CN109699891A - A kind of eight-treasure rice pudding and preparation method thereof - Google Patents
A kind of eight-treasure rice pudding and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of eight-treasure rice pudding and preparation method thereof, belongs to food processing technology field.A kind of eight-treasure rice pudding, its raw material includes: 800-1200 parts of glutinous rice, 280-550 parts of white sugar, 140-275 parts of lard, 20-30 parts of dried orange peel, 15-25 parts of red and green pickled fruit, sesame 8-15 parts ripe, 8-12 parts of preserved fruit and 8-12 parts of auxiliary material by weight, the mass ratio of white sugar and lard is 2:1, the eight-treasure rice pudding looks good, smell good and taste good, it is in good taste, in the case where additive-free, cool place storage can save at least 15 days within 10 DEG C.A kind of preparation method of eight-treasure rice pudding, method eight-treasure rice pudding that is simple, easy to operate, preparing look good, smell good and taste good.
Description
Technical field
The invention belongs to food processing technology fields, specifically, being related to a kind of eight-treasure rice pudding and preparation method thereof.
Background technique
Eight-treasure rice pudding is Han nationality's traditional famous cake, eighth day of the twelfth lunar month day eating habit successively.All parts of the country are popular in, Jiangnan is contained especially.Match various regions
Khalil Fong small difference is usually made with Raw material processings such as glutinous rice, lard, white sugar, jujube, walnut kernel, lotus seeds, raisins, preserved fruits,
It is sweet and delicious, it is red-letter day and good merchantable brand of receiving guests.
Longer time cannot be saved after existing eight-treasure rice pudding production, additive can then be added if necessary to save, in this way
It not only will affect the original mouthfeel of eight-treasure rice pudding, it is possible to also will affect the health of human body.
Therefore, inventing a kind of eight-treasure rice pudding for being able to solve the above problem becomes current urgent problem to be solved.
Summary of the invention
For deficiency above-mentioned in the prior art, the present invention provides a kind of eight-treasure rice pudding, which looks good, smell good and taste good, mouthfeel
Good, in the case where additive-free, cool place storage can save at least 15 days within 10 DEG C.
Another object of the present invention is to provide a kind of preparation method of eight-treasure rice pudding, method is simple, it is easy to operate, prepare
Eight-treasure rice pudding looks good, smell good and taste good.
In order to achieve the above object, the solution that the present invention uses is:
The invention proposes a kind of eight-treasure rice pudding, raw material includes: 800-1200 parts of glutinous rice, white sugar 280- by weight
550 parts, 140-275 parts of lard, 20-30 parts of dried orange peel, 15-25 parts of red and green pickled fruit, sesame 8-15 parts ripe, 8-12 parts of preserved fruit and auxiliary material 8-
12 parts, the mass ratio of white sugar and lard is 2:1.
The invention proposes a kind of preparation methods of eight-treasure rice pudding comprising following steps:
Glutinous rice is impregnated, is cleaned, drain after be put into after wooden steamer drawer steams 30-40min under high fire and spill 50-55 parts by weight
Then water spills the water of 50-55 parts by weight under moderate heat, spills 50-55 after finally steaming 60-80min under small fire after steaming 50-60min
Initial material is made in the water of parts by weight；
Then obtained mixture is mixed evenly in white sugar, lard and dried orange peel；
Auxiliary material is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, is dropped to its temperature
It is packed into mold after 58-60 DEG C, preserved fruit is close to bowl edge and quartering bowl circumference, red and green pickled fruit is added between preserved fruit and then puts
It sets and radiates in ventilation, demoulding is placed in pallet when being down to 30-35 DEG C to its temperature, is sprinkled ripe sesame and is sealed with preservative film
It fills and eight-treasure rice pudding is made.
The beneficial effect of eight-treasure rice pudding provided by the invention and preparation method thereof is, by the rational proportion of white sugar and lard,
Make eight-treasure rice pudding obtained in the case where additive-free, cool place storage can save at least 15 days within 10 DEG C, additive-free
In the case where storage time it is longer；Dried orange peel has regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm effect, and the present invention is added dried orange peel and can not only rise
To the effect of Titian, while also having the function of subtracting greasy reduction lard bring greasy feeling；The addition of red and green pickled fruit and dried orange peel cooperate
It uses, has effects that digesting and appetizing, while it rich in vitamin B, iron etc., nutrition is again healthy, moreover it is possible to mix colours, increase the food of people
It is intended to；The addition of ripe sesame can not only mix colours, while also have the function of Titian；The present invention passes through glutinous rice, white sugar, lard, old
Skin, red and green pickled fruit, ripe sesame, preserved fruit and auxiliary material rational proportion, so that eight-treasure rice pudding obtained is looked good, smell good and taste good, and good in taste；It is logical
The eight-treasure rice pudding glutinous rice mouthfeel for crossing the preparation method preparation of eight-treasure rice pudding is more preferable, more Q bullet.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
A kind of eight-treasure rice pudding of the embodiment of the present invention and preparation method thereof is specifically described below.
