CN111296745B - Durian and yellow rice eight-treasure rice pudding formula and preparation method - Google Patents
Durian and yellow rice eight-treasure rice pudding formula and preparation method Download PDFInfo
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- CN111296745B CN111296745B CN201911047371.4A CN201911047371A CN111296745B CN 111296745 B CN111296745 B CN 111296745B CN 201911047371 A CN201911047371 A CN 201911047371A CN 111296745 B CN111296745 B CN 111296745B
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
The invention relates to the technical field of food processing, and discloses a durian-yellow rice eight-treasure rice pudding formula which comprises the following components in parts by weight: 300-350 parts of yellow rice and 18-22 parts of durian blocks; 9-11 parts of durian mud; 18-22 parts of durian powder and 12-14 parts of white sugar; 12-14 parts of butter; 80-90 parts of salad oil; 100-120 parts of red bean paste; 18-20 parts of roasted walnut kernels; 25-30 parts of red dates; 3-5 parts of roasted pumpkin seed kernels; 3-5 parts of roasted peanuts; 80-100 parts of orange segments in syrup; 15-18 parts of peeled pineapple; 400-450 parts of fresh brine; the eight-treasure rice pudding is a hot cooked food, the durian powder can be mixed more uniformly and has softer flavor, the durian powder can be locally fermented together when being contacted with other ingredients in the hot cooked process, the layering of the fragrance is improved, the too strong and too heavy durian flavor is avoided, other fragrances are not covered, and the durian block can make the durian flavor prominent.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a durian-yellow rice eight-treasure rice pudding formula and a preparation method thereof.
Background
Eight-treasure rice pudding is a traditional name of Ningbo, and is a food in Laba festival. Is prepared from glutinous rice, sweetened bean paste, jujube paste, preserved fruit, lotus plumule, rice kernel, longan, white sugar, lard and other raw materials. Glutinous rice has the functions of tonifying middle-jiao and Qi, and cowpea is called kidney-tonifying bean; the jujube paste has the efficacy of harmonizing the medicines, and is very beneficial to the health and longevity of people; the lotus plumule has the effect of strengthening heart, the rice kernel has the effect of tonifying spleen and lung, and the longan is known to have the effect of tonifying middle-jiao and Qi.
Through long-time innovation, the existing durian eight-treasure rice pudding has the effect that the durian block is directly added into the traditional eight-treasure rice pudding, so that the eight-treasure rice pudding has the durian flavor. However, the durian blocks are directly added into the eight-treasure rice pudding, so that the fragrance of the durian cannot be uniformly dispersed in the eight-treasure rice pudding, even most of the eight-treasure rice pudding without the durian parts does not have the fragrance of the durian, and meanwhile, the fragrance of the durian is too concentrated, so that the taste of the eight-treasure rice pudding is influenced.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention aims to provide a durian-yellow rice eight-treasure rice pudding formula which has the advantages of uniform and non-heavy durian fragrance. The invention aims at providing a preparation method of the durian yellow rice eight-treasure rice pudding, which has the advantages of uniform and non-heavy durian fragrance.
In order to achieve the first purpose, the invention provides the following technical scheme:
the durian-yellow rice eight-treasure rice pudding formula comprises the following components in parts by weight:
300-350 parts of yellow rice;
18-22 parts of durian blocks;
9-11 parts of durian mud;
18-22 parts of durian powder
12-14 parts of white sugar;
12-14 parts of butter;
80-90 parts of salad oil;
100-120 parts of red bean paste;
18-20 parts of roasted walnut kernels;
25-30 parts of red dates;
3-5 parts of roasted pumpkin seed kernels;
3-5 parts of roasted peanuts;
80-100 parts of orange segments in syrup;
15-18 parts of peeled pineapple;
400-450 parts of light saline.
By adopting the technical scheme, the eight-treasure rice pudding is a hot cooked food, the durian powder is selected for use and can be mixed more uniformly, the flavor is softer, the durian powder can be locally fermented together to form mixed flavor when being contacted with other ingredients in the hot cooked process, the aroma layering is improved, the too strong and too heavy durian flavor is avoided, other aromas are not covered, and the durian block can make the durian flavor weight prominent.
The invention is further set that the formula of the durian powder consists of the following components in parts by weight:
55-65 parts of pure durian powder;
15-20 parts of green tea powder:
40-45 parts of jackfruit powder;
25-30 parts of cooked monkey tree fruit powder.
Through adopting above-mentioned technical scheme, use green tea powder can improve the degree of depth of taste level to and alleviate the sweet of pure durian powder and jackfruit powder and greasiness, the green tea powder of superfine grinding and ripe monkey bushy fruit powder can improve fermented degree simultaneously, ripe monkey bushy fruit powder provides fermented energy, still has husky soft taste simultaneously.
The invention is further set that the formula of the durian mud consists of the following components in parts by weight:
55-65 parts of pure durian paste;
3-5 parts of green tea paste;
40-45 parts of jack fruit mud;
25-30 parts of cooked monkey tree fruit powder.
Through adopting above-mentioned technical scheme, likepowder durian powder is used for providing the fragrance level, improves the degree of fermentation, and muddy durian mud then is used for providing taste experience, uses green tea mud can improve the degree of depth of taste level to and alleviate the sweet of pure durian mud and jackfruit mud and greasy, green tea mud can improve the degree of fermentation with ripe monkey bread tree fruit powder simultaneously, ripe monkey tree fruit powder provides the energy of fermentation, still has husky taste simultaneously.
The invention is further set that the formula of the light brine consists of the following components in parts by weight:
447-450 parts of water;
and 2-4 parts of salt.
By adopting the technical scheme, the salt in the saline water can excite the sweet flavor in the taste, so that the taste is more distinct.
In order to achieve the second purpose, the invention provides the following technical scheme:
a preparation method of durian-yellow rice eight-treasure rice pudding comprises the following preparation steps:
s1, washing yellow rice, soaking the yellow rice in cold water for 50 minutes, taking out the yellow rice and draining, putting the yellow rice into an electric cooker, adding 450 ml of light saline water, and cooking the rice according to the instructions of the electric cooker to prepare yellow rice;
s2, mixing durian powder into the yellow rice, uniformly stirring, stewing in an electric cooker for 10 minutes, scooping into a big bowl, cooling for 2 minutes, adding white sugar and butter, and uniformly stirring for later use;
s3, cleaning red dates, soaking in warm water for 30 minutes, removing kernels, cutting into halves, chopping baked pumpkin seeds, peanut kernels and walnut kernels into fine powder, scattering durian powder into the fine powder, mixing the mixed fine powder with red bean paste;
s4, taking a bowl, smearing the bowl once by using salad oil, placing pineapple slices in the middle of the bottom of the bowl, paving a layer of durian mud, and then placing crushed peanuts and shelled melon seeds in a hollow space in the middle of the pineapple slices; placing the date and sugar orange petals at the bottom of the bowl, taking the pineapple as the center, and radially arranging the date and sugar orange petals;
s5, putting 1/2 of yellow rice, uniformly spreading durian mud, and uniformly spreading walnut bean mud;
s6, uniformly scattering durian powder on the surface of the walnut sweetened bean paste, flatly spreading another 1/2 of the amount of the millet in a bowl, filling the millet in the bowl until the mouth of the bowl is reached, uniformly putting durian blocks into the bowl, and flatly pressing the bowl;
s7, adding sufficient water into the steamer, putting the bowl on the steamer grid, covering the steamer, and steaming for about 25 minutes by using strong fire.
By adopting the technical scheme, the salt content in the light salt water can excite the delicious degree of the taste of other ingredients, the durian powder is doped in the cooked millet and can be fermented in the stewing process, so that the millet has the durian fragrance, and the white sugar and the butter are added after cooling, so that the energy for fermentation and the layering of the taste after fermentation can be provided; the durian powder is doped in the red bean paste to ferment the ingredients, the durian flavor amount in the taste of the ingredients is improved, the taste is more uniform, the durian paste can quickly promote the durian flavor of the eight-treasure rice pudding, the taste is uniform, deep and lasting, and the eight-treasure rice pudding has the advantages of uniform and non-heavy durian flavor after being steamed.
The present invention is further configured such that the temperature of the boiled rice in S2 is maintained at 35 ℃.
Through adopting above-mentioned technical scheme, this temperature can let the fermentation process of durian powder softer, and the fragrant smell shaping degree after the fermentation is high.
The invention is further set that in S4, the temperature of the uniformly spread durian mud is kept at 40 ℃ and maintained for 20 minutes.
Through adopting above-mentioned technical scheme, this temperature with long can let durian mud mix with the batching and react a little, promote taste stereovision.
The present invention is further configured such that, in S6, the durian is pressed into a plate shape.
Through adopting above-mentioned technical scheme, the aesthetic feeling can be promoted to platelike durian.
The invention is further set in that after the steaming in the S7, the pot is taken off once and then is braised for 10 minutes.
Through adopting above-mentioned technical scheme, take off the pot and can give off partial moisture, the pot is stewed again then lets remaining aqueous vapor flow in the eight-treasure rice pudding surface, makes the surface brighter, lets carry out the cooling slowly behind the fully cooked surface of eight-treasure rice pudding simultaneously, promotes the level of taste, and fragrant smell is softer.
In summary, the beneficial technical effects of the invention are as follows:
(1) The durian powder and the green tea powder are added to provide a fragrance level, the depth of the taste level can be improved by using the green tea powder, the sweetness of the pure durian powder and the jackfruit powder is relieved, the fermentation degree can be improved by using the green tea powder and the cooked monkey breads fruit powder, and the green tea powder and the cooked monkey breads fruit powder also have a sandy-cotton taste;
(2) The salinity in the light salt water can excite the delicious degree of the taste of other ingredients, the durian powder is doped in the cooked millet and can be fermented in the stewing process, so that the millet has the durian fragrance, and the white sugar and the butter are added after the millet is cooled, so that the energy for fermentation and the layered taste of the fermented taste can be provided.
Drawings
FIG. 1 is a flow chart of the preparation method of the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
Example 1:
weighing the following raw materials in parts by weight: 300 parts of yellow rice, 18 parts of durian blocks, 9 parts of durian mud, 18 parts of durian powder, 12 parts of white sugar, 12 parts of butter, 80 parts of salad oil, 100 parts of red bean paste, 18 parts of baked walnut kernels, 25 parts of red dates, 3 parts of baked pumpkin seed kernels, 3 parts of baked peanuts, 80 parts of sweet water orange petals, 15 parts of peeled pineapples and 400 parts of light salt water. The formula of the durian powder comprises the following components in parts by weight: 55 parts of pure durian powder, 15 parts of green tea powder: 40 parts of jackfruit powder and 25 parts of cooked macadamia nut powder. The formula of the durian mud comprises the following components in parts by weight: 55 parts of pure durian paste, 3 parts of green tea paste, 40 parts of jackfruit paste and 25 parts of cooked monkey-bread fruit powder. The formula of the light saline water comprises the following components in parts by weight: 447 parts of water and 2 parts of salt.
As shown in fig. 1, prepared according to the following method:
s1, washing yellow rice, soaking the yellow rice in cold water for 50 minutes, taking out the yellow rice and draining, putting the yellow rice into an electric cooker, adding 450 ml of light saline water, and cooking the rice according to the instructions of the electric cooker to prepare yellow rice;
s2, keeping the temperature of the yellow rice at 35 ℃, then adding durian powder into the yellow rice, uniformly stirring, stewing in an electric cooker for 10 minutes, scooping into a large bowl, cooling for 2 minutes, adding white sugar and butter, and uniformly stirring for later use;
s3, cleaning the red dates, soaking the red dates in warm water for 30 minutes, removing the kernels, cutting the kernels into halves, chopping the baked pumpkin seeds, the peanut kernels and the walnut kernels into fine powder, scattering durian powder into the fine powder, uniformly mixing the fine powder and the red bean paste;
s4, taking a bowl, smearing the bowl once by using salad oil, placing pineapple slices in the middle of the bottom of the bowl, paving a layer of durian mud, and then placing crushed peanuts and shelled melon seeds in a hollow space in the middle of the pineapple slices; placing fructus Jujubae and sugar orange segments at the bottom of the bowl, with pineapple as center, radially arranging, and maintaining the temperature of the uniformly spread durian paste at 40 deg.C for 20 min.
S5, putting 1/2 of the amount of the yellow rice, uniformly spreading durian mud, and uniformly spreading walnut bean paste;
s6, uniformly scattering durian powder on the surface of the walnut sweetened bean paste, flatly spreading another 1/2 of rice in the bowl, filling the rice in the bowl until the bowl mouth is reached, uniformly putting durian blocks, flatly pressing, and pressing the durian into a plate shape.
S7, adding sufficient water into the steamer, putting the bowl on the steamer grid, covering the steamer, and steaming for about 25 minutes by using strong fire. After steaming, the pot is taken off once and then braised for 10 minutes.
Example 2:
weighing the following raw materials in parts by weight: 325 parts of yellow rice, 20 parts of durian blocks, 10 parts of durian mud, 20 parts of durian powder, 13 parts of white sugar, 13 parts of butter, 85 parts of salad oil, 110 parts of red bean paste, 19 parts of baked walnut kernels, 27.5 parts of red dates, 4 parts of baked pumpkin kernels, 4 parts of baked peanuts, 90 parts of sugar orange petals, 16.5 parts of peeled pineapples and 425 parts of light brine. The formula of the durian powder comprises the following components in parts by weight: 60 parts of pure durian powder, 17.5 parts of green tea powder: 42.5 parts of jackfruit powder and 27.5 parts of cooked monkey-bread tree fruit powder. The formula of the durian mud comprises the following components in parts by weight: 60 parts of pure durian paste, 4 parts of green tea paste, 42.5 parts of jackfruit paste and 27.5 parts of cooked monkey bustle fruit powder. The formula of the light saline water comprises the following components in parts by weight: 448.5 parts of water and 3 parts of salt.
The preparation method comprises the following steps:
s1, washing the yellow rice, soaking the yellow rice in cold water for 50 minutes, taking out the yellow rice and draining, putting the yellow rice into an electric cooker, adding 450 ml of light saline water, and cooking the rice according to the instructions of the electric cooker to obtain yellow rice;
s2, keeping the temperature of the yellow rice at 35 ℃, adding durian powder into the yellow rice, uniformly stirring, stewing in an electric cooker for 10 minutes, scooping into a large bowl, cooling for 2 minutes, adding white sugar and butter, and uniformly stirring for later use;
s3, cleaning the red dates, soaking the red dates in warm water for 30 minutes, removing the kernels, cutting the kernels into halves, chopping the baked pumpkin seeds, the peanut kernels and the walnut kernels into fine powder, scattering durian powder into the fine powder, uniformly mixing the fine powder and the red bean paste;
s4, taking a bowl, smearing the bowl once by using salad oil, placing pineapple slices in the middle of the bottom of the bowl, paving a layer of durian mud, and then placing crushed peanuts and shelled melon seeds in a hollow space in the middle of the pineapple slices; placing fructus Jujubae and sugar orange segments at the bottom of the bowl, with pineapple as center, radially arranging, and maintaining the temperature of the uniformly spread durian paste at 40 deg.C for 20 min.
S5, putting 1/2 of the amount of the yellow rice, uniformly spreading durian mud, and uniformly spreading walnut bean paste;
s6, uniformly scattering durian powder on the surface of the walnut sweetened bean paste, flatly spreading another 1/2 of rice in the bowl, filling the rice in the bowl until the bowl mouth is reached, uniformly putting durian blocks, flatly pressing, and pressing the durian into a plate shape.
S7, adding sufficient water into the steamer, putting the bowl on the steamer grid, covering the steamer, and steaming for about 25 minutes by using strong fire. After the steaming is finished, the pot is taken off once and then is braised for 10 minutes.
Example 3:
weighing the following raw materials in parts by weight: 350 parts of yellow rice, 22 parts of durian blocks, 11 parts of durian mud, 22 parts of durian powder, 14 parts of white sugar, 14 parts of butter, 90 parts of salad oil, 120 parts of red bean paste, 20 parts of baked walnut kernels, 30 parts of red dates, 5 parts of baked pumpkin seeds, 5 parts of baked peanuts, 100 parts of sweet water orange petals, 18 parts of peeled pineapples and 450 parts of light salt water. The formula of the durian powder comprises the following components in parts by weight: 65 parts of pure durian powder, 20 parts of green tea powder: 45 parts of jackfruit powder and 30 parts of cooked monkey breadtree fruit powder. The formula of the durian mud comprises the following components in parts by weight: 65 parts of pure durian paste, 5 parts of green tea paste, 45 parts of jackfruit paste and 30 parts of cooked monkey bustle fruit powder. The formula of the light brine comprises the following components in parts by weight: 450 parts of water and 4 parts of salt.
The preparation method comprises the following steps:
s1, washing yellow rice, soaking the yellow rice in cold water for 50 minutes, taking out the yellow rice and draining, putting the yellow rice into an electric cooker, adding 450 ml of light saline water, and cooking the rice according to the instructions of the electric cooker to prepare yellow rice;
s2, keeping the temperature of the yellow rice at 35 ℃, then adding durian powder into the yellow rice, uniformly stirring, stewing in an electric cooker for 10 minutes, scooping into a large bowl, cooling for 2 minutes, adding white sugar and butter, and uniformly stirring for later use;
s3, cleaning red dates, soaking in warm water for 30 minutes, removing kernels, cutting into halves, chopping baked pumpkin seeds, peanut kernels and walnut kernels into fine powder, scattering durian powder into the fine powder, mixing the mixed fine powder with red bean paste;
s4, taking a bowl, smearing the bowl once by using salad oil, placing pineapple slices in the middle of the bottom of the bowl, paving a layer of durian paste, and then placing the crushed peanuts and shelled melon seeds in the hollow space in the middle of the pineapple slices; placing fructus Jujubae and sugar orange segments at the bottom of bowl, taking pineapple as center, radially arranging, and maintaining the temperature of uniformly spread durian paste at 40 deg.C for 20 min.
S5, putting 1/2 of yellow rice, uniformly spreading durian mud, and uniformly spreading walnut bean mud;
s6, uniformly scattering durian powder on the surface of the walnut sweetened bean paste, flatly spreading another 1/2 of the amount of the millet in a bowl, filling the millet in the bowl until the bowl is full of the millet, uniformly putting durian blocks into the bowl, flatly pressing the durian blocks, and pressing the durian blocks into a plate shape.
S7, adding enough water into the steamer, putting the bowl on the steamer grid, covering the steamer, and steaming for about 25 minutes by using strong fire. After the steaming is finished, the pot is taken off once and then is braised for 10 minutes.
And (4) detecting a result:
the samples in examples 1-3 were selected for inspection, and the results were as follows:
(1) Sensory testing, according to reference GB/T20977-2007:
(2) Physical and chemical index detection
The detection proves that the durian yellow rice eight-treasure rice pudding prepared according to the formula meets the requirements of the general rules of cakes, and also meets the sanitary standards of cakes and bread, namely the durian yellow rice eight-treasure rice pudding produced according to the formula meets the requirements of food safety. In addition, the durian yellow rice eight-ingredient rice produced by the formula has uniform taste, unique flavor level, aromatic flavor and both level and depth of the taste, and is popular with people.
The embodiments of the present invention are merely preferred embodiments, and the scope of the present invention is not limited thereby.
Claims (7)
1. The durian-yellow rice eight-treasure rice pudding formula is characterized by comprising the following components in parts by weight:
300-350 parts of yellow rice;
18-22 parts of durian blocks;
9-11 parts of durian mud;
18-22 parts of durian powder
12-14 parts of white sugar;
12-14 parts of butter;
80-90 parts of salad oil;
100-120 parts of red bean paste;
baking 18-20 parts of walnut kernels;
25-30 parts of red dates;
3-5 parts of roasted pumpkin seed kernels;
3-5 parts of roasted peanuts;
80-100 parts of orange segments in syrup;
15-18 parts of peeled pineapples;
400-450 parts of fresh brine;
the formula of the durian powder comprises the following components in parts by weight:
55-65 parts of pure durian powder;
15-20 parts of green tea powder:
40-45 parts of jackfruit powder;
25-30 parts of cooked macadamia nut powder;
the formula of the durian mud comprises the following components in parts by weight:
55-65 parts of pure durian mud;
3-5 parts of green tea paste;
40-45 parts of jack fruit mud;
25-30 parts of cooked monkey tree fruit powder.
2. The formulation according to claim 1, wherein the formulation of the light brine consists of the following components in parts by weight:
447-450 parts of water;
and 2-4 parts of salt.
3. The preparation method of the durian-yellow rice eight-treasure rice pudding according to claim 1, characterized by comprising the following preparation steps:
s1, washing the yellow rice, soaking the yellow rice in cold water for 50 minutes, taking out the yellow rice and draining, putting the yellow rice into an electric cooker, adding 450 ml of light saline water, and cooking the rice according to the instructions of the electric cooker to obtain yellow rice;
s2, mixing durian powder into the yellow rice, uniformly stirring, stewing in an electric cooker for 10 minutes, scooping into a big bowl, cooling for 2 minutes, adding white sugar and butter, and uniformly stirring for later use;
s3, cleaning the red dates, soaking the red dates in warm water for 30 minutes, removing the kernels, cutting the kernels into halves, chopping the baked pumpkin seeds, the peanut kernels and the walnut kernels into fine powder, scattering durian powder into the fine powder, uniformly mixing the fine powder and the red bean paste;
s4, taking a bowl, smearing the bowl once by using salad oil, placing pineapple slices in the middle of the bottom of the bowl, paving a layer of durian paste, and then placing the crushed peanuts and shelled melon seeds in the hollow space in the middle of the pineapple slices; placing the date and sugar orange petals at the bottom of the bowl, taking the pineapple as the center, and radially arranging the date and sugar orange petals;
s5, putting 1/2 of the amount of the yellow rice, uniformly spreading durian mud, and uniformly spreading walnut bean paste;
s6, uniformly scattering durian powder on the surface of the walnut sweetened bean paste, flatly spreading another 1/2 of rice in a bowl, filling the rice in the bowl until the bowl mouth is reached, uniformly putting durian blocks, and flatly pressing;
s7, adding sufficient water into the steamer, putting the bowl on the steamer grid, covering the steamer, and steaming for about 25 minutes by using strong fire.
4. The preparation method of claim 3, wherein the temperature of the boiled rice in S2 is maintained at 35 ℃.
5. The method of claim 3, wherein the temperature of the uniformly spread durian paste is maintained at 40 ℃ in S4 for 20 minutes.
6. The method according to claim 3, wherein in S6, durian is pressed into a plate shape.
7. The preparation method according to claim 3, wherein after the steaming in S7, the pot is taken off once and then braised for 10 minutes.
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| CN104286634A (en) * | 2014-09-23 | 2015-01-21 | 何文雅 | Method for steaming Chinese rice pudding |
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| CN109699891A (en) * | 2019-02-14 | 2019-05-03 | 袁文芝 | A kind of eight-treasure rice pudding and preparation method thereof |
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| CN103211155A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Coarse cereal cake containing durian and sweet-scented osmanthus |
| CN104286634A (en) * | 2014-09-23 | 2015-01-21 | 何文雅 | Method for steaming Chinese rice pudding |
| CN109832541A (en) * | 2017-11-27 | 2019-06-04 | 周满秀 | Pumpkin eight-treasures rice pudding |
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