabbit meat Zongzi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810903328.2A CN109090480A (en) | 2018-08-09 | 2018-08-09 | A kind of rabbit meat Zongzi processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810903328.2A CN109090480A (en) | 2018-08-09 | 2018-08-09 | A kind of rabbit meat Zongzi processing technology |
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Family
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| CN201810903328.2A Pending CN109090480A (en) | 2018-08-09 | 2018-08-09 | A kind of rabbit meat Zongzi processing technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567038A (en) * | 2019-01-14 | 2019-04-05 | 刘雪琴 | A kind of production method of sweet osmanthus rabbit meat stick |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285720A (en) * | 2015-12-15 | 2016-02-03 | 钟苏 | Preparation method of rice dumplings containing braised pork |
| CN106605833A (en) * | 2015-10-21 | 2017-05-03 | 陈建秀 | Rabbit meat rice dumpling, and preparation method thereof |
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2018
- 2018-08-09 CN CN201810903328.2A patent/CN109090480A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106605833A (en) * | 2015-10-21 | 2017-05-03 | 陈建秀 | Rabbit meat rice dumpling, and preparation method thereof |
| CN105285720A (en) * | 2015-12-15 | 2016-02-03 | 钟苏 | Preparation method of rice dumplings containing braised pork |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全续集1（中）》", 30 June 1993 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567038A (en) * | 2019-01-14 | 2019-04-05 | 刘雪琴 | A kind of production method of sweet osmanthus rabbit meat stick |
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Application publication date: 20181228 |