A kind of eight-treasure rice pudding provided in an embodiment of the present invention, raw material include: 800-1200 parts of glutinous rice, white sugar by weight
280-550 parts, 140-275 parts of lard, 20-30 parts of dried orange peel, 15-25 parts of red and green pickled fruit, sesame 8-15 parts ripe, 8-12 parts of preserved fruit and auxiliary
8-12 parts of material.
Glutinous rice is the rice of glutinous rice shelling, is known as glutinous rice in southern china, and the north is then known as glutinous rice more.Glutinous rice is that manufacture is viscous
Property snack, as rice-pudding, mixed congee, various sweets primary raw material, glutinous rice contain protein, fat, carbohydrate, calcium, phosphorus, iron, dimension life
Plain B1, vitamin B2, niacin and starch etc., it is full of nutrition, it is the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach is only empty
The effect of sweat, to loss of appetite, abdominal distension diarrhea has certain relaxation effect, and glutinous rice is less than the amylose that rice contains, branch
Starch is more, and the efficiency that usual amylopectin is digested is higher than amylose, therefore the speed ratio rice that glutinous rice is digested
Faster, the glutinous rice in the embodiment of the present invention from Shulan City, Jilin Province makes a report on meter Ye Co., Ltd or Heilungkiang Wuchang City town that faces south is won
Li meter industry Co., Ltd chooses.
The addition of white sugar keeps eight-treasure rice pudding sweet tea obtained glutinous, more meets the taste of people.Preferably, the white sugar that the present invention uses
For sugarcane raw sugar, wherein the sugarcane raw sugar without crystallization treatment is edible, is a kind of natural green raw sugar, sugarcane
Raw sugar is to be ground acquisition after directly smashing sugarcane to pieces drying, and the sugarcane raw sugar obtained by simple processing technology is kept
The original feature of sugarcane, it is soft and graceful wet rich in several mineral materials ingredients such as calcium iron magnesium MnZns, belong to fully natural green sugar material, directly
It eats harmless, is very useful to the health of human body.Sugarcane raw sugar in the embodiment of the present invention is from Lincang City Gengma county
It builds or honest and just horse Nanhua sugar industry Co., Ltd chooses.
It is to be refined to obtain from pork to lard, and original state is the edible oil of slightly yellow translucent liquid, room temperature
Lower is white or light yellow solid, and the purpose of addition lard is to be to keep the full grain grain of the glutinous rice grain of rice smooth in the present invention
Keep the glutinous rice being steamed out fragrant soft palatable, increases the mouthfeel of eight-treasure rice pudding.
Wherein, the mass ratio of white sugar and lard is 2:1, under the proportion, makes eight-treasure rice pudding obtained in additive-free feelings
Under condition, cool place storage can save at least 15 days, storage time is longer in the case where additive-free within 10 DEG C.
Lard has a kind of oily stink smell after cooling, influence the appetite of people, therefore joined dried orange peel and red and green pickled fruit, can not only
Play the role of Titian, subtract greasy effect, while also there is digesting and appetizing and lard to be used cooperatively, is that eight-treasure rice pudding obtained is fragrant
Taste is more preferable, and mouthfeel is more preferable.
It is dried orange peel bitter, pungent, it is warm-natured, there is regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm, dried orange peel is added in the present invention, and mainly there are two mesh
, first is to suppress the oily fishy smell of lard to carry out Titian using the unique fragrance of dried orange peel, and second is to subtract greasy, reduction lard
Bring greasy feeling.
Red and green pickled fruit has the function of mentioning color, can increase the appetite of people, while having effects that digesting and appetizing, can subtract
Few lard bring greasy feeling.
