CN109717440B - Soup stock for cooking rice dumplings and preparation method thereof - Google Patents
Soup stock for cooking rice dumplings and preparation method thereof Download PDFInfo
- Publication number
- CN109717440B CN109717440B CN201910159601.XA CN201910159601A CN109717440B CN 109717440 B CN109717440 B CN 109717440B CN 201910159601 A CN201910159601 A CN 201910159601A CN 109717440 B CN109717440 B CN 109717440B
- Authority
- CN
- China
- Prior art keywords
- parts
- rice
- cooking
- soup
- rice dumpling
- 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.)
- Active
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of soup stock for cooking rice dumplings, which comprises the following components in parts by weight: 6-8 parts of rice dumpling leaves; 2-4 parts of tea leaves; 4-8 parts of fruit and vegetable powder; 4-7 parts of shaddock peel; 10-20 parts of raw meat; 5-10 parts of bobbin bone; 0.01-0.02 part of sodium erythorbate; 1-2 parts of salt; 8-12 parts of lentinus edodes; 2-4 parts of five-spice powder. Has the following advantages: 1) the comprehensive effect of the rice dumpling in the aspects of color, flavor and taste is better than that of the commercially available meat rice dumpling and pure rice dumpling, so that the rice dumpling is easier to be loved and accepted by consumers; 2) the soup stock for cooking the rice dumplings is rich in nutrition, the prepared rice dumplings are fragrant in taste, and not only have meat fragrance, but also have single tea fragrance and single fruit fragrance, so that the defects of single taste and single nutrition of the rice dumplings in the prior art are overcome; 3) the preparation method of the invention ensures that the rice dumpling is easy to taste and has good taste.
Description
Technical Field
The invention relates to food and a preparation method thereof, in particular to a preparation method of soup stock for cooking rice dumplings.
Background
The rice dumpling is also called as 'jiaozhu' or 'zhuangzi', which is a traditional festival food of the Han nationality of the early morning festival and is made by wrapping glutinous rice with rice dumpling leaves and steaming. The rice dumplings are traditional food with the deepest culture deposition in the history of China. At present, along with the development of society, in order to meet the requirements of people, various patterns derive from the form of the rice dumplings, and the used raw materials are also various. However, although the rice dumplings are delicious food, if people eat more rice dumplings, the rice dumplings are accumulated, the rice dumplings are limited in volume, the main component is glutinous rice, the nutrient components are single, meat or egg yolk is added into the rice dumplings, and the taste is difficult to taste.
The preparation method in the prior art has the following defects: 1. the nutrient components are single, and the nutrient is single when the eater only eats the rice dumplings as breakfast; 2. meat added in the rice dumplings is difficult to taste; 3. the food is easy to accumulate when the food is too much.
In summary, the invention provides a stock solution for cooking rice dumplings and a preparation method thereof, the stock solution is prepared by the stock solution for cooking rice dumplings and is used for cooking the rice dumplings and boiling food materials, so that the food materials added into the rice dumplings, such as glutinous rice and meat, can be well tasty, and a proper stock solution for cooking rice dumplings is added in the process of cooking the rice dumplings.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the stock solution for cooking the rice dumplings and the preparation method thereof are simple in preparation process, not only can the food materials such as glutinous rice and meat added into the rice dumplings be tasty, but also the proper stock solution for cooking the rice dumplings is added in the rice dumpling cooking process, and the stock solution and the preparation method enable the prepared rice dumplings to be various in nutritional ingredients and are suitable for various crowds to eat.
In order to achieve the purpose, the invention adopts the following technical scheme:
a soup stock for cooking rice dumplings comprises the following components in parts by weight:
as a further improvement, it is possible to provide,
as a further improvement, the raw meat is pork ham.
As a further improvement, the fruit and vegetable powder is carrot powder and/or pumpkin powder and/or tomato powder and/or sweet potato powder and hawthorn powder.
