CN110236109A - A kind of mutton finger food rice-pudding and preparation method thereof - Google Patents
A kind of mutton finger food rice-pudding and preparation method thereof Download PDFInfo
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- CN110236109A CN110236109A CN201910547694.3A CN201910547694A CN110236109A CN 110236109 A CN110236109 A CN 110236109A CN 201910547694 A CN201910547694 A CN 201910547694A CN 110236109 A CN110236109 A CN 110236109A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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Abstract
The present invention provides a kind of mutton finger food rice-puddings and preparation method thereof, belong to food processing technology field.The raw material for preparing of described mutton finger food rice-pudding includes: rice, carrot, mutton, edible oil, onion and rice-pudding leaf；The rice, carrot, mutton and edible oil mass ratio be 25~35:25~35:12~20:3~5.The present invention is separated by solid-liquid separation after edible oil and onion are first mixed frying, obtains onion oil；Then by onion oil and mutton mixing 15~25min of frying, carrot is added, common 5~15min of frying obtains grate-layer material；Then grate-layer material and rice are successively entered in pot by stratification, water is added to simmer 30~50min, obtain shortening raw material；The shortening raw material is finally bundled into Zongzi with rice-pudding leaf, obtains mutton finger food rice-pudding.It is simple that mutton finger food rice-pudding provided by the invention prepares raw material, full of nutrition, delicious flavour, the peculiar flavour with Xinjiang finger food.
Description
Technical field
The present invention relates to food processing manufacture technology fields, and in particular to a kind of mutton finger food rice-pudding and preparation method thereof.
Background technique
Zongzi be also known as " angle broomcorn millet ", " cylinder rice-pudding ", by rice-pudding leaf package glutinous rice steam, be Chinese traditional festival celebration food it
One.Zongzi has just occurred early in the The Spring and Autumn Period, is initially for offering a sacrifice to an ancestor and gods.Shanxi generation is arrived, Zongzi becomes the Dragon Boat Festival
Celebrate food.The Dragon Boat Festival eats the traditional custom that Zongzi is Chinese people and a kind of sustenance of culture psychology.
Not only various shapes, various regions flavor are also different for Zongzi.Common Zongzi has sweetened bean paste rice-pudding, meat rice-pudding, yolk rice-pudding, honey
Jujube rice-pudding etc..Candied date rice-pudding is one of the Zongzi most welcome by the north, sweet and dilitious very popular with its.Although traditional Zongzi
Deliciousness, but it is not appropriate for merchandized handling.Especially boiling method not at that time, easily cause mouthfeel to be hardened, lack moisture, taste
The problems such as variation.
Summary of the invention
In view of technical problem present in background technique, the purpose of the present invention is to provide a kind of mutton finger food rice-pudding and its
Preparation method, mutton finger food rice-pudding delicate mouthfeel obtained, moisture is sufficient, can be by the fragrance and mutton of the fragrance of rice-pudding leaf and glutinous rice
Delicate flavour is preferably fused together, very delicious.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of mutton finger food rice-pudding, described mutton finger food rice-pudding prepare raw material include: rice, carrot,
Mutton, edible oil, onion and rice-pudding leaf；The rice, carrot, mutton and edible oil mass ratio be 25~35:25~35:12
~20:3~5.
Preferably, the edible oil and the mass ratio of onion are 3~5:9~15.
Preferably, the carrot is 1~2cm × 1~2cm × 1~2cm carrot block.
Preferably, the mutton is 1.5~2.5cm × 1.5~2.5cm × 1.5~2.5cm mutton chop.
The present invention provides the preparation methods of above-mentioned mutton finger food rice-pudding, include the following steps:
(1) it is separated by solid-liquid separation after edible oil and onion being mixed frying, obtains onion oil；
(2) by the onion oil and mutton mixing 15~25min of frying, then it is added carrot, common frying 5~
15min obtains grate-layer material；
(3) grate-layer material and rice are successively placed in pot, water is added to simmer 30~50min, obtain shortening raw material；
(4) the shortening raw material is bundled into Zongzi with rice-pudding leaf, obtains mutton finger food rice-pudding.
Preferably, the temperature of frying independently is 75~85 DEG C in the step (1) and step (2).
Preferably, in the step (3), the grate-layer material is placed in steamer lower layer, and grate-layer material is with a thickness of 7~10cm；Institute
It states rice and is placed in grate-layer material upper layer, rice is with a thickness of 5~8cm.
Preferably, the amount that water is added in the step (3) is dipped 1~3cm of rice.
Preferably, step (4) rice-pudding leaf is boiling 5~15min using preposition in boiling water.
Preferably, after the step (4) is bundled into Zongzi, by the vacuum packaging of described mutton finger food rice-pudding, sterilization.