The particle of sesame is smaller, and there be one layer of skin in outside, if eaten it raw, is not only easy to influence digestion and absorb, Er Qiewei
Road is not good enough, and the sesame flavor sweetness faint scent fried, therefore ripe sesame is added in the present invention, preferably ripe Semen sesami nigrum.Wherein,
Ripe sesame contains high-quality protein and cholesterol, and contained grease is the vegetable oil of health, the content of unsaturated fatty acid and minerals
Also very high, the addition of ripe sesame can not only mix colours in the embodiment of the present invention, while also have the function of Titian.
Preferably, auxiliary material is selected from one of jujube, candied date, sweetened bean paste, white sugar rose and brown sugar rose, with specific reference to season
It is selected, wherein the vitamin content of jujube is very high, there is the good reputation of " natural vitamin ball ", the function with nourishment for vitality
Effect, jujube is sweet in flavor, warm-natured, can tonifying middle-Jiao and Qi, nourishes blood and promotes the production of body fluid, for treating diseases such as " spleen deficiency weak, anorexia and loose stool, deficiency of qi and blood ",
Simultaneously jujube be it is red, glutinous rice be it is white, ripe sesame is black, and colour match makes one more added with appetite, white sugar rose
It is to smash white sugar with rose to pieces be uniformly mixed to be made, the mass ratio of white sugar and rose is 1:1, and brown sugar rose smashes brown sugar and rose
Broken be uniformly mixed is made, and the mass ratio of white sugar and rose is 1:1.
Further, a kind of eight-treasure rice pudding, raw material include: 900-1100 parts of glutinous rice, white sugar 350-450 by weight
Part, 175-225 parts of lard, 22-28 parts of dried orange peel, 16-22 parts of red and green pickled fruit, sesame 10-13 parts ripe, 9-11 parts of preserved fruit and auxiliary material 9-11
Part.
Further, a kind of eight-treasure rice pudding, raw material include: 1000 parts of glutinous rice, 400 parts of white sugar, lard by weight
200 parts, 25 parts of dried orange peel, 18 parts of red and green pickled fruit, 12 parts of ripe sesame, 10 parts of preserved fruit and 10 parts of auxiliary material.
The present invention passes through the rational proportion of glutinous rice, white sugar, lard, dried orange peel, red and green pickled fruit, ripe sesame, preserved fruit and auxiliary material, makes to make
The eight-treasure rice pudding obtained looks good, smell good and taste good, and good in taste, by the rational proportion of white sugar and lard, adds eight-treasure rice pudding obtained in nothing
In the case where adding agent, cool place storage, can be saved within 10 DEG C at least 15 days, in the case where additive-free storage time compared with
It is long.
A kind of preparation method of eight-treasure rice pudding provided in an embodiment of the present invention comprising following steps:
Glutinous rice is impregnated, is cleaned, drain after be put into after wooden steamer drawer steams 30-40min under high fire and spill 50-55 parts by weight
Then water spills the water of 50-55 parts by weight under moderate heat, spills 50-55 after finally steaming 60-80min under small fire after steaming 50-60min
Initial material is made in the water of parts by weight；Wherein, it is 100 DEG C or more, 60-80 DEG C that high fire, moderate heat and small fire, which respectively refer to flame temperature,
And 40-50 DEG C, the steaming that high fire, moderate heat and small fire carry out three phases is respectively adopted in the embodiment of the present invention, makes obtained glutinous
Rice mouthfeel is more preferable, and eight-treasure rice pudding obtained is made to look good, smell good and taste good, and mouthfeel is more preferable, and glutinous rice is fragrant soft palatable.30-40min is steamed under high fire
Afterwards, the water for spilling 50-55 parts by weight after moderate heat steaming 20-25min, after small fire steaming 40-45min respectively, makes eight-treasure rice pudding mouthfeel obtained
More preferably, more Q bullet.
Then obtained mixture is mixed evenly in white sugar, lard and dried orange peel；
Auxiliary material is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, is dropped to its temperature
It is packed into mold after 58-60 DEG C, when loading compresses compacting, and every part of mold fills rear error 20g or so, and preserved fruit is close to bowl edge simultaneously
And quartering bowl circumference, red and green pickled fruit is added between preserved fruit and is then placed within ventilation heat dissipation, is down to 30-35 DEG C to its temperature
When demoulding be placed in pallet, sprinkle ripe sesame preservative film and encapsulate eight-treasure rice pudding is made.