A preparation method of soup stock for cooking rice dumplings comprises the following steps:
1) selecting and treating raw meat, removing fascia and connective tissue in the raw meat, and selecting 10-20 parts of raw meat to prepare a block state;
2) selecting 2-4 parts of five spice powder, 1-2 parts of salt and 8-12 parts of mushroom, putting raw meat and cone bone into pure water, heating for 30-40 min, and preserving heat;
3) taking out raw meat, pulping by using a pulping machine, and putting the meat pulp into the soup obtained in the step 2);
4) 6-8 parts of rice dumpling leaves; 2-4 parts of tea leaves; 4-8 parts of fruit and vegetable powder; 4-7 parts of shaddock peel; adding 0.01-0.02 part of sodium erythorbate into the soup decocted in the step 3), boiling at high temperature, heating for 3-4 h, and keeping the temperature for 10-20 min;
5) heating and exhausting air, and sterilizing at high temperature, wherein the heating and exhausting temperature is 85-90 ℃, the high-pressure sterilization temperature is 110-121 ℃, and the sterilization time is 30-90 min;
6) filtering to remove blocky food materials to obtain stock for cooking the rice dumplings and filter residues;
7) diluting the rice dumpling prepared in the step 6) with soup stock for cooking and water to prepare soaking liquid for glutinous rice, soaking the glutinous rice in the soaking liquid for 10-15 min, and then airing for 30-40 min;
8) and (3) diluting the rice dumpling with soup stock and water according to the ratio of 3:8 to prepare cooking liquor, and cooking the rice dumpling in the cooking liquor to prepare the rice dumpling.
As a further improvement, the cooking temperature in the step 8) is 90-100 ℃, and the cooking time is 2-3 h.
As a further improvement, the ratio of water in the soaking solution to the rice dumpling soup-stock for cooking is 4: 1.
As a further improvement, in the step 7), the temperature of the soaking solution is 30-40 ℃.
Compared with the prior art, the soup stock for cooking the rice dumplings and the preparation method thereof have the following beneficial effects: 1) the comprehensive effect of the rice dumpling in the aspects of color, flavor and taste is better than that of the commercially available meat rice dumpling and pure rice dumpling, so that the rice dumpling is easier to be loved and accepted by consumers; 2) the soup stock for cooking the rice dumplings is rich in nutrition, the prepared rice dumplings are fragrant in taste, and not only have meat fragrance, but also have single tea fragrance and single fruit fragrance, so that the defects of single taste and single nutrition of the rice dumplings in the prior art are overcome; 3) the preparation method of the invention ensures that the rice dumpling is easy to taste and has good taste.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clear, the present invention is further described with reference to the following embodiments:
example 1
A preparation method of soup stock for cooking rice dumplings comprises the following steps:
1) selecting and treating raw meat, removing fascia and connective tissue in the raw meat, and selecting 10-20 parts of raw meat to prepare a block state;
2) selecting 2-4 parts of five spice powder, 1-2 parts of salt and 8-12 parts of mushroom, putting raw meat and cone bone into pure water, heating for 30-40 min, and preserving heat;
3) taking out raw meat, pulping by using a pulping machine, and putting the meat pulp into the soup obtained in the step 2);
4) 6-8 parts of rice dumpling leaves; 2-4 parts of tea leaves; 4-8 parts of fruit and vegetable powder; 4-7 parts of shaddock peel; adding 0.01-0.02 part of sodium erythorbate into the soup decocted in the step 3), boiling at high temperature, heating for 3-4 h, and keeping the temperature for 10-20 min;
5) heating and exhausting air, and sterilizing at high temperature, wherein the heating and exhausting temperature is 85-90 ℃, the high-pressure sterilization temperature is 110-121 ℃, and the sterilization time is 30-90 min;
6) filtering to remove blocky food materials to obtain stock for cooking the rice dumplings and filter residues;
example 2
1) Selecting and treating raw meat, removing fascia and connective tissue in the raw meat, and selecting 10-20 parts of raw meat to prepare a block state;
2) selecting 2-4 parts of five spice powder, 1-2 parts of salt and 8-12 parts of mushroom, putting raw meat and cone bone into pure water, heating for 30-40 min, and preserving heat;
3) taking out raw meat, pulping by using a pulping machine, and putting the meat pulp into the soup obtained in the step 2);
