CN110934257A - Konjak and lotus seed rice dumpling and preparation method thereof - Google Patents
Konjak and lotus seed rice dumpling and preparation method thereof Download PDFInfo
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- CN110934257A CN110934257A CN201911118395.4A CN201911118395A CN110934257A CN 110934257 A CN110934257 A CN 110934257A CN 201911118395 A CN201911118395 A CN 201911118395A CN 110934257 A CN110934257 A CN 110934257A
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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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to konjak and lotus seed rice dumplings and a preparation method thereof. The preparation method of the konjak and lotus seed glue pudding comprises the steps of preparing konjak paste, preparing red bean paste, preparing black sesame powder, preparing a mixed solution of momordica grosvenori and liquorice, preparing inner stuffing, preparing outer skin and preparing glue pudding. The invention takes konjak, lotus seed, nut kernel, medlar, small red bean, black sesame, fructus momordicae, liquorice and the like as raw materials, and the konjak has the efficacies of losing weight, building body, treating diseases, resisting cancers and the like; semen Nelumbinis has effects in invigorating spleen, relieving diarrhea, invigorating kidney, stopping nocturnal emission, nourishing heart, and tranquilizing mind; the momordica grosvenori is cool in nature and sweet in taste, and is considered by traditional Chinese medicine to have the effects of clearing heat, relieving cough, cooling blood and relieving sore throat, and contains a sweetener which is 300 times sweeter than sucrose, and does not generate heat; and licorice root, radix Glycyrrhizae Praeparata has effects of clearing away heat and toxic materials, eliminating phlegm, and relieving cough. The prepared rice dumplings are suitable for people of all ages, are delicious and tasty, and meet the requirements of the public on health preservation. The invention also has the advantages of convenient material acquisition, low cost, health preservation, simple preparation process and the like.
Description
Technical Field
The invention relates to a food and a preparation method thereof, in particular to konjak and lotus seed glue pudding and a preparation method thereof, belonging to the technical field of food processing.
Background
The traditional rice dumpling is originated from the Song dynasty, namely, the black sesame, the lard oil and the white granulated sugar are used as raw materials, the black sesame is firstly ground into powder, then the lard oil and the white granulated sugar are sequentially put into the mixture to be kneaded into a dough to be used as stuffing, the outer surface of the dough is kneaded into a round shape by using glutinous rice flour, and the dough is cooked to be sweet and delicious and to be enjoyed. With the continuous improvement of the living standard of people, the health preservation is highly concerned by people. People are pursuing low-calorie health foods and have higher requirements on their diets. Aiming at the defects of the traditional glue pudding, the glue pudding is innovated on the basis of the traditional glue pudding, so that the glue pudding more accords with the taste of the public at present, meets the health requirements of the public more, and enables a eater not to worry about after eating and to have more eating points when wanting to eat. Therefore, people pay general attention to develop the glutinous rice balls with low calorie, excellent taste, comprehensive nutrition and health care.
The invention patent with application number 201711304822.9, namely the medlar rice dumpling (application date: 2017.12.11), adopts vegetable oil to bond the mixed stuffing powder together, thereby meeting the dietary requirements of a part of people. However, the flour wrapper is made of glutinous rice flour, so that the flour wrapper is not easy to digest, is not suitable for people with poor intestines and stomach, and is not suitable for people with poor digestion function, such as the old, children and the like.
The invention patent with application number 201711291244.X discloses a method for making sweet soup balls (application date 2017.12.08), which is characterized in that red beans, black beans, hawthorn, black sesame seeds, dandelion, bunge cherry seeds, medlar and the like are taken to prepare the sweet soup balls, and the sweet soup balls are suitable for people of all ages to eat for a long time, but the operation steps are complex and the process requirement is high.
The invention discloses a method for making glue pudding (application date: 2018.03.18) in the patent of 201810287597.0, wherein the stuffing of the glue pudding is processed by germinated mung beans and is supplemented with other raw materials, and the glue pudding is soft and glutinous in taste and rich in fruit flavor, but has a short shelf life and is not suitable for long-time storage.
Disclosure of Invention
The invention aims to provide a preparation method of konjak and lotus seed rice dumplings.