Further, glutinous rice impregnate 1.5-2h, be made eight-treasure rice pudding after by it under conditions of 110 DEG C sterilizing 8-
Then 10min is saved at 0-10 DEG C.
When edible eight-treasure rice pudding is steamed into 30min in bowl, then turn over bowl, i.e., the eight-treasure rice pudding in bowl ploughed under in plate and eaten.
Embodiment 1
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
It is put into after wooden steamer drawer steams 30min under high fire and spills after cleaning, drain after the glutinous rice immersion 1.5h of 800 parts by weight
Then the water of 50 parts by weight spills the water of 50 parts by weight under moderate heat, spills 50 weights after finally steaming 60min under small fire after steaming 50min
Initial material is made in the water for measuring part；
Then the dried orange peel of the sugarcane raw sugar of 280 parts by weight, the lard of 140 parts by weight and 20 parts by weight is mixed evenly
Mixture is made；
The jujube of 8 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, to it
Temperature is packed into mold after dropping to 58 DEG C, and the preserved fruit of 8 parts by weight is close to bowl edge and quartering bowl circumference, is added between preserved fruit
The red and green pickled fruit for entering 15 parts by weight is then placed within ventilation heat dissipation, and demoulding is placed on pallet when being down to 30 DEG C to its temperature
In, the ripe sesame preservative film for sprinkling 8 parts by weight, which encapsulates, is made eight-treasure rice pudding.
Embodiment 2
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
It is put into after wooden steamer drawer steams 40min under high fire and spills after cleaning, drain after the glutinous rice immersion 2h of 1200 parts by weight
Then the water of 55 parts by weight spills the water of 55 parts by weight under moderate heat, spills 55 weights after finally steaming 80min under small fire after steaming 60min
Initial material is made in the water for measuring part；
Then the dried orange peel of the sugarcane raw sugar of 550 parts by weight, the lard of 275 parts by weight and 30 parts by weight is mixed evenly
Mixture is made；
The candied date of 12 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, to
Its temperature is packed into mold after dropping to 60 DEG C, and the preserved fruit of 12 parts by weight is close to bowl edge and quartering bowl circumference, preserved fruit it
Between be added 25 parts by weight red and green pickled fruit be then placed within ventilation heat dissipation, when being down to 32 DEG C to its temperature demoulding be placed on support
In disk, the ripe sesame preservative film for sprinkling 15 parts by weight, which encapsulates, is made eight-treasure rice pudding.
Embodiment 3
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
It is put into after wooden steamer drawer steams 32min under high fire and spills after cleaning, drain after the glutinous rice immersion 1.6h of 900 parts by weight
Then the water of 52 parts by weight spills the water of 52 parts by weight under moderate heat, spills 52 weights after finally steaming 72min under small fire after steaming 52min
Initial material is made in the water for measuring part；
Then the dried orange peel of the sugarcane raw sugar of 350 parts by weight, the lard of 175 parts by weight and 22 parts by weight is mixed evenly
Mixture is made；
The sweetened bean paste of 9 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, to it
Temperature is packed into mold after dropping to 60 DEG C, and the preserved fruit of 9 parts by weight is close to bowl edge and quartering bowl circumference, is added between preserved fruit
The red and green pickled fruit for entering 16 parts by weight is then placed within ventilation heat dissipation, and demoulding is placed on pallet when being down to 32 DEG C to its temperature
In, the ripe sesame preservative film for sprinkling 10 parts by weight, which encapsulates, is made eight-treasure rice pudding.
Embodiment 4
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
Will 1100 parts by weight glutinous rice impregnate 1.7h after clean, drain after be put into after wooden steamer drawer steams 34min under high fire
The water of 54 parts by weight is spilt, the water of 54 parts by weight is then spilt after steaming 54min under moderate heat, spills 54 after finally steaming 74min under small fire
Initial material is made in the water of parts by weight；
Then the dried orange peel of the sugarcane raw sugar of 450 parts by weight, the lard of 225 parts by weight and 28 parts by weight is mixed evenly
Mixture is made；
The white sugar rose of 11 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred equal
It is even, it is packed into mold after its temperature drops to 60 DEG C, the preserved fruit of 11 parts by weight is close to bowl edge and quartering bowl circumference, in honey
The red and green pickled fruit that 22 parts by weight are added between candied fruit is then placed within ventilation heat dissipation, and demoulding is placed when being down to 34 DEG C to its temperature
In pallet, the ripe sesame preservative film for sprinkling 13 parts by weight, which encapsulates, is made eight-treasure rice pudding.