4) 6-8 parts of rice dumpling leaves; 2-4 parts of tea leaves; 4-8 parts of fruit and vegetable powder; 4-7 parts of shaddock peel; adding 0.01-0.02 part of sodium erythorbate into the soup decocted in the step 3), boiling at high temperature, heating for 3-4 h, and keeping the temperature for 10-20 min;
5) heating and exhausting air, and sterilizing at high temperature, wherein the heating and exhausting temperature is 85-90 ℃, the high-pressure sterilization temperature is 110-121 ℃, and the sterilization time is 30-90 min;
6) filtering to remove blocky food materials to obtain stock for cooking the rice dumplings and filter residues;
example 3
1) Selecting and treating raw meat, removing fascia and connective tissue in the raw meat, and selecting 10-20 parts of raw meat to prepare a block state;
2) selecting 2-4 parts of five spice powder, 1-2 parts of salt and 8-12 parts of mushroom, putting raw meat and cone bone into pure water, heating for 30-40 min, and preserving heat;
3) taking out raw meat, pulping by using a pulping machine, and putting the meat pulp into the soup obtained in the step 2);
4) 6-8 parts of rice dumpling leaves; 2-4 parts of tea leaves; 4-8 parts of fruit and vegetable powder; 4-7 parts of shaddock peel; adding 0.01-0.02 part of sodium erythorbate into the soup decocted in the step 3), boiling at high temperature, heating for 3-4 h, and keeping the temperature for 10-20 min;
5) heating and exhausting air, and sterilizing at high temperature, wherein the heating and exhausting temperature is 85-90 ℃, the high-pressure sterilization temperature is 110-121 ℃, and the sterilization time is 30-90 min;
6) filtering to remove blocky food materials to obtain stock for cooking the rice dumplings and filter residues;
TABLE 1 EXAMPLES 1-3 component tables
| Components | Example 1 | Example 2 | Example 3 |
| Rice dumpling leaf | 6 | 7 | 8 |
| Tea leaves | 2 | 3 | 4 |
| Fruit and vegetable powder | 4 | 6 | 8 |
| Shaddock peel | 4 | 6 | 7 |
| Raw meat | 10 | 15 | 20 |
| Bobbin bone | 5 | 8 | 10 |
| IsoVc sodium salt | 0.01 | 0.01 | 0.02 |
| Salt | 1 | 1.5 | 2 |
| Mushroom (Lentinus edodes) | 8 | 10 | 12 |
| Five-spice powder | 2 | 3 | 4 |
Example 4
Selecting the rice dumpling prepared in example 2 and cooking the rice dumpling to prepare the rice dumpling, wherein the preparation steps are as follows:
1) diluting the prepared stock for cooking the rice dumplings with water to prepare a soaking liquid for glutinous rice, wherein the ratio of the water in the soaking liquid to the stock for cooking the rice dumplings is 4:1, soaking the glutinous rice in the soaking liquid for 10-15 min, and airing for 30-40 min, wherein the temperature of the soaking liquid is 30-40 ℃;
2) diluting the rice dumpling with soup stock and water in a ratio of 3:8 to prepare cooking liquid, cooking the rice dumpling in the cooking liquid at the temperature of 90-100 ℃ for 2-3 h to prepare the rice dumpling 1.
Example 5 (No stock soak glutinous rice, with stock cook)
Selecting the rice dumpling prepared in example 2 and cooking the rice dumpling to prepare the rice dumpling, wherein the preparation steps are as follows:
1) soaking sticky rice in clear water, directly cleaning, airing for 10-15 min, airing for 30-40 min, and keeping the temperature of the clear water at 30-40 ℃;
2) diluting the rice dumpling with soup stock and water in a ratio of 3:8 to prepare cooking liquid, cooking the rice dumpling in the cooking liquid at the temperature of 90-100 ℃ for 2-3 h to prepare the rice dumpling 2.
Example 6 (glutinous rice soaked with stock soup, steamed rice dumpling without stock soup)
Selecting the rice dumpling prepared in example 2 and cooking the rice dumpling to prepare the rice dumpling, wherein the preparation steps are as follows:
1) diluting the prepared stock for cooking the rice dumplings with water to prepare a soaking liquid for glutinous rice, wherein the ratio of the water in the soaking liquid to the stock for cooking the rice dumplings is 4:1, soaking the glutinous rice in the soaking liquid for 10-15 min, and airing for 30-40 min, wherein the temperature of the soaking liquid is 30-40 ℃;
2) and (3) directly taking clear water as cooking liquid, and cooking the rice dumplings in the cooking liquid at the temperature of 90-100 ℃ for 2-3 h to prepare the rice dumplings 3.
Comparative example 1
1) Soaking sticky rice in clear water, directly cleaning, airing for 10-15 min, airing for 30-40 min, and keeping the temperature of the clear water at 30-40 ℃;
2) and (3) directly taking clear water as cooking liquid, and cooking the rice dumpling in the cooking liquid at the temperature of 90-100 ℃ for 2-3 h to prepare the rice dumpling 4.