The invention relates to a preparation method of konjak and lotus seed rice dumplings, which is characterized by comprising the following preparation steps:
(1) preparing konjak paste: weighing 30-50 parts of konjac flour and 4-7 parts of edible alkali by weight, adding 1000-1400 parts of water, stirring at 300r/min in boiling water, heating in the boiling water with water, continuously stirring until the konjac flour becomes pasty, taking out and cooling, adding water to soak for removing alkali for one day, and then slicing to obtain konjac slices; mixing 0.3-0.5 part of rhizoma Amorphophalli slices with 60-100 parts of water, stirring while heating in boiling water of 100 deg.C to obtain transparent paste, and making into rhizoma Amorphophalli paste;
(2) preparing red bean paste: soaking 50-80 parts of red bean in water for 1-2 hours, taking out, boiling in 500 parts of boiling water with strong fire for half an hour, taking out, and crushing to obtain red bean paste;
(3) preparing black sesame powder: parching semen Sesami Niger in 80 deg.C pan, and grinding to obtain semen Sesami Niger powder;
(4) preparing a mixed solution of momordica grosvenori and liquorice: taking 0.5-1 part of dried momordica grosvenori, breaking off the dried momordica grosvenori, putting the dried momordica grosvenori into 500 parts of water, boiling the dried momordica grosvenori in boiling water for 10 minutes, turning off the fire, cooling, filtering, and taking clear liquid to prepare momordica grosvenori water for later use; decocting Glycyrrhrizae radix 0.05-0.1 parts in 500 parts of water with strong fire for 30min, standing for not less than 3 hr, and collecting supernatant to obtain Glycyrrhrizae radix water; mixing fructus Siraitiae Grosvenorii water and Glycyrrhrizae radix water to obtain mixed solution of fructus Siraitiae Grosvenorii and Glycyrrhrizae radix;
(5) preparing stuffing: taking 20 parts of the konjak paste in the step (1), and mixing and stirring uniformly with 20 parts of the red bean paste in the step (2); adding 10 parts of the black sesame powder obtained in the step (3), uniformly stirring to prepare stuffing, adding 1 part of nut meat and 1 part of medlar, uniformly stirring to prepare inner stuffing, and refrigerating at 2-4 ℃ for later use;
(6) preparing a sheath: putting 80-160 parts of water-milled glutinous rice flour, 20-40 parts of lotus seed powder and 20-40 parts of wheat flour into a container, uniformly mixing, adding 80-100 parts of a mixed solution of 50 ℃ momordica grosvenori and liquorice while stirring to obtain dough, kneading the dough until the dough is not sticky, and sealing the dough with a preservative film to obtain outer skins for later use;
(7) preparing the rice dumplings: and (5) taking the outer skin in the step (6) and the inner stuffing in the step (5) to prepare the glue pudding, and packaging and refrigerating at-18 ℃ to obtain the finished glue pudding product.
Wherein, the water is added in the step (1) for soaking to remove alkali, and the water addition amount is 2000 parts;
crushing by using a crusher in the step (2);
and (4) in the mixed solution of the momordica grosvenori and the liquorice, the weight ratio of the momordica grosvenori water to the liquorice is 1: 1.
The invention has the advantages that: the invention takes konjak, lotus seed, nut kernel, medlar, small red bean, black sesame, fructus momordicae, liquorice and the like as raw materials. Rhizoma Amorphophalli has effects of reducing weight, building body, treating diseases, and resisting cancer; semen Nelumbinis has effects in invigorating spleen, relieving diarrhea, invigorating kidney, stopping nocturnal emission, nourishing heart, and tranquilizing mind; the momordica grosvenori is cool in nature and sweet in taste, and is considered by traditional Chinese medicine to have the effects of clearing heat, relieving cough, cooling blood and relieving sore throat, and contains a sweetener which is 300 times sweeter than sucrose, and does not generate heat; and licorice root, radix Glycyrrhizae Praeparata has effects of clearing away heat and toxic materials, eliminating phlegm, and relieving cough. The prepared rice dumplings are suitable for people of all ages, are delicious and tasty, and meet the requirements of the public on health preservation. The invention has the advantages of convenient material acquisition, low cost, health preservation, simple preparation process and the like.
The comparative results of the related performance tests of the konjak and lotus seed glue pudding disclosed by the invention and similar products sold in the market are shown in table 1.
TABLE 1 comparison of konjak and lotus seed rice dumplings of the present invention with similar products on the market
Compared with the prior art, the konjak and lotus seed glue pudding has better performances of the manufacturing process, nutrition, health care, flavor and the like than similar products sold in the market.
Detailed Description
In order to fully disclose the preparation method of the konjak and lotus seed rice dumpling of the invention, the invention is further explained in detail with reference to the following examples.
Example 1, a method for preparing konjac and lotus seed rice dumplings, comprising the following steps:
(1) preparing konjak paste: preparing 30 parts of konjac flour and 4 parts of edible alkali by weight, adding 1000 parts of water, stirring at 300r/min, putting into a pot with boiled water, heating with water, stirring continuously until the mixture is pasty, taking out, cooling, adding 2000 parts of water, soaking for one day to remove alkali, and slicing to obtain konjac slices; mixing 0.3 part of rhizoma Amorphophalli slices with 60 parts of water, stirring, heating in boiling water of 100 deg.C while keeping the water in the middle, and making into transparent paste;
(2) preparing red bean paste: soaking 50 parts of cleaned red beans in water for 1-2 hours, putting into 500 parts of boiling water, boiling for half an hour with strong fire, taking out, and crushing to obtain red bean paste;
(3) preparing black sesame powder: putting semen Sesami Niger into pan of 80 deg.C, parching with shovel continuously until parching and grinding to obtain semen Sesami Niger powder;
(4) preparing a mixed solution of momordica grosvenori and liquorice: taking 0.5-1 part of dried momordica grosvenori, breaking off the dried momordica grosvenori, putting the dried momordica grosvenori into 500 parts of water, boiling the dried momordica grosvenori in boiling water for 10 minutes, turning off the fire, standing, cooling, filtering, and taking clear liquid to prepare momordica grosvenori water for later use; decocting Glycyrrhrizae radix 0.05-0.1 parts in 500 parts water with strong fire for 30min, standing for 3 hr, and collecting supernatant to obtain Glycyrrhrizae radix water; mixing fructus Siraitiae Grosvenorii water and Glycyrrhrizae radix water at a weight ratio of 1: 1 to obtain mixed solution of fructus Siraitiae Grosvenorii and Glycyrrhrizae radix;
(5) preparing stuffing: taking 20 parts of the konjak paste in the step (1), and mixing and stirring uniformly with 20 parts of the red bean paste in the step (2); adding 10 parts of the black sesame powder obtained in the step (3), uniformly stirring to prepare stuffing, adding 1 part of nut meat and 1 part of medlar, uniformly stirring to prepare inner stuffing, and refrigerating at 2-4 ℃ for later use;
(6) preparing a sheath: putting 80 parts of water-milled glutinous rice flour, 20 parts of lotus seed powder and 20 parts of wheat flour into a container, uniformly mixing, adding 80 parts of a mixed solution of 50 ℃ momordica grosvenori and liquorice while stirring to prepare a dough, kneading the dough into a non-stick container, and sealing the container with a preservative film for later use;
(7) preparing the rice dumplings: and (5) taking the outer skin in the step (6) and the inner stuffing in the step (5) to prepare the glue pudding, and packaging, refrigerating at-18 ℃ and preparing the finished glue pudding product.
Embodiment 2, a method for preparing konjac and lotus seed rice dumplings, comprising the following steps:
(1) preparing konjak paste: : preparing 40 parts of konjac flour and 5 parts of edible alkali by weight, adding 1000 parts of water, stirring at 300r/min for 200 times, putting into a pot with boiled water, heating with water, stirring continuously until the mixture is pasty, taking out, cooling, adding 2000 parts of water, soaking for one day to remove alkali, and slicing to obtain konjac slices; mixing 0.4 part of rhizoma Amorphophalli slices with 70 parts of water, stirring, heating in boiling water of 100 deg.C while keeping the water in the middle, and making into transparent paste;
(2) preparing red bean paste: soaking 60 parts of red beans in water for 1-2 hours, putting the red beans in 500 parts of boiling water, boiling the red beans for half an hour with strong fire, taking the red beans out, and crushing the red beans by a crusher to obtain red bean paste;
(3) preparing black sesame powder: putting semen Sesami Niger into a heated pan, parching with a shovel until it is cooked, and grinding to obtain semen Sesami Niger powder;
(4) preparing a mixed solution of momordica grosvenori and liquorice: taking 0.5-1 part of dried momordica grosvenori, breaking off the dried momordica grosvenori, putting the dried momordica grosvenori into 500 parts of water, boiling the dried momordica grosvenori in boiling water for 10 minutes, turning off the fire, standing, cooling, filtering, and taking clear liquid to prepare momordica grosvenori water for later use; decocting Glycyrrhrizae radix 0.05-0.1 parts in 500 parts water with strong fire for 30min, standing for 4 hr, and collecting supernatant to obtain Glycyrrhrizae radix water; mixing fructus Siraitiae Grosvenorii water and Glycyrrhrizae radix water at a weight ratio of 1: 1 to obtain mixed solution of fructus Siraitiae Grosvenorii and Glycyrrhrizae radix;
(5) preparing stuffing: taking 20 parts of the konjak paste in the step (1), and mixing and stirring uniformly with 20 parts of the red bean paste in the step (2); adding 10 parts of the black sesame powder obtained in the step (3), uniformly stirring to prepare stuffing, adding 1 part of nut meat and 1 part of medlar, uniformly stirring to prepare inner stuffing, and refrigerating at 2-4 ℃ for later use;
(6) preparing a sheath: taking 90 parts of water-milled glutinous rice flour, 30 parts of lotus seed powder and 30 parts of wheat flour, putting the mixture into a container, uniformly mixing, adding 80 parts of a mixed solution of 50 ℃ momordica grosvenori and liquorice while stirring to prepare a dough, kneading the dough into a non-stick container, and sealing the container with a preservative film for later use;
(7) preparing the rice dumplings: and (5) taking the outer skin in the step (6) and the inner stuffing in the step (5) to prepare the glue pudding, and packaging, refrigerating at-18 ℃ and preparing the finished glue pudding product.
Embodiment 3, a method for preparing konjac and lotus seed rice dumplings, comprising the following steps:
(1) preparing konjak paste: taking 50 parts of konjac flour and 6 parts of edible alkali, adding 1000 parts of water, stirring at 300r/min, putting into a pot with boiled water, heating with water, continuously stirring until the konjac flour becomes pasty, taking out and cooling, adding 2000 parts of water, soaking for removing alkali for one day, and then slicing to obtain konjac slices; mixing 0.5 part of rhizoma Amorphophalli slices with 70 parts of water, stirring, heating in boiling water of 100 deg.C while keeping the water in the middle, and making into transparent paste;
(2) preparing red bean paste: soaking 65 parts of red beans in water for 1-2 hours, boiling in 500 parts of boiling water for half an hour with strong fire, taking out, and crushing by a crusher to obtain red bean paste;
(3) preparing black sesame powder: putting semen Sesami Niger into a heated pan, parching with a shovel until it is cooked, and grinding to obtain semen Sesami Niger powder;
(4) preparing a mixed solution of momordica grosvenori and liquorice: taking 0.5-1 part of dried momordica grosvenori, breaking off the dried momordica grosvenori, putting the dried momordica grosvenori into 500 parts of water, boiling the dried momordica grosvenori in boiling water for 10 minutes, turning off the fire, standing, cooling, filtering, and taking clear liquid to prepare momordica grosvenori water for later use; taking 0.05-0.1 part of liquorice, putting into 500 parts of water, boiling for 30min with strong fire, standing for several hours, and taking supernatant;
(5) preparing stuffing: taking 20 parts of the konjak paste in the step (1), and mixing and stirring uniformly with 20 parts of the red bean paste in the step (2); adding 10 parts of the black sesame powder obtained in the step (3), uniformly stirring to prepare stuffing, adding 1 part of nut meat and 1 part of medlar, uniformly stirring to prepare inner stuffing, and refrigerating at 2-4 ℃ for later use;
(6) preparing a sheath: 100 parts of water-milled glutinous rice flour, 35 parts of lotus seed powder and 35 parts of wheat flour are put into a container and evenly mixed, 80 parts of mixed liquid of 50 ℃ momordica grosvenori and liquorice is added while stirring to prepare dough, the dough is kneaded into a non-stick container, and the container is sealed by a preservative film for later use;
(7) preparing the rice dumplings: and (5) taking the outer skin in the step (6) and the inner stuffing in the step (5) to prepare the glue pudding, and packaging, refrigerating at-18 ℃ and preparing the finished glue pudding product.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (5)
1. A preparation method of konjak and lotus seed rice dumplings is characterized by comprising the following preparation steps:
preparing konjak paste: weighing 30-50 parts of konjac flour and 4-7 parts of edible alkali by weight, adding 1000-1400 parts of water, stirring at 300r/min in boiling water, heating in water at intervals, continuously stirring until the konjac flour becomes pasty, taking out and cooling, adding water to soak for removing alkali for one day, and then slicing to obtain konjac slices; mixing 0.3-0.5 part of rhizoma Amorphophalli slices with 60-100 parts of water, stirring while heating in boiling water of 100 deg.C to obtain transparent paste, and making into rhizoma Amorphophalli paste;
preparing red bean paste: soaking 50-80 parts of red bean in water for 1-2 hours, taking out, boiling in 500 parts of boiling water with strong fire for half an hour, taking out, and crushing to obtain red bean paste;
preparing black sesame powder: parching semen Sesami Niger in 80 deg.C pan, and grinding to obtain semen Sesami Niger powder;
preparing a mixed solution of momordica grosvenori and liquorice: taking 0.5-1 part of dried momordica grosvenori, breaking off the dried momordica grosvenori, putting the dried momordica grosvenori into 500 parts of water, boiling the dried momordica grosvenori in boiling water for 10 minutes, turning off the fire, cooling, filtering, and taking clear liquid to prepare momordica grosvenori water for later use; decocting Glycyrrhrizae radix 0.05-0.1 parts in 500 parts of water with strong fire for 30min, standing for not less than 3 hr, and collecting supernatant to obtain Glycyrrhrizae radix water; mixing fructus Siraitiae Grosvenorii water and Glycyrrhrizae radix water to obtain mixed solution of fructus Siraitiae Grosvenorii and Glycyrrhrizae radix;
preparing stuffing: taking 20 parts of the konjak paste in the step (1), and mixing and stirring uniformly with 20 parts of the red bean paste in the step (2); adding 10 parts of the black sesame powder obtained in the step (3), uniformly stirring to prepare stuffing, adding 1 part of nut meat and 1 part of medlar, uniformly stirring to prepare inner stuffing, and refrigerating at 2-4 ℃ for later use;
preparing a sheath: putting 80-160 parts of water-milled glutinous rice flour, 20-40 parts of lotus seed powder and 20-40 parts of wheat flour into a container, uniformly mixing, adding 80-100 parts of a mixed solution of 50 ℃ momordica grosvenori and liquorice while stirring to obtain dough, kneading the dough until the dough is not sticky, and sealing the dough with a preservative film to obtain outer skins for later use;
preparing the rice dumplings: and (5) taking the outer skin in the step (6) and the inner stuffing in the step (5) to prepare the glue pudding, and packaging and refrigerating at-18 ℃ to obtain the finished glue pudding product.
2. The method for preparing konjak and lotus seed rice dumplings according to claim 1, wherein the water is added in the step (1) for soaking and alkali removal, and the amount of the added water is 2000 parts.
3. The method for preparing konjak and lotus seed rice dumpling according to claim 1, wherein the step (2) is crushing and crushing by a crusher.
4. The method for preparing konjak and lotus seed glue pudding according to claim 1, wherein the weight ratio of the momordica grosvenori water to the licorice root water in the mixed solution of momordica grosvenori and licorice root in step (4) is 1: 1.
5. Konjak and lotus seed rice dumplings produced by the method according to any one of claims 1 to 4.
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|---|---|---|---|---|
| CN103829110A (en) * | 2013-12-10 | 2014-06-04 | 贵州神奇药物研究院 | Manufacturing method for konjak dumplings made of sweet rice |
| CN106666797A (en) * | 2015-11-04 | 2017-05-17 | 吴红梅 | Kidney-tonifying qi-nourishing rice dumpling |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829110A (en) * | 2013-12-10 | 2014-06-04 | 贵州神奇药物研究院 | Manufacturing method for konjak dumplings made of sweet rice |
| CN106666797A (en) * | 2015-11-04 | 2017-05-17 | 吴红梅 | Kidney-tonifying qi-nourishing rice dumpling |
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