Embodiment 5
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
Will 1000 parts by weight glutinous rice impregnate 1.8h after clean, drain after be put into after wooden steamer drawer steams 36min under high fire
The water of 53 parts by weight is spilt, the water of 53 parts by weight is then spilt after steaming 56min under moderate heat, spills 53 after finally steaming 76min under small fire
Initial material is made in the water of parts by weight；
Then the dried orange peel of the sugarcane raw sugar of 400 parts by weight, the lard of 200 parts by weight and 25 parts by weight is mixed evenly
Mixture is made；
The brown sugar rose of 10 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred equal
It is even, it is packed into mold after its temperature drops to 60 DEG C, the preserved fruit of 10 parts by weight is close to bowl edge and quartering bowl circumference, in honey
The red and green pickled fruit that 18 parts by weight are added between candied fruit is then placed within ventilation heat dissipation, and demoulding is placed when being down to 34 DEG C to its temperature
In pallet, the ripe sesame preservative film for sprinkling 12 parts by weight, which encapsulates, is made eight-treasure rice pudding.
Embodiment 7
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
It is put into after wooden steamer drawer steams 38min under high fire and spills after cleaning, drain after the glutinous rice immersion 1.9h of 900 parts by weight
Then the water of 55 parts by weight spills the water of 55 parts by weight under moderate heat, spills 55 weights after finally steaming 78min under small fire after steaming 58min
Initial material is made in the water for measuring part；
Then the dried orange peel of the sugarcane raw sugar of 310 parts by weight, the lard of 155 parts by weight and 18 parts by weight is mixed evenly
Mixture is made；
The brown sugar rose of 8 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly,
Be packed into mold after its temperature drops to 60 DEG C, the preserved fruit of 8 parts by weight be close to bowl edge and quartering bowl circumference, preserved fruit it
Between be added 12 parts by weight red and green pickled fruit be then placed within ventilation heat dissipation, when being down to 34 DEG C to its temperature demoulding be placed on support
In disk, the ripe sesame preservative film for sprinkling 12 parts by weight, which encapsulates, is made eight-treasure rice pudding.
Comparative example 1
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
It is put into after wooden steamer drawer steams 30min under high fire and spills after cleaning, drain after the glutinous rice immersion 1.5h of 600 parts by weight
Then the water of 50 parts by weight spills the water of 50 parts by weight under moderate heat, spills 50 weights after finally steaming 60min under small fire after steaming 50min
Initial material is made in the water for measuring part；
Then the dried orange peel of the sugarcane raw sugar of 100 parts by weight, the lard of 100 parts by weight and 10 parts by weight is mixed evenly
Mixture is made；
The jujube of 5 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, to it
Temperature is packed into mold after dropping to 58 DEG C, and the preserved fruit of 5 parts by weight is close to bowl edge and quartering bowl circumference, is added between preserved fruit
The red and green pickled fruit for entering 10 parts by weight is then placed within ventilation heat dissipation, and demoulding is placed on pallet when being down to 30 DEG C to its temperature
In, the ripe sesame preservative film for sprinkling 5 parts by weight, which encapsulates, is made eight-treasure rice pudding.A kind of preparation method of eight-treasure rice pudding, including following step
It is rapid:
Comparative example 2
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
It is put into after wooden steamer drawer steams 30min under high fire and spills after cleaning, drain after the glutinous rice immersion 1.5h of 800 parts by weight
Then the water of 50 parts by weight spills the water of 50 parts by weight under moderate heat, spills 50 weights after finally steaming 60min under small fire after steaming 50min
Initial material is made in the water for measuring part；
Then the dried orange peel of the sugarcane raw sugar of 320 parts by weight, the lard of 140 parts by weight and 20 parts by weight is mixed evenly
Mixture is made；
The jujube of 8 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, to it
Temperature is packed into mold after dropping to 58 DEG C, and the preserved fruit of 8 parts by weight is close to bowl edge and quartering bowl circumference, is added between preserved fruit
The red and green pickled fruit for entering 15 parts by weight is then placed within ventilation heat dissipation, and demoulding is placed on pallet when being down to 30 DEG C to its temperature
In, the ripe sesame preservative film for sprinkling 8 parts by weight, which encapsulates, is made eight-treasure rice pudding.