Comparative example 2
The fresh meat zongzi on the market is purchased as a comparative example, and the purchased fresh meat zongzi is the zongzi 5.
Sensory evaluation: sensory evaluation was performed on each of the rice dumplings prepared in examples 4, 5 and 6 as a test group and a common commercially available meat rice dumpling as a control group, wherein the evaluation group consisted of 30 persons, and the evaluation contents included color, flavor and taste, and the scoring criteria were: the best score is 5, and the worst score is 0. The high score criteria are: color: the color is uniform and glossy; the form is as follows: the surface is smooth and compact, and sticky rice grains are adhered to the rice dumpling leaves; flavor: has the special fragrance of meat and the faint scent of fruits and vegetables. The average value was used as the sensory evaluation result, and the sensory evaluation score was shown in table 1.
TABLE 2 test results of comparative examples and examples
| Color | Form of the composition | Flavor (I) and flavor (II) | Total score | |
| Rice dumpling 1 | 4.9 | 4.8 | 4.8 | 14.5 |
| Rice dumpling 2 | 4.8 | 4.6 | 4.5 | 13.9 |
| Rice dumpling 3 | 4.6 | 4.8 | 4.6 | 14.0 |
| Rice dumpling 4 | 4.0 | 4.5 | 3.8 | 12.3 |
| Rice dumpling 5 | 4.8 | 4.5 | 4.2 | 13.5 |
The invention provides a stock solution for cooking rice dumplings and a preparation method thereof, wherein the stock solution for cooking rice dumplings prepared by the stock solution preparation method for cooking rice dumplings can be applied to soaking of sticky rice in the process of making the rice dumplings, and the rice dumplings are placed into the diluted stock solution for cooking the rice dumplings when the rice dumplings are cooked, as shown in table 1, the stock solution prepared in the embodiments 1-3 of the invention is used in the processes of preparing and cooking the rice dumplings, and the finally prepared rice dumplings have the highest score and are higher than the rice dumplings of a comparison example, so that the comprehensive effects of the rice dumplings prepared by the stock solution for cooking the rice dumplings prepared by the preparation method of the invention on the aspects of color, flavor and taste are better than those of commercially available meat rice dumplings and pure rice dumplings, and the rice dumplings are easier to be loved and accepted by consumers.
Moreover, the meat zongzi in the prior art has greasy taste and high heat, and is not suitable for being eaten more. The soup stock for cooking the rice dumplings is rich in nutrition, the prepared rice dumplings are fragrant in taste, and not only have meat fragrance, but also have single tea fragrance and single fruit fragrance, so that the defects of single taste and single nutrition of the rice dumplings in the prior art are overcome, and the preparation method disclosed by the invention is known to be easy to taste and good in taste with reference to the rice dumplings 1-3.
The above description is only for the preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention are within the scope of the present invention.
Claims (4)
1. A preparation method of soup stock for cooking rice dumplings is characterized by comprising the following steps:
1) selecting and treating raw meat, removing fascia and connective tissue in the raw meat, and selecting 10-20 parts of raw meat to prepare a block state;
2) selecting 2-4 parts of five spice powder, 1-2 parts of salt and 8-12 parts of mushroom, putting raw meat and cone bone into pure water, heating for 30-40 min, and preserving heat;
3) taking out raw meat, pulping by using a pulping machine, and putting the meat pulp into the soup obtained in the step 2);
4) 6-8 parts of rice dumpling leaves; 2-4 parts of tea leaves; 4-8 parts of fruit and vegetable powder; 4-7 parts of shaddock peel; adding 0.01-0.02 part of sodium erythorbate into the soup decocted in the step 3), boiling at high temperature, heating for 3-4 h, and keeping the temperature for 10-20 min;
5) heating and exhausting air, and sterilizing at high temperature, wherein the heating and exhausting temperature is 85-90 ℃, the high-pressure sterilization temperature is 110-121 ℃, and the sterilization time is 30-90 min;
6) filtering to remove blocky food materials to obtain stock for cooking the rice dumplings and filter residues;
7) diluting the rice dumpling prepared in the step 6) with soup stock for cooking and water to prepare soaking liquid for glutinous rice, soaking the glutinous rice in the soaking liquid for 10-15 min, and then airing for 30-40 min;
8) and (3) diluting the rice dumpling with soup stock and water according to the ratio of 3:8 to prepare cooking liquor, and cooking the rice dumpling in the cooking liquor to prepare the rice dumpling.