The utility model has the advantages that the raw material for preparing of described mutton finger food rice-pudding includes: big the present invention provides a kind of mutton finger food rice-pudding
Rice, carrot, mutton, edible oil, onion and rice-pudding leaf；The rice, carrot, mutton and edible oil mass ratio be 25~
35:25~35:12~20:3~5.It is simple that mutton finger food rice-pudding provided by the invention prepares raw material, full of nutrition, delicious flavour.
The present invention provides the preparation method of above-mentioned mutton finger food rice-pudding, include the following steps: that (1) mixes edible oil and onion
It is separated by solid-liquid separation after closing frying, obtains onion oil；(2) it by the onion oil and mutton mixing 15~25min of frying, is then added recklessly
Radish, common 5~15min of frying, obtains grate-layer material；(3) grate-layer material and rice are successively placed in pot, water is added to simmer 30
~50min obtains shortening raw material；(4) the shortening raw material is bundled into Zongzi with rice-pudding leaf, obtains mutton finger food rice-pudding.By the present invention
Mutton finger food rice-pudding bright that the method is prepared, rice-pudding body is glossy, neither too hard, nor too soft, tangible without dissipating, structural state
Preferably, with the peculiar flavour of Xinjiang finger food.
No matter mutton finger food rice-pudding appearance provided by the invention, mouthfeel, tissue morphology, smell etc., can reach preferable shape
State.Produce Zongzi health, nutrition, be able to satisfy the demand of consuming public, maintain the original local flavor of Xinjiang finger food,
It is a kind of fresh, nutrition, delicious food.
Specific embodiment
The present invention provides a kind of mutton finger food rice-pudding, described mutton finger food rice-pudding prepare raw material include: rice, carrot,
Mutton, edible oil, onion and rice-pudding leaf.
In the present invention, the rice is preferably the long grain taste rice in northeast；The edible oil is preferably soybean salad oil；Institute
Stating carrot is preferably 1~2cm × 1~2cm × 1~2cm carrot block, more preferably 1.5cm × 1.5cm × 1.5cm
Carrot block；The mutton is preferably 1.5~2.5cm × 1.5~2.5cm × 1.5~2.5cm mutton chop, more preferably 2cm
The mutton chop of × 2cm × 2cm.In the present invention, the mass ratio of the rice, carrot, mutton and edible oil is 25~35:25
~35:12~20:3~5, preferably 28~32:28~32:14~18:3.5~4.5, more preferably 30:30:16:4.It is described
Edible oil and the mass ratio of onion are preferably 3~5:9~15, more preferably 3.5~4.5:11~13, more preferably 4:12.
The present invention is not particularly limited the source of above-mentioned each component, this field conventional commercial product.
The present invention provides the preparation methods of above-mentioned mutton finger food rice-pudding, include the following steps:
(1) it is separated by solid-liquid separation after edible oil and onion being mixed frying, obtains onion oil；
(2) by the onion oil and mutton mixing 15~25min of frying, then it is added carrot, common frying 5~
15min obtains grate-layer material；
(3) grate-layer material and rice are successively placed in pot, water is added to simmer 30~50min, obtain shortening raw material；
(4) the shortening raw material is bundled into Zongzi with rice-pudding leaf, obtains mutton finger food rice-pudding.
The present invention is separated by solid-liquid separation after edible oil and onion are first mixed frying, obtains onion oil.The present invention is to step (1) institute
The time for stating frying is not specially limited, and onion is fried to jaundice and is shunk.The present invention to the degree of the separation of solid and liquid not
It specially requires, this field routine operation such as drains.
After obtaining onion oil, then Hu trailing plants is added in the onion oil and mutton mixing 15~25min of frying by the present invention
Foretell, common 5~15min of frying obtains grate-layer material.In step (2), the time of onion oil and mutton mixing frying is preferably
20min.The time of common frying is preferably 10min after addition carrot.
In the present invention, the temperature of frying described in step (1) and step (2) is preferably 75~85 DEG C each independently,
More preferably 80 DEG C.
After obtaining grate-layer material, the grate-layer material and rice are successively placed in pot by the present invention, and water is added to simmer, and obtain shortening original
Material.In the present invention, the grate-layer material is placed in steamer lower layer, and the thickness of grate-layer material is preferably 7~10cm, more preferably 8~
9cm；The rice is placed in grate-layer material upper layer, and the thickness of rice is preferably 5~8cm, more preferably 6~7cm.Described plus water is preferred
To add cold water；Described plus water degree is preferably dipped 1~3cm of rice, more preferably dipped rice 1.5cm.In the present invention,
The temperature simmered is preferably 85~100 DEG C.Described to simmer the time be preferably 30~50min, more preferably 40min.
After obtaining shortening raw material, the shortening raw material is bundled into Zongzi with rice-pudding leaf by the present invention, obtains mutton finger food rice-pudding.At this
In invention, the rice-pudding leaf is preferably disposed in boiling water before use boils 5~15min, more preferably boils 10min, can largely protect
There is rice-pudding leaf fragrance.
After obtaining mutton finger food rice-pudding, the present invention is preferably by the vacuum packaging of described mutton finger food rice-pudding, sterilization.In the present invention,
It is preferable to use vacuum retort pouch for the vacuum packaging.Sterilization is heated in the sterilization preferably in water-bath retort.The sterilization
Temperature is preferably 100 DEG C, and the time of the sterilization is preferably 30~50min, more preferably 40min.
Technical solution provided by the invention is described in detail below with reference to embodiment, but they cannot be understood
For limiting the scope of the present invention.
Embodiment 1
(1) preparation of raw material: by rice-pudding leaf wash clean, be put into 100 DEG C of boiled water after boiling 10min pull out it is spare；Rice is cleaned
It is spare；It is spare that carrot is cut into 1.5cm × 1.5cm × 1.5cm small cube；It is small that mutton is cut into 2cm × 2cm × 2cm
Square is spare；It is spare that onion is cut into filament.
(2) shortening of raw material: eating rusting to 80 DEG C for 4kg, and then 12kg onion silk is cooked and is leached (in pot after fried dry
Remaining part is onion oil).16kg mutton chop is cooked stir-frying 20min, then pours into 30kg carrot block in pot and sheep
Meat stir-fries 10min together, takes the dish out of the pot, obtains grate-layer material.
(3) steamer is poured into grate-layer material, then rice is layered on above grate-layer material, adds the dipped rice 1.5cm of cold water, lid pot
Lid simmers 40min, takes the dish out of the pot, obtains the raw material of shortening.
(4) raw material of shortening is conventionally bundled into Zongzi with rice-pudding leaf, obtains mutton finger food rice-pudding.
Embodiment 2
(1) preparation of raw material: by rice-pudding leaf wash clean, be put into 100 DEG C of boiled water after boiling 10min pull out it is spare；Rice is cleaned
It is spare；It is spare that carrot is cut into 1.0cm × 1.0cm × 1.0cm small cube；By mutton be cut into 1.5cm × 1.5cm ×
The small cube of 1.5cm is spare；It is spare that onion is cut into filament.
(2) shortening of raw material: eating rusting to 80 DEG C for 4kg, and then 12kg onion silk is cooked and is leached (in pot after fried dry
Remaining part is onion oil).16kg mutton chop is cooked stir-frying 20min, then pours into 30kg carrot block in pot and sheep
Meat stir-fries 10min together, takes the dish out of the pot, obtains grate-layer material.
(3) steamer is poured into grate-layer material, then rice is layered on above grate-layer material, adds the dipped rice 2cm of cold water, lid pot cover
40min is simmered, is taken the dish out of the pot, the raw material of shortening is obtained.
(4) raw material of shortening is conventionally bundled into Zongzi with rice-pudding leaf, obtains mutton finger food rice-pudding.
Comparative example 1
(1) preparation of raw material: by rice-pudding leaf wash clean, be put into 100 DEG C of boiled water after boiling 10min pull out it is spare；Rice is cleaned
It is spare；It is spare that carrot is cut into 1.0cm × 1.0cm × 1.0cm small cube；By mutton be cut into 1.5cm × 1.5cm ×
The small cube of 1.5cm is spare；It is spare that onion is cut into filament.
(2) shortening of raw material: eating rusting to 80 DEG C for 4kg, and then 12kg onion silk is cooked and is leached (in pot after fried dry
Remaining part is onion oil).16kg mutton chop is cooked stir-frying 20min, then pours into 30kg carrot block in pot and sheep
Meat stir-fries 10min together, takes the dish out of the pot, obtains grate-layer material.
(3) steamer is poured into grate-layer material, then rice is layered on above grate-layer material, adds the dipped rice 2cm of cold water, lid pot cover
40min is simmered, is taken the dish out of the pot, the raw material of shortening is obtained.
(4) raw material of shortening is conventionally bundled into Zongzi with rice-pudding leaf,
(5) Zongzi is put into digester, water will cover Zongzi 25cm, and fire is opened to 3 grades of water and is boiled 1 hour after opening, then will
Fire is transferred to 1 grade and is boiled 1 hour, and the fiery Zongzi in pass, which takes the dish out of the pot, to be cooled down, and obtains mutton finger food rice-pudding.
Mutton finger food rice-pudding made of embodiment 1, embodiment 2 and comparative example 1 is respectively charged into retort pouch and carries out vacuum packet
Dress.Then packaged Zongzi is put into 100 DEG C of boiling water pots to cooling down after sterilizing 40min, outer packing is completed, and storage is handled
Formality.
Selecting 100 food foretastes personnel at random, and each food foretastes personnel and tries above-mentioned three kinds of mutton finger food rice-pudding
It eats, and the mouthfeel of mutton finger food rice-pudding is evaluated.The result shows that: mutton finger food rice-pudding grain of rice made from embodiment 1 and embodiment 2
Loosely, there is glittering and translucent feeling.Embodiment 1 and embodiment 2 are compared, mutton finger food rice-pudding of comparative example 1 loses mutton finger food
Original mouthfeel characteristic has the feeling to stick to one's teeth.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of mutton finger food rice-pudding, which is characterized in that the raw material for preparing of described mutton finger food rice-pudding includes: rice, carrot, sheep
Meat, edible oil, onion and rice-pudding leaf；The rice, carrot, mutton and edible oil mass ratio be 25~35:25~35:12~
20:3~5.
2. mutton finger food rice-pudding according to claim 1, which is characterized in that the edible oil and the mass ratio of onion be 3~
5:9~15.
3. mutton finger food rice-pudding according to claim 1, which is characterized in that the carrot is 1~2cm × 1~2cm × 1
The carrot block of~2cm.
4. mutton finger food rice-pudding according to claim 1, which is characterized in that the mutton be 1.5~2.5cm × 1.5~
2.5cm × 1.5~2.5cm mutton chop.
5. the preparation method of the described mutton finger food rice-pudding of any one of Claims 1 to 4, which comprises the steps of:
(1) it is separated by solid-liquid separation after edible oil and onion being mixed frying, obtains onion oil；
(2) by the onion oil and mutton mixing 15~25min of frying, carrot is then added, common 5~15min of frying is obtained
To grate-layer material；
(3) grate-layer material and rice are successively placed in pot, water is added to simmer 30~50min, obtain shortening raw material；
(4) the shortening raw material is bundled into Zongzi with rice-pudding leaf, obtains mutton finger food rice-pudding.
6. preparation method according to claim 5, which is characterized in that the temperature of frying in the step (1) and step (2)
It independently is 75~85 DEG C.
7. preparation method according to claim 5, which is characterized in that in the step (3), the grate-layer material is placed in steaming
Pot lower layer, grate-layer material is with a thickness of 7~10cm；The rice is placed in grate-layer material upper layer, and rice is with a thickness of 5~8cm.
8. preparation method according to claim 5, which is characterized in that in the step (3) plus the amount of water is dipped rice 1
~3cm.
9. preparation method according to claim 5, which is characterized in that step (4) rice-pudding leaf is using preposition in boiling water
In boil 5~15min.
10. according to the described in any item preparation methods of claim 5~9, which is characterized in that after the step (4) is bundled into Zongzi,
By the vacuum packaging of described mutton finger food rice-pudding, sterilization.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082172A (en) * | 2011-11-06 | 2013-05-08 | 重庆市彭水县彭双科技有限公司 | Mutton rice dumpling production method |
| CN103099119A (en) * | 2011-11-09 | 2013-05-15 | 刘保兴 | Preparation method of mini mushroom meat zongzi |
| CN104187410A (en) * | 2014-09-10 | 2014-12-10 | 海安县龙祥食品有限公司 | Rice dumpling with meat for mass production of food products factory and production method of rice dumpling with meat |
| US20150056359A1 (en) * | 2013-08-16 | 2015-02-26 | Robert Jensen | Integral sauteed peppers and onions condiment/sauce for flavor and aroma enhancement of foods |
| CN107279703A (en) * | 2017-07-31 | 2017-10-24 | 李建军 | A kind of Shish Kebab finger food and preparation method thereof |
-
2019
- 2019-06-24 CN CN201910547694.3A patent/CN110236109A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082172A (en) * | 2011-11-06 | 2013-05-08 | 重庆市彭水县彭双科技有限公司 | Mutton rice dumpling production method |
| CN103099119A (en) * | 2011-11-09 | 2013-05-15 | 刘保兴 | Preparation method of mini mushroom meat zongzi |
| US20150056359A1 (en) * | 2013-08-16 | 2015-02-26 | Robert Jensen | Integral sauteed peppers and onions condiment/sauce for flavor and aroma enhancement of foods |
| CN104187410A (en) * | 2014-09-10 | 2014-12-10 | 海安县龙祥食品有限公司 | Rice dumpling with meat for mass production of food products factory and production method of rice dumpling with meat |
| CN107279703A (en) * | 2017-07-31 | 2017-10-24 | 李建军 | A kind of Shish Kebab finger food and preparation method thereof |
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