Comparative example 3
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
It is put into after wooden steamer drawer steams 30min under high fire and spills after cleaning, drain after the glutinous rice immersion 1.5h of 800 parts by weight
Then the water of 50 parts by weight spills the water of 50 parts by weight under moderate heat, spills 50 weights after finally steaming 60min under small fire after steaming 50min
Initial material is made in the water for measuring part；
Then obtained mixture is mixed evenly in the lard of the sugarcane raw sugar of 280 parts by weight and 140 parts by weight；
The jujube of 8 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, to it
Temperature is packed into mold after dropping to 58 DEG C, the preserved fruit abutting bowl edge and quartering bowl circumference of 8 parts by weight is then placed within logical
It radiates at wind, demoulding is placed in pallet when being down to 30 DEG C to its temperature, and the ripe sesame for sprinkling 8 parts by weight is sealed with preservative film
It fills and eight-treasure rice pudding is made.
Comparative example 4
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
Will 800 parts by weight glutinous rice impregnate 1.5h after clean, drain after be put into after wooden steamer drawer steams 150min under high fire
Initial material is made in the water for spilling 50 parts by weight；
Then the dried orange peel of the sugarcane raw sugar of 280 parts by weight, the lard of 140 parts by weight and 20 parts by weight is mixed evenly
Mixture is made；
The jujube of 8 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, to it
Temperature is packed into mold after dropping to 58 DEG C, and the preserved fruit of 8 parts by weight is close to bowl edge and quartering bowl circumference, is added between preserved fruit
The red and green pickled fruit for entering 15 parts by weight is then placed within ventilation heat dissipation, and demoulding is placed on pallet when being down to 30 DEG C to its temperature
In, the ripe sesame preservative film for sprinkling 8 parts by weight, which encapsulates, is made eight-treasure rice pudding.
Comparative example 5
A kind of preparation method of eight-treasure rice pudding, comprising the following steps:
Wooden steamer drawer is put into after cleaning, drain after the glutinous rice immersion 1.5h of 800 parts by weight and steams 30min under high fire, so
50min is steamed under moderate heat afterwards, initial material is made after 60min is finally steamed under small fire；
Then the dried orange peel of the sugarcane raw sugar of 280 parts by weight, the lard of 140 parts by weight and 20 parts by weight is mixed evenly
Mixture is made；
The jujube of 8 parts by weight is put into the center of fixed dimension bowl-type mold, initial material and mixture are stirred evenly, to it
Temperature is packed into mold after dropping to 58 DEG C, and the preserved fruit of 8 parts by weight is close to bowl edge and quartering bowl circumference, is added between preserved fruit
The red and green pickled fruit for entering 15 parts by weight is then placed within ventilation heat dissipation, and demoulding is placed on pallet when being down to 30 DEG C to its temperature
In, the ripe sesame preservative film for sprinkling 8 parts by weight, which encapsulates, is made eight-treasure rice pudding.
Experimental example
It repeats to implement above-described embodiment 1-7, the eight-treasure rice pudding of certain component is made in comparative example 1-5, respectively by it at 110 DEG C
Under conditions of sterilizing 8min, then saved at 8 DEG C, then respectively in Chengdu, Xi'an, Shenyang, Hangzhou and 5, Guangzhou city
80 people of each random investigation, male to female ratio 1:1, age between 18-60 years old, foretaste after the above eight-treasure rice pudding to the above eight treasures (choice ingredients of certain special dishes) respectively
Meal carries out sensory evaluation, while testing the pot-life, and standards of grading are as described in Table 1, and evaluation result is as shown in table 2:
The sensory evaluation of 1 eight-treasure rice pudding of table
Table 2
From table 2 it can be seen that eight-treasure rice pudding prepared by the embodiment of the present invention, lovely luster, taste good, glutinous rice Q bullet, tool
There is fragrant, greasy feeling is suitable with sweet taste, and can save 15 days or more.The proportion of 1 its raw material of comparative example is not protected in the present invention
In the range of shield, therefore eight-treasure rice pudding color, greasy feeling fragrance and mouthfeel prepared by comparative example 1 are poor, and the pot-life is shorter, comparison
The proportion of the white sugar of example 2 and lard not within the protection scope of the present invention, therefore the eight-treasure rice pudding pot-life for preparing of comparative example 2 compared with
Short, comparative example 3 lacks red and green pickled fruit and dried orange peel, therefore eight-treasure rice pudding mouthfeel, fragrance and greasy feeling prepared by comparative example 3 are poor, comparison
Example 4 is not steamed using high fire, moderate heat and small fire segmentation, and comparative example 5 is not segmented watering, and therefore, comparative example 4 and comparative example 5 are made
Standby eight-treasure rice pudding color, smell and taste are all poor, it follows that, in the proper ratio, closing in the raw material range that the present invention protects
Eight-treasure rice pudding obtained looks good, smell good and taste good under suitable preparation method, in good taste, and in the case where additive-free, cool place storage can be
It is saved within 10 DEG C at least 15 days, it is edible for being suitble to the people of area and all age group.
In conclusion eight-treasure rice pudding provided by the invention and preparation method thereof makes to make by the rational proportion of white sugar and lard
In the case where additive-free, cool place storage can save at least 15 days, in additive-free feelings the eight-treasure rice pudding obtained within 10 DEG C
Storage time is longer under condition；The present invention is reasonable by glutinous rice, white sugar, lard, dried orange peel, red and green pickled fruit, ripe sesame, dry fruit and auxiliary material
Proportion makes eight-treasure rice pudding obtained look good, smell good and taste good, and good in taste；The eight-treasure rice pudding glutinous rice prepared by the preparation method of eight-treasure rice pudding
Mouthfeel is more preferable, more Q bullet.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of eight-treasure rice pudding, it is characterised in that: its raw material includes: 800-1200 parts of glutinous rice, white sugar 280-550 by weight
Part, 140-275 parts of lard, 20-30 parts of dried orange peel, 15-25 parts of red and green pickled fruit, sesame 8-15 parts ripe, 8-12 parts of preserved fruit, auxiliary material 8-12
Part, the mass ratio of the white sugar and the lard is 2:1.
2. eight-treasure rice pudding according to claim 1, it is characterised in that: its raw material includes: glutinous rice 900-1100 by weight
Part, 350-450 parts of white sugar, 175-225 parts of lard, 22-28 parts of dried orange peel, 16-22 parts of red and green pickled fruit, sesame 10-13 parts ripe, preserved fruit 9-
The mass ratio of 11 parts and auxiliary material 9-11 part, the white sugar and the lard is 2:1.
3. eight-treasure rice pudding according to claim 2, it is characterised in that: its raw material includes: 1000 parts of glutinous rice by weight, white
400 parts of sugar, 200 parts of lard, 25 parts of dried orange peel, 18 parts of red and green pickled fruit, 12 parts of ripe sesame, 10 parts of preserved fruit and 10 parts of auxiliary material, the white sugar
Mass ratio with the lard is 2:1.
4. eight-treasure rice pudding according to claim 1, it is characterised in that: the auxiliary material is selected from jujube, candied date, sweetened bean paste, white sugar rose
One of rare and brown sugar rose.
5. eight-treasure rice pudding according to claim 1, it is characterised in that: the white sugar is sugarcane raw sugar.
6. a kind of preparation method of eight-treasure rice pudding as described in claim 1, it is characterised in that: itself the following steps are included:
The glutinous rice is impregnated, is cleaned, drain after be put into after wooden steamer drawer steams 30-40min under high fire and spill 50-55 parts by weight
Then water spills the water of 50-55 parts by weight under moderate heat, spills 50-55 after finally steaming 60-80min under small fire after steaming 50-60min
Initial material is made in the water of parts by weight；
Then obtained mixture is mixed evenly in the white sugar, the lard and the dried orange peel；
The auxiliary material is put into the center of fixed dimension bowl-type mold, the initial material and the mixture are stirred evenly, to it
Temperature is packed into mold after dropping to 58-60 DEG C, the preserved fruit is close to bowl edge and quartering bowl circumference, between the preserved fruit
The red and green pickled fruit is added and is then placed within ventilation heat dissipation, demoulding is placed in pallet when being down to 30-35 DEG C to its temperature,
It sprinkles the ripe sesame preservative film encapsulation and the eight-treasure rice pudding is made.
7. the preparation method of eight-treasure rice pudding according to claim 6, it is characterised in that: the glutinous rice impregnates 1.5-2h.
8. the preparation method of eight-treasure rice pudding according to claim 7, it is characterised in that: the item by the eight-treasure rice pudding at 110 DEG C
Then sterilizing 8-10min under part is saved at 0-10 DEG C.
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Application publication date: 20190503 |