2. The method for preparing the rice dumpling soup for cooking according to claim 1, wherein the cooking temperature in the step 8) is 90-100 ℃ and the cooking time is 2-3 hours.
3. The method of preparing the zongzi cooking stock soup according to claim 1, wherein a ratio of water in the soaking solution to the zongzi cooking stock soup is 4: 1.
4. The method for preparing the rice dumpling soup for cooking according to claim 1, wherein in the step 7), the temperature of the soaking solution is 30 to 40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910159601.XA CN109717440B (en) | 2019-03-04 | 2019-03-04 | Soup stock for cooking rice dumplings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910159601.XA CN109717440B (en) | 2019-03-04 | 2019-03-04 | Soup stock for cooking rice dumplings and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109717440A CN109717440A (en) | 2019-05-07 |
| CN109717440B true CN109717440B (en) | 2022-03-15 |
Family
ID=66300215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910159601.XA Active CN109717440B (en) | 2019-03-04 | 2019-03-04 | Soup stock for cooking rice dumplings and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109717440B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112956643A (en) * | 2021-03-31 | 2021-06-15 | 浙江五芳斋实业股份有限公司 | Stock for rice dumplings and method for producing rice dumplings by using same |
| CN113208046A (en) * | 2021-04-26 | 2021-08-06 | 吴思利 | Production and preparation method of cooking-free modified atmosphere fresh-keeping rice dumplings |
| CN113974069A (en) * | 2021-10-09 | 2022-01-28 | 浙江五芳斋实业股份有限公司 | Two-in-one making process of raw soup rice dumplings |
| CN115024462A (en) * | 2022-05-19 | 2022-09-09 | 河南三味奇食品有限责任公司 | Processing technology of edible quercus colorata food |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6800309B2 (en) * | 2002-07-03 | 2004-10-05 | Ariake Japan Co. | Broth/stock and methods for preparation thereof |
| EP1820409A1 (en) * | 2006-01-24 | 2007-08-22 | Nestec S.A. | A bouillon and/or seasoning tablet |
| CN101147599A (en) * | 2007-10-17 | 2008-03-26 | 王立明 | Rice-pudding with goose and its producing method |
| CN105410814A (en) * | 2015-11-05 | 2016-03-23 | 江苏兴野食品有限公司 | Dehydrated vegetable prepared child nutritional soup recipe |
-
2019
- 2019-03-04 CN CN201910159601.XA patent/CN109717440B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN109717440A (en) | 2019-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717440B (en) | Soup stock for cooking rice dumplings and preparation method thereof | |
| KR102197398B1 (en) | Manufacturing Method of Chicken cuisine | |
| KR101812006B1 (en) | A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same | |
| KR101816822B1 (en) | Method for producing galbi tang using fish sauce | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN104026561A (en) | Canned pleurotus eryngii and preparation method thereof | |
| KR102595926B1 (en) | Octopus seafood pajeon and manufacturing methods thereof | |
| CN107927722B (en) | Preserved vegetable and braised meat sauce and preparation method thereof | |
| KR20210048966A (en) | Chicken Cooking Method | |
| KR102489466B1 (en) | Method for producing Dipping sauce or chicken and Dipping sauce produced by the method | |
| KR102489470B1 (en) | Method for producing seasoning sauce for chicken and seasoning sauce produced by the method | |
| CN104664453A (en) | Production method of fish | |
| KR102037760B1 (en) | Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same | |
| CN113712187A (en) | Pepper-sesame green pepper sauce and preparation method thereof | |
| CN113243511A (en) | Gold soup compound seasoning and preparation method thereof | |
| CN112220003A (en) | Processing method of instant abalone | |
| CN110638012A (en) | Processing method of instant pickled bamboo shoots | |
| CN110651976A (en) | Processing method of instant bamboo shoots in clear water | |
| CN112704214A (en) | Hericium erinaceus rice mixing sauce and preparation method thereof | |
| KR102694012B1 (en) | Zero Sugar Vegan Dumpling Manufacturing Method | |
| KR102498450B1 (en) | Tare sauce and manufacturing method of the same | |
| CN108402428B (en) | Production process of fried pickled vegetables | |
| KR101956476B1 (en) | Fermented jibjang manufacturing method using onion and fermented jibjang manufactured by this same | |
| KR20170018491A (en) | Method of producing instant salted seafood barley bibimbap |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |